WO2011089764A1 - Agent améliorant le goût d'aliments et boissons contenant du chlorure de potassium et procédé de production d'aliments et de boissons contenant du chlorure de potassium - Google Patents

Agent améliorant le goût d'aliments et boissons contenant du chlorure de potassium et procédé de production d'aliments et de boissons contenant du chlorure de potassium Download PDF

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Publication number
WO2011089764A1
WO2011089764A1 PCT/JP2010/068033 JP2010068033W WO2011089764A1 WO 2011089764 A1 WO2011089764 A1 WO 2011089764A1 JP 2010068033 W JP2010068033 W JP 2010068033W WO 2011089764 A1 WO2011089764 A1 WO 2011089764A1
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Prior art keywords
potassium chloride
seaweed
taste
chloride
degradation product
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PCT/JP2010/068033
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English (en)
Japanese (ja)
Inventor
匡亮 田形
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焼津水産化学工業株式会社
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Application filed by 焼津水産化学工業株式会社 filed Critical 焼津水産化学工業株式会社
Priority to CN201080061995.2A priority Critical patent/CN102711520B/zh
Priority to JP2011550791A priority patent/JP5901294B2/ja
Publication of WO2011089764A1 publication Critical patent/WO2011089764A1/fr
Priority to HK12113387.0A priority patent/HK1172515A1/xx

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/86—Addition of bitterness inhibitors
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a taste improver for potassium chloride-containing food and drink and a method for producing potassium chloride-containing food and drink.
  • Salt is widely used as a food storage and seasoning, but excessive intake of salt is known to cause lifestyle-related diseases such as hypertension, heart disease, and stroke. Therefore, the desire to reduce salt is increasing in various processed foods and drinks.
  • Patent Document 1 describes that a basic amino acid and / or a basic peptide suppress the bitter taste of potassium chloride.
  • Patent Documents 2 to 4 describe amino acids such as glutamate and glycine, organic acid salts, nucleic acid-based taste substances, and high sweetness sweetness such as glycyrrhizin. It is described that a fee is used.
  • Patent Documents 5 and 6 describe the use of inorganic salts such as magnesium sulfate and calcium sulfate, extracts and organic acid salts.
  • Patent Document 7 describes the use of a composition containing a kelp extract and a taste component in a specific ratio
  • Patent Document 8 describes the use of a kelp surface deposited salt
  • Patent Documents 9 and 10 describe the use of sugars and / or kelp extract.
  • the amino acids, nucleic acids, organic acid salts, nucleic acid-based taste substances and high-intensity sweeteners described in Patent Documents 1 to 6 have a strong taste and affect the taste of food and drink. Therefore, the sufficient effect could not be exhibited.
  • the kelp extract and the taste components, the kelp surface deposited salt, the sugar and / or the kombu extract described in the above Patent Documents 7 to 10 have a kelp flavor that is not sufficiently effective.
  • the object of the present invention is to improve the taste of potassium chloride-containing foods and drinks, which can effectively improve the unfavorable tastes such as bitterness and egg taste peculiar to potassium chloride without adversely affecting the taste of the foods and drinks. Is to provide. Moreover, it is providing the manufacturing method of potassium chloride containing food / beverage products with high palatability by which the bitterness of the potassium chloride and the taste were suppressed.
  • the present invention provides the following taste improver for potassium chloride-containing foods and beverages and a method for producing potassium chloride-containing foods and beverages.
  • the taste improver for potassium chloride-containing foods and drinks according to the present invention is characterized by containing, as an active ingredient, a seaweed enzyme degradation product obtained by enzymatic degradation of seaweed.
  • unfavorable tastes such as bitterness and taste caused by potassium chloride in potassium chloride-containing foods and beverages are adversely affected to the taste of the foods and beverages. Can effectively improve.
  • the seaweed enzymatic degradation product is obtained by enzymatic degradation of ground seaweed so that particles of 200 mesh pass are 90% by mass or more. Preferably there is.
  • the seaweed enzymatic degradation product is preferably obtained by enzymatic decomposition of seaweed swollen in warm water or hot water of 50 ° C. or higher.
  • the seaweed enzymatic degradation product is preferably obtained by enzymatic degradation of one or more seaweeds selected from the group consisting of brown algae, red algae and green algae.
  • the seaweed enzymatic degradation product is obtained by enzymatic degradation of seaweed with one or more enzymes selected from the group consisting of cellulase, glucanase, pectinase, alginate lyase, mannanase and protease. It is preferable.
  • the method for producing a potassium chloride-containing food or drink according to the present invention is characterized in that the taste improver is added as a raw material for the potassium chloride-containing food or drink in the production process of the potassium chloride-containing food or drink.
  • a potassium chloride-containing food or drink with high palatability in which the bitterness and taste of potassium chloride are suppressed, can be produced.
  • the taste is so added that 0.1 to 200 parts by mass of the seaweed enzyme degradation product is added to 100 parts by mass of potassium chloride contained in the total raw material. It is preferable to add an improving agent. Moreover, it is preferable to apply to the reduced salt food / beverage products which substituted some salt with potassium chloride.
  • unfavorable tastes such as bitterness and taste caused by potassium chloride in potassium chloride-containing foods and beverages are adversely affected to the taste of the foods and beverages. Can effectively improve.
  • the potassium chloride containing food / beverage products of this invention the potassium chloride containing food / beverage products with high bitterness in which the bitterness of the potassium chloride and the taste were suppressed can be manufactured.
  • the taste improver for potassium chloride-containing foods and drinks according to the present invention comprises a seaweed enzyme degradation product as an active ingredient. Below, the seaweed enzyme degradation product is demonstrated.
  • Examples of seaweed as raw material include brown algae, red algae and green algae.
  • the brown algae is from the order of the order Composita, Nagamatsumo or Hibamata.
  • examples of red algae include the order of the order of the order of the order of the order of the order of the order of the order of the order of the order of the order from the order of the order of the order of the order of the order of the order of the order of the order of the order of the order of the order, for example, from the order of the crevices, the saccharids or the proboscis.
  • examples of green algae include Aochoidae, Casanole or Midorigea.
  • these seaweed can be used individually or in mixture of multiple types.
  • the seaweed as a raw material is more preferable as the particles are finer considering the enzyme decomposition efficiency.
  • the 200-mesh-pass particles are particles that pass through a standard sieve having an opening of 74 ⁇ m.
  • the water temperature is preferably 50 ° C. or higher, more preferably 50 ° C. or higher and 100 ° C. or lower, and most preferably 50 ° C. or higher and 70 ° C. or lower.
  • a procedure of the swelling treatment after the temperature of water reaches a predetermined temperature, for example, 0.5% by mass to 4% by mass, more preferably 2% by mass to 3% by mass of seaweed (preferably Add ground seaweed) and gently stir while maintaining the temperature.
  • the stirring time is preferably from 30 minutes to 5 hours, more preferably about 3 hours.
  • Seaweed is enzymatically degraded in an aqueous solvent at a temperature suitable for enzymatic reaction.
  • the water temperature after a swelling process is adjusted to the temperature suitable for an enzyme reaction, Preferably it decomposes
  • the enzyme used for this enzymatic degradation can be appropriately selected depending on the raw material, and preferred examples include cellulase, glucanase, pectinase, alginate lyase, mannanase, and protease. And the enzyme formulation etc. which contain them can be used.
  • the cellulase used in the present invention is an enzyme that hydrolyzes cellulose.
  • Cellulases include endoglucanase (EC 3.2.1.4), ⁇ -glucosidase (EC 3.2.1.21), exo 1,4- ⁇ -glucosidase (EC 3.2.1.74), exoglucanase ( Enzymes belonging to a class such as EC 3.2.1.91) are included.
  • Cellulase origin organisms are not particularly limited, and examples include Aspergillus genus, Trichoderma genus, Penicillium genus, Bacillus genus and the like, and more preferably Aspergillus niger. ), Aspergillus usamii, Trichoderma viride, Trichoderma ressi, Penicillium emersonii, Bacillus subtilis, etc. Commercially available products can also be used.
  • the glucanase used in the present invention is an enzyme that hydrolyzes the glycosidic bond of glucan, which is a polysaccharide composed of glucose.
  • Glucanases include endo 1,3 (4) - ⁇ -glucanase (EC 3.2.1.6), endo 1,3- ⁇ -glucanase (EC 3.2.1.39), exo 1, 3- ⁇ -glucanase (EC 3.2.1.58), endo 1,3- ⁇ -glucanase (EC 3.2.1.59), endo 1,2- ⁇ -glucanase (EC 3.
  • the glucanase origin organism is not particularly limited, and for example, Aspergillus genus, Trichoderma genus, Bacillus genus, Cellulosimicrobium genus, Rhizoctonia genus, Humicola Genus, genus Talaromyces, etc., preferably Aspergillus sp.
  • pectinase is an enzyme that catalyzes the reaction of hydrolyzing the ⁇ -1,4-glycoside bond of pectin.
  • Pectinases include polygalacturonase (EC 3.2.1.15), pectin esterase (EC 3.2.1.11), pectin lyase (EC 4.2.2.10) and hemicellulase, endo-1,3. - ⁇ -xylosidase (EC 3.2.1.32), xylan-1,4- ⁇ -xylosidase (EC 3.2.1.37), ⁇ -L-arabinofuranosidase (EC 3.2.1.55) Enzymes belonging to a classification such as are included.
  • the origin organism of pectinase is not particularly limited, and examples thereof include Aspergillus genus, Trichoderma genus, Bacillus genus, Rizopus genus, Trichosporon genus, and more preferably, Aspergillus niger, Aspergillus pulverulentus, Aspergillus usamii, Trichoderma ressi, Bacillus subtilis (R. -Penicillatam (Trichosporon penicillatum) can be exemplified. Commercially available products can also be used.
  • Mannanase is an enzyme that catalyzes a reaction of hydrolyzing a ⁇ -1,4-D-mannopyranoside bond.
  • Mannanases include enzymes belonging to a class such as ⁇ -1,4-mannanase (EC 3.2.1.78).
  • the source organism of mannanase is not particularly limited, and examples include the genus Aspergillus and the genus Bacillus, and more preferably Aspergillus niger, Bacillus ⁇ subtilis, Bacillus -Rikeniformis (Bacillus licheniformis) etc. can be illustrated. Commercially available products can also be used.
  • Alginate lyase is also called arginase and is an enzyme that specifically degrades alginate.
  • Alginate lyase includes enzymes belonging to a class such as alginate lyase (EC 4.2.2.2.3).
  • the source organism of the alginate lyase is not particularly limited, and examples include, for example, the genus Sphingobacterium, preferably, Sphingobacterium multivorum. Commercially available products can also be used.
  • the protease used in the present invention is an enzyme that hydrolyzes peptide bonds of proteins.
  • the type is not particularly limited, and examples of the organisms of origin include Aspergillus genus, Bacillus genus and the like, and preferably Aspergillus niger, Aspergillus saitoi, Aspergillus saitoi, Aspergillus Examples include Aspergillus oryzae, Aspergillus ⁇ melleus, Aspergillus sp. (Aspergillus sp.), Bacillus subtilis, Bacillus ⁇ licheniformis, and the like. Commercially available products can also be used.
  • the conditions for enzymatic degradation can be appropriately determined according to the enzyme used.
  • cellulase, glucanase, pectinase, alginate lyase and mannanase are usually at a temperature of 40 ° C. or higher and 60 ° C. or lower, and the reaction time is usually 30 minutes or longer and 30 hours or shorter. The reaction time is 6 hours or more and 12 hours or less. That is, the enzymatic degradation by these cellulase, glucanase, pectinase, alginic acid lyase and mannanase slowly degrades seaweed over a long time. In addition, enzymatic degradation by proteases causes seaweed to be efficiently degraded by acting at a slightly high temperature.
  • the enzyme After completion of the enzymatic decomposition, the enzyme is deactivated, and preferably the residue is filtered off to obtain a seaweed enzymatic decomposition product as the filtrate.
  • the seaweed enzyme degradation product obtained in this way is extremely safe as a food product, and further contains low molecular components such as various seaweed polysaccharide oligosaccharides or peptides produced by enzymatic degradation of seaweed. Health effects other than the taste improver for potassium chloride-containing foods and drinks can also be expected.
  • the seaweed enzyme degradation product is decolorized and then spray-dried to form a powder.
  • seaweed enzyme degradation product for example, preferably, 0.1% (w / v) or more and 2.0% (w / v) or less of activated carbon is added, and preferably 5 minutes or more and 60 minutes or more. Stir below and then filter through diatomaceous earth. Since the seaweed enzyme degradation product obtained in this way has a thin color tone, it can be used in various food forms.
  • the spray-drying process may be performed by a normal method, and the conditions may be, for example, an introduction temperature (in) of 120 to 200 ° C. and a discharge temperature (out) of 50 to 120 ° C.
  • excipient fillers, such as starch, dextrin, and lactose, to the said seaweed enzyme degradation product.
  • fillers such as starch, dextrin, and lactose
  • the taste improver for potassium chloride-containing food / beverage products of the present invention preferably contains 1 to 100% by mass of the above seaweed enzyme degradation product, preferably 5 to 100% by mass. More preferred.
  • the method for producing a potassium chloride-containing food or drink according to the present invention is to add a taste improving agent containing the above-mentioned seaweed enzyme degradation product as an active ingredient in the production process of the potassium chloride-containing food or drink.
  • the addition amount is preferably 0.1 to 200 parts by mass of the seaweed enzyme degradation product, more preferably 1 to 6 parts by mass, with respect to 100 parts by mass of potassium chloride contained in the total raw material. The addition of 2 to 4 parts by mass is most preferable.
  • the seaweed enzyme degradation product it is preferable to add 0.1 to 3.0% by mass of the seaweed enzyme degradation product, and more preferably 0.5 to 2.5% by mass, based on the mass of the obtained potassium chloride-containing food or drink. Preferably, 0.5 to 1.5% by mass is added.
  • fermented foods it may be added to the mother liquor before the fermentation treatment, or may be added to an intermediate in the fermentation process.
  • natural yeast can be produced through the process of fermentation, maturation, etc. by mixing the seaweed enzyme degradation product in the yeast solution, and further heating, softening, stirring from the natural cheese
  • Process cheese can also be manufactured through processes, such as cooling and shaping.
  • the processed cheese can be produced by adding after heating and softening in the step of producing the processed cheese without blending into the yeast solution of natural cheese.
  • salt-containing foods and drinks that contain potassium chloride instead of salt (sodium chloride) as a salty taste
  • sodium chloride, potassium chloride, and the above seaweed enzyme degradation product are mixed in advance, and food and drink are used as salt substitutes.
  • It can also be used in the manufacture of alternative salt-containing foods and drinks prepared by mixing sodium chloride and the above-mentioned seaweed enzyme degradation product in advance and blending potassium chloride.
  • potassium chloride and the above-mentioned seaweed enzyme degradation product can be mixed in advance, and this can be used in the production of alternative salt-containing foods and drinks containing potassium chloride and / or sodium chloride.
  • a basic amino acid and / or a basic peptide are preferred examples of the basic amino acid and / or a basic peptide.
  • the basic amino acid include histidine, arginine, lysine and its hydrochloride, acetate, lactate, sulfate, nitrate, phosphate and the like.
  • Preferred examples of basic peptides include anserine, carnosine, valenine and its hydrochloride, acetate, lactate, sulfate, nitrate, phosphate and the like. These can be used alone or in combination of two or more kinds, and it is more preferable to combine two or more kinds.
  • a taste improver for potassium chloride-containing food or drink described in International Publication WO2006 / 114918 can be used in combination.
  • the amount of basic amino acid and / or basic peptide added is preferably 0.1 to 200 parts by mass with respect to 100 parts by mass of potassium chloride.
  • the “potassium chloride-containing food / beverage” is not particularly limited as long as it is a food / beverage containing potassium chloride, and examples thereof include reduced salt food / beverage products in which a part of salt is replaced by potassium chloride.
  • a food / beverage product having a mass ratio of potassium chloride / sodium chloride of 5/95 to 80/20 is preferable, and a food / beverage product in which 5 to 80% by mass of sodium chloride contained in the target food / beverage product is replaced with potassium chloride is more preferable.
  • Particularly preferred is a food or drink in which 40 to 60% by mass of sodium chloride contained in the food or drink is replaced with potassium chloride.
  • the potassium chloride is not particularly limited as long as it is acceptable for foods.
  • it may be purified to a high purity, or a crude product containing other minerals such as sodium, calcium and magnesium. But you can.
  • foods and drinks containing potassium chloride include, for example, ordinary soy sauces such as thin soy sauce, concentrated soy sauce, tamari soy sauce, re-prepared soy sauce, white soy sauce, etc. in Japanese Agricultural and Forestry (JAS) standards, soy sauce, mirin, miso , Other seasonings, sour seasonings, sweeteners, flavorings, soups, processed liquids such as soy sauce products, extracts, etc., seasonings such as miso, salt, flavor seasonings, etc. 1); under half-cooked foods such as mapo tofu, under-seasoned meat, underboiled bonito, crab balls, curry roux, stew, etc.
  • soy sauce such as thin soy sauce, concentrated soy sauce, tamari soy sauce, re-prepared soy sauce, white soy sauce, etc. in Japanese Agricultural and Forestry (JAS) standards
  • soy sauce mirin, miso
  • Specific examples of food and drink containing potassium chloride further include fermented foods. Specifically, it is a reduced-salt fermented food in which a part of the salt is replaced by potassium chloride, such as fish sauce, miso, salted fish, tempeh, pickles, fermented milk product, fermented meat product, etc. It is done. In particular, fish soy and miso, which are often used as seasonings, and fermented milk products are preferred.
  • soy sauce is a clear liquid seasoning obtained by fermenting and ripening with cereals such as soybeans, wheat, rice, etc., and salt as a raw material by the action of koji molds. It is.
  • fish sauce is a fermented fish meat seasoning made from fish and shellfish, which is obtained by degrading and liquefying the protein with autolytic enzymes contained in the guts of fish and shellfish, such as glutamic acid produced from fish and shellfish proteins. Contains abundant amino acids. Therefore, fish sauce is different from soy sauce, and fish sauce is not included in soy sauce.
  • fermented milk product for example, natural cheese such as Gouda cheese, Camembert cheese, cream cheese, cheddar cheese, blue cheese, cottage cheese, processed cheese that has been reprocessed after dissolving these natural cheese, margarine,
  • natural cheese such as Gouda cheese, Camembert cheese, cream cheese, cheddar cheese, blue cheese, cottage cheese
  • processed cheese that has been reprocessed after dissolving these natural cheese, margarine
  • An example is fermented butter.
  • fermented meat product examples include dry sausages such as salami sausage, juer sausage, pepperoni sausage, semi-dry sausages such as Thuringer sausage, cerberato sausage, mortadella sausage, scotch ham, west phalian ham, and Smithfield ham.
  • dry sausages such as salami sausage, juer sausage, pepperoni sausage, semi-dry sausages such as Thuringer sausage, cerberato sausage, mortadella sausage, scotch ham, west phalian ham, and Smithfield ham.
  • country ham such as prosciutto ham.
  • the first cellulase (trade name “Cellulase Y-2NC”, manufactured by Yakult Yakuhin Kogyo Co., Ltd.) originating from Aspergillus niger, Trichoderma
  • a second cellulase (trade name “Cellulase Onozuka 12S”, manufactured by Yakult Pharmaceutical Co., Ltd.) originating from Trichoderma viride is 2.5% by mass with respect to the mass of the seaweed fine powder. The amount was charged. Then, enzymatic degradation was performed for 2 hours with gentle stirring.
  • the water temperature in the tank was raised to 85 ° C., the enzyme was inactivated for 10 minutes, and then filtered using a 154 ⁇ m (100 mesh) vibrating sieve to obtain a seaweed enzymatic decomposition product as the filtrate. . Thereafter, the water temperature was lowered to 65 ° C., and then activated carbon was added in an amount of 1.0 mass% and stirred for 30 minutes to obtain a seaweed enzyme degradation product treated with activated carbon. Furthermore, this seaweed enzyme degradation product was filtered through diatomaceous earth to remove residues, and a clarified seaweed enzyme degradation product was obtained. Subsequently, the seaweed enzyme degradation product was spray-dried to obtain a powdered seaweed enzyme degradation product.
  • a salty seasoning was prepared according to the formulation shown in Table 1 below. That is, the salty seasoning of Example 1 was obtained by blending the powdered seaweed enzyme degradation product obtained in Production Example 1 and mixing the raw materials. Moreover, the salty seasoning of the comparative example 1 was obtained by mix
  • Example 3 (Preparation of salty taste 2) A salty seasoning was prepared according to the formulation shown in Table 2 below. That is, the fish peptide containing a basic amino acid and a basic peptide was added to the salty seasoning obtained in Example 1, and the salty seasoning of Example 2 was obtained. Fish peptide is made from bonito extract as raw material, and the basic amino acid adsorbed on weakly acidic ion exchange resin (Diaion WK-40: manufactured by Mitsubishi Chemical Corporation) is eluted with hydrochloric acid and then neutralized into powder. The component composition was 80% sodium chloride, 4% anserine and 6% histidine as basic amino acids and basic peptides, and 10% other components.
  • weakly acidic ion exchange resin Diaion WK-40: manufactured by Mitsubishi Chemical Corporation
  • Example 1 As a result, the salty seasoning of Example 1 was able to suppress the bitterness / egg taste of potassium chloride without causing the taste of seaweed derived from the blended seaweed enzyme degradation product.
  • Example 2 even if it was the salty seasoning of the comparative example 2 which mix
  • ⁇ Test Example 2> (Sensory evaluation part 2) In an aqueous solution in which 0.5% by mass of sodium chloride and 0.5% by mass of potassium chloride were dissolved, 0.009% by mass of the seaweed enzyme degradation product of Examples 3 to 10 obtained in Production Example 4 was added and dissolved. About the aqueous solution, sensory evaluation was performed by six panelists, and saltiness, bitterness / egg taste, and taste were evaluated in four stages.
  • Table 5 The majority opinions are summarized in Table 5 below as taste and taste ( ⁇ : almost / not felt, ⁇ : not felt, ⁇ : somewhat felt, ⁇ : felt strongly).
  • ⁇ Test Example 3> (Sensory evaluation part 3) In an aqueous solution in which 0.5% by mass of sodium chloride and 0.5% by mass of potassium chloride were dissolved, 0.009% by mass of the seaweed enzyme degradation product of Examples 11 to 13 obtained in Production Example 5 was added and dissolved. About the aqueous solution, sensory evaluation was performed by six panelists, and saltiness, bitterness / egg taste, and taste were evaluated in four stages.
  • the fish peptide used the bonito extract as a raw material, and the basic amino acid adsorbed to the weakly acidic ion exchange resin (Diaion WK-40: manufactured by Mitsubishi Chemical Corporation) was eluted with hydrochloric acid and then neutralized and powdered. . In this production process, there were no problems such as rot during fermentation or poor fermentation.
  • Example 17 (Fish sauce) After washing 7 kg of anchovy with physiological saline, mince it with a chopper, add 1.8 kg of sodium chloride, 1.56 kg of potassium chloride, and 0.04 kg of seaweed enzyme degradation product obtained in Production Example 1 I got soy. When the obtained fish soy was sampled, it had a sufficient salty taste and did not feel the bitter taste of potassium chloride.
  • Example 18 (Cheese 1) 1 kg of curd prepared from raw milk according to a conventional method was immersed in salt water containing 16% by mass of sodium chloride and 5% by mass of potassium chloride for 8 hours and then aged for 90 days to obtain 970 g of natural cheese. This natural cheese is warmed to 85 ° C. and softened, and after adding an emulsifier, 12 g of sodium chloride and 1.5 g of the seaweed enzyme degradation product obtained in Production Example 1 are added to cool and shape while stirring. I got processed cheese. This processed cheese had a flavor that was not different from conventional processed cheese.
  • Example 19 (Cheese 2)
  • 500 g of natural cheese was softened by heating to 85 ° C., and after adding an emulsifier, 1.5 g of the seaweed enzymatic degradation product obtained in Production Example 1 and 15 g of fish peptide ( Sodium chloride (12 g), basic amino acid / basic peptide (including 900 mg of histidine and 800 mg of anserine) were added, and the mixture was cooled and molded to obtain processed cheese.
  • Example 20 Dilute soy sauce with a total nitrogen (TN) content of 1.7% (w / w) with water and dilute soy sauce with TN 1.2% (w / w) and salt content 9.2% (w / w). Obtained. Based on this soy sauce diluted product, the seaweed enzymatic degradation product obtained in Production Example 1 was added to a content of 0.2% by mass. When the obtained soy sauce processed product was subjected to sensory evaluation, it had a flavor comparable to that of the raw material soy sauce.
  • TN total nitrogen

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
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  • Meat, Egg Or Seafood Products (AREA)

Abstract

L'invention concerne un agent améliorant le goût qui est destiné à des aliments et à des boissons contenant du chlorure de potassium, et permet d'améliorer efficacement le goût désagréable du chlorure de potassium, par exemple l'amertume et l'âcreté, sans influencer négativement le goût de tels aliments et boissons. L'invention concerne aussi un procédé de production d'aliments et de boissons contenant du chlorure de potassium, qui présentent un goût très agréable et dont l'amertume et l'âcreté du chlorure de potassium est réduite. Le procédé comprend l'utilisation d'une algue décomposée par une enzyme, qui est obtenue par la décomposition d'une algue par une enzyme afin d'améliorer le goût d'aliments et de boissons contenant du chlorure de potassium. L'algue décomposée par une enzyme est de préférence un produit obtenu par la décomposition d'une algue par au moins un type d'enzyme, sélectionnée dans le groupe constitué par la cellulase, la glucanase, la pectinase, l'alginate lyase, la mannanase et la protéase.
PCT/JP2010/068033 2010-01-20 2010-10-14 Agent améliorant le goût d'aliments et boissons contenant du chlorure de potassium et procédé de production d'aliments et de boissons contenant du chlorure de potassium WO2011089764A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
CN201080061995.2A CN102711520B (zh) 2010-01-20 2010-10-14 含有氯化钾的饮食品的味道改善剂及含有氯化钾饮食品的制造方法
JP2011550791A JP5901294B2 (ja) 2010-01-20 2010-10-14 塩化カリウム含有飲食品の呈味改善剤及び塩化カリウム含有飲食品の製造方法
HK12113387.0A HK1172515A1 (en) 2010-01-20 2012-12-27 Taste-improving agent for potassium-chloride-containing foods and beverages and process for producing potassium-chloride-containing foods and beverages

Applications Claiming Priority (2)

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JP2010009655 2010-01-20
JP2010-009655 2010-01-20

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WO2011089764A1 true WO2011089764A1 (fr) 2011-07-28

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PCT/JP2010/068033 WO2011089764A1 (fr) 2010-01-20 2010-10-14 Agent améliorant le goût d'aliments et boissons contenant du chlorure de potassium et procédé de production d'aliments et de boissons contenant du chlorure de potassium

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JP (1) JP5901294B2 (fr)
CN (1) CN102711520B (fr)
HK (1) HK1172515A1 (fr)
WO (1) WO2011089764A1 (fr)

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JP2014509524A (ja) * 2011-03-29 2014-04-21 ネステク ソシエテ アノニム ナトリウム含有量を減らした栄養組成物及びその製造方法
JP2017175923A (ja) * 2016-03-28 2017-10-05 日清食品ホールディングス株式会社 ノンフライ即席麺の製造方法
CN109601960A (zh) * 2019-01-30 2019-04-12 上海交通大学 一种添加卡拉胶的无苦味低钠盐及其制备方法与应用
JP2019154402A (ja) * 2018-03-16 2019-09-19 日清食品ホールディングス株式会社 塩味増強剤及び塩味増強方法
JP2020048527A (ja) * 2018-09-28 2020-04-02 焼津水産化学工業株式会社 昆布類エキス及びその製造方法、昆布類エキス含有調味料、飲食物の風味改善方法
CN111041013A (zh) * 2019-12-31 2020-04-21 潍坊麦卡阿吉生物科技有限公司 一种褐藻胶裂解酶或果胶酶及其在协同降解褐藻方面的应用
CN117617478A (zh) * 2023-11-13 2024-03-01 哈尔滨理工大学威海研究院 一种刺松藻天然鲜味剂及其制备方法

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Publication number Priority date Publication date Assignee Title
JP2014509524A (ja) * 2011-03-29 2014-04-21 ネステク ソシエテ アノニム ナトリウム含有量を減らした栄養組成物及びその製造方法
JP2017175923A (ja) * 2016-03-28 2017-10-05 日清食品ホールディングス株式会社 ノンフライ即席麺の製造方法
JP2019154402A (ja) * 2018-03-16 2019-09-19 日清食品ホールディングス株式会社 塩味増強剤及び塩味増強方法
JP6998804B2 (ja) 2018-03-16 2022-01-18 日清食品ホールディングス株式会社 塩味増強剤及び塩味増強方法
JP2020048527A (ja) * 2018-09-28 2020-04-02 焼津水産化学工業株式会社 昆布類エキス及びその製造方法、昆布類エキス含有調味料、飲食物の風味改善方法
JP7217499B2 (ja) 2018-09-28 2023-02-03 焼津水産化学工業株式会社 昆布類エキス及びその製造方法、昆布類エキス含有調味料、飲食物の風味改善方法
CN109601960A (zh) * 2019-01-30 2019-04-12 上海交通大学 一种添加卡拉胶的无苦味低钠盐及其制备方法与应用
CN111041013A (zh) * 2019-12-31 2020-04-21 潍坊麦卡阿吉生物科技有限公司 一种褐藻胶裂解酶或果胶酶及其在协同降解褐藻方面的应用
CN111041013B (zh) * 2019-12-31 2020-11-17 潍坊麦卡阿吉生物科技有限公司 一种褐藻胶裂解酶或果胶酶及其在协同降解褐藻方面的应用
CN117617478A (zh) * 2023-11-13 2024-03-01 哈尔滨理工大学威海研究院 一种刺松藻天然鲜味剂及其制备方法

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CN102711520A (zh) 2012-10-03
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JPWO2011089764A1 (ja) 2013-05-20
HK1172515A1 (en) 2013-04-26

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