WO2014123175A1 - 香辛料風味が増強された飲食品の製造方法 - Google Patents
香辛料風味が増強された飲食品の製造方法 Download PDFInfo
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- WO2014123175A1 WO2014123175A1 PCT/JP2014/052720 JP2014052720W WO2014123175A1 WO 2014123175 A1 WO2014123175 A1 WO 2014123175A1 JP 2014052720 W JP2014052720 W JP 2014052720W WO 2014123175 A1 WO2014123175 A1 WO 2014123175A1
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- spice
- glutamylvalylglycine
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- salt
- food
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Classifications
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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
- A23L2/56—Flavouring or bittering agents
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
Definitions
- the present invention relates to a method for producing a food or drink with enhanced spice flavor.
- Spices have been used since ancient times to prevent meat and fish from decaying and have been treated as valuable.
- the demand for the original purpose of preserving spices has decreased, but since spices have a unique flavor, the taste and taste of foods are reduced.
- it is used in the cuisine of each country regardless of the east or west.
- the demand for spices has increased due to the recent trend of ethnic dishes such as Indian and Thai, and this trend is expected to continue.
- Patent Document 1 a method of adding a sugar alcohol to a food or drink containing a spice has been proposed.
- this method has a problem that sweetness is simultaneously given to food and drink.
- Patent Document 2 a method has been proposed in which a sulfur-containing compound such as glutathione is added during the production process of dried / instant soup / sauce containing spices.
- this method is an excellent method, it has a problem that it lacks general versatility due to the flavor of glutathione itself. From the above, a spice flavor enhancing method that is highly versatile and highly effective has been desired.
- ⁇ -glutamyl peptides such as ⁇ -glutamyl valylglycine have been used as a “kokumi” imparting agent (Patent Document 3).
- Patent Document 3 it has not been known that ⁇ -glutamylvalylglycine has the effect of enhancing the spice flavor.
- JP 2008-35799 A Japanese Patent No. 4075307 JP 2010-154862 A
- An object of the present invention is to provide a food and drink with enhanced spice flavor and a method for producing the same.
- ⁇ -glutamyl valylglycine hereinafter also referred to as ⁇ -Glu-Val-Gly
- ⁇ -Glu-Val-Gly ⁇ -glutamyl valylglycine
- the present invention can be exemplified as follows.
- a seasoning containing ⁇ -glutamylvalylglycine and / or a salt thereof and a spice A seasoning comprising 0.000013 to 0.08 parts by weight of the ⁇ -glutamylvalylglycine and / or a salt thereof with respect to 100 parts by weight of the spice.
- the spices are laurel, cinnamon, black pepper, white pepper, thyme, sage, basil, oregano, marjoram, rosmary, mint, fennel (fennel), caraway, cumin, coriander, parsley, celery, celery seed, dill,
- the seasoning according to [1] which is at least one spice selected from chili pepper, cayenne pepper, nutmeg, mace, garlic powder, onion powder, allspice, clove, star anise, phenegreak, tade, and garden cress .
- the spices are nutmeg, laurel, thyme, black pepper, white pepper, sage, basil, fennel, chili pepper, cloves, cinnamon, marjoram, rothmary, cumin, star anise, mint, parsley, coriander, pheneglique, cayenne pepper, garlic
- the seasoning according to [1] which is at least one spice selected from powder and onion powder.
- [5] [1] to [4], wherein the ⁇ -glutamylvalylglycine and / or salt thereof is added to the food or drink or its raw material so that the concentration in the final food or drink is 0.001 to 6 ppm by weight.
- the seasoning in any one of.
- a method for producing a food / beverage product with enhanced spice flavor comprising the step of adding ⁇ -glutamylvalylglycine and / or a salt thereof to a food / beverage product containing a spice or a raw material thereof, A method in which 0.000013 to 0.08 parts by weight of the ⁇ -glutamylvalylglycine and / or a salt thereof is added to 100 parts by weight of the spice.
- the spice is a spice other than ginger.
- the spices are laurel, cinnamon, black pepper, white pepper, thyme, sage, basil, oregano, marjoram, rosmary, mint, fennel (fennel), caraway, cumin, coriander, parsley, celery, celery seed, dill, [6]
- the spices are nutmeg, laurel, thyme, black pepper, white pepper, sage, basil, fennel, chili pepper, cloves, cinnamon, marjoram, rothmary, cumin, star anise, mint, parsley, coriander, pheneglique, cayenne pepper, garlic
- the method according to [6], wherein the method is at least one spice selected from powder and onion powder.
- the ⁇ -glutamyl valylglycine and / or salt thereof is added to the food or drink or its raw material so that the concentration of the ⁇ -glutamyl valyl glycine and / or salt thereof in the final food or drink is 0.001 to 6 ppm by weight.
- a method for enhancing the spice flavor of a food or drink comprising the step of adding ⁇ -glutamylvalylglycine and / or a salt thereof to the food or drink containing the spice or a raw material thereof, A method in which 0.000013 to 0.08 parts by weight of the ⁇ -glutamylvalylglycine and / or a salt thereof is added to 100 parts by weight of the spice.
- the spice is a spice other than ginger.
- the spices are laurel, cinnamon, black pepper, white pepper, thyme, sage, basil, oregano, marjoram, rosmary, mint, fennel (fennel), caraway, cumin, coriander, parsley, celery, celery seed, dill, [11]
- the method according to [11], wherein the spice is at least one spice selected from chili pepper, cayenne pepper, nutmeg, mace, garlic powder, onion powder, allspice, clove, star anise, pheneglique, tade, and garden cress.
- the spices are nutmeg, laurel, thyme, black pepper, white pepper, sage, basil, fennel, chili pepper, cloves, cinnamon, marjoram, rothmary, cumin, star anise, mint, parsley, coriander, pheneglique, cayenne pepper, garlic
- the method according to [11] which is at least one spice selected from powder and onion powder.
- the ⁇ -glutamyl valylglycine and / or salt thereof is added to the food or drink or its raw material so that the concentration of the ⁇ -glutamyl valyl glycine and / or salt thereof in the final food or drink is 0.001 to 6 ppm by weight.
- ⁇ -Glutamylvalylglycine used in the present invention can be obtained by appropriately using a known method such as a method of synthesis by a general chemical synthesis method or a method of preparation by using an enzyme.
- ⁇ -glutamylvalylglycine can be obtained, for example, by the method described in JP 2010-154862 A.
- ⁇ -Glutamylvalylglycine may be provided in any form of free form, salt form, or a mixture thereof. That is, in the present invention, “ ⁇ -glutamylvalylglycine” or “ ⁇ -glutamylvalylglycine or a salt thereof” unless otherwise specified, free form of ⁇ -glutamylvalylglycine, salt form of ⁇ -glutamylvalylglycine Or a mixture thereof.
- the salt is not particularly limited as long as it is an edible salt or a pharmacologically acceptable salt.
- Examples of salts for acidic groups such as carboxyl groups include alkali metal salts such as sodium and potassium; salts with alkaline earth metals such as calcium and magnesium; ammonium salts; aluminum salts; zinc salts; triethylamine, ethanolamine, piperazine And salts with organic amines such as piperidine and dicyclohexylamine; salts with basic amino acids such as arginine and lysine.
- salts for basic groups such as amino groups
- salts with inorganic acids such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid; acetic acid, citric acid, benzoic acid, maleic acid, fumaric acid, tartaric acid, succinic acid, tannic acid
- Salts with organic carboxylic acids such as butyric acid, decanoic acid, deocric acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid
- organic sulfonic acids such as methanesulfonic acid, benzylsulfonic acid, p-toluenesulfonic acid Mention may be made of salts.
- the salt one type of salt may be used, or two or more types of salts may be used in combination.
- ⁇ -Glutamylvalylglycine may or may not be a purified product.
- ⁇ -Glutamylvalylglycine may be purified to the desired extent.
- the purity is 30% (w / w) or more, 50% (w / w) or more, 70% (w / w) or more, 90% (w / w) or more, or 95 % (W / w) or more may be used.
- “spicy” is a leaf, stem, bark, root, flower, bud, seed, fruit or fruit skin of a plant, which is used for the purpose of giving a special flavor to foods and beverages.
- the spices targeted by the present invention are not particularly limited as long as the flavor is enhanced by ⁇ -glutamylvalylglycine or a salt thereof.
- Examples of the spices that are the subject of the present invention include spices other than ginger.
- spices other than ginger include the following: spiders of camphoraceae (Laurel, cinnamon, etc.), spices of pepperaceae (black pepper, white pepper, etc.), spices of Labiatae (thyme, sage) , Basil, oregano, marjoram, rosmary, mint, etc.), celery family spices (fennel), caraway, cumin, coriander, parsley, Italian parsley, celery, celery seed, dill, etc.), eggplant family spices (Chile Pepper, Cayenne Pepper, etc.), Nutaceae spices (Nutmeg, Mace, etc.), Leek Family Spices (Garlic Powder, Onion Powder, etc.), Myrtaceae Spices (Allspice, Clove, etc.), Satsuma Family Spices (Star Anise) Etc.), legume spices (phenegrigree, etc.) Polygonaceae of spices (Polygonum, etc.), cruciferous spices (garden cress, etc.).
- Preferred spices include, for example, laurel, cinnamon, black pepper, white pepper, thyme, sage, basil, oregano, marjoram, rothmary, mint, fennel (carp), caraway, cumin, coriander, parsley, celery, celery seed. , Dill, chili pepper, cayenne pepper, nutmeg, mace, garlic powder, onion powder, allspice, clove, star anise, phenegrek, tade, garden cress and the like.
- More preferable spices include, for example, nutmeg, laurel, thyme, black pepper, white pepper, sage, basil, fennel, chili pepper, clove, cinnamon, marjoram, rothmary, cumin, star anise, mint, parsley, coriander, phenegrek, Cayenne pepper, garlic powder, onion powder and the like.
- garlic and onions that are used for cooking in a raw state as fresh vegetables are not included in the spices in accordance with common practice.
- one kind of spice may be used, or two or more kinds of spices may be used in combination.
- the spice flavor is enhanced by combining ⁇ -glutamylvalylglycine or a salt thereof and a spice.
- the present invention provides a method for enhancing the spice flavor of foods and drinks, including the step of adding ⁇ -glutamylvalylglycine or a salt thereof to foods and drinks containing spices or raw materials thereof.
- the present invention provides a method for producing a food or drink with enhanced spice flavor, comprising the step of adding ⁇ -glutamylvalylglycine or a salt thereof to a food or drink containing a spice or a raw material thereof.
- these methods are collectively referred to as “the method of the present invention”.
- the food / beverage products with enhanced spice flavor obtained by the method of the present invention are also referred to as “the food / beverage products of the present invention”.
- the food / beverage product of the present invention has a spice flavor stronger than that of the control food / beverage product even when the spice content is the same as that of the food / beverage product (control food / beverage product) to which ⁇ -glutamylvalylglycine or a salt thereof is not added.
- the food and drink of the present invention is not particularly limited as long as it contains a spice.
- foods and drinks include the following: Soups such as Dar Soup, Tom Yum Kung, Potage Soup, and Instant Noodle Soup; Sauces such as Genoa Sauce, Worcester Sauce, chili Sauce, Tabasco Sauce; Oils such as solid consomme, liquid consomme, etc .; flavor seasonings such as bonito flavor, chicken flavor, pork flavor, beef flavor; spicy seasonings such as shichimi chili, bean sauce, gochujang; basic seasonings Condiments for menus (special seasonings according to the menu to be cooked); roux such as stew and curry u; stewed dishes such as chili con carne and feijoata; confectionery such as cinnamon cookies and snacks; chai and cinnamon Beverages such as tea, ginger ale and doctor pepper; .
- the food and drink may be the spice itself. That is, in the method of the present invention, for example, a spice with enhanced spice flavor may be produced by adding ⁇ -
- the form of the food or drink of the present invention is not particularly limited.
- the food and drink of the present invention may be in any form such as a liquid, a paste, an emulsified liquid, a powder, and a solid.
- the food or drink of the present invention may be preferably in the form of powder or solid.
- the provision mode of the food and drink of the present invention is not particularly limited.
- the food / beverage products of this invention may be provided as food / beverage products (final food / beverage products) which can be eaten as it is, for example, and may be provided as food / beverage products diluted suitably before eating, in order to prepare the final food / beverage products.
- Examples of the food and drink that are appropriately diluted before eating to prepare the final food and drink include concentrated sauces, roux, and other various seasonings.
- the food and drink of the present invention can be produced by the same method using the same raw materials as those of ordinary food and drink containing spices, except that ⁇ -glutamylvalylglycine or a salt thereof is added.
- the addition of ⁇ -glutamylvalylglycine or a salt thereof may be performed at any stage of the production process of food and drink. That is, ⁇ -glutamylvalylglycine or a salt thereof may be added to a raw material for food or drink, may be added to a food or drink in the middle of production, or may be added to a finished food or drink.
- ⁇ -Glutamylvalylglycine or a salt thereof may be added only once, or may be added in two or more times.
- the method of the present invention may include a step of adding a spice to a food or drink or a raw material thereof.
- the addition of the spice can be performed in the same manner as the addition of ⁇ -glutamylvalylglycine or a salt thereof.
- the addition of the spice may be performed simultaneously with the addition of ⁇ -glutamylvalylglycine or a salt thereof, or may be performed separately.
- the spice may or may not be already contained in the food or drink or its raw material when ⁇ -glutamylvalylglycine or a salt thereof is added. That is, the method of the present invention includes, for example, a method of adding a spice after adding ⁇ -glutamylvalylglycine or a salt thereof to a food or drink containing no spice or a raw material thereof.
- ⁇ -glutamylvalylglycine or a salt thereof is added by adding a material containing ⁇ -glutamylvalylglycine or a salt thereof such as a seasoning of the present invention described later or an enhancer of the present invention described later. Also good.
- ⁇ -glutamylvalylglycine or a salt thereof and a spice may be added by adding a material containing ⁇ -glutamylvalylglycine or a salt thereof and a spice such as the seasoning of the present invention.
- the amount of ⁇ -glutamylvalylglycine or a salt thereof added to a food or drink containing a spice or a raw material thereof is not particularly limited as long as the effect of enhancing the spice flavor by ⁇ -glutamylvalylglycine or a salt thereof is obtained.
- the addition amount can be appropriately set according to various conditions such as the kind of spice.
- the concentration of ⁇ -glutamylvalylglycine or a salt thereof in the final food or drink is, for example, 0.001 to 6 ppm by weight, preferably 0.005 to 5 ppm by weight, more preferably It may be added to the food or drink or its raw material so as to be 0.05 to 4.5 ppm by weight, most preferably 0.5 to 4 ppm by weight.
- concentration range spice flavor can fully be strengthened especially maintaining the preference of spice flavor.
- the amount of ⁇ -glutamylvalylglycine or a salt thereof can be appropriately increased or decreased depending on the eating mode of the food or drink.
- ⁇ when producing a food or drink that is appropriately diluted at the time of eating to prepare the final food or drink (for example, flavor seasonings, etc .; for example, bonito, chicken, pork, beef, etc.), ⁇
- the amount of glutamyl valylglycine or a salt thereof added to a food or drink appropriately diluted before eating is adjusted so that the content of ⁇ -glutamyl valyl glycine or a salt thereof in the final food or drink is in the above range.
- ⁇ -glutamyl valyl glycine or a salt thereof is ⁇ -glutamyl valyl glycine or its salt in the food or beverage that is diluted at the time of eating.
- the food or drink or its so that the salt content is 0.1 to 600 ppm by weight, preferably 0.5 to 500 ppm by weight, more preferably 5 to 450 ppm by weight, and most preferably 50 to 400 ppm by weight. You may add to a raw material.
- the addition ratio of ⁇ -glutamylvalylglycine or a salt thereof to the spice is not particularly limited as long as the spice flavor enhancing effect by ⁇ -glutamylvalylglycine or a salt thereof is obtained.
- the addition ratio can be appropriately set according to various conditions such as the type of spice. For example, with respect to 100 parts by weight of spices, 0.000013 to 0.08 parts by weight, preferably 0.00006 to 0.06 parts by weight, more preferably 0.0006 to 0.05 parts by weight of ⁇ -glutamylvalylglycine or a salt thereof. Part by weight, most preferably 0.007 to 0.05 parts by weight may be added. In the above ratio range, it is possible to sufficiently enhance the spice flavor while maintaining the spice flavor.
- ingredients can be further added to the food and drink of the present invention as necessary. "Other components” will not be specifically limited if it is a component which can be used for food-drinks. The “other ingredients” can be used as long as the spice flavor enhancing effect by ⁇ -glutamylvalylglycine or a salt thereof is not hindered.
- amino acid umami seasonings eg, sodium glutamate
- nucleic acid umami seasonings eg, sodium inosinate, sodium guanylate, etc.
- inorganic salts eg, sodium phosphate, Potassium phosphate, calcium chloride, magnesium sulfate, etc.
- acidulants eg, citric acid, succinic acid, fumaric acid, lactic acid, etc.
- organic acid salts eg, sodium citrate, sodium succinate, sodium lactate, etc.
- amino acids Eg: glycine, alanine, arginine, lysine, etc.
- protein hydrolysates livestock poultry, seafood, vegetables, yeast-derived extracts (eg, chicken extract, pork extract, beef extract, yeast extract, etc.), amino acids and sugars Processed food using heat browning reaction (aminocarbonyl reaction or Maillard reaction), tonicity agent (eg sorbi) Etc.), buffering agents (eg sodium aminocarbon
- the present invention is a seasoning containing ⁇ -glutamylvalylglycine or a salt thereof and a spice (hereinafter referred to as “the seasoning of the present invention”). Say). By adding the seasoning of this invention to food-drinks, it is possible to give a spice flavor simply and effectively to food-drinks.
- the form of the seasoning of the present invention is not particularly limited.
- the seasoning of the present invention may be in any form such as a liquid, a paste, an emulsified liquid, a powder, and a solid.
- the seasoning of the present invention can be used by adding it to a food or drink or its raw material.
- the seasoning of this invention can be used for manufacture of the food-drinks of this invention, for example.
- the description regarding addition of ⁇ -glutamylvalylglycine or a salt thereof in the above-described method of the present invention can be applied mutatis mutandis.
- the concentration of ⁇ -glutamylvalylglycine or a salt thereof added to the final food or drink is 0.001 to 6 Used by adding to food or drink or its raw materials so that the weight ppm, preferably 0.005 to 5 ppm by weight, more preferably 0.05 to 4.5 ppm by weight, and most preferably 0.5 to 4 ppm by weight. It may be for
- the content of ⁇ -glutamylvalylglycine or a salt thereof in the seasoning of the present invention may be appropriately set so that the concentration of ⁇ -glutamylvalylglycine or a salt thereof added to the final food or drink is within the above range.
- the content of ⁇ -glutamylvalylglycine or a salt thereof in the seasoning of the present invention is, for example, usually 0.01 to 10,000 ppm by weight, preferably 0.02 to 7500 ppm by weight, more preferably 0.05 to 5000 ppm by weight. Most preferably, it may be 0.1 to 5000 ppm by weight.
- the “content of ⁇ -glutamyl valylglycine or a salt thereof in the seasoning of the present invention” refers to ⁇ relative to the total weight of the seasoning of the present invention (including the weight of ⁇ -glutamyl valyl glycine or a salt thereof). This refers to the weight ratio of glutamyl valylglycine or a salt thereof (applicable to other “contents”).
- the content ratio of ⁇ -glutamylvalylglycine or a salt thereof and a spice in the seasoning of the present invention is not particularly limited as long as the spice flavor enhancing effect by ⁇ -glutamylvalylglycine or a salt thereof is obtained.
- the description regarding the addition ratio of ⁇ -glutamylvalylglycine or a salt thereof to the spices in the method of the present invention described above can be applied mutatis mutandis. That is, for example, in the seasoning of the present invention, 0.000013 to 0.08 parts by weight, preferably 0.00006 to 0.06 parts by weight of ⁇ -glutamylvalylglycine or a salt thereof is added to 100 parts by weight of the spice. Preferably it may contain 0.0006 to 0.05 parts by weight, most preferably 0.007 to 0.05 parts by weight.
- the spice content in the seasoning of the present invention may be appropriately set so that the content ratio of ⁇ -glutamylvalylglycine or a salt thereof and the spice in the seasoning of the present invention falls within the above range.
- the spice content in the seasoning of the present invention is, for example, usually 0.01 to 99% by weight, preferably 0.1 to 50% by weight, more preferably 0.2 to 50% by weight, and most preferably 0.2 to 0.2% by weight. It may be up to 25% by weight.
- the seasoning of the present invention can further contain other components as necessary.
- the “other ingredients” are not particularly limited as long as they are ingredients that can be used in seasonings.
- the “other ingredients” can be used as long as the spice flavor enhancing effect by ⁇ -glutamylvalylglycine or a salt thereof is not hindered.
- amino acid umami seasonings eg, sodium glutamate
- nucleic acid umami seasonings eg, sodium inosinate, sodium guanylate, etc.
- inorganic salts eg, sodium phosphate, Potassium phosphate, calcium chloride, magnesium sulfate, etc.
- acidulants eg, citric acid, succinic acid, fumaric acid, lactic acid, etc.
- organic acid salts eg, sodium citrate, sodium succinate, sodium lactate, etc.
- amino acids Eg: glycine, alanine, arginine, lysine, etc.
- protein hydrolysates livestock poultry, seafood, vegetables, yeast-derived extracts (eg, chicken extract, pork extract, beef extract, yeast extract, etc.), amino acids and sugars Processed food using heat browning reaction (aminocarbonyl reaction or Maillard reaction), tonicity agent (eg sorbi) Etc.), buffering agents (eg sodium aminocarbon
- the ingredients of the seasoning of the present invention may be mixed with each other and contained in the seasoning of the present invention, Alternatively, they may be included in the seasoning of the present invention separately in any combination.
- the seasoning of the present invention contains a plurality of components separately or in any combination, these components are simultaneously added to the food or drink or its raw material when using the seasoning of the present invention. You may add to food-drinks or its raw material each separately, or separately by arbitrary combinations.
- the present invention is a spice flavor enhancer containing ⁇ -glutamylvalylglycine or a salt thereof as an active ingredient (hereinafter referred to as “this” Also referred to as “enhancement agent of the invention”).
- the form of the enhancer of the present invention is not particularly limited.
- the enhancer of the present invention may be in any form such as liquid, paste, emulsified liquid, powder, solid, and the like.
- the enhancer of the present invention can be used by adding to a food or drink or its raw material.
- the seasoning of this invention can be used for manufacture of the food-drinks of this invention, for example.
- the enhancer of the present invention has an addition concentration of ⁇ -glutamylvalylglycine or a salt thereof to the final food or drink (concentration of ⁇ -glutamylvalylglycine or a salt thereof in the final food or drink), preferably 0.001 to 6 ppm by weight.
- concentration of ⁇ -glutamylvalylglycine or a salt thereof to the final food or drink concentration of ⁇ -glutamylvalylglycine or a salt thereof in the final food or drink
- the content of ⁇ -glutamylvalylglycine or a salt thereof in the enhancer of the present invention may be appropriately set so that the concentration of ⁇ -glutamylvalylglycine or a salt thereof added to the final food or drink is within the above range.
- the content of ⁇ -glutamylvalylglycine or a salt thereof in the enhancer of the present invention is, for example, usually 0.1 ppm to 99% by weight, preferably 0.2 ppm to 75% by weight, more preferably 0.5%. From ppm to 50% by weight, most preferably from 1 to 25% by weight.
- the enhancer of the present invention can further contain other components as necessary. "Other components” will not be specifically limited if it is a component which can be used for food-drinks.
- the “other ingredients” can be used as long as the spice flavor enhancing effect by ⁇ -glutamylvalylglycine or a salt thereof is not hindered.
- amino acid umami seasonings eg, sodium glutamate
- nucleic acid umami seasonings eg, sodium inosinate, sodium guanylate, etc.
- inorganic salts eg, sodium phosphate, Potassium phosphate, calcium chloride, magnesium sulfate, etc.
- acidulants eg, citric acid, succinic acid, fumaric acid, lactic acid, etc.
- organic acid salts eg, sodium citrate, sodium succinate, sodium lactate, etc.
- amino acids Eg: glycine, alanine, arginine, lysine, etc.
- protein hydrolysates livestock poultry, seafood, vegetables, yeast-derived extracts (eg, chicken extract, pork extract, beef extract, yeast extract, etc.), amino acids and sugars Products by heating browning reaction (aminocarbonyl reaction or Maillard reaction), isotonic agents (eg sorbitol) ), Buffer (eg, sodium acetate,
- the enhancer of the present invention contains a plurality of components
- these components that is, ⁇ -glutamylvalylglycine or a salt thereof, and optionally other components
- these components are mixed with each other and included in the seasoning of the present invention. It may be included in the seasoning of the present invention separately or separately in any combination.
- these components are simultaneously added to the food or drink or its raw material when the enhancer of the present invention is used. You may add to food-drinks or its raw material each separately, or separately by arbitrary combinations.
- ⁇ -Glutamylvalylglycine used in this example was prepared according to the chemical synthesis method described in Japanese Patent Application Laid-Open No. 2010-154862, unless otherwise specified.
- Example 1 Effect of addition of ⁇ -glutamylvalylglycine on parsley (1)
- Mashed potato was obtained by adding 6 parts by weight of hot water to 1 part by weight of commercially available dried mashed potato (Calbee Co., Ltd.) and stirring.
- Commercial parsley powder (manufactured by Gaban Co., Ltd.) was added so that the amount was 0.75% by weight based on the mashed potato.
- ⁇ -glutamylvalylglycine was added so as to be 0.0005 to 10 ppm by weight and stirred.
- the thus obtained mashed potato containing ⁇ -glutamylvalylglycine-containing parsley was subjected to sensory evaluation by two specialist panels.
- a parsley-containing mashed potato with no added ⁇ -glutamylvalylglycine was used as a control product, and the parsley flavor was-(equivalent to the control product), ⁇ (slightly stronger), + (slightly stronger), ++ Sensory evaluation was carried out by a 6-point scoring system of (slightly strengthened), +++ (strengthened), and +++ (very strong). The results are shown in Table 1. In addition, it was set as ++++ (intensified) when the 2 times flavor was shown with respect to the parsley flavor of an additive-free sample.
- Example 2 Effect of addition of ⁇ -glutamylvalylglycine on parsley (2) 6 parts by weight of hot water was added to 1 part by weight of commercially available dried mashed potato (Calbee Co., Ltd.) and stirred to obtain mashed potatoes. Commercial parsley powder (manufactured by Gaban Co., Ltd.) was added so as to be 0.7% by weight with respect to the mashed potato. To this parsley-containing mashed potato, ⁇ -glutamylvalylglycine was added to 2.5 ppm by weight and stirred. The addition ratio of ⁇ -glutamylvalylglycine to parsley at this time was 0.036 when the weight of parsley was 100.
- the thus obtained mashed potato containing ⁇ -glutamylvalylglycine-containing parsley was subjected to sensory evaluation by two specialist panels.
- comparative evaluation was performed by using an additive-free parsley-containing mashed potato as a control product, and evaluation by the free word method was performed.
- Example 3 Effect of Addition of ⁇ -Glutamylvalylglycine on Sage 6 parts by weight of hot water was added to 1 part by weight of commercially available dried mashed potatoes (produced by Calbee Co., Ltd.) to obtain mashed potatoes.
- Commercial sage powder (manufactured by Gaban Co., Ltd.) was added so as to be 0.2% by weight with respect to the mashed potato.
- ⁇ -glutamylvalylglycine was added and stirred at 1.0 ppm by weight.
- sage-containing mashed potatoes with ⁇ -glutamyl valylglycine added were “fresh grass-like flavor” and “preference for sage flavor” compared to sage-containing mashed potatoes with no ⁇ -glutamyl valylglycine added. Showed a statistically significantly higher score (risk rate ⁇ 0.1%). From these results, it was shown that the addition of ⁇ -glutamylvalylglycine enhances the “fresh grass-like flavor” and enhances the palatability by enhancing the preferred flavor of sage.
- Example 4 Effect of Addition of ⁇ -Glutamylvalylglycine on Thyme 6 parts by weight of hot water was added to 1 part by weight of commercially available dried mashed potato (manufactured by Calbee) and stirred to obtain mashed potato.
- Commercial thyme powder manufactured by Gaban Co., Ltd.
- ⁇ -glutamyl valylglycine was added and stirred at 1.0 ppm by weight.
- the addition ratio of ⁇ -glutamylvalylglycine to thyme at this time was 0.05 when the weight of thyme was 100.
- the thus obtained mashed potato containing ⁇ -glutamylvalylglycine added thyme was subjected to sensory evaluation by three specialist panels.
- a thyme-containing mashed potato without ⁇ -glutamyl valylglycine was used as a control product for comparative evaluation, and evaluation was performed by the free word method.
- Example 5 Effect of Addition of ⁇ -Glutamylvalylglycine on Marjoram 6 parts by weight of hot water was added to 1 part by weight of commercially available dried mashed potato (manufactured by Calbee Co., Ltd.) to obtain a mashed potato.
- Commercially available marjoram powder (manufactured by Gaban Co., Ltd.) was added so as to be 0.3% by weight with respect to the mashed potato.
- ⁇ -glutamylvalylglycine was added to a weight of 1.5 ppm by weight and stirred. The addition ratio of ⁇ -glutamylvalylglycine to marjoram at this time was 0.05 when the weight of marjoram was 100.
- the sensory evaluation was conducted on the mashed potato containing majorum containing ⁇ -glutamyl valylglycine thus obtained by three specialist panels.
- a comparative evaluation was performed using a marjoram-containing mashed potato without ⁇ -glutamylvalylglycine as a control, and an evaluation by the free word method was performed.
- Example 6 Effect of Addition of ⁇ -Glutamylvalylglycine to Basil 6 parts by weight of hot water was added to 1 part by weight of commercially available dried mashed potato (manufactured by Calbee Co., Ltd.) to obtain a mashed potato.
- Commercially available basil powder (manufactured by Gaban Co., Ltd.) was added so as to be 0.4% by weight with respect to the mashed potato.
- ⁇ -glutamylvalylglycine was added to a concentration of 0.001 to 2.5 ppm by weight and stirred. The sensory evaluation was conducted on the mashed potatoes containing basil containing ⁇ -glutamylvalylglycine thus obtained by two specialist panels.
- a basil-containing mashed potato without ⁇ -glutamylvalylglycine was used as a control, and the basil flavor was evaluated as-(equivalent to the control), ⁇ (slightly stronger), + (slightly stronger), ++ Sensory evaluation was carried out by a 6-point scoring system of (slightly strengthened), +++ (strengthened), and +++ (very strong). The results are shown in Table 3. In addition, it was set as +++ (intensified) when a 2 times flavor was shown with respect to the basil flavor of the additive-free sample.
- Example 7 Effect of Addition of ⁇ -Glutamylvalylglycine on Rosmary 6 parts by weight of hot water was added to 1 part by weight of commercially available dried mashed potato (produced by Calbee Co., Ltd.) to obtain a mashed potato.
- Commercially available Rosmary powder (manufactured by Gaban Co., Ltd.) was added so as to be 0.4% by weight with respect to the mashed potato.
- ⁇ -Glutamylvalylglycine was added to the roasted mashed potato to 2.5 ppm by weight and stirred. At this time, the addition ratio of ⁇ -glutamylvalylglycine to rosmary was 0.063 when the weight of rosmary was 100.
- the sensory evaluation was conducted on the mashed potatoes containing rosary containing ⁇ -glutamylvalylglycine obtained in this manner by two specialist panels.
- a comparative evaluation was performed using a rosary-containing mashed potato without ⁇ -glutamylvalylglycine as a control, and an evaluation by the free word method was performed.
- rosin-containing mashed potatoes with ⁇ -glutamyl valylglycine have an enhanced “verbena-like sweet flavor” and enhanced “favorable rosary-like flavor” compared to roasted mashed potatoes without ⁇ -glutamyl valylglycine It was confirmed that From these results, it was shown that the addition of ⁇ -glutamylvalylglycine enhances the preferred flavor of rosmary and improves the palatability.
- Example 8 Effect of Addition of ⁇ -Glutamylvalylglycine to Fennel 6 weights of hot water was added to 1 weight of commercially available dried mashed potato (produced by Calbee Co., Ltd.) and stirred to obtain mashed potatoes.
- Commercially available fennel powder (manufactured by Gaban Co., Ltd.) was added so as to be 0.3% by weight with respect to the mashed potato.
- ⁇ -Glutamylvalylglycine was added to the fennel powder-added mashed potato so as to be 0.5 ppm and stirred.
- the addition ratio of ⁇ -glutamylvalylglycine to fennel at this time was 0.017 when the weight of fennel was 100.
- the sensory evaluation was conducted on the mashed potato containing fennel containing ⁇ -glutamylvalylglycine thus obtained by two specialist panels.
- ⁇ -glutamyl valylglycine-free fennel-containing mashed potato was used as a reference product for comparative evaluation, and evaluation by the free word method was performed.
- Mint sauce was prepared using the raw materials in the recipe shown in Table 4. Mint and sugar were ground with a mortar and pestle. Lemon juice, white wine vinegar, and hot water were poured into the mixture, and then cooled at room temperature for 30 minutes to obtain a mint sauce. To the mint sauce thus obtained, ⁇ -glutamylvalylglycine was added to 2.5 ppm by weight and stirred. The addition ratio of ⁇ -glutamylvalylglycine to mint at this time was 0.0025 when the weight of mint was 100. The ⁇ -glutamylvalylglycine-added mint sauce thus obtained was subjected to sensory evaluation by two specialist panels. A comparative evaluation was performed using a mint sauce without ⁇ -glutamylvalylglycine as a control, and an evaluation by the free word method was performed.
- mint sauce with ⁇ -glutamyl valylglycine enhanced “a refreshing and pleasant scent of mint” compared to mint sauce without ⁇ -glutamyl valylglycine. From these results, it was shown that the addition of ⁇ -glutamylvalylglycine enhances the preferred flavor of mint and improves the palatability of mint sauce.
- Genoa sauce was prepared using the raw materials in the recipe shown in Table 5. The pine nuts were lightly roasted to give aroma and flavor, and the garlic was coarsely chopped. All the raw materials were put in a commercial food processor, pulverized and stirred to obtain a genoa sauce. ⁇ -Glutamylvalylglycine was added to the genoa source thus obtained to 2.5 ppm by weight and stirred.
- the addition ratio of ⁇ -glutamyl valylglycine to the spices (basil and white pepper) at this time is 0.00097 when the weight of the spice is 100, the wet weight of the basil is the standard, and the dry weight of the basil is the standard. In this case, it was 0.011.
- the thus obtained genoa sauce with ⁇ -glutamylvalylglycine was subjected to sensory evaluation by two specialist panels. A comparative evaluation was performed using genoa sauce without ⁇ -glutamylvalylglycine as a control, and an evaluation by the free word method was performed.
- genoa sauce with ⁇ -glutamylvalylglycine has an enhanced “preferred scent of basil” and further enhanced a “sweet flavor” compared to genoa sauce without ⁇ -glutamylvalylglycine. confirmed. From these results, it was shown that the addition of ⁇ -glutamylvalylglycine enhances the preferred flavor of basil and improves the palatability of genoa sauce.
- Example 11 Effect of Addition of ⁇ -Glutamylvalylglycine in Dahl Soup Dahl soup was prepared using the ingredients in the recipe shown in Table 6.
- Dahl beans were immersed in water for 2 hours after washing. After that, dart beans and water were put in a pan and boiled, the ak was taken, laurel and turmeric were added and boiled for 20 minutes on low heat. Heat oil (1 tablespoon) in another pan and stir cumin. When the cumin begins to boil, add onions and garlic, stir on high heat, add onions and boiled darling beans. Further, Shishito was added and boiled on low heat for 10 minutes, and then fresh cream, salt and cayenne papa were added to obtain a Dar soup. The finished amount at this time was 850 g.
- ⁇ -Glutamylvalylglycine was added to the Dahl soup thus obtained to 2.5 ppm by weight and stirred.
- the addition ratio of ⁇ -glutamylvalylglycine to the spices (laurier, turmeric, cumin and cayenne pepper) at this time was 0.034 when the weight of the spices was 100.
- the thus-obtained darling soup with ⁇ -glutamylvalylglycine was subjected to sensory evaluation by two specialist panels.
- a comparative evaluation was performed using dahl soup without ⁇ -glutamyl valylglycine as a control, and an evaluation by the free word method was performed.
- darling soup with ⁇ -glutamyl valylglycine has an enhanced “mid-season spice flavor” compared to darling soup without ⁇ -glutamyl valyl glycine. confirmed. From these results, it was shown that the addition of ⁇ -glutamyl valylglycine enhanced the preferred flavor of the spices and improved the palatability of dahl soup.
- Example 12 Effect of Addition of ⁇ -Glutamylvalylglycine to Masala Soup Using a raw material shown in Table 7, a raw material of powdered masala soup without ⁇ -glutamylvalylglycine and ⁇ -glutamylvalylglycine was prepared. . That is, each raw material was weighed and then pulverized and mixed to obtain a powdered masala soup. 97.65 g of hot water was added to 2.35 g of the powdered masala soup thus obtained to obtain masala soup. At this time, the concentration of ⁇ -glutamylvalylglycine at the time of eating was 2.5 ppm by weight.
- the addition ratio of ⁇ -glutamylvalylglycine to the spice at this time was 0.0175 when the weight of the spice was 100.
- onion powder and garlic powder were converted as spices.
- the thus obtained masala soup containing ⁇ -glutamylvalylglycine was subjected to sensory evaluation by two specialist panels.
- comparative evaluation was performed by using additive-free masala soup as a control product, and evaluation by a scoring method was performed.
- Example 13 Effect of Addition of ⁇ -Glutamylvalylglycine in Chilecon Carnet Using Chilecon carnet using the raw materials in the recipe shown in Table 8.
- Kintoki beans were immersed in water overnight, heated on medium heat, boiled, and then washed with water. Put the Kimtoki beans in a pan, add water, boil them to the extent that they won't break the beans on medium heat, and give them to the rice. Heat the salad oil in a pan and fry the onions, add minced beef and fry until the color changes.
- Boiled Kintoki beans were added, boiled tomatoes, solid soup base, tomato ketchup and 400 mL of water were added and boiled on medium heat until the broth was halved.
- chili powder, cumin, salt and black pepper were added to obtain chili con carne.
- the finished weight at this time was 1500 g.
- ⁇ -Glutamylvalylglycine was added to the Chilecon carnet obtained in this manner so as to be 2.5 ppm by weight and stirred.
- the addition ratio of ⁇ -glutamylvalylglycine to the spices (cumin, black pepper, chili powder) at this time was 0.025 when the weight of the spices was 100.
- the sensory evaluation was carried out by two specialist panels on the ⁇ -glutamyl valylglycine-added chili carne obtained as described above. A comparative evaluation was performed using chili carne without ⁇ -glutamyl valylglycine as a control, and an evaluation by the free word method was performed.
- ⁇ -glutamyl valylglycine-added chili con carne has enhanced “spicy flavor”, “tomato flavor”, and “paprika flavor” compared to ⁇ -glutamyl valyl glycine-free chili con carne. It was confirmed. From these results, it was shown that the addition of ⁇ -glutamyl valylglycine enhances the preferred flavor of the spice and improves the palatability of chili con carne.
- Example 14 Effect of Addition of ⁇ -Glutamylvalylglycine in Cinnamon Cookie
- a cinnamon cookie was prepared using the ingredients in the recipe shown in Table 9.
- Cookie dough was prepared according to a conventional method. That is, add sugar to unsalted butter heated to room temperature, stir until it becomes creamy, add egg and stir, then sift through sieve, and mix the flour and cinnamon powder Small amounts were added to obtain a cookie dough.
- ⁇ -Glutamylvalylglycine was added to 2.25 ppm by weight with respect to a part of the obtained dough.
- the dough without ⁇ -glutamyl valyl glycine and the dough with ⁇ -glutamyl valyl glycine are stretched to a thickness of about 5 mm, punched out, and baked in an oven at 170 ° C. for 8 minutes to add no cinnamon cookies and ⁇ -glutamyl valyl
- a cinnamon cookie with glycine was obtained.
- the weight yield after baking at this time was 90%, and the ⁇ -glutamylvalylglycine content of the cookies after baking was 2.5 ppm by weight.
- the addition ratio of ⁇ -glutamylvalylglycine to cinnamon at this time was 0.013 when the weight of cinnamon was 100.
- the ⁇ -glutamylvalylglycine-added cinnamon cookies obtained in this way were subjected to sensory evaluation by two specialist panels.
- a comparative evaluation was performed using a cinnamon cookie without ⁇ -glutamylvalylglycine as a control, and an evaluation by the free word method was performed.
- cinnamon cookie added with ⁇ -glutamyl valylglycine had an enhanced “sweet taste of cinnamon” compared to the cinnamon cookie without ⁇ -glutamyl valyl glycine. From these results, it was shown that the addition of ⁇ -glutamyl valylglycine enhanced the preferred flavor of cinnamon and improved the palatability of cinnamon cookies.
- Example 15 Seasoning (1) containing ⁇ -glutamyl valylglycine and spices Seasonings having the compositions shown in Table 10 below were prepared according to a conventional method.
- Example 16 Seasoning (2) containing ⁇ -glutamyl valylglycine and spices Seasonings having the compositions shown in Table 11 below were prepared according to a conventional method.
- Example 17 Effect of Addition of ⁇ -Glutamylvalylglycine to Various Spices 6 parts by weight of hot water was added to 1 part by weight of commercially available dried mashed potato (Calbee Co., Ltd.), and stirred to obtain mashed potatoes. Each spice was added so that it might become the addition density
- the sensory evaluation was carried out by evaluating the increase or decrease in the flavor of the spices due to the addition of ⁇ -glutamylvalylglycine, using as a control the spices containing each spice without addition of ⁇ -glutamylvalylglycine.
- ⁇ -glutamylvalylglycine is particularly effective for enhancing the flavor of spices other than Ginger (Table 13).
- Some spices other than ginger were not enhanced by ⁇ -glutamylvalylglycine in some flavors, but all of them showed a favorable enhancing effect as a flavor of the whole spice.
- this invention it is possible to easily and effectively enhance the spice flavor, and thus it is possible to provide a method for producing a food or drink with the spice flavor enhanced easily and effectively.
- the addition amount of a spice can be reduced in manufacture of the food-drinks containing a spice.
- this invention also has the versatility which can be utilized for many food-drinks.
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Abstract
Description
[1]
γ-グルタミルバリルグリシン及び/又はその塩並びに香辛料を含有する調味料であって、
前記香辛料100重量部に対し、前記γ-グルタミルバリルグリシン及び/又はその塩を0.000013~0.08重量部含有する、調味料。
[2]
前記香辛料が、ショウガ科以外の香辛料である、[1]に記載の調味料。
[3]
前記香辛料が、ローレル、シナモン、ブラックペッパー、ホワイトぺッパー、タイム、セージ、バジル、オレガノ、マジョラム、ロズマリー、ミント、フェンネル(ウイキョウ)、キャラウェイ、クミン、コリアンダー、パセリ、セロリ、セロリシード、ディル、チリペッパー、カイエンペッパー、ナツメグ、メース、ガーリックパウダー、オニオンパウダー、オールスパイス、クローブ、スターアニス、フェネグリーク、タデ、及びガーデンクレスから選択される少なくとも1つの香辛料である、[1]に記載の調味料。
[4]
前記香辛料が、ナツメグ、ローレル、タイム、ブラックペッパー、ホワイトペッパー、セージ、バジル、フェンネル、チリペッパー、クローブ、シナモン、マジョラム、ロズマリー、クミン、スターアニス、ミント、パセリ、コリアンダー、フェネグリーク、カイエンペッパー、ガーリックパウダー及びオニオンパウダーから選択される少なくとも1つの香辛料である、[1]に記載の調味料。
[5]
前記γ-グルタミルバリルグリシン及び/又はその塩の、最終飲食品中の濃度が0.001~6重量ppmとなるように飲食品またはその原料に添加して使用される、[1]~[4]のいずれかに記載の調味料。
[6]
γ-グルタミルバリルグリシン及び/又はその塩を、香辛料を含有する飲食品またはその原料に添加する工程を含む、香辛料風味が増強された飲食品の製造方法であって、
前記香辛料100重量部に対し、前記γ-グルタミルバリルグリシン及び/又はその塩を0.000013~0.08重量部添加する、方法。
[7]
前記香辛料が、ショウガ科以外の香辛料である、[6]に記載の方法。
[8]
前記香辛料が、ローレル、シナモン、ブラックペッパー、ホワイトぺッパー、タイム、セージ、バジル、オレガノ、マジョラム、ロズマリー、ミント、フェンネル(ウイキョウ)、キャラウェイ、クミン、コリアンダー、パセリ、セロリ、セロリシード、ディル、チリペッパー、カイエンペッパー、ナツメグ、メース、ガーリックパウダー、オニオンパウダー、オールスパイス、クローブ、スターアニス、フェネグリーク、タデ、及びガーデンクレスから選択される少なくとも1つの香辛料である、[6]に記載の方法。
[9]
前記香辛料が、ナツメグ、ローレル、タイム、ブラックペッパー、ホワイトペッパー、セージ、バジル、フェンネル、チリペッパー、クローブ、シナモン、マジョラム、ロズマリー、クミン、スターアニス、ミント、パセリ、コリアンダー、フェネグリーク、カイエンペッパー、ガーリックパウダー及びオニオンパウダーから選択される少なくとも1つの香辛料である、[6]に記載の方法。
[10]
前記γ-グルタミルバリルグリシン及び/又はその塩を、最終飲食品中の前記γ-グルタミルバリルグリシン及び/又はその塩の濃度が0.001~6重量ppmとなるように飲食品またはその原料に添加する、[6]~[9]のいずれかに記載の方法。
[11]
γ-グルタミルバリルグリシン及び/又はその塩を、香辛料を含有する飲食品またはその原料に添加する工程を含む、飲食品の香辛料風味を増強する方法であって、
前記香辛料100重量部に対し、前記γ-グルタミルバリルグリシン及び/又はその塩を0.000013~0.08重量部添加する、方法。
[12]
前記香辛料が、ショウガ科以外の香辛料である、[11]に記載の方法。
[13]
前記香辛料が、ローレル、シナモン、ブラックペッパー、ホワイトぺッパー、タイム、セージ、バジル、オレガノ、マジョラム、ロズマリー、ミント、フェンネル(ウイキョウ)、キャラウェイ、クミン、コリアンダー、パセリ、セロリ、セロリシード、ディル、チリペッパー、カイエンペッパー、ナツメグ、メース、ガーリックパウダー、オニオンパウダー、オールスパイス、クローブ、スターアニス、フェネグリーク、タデ、及びガーデンクレスから選択される少なくとも1つの香辛料である、[11]に記載の方法。
[14]
前記香辛料が、ナツメグ、ローレル、タイム、ブラックペッパー、ホワイトペッパー、セージ、バジル、フェンネル、チリペッパー、クローブ、シナモン、マジョラム、ロズマリー、クミン、スターアニス、ミント、パセリ、コリアンダー、フェネグリーク、カイエンペッパー、ガーリックパウダー及びオニオンパウダーから選択される少なくとも1つの香辛料である、[11]に記載の方法。
[15]
前記γ-グルタミルバリルグリシン及び/又はその塩を、最終飲食品中の前記γ-グルタミルバリルグリシン及び/又はその塩の濃度が0.001~6重量ppmとなるように飲食品またはその原料に添加する、[11]~[14]のいずれかに記載の方法。
本発明においては、γ-グルタミルバリルグリシン又はその塩と香辛料とを組み合わせることにより、香辛料風味を増強することができる。すなわち、本発明は、γ-グルタミルバリルグリシン又はその塩を、香辛料を含有する飲食品またはその原料に添加する工程を含む、飲食品の香辛料風味を増強する方法を提供する。また、言い換えると、本発明は、γ-グルタミルバリルグリシン又はその塩を、香辛料を含有する飲食品またはその原料に添加する工程を含む、香辛料風味が増強された飲食品の製造方法を提供する。以下、これらの方法を総称して「本発明の方法」ともいう。
更に、本発明は、γ-グルタミルバリルグリシン又はその塩及び香辛料を含有する調味料(以下、「本発明の調味料」ともいう)を提供する。本発明の調味料を飲食品に添加することにより、飲食品に香辛料風味を簡便且つ効果的に付与することが可能である。
更に、本発明は、γ-グルタミルバリルグリシン又はその塩を有効成分として含有する香辛料風味増強剤(以下、「本発明の増強剤」ともいう)を提供する。本発明の増強剤を香辛料を含む飲食品に添加することにより、飲食品の香辛料風味を簡便且つ効果的に増強することが可能である。
市販乾燥マッシュポテト(カルビー(株)製)1重量部に対して熱湯6重量部を添加して攪拌することによりマッシュポテトを得た。このマッシュポテトに対して0.75重量%になるように、市販パセリ粉末((株)ギャバン製)を添加した。このパセリ含有マッシュポテトに対して、0.0005~10重量ppmになるようにγ-グルタミルバリルグリシンを添加し、攪拌した。このようにして得られた、γ-グルタミルバリルグリシン添加パセリ含有マッシュポテトについて、専門パネル2名による官能評価を実施した。なお、γ-グルタミルバリルグリシン無添加のパセリ含有マッシュポテトを対照品として比較評価を行い、パセリ風味について、-(対照品と同等)、±(ごくわずかに強まる)、+(わずかに強まる)、++(やや強まる)、+++(強まる)、++++(非常に強まる)の6点評点法にて官能評価を実施した。結果を表1に示す。なお、無添加サンプルのパセリ風味に対して、2倍の風味を示した際に+++(強まる)とした。
市販乾燥マッシュポテト(カルビー(株)製)1重量部に対して熱湯6重量部を添加して、攪拌することによりマッシュポテトを得た。このマッシュポテトに対して0.7重量%になるように、市販パセリ粉末((株)ギャバン製)を添加した。このパセリ含有マッシュポテトに対して、2.5重量ppmになるようにγ-グルタミルバリルグリシンを添加し、攪拌した。なお、このときのパセリに対するγ-グルタミルバリルグリシンの添加比率はパセリの重量を100とした場合、0.036であった。このようにして得られた、γ-グルタミルバリルグリシン添加パセリ含有マッシュポテトについて、専門パネル2名による官能評価を実施した。なお、無添加のパセリ含有マッシュポテトを対照品として比較評価を行い、フリーワード法による評価を実施した。
市販乾燥マッシュポテト(カルビー(株)製)1重量部に対して熱湯6重量部を添加して、攪拌することによりマッシュポテトを得た。このマッシュポテトに対して0.2重量%になるように、市販セージ粉末((株)ギャバン製)を添加した。このセージ含有マッシュポテトに対して、1.0重量ppmになるようにγ-グルタミルバリルグリシンを添加し、攪拌した。なお、この時のセージに対するγ-グルタミルバリルグリシンの添加比率はセージの重量を100とした場合、0.05であった。このようにして得られたγ-グルタミルバリルグリシン添加セージ含有マッシュポテトについて、専門パネル3名による官能評価を実施した。評価は2回繰り返し実施した(n=6)。なお、γ-グルタミルバリルグリシン無添加のセージ含有マッシュポテトを対照品として比較評価を行い、「樟脳様の香り」「新鮮な草様の風味」「セージ風味の好ましさ」の3項目について、-3点(非常に弱い、または、非常に好ましくない)~3点(非常に強い、または、非常に好ましい)の7点評価法による評価を実施した。得られた結果について、対応ありのt-検定を用いて有意差検定を行った。官能評価の結果を下記の表2に示す。
市販乾燥マッシュポテト(カルビー(株)製)1重量部に対して熱湯6重量部を添加して、攪拌することによりマッシュポテトを得た。このマッシュポテトに対して0.2重量%になるように、市販タイム粉末((株)ギャバン製)を添加した。このタイム含有マッシュポテトに対して、1.0重量ppmになるようにγ-グルタミルバリルグリシンを添加し、攪拌した。なお、この時のタイムに対するγ-グルタミルバリルグリシンの添加比率はタイムの重量を100とした場合、0.05であった。このようにして得られた、γ-グルタミルバリルグリシン添加タイム含有マッシュポテトについて、専門パネル3名による官能評価を実施した。なお、γ-グルタミルバリルグリシン無添加のタイム含有マッシュポテトを対照品として比較評価を行い、フリーワード法による評価を実施した。
市販乾燥マッシュポテト(カルビー(株)製)1重量部に対して熱湯6重量部を添加して、攪拌することによりマッシュポテトを得た。このマッシュポテトに対して0.3重量%になるように、市販マジョラム粉末((株)ギャバン製)を添加した。このマジョラム含有マッシュポテトに対して、1.5重量ppmになるようにγ-グルタミルバリルグリシンを添加し、攪拌した。なお、この時のマジョラムに対するγ-グルタミルバリルグリシンの添加比率はマジョラムの重量を100とした場合、0.05であった。このようにして得られた、γ-グルタミルバリルグリシン添加マジョラム含有マッシュポテトについて、専門パネル3名による官能評価を実施した。なお、γ-グルタミルバリルグリシン無添加のマジョラム含有マッシュポテトを対照品として比較評価を行い、フリーワード法による評価を実施した。
市販乾燥マッシュポテト(カルビー(株)製)1重量部に対して熱湯6重量部を添加して、攪拌することによりマッシュポテトを得た。このマッシュポテトに対して0.4重量%になるように、市販バジル粉末((株)ギャバン製)を添加した。このバジル添加マッシュポテトに対して、0.001~2.5重量ppmになるようにγ-グルタミルバリルグリシンを添加し、攪拌した。このようにして得られた、γ-グルタミルバリルグリシン添加バジル含有マッシュポテトについて、専門パネル2名による官能評価を実施した。なお、γ-グルタミルバリルグリシン無添加のバジル含有マッシュポテトを対照品として比較評価を行い、バジル風味について、-(対照品と同等)、±(ごくわずかに強まる)、+(わずかに強まる)、++(やや強まる)、+++(強まる)、++++(非常に強まる)の6点評点法にて官能評価を実施した。結果を表3に示す。なお、無添加サンプルのバジル風味に対して、2倍の風味を示した際に+++(強まる)とした。
市販乾燥マッシュポテト(カルビー(株)製)1重量部に対して熱湯6重量部を添加して、攪拌することによりマッシュポテトを得た。このマッシュポテトに対して0.4重量%になるように、市販ロズマリー粉末((株)ギャバン製)を添加した。このロズマリー添加マッシュポテトに対して、2.5重量ppmになるようにγ-グルタミルバリルグリシンを添加し、攪拌した。なお、このときのロズマリーに対するγ-グルタミルバリルグリシンの添加比率はロズマリーの重量を100とした場合、0.063であった。このようにして得られた、γ-グルタミルバリルグリシン添加ロズマリー含有マッシュポテトについて、専門パネル2名による官能評価を実施した。なお、γ-グルタミルバリルグリシン無添加のロズマリー含有マッシュポテトを対照品として比較評価を行い、フリーワード法による評価を実施した。
市販乾燥マッシュポテト(カルビー(株)製)の重量1に対して熱湯を重量6添加して、攪拌することによりマッシュポテトを得た。このマッシュポテトに対して0.3重量%になるように、市販フェンネル粉末((株)ギャバン製)を添加した。フェンネル粉末添加マッシュポテトに対して、0.5ppmになるようにγ-グルタミルバリルグリシンを添加し、攪拌した。なお、このときのフェンネルに対するγ-グルタミルバリルグリシンの添加比率はフェンネルの重量を100とした場合、0.017であった。このようにして得られた、γ-グルタミルバリルグリシン添加フェンネル含有マッシュポテトについて、専門パネル2名による官能評価を実施した。なお、γ-グルタミルバリルグリシン無添加フェンネル含有マッシュポテトを対照品として比較評価を行い、フリーワード法による評価を実施した。
表4に示す配合表の原材料を用いてミントソースを調製した。ミントと砂糖を乳鉢と乳棒にて摩砕し、その中にレモン汁、白ワイン酢、熱湯を注いだ後、30分間室温で冷却して、ミントソースを得た。このようにして得られたミントソースに対して、2.5重量ppmになるようにγ-グルタミルバリルグリシンを添加し、攪拌した。なお、このときのミントに対するγ-グルタミルバリルグリシンの添加比率は、ミントの重量を100とした場合、0.0025であった。このようにして得られた、γ-グルタミルバリルグリシン添加ミントソースについて、専門パネル2名による官能評価を実施した。なお、γ-グルタミルバリルグリシン無添加のミントソースを対照品として比較評価を行い、フリーワード法による評価を実施した。
表5に示す配合表の原材料を用いてジェノバソースを調製した。松の実は香りと風味を出すために、軽く前煎りし、にんにくは粗くみじん切りにした。原材料をすべて、市販フードプロセッサーに入れて、粉砕、攪拌を行い、ジェノバソースを得た。このようにして得られたジェノバソースに対して、2.5重量ppmになるようにγ-グルタミルバリルグリシンを添加し、攪拌した。なお、このときの香辛料(バジルおよびホワイトペッパー)に対するγ-グルタミルバリルグリシンの添加比率は香辛料の重量を100とした場合、バジル湿重量を基準とした場合は0.00097、バジル乾燥重量を基準とした場合は0.011であった。このようにして得られた、γ-グルタミルバリルグリシン添加ジェノバソースについて、専門パネル2名による官能評価を実施した。なお、γ-グルタミルバリルグリシン無添加のジェノバソースを対照品として比較評価を行い、フリーワード法による評価を実施した。
表6に示す配合表の原材料を用いてダールスープを調製した。ダール豆を水洗後に2時間、水に浸漬した。その後、鍋にダール豆と水を入れて沸騰させて、アクをとり、ローレルとターメリックを加えて弱火で20分間煮た。別の鍋に油(大さじ1杯)を熱してクミンを炒め、クミンがはじけてきたら玉ねぎ、にんにくを加えて強火で炒め、玉ねぎ、にんにくを色づいたら煮たダール豆を少しずつ加えた。更にシシトウを加えて10分間弱火で煮たのちに生クリームと塩、カイエンパッペーを加えて、ダールスープを得た。この時の仕上がり量は850gであった。このようにして得られたダールスープに対して、2.5重量ppmになるようにγ-グルタミルバリルグリシンを添加し、攪拌した。なお、この時の香辛料(ローリエ、ターメリック、クミン及びカイエンペッパー)に対するγ-グルタミルバリルグリシンの添加比率は香辛料の重量を100とした場合、0.034であった。このようにして得られた、γ-グルタミルバリルグリシン添加ダールスープについて、専門パネル2名による官能評価を実施した。なお、γ-グルタミルバリルグリシン無添加のダールスープを対照品として比較評価を行い、フリーワード法による評価を実施した。
表7に示す配合表の原材料を用いてγ-グルタミルバリルグリシン無添加およびγ-グルタミルバリルグリシンを添加した粉末マサラスープの素を調製した。すなわち、各原材料を計量した後に粉砕、混合して粉末マサラスープの素を得た。このようにして得られた粉末マサラスープの素2.35gに97.65gの熱湯を添加してマサラスープを得た。この時のγ-グルタミルバリルグリシンの喫食時濃度は2.5重量ppmであった。なお、この時の香辛料に対するγ-グルタミルバリルグリシンの添加比率は香辛料の重量を100とした場合、0.0175であった。なお、この際、オニオンパウダーならびにガーリックパウダーについては香辛料として換算した。このようにして得られた、γ-グルタミルバリルグリシン添加マサラスープについて、専門パネル2名による官能評価を実施した。なお、無添加のマサラスープを対照品として比較評価を行い、評点法による評価を実施した。
表8に示す配合表の原材料を用いてチリコンカルネを調製した。金時豆は一晩、水に浸漬した後に中火で熱して沸騰後、水で洗った。金時豆を鍋に入れて、水を加えて中火で豆の皮が破れない程度に茹でて、ざるにあげた。鍋にサラダ油を熱して玉ねぎを炒めて、牛挽き肉を加えて色が変わるまで炒めた。茹でた金時豆を加え、ざく切りにしたトマトの水煮、固形スープの素、トマトケチャップ、水400mLを加えて、中火で煮汁が半分程度になるまでに煮た。最後にチリパウダー、クミン、塩、ブラックペッパーを加えてチリコンカルネを得た。この時の仕上り重量は1500gであった。このようにして得られたチリコンカルネに対して、2.5重量ppmになるようにγ-グルタミルバリルグリシンを添加し、攪拌した。なお、この時の香辛料(クミン、ブラックペッパー、チリパウダー)に対するγ-グルタミルバリルグリシンの添加比率は香辛料の重量を100とした場合、0.025であった。このようにして得られた、γ-グルタミルバリルグリシン添加チリコンカルネについて、専門パネル2名による官能評価を実施した。なお、γ-グルタミルバリルグリシン無添加のチリコンカルネを対照品として比較評価を行い、フリーワード法による評価を実施した。
表9に示す配合表の原材料を用いてシナモンクッキーを調製した。定法に従って、クッキー生地を調製した。すなわち、常温に加温した無塩バターに砂糖を加えて、クリーム状になるまで攪拌し、卵を加えて攪拌した後に、篩にてふるった、薄力粉とシナモン粉末を混合しておいたものを少量ずつ添加してクッキー生地を得た。得られた生地の一部に対して2.25重量ppmになるようにγ-グルタミルバリルグリシンを添加した。γ-グルタミルバリルグリシン無添加生地およびγ-グルタミルバリルグリシン添加生地について約5mmの厚さに延ばして型抜き後、170℃のオーブンにて8分間焼成して、無添加シナモンクッキーおよびγ-グルタミルバリルグリシン添加シナモンクッキーを得た。この時の焼成後の重量収率は90%であり、焼成後クッキーのγ-グルタミルバリルグリシン含量は2.5重量ppmであった。なお、この時のシナモンに対するγ-グルタミルバリルグリシンの添加比率はシナモンの重量を100とした場合、0.013であった。このようにして得られた、γ-グルタミルバリルグリシン添加シナモンクッキーについて、専門パネル2名による官能評価を実施した。なお、γ-グルタミルバリルグリシン無添加のシナモンクッキーを対照品として比較評価を行い、フリーワード法による評価を実施した。
下記の表10に示す組成の調味料を常法に従って調製した。
下記の表11に示す組成の調味料を常法に従って調製した。
市販乾燥マッシュポテト(カルビー(株)製)1重量部に対して熱湯6重量部を添加して、攪拌することによりマッシュポテトを得た。このマッシュポテトに対して表12に示す添加濃度になるように、各香辛料を添加した。得られた各香辛料添加マッシュポテトに対して、2.5重量ppmになるようにγ-グルタミルバリルグリシンを添加し、攪拌した。このようにして得られた、各γ-グルタミルバリルグリシン添加香辛料含有マッシュポテトについて、専門パネル3名による官能評価を実施した。官能評価は、γ-グルタミルバリルグリシン無添加の各香辛料含有マッシュポテトを対照品として、γ-グルタミルバリルグリシン添加による香辛料風味の増減を評価することにより実施した。
Claims (15)
- γ-グルタミルバリルグリシン及び/又はその塩並びに香辛料を含有する調味料であって、
前記香辛料100重量部に対し、前記γ-グルタミルバリルグリシン及び/又はその塩を0.000013~0.08重量部含有する、調味料。 - 前記香辛料が、ショウガ科以外の香辛料である、請求項1に記載の調味料。
- 前記香辛料が、ローレル、シナモン、ブラックペッパー、ホワイトぺッパー、タイム、セージ、バジル、オレガノ、マジョラム、ロズマリー、ミント、フェンネル(ウイキョウ)、キャラウェイ、クミン、コリアンダー、パセリ、セロリ、セロリシード、ディル、チリペッパー、カイエンペッパー、ナツメグ、メース、ガーリックパウダー、オニオンパウダー、オールスパイス、クローブ、スターアニス、フェネグリーク、タデ、及びガーデンクレスから選択される少なくとも1つの香辛料である、請求項1に記載の調味料。
- 前記香辛料が、ナツメグ、ローレル、タイム、ブラックペッパー、ホワイトペッパー、セージ、バジル、フェンネル、チリペッパー、クローブ、シナモン、マジョラム、ロズマリー、クミン、スターアニス、ミント、パセリ、コリアンダー、フェネグリーク、カイエンペッパー、ガーリックパウダー及びオニオンパウダーから選択される少なくとも1つの香辛料である、請求項1に記載の調味料。
- 前記γ-グルタミルバリルグリシン及び/又はその塩の、最終飲食品中の濃度が0.001~6重量ppmとなるように飲食品またはその原料に添加して使用される、請求項1~4のいずれか1項に記載の調味料。
- γ-グルタミルバリルグリシン及び/又はその塩を、香辛料を含有する飲食品またはその原料に添加する工程を含む、香辛料風味が増強された飲食品の製造方法であって、
前記香辛料100重量部に対し、前記γ-グルタミルバリルグリシン及び/又はその塩を0.000013~0.08重量部添加する、方法。 - 前記香辛料が、ショウガ科以外の香辛料である、請求項6に記載の方法。
- 前記香辛料が、ローレル、シナモン、ブラックペッパー、ホワイトぺッパー、タイム、セージ、バジル、オレガノ、マジョラム、ロズマリー、ミント、フェンネル(ウイキョウ)、キャラウェイ、クミン、コリアンダー、パセリ、セロリ、セロリシード、ディル、チリペッパー、カイエンペッパー、ナツメグ、メース、ガーリックパウダー、オニオンパウダー、オールスパイス、クローブ、スターアニス、フェネグリーク、タデ、及びガーデンクレスから選択される少なくとも1つの香辛料である、請求項6に記載の方法。
- 前記香辛料が、ナツメグ、ローレル、タイム、ブラックペッパー、ホワイトペッパー、セージ、バジル、フェンネル、チリペッパー、クローブ、シナモン、マジョラム、ロズマリー、クミン、スターアニス、ミント、パセリ、コリアンダー、フェネグリーク、カイエンペッパー、ガーリックパウダー及びオニオンパウダーから選択される少なくとも1つの香辛料である、請求項6に記載の方法。
- 前記γ-グルタミルバリルグリシン及び/又はその塩を、最終飲食品中の前記γ-グルタミルバリルグリシン及び/又はその塩の濃度が0.001~6重量ppmとなるように飲食品またはその原料に添加する、請求項6~9のいずれか1項に記載の方法。
- γ-グルタミルバリルグリシン及び/又はその塩を、香辛料を含有する飲食品またはその原料に添加する工程を含む、飲食品の香辛料風味を増強する方法であって、
前記香辛料100重量部に対し、前記γ-グルタミルバリルグリシン及び/又はその塩を0.000013~0.08重量部添加する、方法。 - 前記香辛料が、ショウガ科以外の香辛料である、請求項11に記載の方法。
- 前記香辛料が、ローレル、シナモン、ブラックペッパー、ホワイトぺッパー、タイム、セージ、バジル、オレガノ、マジョラム、ロズマリー、ミント、フェンネル(ウイキョウ)、キャラウェイ、クミン、コリアンダー、パセリ、セロリ、セロリシード、ディル、チリペッパー、カイエンペッパー、ナツメグ、メース、ガーリックパウダー、オニオンパウダー、オールスパイス、クローブ、スターアニス、フェネグリーク、タデ、及びガーデンクレスから選択される少なくとも1つの香辛料である、請求項11に記載の方法。
- 前記香辛料が、ナツメグ、ローレル、タイム、ブラックペッパー、ホワイトペッパー、セージ、バジル、フェンネル、チリペッパー、クローブ、シナモン、マジョラム、ロズマリー、クミン、スターアニス、ミント、パセリ、コリアンダー、フェネグリーク、カイエンペッパー、ガーリックパウダー及びオニオンパウダーから選択される少なくとも1つの香辛料である、請求項11に記載の方法。
- 前記γ-グルタミルバリルグリシン及び/又はその塩を、最終飲食品中の前記γ-グルタミルバリルグリシン及び/又はその塩の濃度が0.001~6重量ppmとなるように飲食品またはその原料に添加する、請求項11~14のいずれか1項に記載の方法。
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JP2018110558A (ja) * | 2017-01-12 | 2018-07-19 | 味の素株式会社 | コク味を付与するための組成物 |
WO2019225658A1 (en) | 2018-05-23 | 2019-11-28 | Ajinomoto Co., Inc. | A method of producing the tripeptide gamma-glu-val-gly using enterobacteriaceae |
JP2021531014A (ja) * | 2018-07-25 | 2021-11-18 | ジボダン エス エー | ハーブフレーバー組成物、それらの使用および感覚受容特性を改善する方法 |
WO2024090519A1 (ja) * | 2022-10-28 | 2024-05-02 | 味の素株式会社 | 塩味増強又は異味抑制剤 |
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WO1999056566A1 (fr) * | 1998-05-07 | 1999-11-11 | Ajinomoto Co., Inc. | Procede relatif a la production de soupes et de sauces en poudre instantanees |
JP2009514791A (ja) * | 2005-11-09 | 2009-04-09 | 味の素株式会社 | コク味付与剤 |
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WO1999056566A1 (fr) * | 1998-05-07 | 1999-11-11 | Ajinomoto Co., Inc. | Procede relatif a la production de soupes et de sauces en poudre instantanees |
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JP2018110558A (ja) * | 2017-01-12 | 2018-07-19 | 味の素株式会社 | コク味を付与するための組成物 |
JP7031120B2 (ja) | 2017-01-12 | 2022-03-08 | 味の素株式会社 | コク味を付与するための組成物 |
WO2019225658A1 (en) | 2018-05-23 | 2019-11-28 | Ajinomoto Co., Inc. | A method of producing the tripeptide gamma-glu-val-gly using enterobacteriaceae |
JP2021531014A (ja) * | 2018-07-25 | 2021-11-18 | ジボダン エス エー | ハーブフレーバー組成物、それらの使用および感覚受容特性を改善する方法 |
WO2024090519A1 (ja) * | 2022-10-28 | 2024-05-02 | 味の素株式会社 | 塩味増強又は異味抑制剤 |
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