JP2910301B2 - Seasonings with improved flavor and shelf life - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a seasoning having improved flavor and storage stability by containing polyfractane, which is an inulin-type polysaccharide having β-2,1 linkage as a main component.

[0002]

2. Description of the Related Art In recent years, the development of various flavor seasonings and natural seasonings, which emphasizes flavor, has become popular among consumers due to an increase in the tendency toward simple and natural flavors.

[0003] These seasonings are generally prepared from various flavor materials, seasonings and / or natural extracts as raw materials.
It is manufactured through various processes. For example, in the case of a granular product, steps such as mixing, granulation, and drying are performed, and in the case of a liquid or paste, steps of extraction and concentration are performed.

[0004] When such a method is employed, undesirable changes such as deterioration of flavor components in each step or formation of secondary components due to the interaction between additives and raw material components occur, resulting in poor product quality. In the production of flavor seasonings and natural seasonings. In addition, during storage after production, flavor deterioration due to browning of the seasoning composition and flavor change due to the interaction between the above-mentioned additives and raw material components occur, which is a quality problem.

[0005] As described above, it is impossible with the conventional method to remove undesirable flavor components in a product which has been altered or produced once. Therefore, if there is a method of maintaining good flavor, there is a usefulness that the range of use for foods is expanded.

Conventionally, flavor retention methods include extraction of food materials using liquid or supercritical carbon dioxide, and animal and vegetable protein hydrolysates such as gelatin, gums, dextrins, and the like. A method of mixing with such a method is known (for example, JP-A-53-47075, JP-A-59-570).
15973). Also, when drying them, after adding dextrin or oligosaccharide as a water-soluble excipient,
Drying is generally performed. However, dextrins and oligosaccharides are not preferable because of browning during the production process and storage, and interaction and reaction with flavor components, and the like, and flavor deterioration is not preferable.
In addition, when gums are used, the interaction and reaction with browning and flavor components are slight, but the amount of gum used is low due to the high viscosity of the gum and poor solubility. There is a problem in that it is limited to a small amount, and there is a problem in palatability such as texture and the like, which is not satisfactory. In addition, the flavor components in the flavor seasonings and natural seasonings thus obtained have problems such as lower potency and inferior flavor as compared with the raw materials, and further improvement is desired.

[0007]

DISCLOSURE OF THE INVENTION The present invention has found a method for suppressing the deterioration of flavor during the production and storage of the flavor seasonings and natural seasonings as described above, and has improved flavor and storage stability. The purpose is to provide.

[0008]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies on solving the above problems, and as a result, have found that polyfractans, which are inulin-type polysaccharides having a β-2,1 bond as a main component, can be used. Suppress flavor deterioration during production and storage by adding to extracts and / or animal and vegetable protein hydrolysates extracted from food materials such as using liquid or supercritical carbon dioxide And completed this research.

The polyfractane according to the present invention has a function of improving the stability of a moisture-unstable component due to its low caking property, low deliquescence, low browning, and high water retention, and is soluble, low-viscosity. It is an excipient and bulking agent having a tasteless, odorless and indigestible dietary fiber function.

[0010] The polyfructan used in the present invention is one in which fructose is mainly linked to the fructose residue side of sugar by β-2,1 bond, and has a molecular weight in the range of 2,000 to 15,000,000. But preferably 10,000 to 10,000,000
I want something.

For the production of this polyfractan, a method of incubating conidia of Aspergillus sidwi and sugar with sugar (Kawai et al., Agric. Biol. Che.
m. , 37, 2111, 1973) are common,
Other methods, namely yeast, Aspergillus oryzae, Aspergillus niger, Aureobasidium
Using fructose transferase derived from pullulans or the like, production from sugar or inulin (derived from Jerusalem artichoke) may be considered.

The types of flavor seasonings and natural seasonings include, for example, animal bodies (processed marine products such as bonito, dried sardines, various processed meat products, etc.), plants (herbs, spices, corn, etc.), and fungi (mushrooms). , Yeast, etc.) as well as those made from various materials and reactants (sugar, amino acid-heated browned product, etc.) as raw materials. The flavor and natural seasonings can be applied to various forms such as solid, granular, powder, paste, slurry, and liquid.

A preferred embodiment of the seasoning according to the present invention is
1-90% by weight based on the weight of the seasoning, preferably
5 to 50% by weight of polyfractane.

Seasonings and the like have a high solidifying property, high deliquescence, low water retention, moisture absorption instability, a high browning component, and a highly volatile flavor component. It can play effectively. Hereinafter, the present invention will be described in detail with reference to various examples.

[0015]

Example 1 20 parts by weight of dried bonito, 30 parts by weight of salt, 30 parts by weight of lactose, and 20 parts by weight of sodium glutamate were humidified, kneaded, extruded, granulated, and dried with hot air. Through the process, a dried bonito flavor seasoning granule (conventional product section) was obtained. On the other hand, half the amount of lactose is replaced by polyfractane, and a bonito-battered flavor seasoning granule prototype (Product section of the present invention)
I got

As a control, lactose containing 30 parts by weight was used as a control, and the panel was trained on the aroma of the prototype (the section of the present invention) and the flavor of the soup stock when dissolved in warm water at 70 ° C., using 10 trained panels. Evaluation was made by a two-point comparison method.

[0017]

[Table 1]

[0018]

[Table 2]

As shown in Table 1, the fragrance of the section of the present invention has a significantly reduced fresh odor, a retained bonito odor, and a significantly more favorable fragrance than the conventional section. Had.

As shown in Table 2, the flavor of the soup stock of the section of the present invention has a significantly reduced freshness, the freshness of the dried bonito and the taste of the whole flavor are maintained. Had a significantly better taste.

As described above, the addition of polyfractan suppresses the loss of the bonito flavor and the bonito flavor in the process of producing the bonito flavor seasoning, and reduces the raw odor and the raw flavor that are the drawbacks of the bonito flavor flavor. It became clear that it could be reduced.

[0022]

Example 2 In Example 1, the prepared bonito-bodied flavor seasoning granules (conventional product section and present invention section) were added at 34 ° C. for 1 hour.
Stored for 0 weeks. At the time of evaluation, the conventional product section was set at -20 ° C.
The sample frozen and stored in was used as a control, and evaluated by a two-point comparison method in the same manner as in Example 1.

[0023]

[Table 3]

[0024]

[Table 4]

As can be seen from Tables 3 and 4, the product of the present invention to which polyfractane was added had significantly better aroma and taste even after storage than the conventional product.

From the above, it has been clarified that the addition of polyfractan improves the flavor preservability of the dried bonito flavor seasoning.

[0027]

Example 3 70 parts by weight of dried broth, 10 parts by weight of salt, MSG
10 parts by weight and 10 parts by weight of various excipients were pulverized and mixed to obtain a boiled powder flavor seasoning. As the excipient, in addition to the aforementioned polyfractane (prototype A), two commercially available dextrins used as excipients in ordinary seasonings and the like (Paindex # 2 manufactured by Matsutani Chemical Co., Ltd. (prototype B) ), BLD-branched dextrin (prototype C) manufactured by Sanmatsu Kogyo Co., Ltd.), and lactose (prototype D).

After 30 g of the above four prepared samples were placed in a brown bottle, sealed, and stored at 44 ° C. for 6 weeks, the appearance, powder physical properties,
In addition, the flavor of the broth when the sample was dissolved at a concentration of 1% in warm water at 70 ° C. was evaluated by a profile method. Before storage, between these four samples,
There were no inferiorities in appearance, flavor and powder properties.

[0029]

[Table 5]

As shown in Table 5, the product of the present invention (A) using polyfructan as the excipient did not exhibit browning flavor during storage and had a flavor of boiled powder as compared with other samples. Was retained and preferred. In addition, the physical properties of the powder were good, with no lumps or solidification.

From the above, it can be seen that the addition of polyfractan deteriorates flavor due to browning during storage of the boiled powdered flavor seasoning,
In addition, it became clear that generation of lumps and caking caused by moisture absorption during storage were suppressed, and that the storage stability was improved.

[0032]

[Example 4] As usual, after crushing raw fish, extraction with hot water,
Boiled extract liquid was prepared according to the steps of solid-liquid separation, oil separation, and concentration under reduced pressure. In addition, when concentrated under reduced pressure, a boiled extract sample solution was prepared by adding the polyfractane of the present invention to 10% by weight based on the final extract product.

Using the sample prepared by the conventional method as a control, the flavor of the polyfractane-added sample was evaluated by a profile method using eight trained panels.

[0034]

[Table 6]

As shown in Table 6, the sample of the present invention to which polyfractane was added was excellent in that the raw odor, bitterness, and oily smell were reduced as compared with the conventional product.

Thus, it was revealed that the addition of polyfractan has the effect of suppressing the generation of oily smell and bitter substances generated during the production of the dried dried extract.

[0037]

Example 5 A hot water extract of bird ash and pork bone was concentrated under reduced pressure to 90% by weight of a gala extract obtained by concentrating solids to about 20%, and 10% by weight of a commercially available dextrin (Pinetex # 2 manufactured by Matsuya Chemical Co., Ltd.) %, And spray-dried to prepare a glass extract powder (prototype 1). In addition, after adding polyfractane instead of commercially available dextrin, spray drying was performed to prepare a gala extract powder (prototype 2). The two kinds of samples thus prepared were stored in a desiccator at various relative humidities at room temperature, and their solidification and deliquescence were checked by increasing the water content and observing the appearance.

[0038]

[Table 7]

As shown in Table 7, after the commercial dextrin was added, the sample 1 spray-dried had remarkable consolidation and deliquescence, and solids were present in the liquid.
On the other hand, the prototype 2 spray-dried after adding the polyfractan of the present invention has a slightly wet powder surface,
The form of the powder was maintained.

It has been found that the addition of polyfractane, like powder, has the effect of suppressing lumps, solidification and deliquescent due to moisture absorption during storage of powder of avian and pig bone extracts.

Continuation of the front page (58) Field surveyed (Int.Cl. ⁶ , DB name) A23L 1/22-1/237 A23L 1/24 JICST file (JOIS)

Claims (1)

(57) [Claims] 1. A seasoning having an improved flavor and storage stability characterized by containing a polyfructan.