JP5813334B2 - Fermentation / ripening enhancer for fermented foods - Google Patents

Description

  The present invention relates to the use of yeast extract for fermented foods such as kimchi and miso. The present invention also relates to enhancement of the fermented and matured feeling of fermented foods such as kimchi and miso. The present invention is useful in the field of food or beverage production.

  Fermented foods such as pickles, miso, and brewed liquor are foods that have been subjected to some kind of fermented processing. Fermentation processes for the production of fermented foods usually require several days to several months, during which conditions the intended microorganisms such as yeast and lactic acid bacteria are easy to work and other germs do not grow. It is advanced. The fermentation process is also a process in which a component in the food material is assimilated and decomposed by microorganisms to generate alcohol, organic acid, etc., and a feeling of fermentation and aging is increased to create a new flavor.

  Various techniques have been studied so that even a fermented food produced by a relatively short fermentation process can provide an appropriate aging feeling or promote aging. For example, Patent Document 1 discloses that in order to obtain a seasoning liquid such as a savory grilled meat sauce, aging must be performed for a long period of time, and amino acid seasonings, nucleic acid seasonings or cereals Fermented seasonings made mainly of fruits, vegetables, etc. are excellent in taste and richness, but when added to seasoning liquids such as sauce of grilled meat, the individual flavor is strong. In addition, as a means to solve the shortcomings that the flavor of the seasoning liquid as a whole is difficult to balance, we propose a seasoning liquid flavor improver characterized by containing clarified lactic acid bacteria and yeast fermented whey as an active ingredient . Further, Patent Document 2 provides a ripening accelerator for miso, in which the miso ripens in a short period of time, and the disadvantages such as cost increase that have been a problem in the conventional rapid ripening method are eliminated. The active ingredient here is glutathione, and in one embodiment, glutathione is used as a glutathione-containing yeast. Furthermore, Patent Document 3 is a method for promoting the ripening of miso, which is capable of aging in a short period of time and does not have the disadvantage of inferior in flavor, taste, and aroma unique to miso that the conventional early ripening method has, One or more dry yeasts selected from baker's yeast, beer yeast, and torula yeast are added to the salt as a ripening accelerator in an amount of 0.1 to 10% by weight, preferably 0.5 to 5% by weight. It is proposed to ripen after mixing well.

  On the other hand, yeast extract has been used in various foods as a seasoning derived from natural products. Yeast extract contains a relatively large amount of glutamic acid, which is an umami component, so it is mainly used to supplement umami (Patent Documents 4 to 6). It is being done.

JP H07-75520 (Patent No. 3333011) JP 2002-238488 (Patent No. 4518456) JP2002-345426 JP2005-102549 JP 10-327802 WO99 / 16860

  The present inventors have examined the use of yeast extract having various characteristics in various foods. Among them, the inventors have found that a yeast extract that is rich in glutamic acid and also contains a large amount of nucleic acids is effective for enhancing the taste. And it has been found that such a yeast extract can impart a sense of maturity in each point of taste and smell, and unexpectedly enhances the flavor of fermented food. completed.

The present invention provides the following:
[1] (a) 10% by weight or more (preferably 15% or more) of sodium glutamate,
(b) sodium inosinate and sodium guanylate in a total amount of 1% by weight or more (preferably 1.5% or more), and
(c) A flavor enhancer for fermented foods comprising as an active ingredient a taste component and / or odor component of a yeast extract containing 2-furanmethanol and 5-methyl-2-furanmethanol.
[2] (a) 10% by weight or more (preferably 15% or more) of sodium glutamate,
(b) sodium inosinate and sodium guanylate in a total amount of 1% by weight or more (preferably 1.5% or more), and
(c) A flavor enhancer for fermented foods comprising a yeast extract containing 2-furanmethanol and 5-methyl-2-furanmethanol as an active ingredient.
[3] The agent according to [1] or [2], which enhances the feeling of fermentation and aging.
[4] The fermented food is any one of [1] to [3], wherein the fermented food is a food using kimchi, pickles, miso, koji noodle soy, brewed sake, or a food in which phosphatase activity remains. The agent described.
[5] (c) A flavor enhancer for fermented foods comprising as an active ingredient a yeast extract containing pyrazines, 2-furanmethanol, 5-methyl-2-furanmethanol, and 3-methylbutanal.
[6] The agent according to [5], wherein the pyrazines include 2,5-dimethylpyrazine, 2,3-dimethylpyrazine and 2-ethyl3-methylpyrazine.
[7] (a) 10% by weight or more (preferably 15% or more) of sodium glutamate, (b) 1% by weight or more (preferably 1.5% or more) of sodium inosinate and sodium guanylate in total, and (c ) A method for enhancing flavor in fermented foods, comprising the step of adding a yeast extract containing 2-furanmethanol and 5-methyl-2-furanmethanol.
[8] The method according to [7], wherein the yeast extract is added so that the concentration in the fermented food is 0.01 to 0.5%.

GC / MS was used to analyze the odor component of the product of the present invention. A typical chart is shown in FIG. Among the commercially available yeast extracts, the yeast extract with a strong odor of livestock meat was selected, and the results of analyzing the odor components are shown in FIG. The kimchi on the 19th day after immersing without adding the product of the present invention as the standard (100), the similarity of the odor of kimchi added with the product of the present invention (the rate of change when the standard odor is 100, It is a graph showing the value calculated from the output of the sensor. It is a graph showing the result of the principal component analysis (PCA) when it is defined and evaluated as Kimchi having a feeling of fermentation and aging of Blank19 days. And 4B (predicting the number of days by PLS (entering the number of days of storage as a parameter of the actual measurement value)). It is a graph showing the prediction of the number of days by PLS (input the number of storage days as a parameter of the actual measurement value) when it is defined and evaluated as a Kimchi with a feeling of fermentation and maturation advanced on Blank19. It is the graph which showed the result of having confirmed with the taste sensor how much the taste of miso improves by the present invention product using the soy sauce. It is the graph which showed the result of having confirmed with the taste sensor how much the taste of miso improves by the present invention product using the soy sauce.

  The present invention relates to the use of yeast extract for fermented foods.

  In the present invention, “eating quality” refers to an element that can be sensed by taste and / or olfaction among characteristics related to deliciousness of food, unless otherwise specified. (Taste), flavor (flavor), smell (aroma).

  In the present invention, “agent” refers to a substance to be added to a fermented food when producing the fermented food, unless otherwise specified. The agent of the present invention contains a yeast extract. The agent of the present invention may be a yeast extract itself or a composition containing a yeast extract and other food-acceptable carriers and / or additives.

  In the present specification, when referring to the value relating to the content or composition of amino acids and the like with respect to the agent, yeast extract, fermented food, etc., it refers to a value based on weight, unless otherwise specified.

[Yeast extract]
In the present invention, “yeast extract” refers to an extract extracted from yeast cells with a solvent, unless otherwise specified. The refined extract, concentrate and dried product of the extract are also included in the “yeast extract”. The yeast extract may be liquid, pasty, or may be powdery.

  The yeast extract used in the present invention contains a taste component and an odor component.

  In the present invention, the term “tasting ingredient” for yeast extract refers to an ingredient (feeling from the mouth (tongue)) that can be sensed as a taste among the ingredients contained in the paper extract, unless otherwise specified. In addition to (a) sodium glutamate and (b) sodium inosinate and sodium guanylate described later, other amino acids, peptides, and organic acids are included. “Other amino acids” include aspartic acid, alanine and glycine. “Peptides” include those of 100 or more and less than 700, those of 700 or more and less than 2000, those of 2000 or more and less than 5000, those of 5000 or more and less than 10000, those having a molecular weight of 10,000 or more, “organic acids” Succinic acid, citric acid, lactic acid, pyroglutamic acid, malic acid, acetic acid.

  In the present invention, the term “odor component” includes volatile and preferably water-soluble components other than those described in the section “(c) Characteristic odor component” described later.

(a) Sodium glutamate In the context of the yeast extract in the present invention, when referring to the content of sodium glutamate, unless otherwise specified, glutamic acid of free amino acids contained in the yeast extract is sodium glutamate monohydrate. The value expressed as the equivalent of the product (C ₅ H ₈ NNaO ₄ · H ₂₀ molecular weight 187.13). Sodium glutamate may be referred to as sodium glutamate, sodium 2-aminopentanedioate, or may be expressed as MSG (monosodium glutamate).

  The yeast extract used in the present invention contains 10% by weight or more, preferably 15% or more, more preferably 20% or more of sodium glutamate. In addition, when showing the content of the component in a yeast extract by this invention, the value is a content per dry weight except the case where it describes especially. In addition, when explaining the amino acids contained in the yeast extract or the agent containing yeast extract in the present invention, unless otherwise specified, the amino acid is the amino acid residue constituting a part of the peptide or protein. It is a free amino acid. Amino acids are in L form unless otherwise specified.

(b) Sodium inosinate and sodium guanylate When referring to the content of sodium inosinate and sodium guanylate in relation to the yeast extract in the present invention, unless otherwise specified, inosinic acid and guanylate contained in the yeast extract Acid, heptahydrate of sodium inosinate (C ₁₀ H ₁₁ N ₄ O ₈ P 2Na molecular weight 392.2) and sodium guanylate (C ₁₀ H ₁₂ N ₅ O ₈ P 2Na molecular weight 407.2) equivalent The value expressed as. Sodium inosinate is sometimes referred to as disodium 5'-inosinate and is sometimes expressed as IMP · 2Na. Sodium guanylate is sometimes referred to as disodium 5′-guanylate and is sometimes expressed as GMP · 2Na. Sodium inosinate and sodium guanylate are sometimes collectively referred to as IG.

  The yeast extract used in the present invention contains, in addition to the above-mentioned sodium glutamate, sodium inosinate and sodium guanylate in a total amount of 1% by weight or more, preferably 1.5% or more, more preferably 1.8% or more.

(c) Characteristic odor component According to the detailed examination by the present inventors, a yeast extract having a high content of sodium glutamate and a high content of sodium inosinate and sodium guanylate as described above (in this specification, “ It has been found that it has the following as a characteristic odor component.
(1) Pyrazines (refers to pyrazine or pyrazine derivatives having one or more substituents in the pyrazine skeleton. In particular, 2,5-dimethyl-pyrazine, 2,3-dimethyl-pyrazine, 2-ethyl-3-methyl-pyrazine );
(2) Furan methanol (2-furan methanol or a 2-furan methanol derivative having one or more substituents on the 2-furan methanol skeleton, especially 2-furan methanol, 5-methyl-2-furan methanol) ;as well as
(3) 3-methyl-butanol (isovaleraldehyde).

  Of these components, 2-furanmethanol and 5-methyl-2-furanmethanol have not been known to be contained in yeast extract so far. 2-furanmethanol (molecular weight: 98.1) is (2-furyl) methanol, α-furylcarbinol, 2-furylcarbinol, furan-2-methanol, 2-furanylmethanol, 2-hydroxymethylfuran, furfuryl Sometimes called alcohol. 5-Methyl-2-furanmethanol (molecular weight: 112.13) is sometimes called 5-methylfurfuryl alcohol or 5-methylfuran-2-methanol.

  Yeast extract that can be used in the present invention is a total of 2,5-dimethyl-pyrazine, 2,3-dimethyl-pyrazine, and 2-ethyl-3-methyl-pyrazine, 0.050 to 6.0 ppm, preferably 0.075 to 4.5 ppm, more preferably 0.10 to 3.0 ppm, 2-furan methanol and 5-methyl-2-furanmethanol in total, 0.75 to 24 ppm, preferably 1.5 to 18 ppm, more preferably 3.0 to 12 ppm, and 3- It contains 9-270 ppm methyl-butanol, preferably 30-180 ppm, more preferably 60-120 ppm.

  Identification and quantification of odor components can be appropriately performed by those skilled in the art using known appropriate methods. For example, GC / MS is an effective tool for identification and quantification. Those skilled in the art can refer to the description of the examples of the present specification as specific conditions.

  According to the study by the present inventors, the effect of imparting a miso-like fermentation feeling and a ripening feeling can be achieved by pyrazines. In addition, furan methanols can impart an aged sweet flavor, and isovaler alcohol can contribute to an aged flavor. Further, the combination of pyrazines and furan methanol can enhance the feeling of fermentation, and the combination of pyrazines and isovaleraldehyde can enhance the feeling of fermentation and aging. Furthermore, the combined addition of furfuryl alcohols and isovaleraldehyde can contribute to a mature sweet flavor. Addition of all six components of 2,5-dimethyl-pyrazine, 2,3-dimethyl-pyrazine, 2-ethyl-3-methyl-pyrazine, 2-furanmethanol, 5-methyl-2-furanmethanol, and isovaleraldehyde Thus, a well-balanced feeling of fermentation and aging can be enhanced.

  In addition, seasoning for vegetables such as commercially available kimchi and lightly pickled rice breaks the cell wall of the vegetable (plasma separation) and physically soaks the seasoning liquid inside by physically mixing the salt and vegetables. Seasoning is a principle. Therefore, in existing seasonings for vegetables, vinegar, chili, miso, fragrance, etc. may be added in order to create a flavor that seems to be fermented and matured, but vegetables processed with such seasonings The pickles are considered to have a significantly different taste from those of the pickles that have been enhanced with the original fermented and matured taste by the agent of the present invention.

Other components In any case, the yeast extract used in the present invention preferably has a high content of free amino acids. In a preferred embodiment, the yeast extract contains 20 g or more, preferably 25 g or more, more preferably 30 g or more of free amino acid in 100 g. In any case, it is preferable that the proportion of glutamic acid in the free amino acid contained is high. In a preferred embodiment, glutamic acid accounts for 40% or more, preferably 45% or more, more preferably 50% or more of the free amino acids.

  In any case, the yeast extract used in the present invention preferably has a high organic acid content. In a particularly preferred embodiment, succinic acid is contained in an amount of 1% or more, preferably 1.5% or more, more preferably 1.8% or more.

Yeast Extract Production Method The yeast extract of the present invention is MSG highly productive by breeding and selecting as necessary from existing MSG high productivity strains or IG high productivity strains. It can be produced using yeast obtained by screening strains that are also highly productive.

  As the parent strain, various yeasts suitable for food can be used. Preferably, a yeast belonging to the genus Saccharomyces (eg, a yeast belonging to Saccharomyces cerevisiae, Saccharomyces rosei, Saccharomyces ubalum, Saccharomyces sibaeri), or a yeast belonging to the genus Candida (eg, a yeast belonging to Candida utilis) Can be used.

  In culturing the parent strain and the mutant strain, a YPD medium, a molasses medium, or the like frequently used for yeast can be used. As desired, glucose, sucrose, molasses, saccharified liquid and the like can be used as the carbon source, and ammonium sulfate, ammonium chloride, nitrate, urea, ammonia and the like can be used as the nitrogen source. Inorganic salts such as phosphoric acid, potassium, magnesium, zinc, copper, manganese, iron, vitamins, and amino acids can be added.

Once the culture is obtained, yeast cells are obtained from the culture using an appropriate means such as centrifugation, washed as necessary, and then subjected to hot water extraction, enzymatic degradation and / or autolysis. To extract. The self-digestion method is a method in which yeast is solubilized and extracted by the action of an enzyme inherent in yeast, and a yeast extract having a high free amino acid content can be obtained. On the other hand, the enzymatic degradation method is a method of solubilizing and extracting yeast by adding a degrading enzyme. Since an enzyme reaction can be easily controlled by adding an appropriate enzyme from the outside, the content of free amino acids and nucleic acids can be adjusted.
The enzyme used in the enzymatic degradation method is not particularly limited as long as it is an enzyme used when decomposing biological components in food production. For example, an enzyme capable of degrading yeast cell walls, a proteolytic enzyme, a nucleic acid Degrading enzymes or combinations thereof can be used. It is more preferable to use 5′-phosphodiesterase as the nucleolytic enzyme. This is because the content of inosinic acid and guanylic acid in the yeast extract can be increased.

  Those skilled in the art can appropriately determine the conditions for culture and extraction.

[Use in fermented foods]
This invention provides the flavor improving agent in fermented food containing the above-mentioned yeast extract.

  In this specification, “flavoring improvement in fermented foods” refers to a fermented food (a flavor common to miso, pickles, etc.) and a ripening feeling (familiar sweet smell caused by yeast fermentation). , Ripe flavor) including improvements on any item. The presence and extent of improvement can be compared and examined by sensory evaluation by one or more trained panelists. For example, prepare target foods that contain the yeast extract to be evaluated but have not undergone a sufficient fermentation process, and fermented foods (Blank) that have not undergone a sufficient fermentation process but have undergone a sufficient fermentation process. About food, it can be compared and examined by evaluating the similarity of flavor to Blank in about 3 to 5 steps. In addition, by using an odor sensor and a taste sensor well known to those skilled in the art, a comparison between the similarity to Blank and a change in odor and taste until a sufficient fermentation process is performed, a more objective fermentation feeling and Aging feeling can be evaluated. For detailed conditions when using sensory evaluation or a sensor, the description in the examples of the present specification can be referred to.

  According to the study by the present inventors, when an effective amount of the product of the present invention is added to a food that has undergone 1 to several days before the fermentation process or as a fermentation process, the fermentation feeling and / or aging is achieved despite the short fermentation period. A feeling can be produced (see Example 2).

  In the present invention, the term “fermented food” means kimchi, zaisai, suzunzai, sauerkraut, pickled vegetables with fermentation (for example, pickled with samurai, pickled with nara (nara pickled), pickled with nozawa, pickled immediately, and iburigakko , 糠 herring, 糠 saury, 糠 hockey, Hiroshima pickled, Fukujin pickled, bedara pickled, pickled pickled vegetables, miso (eg, rice miso (Hokkaido miso, Tsugaru miso, Akita miso, Sendai miso, Aizu miso, Edo sweet potato, Shinshu miso) , Sohaku Miso, Echigo Miso, Sado Miso, Echinaka Miso, Kaga Miso, Saikyo Miso, Sakura Miso, Fuchu Miso, Iki Miso), Barley Miso (Shimabara Miso, Satsuma Miso), Mame Miso (Haccho Miso, Nagoya Miso) , Blended miso), koji noodle soy, gochujang, soy sauce, and foods using brewed sake (eg wine, cider, milk liquor, beer, sake). Foods using miso, koji noodle soy, or brewed sake are particularly preferred examples.

  The present invention can be particularly effectively applied to a fermented food, particularly a food in which phosphatase activity remains. In the present invention, the term “phosphatase” refers to enzymes contained in raw materials for raw food such as livestock meat, poultry meat and seafood, vegetables, and fermented foods such as miso and soy sauce, unless otherwise specified. Among them, it is a general term for enzymes that remove phosphate from 5'-ribonucleotides, such as inosinic acid, guanylic acid, adenylic acid, cytidylic acid, etc., which are phosphates bound to the 5'-position of D-ribose.

  Taste nucleic acids may be degraded by phosphatase present in foods, but the yeast extract used in the present invention is rich in umami components of organic acids such as MSG, free amino acids, and succinic acid. Therefore, a sufficient taste can be exhibited. For example, in a typical domestic kimchi, sodium inosinate and sodium guanylate are 0% because they are broken down into phosphatases. The present invention can achieve sufficient fermentation flavor enhancement even for such fermented foods.

  The effective addition amount of the product of the present invention in the present invention is 0.001% or more, preferably 0.01% or more in the food at the time of eating, and in any case, preferably 1.0% or less, 0.5% The following is more preferable. In addition, the upper limit can consider whether the yeast odor like a bean is perceived to the extent that it is uncomfortable rather than the smell peculiar to this invention product.

  In the production of fermented foods, the stage of adding yeast extract can be set as appropriate, and particularly when the yeast extract is a powder, it can be mixed with other powder raw materials or dispersed in oils and fats and added. preferable.

  The agent of this invention can be made into the seasoning composition for adding to fermented food. In addition to the yeast extract, various additives acceptable as food can be added to the seasoning composition. Examples of such additives include dextrin, lactose, and fragrance. The fermented food of the seasoning composition can be designed so that the concentration of the yeast extract at the time of eating becomes a preferable content in the above-mentioned fermented food. For example, per seasoning composition, the yeast extract may be 4 to 40%, preferably 5 to 30%, more preferably 6 to 20%.

[Manufacture of yeast extract]
(Yeast culture)
Stir culture is performed using seed yeast selected from the MSG and IG concentrations of the yeast extract obtained from the library of Saccharomyces cerevisiae , a bakery yeast owned by Tablemark Co., Ltd. After separating the cells, the cells were washed to obtain yeast cells.

(Yeast extract)
The extract was extracted from the cells by enzyme treatment, the enzyme was deactivated by heating, and the extract was collected by centrifugation. Further, the mixture was sterilized by heating at 70 ° C. for 20 minutes, filtered through 100 mesh, and immediately dried with a spray dryer to obtain a yeast extract. When it confirmed about the obtained yeast extract, it turned out that MSG and IG content are high compared with a normal yeast extract. [Analysis of taste components of yeast extract]

  Himax GL (Fuji Food Industry Co., Ltd.) was used as a yeast extract representing the product of the present invention. As a comparative example, commercially available yeast extract A (manufactured by A company), yeast extract B (manufactured by company B), yeast extract C (manufactured by company B), yeast extract D (vertex IG 20, Fuji Food Industry Co., Ltd.) are used. It was. In the following examples, unless otherwise specified, “product of the present invention” refers to Himax GL, and yeast extracts A to D refer to those described above. In the table, MSG refers to sodium glutamate monohydrate, and the same applies to “MSG” in the following examples, unless otherwise specified.

[Analysis of odor components in yeast extract]
The odor component of each yeast extract was analyzed using GC / MS (device name: GC: VARIAN CP-3800 GC / MS: VARIAN 300-MS). In this example, analysis was performed under the following conditions, unless otherwise specified.

  A representative chart is shown in FIG. There was almost no difference between production lots.

  Moreover, the yeast extract in which livestock meat smell is strongly felt was selected from commercially available yeast extracts, and the same analysis was performed. The results are shown side by side in FIG. In Fig. 2, yeast extract G is yeast extract 21-TF (Fuji Food Industry Co., Ltd.), yeast extract H is yeast extract SF-1 (Fuji Food Industry Co., Ltd.), and yeast extract I is yeast extract 21-A (Fuji Foods). It is an analysis result about Kogyo Co., Ltd.). Yeast extracts G to H were pasty, and the others were powdery.

From the results of GC / MS, the following were identified as odor components characteristic of the product of the present invention.
(1) Pyrazines (especially 2,5-dimethyl-pyrazine, 2,3-dimethyl-pyrazine, 2-ethyl-3-methyl-pyrazine);
(2) furan methanols (especially 2-furanmethanol, 5-methyl-2-furanmethanol); and
(3) 3-methyl-butanal (isovaleraldehyde)
Among these components, 2-furanmethanol and 5-methyl-2-furanmethanol have not been known to be contained in yeast extract so far.

  For these characteristic components, the content concentration (average value measured for 4 lots) in the yeast of Example 1 was calculated from comparison with the peak area of a GC / MS chart of a commercially available standard product of 1000 ppm. The results are shown in the table below.

  For 5-methyl-2-furanmethanol, the value calculated using 2-furanmethanol as a standard product (concentration obtained from comparison with the peak area of GC / MS chart of 1000 ppm of 2-furanmethanol is 112.13 / 98.1 times the value). In the present example, for 5-methy-2-furanmethanol, values obtained in the same manner are shown unless otherwise specified.

  On the other hand, odor components were similarly analyzed using yeast extract A and yeast extract B. Of the above characteristic components, the detected components and their concentrations are shown in the table below.

  Other components, specifically, 2-furanmethanol and 5-methyl-2-furanmethanol are not detected in yeast extract A, and 2-furanmethanol, 5-methyl-2-furanmethanol, and 3-furanmethanol are not detected in yeast extract B. Methyl-butanal was not detected. The detection limit value was based on S / N = 3, which is generally the detection limit value of an instrument.

[Product addition evaluation]
1． Chinese cabbage kimchi The kimchi seasoning was formulated according to the following table.

  The addition amount of the product of the present invention was determined to be 2.0% because the balance between taste and flavor was the best among the various addition amounts.

  Kimchi seasoning for 100 parts by weight of under pickled vegetables (4% salt water: Chinese cabbage cut to 5 cm width, mixed 1: 1, weighed and chilled at 5 ° C for 3 days and drained) Was sprayed at a ratio of 20 parts by weight, filled in a pouch (without weight), and soaked at 5 ° C for 2 days. The content of the present product at the time of eating was calculated to be 0.33%. Despite the short soaking period, a feeling of fermentation (flavor common to miso, pickles, etc.) and a sense of maturity (accustomed sweet smell and ripe flavor from yeast fermentation) were felt.

2． Verification of the effect of improving the feeling of fermentation and aging (comparison of similarities using odor discriminators)
The Chinese cabbage kimchi prepared under the above conditions is stored frozen, cut into 30 g, filled into a measurement-specific bag, thawed to room temperature, and used for an odor sensor (odor identification device FF-1, Shimadzu Corporation). . Analysis software (A smell) was used.

  The degree of similarity based on the 19th day of control after soaking (the value calculated from the sensor output when the standard odor is set to 100. The closer the number is to 100, the higher the degree of similarity) Was calculated.

  The results are shown in FIG.

  By adding the product of the present invention, it was confirmed that the same odor as when fermented and matured for several days was produced. More specifically, the product to which the product of the present invention was added was not 100% the same as that on the 19th day, but the similarity was 90% or more on the 2nd day. Considering that Blank was 67% on the 2nd day and 85% on the 12th day, the second day after the addition of the present invention was considered to correspond to the 14th day of Blank.

  As described above, the results obtained from the odor sensor suggested that the odor component of the product of the present invention enhances the fermentation feeling and ripening feeling of kimchi.

3． Evaluation of fermentation feeling and aging feeling of kimchi added with yeast extract using taste sensor Evaluation of kimchi's fermentation feeling and aging feeling was performed using a taste sensor. A radish kimchi was prepared using the same kimchi seasoning as described above under the following conditions.

  Under pickles were radish (5cm x 1cm square) covered with 3.5% salt by weight, cobbled and refrigerated for 3 days.

  This seasoning was performed by sprinkling underpickled vegetables versus kimchi seasoning at a ratio of 20 parts by weight to 100 parts by weight of drained radish and storing in a refrigerator (5 ° C.).

  The measurement conditions with the taste sensor are shown below.

  Blank19 day kimchi was defined as kimchi with a sense of fermentation and aging. The results are shown in FIGS. 4A (principal component analysis (PCA)) and 4B (prediction of the number of days by PLS (the number of storage days is input as a parameter of the actual measurement value)).

  From the results of the PLS of the taste sensor, the present invention product shows a value of about Blank 13 to 14 days on the second day of addition of the product of the present invention. It was considered.

[Evaluation of addition of scent ingredients of Himax GL to Kimchi style hot pot soup]
The main odor component of the product of the present invention was added to kimchi-style hot pot soup, and it was verified whether it had an effect of enhancing the feeling of fermentation and aging.

  To each kimchi-style hot pot soup, each odor component was added in an amount corresponding to the case where the product of the present invention was added so that the content at the time of eating was 0.14%, and the effect of the addition was evaluated. The concentration of each component is shown in the table below. The addition amount of the product of the present invention was determined to be 0.14% because the balance between taste and flavor was the best among the various addition amounts.

  The composition of kimchi hot pot soup is shown in the table below.

  In the diluted solution of kimchi hot pot, each odor component (2,5-dimethyl-pyrazine (manufactured by Tokyo Chemical Industry Co., Ltd.), 2, 3-dimethyl-pyrazine (Tokyo Chemical Industry Co., Ltd.), 2-ethyl-3-methyl-pyrazine (Tokyo Chemical Industry Co., Ltd.), 2-franmethanol (Wako Pure Chemical Industries, Ltd.), 3-methyl-Butanal (Aldrich Chemical Company) Inc.)) was added alone or in combination, and a sensory test was conducted focusing on the feeling of fermentation and aging. In the above table, “IG” refers to the total amount of sodium inosinate heptahydrate and sodium guanylate heptahydrate, unless otherwise specified in the other examples. "Is the same. It has been confirmed that MSG, IG, and yeast extract are not added to the gochujang A used.

  In the table, ``-'' means that there was no particular difference in the feeling of fermentation and aging compared to Kimchi hot pot soup that did not contain odor ingredients, `` + '' that it was enhanced, `` + “+” Means that it was strongly strengthened, “+++” means that it was strengthened very strongly, and “++++” clearly means that it was strongly strengthened.

  Pyrazines were found to have a miso-like fermentation and ripening effect. It was found that furan methanol imparts an aged sweet flavor, and isovaler alcohol contributes to the aged flavor. Further, the combination feeling with pyrazines and furan methanol enhanced the fermentation feeling, and the combination addition with pyrazines and isovaleraldehyde enhanced the feeling of fermentation and aging. It has been found that the combined addition of furfuryl alcohols and isovaleraldehyde contributes to an aged sweet flavor. It was confirmed that the addition of all of pyrazines, furan methanols, and isovaleraldehyde improved a well-balanced feeling of fermentation and aging.

[Evaluation of addition of this product to kimchi style hot pot soup]
The product of the present invention was added to a Kimchi-style hot pot soup with the same composition as Example 3 so as to be 0.0005 to 1.0%, and the range of effective amount was confirmed and evaluated.

  The results are shown in the table below.

  In the table, “-” is different from a feeling of fermentation / ripening, “+” is a feeling of fermentation / ripening, “++” is a strong enhancement, “+++” is a very strong enhancement.

  The product of the present invention has enhanced kimchi-like flavor and taste even at an addition rate of 0.001%. When the addition rate exceeded 0.5%, the flavor unique to yeast extract became stronger and different from the taste of kimchi.

  The effect of improving the taste of miso when adding the product of the present invention to Korean miso soy sauce and Hatcho miso was confirmed and evaluated.

1-1. Sensory evaluation of Korean miso soy sauce with added product of the present invention

^* Product name: Sakai Soy, Manufacturer: Daiseki Co., Ltd.

  In the table, “-” is equivalent to Blank, “+” is about 5% stronger, “++” is about 10% stronger, “+++” is about 15% stronger, “++++” is about 20% Represents a strong degree.

1-2. Evaluation by taste sensor
In order to verify the effect of addition of the product of the present invention of 1., it was decided to check with the taste sensor how much the taste bud was improved by the product of the present invention using the same soy sauce.

  Create a miso solution with the following composition to determine which concentration of the product of the present invention added to 0.1% and 0.2% of the soy sauce 8.0% is equivalent to that of the soy sauce 6.0, 8.0, 10.0% diluted product. It was measured.

  Sensory evaluation comments are shown in the table below.

  The results are shown in FIGS. 5A and 5B. The apparent miso concentration of the product of the present invention obtained by multiple regression analysis is shown in the table below.

  Thus, it was possible to objectively show that the addition of 0.05 to 0.2% of the product of the present invention increases the taste sensation by about 10 to 20 (%). In addition, it became possible to digitize the sense of taste increase in taste.

2-1. Confirmation of effect of addition of this product to Hatcho miso Add Himax GL and Vertex IG 20 to Hatcho miso at 1.25, 2.5, 5.0 (%), knead and disperse, then dilute to 4%, It used for evaluation. Yeast extract concentrations at the time of eating were 0.05, 0.1, and 0.2%, respectively.

  The table below shows the composition of the Hatcho miso.

  The results are shown in the table below.

  In the table, “-” is equivalent to Blank, “+” is about 5% stronger, “++” is about 10% stronger, “+++” is about 15% stronger, “++++” is about 20% A strong “-′” indicates that the amount is extraneous and is extraordinary.

2-2. Validation
In order to verify the addition effect of the inventive product of 2-1, the same Hatcho miso was used and sensory evaluation was conducted by 7 panelists who were well trained to determine how much the taste of miso was improved by the inventive product. Specifically, a miso solution having the following composition was prepared and evaluated to determine whether the concentration of the product of the present invention added to 0.1% of Hatcho miso was 0.1%.

As a result, 7 panelists replied that 4% of Hatcho miso and 0.1% of the product of the present invention were equivalent to 5.0% of Hatcho miso. Therefore, the addition of the product of the present invention improves the taste sensation by about 20%.

Claims (7)

(a) 10% by weight or more of sodium glutamate,
(b) sodium inosinate and sodium guanylate in a total amount of 1% by weight or more, and
(c) A flavor enhancer that enhances the fermented and ripened sensation of fermented foods, comprising as an active ingredient the taste component and / or odor component of yeast extract containing 2-furanmethanol and 5-methyl-2-furanmethanol. (a) 10% by weight or more of sodium glutamate,
(b) sodium inosinate and sodium guanylate in a total amount of 1% by weight or more, and
(c) A flavor enhancer that enhances the fermented and ripened feeling of fermented foods, comprising a yeast extract containing 2-furanmethanol and 5-methyl-2-furanmethanol as an active ingredient. The agent according to claim 1 or 2 , wherein the fermented food is a food using kimchi, pickles, miso, potato noodle soy, brewed sake, or a food in which phosphatase activity remains. (c) A flavor enhancer that enhances the fermented and ripened sensation of fermented foods, comprising a yeast extract containing pyrazines, 2-furanmethanol, 5-methyl-2-furanmethanol, and 3-methylbutanal as active ingredients. The agent according to claim 4 , wherein the pyrazines include 2,5-dimethylpyrazine, 2,3-dimethylpyrazine and 2-ethyl 3-methylpyrazine. (a) 10% by weight or more of sodium glutamate,
(b) sodium inosinate and sodium guanylate in a total amount of 1% by weight or more, and
(c) A method for enhancing flavor, which comprises a step of adding a yeast extract containing 2-furanmethanol and 5-methyl-2-furanmethanol to enhance the feeling of fermentation and aging in fermented foods. The yeast extract is added so that the concentration in the fermented food is 0.01 to 0.5%.
The method of claim 6 .