Food with intensified smoked taste

An enhanced, food-based technology that is applied in food preservation, food preparation, and food ingredients as odor improvers. It can solve problems such as the unknown mechanism of broth smoked taste, and achieve the effect of reducing smoked treatment

Inactive Publication Date: 2005-02-16
AJINOMOTO CO INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the mechanism of the smoky taste o...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Addition of sulfur-containing compounds to extracts of smoked seafood and determination of their effects. Commercially available bonito (Japanese bonito) was added to water at a concentration of 25% (w / w), and the mixture was heated at 80-90° C. for 30 to 60 minutes to prepare an extract. The extract was pulverized by freeze-drying to make bonito extract powder. The powder was added to the food at a concentration of 1%, each compound in 4.1×10 -4 mol / L (cysteine ​​is 2.1×10 -4 mol / L) concentration was added to the food. The product without adding sulfur-containing compounds was used as a control sample. Subsequently, 20 sensory evaluation expert panel members evaluated the smoky taste of the hot water solutions of these products according to the evaluation standards, and the results are shown in the table below.

[0035] The following compounds and reagents were used in the assessment: cysteine ​​(Cys), cystine (Cystine), γ-glutamylcysteine ​​(γ-GC), glutathione (GS...

Embodiment 2

[0048] Sulfur-containing compounds were then evaluated in the yeast extract system. A yeast extract (a commercially available product, a self-digestible yeast extract) with low content of low-molecular-weight sulfur-containing compounds was used as a control. Each kilogram of yeast extract was evaluated to contain: 15.0 grams of cysteine ​​(Cys), 15.0 grams of cystine (Cystine), 31.4 grams of γ-glutamylcysteine ​​(γ-GC) or glutathione Yeast extract of peptide (GSH) 31.8 g reagent. Japanese woodfish purchased from the market was added to water at a concentration of 25% (w / w), and heated to 80-90°C for 30-60 minutes to prepare the extract. The extract is made into wood fish extract powder by freeze-drying method, and the powder is added to the food at a concentration of 1%, and the concentration of each added yeast extract in the food is 0.03%. The product without sulfur compounds was used as a control. The smoky taste of the hot water solutions of these products was evaluate...

Embodiment 3

[0055] Cysteine ​​(Cys), cystine (Cystine), serine (Ser), γ-glutamylcysteine ​​(γ-GC), glutathione (GSH) or ascorbic acid vitamin C were added to the In the smoked cheese food purchased in the market, the maximum concentration is 8.3×10 -6 mol / g (cystine is 4.1×10 -6 mol / g). The mixture was crushed and mixed with a mixer. The product without additives was used as a control. According to the evaluation criteria shown in Table 1, 20 members of the sensory evaluation expert group evaluated the intensity and superiority of the smell and the intensity and superiority of the taste. The results are shown in Table 3. Compared with the control without additives, cysteine ​​(Cys), cystine (Cystine), γ-glutamylcysteine ​​(γ-GC) and glutathione ( Sulfur-containing compounds such as GSH) significantly enhance the smoky smell and taste, and they are preferred.

[0056] table 3

[0057] evaluation item

cysteine

Acid (Cys)

cystine

(Cystine)

ser...

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PUM

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Abstract

The method for fortifying smoke scent of foods each containing a smoked food extraction essence and foods comprising smoked foods of livestock products such as meat, eggs and milk products comprises adding to smoked foods or the smoked food extraction essence a sulphur-containing compound selected from sulphur-containing amino acids, sulphur-containing peptides and sulphur-containing vitamins. Seasoning is obtained by mixing a vehicle with the smoke scent-fortified food obtained by adding the sulphur-containing compound to essence fraction extracted from the smoked food and pulverizing the product.

Description

technical field [0001] The invention relates to enhanced smoked flavor food and its production process. Specifically, it involves the process of using marine products as raw materials to manufacture seasoning powder and smoked foods, such as smoked cheese and smoked ham. Background technique [0002] Smoking has long been used to improve the preservation stability of fish or animal meat, but presently people are concerned with improving the taste of food with smoking. Therefore, the taste of smoked products was studied and it became clear that the taste of smoked food depends on the composition of the smoke and the composition produced during the heating of fish or animal meat. It is known that there are many components in smoke, among which the components most related to taste include monohydric phenols, such as o-methoxyphenol, 4-methyl-o-methoxyphenol and 2,6-dimethoxyphenol, as well as carbonyl compounds and organic acids. For example, ac...

Claims

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Application Information

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IPC IPC(8): A23B4/044A23L13/40A23L13/70A23L27/00A23L27/20
CPCA23L13/70A23L27/00A23L27/27A23V2200/15
Inventor 西森友希西内博章伊藤裕治西村康史川口宏和
Owner AJINOMOTO CO INC
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