Method for enhancing flavor

Abstract

To provide a method for enhancing a flavor of shrimp cephalothorax organs (known in Japanese as Ebimiso) in a food containing a shrimp-derived component, a food composition with enhanced Ebimiso flavor, and a production method thereof.SOLUTION: A food composition includes: (1) a shrimp-derived component; (2) at least one organic acid or a salt thereof selected from a group consisting of fumaric acid, citric acid, malic acid, and tartaric acid; (3) arginine or a salt thereof; and (4) lysine or a salt thereof. A method for producing a food composition or a method for enhancing an Ebimiso flavor includes a step of adding to the shrimp-derived component at least one organic acid or a salt thereof selected from the group consisting of fumaric acid, citric acid, malic acid, and tartaric acid, arginine or a salt thereof, and lysine or a salt thereof.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a food composition with enhanced shrimp miso flavor, a method for producing the same, and a method for enhancing the shrimp miso flavor of a food containing a shrimp-derived component.

Background Art

[0002] Shrimp miso is the internal organs (mainly digestive organs such as the midgut gland) of the cephalothorax (also called the head) of shrimp, has a unique flavor, is regarded as delicious, and is used as a seasoning or processed food for consumption. However, in order to obtain a sufficient shrimp miso flavor, it is necessary to use only the cephalothorax of shrimp to make a powder or an extract concentrate, which has problems such as high production costs and difficulty in procuring raw materials. If the whole shrimp is used to make a powder or an extract concentrate, the production cost can be reduced, but there is a problem that a sufficient shrimp miso flavor cannot be obtained. Therefore, in a food containing a shrimp-derived component that does not specify the part of the shrimp, the development of a technology for enhancing the shrimp miso flavor is required.

[0003] Patent Document 1 discloses a seasoning with shrimp flavor and crab flavor, which is obtained by mixing an amino acid, a nucleic acid, and succinic acid with a powder obtained by ultrafinely pulverizing dried shrimp shells and crab shells to 3 to 30 microns using a peanut mill. Patent Document 2 discloses a food seasoning preparation characterized by containing succinic acid or sodium succinate, sodium glutamate, glycine, sodium fumarate, and acetate. However, heretofore, no technology for enhancing the shrimp miso flavor of a food containing a shrimp-derived component has been studied.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] An object of the present invention is to provide a method for enhancing the shrimp miso flavor of a food containing a shrimp-derived component, a food composition having an enhanced shrimp miso flavor, and a method for producing the same.

Means for Solving the Problems

[0006] As a result of intensive studies to solve the above problems, the present inventors have found that by adding an organic acid or its salt, arginine or its salt, and lysine or its salt, which will be described later, to a shrimp-derived component, the shrimp miso flavor of a food containing the shrimp-derived component can be enhanced. Based on this finding, the present inventors further studied and completed the present invention.

[0007] That is, the present invention is as follows. [1] A food composition containing (1) a shrimp-derived component, (2) at least one organic acid or its salt selected from the group consisting of fumaric acid, citric acid, malic acid, and tartaric acid, (3) arginine or its salt, and (4) lysine or its salt. [2] The food composition according to [1] above, further containing succinic acid or its salt. [3] The food composition according to [1] above, which is a seasoning. [4] A method for producing a food composition, which includes a step of adding at least one organic acid or its salt selected from the group consisting of fumaric acid, citric acid, malic acid, and tartaric acid, arginine or its salt, and lysine or its salt to a shrimp-derived component. [5] The production method according to [4] above, further adding succinic acid or its salt. [6] A method for enhancing the shrimp miso flavor, which includes a step of adding at least one organic acid or its salt selected from the group consisting of fumaric acid, citric acid, malic acid, and tartaric acid, arginine or its salt, and lysine or its salt to a shrimp-derived component. [7] The enhancement method according to [6] above, further adding succinic acid or its salt.

Advantages of the Invention

[0008] According to the present invention, a food composition with enhanced shrimp miso flavor can be provided. According to the present invention, even when using shrimp-derived components that do not specify the parts of shrimp (for example, powders or extract concentrates obtained using whole shrimp), by adding at least one organic acid selected from the group consisting of fumaric acid, citric acid, malic acid, and tartaric acid or its salts, arginine or its salts, and lysine or its salts, the shrimp miso flavor can be enhanced. Therefore, a food composition having a sufficient shrimp miso flavor can be produced at a low manufacturing cost.

Embodiments for Carrying Out the Invention

[0009] The food composition of the present invention contains (1) a shrimp-derived component, (2) at least one organic acid selected from the group consisting of fumaric acid, citric acid, malic acid, and tartaric acid or its salts, (3) arginine or its salts, and (4) lysine or its salts.

[0010] Component (1): Shrimp-derived component As used herein, "shrimp" refers to those belonging to the genus Penaeus. In the present invention, examples of shrimp include Kuruma shrimp, Ucides cordatus, Pandalus borealis, Litopenaeus vannamei, Pandalus eous, and lobster. In the present invention, examples of shrimp-derived components include processed products (powders, extracts, extract powders, fermented products (such as shrimp paste), fermented product powders (such as shrimp paste powder), dried products) obtained from whole shrimp or parts thereof (for example, cephalothorax (head), abdomen, appendages, internal organs (for example, midgut gland), muscle, exoskeleton (shell)). The shrimp-derived component used in the present invention can be produced by processing (for example, heating, grinding, extraction, fermentation, drying) whole shrimp or parts thereof by methods known in the food field. In the present invention, a shrimp-derived component can also be a commercially available product, and examples thereof include NF Shrimp Extract Powder S5714 (trade name) (Nisshin Food Products Co., Ltd.).

[0011] Component (2): At least one organic acid selected from the group consisting of fumaric acid, citric acid, malic acid, and tartaric acid, or a salt thereof In the present invention, examples of salts of fumaric acid, citric acid, malic acid, and tartaric acid include alkali metal salts such as sodium salts and potassium salts, alkaline earth metal salts such as calcium salts and magnesium salts, and ammonium salts. In the present invention, as at least one organic acid selected from the group consisting of fumaric acid, citric acid, malic acid, and tartaric acid, or a salt thereof, fumaric acid, a salt of fumaric acid (sodium fumarate), citric acid, a salt of citric acid (sodium citrate), malic acid, and tartaric acid are preferable, fumaric acid, malic acid, and tartaric acid are more preferable, and fumaric acid is even more preferable.

[0012] In the present invention, the amount of at least one organic acid selected from the group consisting of fumaric acid, citric acid, malic acid, and tartaric acid, or a salt thereof is preferably 0.5 to 10.0 parts by weight, more preferably 2.0 to 8.0 parts by weight, even more preferably 3.0 to 7.0 parts by weight, with respect to 100 parts by weight of the shrimp-derived component.

[0013] Component (3): Arginine or a salt thereof In the present invention, examples of salts of arginine include hydrochloride. In the present invention, as arginine or a salt thereof, arginine is preferable. In the present invention, arginine may be any of L-form, D-form, and a mixture thereof.

[0014] In the present invention, the amount of arginine or a salt thereof is preferably 5.0 to 45.0 parts by weight, more preferably 5.0 to 35.0 parts by weight, even more preferably 5.0 to 30.0 parts by weight, still more preferably 10.0 to 25.0 parts by weight, and particularly preferably 15.0 to 22.0 parts by weight, with respect to 100 parts by weight of the shrimp-derived component.

[0015] Ingredient (4): Lysine or its salt In the present invention, examples of the salt of lysine include hydrochloride. In the present invention, lysine hydrochloride is preferred as the lysine or its salt. In the present invention, lysine may be any of the L-form, D-form, and mixtures thereof.

[0016] In the present invention, the amount of lysine or its salt is preferably 0.5 to 2.0 parts by weight, more preferably 0.5 to 1.5 parts by weight, and still more preferably 0.5 to 1.0 parts by weight with respect to 100 parts by weight of the shrimp-derived ingredient.

[0017] In the food composition of the present invention, it is preferable to further contain succinic acid or its salt (also described as "Ingredient (5)" in this specification). In the present invention, examples of the salt of succinic acid include alkali metal salts such as sodium salt and potassium salt, alkaline earth metal salts such as calcium salt and magnesium salt, and ammonium salt. In the present invention, succinic acid, monosodium succinate, and disodium succinate are preferred as the succinic acid or its salt, and disodium succinate is more preferred.

[0018] In the present invention, the amount of succinic acid or its salt is preferably 0.5 to 10.0 parts by weight, more preferably 1.0 to 7.5 parts by weight, and still more preferably 1.5 to 5.0 parts by weight with respect to 100 parts by weight of the shrimp-derived ingredient.

[0019] In addition to the above-described ingredients, the food composition of the present invention may contain food materials and additives known in the food field. Examples of the food materials include salt, saccharides, fats and oils, spices, dextrin, protein hydrolysates, yeast extracts, and the like. Examples of the additives include amino acids, nucleic acids, inorganic salts, emulsifiers, and the like.

[0020] The food composition of the present invention can be produced by mixing the above components (1) to (4) (preferably, the above components (1) to (5)) together with food materials and additives that may be optionally added as necessary. The mixing can be carried out by a method known in the food field.

[0021] The food composition of the present invention can be eaten as it is, or can also be used as a seasoning for imparting a shrimp miso flavor to other foods. Examples of the form of the food composition of the present invention include powder, paste, liquid, and solid. In this specification, "food" is a concept that widely includes things that can be orally ingested (excluding pharmaceuticals), and includes not only so-called "foods", but also beverages, health supplements, functional foods (for example, foods for specified health use, foods with functional claims), supplements, and the like.

[0022] The food composition of the present invention has an enhanced shrimp miso flavor. In this specification, "shrimp miso" refers to the internal organs (mainly digestive organs such as the midgut gland) of the cephalothorax (also called the head) of shrimp. In this specification, "shrimp miso flavor" refers to the flavor of the internal organs (mainly digestive organs such as the midgut gland) of the cephalothorax (also called the head) of shrimp. In this specification, "enhancement of shrimp miso flavor" means that the shrimp miso flavor is felt strongly as if the concentration of shrimp miso has been increased. The presence or degree of shrimp miso flavor can be evaluated by sensory evaluation by a professional panel (for example, the sensory evaluation shown in the examples described later, etc.).

[0023] The present invention also relates to a method for producing a food composition (which may be described as "the production method of the present invention" in this specification) including a step of adding at least one organic acid selected from the group consisting of fumaric acid, citric acid, malic acid, and tartaric acid or a salt thereof, arginine or a salt thereof, and lysine or a salt thereof to a shrimp-derived component. In the production method of the present invention, it is preferable to further add succinic acid or a salt thereof. In the production method of the present invention, for the definitions and examples of "shrimp-derived components", "at least one organic acid selected from the group consisting of fumaric acid, citric acid, malic acid, and tartaric acid or a salt thereof", "arginine or a salt thereof", "lysine or a salt thereof", "succinic acid or a salt thereof", and "food composition", the definitions and examples of "shrimp-derived components", "at least one organic acid selected from the group consisting of fumaric acid, citric acid, malic acid, and tartaric acid or a salt thereof", "arginine or a salt thereof", "lysine or a salt thereof", "succinic acid or a salt thereof", and "food composition" described for the food composition of the present invention are the same. In the production method of the present invention, the addition amounts of "at least one organic acid selected from the group consisting of fumaric acid, citric acid, malic acid, and tartaric acid or a salt thereof", "arginine or a salt thereof", "lysine or a salt thereof", and "succinic acid or a salt thereof" can be set according to the amounts of "at least one organic acid selected from the group consisting of fumaric acid, citric acid, malic acid, and tartaric acid or a salt thereof", "arginine or a salt thereof", "lysine or a salt thereof", and "succinic acid or a salt thereof" described for the food composition of the present invention. In the production method of the present invention, the addition of each of the above components to the shrimp-derived components may be carried out according to a method known in the food field.

[0024] The present invention also relates to a method for enhancing the flavor of shrimp miso (which may be referred to as "the enhancement method of the present invention in this specification") including a step of adding at least one organic acid selected from the group consisting of fumaric acid, citric acid, malic acid, and tartaric acid or a salt thereof, arginine or a salt thereof, and lysine or a salt thereof to the shrimp-derived components. In the enhancement method of the present invention, it is preferable to further add succinic acid or a salt thereof. In the method for enhancing the present invention, for the definitions and examples of "shrimp-derived components", "at least one organic acid selected from the group consisting of fumaric acid, citric acid, malic acid, and tartaric acid or a salt thereof", "arginine or a salt thereof", "lysine or a salt thereof", "succinic acid or a salt thereof", and "food composition", they are the same as the definitions and examples of "shrimp-derived components", "at least one organic acid selected from the group consisting of fumaric acid, citric acid, malic acid, and tartaric acid or a salt thereof", "arginine or a salt thereof", "lysine or a salt thereof", "succinic acid or a salt thereof", and "food composition" described for the food composition of the present invention. In the method for enhancing the present invention, for the addition amounts of "at least one organic acid selected from the group consisting of fumaric acid, citric acid, malic acid, and tartaric acid or a salt thereof", "arginine or a salt thereof", "lysine or a salt thereof", and "succinic acid or a salt thereof", they can be set according to the amounts of "at least one organic acid selected from the group consisting of fumaric acid, citric acid, malic acid, and tartaric acid or a salt thereof", "arginine or a salt thereof", "lysine or a salt thereof", and "succinic acid or a salt thereof" described for the food composition of the present invention. In the method for enhancing the present invention, the addition of each of the above components to the shrimp-derived components may be carried out according to methods known in the food field.

[0025] Hereinafter, the present invention will be described more specifically by way of examples and experimental examples, but the present invention is not limited by these examples and experimental examples.

Examples

[0026] In the following examples and comparative examples, the trade names and the names of the manufacturing or selling companies of the raw materials used are shown below. Shrimp extract powder: Trade name "NF Shrimp Extract Powder S5714", Nisshin Food Co., Ltd. Sodium glutamate: Trade name "Ajinomoto RC", Ajinomoto Co., Inc. Dextrin: Trade name "Sandeck #1", Sanwa Starch Industry Co., Ltd. Dextrin: Trade name "Pine Dex 1", Matsutani Chemical Industry Co., Ltd. Sodium chloride: Trade name "Nakuru M", Naikai Salt Industry Co., Ltd.

[0027] [Experimental Example 1] The raw materials were mixed according to the formulations described in Tables 1 to 3 to obtain samples of Controls 1 to 3, Examples 1 to 19, and Comparative Examples 1 to 15. The shrimp miso powder used in Controls 2 and 3 is a powder containing 10% of the extract extracted from the heads of shrimp. Controls 2 and 3 are positive controls with enhanced shrimp miso flavor compared to Control 1 by containing shrimp miso powder. For each sample, three professional panelists conducted sensory evaluations on the intensity of the shrimp miso flavor according to the following evaluation criteria. The results were determined by consensus among the three. The results are shown in Tables 1 to 3.

[0028] (Evaluation Criteria) Less than Control 1: × Equivalent to Control 1: △ Equivalent to Control 2 or Control 3: 〇 Stronger than Control 3: ◎

[0029] [Table 1]

[0030] [Table 2]

[0031] [Table 3]

[0032] From the results in Tables 1 to 3, it was shown that the samples of Examples 1 to 19 containing a combination of shrimp-derived components (shrimp extract powder), specific organic acids in the present invention (i.e., fumaric acid, sodium fumarate, citric acid, sodium citrate, malic acid, or tartaric acid), L-arginine, and L-lysine hydrochloride had enhanced shrimp miso flavor.

[0033] [Experimental Example 2] The raw materials were mixed in the formulations shown in Table 4 to obtain the samples of Examples 20 to 23 and Comparative Example 16. For each sample, sensory evaluation was performed by three professional panelists. For the sensory evaluation, each sample was mixed with 2% hot water and tasted, and the intensity of the shrimp miso flavor was evaluated according to the following evaluation criteria. The results were determined by consensus among the three panelists. The results are shown in Table 4.

[0034] (Evaluation Criteria) ◎: The shrimp miso flavor is very strong 〇: The shrimp miso flavor is strong △: The shrimp miso flavor is normal ×: There is no shrimp miso flavor at all

[0035] [Table 4]

[0036] From the results in Table 4, Examples 20 to 23 and Comparative Example 16 have the same raw material formulation except for the presence or absence of fumaric acid (and the amount of dextrin added for adjusting the total amount). However, Comparative Example 16, which does not contain fumaric acid, has no shrimp miso flavor at all (evaluation is ×), while the samples of Examples 20 to 23 containing fumaric acid have a strong or very strong shrimp miso flavor (evaluation is 〇 or ◎). [Industrial Applicability]

[0037] According to the present invention, it is possible to provide a food composition with enhanced shrimp miso flavor.

Claims

1. A food composition containing (1) a shrimp-derived component, (2) at least one organic acid selected from the group consisting of fumaric acid, citric acid, malic acid, and tartaric acid or a salt thereof, (3) arginine or a salt thereof, and (4) lysine or a salt thereof.

2. The food composition according to Claim 1, further containing succinic acid or a salt thereof.

3. The food composition according to Claim 1, which is a seasoning.

4. A method for producing a food composition, comprising a step of adding to a shrimp-derived component at least one organic acid selected from the group consisting of fumaric acid, citric acid, malic acid, and tartaric acid or a salt thereof, arginine or a salt thereof, and lysine or a salt thereof.

5. The production method according to Claim 4, further adding succinic acid or a salt thereof.

6. A method for enhancing the shrimp miso flavor, comprising a step of adding to a shrimp-derived component at least one organic acid selected from the group consisting of fumaric acid, citric acid, malic acid, and tartaric acid or a salt thereof, arginine or a salt thereof, and lysine or a salt thereof.

7. The enhancement method according to Claim 6, further adding succinic acid or a salt thereof.

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