Flavor-enhancing composition and method for producing the same

Abstract

The object of the present invention is to provide a flavor-enhancing composition that can enhance the flavor of food and beverages with a small amount of addition, and more specifically, to provide a composition that can efficiently enhance the savory flavor of meat, the flavor of stewed dishes, and other cooked flavors and richness. [Solution] The present inventors have conducted various studies to solve the above problem and have found that the above problem can be solved by preparing a composition obtained by heating a mixture of (a) beef extract, (b) glucose, and (c) fructose that satisfies "a:(b+c)=1:1.2~5", "b:c=1:0~4", and "60% by weight ≤ a+b+c ≤ 77% by weight" (where a, b, and c are all solid content equivalent values).

Description

Technical Field

[0001] The present invention relates to a high-potency flavor enhancing composition, and more particularly to a flavor enhancing composition obtained by heating a mixture containing beef extract and glucose, or a mixture containing beef extract, glucose and fructose, and a method for producing the same.

Background Art

[0002] Extracts such as livestock meat extract, seafood extract, and vegetable extract have the function of imparting complex umami and flavor to foods. However, since the main raw materials such as livestock meat, seafood, and vegetables are natural materials and are expensive, there is a demand for extracts that can provide a high umami-imparting function with a small amount of addition, that is, high-potency extract seasonings.

[0003] Therefore, in order to obtain a high-potency extract seasoning, a method (Patent Document 1) is used in which fructose in an amount of 0.01 to 1 times (by weight) the solid content of the livestock meat extract is added, and the pH is adjusted to 6.5 to 8.5 while performing a heating operation, or a method (Patent Document 2) is used in which two groups of extracts, a first group of extracts containing at least one or more selected from the group consisting of meats, poultry bones and seafood, and extracts extracted therefrom, and a second group of extracts containing at least one or more selected from the group consisting of vegetables and fruits, and extracts extracted or juiced therefrom, are mixed so that the solid content concentration becomes 40% by mass or more and then heated. However, the potencies of these extract seasonings are still insufficient, and there is a demand for a flavor enhancing composition with a higher potency.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] The object of the present invention is to provide a flavor-enhancing composition that can enhance the flavor of food and beverages by adding a small amount to them, and more specifically, to provide a composition that can efficiently impart and enhance the flavor and richness of food and beverages, such as the savory flavor of meat or the flavor of food that has been simmered for a long time. [Means for solving the problem]

[0006] The inventors of the present invention conducted various studies to solve the above problems and found that a composition obtained by mixing and heating beef extract and glucose, or beef extract and glucose and fructose in a specific weight ratio, to a total of 60-77% by weight on a solid content basis, can efficiently enhance the flavor of food and beverages, and thus completed the present invention.

[0007] In other words, the present invention relates to the following [1] to [8]. [1] A flavor-enhancing composition comprising (a) beef extract, (b) glucose, and (c) fructose, heated under the following conditions (1) to (3): (1) a:(b+c)=1:1.2~5, (2) b:c=1:0~4, (3) 60% by weight ≤ a + b + c ≤ 77% by weight (where a, b, and c are all solid content equivalents). [2] The flavor-enhancing composition according to [1], wherein the heating is performed at 115 to 130°C for 10 minutes to 5 hours. [3] A flavor-enhancing composition according to [1] or [2], wherein the pH is 5.5 or less. [4] A method for producing a flavor-enhancing composition, comprising heating (a) beef extract, (b) glucose, and (c) fructose under the following conditions (1) to (3): (1) a:(b+c)=1:1.2~5, (2) b:c=1:0~4, (3) 60% by weight ≤ a + b + c ≤ 77% by weight (where a, b, and c are all solid content equivalents). [5] A method for producing the flavor-enhancing composition according to [4], wherein the heating is performed at 115 to 130°C for 10 minutes to 5 hours. [6] A method for producing the flavor-enhancing composition according to [4] or [5], wherein the pH is 5.5 or less. [7] A method for enhancing flavor, comprising adding a flavor-enhancing composition to food or beverages, which consists of (a) beef extract, (b) glucose, and (c) fructose, heated under the following conditions (1) to (3): (1) a:(b+c)=1:1.2~5, (2) b:c=1:0~4, (3) 60% by weight ≤ a + b + c ≤ 77% by weight (where a, b, and c are all solid content equivalents). [8] The method for enhancing the flavor of food and beverages according to [7], wherein the additive is added to food and beverages in an amount of 0.01 to 5% by weight. Food and beverages containing the flavor-enhancing composition described in [9][1] or [2]. [Effects of the Invention]

[0008] According to the composition of the present invention, by adding a small amount to food or beverages, it is possible to efficiently impart and enhance the cooked taste and richness of the food or beverage, such as the taste of grilled or stewed meat. [Modes for carrying out the invention]

[0009] The flavor-enhancing composition of the present invention is a flavor-enhancing composition obtained by heating a mixture containing beef extract and glucose, or beef extract, glucose and fructose in a specific weight ratio, and more specifically, it imparts and enhances flavor to food and beverages when added. Here, flavor refers to the taste of cooking and richness, where the taste of cooking refers to the savory flavor of grilled meat or the flavor of simmered meat, and richness refers to the complexity, persistence, breadth and / or depth of flavor.

[0010] The beef extract used in this invention is made primarily from beef and includes extracts obtained by boiling, steaming, or steaming beef (which may include bones, hides, etc., not just meat), as well as extracts of amino acids and peptides obtained by enzymatically breaking down proteins, and concentrates of these extracts. One or more of these can be used in combination. The solid content of the beef extract used in this invention is not particularly limited, but a solid content of 30-80% by weight is preferred, 35-75% by weight is more preferred, and 40-70% by weight is even more preferred. The solid content referred to here is the calculated value after subtracting the water content contained in each raw material, and the solid ratio refers to the ratio of these solid contents.

[0011] The glucose or fructose used in this invention is not particularly limited and may be in powder, granule, or liquid form. Furthermore, it is not limited to pure products, but may also contain glucose or fructose. For example, in addition to liquid sugars such as sucrose-type liquid sugar, glucose-fructose liquid sugar, fructose-glucose liquid sugar, high-fructose liquid sugar, and sugar-mixed isomerized liquid sugar, food forms such as vegetable extracts and fruit juices can also be used.

[0012] The flavor-enhancing composition of the present invention is, firstly, characterized by the solid ratio of beef extract, glucose, and fructose described above. Specifically, the solid ratio (a:(b+c)) of (a) beef extract to (b) glucose and (c) fructose is 1:1.2 to 5, preferably 1:1.4 to 4, and more preferably 1:1.5 to 3. By using this solid ratio, it is possible to obtain a high-potency composition that has an appropriate amount of bitterness and acidity that contributes not only to the feeling of cooking but also to the effect of adding richness to the flavor.

[0013] Secondly, the flavor-enhancing composition of the present invention is characterized by the solid ratio (b:c) of (b) glucose and (c) fructose. Specifically, the solid ratio (b:c) of (b) glucose and (c) fructose is 1:0 to 4, preferably 1:0 to 3, more preferably 1:0.5 to 2, and even more preferably 1:0.5 to 1.5. By using this solid ratio, a more cooked-tasting flavor can be obtained, as well as a high-potency composition with an appropriate balance of bitterness and acidity. While (b) glucose is essential, (c) fructose is optional as long as it is within the above range, and can be omitted, but its addition is preferred.

[0014] Thirdly, the flavor-enhancing composition of the present invention is characterized in that the total solid content (a+b+c) of (a) beef extract, (b) glucose, and (c) fructose is 60 to 77% by weight. The lower limit of the total solid content is preferably 60% by weight or more, more preferably 61% by weight or more, even more preferably 62% by weight or more, and most preferably 65% ​​by weight or more. The upper limit is preferably 77% by weight or less, more preferably 76% by weight or less, even more preferably 75% by weight or less, 74% by weight or less, or 73% by weight or less, and most preferably 72% by weight or less. By setting the solid content within the above range, a high-potency composition with a moderate bitterness and sourness in addition to a cooked feel can be obtained. In particular, if the upper limit exceeds 77% by weight, the viscosity becomes high and the workability deteriorates, so it is preferable to keep it at 77% by weight or less from a manufacturing standpoint.

[0015] The flavor-enhancing composition of the present invention needs to be heated under the above conditions, but the heating method and apparatus are not particularly limited. For example, heating methods such as steam heating, direct fire heating, induction heating, etc., and heating apparatuses such as sealed kettles like vacuum kettles and pressure kettles, open kettles, direct fire kettles, induction heating devices, etc. are exemplified. However, since it is desirable that the raw materials of the flavor-enhancing composition of the present invention are uniformly mixed during heating, a kettle equipped with a stirrer is preferred, and heating and mixing in a sealed kettle equipped with a stirrer are more preferred. The heating temperature and time can be set appropriately, but the temperature is preferably over 110°C and less than 135°C, more preferably 115 - 130°C, even more preferably 120 - 130°C. Also, the time is preferably 10 minutes to 5 hours, more preferably 30 minutes to 4 hours, even more preferably 45 minutes to 3 hours, and most preferably 1 hour to 2.5 hours. By setting the relationship between such temperature ranges and time, in addition to the cooking feeling, bitterness and sourness are enhanced, and a composition that can enhance the cooking feeling and umami taste of food and beverages even with a small addition can be obtained. Also, if the temperature upper limit is less than 135°C, gelation does not occur, and a composition with physical properties having high workability can be obtained.

[0016] In the manufacturing process of the flavor-enhancing composition of the present invention, the pH value thereof decreases by passing through the above heating process. The degree of decrease in pH is not particularly limited, but it is preferable to adjust the heating temperature, heating time, etc. so that the decrease range of pH before and after heating and holding is preferably 0.5 - 3.5, more preferably 0.7 - 3.3, even more preferably 0.8 - 3. Also, the pH value of the finally obtained composition itself is not particularly limited, but the upper limit is preferably pH 5.5 or less, more preferably pH 5 or less, even more preferably pH 4.5 or less, and most preferably pH 4 or less. Also, the lower limit is preferably pH 2.5 or more, more preferably pH 3 or more.

[0017] The flavor-enhancing composition of the present invention can be used as a seasoning or an additive, and by adding it to food and drink products, it can impart and enhance the cooking texture such as the grilled or stewed texture of livestock meat and the umami flavor. The food and drink products to be added are not particularly limited, but food and drink products that stir-fry or stew livestock meat are preferred. For example, soups (consommé soup, ramen soup, Western-style soup, Chinese-style soup, etc.), seasonings (curry sauce, curry roux, Hayashi sauce, Hayashi roux, beef stew, demiglace sauce, meat sauce, pasta sauce, dressing, medium-thick sauce, white sauce, etc.), processed meat products (hamburger, gyoza, shumai, Chinese bun, etc.) and the like can be mentioned. The addition amount of the flavor-enhancing composition of the present invention in food and drink products is not particularly limited, but 0.01 to 5% by weight is preferred, and 0.02 to 3% by weight is more preferred.

Examples

[0018] Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited by the following examples. In the present invention, % is all by weight unless otherwise specified.

[0019] [Example 1: Examination of raw material formulation] (1) Preparation of flavor-enhancing composition Beef extract 1 (「Beef extract ISE-1454」 (Ikeda Sugar Industry Co., Ltd., solid content 55.3%)), Beef extract 2 「Beef extract AIE-6630」 (Ikeda Sugar Industry Co., Ltd., solid content 54.3%), starch syrup (main component: isomaltooligosaccharide, solid content 75.6%), granulated sugar (solid content 99.3%), glucose (solid content 99.9%), fructose (solid content 99.9%) and water were put into a sealed kettle with a stirrer according to the formulation in Table 1, heated and stirred under sealed conditions. After reaching a temperature of 125°C, heating and stirring were maintained for 120 minutes, and then recovered. The formulation and conditions followed Table 1 (Test groups 1 to 11). In addition, the solid ratio of the beef extract raw materials (total of Beef extract 1 and Beef extract 2) and the sugar raw materials (total of starch syrup, granulated sugar, glucose and fructose) used as raw materials was described in Table 1. Furthermore, for the test groups using glucose and fructose, their solid ratios were described in Table 1.

[0020] (2) Evaluation The sample stock solution prepared in (1) above was sensory-tested to confirm whether it was a suitable composition for the purpose. Specifically, "savory meat flavor," "bitterness," and "sourness" were used as evaluation items, and an absolute rating on a 5-point scale was used. "Savory meat flavor" can impart a meaty texture to food and beverages, and the stronger it is, the better. Therefore, "++++", "+++", or "++" are marked with "〇". "Bitterness" and "sourness" can add richness to food and beverages, and the stronger they are, the better. However, if they become too strong, they will disrupt the flavor balance with "savory meat flavor". Therefore, "++" or "+" are marked with "〇". Finally, for the overall evaluation, those that received a "○" in all three categories—"savory meat flavor," "bitterness," and "sourness"—were rated as "good," while all others were rated as "unsuitable." The results are shown in Table 1.

[0021] Evaluation of "savory meat flavor," "bitterness," and "sourness." ++++: Very strong +++: Very strong ++: Strong + : Slightly strong - :none

[0022] [Table 1]

[0023] In test group 1 (using corn syrup), the enhancement of the "savory meat flavor" was insufficient; in test group 2 (using refined sugar), the "bitterness" was lacking; and in test group 6 (using fructose alone), the "bitterness" was slightly too strong, which conversely made the "savory meat flavor" seem insufficient. On the other hand, in test groups 3-5 (glucose alone or glucose and fructose in combination), all evaluation items were "good," and the final evaluation was also "good." However, in test groups 4 and 5, which used glucose and fructose in combination, the enhancement of "bitterness" and "sourness" was moderate and particularly favorable. Based on the above, it was found that using glucose alone or using glucose and fructose in combination is preferable, and using glucose and fructose in combination is more preferable.

[0024] Test sections 4, 9, 10, and 11 can be considered to have varied total solid content within a range of 49.9% to 77.4%, while maintaining a constant ratio of "beef extract:sugar (glucose + fructose)" of "1:1.8". Test plots 4 (total solids content 65.7%) and 10 (total solids content 72.0%) all received a "○" in all evaluation items, resulting in an overall evaluation of "Good." However, test plot 9 (total solids content 49.9%) showed an increase in "sourness," but not in "roasted meat flavor" or "bitterness," resulting in an overall evaluation of "Poor." On the other hand, in test plot 11 (total solids content 77.4%), although the "sourness" was enhanced, the "bitterness" became slightly too strong, resulting in insufficient "savory meat flavor," and it was judged to be "unsuitable." Furthermore, it was confirmed that test plot 11 had poor manufacturing suitability due to its high viscosity, which made it prone to burning during heating. Based on the above, it was found that the total solids content should preferably be at least 50%, and preferably 77% or less, taking into account the suitability for manufacturing.

[0025] On the other hand, in test plots 4, 7, and 8, the solid content of glucose and fructose was kept constant at "1:1," while the solid content with beef extract was varied. In test group 4 (beef extract:sugar = 1:1.8), the overall evaluation was "good," whereas in test group 7 (beef extract:sugar = 1:5.4), the "bitterness" and "sourness" were too strong, and no enhancement of the "grilled meat flavor" was observed, resulting in an overall evaluation of "unsuitable." This indicates that a high ratio of sugar solids to beef extract solids is undesirable. On the other hand, in test group 8 (beef extract:sugar = 1:0.9), the "savory meat flavor" was strengthened, but no enhancement of "bitterness" was observed, and it was judged to be "unsuitable." This indicates that a ratio of beef extract solids to sugar solids that is too high is undesirable. From the above, it was found that a ratio of 1:1.5 to 5 for the solid content of beef extract and sugar is preferable.

[0026] Furthermore, when the pH of the composition in test section 4 was checked, it was 5.23 when heated to 125°C, and 3.68 after 120 minutes of heating, stirring, and holding. The decrease in pH before and after heating and holding was 1.55.

[0027] [Example 2: Investigation of heating temperature] (1) Preparation of flavor enhancers The procedure was carried out under the same conditions as in Example 1, except that after mixing the raw materials, the heating temperature (holding temperature after reaching the desired temperature) was varied within the range of 110 to 135°C and heated for 120 minutes. The raw materials and formulations used were all the same as those in Test Section 4 of Example 1, and the heating temperatures were as shown in Table 2 (Test Sections 12-16).

[0028] (2) Evaluation The evaluation criteria are the same as in Example 1.

[0029] [Table 2]

[0030] Test section 12 (heating temperature 110°C) was judged "unsuitable" because while the "sourness" was increased, the enhancement of the "savory meat flavor" was insufficient, and no enhancement of "bitterness" was observed. Test sections 13 (heating temperature 120°C), 14 (heating temperature 125°C), and 15 (heating temperature 130°C) were judged "good" because all flavors were enhanced. Test section 16 (heating temperature 135°C) was judged "unsuitable" because while the "sourness" was increased, the "bitterness" was slightly too strong, and the "savory meat flavor" was perceived as insufficient. Furthermore, gelation occurred in the recovered composition of test section 16, which was undesirable in terms of physical properties. Based on the above, it was found that the heating temperature should preferably be above 110°C and below 135°C.

[0031] Furthermore, when the pH of the composition in test plot 15 was checked, it was 4.59 when heated to 130°C and 3.60 after 120 minutes of heating, stirring, and holding. The decrease in pH before and after heating and holding was 0.99.

[0032] [Example 3: Confirmation of the effect of the additive (addition to meat sauce)] A commercially available meat sauce (retort type) was boiled for 5 minutes, and each composition obtained in Example 1 was added to it, and the flavor was checked. In Example 1, the compositions of Test Group 2, which was judged to be "unsuitable," and Test Group 4, which was judged to be "good," were added to the meat sauce to create Test Group 17 and Test Group 18, respectively. The amount added in both cases was 0.3% of the weight of the meat sauce (Table 3).

[0033] Nine expert panelists conducted sensory evaluations on the "cooking feel" and "richness" categories. For each category, each panelist performed a comparative evaluation against a blank product (additive-free product), and a score of "1 or higher" was judged as "good."

[0034] Evaluation of "cooked texture" and "richness" 2: It's getting much stronger (better). 1: Getting stronger (better) 0: No change -1: Becoming weaker (worse) -2: It has become very weak (worse).

[0035] [Table 3]

[0036] While test plot 17 showed a slight increase in both "cooked flavor" and "richness," test plot 18 exhibited significantly stronger "cooked flavor" and "richness," with a stronger sense of beefy aroma and stewed flavor, enhanced richness and umami, resulting in a well-flavored meat sauce.

[0037] [Example 4: Confirmation of flavor-enhancing effect (addition to consommé soup)] First, consommé soup was prepared by adding 300g of hot water to 3.5g of commercially available consommé base. Tests 18-20 were then prepared by adding the composition of Test Section 4 from Example 1 in an amount ranging from 0.02% to 0.1% to this consommé soup, and sensory evaluation was performed by eight expert panelists using the same method as in Example 3 (Table 4).

[0038] [Table 4]

[0039] Even adding just 0.02% of the composition from Test Section 4 significantly enhanced the "cooked feel" and "richness" (Test Section 19), and adding up to 0.05% (Test Section 20) and 0.1% (Test Section 21) not only further improved the "cooked feel" and "richness," but also revealed a meaty flavor, resulting in an even better-tasting consommé soup. From the above, it was found that adding only 0.02% of the composition from test section 4 was sufficient to produce the desired effect.

Claims

1. A flavor-enhancing composition comprising (a) beef extract, (b) glucose, and (c) fructose, heated under the following conditions (1) to (3): (1) a:(b+c)=1:1.2~5, (2) b:c=1:0~4, (3) 60% by weight ≤ a + b + c ≤ 77% by weight (where a, b, and c are all solid content equivalents).

2. The flavor-enhancing composition according to claim 1, wherein the heating is performed at 115 to 130°C for 10 minutes to 5 hours.

3. The flavor-enhancing composition according to claim 1 or 2, wherein the pH is 5.5 or less.

4. A method for producing a flavor-enhancing composition, comprising heating (a) beef extract, (b) glucose, and (c) fructose under the following conditions (1) to (3): (1) a:(b+c)=1:1.2~5, (2) b:c=1:0~4, (3) 60% by weight ≤ a + b + c ≤ 77% by weight (where a, b, and c are all solid content equivalents).

5. A method for producing a flavor-enhancing composition according to claim 4, wherein the heating is performed at 115 to 130°C for 10 minutes to 5 hours.

6. A method for producing the flavor-enhancing composition according to claim 4 or 5, wherein the pH is 5.5 or less.

7. A method for enhancing flavor, comprising adding a flavor-enhancing composition to food or beverages, which consists of (a) beef extract, (b) glucose, and (c) fructose heated under the following conditions (1) to (3): (1) a:(b+c)=1:1.2~5, (2) b:c=1:0~4, (3) 60% by weight ≤ a + b + c ≤ 77% by weight (where a, b, and c are all solid content equivalents).

8. The method for enhancing the flavor of food and beverages according to claim 7, wherein the additive is added to the food and beverage in an amount of 0.01 to 5% by weight.

9. Food and beverages comprising the flavor-enhancing composition according to claim 1 or 2.

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