Seasonings that improve flavor retention

Abstract

To provide a seasoning that improves the taste durability of food or other seasonings by being added thereto, and in particular enhances delicious taste, sweetness, saltiness, richness, and flavor since 5 seconds after swallowing.SOLUTION: The seasoning contains 0.5 wt% or more salt. The seasoning contains three or more compounds selected from 3,5-dihydroxy-6-methyl-2,3-dihydro-4H-pyran-4-one, 5-hydroxymethylfurfural, 2-furanmethanol, 2,5-dimethyl-4-hydroxy-3(2H)-furanone, and 5,5-dimethyl-2(5H)-furanone, and these contents satisfy certain conditions. The seasoning contains two or more compounds selected from maltol, 2,5-piperazindione, and γ-butyrolactone, and these contents satisfy certain conditions.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a seasoning obtained by heating an aqueous solution containing alcohol, yeast extract, sugars, salt, etc., and which improves the durability of the flavor of other seasonings when added to them. [Background technology]

[0002] In recent years, condiments have become more diverse to suit different dishes and needs, such as dressings, yakiniku sauce, ponzu sauce, steak sauce, okonomiyaki / yakisoba sauce, hot pot soup, and light pickle bases.

[0003] While there are seasonings that are preferred for their sharp taste, there are also many seasonings that are preferred for their lingering taste. Specifically, there was a demand for a method that would sustain the umami, sweetness, saltiness, and richness for more than five seconds after swallowing, or for seasonings that would enhance the umami, sweetness, saltiness, and richness five seconds or more after swallowing.

[0004] Patent Document 1 describes that a seasoning containing isoamyl alcohol and ethyl acetate as ingredients improves the persistence of flavor. Patent Document 2 describes that D-amino acids enhance the full-bodied taste of foods and improve the durability of the full-bodied taste. Patent Document 3 describes that p-mentha-8-S-glutathionyl-3-one increases the intensity of flavor and improves its persistence. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2013-99316 [Patent Document 2] WO2013 / 164983 publication [Patent Document 3] Patent No. 6546365 Summary of the Invention [Problem to be solved by the invention]

[0006] The object of the present invention is to provide a seasoning that, when added to food or other seasonings, improves the persistence of their flavor, specifically, a seasoning that enhances umami, sweetness, saltiness, richness, and flavor 5 seconds or more after swallowing. The raw materials for the seasoning are ordinary foods and beverages, and it is desirable that the process for obtaining the seasoning be simple. [Means for solving the problem]

[0007] The present inventors have conducted extensive research to improve the persistence of flavors, including umami, sweetness, saltiness, richness, and flavor, of foods or seasonings, and as a result have invented a seasoning having a salt content of 0.5% by weight or more, a certain amount or more of the total content of five furan compounds, and a certain amount or more of maltol, etc., and have found that when added in small amounts to foods or other seasonings, it significantly improves the persistence of the flavor, sweetness, umami, saltiness, and richness.

[0008] That is, the present invention is as follows. (1) A seasoning containing 0.5% by weight or more of salt, which, when diluted with water to a salt content of 0.5% by weight, is subjected to solvent extraction, and then concentrated 30 times, is analyzed by gas chromatography-mass spectrometry (GC / MS), and contains three or more compounds selected from the group consisting of 3,5-dihydroxy-6-methyl-2,3-dihydro-4H-pyran-4-one, 5-hydroxymethylfurfural, 2-furanmethanol, 2,5-dimethyl-4-hydroxy-3(2H)-furanone, and 5,5-dimethyl-2(5H)-furanone, and the sum of the peak areas of the compounds is 10.0 to 30.0 times the peak area of ​​1.57 ppm cyclohexanol added as an internal standard. (2) A seasoning according to (1), which, when diluted with water to a salt content of 0.5% by weight, subjected to solvent extraction, and concentrated 30 times, is analyzed by gas chromatography-mass spectrometry (GC / MS), and contains two or more compounds selected from the group consisting of maltol, 2,5-piperazinedione, and γ-butyrolactone, and the sum of the peak areas of the compounds is 1.0 to 5.0 times the peak area of ​​1.57 ppm cyclohexanol added as an internal standard. (3) The seasoning according to (1) or (2), having a salt content of 1.5 to 4.0% by weight. (4) A method for improving the durability of the flavor of food or other seasonings by adding the seasoning according to any one of (1) to (3) above. [Effects of the Invention]

[0009] The seasoning of the present invention can be added to food by itself and used as a seasoning, but when added to other seasonings, it can significantly improve the persistence of the flavor and create a lingering flavor. Moreover, it can be obtained using common food products as raw materials through a simple process. DETAILED DESCRIPTION OF THE INVENTION

[0010] The seasoning of the present invention is produced by mixing alcoholic beverages, sugars, yeast extract, salt, water, etc., and aging the mixture by moderate heating.

[0011] The alcoholic beverage used in the present invention is not particularly limited, but it is preferable to use a blend of undiluted alcohol obtained by fermentation with yeast or koji and undiluted alcohol obtained by enzymatic decomposition. Examples of undiluted alcohol obtained by fermentation include sake and wine. An appropriate amount of pure alcohol may also be blended. The amount of alcoholic beverage blended is preferably 20 to 45% by weight of the total amount.

[0012] In the present invention, reduced starch syrup is used as the sugar, but it is preferable to use other sugars such as sucrose, glucose, fructose, etc. in combination, as this will result in a seasoning with a deeper sweetness. The amount of sugars blended is preferably 30 to 50% by weight of the total.

[0013] The yeast extract used in the present invention is not particularly limited, but preferably contains nucleotides, amino acids, and peptides, and multiple types of yeast extracts may be blended together. Specific examples include "Komi," "Komi ET," "Yeast Extract C," "Yeast Extract U," "Yeast Extract H," "Yeast Extract N-10," "Cook Up CF-V," "Aromild," "Ajitop," and "Hithion Extract YH-15" (all yeast extracts manufactured by Mitsubishi Corporation Life Sciences). The amount of yeast extract to be added is preferably 3 to 15% by weight of the total amount.

[0014] In the present invention, salt is added as needed so that the salt content of the resulting seasoning is 0.5% by weight or more. The amount of salt added can be adjusted depending on the salt content of the other ingredients. The salt content of the resulting seasoning should be 0.5% by weight or more, but the concentration can be increased even further and adding a small amount to other seasonings can greatly improve the durability of their flavor, in which case the salt content should desirably be 1.5 to 4.0% by weight.

[0015] In addition to the above, other ingredients may be added as appropriate to adjust the taste, aroma, color, etc.

[0016] Water is added as needed in addition to alcoholic beverages, sugars, yeast extract, salt, etc. The amount of water added is preferably 0 to 45% by weight of the total.

[0017] The aqueous solution of alcoholic beverages, sugars, yeast extract, and salt obtained by the above procedure is heated and matured. The heating temperature is preferably 40 to 95°C, more preferably 60 to 90°C. The heat-aging time is 3 to 72 hours, and more preferably 5 to 36 hours.

[0018] If the temperature is too low or the heating time is too short, 3,5-dihydroxy-6-methyl-2,3-dihydro-4H-pyran-4-one, 5-hydroxymethylfurfural, 2-furanmethanol, 2,5-dimethyl-4-hydroxy-3(2H)-furanone, and 5,5-dimethyl-2(5H)-furanone are not sufficiently produced, and the sum of their GC / MS peak areas does not fall within the specified range. Similarly, maltol, 2,5-piperazinedione, and γ-butyrolactone are not sufficiently produced, and the sum of their GC / MS peak areas does not fall within the desired range. On the other hand, if the temperature is too high or the heating time is too long, a burnt smell may occur and the aromatic components that have already been produced may be destroyed.

[0019] The mixture of raw materials becomes dark in color due to the above-mentioned heating and maturation reaction, so the degree of coloration can be used as a guide for heating.

[0020] The aqueous solution after heating is subjected to a filtration step, if necessary, to obtain the seasoning of the present invention. The method for measuring the component contents of the seasoning of the present invention is as follows.

[0021] <Salinity measurement> The salt content was measured using an automatic potentiometric titrator (AT-420, APB-410) manufactured by Kyoto Electronics Manufacturing Co., Ltd., by titrating with 0.1 mol / L silver nitrate solution up to the equivalence point, i.e., the maximum inflection point on the titration curve, and then calculated from the titer using the following formula. Salinity (%) = (EP1 - BL1) × TF × C1 × K1 / SIZE EP1: Titration amount (mL) BL1: Blank value (ml) TF: titrant factor C1: Concentration conversion factor (5.844 mg / mL) (Amount (mg) of sodium chloride equivalent to 1mL of 0.1mol / L AgNO3) K1: Unit conversion factor (0.1) SIZE: Sample size (g)

[0022] <gc ms> Regarding gas chromatography-mass spectrometry (GC / MS), The conditions used in the present invention are shown below. Measurement equipment: HEWLETT PACKARD 5973 Mass Selective Detector, HP 6890 Series GC System Sample treatment: The sample seasoning is diluted with water to a salt concentration of 0.5% by weight. Take 30 mL of this, add 9 g of salt and 15 mL of diethyl ether, and centrifuge at 3000 rpm for 10 minutes to recover the solvent layer. Repeat the addition of 15 mL of diethyl ether and centrifugation two more times, combine the recovered solvent layers, and concentrate this to approximately 1 mL with nitrogen gas. To this, the internal standard substance cyclohexanol was added to give a concentration of 1.57 ppm to make the liquid volume 1 mL, and then 2 μL of this was subjected to GC / MS. GC / MS conditions: Temperature: 40°C, hold for 2 minutes → increase temperature by 4°C / minute → hold at 230°C for 10 minutes Inlet Mode: Splitless Initial temperature: 250℃ Pressure: 114.5kPa Purge flow rate: 14.2 mL / min Total flow: 18.3 mL / min Gas saver: On Saver flow rate: 20.0 mL / min Saver time: 2 min Gas Type: Helium Column: DB-WAX

[0023] Compound to be detected and RT 3,5-Dihydroxy-6-methyl-2,3-dihydro-4H-pyran-4-one (CAS No. 28564-83-2): Approximately 43.4 minutes 5-Hydroxymethylfurfural (CAS No. 67-47-0): Around 48.2 minutes 2-Furanmethanol (CAS No. 98-00-0): Approximately 28.3 minutes 2,5-Dimethyl-4-hydroxy-3(2H)-furanone (CAS No. 3658-77-3): Approximately 38.1 minutes 5,5-Dimethyl-2(5H)-furanone (CAS No. 20019-64-1): Around 27.0 minutes Maltol (CAS No. 118-71-8): approx. 36.6 minutes 2,5-Piperazinedione (CAS No. 106-57-0): Around 40.0 minutes γ-Butyrolactone (CAS No. 96-48-0): Around 27.6 minutes [Example]

[0024] The present invention will be specifically described below using examples and comparative examples. However, the present invention is not limited to these.

[0025] <Preparing Seasoning A> 1.9L of fermented raw sake, 1.0L of saccharification / decomposition raw sake, 3.0kg of reduced starch syrup, 1.2kg of sucrose, 200g of yeast extract "Komi ET", 200g of "Yeast Extract C", 200g of "Aromild" (all manufactured by Mitsubishi Corporation Life Sciences), 170g of salt, and 0.9L of ethanol were mixed in a tank, and water was added to make a 10L solution. This solution was heated and kept at 75°C, and aged for 30 hours while stirring. The resulting liquid was used as seasoning A of the present invention.

[0026] <Preparation of Comparative Seasoning B> Seasoning B was prepared by the same procedure as in the preparation of seasoning A, except that the solution was not heated and aged.

[0027] <Analysis results of seasoning A> Salt content: 2.9 wt% → Dilute to 0.5 wt% and analyze by GC / MS GC / MS peak area Internal standard cyclohexanol 1.57 ppm peak area: 312,215 3,5-Dihydroxy-6-methyl-2,3-dihydro-4H-pyran-4-one peak area: 3,103,448 5-Hydroxymethylfurfural peak area: 1,447,469 2-Furanmethanol peak area: 452,032 2,5-Dimethyl-4-hydroxy-3(2H)-furanone peak area: 145,115 5,5-dimethyl-2(5H)-furanone peak area: 137,663 Total peak area of ​​the above five furan compounds: 5,285,727 5,285,727 ÷ 312,215 = 16.9 > 10.0 Maltol peak area: 446,424 2,5-Piperazinedione peak area: 229,258 γ-Butyrolactone peak area: 81,287 Sum of the peak areas of the above three compounds, including maltol: 756,969 756,969 ÷ 312,215 = 2.4 > 1.0

[0028] <Analysis results of seasoning B> Salt content: 2.9 wt% → Dilute to 0.5 wt% and analyze by GC / MS GC / MS peak area Internal standard cyclohexanol 1.57 ppm peak area: 451,001 3,5-Dihydroxy-6-methyl-2,3-dihydro-4H-pyran-4-one peak area: 276,550 5-Hydroxymethylfurfural peak area: 0 2-Furanmethanol peak area: 95,948 2,5-Dimethyl-4-hydroxy-3(2H)-furanone peak area: 49,431 5,5-Dimethyl-2(5H)-furanone peak area: 0 Total peak area of ​​the above 5 furan compounds: 421,929 421,929 ÷ 451,001 = 0.94 < 10.0 Maltol peak area: 125,339 2,5-Piperazinedione peak area: 71,365 γ-Butyrolactone peak area: 45,821 Sum of the peak areas of the above three compounds, including maltol: 242,525 242,525 ÷ 451,001 = 0.54 < 1.0

[0029] <Evaluation with noodle soup> The ingredients were mixed in the proportions shown in Table 1, heated to 85°C, and then immediately cooled to prepare noodle soups for the control, seasoning A added group (Example), and seasoning B added group (Comparative Example). A sensory test of the taste was conducted by nine panelists to evaluate the difference between the group containing seasoning A and the control, and the difference between the group containing seasoning B and the control.

[0030] [Table 1]

[0031] The results of the evaluation using noodle soup showed that the seasoning A-added group had significantly stronger soy sauce flavor, dashi flavor, umami, sweetness, and saltiness than the control noodle soup, resulting in a more impactful taste, and the flavor remained strong and lingering for up to 5 seconds after swallowing. On the other hand, the seasoning B-added group had slightly stronger umami and sweetness than the control mentsuyu, but the duration of the taste after swallowing was almost the same as the control.

[0032] <Evaluation of non-oil Japanese dressing> The ingredients were mixed in the proportions shown in Table 2, heated to 85°C, and then immediately cooled to prepare dressings for the control, the seasoning A addition group (Example), and the seasoning B addition group (Comparative Example). A sensory test of the taste was conducted by nine panelists to evaluate the difference between the group containing seasoning A and the control, and the difference between the group containing seasoning B and the control.

[0033] [Table 2]

[0034] The results of the evaluation of non-oil Japanese dressing showed that the sesame flavor, umami, richness, sweetness, and saltiness of the dressing with seasoning A added were significantly enhanced compared to the control dressing, and the flavor remained strong and lasted for up to 5 seconds after swallowing. On the other hand, the sweetness and umami of the dressing containing seasoning B were slightly enhanced compared to the control dressing, but the duration of the taste after swallowing was almost the same as that of the control.

[0035] <Evaluation based on soy sauce ramen soup> The ingredients were mixed in the proportions shown in Table 3, heated to 85°C, and then immediately cooled to prepare dressings for the control, the seasoning A addition group (Example), and the seasoning B addition group (Comparative Example). A sensory test of the taste was conducted by nine panelists to evaluate the difference between the group containing seasoning A and the control, and the difference between the group containing seasoning B and the control.

[0036] [Table 3]

[0037] The results of the evaluation using soy sauce ramen soup showed that the soy sauce flavor and thickness of the seasoning A-added ramen soup was significantly enhanced compared to the control ramen soup, and the flavor remained strong and lasted for up to 5 seconds after swallowing. On the other hand, in the seasoning B added group, the overall flavor was enhanced compared to the control ramen soup, but the flavor did not last as long as in the sample in the seasoning A added group.

[0038] As described above, the seasoning of the present invention contains a large amount of furan compounds, maltol, etc., thereby improving the taste of the food to which it is added and significantly improving the longevity of the taste. [Industrial Applicability]

[0039] The seasoning of the present invention can be used by blending with other Japanese, Western or Chinese seasonings, or can be added directly to foods as a seasoning.< / gc>

Claims

1. A seasoning made from alcohol, yeast extract, sugars, and salt, containing 1.5 to 4.0% by weight of salt, wherein the seasoning is diluted with water to a salt content of 0.5% by weight, and the diluted seasoning is subjected to solvent extraction with diethyl ether, followed by 30-fold concentration. When the concentrated product is analyzed by gas chromatography-mass spectrometry, it contains 3,5-dihydroxy-6-methyl-2,3-dihydro-4H-pyran-4-one, 5-hydroxymethylfurfural, 2-furanmethanol, 2,5-dimethyl-4-hydroxy-3(2H)-furanone, and 5,5-dimethyl-2(5H)-furanone, and the peak areas of the compounds are A seasoning in which the sum of the peak areas of maltol, 2,5-piperazinedione, and γ-butyrolactone is 16.9 to 30.0 times the peak area of ​​cyclohexanol at 1.57 ppm added as an internal standard, and the sum of the peak areas of the compounds is 2.4 to 5.0 times the peak area of ​​cyclohexanol at 1.57 ppm added as an internal standard.

2. A method for improving the duration of the taste of food or other seasonings by adding the seasoning according to claim 1 to the food or other seasonings.

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