JPS61141858A - Method of improving flavor of food and drink - Google Patents

Abstract

PURPOSE:To provide food and drink with harmonized flavor and good body, by decomposing animal or vegetable protein, subjecting the decomposed solution to ultrafiltration to give high-molecular polypeptide and adding the polypeptide to food and drink. CONSTITUTION:Animal or vegetable protein such as gelatin, bovine blood, egg, cow's milk, fish meat, yeast, soybean, etc., is decomposed with an acid, an alkali, or protease, the decomposition product is subjected to ultrafiltration to give a polypeptide having 20,000-100,000 molecular weight, which is added to a food (e.g., consomme soup, sausage, pickle, etc.).

Description

DETAILED DESCRIPTION OF THE INVENTION Components that are involved in the flavor of foods and drinks are classified into five types. That is, flavor components derived from raw materials, flavor components derived from raw materials, aroma components of spices added during the manufacturing process, flavor components of seasonings added during the manufacturing process, and flavor components derived from raw materials or during the production process such as aging. It is one of the five ingredients that season food and drink and give it a rich, rich flavor.

In recent years, advances in production technology such as mass production, short-term production, and year-round production in the primary industry have led to a qualitative and quantitative decline in the flavor components of agricultural, livestock, and marine product raw materials used in processed foods. It's causing it.

On the other hand, in addition to this, demands for large-scale production, labor saving such as time reduction, low chloride content, and long life of products in processed food manufacturing are also leading to a qualitative and quantitative decline in flavor components derived from raw materials. is spurring on In other words, the pre-pickling of raw meat for fish paste products or the raw material for pickles is due to excessive exposure of vegetables to water, or the omission of the curing process such as salting for pork used for ham and sausages.Good examples include It is. In this way, the quality and quantity of flavor components derived from raw materials have decreased, but among these flavor components, in the component classification mentioned at the beginning, for aroma components and taste components derived from raw materials, It can be supplemented by adding flavorings or natural extracts in the form of seasonings, but they are either contained in high-quality raw materials or produced during aging, and can harmonize the flavor of foods and drinks and give them a rich richness. The actual situation is that it is impossible to turn the ingredients into raw materials and add them to foods because the true nature of the ingredients is unknown.

In order to improve this drawback, the present inventors first conducted research to determine the identity of the component that harmonizes the flavor of food and drink products, and then researched methods for producing this component and methods for using it in foods. As a result, after decomposing animal protein or vegetable protein, the decomposed solution is extra-filtered and the molecular weight obtained is greater than 20,000 and less than 100,000.
7 pegtide, more preferably with a molecular weight of 20. OOO~
Its true identity is a polypeptide in the range of 50,000;
We have discovered that the object of the present invention can be achieved by adding this to food and drink products, and have completed the present invention.

To explain in more detail, the inventors roasted Beefex as a representative substance that has the function of harmonizing the flavor of foods and imparting richness, and researched the components that exhibit this function. That is, Beefex was subjected to ultraviolet filtration and the molecular weight was 1.
．． It was fractionated into a low-molecular component with a molecular weight of 1,000 or less and a high-molecular component with a molecular weight of 1,000 or more, and the taste function of both was examined in a taste test.

As a result, the taste of the low-molecular components is a weak taste similar to that of diluted soy sauce, and the harmonious flavor and rich richness of the raw material Beefex are completely removed, whereas the high-molecular components do not taste good on their own. Although it was tasteless, when it was added to low-molecular ingredients, the harmonious flavor and rich body of the raw material Beefex were recreated.

Then, this polymer component was subjected to ultraviolet exposure, and further, the molecular weight was 1,000 to 20,000, 20,000 to 50,
000゜50.000~100,000 and 100,0
As a result of fractionating it into more than 00 components and examining the taste function of each in a taste test, it was found that when each of these was added to a low-molecular component, it most strongly expressed the harmonious flavor and rich body that the raw material Beefex has. has a molecular weight of 20,000~so,
ooo polypeptide, then 50,000 to 1
It was a component of 00.000. Molecular weight 1.000-20
．． 000 component has a weak function and has a molecular weight of 100
,000 or more components were not recognized to have this function.

Also, molecular weight 20,000-50,000 and 50,0
00 to 100,000 was hydrolyzed with hydrochloric acid and its amino acid composition was examined, and it was found to be similar to that of gelatin. Therefore, these polypeptides are added to gelatin (
(molecular weight 200,000) is autolyzed or pressurized,
It is thought to have been produced by decomposition due to heating, concentration, etc.

As a result of the above, we found a component that harmonizes the flavor of foods and gives them a rich body, which is the objective of the present invention.We conducted research on a method to produce this component from gelatin/hamotoyoshi and other inexpensive materials. As long as the polypeptide used in the present invention has a molecular weight in the range of 20,000 to 100,000, it is believed that the desired effect of the present invention can be sufficiently expressed even if the amino acid composition is different. discovered.

That is, animal proteins such as gelatin, cow blood protein, egg protein, milk protein, and fish protein;
Microbial proteins or vegetable proteins such as yeast proteins, soybean proteins, and wheat proteins are used as starting materials and subjected to acid decomposition, alkaline decomposition, or grotease decomposition, and then these decomposed products are subjected to ultraviolet irradiation to obtain molecules with a molecular weight of 20,
When polypeptides 000 to Zoo, 000 were prepared, all of them had the desired effect of the present invention, regardless of the type of starting material protein.

More specifically, when any of the polypeptides was added to a low-molecular component of Beefex with a molecular weight of i, ooo or less, it harmonized the flavor of the low-molecular component and developed a rich body. Furthermore, the low-molecular components of Beefex with a molecular weight of 1,000 or less include alanine, taurine, lysine, glycine, glutamic acid, serine, valine, arginine,
Free amino acids such as leucine, threonine, proline, histidine, isoleucine, tyro-7, phenylalanine, methionine and hyas/e-lagic acid, dipeptides such as carnosine and anserine, guanidine compounds such as creatine and creatinine, 5'-inosinic acid, etc. 57-Ligenucleotide, organic acids such as lactic acid; sugars such as glucose; low molecular components consisting of inorganic ions such as potassium, sodium, calcium, magnesium, chlorine, and phosphoric acid; these components are as described at the beginning. Among the five ingredient categories that are involved in the flavor of foods and beverages, they are included in the flavor components derived from raw materials and the flavor components of seasonings added during the manufacturing process of foods and beverages, and vary depending on the type of food and beverage. Regardless of the differences, it is present in all food and drink products.

Therefore, if the polypeptide used in the present invention is added to a food or drink, the desired effect of the present invention will be achieved regardless of the type of food or drink.

That is, the present invention decomposes animal protein or vegetable protein and then ultra-exposes the decomposition solution to give a polypeptide with a molecular weight of 20,000 to 100,000 to foods and drinks. This is a method for improving the flavor of foods, which is characterized by the addition of additives.

The effect of the polypeptide of the present invention will be explained in more detail using gelatin D6 as a representative example of an inexpensive protein.

Add a commercially available protease such as Bioplase SP-4 to a 5-10% solution of commercially available gelatin at 0°1-0% solution of gelatin.
．． Add 5% of the gelatin solution and gently decompose at 50°C for 1 to 2 hours, or add hydrochloric acid to the above gelatin solution to decompose the solution.
After adjusting to 1.0, it is gently decomposed at 60°C for 5 to 10 hours.

The decomposition solution is then subjected to ultraviolet exposure using, for example, Amicon's hollow fiber system to obtain molecules with a molecular weight of 20,000 or more.
Obtain fractions below 0,000.

This fraction was added to 0.05 M phosphate buffer, 4 M urea, 0,0
After dissolving in 5 M sodium chloride, pH 7.4,
Urea denaturation is performed by heating at 40°C for 20 minutes.

Next, for example, use Dull Filter Agent 5ep manufactured by Pharmacia Co., Ltd.
It is added to a column packed with harose, and the above buffer is passed through to separate and elute polypeptides with different molecular weights.

After concentrating the collected fraction under reduced pressure, it is purified by dialysis against pure water to remove low-molecular substances such as inorganic salts derived from the buffer solution.

This purified solution was subjected to the method of Sosei et al. (The Journal
alof Biochemistry r p, 65
4-p, 660 +Vol 47 r45.1960
), and the purified M
After the solution is hydrolyzed at 120° C. for 24 hours with a hydrochloric acid concentration of 6N, the amino groups released are measured, and the free amino acid residues are measured using an amino acid analyzer. Based on these measured values, the average peptide chain length and average molecular weight of the polypeptides in the fractions are calculated.

On the other hand, regarding the above purified liquid, for example, Toyo Soda Co., Ltd. $1!
HPLC using a TSK-G'EL SW (6300) force of 2 mm was performed to measure the molecular weight distribution range of 2 lipezotide in the fractions collected.

In this way, the present inventor obtained an average molecular weight of 35,000 (
I of molecular weight 1 distribution range 20,000 to 50,000)
A polypeptide group (I) with an average molecular weight of 70,000 (molecular weight distribution range of 50,000 to ioo, ooo) was prepared.

Next, these polypeptides were added to the low-molecular components of Beefex with a molecular weight of 1,000 or less, or to consommé soup, sausages, or pickles as described in detail in the examples, and the flavor-improving effect was investigated. Both polypeptide groups (I) and (II) exhibited this effect, but (■) showed a greater effect than (II).

The amount of the polypeptide of the present invention added to food and drink products varies depending on the type of food and drink, but is in the range of o, oi to 10% by weight. More specifically, it is preferably 0.01 to 1% by weight for liquid foods such as soup, 0.1 to 5% by weight for paste products such as kamaboko, and meat products such as sausages, and 0.1 to 5% by weight for pickles. 1 to 10 for salt products such as
Weight percent is preferred.

Furthermore, the method for adding the polypeptide used in the present invention to foods and drinks is by mixing it with raw materials, or adding it by mixing it with seasonings or additives.

Examples will be explained below, but the present invention is not limited thereto.

Example 1 Protease (pioprase 5) was added to 5% gelatin bath solution 51.
P-4) After dissolving 0.5P and adjusting pl to 7.2, the decomposition reaction was carried out at 50°C for 1 hour with gentle stirring. After the decomposition was completed, the solution was heated at 80°C for 5 minutes. The enzyme was deactivated to obtain a decomposition solution.

This decomposition liquid was used in Amincon's hollow fiber system (Dia 70-Hollow Fiber System DC4 type).
The molecular weight is 20,000-100.00 after ultra-exposure.
The 0 fraction was collected and lyophilized to obtain 75y- powder.

This powder was mixed with 0.05 M phosphate buffer, 4 M urea, 0,0
After dissolving in 5 M sodium chloride, pH 7.4,
The mixture was heated at 40° C. for 20 minutes to denature the urea.

This is 5epharose CL-6 manufactured by Pharmacia.
Column filled with B (inner diameter 5CN1 height 170cIIL)
) and Q, 5 m using the above buffer as the eluent.
It was run at a speed of 7 minutes. The eluate was separated into fractions of 1 Od each.

The collected fractions were concentrated under reduced pressure, transferred to a dialysis tube, and thoroughly dialyzed against pure water for purification.

The average molecular weight and molecular weight distribution of each purified product were measured by the method described above, and the average molecular weight was 35,000.
(molecular weight distribution range 20,000 to 50,000) (1) and average molecular weight 70,000 (molecular weight distribution range 50.00 to 100,000) (II)
was prepared.

Both fractions (1) and fraction (II) were lyophilized to 25P.
, 429 were obtained, and these were designated as polypeptides (1) and (II) of this example, respectively.

On the other hand, powdered chicken consommé soup was prepared with the following formulation.

Salt 127? Monosodium glutamate (abbreviated as MSG) 32?5
'-Sodium inosinate 0.25?5'-Sodium guanylate 0.25'-Chicken fat
10. P Chicken extract powder 7. ! M' vegetable protein hydrolyzate (abbreviated as HVP) 2.5iI-lactose 12 flour 1
7? Onion powder: 5 mouths, Tono powder: 5 y - Celery powder: 2.5 y White pepper: 0.1 y Next, add 0.05 ml of the polypeptide (I) or (If) of this example to this powdered chicken consommé soup. %, 0.25
%, 0.5% was added.

Dissolve 16g of each of these soups in 1t of distilled water,
It was subjected to a taste test consisting of 20 experienced judges. In addition, a soup without the addition of polypeptide was used as a control product.

The control product was given a score of 0, and the effect was that the flavor of the soup was harmonious and rich, with a score of 3 for very effective and 2 for effective.
The total score of 20 people was calculated by asking the judges to give a score of 1 for "somewhat effective" and 0 for "no effect."

Example 2 A powdered chicken consommé soup similar to that in Example 1 was prepared.

On the other hand, 5% gelatin solution 5I! Add hydrochloric acid to adjust the pH to 1.
．． After adjusting the temperature to 0, the decomposition reaction was carried out at 60° C. for 8 hours with gentle stirring. After adjusting the pH of the decomposition solution to 660, it was subjected to ultraviolet filtration to obtain a molecular weight of 20. OOO
~100,000 polypeptide fractions were prepared, which were frozen and dried to obtain the polypeptide of this example.

This polypeptide was added to powdered chicken consommé soup and subjected to the same taste test as in Example 1. Example 3 A powdered chicken consommé soup similar to that in Example 1 was prepared.

On the other hand, commercially available yeast extract “Maxalom” (GIST
5% aqueous solution of BROADCADES (Netherlands)
1 with a molecular weight of 20,000 to 100,000
A lipezotide fraction I was prepared and lyophilized to obtain the polypeptide of this example. In addition, this yeast extract is a yeast extract whose high molecular components remain relatively undecomposed by controlling the autolysis conditions.

This polypeptide was added to powdered chicken consommé soup, and this was subjected to the same taste test as in Example 1.

Results Example 4 A powdered chicken consommé soup similar to Example 1 was prepared.

On the other hand, 5 suspensions or solutions with a protein concentration of 5% were prepared for each of bovine serum protein, globin dehemylated using the bovine blood method, casei protein, egg white protein, isolated soybean protein, and mackerel myofibrillar protein. .

After adjusting the - of the canned liquid to 7.2, 0.5 μg of grotease (bioplase 5P-4) was added and dissolved in each, and the mixture was heated at 50°C.
The decomposition reaction was carried out for 1 hour with gentle stirring.

After completion of the decomposition, the canned liquid was heated at 80° C. for 5 minutes to inactivate the enzyme.

After that, each decomposition solution was subjected to ultraviolet exposure to obtain a molecular weight of 20.0.
00-100,000 polypeptide fractions were each prepared and lyophilized.

Each of these polypeptides was added to powdered chicken consommé soup at a concentration of 0.5% by weight.

Dissolve 16 of these soups in 11 of distilled water,
These were subjected to the same taste test as in Example 1.

Results Example 5 The following auxiliary materials were added to 5 kg of thawed Sukemune perch meat, and the stuffed material was packed into a vinylidene chloride film tube, ligated, heated in a 90°C water bath for 50 minutes, and packed into casings. Prepared kamaboko.

Salt---------------1-----・140i
P ice water ・−−−−−−−−−−−−−−−−
------375iP machine ------------
−−−−−−−−−−−150iP sugar−1−−−−−
−−−−−−−−−−−−−−50 iP corn starch −−−−−−−−−−−−−−2501! -5'-
Sodium inosinate-------, 0
, 5. A taste test was conducted by 20 experienced judges using a product without PI ribeptide as a control product and a product with ribeptide as a test sample.

Ratings are 0 points for the control product, 93 points for very effective, 2 points for effective, 1 point for somewhat effective, and 0 points for no effect, based on the harmonious and rich flavor of kamaboko. The total score of 20 people was determined by asking the judges to give their answers.

Results Example 6 The following auxiliary materials were added to 5 pieces of minced pork that had not been salted, and then cut using a silent cutter. After filling the cuttings into normal sheep intestines and ligating them, the surface is dried,
Wiener sausages were prepared by smoking, heating with steam, washing with water, and cooling.

Pork fat−−−−−−−−−−−−−−−−−−−−−−−
-----500? Wheat starch---------
−−−−−−−−−−−−2001P ice water −−
−−−−−−−−−−−−−−−−−−−−−−−1
,500? MSG ---1---------
−−−−−−−−−−−−−−15P animal protein hydrolyzate (HAP) −−−−−−−87 Salt−
−−−−−−−−−−−−−−−−−−−−−−−−1−−−−95? sugar---------------
−−−−−−−−−−−−−−75iP Ipper−
−−−−−−−−−−−−−−−−−−−−−−−−−
-10? Sajieeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee
−−−−−−−−−−−−5i! ″Allspice---1-------5f poly-1
! A taste test was conducted by 20 experienced judges using a product without added glutide as a control product and a product with polypegtide added as a test sample.

Ratings are 0 points for the control product, 3 points for very effective, 2 points for effective, 91 points for somewhat effective, and 0 points for no effect, based on the harmonious flavor and richness of the Wiener sausage. The total score of 20 people was determined by asking the judges to give their ratings.

Results Example 7 Cucumbers that had been sufficiently salted under load were repeatedly washed and desalted with water, compressed, and shredded to obtain 5 kg of raw cucumbers. On the other hand, the following seasonings were mixed to prepare a pickled cucumber in soy sauce.

Light soy sauce-----300? HVP
Liquid-------------2,000?
MSG −−−−−−−−−−−−−−1−−−−−
-40i! −Sugar−−−−−−−−−−−−−−−−
--300? Succinic acid----------------------
---10! ;P citric acid------------
------10? Malic acid----------------------
---------5f50% lactic acid-------
-----, 30? Salt ----------------
----370y-Water -------------
---------6,200? The polypeptide-free product was used as a control product, and the polypeptide-added product was used as a test sample.
A taste test was conducted with 0 trained judges.

The rating is 0 points for the control product, and 3 points for very effective, 2 points for effective, 1 point for somewhat effective, and 0 points for no effect, based on the harmonious flavor and richness of the pickled cucumber in soy sauce. The judges were given a score of , and a total score of 20 people was calculated.

result

Claims (1)

[Claims] 1. After decomposing animal protein or vegetable protein,
1. A method for improving the flavor of foods and beverages, which comprises adding to the foods and beverages a polypeptide having a molecular weight of more than 20,000 and less than 100,000, which is obtained by ultraviolet filtration of a decomposition solution. 2. The molecular weight of the polypeptide is 20,000 to 50,00
1. The method for improving the flavor of foods and drinks according to claim 1, wherein the flavor of food and drink is 0.