JPH02200159A - Composition for aromatized food - Google Patents

Abstract

PURPOSE:To obtain a cooked flavor-containing oil, useful for producing a seasoning by mixing with tasting ingredients, etc., by extracting and separating a heat-treated substance of crustaceans, cattle or poultry meats, flavorous vegetables or spices and edible oils with a specific extracting agent. CONSTITUTION:A cooked flavor-containing oil obtained by heating a raw material consisting of at least one of crustaceans, such as lobster, shrimp or crab, cattle or poultry meats, such as pork, beef, chicken or mutton, flavorous vegetables, such as garlic, ginger or Welsh onion, spices, such as curry powder or pepper, and edible oils preferably in a pressure vessel to produce a cooked flavor and then extracting and separating the resultant flavor ingredients with carbon dioxide in a sub- or supercritical state. The above-mentioned cooked flavor-containing oil can be mixed with a lipophilic material to provide an aromatizing composition. Furthermore, the aforementioned flavor-containing oil is mixed with a water-soluble low-molecular weight peptide to afford a composition for an aromatized food excellent in water dispersibility.

Description

Detailed Description of the Invention (Field of Industrial Application) The present invention is applicable to crustaceans such as shrimp and crabs, poultry meat such as pork, beef, and chicken, garlic, ginger, green onions, onions,
A cooking flavor is produced using a raw material consisting of at least one kind of flavorful vegetables such as corn, and spices such as curry powder and koshiyo, and is mixed with a lipophilic material or a water-soluble low molecular weight peptide. The present invention relates to a flavored edible composition.

The deliciousness of food is composed of an extremely large number of factors. These include food's chemical components, physical properties, cooking and processing conditions, human psychological and physiological conditions, preferences, eating environment, etc. Among these factors, especially the effects of food itself. Ingredients that appeal to the senses of taste and smell have a large weight.

Since ancient times, ``dashi'' has been used as a basic cooking ingredient extracted from plant materials such as dried shiitake mushrooms and kelp, and animal materials such as dried sardines, dried bonito flakes, poultry and animal bones, crustaceans, and shellfish.

It is well known that the main umami components contained in it are various amino acids represented by glutamic acid, nucleic acid substances such as 5°-guanylic acid and 5'-inosinic acid, sugars, and inorganic salts. It is. In addition, components related to flavor and aroma that are sensed by taste buds make an extremely large contribution to the deliciousness of food.

Aroma and taste are essential to the deliciousness of food.
It can be said that the ingredients listed above are the ones that are still in use today, having been selected through years of experience as the best.

However, in recent years, there has been a remarkable change in the way we live our lives, and the opportunity to spend time and effort on cooking is gradually disappearing. The trend has become that new cooking methods are welcomed, and the development of cooking materials, methods, and utensils that correspond to these methods is at an all-time high. In another sense, the prosperity of the restaurant industry and take-out foods can be said to be the result of a trend toward labor-saving home cooking.

Therefore, it is no exaggeration to say that even in the seasoning field, the market is flooded with products that have been modified to the point where they can be used immediately. Among these Japanese, Western, and Chinese seasonings, bonito flakes, kelp, and shiitake mushrooms are already delicious, and some with relatively good flavor are commercially available and widely enjoyed, but especially shrimp, As for seasonings for crustaceans such as crabs, the current state of the art is that no one has yet identified them.

Crustaceans such as shrimp and crabs are low in fat and their nutritional content is mainly protein, but in terms of protein score, they are rarely comparable to fish meat. It is used in large quantities for an extremely wide range of purposes as an ingredient in Japanese, Western, and Chinese cuisine. In the case of shrimp, some highly fresh shrimp are eaten raw as a luxury dish in Japanese cuisine, but the majority are eaten grilled, boiled, or fried. In particular, crab muscles become sticky when heated, and muscle tissue is soft and easily loosened, so it is rarely eaten raw and is often eaten cooked.The unique flavor of these crustaceans is due to the presence of betaine and arginine. This is said to be because it contains a large amount of

On the other hand, the flavor and aroma components of livestock poultry, flavored vegetables, and spices are composed of various components, and there is a strong desire to obtain seasonings with high aroma and natural flavor without impairing these aroma components.

As mentioned above, in the food industry, there is a very strong desire and need for excellent seasoning flavors.

The cooking flavor obtained by the present invention fully satisfies the above-mentioned needs when used in the production of seasonings by mixing with flavor components and for flavoring various foods.

(Prior Art) (Problem to be Solved by the Invention) Despite the strong demand for flavored edible compositions for various flavor seasonings including shrimp and crab, there are no seasonings or cooking flavors that can meet the demand. The reason why they are not observed is thought to be due to the difficulty in obtaining and preparing these rich flavors.

For example, the taste components of crabs include glycine, arginine, alanine, glutamic acid, 5'-adenylic acid,
5'-cytidylic acid, 5'-guanylic acid, sodium ion, chloride ion, phosphate ion, potassium ion,
It is known that 12 components of betaine and betaine are essential. (Tetsuji Hayashi et al. Collection of abstracts from the 1981 Autumn Conference of the Japan Society of Fisheries Science, p. 122) Even if these are simply mixed together, the unique aroma, thickness, and natural feel of crab meat will be lacking. A proposal to produce a crab-flavored seasoning by obtaining a crab shell extract using hot water, an organic solvent such as ethanol, or a dilute acid, etc., and adding this to the above 12-component mixture (Japanese Patent Application Laid-open No. 131361/1982). can be seen. However, the above-mentioned conventional technology only strengthens the synthetic preparation with an extract from a natural product, and the aroma potency of the extract is also highly likely to be lost, especially the light part of the aroma depending on the method used to obtain it. , insufficiency has an inescapable drawback.

The so-called appetizing, unique flavor of shrimp and crab is only brought out when they are heat-treated, such as boiled, grilled, or fried. Especially when it comes to shrimp, grilled with salt,
It produces a strong and unique scent when fried. There are still many unknowns about these scent components, and therefore no synthetic preparations are known. These scents come from raw shrimp,
By cooking crab, thermochemical reactions (mainly Maillard reaction) of proteins, carbohydrates, and other components cause
It is presumed that complex and unique aroma components are produced.

Conventionally, the collection of aroma components produced by such cooking has been technically difficult due to the extremely small amount. It was also economically difficult. Currently, frozen crushed crustacean powder is mixed into the flavoring of various foods, including copy foods, rather than in the form of seasonings.
I can't say it's satisfactory.

Although boiled stock extract is the main flavor component, it is insufficient in terms of aroma. In addition, the conventional method for obtaining cooking flavor is to add various raw materials to edible oil and heat it.
The produced flavor components are transferred to the edible oil and separated from the raw materials by filtration.

In this method, the flavor produced by heating is not completely transferred to the edible oil (flavor loss occurs, and only a product with low potency can be obtained.Furthermore, flavor loss due to the filtration process, Alternatively, contamination of raw materials, impurities, etc. into edible oil is unavoidable.

Recently, a method of producing cooking flavor in a closed pressure vessel has been attempted, but in this case, the produced cooking flavor is transferred to edible oil and is separated from the raw materials by filtration and recovered. However, the above problems have not yet been fully resolved.

Furthermore, all of these methods use large amounts of edible oil,
After producing flavor, this edible oil is recovered as cooking flavor, so the potency of flavor is weak and unsatisfactory.

(Means for Solving the Problems) In view of the above-mentioned circumstances, the inventors of the present invention have produced a cooking flavor with very excellent quality without flavor loss, as a result of intensive studies, and have also added lipophilic properties to the cooking flavor. The present invention was achieved by developing an unprecedented flavored edible composition by mixing raw materials or water-soluble low molecular weight peptides with taste.

That is, the gist of the present invention is that crustaceans such as shrimp and crabs, pork,
A raw material consisting of at least one of livestock and poultry meat such as beef, chicken, and mutton, flavorful vegetables such as garlic, ginger, green onion, onion, and corn, and spices such as curry powder and koshiyo, preferably with edible oil. is a cooking flavor-containing oil obtained by heating in a pressure vessel to generate cooking flavor, and extracting and separating this flavor component using subcritical or supercritical carbon dioxide (hereinafter referred to as CO2) as an extractant. It is. Furthermore, a flavored edible composition is obtained by mixing the thus obtained flavor-containing oil and a lipophilic material. Furthermore, it is a flavored edible composition with excellent water dispersibility, which is obtained by mixing the flavor-containing oil and a water-soluble low molecular weight peptide.

In the present invention, the flavor raw material is heat-treated in advance, and any method suitable for cooking the raw material, such as baking, frying, or deep-frying, may be employed. In order to minimize the escape of flavor components, it is desirable to carry out the process in a closed system.

In the present invention, the flavor produced from these heat-treated raw materials is dissolved and transferred into edible oil, and then extracted and separated using 002 in a subcritical or supercritical state.

CO2 in subcritical or supercritical state is at the critical point (31,0
It has a density close to that of a liquid and a large diffusion coefficient close to that of a gas. Due to these characteristics, it is possible to rapidly and in large quantities yield various compounds ( Can be extracted.

Moreover, it is easy to separate from the extractant by slight changes in pressure and temperature, and the unique advantage of CO2 is that it can be operated at relatively low temperatures in an inert atmosphere, and it also has bacteriostatic and bactericidal effects. Since it can be expected to be hygienic, it is particularly suitable for use in food products.

The cooking oil used is used as a heat medium to heat raw materials to generate flavor components, and to collect and retain cooking flavors from raw materials with low oil and fat content, and therefore has excellent oxidation stability. It is desired that the edible oil itself has less odor. However, since some people prefer the fragrant flavor components of heated cooking oils, it cannot be said unconditionally, but there are medium-chain triglyceride (MCT) soybean oils, rapeseed oils, sesame oils, cottonseed oils, and corn oils. etc. In the present invention, MCT, soybean oil, corn oil, and cottonseed oil are particularly preferably used.

MCT is a triglyceride composed of medium-chain fatty acids with 6 to 12 carbon atoms and glycerin, and does not contain any unsaturated fatty acids with double bonds that are easily oxidized.
There is no generation of harmful peroxides or thermal polymerization due to reaction with oxygen in the air, and the stability is extremely good.In addition, the viscosity, flavor, and texture unique to long-chain unsaturated fats and oils are
It is an oil that does not have an oily or sticky feel and has excellent fluidity and spreadability, unlike T.

As mentioned above, heating, which is an essential requirement of the present invention, can be performed by various methods, and then the heated product is transferred to a pressure vessel for extraction with CO2 in a subcritical or supercritical state to extract the cooking flavor. extraction and separation.

Naturally, it is preferable that the amount of cooking oil used be as small as possible, but it is necessary to use an amount that allows sufficient contact with the raw materials, and it is recommended to experimentally determine the minimum necessary amount in advance. good.

In addition, when using MCT as the edible oil for deep-frying, MCT has a relatively low smoke point (150 to 160°C), so higher temperature treatment should be avoided. If higher temperature heat treatment is necessary. In such cases, it may be better to use another edible oil suitable for the treatment temperature in advance, then separate the edible oil in a furnace, and immerse the heat-treated raw material in MCT.

In the normal pressure frying method using ordinary cooking oil, it is often impossible to detect the rich aroma of the filtered frying oil as expected, but by repeatedly using this frying oil, the aromatic components can be detected. As it becomes more concentrated,
After repeated use, it is also possible to obtain an oil containing a rich flavor while fractionating and removing thermal oxides by performing fractional extraction using CO2 in a subcritical or supercritical state. . In addition, rather than using the frying oil itself, it is better to extract and separate the flavor from the filtered raw material impregnated with frying oil using CO2 in a subcritical or supercritical state, so that the extracted oil has a rich flavor.
It may be included.

However, the most efficient method is to generate cooking flavors by heating flavor raw materials and edible oils, especially MCT, in a pressure vessel, and extract the raw flavor using subcritical or supercritical CO2 as an extractant. The purpose is to extract and separate oil from a pressure vessel, and perform fractionation if necessary to obtain a rich cooking flavor. In the present invention, since the cooking flavor produced in the pressure vessel is preferably extracted as it is using CO2 in a subcritical or supercritical state as an extractant, not only the characteristics of the extraction method using CO2 are exhibited, but also There is no dissipation or deterioration of the produced flavor, making it possible to produce cooking flavors of unprecedented quality.

In addition, the flavor components obtained by the present invention are extracted and separated in the form of flavor preserved in edible oil, but as edible oil, MC
When T is used, it is particularly suitable for extraction methods that use CO2 in a subcritical or supercritical state because it retains the aroma of light parts that is difficult to obtain using other methods.

Note that since flavor components are more easily dissolved in subcritical or supercritical CO2 than edible oils, concentration of flavor components is also possible by selecting extraction and separation conditions.

The oily cooking flavors of the present invention containing flavors of shrimp, crab, etc. or various cooking flavors obtained by similar methods from various other raw materials can be used in their oily state, but they can be used in their oily state, but they can be used with appropriate lipophilic materials. It is often more convenient to use it diluted. One embodiment of the present invention is a flavored edible composition formed by mixing the cooking flavor-containing oil described above and a lipophilic material. As a lipophilic material, MC
Examples include T1 cottonseed oil, but MCT is most suitable from the viewpoint of odorlessness, spreadability, oxidation stability, etc. The mixing ratio of MCT is not particularly limited, and the aroma of various seasoning flavors is substantially impaired. All you have to do is mix it to the extent that it doesn't.

Another aspect of the present invention is a flavored edible composition comprising a water-soluble low molecular weight peptide mixed therein in order to impart water-dispersibility to the aforementioned various oil-based cooking flavors. To make it water-dispersible, the desired water-soluble seasoning can be obtained by mixing it with a water-soluble low molecular weight peptide having a molecular weight of 20,000 or less. (Unexamined Japanese Patent Publication No. 63-230048
No.) The mixing ratio of water-soluble low molecular weight peptides with a molecular weight of 20,000 or less is not particularly limited, and depending on the type of seasoning flavor, it should be added in an amount that does not substantially impair its unique aroma. Bye. Of course, it is also possible to use an emulsifier that can be used as a food additive as long as it does not impede the effects of the flavored edible composition of this embodiment.

Water-soluble low molecular weight peptides with a molecular weight of 20,000 or less are treated by enzymatic decomposition of various seafood, algae, and poultry meat (Japanese Patent Application Laid-open Nos. 53-7508 and 59-161).
Animal and plant extracts obtained according to the method described in No. 319) are advantageously used. Some of the animal and plant extracts composed of these low molecular weight peptides are known to have anti-ulcer effects, hyperlipidemia-improving effects, insulin-like effects, and other physiological activities. No. 4584197) It is used as a functional food and at the same time as a seasoning to improve the flavor and richness of foods.

However, many of these peptides exhibit unique tastes and aromas due to the amino acid composition and trace components contained in the extract, which are derived from the raw materials used.
For example, for shrimp and crab seasonings, peptides that mainly degrade shrimp and crab proteins are most suitable.

Of course, depending on the purpose of use, it may be appropriate to use a mixture of peptides from other materials.

The crustaceans used in the present invention include shrimp
, Prawn, Lobster, etc. (shrimps)
, Cr a b, i.e. brachyurans (crabs), heterourans (
Hermit crabs) and plankton krill are also included, but for flavor extraction, the heads, main parts, and removed shells that are removed when processed into headless shrimp, peeled shrimp, or when canned crab are usually used. It is economically desirable to utilize worthless materials that would otherwise be discarded. In addition, livestock and poultry meats include pork, beef, chicken, mutton, etc., and when these livestock and poultry are butchered, there is zuisang, etc.Furthermore, flavorful vegetables include garlic, ginger, green onions, onions, corn, etc. It is economically advantageous to use the cut skin parts, rust, etc. that are generated during processing.

EMBODIMENT OF THE INVENTION Hereinafter, the embodiment regarding manufacturing of the cooking flavor in this invention is demonstrated based on a flow sheet. In FIG. 1, G O2 is compressed from a C02 cylinder 1 to a predetermined pressure using a compressor 2, is brought to a predetermined extraction temperature through a heat exchanger 3, and is brought to a subcritical or supercritical state in an extraction column 4. to be introduced. The extraction tower 4 is charged with heat-treated raw materials and edible oil in advance, and after extraction with CO2, the CO2 phase containing the extract is depressurized through the pressure reducing valve 5,
It is introduced into a separator 6 to separate the extract from the CO2.

Preferably, raw materials and edible oil are charged into the extraction tower 4 (pressure vessel), heated and held at a predetermined temperature to perform heat treatment in the extraction tower, and then similarly heated with CO2. It is desirable to perform an extraction to separate the extract. The CO2 separated from the extract is transferred to condenser 7.
It is cooled and liquefied, passed through a compressor, and then recycled.

In addition, CO2 is introduced into the extraction tower by increasing the pressure in stages,
Stepwise extraction can also be performed. Furthermore, it is also possible to perform semi-continuous operation by installing a plurality of extraction columns in parallel and switching between them.

Generally, in the process shown in Fig. 1, the extract is separated over time by the separator 6, but as the pressure is gradually lowered, the extract components will differ, so depending on the desired components, can be recovered by changing the preparative method. In other words, it is possible to install multiple separators in series and perform fractional separation and recovery by lowering the pressure in stages.Also, when extracts are separated over time using separators, the extract obtained by the preparative method Since the components are different, it is also possible to perform separate extraction of the target component.

In the above process, the pressure of CO2 in the extraction column is 50~
500kg/a11 preferably 50-350kg/at
, the temperature is 25-150°C, preferably 25-100°C
It is necessary to keep the extraction within the range of . This is because if the temperature is too low, it becomes liquefied CO2, which requires energy to separate the extractant from the extract. Conversely, if the pressure and temperature are too high, equipment costs will increase, causing problems in terms of economic efficiency, etc. be.

(Examples) Hereinafter, the present invention will be described in detail by showing Examples, but the present invention is not limited thereto.

Example 1 100 g of crushed shrimp shells and MCT (ODO manufactured by Nisshin Oil Co., Ltd.) were placed in a 500 ml positive pressure vessel extraction tower).
90g was added and sealed. Heat this to 135°C to 1.5
Hold for a time to develop flavor. Then let it cool,
Extraction was performed by feeding CO2 at 35° C. and 110 kg/cnf into this pressure vessel. As a result, 13.0 g of oily shrimp flavor was obtained as an extract. This flavor was richer than ever and had a good aroma.

10 parts of the obtained shrimp flavor was mixed with 90 parts of shrimp vegtide obtained by a conventional method, and 10 parts of the shrimp flavor seasoning stock solution was prepared.
I got 0 copies.

A topping consisting of shrimp, minced pork, chopped vegetables, etc. was prepared by a conventional method, and this was divided into two parts, and a small amount of the above-mentioned shrimp flavor seasoning was added to one half to produce shrimp shumai. 10 pieces of each of the two types of shrimp shumai obtained in this way for men and women.
A sensory test was conducted using a panel consisting of:

The results are shown in the table below.

Table-1 Seasoning of the present invention Those who rated the seasoning of the present invention as good and those who rated no added seasoning as good.
17 Aroma 18 Overall evaluation 18 Example 2 60 g of crushed shrimp shells were placed in a 300 ml pressure vessel.

Then, 50 g of cottonseed oil was added and the container was sealed. Heat this to 140
Hold at 0C for 1.5 hours to develop flavor. After that, the crushed shrimp shells and cottonseed oil were taken out from the pressure vessel and put into a 500ml extraction tower, and heated to 150 kg at 36°C.
Shrimp flavor was extracted using CO2 of /cnf as an extractant. As a result, 8 g of oily extract was obtained.

Using this extract, a shrimp-flavored seasoning stock solution was prepared in the same manner as shown in Example 1, and shrimp shumai was produced. As in Example 1, a sensory test was conducted using a panel consisting of 10 men and 10 men.

The results are shown in the table below.

Table 2 Evaluation items Seasoning of the present invention Those who liked the seasoning of the present invention Those who liked the one without additives Mild taste 17 Aroma 16 Overall evaluation 17 Example 3 11 Grind raw onions in a pressure vessel (extraction tower) 250 g of MCT and 200 g of MCT (manufactured by Nisshin Oil Co., Ltd.) were placed in the container and the container was sealed. This was heated and held at 130°C for 2 hours to generate flavor. After that, let it cool to 37℃, 100kg/
C02 of aIr was sent into this pressure vessel and extracted.

This resulted in 23g of oily onion flavor.

This flavor has a rich aroma of heated onions, and by adding the same amount of MCT as a lipophilic material, it was possible to create an onion flavor flavor stock solution.

Separately, a consommé soup was prepared by a conventional method, divided into two parts, and a small amount of the onion flavor obtained by the above method was added to one part. As in Example 1, the two types of consommé soups thus obtained were subjected to a sensory test by a panel consisting of 10 men and 10 men each.

The results are shown in the table below.

Table 3 Seasoning of the present invention Those who rated the seasoning of the present invention as good, those who rated no added seasoning as good. Comprehensive evaluation of the taste and aroma (effects of the invention). Cooking flavors from poultry meat such as pork, beef, chicken, flavored vegetables such as garlic, ginger, green onion, onion, corn, and spices such as curry powder and koshiyo, as well as seasonings that impart umami. A flavored food composition can be obtained, and the following excellent effects can be achieved.

(1) In the past, seasonings that impart flavor and umami to crustaceans such as shrimp and crabs were made from extracts boiled from these materials or powdered by freezing and pulverizing. Both aspects were unsatisfactory. The seasoning prepared by washing with water is fully satisfactory in both respects, and its use is expected to expand in the future in terms of its physical properties as well.

(2) By using MCT as a frying oil, it has high solubility in carbon dioxide in a subcritical or supercritical state as well as its thermal oxidative stability, resulting in high extraction efficiency and subsequent water solubility. The fact that it is thought to greatly contribute to the miscibility with low molecular weight peptides, as well as to diffusion and absorption during ingestion, is interesting as it suggests future applications in these areas.

(3) Cooking flavor is generated by heating flavor raw materials and edible oil in a closed pressure vessel, and the target substance is extracted from the pressure vessel using CO2 in a subcritical or supercritical state as an extraction agent. Because it is possible to extract and separate the ingredients, it is possible to obtain high-quality cooking flavors that have not been possible before.

[Brief explanation of the drawing]

FIG. 1 is a flow sheet showing an example of an embodiment of the present invention. Applicant: Yuji Masuda, Representative of Steel Chemical Industry Co., Ltd.

Claims (14)

[Claims] (1) Raw materials consisting of at least one of crustaceans, poultry meat, flavored vegetables, and spices are heat-treated with edible oil, and subcritical or supercritical carbon dioxide is extracted from the heat-treated product as an extractant. Cooking flavor-containing oil obtained by separation. (2) A raw material consisting of at least one of crustaceans, poultry meat, flavored vegetables, and spices is heat-treated with edible oil, and subcritical or supercritical carbon dioxide is extracted from the heat-treated product as an extractant. A flavored edible composition obtained by mixing a cooking flavor-containing oil obtained by separation and a lipophilic material. (3) A raw material consisting of at least one of crustaceans, poultry meat, flavored vegetables, and spices is heat-treated with edible oil, and subcritical or supercritical carbon dioxide is extracted from the heat-treated product as an extractant. A flavored edible composition obtained by mixing a cooking flavor-containing oil obtained by separation and a water-soluble low molecular weight peptide. (4) The cooking flavor-containing oil according to claim (1) or claim (2) or (3) wherein the crustacean is selected from the group consisting of shrimp, crab, and krill.
The flavored edible composition as described. (5) The cooking flavor-containing oil according to claim (1) or claim (2) or (3), wherein the livestock and poultry meat is selected from the group consisting of pork, beef, chicken, and mutton. A flavored edible composition. (6) The cooking flavor-containing oil according to claim (1) or claim (2) or (3), wherein the flavored vegetables are selected from the group consisting of garlic, ginger, green onion, onion, and corn. The flavored edible composition described in ). (7) The cooking flavor-containing oil according to claim (1), or claim (2) or (3), wherein the spices are selected from the group consisting of curry powder and pepper.
The flavored edible composition described in ). (8) A patent claim in which the cooking flavor-containing oil is extracted and separated by heating raw materials and edible oil in a pressure vessel and then directly pressurizing subcritical or supercritical carbon dioxide as an extraction agent into the vessel. The cooking flavor-containing oil described in scope (1) or claim (2) or (3)
The flavored edible composition as described. (9) The cooking flavor-containing oil according to claim (1) or the flavored edible composition according to claim (2) or (3), wherein the edible oil used in the heat treatment is a medium-chain fatty acid triglyceride. (10) Claims (2) in which the lipophilic material mixed with the cooking flavor-containing oil is medium chain fatty acid triglyceride.
The flavored edible composition described in ). (11) Water-soluble low molecular weight peptide has a molecular weight of 20,000
The flavored edible composition according to claim (3), which is as follows. (12) The flavored edible composition according to claim (3), wherein the water-soluble low molecular weight peptide is an animal or plant extract obtained from fish, shellfish, algae, livestock, or plant seeds by enzymatic decomposition. (13) Claims in which the water-soluble low molecular weight peptide is an extract obtained from crustaceans by enzymatic decomposition method (
3) The flavored edible composition described above. (14) Subcritical or supercritical carbon dioxide has a pressure of 5
The cooking flavor-containing oil according to claim (1) or the flavored edible composition according to claim (2) or (3), which has a cooking flavor content of 0 to 350 kg/cm^2 and a temperature of 25 to 100°C.