CN112118746A

CN112118746A - Chicken flavor improving agent

Info

Publication number: CN112118746A
Application number: CN201980032773.9A
Authority: CN
Inventors: 追川岳; 宫田昇太; 富山贤一
Original assignee: Takasago International Corp
Current assignee: Takasago International Corp
Priority date: 2018-05-17
Filing date: 2019-05-16
Publication date: 2020-12-22
Also published as: WO2019221221A1; PH12020551929A1; KR20210008843A; MX2020012228A; JPWO2019221221A1; SG11202011347WA; BR112020023263A2

Abstract

The purpose of the present invention is to provide a chicken flavor improving agent having a meat-like texture specific to chicken, which is useful as a flavor enhancer for various foods and beverages, seasonings, and the like. The present invention is a chicken flavor improver comprising an amino-substituted aromatic ketone, preferably a chicken flavor improver in which the amino-substituted aromatic ketone is an aromatic ketone having an amino group at the ortho-or para-position, more preferably a chicken flavor improver in which the amino-substituted aromatic ketone is o-aminoacetophenone.

Description

Chicken flavor improving agent

Technical Field

The present invention relates to a chicken flavor improving agent capable of imparting or enhancing a preferable meat feeling of chicken to various foods.

Background

Conventionally, examples of a material for improving the chicken flavor include (1) an animal and plant extract, (2) a yeast extract, (3) an animal and plant protein hydrolysate, (4) a cooking flavor, and (5) a synthetic flavor, and 1 or more of these are appropriately combined according to the use to prepare a chicken flavor improving agent (see non-patent document 1 (publicly known and commonly used in patent office gazette [ flavors ] No. 2 food flavors 3, 9, 4, and 2000-14-month-of-life chicken flavor)). The characteristics required for the chicken flavor improving agent include a natural flavor and a rich texture peculiar to chicken, a cooking flavor, a frying flavor, a roasting flavor, and the like which cause appetite when prepared into a dish, and a unique meat taste of chicken.

Yeast extracts are mainly used for improving freshness because they contain glutamic acid, which is a relatively large amount of an umami component, and studies have been continued for their effects on the taste and flavor of meat (see patent document 1 (jp 2005-102549 a) and patent document 2 (international publication No. 99/16860)). For example, patent document 3 (international publication No. 2008/081519) discloses: the yeast extract containing free proline in which the free proline accounts for 8.0% or more of the free amino acid composition can be used for imparting unique sweet taste to the animal protein hydrolysate. However, they are only used to provide flavor components common to most animal foods and do not exhibit the meat-like feel characteristic of chicken.

On the other hand, research into aroma components that can impart a rich taste and flavor to meat has been conducted, and for example, patent document 4 (japanese unexamined patent publication No. 11-313635) proposes pyrazine compounds as seasonings capable of imparting a rich taste to foods and beverages, specifically, compounds containing 2-methylpyrazine, 2, 5-dimethylpyrazine, 2, 6-dimethylpyrazine, 2,3, 5-trimethylpyrazine, tetramethylpyrazine, 2, 5-diethylpyrazine, 2, 6-diethylpyrazine, 2, 3-diethylpyrazineA seasoning comprising at least 1 compound selected from the group consisting of-5-methylpyrazine and 2-ethyl-3, 5-dimethylpyrazine. Further, patent document 5 (jp 2005-15683 a) proposes a more powerful and preferable meat flavor composition containing a compound selected from the group consisting of (a) azoles, (B) pyridines, (C) pyrazines, and (D)

Azoles, (E)

At least 1 or more fragrances selected from the group consisting of oxazolines, (F) amines, (G) thiazoles, (H) thiazolines, (I) thiazolidines, (J) thiols, (K) sulfides, (L) thioethers, (M) thiocarboxylic acids, (N) quinoxalines, and (O) furans. However, these only give the flavor common to all meats and do not give the chicken a unique meat feel.

In the preparation of a chicken flavor using a synthetic flavor, the aroma analysis data of heat-treated chicken and chicken bones are usually used as a reference. The aroma analysis is generally performed by gas chromatography, and the analysis values are generally arranged in order of retention time or are summarized in terms of functional groups. Therefore, many formulators who use the aroma analysis data as a reference use the retention time as a reference or select various synthetic flavors according to the functional group and then start blending. However, the chicken flavor prepared by directly reproducing quantitative analysis data of aroma components is rarely used as a target chicken flavor, and the flavor that can eventually meet the demand is extremely rare. Commonly used synthetic flavor-based chicken flavors are the following impression flavors: the special aroma components of the chicken are found out through aroma analysis, and the characteristic aroma of the chicken is enhanced and/or improved. Therefore, conventional chicken flavors have not been realized until now, in which the flavor alone reproduces the preferred meat texture of chicken meat by allowing the target chicken meat to be recognized by using the flavor together with the color and taste of the final product.

As described above, in the preparation of a chicken flavor improving agent capable of imparting a preferable meat feeling, the chicken flavor improving agent is often composed mainly of materials such as (1) an animal and plant extract, (2) a yeast extract, (3) an animal and plant protein hydrolysate, and (4) a cooking flavor. However, the chicken flavor improving agents based on these materials have a problem that they can impart a low level of aroma and flavor. Therefore, new materials are desired for the preparation of flavor improving agents that can impart a stronger and more preferable meat-like texture to chicken meat.

On the other hand, o-aminoacetophenone, which is an amino-substituted aromatic ketone, is known as a known compound contained in grapes, wine, beer, corn tortillas, etc., and is used as a flavor/seasoning agent as described in non-patent document 1 (publicly known and commonly used in the patent office gazette [ flavors ] No. 2 food flavors 3, 9, 4, chicken flavors issued on 1/14/2000). Further, as described in non-patent document 2(FOOD RESEARCH INTERNATIONAL 2014, VOL62, 35-42), it has been reported that o-aminoacetophenone is detected from the fat of boars. Further, non-patent document 3 discloses: o-aminoacetophenone is identified from a vegetable protease decomposition product having a meat flavor, and is a compound having a sweet aroma of grapes. However, non-patent document 3(JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2002, VOL50, 2900-. Further, patent document 6 (international publication No. 2017/202893) describes that 2-aminoacetophenone can be used in a beef flavor formulation.

Disclosure of Invention

As described above, new materials are desired for preparing a flavor improving agent that can impart a favorable meat-like texture to chicken meat. Accordingly, an object of the present invention is to provide a chicken flavor improving agent having a meat-like texture unique to chicken, which is useful as a flavor enhancer for various foods and beverages, seasonings, and the like.

As a result of intensive studies to solve the above problems, the present inventors have found that a chicken flavor improver containing o-aminoacetophenone in an ortho-position or a para-position of an amino-substituted aromatic ketone, preferably an aromatic ketone having an amino group in an ortho-position or a para-position of an amino-substituted aromatic ketone, more preferably an amino-substituted aromatic ketone, has a surprisingly excellent effect of imparting or enhancing a special meat feeling to chicken, and have completed the present invention.

That is, the present invention relates to the following [1] to [7 ].

[1] A chicken flavor improver comprising an amino-substituted aromatic ketone.

[ 2] the chicken flavor improving agent according to [1] above, wherein the amino-substituted aromatic ketone is an aromatic ketone having an amino group at the ortho-position or para-position.

[ 3] the chicken flavor improver according to [1], wherein the amino-substituted aromatic ketone is o-aminoacetophenone.

A method for producing a chicken-flavored food, comprising the step of adding the chicken flavor-improving agent according to any one of [1] to [ 3] above to a food whose chicken flavor is to be improved.

[ 5] the method for producing a chicken flavor food according to [ 4], wherein the chicken flavor improving agent is added in an amount such that the concentration of the amino-substituted aromatic ketone contained in the chicken flavor food to be improved is 0.01 to 100 ppt.

[ 6 ] A flavor composition comprising the chicken flavor improving agent according to any one of [1] to [ 3] in an amount of 0.01ppb to 100 ppb.

[7] A method for improving the flavor of chicken, which comprises using an amino-substituted aromatic ketone.

When the chicken flavor enhancer of the present invention is added to various foods, drinks, seasonings, etc., the meat taste specific to chicken can be imparted or enhanced and the palatability can be improved.

Detailed Description

(Chicken flavor improver)

The chicken flavor improver of the present invention comprises an amino-substituted aromatic ketone. In the present invention, the amino-substituted aromatic ketone has, for example, a structure represented by the following formula (1).

(in the formula, n₁Represents an integer of 1 to 3, n₂Represents an integer of 0 to 2)

The amino-substituted aromatic ketone preferably has an amino group at the ortho-position or para-position, and more preferably ortho-aminoacetophenone.

The amino-substituted aromatic ketone may be a substance extracted from a natural product, a substance obtained by chemical synthesis, or a combination of a substance obtained from a natural product and a substance obtained by chemical synthesis.

The chicken flavor improving agent of the present invention can specifically impart or enhance the meat taste of chicken to a food or beverage having a chicken flavor. Here, the "meat feeling of chicken" in the present specification means, for example, a firm and firm meat feeling in chicken, and does not mean a juicy texture like chicken leg meat, but means a firm flavor like chicken breast meat. Further, as an example of the "meat feeling of chicken", there are a flavor with less fat feeling and delicate flavor such as chicken breast closer to chicken breast than chicken leg, a flavor of meat like chicken breast and chicken breast rich in protein and whitened after heating, and a fiber feeling of chicken breast.

It is important to note here that no report has been made so far on the amino-substituted aromatic ketone such as o-aminoacetophenone found in chicken, and it is not known that this can be used to impart and enhance the preferable meat feeling to chicken. As described above, o-acetophenone itself is known as a compound having a sweet flavor of grapes, and its flavor itself is not a flavor that would be perceived as the meat of chicken. Nevertheless, the chicken flavor improving agent containing an amino-substituted aromatic ketone such as o-acetophenone according to the present invention has a function of bringing the balance between the flavor and aroma of chicken meat close to the firm meat feeling of chicken breast meat, and can improve the flavor of chicken meat.

Further, the "meat feeling of chicken" is a flavor different from that of other kinds, for example, beef. For example, "meat feeling of beef" requires a juicy taste and a moderate animal odor associated with red meat, and a body feeling of brown color, and is a different kind of flavor from the flavor preferably required as "meat feeling of chicken". Thus, even if the meat flavor is referred to as "meat flavor", the meat flavor is required to have different tastes depending on the type of meat, and as a result, the chicken flavor improving agent of the present invention can exert an effect of specifically imparting or enhancing the meat flavor of chicken.

In addition, in order to enhance the meat feeling of the chicken flavor food using the chicken flavor improving agent of the present invention, it is preferable to include 2-methyl-3-furanthiol in the chicken flavor food. This is because the chicken flavor improving agent of the present invention can impart more preferable meat feeling and preference to the chicken flavor food by a synergistic effect with 2-methyl-3-furanthiol.

As described below, the chicken flavor improving agent can be contained in a liquid (flavor) composition, a solid (flavor) composition, or the like, and can be added to a food or a beverage in any form depending on the purpose of use. However, in the present invention, "ppt" means "mass ppt" regardless of the form (for example, liquid or solid) of the added food or the like and the composition containing the chicken flavor improving agent.

< perfume composition >

The flavor composition of the present invention is a composition which comprises the above chicken flavor improving agent and is capable of improving the flavor of chicken, particularly imparting or enhancing the meat feeling of chicken. The flavor composition of the present invention can be added to a food or beverage having a chicken flavor to impart or enhance a chicken flavor, particularly a meat feeling of chicken, and can also be added to various foods or beverages having no chicken flavor at all, thereby providing a food or beverage having a chicken flavor. The flavor composition may contain various flavor-imparting materials in addition to the chicken flavor improving agent described above. Examples of the various taste imparting materials include table salts, sugars, acidic materials, amino acids, nucleic acids, organic acids, sweeteners, bitter materials, yeast extracts, animal and vegetable protein hydrolysates, and heating reaction products thereof. The perfume composition of the present invention may contain various natural and synthetic flavor and fragrance components.

The perfume composition of the present invention may be in a liquid form or a powder form (solid form), and the form thereof is not particularly limited. For example, the flavor composition may be in a liquid form, that is, the chicken flavor improving agent, the taste imparting material, the flavor and aroma components, and the like are dissolved in a suitable solvent, for example, water, ethanol, glycerin, propylene glycol, triacetin, medium-chain fatty acid glyceride, or edible oil and fat such as edible vegetable oil (e.g., rice salad oil) and edible animal oil (e.g., chicken oil), and natural pigments, vitamins, vegetable resins, and the like that can be used for foods and drinks are added as needed to prepare a liquid form; alternatively, the powder (solid) form may be one containing an excipient such as lactose, dextrin, gum arabic, or cyclodextrin. The flavor composition of the present invention may be prepared into an emulsion using various emulsifiers that can be used in foods and beverages, or may be prepared into any desired dosage form such as paste, granule, or microcapsule depending on the intended use.

The flavor composition of the present invention contains the chicken flavor improving agent at a concentration of 0.01ppb to 100ppb, preferably 0.1ppb to 50ppb, more preferably 1ppb to 10 ppb. If the content of the chicken flavor improving agent in the flavor composition is less than 0.01ppb, the effect is not sufficiently exhibited when added to a food, and if it exceeds 100ppb, a flavor different from the chicken flavor is perceived, which is not preferable. In addition, in order to provide a more abundant meat feeling to added foods and to improve palatability, the spice composition of the present invention preferably contains a chicken flavor improver and 2-methyl-3-furanthiol. The ratio of 2-methyl-3-furanthiol to the chicken flavor improving agent is more preferably 10 to 10000, and particularly preferably 100 to 1000.

The spice composition of the present invention may be a composition prepared by further adding the chicken flavor improving agent of the present invention to a spice bag (hereinafter, this composition is also referred to as a spice premix) which is prepared in advance for improving the chicken flavor and contains a flavor and a fragrant component other than the chicken flavor improving agent. The composition of the spice premix may be appropriately adjusted depending on the type of food to which the spice premix is added, but for the reason of complexity of flavor, it is preferable to use chicken oil, chicken extract, or other chicken-derived food materials as a base, and it is preferable to include, for example, spices, seasonings, flavors and aroma and fragrance components having a roasted feeling, a fried feeling, or the like, from the viewpoint of improving the preference.

Here, the flavor and aroma components that can comprise the perfume composition of the present invention will be described in more detail. As such ingredients, any perfumes can be used as long as they are generally used perfumes, such as essential oils, natural perfumes, and synthetic perfumes. Specific examples thereof include synthetic perfumes such as esters, alcohols, aldehydes, ketones, acetals, phenols, ethers, lactones, furans, hydrocarbons, acids, sulfur-and nitrogen-containing compounds, natural perfumes, and the like. These flavors may be used alone, or two or more flavors may be mixed to prepare a so-called blended flavor.

In the above-mentioned synthetic perfumes, as the esters, for example, acrylic esters (methyl ester, ethyl ester, etc.), acetoacetic esters (methyl ester, ethyl ester, etc.), anisic esters (methyl ester, ethyl ester, etc.), benzoic esters (allyl ester, isoamyl ester, ethyl ester, geranyl ester, linalyl ester, phenethyl ester, hexyl ester, cis-3-hexenyl ester, benzyl ester, methyl ester, etc.), anthranilates (cinnamyl ester, cis-3-hexenyl ester, methyl ester, ethyl ester, linalyl ester, isobutyl ester, etc.), N-methylanthranilic esters (methyl ester, ethyl ester, etc.), isovaleric esters (amyl ester, allyl ester, isoamyl ester, isobutyl ester, isopropyl ester, ethyl ester, octyl ester, geranyl ester, cyclohexyl ester, citronellyl ester, terpenyl ester, linalyl ester, cinnamyl ester, phenethyl ester, butyl ester, propyl ester, hexyl ester, benzyl ester, methyl ester, rosin ester, etc.), isobutyric esters (isoamyl ester, geranyl ester, benzyl, Citronellyl, terpenyl, cinnamyl, octyl, neryl, phenylethyl, phenylpropyl, phenoxyethyl, butyl, propyl, isopropyl, hexyl, benzyl, methyl, ethyl, linalyl, rosin esters, etc.), undecylenates (allyl, isoamyl, butyl, ethyl, methyl, etc.), octanoates (allyl, isoamyl, ethyl, octyl, hexyl, butyl, methyl, linalyl, etc.), octenoic acid esters (methyl, ethyl, etc.), octynoate (methyl, ethyl, etc.), hexanoates (allyl, pentyl, isoamyl, methyl, ethyl, isobutyl, propyl, hexyl, cis-3-hexenyl, trans-2-hexenyl, linalyl, geranyl, cyclohexyl, etc.), hexenoic acid esters (methyl, ethyl, etc.), pentanoates (pentyl, isopropyl, isobutyl, ethyl, cis-3-hexenyl, trans-2-hexenyl, isopropyl, isobutyl, ethyl, cis-3-hexenyl, trans-2-hexenyl, Cinnamyl, phenylethyl, methyl esters, etc.), formic acid esters (anisyl, isoamyl, isopropyl, ethyl, octyl, geranyl, citronellyl, cinnamyl, cyclohexyl, terpinyl, phenylethyl, butyl, propyl, hexyl, cis-3-hexenyl, benzyl, linalyl, abietyl esters, etc.), crotonic acid esters (isobutyl, ethyl, cyclohexyl, etc.),

cinnamates (allyl, ethyl, methyl, isopropyl, propyl, 3-phenylpropyl, benzyl, cyclohexyl, methyl, etc.), succinates (monomenthyl, diethyl, dimethyl, etc.), acetates (anisyl, amyl, alpha-amylcinnamyl, isoamyl, isobutyl, isopropyl, isobornyl, isobutyl, syringyl, 2-ethylbutyl, ethyl, 3-octyl, p-cresyl, o-cresyl, geranyl, alpha-or beta-santyl, cyclohexyl, citronellyl, dihydrocumyl, dimethylbenzylortho, cinnamyl, methylphenylmethyl, decyl, dodecyl, terpinyl, guaiacol (グアイニル) ester, neryl, nonyl, phenethyl, propyl, butyl, furfuryl, propyl, hexyl, cis-3-hexenyl, trans-2-hexenyl, cis-3-nonenyl, Cis-6-nonenyl ester, cis-3, cis-6-nonenyl ester, 3-methyl-2-butenyl ester, heptyl ester, benzyl ester, bornyl ester, geranyl ester, dihydrogeranyl ester, myrcene ester, methyl ester, 2-methylbutyl ester, menthyl ester, linalyl ester, rosin ester, etc.), salicylate (allyl ester, isoamyl ester, phenyl ester, phenethyl ester, benzyl ester, ethyl ester, methyl ester, etc.), cyclohexyl alkanoate (cyclohexyl ethyl acetate, cyclohexyl allyl propionate, cyclohexyl allyl butyrate, cyclohexyl allyl hexanoate, cyclohexyl allyl decanoate, cyclohexyl allyl valerate, etc.), stearate (ethyl ester, propyl ester, butyl ester, etc.), sebacate (diethyl ester, dimethyl ester, etc.), decanoate (isoamyl ester, ethyl ester, butyl ester, etc.), dodecanoate (isoamyl ester, ethyl ester, butyl ester, etc.), (methyl ester, etc.),

Lactate (isoamyl, ethyl, butyl, etc.), nonanoate (ethyl, phenethyl, methyl, etc.), nonenoic acid ester (allyl, ethyl, methyl, etc.), hydroxyhexanoate (ethyl, methyl, etc.), phenylacetate (isoamyl, isobutyl, ethyl, geranyl, citronellyl, cis-3-hexenyl, methyl, etc.), phenoxyacetate (allyl, ethyl, methyl, etc.), furancarboxylate (ethyl furancarboxylate, methyl furancarboxylate, hexyl furancarboxylate, isobutyl furanpropionate, etc.), propionate (anisyl, allyl, ethyl, pentyl, isoamyl, propyl, butyl, isobutyl, isopropyl, benzyl, geranyl, cyclohexyl, citronellyl, cinnamyl, tetrahydrofurfuryl, tricyclodecenyl, heptyl, bornyl, methyl, menthyl, linalyl, terpinyl, α -methylpropyl, β -methylpropyl, etc.), (methyl, ethyl, methyl, pentyl, propyl, hexyl, pentyl, isopentyl, hexyl, heptyl, tricyclodecenyl, heptyl, borneol, menthyl, linalyl, Heptanoate (allyl ester, ethyl ester, octyl ester, propyl ester, methyl ester, etc.), heptyne carboxylate (allyl ester, ethyl ester, propyl ester, methyl ester, etc.), myristate (isopropyl ester, ethyl ester, methyl ester, etc.), phenyl epoxy propionate (phenyl epoxy propionate ethyl ester, 3-methylphenyl epoxy propionate ethyl ester, p-methyl-beta-phenyl epoxy propionate, etc.), 2-methylbutyrate (methyl ester, ethyl ester, octyl ester, phenethyl ester, butyl ester, hexyl ester, benzyl ester, etc.), 3-methylbutyrate (methyl ester, ethyl ester, etc.), butyrate (anisyl ester, pentyl ester, allyl ester, isoamyl ester, methyl ester, ethyl ester, propyl ester, octyl ester, guaiacol ester, linalyl ester, geranyl ester, cyclohexyl ester, citronellyl ester, cinnamyl ester, neryl ester, terpene ester, phenylpropyl ester, beta-phenylethyl ester, butyl ester, hexyl ester, cis-3-hexenyl ester, trans-2-hexenyl ester, benzyl ester, octyl ester, benzyl ester, rosin esters, etc.), hydroxybutyrate esters (methyl, ethyl, menthyl esters of 3-hydroxybutyric acid, etc.), etc.

Examples of the alcohols include aliphatic alcohols (isoamyl alcohol, 2-ethylhexanol, 1-octanol, 3-octanol, 1-octen-3-ol, 1-decanol, 1-dodecanol, 2, 6-nonadienol, nonanol, 2-nonanol, cis-6-nonenol, trans-2, cis-6-nonadienol, cis-3, cis-6-nonadienol, butanol, hexanol, cis-3-hexenol, trans-2-hexenol, 1-undecanol, heptanol, 2-heptanol, 3-methyl-1-pentanol, etc.), terpene alcohols (bornyl alcohol, isobornyl alcohol, carveol, geranyl alcohol, α -or β -santalol, citronellol, 4-thuja alcohol, terpineol, 4-terpineol, nerol, myrcenol, myrtenol, dihydromyrtenol, tetrahydromyrtenol, curcumenol, hydroxycoumarol, farnesol, and farnesol, Perillyl alcohol, rhodinol, linalool, and the like), aromatic alcohols (anisyl alcohol, α -amyl cinnamyl alcohol, isopropyl benzyl methanol, carvacrol, cumyl alcohol, dimethyl benzyl methanol, cinnamyl alcohol, phenyl allyl alcohol, phenethyl methanol, β -phenethyl alcohol, 3-phenylpropyl alcohol, benzyl alcohol, and the like), and the like.

Examples of the aldehydes include acetaldehyde, n-hexanal, n-heptanal, n-octanal, n-nonanal, 2-methyloctanal, 3,5, 5-trimethylhexanal, decanal, undecanal, 2-methyldecanal, dodecanal, tridecanal, tetradecanal, trans-2-hexenal, trans-4-decenal, cis-4-decenal, trans-2-decenal, 10-undecenal, trans-2-dodecenal, 3-dodecenal, trans-2-tridecenal, 2, 4-hexanal, 2, 4-decadienal, 2, 4-dodecanedienal, 5, 9-dimethyl-4, 8-decenal, citral, dimethyloctanal, α -methylenecitronellal, citronellyloxyacetaldehyde, myrtenal, neral, alpha-or β -hydranal, benzaldehyde, phenylacetaldehyde, and phenylacetaldehyde, Octanal dimethyl acetal, nonanal dimethyl acetal, decanal diethyl acetal, 2-methylundecanal dimethyl acetal, citral diethyl acetal, citral propylene glycol acetal, n-valeraldehyde, isovaleraldehyde, 2-methylbutyraldehyde, 2-valeraldehyde, trans-2-heptanal, trans-2-nonanal, 2, 6-dimethyl-5-heptanal, 2, 4-undecenal, trimethyldecadienal, citronellal, hydroxycitronellal, safranal, vanillin, p-isopropylphenylacetaldehyde, p-methylhydroxyal, phenylpropylaldehyde, 2-methyl-3- (4-methylphenyl) propionaldehyde, conyzaldehyde, cinnamaldehyde, salicylaldehyde, anisaldehyde, p-methylphenoxyacetal, acetaldehyde diethyl acetal, citronellal methyl acetal, acetaldehyde 2-phenyl-2, 4-pentanediol acetal, citral, 2-methyl-5-heptanediol, 2-methyl-3- (4-methylphenyl) propionaldehyde, citral, cinnamaldehyde, salicylaldehyde, anisaldehyde, p-methylphenoxyaldehyde, acetaldehyde diethyl acetal, 2-hexenal diethyl acetal, cis-3-hexenal diethyl acetal, heptanal diethyl acetal, 2-hexyl-5-methyl-1, 3-dioxolane, citronellal cyclomonoethylene glycol acetal, hydroxycitronellal dimethyl acetal, phenylacetaldehyde dimethyl acetal, and the like.

Examples of ketones include cyclic ketones (1-acetyl-3, 3-dimethyl-1-cyclohexene, cis-jasmone, α -, β -or γ -irone, ethyl maltol, methyl cyclopentenolone, dihydronootkatone, 3, 4-dimethyl-1, 2-cyclopentadione, α -, β -, γ -or-damascenone, α -, β -or γ -damascenone, nootkatone, 2-sec-butylcyclohexanone, maltol, α -, β -or γ -ionone, α -, β -or γ -methylionone, α -, β -or γ -isopropylmethylionone, furanone, camphor, etc.), aromatic ketones (naphthone, acetophenone, anisoylideneacetone, raspberry ketone, p-methylacetone, anisylacetone, p-methoxyacetophenone, etc.), chain ketones (diacetyl, 2-nonanone, diacetyl, 2-heptanone, etc.) 2, 3-heptanedione, 2-pentanone, methyl amyl ketone, methyl nonyl ketone, β -methyl naphthyl ketone, methyl heptanone, 3-heptanone, 4-heptanone, 3-octanone, 2, 3-hexanedione, 2-undecanone, dimethyloctanone, 6-methyl-5-heptyn-3-one, etc.), and the like.

Examples of the acetals include diethanol acetal, dipentanol acetal, dihexanol acetal, propylene glycol acetal, acetaldehyde ethanol cis-3-hexenol acetal, benzaldehyde glycerol acetal, benzaldehyde propylene glycol acetal, citral dimethyl acetal, citral diethyl acetal, citral propylene glycol acetal, citral ethylene glycol acetal, phenylacetaldehyde dimethyl acetal, citronellyl methyl acetal, acetaldehyde phenyl ethyl propyl acetal, hexanal dimethyl acetal, hexanal dihexyl acetal, hexanal propylene glycol acetal, and the like,Trans-2-hexenal diethyl acetal, trans-2-hexenal propylene glycol acetal, cis-3-hexenal diethyl acetal, heptanal ethylene glycol acetal, octanal dimethyl acetal, nonanal dimethyl acetal, decanal diethyl acetal, 2-methylundecanal dimethyl acetal, citronellal dimethyl acetal, 4, 7-dihydro-2-isopentyl-2-methyl-1, 3-dioxazal

(AMBERSAGE) (Givaudan corporation), ethyl acetoacetate acetal, and 2-phenylpropionaldehyde dimethyl acetal.

Examples of the phenols include eugenol, isoeugenol, 2-methoxy-4-vinylphenol, thymol, carvacrol, guaiacol, and piperitol.

Examples of the ethers include anethole, 1, 4-cineole, dibenzyl ether, linalool oxide, limonene oxide, nerol oxide, rose oxide, methyl isoeugenol, methyl piperonyl alcohol, isoamyl phenyl ethyl ether, β -naphthyl methyl ether, phenyl propyl ether, p-cresol methyl ether, vanillyl butyl ether, α -terpinyl methyl ether, citronellyl ethyl ether, geranyl ethyl ether, rose furan, theaspirane, decyl methyl ether, and methylphenyl methyl ether.

Examples of lactones include γ -or-decalactone, γ -heptolactone, γ -nonalactone, γ -or-caprolactone, γ -or-octalactone, γ -or-undecanolactone, -dodecanolactone, -2-decenoic acid lactone, methyllactone, 5-hydroxy-8-undecenoic acid-lactone, jasmolactone, mentholactone, dihydrocoumarin, octahydrocoumarin, and 6-methylcoumarin.

Examples of the furans include furan, 2-methylfuran, 3-methylfuran, 2-ethylfuran, 2, 5-diethyltetrahydrofuran, 3-hydroxy-2-methyltetrahydrofuran, 2- (methoxymethyl) furan, 2, 3-dihydrofuran, furfural, 5-methylfurfural, 3- (2-furyl) -2-methyl-2-propenal, 5- (hydroxymethyl) furfural, 2, 5-dimethyl-4-hydroxy-3 (2H) -furanone (furanol), 4, 5-dimethyl-3-hydroxy-2 (5H) -furanone (sotolon), 2-ethyl-4-hydroxy-5-methyl-3 (2H) -furanone (homofuranol), 5-ethyl-3-hydroxy-4-methyl-2 (5H) furanone (homosotolon), 3-methyl-2-hydroxypentan-2-one (methylcyclopentenol ketone), 2(5H) -furanone, 4-methyl-2 (5H) -furanone, 5-methyl-2 (5H) -furanone, 2-methyl-3 (2H) -furanone, 5-methyl-3 (2H) -furanone, 2-acetyl-5-methylfuran, furfuryl alcohol, methyl 2-furancarboxylate, ethyl 2-furancarboxylate, and furfuryl acetate, and the like.

Examples of the hydrocarbon include α -or β -bisabolene, β -caryophyllene, p-cymene, terpinene, terpinolene, cadinene, farnesene, limonene, ocimene, myrcene, α -or β -pinene, 1,3, 5-undecanatriene, and valencene.

Examples of the acids include acetic acid, propionic acid, butyric acid, isobutyric acid, 2-methylbutyric acid, valeric acid, isovaleric acid, caproic acid, heptanoic acid, caprylic acid, pelargonic acid, capric acid, geranic acid, dodecanoic acid, myristic acid, stearic acid, lactic acid, phenylacetic acid, pyruvic acid, trans-2-methyl-2-pentenoic acid, 2-methyl-cis-3-pentenoic acid, 2-methyl-4-pentenoic acid, and cyclohexanoic acid.

Examples of the sulfur-nitrogen compound include dimethyl disulfide, dimethyl sulfide, methyl 3- (methylthio) propionate, ethyl 3- (methylthio) propionate, limonene thiol, terpineol, geraniol, 2-furfuryl disulfide, 8-mercaptomenthone, 5-methyl-2-thiophenecarboxaldehyde, furfuryl monosulfide, furfuryl thiol, methylthiopropanol, methylthiopropanal, bis (2-furyl) sulfide or disulfide, 4, 5-dihydro-3 (2H) thiophene, ethyl thioacetate, 3-mercaptopropionic acid, allyl isothiocyanate, 2, 6-dimethylthiophenol, ethyl 3- (furfurylthio) propionate, ethyl 4- (methylthio) butyrate, 3-methyl-1, 2, 4-trithiane, 2-pentanethiol, 3, 7-dimethyl-2, 6-nonadienenitrile, Geranonitrile, citronellonitrile, tridecenenitrile, benzylvaleronitrile, indole, 2-methyl-6-ethoxypyrazine, 2-isobutyl-3-methoxypyrazine, 4-methyl-5-thiazoleethanol or acetate, and 4-methylthiazole, and the like.

Food with chicken flavor and its preparation method

The chicken flavor improving agent or the flavor composition of the present invention can be added to or spread on a food or drink to produce a food or drink having an enhanced chicken flavor, particularly a meat-like texture. The food or drink to which the chicken flavor improving agent or the spice composition of the present invention is applied is not particularly limited, and examples thereof include snack foods such as potato chips, candy products such as rice fruit, bread, cookies, pretzels (Brezel), baked goods such as donut cake, processed aquatic goods such as chicken sauce products, seasoned sea sedge and agar, dairy products such as butter and processed cheese, dried noodles such as buckwheat, instant noodles, pickles, microwave foods, curry, pasta sauce, and the like, retort pouch foods such as frozen foods and cooked foods, ready-to-eat foods such as soybean processed foods such as tofu, miso juice, french seafood soup, choeroot, chicken broth, onion soup, ginseng chicken soup, hot and sour soup and spicy soup, seasonings such as margarine and mayonnaise, salad dressing, dip, soy sauce, grapefruit vinegar, liquid seasonings such as sauce, spice, tea, rice, and the like, Food such as tsukudani, sauerkraut, rhizoma Amorphophalli, and fructus Ligustri Lucidi.

In the present invention, the food or drink includes not only food directly supplied for consumption but also raw material of food or drink. For example, although a light soup flavor can be used in potato chips to impart a light soup taste to chicken, by adding the chicken flavor improving agent or the flavor composition of the present invention to a light soup flavor or the like used as a raw material, a flavor with enhanced meat feeling of chicken can be produced in a product produced using the same. Similarly, the chicken flavor improving agent or the flavor composition of the present invention may be added to a raw material of a food or beverage in the production of another food or beverage, or the chicken flavor improving agent or the flavor composition of the present invention may be added to a production process of a food or beverage, or may be added to or sprinkled on a produced food or beverage. In this way, the method of adding and applying the chicken flavor improving agent or the seasoning composition of the present invention is not particularly limited, and the addition may be carried out by any known means. The addition and mixing may be performed so as to be uniformly contained in the product, or may be applied so as to be contained only in a specific material of the product, or may be sprinkled in the finished product.

The chicken flavor improving agent of the present invention is preferably added to a chicken flavor food to be improved in flavor so that the concentration thereof is 0.01 to 100ppt, preferably 0.1 to 50ppt, and more preferably 1 to 10 ppt. If the content of the chicken flavor improving agent is less than 0.01ppt, the meat feeling-enhancing effect cannot be sufficiently exerted, and if it exceeds 100ppt, a flavor different from the flavor of chicken is imparted, so that the balance of the flavors of chicken may be impaired, and conversely, the flavor may be impaired.

In addition, in order to increase the meat quality of a chicken-flavored food product with the chicken flavor improving agent of the present invention, it is preferable that 2-methyl-3-furanthiol is contained in a food or beverage. This is because the chicken flavor improving agent of the present invention can impart more preferable meat feeling and preference to the chicken flavor food by a synergistic effect with 2-methyl-3-furanthiol.

Examples

The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples, and various changes and modifications may be made without departing from the scope of the present invention. In the following formulations, unless otherwise specified, "%" "and" ppt "are" mass% ", and" mass ppt ", respectively, and the composition ratio indicates a mass ratio.

In the examples and comparative examples, Knorr (registered trademark) chicken broth (manufactured by AJINOMOTO co., inc.) or Knorr (registered trademark) beef broth (manufactured by AJINOMOTO co., inc.) was dissolved in hot water to a concentration of 1.8 mass% each to prepare a broth (50 to 60 ℃), and the broth was used as a chicken standard broth or a beef standard broth.

In examples 1 to 3, reference examples 1 to 3, and comparative examples 1 to 3, "spice premix for chicken (composite system of spice units)" or "spice premix for beef (composite system of spice units)" described later was added to the chicken standard soup or beef standard soup at 0.1 mass%, and sensory evaluation was performed by 8 panelists. In example 4 and comparative example 4, o-acetophenone was added to each of the chicken meat standard soup and the beef standard soup at a predetermined concentration (10ppt), and sensory evaluation was performed by 8 professional evaluators. The "control" in the sensory evaluation of the series of experiments was a soup prepared by adding 0.1 mass% of "spice premix for chicken (composite system of spice individual product)" containing no flavor improving agent and "spice premix for beef (composite system of spice individual product)" containing no flavor improving agent (o-aminoacetophenone or methyl anthranilate) to a chicken standard soup and a beef standard soup, respectively.

The "spice premix for chicken" and the "spice premix for beef" were prepared according to the compositions shown in table 1 below. In table 1, a predetermined amount of the flavor improving agent was added to the chicken meat standard soup or the beef standard soup so that the concentration of the flavor improving agent in the whole soup was as shown in tables 3 to 5.

In Table 1, CK-1 as "spice premix for chicken" is different in composition from BF-1 as "spice premix for beef", because CK-1 is set as an optimum condition for chicken, and as a result, the composition of BF-1 was found after examining the condition for beef corresponding to the optimum condition. The original flavors of chicken and beef are different, and therefore, the fact that the composition of the premix used as a base is different can be easily understood by those skilled in the art.

[ Table 1]

In the sensory evaluation by 8 professional evaluators, 3 kinds of evaluation subjects of meat-like texture, off-flavor, odor, and palatability were evaluated as the criteria described in table 2, and the average score thereof was set as the evaluation results shown in tables 3 to 5. In tables 3 to 5, standard deviations are also shown in order to support the fact that the scores of professional evaluators are slightly different.

[ Table 2]

Scoring	Meat feeling	Peculiar smell and peculiar smell	Preference for food
				1	Is weaker than the control	Is weaker than the control	Is very dislike of the control
2	Is equivalent to the control	Is equivalent to the control	Slightly dislike the control
				3	Slightly stronger than control	Slightly stronger than control	Is equivalent to the control
4	Is stronger than the control	Is stronger than the control	Slightly liked by comparison with the control
				5	Very strong compared to the control	Very strong compared to the control	Is very much liked by comparison with the control

In tables 2 to 5, "meat feeling" of chicken was evaluated based on the impression of abundant protein and/or fibrous feeling (conceivably chicken breast, chicken breast), boiled chicken broth, heat-whitened meat, and the like. The "meaty feeling" of beef is evaluated based on the impression of meat or blood that is brown after cooking, etc., which is reminiscent of the juicy taste of red meat and a moderate animal smell. In tables 3 to 5, a case where the average score of the meat feeling was 4 or more was evaluated as a, a case where the average score was 3.5 or more and less than 4 was evaluated as B, a case where the average score was 3.0 or more and less than 3.5 was evaluated as C, a case where the average score was 2.5 or more and less than 3.0 was evaluated as D, and a case where the average score was less than 2.5 was evaluated as E.

In tables 2 to 5, "off-flavor and off-odor" was evaluated based on a flavor that is completely different from the assumed original flavor of chicken meat or beef, that is, a flavor that is capable of providing an element opposite to the assumed flavor. In tables 3 to 5, the case where the average score of the offensive odor and the offensive odor is less than 2.5 is evaluated as a, the case where the average score is 2.5 or more and less than 3 is evaluated as B, the case where the average score is 3 or more and less than 3.5 is evaluated as C, the case where the average score is 3.5 or more and less than 4 is evaluated as D, and the case where the average score is 4 or more is evaluated as E.

In tables 2 to 5, "palatability" is evaluated not mainly on the taste of individual taste of each professional evaluator but on the basis of whether it is a general preferred taste as the taste of chicken or beef. In tables 3 to 5, a case where the average score of the preference is 4 or more is evaluated as a, a case where the average score is 3.5 or more and less than 4 is evaluated as B, a case where the average score is 3.0 or more and less than 3.5 is evaluated as C, a case where the average score is 2.5 or more and less than 3.0 is evaluated as D, and a case where the average score is less than 2.5 is evaluated as E.

Then, the meat was evaluated as any of a to C, and the off-flavor, off-odor, and palatability were evaluated as a or B.

< example 1 >

As a flavor improving agent, o-aminoacetophenone as an amino-substituted aromatic ketone was selected. The flavor improving agent was added to chicken CK-1, which was a spice premix for chicken described in Table 1, at a concentration of 10 ppb. Then, the CK-1 was added to the chicken standard soup at a concentration of 0.1 mass% for sensory evaluation. Thus, the soup of example 1 contained 10ppt of o-aminoacetophenone.

< comparative example 1 >

Sensory evaluation was performed in the same manner as in example 1 except that methyl anthranilate, which is an aroma component contained in grapes and jasmine and has a structure similar to that of the o-aminoacetophenone, was selected as a flavor improving agent.

The results of comparative example 1 and comparative example 1 are shown in table 3. The control in table 3 is a case where chicken CK-1 containing no flavor improving agent was added to the chicken standard soup at a concentration of 0.1 mass%.

[ Table 3]

As is clear from table 3, in example 1, all of the meat-like texture, off-flavor, odor, and palatability were the most excellent evaluation a. On the other hand, when methyl anthranilate having a structure similar to that of o-aminoacetophenone was used as a flavor improving agent as in comparative example 1, results completely different from those of example 1, that is, meat feeling was hardly imparted, off-flavor odor was strong, and taste was low as compared with the control, were obtained.

< example 2 >

As a flavor improving agent, o-aminoacetophenone as an amino-substituted aromatic ketone was selected. The flavor improving agent was added to chicken CK-1, which was a spice premix for chicken described in Table 1, at a concentration of 100 ppb. Then, the CK-1 was added to the chicken standard soup at a concentration of 0.1 mass% for sensory evaluation. Thus, the soup of example 2 contained 100ppt of o-aminoacetophenone.

< example 3 >

The flavor improving agent similar to that of example 2 was added to chicken CK-1, which was the flavor premix for chicken described in table 1, at a concentration of 0.01 ppb. Then, the CK-1 was added to the chicken standard soup at a concentration of 0.1 mass% for sensory evaluation. Thus, the soup of example 3 contained 0.01ppt o-aminoacetophenone.

< reference example 1 >

The flavor improving agent similar to that in example 2 was added to chicken CK-1, which was the flavor premix for chicken described in table 1, at a concentration of 0.001 ppb. Then, the CK-1 was added to the chicken standard soup at a concentration of 0.1 mass% for sensory evaluation. Thus, the soup of reference example 1 contained 0.001ppt of o-aminoacetophenone.

< reference example 2 >

The flavor improving agent similar to that of example 2 was added to chicken CK-1, which was the flavor premix for chicken described in table 1, at a concentration of 1000 ppb. Then, the CK-1 was added to the chicken standard soup at a concentration of 0.1 mass% for sensory evaluation. Thus, the soup of reference example 2 contained 1000ppt of o-aminoacetophenone.

The results of comparative examples 1 to 3 and reference examples 1 and 2 are shown in Table 4. The control in table 4 is a case where chicken CK-1 containing no flavor improving agent was added to the chicken standard soup at a concentration of 0.1 mass%.

[ Table 4]

In Table 4, by comparing examples 1 to 3 with reference examples 1 and 2, it can be seen that: the flavor improving agent of the present invention is preferably contained in a range of 0.01ppt to 100ppt relative to the whole food, and can improve the texture and the palatability. As shown in reference example 2, it can be seen that: the food containing the flavor improving agent of the present invention at a high concentration not only does not necessarily have an increased meat quality but also has an increased off-flavor and off-odor, and thus has a significantly reduced palatability.

< comparative example 2 >

As a flavor improving agent, o-aminoacetophenone as an amino-substituted aromatic ketone was selected. The flavor improving agent was contained in beef BF-1, which is a beef flavor premix described in table 1, at a concentration of 10 ppb. Then, BF-1 was added to the beef stock at a concentration of 0.1% by mass for sensory evaluation. Thus, the soup of comparative example 2 contained 10ppt of o-aminoacetophenone.

< comparative example 3 >

The same flavor improving agent as in comparative example 2 was added to beef BF-1, which is a beef flavor premix described in table 1, at a concentration of 0.01 ppb. Then, BF-1 was added to the beef stock at a concentration of 0.1% by mass for sensory evaluation. Thus, the soup of comparative example 3 contained 0.01ppt of o-aminoacetophenone.

< example 4 >

As a flavor improving agent, o-aminoacetophenone as an amino-substituted aromatic ketone was selected, and this o-aminoacetophenone was added to the chicken meat standard soup at a concentration of 10ppt (the soup of example 4 did not contain a spice premix).

< comparative example 4 >

As a flavor improving agent, o-aminoacetophenone as an amino-substituted aromatic ketone was selected, and this o-aminoacetophenone was added to the beef standard soup at a concentration of 10ppt (the soup of comparative example 4 did not contain a spice premix).

< reference example 3 >

The flavor improving agent similar to that of example 2 was added to chicken CK-2, which was the flavor premix for chicken described in table 1, at a concentration of 10 ppb. Then, the CK-2 was added to the chicken standard soup at a concentration of 0.1 mass%, and sensory evaluation was performed. Thus, the soup of reference example 3 contained chicken CK-2 and contained 10ppt of o-aminoacetophenone.

The results of comparative examples 1 and 3 and comparative examples 2 and 3, and comparative example 4, and reference example 3 are shown in table 5. In table 5, control 1 is a case where chicken CK-1 containing no flavor improving agent was added to the chicken standard soup at a concentration of 0.1 mass%, and control 2 is a case where beef BF-1 containing no flavor improving agent was added to the beef standard soup at a concentration of 0.1 mass%.

[ Table 5]

In the results in table 5, it is understood that the flavor improving agent of the present invention can greatly improve the meat quality of chicken meat, but hardly affects the meat quality of beef, by comparing examples 1 and 3 with comparative examples 2 and 3, respectively. Further, comparative examples 2 and 3 show that the palatability is reduced as compared with the control, and it is understood that the flavor improving agent according to the present invention specifically affects the meat taste of chicken meat.

Further, when comparing example 4 with comparative example 4, it is understood that the flavor improving agent of the present invention is more highly evaluated for chicken meat even when a spice premix is not used. Further, when comparing example 4 with reference example 3, it is understood that even in the case of using the perfume premix, if they do not become a proper formulation, example 4, which does not use the perfume premix, can be evaluated more highly.

In table 5, it is understood by comparing example 1 with reference example 3 that the combination use of 2-methyl-3-furanthiol and the flavor improver according to the present invention significantly improves the texture and taste.

Claims

1. A chicken flavor improver comprises amino-substituted aromatic ketone.

2. The chicken flavor improver of claim 1, wherein,

the amino-substituted aromatic ketone is an aromatic ketone having an amino group at the ortho-position or the para-position.

3. The chicken flavor improver of claim 1, wherein the amino-substituted aromatic ketone is o-aminoacetophenone.

4. A method for producing a chicken-flavored food, comprising the step of adding the chicken flavor improving agent according to any one of claims 1 to 3 to a food whose chicken flavor is to be improved.

5. The method of making a chicken-flavored food product of claim 4, wherein,

the chicken flavor improving agent is added in an amount such that the concentration of amino-substituted aromatic ketone contained in the chicken flavor food to be improved is 0.01-100 ppt.

6. A flavor composition comprising the chicken flavor improving agent according to any one of claims 1 to 3 in an amount of 0.01ppb to 100 ppb.

7. A method for improving flavor of chicken comprises substituting amino group for aromatic ketone.