JP2010166886A - Method for improving aroma of food product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a food product aroma-improving agent improving aroma whose main aroma is hydrophobic, and which is effective particularly on reinforcement of sesame aroma, reinforcement of butter aroma, reinforcement of milk aroma, reinforcement of spice aroma, and masking of grass smell of meat. <P>SOLUTION: The food product aroma-improving agent is produced by adding yeast-derived substance containing at least isobutyric acid and valeric acid to a food product. Specifically, the yeast belongs to a Saccharomyces group and is increased in a nucleic acid content in a yeast fungus body. The yeast-derived substance preferably is yeast extract obtained by hot water extraction from the yeast fungus body obtained by culturing the yeast under the culture condition effective for production of nucleic acid. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to improving aroma in foods. More particularly, the present invention relates to a method for reducing spice flavor, butter flavor, milk flavor, sesame flavor, and glass odor in processed meat products. The present invention is useful in the food field.

Conventional technology

It has been studied that yeast is used in foods as a seasoning for the purpose of imparting umami, etc., against the background of consumers' preference for natural products and safety (Non-Patent Documents 1 to 4).
On the other hand, processed foods using fish meat and livestock as raw materials have unique unpleasant odors such as their raw odor and animal odor, and various studies have been made on the improvement of odor (Patent Documents 1 to 5). With the diversification and development of the food industry in recent years, cheap imported products may be used as raw materials for processed foods, and the difference in flavor from domestic products may be a problem. In particular, for beef, the imported product has a unique earthy odor and grassy odor (sometimes described as grassy odor or glassy odor), which is a major barrier to substituting domestic products. ing. Regarding the smell of beef, Non-Patent Document 5 mentions pasture odor, yellow fat, tocopherol and other antioxidants, and the toxic effects of pasture. In addition, the fatty acid composition and sensory characteristics of cattle due to the aging period are evaluated, but only the ratio of C16: 0 and C18: 0 is significantly affected by the palm oil-added feed, and the aging time is the grassy odor, It has been reported that palm oil additives did not alter the sensory characteristics of meat, although they affected flexibility, juiciness, fiberiness, liver odor and acid odor.

On the other hand, there are many components that are considered to be related to the flavor of food. Among them, isovaleraldehyde (patent document 6), isovaleric acid (patent document 7, non-patent documents 7 to 9), and isobutyric acid (patent documents 8 to 11) are included. This relationship has only been studied to a limited extent, and no studies have been made relating these ingredients to the use of yeast for the purpose of improving the flavor of food.
JP-A 63-294762 Japanese Patent Publication No. 6-46928 (Japanese Patent Laid-Open No. 2-294762) JP 2002-191317 A JP 2005-168386 A JP 2006-61129 A JP-A-62-3761 JP 2003-79336 A JP 2003-189 A JP 2003-304808 A JP 2004-33207 A JP 2006-77015 A Wakiyama Jun et al., Food and Development, Vol.22, No.5 p25-30 (1987) NAGODAWITHANA T, Food Technol., Vol46, No.11, p138-144 (1992) Yoshiya Fushimi et al. Monthly Food Chemicals August 2008 issue, 70-74 Yoshiya Fushimi et al., Monthly Food Chemical September 2006, 86-90 YOUNG OA, BRAGGINS TJ, WEST J; Animal production origins of some meat color and flavor attributes; Qual Attrib Muscle Foods, 11-29 (1999) PARTIDA Ja, OLLETA Jl, SANUDO C., CAMPO Mm; Fatty acid composition and sensory traits of beef fed palm oil supplements; Meat Sci., Vol. 76, No. 3, 444-454 (2007.07) ZIEGLEDER G., et.al., Dtsch Lebensm Rundsch, Vol. 78, No. 9, p315-318 (1982) PASTORE GM, Biothechnol. Lett., Vol16, No.4, p389-392 (1994) MOSCIANO G., et.al., Perfum Flavorist, Vol.21, No.5 p49-54 (1996)

  Most of the sesame, butter and spices consumed in Japan depend on imports, and it is difficult to maintain a stable quantity and price due to crude oil prices and economic conditions in each country. These aroma enhancement techniques are effective in stabilizing the quality and price of foods containing these.

  The glassy odor is often found in beef obtained from pasture-grown cattle, and is not felt in beef from beef that has been grain-grown, such as Japanese beef, or from cattle that have a long grain feeding period. If the glassy odor of livestock meat is caused by the feed, it can be mitigated by using an appropriate feed, but this has a lot of labor and is not practical. There is a need for a technique that effectively masks the glassy odor already generated in livestock meat.

  The present inventors have conducted various studies on food seasonings. And about the yeast extract used for the purpose of the improvement of a taste until now, the aroma component derived from yeast acquired the knowledge which enhances the aroma of spices, butter, milk, and sesame. Moreover, when the glass odor masking effect was evaluated for the aroma component derived from yeast, surprisingly, the inventors obtained the knowledge that the yeast extract derived from a specific yeast has a glass odor masking effect, and completed the present invention. did.

The present invention provides the following.
1) It is derived from yeast that is acceptable as a food, contains at least isobutyric acid and isovaleric acid, contains a yeast-derived product, and is an agent for improving the aroma of food,
An agent wherein the odor improvement comprises at least one selected from:
Enhanced spice flavor, increased butter flavor, increased milk flavor, enhanced sesame flavor, and glass odor masking of meat.
2) Yeast belongs to the genus Saccharomyces and has a higher nucleic acid content in the yeast, and the yeast-derived product is obtained from the yeast obtained by culturing the yeast under culture conditions effective for nucleic acid production. The agent according to 1), which is a yeast extract obtained by hot water extraction.
3) Foods containing any one selected from spices, butter, milk, sesame and beef as raw materials, and 0.01 to 0.8 parts by weight of yeast extract of 2) per 100 parts by weight of the raw materials .
4) The food of 3), which contains a spice as a raw material, and 0.05 to 0.8 parts by weight of the yeast extract of 2) with respect to 100 parts by weight of the spice.
5) The food of 3) containing butter as a raw material and 0.01 to 0.5 part by weight of the yeast extract of 2) with respect to 100 parts by weight of butter.
6) The food of 3) containing milk as a raw material and 0.01 to 0.1 part by weight of yeast extract of 2) with respect to 100 parts by weight of milk.
7) The food of 3) containing sesame as a raw material and 0.01 to 0.3 parts by weight of the yeast extract of 2) with respect to 100 parts by weight of sesame.
8) The food according to 3), wherein the raw material contains beef, the beef is imported beef, and 0.05 to 0.5 parts by weight of the yeast extract of 2) per 100 parts by weight of the imported beef.

FIG. 1 is a graph quantifying the glass odor masking effect of yeast extract A. Principal component score is plotted by analyzing the sensor output results of six different fragrance analyzers (FF-1: Shimadzu Corp.) using principal component analysis. The component, SC2 is the second principal component, and SC3 is the third principal component (same for FIG. 2). Blank: Boiled broth using imported cattle (Australia), Blank 5 times diluted; Blank diluted 5 times with distilled water, (1); Blank with 0.3% yeast extract A (vertex) added, (2 ); What added 0.3% of yeast extract E to Blank. FIG. 2 is a graph showing the glass odor masking effect by the aroma component of the yeast extract. Blank: Boiled soup using imported cattle (Australia), Blank 5 times diluted; Blank diluted 10 times with distilled water, (3); Blank with 0.3% yeast extract A, (4); Blank Yeast extract A with 5.0% and aroma components added with 2.5%, (5); Blank with 0.3% yeast extract E added. It is a chart about an operation blank. It is a chart which shows the analysis result of the aromatic component about the yeast extract A. It is a chart which shows the analysis result of the aromatic component about the yeast extract C. It is a chart which shows the analysis result of the aromatic component about the yeast extract B.

  In general, the taste of food is called “flavor”, but unlike “flavor”, which mainly consists of elements that are felt as a taste, the term “fragrance” in the present invention means a nose of volatile substances except in special cases. An element that is felt as a stimulus (olfaction).

  The agent of the present invention is for improving the aroma of foods. Particularly, the fragrance suitable for the subject includes sesame aroma, butter aroma, milk aroma, spice aroma and meat glass odor. In the present invention, “improvement of fragrance” includes enhancing a preferred fragrance and masking an unfavorable fragrance.

  In the present invention, the term “yeast-derived product” refers to a yeast cell itself (including cultures and dried products), yeast extract, yeast, or a specific fraction or component obtained from yeast extract, except in special cases. Including.

  In the present invention, the term “yeast extract” refers to a substance derived from yeast that is effective in improving the flavor of foods such as amino acids, nucleic acids, and organic acids contained in yeast cells, except in special cases. What you did.

  In the present invention, yeast used as a raw material for yeast-derived materials is yeast that is acceptable as food. Yeast acceptable as food includes baker's yeast, beer yeast, and torula yeast. Bread or beer yeast belonging to the genus Saccharomyces (for example, belonging to Saccharomyces cerevisiae, Saccharomyces rosei, Saccharomyces ubalum, Saccharomyces sibaeri) is preferable. An example of Torula yeast is yeast belonging to the genus Candida (for example, yeast belonging to Candida utilis).

  A particularly preferable example of the yeast-derived product used in the present invention is obtained by using baker's yeast having an increased nucleic acid (especially RNA) content in yeast cells as a raw yeast and culturing the yeast under culture conditions effective for nucleic acid production. It is a yeast extract obtained by hot water extraction from the obtained yeast cells. An example of such a yeast is Vertex (JTE Foods Sales, Muramatsu; Nobuyasu, Kuramochi Takashi; Monthly Food Chemical, 2006-10; 34-37 (2006)). It is well known to those skilled in the art how to enhance ingredients effective in improving the flavor of foods such as nucleic acids, peptides, amino acids, MSG (sodium glutamate), and glutathione in yeast cells.

  In the present invention, a yeast-derived product containing an aroma component is used. In the present invention, the term “fragrance component” refers to a component obtained by steam distillation, except for special cases, and refers to a component that can be volatilized under normal distillation conditions. Steam distillation conditions can be set by a person skilled in the art by making necessary modifications with reference to the conditions of the examples described in the present specification.

  The aromatic component includes lower aromatic (carbon number 1 to 6; the same shall apply hereinafter) fatty acids, lower aldehydes, and heterocyclic aromatic compounds such as pyrroles and thiophenes. Specifically, isobutyric acid, isovaleric acid, isovaleraldehyde, propanoic acid, 2-acetylpyrrole, and 2,5-dihydro Thiophene (2,5-Dihydrothiophene) is included.

  According to the study by the present inventors, in order to enhance the spice flavor, a baker's yeast-derived product having an increased nucleic acid content in the yeast as described above is suitable, and the flavor component contained in the yeast-derived product is suitable. Among them, clear effects are seen particularly in isovaleraldehyde, isobutyric acid, and isovaleric acid. From the viewpoint of the spice aroma enhancing effect, isovaleric acid, isobutyric acid, and isovaleraldehyde are higher in this order, which is preferable.

  In addition, for enhancing butter aroma, a baker's yeast-derived product having a high nucleic acid content in the yeast and a baker's yeast-derived product having a high MSG content are suitable, and the aroma component contained in the yeast-derived material is also suitable. Among them, clear effects are seen particularly in isovaleraldehyde, isobutyric acid, isovaleric acid, 2-acetylpyrrole and 2,5-dihydrothiophene. From the viewpoint of a sesame aroma enhancing effect, it can be said that isovaleraldehyde, isobutyric acid, isovaleric acid, 2-acetylpyrrole, and 2,5-dihydrothiophene are higher in this order and preferable.

  Similarly, for the enhancement of milk aroma, a baker's yeast-derived product having a high nucleic acid content in yeast cells and a baker's yeast-derived product having a high MSG content are suitable, and the aroma component contained in the yeast-derived material is also suitable. Among them, clear effects are seen particularly in isovaleraldehyde, isobutyric acid, isovaleric acid, propionic acid, 2-acetylpyrrole and 2,5-dihydrothiophene. From the viewpoint of a milk flavor enhancing effect, it can be said that isovaleraldehyde, isobutyric acid, isovaleric acid, propionic acid, 2-acetylpyrrole, and 2,5-dihydrothiophene are higher in this order and are preferable.

  In addition, for the enhancement of sesame aroma, a baker's yeast-derived product having a high nucleic acid content in yeast cells and a baker's yeast-derived product having a high MSG content are suitable. Among the aroma components contained in the yeast-derived material, Clear effects are seen on isobutyric acid, isovaleric acid, propionic acid, and 2-acetylpyrrole. From the viewpoint of a sesame aroma enhancing effect, isovaleric acid, propionic acid, 2-acetylpyrrole, and isobutyric acid are higher in order and preferable.

  In addition, for glass odor masking, baker's yeast-derived products, particularly baker's yeast-derived products with a high nucleic acid content in yeast cells are suitable, and in addition, high MSG-containing baker's yeast-derived materials are preferable, A baker's yeast-derived autolytic yeast extract may be preferred. Among the aromatic components contained in the yeast-derived material, it can be said that an apparent effect is seen particularly in isobutyric acid and isovaleric acid, which is preferable. From the viewpoint of the glass odor masking effect, isovaleric acid and isobutyric acid are in this order higher and preferable.

In the present invention, the term “agent” refers to a product containing yeast-derived substances that are active ingredients and, if necessary, various additives that are acceptable as foods, unless otherwise specified.
The agent of the present invention is a variety of food-acceptable additives such as an emulsifier, a stabilizer, a sweetener, a colorant, a preservative, an antioxidant, a fragrance, and an acidulant as components other than yeast-derived components. , Seasonings, fungicides (antifungal agents), vitamins (eg, vitamin C, vitamin B group, vitamin E, folic acid), minerals (eg, calcium, copper, cobalt, manganese).

The agent of the present invention can be used as a seasoning composition. The agent of the present invention can be in the form of liquid, paste, powder, or granule.
Whether the aroma of the food is improved when the agent of the present invention is used for a certain food (for example, enhancement of spice aroma, enhancement of butter aroma, enhancement of milk aroma, enhancement of sesame aroma, and Whether or not the meat is masked with glass odor can be appropriately evaluated by those skilled in the art by comparison with the same food that differs only in that it is not added as necessary. For more specific evaluation methods and conditions, the description in the examples of this specification can be referred to.

  In the present invention, the agent of the present invention or the yeast-derived product is used for improving the aroma (or enhancing the spice aroma, enhancing the butter aroma, enhancing the milk aroma, enhancing the sesame aroma, and It can be added in an effective amount for masking the glassy odor of meat. When it is referred to as “effective amount for improving aroma”, except for special cases, the food containing any one selected from spices, butter, milk, sesame and beef is used for 100 parts by weight of the raw material. 0.01 to 0.8 part by weight. Preferably, when the raw material contains a spice, it is 0.05 to 0.8 parts by weight with respect to 100 parts by weight of the spice, and when the raw material contains butter, it is 0.01 to 0 with respect to 100 parts by weight of the butter. .5 parts by weight, and when the raw material contains milk (eg, milk, skim milk), it is 0.01 to 0.1 part by weight with respect to 100 parts by weight of milk, and when the raw material contains sesame, It is 0.01-0.3 weight part with respect to 100 weight part, and when beef is included in a raw material, it is 0.05-0.5 weight part with respect to 100 weight part of beef. In the case where a plurality of these raw materials are included, those skilled in the art can design an appropriate amount of addition based on the above values.

  In the present invention, the term “food” means, except for special cases, general foods intended for humans, those in the form of beverages, health foods, dietary supplements, nutritional functional foods, foods for specified health use, drinks, Supplements, therapeutic foods (concentrated liquid foods, foods for dysphagia, other therapeutic foods), products for athletes (beverages, powdered proteins), nutritionally prepared foods (blocked foods, beverages, jelly drinks, powders, cereals), and pets Food is included.

The agent of the present invention can be used for frozen foods, retort foods, and instant foods.
Examples of foods to which the agent of the present invention can be suitably used include curry, curry soup, curry sauce (curry paste, curry roux, curry powder), ramen, grilled meat sauce, desktop seasoning (seven tastes), cream soup , Potage soup, soup base, white sauce, white sauce base (paste, etc.), rice dish, sesame sauce, sesame sauce, and rice cracker.

The agent of the present invention can be particularly suitably used for meat having a glassy odor. Examples of meat with a glassy odor are imported beef from Australia, the United States, Brazil, and so on.
The agent of the present invention can be used for other livestock meat and fish for the purpose of masking odor similar to glass odor. Specific examples of food include beef bowl, hamburger, sukiyaki, roast beef, meat sauce, demiglace sauce, curry, stew, sauce (grilled meat sauce) and the like.

Preliminary Study on Glass Odor Masking Effect of Yeast Extract Various yeast extracts were blended into the beef bowl seasoning.
Yeast extract used Yeast extract A: Yeast extract derived from baker's yeast with high nucleic acid content (Vertex IG 20, JTF Inc.)
Yeast extract D: high-amino acid-containing baker's yeast-derived self-digesting yeast extract (Yeast Extract 21A, J-T Foods Co., Ltd.)
Yeast extract B: yeast extract derived from torula yeast with high peptide content (yeast extract 21TF, J-T Foods Co., Ltd.)
Yeast extract E: yeast extract derived from Torula yeast with high nucleic acid content (Alomild, Kojin Co., Ltd.)

  The seasoning liquid is heated to 85 ° C in a hot water bath and cooled. Imported beef (Australia) is boiled and then washed and cooled. Onions are skewered, boiled and then water-cooled. After packing at the ratio shown in the table, the mixture was heated at 90 ° C. for 10 minutes, cooled with water, frozen, and used as beef meal.

  “Blank” and (1) to (7) beef bowls heated in a hot water bath for 3 minutes, then placed on a plate, and in the sensory test booth, 16 expert panelists asked the following questions about the masking effect of glass odor To answer.

(Question)
Compare Blank and glass odor. If there is a masking effect, enter ○.
○ = 1, the glass odor can be masked.
X = 0, the glass odor is not masked.

  The results are summarized in the table below.

  A glass odor masking effect was observed in yeast extract A and yeast extract D, which are yeast extracts derived from baker's yeast, and no such effect was observed in yeast extract B or yeast extract E derived from Torula yeast.

(1) Creation of a glass odor model Boiled domestic beef (Iwate) and imported beef (Austria) for 30 minutes with meat: water = 1: 3, and after solid-liquid separation, the broth and oil were separated from the extract, A beef broth was obtained.

The boiled soup using domestic cattle and the boiled soup using imported cattle clearly identified the intensity of glass odor, and a strong glass odor was observed in the broth using imported cattle.
In addition, the difference between the soup using domestic cattle and the soup using imported cattle was used as a glass odor model and memorized as a glass odor by a panelist for sensory testing.

(2) Glass odor masking effect of yeast extract and yeast extract components Yeast extract A which is a yeast extract derived from a high nucleic acid-containing baker's yeast, yeast extract E which is a yeast extract derived from a high nucleic acid-containing torula yeast, and respective simulated solutions of 0.3 (W / w)% was added to the broth obtained from imported cattle (Australia) and sensory evaluation was performed. The simulated solution refers to a simulated yeast extract solution prepared by generally analyzing the inorganic salt, nucleic acid, organic acid, and amino acid composition of each yeast extract and mixing the reagents based on the analysis values (unless otherwise specified). The same in other embodiments). In addition, all the reagents used Wako (made by company) special grade.

As a result, the glass odor masking effect was observed only in the yeast extract A, and the masking effect was not observed in the simulated solution of yeast extract A, the yeast extract E, and the simulated solution of yeast extract E.
From the above results, components that contribute to masking of glass odor were considered to be components other than the simulated liquid component.

(3) Objective Evaluation of Glass Odor Masking Effect A sample similar to (1) was subjected to measurement using an odor sensor (Fragrance Analyzer FF-1: Shimadzu Corporation).

  The odor sensor is an analyzer that has a plurality of electrochemical sensors that exhibit different responses depending on the adsorption of odor substances, and analyzes the response of each sensor by a principal component analysis method to visualize the difference in odor. The results are shown in FIG. Compared to boiled soup using imported beef, which was a blank, the yeast extract A addition group showed a position of about 40% reduction, and the yeast extract E addition group showed a value almost equivalent to the blank.

In sensory evaluation, it was evaluated that the yeast extract A addition group was reducing the glass odor of 30-40% compared with Blank, and the result of a sensory and an odor sensor corresponded.
(4) Glass Odor Masking Effect by Aroma Component of Yeast Extract A 5% solution of yeast extract A was concentrated with an evaporator, and water condensed and cooled by a cooler was used as aroma component-containing water of yeast extract A. This method is theoretically the same as a general steam distillation method for recovering aroma components. The fragrance-containing water obtained by the evaporator of the yeast extract A 5% solution has a fragrance titer equivalent to that of the yeast extract A 0.3% solution by diluting the fragrance-containing water to 2.5% with distilled water. Confirmed by evaluation.

  As in (1), 2.5% of the fragrance-containing water obtained above was added to boiled juice using imported beef and used for the odor sensor, and the results of comparison measurement with Blank are shown in FIG. A high glass odor masking effect could be confirmed in the aroma-containing water of yeast extract A, and it was shown that the glass odor masking effect was caused by the aroma component of yeast extract A. In addition, there was no taste which can be sensuously recognized in aroma containing water.

1. Enhancement effect of sesame aroma a) Yeast extract with enhancement effect of sesame aroma Kadoya Kneaded sesame white (30% of white sesame made by Kadoya Co., Ltd.) 0.1% by weight of each yeast extract, sensory effect on sesame aroma evaluated.

Evaluation yeast extract
(1) Yeast extract A: yeast extract derived from baker's yeast with high nucleic acid content (Vertex IG20, manufactured by JT Foods)
(2) Yeast extract B: yeast extract derived from Torula yeast with high peptide content (yeast extract 21TFSP, same as above)
(3) Yeast extract C: Baker's yeast-derived high MSG-containing yeast extract (yeast extract 21VP, same as above)
(4) Yeast extract D: high amino acid content baker's yeast-derived self-digesting yeast extract (yeast extract 21A, same as above)
(5) Yeast extract E: Yeast extract derived from Torula yeast with high nucleic acid content (Alomild, manufactured by Kojinsha)
(6) Yeast extract F: Glutathione-rich yeast extract (Super yeast extract, Ajinomoto Co., Inc.)
As a result of having selected 8 expert panelists with multiple answers to the question “Why is sesame aroma improved compared to Blank without added yeast extract?” It was.

b) Effective range of yeast extract having enhanced effect of sesame aroma For the yeast extract of (1) and (3), which had a high effect, an addition amount range for enhancing the sesame aroma was determined. In addition, except the case where it describes especially, the evaluation of fragrance was implemented by the evaluation by 8 expert panelists compared with the blank which is not added similarly to a) (except the case where it describes especially in a following example) the same.).

The results are shown below.
(1) Yeast extract A 0.01-0.3%
(2) Yeast extract C 0.01-0.3%
Below the above range, the effect of enhancing the sesame aroma was not observed, and when exceeding the range, the aroma of the yeast extract was felt in the kneaded sesame and lacked in preference. In addition, if it is the same addition amount, it is always (1)> (2), and yeast extract A (vertex IG20) is about 1.5 times more effective than yeast extract C (yeast extract 21VP). Felt high.

c) Components of yeast extract effective for enhancing effect of sesame aroma Mixing reagents (made by Wako: special grade) from the general analysis value of yeast extract which has a high effect of enhancing sesame aroma, imitating the taste component of yeast extract The simulated liquid and the 5% by weight yeast extract solution were concentrated by an evaporator, and the water condensed and cooled by a cooler was used as the aroma component-containing water of the yeast extract. This method may be considered in principle the same as the steam distillation method generally used for obtaining the aroma component.

It was confirmed by sensory evaluation that the obtained aroma-containing water had an aroma titer equivalent to that of a 0.3 wt% yeast extract solution by diluting the aroma-containing water to 2.5%.
Yeast extract flavor-containing water collection conditions: 400 cc of 5% by weight yeast extract solution was placed in a 1 L eggplant-shaped flask, and condensed water was collected under conditions of a water bath of 50 ° C. and a cooling water temperature of 5 ° C.

The above simulated liquid and aroma-containing water were added to kneaded sesame so as to be 0.1% by weight of yeast extract as in 1-a), and sensory evaluation was performed.
As a result, the enhanced effect on the sesame aroma was not observed in the simulated liquid, and only the aroma-containing water of the yeast extract showed an enhancement effect on the sesame aroma.

d) Yeast extract aroma component effective for enhancing effect of sesame aroma The aroma components contained in (1) and (3), which were highly effective, were analyzed. GL Sciences Inc. was requested for analysis. For measurement, the sample is weighed and heated in a thermostatic bath at 40 ° C. for 2 to 4 hours to adsorb the fragrance to the porous polymer (trade name: TenaxTA), and after heat desorption at 200 ° C. for 10 minutes, the liquid Aroma components are concentrated with nitrogen and introduced into GC and MS (use apparatus: T-Dex II (heat desorption apparatus, GL Sciences Inc.), GC2010 (GC, Shimadzu Corporation), QP2010 (MS, Shimadzu Corporation) The same applies to the fragrance components 2 to 5 below.

  The analysis conditions were as follows.

The results are shown in FIG. 3 (operation blank), FIG. 4 (yeast extract A) and FIG. 5 (yeast extract C).
The same reagent as that of the specified contained component (Wako Co., Ltd .: special grade) was added to the above-mentioned sesame sesame seeds at 1 ppm, and the effect was confirmed.

  As a result, clear effects were observed in Isobutyric acid, Isovaleric acid, Propanoic acid, and 2-Acylpyrrole. The order of the effect was Isovaleric acid> Propanoic Acid = 2-Acylpyrrole> Isobutyric acid.

2. Enhance effect of butter fragrance a) Yeast extract with enhance effect of butter fragrance 0.2% by weight of each yeast extract was added to Hokkaido Butter Unsalted (manufactured by Snow Brand Co., Ltd.), and the effect on butter fragrance was sensory evaluated.

The same yeast extract (1) to (6) as in Example 1 was used for the evaluation.
As a result of having selected 8 expert panelists with multiple answers to the question “Why is the butter flavor up compared to Blank without yeast extract?” It was.

b) Effective range of yeast extract having enhanced effect of butter aroma For the yeast extract of (1), (2) and (3), which had a high effect, the addition amount range for enhancing the butter aroma was determined.

The results are shown below.
(1) Yeast extract A 0.02-0.5%
(2) Yeast extract B 0.05-0.5%
(3) Yeast extract C 0.01-0.3%
Below the above range, the enhancing effect on the butter aroma was not observed, and when the range was exceeded, the flavor of the yeast extract was felt in the butter and lacked in preference. The order of effects was (1) = (3)> (2).

c) Ingredient of yeast extract effective for enhancing effect of butter aroma By the same method as in Example 1, a simulated solution and aroma-containing water were prepared and added to butter so that the yeast extract would be 0.1% by weight, and sensory evaluation It was used for.

As a result, the enhanced effect on the butter aroma was not seen in the simulated solution, and only the aroma-containing water of the yeast extract showed an enhanced effect on the butter aroma.
d) Yeast extract fragrance component effective for enhancing effect of butter fragrance Next, the analysis result of fragrance component of (1), (2) and (3) with the highest effect ((2)) is shown in FIG. The reagent (made by Wako: special grade) was added to the above butter to 1 ppm, and the effect was confirmed.

  As a result, clear effects were seen in Isovaleraldehyde, Isobutyric acid, Isovaleric acid, 2-Acylpyrrole, and 2,5-Dihydrothiophene. The order of effects was: Isovaleraldehyde> Isobutyric acid> Isovaleric acid> 2-Acethylpyrrole = 2,5-Dihydrothiophene.

3. Enhancement Effect of Milk Flavor a) Yeast Extract with Enhancement Effect of Milk Flavor Hokkaido Skim Milk (manufactured by Snow Brand Co., Ltd.) 0.2% by weight of each yeast extract was added to a 12% by weight solution, and the effect on milk flavor was sensory evaluated.

The same yeast extract (1) to (6) as in Example 1 was used for the evaluation.
As a result of having selected 8 expert panelists with multiple answers to the question “Why is the milk aroma improved compared to Blank without added yeast extract?” It was.

b) Effective range of yeast extract having enhancement effect of milk scent For the yeast extract of (1) to (3), which had a high effect, an addition amount range for enhancing milk scent was determined.

The results are shown below.
(1) Yeast extract A 0.01-0.1%
(2) Yeast extract B 0.02-0.1%
(3) Yeast extract C 0.02-0.1%
Below the above range, the effect of enhancing the milk aroma was not observed, and when the range was exceeded, the taste of yeast extract was felt in the skim milk solution and lacked in preference.

c) Ingredients of yeast extract effective for enhancing effect of milk flavor A simulated solution and flavor-containing water are prepared in the same manner as in Example 1, and added to skim milk solution so that the yeast extract becomes 0.1% by weight. It used for evaluation.

As a result, the enhanced effect on the milk aroma was not observed in the simulated solution, and only the aroma-containing water of the yeast extract showed an enhancement effect on the milk aroma.
d) Yeast extract fragrance component effective for enhancement effect of milk fragrance Next, the odor component reagent (made by Wako: special grade) contained in (1) and (3) was 1 ppm in the above skim milk solution. The effect was confirmed.

  As a result, clear effects were seen in Isovaleraldehyde, Isobutyric acid, Isovaleric acid, Propanoic acid, 2-Acylpyrrole, and 2,5-Dihydrothiophene. The order of effect was: Isovaleraldehyde> Isobutiric acid> Isovaleric acid = Propanoic acid> 2-Acethylpyrrole = 2,5-Dihydrothiophene.

4). Enhancement effect of spice aroma a) Yeast extract with enhancement effect of spice aroma White pepper (A) HJ (manufactured by Riken Chemical Shoji Co., Ltd.) 0.1% by weight of each yeast extract is added to the suspension, Sensory evaluation of the effect on spice aroma.

The same yeast extract (1) to (6) as in Example 1 was used for the evaluation.
As a result of having selected 8 expert panelists with multiple answers to the question “Why is the spice aroma improved compared to Blank without added yeast extract?” It was.

b) Effective Range of Yeast Extract with Enhancement Effect of Spice and Fragrance For the highly effective yeast extract (1), the addition amount range for enhancing the spice and flavor was determined.

The results are shown below.
(1) Yeast extract A 0.05-0.8%
Below the above range, the effect of enhancing the spice flavor was not observed, and when the range was exceeded, the flavor of the yeast extract was felt in the spice suspension and lacked in preference.

c) Ingredients of yeast extract effective for enhancing effect of spice flavor A simulated liquid and aroma-containing water were prepared in the same manner as in Example 1, and 0.1% by weight of white so that the yeast extract was 0.1% by weight. It was added to the pepper suspension and subjected to sensory evaluation.

As a result, it is known that among the constituent components of the simulated liquid, enhancement effects on spice flavor are seen in inorganic salts such as K ⁺ , Ca ²⁺ , Mg ²⁺ and Fe ²⁺ , 5′-ribonucleotides, glutamic acid and the like. However, according to the present example, the enhancement effect was also observed in the aroma-containing water.

d) Yeast extract aroma component effective for enhancing effect of spice aroma Add the reagent for aroma component (made by Wako: Special Grade) contained in (1), which has the next highest effect, to the above spice suspension to 1 ppm. And confirmed the effect.

As a result, clear effects were observed in Isovaleraldehyde, Isobutyric acid, and Isovaleric acid. The order of effect was Isovaleric acid> Isobutyric acid> Isovaleraldhyde.
5). Glass odor masking effect of imported beef a) Yeast extract with glass odor masking effect Imported beef (Australia) 15 parts by weight of water and boiled for 30 minutes to remove meat and fat, beef with strong glass odor Broth (imported beef broth) was created.

Each beef broth was added with 0.3% by weight of each yeast extract, and the change in glass odor was sensory evaluated.
The yeast extract used for evaluation is 1. The same (1) to (6) were used.

  As a result of having selected 8 expert panelists with multiple answers to the question “What is the glass smell better than Blank without yeast extract? It was.

b) Effective range of yeast extract having glass odor masking effect For the yeast extract (1) having a high effect, an addition amount range for masking the glass odor was determined.

The results are shown below.
(1) Yeast extract A 0.05-0.5%
(3) Yeast extract C 0.05-0.1%
Below the above range, the glass odor masking effect was not observed, and when the range was exceeded, the flavor of the yeast extract was felt in the beef broth and lacked in preference.

c) Components of yeast extract effective for glass odor masking effect In the same manner as above, a simulated solution and aroma-containing water were prepared and added to beef broth having a strong glass odor so that the yeast extract would be 0.1% by weight, and subjected to sensory evaluation.

As a result, no glass odor masking effect was observed in the simulated solution, and only a glass odor masking effect was observed in the aroma-containing water of the yeast extract.
d) Yeast extract aroma component effective for glass odor masking effect The reagent of the aroma component contained in (1), which was the next most effective (Wako Co., Ltd .: special grade), was added to the above beef broth to 1 ppm, and the effect It was confirmed.

  As a result, the clear effect was seen by Isobutyric acid and Isovaleric acid. The order of the effect was Isovaleric acid> Isobutyric acid.

Various foods can be produced by the following blending and production methods.

Claims (8)

It is derived from yeast acceptable as a food, contains at least isobutyric acid and isovaleric acid, contains a yeast-derived product, and is an agent for improving the aroma of food,
An agent wherein the odor improvement comprises at least one selected from:
Enhanced spice flavor, increased milk flavor, enhanced butter flavor, enhanced sesame flavor, and masked glass odor of meat.   Yeast belongs to the genus Saccharomyces and has an increased nucleic acid content in the yeast cell, and the yeast-derived product is obtained from the yeast cell obtained by culturing the yeast under culture conditions effective for nucleic acid production, The agent according to claim 1, which is a yeast extract obtained by extraction.   A food comprising, as a raw material, any one selected from spices, butter, milk, sesame and beef, and 0.01 to 0.8 part by weight of the yeast extract of claim 2 with respect to 100 parts by weight of the raw material.   The foodstuff of Claim 3 which contains a spice in a raw material and contains 0.05-0.8 weight part of yeast extract of Claim 2 with respect to 100 weight part of spices.   The foodstuff of Claim 3 which contains butter in a raw material and contains 0.01-0.5 weight part of yeast extract of Claim 2 with respect to 100 weight part of butter.   The food of claim 3, comprising milk as a raw material and 0.01 to 0.1 parts by weight of the yeast extract of claim 2 with respect to 100 parts by weight of milk.   The foodstuff of Claim 3 which contains sesame in a raw material and contains 0.01-0.3 weight part of yeast extract of Claim 2 with respect to 100 weight part of sesame.   The food according to claim 3, wherein the raw material contains beef, the beef is imported beef, and the yeast extract of claim 2 is contained in an amount of 0.05 to 0.5 parts by weight per 100 parts by weight of the imported beef.

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