JP2015053886A - Food flavor modifier - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a novel food flavor modifier that does not exhibit, for food, an unnatural foreign taste or odor when added and that is inexpensive and can easily impart a rich and natural flavor and the thickness of a taste.SOLUTION: There is provided a food flavor modifier derived from wheat as raw material that is obtained by heat-treating the raw material derived from wheat and in which the total content amount of furfural, 2-acetyl furan and furfuryl alcohol is 100 ppm or more, and the content amount of 5-methyl furfural is 20 ppm or less, and which is added to food by an appropriate amount.

Description

  The present invention relates to a food taste improvement technique, and more particularly, to a food containing a wheat-derived flavor improver and a method for producing the same.

  In recent years, there has been a remarkable diversification of processed foods, and dishes from various countries and regions, both Western and Japanese, have been manufactured for various business conditions. In addition, consumers' real intentions are increasing year by year, and with regard to the flavor of processed foods, rich and natural flavors and thicknesses of taste that are inferior to dishes made by professional hands have been required. Yes. Simple taste alone such as sodium glutamate and nucleic acid seasonings, which have been frequently used in conventional processed foods, is difficult to satisfy the consumer demand as described above. Because of these factors, there is an increasing demand for seasonings that can impart rich and natural flavors and thickness.

  For the purpose of solving the above problems, for example, animal natural extracts such as beef extract and bone extract and yeast extract have been used. However, the former has a limited supply amount and is very expensive, so there is a problem that the available products and the amount of addition are limited, and the latter has a peculiar unpleasant taste and unpleasantness when added to food. There is a problem of odor.

  Therefore, in order to solve these problems, as a flavor improver for foods using the Maillard reaction product, Patent Document 1 discloses the production of Maillard reaction such as furfural, 5-methylfurfural, furfuryl alcohol, 2-acetylfuran. A flavor improving agent for enhancing richness by adding an onion extract containing a large amount of food to food is disclosed. However, since the material used is an onion and exhibits the flavor of the raw material onion, foods that can be used are limited.

  Moreover, the taste improver (patent document 2) of the food / beverage products which uses the malt enzyme processed material obtained by processing the heat processing material of malt with a protease and a carbohydrate related enzyme, and obtained by extracting malt with water The technique (patent document 3) which isolate | separates a masking component from a malt extract is disclosed. However, in any method, the effect of imparting a rich and natural flavor and taste thickness is insufficient, and the above-mentioned problems have not been solved satisfactorily.

JP 2010-142148 A JP 2012-34654 A JP 2012-1000053 A

  The object of the present invention is to provide a food that does not exhibit an unpleasant off-flavor when added to food, and is inexpensive and easily rich and natural. An object of the present invention is to provide a novel flavor improver for foods that can impart a proper flavor and thickness.

  As a result of intensive research to solve the above-mentioned problems, the present inventors have heated and cooled a raw material derived from wheat under specific conditions, so that roasting incense of natural and coherent concentrated malt It has been found that a flavor improving agent capable of imparting foods with the thickness of flavors and flavors and seasonings, or the taste resulting therefrom, has been completed.

  That is, the first of the present invention is obtained by heat-treating the wheat-derived raw material, and the total content of furfural, 2-acetylfuran and furfuryl alcohol is 100 ppm or more, and the 5-methylfurfural content is 20 ppm or less. The present invention relates to a food flavor improver made from wheat. A preferred embodiment relates to the above-described food flavor improving agent, wherein the wheat-derived material contains at least one of a wheat extract and a wheat extract obtained by concentrating the wheat extract. More preferably, the heat treatment is performed by forcing the raw material into contact with the heating surface provided in the heating container of the heating device and heating the raw material while flowing along the heating surface in a state of being spread into a substantially uniform thin film. The above-described food flavor improving agent as described above, more preferably, relates to the above-described food flavor improving agent obtained by cooling to a product temperature of 80 to 5 ° C. in a sealed state after heating. 2nd of this invention is related with the foodstuff which contains 0.01-2.0 weight% of said food flavor improvement agents in the whole foodstuff. A preferred embodiment relates to the food described above, wherein the food is calcined or fermented using wheat as a raw material. In the third aspect of the present invention, the wheat-derived raw material is forcibly brought into contact with a heating surface of 170 to 220 ° C. provided in the heating container of the heating device, and the product temperature is controlled to be 150 to 170 ° C., The total amount of furfural, 2-acetylfuran and furfuryl alcohol is 100 ppm for foods made from wheat, characterized by heating while flowing along the heating surface in a state of spreading in a substantially uniform thin film. It is related with the manufacturing method of the flavor improvement agent for foodstuffs which the above and 5-methylfurfural is 20 ppm or less. A preferred embodiment relates to the above-described method for producing a food flavor improving agent, wherein the product is cooled in a sealed state until the product temperature reaches 80 to 5 ° C. More preferably, the wheat-derived raw material contains at least one of a wheat extract and a wheat extract obtained by concentrating the wheat extract.

  According to the present invention, a novel flavor improver for food that does not exhibit an unpleasant off-flavor when added to food, and can easily provide a rich and natural flavor and taste thickness at low cost. Can be provided.

BRIEF DESCRIPTION OF THE DRAWINGS The outline of one Embodiment of the double cylinder heating apparatus used for this invention is shown, (a) is side sectional drawing, (b) is the II sectional view taken on the line in Fig.1 (a).

  Hereinafter, the present invention will be described in more detail. The food flavor improving agent of the present invention can be obtained by heat-treating the wheat-derived raw material under specific conditions, including a specific amount of a flavor component of a specific amount or more, and conversely, another specific component is a specific amount or less. It is characterized by containing only.

  The wheat-derived raw material used in the food flavor improver of the present invention is a generic term for gramineous grains with similar appearance, such as wheat, barley, rye and oats, and specifically refers to the gramineous plants as cereals. Refers to seed. Although it does not specifically limit about the kind of wheat used as a wheat origin raw material by this invention, the production area of wheat, and a harvest time, Barley is preferable from the surface of food allergy.

  The wheat-derived raw material may be used as it is or after pulverized, extracted with hot water and concentrated using a filtered wheat extract, and is well known to those skilled in the art such as germination and various enzyme treatments. You may perform a process etc. suitably. In order to produce a greater amount and type of Maillard reaction product, which is a preferred flavor component, by heat treatment, the protein and carbohydrates in wheat are decomposed by germination and enzyme treatment, etc., and amino acids that serve as the substrate for Maillard reaction It is preferable to increase the content of peptides, monosaccharides and the like. In the case of enzyme treatment, enzymes such as protease, amylase, glucoamylase, and cellulase can be used.

  The flavor improving agent for food of the present invention basically uses a wheat-derived material, but it is possible to add a material other than wheat-derived material to the heat-treated material as long as the effect of the present invention is not impaired. Examples of ingredients other than wheat include food materials such as vegetables, fruits, livestock meat and extracts thereof, and flours, dairy products, various seasonings, spices, oils and fats other than the above. Can be mentioned. However, for materials other than wheat-derived materials, it is possible to select materials suitable for labeling raw materials conventionally used in food products to which food flavor improvers obtained by heat-treating raw materials containing the materials are added. preferable.

  The non-wheat-derived material may be mixed with the wheat-derived raw material as it is in a liquid state, and if it is in powder form, it is dissolved in a wheat extract obtained by concentrating the wheat extract or the wheat extract as a wheat-derived raw material. Although it can be used in a dispersed state, if it is solid, it must be crushed to about 3 mm or less and mixed. These materials can also be added to the food flavor improving agent of the present invention obtained by heat-treating the wheat-derived raw material.

  The method for concentrating the wheat extract to obtain the wheat extract is not particularly limited, and may be concentrated by boiling while heating under normal pressure, or by concentrating while distilling off water under reduced pressure. May be. As an index of concentration, the Brix value is preferably 55 to 85%, more preferably 60 to 80%, and still more preferably 65 to 75%. If the Brix value is lower than 55%, the aroma component may be difficult to express. On the other hand, if the Brix value exceeds 85%, the viscosity is high, and scorching is likely to occur, and the load and time are required for transferring the pump during production, which may reduce the production efficiency.

  The total amount of furfural, furfuryl alcohol and 2-acetylfuran in the whole food flavor improving agent of the present invention is preferably 100 ppm or more, more preferably 130 ppm or more, and 190 ppm or more in the flavor improving agent. More preferably. If the total amount of furfural, furfuryl alcohol, and 2-acetylfuran is less than 100 ppm, a flavor such as malt flavor or roasted incense that occurs when malt is dried may not be obtained.

  Furfural, furfuryl alcohol, and 2-acetylfuran are all substances that are produced by causing a Maillard reaction between sugar and amino acid under heating conditions, and concentrate the wheat extract or wheat extract as a wheat-derived material. It is considered to be related to roasted incense produced when heated wheat extract or the like is heated.

  Moreover, it is preferable that content of 5-methylfurfural is 20 ppm or less in the whole food flavor improving agent of the present invention. 5-Methylfurfural is considered to be a component involved in scorching, and if the content of 5-methylfurfural is more than 20 ppm, the food may be given an impression of a burning odor reminiscent of burnt candy.

The content of furfural, furfuryl alcohol, 2-acetylfuran and 5-methylfurfural in the flavor improver for food in the present invention can be measured by gas chromatography mass spectrometry. Specific measurement conditions are as follows.
Gas chromatograph: “7890A” manufactured by Agilent Technologies
Analysis method: Temperature rising analysis method Column: DB-WAX
Column size: 10m x 0.18mm x 0.18μM (LTM)
Carrier gas: Helium Detector (MS): “5975C” manufactured by Agilent Technologies

(Gas chromatograph conditions)
Initial temperature: 40 ° C
Initial temperature holding time: 2 minutes Temperature rising speed: 6 ° C / min up to 145 ° C, then 20 ° C / min up to 250 ° C
Final temperature: 250 ° C
Final temperature holding time: 9 minutes Carrier gas: Helium 339.65 kPa
Carrier gas flow rate: 0.92 ml / min
MS (detector conditions): ion source temperature 230 ° C., quadrupole temperature 150 ° C.

(Injection conditions)
Injection device: “TDU” manufactured by GERSTEL
Cold trap material: Glass wool
Sample Tube Material: Monotrap

(TDS condition)
Initial temperature: 40 ° C
Initial temperature holding time: 0.2 minutes Temperature rising speed: 720 ° C per minute
Final temperature 240 ° C
Final temperature holding time: 5 minutes

(CIS conditions)
Initial temperature: -100 ° C
Initial temperature holding time: 0.2 minutes Heating speed: 12 ° C per second
Final temperature: 250 ° C
Final temperature holding time: 15 minutes

(Head space gas adsorption condition to aroma adsorbent)
Aroma adsorbent: Monotrap
Product temperature: 10 ℃
Adsorption time: 2 hours

(Measurement procedure)
Twister holder (trade name: Twister space vial 20 ml) in which Monotrap (manufactured by GL Sciences Inc.) was weighed in an adsorption vial (trade name: Twister space vial 20 ml) having a volume of 20 g adjusted to 10 ° C. Insert) into the adsorption vial and pack. Allow to stand at 10 ° C. for 2 hours to adsorb the headspace gas to Monotrap. Thereafter, Monotrap is recovered, put into an insert liner container, analyzed by gas chromatography mass spectrometry, and the peak areas of furfural, furfuryl alcohol, 2-acetylfuran and 5-methylfurfural are calculated (analysis example). 1).

In order to measure the concentration of furfural, furfuryl alcohol, 2-acetylfuran, and 5-methylfurfural contained in the flavor improving agent, the following reagents are used.
・ Furfural: Wako Pure Chemical Industries, Ltd. (Product number: 063-04795)
・ Furfuryl alcohol: Wako Pure Chemical Industries, Ltd. (Product number: 069-00696)
・ 2-acetylfuran: Wako Pure Chemical Industries, Ltd. (Product number: 068-00921)
・ 5-Methylfurfural: Wako Pure Chemical Industries, Ltd. (product number: 133-11771)

  Of the above reagents, 100 μl each of furfural and furfuryl alcohol, 50 μl each of 2-acetylfuran and 5-methylfurfural are measured up to 10 ml with ethanol, and then mixed by inversion. 100 μl of this solution is thoroughly mixed with 10 g of flavor improver adjusted to 510 ° C. Twister holder (product name: Twister space vial 20 ml) containing Monotrap (manufactured by GL Sciences Inc.) with 2 g of this reagent-containing flavor improver weighed in a 20 ml capacity adsorption vial (product name: Twister space vial 20 ml) ) Is set in an adsorption vial and packed. Allow to stand at 10 ° C. for 2 hours to adsorb the headspace gas to Monotrap. Thereafter, Monotrap is recovered, put into an insert liner container, analyzed by gas chromatography mass spectrometry, and the peak areas of furfural, furfuryl alcohol, 2-acetylfuran and 5-methylfurfural are calculated (analysis example). 2). In addition, the furfural and furfuryl alcohol in this flavor improving agent containing a reagent will be 100 ppm, 2-acetyl furan, and 5 methyl furfural will be 50 ppm in concentration.

  Differences in the peak areas of furfural, furfuryl alcohol, 2-acetylfuran, and 5-methylfurfural in Analysis Example 2 and Analysis Example 1 are 100 ppm furfural, 100 ppm furfuryl alcohol, 50 ppm 2-acetylfuran, and 50 ppm 5-methylfurfural. Therefore, the concentrations of furfural, furfuryl alcohol, 2-acetylfuran, and 5-methylfurfural in Analysis Example 2 are calculated from each peak area.

  In order to obtain the food flavor improver according to the present invention in which the total amount of furfural, 2-acetylfuran and furfuryl alcohol as described above is 100 ppm or more and 5-methylfurfural is 20 ppm or less, Such a manufacturing method may be followed.

(Heat treatment)
The wheat-derived raw material is heat-treated, and at that time, it is preferable to uniformly heat the wheat extract as the wheat raw material, the wheat extract obtained by concentrating the wheat extract, or the like. As a means for performing a uniform heat treatment on the wheat-derived raw material, if the charging amount is a small amount such as 20 kg or less, as long as the stirring efficiency is sufficient, it may be heated with care so as not to cause scorching, It can be implemented in a device such as a portable reactor.

  However, when the amount of feed exceeds 20 kg, as a means for performing uniform heat treatment, a wheat extract, which is a wheat-derived raw material, or a wheat extract obtained by concentrating the wheat extract, is heated in the heating container of the heating device. Until it reaches a predetermined product temperature while being forced to contact the heating surface provided in the container and flowing along the heating surface in a state of spreading into a thin film having a substantially uniform thickness. It is preferable to heat-process and a conventionally well-known heating apparatus can be used.

  If the example of the said heating apparatus is given, the double cylinder heating apparatus 10 as shown, for example in FIG. 1 can be used. FIG. 1A is a side sectional view of the double cylinder heating device 10, and FIG. 1B is a sectional view taken along line II in FIG. 1A. This double cylinder heating device 10 comprises a heating container 11 consisting of two cylinders, an inner cylinder 12 and an outer cylinder 13, each having a heating jacket, and the outer wall surface of the inner cylinder 12a and the inner wall surface of the outer cylinder 13a. Between the two wall surfaces, a cylindrical gap 14 serving as a flow path for the wheat-derived raw material to be heated is formed, and communicated with the gap 14 to supply the wheat-derived raw material supply port 14a, and a heating vessel 11 is provided with an outlet 14b for wheat-derived raw material heated in 11 respectively. In the double cylinder heating device 10, the inner cylinder 12 and the outer cylinder 13 may be relatively rotated. In that case, only one of the inner cylinder 12 or the outer cylinder 13 may be rotated and the other may be fixed, or both the inner cylinder 12 and the outer cylinder 13 may be rotated in directions opposite to each other.

  As for the heating, a double-sided heating type in which a heating jacket is provided in both the inner cylinder 12 and the outer cylinder 13 may be used, or a heating jacket may be provided in only one of them to perform single-sided heating. In the double cylinder heating device 10, steam is introduced into one or both of the inner and outer cylinders of the inner cylinder 12 and the outer cylinder 13, or the inner and outer two of the inner cylinder 12 and the outer cylinder 13 are introduced. When an IH heating coil is installed in one or both of the cylinders, induction heating is performed, and the wheat-derived material is press-fitted into the heating container 11 from the supply port 14a using a pump or the like, the wheat-derived material is the inner cylinder 12 And / or flowing from the outer cylinder 13 to the discharge port 14b along the heating surface in a state where the gap 14 between the inner cylinder 12 and the outer cylinder 13 expands in a thin film state while being heated. Is done. At this time, when the two inner and outer cylinders 12 and 13 are relatively rotated, the wheat-derived raw material introduced into the heating container 11 becomes a gap 14 between the inner cylinder 12 and the outer cylinder 13 that rotate relatively. The inside flows in a direction (rotational axis direction) orthogonal to the relative movement direction (rotation direction) between the outer wall surface of the inner cylinder 12 and the inner wall surface of the outer cylinder 13, and is discharged from the discharge port 14b. In this apparatus, the width d of the gap 14 is adjusted by the outer diameter dimension of the inner cylinder 12 and the inner diameter dimension of the outer cylinder 13, and the film thickness of the wheat-derived raw material flowing in the gap 14 of the heating container 11 can be adjusted. . In addition to the vapor pressure introduced into the jacket of the inner cylinder 12 and / or the outer cylinder 13 and the film thickness (width d of the gap 14), the heating condition is determined per unit time for the wheat-derived raw material to the heating container 11. It can be adjusted by the press-fit amount (flow rate).

  Further, by continuously circulating a plurality of double tube heating devices 10 or repeatedly pressing the wheat-derived raw material discharged from the discharge port 14b of the double tube heating device 10 into the supply port 14a, The heat treatment can be repeated until the wheat-derived raw material reaches a predetermined product temperature and time and reaches a processed state in which a desired specific amount of furfural, furfuryl alcohol, 2-acetylfuran is produced.

  The film pressure of the wheat-derived raw material that flows in a thin film shape along the heating surface is usually preferably in the range of 0.5 to 125 mm. When the film thickness exceeds 125 mm, heating may not be performed uniformly to the inside of the raw material derived from wheat that flows in a thin film form, and the Maillard reaction is less likely to proceed far from the heating surface. The amount of 2-acetylfuran produced is small and the desired flavor improver cannot be obtained. On the other hand, if the film thickness is less than 0.5 mm, scorching or the like may occur due to overheating, and the quality of the obtained flavor improving agent may be significantly reduced. Although it depends on the structure of the heating device to be used, the film thickness is more preferably 1 mm to 30 mm, and further preferably 2 mm to 10 mm, considering the ease of heating control for wheat-derived raw materials such as malt extract.

  The heating temperature depends on the concentration of the wheat-derived raw material, the solid content, the retention time after the heating temperature, etc., but the above-mentioned furfural, furfuryl alcohol, 2-acetylfuran, and 5-methylfurfural are contained in a predetermined amount. What is necessary is just to heat so that it may become quantity, It is preferable to heat so that product temperature may exist in the range of 150-170 degreeC, and 160-170 degreeC is more preferable. When the heating temperature is less than 150 ° C., the progress of the Maillard reaction is slow, so that the production amount of furfural, furfuryl alcohol and 2-acetylfuran is small, and a flavor-improving agent rich in the target flavor may not be obtained. Moreover, when it exceeds 170 ° C., the resulting flavor improver may be burnt due to overheating, the amount of 5-methylfurfural in the malt extract is increased, and the quality of the food to which the flavor improver is added is significantly reduced. There is a case to do.

(Cooling process)
In the production of the food flavor improving agent of the present invention, cooling is preferably performed after heating, and cooling is preferably performed in a sealed state, and this cooling is performed until the product temperature falls within a range of 5 to 80 ° C. Is preferred. At a temperature lower than 5 ° C., the viscosity of the flavor improving agent becomes too high, and the productivity may be inferior. If the product temperature exceeds 80 ° C. in the open air, the taste of taste and the thickness of taste may become unsatisfactory. This is presumed to be due to volatilization of low boiling components related to the taste of taste and the thickness of taste produced by the Maillard reaction. Examples of such low-boiling components include 2-methyl-3-propanone, 3-methylbutanal, 2-methylpropanal, 1, 3 -Diazine (1,3-Diazine), Dihydro-2-methyl-3 (2H) -furanone (Dihydro-2-methyl-3 (2H) -furanone), 1-hydroxy-2-propanone (1-Hydroxy-2 -propanone) and the like, and is presumed to be an important component for thickening the flavor.

  The flavor improving agent for food of the present invention is not limited as long as it is a food, and exhibits a flavor improving effect. In particular, a food using at least a wheat-derived raw material as a raw material or a food containing a step of roasting plant seeds It is preferable to use for. There is no limitation on the amount of the wheat-derived raw material in the whole food, and the taste effect can be exhibited by adding it. Specific examples of the food include breads and confectionery, margarine and cream as raw materials thereof, roux, miso, soy sauce, prepared seasonings such as sauce and dressing, chocolate, peanut butter, coffee extract, etc. Can be mentioned.

  It is preferable that the flavor improving agent for foodstuffs of this invention contains 0.01 to 2weight% in the said whole foodstuff. If the content is less than 0.01% by weight, the flavor improving effect may not be sufficiently exhibited. On the other hand, when the content is more than 2% by weight, the effect may reach a peak, or the flavor derived from the flavor improving agent may impair the original preferred flavor of the food. The flavor improver for food may be added in a timely manner in the production process of the food, and may be added at an early stage of the production process or at a stage immediately before the end of food production.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight unless otherwise specified.

<Sensory evaluation method and evaluation criteria>
The sensory evaluation of the foods to which the food flavor improvers obtained in the examples and comparative examples were added was evaluated based on the following criteria by a total of 10 panelists: 5 males and 5 females. The average score was taken as the evaluation value.

(Cooking incense)
5 points: cooking incense feels strongly, very favorable 4 points: cooking incense feels slightly, preferable 3 points: no change regarding cooking incense 2 points: cooking incense feels somewhat unfavorable 1 point: cooking incense Felt strong and very unfavorable

(Mort incense, which is derived from malt extract and reminiscent of malt extract)
5 points: Malt fragrance is felt strongly and very preferable 4 points: Malt scent is slightly felt and preferable 3 points: No change regarding malt scent 2 points: Malt scent feels slightly unfavorable 1 point: Malt scent Felt strong and very unfavorable

(taste)
5 points: umami is felt strongly and very favorable 4 points: umami is slightly felt and desirable 3 points: no change regarding umami 2 points: umami is slightly felt and unfavorable 1 point: umami is strongly felt and very good Not good for

(bitterness)
5 points: Bitterness is felt strongly and very favorable 4 points: Bitterness is slightly felt and favorable 3 points: No change related to bitterness 2 Points: Bitterness is slightly felt and unfavorable 1 point: Bitterness is felt strongly and extremely Not good for

(Comprehensive evaluation of rich and natural flavors)
About the said evaluation (cooking incense, malt incense, umami, bitterness), the power root (fourth root) of the value obtained by multiplying each five-stage evaluation total score (four items) was set as a rich and natural flavor overall evaluation value.
◎: 3.6 points or more ○: 3.3 points or more, less than 3.6 points △: 3.0 points or more, less than 3.3 points ×: Less than 3.0 points

(Thickness evaluation means raising the taste and aroma)
5 points: Thickness is felt strongly and very favorable 4 points: Thickness is felt slightly and preferable 3 points: No change regarding thickness 2 points: Thickness is felt slightly and unfavorable 1 Point: Thickness is felt strongly and very Not good for

(Comprehensive evaluation)
The product of the natural evaluation value of the natural flavor and the evaluation value of the thickness of the taste was taken, and the value was used as the general evaluation score. The comprehensive evaluation value was applied to the following criteria, and comprehensive evaluation of the flavor improving agents of each Example and Comparative Example was performed.
◎: 18 points or more ○: 14 points or more and less than 18 points △: 10 points or more and less than 14 points ×: Less than 10 points

<Measurement method of Brix>
The Brix of the diluted malt extract obtained in the production example is a Brix meter ("IPR-201α" manufactured by ASONE Co., Ltd., used in Production Examples 1 and 2) or a Brix meter ("PR-3" manufactured by Atago Co., Ltd.) depending on the measurement area. ”, Used in Production Examples 3 and 4).

(Manufacture example 1) Manufacture of the malt extract 1 The Brix 65% malt extract "CB30" (made by Pure Malt) was diluted with distilled water, and the Brix 25% malt extract 1 was obtained.

(Production Example 2) Production of malt extract 2 A Brix 55% malt extract 2 was obtained in the same manner as in Production Example 1 except that the addition amount of distilled water was changed and the dilution rate was changed.

(Production Example 3) Production of malt extract 3 3 kg of Brix 65% malt extract “CB30” was placed in a pan, heated with low heat while stirring so as not to burn, and concentrated. When the malt extract reached Brix 75%, the fire was stopped and malt extract 3 was obtained.

(Manufacture example 4) Manufacture of the malt extract 4 Except having changed heating time, it carried out similarly to the manufacture example 3, and obtained the malt extract 4 of Brix80%.

(Example 1) Flavor improver using a portable reactor Sealed heat treatment device ("Portable reactor TPR1-VS2-500" manufactured by Pressure Glass Industrial Co., Ltd., represented as "PR" in Tables 1 to 3 below) .) Was used to heat the malt extract. That is, 350 g of warm water of about 60 ° C. was put into a closed type heat treatment container of a portable reactor, heated to 150 ° C., and then used to take out the warm water out of the container, so that the container was sufficiently warmed. . 350 g of Brix 65% malt extract was put into a sealed heat treatment container and heated until the product temperature reached 150 ° C. in a sealed state. After the product temperature reached 150 ° C., the product outlet cock was opened, and the heat-treated malt extract was received in a 1 L stainless beaker. A stainless beaker was immediately put on a bowl containing ice water and cooled to about 70 ° C. while stirring with a spatula to obtain a flavor improver. The analysis results of the flavor improvers thus obtained are shown in Tables 1 and 2.

(Examples 2 and 3 and Comparative Examples 1 and 2) Flavor improver using a portable reactor According to the raw materials shown in Table 1, according to heating and filling conditions, except for changing the heat treatment temperature, the same as in Example 1, The flavor improvers of Example 2 (heating at 160 ° C.), Example 3 (heating at 170 ° C.), Comparative Example 1 (heating at 140 ° C.) and Comparative Example 2 (heating at 180 ° C.) were prepared, and the analysis results are shown in Table 1. Indicated.

(Example 4) Flavor improver using a double cylinder heating device Heat treatment of malt extract CB30 (Brix 65%) was performed using the double cylinder heating device illustrated in Fig. 1. A double tank for product temperature hold that can be maintained at a temperature of 160 ° C. downstream of the outlet b of the heating device by installing a charging tank, a mono pump, and a plate heat exchanger upstream of the supply port 14a of the double cylinder heating device A back pressure valve and a cooling plate heat exchanger were installed and connected by piping. The pump was adjusted to a flow rate of 60 L / H, and the jacket temperature was adjusted to 175 ° C. The malt extract CB30 is charged into a 40 kg tank, heated to 110 ° C. with a plate heat exchanger, then heated to 160 ° C. with a double cylinder heating device, and at a product temperature of 160 ° C. for 90 seconds with a double pipe for holding the product temperature. The product was cooled to 75 ° C. with a holding and cooling double tube and taken out under normal pressure to produce a flavor improver (Example 4). The analysis results are shown in Table 1. The pressure between the Mono pump and the back pressure valve was adjusted with the back pressure valve so that the pressure was 0.7 MPa, and the double cylinder heating device rotated the inner cylinder at 400 rpm.

  The flavor improver of Example 1 had no burning odor, had sweetness, and had a savory malt flavor. The flavor improving agent of Example 2 had a strong roasted fragrance and a savory malt flavor. The flavor improver of Example 3 had almost no burning odor and a rich savory malt flavor. The flavor improving agent of Example 4 had a strong roasted fragrance and a rich malt flavor, but felt a burning odor that slightly burned the straw. Although the flavor improving agent of the comparative example 1 did not have a burning odor, the fragrant flavor was not felt so much. The flavor improving agent of Comparative Example 2 felt a strong burning odor and a burning bitterness.

(Example 5)
According to the raw materials and heating / filling conditions shown in Table 2, a flavor improver was prepared in the same manner as in Example 1 except that the malt extract concentrated to Brix 80% was used instead of the Brix 65% malt extract as the raw material. The analysis results are shown in Table 2.

(Example 6)
According to the raw materials shown in Table 2, heating and filling conditions, the flavor improver was used in the same manner as in Example 1 except that malt extract concentrated to 75% Brix was used instead of Brix 65% malt extract. The results are shown in Table 2.

(Example 7)
According to the raw materials and heating / filling conditions shown in Table 2, the flavor improver was prepared in the same manner as in Example 1 except that malt extract diluted to 55% Brix was used instead of Brix 65% malt extract. The results are shown in Table 2.

(Comparative Example 3)
According to the raw materials shown in Table 2, heating and filling conditions, the flavor improver was prepared in the same manner as in Example 1 except that malt extract diluted to 55% Brix was used instead of Brix 25% malt extract. The results are shown in Table 2.

(Comparative Example 4)
According to the raw materials and heating / filling conditions shown in Table 2, the heat treatment temperature was changed from 160 ° C. to 130 ° C., and the holding time after reaching the temperature was changed from 0 minutes to 60 minutes. The flavor improvers were prepared and the analysis results are shown in Table 2.

(Comparative Example 5)
According to the raw materials and heating / filling conditions shown in Table 2, the heat treatment temperature was changed from 170 ° C. to 140 ° C., and the holding time after reaching the temperature was changed from 0 minutes to 30 minutes. The flavor improvers were prepared and the analysis results are shown in Table 2.

(Comparative Example 6)
According to the raw materials and heating / filling conditions shown in Table 2, the heat treatment temperature was changed from 150 ° C. to 140 ° C., and the holding time after reaching the temperature was changed from 0 minutes to 30 minutes. The flavor improvers were prepared and the analysis results are shown in Table 2.

  The flavor improver of Example 5 (Brix 80%, heat treatment temperature 150 ° C.) felt slightly burnt odor, but had roasted fragrance and a rich malt flavor. In addition, the raw malt extract has a high viscosity and requires a pumping and charging time, so the work efficiency is slightly poor. The flavor improver of Example 6 (Brix 75%, heat treatment temperature 160 ° C.) had a slightly roasted fragrance but had a strong malt flavor, although it slightly felt the burning odor of Beckweed. The flavor improver of Example 7 (Brix 55%, heat treatment temperature 170 ° C.) had a slightly weak roast fragrance and a little astringent taste, but had a little burnt odor and a strong body.

  On the other hand, in Comparative Example 3 (Brix 25%, heat treatment temperature 170 ° C.), the roasted fragrance was weak, there was also an unpleasant fragrance, and the overall flavor was light. Comparative Example 4 (Brix 65%, heat treatment temperature 130 ° C., holding time after reaching temperature 60 minutes) felt a burning odor and a bitterness derived from burning. The flavor improving agent of Comparative Example 5 had a weak roasted scent of malt, an unpleasant fragrance, and a poor overall flavor. The flavor improver of Comparative Example 6 was not preferable because it strongly felt a burning odor and a bitterness derived from burning. From this, it is possible to obtain a flavor improving agent having a fragrant flavor and a strong overall flavor when heated at 150 to 170 ° C. for a short time, rather than being held at a low temperature of about 130 to 140 ° C. for 30 to 60 minutes. I found out that I could do it.

(Example 8)
According to the raw materials and heating / filling conditions shown in Table 3, a flavor improver was prepared in the same manner as in Example 2 except that the cooling after the heat treatment was changed from normal pressure to sealed, and the analysis results are shown in Table 3. It was shown to.

(Examples 9 and 10)
According to the raw materials and heating / filling conditions shown in Table 3, the flavor was improved in the same manner as in Example 8, except that the cooling temperature after the heat treatment was changed to 45 ° C. (Example 9) and 5 ° C. (Example 10). Agents were prepared, and the analysis results are shown in Table 3.

  For cooling in a closed system, a sealed container with the temperature adjusted to the specified temperature is attached to the product outlet of the portable reactor, and after the malt extract has reached the specified product temperature, the product extraction cock is opened and a flavor improver is added. After taking out in a sealed state and cooling to a predetermined product temperature, it was taken out under normal pressure to obtain a flavor improver.

  Compared with the flavor improving agent of Example 2, the flavor improving agents of Examples 8 to 10 have a strong initial thickness, and the lower the cooling temperature in the sealed state, the thicker the initial thickness tends to increase. there were. It is estimated that the content of components contributing to the taste in the flavor improver is increased due to the suppression of volatilization and dissipation of Maillard reaction products with low boiling point by hermetic cooling, resulting in an increase in the thickness of the taste. It was done.

  In addition, by the analysis of the aroma component by gas chromatography, the component that had a small content in the flavor improver of Example 2 that had been opened and cooled after heating, and the content that had increased in Example 10 that had been cooled to 5 ° C. after heating was 2- Methyl-3-propanone, 3-methylbutanal, 2-methylpropanal, 1,3-diazine, Dihydro-2-methyl-3 (2H) -furanone (1-Hydroxy-2-propanone), 1-hydroxy-2-propanone, It was estimated that these components had an effect on the thickness of the taste.

(Production Example 5)
In order to evaluate the flavor improving effect of the food flavor improving agent of the present invention, an evaluation curry was prepared according to the formulation shown in Table 4.

(Example 11) Curry to which a food flavor improver was added To 99 parts by weight of the curry obtained in Production Example 5, 1 part by weight of the flavor improver of Example 1 was added to prepare a curry used for sensory evaluation. Then, sensory evaluation was performed. The evaluation results are shown in Table 4.

(Examples 12-14, Comparative Examples 7-8) Curry to which a flavor improver for food was added A curry for evaluation was prepared in the same manner as in Example 11 except that the type of flavor improver was changed. The evaluation results are shown in Table 4.

  The curries of Examples 11 to 14 are rich in cooked incense and flavor compared to the curries of Comparative Examples 7 and 8, and have a bitter or malt incense that does not give a sense of incongruity. It was a good curry.

(Example 15) Sauce of ginger grill added with food flavor improver To evaluate the flavor improving effect of the food flavor improver described in this patent by sensory evaluation, the composition of Table 5 was used for evaluation of ginger grill for evaluation. Sauce was made. 1 part by weight of the flavor improving agent of Example 1 was added to 99 parts by weight of the obtained ginger-baked sauce to prepare a ginger-baked sauce used for sensory evaluation, and sensory evaluation was performed. The evaluation results are shown in Table 5.

(Examples 16 to 18, Comparative Examples 9 to 10) Ginger-grilled sauce added with a flavor improver for foods The ginger-grill for evaluation was performed in the same manner as in Example 11 except that the type of flavor improver was changed. Sacks were prepared and the evaluation results are shown in Table 5.

  The ginger-grilled sauces of Examples 11 to 14 have a flavor that is thicker than the ginger-grilled sauces of Comparative Examples 7 and 8, and has no off-flavor and odor that makes the user feel a sense of incongruity such as a burning odor or bitterness. It was a well-balanced ginger grilled sauce.

DESCRIPTION OF SYMBOLS 10 Double cylinder heating apparatus 11 Heating container 12 Inner cylinder 12a Outer wall surface 13 Outer cylinder 13a Inner wall surface 14 Gap 14a Supply port 14b Discharge port

Claims (9)

A flavor for foods made from wheat, which is obtained by heat-treating a wheat-derived raw material and has a total content of furfural, 2-acetylfuran and furfuryl alcohol of 100 ppm or more and a 5-methylfurfural content of 20 ppm or less. Improver. The food flavor improving agent according to claim 1, wherein the wheat-derived raw material contains at least one of a wheat extract and a wheat extract obtained by concentrating the wheat extract. The heating treatment is characterized in that the raw material is forcibly brought into contact with a heating surface provided in a heating container of a heating device and heated while flowing along the heating surface in a state of being spread into a substantially uniform thin film. Item 3. A food flavor improving agent according to Item 1 or 2. The flavor improving agent for foodstuffs in any one of Claims 1-3 obtained by cooling until a product temperature will be 80-5 degreeC in the airtight state after a heating. The foodstuff which contains 0.01-2.0 weight% of the foodstuff flavor improving agent in any one of Claims 1-4 in the whole foodstuff. The food according to claim 5, wherein the food is calcined or fermented using wheat as a raw material. The wheat-derived material is forcibly brought into contact with a heating surface of 170 to 220 ° C. provided in the heating container of the heating device, and is controlled so that the product temperature becomes 150 to 170 ° C., and spreads in a substantially uniform thin film shape. It is used for foods made from wheat, and the total amount of furfural, 2-acetylfuran and furfuryl alcohol is 100 ppm or more and 5-methylfurfural. The manufacturing method of the flavor improving agent for foods whose is 20 ppm or less. The method for producing a food flavor improving agent according to claim 7, wherein the product is cooled in a sealed state until the product temperature is 80 to 5 ° C after heating. The method for producing a food flavor improving agent according to claim 7 or 8, wherein the wheat-derived material contains at least one of a wheat extract and a wheat extract obtained by concentrating the wheat extract.

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