JP2018028102A - Flavor improver of miso or miso-containing food and drink - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a flavor improver for improving the flavor of Miso or Miso-containing food and drink to further natural excellent flavor with natural feeling, and to provide a method for improving the flavor of Miso or Miso-containing food and drink, using the improver.SOLUTION: A flavor improver composition of Miso or Miso-containing food and drink includes at least one flavor improver selected from the group consisting of 1-octene-3-one, (Z)-1,5-octadiene-3-one, and 4,5-epoxy-(E)-2-decenal as an active ingredient, and is packed or heat treated. The method for improving the flavor of the Miso or Miso-containing food and drink includes containing 0.1 ppt-100 ppb of the flavor improver in the packed or heat treated Miso or Miso-containing food and drink.SELECTED DRAWING: None

Description

  The present invention provides at least one selected from the group consisting of 1-octen-3-one, (Z) -1,5-octadien-3-one, 4,5-epoxy- (E) -2-decenal. A flavor improving agent composition of miso or miso-containing food or drink characterized by containing a flavor improving agent as an active ingredient, a miso or miso-containing food or drink characterized by containing a specific amount of the improving agent composition, A flavoring composition characterized by containing a specific amount of the improver composition in a food flavor, and a miso or miso characterized by containing a specific amount of the improving agent composition or flavoring composition It is related with the flavor improvement method of contained food-drinks.

Miso is a salt-containing fermented soybean fermented food produced by decomposing raw ingredients such as rice and wheat in addition to soybeans, or fermenting and ripening with yeast, lactic acid bacteria, or the like, using soybean enzymes.
Miso consists of soy and rice or wheat protein, carbohydrates, lipids, their degradation products and salt, etc., and these components work together to create a unique combination of sweetness, pungent taste, umami, sourness and bitterness. It has a flavor.

It is known that miso has a cooking effect such as pH buffering action, adsorption action or antioxidant action in addition to the original seasoning effect.
Furthermore, recently, it has various physiological effects on humans such as anti-mutagenicity, anti-tumor activity, blood cholesterol lowering action, body lipid peroxide production inhibitory action, liver detoxification action, gastric ulcer prevention and platelet aggregation inhibitory action. It has been revealed.

Miso, which has various functions, has been attracting attention as a soy processed food that can be easily ingested due to the recent increase in health-consciousness.
On the other hand, since miso is an ancient seasoning in Japan, consumers are highly interested in flavor, and a more natural and natural flavor is required.
However, the taste of miso that is mass-produced by modern manufacturing methods, manufactured according to modern food hygiene standards, and packed and distributed is the taste of miso made by traditional manufacturing methods. It is difficult to reproduce the rich flavor.

Furthermore, foods and beverages containing miso (for example, miso with seasoning, powdered miso, miso-flavored dressing, miso-flavored seasoning, etc.) are subjected to more advanced processing including heating, and this tendency is particularly remarkable. It has become.
Therefore, while the miso can be easily ingested, the charm of the original flavor of the conventional miso is greatly impaired. Therefore, it has become a very important issue in the food industry to develop a miso product that is improved in quality and flavor that is more natural and natural that meets consumer preferences.

Accordingly, as a method for improving the flavor of miso or foods and drinks containing miso, there has been proposed a method in which histidine, lactic acid, potassium and inosinic acid are added to miso to impart “atsumi” and “kokumi” (patent document). 1).
In addition, using miso obtained by adding histidine, lactic acid, potassium, inosinic acid and glutamic acid to miso, imparts "atsumi" and "kokumi" and suppresses unpleasant odors produced during cooking A method for providing a prepared food has been proposed (Patent Document 2).
Furthermore, a method for improving the “flavor”, “richness / ripening”, “mellowness”, etc. by blending a concentrated solution of an organic acid fermentation broth obtained by fermenting protein and sugar raw materials into miso has been proposed. (Patent Document 3).

However, the above-described method for improving the flavor has not been able to sufficiently meet the demand for foods and drinks containing miso or miso with a natural and natural flavor that matches the natural orientation of consumers. .
In particular, in contrast to the old days when local producers and consumers were directly connected, current miso products are heated to sterilize products and inactivate enzymes in consideration of complicated distribution channels and shelf life. It is processed and shipped from the factory in a packed state filled in polyethylene bags and plastic containers and delivered to consumers.
However, while maintaining the current shelf life on the one hand, on the other hand, there are so-called “raw miso” (original miso made by traditional manufacturing methods) that have not been subjected to heating or other physical treatment or addition of preservatives. It is expected to provide miso that reproduces the rich and rich flavor it has.
In the ripening of miso, microorganisms such as yeast and lactic acid bacteria are involved in addition to koji mold, and sweet, sour, umami, and aroma are produced. Trouble occurs in the distribution stage because the container expands due to gas generation by re-fermentation. For such measures, a heat treatment (for example, about 10 to 15 minutes at 70 to 90 ° C.) for the purpose of suppressing or sterilizing yeast is performed in the final step of commercialization. It is thought to affect the rich flavor.
That is, there is a demand for further improvement in the flavor of miso products packed in containers that consumers obtain through various distribution channels.

JP 2000-253845 A JP 2002-142704 A JP 2007-267719 A JP 2000-342181 A JP 2005-82771 A JP 2009-82048 A JP 2011-68836 A

  An object of the present invention is to improve the flavor of a miso or miso-containing food / beverage product, and a flavor improving agent that can improve the taste and taste of the miso or miso-containing food / beverage product to a more natural and natural flavor. Is to provide.

In order to solve the above-mentioned problems, the present inventors have conducted intensive studies. As a result, 1-octen-3-one, (Z) -1,5-octadien-3-one, 4,5 -Epoxy- (E) -2-decenal is included, but these compounds are significantly reduced by heating applied in consideration of storage stability and stability during distribution in the final step of commercialization, It has been found that in the miso or miso-containing food and drink in a container-packed form delivered to the consumer, the rich flavor of the raw miso immediately after storage is impaired.
And when we examined the flavor characteristics, surprisingly, the compound has the effect of improving the taste of natural miso, increasing the natural freshness with a combination of gorgeousness and fruitiness, and increasing the volume of taste. Found to have.
Furthermore, the present inventor further heat-treated 1-octen-3-one, (Z) -1,5-octadien-3-one, and 4,5-epoxy- (E) -2-decenal in a container. By making the stuffed miso or miso-containing foods and drinks contained in a very small concentration, the miso or miso-containing foods and drinks can be improved to a very natural and natural high-quality flavor, and the koji produced by a traditional manufacturing method The present inventors have found a new fact that it is possible to provide miso with a rich flavor and the like, and have completed the present invention.

That is, the present invention is as follows.
[1] At least one flavor selected from the group consisting of 1-octen-3-one, (Z) -1,5-octadien-3-one, 4,5-epoxy- (E) -2-decenal A flavor improver composition for miso or miso-containing food or drink that has been subjected to container filling or heat treatment, comprising an improver as an active ingredient.
[2] A miso or miso-containing food / beverage product containing the above flavor improving agent composition and subjected to heat treatment, wherein the concentration of 1-octen-3-one as the flavor improving agent is 10ppt to 100ppb The concentration of (Z) -1,5-octadien-3-one is in the range of 0.1 ppt to 1 ppb, and the concentration of 4,5-epoxy- (E) -2-decenal is 1 ppt. A miso or miso-containing food / beverage product subjected to container filling or heat treatment, which is adjusted to be within a range of 10 ppb.
[3] A flavoring composition for miso or miso-containing food and drink containing the above-mentioned flavor improving agent composition, which has been packed in a container or heat-treated, and is a 1-octen-3-one as a flavor improving agent In the range of 10 ppb to 100 ppm, and (Z) -1,5-octadiene-
The concentration of 3-one is in the range of 100 ppt to 1 ppm and 4,5-epoxy- (E)-
A flavoring composition for miso or miso-containing food or drink that has been subjected to container filling or heat treatment, wherein the concentration of 2-decenal is adjusted to be in the range of 1 ppb to 10 ppm. [4] A miso or miso-containing food / beverage product subjected to container filling or heat treatment, characterized by containing 0.01% by mass to 1.0% by mass of the above flavoring composition.
[5] A flavor improving method for a container-filled miso or miso-containing food or drink characterized by containing the flavor improving agent composition, wherein the concentration of 1-octen-3-one as the flavor improving agent is 10 ppt. In the range of ~ 100 ppb, the concentration of (Z) -1,5-octadien-3-one is in the range of 0.1 ppt to 1 ppb, and the concentration of 4,5-epoxy- (E) -2-decenal Is adjusted so that it falls within the range of 1ppt to 10ppb. The method for improving flavor of miso or miso-containing food / beverage products subjected to container filling or heat treatment.
[6] Container-packed or heat-treated, characterized in that 0.01% by mass to 1% by mass of miso or miso-containing food / beverage product that has been container-packed or heat-treated with the above flavoring composition A method for improving the flavor of miso or miso-containing food or drink, wherein the concentration of 1-octen-3-one as a flavor improving agent is in the range of 10 ppt to 100 ppb, and (Z) -1,5-octadiene-3- Packing characterized in that the concentration of ON is in the range of 0.1 ppt to 1 ppb and the concentration of 4,5-epoxy- (E) -2-decenal is in the range of 1 ppt to 10 ppb Or the flavor improvement method of the miso or miso containing food / beverage products which heat-processed.
Furthermore, in the said flavor improvement method of 5 and 6, adding to miso or miso containing food-drinks before heating or just before eating / drinking is characterized by the above-mentioned.

If the flavor improving agent of the present invention is included, the natural taste of raw miso in miso or miso-containing foods and drinks, a natural fresh feeling that combines gorgeousness and fruityness, a strong sense of taste, and a strong taste are felt. As a result of being enriched, the flavor of miso is improved to a very natural and natural high-quality flavor, and the effect of greatly contributing to the improvement of palatability is brought about.
As a result, the range of consumer choices can be expanded, and demand for processed soybean food can be further increased.

It is explanatory drawing which shows the container form of various miso.

Hereinafter, the present invention will be described in detail according to embodiments.
(1) Flavor improver of miso or miso-containing food or drink The active ingredient of the flavor improver of the present invention is 1-octen-3-one, (Z) -1,5-octadien-3-one or 4,5- Epoxy- (E) -2-decenal or any two or combination of these compounds. These compounds are obtained from natural products by means of extraction, precision distillation under reduced pressure conditions, column chromatography, liquid chromatography or the like, or are commercially available as fragrances and reagents. In the present invention, commercially available products can be purchased and used as appropriate.

1-octen-3-one 1-octen-3-one is an unsaturated ketone having a chemical structure represented by the following formula (I). It is the main scent component of the oxidized odor of lipids, expressed as a metal odor, a gold odor like blood, or a mushroom-like metal odor, and has also been reported as a causative component of mold odors in air conditioners and the like.
However, it has not been known that the compound has an effect of improving the flavor of miso or miso-containing food or drink.

When 1-octen-3-one is used as a flavor improver for miso or miso-containing food or drink, the amount added is generally preferably 1 ppt to 1000 ppb, more preferably 10 ppt to 100 ppb. Can do.
When the added amount of 1-octen-3-one is less than 1 ppt, the flavor improving effect may not be sufficient, and when the added amount exceeds 1000 ppb, the flavor of 1-octen-3-one may be raised. .
1-octen-3-one is present relatively stably in miso-containing foods and drinks in which miso is diluted, but is easily lost by heating in raw miso. The reason is not clear, but it is presumed that it reacts with an excessively existing amino group in raw miso. Therefore, when adding to the miso before heating, it may be preferable to add the usual amount of tens to hundreds of times.
In addition, about miso containing food / beverage products, said addition amount is applied on the basis of the quantity of miso in food / beverage products.

(Z) -1,5-octadien-3-one (Z) -1,5-octadien-3-one is an unsaturated ketone having the following chemical structure (II). (Z) -1,5-octadien-3-one is a main scent component of the oxidized odor of lipids;
The odor is extremely strong and the threshold value in an aqueous solution is 0.004 ppb. However, only when added to tea beverages in a very small range, it has been found that tea beverages with a solid body feeling and an aroma that is inherent to tea can be obtained. It has been proposed as an agent (Patent Document 4).
However, it has not been known that the compound has an effect of improving the flavor of miso or miso-containing food or drink.

When (Z) -1,5-octadien-3-one is used as a flavor improver for miso or miso-containing food or drink, the amount added is generally 0.01 ppt to 10 ppb, more preferably 0.1 ppt. A range of ˜1 ppb can be exemplified.
When the amount of (Z) -1,5-octadien-3-one added is less than 0.01 ppt, the flavor improving effect may not be sufficient, and when the amount added exceeds 10 ppb, (Z) -1,5 -The flavor of octadien-3-one may come out.
(Z) -1,5-octadien-3-one exists relatively stably in miso-containing foods and beverages in which miso is diluted, but easily disappears by heating in raw miso. The reason is not clear, but it is presumed that it reacts with an excessively existing amino group in raw miso. Therefore, when adding to the miso before heating, it may be preferable to add the usual amount of tens to hundreds of times.
In addition, about miso containing food / beverage products, said addition amount is applied on the basis of the quantity of miso in food / beverage products.

4,5-epoxy- (E) -2-decenal 4,5-epoxy- (E) -2-decenal is an unsaturated aldehyde having the following chemical structure (III), and is the main odor of lipid odor It is an ingredient. 4,5-epoxy- (E) -2-decenal has properties such as a metallic-like, aldehyde-like, and refreshing juice sensation, and the fragrance composition containing this compound is used for confectionery and juice. When used in such foods and drinks or cosmetics, it is said that a natural feeling is felt more than the fruit juice feeling is emphasized (Patent Document 5). Moreover, using as an active ingredient of the citrus-type fragrance | flavor composition which provides the fragrance | flavor or flavor of Japanese citrus fruits, such as an eggplant and kabosu, is proposed (patent document 6). Furthermore, it has been proposed to use the rush-like fragrance composition to supplement the sweetness of the rush-like fragrance, the green feeling, and the fresh feeling, and to balance the fragrance as a whole (Patent Document 7).
However, it has not been known that the compound has an effect of improving the flavor of miso or miso-containing food or drink.

When 4,5-epoxy- (E) -2-decenal is used as a flavor improver for miso or miso-containing food or drink, the amount added is generally preferably 0.1 ppt to 100 ppb,
More preferably, the range of 1ppt-10ppb can be illustrated.
When the added amount of 4,5-epoxy- (E) -2-decenal is less than 0.1 ppt, the flavor improving effect may not be sufficient, and when the added amount exceeds 100 ppb, 4,5-epoxy- ( E) The flavor of 2-decenal may come out.
4,5-epoxy- (E) -2-decenal exists relatively stably in miso-containing foods and beverages in which miso is diluted, but easily disappears in raw miso by heating. The reason is not clear, but it is presumed that it reacts with an excessively existing amino group in raw miso. Therefore, when adding to the miso before heating, it may be preferable to add the usual amount of tens to hundreds of times.
In addition, about miso containing food / beverage products, said addition amount is applied on the basis of the quantity of miso in food / beverage products.

1-octen-3-one, (Z) -1,5-octadien-3-one, and 4,5-epoxy- (E) -2-decenal can be used alone, either two or three It is preferable to use all the species in combination from the viewpoint of the effect of improving the flavor.
For example, in the case of combining three kinds, the ratio of 1-octen-3-one to 1 is (Z) -1,5-octadien-3-one and 4,5-epoxy- (E) -2 -Decenal is preferably from 1: 0.000001 to 10: 0.0001-100, in particular 1: 0.00.
01 to 1: 0.001 to 10 is preferable.

  In addition to the above active ingredients, other ingredients that are usually used for food and drink can be added to the flavor improving agent of the present invention. As optional components used additionally, for example, ethanol or water as a solvent, sweeteners, coloring agents, preservatives, thickening stabilizers, antioxidants, bittering agents, sour agents, emulsifiers, reinforcing agents, manufacturing agents, These include excipients, disintegrants, binders, lubricants, coating agents, plasticizers, and the like, which can be used as various preparations and dosage forms.

(2) Flavor composition for miso or miso-containing food and drink 1-octen-3-one, (Z) -1,5-octadien-3-one, 4,5-epoxy- (E)-of the present invention The flavor improving agent composition containing at least one flavor improving agent selected from the group consisting of 2-decenal as an active ingredient can be used alone in miso or miso-containing foods and drinks, and as other optional ingredients Food flavors can also be added. That is, at least one flavor improvement selected from the group consisting of 1-octen-3-one, (Z) -1,5-octadien-3-one, 4,5-epoxy- (E) -2-decenal A flavoring composition for miso or miso-containing food or drink can be appropriately combined with an agent and one or more other flavorings for food.
The other flavor components blended in the flavor composition of the present invention are not particularly limited as long as they are ordinary food flavors, and various natural or synthetic flavor materials that have been conventionally used depending on applications and purposes. Specifically, conventionally known perfume materials such as aldehydes, alcohols and esters can be used.

  Such food fragrances include, for example, ethyl acetoacetate, acetophenone, anisaldehyde, α-amylcinnamaldehyde, methyl anthranilate, ionone, isoeugenol, isoamyl isovalerate, ethyl isovalerate, allyl isothiocyanate, isothiocyanate Acid 3-butenyl, 4-pentenyl isothiocyanate, benzyl isothiocyanate, 3-methylthiopropyl isothiocyanate, isothiocyanates, indole and derivatives thereof, γ-undecalactone, esters, ethyl vanillin, ethers, eugenol, octanol, Octanal, ethyl octoate, isoamyl formate, geranyl formate, citronellyl formate, cinnamic acid, ethyl cinnamate, methyl cinnamate, ketones, geraniol, isoamyl acetate, ethyl acetate Le,

Geranyl acetate, cyclohexyl acetate, citronellyl acetate, cinnamyl acetate, terpinyl acetate, phenethyl acetate, butyl acetate, benzyl acetate, l-menthyl acetate, linalyl acetate, methyl salicylate, allyl cyclohexylpropionate, citral, citronellal, citronellol, 1,8- Cineol, fatty acids, higher aliphatic alcohols, higher aliphatic aldehydes, higher aliphatic hydrocarbons, cinnamyl alcohol, cinnamaldehyde, thioethers, thiols, decanal, decanol, ethyl decanoate, terpineol, limonene, pinene , Myrcene, tapinolen, terpene hydrocarbons, γ-nonalactone, vanillin, paramethylacetophenone, hydroxycitronellal, hydroxycitronellal dimethylacetal, Peronaru,

Isoamyl phenylacetate, isobutyl phenylacetate, ethyl phenylacetate, phenol ethers, phenols, furfural and derivatives thereof, propionic acid, isoamyl propionate, ethyl propionate, benzyl propionate, hexanoic acid, allyl hexanoate, ethyl hexanoate, Ethyl heptanoate, l-perilaldehyde, benzyl alcohol, benzaldehyde, aromatic alcohols, aromatic aldehydes, d-borneol, maltol, methyl N-methylanthranylate, methyl β-naphthyl ketone, dl-menthol, l-menthol Synthetic or natural flavors such as butyric acid, isoamyl butyrate, ethyl butyrate, cyclohexyl butyrate, butyl butyrate, lactones, linalool, orange, lemon, lime, grapefruit Citrus essential oils,

Fruit-based essential oils such as apple, banana, grape, melon, peach, pineapple, strawberry, or flavors such as milk, cream, butter, cheese, yogurt, flavored milk, green tea, oolong tea, tea, coffee, cocoa Mint essential oils such as flavors, peppermint, spearmint, asanomi, asafetida, ajowan, anise, angelica, fennel, turmeric, oregano, allspice, orange nope, pepper, cassia, camomil, mustard, cardamom, curry leaf, licorice , Caraway, gardenia, cumin, watercress, clove, poppy flea, caper, pepper, sesame, coriander, sassafras, saffron, savorie, salvia, salamander, perilla, cinnamon, sha Tsu door, juniper berry,

Ginger, Star Anise, Spearmint, Horseradish, Celery, Sorrel, Thyme, Onion, Tamarind, Tarragon, Chives, Dill, Pepper, Nutmeg, Scallop, Nigera, Carrot, Garlic, Basil, Parsley, Pepper, Vanilla, Paprika, Hisop Spice extract obtained from phenegrigree, peppermint, horse mint, horse radish, marjoram, ginger, lavender, linden, lemongrass, lemon balm, rose, rosemary, laurel, wasabi, Iceland moss, red pepper, akebi, Asa, Asafetida , Asian Tam, Ajowan, Azuki, Asparagus Linea Alice, Apple Mint, Artichoke, Anise, Avocado, Amateur, Amatazuru, Amiga Sayuri, Amiri , Almonds, Chenopodium ambrosioides L.,

Arcanna, Artemisia, Arnica, Alfalfa, Aloe, Angostura, Angola Weed, Apricot, Apricot, Angelica, Amber, Ambergris, Ambret, Squid, Epimedium, Rabbit, East, Plover, Strawberry, Fig, Ginkgo, Ginkgo, Iran Iran, Iwaogi, Imperatoria, Inmortel, Wintergreen, Watercress, Ukogi, Turmeric, Usbasaishin, Woodruff, Sea Urchin, Ume, Oolongcha, Egoma, Enokitake, Shrimp, Ebisugusa, Erigeron, Elder, Eletrocock, Elecanpen, Jeremi, Engosaku, Enju , Endive, European thistle, auren, plantain, casserole, krill, oak, oak moss, okera, osmanthus, opoponax, ominae , Alismataceae,

Dutch sennici, origanum, oris, olibanum, olives, allspice, orange, orange flower, chi, cainous, cacao, oysters, cassai, cashew nuts, cascara, cascarilla, castrium, bonito, bonito, cassie, cashia fistula, catechu, crab , Carnation, valerian, camomil, kayapte, mustard, crow crisp, crow biscak, guarana, calamus, galanga, currant, carissa, karin, cardamom, galvanum, curry, kawamidori, licorice, gambia, kanran, kiwifruit, kikaigaraki, kikyo garlic Jellyfish, catalpa, scallop, yellow-tailed aloe, kina, yellowfin, yellow-headed eagle, hosta, gymnema sylvestre, catnip, caraway, Yaroppu, cucumber, Quillaja,

Goldfish, guava, guayak, wolfberry, peony, kuboboke, kuzu, camphor, camphor, gooseberry, gardenia, cuber, bearberry, gummy, cumin, ground ivy, clara, clarisage, cranberry, chestnut, walnut, cream, grain of paras Detany, grapefruit, clover, clove, black moji, mulberry, quassha, caper, ghetto, cade, kebraco, gelmander, centur, kenponashi, genonosho, kouji, kodatake, kocha, kohone, coca, koganebana, kokuto, kokului, coconut , Goshyu, pepper, costas, costmary, copaipa, coffee, kobushi, burdock, sesame, cola, coriander, coltsfoot, golden rod Colombo, root vegetables,

Conzu Lango, Comfrey, Cypress, Fish, Sakura, Cherry, Pomegranate, Salmon Cass, Sasa, Sasakusa, Search, Sassafras, Saffron, Sapodilla, Cactus, Salamander, Salsaparilla, Salsify, Sarno shikake, Hawthorn, Sanshuyu, Salamander, Santa Herb, Sandalac, Sandalwood, Sandal Red, Shiitake, Gene, Perilla, Cedar, Citrus, Citronella, Sinus, Civet, Shimaruba, Shimeji, Peonies, Jasmine, Janohige, Jaborangi, Shallot, Shukusha, Juniper Berry, Ginger, Shoyu, Shoyukas, Joryushu, Shoro, Shirotamogitake, Ginseng, Cinnamon, Vinegar, Watermelon, Daffodil, Sugi, Star anise, Star fruit, Stylax, Suppo , Phallus Impudicus, Zudorabettsu,

Snake Root, Spike Nard, Spruce, Spearmint, Spruce, Slow Berry, Savory, Ginger, Sage, Zedary, Senega, Geranium, Celery, Senkyu, Centauria, Sengen, St. John's Walt, Senna, Sauce, Diou, Soy, Thyme, Bamboo Shoot , Octopus, Tade, Davana, Egg, Egg, Onion, Tamarind, Damiana, Tamogitake, Tarragon, Taranki, Tansy, Tangerine, Dandelion, Cherimola, Cherry Laurel, Cherry Wild, Chigaya, Chicory, Cheese, Chichitake, Chives, Chervil, Champaca , Tuberose, dung beetle, tilata, tsukushi, ivy, ivy, camellia, camellia, garlic carrot, tsurudukudami, diatang, thistle, Itani, dill, dates,

Ladybug, Tenma, Capsicum, Toki, Dokushokutsu Protein Sat, Dokushokutsuyu, Tomitsu, Corn, Dokudami, Tochu, Doggrass, Tomato, Dragon Blood, Dorian, Truffle, Truval Sam, Tonka, Naginata Koju, Pear, Naster Siam, Nuts , Natto, jujube, nutmeg, radish, sea cucumber, larvae, niauri, garlic, carrots, garlic, mouse potato, nettle, leeks, knotgrass, violet, pineapple, hibiscus, malt, coconut, basil, lotus, lotus cup, perth Cup, parsley, butter, butter oil, buttermilk, birch, honey, patchouli, mint, buck bean, kkoshu, hakkounyu, hakkoumieki, pa Deployment fruit, Hatsutake,

Buffalo berry, pearl barley, hanasuge, banana, vanilla, honeysuckle, papaya, barberry, clam, hamasuge, hamanasu, kingfish, hamamelis, rose, palmarosa, van litchi, hikiokoshi, hishi, pistachio, hisop, hickory, peanut, hinoki, peanut, hinoki cypress , Himehagi, hyacinth, oyster mushroom, loquat, betel nut, feijoa, fenugreek, fennel, fujibakama, fujimodoki, fusuma, fuselyu, petitgrain, butchu, grapes, grape salmon casserole, yellow peach, beech, beech, black caraway, blackberry, plum, Bryonia, Prickly Ash, Primrose, Prunella, Blueberry, Breadfruit, Hay, Bay, Hazelnut, Vetiver, Bethel, Nibana, Penny Royal,

Peppermint, snake, pepino, peptone, bergamot, bergamot mint, peru balsam, velvena, veronica, benzoin, boadrose, hoahound, hou, broomtake, shochu, bowfish, whey, honoki, horsemint, horseradish, button, hop, poppy, Poplar, popau, jojoba, squirt, bordeaux, bologna, maitake, magwalt, marshmallow, marjoram, mastic, masoy, matsutake, machiko, pine, pine moji, mushroom, matsutake, matsutake, matsuhodo, matecha, bean, marigold, maruba Daio, quince, malein, mallow, mango, mangosteen, mandarin orange, mishima psycho, miso, mitsumata, beeswax, meat, mimosa, ginger, milk, myrte, mirfu Yl, myrrh, Mirobaran, barley tea, musk, purple, mesquite, Meadow Sweet, Mehajiki,

Maple, Melissa, Merilot, Melon, Moennego, Moniria bayou, Echinome, Momo, Morohaya, Yakuchi, Yamamuro, Eucalyptus, Yukinoshita, Yuzu, Yucca, Lily, Yosai, Yoroigusa, Lionsfoot, Lychee, Life Everlasting Flower, Lime , Lilac, Lacanca, Lacancho, Raspberry, Latania, Radish, Labdanum, Lavender, Langwald, Langmoth, Rambutan, Liqueur, Leak, Lyzea, Linaroe, Longan, Ryofunso, Ryokucha, Apple, Linden, Gentian, Lou, Borage Reseda, lemon, lemongrass, forsythia, forsythia, renbu, rosemary, lobe, laurel, longosa, wasabi, cotton bud, wormwood, worm sea , Bracken, is like the illustration natural flavors derived from such burnet, are appropriately selected and used.

  In addition to the above-described flavor improver composition and the fragrance component, other components that are usually used for food and drink can be added to the flavor composition of the present invention. Examples of optional components used additionally include sweeteners, coloring agents, preservatives, thickening stabilizers, antioxidants, bittering agents, acidulants, emulsifiers, reinforcing agents, manufacturing agents, excipients, and disintegrating agents. , Binders, lubricants, coating agents, plasticizers, and the like, and these can be added and used as various preparations and dosage forms.

  The flavor improving agent composition and the flavoring composition thus obtained can be used in a liquid state as they are, but it is also possible to add an excipient (such as dextrin) and form a powder by spray drying. There are various dosage forms that can be used depending on the application.

At least one flavor selected from the group consisting of 1-octen-3-one, (Z) -1,5-octadien-3-one, 4,5-epoxy- (E) -2-decenal of the present invention When the flavor improving agent composition containing an improving agent as an active ingredient is combined with the above-mentioned flavor for foods to prepare a flavor composition for miso or miso-containing food or drink, the added amount of the flavor improving agent is the purpose or Although it varies depending on the type of the flavor composition, it is generally used at 0.0001 ppb to 100 ppm of the total amount of the flavor composition, preferably 0.001 ppb to 50 ppm, more preferably 0.001 ppb to 10 ppm. More preferably 0.005 ppb to 5 ppm, most preferably 0.005 ppb to 1000 ppb.
When the addition amount is less than 0.0001 ppb, the flavor improving effect may not be sufficient, and when the addition amount exceeds 100 ppm, 1-octen-3-one, (Z) -1,5-octadiene-3- On, 4,5-epoxy- (E) -2-decenal compound itself may have a strong flavor.

(3) Miso, miso-containing food / beverage products The miso that is the target of flavor improvement of the present invention is rice miso (raw materials are soybeans, rice, salt), wheat miso (raw materials are soybeans, wheat such as barley, salt), In addition to soybean miso (raw materials are soybeans and salt), seasoning miso (processed by adding soup stock, various extracts, seasonings, salt, sugar, etc.), packed in containers, and subjected to storage treatment such as heating It is a thing. There are also classifications such as light-colored rice miso, red rice miso, sweet potato, light-colored wheat miso, red wheat miso, and red bean miso, all of which are subject to the present invention.
For miso-containing foods and drinks, instant miso soup, miso-flavored instant noodles, foods using miso such as hot pot soup, grilled rice balls, Chinese-style seasonings such as Minoh sauce and soy sauce, and Chinese-style seasonings are used. Foods, grilled meat sauce, miso-flavored rice crackers, buns, biscuits, bread, ice cream, soups, and various snack foods.
Here, since 1-octen-3-one, (Z) -1,5-octadien-3-one and 4,5-epoxy- (E) -2-decenal are lost by heating, for example, instant miso soup It may be preferable to add separately to the food and drink immediately before eating and drinking like an accessory material. This is because the above-mentioned active ingredient is presumed to react with an amino acid contained in miso and be converted into a non-scented compound by a sterilization step in miso production or instant miso soup production or heating during seasoning.

(4) Container In the present invention, any type of container is a target for a packaging container in which miso is packed. Hereinafter, the packaging form of miso will be described in detail.
Miso is fermented and matured with live yeast and lactic acid bacteria. For this reason, carbon dioxide is constantly generated. In the case of hermetically wrapping, it is necessary to suppress the production of carbon dioxide accompanying this fermentation, and once a preservative was used, but now, alcohol addition and short-term limited heating (10-15 at 70-90 ° C.) For example, at 70 to 80 ° C. for about 10 to 15 minutes).
When miso is aged without touching oxygen, it produces a favorable bright color and good aroma. However, when it comes into contact with oxygen, it easily oxidizes and darkens (browning), and at the same time, a browning odor is generated and the flavor becomes worse. Even if light white miso touches oxygen and oxidizes to darken the color, it does not become red miso. Red miso also oxidizes when it comes into contact with oxygen, and the flavor becomes worse. Therefore, packaging materials with excellent oxygen barrier properties have been used for miso packaging.
Among foods, miso is very sensitive to discoloration when exposed to oxygen, and has been used in many tests as a representative food for evaluating the oxygen barrier properties of packaging materials.

As shown in FIG. 1, miso packaging forms include conical so-called miso bags, three-sided seal bags, and gussets using packaging materials such as transparent low-density polyethylene (LDPE) and biaxially oriented polypropylene film (OPP). Various things such as bags, gusset drawstring bags, multilayer molded containers, sticks, and tubes have been used. Processed miso soup products, such as miso soup, include dry paper and granules, bags made of wrapping paper with opaque paper or aluminum (Al) foil laminated with plastic, and cup packaging with it inside. There are many paste-like items such as sticks and pouches with four-side seals.
Currently, the most common packaging form for home use is a transparent high-barrier multilayer molded container designed for ease of use. The main material composition is polypropylene (PP) / ethylene vinyl alcohol copolymer (EVOH) / PP, high impact polystyrene (HIPS) / EVOH / PP, polystyrene (PS) + polyester (PET) / Ethylene / vinyl acetate copolymer (EVA) / EVOH / EVA / PS + PET, and the cover material is OPP / paper / PE / Al / adhesive.

  EXAMPLES Next, although an Example is shown and this invention is demonstrated further more concretely, this invention is not limited to these Examples.

The sources of raw materials used in the examples and comparative examples are as follows.
[Active ingredients]
For 1-octen-3-one, a reagent manufactured by Sigma-Aldrich was used.
(Z) -1,5-octadien-3-one and 4,5-epoxy- (E) -2-decenal used products of Ogawa Fragrance Co., Ltd.
[Miso products]
As the rice miso, a commercially available rice miso (manufactured by Hanamaruki Co., Ltd.) was used. The instant miso soup used was a commercially available instant miso (manufactured by Hanamaruki Co., Ltd.).

[Example 1]
To a 95% aqueous ethanol solution, 1-octen-3-one, (Z) -1,5-octadien-3-one and 4,5-epoxy- (E) -2-decenal, which are flavor improvers of the present invention, are added. It was added and the concentration was adjusted to 1 ppm, 10 ppb, and 100 ppb, respectively, to prepare the flavor improving agent composition 1 of the present invention.

[Example 2]
Rice miso is dissolved in 10 times the amount of hot water, 0.1% by mass of the flavor improving agent composition 1 of Example 1 is added, and the flavor improving agent is contained in 1ppb, 10ppt and 0.1ppb, respectively.
Was prepared.

[Comparative Example 1]
It replaced with the flavor improving agent composition 1 of Example 2, and the miso soup 2 of the comparative example which does not contain a flavor improving agent was prepared by the same method except having used 95% ethanol aqueous solution.

[Example 3]
The instant miso soup is dissolved in 20 times the amount of hot water, 0.1% by mass of the flavor improving agent composition 1 of Example 1 is added, and the flavor improving agents are contained in 1 ppb, 10 ppt, and 0.1 ppb, respectively. Miso soup 3 was prepared.

[Comparative Example 2]
In place of the flavor improving agent composition of Example 3, a miso soup 4 of a comparative example containing no flavor improving agent was prepared in the same manner except that a 95% aqueous ethanol solution was used.

[Test Example 1]
About the miso soup 1-4 of an Example and a comparative example, "Natural taste of miso", "Fresh feeling", and "Volume of taste" were evaluated by the following seven steps by nine expert panelists. The evaluation criteria are as follows, and the average value of each evaluation point is shown in Table 1.
In the evaluation, the rich and rich flavor of miso (so-called raw miso) made by a traditional manufacturing method is ideal.
The evaluation item “natural taste of miso” is an element of harmony of the whole flavor, “freshness” is a diffusive scent, and if it is compared to “volume of taste”, it is close to richness. It is a taste.
The evaluation of each evaluation item felt by the target raw miso was set to the highest point, and how close it was to it was evaluated. “Normal” indicates moderate. In addition, the raw miso used as the standard for evaluation was “additive miso (white)” manufactured by Maruman Co., Ltd. (raw materials were soybean, rice and sun salt, rice: soybean was 9:10).
1 point: Extremely weak 2 points: Weak 3 points: Slightly weak 4 points: Normal 5 points: Slightly strong 6 points: Strong 7 points: Extremely strong

  As a result, all of the panelists specializing in miso soup of Example 2 (Miso Soup 1) and Example 3 (Miso Soup 3) strongly felt the natural taste and freshness of miso and increased the taste volume. It was evaluated that flavor was improved and palatability was improved.

[Examples 4 to 24]
In a mixed solution consisting of 60 parts by weight of 95% aqueous ethanol and 40 parts by weight of water, 1-octen-3-one, (Z) -1,5-octadien-3-one and 4,5-epoxy- (E)- 2-Decenal was respectively added so that it might become the density | concentration of Table 2, and the flavor improving agent composition of this invention was prepared.

[Test Example 2]
Rice miso was dissolved in 10 times the amount of hot water, and 0.1% by mass of the flavor improving agent composition of Examples 4 to 24 was added to prepare miso soup 5 to 25 of the present invention. About these miso soups, "special sense of miso", "freshness", and "volume of taste" were evaluated by nine expert panelists.
The evaluation criteria are in accordance with Test Example 1, and the average value of each evaluation point is shown in Table 3 together with the content of the flavor improving agent of the present invention.

From the evaluation results in Table 3, the flavor improver of the present invention is 10 for 1-octen-3-one.
ppt to 100 ppb, 0.1 ppt to 1 ppb for (Z) -1,5-octadien-3-one, 1 ppt to 10 pp for 4,5-epoxy- (E) -2-decenal
It was found that an excellent effect was exhibited in the concentration range of b.

[Example 25]
The flavor composition 1 of the present invention was obtained according to the formulation shown in Table 4 below.

[Comparative Example 3]
In place of 1-octen-3-one, (Z) -1,5-octadien-3-one and 4,5-epoxy- (E) -2-decenal of Example 25, a 95% aqueous ethanol solution was blended, A flavor composition 2 of Comparative Example 3 was obtained.

[Example 26]
0.5% by mass of the flavor improving agent composition 1 of Example 1 is added to a commercially available raw miso paste, filled in a container (using a bag made of an aluminum laminate film), heated at 80 ° C. for 10 minutes, and the container of the present invention. A stuffed miso product was prepared. This product was delicious with the flavor of raw miso before heat treatment.

[Example 27] (bread with miso)
40 mass parts of raw yeast dissolved in water was added to 1400 mass parts of strong powder and stirred well, and fermented at 28 ° C. for 4 hours. In the obtained dough, 600 parts by weight of strong powder, 100 parts by weight of sugar, 100 parts by weight of commercially available miso, 30 parts by weight of salt, flavoring composition 1 prepared in Example 25 and flavoring composition 2 prepared in Comparative Example 3 0.1 parts by mass, knead the dough well, packed in a container, fermented at 38 ° C. for 40 minutes, baked at 220 ° C. for 40 minutes, and the miso-containing bread 1 of the present invention and the comparative miso-containing bread 2 was obtained.
When a sensory evaluation test was conducted by seven professional panelists, it was found that the miso-containing bread 1 had a stronger natural taste and freshness of miso, increased the taste volume, and improved palatability.

[Example 28] (biscuits with miso)
Shortening 15 parts, sugar 30 parts, whole egg 3 parts, salt 1 part, miso 0.
5 parts by mass, 0.1 part by mass of the flavoring composition 1 prepared in Example 25 or the flavoring composition 2 prepared in Comparative Example 3 was added, stirred for 30 minutes, and then aged for 30 minutes.
The obtained dough was poured into a mold and baked at 220 ° C. for 5 minutes to prepare a miso-containing hard biscuit 1 according to the present invention and a comparative product 2.
A sensory evaluation test was conducted by 7 expert panelists. As a result, hard biscuit 1 with miso felt a natural and fresh feel of miso, increasing the taste volume and improving the palatability.

  When the flavor improving agent and flavoring composition of the present invention is used in miso or miso-containing food or drink, the miso or miso-containing food or drink can be improved to a high-quality flavor that is extremely natural and natural, and has a more natural feeling. The food and drink that can be felt can be provided to consumers.

Claims (18)

  At least one flavor improver selected from the group consisting of 1-octen-3-one, (Z) -1,5-octadien-3-one, 4,5-epoxy- (E) -2-decenal A flavor improving agent composition for container-filled miso or miso-containing food or drink characterized by containing as an active ingredient. A container-filled miso or miso-containing food or drink containing the flavor improving agent composition according to claim 1, wherein the concentration of 1-octen-3-one as the flavor improving agent is within the range of 10 ppt to 100 ppb, The concentration of (Z) -1,5-octadien-3-one is in the range of 0.1 ppt to 1 ppb, and the concentration of 4,5-epoxy- (E) -2-decenal is 1 ppt to 10 p.
A container-filled miso or miso-containing food or drink characterized by being adjusted to be within the range of pb. A flavor composition for a container-filled miso or miso-containing food or drink containing the flavor improver composition according to claim 1, wherein the concentration of 1-octen-3-one as a flavor improver is 10 ppb to 100 ppm. And the concentration of (Z) -1,5-octadien-3-one is 10
A container-filled miso or miso-containing food or drink characterized by being adjusted so that the concentration of 4,5-epoxy- (E) -2-decenal is within the range of 1 ppb to 10 ppm within the range of 0 ppt to 1 ppm Flavor composition.   A container-filled miso or miso-containing food or drink characterized by containing 0.01% by mass to 1.0% by mass of the flavor composition according to claim 3. A flavor improving method for container-filled miso or miso-containing food or drink, comprising the flavor improving agent composition according to claim 1, wherein the concentration of 1-octen-3-one as the flavor improving agent is In the range of 10 ppt to 100 ppb and (Z) -1,5-octadiene-3-
The container is characterized in that the concentration of ON is in the range of 0.1 ppt to 1 ppb, and the concentration of 4,5-epoxy- (E) -2-decenal is adjusted to be in the range of 1 ppt to 10 ppb. A method for improving the flavor of miso or miso-containing foods and drinks. The flavor composition according to claim 3 is added to a container-packed miso or miso-containing food or drink in an amount of 0.01% by mass to 1%.
It is the flavor improvement method of the container stuffed miso or miso containing food-drinks characterized by making it contain mass%, Comprising: The density | concentration of 1-octen-3-one as a flavor improving agent exists in the range of 10ppt-100ppb, ( Z) -1,5-octadien-3-one has a concentration in the range of 0.1 ppt to 1 ppb, and 4,5-epoxy- (E) -2-decenal has a concentration of 1 ppt to 10
A flavor improving method for container-filled miso or miso-containing food or drink characterized by being adjusted to be within the range of ppb.   6. The flavor improving method according to claim 5, wherein the flavor-improving composition is added to the miso or miso-containing food or drink, and then the container is filled and heated. How to improve.   6. The flavor improving method according to claim 5, wherein the flavor improving agent composition is added to the container-filled miso or miso-containing food or drink immediately before eating or drinking.   It is the flavor improvement method of Claim 6, Comprising: The flavor improvement method of the container stuffed miso or miso containing food / beverage products characterized by adding a flavoring composition to a container stuffed miso or miso containing food / beverage products immediately before eating / drinking.   At least one flavor improver selected from the group consisting of 1-octen-3-one, (Z) -1,5-octadien-3-one, 4,5-epoxy- (E) -2-decenal A flavor improving agent composition for miso or miso-containing food or drink that has been heat-treated, which is contained as an active ingredient. A miso or miso-containing food / beverage product containing the flavor improving agent composition according to claim 10, wherein the concentration of 1-octen-3-one as a flavor improving agent is in the range of 10 ppt to 100 ppb. The concentration of (Z) -1,5-octadien-3-one is in the range of 0.1 ppt to 1 ppb, and the concentration of 4,5-epoxy- (E) -2-decenal is 1 p.
A miso or miso-containing food / beverage product subjected to heat treatment, which is adjusted to be within a range of pt to 10 ppb. A flavor composition for miso or miso-containing food / beverage products that has been heat-treated with the flavor improving agent composition according to claim 10, wherein the concentration of 1-octen-3-one as the flavor improving agent Is in the range of 10 ppb to 100 ppm, the concentration of (Z) -1,5-octadien-3-one is in the range of 100 ppt to 1 ppm, and the concentration of 4,5-epoxy- (E) -2-decenal A flavorant composition for miso or miso-containing food or drink that has been subjected to heat treatment, characterized in that it is adjusted to fall within the range of 1 ppb to 10 ppm.   A miso or miso-containing food / beverage product subjected to heat treatment, wherein the flavoring composition according to claim 12 is contained in an amount of 0.01% by mass to 1.0% by mass. A flavor improving method for heat-treated miso or miso-containing food or drink, comprising the flavor improving agent composition according to claim 10, wherein 1-octene-3- is used as a flavor improving agent. The concentration of ON is in the range of 10 ppt to 100 ppb, the concentration of (Z) -1,5-octadien-3-one is in the range of 0.1 ppt to 1 ppb, and 4,5-epoxy- (E)- The flavor improvement method of the miso or the miso containing food / beverage products characterized by adjusting so that the density | concentration of 2-decenal may be in the range of 1ppt-10ppb. It is 0.0 to the miso or the miso containing food / beverage products which heat-processed the flavoring composition of Claim 12.
A method for improving flavor of miso or miso-containing food / beverage products, which is characterized by containing 1% by mass to 1% by mass, wherein the concentration of 1-octen-3-one as a flavor improver is 10ppt In the range of ~ 100 ppb, the concentration of (Z) -1,5-octadien-3-one is in the range of 0.1 ppt to 1 ppb, and the concentration of 4,5-epoxy- (E) -2-decenal The flavor improving method for miso or miso-containing food / beverage products that has been subjected to heat treatment, wherein the miso is adjusted to fall within the range of 1 ppt to 10 ppb.   The flavor improving method according to claim 14, wherein the miso or miso-containing food or drink is heated after the flavor improving agent composition is contained in the miso or miso-containing food or drink. Flavor improvement method.   The flavor improving method according to claim 14, wherein the flavor improving agent composition is added to a miso or miso-containing food / beverage product that has been subjected to a heat treatment immediately before eating or drinking. A method for improving the flavor of contained food and drink.   The flavor improving method according to claim 15, wherein the flavorant composition is added to a miso or miso-containing food / beverage product that has been heat-treated immediately before eating or drinking, and a miso or miso-containing product that has been heat-treated A method for improving the flavor of food and drink.

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