JP2018170965A - Flavor promotor for dry-heated food product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a novel heating flavor promotor which is suitable for a dry-heated food product such as bread.SOLUTION: There is provided a flavor promotor for dry-heated food product which comprises 5 mass% or more of a bean extract in term of a solid content, the bean extract satisfying requirements of A and B: A) a raw material of the bean extract is a bean which has been subjected to heating processing in advance; B) a content ratio of protein with respect to carbohydrate in the bean extract is 1-400 mass%. A water-soluble nitrogen index of the bean which has been subjected to heating processing is 15-77, and a content ratio of the protein with respect to carbohydrate in the bean extract is equal to or more than 100 and less than 200 mass%, preferably. More preferably, the bean is whole fat soybean. A lipid content in the bean extract is more preferably 15 mass% or less in term of a solid content, in the flavor promotor for dry-heated food product.SELECTED DRAWING: None

Description

  The present invention relates to a flavor enhancer for dry heat heated foods.

Bread and baked confectionery, etc. are manufactured by subjecting dough obtained by kneading flour and other ingredients to dry heating such as baking and microwave heating. Flavor is given.
For example, various methods have been developed to enhance the flavor of breads. For example, a method of adding and baking a fermented flavor liquid subjected to yeast fermentation and lactic acid bacteria fermentation to bread dough (Patent Document 1), a method of adding yeast extract (Patent Document 2), and soy protein hydrolyzate enzymatically decomposed by a specific method Method of adding degradation products to dough (Patent Document 3), Method of adding lactones (Patent Document 4), Method of blending fat emulsified composition produced by performing fatty acid degradation and yeast fermentation with lipase into bread dough (Patent Document 5) and the like are presented.

JP 2007-244274 A Republished WO2012 / 39275 JP-T-2001-507223 Japanese Patent Laying-Open No. 2015-37393 Japanese Patent Laid-Open No. 2002-3882

Fermented products of lactic acid bacteria and yeast strongly impart a fermented odor caused by higher alcohols and carboxylic acids to bread, but the fermented odor does not necessarily match the tastes of consumers. Moreover, the increase of the organic acid by fermentation may give a comparatively strong acidity to bread, and this acidity may not suit consumers' taste. Moreover, since yeast extract contains many amino acids, depending on the kind of food, when the umami taste is emphasized, it may be felt in a different flavor.
In this invention, it replaces with methods, such as patent documents 1-5, and provides the new flavor enhancer suitable for dry-heated foodstuffs, such as bread.

  As a result of intensive studies, the present inventors have found that the above-mentioned problems can be solved by using a composition containing a specific bean extract as a flavor enhancer for dry-heated foods, and completed the present invention. .

That is, the present invention includes the following configurations.
(1) A flavor enhancer for dry-heated foods containing 5% by mass or more of a bean extract that satisfies the following requirements A and B, A) a bean in which the raw material of the bean extract is heat-treated in advance B) The content ratio of protein to carbohydrate in the bean extract is 1 to 400% by mass,
(2) In the requirement A), NSI (water-soluble nitrogen index) of the heat-treated beans is 15 to 77, the flavor enhancer for dry heat heated food according to (1),
(3) In the requirement B), the protein content ratio relative to the carbohydrate in the bean extract is 100% by mass or more and less than 200% by mass, and the flavor enhancement for dry-heated foods according to (1) or (2) above Agent.
(4) The flavor enhancer for dry-heated food according to any one of (1) to (3), wherein the beans are full-fat soybeans,
(5) C) The flavor enhancer according to any one of (1) to (4), wherein the lipid content in the bean extract is 15% by mass or less in terms of solid content,
(6) A food raw material containing 0.1 to 5% by mass of the bean extract according to any one of (1) to (5) as a solid content is heated by dry heat, Production method of heat-heated food,
(7) A food raw material containing 0.1 to 5% by mass of the bean extract according to any one of (1) to (5) as a solid content is heated by dry heat, A method for enhancing the flavor of heat-heated foods.

  According to the present invention, it can be added and used during the production of dry heat heated foods such as bread and baked confectionery, and can enhance the flavor of dry heat heated foods, in particular the delicious heat flavor unique to the food produced by dry heat heating, A new flavor enhancer can be provided.

(Flavor enhancer)
The flavor enhancer of the present invention is a composition containing a specific bean extract, wherein the bean extract is a bean that has been heat-treated in advance, and that the protein for the carbohydrates in the bean extract. The content ratio is 1 to 400% by mass. Hereinafter, embodiments of the flavor enhancer of the present invention will be specifically described.

(Raw material extract)
Examples of the raw material for the bean extract that is the active ingredient of the present invention include beans such as soybeans, peas, green beans, and mung beans. From the industrial viewpoint, soybean or pea is preferable. When soybean is used as a raw material, any of full fat soybean, partially defatted soybean, and defatted soybean can be used. The fat content of full-fat soybean is not particularly limited, but the full-fat soybean not subjected to extraction treatment usually exceeds 15% by mass in the solid content, and most is 18% by mass or more. Since the soybean extract obtained from full-fat soybean has less unpleasant soybean odor, it becomes easier to exert the heating flavor enhancing effect of the dry heat food.

  The beans to be used may be left unpulverized or crushed in advance before extraction with an aqueous solvent. When the beans are crushed in advance, the particle size is arbitrary and may be coarsely crushed or crushed.

(Heat treatment of beans)
It is important that the beans are not raw and have been preheated before extraction with an aqueous solvent. In particular, when beans are crushed, it is more preferable to perform heat treatment in advance before crushing. The heat treatment method for beans is not particularly limited, and for example, dry heat treatment, steam treatment, superheated steam treatment, microwave treatment, and the like can be used. Moreover, although it can also heat-process before extraction after being immersed in water, it is more preferable to heat-process in the step before being immersed in water.

  The degree of heating is preferably such that the extract does not have a burning odor like roasted beans. The degree of heating can be expressed by NSI (water-soluble nitrogen index) indicating the degree of protein denaturation. The stronger the degree of heating, the more insoluble the protein and the smaller the NSI value. In the present invention, the NSI of the heat-treated beans can have a lower limit of 15 or more, 20 or more, 25 or more, 30 or more, 35 or more, 40 or more, and the upper limit is 77 or less, 75 or less, 70 or less, It can be 65 or less, 60 or less, 55 or less, 50 or less. By previously heating the beans so that the intermediate range of NSI is obtained, it is possible to obtain a bean extract having a higher heating flavor enhancement effect of the dry heat-heated food.

  The conditions for the heat treatment differ depending on the heat treatment apparatus and are not particularly limited. Preferably, the heat treatment conditions may be appropriately set so that the NSI is in the above range. For example, when dry heat treatment is performed, the treatment conditions are also affected by the production environment, so it can not be said unconditionally, but the NSI of beans is about 5 to 10 minutes using superheated steam at 120 to 250 ° C. The processing conditions may be selected as appropriate so as to be in the range, and no particular difficulty is required in determining the processing conditions.

NSI can be represented by the ratio (mass%) of water-soluble nitrogen (crude protein) in the total amount of nitrogen based on a predetermined method. In the present invention, NSI is a value measured based on the following method. .
That is, 100 ml of water is added to 2.0 g of a sample, followed by stirring and extraction at 40 ° C. for 60 minutes, followed by centrifugation at 1400 × g for 10 minutes to obtain supernatant 1. 100 ml of water is added again to the remaining precipitate, followed by stirring and extraction at 40 ° C. for 60 minutes, and centrifugation at 1400 × g for 10 minutes to obtain supernatant 2. Supernatant 1 and supernatant 2 are combined, and water is further added to make 250 ml. After filtering with No. 5A filter paper, the nitrogen content of the filtrate is measured by Kjeldahl method. At the same time, the nitrogen content in the sample is measured by the Kjeldahl method, and the ratio of nitrogen recovered as a filtrate (water-soluble nitrogen) to the total nitrogen in the sample is expressed as mass%.

(Bean extract)
The bean extract used in the present invention is obtained by extracting the above heat-treated bean with an aqueous solvent, and is a bean extract having the following composition (hereinafter, this extract is referred to as “present Sometimes referred to as "extract"). This extract includes a product obtained by further fractionating, concentrating or purifying a specific fraction from the extract from the aqueous solvent.

The protein content (hereinafter sometimes abbreviated as “P / C content”) with respect to the carbohydrate in the extract is 1 to 400% by mass.
On the other hand, soy protein materials in which protein is concentrated to about 70% by mass or more in the solid content, such as isolated soy protein and concentrated soy protein, have a storage protein as a main component and contain only a small amount of carbohydrates. Since the / C content is excessive and different from the present extract, the effect of the present invention is not achieved. Conversely, the flavor of the material itself may affect the effect of the flavor enhancer.
In the present invention, the protein content is measured by the Kjeldahl method. The carbohydrate content is a calculated value obtained by subtracting the sum of the lipid, protein and ash content from the solid content. Hereinafter, more specific examples of the present extract will be shown.

○ Bean extract with medium P / C content As one form of this extract, heat-treated soybeans and defatted soybeans are ground and extracted in water, or ground in advance and then added with water to extract fibers. The extract of low fat obtained by removing components and lipids by centrifugation or the like has a relatively high P / C content because soybean protein is extracted to some extent, and is about 100% by mass or more and less than 200% by mass. . However, this range is a sufficiently low level as compared with normal soymilk and defatted soymilk extracted from unmodified defatted soybeans. Those skilled in the art can arbitrarily select within this specific range, the lower limit is in the range of 120% by mass or more, 130% by mass or more and 140% by mass or more, and the upper limit is 190% by mass or less, 180% by mass or less, 170% by mass. In the following, ranges of less than 160% by mass, 155% by mass or less, 150% by mass or less can be selected. If you want to reduce the ratio of protein content as much as possible, remove the polymer protein by ultrafiltration, etc. and collect the permeate, or precipitate the protein by adjusting the pH and collect the supernatant. A method or the like can be used.

○ Bean extract with low P / C content As another form of the present extract, an extract extracted under the condition that protein is not extracted as much as possible by a known method from beans heated in advance, or An extract obtained by removing the protein from the extract extracted from the beans together with the protein. Specific names may include so-called immersion liquid, boiled juice, whey, etc., but of course, the names are not limited to these. . The P / C content of the present extract in this embodiment can be made lower than that of the above-mentioned medium P / C content, and can be about 1% by mass or more and less than about 100% by mass. In such a range, those skilled in the art can arbitrarily select a lower limit of 5 mass% or more, 10 mass% or more, or 20 mass% or more, and an upper limit of 90 mass% or less, 80 mass% or less, or 70 mass% or less. A range can be selected.
The bean soak or broth after the heat treatment is usually obtained by immersing the beans in water without breaking the beans and boiling them with hot water if necessary. In the case of soybean, what is produced as a by-product in the process of manufacturing processed soybean products such as miso, soy milk, tofu, soy sauce, and natto can be used.
Whey is adjusted to pH 4-5 near the isoelectric point of protein by adding acid to water extract (soy milk) prepared from beans, or divalent metal salts such as calcium salt and magnesium salt are added to soy milk. Water-soluble fraction obtained by separating the insolubilized protein by extracting the beans with 50-80% alcohol solution or by washing the beans with acid solution of pH 4-5. Minute (in this case, it may be neutralized if necessary). Further, a permeate obtained by passing the extract through a filtration membrane such as an ultrafiltration membrane to remove proteins, preferably a protein having a fractional molecular weight of 500,000 to 10,000 is also applicable.

○ Bean extract with high P / C content As another form of this extract, from a slurry (suspension) obtained by extracting proteins and carbohydrates from beans heated in advance by a known method An extract obtained by removing okara, which is an insoluble fraction, is generally called soy milk, has a relatively high P / C content, and is about 200 to 400% by mass. In such a range, those skilled in the art can arbitrarily select, the lower limit is 205 mass% or more, 210 mass% or more and 220 mass% or more, the upper limit is 350 mass% or less, 330 mass% or less or 300 mass% or less. A range can be selected. In the present invention, in order to obtain the effect of enhancing the heating flavor of the dry-heated food resulting from carbohydrates, it is possible to select one having as low a P / C content as possible. As described above, in the soy milk obtained by removing okara which is an insoluble fraction from the slurry (soybean ground liquid) obtained by extraction by a known method, the lipid content in the solid content is higher than the above range, and is 20 mass. % Or more.

  The lipid content in this extract is as low as 15% by mass or less, 12% by mass or less, or 10% by mass or less in terms of solid content in any form of the above-described legume extract having a low to high P / C content. Can be lipid. By being low lipid, the ratio of other components becomes relatively large, and the heating flavor enhancing effect of the present invention can be enhanced. In the present invention, the lipid content is measured by an acid decomposition method.

  Water, hydrous alcohol, etc. can be used for the aqueous solvent for extracting this extract from beans, and water and hydrous ethanol are preferable on food manufacture. Extraction conditions such as the amount of water, extraction temperature, and extraction time when extracting the present extract from beans are not particularly limited. For example, the amount of water added is 2 to 15 times the mass of the beans, and the extraction temperature is 20 to 99 ° C. What is necessary is just to set extraction time in 20 minutes-14 hours. This extract can take any form of liquid, solid, and powder.

  For example, when the raw material is soybean, this extract is clearly distinguished from full-fat soymilk and defatted soymilk extracted from unmodified whole soybeans and defatted soybeans. This extract typically includes a low-fat extract with a lipid content extracted from heat-treated beans in the above range, but excludes a composition in which the extract is artificially mixed with fats and oils. Not what you want. In addition, components other than lipids contained in this extract are water-soluble components, and some or all of components such as carbohydrates, proteins, free amino acids, low molecular peptides, minerals, organic acids, isoflavones, saponins are included. The extract does not necessarily contain a lot of protein, and as long as the raw material is preheated, the extract includes aspects such as legume soaking liquid, boiled juice, whey, etc. Extracts produced as a by-product during the manufacture of the product are also included.

  The flavor enhancer in the present invention described above can be added to dry heat-heated foods, whereby the food can enhance the inherent heating flavor brought about by dry heat heating. It is suitable for use.

Typically, such as a flavor enhancer or yeast extract obtained by lactic acid fermentation or the like, the heating flavor inherent to the food is not hindered by the acidity or fermentation odor of the food, and the heating flavor itself is enhanced. be able to.
For example, in the case of bread, by adding a flavor enhancer to bread dough or adding this flavor enhancer to an oil or fat composition such as margarine kneaded into bread dough, the flavor generated by baking unique to bread can be expressed more strongly. Can do.
Also, for example, in the case of cereal foods such as granola, a unique caramel-like heating flavor is obtained by adding this flavor enhancer to the sugar solution that is sugar-coated on the cereal food, and then drying the sugar-coated cereal food by heating. Can be expressed more strongly.

This flavor enhancer can be comprised only from this extract which is an active ingredient. Moreover, various subcomponents can be contained in combination. Subcomponents include, for example, fats, emulsifiers, sugars, starches, flours, soy flours, inorganic salts, organic acid salts, gelling agents, thickening polysaccharides, flavoring agents, flavoring ingredients such as seasonings, and coloring. A preservative, a preservative, an antioxidant, a pH adjuster and the like can be contained. Among these, as a preferable form, reducing sugars, such as glucose and maltose, can be contained as saccharides. Moreover, as another preferable form, soybean flour and pea flour can be contained as soybean flour. As a more preferred form, the bean powder can be a bean powder prepared from beans that have been heat-treated in advance and reduced NSI in the same manner as the beans used as the raw material of the extract described above.
The flavor enhancer is a composition containing 5% by mass or more of the extract in terms of solid content. The greater the content, the higher the improvement effect. Therefore, 15% by mass, 25% by mass, 30% by mass, 50% by mass, 70% by mass, 80% by mass, 90% by mass or 100% by mass There can also be.

  The flavor enhancer of the present invention can be prepared in properties such as liquid, paste, solid or powder according to the production form and product shape of the dry heat food. Further, it goes without saying that the flavor enhancer can be used in a desired ratio by being appropriately used in combination with other food ingredients such as other flavorants, flavor enhancers, or bad flavor masking agents. These food raw materials are not limited to legally defined food additives, and may be classified into fats and oils, sugars, proteins, peptides, amino acids and the like.

(Dry heat food)
In the present invention, the dry-heated food is obtained by kneading one food raw material or two or more food raw materials and combining or binding them to dry heat and evaporating moisture in the raw material. It means solid food. Examples of the dry heat heating include baking, frying, frying, roasting, microwave heating, and puffing (expansion). The temperature at the time of dry heat heating is generally a temperature exceeding 100 ° C., preferably 120 ° C. or higher, more preferably 130 ° C. or higher.

  Baking foods include sponge cakes, butter cakes, pound cakes, pancakes, hot cakes, pies, baumkuchen, tarts, duckwords, cream puffs, crepes, rotary baking, cookies, biscuits, cereal bars, crackers, wafers, rice crackers, rice crackers, etc. Baked goods, bread, croissants, Danish pastries, pizza pie bread, hamburger, meatballs, grilled pork, grilled pork and other processed meat products, fried eggs, French toast, scrambled eggs, omelet processed egg products, gratin, doria, Examples include gratins such as lasagna, side dishes such as okonomiyaki, takoyaki and fried noodles.

As fried foods, fried confectionery such as donuts, sesame dumplings, sata andagi, churros, fried buns, potato chips, snack confectionery, fried bread such as curry bread, fried potatoes, kakiage, tempura, fried chicken, croquettes Etc. Examples of the stir-fried food include fried rice, processed rice such as pilaf, and side dishes such as stir-fried vegetables and stir-fried levanilla.
Examples of cereal foods include corn flakes, brown rice flakes, granola, oatmeal, muesli, bran, puff, pon confectionery, popcorn and the like. In particular, for cereal foods, a so-called sugar-coated type, in which a sugar solution is attached and dried by heating, can be mentioned.
In the present invention, among the dry-heated foods described above, it can be applied to foods that are particularly preferably given a savory and sweet heating flavor.

  The amount of addition of the flavor enhancer of the present invention to the dry heat heated food may be appropriately adjusted according to the desired quality of the various dry heat heated food. For example, in the food raw material of the dry heat heated food, As a solid content of the present extract, 0.1% by mass or more, or 0.2% by mass or more can be contained at the lower limit. Moreover, 5 mass% or less, 3 mass% or less, or 1 mass% or less can be contained at an upper limit.

  The aspect in which the flavor enhancer of the present invention is contained in the food material is not particularly limited, the aspect in which the flavor enhancer is added to the food material and mixed uniformly, the aspect in which the flavor enhancer is impregnated in the food material Examples include a mode in which the flavor enhancer is adhered to the surface layer of the food material, and a mode in which the flavor enhancer is mixed in the clothes covering the food material.

  Hereinafter, the embodiments of the present invention will be described more specifically by way of examples. Hereinafter, “%” and “parts” mean “% by mass” and “parts by mass” unless otherwise specified. The component values of the low-fat soymilk, full-fat soymilk and defatted soymilk powder used in the following Test Examples 1 and 2 are shown in Table 1. As shown in Table 1, low-fat soymilk corresponds to this extract, and full-fat soymilk and defatted soymilk powder do not correspond to this extract. In the table, “heat treatment” means heat treatment of the raw material.

(Table 1)

(Test Example 1) Addition test to pastry product (croissant) As an example of application to breads, croissants were prepared by the scratch production method (non-freezing) according to the formulation shown in Table 2. That is, all the raw materials shown in Table 1 except for the fats and oils inserted were added and mixed at a low speed of 5 minutes and then at a medium speed of 5 minutes and raised to 26 ° C. After taking a floor time for 60 minutes at room temperature, primary fermentation was performed at 29 ° C. and 70% humidity. After taking a retard for 120 minutes at -6 ° C., the oils and fats were folded into the dough. Re-tried for 60 minutes at -6 ° C, and then folds three times, and then folds once, spreads to a final fabric thickness of 3mm, cut into a triangle with a base of 120mm and a height of 180mm, croissant molding did. After molding, the proofer was removed under conditions of 32 ° C and 80% humidity, and baked for 14 minutes in an oven (top heat 220 ° C, bottom heat 200 ° C). The mixture was cooled at room temperature for 30 minutes to obtain a croissant.

(Table 2)

Evaluation by fragrance component analysis The croissants obtained in Example 1 and Comparative Examples 1 and 2 were separated into crumbs and crusts and analyzed for fragrance components.

  The crumb and crust were pulverized with a mixer, 2 g sampled in a vial, set in a GCMS autosampler and kept at 60 ° C. for 30 minutes. Thereafter, the odor component was adsorbed to the fiber assembly by using a solid phase microextraction (SPME) method, and subjected to gas chromatography mass spectrometry (GCMS analysis).

(Table 3)

(Table 4) GCMS analysis result (crumb inner layer)

(Table 5) GCMS analysis results (outer crust layer)

Evaluation by taste sensor 40 g of the croissant obtained in Example 1 and Comparative Example 1 was pulverized for 10 seconds using a food processor. Next, 160 g of purified water was added to dilute 5 times and stirred for 1 minute. Next, the mixture was centrifuged at 3,000 rpm for 10 minutes at room temperature using a centrifuge, and the aqueous layer was recovered. Further, the aqueous layer was centrifuged under the same conditions as described above, and the supernatant was used as a taste sensor.

Using the taste recognition device “TS-5000Z” (manufactured by Intelligent Sensor Technology Co., Ltd.), the supernatant of each case was measured by CPA (Change of membrane Potential by Adsorption) measurement method of artificial lipid membrane type taste sensor. The amount (mV) was measured.
The taste sensor uses five types of sensors, umami, salty, sour, bitter and astringent, as shown in Table 6, and has five tastes in total: taste, acidity, bitter taste, astringency, umami and salty taste. Items were measured.

The membrane potential was measured by repeating the eight measurement procedures shown in Table 6 as one iteration. First, the taste sensor is washed for 90 seconds with the cleaning solution for the plus membrane and minus membrane (1), then washed with the reference solution for 120 seconds x 2 times (2) (3), and then the taste sensor is stabilized ( The sample was stabilized for 30 seconds by immersing it in the reference solution (4), and then the sample was measured for 30 seconds (5). After the sample measurement, the sample was washed with a reference solution for 3 seconds × 2 times (6) (7), and then measured with a CPA solution for 30 seconds (8).
The amount of change in the initial membrane potential was calculated by subtracting the membrane potential (Vr) measured in the reference solution from the membrane potential (Vs) measured in the sample solution. The amount of change in membrane potential of aftertaste is calculated by subtracting the membrane potential (Vr) measured in the reference solution from the membrane potential (Vr ') measured after washing the taste sensor immersed in the sample solution with CPA solution. did.

  The measurement results of the membrane potential are shown in Table 7, and are shown graphically in FIG. The numerical values in the table are average values of the measured values of the membrane potential three times.

(Table 6) Measurement conditions for taste recognition device

(Table 7) Taste sensor measurement results (when no additive is set to 0)

○ Sensory evaluation (n = 20)
The croissants prepared in Example 1 and Comparative Examples 1 and 2 were sampled by 20 panelists, and sensory evaluation was performed on the heating flavor (savory and sweet) and the succulent feeling.
As evaluation criteria, the heating flavor was evaluated in five stages, with the strength of the heated flavor after baking of the croissant when chewed being 5 at the maximum and the strength of the weakness being 1 at the minimum. The juicy feeling was evaluated in five stages, with a maximum of 5 being a strong juicy feeling in the mouth when chewing croissants and a minimum of 1 being weak. The results of sensory evaluation (average score of 20 people) are shown in Table 8.

(Table 8)

(Discussion)
As described above, when the low-fat soymilk was kneaded into the dough, the unique baking flavor after baking was felt stronger than when the low-fat soymilk was not added. This indicates that the aromatic components such as maltol and furfural in the croissant are clearly increased in comparison with Comparative Example 1 in the additive-free group, and further in Comparative Example 2 in the whole fat soymilk-added region. This was supported by the fact that the sensory analysis showed higher tendencies in umami and saltiness than in the case of no addition.

(Test Example 2) Addition test to cereal food (granola) According to each formulation of Example 2 and Comparative Examples 3 to 5 described in the upper column of Table 9, all the A part of the raw material was put on a top plate and blended uniformly. This was baked in an oven at 160 ° C. for 10 minutes. Next, part B of the raw material was mixed with part A and further baked in an oven at 160 ° C. for 10 minutes. Next, after thoroughly mixing the whole, it was again baked at 160 ° C. for 10 minutes. Then, it dried and baked in 80 degreeC oven. After sufficiently drying, it was allowed to cool to room temperature to obtain granola.

○ Sensory evaluation (n = 30)
The granola prepared in each example of Example 2 and Comparative Examples 3 to 5 was tasted by 30 panelists, and sensory evaluation was performed on the heated flavor (savory and sweet).
As an evaluation method for the heating flavor, each panelist voted one test zone where the heated flavor of granola felt to be the best when chewed, and the number of votes in each test zone was counted. According to the number of votes, 15 or more votes were evaluated as ◎, 7 or more votes as ◯, 3 or more votes as △, and less than 3 votes as ×. The results of sensory evaluation are shown in the lower column of Table 9.

(Table 9) Granola dough formulation and sensory evaluation

(Discussion)
As described above, when low-fat soymilk is added to the sugar solution that is applied to the granola, the unique flavor of the granola after heating (savory and sweet) is strongly felt, and the sugar solution is attached to the granola ingredients. When heated, the unique heating flavor of granola was enhanced. On the other hand, in the granola of Comparative Examples 3 to 5 in which whole fat soy milk, cow milk or defatted soy milk is added to the sugar solution instead of the low-fat soy milk, the heating flavor enhancing effect as in Example 2 is not obtained, and the flavor evaluation is It was low. Particularly in Comparative Examples 3 and 5, the soy milk-derived astringency and miscellaneous taste were imparted.
From the above results, it is considered that the expression of the heating flavor enhancing effect in the present invention is related to the presence or absence of the heat treatment of soybean as a raw material.

Claims (7)

A flavor enhancer for dry-heated foods containing 5% by mass or more of a bean extract that satisfies the following requirements A and B in terms of solid content.
A) The raw material of the beans extract is beans that have been heat-treated in advance,
B) The content ratio of protein to carbohydrate in the legume extract is 1 to 400% by mass. 2. The flavor enhancer for dry-heated food according to claim 1, wherein, in requirement A), the heat-treated beans have an NSI (water-soluble nitrogen index) of 15 to 77. 3. The flavor enhancer for dry-heated foods according to claim 1 or 2, wherein, in the requirement B), the content ratio of protein to carbohydrate in the bean extract is 100% by mass or more and less than 200% by mass. The flavor enhancer for dry-heated foods according to any one of claims 1 to 3, wherein the beans are full-fat soybeans. C) The flavor enhancer in any one of Claims 1-4 whose lipid content in this bean extract is 15 mass% or less in conversion of solid content. A method for producing a dry heat-heated food, comprising dry heating the food material containing 0.1 to 5% by mass of the bean extract according to any one of claims 1 to 5 as a solid content. . A flavor enhancement of a dry heat-heated food, characterized by dry-heating a food material containing 0.1 to 5% by mass of the bean extract according to any one of claims 1 to 5 as a solid content Method.