JP2020089341A - Imparting or enhancing method of fragrance/flavor of karebushi fragrance - Google Patents

Abstract

To provide a method for imparting fragrance/flavor of karebushi fragrance to food and drink by using a principal fragrance component of the karebushi fragrance; and to provide a method for enhancing fragrance/flavor of karebushi fragrance in food and drink.SOLUTION: In a production method of food and drink containing a component derived from dried fish, at least one selected from a group comprising 2,4-heptadienal, 1-pentene-3-ol and 1-heptanol is blended into the food and drink containing the component derived from dried fish.SELECTED DRAWING: None

Description

The present invention relates to a method and the like for imparting or enhancing the aroma and flavor of withered aroma to foods and drinks containing fish-bourne-derived components.

Utsubushi, represented by bonito flakes, is a food that has been widely used since ancient times as a raw material for Japanese-style dishes. One of the major reasons for using fish buns is the aroma and flavor of fish buns.

Fish buns are roughly classified into two types, "arabushi" and "kabushi", depending on the manufacturing method. "Ara-bushi" is obtained by removing the head and viscera of raw fish, simmering it, removing bones, and roasting it. "Kurebushi" is a product obtained by scraping off the tar portion on the surface of Ara-bushi (bare knot) and repeating molding and drying at least twice. It takes several months to produce dried knot, but the obtained dried knot has its fat and bitter/sour components decomposed by the action of the roasting process and molding process. It has a very elegant aroma and flavor like this, and is regarded as a high-class foodstuff.

Many research reports have been made on the aroma components of such dried buds since ancient times. For example, Non-Patent Document 1 examines components that contribute to the flavor peculiar to bonito flakes by regions such as the back, the abdomen, and the blood mixture. Further, Non-Patent Document 2 examines the influence of the roasting process of dried bonito on aroma components. Furthermore, Non-Patent Document 3 examines changes in aroma and its components in the manufacturing process of bonito flakes.

Hosokawa et al., Nippon Shokuhin Kogyo Gakkaishi, Vo1.37, No.10, 814〜818 (1990) Fujiwara et al., Nippon Shokuhin Kagaku Kogaku Kaishi, 62 (12), 563-571, 2015 Ishiguro et al., Nippon Shokuhin Kagaku Kogaku Kaishi Vol. 48, No. 8, 570-577 (2001)

Non-Patent Documents 1 to 3 all focus on the aroma and flavor components of dried bonito and arabushi, which are made from bonito, but mention some of the many compounds that make up the aroma and flavor components of dried bonito. In other words, teaching or suggesting a method of specifically identifying the main components that make up the aroma and flavor of dried aroma, and imparting or enhancing the aroma of dried food using the main components. is not.

Therefore, there is still a strong need for the construction of a method capable of imparting or enhancing the preferable aroma and flavor of dried aroma to food and drink.

As a result of diligent studies on the above problems, the present inventors have found that foods and drinks containing fish node-derived components are selected from the group consisting of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol. It has been found that, by blending at least one of the above, it is possible to impart a very preferable aroma and flavor of withered aroma to the food or drink or to remarkably enhance the aroma and flavor of withered aroma of the food and drink. In addition, by blending these components in a specific ratio, not only can the flavor and flavor of the dried apricot be imparted or enhanced, but also the heat deterioration that occurs in foods and drinks containing heated and kept fish node-derived components. It was also found that the odor can be masked. The present invention has been completed by further research based on such findings. That is, the present invention is as follows.

[1] A fish comprising blending at least one selected from the group consisting of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol into a food or drink containing a fish clause-derived component, A method for producing a food or drink containing a node-derived component.
[2] The production method according to [1], which comprises blending 2,4-heptadienal and 1-penten-3-ol.
[3] The production method according to [1], which comprises blending 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol.
[4] The production method according to [3], wherein 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol are added to a food or drink containing a fish clause-derived component so as to satisfy the following conditions. :
[conditions]
(1) The weight ratio of the three components in the food or drink containing the fish node-derived component is 2,4-heptadienal:1-penten-3-ol:1-heptanol=1:15 to 163:8 to 27; and (2) The blending amount of 2,4-heptadienal in a food or drink containing a fish node-derived component is 0.03 wt ppm or more and 0.1 wt ppm or less.
[5] A dried node containing a food or drink containing a fish node-derived component, containing at least one selected from the group consisting of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol. A method for imparting or enhancing the aroma and flavor of incense.
[6] The method according to [5], which comprises blending 2,4-heptadienal and 1-penten-3-ol.
[7] The method according to [5], which comprises blending 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol.
[8] The method according to [7], wherein 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol are added to a food or drink containing a fish-section-derived component so as to satisfy the following conditions:
[conditions]
(1) The weight ratio of the three components in the food or drink containing the fish node-derived component is 2,4-heptadienal:1-penten-3-ol:1-heptanol=1:15 to 163:8 to 27; and (2) The blending amount of 2,4-heptadienal in a food or drink containing a fish node-derived component is 0.03 wt ppm or more and 0.1 wt ppm or less.
[9] Aroma and flavor of dried scent of foods and drinks containing fish node-derived components, containing at least one selected from the group consisting of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol Or an enhancer.
[10] The agent according to [9], which comprises 2,4-heptadienal and 1-penten-3-ol.
[11] The agent according to [10], wherein the weight ratio of 2,4-heptadienal and 1-penten-3-ol is 1:15 to 163.
[12] The agent according to [9], which contains 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol.
[13] The agent according to [12], wherein the weight ratio of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol is 1:15 to 163:8 to 27.
[14] Heating of a food or drink containing a fish node-derived component, which comprises adding 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol to a food or drink containing a fish node-derived component Masking method for deterioration odor.
[15] A masking agent for heat-deteriorated odor of foods and drinks, which contains a fish clause-derived component, including 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol.

ADVANTAGE OF THE INVENTION According to this invention, the aroma/flavor of withered aroma can be added to the food/beverage containing a fish-bread origin component very easily, or the aroma/flavor of withered aroma can be enhanced. In addition, when 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol are combined in a specific ratio and blended, when a fish node-derived component (particularly "fish node stock") is heated and kept warm. It is possible to mask the heat-deteriorated odor that occurs in the.

Hereinafter, the present invention will be described in detail. In addition, in this specification, "aroma and flavor of dried aroma" means the original meat quality and aroma and flavor of white wood that freshly dried amber soup has. "Aroma" means the scent (top flavor) felt only by the nose without eating and drinking, and "flavor" means the scent (retronasal flavor) passing through the mouth during eating and drinking. I shall. As the 2,4-heptadienal, 1-penten-3-ol, and/or 1-heptanol used in the present invention, commercially available products may be used. In the present specification, the term “fish broth with a concentration of A% (eg, bonito dashi)” means that powder of Ag fish bun (eg, bonito dashi) may be added to hot water (100-A) g of 90° C. or higher. It means a filtrate obtained by stirring, allowing to stand for 3 minutes, and filtering using a paper filter. It goes without saying that the scale of the dashi stock to be prepared may be changed according to the required amount.

1. The manufacturing method of the food/beverage product containing the fish-node-derived component TECHNICAL FIELD This invention selects the group consisting of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol in the food/beverage containing the fish-node-derived component. The present invention provides a method for producing a food or drink containing a fish-section-derived component (hereinafter, may be simply referred to as "production method of the present invention"), which comprises blending at least one of the following.

The term “fish section” refers to raw fish from which the head and internal organs have been removed, which has been boiled to coagulate the protein, which is then cooled, smoked to a water content of 26% or less, and dried. Examples of the raw material used for the fish section include, but are not limited to, skipjack (such as bonito, bonito, etc.), Japanese horse mackerel, mackerel, saury, tuna, and ume. In the production method of the present invention, the fish-node-derived component contained in the food or drink may be derived from either Ara-bushi or Kure-bushi, and further derived from any of the male, female and turtle nodes. It may be one that does. A preferred embodiment is a bonito arabushi, and a more preferred embodiment is a dried bonito.

In the production method of the present invention, the food or drink containing the fish-section-derived component is not particularly limited as long as it is a food or drink containing the above-mentioned fish-section components, and includes any food or drink. For example, as foods and drinks containing fish-bread-derived ingredients, soups containing soup stock (dashi, miso soup, soup, etc.), noodles containing pasta stock (pasta, ramen, udon, etc.), soup stock In addition to side dishes containing soybeans (dashi roll eggs, meat and potatoes, boiled Chikuzen etc.), etc., powder or liquid seasonings containing fish knot stock ingredients are also included in foods and drinks containing fish knot-derived ingredients. .. In a preferred embodiment, the food or drink containing the fish-section-derived component may be extracted from the section (eg, bonito dashi, etc.).

In the production method of the present invention, a food or drink containing a fish node-derived component is blended with at least one selected from the group consisting of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol. Is characterized by. In the embodiment in which 2,4-heptadienal, 1-penten-3-ol, or 1-heptanol is added alone, the blending amount of each component is not particularly limited as long as the desired effect of the present invention can be obtained, and It may be appropriately set depending on the taste and the type of food and drink, and, for example, by adding to the food and drink in the following blending amount, a preferable astringent aroma and flavor is imparted to the food and drink. Alternatively, it is possible to enhance the aroma and flavor of the dried aroma of the food and drink.
[2,4-heptadienal]
(I) When the fish soup concentration in food or drink at the time of eating is 0.3% or more and 1.5% or less, it is usually 0.025 weight ppm or more and less than 0.05 weight ppm, preferably 0.025 weight ppm. Or more and 0.045 weight ppm or less, more preferably 0.025 weight ppm or more and 0.04 weight ppm or less, further preferably 0.025 weight ppm or more and 0.035 weight ppm or less, particularly preferably 0.025 weight ppm or more 0 0.03 ppm by weight or less;
(Ii) The fish soup concentration in the food or drink during eating is more than 1.5% and 10% or less (preferably more than 1.5% and 7% or less, more preferably more than 1.5% and 5% or less, Particularly preferably more than 1.5% and 4% or less), usually 0.025 weight ppm or more and less than 0.075 weight ppm, preferably 0.025 weight ppm or more and 0.065 weight ppm or less, more preferably 0. 0.025 weight ppm or more and 0.06 weight ppm or less, more preferably 0.025 weight ppm or more and 0.055 weight ppm or less, and particularly preferably 0.025 weight ppm or more and 0.05 weight ppm or less.
[1-Penten-3-ol]
(I) When the soup stock concentration in foods and drinks at the time of eating is 0.6% or more and 0.9% or less, usually 0.75 weight ppm or more and less than 1.75 ppm, preferably 0.75 weight ppm or more 1 0.7 weight ppm or less, more preferably 0.75 weight ppm or more and 1.65 weight ppm or less, further preferably 0.75 weight ppm or more and 1.6 weight ppm or less, particularly preferably 0.75 weight ppm or more 1.5 Weight ppm or less;
(Ii) When the fish soup concentration in foods and drinks at the time of eating is more than 0.9% and 2.1% or less, usually 0.75 weight ppm or more and less than 3.25 weight ppm, preferably 0.75 weight ppm or more and 3.20 weight ppm or less, more preferably 0.75 weight ppm or more and 3.15 weight ppm or less, further preferably 0.75 weight ppm or more and 3.10 weight ppm or less, particularly preferably 0.75 weight ppm or more 3.0 weight ppm or less;
(Iii) The fish soup concentration in food and drink at eating is more than 2.1% and 10% or less (preferably more than 2.1% and 7% or less, more preferably more than 2.1% and 5% or less, Particularly preferably more than 2.1% and 4% or less), usually 0.75 weight ppm or more and less than 5.25 weight ppm, preferably 0.75 weight ppm or more and 5.20 weight ppm or less, more preferably 0. 0.75 weight ppm or more and 5.15 weight ppm or less, more preferably 0.75 weight ppm or more and 5.10 weight ppm or less, and particularly preferably 0.75 weight ppm or more and 5.0 weight ppm or less.
[1-Heptanol]
(I) When the fish soup concentration in food and drink at the time of eating is 0.6% or more and 0.9% or less, it is usually 0.25 ppm by weight or more and less than 0.5 ppm by weight, preferably 0.25 ppm by weight. Or more and 0.45 weight ppm or less, more preferably 0.25 weight ppm or more and 0.4 weight ppm or less, further preferably 0.25 weight ppm or more and 0.35 weight ppm or less, particularly preferably 0.25 weight ppm or more 0 0.3 weight ppm or less;
(Ii) the fish soup concentration in food and drink during eating is more than 0.9% and 10% or less (preferably more than 0.9% and 7% or less, more preferably more than 0.9% and 5% or less, Particularly preferably more than 0.9% and 4% or less), usually 0.25 wtppm or more and less than 1.0 wtppm, preferably 0.25 wtppm or more and 0.9 wtppm or less, more preferably 0 .25 weight ppm or more and 0.85 weight ppm or less, more preferably 0.25 weight ppm or more and 0.80 weight ppm or less, and particularly preferably 0.25 weight ppm or more and 0.75 weight ppm or less.

In one aspect of the production method of the present invention, two or more kinds of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol may be combined and blended. In a preferred embodiment of the production method of the present invention, the three components of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol can be added to a food or drink containing a fish clause-derived component. In this case, for example, by blending the respective components so as to satisfy the following conditions, it is possible to obtain a very preferable aroma/flavor-imparting or enhancing effect of dried aroma. The concentration of fish knot stock in food and drink at the time of eating when three components are combined in combination is not particularly limited as long as the desired effect is obtained, but is usually 0.3% to 10%, preferably 0.6. % To 9%, more preferably 0.9% to 8%, even more preferably 1.5% to 6%, even more preferably 2.1% to 5%, particularly preferably 2.5% to 3.5. %.

[conditions]
(1) The weight ratio of the three components in the food or drink containing the fish node-derived component is 2,4-heptadienal:1-penten-3-ol:1-heptanol=1:15-163:8-27 (preferably Is 1:40 to 60:8 to 27); and (2) the content of 2,4-heptadienal in a food or drink containing a fish-node-derived component is 0.03 wt ppm or more and 0.1 wt ppm or less.

In addition, by adding the three components of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol to a food or drink containing a fish node-derived component at a specific concentration as described above, Not only can the aroma and flavor be imparted or enhanced, but it is possible to mask the "heat-deteriorated odor" exhibited by the heated and/or heat-retained fish node-derived component. Therefore, the production method of the present invention is a method for producing a food or drink containing a fish-bread-derived component in which the heat-deteriorated odor is masked, or the aroma and flavor of the dried aroma is imparted or enhanced, and the heat-deteriorated odor is masked. In other words, it can also be referred to as a method for producing a food or drink containing a fish-section-derived component. In addition, in this specification, "heat-deteriorated odor" means a caramel-like sweet burnt flavor produced when a fish-bread-derived component such as fish-bread stock is heated or kept warm. Therefore, the masking effect of the heat-deteriorated odor exerts a high effect on the food or drink containing the heated or heat-insulated fish-bread-derived component. Examples of the food and drink that can obtain a good masking effect include, but are not limited to, heated or kept fish soup stock or food and drink containing the same.

In the production method of the present invention, the timing of adding/blending each component to a food or drink containing a fish-section-derived component is not particularly limited, and any timing before, during or after cooking of the food or drink or at the time of eating May be To give an example, a fish soup is used to prepare a dashi stock, and by adding any one or more of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol to the soybean aroma. It is possible to prepare a fish knot stock with the added or enhanced aroma and flavor. By blending this as one of the raw materials at the time of cooking of food and drink, it is possible to produce food and drink having a preferable aroma and flavor of dried aroma.

2. The method for imparting or enhancing the aroma and flavor of withered aroma, the present invention also provides a food or drink containing a fish node-derived component, selected from the group consisting of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol. The present invention provides a method for imparting or enhancing the aroma/flavor of dried aroma (hereinafter, may be simply referred to as “method of the present invention”), which comprises blending at least one of the above.

In the method of the present invention, fish bun, food and drink containing fish bun-derived ingredients, 2,4-heptadienal, 1-penten-3-ol, and/or 1-heptanol blending amount, and blending timing, etc. It is the same as that described in the manufacturing method of the invention.

In one aspect of the method of the present invention, 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol by blending the three components at a specific concentration into a food or drink containing a fish node-derived component, In addition to imparting or enhancing the aroma and flavor of dry-boiled aroma, it is also possible to mask the "heat-deteriorated odor" exhibited by the fish node-derived component. Therefore, the method of the present invention, a method for masking the heat-deteriorated odor of food and drink containing a fish-section-derived component, or imparting or enhancing the aroma and flavor of withered aroma to food and drink containing a fish-section-derived component, and It can also be referred to as a method of masking the heat deterioration odor. The masking effect of the heat-deteriorated odor exerts a high effect on the food and drink containing the heated and/or heat-retained fish node-derived component. Examples of foods and drinks with which a masking effect is favorably obtained include, but are not limited to, heated and/or heat-insulated fish soup stock (eg, bonito stock etc.) or foods and drinks containing the same.

3. Aroma and flavor imparting or enhancing agent for withered aroma The present invention also comprises a fish node-derived component containing at least one selected from the group consisting of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol. The present invention provides an aroma/flavor imparting or enhancing agent for dried aroma of foods and drinks containing (hereinafter, may be simply referred to as "agent of the present invention"). By adding/blending the agent of the present invention to a food or drink containing a fish-bread-derived component, it is possible to impart a preferable astringent aroma or flavor to the food or drink.

In the agent of the present invention, the food and drink, etc., containing fish knot and components derived from fish knot are the same as those described in the production method of the present invention.

When the agent of the present invention contains 2,4-heptadienal, 1-penten-3-ol, or 1-heptanol alone, the content of each component is particularly limited as long as the desired effect of the present invention can be obtained. However, it may be appropriately set according to the taste of the consumer and the type of food and drink, for example, the concentration of each component in the food and drink at the time of eating containing the fish-section-derived component and the concentration shown below. The compounding amount may be such that it can be added so that

[2,4-heptadienal]
(I) When the fish soup concentration in food or drink at the time of eating is 0.3% or more and 1.5% or less, it is usually 0.025 weight ppm or more and less than 0.05 weight ppm, preferably 0.025 weight ppm. Or more and 0.045 weight ppm or less, more preferably 0.025 weight ppm or more and 0.04 weight ppm or less, further preferably 0.025 weight ppm or more and 0.035 weight ppm or less, particularly preferably 0.025 weight ppm or more 0 0.03 ppm by weight or less;
(Ii) The fish soup concentration in the food or drink during eating is more than 1.5% and 10% or less (preferably more than 1.5% and 7% or less, more preferably more than 1.5% and 5% or less, Particularly preferably more than 1.5% and 4% or less), usually 0.025 weight ppm or more and less than 0.075 weight ppm, preferably 0.025 weight ppm or more and 0.065 weight ppm or less, more preferably 0. 0.025 weight ppm or more and 0.06 weight ppm or less, more preferably 0.025 weight ppm or more and 0.055 weight ppm or less, and particularly preferably 0.025 weight ppm or more and 0.05 weight ppm or less.
[1-Penten-3-ol]
(I) When the soup stock concentration in foods and drinks at the time of eating is 0.6% or more and 0.9% or less, usually 0.75 weight ppm or more and less than 1.75 ppm, preferably 0.75 weight ppm or more 1 0.7 weight ppm or less, more preferably 0.75 weight ppm or more and 1.65 weight ppm or less, further preferably 0.75 weight ppm or more and 1.6 weight ppm or less, particularly preferably 0.75 weight ppm or more 1.5 Weight ppm or less;
(Ii) When the fish soup concentration in foods and drinks at the time of eating is more than 0.9% and 2.1% or less, usually 0.75 weight ppm or more and less than 3.25 weight ppm, preferably 0.75 weight ppm or more and 3.20 weight ppm or less, more preferably 0.75 weight ppm or more and 3.15 weight ppm or less, further preferably 0.75 weight ppm or more and 3.10 weight ppm or less, particularly preferably 0.75 weight ppm or more 3.0 weight ppm or less;
(Iii) The fish soup concentration in food and drink at eating is more than 2.1% and 10% or less (preferably more than 2.1% and 7% or less, more preferably more than 2.1% and 5% or less, Particularly preferably more than 2.1% and 4% or less), usually 0.75 weight ppm or more and less than 5.25 weight ppm, preferably 0.75 weight ppm or more and 5.20 weight ppm or less, more preferably 0. 0.75 weight ppm or more and 5.15 weight ppm or less, more preferably 0.75 weight ppm or more and 5.10 weight ppm or less, and particularly preferably 0.75 weight ppm or more and 5.0 weight ppm or less.
[1-Heptanol]
(I) When the fish soup concentration in food and drink at the time of eating is 0.6% or more and 0.9% or less, it is usually 0.25 ppm by weight or more and less than 0.5 ppm by weight, preferably 0.25 ppm by weight. Or more and 0.45 weight ppm or less, more preferably 0.25 weight ppm or more and 0.4 weight ppm or less, further preferably 0.25 weight ppm or more and 0.35 weight ppm or less, particularly preferably 0.25 weight ppm or more 0 0.3 weight ppm or less;
(Ii) the fish soup concentration in food and drink during eating is more than 0.9% and 10% or less (preferably more than 0.9% and 7% or less, more preferably more than 0.9% and 5% or less, Particularly preferably more than 0.9% and 4% or less), usually 0.25 wtppm or more and less than 1.0 wtppm, preferably 0.25 wtppm or more and 0.9 wtppm or less, more preferably 0 .25 weight ppm or more and 0.85 weight ppm or less, more preferably 0.25 weight ppm or more and 0.80 weight ppm or less, and particularly preferably 0.25 weight ppm or more and 0.75 weight ppm or less.

Alternatively, in one embodiment of the agent of the present invention, two or more kinds of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol may be combined and blended. For example, the agent of the present invention can contain 2,4-heptadienal and 1-penten-3-ol as active ingredients. In this case, the weight ratio of 2,4-heptadienal and 1-penten-3-ol in the agent of the present invention is preferably 1:15 to 163. Alternatively, 2,4-heptadienal and 1-heptanol may be contained. In this case, the weight ratio of 2,4-heptadienal and 1-heptanol in the agent of the present invention is preferably 1:8-27. In a further preferred embodiment, the agent of the present invention can contain three components of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol. In this case, the weight ratio of the three components in the agent of the present invention is 2,4-heptadienal: 1-penten-3-ol:1-heptanol = 1:15-163:8-27 (preferably 2,4 -Heptadienal: 1-penten-3-ol: 1-heptanol = 1:40-60:8-27).

The agent of the present invention containing 3 components of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol in the above range is added to a food or drink containing a fish-section-derived component, 2,4-heptadienal. When added so that the range of the concentration at the time of eating is 0.03 weight ppm or more and 0.1 weight ppm or less, it is possible to impart or enhance the preferable aroma and flavor of the dry-season aroma in the food or drink. In addition, when the three components are added at the same time, it is possible to mask the "heat-deteriorated odor" exhibited by the fish node-derived component that has been heated and/or kept warm. Therefore, the agent of the present invention imparts or enhances the aroma/flavor of withered aroma to foods and drinks containing the ingredients derived from fish bun, or a masking agent for heat-deteriorated odor of the foods and drinks containing ingredients derived from fish bun, and In other words, it can also be referred to as an agent for masking odor caused by heating. The masking effect of the heat-deteriorated odor exerts a high effect on the food and drink containing the heated and/or heat-retained fish node-derived component. Examples of foods and drinks with which a masking effect is favorably obtained include, but are not limited to, heated and/or heat-insulated fish soup stock (eg, bonito stock etc.) or foods and drinks containing the same.

The timing of adding/blending the agent of the present invention to a food or drink containing a fish-section-derived component is not particularly limited, and may be before, during, after, or at the time of eating the food or drink. .. As an example, by preparing a dashi stock using fish knot and adding the agent of the present invention, a fish kushi dashi can be prepared in which the aroma/flavor of withered aroma is imparted or enhanced. By adding this to foods and drinks as one of the raw materials, foods and drinks having a preferable aroma and flavor of dried aroma can be produced.

Further, the shape of the agent of the present invention is not particularly limited, and may be solid (powder, granule), slurry, liquid, or paste. The solid state is preferable because it is easy to handle. In this case, the agent of the present invention may be added/blended directly to the food or drink, or may be once dissolved or dispersed in water, a solvent, a dispersion medium or the like and then added/blended to the food/beverage. ..

In addition, the agent of the present invention contains at least one of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol, and a component that can be added to a normal food is blended as another component. You can also Examples of components that can be added to the agent of the present invention include pH adjusters, antioxidants, preservatives, sweeteners, flavors, seasonings, nutritional enhancers, thickeners, and stabilizers. , But not limited to these.

Hereinafter, the present invention will be further described with reference to Examples, but the technical scope of the present invention is not limited to these Examples. In this example, the sensory evaluation was performed by a well-trained professional panel in advance. In the present invention, "%" means "wt%" unless otherwise specified, and "ppm" means "wt ppm" unless otherwise specified.

Unless otherwise specified, 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol used in this example were those manufactured by Sigma-Aldrich Japan KK.

[Example 1] 2,4-heptadienal, 1-penten-3-ol, or 1-heptanol aroma and flavor imparting effect 1 (single addition)
Commercially available 9 g of dried bonito powder was added to 291 g of hot water at 90° C. or higher, well stirred, allowed to stand for 3 minutes, and then filtered using a paper filter. The obtained filtrate was designated as "3% concentration bonito dashi". Further, a 2,4-heptadienal aqueous solution (100 ppm), a 1-penten-3-ol aqueous solution (100 ppm), and a 1-heptanol aqueous solution (100 ppm) were prepared. Using each of the prepared aqueous solutions, 2,4-heptadienal, 1-penten-3-ol, or 1-heptanol was added at a 3% concentration and soup stock to the addition concentrations shown in Tables 1 to 3 below. Then, the effect of adding and enhancing the aroma and flavor of the dried scent was investigated. The evaluation was performed by one expert panel and evaluated according to the following four-level evaluation criteria. The score of the 3% concentration bonito stock before the addition of each component was 0. In addition, a comment was left in the concentration range where the off-flavor was generated. The results are shown in Tables 1-3.

[Evaluation criteria]
0 points: 3% concentration before addition of bonito flakes with aroma and flavor equivalent to 1 point: 3% concentration before addition bonito flakes with aroma and flavor less than 2 points: before addition 3% Concentration of dried scented aroma and flavor than bonito dashi 3 points: Stronger aroma and flavor of dried scented bonito than 3% concentration before addition

As shown in Tables 1 to 3, when each component was added independently, 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol all had the aroma and flavor of dried bonito flakes. It was shown that it could be enhanced.

[Example 2] Examination on the content of fish-branch-derived components in foods and drinks Commercially available bonito powder was added to hot water at 90°C or higher, and the soup stock concentration was 0.30%, 0.60%, 0. The bonito soup was prepared so as to be 90%, 1.50%, 2.10%, or 3.00%. To the prepared bonito dashi of various concentrations, 2,4-heptadienal, 1-penten-3-ol, or 1-heptanol was added so as to have various concentrations shown in Tables 4 to 6 below, The expression of aroma and flavor was evaluated. In addition, as a control, various components were added to hot water at 90° C. or higher (bonito dashi concentration: 0.00%) to which no fragrance was added, and the effect was evaluated. The evaluation was performed by using a sensory test, and the expert panel was carried out by one person. Table 4 shows the results of the sensory test on the aroma and flavor of dried bonito flakes of various concentrations before addition of 2,4-heptadienal, 1-penten-3-ol, or 1-heptanol. Tables 5 to 7 show the results of the sensory test after addition of 2,4-heptadienal, 1-penten-3-ol, or 1-heptanol.

From the results of Tables 5 to 7, in the control (0.00% concentration of bonito dashi), no matter whether 2,4-heptadienal, 1-penten-3-ol, or 1-heptanol was added, the aroma of dried scented aroma was obtained. -No flavor was added. On the other hand, at the 0.30% concentration, only 2,4-heptadienal was found to have the effect of imparting the aroma and flavor of dried aroma. At a concentration of 0.60% or more, any of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol enhanced the aroma and flavor of withered aroma, and the effect was recognized. From this result, 2,4-heptadienal, 1-penten-3-ol, or 1-heptanol cannot impart the flavor and flavor of withered aroma to any food or drink, and it is a fish node-derived component. It was suggested that was required to be included in food and drink.

[Reference Example 1] Examination of the amount of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol contained in dried node 3% dried soup stock and 6 types of dried node and 1 kind of rough node different in the preparation process Was prepared, and the amounts of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol in the stock were quantified by GC/MS. In addition, all of the 6 dried bonito used are commercial products, and the production areas (bonito-bushi processing place) are: dried bonito 1: makurazaki, dried bonito 2: overseas, dried bonito 3: makurazaki (commercial items used in Examples 1 and 2). , Kurebushi 4: Makurazaki, Kurebushi 5: Makurazaki, Kurebushi 6: Makurazaki, Ara-bushi 1: Makurazaki. The results are shown in Table 8. In Table 8, the unit is "ppm" and "ND" indicates that the component was not detected.

As shown in Table 8, it was shown that the amounts of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol, which are the key components of dried aroma, vary depending on the type of dried amber or rough abalone. ..

[Example 3] 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol aroma and flavor imparting effect 2 (combined addition)
It was examined whether or not the effect of the present invention could be affected when three key components of dried aroma are used in combination. Specifically, 3% bonito dashi was prepared from a total of 7 types of dried bonito flakes and 6 types of dried bonito used in Reference Example 1. 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol were added to the obtained 7% 3% bonito soup stock so that the addition concentrations shown in Table 9 were obtained. Evaluation of the aroma and flavor intensity of dried bonito flakes of bonito dashi before and after the addition of the key component was carried out by four specialized panels and evaluated using the following four-level evaluation criteria. In addition, the degree of odor caused by heating was also evaluated in accordance with the evaluation of the degree of aroma and flavor of the dried scent. The rating is the average value of 4 specialist panels. The results are shown in Table 9. In the table, the unit of concentration of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol is “ppm”.

[Evaluation criteria for aroma and flavor of dried aroma]
0 points: The aroma and flavor of dried aroma are not felt 1 point: The flavor and aroma of dried aroma are weak 2 points: The flavor and aroma of dried aroma are slightly strong 3 points: The flavor and aroma of dried aroma are strong [heat-deteriorated odor Evaluation criteria]
-: Don't feel the odor of heating deterioration +: Feel the odor of heating deterioration ++: Feel the odor of heating deterioration ++: Feel the odor of heating deterioration

As shown in Table 9, it was shown that the preferable aroma and flavor of the dried apricot aroma was added or enhanced in all the dried apricots. In addition, it was also confirmed that the dried odor was masked in the dried node 1 in which the odor of heating deterioration was evaluated. In addition, if a certain amount of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol are added, even a bonito soup prepared from Ara-bushi gives a preferable aroma and flavor of dried aroma. I was able to do it. Interestingly, the dried fruits 1 to 6 and the dried fruits 1 have different original contents of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol, which are involved in the expression of the dried aroma, but the original The difference in the content of the components does not have a great influence, and 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol are added/blended in specific amounts to any of the nodes. It was shown that, by doing so, the same level of aroma and aroma-imparting effect can be obtained.

[Example 4] Preparation of a composition capable of imparting or enhancing the aroma and flavor of dried aroma, 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol were blended as shown in Table 10, and fish was added. A composition capable of imparting or enhancing the aroma and flavor of withered aroma to the soup derived from the knot was prepared. Hexanal, 4-heptanal, and 1-octen-3-ol were added as other formulations of the composition, but these are not those involved in imparting/enhancing the aroma and flavor of dried aroma. It is confirmed that there is no data (data not disclosed). The prepared composition was added to Katsushika 3 at a concentration of 3% bonito dashi in an addition amount as shown in Addition Examples 1 to 4 in Table 11 below. It was carried out in a four-level evaluation. The evaluation was conducted by a sensory test, and was carried out by one expert panel. The evaluation criteria are as follows. The results are shown in Table 11.

[Evaluation criteria]
0 points: The aroma and flavor of the dried aroma is not felt 1 point: The flavor and aroma of the dried aroma is weak 2 points: The flavor and aroma of the dried aroma is slightly strong 3 points: The aroma and flavor of the dried aroma is strong

As shown in Table 11, a composition containing 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol in a weight ratio of 1:50:10 had 0.03 ppm of 2,4-heptadienal. -0.075 ppm, 1-penten-3-ol in the range of 1.5 ppm to 3.75 ppm, and 1-heptanol in the range of 0.3 ppm to 0.75 ppm, both enhance the aroma and flavor of dried aroma. Was shown to get.

[Comparative Example 1] 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol aroma and flavor imparting effect 3 of the dried node (addition to components other than fish node)
2,4-heptadienal, 1-penten-3-ol, or 1-heptanol to be added, the broth obtained by boiling bonito, or the bonito extract obtained by concentrating the broth The effect of adding aroma and flavor to dried aroma was confirmed. Addition of 2,4-heptadienal, 1-penten-3-ol, or 1-heptanol to 5% bonito broth and 2% bonito extract, respectively, and evaluate the expression of aroma and flavor of dried aroma. did. The evaluation was carried out by one expert panel. The results are shown in Tables 12 and 13.

As shown in Tables 12 and 13, in the bonito broth and bonito extract, even if 2,4-heptadienal, 1-penten-3-ol, or 1-heptanol was added, the aroma and flavor of dried aroma was not imparted. It was From the present Example, in imparting or enhancing withered aroma by 2,4-heptadienal, 1-penten-3-ol, or 1-heptanol, the interaction between these components and the component derived from “fish section” is important. It was suggested that.

ADVANTAGE OF THE INVENTION According to this invention, the aroma and flavor of withered aroma can be imparted to the food or drink containing the ingredients derived from fish-border such as Ara-bushi and Aerobushi, or the aroma and flavor of withered-aroma can be enhanced. Therefore, the present invention can be extremely useful in the food production field.

Claims (15)

A fish-node-derived component comprising blending a food or drink containing a fish-node-derived component with at least one selected from the group consisting of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol. The manufacturing method of the food-drinks containing. The production method according to claim 1, which comprises blending 2,4-heptadienal and 1-penten-3-ol. The manufacturing method according to claim 1, comprising blending 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol. The production method according to claim 3, wherein 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol are added to a food or drink containing a fish clause-derived component so as to satisfy the following conditions:
[conditions]
(1) The weight ratio of the three components in the food or drink containing the fish node-derived component is 2,4-heptadienal:1-penten-3-ol:1-heptanol=1:15 to 163:8 to 27; and (2) The blending amount of 2,4-heptadienal in a food or drink containing a fish node-derived component is 0.03 wt ppm or more and 0.1 wt ppm or less. An aroma of apricot aroma, which comprises blending at least one selected from the group consisting of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol into a food or drink containing a fish-section-derived component. -Method of imparting or enhancing flavor. The method of claim 5, comprising blending 2,4-heptadienal and 1-penten-3-ol. The method of claim 5, comprising incorporating 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol. The method according to claim 7, wherein 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol are added to a food or drink containing a fish clause-derived component so as to satisfy the following conditions:
[conditions]
(1) The weight ratio of the three components in the food or drink containing the fish node-derived component is 2,4-heptadienal:1-penten-3-ol:1-heptanol=1:15 to 163:8 to 27; and (2) The blending amount of 2,4-heptadienal in a food or drink containing a fish node-derived component is 0.03 wt ppm or more and 0.1 wt ppm or less. Addition of aroma/flavor of withered aroma of food and drink containing a fish node-derived component, containing at least one selected from the group consisting of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol, or Enhancer. The agent according to claim 9, comprising 2,4-heptadienal and 1-penten-3-ol. The agent according to claim 10, wherein the weight ratio of 2,4-heptadienal and 1-penten-3-ol is 1:15 to 163. The agent according to claim 9, comprising 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol. The agent according to claim 12, wherein the weight ratio of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol is 1:15 to 163:8 to 27. The food-and-drink containing the fish-node-derived component contains 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol. Masking method. A masking agent for heat-deteriorated odor of foods and drinks, which contains a fish-section-derived component, including 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol.