JP2023148155A - Corn flavor adding or enhancing agent - Google Patents

Abstract

To provide a corn flavor adding or enhancing agent instead of dimethyl sulfide capable of adding or enhancing good corn flavor in soup.SOLUTION: A corn flavor adding or enhancing agent containing one or more compounds selected from the group (a) and/or two or more compounds selected from the group (b) below. Group (a): 2-methyl-3-methylthiofuran and 2, 3-dimethylpyrazine Group (b): 5-methyl-2-thiophene carboaldehyde, dibutyl sulfide, and phenethyl isothiocyanate.SELECTED DRAWING: None

Description

The present invention relates to a corn flavor imparting or enhancing agent, etc. that can impart or enhance corn flavor.

Usually, homemade corn soup is made by steaming, boiling, baking, or frying raw corn, and then adding mirepoix, bouillon, milk, etc. to give it the sweet and pleasant flavor of cooked corn. On the other hand, in the case of corn soup prepared from processed foods such as powdered corn soup, which is a simple preparation form, the raw material cost would be extremely high if enough corn ingredients were used to reproduce the good corn flavor of handmade products. As a result, it has become difficult to reproduce the quality of handmade products.

For example, Non-Patent Document 1 investigates the relationship between the sensory characteristics of corn and the contained components, as aroma components of raw corn and aroma components of corn that has been cooked by steaming, boiling, baking, stir-frying, etc. Dimethyl sulfide has been identified as a flavor component that makes up the grassy flavor of corn.
Furthermore, in Non-Patent Document 2, dimethyl sulfide is specified as an aroma component of corn, and the dimethyl sulfide content is investigated in heated fresh corn and canned corn.

Based on the above findings, dimethyl sulfide has been generally reported as an aroma component that enhances the flavor of corn. However, since dimethyl sulfide is highly volatile, there are problems with concentration stability during the shelf life of processed foods that have a long shelf life.

Therefore, there is a need for an aroma component that can replace dimethyl sulfide and can impart or enhance a good corn flavor in soups and the like.

F. Azanza et al. , RELATIONSHIPS BETWEEN SENSORY QUALITY ATTRIBUTES AND KERNEL CHEMICAL COMPOSITION OF FRESH-FROZEN SWEET CORN; J. Food Quality (1994), 17, 2, 159-72 R. G. Buttery et al. , Studies on Flavor Volatiles of Some Sweet Corn Products; J. Agric. Food Chem. (1994), 42, 791-5

An object of the present invention is to provide a corn flavor-imparting or enhancing agent that can replace dimethyl sulfide and can impart or enhance a good corn flavor in soups and the like.

As a result of intensive study on the above-mentioned problem, the present inventors have determined that one or more selected from the group consisting of 2-methyl-3-methylthiofuran and 2,3-dimethylpyrazine and/or 5-methyl It has been discovered that a good corn flavor can be imparted or enhanced to the soup by adding two or more selected from the group consisting of -2-thiophenecarbaldehyde, dibutyl sulfide, and phenethyl isothiocyanate, and based on this finding, Through further research, we have completed the present invention.
That is, the present invention is as follows.

[1] A corn flavor imparting or enhancing agent containing one or more selected from the following group (a) and/or two or more selected from the following group (b).
Group (a): 2-methyl-3-methylthiofuran and 2,3-dimethylpyrazine (B) group: 5-methyl-2-thiophenecarbaldehyde, dibutyl sulfide and phenethyl isothiocyanate [2] selected from group (a) and/or the two or more selected from group (b) are one or more selected from group (a).
[3] The agent according to [2] above, wherein one or more selected from group (a) is 2-methyl-3-methylthiofuran and 2,3-dimethylpyrazine.
[4] The one or more selected from group (a) and/or the two or more selected from group (b) are the two or more selected from group (b), according to [1] above. agent.
[5] One or more selected from group (a) and/or two or more selected from group (b) is one selected from group (a), and further selected from group (b) The agent according to [1] above, comprising one of:
[6] The agent according to [5] above, wherein the agent selected from group (b) is phenethyl isothiocyanate.
[7] The agent according to any one of [1] to [6] above, which is for soup.
[8] The agent according to [7] above, wherein the soup is corn soup.
[9] A soup containing one or more selected from the following group (a) and/or two or more selected from the following group (b).
Group (a): 2-methyl-3-methylthiofuran and 2,3-dimethylpyrazine (B) group: 5-methyl-2-thiophenecarbaldehyde, dibutyl sulfide and phenethyl isothiocyanate [10] Selected from group (a) and/or two or more selected from group (b) are 2-methyl-3-methylthiofuran or 2,3-dimethylpyrazine, and 2-methyl-3-methylthiofuran or 2,3 - The soup according to [9] above, which contains dimethylpyrazine at a concentration of 5 ppb or more and 590 ppb or less, or 400 ppb or more and 800 ppb or less when eaten.
[11] The soup according to [9] or [10] above, which is a corn soup.
[12] 2-Methyl-3-methylthiofuran or 2,3-dimethylpyrazine is added to the soup material so that the concentration at the time of consumption is 5 ppb or more and 590 ppb or less, or 400 ppb or more and 800 ppb or less, respectively. A method for producing soup, including the step of:
[13] 2-Methyl-3-methylthiofuran or 2,3-dimethylpyrazine is added to the soup material so that the concentration at the time of consumption is 5 ppb or more and 590 ppb or less, or 400 ppb or more and 800 ppb or less, respectively. A method for imparting corn flavor to soup or enhancing corn flavor in soup, comprising the step of:

According to the present invention, it is possible to impart or enhance a good corn flavor to soups, etc., including processed soups with a long shelf life.

1. Corn flavor imparting or enhancing agent The present invention provides a corn flavor imparting or enhancing agent (hereinafter referred to as " The present invention provides "imparting or enhancing agents").
Group (a): 2-methyl-3-methylthiofuran and 2,3-dimethylpyrazine (b) Group: 5-methyl-2-thiophenecarbaldehyde, dibutyl sulfide and phenethyl isothiocyanate

As used herein, "corn flavor" refers to the sweet, pleasant flavor of cooked corn.

Here, "corn" refers to the edible part (seed) of corn (Zea mays), which is an annual plant of the Poaceae family, and includes sweet corn, sweet yellow corn, sweet bicolor corn, and sweet corn. It is the edible part of corn varieties that are used for human consumption, such as white-grained varieties.

Moreover, "the sweet and pleasant flavor of heated corn" means the sweet and fresh flavor of heated raw corn.
For example, corn powder is prepared by heating and drying a corn paste prepared by grinding raw corn in a food processor, and the flavor is felt when the corn powder is dissolved in hot water and eaten.

Examples of objects to which the present invention can be applied or to which the enhancer is added include foods. Here, "food" refers to natural ingredients, processed foods obtained by processing the ingredients, seasonings, drinks, etc., and soup is preferred among them. Furthermore, in this specification, "food" includes powdered foods and the like that can be made into edible foods by simple processing.

"Soup" is a general term for soups based on soup stock of meat, seafood, vegetables, etc., and soups based on vegetables are preferred. Furthermore, in this specification, "soup" refers to not only liquid soup that can be eaten as is, but also non-liquid soup that can become liquid when eaten. Non-liquid soups can be converted into liquid soups by adding a predetermined amount of water, milk, etc., and by performing simple processing at the time of eating, such as heating. Examples include solid soups and powdered soups.

Examples of vegetable-based soups include corn soup, pumpkin soup, potage soup, and stew, among which corn soup is preferred.

"Corn flavoring or enhancement" means that the target of corn flavoring or enhancement, for example, the food itself, or if the food is a powdered food, the edible food prepared from the powdered food, etc. does not have corn flavor. If the target has a corn flavor, it means to add a new corn flavor, and if the target has a corn flavor, it means to enhance the flavor. Or a better flavor is produced.

Five types of compounds (hereinafter referred to as (sometimes referred to as "compounds used in the present invention") may be synthesized by methods known per se, or extracted from plants or animals by methods known per se, isolated and purified, and used. It is also possible to suitably use the following products.
The concept of each of the above-mentioned compounds used in the imparting or enhancing agent of the present invention includes those having a structure that is in equilibrium with the compound in an aqueous solution and that can be easily mutually converted (e.g., ionized form, etc.), Also included are mixtures of both.

In addition, for example, a substance that can be a precursor of the above compound is added to a food material (refers to a food raw material and an intermediate composition before reaching the final food), and a heating reaction etc. is performed to produce a reaction containing the above compound. The product can also be used in the form of a crude product without undergoing any isolation and purification operations.
That is, in the imparting or enhancing agent of the present invention, isolated and purified products of the above compounds may be used as compounds used in the imparting or enhancing agent of the present invention, and instead of or in addition to them, A food material containing the above-mentioned compound at the time of consumption can also be used.

In one aspect, the imparting or enhancing agent of the invention comprises one or more selected from group (a).

In one embodiment, the imparting or enhancing agent of the present invention comprises 2-methyl-3-methylthiofuran and 2,3-dimethylpyrazine.

When the imparting or enhancing agent of the present invention contains 2-methyl-3-methylthiofuran and 2,3-dimethylpyrazine, the content ratio of each in the imparting or enhancing agent of the present invention is 2-methyl-3-methylthiofuran. : 2,3-dimethylpyrazine is preferably 1% to 99% by weight: 99% to 1% by weight, more preferably 15% to 70% by weight: 85% to 30% by weight , 25% to 40% by weight: more preferably 75% to 60% by weight.

In one embodiment, the imparting or enhancing agent of the present invention comprises two or more selected from group (b).

For example, when the imparting or enhancing agent of the present invention contains two selected from group (b), the content ratio of each in the imparting or enhancing agent of the present invention is preferably as follows.
(i) 5-Methyl-2-thiophenecarbaldehyde: dibutyl sulfide 6% to 70% by weight: preferably 94% to 30% by weight, 8% to 55% by weight: 92% to 45% by weight %, more preferably 13% to 45% by weight: 87% to 55% by weight.
(ii) 5-Methyl-2-thiophenecarbaldehyde: phenethyl isothiocyanate 15% to 50% by weight: preferably 85% to 50% by weight.
(iii) Dibutyl sulfide: phenethyl isothiocyanate 25% to 90% by weight: preferably 75% to 10% by weight, more preferably 40% to 80% by weight: 60% to 20% by weight preferable.

In one aspect, the imparting or enhancing agent of the present invention comprises one selected from group (a) and further comprises one selected from group (b). Moreover, in one aspect, one selected from group (b) is phenethyl isothiocyanate.

For example, when the imparting or enhancing agent of the present invention contains one selected from group (a) and phenethyl isothiocyanate, the content ratio of each in the imparting or enhancing agent of the present invention is preferably as follows.
(i) 2,3-dimethylpyrazine: phenethyl isothiocyanate 70% to 99.5% by weight: preferably 30% to 0.5% by weight, 85% to 99% by weight: 15% by weight to More preferably, it is 1% by weight, and even more preferably 90% to 98% by weight: 10% to 2% by weight.
(ii) 2-Methyl-3-methylthiofuran: phenethyl isothiocyanate 70% to 99.5% by weight: preferably 30% to 0.5% by weight.

In the present invention, the imparting or enhancing agent in any of the embodiments described above may contain other aroma components within a range that does not impair the characteristics of the present invention.
Other aroma components include, but are not particularly limited to, aliphatic alcohols such as 3-decanol, 2,6-dimethyl-2-heptanol, and 2-dodecenol, which are commonly used as food flavorings; l-menthol, linalool; Terpene alcohols such as; Aromatic alcohols such as benzyl alcohol; Phenol derivatives such as 2-ethylphenol and 4-ethoxyphenol; Aliphatic aldehydes such as octanal and decanal; Terpene aldehydes such as perylaldehyde and citral; Anisaldehyde and cinnamaldehyde Aromatic aldehydes such as; ketones such as acetophenone and ionone; ethers such as dibenzyl ether and cineole; fatty acids such as hexanoic acid and 2-dodenoic acid; lactones such as ε-decalactone and 8-undecen-5-olide; ethyl acetate Examples include esters such as ethyl isovalerate and methyl cinnamate; nitrogen-containing compounds such as 2-aminoacetophenone and 2-methoxypyridine; and thiols such as 2-propanethiol and 3-methylbutanethiol.
One type or two or more types of other aroma components may be contained as necessary.

In addition, in the present invention, the imparting or enhancing agent for any of the above embodiments may contain a base, other food additives, etc. that are commonly used in the field of food flavorings, to the extent that the characteristics of the present invention are not impaired. can be done.
Examples of the base include starch, dextrin, cyclodextrin, saccharides such as sucrose and glucose, proteins, peptides, amino acids, salt, solid fat, silicon dioxide, and mixtures thereof, yeast cells, and various powder extracts. etc. can be mentioned.
Other food additives include thickening stabilizers (xanthan gum, sodium carboxymethyl cellulose, etc.), emulsifiers (glycerin fatty acid ester, sucrose fatty acid ester, saponin, lecithin, etc.), preservatives (benzoic acid, sodium benzoate, sorbic acid, etc.) , potassium sorbate, etc.), antioxidants (ascorbic acid, sodium ascorbate, sodium erythorbate, etc.), colorants (annatto pigment, turmeric pigment, gardenia pigment, etc.), and the like.
The base, other food additives, etc. may be contained singly or in combination of two or more, if necessary.

When the imparting or enhancing agent of the present invention contains other aroma components, bases, other food additives, etc., the compounds used in the present invention may be added in the total amount in each imparting or enhancing agent of each of the above embodiments. It can be contained at a concentration of 100 weight ppb to 99.9 weight %, preferably 1,000 weight ppb to 50 weight %, more preferably 10,000 weight ppb to 33.3 weight %.

When the imparting or enhancing agent of the present invention contains two or more of the compounds used in the present invention, the imparting or enhancing agent of the present invention may exist in a form containing each compound together as well as in a form in which each exists separately and is used. It may also be in a mixed form.

Next, the method for producing the imparting or enhancing agent of the present invention will be explained.

The imparting or enhancing agent of the present invention includes one or more selected from group (a) and/or two or more selected from group (b), and if necessary, other aroma components, bases, etc. It can be produced by adding appropriate food additives and the like and mixing as is, or by a production method common in the food field. The order in which these compounds are added is not particularly limited, and can be appropriately set depending on the purpose of use.

Additionally, when the imparting or enhancing agent of the present invention contains two or more of the compounds used in the present invention, the imparting or enhancing agent of the present invention may contain two or more separate compounds, each containing a compound used in the present invention. However, it is preferable to prepare a composition containing all of the compounds used in the present invention.

2. Soup The present invention also provides a soup (hereinafter referred to as "soup of the present invention") comprising one or more selected from the following group (a) and/or two or more selected from the following group (b). do.
Group (a): 2-methyl-3-methylthiofuran and 2,3-dimethylpyrazine (b) Group: 5-methyl-2-thiophenecarbaldehyde, dibutyl sulfide and phenethyl isothiocyanate

"Soup" is as described above for the imparting or enhancing agent of the present invention.

That is, "soup" is a general term for soups based on soup stock of meat, seafood, vegetables, etc., and soups based on vegetables are preferred. Furthermore, in this specification, "soup" refers to not only liquid soup that can be eaten as is, but also non-liquid soup that can become liquid when eaten. Soup is more preferred. Non-liquid soups can be converted into liquid soups by adding a predetermined amount of water, milk, etc., and by performing simple processing at the time of eating, such as heating. Examples include solid soups and powdered soups.

Examples of vegetable-based soups include corn soup, pumpkin soup, potage soup, and stew, among which corn soup is preferred, and powdered corn soup is more preferred.

Corn soup is a soup containing corn as at least one of the raw materials, and the form of the corn when eaten may be in the form of granules as raw materials, in a ground form, or in a combination thereof.

Methods for obtaining the five compounds used in the soup of the present invention, 2-methyl-3-methylthiofuran, 2,3-dimethylpyrazine, phenethyl isothiocyanate, 5-methyl-2-thiophenecarbaldehyde, and dibutyl sulfide, concept, etc. are as explained above regarding the imparting or enhancing agent of the present invention.

In addition, for example, a substance that can be a precursor of the above compound is added to a soup material (referring to a soup raw material and an intermediate composition before reaching the final soup), and a heating reaction etc. is performed to cause a reaction containing the above compound. The product can also be used in the form of a crude product without undergoing any isolation and purification operations.
That is, in the present invention, isolated and purified products of the above compounds may be used as the compounds used in the soup of the present invention, and instead of or in addition to them, the above compounds may be included when eaten. Soup ingredients can also be used.

In addition, the soup of the present invention can contain other materials commonly used in the food field as long as the characteristics of the present invention are not impaired. Other materials that can be used include ingredients that are generally added to soups, such as water, seasonings such as salt and sugar, carbohydrates such as lactose, dextrin, cyclodextrin, glucose, and starch; Oils and fats, proteins, emulsifiers, thickeners, dried vegetables, dairy products, milk, extracts such as meat extracts, spices, yeast, pH adjusters, antioxidants, preservatives, sweeteners, flavorings, nutritional enhancement ingredients, etc. can give.
One type or two or more types of other materials may be contained as necessary.

The content of the compound used in the present invention in the soup of the present invention is appropriately set depending on the type, form, etc. of the soup, but is preferably an amount that can adjust the concentration at the time of consumption to be as follows.
(i) When the soup of the present invention contains 2-methyl-3-methylthiofuran: 5 ppb or more and 590 ppb or less; More preferably, 7.5 ppb or more and 480 ppb or less (ii) The soup of the present invention contains 2-methyl-3-methylthiofuran When containing 2,3-dimethylpyrazine: 400 ppb to 800 ppb by weight; more preferably 480 ppb to 720 ppb by weight (iii) The soup of the present invention contains 2-methyl-3-methylthiofuran and 2,3-dimethylpyrazine. - When the soup of the present invention contains 5-methyl-2-thiophenecarbaldehyde and When containing dibutyl sulfide, the total concentration is 25 ppb to 300 ppb by weight; more preferably 35 ppb to 120 ppb by weight (v) The soup of the present invention contains 5-methyl-2-thiophenecarbaldehyde and phenethyl isothiocyanate. (vi) When the soup of the present invention contains dibutyl sulfide and phenethyl isothiocyanate, the total concentration is 20 ppb by weight. 200 ppb or more by weight; more preferably 35 ppb or more and 150 ppb or less (vii) When the soup of the present invention contains 2,3-dimethylpyrazine and phenethyl isothiocyanate, the total concentration is 100 ppb or more and 1,000 ppb by weight ppb or less; more preferably 200 ppb or more and 800 ppb or less (viii) When the soup of the present invention contains 2-methyl-3-methylthiofuran and phenethyl isothiocyanate, the total concentration is 100 ppb or more and 800 ppb or less

Further, for example, when the soup of the present invention contains two of the compounds used in the present invention, the content ratio of these compounds in the soup of the present invention is preferably as follows.
(i) 2-Methyl-3-methylthiofuran: 2,3-dimethylpyrazine 1% to 99% by weight: preferably 99% to 1% by weight, 15% to 70% by weight: 85% by weight It is more preferably 30% by weight, and even more preferably 25% to 40% by weight: 75% to 60% by weight.
(ii) 5-Methyl-2-thiophenecarbaldehyde: dibutyl sulfide 6% to 70% by weight: preferably 94% to 30% by weight, 8% to 55% by weight: 92% to 45% by weight %, more preferably 13% to 45% by weight: 87% to 55% by weight.
(iii) 5-Methyl-2-thiophenecarbaldehyde: phenethyl isothiocyanate 15% to 50% by weight: preferably 85% to 50% by weight.
(iv) Dibutyl sulfide: phenethyl isothiocyanate 25% to 90% by weight: preferably 75% to 10% by weight, more preferably 40% to 80% by weight: 60% to 20% by weight preferable.
(v) 2,3-dimethylpyrazine: phenethyl isothiocyanate 70% to 99.5% by weight: preferably 30% to 0.5% by weight, 85% to 99% by weight: 15% by weight to More preferably, it is 1% by weight, and even more preferably 90% to 98% by weight: 10% to 2% by weight.
(vi) 2-Methyl-3-methylthiofuran: phenethyl isothiocyanate 70% to 99.5% by weight: preferably 30% to 0.5% by weight.

The content of each compound used in the present invention in the soup of the present invention can be measured by a method known per se.
For example, it can be measured using a gas chromatograph mass spectrometer and a headspace analysis method such as a solid phase micro extraction (SPME) method, or a direct injection method using a solvent extraction method. It is also possible to perform pretreatment such as concentration on the extracted components.
More specifically, for example, 5 mL of the measurement sample is sealed in a 20 mL vial, and while heated to 50 ° C., SPME fiber (50/30 μm, DVB (divinylbenzene/CAR (carboxene)/PDMS (polydimethylsiloxane 57298) -U:Gray) is exposed to the headspace portion for 60 minutes to adsorb and concentrate the components, which can then be measured by introducing the mixture into a gas chromatograph.

Next, the soup manufacturing method of the present invention will be explained.

The soup of the present invention can be produced by a soup production method known per se, except that the compound used in the invention is added in any step of the production method. For example, powdered corn soup is made from a corn paste obtained by peeling the husks of corn and then crushing the corn kernels, which are removed from the cob and then dried using a drum dryer, vacuum freeze dryer, vacuum drum dryer, etc. It can be manufactured by using corn powder etc. obtained by crushing and sieving and the compound used in the present invention, and mixing with other materials if necessary. The order of mixing is not particularly limited. Further, liquid corn soup can be produced by, for example, adding the compound used in the present invention to the corn paste, mixing it with other materials as necessary, and subjecting it to heat sterilization treatment.

3. Method for producing soup, and method for imparting corn flavor to soup or enhancing corn flavor in soup The present invention also relates to a method for producing soup (hereinafter referred to as "the production method of the present invention"), which includes any of the following steps: Provided is a method for imparting corn flavor to soup or enhancing corn flavor in soup (hereinafter referred to as "method for imparting or enhancing corn flavor of the present invention").
(i) Adding 2-methyl-3-methylthiofuran to the soup material so that the concentration at the time of consumption is 5 ppb or more and 590 ppb or less, preferably 7.5 ppb or more and 480 ppb or less (ii) ) Step (iii) of adding 2,3-dimethylpyrazine to the soup material so that the concentration at the time of consumption is 400 ppb to 800 ppb by weight, preferably 480 ppb to 720 ppb by weight. - Step (iv) of adding methylthiofuran and 2,3-dimethylpyrazine to the soup material so that the total concentration is 200 ppb to 1,000 ppb by weight, preferably 400 ppb to 800 ppb by weight (iv) 5- Step (v) of adding 5-methyl-2-thiophenecarbaldehyde and dibutyl sulfide to the soup material so that the total concentration is 25 ppb or more and 300 ppb or less, preferably 35 ppb or more and 120 ppb or less. Step (vi) of adding 2-thiophenecarbaldehyde and phenethyl isothiocyanate to the soup material such that the total concentration is 5 ppb or more and 80 ppb or less, preferably 10 ppb or more and 75 ppb or less by weight. (vi) Dibutyl sulfide and isothiocyanic acid Adding phenethyl to the soup material such that the total concentration is 20 ppb or more and 200 ppb or less, preferably 35 ppb or more and 150 ppb or less (vii) Adding 2,3-dimethylpyrazine and phenethyl isothiocyanate to a total concentration (viii) Adding 2-methyl-3-methylthiofuran and phenethyl isothiocyanate to the soup material such that the total concentration is 100 ppb to 1,000 ppb by weight, preferably 200 ppb to 800 ppb by weight. Adding to the soup material so that the amount is 100 ppb or more and 800 ppb or less by weight.

In addition, in the above steps (iii) to (viii), the addition ratio of each compound is preferably as follows.
(iii) 2-Methyl-3-methylthiofuran: 2,3-dimethylpyrazine 1% to 99% by weight: preferably 99% to 1% by weight, 15% to 70% by weight: 85% by weight It is more preferably 30% by weight, and even more preferably 25% to 40% by weight: 75% to 60% by weight.
(iv) 5-Methyl-2-thiophenecarbaldehyde: dibutyl sulfide 6% to 70% by weight: preferably 94% to 30% by weight, 8% to 55% by weight: 92% to 45% by weight %, more preferably 13% to 45% by weight: 87% to 55% by weight.
(v) 5-Methyl-2-thiophenecarbaldehyde: phenethyl isothiocyanate 15% to 50% by weight: preferably 85% to 50% by weight.
(vi) Dibutyl sulfide: phenethyl isothiocyanate 25% to 90% by weight: preferably 75% to 10% by weight, more preferably 40% to 80% by weight: 60% to 20% by weight preferable.
(vii) 2,3-dimethylpyrazine: phenethyl isothiocyanate 70% to 99.5% by weight: preferably 30% to 0.5% by weight, 85% to 99% by weight: 15% by weight to More preferably, it is 1% by weight, and even more preferably 90% to 98% by weight: 10% to 2% by weight.
(viii) 2-Methyl-3-methylthiofuran: phenethyl isothiocyanate 70% to 99.5% by weight: preferably 30% to 0.5% by weight.

Regarding "2-methyl-3-methylthiofuran", "2,3-dimethylpyrazine", "5-methyl-2-thiophenecarbaldehyde", "dibutyl sulfide", "phenethyl isothiocyanate" and "soup", please refer to this book. The invention soup has been explained above.
Moreover, "soup material" refers to soup raw materials and intermediate compositions before reaching the final soup, which are usually used in the production of soup.

Further, the production method of the present invention and the imparting or enhancement method of the present invention can be carried out in the same manner as the method of producing the soup of the present invention described above for the soup of the present invention.

Next, the present invention will be specifically explained with reference to Examples, but the present invention is not limited to these Examples in any way.

Example 1
"Knorr (registered trademark) cup soup" corn cream (Ajinomoto Co., Inc.) (18.2 g) with each compound listed in Table 1-1 and Table 1-2 added and dissolved in hot water (150 mL). , various corn soups were prepared.

Each compound in Table 1-1 and Table 1-2 is as follows.
・2,3-dimethylpyrazine (Sigma-Aldrich Japan LLC)
・2-Methyl-3-methylthiofuran (Sigma-Aldrich Japan LLC)
・5-Methyl-2-thiophenecarbaldehyde (Sigma-Aldrich Japan LLC)
・Dibutyl sulfide (Sigma-Aldrich Japan LLC)
・Phenethyl isothiocyanate (Sigma-Aldrich Japan LLC)

Here, No. in Table 1-1. No. marked with *. 16~No. No. 25 is a comparative example using only one selected from group (b).

In addition, corn soup prepared without adding each component listed in Table 1-1 or Table 1-2 was used as a control, and dimethyl sulfide (DMS) was added instead of each component listed in Table 1-1 or Table 1-2. ) (Sigma-Aldrich Japan LLC) (Sigma-Aldrich Japan LLC) was used as a positive control. In addition, corn soup prepared by adding 300 ppb by weight of DMS instead of each component listed in Table 1-1 or Table 1-2 had an unpleasant off-flavor.

Each corn soup was evaluated using the evaluation scale shown in Table 2 by two panelists who were familiar with evaluation.

The results are shown in Tables 1-1 and 1-2. The scores were determined after consultation between two panelists, such as, for example, ``The spread of DMS-like sweet corn flavor with a medium to aftertaste is considerably stronger than the control corn soup, but it is better than the corn soup with 90 ppb of DMS added.'' Scores were given in increments of 0.1 points, such as ``If it is slightly weak, it will be given a score of 0.9 points.''

As shown in Table 1-1 and Table 1-2, two or more selected from the group consisting of 2-methyl-3-methylthiofuran and 2,3-dimethylpyrazine, and/or 5-methyl-2-thiophene By adding two or more selected from the group consisting of carbaldehyde, dibutyl sulfide, and phenethyl isothiocyanate to corn soup, a DMS-like aftertaste with a medium to stronger aftertaste equivalent to or stronger than that of corn soup with 90 ppb of DMS added can be obtained. I could feel the spread of sweet corn flavor. In addition, all of these compounds have boiling points exceeding 100°C, and there is no problem with concentration stability during the shelf life of processed foods with a long shelf life. It can be said that it is better.

The present invention provides a corn flavor-imparting or enhancing agent that can replace dimethyl sulfide and can impart or enhance good corn flavor in soups and the like. In addition, the corn flavor imparting or enhancing ingredients in these corn flavor imparting or enhancing agents all have boiling points exceeding 100°C, and there is no problem with concentration stability during the shelf life even in processed foods with a long shelf life. can be used. Therefore, the present invention is useful in the food industry field.

Claims (13)

A corn flavor imparting or enhancing agent comprising one or more selected from the following group (a) and/or two or more selected from the following group (b).
Group (a): 2-methyl-3-methylthiofuran and 2,3-dimethylpyrazine (b) Group: 5-methyl-2-thiophenecarbaldehyde, dibutyl sulfide and phenethyl isothiocyanate The agent according to claim 1, wherein the one or more selected from group (a) and/or the two or more selected from group (b) are one or more selected from group (a). The agent according to claim 2, wherein one or more selected from group (a) is 2-methyl-3-methylthiofuran and 2,3-dimethylpyrazine. The agent according to claim 1, wherein the one or more selected from group (a) and/or the two or more selected from group (b) are two or more selected from group (b). one or more selected from group (a) and/or two or more selected from group (b) is one selected from group (a) and further one selected from group (b) The agent according to claim 1, comprising: The agent according to claim 5, wherein the one selected from group (b) is phenethyl isothiocyanate. The agent according to any one of claims 1 to 6, which is for soup. The agent according to claim 7, wherein the soup is corn soup. A soup comprising one or more selected from the following group (a) and/or two or more selected from the following group (b).
Group (a): 2-methyl-3-methylthiofuran and 2,3-dimethylpyrazine (b) Group: 5-methyl-2-thiophenecarbaldehyde, dibutyl sulfide and phenethyl isothiocyanate One or more selected from group (a) and/or two or more selected from group (b) are 2-methyl-3-methylthiofuran or 2,3-dimethylpyrazine, and 2-methyl-3- The soup according to claim 9, which contains methylthiofuran or 2,3-dimethylpyrazine so that the concentration at the time of consumption is 5 ppb or more and 590 ppb or less, or 400 ppb or more and 800 ppb or less. The soup according to claim 9 or 10, which is a corn soup. A step of adding 2-methyl-3-methylthiofuran or 2,3-dimethylpyrazine to the soup material so that the concentration at the time of consumption is 5 ppb or more and 590 ppb or less, or 400 ppb or more and 800 ppb or less, respectively. A method of making soup, including. A step of adding 2-methyl-3-methylthiofuran or 2,3-dimethylpyrazine to the soup material so that the concentration at the time of consumption is 5 ppb or more and 590 ppb or less, or 400 ppb or more and 800 ppb or less, respectively. A method for imparting corn flavor to soup or enhancing corn flavor in soup, comprising: