JP4456174B1 - Seasoning containing noble extract, method for producing the same, and method for improving flavor of seasoning containing noble extract - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a seasoning containing a nodular extract with improved flavor by suppressing undesirable flavors such as miscellaneous taste remaining in the aftertaste peculiar to nodules.
SOLUTION: A seasoning containing a nodular extract contains a nodular extract-containing seasoning containing 2-pentyl-2-cyclopenten-1-one in a predetermined amount; A method for producing a seasoning containing an extract; and a method for improving the flavor of a seasoning containing a seasoning extract, characterized by adding 2-pentyl-2-cyclopenten-1-one in a predetermined amount.
[Selection figure] None

Description

The present invention relates to a seasoning containing nodules extract, and relates to a method for relaxing the bitterness remaining in the aftertaste peculiar to nodules, miscellaneous taste having a smoke-like flavor, etc., and improving the flavor by refreshing the aftertaste.
More specifically, the present invention provides a bitter taste that remains in the aftertaste peculiar to nodules by increasing the content of 2-pentyl-2-cyclopenten-1-one in the production of nodules extract or seasoning containing nodules extract, The present invention relates to a method for improving the flavor by relieving miscellaneous tastes such as a smoke-like flavor, and a seasoning containing a nodular extract with a moderate taste unique to nodules.

The extract of koji, such as extract extracted from koji, is an essential food material for miso soup, soup, or seasoning for soy sauce and boiled food.
Conventionally, as a method for improving the flavor of nodashi stock as a nodule extract, a method of extracting under a low oxygen concentration is known (Patent Document 1). This method is intended to maintain the quality by suppressing quality deterioration during and after the extraction of soup stock.
In addition, there is soy sauce as a seasoning containing nodular extract. Like nodashi soup, a method for preventing deterioration due to oxidation by controlling to a low dissolved oxygen concentration (Patent Document 2), adding vitamin C The method (patent document 3) which suppresses deterioration of a flavor is disclosed.
None of the above attempts to improve the quality by suppressing deterioration, but it was not intended to achieve an improvement in flavor by alleviating the miscellaneous taste unique to koji that remains in the aftertaste.

In addition, it has been tried to increase the amount of nodules used to enhance the seasoning flavor and produce seasonings containing noble extract with excellent flavor, but the disadvantage is that the cost increases and becomes expensive. This is not preferable in terms of flavor balance, because not only is there any undesired flavor such as bitterness, smoke-like flavor, and fishy odor that remains in the aftertaste, but also unfavorable flavors such as fishy odor are enhanced at the same time.
Further, although a method using a decomposition solution of the stock extract residue has been proposed (Patent Document 4), it becomes expensive because the necessity of capital investment and the process become complicated. Further, as in the case of increasing the amount of knots used, the flavor-saving flavor is enhanced, and at the same time, undesirable flavors such as smoke and bitterness are simultaneously imparted, which is not preferable in terms of flavor balance.
Furthermore, in Tsuyu, a method of 'improving body taste' by adding a specific compound (amino acid derivative, long-chain highly unsaturated fatty acid) is disclosed (Patent Documents 5 and 6). It was not a method for improving the flavor, focusing on 'relaxing the miscellaneous taste of fruits.' In addition, it was not a sufficient technology from the viewpoints of compound safety and cost.

JP 2008-117171 A Japanese Patent Laid-Open No. 2000-287461 JP 2008-86298 A JP 2000-279124 A JP-A-9-121806 WO2005 / 046353 Publication

In seasoning containing nodules extract, it is desirable to have a bitter taste that remains aftertaste unique to nodules and less miscellaneous taste with a reduced taste like smoke. There is no technology that has attempted to improve the flavor of seasonings containing seasonal extract by mitigating.
An object of the present invention is to provide “a seasoning containing a nodular extract with a relaxed aftertaste and a well-balanced aftertaste and a good flavor balance”.

The inventors of the present invention have paid attention to a perfume material as a method for simply and specifically suppressing the miscellaneous taste unique to knots. And if it is possible to suppress the miscellaneous taste of knots in a preferred form by adding a perfume substance, it is thought that flavor improvement can be achieved easily and inexpensively by suppressing the miscellaneous taste of knots. We searched for substances that suppress the peculiar taste.
As a result, it has been found that 2-pentyl-2-cyclopenten-1-one, which has been partially used as a flavoring agent for detergents and cosmetics, suppresses the miscellaneous taste unique to knots. It has been found that the flavor balance is favored by alleviating the miscellaneous taste of the seasoning-containing seasonings.
At this time, the effect of alleviating miscellaneous tastes such as bitterness and smoke-like taste remaining in the aftertaste peculiar to nodules obtained by including 2-pentyl-2-cyclopenten-1-one at a predetermined concentration is simultaneously higher than the predetermined concentration. It has been found that it is inhibited by containing trimethylamine. This is because trimethylamine and 2-pentyl-2-cyclopenten-1-one antagonize, and in addition to the strong fishy odor of trimethylamine itself until the aftertaste, 2-pentyl-2-cyclopenten-1-one This is because even if it is included, it does not become a seasoning containing a nostalgic extract with a refreshing aftertaste.
In addition, since 2-pentyl-2-cyclopenten-1-one is contained in nodules in a very small amount, the content of 2-pentyl-2-cyclopenten-1-one can be increased by increasing the amount of nodules used extremely. Will improve. However, the content of miscellaneous components such as bitterness remaining in the aftertaste peculiar to seasonality and flavor like smoke also increases at the same time. Furthermore, the content of trimethylamine will also increase, negating the effect of 2-pentyl-2-cyclopenten-1-one.

  That is, the present invention is to reduce the amount of node used in the seasoning containing seasonings extract to a certain level or lower the trimethylamine at the time of eating the seasoning to a predetermined concentration, and then 2-pentyl-2-cyclopentene-1- It has been found that by adding a predetermined concentration of ON, a seasoning containing a nodular extract with a refreshing aftertaste and a preferred flavor is obtained.

The present invention has been completed based on these findings.
That is, the present invention according to claim 1 contains a nodular extract, wherein the concentration of 2-pentyl-2-cyclopenten-1-one is 0.1 to 1.4 ppb. It relates to seasonings.
The present invention according to claim 2 is a seasoning containing nodular extract which is a double concentrated product, and the concentration of 2-pentyl-2-cyclopenten-1-one when diluted twice is 0.1 to The present invention relates to a seasoning containing nodular extract containing 2-pentyl-2-cyclopenten-1-one so as to be 1.4 ppb.
The present invention according to claim 3 is the one according to claim 1 , wherein the seasoning containing nodular extract contains no trimethylamine , or contains so that the concentration of trimethylamine is 8 ppm or less. It is related with the seasoning containing the nodular extract of description.
The present invention according to claim 4 is a seasoning containing nodular extract that is a double concentrated product, and contains trimethylamine so that the concentration of trimethylamine when diluted twice is 8 ppm or less. The present invention relates to a seasoning containing a nodular extract according to claim 2.
The present invention according to claim 5 relates to a seasoning containing a nodular extract according to any one of claims 1 to 4 , wherein the nodular extract is a soup stock.
This invention which concerns on Claim 6 is related with the seasoning containing a noble extract of any one of Claims 1-5 whose said seasoning containing a noble extract is a noodle soup or a soup seasoning. .
The present invention according to claim 7 is water, nodular extract, and the concentration of seasoning material other than nodular extract and 2-pentyl-2-cyclopenten-1-one is 0.1-1 The present invention relates to a seasoning containing a nodular extract, characterized by mixing 2-pentyl-2-cyclopenten-1-one in an amount of 4 ppb or a content of the component.
The present invention according to claim 8 is characterized in that the concentration of water, nodule extract, seasoning material other than nodule extract, and 2-pentyl-2-cyclopenten-1-one is 0.1 to 1.4 ppb. An amount of 2-pentyl-2-cyclopenten-1-one or a content of the component is mixed, the mixture is sterilized by heating, and then filled in a packaging container. It relates to a manufacturing method.
In the present invention according to claim 9 , the seasoning containing nodular extract is 2-pentyl-2-cyclopentene so that the concentration of 2-pentyl-2-cyclopenten-1-one is 0.1 to 1.4 ppb. The present invention relates to a method for improving the flavor of a seasoning containing a noble extract, characterized by adding -1-one or a content of the component.

Here, “2-pentyl-2-cyclopenten-1-one” is a kind of cyclopentenones, has a jasmine-like fragrance, and is partially used as a fragrance for cosmetics and shampoos. . Some cyclopentenones have an effect of masking an unpleasant odor derived from a sun protection component in cosmetics (Japanese Patent Laid-Open No. 2003-104824). However, in these cases, 2-pentyl-2-cyclopenten-1-one is only used as one component of the fragrance composition, and the deodorizing effect is achieved by the fragrance composition comprising a plurality of fragrance components. It is obtained.
In addition, it has not been known that 2-pentyl-2-cyclopenten-1-one is contained in nodules. Furthermore, 2-pentyl-2-cyclopenten-1-one is a special taste of nodules. No information has been disclosed about mitigating There was no suggestion to show that.

  According to the present invention, by adding 2-pentyl-2-cyclopenten-1-one to seasoning containing nodular extract, bitterness peculiar to nodules and miscellaneous tastes such as smoke-like flavor remaining in the aftertaste are alleviated. It is possible to provide a seasoning-containing seasoning extract with an excellent aftertaste and a refreshing flavor balance.

The present invention will be specifically described below. (All concentrations [ppb, ppm] in this specification are weight ratios.)
The present invention relates to a seasoning containing a noble extract, which has a mild aftertaste and has a well-balanced aftertaste, and a method for producing the seasoning containing the noble extract; It is related with the flavor improvement method of a seasoning with a thing.

<Raw material>
The nodules in the present invention refer to fish that have been boiled and dried until firm, and include Japanese salmon, Soda salmon, tuna, salmon, aji, sardine, sea bream, boiled, etc.
Of these, bonito flavor is strong, and when used in seasonings with extract of koji soup such as noodle soup, bonito, souda koji, tuna, bonito, and boiled raisins are preferred. . Among them, the present bonito, soda bonito, tuna bun, and bonito, which have a drying process by smoking, are preferable because the effects of the present invention are easily exhibited. Among them, Motobu-bushi and Souta-bushi are more preferable in terms of the supply amount and price of bonito.

The seasoning of the present invention uses a “curd extract” as one of the raw materials. In the seasoning containing nodules extract, the present invention solves the problem of reducing the miscellaneous taste unique to nodules and improving the flavor balance, so the noble extract is used as one of the ingredients of the seasonings. Required.
As the extract of nodules used for the seasoning of the present invention, the extract obtained from hot water extraction of nodules (soup stock), the extract extracted by extraction with alcohol such as ethanol, the essential oil, and the frozen products thereof Concentrates, powdered products, pastes and the like are also included. There are no particular limitations on the conditions for extracting the knots, and generally used conditions can be used.

  The seasoning containing the nodular extract of the present invention is prepared by appropriately using water and seasoning materials (soy sauce, salt, sugar, sodium glutamate, sodium inosinate, alanine, alcohol, etc.) in addition to the noble extract. . The seasoning is preferably heat sterilized after preparation and before filling the packaging container. This is because the heat sterilization process not only enhances the storage stability but also heats the seasoning seasoning to give a fragrant flavor, making it easier to obtain a taste mitigation effect peculiar to the seasoning. The heat sterilization is preferably performed at a temperature of 60 to 130 ° C for 1 second or longer, particularly at a temperature of 80 to 130 ° C for 1 minute or longer.

<Addition of 2-pentyl-2-cyclopenten-1-one>
In the present invention, as a method for adding 2-pentyl-2-cyclopenten-1-one to the seasoning containing seasoned extract, a pure product of 2-pentyl-2-cyclopenten-1-one (chemically synthesized product, isolated) Purified product), roughly purified product, and other components contained therein.
Note that 2-pentyl-2-cyclopenten-1-one is contained in nodules and nodule extraction residues in trace amounts. A high concentration content of pentyl-2-cyclopenten-1-one can be obtained, and it can also be used as the content of the component.
Further, as the content of the component, it is necessary to use a material that does not contain trimethylamine or contains a very small amount.

There is no particular limitation on the method of adding 2-pentyl-2-cyclopenten-1-one or the content of the component to the seasoning-containing seasoning extract, and it is usually added as part of the seasoning raw material. Can do.
In addition, by adding 2-pentyl-2-cyclopenten-1-one or a content of the component to the nodule extract in advance, a '2-pentyl-2-cyclopenten-1-one-containing nodule extract' Can be prepared and used as a part of the raw material.
Furthermore, a composition in which 2-pentyl-2-cyclopenten-1-one and the content of the component are mixed with other raw materials in advance (such as soy sauce which is a seasoning material other than water and koji extract) You may add this as one of the raw materials at the time of seasoning manufacture.

In the present invention, since the content of 2-pentyl-2-cyclopenten-1-one necessary for improving the flavor of seasonings containing nodules extract is affected by other ingredients contained in the food, Although it varies depending on the type and formulation of the seasoning, it is necessary that the concentration range of “0.1 to 1.4 ppb” is required in the “drinking” seasoning with seasoning extract, preferably “0.2 to 0”. .7ppb "concentration range.
When 2-pentyl-2-cyclopenten-1-one is contained in the specified concentration range, the flavor and bitterness remaining in the aftertaste peculiar to seasonality are alleviated, and the flavor balance is excellent. become. At this time, when 2-pentyl-2-cyclopenten-1-one is contained at a concentration higher than the predetermined range, for example, a noodle soup that is not originally felt, such as a flower or a detergent fragrance is artificially added. , It becomes a flavor with a sense of incongruity.

In addition, although a normal nodule extract contains a small amount of trimethylamine, it is desirable that the content of trimethylamine at the time of eating the seasoning containing the nodule extract of the present invention is 8 ppm or less. This is because if the trimethylamine is contained in an amount of more than 8 ppm, the miscibility mitigating effect of 2-pentyl-2-cyclopenten-1-one is negated. Moreover, the fish odor of trimethylamine itself can be felt, resulting in a seasoning containing a noble extract with a poor flavor balance.
In addition, in order to make content of trimethylamine below the said predetermined value, it is desirable to suppress the usage-amount of a node to 2.5 mass parts or less with respect to 100 mass parts of seasonings of the density of a meal.
Moreover, the seasoning containing the nodular extract of the present invention may be deodorized or removed to reduce the concentration of trimethylamine or not contain it at all (specifically, the detection limit is less than 10 ppb). However, in the present invention, as long as the content of trimethylamine is not more than the predetermined value, such deodorization or removal treatment is not required.

In the present invention, the concentration of the component is expressed as the concentration of the seasoning containing seasoned extract at the time of eating, but when the final product requires dilution at the time of eating like a liquid concentrate or a powder product, The amount of 2-pentyl-2-cyclopenten-1-one added to the final product is adjusted so that the concentration of 2-pentyl-2-cyclopenten-1-one (after dilution) is in the predetermined range. For example, if it is a seasoning for concentrating twice (such as noodle soup), it means the concentration in a state diluted twice, and if it is a seasoning used straight, it means the content as it is It is. In addition, since the dilution factor is displayed in the seasoning used normally diluted, it means the component concentration when diluted according to the display.
Similarly, it is desirable that the trimethylamine content is within the predetermined range as the concentration at the time of eating (after dilution). This is because if the content of trimethylamine is larger than the predetermined range, the effect of mitigating the taste of 2-pentyl-2-cyclopenten-1-one is canceled. Moreover, the fish odor of trimethylamine itself can be felt, resulting in a seasoning containing a noble extract with a poor flavor balance.

Therefore, the content of 2-pentyl-2-cyclopenten-1-one in the seasoned seasoning extract as a final product is not particularly limited. Any material may be used as long as the 2-pentyl-2-cyclopenten-1-one concentration is within the predetermined range.
In the case of a 'conventional' seasoning-containing seasoning extract (for example, noodle soup extracted from koji and using juice and koji extract), 2-pentyl-2-cyclopenten-1-one The content is extremely small, and the concentration at the time of eating is often below the detection limit. For example, by adding 2-pentyl-2-cyclopenten-1-one or the component-containing material to these conventional noodle soups, a knot containing 2-pentyl-2-cyclopenten-1-one at the desired concentration It can be set as a seasoning with an extract.
In rare cases, 2-n-pentyl-2-cyclopenten-1-one is detected in a small amount in conventional noodle soup, but these products use extremely large amounts of nodules to enhance the flavor-saving flavor. In this case, the object of the present invention cannot be achieved because the fish odor is strong and the content of trimethylamine is high (for example, about 12 ppm).

<Seasoning with seasonal extract>
The “seasoning with nodular extract” in the present invention can be prepared through the above steps.
Here, specific examples of the seasoning containing the knot extract include soup seasonings such as noodle soup and tempura soup, boiled seasonings, and the like.
These include not only regular products that can be used for eating as they are, but also concentrated products, powder products, and paste products that need to be diluted at the time of eating. Emulsification, granulation, inclusion, microencapsulation, etc. It can process by the well-known method of these.
In addition, as long as it does not affect the flavor of the final product, there is no particular limitation on the composition, etc., and components that are widely used as food additives such as antioxidants, preservatives, seasonings, sweeteners, acidulants, salty seasonings Etc. can be added.

<Density measurement>
The concentration of 2-pentyl-2-cyclopenten-1-one and trimethylamine in the seasoning containing nodules extract can be quantified by a known method such as GC / MS.

When quantifying the concentration of '2-pentyl-2-cyclopenten-1-one' in the seasoning by GC / MS, extract 2-pentyl-2-cyclopenten-1-one from the seasoning to a high concentration. It is necessary to concentrate to the analysis.
Here, as an extraction method of 2-pentyl-2-cyclopenten-1-one, it can be extracted by a known method, but SBSE method (stirbar extraction method: using a stir bar coated with polydimethylsiloxane) The method can be suitably performed by a method for extracting a target component), a solid-phase microextraction method, a headspace method, and the like. In particular, the SBSE method can be used.
When the SBSE method is used, specifically, 2-pentyl-2-cyclopenten-1-one in a sample is adsorbed on polydimethylsiloxane, and adsorbed 2-pentyl-2- Quantification can be performed by introducing cyclopenten-1-one into GC / MS.

  Further, the concentration of ‘trimethylamine’ can be quantified by adjusting the sample to pH 11 to 12 with a 0.5 M aqueous sodium hydroxide solution and introducing a headspace gas into GC / MS with a general apparatus.

By using the SBSE method and the headspace method, 2-pentyl-2-cyclopentene- When 1-one was extracted and analyzed by GC / MS, it was below the detection limit.
That is, in the present invention, by adding 2-pentyl-2-cyclopenten-1-one in an amount corresponding to the desired final concentration, the 2-pentyl-2-cyclopenten-1-one in the final product is almost as it is. 'Concentration'.
Further, when trimethylamine was analyzed by the headspace method and GC / MS, it was detected at a concentration of 2.5 ppm.
That is, in the present invention, the “trimethylamine concentration in the final product” can be adjusted by adjusting the amount of the raw material node based on the value.

  Hereinafter, the present invention will be specifically described with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

<Measurement Example 1>
(1) Measuring method of 2-pentyl-2-cyclopenten-1-one content Put 5mL of sample solution in a vial, add 1.5g of sodium chloride into it, TWISTER (manufactured by GERSTEL, 100% polydimethylsiloxane Put a [PDMS] -coated stir bar, 0.5 mm thick, 10 mm long), cover, and stir at room temperature for 60 minutes to adsorb 2-pentyl-2-cyclopenten-1-one It was.
Next, the TWISTER was taken out from the vial, thoroughly washed with pure water, and then water was wiped off using a paper waste. And TWISTER which wiped off moisture was set in a heat desorption system (model MPS-TDU, manufactured by GERSTEL), introduced into a GC / MS system, and used for analysis.
GC / MS analysis was performed under the conditions shown in Table 1. 2-Pentyl-2-cyclopenten-1-one was detected at a retention time (RT) of about 55.9 minutes.

  As a result, when 5 mL of the sample solution was extracted by SBSE method (using GERSTEL Twister) and quantified by GC / MS method, the detection limit was 0.05 ppb for 2-pentyl-2-cyclopenten-1-one. It was the following.

(2) Measurement method of trimethylamine content 10 ml of sample solution adjusted to pH 11-12 is put in a vial, and it is 50 ° C. immediately before analysis using an apparatus (model MPS2, manufactured by GERSTEL) capable of extraction with headspace gas. Trimethylamine was volatilized from the solution while warming for 10 minutes.
2.5 ml of the headspace gas from the vial was collected and introduced into a GC / MS system for analysis.
The GC / MS analysis was performed under the conditions shown in Table 2 and below. Trimethylamine was detected at RT about 8.9 minutes.

  As a result, the detection limit when 10 mL of the sample solution was extracted by the headspace method and quantified by the GC / MS method was 10 ppb or less for trimethylamine.

<Example 1> (2-pentyl-2-cyclopenten-1-one-containing noodle soup)
(1) Preparation of noodle soup 33.3 g of crushed potato rough koji was added to 1000 mL of water heated to 90 ° C., and kept at 90 ° C. for 30 minutes to extract knot ingredients. Thereafter, filtration was performed, and water was added to the obtained filtrate to obtain 1000 mL of bonito soup stock. Using this soup, noodle soup (2 times concentrated) was prepared by mixing well with other ingredients at the compounding ratio shown in Table 3.

(2) Measurement of 2-pentyl-2-cyclopenten-1-one and adjustment by addition First, the 2 times concentrated noodle soup prepared in (1) above was diluted with water to a volume of 2 times. did.
When the amount of 2-pentyl-2-cyclopenten-1-one in the diluted noodle soup (control) was analyzed by the method described in the above measurement example, the peak of 2-pentyl-2-cyclopenten-1-one was It was not detected and the content was found to be below the detection limit (0.05 ppb).

Next, noodle soup prepared by diluting twice (control) was prepared by adding 2-pentyl-2-cyclopenten-1-one to 0.1 ppb and mixing well to prepare noodle soup Was designated as Sample 1.
Similarly, noodle soup was prepared by adding 2-pentyl-2-cyclopenten-1-one to contain 0.2 ppb, 0.7 ppb, 1.4 ppb, and 3.0 ppb, respectively, and mixing well. Were designated as Sample 2, Sample 3, Sample 4, and Sample 5, respectively.

(3) Sensory evaluation of noodle soup For each sample (samples 1-5) to which the control and 2-pentyl-2-cyclopenten-1-one were added, the flavor of the soy sauce prepared to the eating concentration was sensory evaluated. Four panelists made a relative comparison with the control sample.
1 point if the control is much higher than the sample, 2 points if it is slightly higher, 3 points if it is equivalent, 4 points if the sample is slightly higher than the control, 5 points if it is considerably higher It was evaluated. That is, the closer to 5 points, the more preferable the sample. If the score is close to 3, it means that there is no difference between the two. The results are shown in Table 4.

As shown in the table, it was shown that at all concentrations tested for 2-pentyl-2-cyclopenten-1-one, 'bitter taste remaining in the aftertaste' and 'smoky flavor' were weakened.
The “freshness of aftertaste” resulted in an improvement over the control when the addition concentration of 2-pentyl-2-cyclopenten-1-one was between 0.1 and 1.4 ppb. In particular, the range of 0.2 to 0.7 ppb was particularly effective. In addition, when the addition concentration of 2-pentyl-2-cyclopenten-1-one was 0.1 to 1.4 ppb, “preference for flavor” and “preference for soup” were improved over the control. In particular, the range of 0.2 to 0.7 ppb was particularly effective, and particularly effective at 0.2 ppb.
However, when the content of 2-pentyl-2-cyclopenten-1-one is 3.0 ppb, an unnatural scent that is artificially perfumed into the 'aftertaste' is felt, and the overall flavor balance is poor. It was not preferable as a flavor.
From these results, the noodle soup contains 2-pentyl-2-cyclopenten-1-one in a range of 0.1 to 1.4 ppb, so that the bitterness peculiar to nodules and the smoke-like flavor remaining in the aftertaste, etc. Thus, a seasoning containing a nodular extract with a refreshing aftertaste and an excellent flavor balance could be obtained.

<Example 2> (Noodle soup containing 2-pentyl-2-cyclopenten-1-one and trimethylamine)
(1) Preparation of noodle soup Noodle soup (double concentrated) was prepared by preparing bonito soup stock in the same manner as in Example 1 and mixing it well with other ingredients in the mixing ratio shown in Table 1. .

(2) Adjustment by measurement and addition of 2-pentyl-2-cyclopenten-1-one and trimethylamine First, the 2 times concentrated noodle soup prepared in the above (1) was diluted to 2 times with water, As a control.
When the contents of 2-pentyl-2-cyclopenten-1-one and trimethylamine in the diluted noodle soup (control example) were analyzed by the method described in the above measurement example, 2-pentyl-2-cyclopentene-1 The -on peak was not detected and its content was below the detection limit (0.05 ppb). The trimethylamine content was 2.5 ppm.

Next, 2-pentyl-2-cyclopenten-1-one was added to the noodle soup prepared by diluting twice (control) so as to have a concentration of 0.2 ppb which was the most excellent in functionality in Example 1. The noodle soup prepared in this manner was designated as Sample 6 (containing 2-pptyl-2-cyclopenten-1-one 0.2 ppb and trimethylamine 2.5 ppm).
Similarly, noodle soup prepared by adding 0.2 ppb of 2-pentyl-2-cyclopenten-1-one and 1.5 ppm of trimethylamine to a control was prepared as Sample 7 (2-pentyl-2-cyclopenten-1-one 0.2 ppb). Noodle soup prepared by adding 0.2 ppb of 2-pentyl-2-cyclopenten-1-one and 5.5 ppm of trimethylamine as a control, and a sample 8 (2-pentyl-2-cyclopentene-1- Noodle soup prepared by adding 0.2 ppb of 2-pentyl-2-cyclopenten-1-one and 9.5 ppm of trimethylamine to a control sample 9 (containing 2-pentyl-2-cyclopentene) 1-one 0.2ppb and trimethylamine 12ppm).

(3) Sensory evaluation of noodle soup Each of the samples (samples 6 to 9) was subjected to sensory evaluation in the same manner as in Example 1. The results are shown in Table 5.

As shown in the table, in the soy sauce containing 8 ppm or less of trimethylamine (samples 6 to 8), the “effect of alleviating the bitter taste of the aftertaste” of 2-pentyl-2-cyclopenten-1-one was observed. On the other hand, the soup (sample 9) containing 12 ppm of trimethylamine showed almost no difference from the control soup containing no 2-pentyl-2-cyclopenten-1-one. Also, the effect of 2-pentyl-2-cyclopenten-1-one to mitigate the smoky flavor is easily affected by trimethylamine, and the difference from the control is not seen at a content of 8 ppm or more. .
In addition, in the soy sauce containing 8 ppm or less of trimethylamine (samples 6 to 8), the soy sauce had a cleaner aftertaste than the control due to the effect of 2-pentyl-2-cyclopenten-1-one, but the soy sauce containing 12 ppm ( In sample 9), the cleanliness was significantly reduced.
In addition, as for “fish odor, raw odor”, the soup containing 8 ppm or less of trimethylamine (samples 6 to 8) was not different from the control, but in the soup containing 12 ppm (sample 9), the fish odor and raw odor were It was getting stronger.
In addition, with regard to “preferred taste of seasoning” and “taste as soy sauce”, soy sauce containing 8 ppm or less of trimethylamine (samples 6 to 8) was improved, but soy sauce containing 12 ppm (sample 9) ), The evaluation fell.

  From the above, the effect of improving flavor by reducing the aftertaste of 2-pentyl-2-cyclopenten-1-one, such as bitterness and smoke-like flavor remaining in the aftertaste, is 8 ppm. In the case of a sample containing a higher concentration of trimethylamine than that, the effect was canceled, and the fishy odor and raw odor of trimethylamine itself were felt, which was not preferable.

  INDUSTRIAL APPLICABILITY The present invention can provide a seasoning-containing seasoning extract with an excellent aftertaste and a good flavor balance, in which miscellaneous tastes such as smoke-like flavor remaining in the aftertaste are alleviated. This makes it possible to improve the flavor of knots easily and inexpensively, and is expected to be applied to products such as noodle soup and seasonings.

Claims (9)

A seasoning containing a nodular extract, characterized by containing 2-pentyl-2-cyclopenten-1-one at a concentration of 0.1 to 1.4 ppb. It is a seasoning containing nodular extract that is a 2-fold concentrated product, and the 2-pentyl-2-cyclopenten-1-one concentration when diluted 2-fold is 2-1.4 ppb. A seasoning containing a noble extract containing pentyl-2-cyclopenten-1-one. The seasoning containing a nodular extract according to claim 1, wherein the seasoning containing the nodular extract does not contain trimethylamine or is contained so that the concentration of trimethylamine is 8 ppm or less. The seasoning containing a nodular extract, which is a double concentrated product, containing trimethylamine so that the concentration of trimethylamine when diluted twice is 8 ppm or less. Condiment with a kind extract. The seasoning containing a nodular extract according to any one of claims 1 to 4 , wherein the nodular extract is a soup stock. The seasoning containing a nodular extract according to any one of claims 1 to 5 , wherein the seasoning containing the nodular extract is a noodle soup or a soy sauce seasoning. Water, nodular extract, seasoning material other than nodular extract, and 2-pentyl in an amount such that the concentration of 2-pentyl-2-cyclopenten-1-one is 0.1-1.4 ppb -2-cyclopenten-1-one or a content of the component is mixed, and a seasoning containing a noble extract is provided. Water, a nodular extract, a seasoning material other than the nodular extract, and 2-pentyl-2- concentration in an amount such that the concentration of 2-pentyl-2-cyclopenten-1-one is 0.1 to 1.4 ppb A method for producing a seasoning containing seasoned extract, comprising mixing cyclopenten-1-one or a content of the component, heat-sterilizing the mixture, and filling the packaging container. To clause plant extract containing seasoning, so that the concentration of 2-pentyl-2-cyclopentene-1-one is 0.1～1.4Ppb, containing the 2-pentyl-2-cyclopentene-1-one or the components A method for improving the flavor of a seasoning-containing seasoning extract, comprising adding a product.