JP5913862B2 - Flavor improver for miso or miso-containing foods and drinks - Google Patents

Description

  This invention adds the flavor improving agent of the miso or miso containing food-drinks characterized by consisting of 3-hydroxy-4,5-dimethyl-2 (5H) -furanone, and the said improving agent by specific amount. It is related with the flavor improvement method of the characteristic miso or miso containing food / beverage products.

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

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

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

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

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

  However, the above-described improved technology cannot sufficiently meet the demand for a miso or a food or drink containing a miso that has a natural and natural flavor that matches the consumer's natural orientation.

JP 2000-253845 A JP 2002-142704 A JP 2007-267719 A

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

In order to solve the above-mentioned problems, the present inventors have conducted intensive studies and found that natural raw miso contains 3-hydroxy-4,5-dimethyl-2 (5H) -furanone.
And, as a result of examining the flavor characteristics, surprisingly, the compound is found to have an effect of improving the taste of miso, increasing the sense of maturity, umami and salty taste, increasing the complexity of taste, The present inventor added 3-hydroxy-4,5-dimethyl-2 (5H) -furanone to miso or miso-containing food or drink at a very small concentration, thereby making the miso or miso-containing food or drink very natural. In order to complete the present invention, the present inventors have found a new fact that it is possible to provide a miso that can be improved to a natural and high-quality flavor and reproduce the rich and rich flavor produced by a traditional manufacturing method. It came.

That is, the present invention is as follows.
[1] A flavor improving agent for miso or miso-containing food or drink, comprising 3-hydroxy-4,5-dimethyl-2 (5H) -furanone.
[2] A miso or miso-containing food or drink comprising the above flavor improver added at a concentration of 0.0001 ppb to 10 ppm.
[3] A flavor composition for miso or miso-containing food or drink, wherein the flavor improver is added to a flavor for food in a concentration of 0.0001 ppm to 10%.
[4] A method for improving flavor of miso or miso-containing food or drink comprising adding the above flavor improver to miso or miso-containing food or drink at 0.0001 ppb to 10 ppm.
[5] A method for improving the flavor of a miso or miso-containing food or drink, comprising adding 0.01% by mass to 1% by mass of the above flavorant composition to the miso or miso-containing food or drink.

If the flavor improving agent of the present invention is added, the taste and richness of miso in miso or miso-containing foods and drinks is strongly felt, and as a result of the rich flavor, the taste of miso is very natural and natural. The flavor is improved and the effect of greatly contributing to the improvement of palatability is brought about.
As a result, the range of consumer choices can be expanded, and demand for processed soybean food can be further increased.

３−ヒドロキシ−４,５−ジメチル−２（５Ｈ)−フラノンは、糖蜜香気の主香成分であり、閾値（０.００１ｐｐｂ）付近では糖蜜様芳香を有し、チョコレートやベリー系香料に用いられ、通常は０.１ｐｐｍ〜１０ｐｐｍで用いられるとされている（印藤元一「合成香料 化学と商品知識」、1996年、株式会社化学工業日報社）。
しかしながら、当該化合物が味噌又は味噌含有飲食品の香味を改善する効果があることは知られていなかった。 Hereinafter, the present invention will be described in detail according to embodiments.
(1) Flavor improver of miso or miso-containing food / beverage product The active ingredient of the present invention is 3-hydroxy-4,5-dimethyl-2 (5H) -furanone having the following chemical structure. ) And are commercially available as fragrances and reagents.
In the present invention, commercially available products can be purchased and used as appropriate.

3-Hydroxy-4,5-dimethyl-2 (5H) -furanone is a main scent component of molasses fragrance, has a molasses-like fragrance near the threshold (0.001 ppb), and is used for chocolate and berry flavors. In general, it is said that 0.1 ppm to 10 ppm is used (Motoichi Into “Synthetic Fragrance Chemistry and Product Knowledge”, 1996, Chemical Industry Daily Co., Ltd.).
However, it has not been known that the compound has an effect of improving the flavor of miso or miso-containing food or drink.

When 3-hydroxy-4,5-dimethyl-2 (5H) -furanone is used as a flavor improver for miso or miso-containing food or drink, the amount added is generally 0.0001 ppb to 10 ppm, preferably 0. A range of 0.001 ppb to 1 ppm, more preferably 0.005 ppb to 0.5 ppm can be exemplified.
When the added amount is less than 0.0001 ppb, the flavor improving effect may not be sufficient, and when the added amount exceeds 10 ppm, the flavor of 3-hydroxy-4,5-dimethyl-2 (5H) -furanone may emerge. There is sex.
In addition, about miso containing food / beverage products, said addition amount is applied on the basis of the quantity of miso in food / beverage products.

(2) Flavor composition for miso or miso-containing food or drink The flavor improver comprising 3-hydroxy-4,5-dimethyl-2 (5H) -furanone of the present invention is used alone as a miso or miso-containing food or drink. In addition to the use, other food flavors can be added as optional ingredients. That is, 3-hydroxy-4,5-dimethyl-2 (5H) -furanone and other 1 type or 2 or more types of food fragrance | flavor are combined suitably, and it is set as the flavor composition for miso or miso containing food / beverage products. be able to.
The other components blended in the flavor composition of the present invention are not particularly limited, and various conventionally used flavor materials can be used depending on the application and purpose. Specifically, aldehydes are used. And conventionally known fragrance materials such as alcohols and esters.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

A flavor improver in the case of preparing a flavor composition for miso or miso-containing food or drink by combining a flavor improver comprising 3-hydroxy-4,5-dimethyl-2 (5H) -furanone with the above-mentioned flavor for food. Is generally used at 0.0001 ppm to 10%, preferably 0.001 to 5% of the total amount of the flavoring composition, although it varies depending on the purpose or the type of flavoring composition. More preferably, it is used at 0.001 ppm to 1%, more preferably at 0.005 ppm to 5000 ppm, and most preferably at 0.005 ppm to 1000 ppm.
When the addition amount is less than 0.0001 ppm, the flavor improving effect may not be sufficient, and when the addition amount exceeds 10%, the flavor of 3-hydroxy-4,5-dimethyl-2 (5H) -furanone itself Might come out strongly.

The amount of the flavoring composition of the present invention added to the miso or miso-containing food or drink is usually 0.01 mass% to 1.0 mass%, preferably 0.01 mass% to 0.5 mass%. More preferably 0.05% to 0.5% by weight, still more preferably 0.05% to 0.3% by weight, and most preferably 0.05% to 0% by weight. Used at 1% by weight.
When the addition amount is less than 0.01% by mass, the flavor improving effect may not be sufficient, and when the addition amount exceeds 1.0% by mass, 3-hydroxy-4,5-dimethyl-2 (5H)- The flavor of furanone may come out.
In addition, about miso containing food / beverage products, said addition amount is applied on the basis of the quantity of miso in food / beverage products.

(3) Miso, miso-containing food / beverage products The miso that is the target of flavor improvement of the present invention is rice miso (raw materials are soybeans, rice, salt), wheat miso (raw materials are soybeans, wheat such as barley, salt), In addition to soybean miso (raw materials are soybeans and salt), it is seasoned miso (processed by adding soup stock, various extracts, seasonings, salt, sugar, etc.).
For miso-containing foods and drinks, instant miso soup, miso-flavored instant noodles, foods using miso such as hot pot soup, grilled rice balls, Chinese-style seasonings such as Minoh sauce and soy sauce, and Chinese-style seasonings are used. Foods, grilled meat sauce, miso-flavored rice crackers, buns, biscuits, bread, ice cream, soups, and various snack foods.

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

[Example 1]
Preparation of 100 ppm ethanol solution of 3-hydroxy-4,5-dimethyl-2 (5H) -furanone (4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one (Sigma-Aldrich)) Then, 0.1% by mass is added to a miso suspension (a commercial rice miso (manufactured by Hanamaruki Co., Ltd.) added with water to 10% by mass), and the flavor improver of the present invention is contained at 0.1 ppm. Miso suspension 1 was prepared.

[Comparative Example 1]
Instead of 3-hydroxy-4,5-dimethyl-2 (5H) -furanone of Example 1, ethyl alcohol was blended to prepare a miso suspension 2 containing no flavor improver of the present invention.

[Example 2]
Preparation of 100 ppm ethanol solution of 3-hydroxy-4,5-dimethyl-2 (5H) -furanone (4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one (Sigma-Aldrich)) In addition, 0.1% by mass is added to instant miso soup (commercially available instant miso (manufactured by Hanamaruki Co., Ltd.) with water added to 10% by mass), and 0.1% by mass of the flavor improving agent of the present invention is contained. 1 was prepared.

[Comparative Example 2]
Instant alcohol miso soup 2 containing no flavor improver of the present invention was prepared by blending ethyl alcohol in place of 3-hydroxy-4,5-dimethyl-2 (5H) -furanone of Example 2.

[Example 3]
The flavoring composition 1 of this invention was obtained by the following prescription.

[Comparative Example 3]
Instead of 3-hydroxy-4,5-dimethyl-2 (5H) -furanone of Example 3, ethyl alcohol was blended to obtain a flavoring composition 2.

[Test Example 1]
About nine miscellaneous panelists about the miso suspension 1 containing 0.1 ppm of the flavor improving agent of the present invention and the miso suspension 2 not containing the flavor improving agent of the present invention The richness was evaluated according to the following 7 levels.
1 point (very weak), 2 points (weak), 3 points (slightly weak), 4 points (normal), 5 points (slightly strong), 6 points (strong), 7 points (very strong).
As a result, all of the specialized panelists added the flavor improving agent of the present invention to the miso suspension 1, which strongly felt the aging and richness of the miso and enriched the flavor. It was evaluated that it improved and palatability improved. Details are shown in Table 2.

[Test Example 2]
With 9 expert panelists, the taste mellowness, richness, and flavor of miso are as follows for instant miso soup 1 containing 0.1 ppm of the flavor improving agent of the present invention and instant miso soup 2 not containing the flavor improving agent of the present invention. It was evaluated in seven stages.
1 point (very weak), 2 points (weak), 3 points (slightly weak), 4 points (normal), 5 points (slightly strong), 6 points (strong), 7 points (very strong).
As a result, all of the expert panelists added instant flavor miso soup 1 with the flavor improver of the present invention, and the taste and richness of the miso were strongly felt and the flavor was enriched, resulting in improved flavor of instant miso soup. It was evaluated that palatability improved. Details are shown in Table 3.

[Example 4]
40 parts by mass of raw yeast dissolved in water was added to 1400 parts by mass of strong powder and stirred well, followed by fermentation at 28 ° C. for 4 hours. To the obtained dough, 600 parts by weight of strong powder, 100 parts by weight of sugar, 100 parts by weight of commercially available miso, 30 parts by weight of salt, flavoring composition 1 prepared in Example 3 and flavoring composition 2 prepared in Comparative Example 3 0.1 parts by mass, knead the dough well, packed in a container, fermented at 38 ° C. for 40 minutes, and then baked at 220 ° C. for 40 minutes. The miso-containing bread 1 of the present invention and the comparative miso-containing bread 2 was obtained.
When a sensory evaluation test was conducted by seven professional panelists, the miso bread with miso 1 felt a strong sense of maturity and richness in the miso, and the taste became richer and palatability improved.

[Example 5]
Shortening 15 parts by weight, sugar 30 parts by weight, whole egg 3 parts by weight, salt 1 part by weight, miso 0.5 parts by weight, flavoring composition 1 prepared in Example 3 or flavoring composition prepared in Comparative Example 3 0.1 part by mass of No. 2 was added, stirred for 30 minutes, and then aged for 30 minutes. The obtained dough was poured into a mold and baked at 220 ° C. for 5 minutes to prepare a miso-containing hard biscuit 1 of the present invention and a comparative product 2.
When a sensory evaluation test was conducted by seven specialist panelists, the hard biscuit 1 with miso felt a strong sense of maturity and richness in miso, and the flavor became richer and palatability improved.

  When the additive and flavoring composition of the present invention is used in miso or miso-containing foods or drinks, the miso or miso-containing foods or drinks can be improved to a high-quality flavor that is extremely natural and natural, and feels more natural. Can be provided to consumers.

Claims (5)

A miso flavor improving agent for miso or miso-containing food or drink, comprising 3-hydroxy-4,5-dimethyl-2 (5H) -furanone. Taste, characterized in that the miso flavor improving agent according to claim 1, wherein the 0.0001ppb~10ppm concentration added 噌, immediately seat miso soup, miso flavor using food or miso miso flavor using taste噌Seasoning . A flavor composition for miso or miso-containing food or drink, wherein the miso flavor improving agent according to claim 1 is added to a flavor for food in a concentration of 0.0001 ppm to 10%. Miso flavor improving method of miso or soybean paste containing food or beverage, characterized in that 0.0001ppb~10ppm adding claim 1 wherein miso flavor improving agent miso or soybean paste containing food or beverage. A method for improving miso flavor of miso or miso-containing food or drink, comprising adding 0.01% by mass to 1% by mass of the flavor composition according to claim 3 to miso or miso-containing food or drink.