JP5936214B1 - Method for producing perfume composition for masking retort odor - Google Patents

Abstract

An object of the present invention is to mask unpleasant retort odor generated during the production of retort foods, and has excellent taste, richness and umami in retort foods, and the sense of unity and cooking of each ingredient in retort foods A perfume composition for masking retort odor capable of imparting a feeling.
A retort odor masking fragrance composition of the present invention comprises (A) at least one selected from a hardened fat having a melting point of 50 ° C. or higher and a wax having a melting point of 50 ° C. or higher, and (B) a powder. A fragrance composition containing a base and (C) a fragrance component and pulverized into a powder, and the total amount of the component (A), the component (B) and the component (C) is 100% by mass The component (A) is contained in a proportion of 30 to 70% by mass, the component (B) is contained in a proportion of 29.9 to 55% by mass, and the component (C) is contained in a proportion of 0.1 to 30% by mass.
[Selection figure] None

Description

  The present invention masks, for example, an unpleasant retort odor generated when producing a retort food, and has a taste such as flavor, richness and umami that are excellent in a retort food, and a taste of each ingredient in the retort food. The present invention relates to a fragrance composition for masking retort odor that can give a feeling of feeling and cooking.

  Since retort foods can be easily eaten and are excellent in preservability, various retort foods are commercially available in recent years. The retort food means food that has been sealed with a pressure and heat sterilization container such as a retort pouch and subjected to pressure and heat sterilization. In the production process of retort food, there is a process of processing under high temperature and high pressure conditions such as heat sterilization. When performing such treatment, for example, meat (beef, pork, chicken, etc.), marine products (salmon, cod, squid, octopus, scallop, crab, shrimp, etc.), vegetables (carrot, radish, potato, onion, etc.) ) Etc., unpleasant odor (retort odor) is likely to occur.

  Various methods for improving such a retort odor have been studied. For example, Patent Document 1 describes a method of blending a predetermined fruit juice into retort food, Patent Document 2 describes a method of adding flavor oil, and Patent Document 3 describes chlorogenic acid, caffeic acid and A method of blending at least one ferulic acid is described. However, in the methods described in Patent Documents 1 and 2, although the retort odor is masked, when the obtained retort food is eaten, the taste derived from fruit juice or the flavor derived from the flavor oil is felt. There is a problem of modifying the taste. On the other hand, in the method described in Patent Document 3, although the retort odor is suppressed, there is a problem that the flavor of the retort food itself becomes poor, taste loss occurs, and the richness and umami become weak.

  By the way, the common food / beverage products marketed may contain the fragrance | flavor. The fragrance is used for the purpose of strengthening the fragrance (flavoring), supplementing (flavoring), correcting the flavor (masking) and the like. However, a general liquid fragrance obtained by mixing a fragrance component with a liquid material such as edible fats and oils or triacetin cannot sufficiently mask the retort odor. On the other hand, conventional powdered fragrances obtained by O / W emulsification of a fragrance component using gum arabic or dextrin and formulated using a spray dryer (for example, Patent Document 4) generally include the fragrance component. Heat resistance. However, as described in Patent Document 4, the fragrance powder obtained by spray drying has a problem that at least a part of the fragrance is lost by heat, and as a result, a sufficient masking effect is not exhibited.

  As a fragrance for masking the retort odor, Patent Document 5 describes a yeast microencapsulated fragrance. However, since the fragrance | flavor of patent document 5 is included in the microbial cell of yeast, the flavor expression at the time of eating is weak, sufficient masking effect is not exhibited, and the effect of giving a flavor to food is also effective. poor. Furthermore, there is also a problem that the process of encapsulating the fragrance in the yeast cells is complicated.

JP2013-192528A JP-A-6-339364 JP 2000-308477 A JP 60-92209 A JP 2009-268395 A

  An object of the present invention is to mask an unpleasant retort odor generated when producing a retort food, and has a taste such as flavor, richness and umami excellent in the retort food, and a taste of each ingredient in the retort food. An object of the present invention is to provide a retort odor masking fragrance composition capable of imparting a body feeling and a cooking feeling.

As a result of intensive studies to solve the above problems, the present inventor has found a solution means having the following configuration, and has completed the present invention.
(1) includes (A) at least one selected from a hardened fat having a melting point of 50 ° C. or higher and a wax having a melting point of 50 ° C. or higher, (B) a powder base, and (C) a fragrance component, It is a fragrance composition pulverized into a powder form, and when the total amount of the component (A), the component (B) and the component (C) is 100% by mass, the component (A) is 30 to 70% by mass, A perfume composition for masking retort odor, wherein component (B) is contained in a ratio of 29.9 to 55% by mass and component (C) is contained in a proportion of 0.1 to 30% by mass.
(2) The composition according to (1) above, wherein the component (A) is at least one of rapeseed extremely hardened oil and palm extremely hardened oil.
(3) The composition according to (1) or (2) above, wherein the component (C) is a fragrance component having a flavor of an ingredient contained in the retort food or retort food added (4) ( A) melting at least one selected from a hardened oil and fat having a melting point of 50 ° C. or higher and a wax having a melting point of 50 ° C. or higher; and (B) a powder base and (C ) Including a step of adding a fragrance component to obtain a mixture; and a step of solidifying and pulverizing the mixture, and the total amount of component (A), component (B) and component (C) is 100% by mass In which the component (A) is contained in an amount of 30 to 70% by mass, the component (B) is contained in an amount of 29.9 to 55% by mass, and the component (C) is contained in an amount of 0.1 to 30% by mass. A method for producing a fragrance composition for odor masking.
(5) A retort food comprising the retort odor masking fragrance composition according to any one of (1) to (3) above and a retort food.
(6) The retort food according to (5) above, wherein the retort food and the retort odor masking fragrance composition are contained in a mass ratio of 90:10 to 99.99: 0.01.
(7) A step of sealing the retort odor masking fragrance composition according to any one of (1) to (3) above and a retort food in a container for pressure and heat sterilization; A method for masking a retort odor comprising a step of subjecting a container for pressure heat sterilization to a retort treatment.

  According to the fragrance composition for masking retort odor of the present invention, the unpleasant retort odor generated when producing retort food is masked, and the flavor, richness and umami taste excellent in retort food, A sense of unity of taste and cooking feeling of each ingredient can be imparted.

  The perfume composition for masking retort odor according to the present invention (hereinafter sometimes simply referred to as “perfume composition”) is obtained from (A) a hardened oil and fat having a melting point of 50 ° C. or higher and a wax having a melting point of 50 ° C. or higher. A fragrance composition comprising at least one selected (component (A)), (B) a powder base (component (B)), and (C) a fragrance component (component (C)), When the total amount of (A), component (B) and component (C) is 100% by mass, component (A) is 30 to 70% by mass, component (B) is 29.9 to 55% by mass, And a component (C) is contained in the ratio of 0.1-30 mass%.

  The component (A) used in the present invention is not particularly limited as long as it is at least one selected from a hardened fat having a melting point of 50 ° C. or higher and a wax having a melting point of 50 ° C. or higher. When a hardened oil or fat having a melting point of less than 50 ° C. and a wax having a melting point of less than 50 ° C. are used, it is difficult to solidify even when cooled, resulting in a wet state such as a paste or sherbet, and a powdery composition cannot be obtained. . As the component (A), it is preferable to use a hardened oil or fat having a melting point of 50 ° C. or higher alone or a mixture of a hardened oil or fat having a melting point of 50 ° C. or higher and a wax having a melting point of 50 ° C. or higher. Further, among components (A), at least one of a hardened oil and fat having a melting point of 55 ° C. or higher and a wax having a melting point of 55 ° C. or higher is preferable.

  Examples of the hardened fats having a melting point of 50 ° C. or higher include rapeseed hardened oil, palm hardened oil, soybean hardened oil, rice hardened oil, pork fat hardened oil, beef fat hardened oil, beef fat hardened oil, and the like. Can be mentioned. Among these, rapeseed extremely hardened oil and palm extremely hardened oil are preferable in terms of low odor. Hardened fats and oils having a melting point of 50 ° C. or higher may be used alone or in combination of two or more.

  Examples of the wax having a melting point of 50 ° C. or higher include carnauba wax, rice bran wax, candelilla wax, beeswax, sugar cane wax, and mole. Among these, carnauba wax is preferable because it has less odor. Waxes having a melting point of 50 ° C. or higher may be used alone or in combination of two or more.

  A component (A) is contained in the ratio of 30-70 mass%, when the total amount of a component (A), the below-mentioned component (B), and the below-mentioned component (C) is 100 mass%. When content of a component (A) is less than 30 mass%, it becomes difficult to mix each component uniformly and a homogeneous composition cannot be obtained. As a result, the masking effect and the like are hardly exhibited. On the other hand, when the content of the component (A) exceeds 70% by mass, it becomes shredded and moist even if pulverized, and powdering becomes difficult. Furthermore, in such a state, there are problems such as poor handling properties (usability) and moist physical properties, so that even if powdered, the powders aggregate. The component (A) is preferably contained in a proportion of 40 to 60% by mass when the total amount of the component (A), the later-described component (B) and the later-described component (C) is 100% by mass.

  The component (B) used in the present invention is not particularly limited as long as it is a powder base that is acceptable as a food or food additive. As the component (B), for example, dextrin, cyclodextrin, wheat flour, starch (eg starch, starch powder, tapioca starch, potato starch, sweet potato starch, corn starch, etc.), modified starch, rice flour, sugar alcohol (xylitol, lactitol, mannitol, mulch) Tall, sorbitol, erythritol, etc.), trehalose, natural gum, gum arabic, lactose, skim milk powder, whole milk powder, whey powder and the like.

  The component (B) is included in a ratio of 29.9 to 55% by mass when the total amount of the component (A), the component (B), and the component (C) described later is 100% by mass. When content of a component (B) is less than 29.9 mass%, since the obtained composition is moist, it is easy to aggregate and it is difficult to make it into a powder state. On the other hand, when content of a component (B) exceeds 55 mass%, it becomes difficult to mix with another component uniformly. The component (B) is preferably contained in a proportion of 40 to 50% by mass when the total amount of the component (A), the component (B) and the component (C) described later is 100% by mass.

  If the component (C) used for this invention is a fragrance | flavor component accept | permitted as a food additive, it will not specifically limit. The component (C) may be an oil-soluble fragrance component or a water-soluble fragrance component, but when a water-soluble fragrance component is used, it is preferably used after a W / O emulsification treatment.

  Examples of the component (C) include natural fragrances (isolated fragrances, various natural essential oils, extracts, oleoresin, etc.), synthetic fragrance components, and blended fragrances prepared by mixing two or more fragrance components. More specifically, beef flavor, oyakodon flavor, beef flavor, chicken flavor, pork flavor, Chinese flavor, mapo tofu flavor, meat sauce flavor, carboner flavor, white sauce flavor, teriyaki flavor, yakitori flavor, grilled meat Flavor, Bacon Flavor, Spice Flavor, Butter Flavor, Milk Flavor, Cheese Flavor, Fresh Cream Flavor, Honey Flavor, Maple Flavor, Egg Flavor, Mayonnaise Flavor, Tomato Flavor, Pumpkin Flavor, Onion Flavor, Consom Flavor, Corn Flavor, Corn Flavor , Crab flavor, soy sauce flavor, sesame oil flavor, wine flavor, rum flavor, Such as over strike flavors, and the like.

  Component (C) is included in a proportion of 0.1 to 30% by mass, where the total amount of component (A), component (B) and component (C) is 100% by mass. When the content of the component (C) exceeds 30% by mass, the component (A), the component (B), and the component (C) are not solidified even if they are mixed and cooled, like a paste or sherbet It becomes a wet state and a powdery composition cannot be obtained. The component (C) is preferably contained in a proportion of 1 to 20% by mass when the total amount of the component (A), the component (B) and the component (C) is 100% by mass.

  The fragrance composition of the present invention may contain other additives acceptable as foods and food additives as long as the effects of the present invention are not impaired. Examples of such additives include various minerals, vitamins, antioxidants, preservatives, colorants, sweeteners, seasonings, bitters, spices, herbs, seasoning powders, and the like. These additives are preferably 0.01 to 10 parts by mass, more preferably 0.5 to 5 parts by mass with respect to 100 parts by mass of the total amount of component (A), component (B) and component (C). Added in parts.

  Next, the method for producing the fragrance composition for masking retort odor according to the present invention will be described. First, component (A) is heated and melted, and then component (B) and component (C) are added thereto, and other additives are added as necessary, and the mixture is stirred and mixed so as to be uniform. To do. After mixing, it is cooled at a temperature at which the resulting mixture solidifies. Usually, it solidifies when cooled at room temperature, but may be cooled below room temperature (for example, refrigerator, freezer, etc.).

  The solidified mixture is pulverized to prepare a fragrance composition. The pulverization is performed by an arbitrary method, for example, using a pulverizer such as a hammer mill, a ball mill, a roller mill, a jet mill, or a freeze pulverizer. Specific examples of the pulverizer include a power mill manufactured by Showa Chemical Machinery Co., Ltd., and an oscillator type granulator manufactured by Kikusui Seisakusho Co., Ltd. The fragrance composition thus obtained usually has an average particle size of 1 μm to 10 mm, preferably 10 μm to 2 mm, more preferably 30 to 500 μm. In the present specification, “granules” having a particle size larger than that of the powder are also included in the “particles”.

  Next, the usage method of the fragrance | flavor composition for retort odor masking of this invention is demonstrated. The retort food and the fragrance composition of the present invention are placed in a container for pressure and heat sterilization and sealed. Examples of the pressure and heat sterilization container include retort pouches, tray-shaped molded containers, cans, bottles, and the like. The food for retort and the fragrance composition of the present invention may be mixed in advance and placed in a container for pressure and heat sterilization. The food for retort and the fragrance composition of the present invention may be mixed in a container for pressure and heat sterilization. May be mixed.

  The mixing ratio of the retort food and the fragrance composition is appropriately set depending on the type of food, but the retort food and fragrance composition is 90:10 to 99.99: 0.01, preferably 95. : 5-99.9: 0.1 in a mass ratio. Food for retort is not particularly limited, curry, stew, soup, rice cakes such as oyakodon and beef bowl, pasta sauce, rice cake, miscellaneous cooking, hamburger, meatball, sausage, mackerel miso stewed, eel broiled, Examples include mixed rice, rice tofu, sweet and sour pork, grilled meat, and yakitori.

  It is preferable to use a fragrance composition suitable for a food for retort. That is, it is preferable that the fragrance | flavor component contained in a fragrance | flavor composition is a fragrance | flavor component which has the flavor of the foodstuff contained in the food for retort added or the food for retort. For example, if it is the fragrance | flavor composition aiming at adding to a oyakodon, as a fragrance | flavor component contained in a composition, a oyakodon flavor, chicken flavor, egg flavor, onion flavor, etc. are preferable. For beef bowl, beef bowl flavor, beef flavor, onion flavor and the like are preferable. In the case of curry, curry flavor, beef flavor, pork flavor, onion flavor and the like are preferable.

  A container for pressure and heat sterilization containing the retort food and the fragrance composition of the present invention is subjected to a general retort treatment (heated at 120 ° C. for 4 minutes or more) to obtain a retort food. The retort food obtained in this way has an unpleasant retort odor masked and has excellent taste, richness and umami in the retort food, and a sense of unity in the taste of each ingredient in the retort food and A cooking feeling is given.

  EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is demonstrated concretely, this invention is not limited to these Examples.

Example 1
530 g of rapeseed extremely hardened oil (melting point: 67 ° C., manufactured by Yokoseki Yushi Kogyo Co., Ltd.) was put in a container and heated at 80 ° C. to be completely melted. Next, 70 g of perfume (beef flavor, Nagaoka Perfume Co., Ltd.) and 400 g of dextrin (Matsutani Chemical Co., Ltd. “Paindex # 2”) are added to the melted rapeseed extremely hardened oil. And uniformly stirred at 80 ° C. to obtain a mixture. The obtained mixture was allowed to stand at room temperature to solidify, and then pulverized using a power mill (manufactured by Showa Chemical Machinery Co., Ltd., P-3 type) and passed through a sieve (12 mesh), and the fragrance composition 1 (Fragrance content: 7% by mass, average particle size: about 35 μm).

(Example 2)
A fragrance composition 2 was obtained in the same procedure as in Example 1 except that the formulation was changed to the following formulation (fragrance content: 7% by mass, average particle size: about 35 μm). As starch sodium octenyl succinate, “Emulster # 500A” manufactured by Matsutani Chemical Industry Co., Ltd. was used.
Palm extremely hardened oil (melting point 57 ° C., manufactured by Yokoseki Oil & Fat Co., Ltd.): 630 g
Fragrance (beef flavor) used in Example 1: 70 g
Sodium starch octenyl succinate: 300g

(Example 3)
A fragrance composition 3 was obtained in the same procedure as in Example 1 except that the formulation was changed to the following formulation (fragrance content: 10 mass%, average particle size: about 35 μm).
Rapeseed extremely hardened oil (melting point 67 ° C.): 500 g
Fragrance (Oyakodon flavor, Nagaoka Fragrance Co., Ltd.): 100g
Dextrin used in Example 1: 400 g

Example 4
A fragrance composition 4 was obtained in the same procedure as in Example 1 except that the formulation was changed to the following formulation (fragrance content: 10 mass%, average particle size: about 35 μm). As D-sorbitol, “Sorbit FP 100M” manufactured by Bussan Food Science Co., Ltd. was used.
Palm extremely hardened oil (melting point 57 ° C.): 500 g
Fragrance used in Example 3 (parent and child flavor): 100 g
D-sorbitol: 400g

(Example 5)
A fragrance composition 5 was obtained in the same procedure as in Example 1 except that the formulation was changed to the following formulation (fragrance content: 20 mass%, average particle size: about 35 μm).
Rapeseed extremely hardened oil (melting point 67 ° C.): 500 g
Fragrance (gyudon flavor, manufactured by Nagaoka Fragrance Co., Ltd.): 200g
Dextrin used in Example 1: 300 g

(Example 6)
The fragrance composition 6 was obtained in the same procedure as in Example 1 except that the formulation was changed to the following formulation and stirred uniformly at 90 ° C. (fragrance content: 20 mass%, average particle size: about 35 μm). As the carnauba wax, “Purified Carnauba Wax R-100” manufactured by Yokoseki Oil & Fat Co., Ltd. was used, and “Foodtex” manufactured by Matsutani Chemical Industry Co., Ltd. was used as the hydroxypropylated phosphate cross-linked starch. .
Rapeseed extremely hardened oil (melting point 67 ° C.): 250 g
Carnauba wax (melting point 83 ° C): 250 g
Fragrance (gyudon flavor) used in Example 5: 200 g
Hydroxypropylated phosphate cross-linked starch: 300 g

(Example 7)
A fragrance composition 7 was obtained in the same procedure as in Example 1 except that the formulation was changed to the following formulation (fragrance content: 20 mass%, average particle size: about 35 μm).
Rapeseed extremely hardened oil (melting point 67 ° C.): 300 g
Fragrance (gyudon flavor) used in Example 5: 200 g
Dextrin used in Example 1: 500 g

(Comparative Example 1)
180 g of gum arabic (manufactured by Nippon Powder Chemical Co., Ltd.) and 750 g of dextrin used in Example 1 were dissolved in 1640 g of hot water. 70 g of the fragrance (beef flavor) used in Example 1 was added thereto, and emulsification was performed using a TK homomixer (manufactured by Primics Co., Ltd.) to obtain an O / W type emulsion. The obtained emulsion was spray-dried using a spray dryer (manufactured by Okawahara Kako Co., Ltd., type L-12) (air blowing temperature 150 ° C. and exhaust air temperature 84 ° C.) to obtain a fragrance composition A (fragrance fragrance) Content: 7% by mass).

(Comparative Example 2)
Instead of the fragrance and dextrin used in Example 1, the fragrance composition A obtained in Comparative Example 1 was used, and the fragrance composition B was prepared in the same procedure as in Example 1 except that the following formulation was used. Obtained (fragrance content: 3.5 mass%).
Rapeseed extremely hardened oil (melting point 67 ° C.): 500 g
Fragrance composition A obtained in Comparative Example 1: 500 g

(Comparative Example 3)
The following raw materials were uniformly stirred to obtain a liquid fragrance composition C (fragrance content: 7% by mass). As the edible oil and fat, “Rice Salad Oil” manufactured by Tsukino Food Industry Co., Ltd. was used.
Edible oil and fat: 930 g
Fragrance (beef flavor) used in Example 1: 70 g

(Comparative Example 4)
The following raw materials were uniformly stirred to obtain a liquid fragrance composition D (fragrance content: 10% by mass).
Edible oils and fats used in Comparative Example 3: 900 g
Fragrance used in Example 3 (parent and child flavor): 100 g

(Comparative Example 5)
The following raw materials were uniformly stirred to obtain a liquid fragrance composition E (fragrance content: 20% by mass).
Edible fats and oils used in Comparative Example 3: 800 g
Fragrance (gyudon flavor) used in Example 5: 200 g

(Test 1: Retort curry)
A commercially available retort curry was transferred to an unused retort pouch, and the fragrance composition 1 obtained in Example 1 was added thereto. The retort curry and the fragrance composition were used in a mass ratio of 99.8: 0.2. After uniformly stirring and mixing, it was sealed and subjected to retort treatment at 121 ° C. for 20 minutes to obtain a curry 1 for testing. Similarly, the fragrance composition 2 obtained in Example 2 instead of the fragrance composition 1, the fragrance compositions A and B obtained in Comparative Examples 1 and 2, and the liquid fragrance obtained in Comparative Example 3. Composition C was used to obtain test curry 2 and AC. In addition, about the fragrance | flavor composition obtained by the comparative example 2, the retort curry and the fragrance | flavor composition were used by mass ratio of 99.6: 0.4. On the other hand, the retort curry was transferred to an unused retort pouch, and the retort treatment was performed at 121 ° C. for 20 minutes without adding the fragrance composition to obtain a control product (control curry).

  Furthermore, the commercially available retort curry was transferred to an unused retort pouch, and the fragrance used in Example 1, rapeseed extremely hardened oil (melting point 67 ° C.) and dextrin used in Example 1 were added thereto. Retort curry, fragrance, rapeseed extremely hardened oil and dextrin were used in a mass ratio of 99.8: 0.014: 0.106: 0.08. After stirring and mixing uniformly, the mixture was sealed and subjected to a retort treatment at 121 ° C. for 20 minutes to obtain a test curry X (Comparative Example 6).

The obtained test curry and the control product (control curry) were sampled by 6 panelists and subjected to sensory evaluation according to the following criteria. The evaluation items are three items: (1) masking effect of retort odor, (2) richness and umami, and (3) sense of unity and cooking. The evaluation results (average score of 6 panelists) are shown in Table 1.
<Evaluation criteria>
4 points: When it feels that it is remarkably improved compared with the control product.
3 points: When feeling that compared with the control product.
2 points: When feeling slightly improved compared to the control product.
1 point: When it is felt that there is no difference or worsening compared to the control product.

  As shown in Table 1, the curry 1 and 2 for the test using the fragrance composition of the present invention has a retort odor more effective than the test curry A to C and X (Comparative Examples 1 to 3 and 6). You can see that it is masked. Furthermore, it turns out that it is excellent also in other evaluation items, such as richness and umami.

(Test 2: Retort Oyakodon)
A commercially available retort candy candy was transferred to an unused retort pouch, and the fragrance composition 3 obtained in Example 3 was added thereto. The retort oyakodon and the fragrance composition were used in a mass ratio of 99.8: 0.2. After uniformly stirring and mixing, it was sealed and subjected to a retort treatment at 121 ° C. for 20 minutes to obtain a parent and child bowl 3 for testing. In the same manner, test parent and child candy 4 and D were obtained using the fragrance composition 4 obtained in Example 4 and the liquid fragrance composition D obtained in Comparative Example 4 instead of the fragrance composition 3, respectively. . On the other hand, the retort parent and child rice cake was transferred to an unused retort pouch and subjected to retort treatment at 121 ° C. for 20 minutes without adding the fragrance composition to obtain a control product (control parent and child rice cake).

  Furthermore, the commercially available retort paste was transferred to an unused retort pouch, and the fragrance used in Example 3, rapeseed extremely hardened oil (melting point 67 ° C.) and dextrin used in Example 1 were added thereto. . Retort oyakodon, fragrance, rapeseed extremely hardened oil and dextrin were used in a mass ratio of 99.8: 0.02: 0.1: 0.08. After stirring and mixing uniformly, the mixture was sealed and subjected to a retort treatment at 121 ° C. for 20 minutes to obtain a test mother-child candy Y (Comparative Example 7).

  The obtained test parent-child rice bowl and control product (control parent-child rice cake) were tasted by six panelists and subjected to sensory evaluation in the same manner as in Test 1. The evaluation results (average score of 6 panelists) are shown in Table 2.

  As shown in Table 2, retort odor was effectively masked in test parent and child candy 3 and 4 using the fragrance composition of the present invention compared to test parent and child candy D and Y (Comparative Examples 4 and 7). You can see that Furthermore, it turns out that it is excellent also in other evaluation items, such as richness and umami.

(Test 3: Retort beef bowl)
A commercially available retort beef bowl was transferred to an unused retort pouch, and the fragrance composition 5 obtained in Example 5 was added thereto. The retort beef bowl and the fragrance composition were used in a mass ratio of 99.8: 0.2. After stirring and mixing uniformly, the mixture was sealed and subjected to retort treatment at 121 ° C. for 20 minutes to obtain test beef bowl 5. Similarly, test beef bowl 6 using fragrance compositions 6 and 7 obtained in Examples 6 and 7 and liquid fragrance composition E obtained in Comparative Example 5 instead of fragrance composition 5 respectively. , 7 and E were obtained. On the other hand, the retort beef bowl was transferred to an unused retort pouch and subjected to retort treatment at 121 ° C. for 20 minutes without adding the fragrance composition to obtain a control product (control beef bowl).

  Furthermore, the commercially available retort beef bowl was transferred to an unused retort pouch, and the fragrance used in Example 5, rapeseed extremely hardened oil (melting point 67 ° C.) and dextrin used in Example 1 were added thereto. . Retort beef bowl, flavor, rapeseed extremely hardened oil and dextrin were used in a mass ratio of 99.8: 0.04: 0.1: 0.06. After stirring and mixing uniformly, the mixture was sealed and subjected to a retort treatment at 121 ° C. for 20 minutes to obtain test beef bowl Z (Comparative Example 8).

  The test beef bowl and the control product (control beef bowl) were sampled by 6 panelists and subjected to sensory evaluation in the same manner as in Test 1. The evaluation results (average score of 6 panelists) are shown in Table 3.

  As shown in Table 3, the test cowpox 5-7 using the fragrance composition of the present invention effectively masked the retort odor compared to the test cowpox E and Z (Comparative Examples 5 and 8). You can see that Furthermore, it turns out that it is excellent also in other evaluation items, such as richness and umami.

  Therefore, the fragrance composition of the present invention masks an unpleasant retort odor generated when producing a retort food, and has excellent flavor, richness and umami in the retort food, and each ingredient in the retort food has It can be seen that a sense of unity of taste and a feeling of cooking are imparted. On the other hand, Comparative Examples 1 to 8 show that the retort odor masking effect is also poor in richness, umami, taste unity and cooking feeling.

Claims (7)

(A) a step of melting at least one selected from wax having a fats and 50 ° C. or higher melting point having a 50 ° C. above the melting point,
In the molten component (A), (B) at least one powder base selected from the group consisting of dextrin, cyclodextrin, starch, modified starch, sugar alcohol, trehalose, natural gum and gum arabic, and (C) a fragrance Adding the ingredients to obtain a mixture ;
Solidifying and crushing the mixture ,
When the total amount of the component (A), the component (B), and the component (C) is 100% by mass, the component (A) is 30 to 70% by mass, and the component (B) is 29.9 to 55% by mass. , And a component (C) is contained in the ratio of 0.1-30 mass%, The manufacturing method of the fragrance composition for retort odor masking characterized by the above-mentioned. The manufacturing method according to claim 1, wherein the component (A) is at least one of rapeseed extremely hardened oil and palm extremely hardened oil. (A) melting at least one selected from hardened fats and oils having a melting point of 50 ° C. or higher and waxes having a melting point of 50 ° C. or higher;
In the molten component (A), at least one powder base selected from the group consisting of (B) dextrin, cyclodextrin, starch, modified starch, sugar alcohol, trehalose, natural gum and gum arabic, and (C) perfume Adding the ingredients to obtain a mixture;
Solidifying and pulverizing the mixture to obtain a pulverized mixture;
Mixing the pulverized mixture and the food for retort ;
Only including,
When the total amount of the component (A), the component (B), and the component (C) is 100% by mass, the component (A) is 30 to 70% by mass, and the component (B) is 29.9 to 55% by mass. , And a component (C) is contained in the ratio of 0.1-30 mass%, The manufacturing method of the retort food characterized by the above-mentioned . The method for producing a retort food according to claim 3, wherein the food for retort and the pulverized product of the mixture are contained in a mass ratio of 90:10 to 99.99: 0.01. The method for producing a retort food according to claim 3 or 4, wherein the component (C) is a fragrance component having a flavor of an ingredient contained in the retort food or the retort food. (A) melting at least one selected from hardened fats and oils having a melting point of 50 ° C. or higher and waxes having a melting point of 50 ° C. or higher;
In the molten component (A), at least one powder base selected from the group consisting of (B) dextrin, cyclodextrin, starch, modified starch, sugar alcohol, trehalose, natural gum and gum arabic, and (C) perfume Adding the ingredients to obtain a mixture;
Solidifying and pulverizing the mixture to obtain a pulverized mixture;
Putting the pulverized product of the mixture and the food for retort into a container for pressure and heat sterilization and sealing,
A step of subjecting the sealed container for pressure and heat sterilization to retort treatment;
Only including,
When the total amount of the component (A), the component (B), and the component (C) is 100% by mass, the component (A) is 30 to 70% by mass, and the component (B) is 29.9 to 55% by mass. And the component (C) is contained in the ratio of 0.1-30 mass%, The masking method of the retort odor characterized by the above-mentioned . The retort odor masking method according to claim 6, wherein the component (C) is a fragrance component having a flavor of an ingredient contained in the retort food or the retort food.