JP6079644B2 - Aroma and / or flavor imparting composition, food and drink, and method for producing the food and drink - Google Patents

Description

The present invention relates to a composition capable of imparting a preferable aroma and / or flavor inherent to a brewed fermented food or a seafood extract to a food or drink.
Moreover, it is related with the food / beverage products which have the preferable fragrance and / or flavor which a brewed fermented food or a seafood-type extract originally has, and the manufacturing method of this food / beverage products.

  The brewed fermented food and the seafood extract are used for cooking in various countries such as soy sauce, miso, fish soy, oyster extract, etc., starting with bonito dashi, and serve as a food base. However, yeast extract, which is representative of natural seasonings, has a problem that it tends to have a different flavor when added, and imparts the flavor and / or flavor inherent to brewed fermented foods or seafood extracts to foods and drinks. Development of a composition to be obtained and a method for imparting the flavor and / or flavor is awaited.

  On the other hand, there are reports of attempts to improve the flavor of fish sauce and soy sauce by analyzing the flavor components contained in fish sauce and soy sauce, and reducing the undesirable components of these ingredients (patent document) 1-3), there is no description at all about a method of imparting a preferable aroma and / or flavor inherent to a brewed fermented food or a seafood extract to a food or drink.

JP 11-123064 A JP 2004-187561 A JP 2008-212051 A

In view of the above background, an object of the present invention is to provide a composition capable of imparting a preferable aroma and / or flavor inherent to a brewed fermented food or a seafood extract to a food or drink.
Moreover, the objective of this invention is providing the food / beverage products which have the preferable aroma and / or flavor which a brewed fermented food or a seafood-type extract originally has, and the manufacturing method of this food / beverage product.

As a result of intensive studies on the above problems, the present inventors have surprisingly found that 1-octen-3-ol and / or 1-octen-3-one, lower fatty acids, and methional at a specific concentration. It has been found that by adding to a food or drink, the fragrance and / or flavor inherently possessed by the brewed fermented food or seafood extract can be imparted to the food or drink without a different flavor. Moreover, it discovered that a dashi feeling and a maturing feeling could be provided together with the said fragrance and / or flavor.
The present inventor has further completed the present invention by further research based on these findings.
That is, the present invention is as follows.

[1] The addition concentration of 1-octen-3-ol and / or 1-octen-3-one is 0.00006 ppm by weight or more and 0.065 ppm by weight or less,
The concentration of lower fatty acids is 0.0006 wtppm or more and 0.7 wtppm or less, and the addition concentration of methional is 0.2 wtppm or more and 230 wtppm or less. A method for producing a food or drink comprising a step of adding ol and / or 1-octen-3-one, lower fatty acids, and methional to the food or drink.
[2] The method according to [1] above, wherein the lower fatty acid is isovaleric acid.
[3] The food / beverage product is any one selected from the group consisting of a food / beverage material derived from seafood, a food / beverage product processed from a food / drink material derived from seafood, a brewed fermented food, and a seasoning. The method according to [1] or [2] above.
[4] A food or drink produced by the method according to any one of [1] to [3].
[5] containing 1-octen-3-ol and / or 1-octen-3-one in an amount of 0.12 ppm by weight to 130 ppm by weight,
Containing 1.2 to 1400 ppm by weight of lower fatty acids, and
An aroma and / or flavor imparting composition containing methional at 400 ppm by weight or more and 460000 ppm by weight or less.
[6] The composition according to [5] above, wherein the lower fatty acid is isovaleric acid.

ADVANTAGE OF THE INVENTION According to this invention, the composition which can provide the preferable aroma and / or flavor which a brewed fermented food or a seafood-type extract originally has to food-drinks can be provided. Moreover, the said composition can also provide a feeling of stock and aging to food / beverage products.
Moreover, according to this invention, the food / beverage products which have the preferable aroma and / or flavor which a brewed fermented food or a seafood-type extract originally has, and the manufacturing method of this food / beverage product can be provided.

In the present specification, “fragrance” means a fragrance (orthonasal flavor) that can be felt only by the nose without eating or drinking. The “flavor” means a scent (retro nasal flavor) that passes from the oral cavity to the nose when eating or drinking.
The “brewed brewed food” means a processed food produced by a production method including a brewing process using a fermentation reaction by microorganisms, and examples thereof include soy sauce, miso, fish sauce, mirin, and flavor seasonings. . “Seafood extract” means a concentrate obtained by concentrating the broth obtained by boiling seafood (eg, oysters, salmon, salmon, salmon, salmon, etc.) with hot water, for example, oyster extract, salmon extract , Bonito extract, koji extract, koji extract, koji extract and the like.
“Preferred aroma and / or flavor inherent in brewed fermented food or seafood extract” means a raw material or plant derived from seafood that has a thickness, growth (mouthfulness), and continuity It means a preferred aroma and / or flavor inherent to the derived raw material. Giving a “dashi-sen” means imparting a desirable aroma inherent in seafood-derived ingredients or plant-derived ingredients, as well as sweet taste, salty taste, sour taste, umami (umami) ) As well as the thickness, spread, persistence, harmony, etc. associated with them. “Ripeness” means so-called “ripe” of a brewed fermented food. For example, a noodle soup, which is a type of brewed fermented food, is described as a mixture of “kaeshi” and “dashi”. When preparing noodle soup, it means a sense of unity and unity of taste and flavor, which is achieved by placing the noodle soup for 1 to 3 days.
In addition, “providing” in “providing a preferred aroma and / or flavor inherent in brewed fermented foods or seafood-based extracts”, “giving a dashi”, “giving a ripening”, etc. Or the food and drink which not only gives the said fragrance and / or flavor etc. newly with respect to the food / beverage which does not originally have the preferable fragrance and / or flavor which a seafood-type extract originally has, but also the said fragrance and / or flavor etc. It is a concept that includes further imparting the fragrance and / or flavor and the like to enhance the fragrance and / or flavor and the like.

[Food and Drink of the Present Invention]
The food / beverage products of the present invention specify 1-octen-3-ol and / or 1-octen-3-one, lower fatty acids, and methional (hereinafter also referred to as “3 to 4 components of the present invention”). It is manufactured by a manufacturing method including a step of adding at a concentration.

(1-octen-3-ol and / or 1-octen-3-one)
Either 1-octen-3-ol and 1-octen-3-one may be used, or both may be used in combination, but in terms of raising a more natural aroma and / or flavor, 1-octen-3-ol is preferably used.

  1-octen-3-ol includes stereoisomers (R) (−)-form, (S) (+)-form and racemate, and at least one of them can be used. The (R) (−)-form and / or racemate is preferably used, and the racemate is particularly preferably used in terms of the aroma and / or flavor titer.

A suitable addition concentration of 1-octen-3-ol and / or 1-octen-3-one is usually 0.00006 ppm by weight or more (preferably 0.0003 ppm by weight or more, more preferably 0.0006 ppm by weight or more). More preferably 0.003 wtppm or more, particularly preferably 0.006 wtppm or more) and 0.065 wtppm or less (preferably 0.052 wtppm or less, more preferably 0.035 wtppm or less, Preferably it is 0.026 ppm by weight or less, particularly preferably 0.013 ppm by weight or less. When the added concentration of 1-octen-3-ol and / or 1-octen-3-one is 0.00006 ppm by weight or more, the preferred aroma and / or flavor inherent in the fish-derived material or plant-derived material is sufficient. In addition, thick thickness, spread, and sustainability are sufficiently imparted. On the other hand, when it exceeds 0.065 ppm by weight, grass-like and metal-like abnormal taste tends to appear.
In the present specification, “addition concentration” refers to a product (for example, 1-octen-3-ol and / or 1-octen-3-one, lower fatty acids) added to the food or drink with respect to the total weight of the food or drink. , And methional, etc.). In addition, when food / beverage products contain previously the same thing as the thing added to food / beverage products before addition, the weight of what this food / beverage product contains beforehand is not included in the weight of the thing added to food / beverage products.

(Lower fatty acids)
The lower fatty acids are preferably saturated or unsaturated monocarboxylic acids having 3 to 7 carbon atoms (preferably 4 to 6 carbon atoms), and may be either linear or branched. Examples include valeric acid, propionic acid, butyric acid, isobutyric acid, valeric acid, hexanoic acid (caproic acid), heptanoic acid, and the like. Isovaleric acid or valeric acid is preferable, and isovaleric acid is particularly preferable.

  The addition concentration of the lower fatty acids is usually 0.0006 ppm by weight or more (preferably 0.0014 ppm by weight or more, more preferably 0.006 ppm by weight or more, still more preferably 0.03 ppm by weight or more, particularly preferably 0.03 ppm by weight). 06 ppm by weight or more) and 0.7 ppm by weight or less (preferably 0.6 ppm by weight or less, more preferably 0.4 ppm by weight or less, still more preferably 0.3 ppm by weight or less, particularly preferably 0.28 ppm by weight). ppm or less). If the additive concentration of lower fatty acids is less than 0.0006 ppm by weight, the preferred aroma and / or flavor inherent in the raw materials derived from seafood or plant-derived materials tends to be weak, and the thick thickness, spread and sustainability Tend to be weak. Conversely, when it exceeds 0.7 ppm by weight, there is a tendency to impart an unusual flavor such as a rotten odor.

(Methional)
The concentration of methional added is usually 0.2 ppm by weight or more (preferably 0.46 ppm by weight or more, more preferably 2.2 ppm by weight or more, more preferably 11 ppm by weight or more, particularly preferably 22 ppm by weight or more), And 230 ppm by weight or less (preferably 185 ppm by weight or less, more preferably 115 ppm by weight or less, still more preferably 95 ppm by weight or less, particularly preferably 91 ppm by weight or less). When the added concentration of methional is less than 0.2 ppm by weight, the preferred aroma and / or flavor inherent to the seafood-derived raw material or plant-derived raw material tends to be weak, and the thick thickness, spread, and sustainability are also weak. Tend to be. On the other hand, when it exceeds 230 ppm by weight, there is a tendency to impart an unusual flavor such as a rotten odor.

  As long as the object of the present invention is not impaired, the food or drink of the present invention may be one obtained by adding other components than the three to four components of the present invention. Examples of the other components include flavors, sugars, sweeteners, dietary fibers, vitamins, amino acids such as sodium glutamate (MSG), nucleic acids such as inosine monophosphate (IMP), and inorganic substances such as sodium chloride. Examples thereof include salts, organic acids such as citric acid, creatine, creatinine, maltol, dimethyl trisulfide, cineol and the like.

  The food and drink of the present invention is not particularly limited, but preferable food and drink include, for example, fish and shellfish-derived food and drink materials such as seafood extract; oyster sauce, lobster bisque, crab, soup, stew, curry (roux, Foods and beverages processed using seafood-derived food and beverage materials (including meat, bones, etc.) such as retort curry; raw milk, milk, special milk, raw goat milk, pasteurized goat milk, raw noodle milk , Ingredient-adjusted milk, low-fat milk, non-fat milk, processed milk, cream, fresh cream, butter, butter oil, cheese (eg, natural cheese, processed cheese, cottage cheese, etc.), concentrated whey, ice cream (eg, Ice cream, ice milk, lacto ice, etc.), concentrated milk, defatted concentrated milk, sugar-free condensed milk, sugar-free defatted condensed milk, sweetened condensed milk, sweetened defatted condensed milk, whole powdered milk, Milk powder and milk products such as milk powder, cream powder, whey powder, protein concentrated whey powder, buttermilk powder, sweetened powdered milk, prepared milk powder, fermented milk, lactic acid bacteria drink, milk drink, white sauce, yogurt, etc .; soy sauce (eg thick soy sauce) , Light soy sauce, tamari soy sauce, re-prepared soy sauce, white soy sauce, fish sauce, noodle soup, hot pot soup, etc.), miso (eg, red miso, white miso, Sendai miso, Hatcho miso, barley miso, rice miso, miso soup, Brewed fermented foods such as tenmen-jang, gochujang, etc .; sauces (eg, Worcester sauce, demiglace sauce, tomato sauce, etc.), dressings (eg, French dressing, Italian dressing, Caesar dressing, etc.), flavor seasonings (eg, bonito, sardine , Boiled, chicken, pork, beef, etc.), natural seasonings (eg, yeast extract, chiki) Seasonings such as extract, pork extract, beef extract, seafood extract, vegetable extract, protein hydrolyzate, etc .; flavored vegetables such as garlic, onion, ginger, green onion, leek, celery, load, celery, shiso, mitsuba, wasabi and the like Examples include foods and beverages processed from flavored vegetables as raw materials, particularly preferably foods and beverages derived from seafood, foods and beverages processed from seafood-derived foods and beverages, brewed fermented foods, and seasonings . In addition, "processing" of "food and beverage processed from raw materials for food and drink derived from seafood" and "food and beverage processed from flavored vegetables and flavored vegetables" is a concept that includes manufacturing, cooking, etc. is there.

  The food / beverage products of this invention are well-known food / beverage products except including the process of adding 1-octen-3-ol and / or 1-octen-3-one, lower fatty acids, and methional by said addition density | concentration. It can be produced by a known production method using the same raw materials as those described above.

  Each component added to the food / beverage products of the present invention may be, for example, a synthetic product, an extracted product, or the like as long as it can be used in the food / beverage products.

  The method for adding 1-octen-3-ol and / or 1-octen-3-one, lower fatty acids, and methional to foods and drinks is not particularly limited. For example, each compound may be added separately. Alternatively, a food material containing at least one of 1-octen-3-ol and / or 1-octen-3-one, lower fatty acids, and methional may be added. Or you may add the fragrance | flavor and / or flavor imparting composition of this invention mentioned later.

  The form when adding 1-octen-3-ol and / or 1-octen-3-one, lower fatty acids, and each compound of methional, or a food material containing these to the food and drink of the present invention is as follows. It does not restrict | limit in particular, For example, a dry powder, a paste, a solution, etc. are mentioned.

  The timing of adding 1-octen-3-ol and / or 1-octen-3-one, lower fatty acids, and methional to the food or drink of the present invention is not particularly limited. For example, when producing food or drink May be added together with other raw materials, may be added after completion of the food or drink, or may be added immediately before and / or during the eating of the food or drink.

[Aroma and / or flavoring composition of the present invention]
The flavor and / or flavor imparting composition of the present invention (hereinafter also referred to as “the composition of the present invention”) is 1-octen-3-ol and / or 1-octen-3-one, lower fatty acids, and Contains methional as essential.

  The 1-octen-3-ol and 1-octen-3-one contained in the composition of the present invention can be the same as those used in the food and drink of the present invention described above, and suitable The aspect is also the same.

In the composition of the present invention, the concentration of 1-octen-3-ol and / or 1-octen-3-one added to food or drink is 0.00006 ppm by weight or more (more preferably 0.0003 ppm by weight or more, more More preferably 0.0006 ppm by weight or more, more preferably 0.003 ppm by weight or more, particularly preferably 0.006 ppm by weight or more, and 0.065 ppm by weight or less (more preferably 0.052 ppm by weight or less, more More preferably 0.035 weight ppm or less, still more preferably 0.026 weight ppm or less, and particularly preferably 0.013 weight ppm or less.
In the composition of the present invention, the concentration of the lower fatty acids added to the food or drink is 0.0006 ppm by weight or more (more preferably 0.0014 ppm by weight or more, still more preferably 0.006 ppm by weight or more, still more preferably Is not less than 0.03 ppm by weight, particularly preferably not less than 0.06 ppm by weight, and not more than 0.7 ppm by weight (more preferably not more than 0.6 ppm by weight, still more preferably not more than 0.4 ppm by weight, still more preferably Is preferably 0.3 ppm or less, particularly preferably 0.28 ppm by weight or less).
In the composition of the present invention, the concentration of methional added to food or drink is 0.2 ppm by weight or more (more preferably 0.46 ppm by weight or more, still more preferably 2.2 ppm by weight or more, and further preferably 11). Weight ppm or more, particularly preferably 22 weight ppm or more, and 230 weight ppm or less (more preferably 185 weight ppm or less, even more preferably 115 weight ppm or less, still more preferably 95 weight ppm or less, particularly preferably 91 weight ppm). The following is preferred for addition to food and drink.

Content of 1-octen-3-ol and / or 1-octen-3-one in the composition of the present invention is the addition of 1-octen-3-ol and / or 1-octen-3-one to food and drink The concentration may be appropriately set so as to be within the above-mentioned range, but is usually 0.12 ppm by weight or more (preferably 0.6 ppm by weight or more, more preferably 1.2 ppm by weight or more, and further preferably 6% by weight). ppm or more, particularly preferably 12 ppm by weight or more) and 130 ppm by weight or less (preferably 104 ppm by weight or less, more preferably 70 ppm by weight or less, still more preferably 52 ppm by weight or less, particularly preferably 26 ppm by weight or less). is there. When the content of 1-octen-3-ol and / or 1-octen-3-one is less than 0.12 ppm by weight, the influence of the excipient on the quality tends to increase, and the aroma and / or Since the amount of flavor imparting composition increases, there is a tendency for the packaging size and usage to change when it is added to existing products. Conversely, if it exceeds 130 ppm by weight, segregation occurs during mixing during product manufacture. There is a tendency to be more likely to do.
In the present specification, “content of 1-octen-3-ol and / or 1-octen-3-one in the composition of the present invention” means the total weight of the composition of the present invention (1-octene-3- The ratio of the weight of 1-octen-3-ol and / or 1-octen-3-one contained in the composition of the present invention to the weight of ol and / or 1-octen-3-one). The “content” described in other parts of the present specification is also calculated by a method according to this.

  The content of the lower fatty acids in the composition of the present invention may be appropriately set so that the concentration of the lower fatty acids added to the food or drink is within the above range, but is usually 1.2 ppm by weight or more (preferably 2.8 ppm by weight or more, more preferably 12 ppm by weight or more, more preferably 60 ppm by weight or more, particularly preferably 120 ppm by weight or more, and 1400 ppm by weight or less (preferably 1200 ppm by weight or less, more preferably 800 ppm by weight). ppm or less, more preferably 600 ppm by weight or less, particularly preferably 560 ppm by weight or less. If the content of the lower fatty acids is less than 1.2 ppm by weight, the influence of the excipient on the quality tends to increase, and the added amount of the aroma and / or flavor imparting composition increases. When added to the product, there is a tendency that the packaging size and the method of use are changed. Conversely, when the content exceeds 1400 ppm by weight, the possibility of segregation during mixing during product production tends to increase.

  The content of methional in the composition of the present invention may be appropriately set so that the concentration of methional added to the food or drink is within the above range, but is usually 400 ppm by weight or more (preferably 920 ppm by weight or more, more 4400 ppm by weight or more, more preferably 22000 ppm by weight or more, particularly preferably 44000 ppm by weight or more, and 460000 ppm by weight or less (preferably 370000 ppm by weight or less, more preferably 230000 ppm by weight or less, more preferably 190000 ppm by weight). ppm or less, particularly preferably 182000 ppm by weight or less). When the content of methional is less than 400 ppm by weight, the effect of excipients on the quality tends to increase, and the amount of flavor and / or flavoring composition increases, so when adding to existing products There is a tendency that the packaging size and the method of use are changed, and conversely, if it exceeds 460000 ppm by weight, the possibility of segregation during mixing at the time of product production tends to increase.

  The composition of the present invention may contain other components other than the 3 to 4 components of the present invention as long as the object of the present invention is not impaired. Examples of the other components include flavors, sugars, sweeteners, dietary fibers, vitamins, amino acids such as sodium glutamate (MSG), nucleic acids such as inosine monophosphate (IMP), and inorganic substances such as sodium chloride. Examples thereof include salts, organic acids such as citric acid, creatine, creatinine, maltol, dimethyl trisulfide, and cineol.

  As long as each component of the composition of this invention can be used for food-drinks, it may be a synthetic product, an extract, etc., for example, and the food raw material which contains each component highly may be used.

  The form of the composition of the present invention is not particularly limited, and examples thereof include solid (including powder, granule, etc.), liquid (including slurry, etc.), gel, and paste.

  The manufacturing method of the composition of this invention can be performed by a known method. For example, after mixing (1) 1-octen-3-ol and / or 1-octen-3-one, lower fatty acids, and each compound of methional, or a food material containing at least one of these, (2) 1-octen-3-ol and / or 1-octen-3-one, lower fatty acids, and each compound of methional, or at least one of these, pulverizing and mixing using a mortar or mixer Each of the food materials containing, for example, those dissolved in water, ethanol, edible oils and fats, propylene glycol, etc., 1-octen-3-ol and / or 1-octen-3-one, lower fatty acids, and methional Each of these compounds, or a food material containing at least one of them mixed with various excipients, etc. A method in which mixing is not I, and the like.

  The food and drink to which the composition of the present invention is added is not particularly limited, and specific examples include the same food and drink as exemplified in the food and drink of the present invention described above, and suitable food and drink thereof are also the same. .

  The additive concentration of the composition of the present invention with respect to food and drink is 1-octen-3-ol and / or 1-octen-3-one, lower fatty acids, and methional with respect to food and drink. It may be appropriately set so as to be within the range, but usually 400 ppm by weight or more (preferably 920 ppm by weight or more, more preferably 4400 ppm by weight or more, further preferably 22000 ppm by weight or more, particularly preferably 44000 ppm by weight or more). And 470000 ppm by weight or less (preferably 380000 ppm by weight or less, more preferably 240000 ppm by weight or less, still more preferably 200000 ppm by weight or less, particularly preferably 182000 ppm by weight or less).

  The time when the composition of the present invention is added to the food or drink is not particularly limited. For example, when the food or drink is cooked and manufactured, it may be added together with other ingredients, or added after the food or drink is completed. Alternatively, it may be added immediately before and / or during the eating of the food or drink.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not restrict | limited at all by these.

  The 1-octen-3-ol, 1-octen-3-one, isovaleric acid, and methional used in the examples were all manufactured by Sigma-Aldrich Japan. For 1-octen-3-ol, a racemate was used.

  Table 1 shows the food and drink used in the examples.

  The food / beverage products shown in Table 1 were used as they were, or were prepared according to a predetermined preparation method described in a product package or the like.

(Preparation of Examples 1-21 and Comparative Examples 1-77)
100 ml each of the food / beverage products shown in Table 1 were weighed, and 1-octen-3-ol, 1-octen-3-one, isovaleric acid and methional were added to each weighed food / beverage product. It added so that it might become the addition density | concentration (unit: weight ppm) shown in FIG.

(Evaluation of Examples 1-21 and Comparative Examples 1-77)
The evaluation was performed according to the following criteria in comparison with the control by 2 to 6 specialized panels eating each food and drink. For the control, 1-octen-3-ol, 1-octen-3-one, isovaleric acid and methional were not used. In addition, the “expected effect” of the following criteria means that the preferred aroma and / or flavor inherent in brewed fermented foods or seafood-based extracts is given mainly with thickness and spread, and gives a feeling of dashi and aging. Furthermore, the quality of food and drink is improved by the addition of these.
[Evaluation criteria]
X: The quality of the aroma and / or flavor decreased compared to the control.
-: Almost the same as the control (no expected effect).
Δ: Expected effect is weak.
○: Expected effect is high.
A: Expected effect is very high.

  The results are shown in Tables 3-1 to 3-9.

As is clear from Table 2-1, Table 2-2 and Table 3-1, when 1-octen-3-ol, isovaleric acid and methional are added, 1-octen-3-ol is added to food and drink When the concentration is 0.000064 ppm by weight, the preferred aroma and / or flavor inherent to the brewed fermented food or seafood extract is given mainly with thickness and spread, and the effect of giving a dashi and aging feeling is weak. There was a trend. On the other hand, at 0.00032 wtppm or more and 0.016 wtppm or less, the preferred aroma and / or flavor inherent in the brewed fermented food or seafood-based extract is given mainly with a thickness and spread, and the feeling of brewing and aging Are given sufficiently, and the quality of food and drink is improved by the addition of these.
When the concentration of isovaleric acid added to foods and drinks is 0.00136 ppm by weight, the fragrance and / or flavor inherent in brewed fermented foods or seafood-based extracts is imparted mainly with thickness and spread, and the dashi and aging The effect of imparting a feeling tended to be weak. On the other hand, in the range of 0.0068 ppm by weight to 0.34 ppm by weight, the preferred aroma and / or flavor inherent to the brewed fermented food or seafood extract is given mainly with thickness and spread, and the dashi feeling and aging The feeling was sufficiently imparted, and furthermore, the quality of food and drink was improved by imparting these feelings.
When the concentration of methional added to the food or drink is 0.4546 ppm by weight, the preferred aroma and / or flavor inherent in the brewed fermented food or seafood extract is given mainly with a thickness or spread, and a dashi and aging feeling is provided. The imparted effect tended to be weak. In the range of 2.273 ppm to 113.65 ppm by weight, the preferred aroma and / or flavor inherent to the brewed fermented food or seafood-based extract is imparted mainly with thickness and spread, and the feeling of soaking and aging Are given sufficiently, and the quality of food and drink is improved by the addition of these.
Moreover, when 1-octen-3-one, isovaleric acid, and methional are added as evident from Table 2-3, Table 2-4, and Table 3-2, it is with respect to food-drinks of 1-octen-3-one. When the additive concentration is in the range of 0.000064 ppm to 0.000128 ppm, the preferred aroma and / or flavor inherent to the brewed fermented food or seafood extract is given mainly with thickness and spread, and the dashi feeling And the effect of imparting a sense of maturity tended to be weak. On the other hand, at 0.00064 wtppm or more and 0.0032 wtppm or less, the preferred aroma and / or flavor inherent to the brewed fermented food or seafood-based extract is imparted mainly with thickness and spread, and the sensation and aging feeling Are given sufficiently, and the quality of food and drink is improved by the addition of these.
When the concentration of isovaleric acid added to the food or drink is in the range of 0.00068 ppm to 0.00136 ppm, the preferred aroma and / or flavor inherent to the brewed fermented food or seafood extract mainly has thickness and spread. There was a tendency that the effect of being imparted and imparting a soaking feeling and an aging feeling was weak. On the other hand, in the range of 0.0068 ppm by weight to 0.34 ppm by weight, the preferred aroma and / or flavor inherent to the brewed fermented food or seafood extract is given mainly with thickness and spread, and the dashi feeling and aging The feeling was sufficiently imparted, and furthermore, the quality of food and drink was improved by imparting these feelings.
In the range where the concentration of methional added to food or drink is in the range of 0.2273 ppm to 0.4546 ppm, the preferred aroma and / or flavor inherent to the brewed fermented food or seafood extract is given mainly with thickness and spread. In addition, the effect of imparting the dashi and aging feeling tended to be weak. Furthermore, in the range of 2.273 ppm to 113.65 ppm by weight, the preferred aroma and / or flavor inherent to the brewed fermented food or seafood-based extract is given mainly with thickness and spread, and the dashi feeling and aging The feeling was sufficiently imparted, and furthermore, the quality of food and drink was improved by imparting these feelings.

  As is apparent from Table 2-5 to Table 2-18 and Table 3-3 to Table 3-9, the expected effect is not confirmed at all with the combination of only one component or only two components, and the effect is confirmed. However, only the effects on some of the foods and drinks in Table 1 are confirmed, and for all the foods and drinks in Table 1, the preferred aromas inherent in the brewed fermented food or seafood extract and / or Or it did not impart flavor.

(Production Example of Aroma and / or Flavoring Composition of the Present Invention)
The dextrin was stirred at a rotation speed of 10 to 60 rpm with a laboratory mixer mixer (manufactured by Hosokawa Micron Corporation). To 81.8 g to 95.6 g of dextrin under stirring, 1-octen-3-ol and / or 1-octen-3-one is added so that the content thereof is 12 ppm by weight to 26 ppm by weight. The methional was added and mixed so that the content of herbic acid was 120 to 560 ppm by weight, and the content of 4.4 to 18.2% by weight of methional. A composition was prepared.

ADVANTAGE OF THE INVENTION According to this invention, the composition which can provide the preferable aroma and / or flavor which a brewed fermented food or a seafood-type extract originally has to food-drinks can be provided. Moreover, the said composition can also provide a feeling of stock and aging to food / beverage products.
Moreover, according to this invention, the food / beverage products which have the preferable aroma and / or flavor which a brewed fermented food or a seafood-type extract originally has, and the manufacturing method of this food / beverage product can be provided.

  This application is based on Japanese Patent Application No. 2012-23550 filed in Japan, the contents of which are incorporated in full herein.

Claims (5)

The addition concentration of 1-octen-3-ol and / or 1-octen-3-one is 0.00006 ppm by weight or more and 0.065 ppm by weight or less,
The concentration of lower fatty acids is 0.0006 wtppm or more and 0.7 wtppm or less, and the addition concentration of methional is 0.2 wtppm or more and 230 wtppm or less. A method for producing a food or drink comprising a step of adding ol and / or 1-octen-3-one, lower fatty acids, and methional to the food or drink.   The method according to claim 1, wherein the lower fatty acid is isovaleric acid.   The food / beverage product is any one selected from the group consisting of a food / beverage product material derived from seafood, a food / beverage product processed from a food product derived from seafood, a brewed fermented food product, and a seasoning. The method according to 1 or 2. 1-octen-3-ol and / or 1-octen-3-one is contained in an amount of 0.12 ppm by weight to 130 ppm by weight,
Containing 1.2 to 1400 ppm by weight of lower fatty acids, and
An aroma and / or flavor imparting composition containing methional at 400 ppm by weight or more and 460000 ppm by weight or less. The composition according to claim 4 , wherein the lower fatty acid is isovaleric acid.