JP6620090B2 - Japanese flavor enhancer and retort odor masking agent - Google Patents

Description

  The present invention relates to a Japanese flavor enhancer that can enhance the Japanese flavor of food. The present invention also relates to a masking agent that suppresses the retort odor of food.

  In order to enhance the Japanese flavor of foods, generally, the taste of konbu dashi, salty taste, and the like are used. At this time, the free glutamic acid contained in the kombu dashi plays a central role in drawing out the umami and is a major factor affecting the taste of Japanese food.

  However, an attempt to extract the umami with only free glutamic acid (sodium glutamate, etc.) with insufficient comb flavor is an artificial flavor, which is a technical problem.

  In order to enhance the Japanese flavor of foods, using a combination of kombu dashi, kombu extract, and the solid content of the kombu itself, it may contain a lot of iodine derived from the kombu and the intake of iodine may exceed the tolerable upper limit. It was. Therefore, for example, foods for patients who should be concerned about excessive intake of iodine (patients with Graves' disease, Hashimoto's disease, etc.) are difficult to use if they contain a large amount of the solids in the kombu, and the use of the solids in the kombu is restricted. ing. At this time, in order to reinforce the lack of flavor of the kombu, even if a material (foodstuff) that is compatible with the kombu is used in combination or the amount of free glutamic acid is increased, the Japanese flavor cannot be effectively enhanced.

  There has also been devised a method of adding a fragrance to foods and the like without using the solid content of the kombu (Patent Document 1). In this method, alcohol is used as a solvent for foods (baby food, nursing food, foods for pregnant women and lactating women, etc.) provided to vulnerable subjects (infants, care recipients, pregnant women and nursing women, etc.) Is difficult to apply and has problems in terms of versatility.

  On the other hand, retort foods are marketed because they are hygienic and have long-term storage stability, but there is a problem that unpleasant odors (so-called retort odors) that occur with heat treatment for sterilizing foods occur. In order to suppress the retort odor, a method of adding various substances has been proposed, but there is a problem that it adversely affects the original taste and flavor of food.

JP 2002-142711 A

An object of the present invention is to provide a novel Japanese flavor enhancer for enhancing the Japanese flavor of foods.
Another object of the present invention is to provide a novel masking agent capable of suppressing the retort odor of retort food.

  As a result of diligent research in view of the above problems, the present inventors have added a seaweed oil in which fragrance components obtained by extracting seaweed are dispersed and / or dissolved in edible oil to food, It was found that the flavor can be enhanced and the retort odor can be suppressed, and the present invention has been completed based on this finding.

According to the present invention, the following Japanese flavor enhancers can be provided.
1. A Japanese flavor enhancer containing seaweed oil as an active ingredient.
2. 2. The Japanese flavor enhancer according to 1, wherein the seaweed oil is obtained by dispersing and / or dispersing an aroma component obtained by extracting seaweed in edible oil.
3. The Japanese flavor enhancer according to 1 or 2, wherein the seaweed oil is kombu oil, aosa oil, or a mixture thereof.
4). The Japanese flavor enhancer according to any one of 1 to 3, including rice bran oil.
5. The Japanese flavor enhancer in any one of 1-4 containing 1 or more types selected from the group which consists of hexanal, 1-octen-3-ol, nonanal, and 1-octen-3-one.
6). The Japanese flavor enhancer according to any one of 1 to 5, comprising hexanal, 1-octen-3-ol, nonanal and 1-octen-3-one.
A method for enhancing the Japanese flavor of food, comprising adding the Japanese flavor enhancer according to any one of 7.1 to 6 to the food.
8). Masking agent containing seaweed oil as an active ingredient.
9. The masking agent according to 8, wherein the seaweed oil is obtained by dispersing an aroma component obtained by extracting seaweed into cooking oil.
10. The masking agent according to 8 or 9, wherein the seaweed oil is kombu oil, Aosa oil, or a mixture thereof.
11. The masking agent in any one of 8-10 containing rice bran oil.
12 The masking agent in any one of 8-11 containing 1 or more types selected from the group which consists of hexanal, 1-octen-3-ol, nonanal, and 1-octen-3-one.
13. The masking agent according to any one of 8 to 12, comprising hexanal, 1-octen-3-ol, nonanal and 1-octen-3-one.
14 The masking agent according to any one of 8 to 13, which is a retort odor masking agent.
A method for masking a retort odor of a retort food, which comprises adding the masking agent according to any one of 15.8 to 14 to the food to be retorted.
16. A food containing at least one of the Japanese flavor enhancer according to any one of 16.1 to 6 and the masking agent according to any one of 8-14.
17. The food according to 16, which is a retort food.
18. The food according to 16 or 17, which is baby food, nursing food, or hospital food.
19. A method for producing a food, comprising using at least one of the Japanese flavor enhancer according to any one of 19.1 to 6 and the masking agent according to any one of 8 to 14.
20. 20. The method for producing a food according to 19, wherein the food is a retort food.
21. The method for producing a food according to 19 or 20, wherein the food is baby food, nursing food, or hospital food.

According to the present invention, a novel Japanese flavor enhancer for enhancing the Japanese flavor of food can be provided.
Moreover, according to this invention, the novel masking agent which can suppress the retort odor of a retort food can be provided.

FIG. 1 is a diagram showing the results of sensory evaluation of a food containing the Japanese flavor enhancer of the present invention. FIG. 2 is a diagram showing the results of sensory evaluation of a food containing the Japanese flavor enhancer of the present invention.

[Japanese flavor enhancer]
The Japanese flavor enhancer of the present invention contains seaweed oil as an active ingredient.

The Japanese flavor enhancer of the present invention can enhance the Japanese flavor of food without using the solid content of seaweed by adding to the food.
Further, the Japanese flavor enhancer of the present invention does not contain iodine contained in a large amount in seaweeds or is contained in a trace amount, so the amount of iodine contained in the food for enhancing the Japanese flavor of food Can be adjusted so that it is less than the tolerable upper limit amount or does not approach the tolerable upper limit amount.

  In the present invention, “Japanese flavor” refers to umami, richness, thickness of taste, depth of taste, flavor of Japanese soup stock, flavor of the material (foodstuff) itself, etc. “Enhancing Japanese flavor” refers to the flavor, richness, depth of taste, flavor of Japanese soup stock, flavor of ingredients (food ingredients) itself, and their sustainability. It means improving. In addition, “kokumi” refers to the basic taste and the persistence of the surrounding tastes, which cannot be expressed by the basic taste (sweet, salty, sour, bitter, umami), and the unity.

  Seaweeds such as kombu contain iodine tens to tens of thousands of times higher than other foods. According to the “Outline of Japanese Food Intake Standards (2015 Edition)” (Ministry of Health, Labor and Welfare, March 2014), the tolerable upper limit of iodine (the risk that almost all people belonging to a population cause health problems) The amount that gives the upper limit of the habitual intake considered to be no) is 3000 μg / day for adults, 2000 μg / day for pregnant women, 2000 μg / day for 15-17 years old, 1200 μg / day for 12-14 years old, 11 years old is 500 μg / day, 3 to 5 years old is 350 μg / day, 1-2 years old is 250 μg / day, and infants are 250 μg / day.

  There are also patients (patients with Graves' disease, Hashimoto's disease, etc.) that should be concerned about excessive iodine intake.

  According to the Japanese flavor enhancer of the present invention, the Japanese flavor of a food can be enhanced while adjusting the content of iodine in the food to less than the tolerable upper limit of an infant with a lower upper limit. Moreover, according to the Japanese flavor enhancer of the present invention, the Japanese flavor of food can be enhanced while adjusting the iodine content in the food to a low level for a specific patient.

The seaweed oil used in the present invention refers to an edible oil containing an aroma component obtained by extracting seaweed. The aroma component may be dissolved or dispersed in the edible oil.
Since the seaweed oil used in the present invention contains aroma components obtained by extracting seaweed in the edible oil, it does not contain iodine contained in seaweeds abundantly or is contained in a trace amount. is there. Therefore, if the Japanese flavor enhancer of the present invention is used, the iodine contained in the food can be adjusted to less than the tolerable upper limit in enhancing the Japanese flavor of the food.

  The seaweed is not particularly limited as long as the effect of enhancing the Japanese flavor is exhibited, and examples thereof include kombu, aosa, aonori, kuletuta, tiger rush, mozuku, wakame and the like. From the viewpoint of versatility of compatibility with other foods, it is preferable to use a kombu or aosa. That is, the seaweed oil may be a single kind of kombu oil, Aosa oil or the like among these seaweeds, or a mixture of two or more kinds.

  The kind of comb is not particularly limited, and generally available ones can be used. For example, true combs, Rishiri combs, Rausu combs, Hidaka combs, long combs, fine combs, gagome combs, Atsuba combs, cat combs, yanyan combs, kinaga combs and the like. One type of comb may be used alone, or a plurality of types may be used in combination.

  The kind of Aosa is not particularly limited, and generally available ones can be used. Examples include Ana Aosa, Amia Osa, Ribbon Aosa, Naga Aosa, Yabre Aosa, Usuku Aosa, Button Aosa, Kotobu Aosa, Ooa Osa, Ooba Aosa, Chishima Aosa, Minami Aosa and the like. Aosa may be used alone or in combination of a plurality of types.

Edible oil is not particularly limited, and known oils can be used. Examples of the edible oil include coconut oil, palm oil, palm kernel oil, rice bran oil, corn oil, perilla oil, coconut oil, sesame oil, soybean oil, rapeseed oil, cottonseed oil, safflower oil, peanut oil, and the like.
The seaweed oil used in the present invention may further contain an optional emulsifier. Any emulsifier can be used as long as it is an emulsifier approved for use as a food additive. The content of the emulsifier can be appropriately determined depending on the properties (emulsified state) of the seaweed oil that is required.

In one embodiment of the present invention, the Japanese flavor enhancer preferably contains rice bran oil and soybean oil from the viewpoint of compatibility with other foods. Moreover, it is more preferable that a Japanese flavor enhancer contains koji oil from the viewpoint that it is difficult to oxidize and can maintain good quality for a long time even when heated.
Rice oil is oil extracted from rice bran and refined to be edible. Specifically, it is in accordance with the standard of edible rice bran oil in Article 11 of the “Japanese Agricultural Standards for Edible Vegetable Oil” (Ministry of Agriculture, Forestry and Fisheries No. 1683, July 17, 2012). Contains salad oil. Commercial rice can be used.

The aroma component can be obtained by extracting seaweed.
The extraction process is not particularly limited, and may be performed by a known method. For example, after immersing seaweed in a solvent to obtain an extract, the solid content can be removed by filtration, the solvent can be distilled off, and dried to obtain an aroma component (volatile component). The extraction treatment is preferably performed under heating. Since the steam generated by heating may contain aroma components, it is cooled and mixed with the extract as a liquid. When extracting seaweed, a desired food additive may be added to the solvent.

The seaweed used for the extraction treatment may be raw, dried or salted. The seaweed may be used as it is, or may be used after being cut or crushed finely.
Examples of the solvent used for the extraction treatment include water, a hydrophilic organic solvent, or a mixed solvent thereof. Examples of the hydrophilic organic solvent include lower alcohols having 1 to 5 carbon atoms such as methanol and ethanol; lower aliphatic ketones such as acetone and methyl ethyl ketone; polyhydric alcohols such as 1,3-butylene glycol and propylene glycol. It is done. When a hydrophilic organic solvent is used for the extraction treatment, it is sufficiently washed with water so that the solvent does not remain in the aromatic component.
Conditions such as extraction processing time and temperature are not particularly limited and can be set as appropriate.

Examples of aroma components obtained from seaweed include, but are not limited to, hexanal, 1-octen-3-ol, nonanal, 1-octen-3-one and the like.
Seaweed oil can be obtained by mixing and dissolving or dispersing the obtained aromatic component with edible oil.

In one aspect of the present invention, the Japanese flavor enhancer preferably contains one or more selected from the group consisting of hexanal, 1-octen-3-ol, nonanal, and 1-octen-3-one.
In another aspect of the invention, the Japanese flavor enhancer preferably comprises hexanal, 1-octen-3-ol and 1-octen-3-one.
In another aspect of the present invention, the Japanese flavor enhancer has an area ratio when hexanal, 1-octen-3-ol and 1-octen-3-one are analyzed by a gas chromatograph mass spectrometer (GC-MS). Hexanal: 1-octen-3-ol: 1-octen-3-one = 3 to 30: 1 to 15: 1 are preferably included.
In another aspect of the present invention, the Japanese flavor enhancer preferably comprises hexanal, 1-octen-3-ol, nonanal and 1-octen-3-one.

If the concentration of the aromatic component in the seaweed oil is 10 ⁻² ppm or more, the effect of enhancing the Japanese flavor can be exhibited. For example, 10 ⁻² ppm to 10 ³ ppm is a preferable range.

If the iodine concentration in the seaweed oil is less than 1000 μg per 100 g, even if a food containing seaweed oil is ingested in a normal meal, it can be adjusted so as not to reach the tolerable upper limit of iodine. The concentration of iodine per 100 g of seaweed oil is preferably, for example, 0 μg to 800 μg, and more preferably 10 μg to 600 μg per 100 g of seaweed oil from the viewpoint of further enhancing the Japanese flavor.
The concentration of iodine can be measured by inductively coupled plasma mass spectrometry. Specifically, for a standard solution of potassium iodide having a known iodine concentration, an inductively coupled plasma mass spectrometer (ICP-MS) is used to determine the ion count ratio with the internal standard, and a calibration curve is determined based on the iodine concentration. After preparation, the sample solution is measured, and the iodine concentration in the sample solution is obtained from the calibration curve. Since iodine is unstable when acidic, tetramethylammonium hydroxide (TMAH) is added to the standard solution and the sample solution to make them alkaline. Tellurium is added as an internal standard. Other conditions for concentration measurement can be determined as appropriate.

  In the Japanese flavor enhancer of the present invention, seaweed oil as an active ingredient may be used alone as it is. Alternatively, the Japanese flavor enhancer of the present invention may be mixed with various additives usually used for food, in addition to seaweed oil which is an active ingredient. The Japanese flavor enhancer of the present invention may be formulated into a liquid, paste, or powder form by a conventional method. If the content of seaweed oil in the formulated Japanese flavor enhancer is 5% by weight or more, it has a sufficient effect as a Japanese flavor enhancer for ordinary foods. For example, it is preferably 5% by weight to 100% by weight. Is 20% to 100% by weight, more preferably 50% to 100% by weight.

The additive for formulating is not particularly limited, and known food additives can be used. Examples of food additives include emulsifiers, stabilizers, antioxidants, excipients, and the like.
The Japanese flavor enhancer of this invention can be used conveniently in Japanese food.

The Japanese flavor enhancer of the present invention may be used in combination with a kombu extract while taking into consideration the tolerable upper limit of iodine of a subject who ingests food and the intake of iodine per day. The kombu extract is generally an extract extracted from kombu using a water-soluble solvent, and a commercially available liquid or powder can be used. Since the kombu extract usually contains iodine, when used in combination with the Japanese flavor enhancer of the present invention, the tolerable upper limit of iodine of the subject who ingests food and the daily intake of iodine. It is necessary to consider. The Japanese flavor enhancer of the present invention does not contain iodine that is abundant in seaweed or is contained in a trace amount, so considering the content of iodine in the combined kombu extract, the Japanese flavor of food In strengthening, the amount of iodine contained in the food can be adjusted so that it is less than the tolerable upper limit amount or does not approach the tolerable upper limit amount.
For example, if the Japanese flavor enhancer of the present invention and a kombu extract (solid content 3% from kombu) are used in combination, the amount of kombu extract (comb derived solid content 3%) added to the food is the total weight of the food Among them, 0.5 to 5% by weight can be mentioned. The weight ratio of the kombu extract (solid content 3% derived from kombu) and the Japanese flavor enhancer of the present invention in the food (comb extract: Japanese flavor enhancer) is, for example, 0.5: 1 to 20: 1. .

The Japanese flavor enhancer of the present invention may be a seasoning for enhancing the Japanese flavor. The Japanese-flavored seasoning of the present invention is a Japanese-flavored seasoning containing seaweed oil. Examples include soy sauce containing seaweed oil, miso containing seaweed oil, soup containing seaweed oil, dressing containing seaweed oil, and the like. As already described for the Japanese flavor enhancer of the present invention, the seaweed oil contained in the Japanese flavor enhanced seasoning of the present invention may be, for example, a single kind of seaweed oil such as kombu oil or Aosa oil. Two or more types of mixtures may be used.
In the Japanese flavor enhanced seasoning of the present invention, if the content of seaweed oil is 0.01% by weight or more, there is an effect of enhancing the Japanese flavor. Here, it is preferably 0.01 to 5% by weight, more preferably 0.05 to 3% by weight, and still more preferably 0.1 to 1% by weight based on the total weight of the Japanese flavor-enhanced seasoning. %.
In the Japanese flavor enhanced seasoning of the present invention, a kombu extract or the like can be used for further enhancing the Japanese flavor.
In the Japanese flavor-enriched seasoning of the present invention, if the content of iodine is less than 1000 μg per 100 g, even if a seasoning containing seaweed oil is used for three normal meals, it does not exceed the required upper limit amount. Or it is easy to adjust the intake of iodine so as not to approach the tolerable upper limit, but for example, per 100 g of Japanese flavor-enriched seasoning of iodine, preferably 0 to 1000 μg, more preferably 0 to 800 μg, More preferably, it is 0-500 micrograms.

[Japanese flavor enhancement method]
The Japanese flavor enhancing method of the present invention includes adding the already described Japanese flavor enhancing agent of the present invention to food. Thereby, the Japanese flavor of food can be strengthened. Since the Japanese flavor enhancer of the present invention does not contain iodine contained in a large amount in seaweeds or is contained in a trace amount, the method for enhancing the Japanese flavor of the present invention contains iodine contained in food. The Japanese flavor of food can be enhanced without exceeding the tolerable upper limit amount or approaching the tolerable upper limit amount.

  The method for adding the Japanese flavor enhancer to the food is not particularly limited, and may be mixed with the raw material of the food. In order to leave more Japanese flavor in the retort food, it is desirable to mix it immediately before the retort treatment.

  The amount of the Japanese flavor enhancer added to the food is not particularly limited, and can be appropriately determined depending on the food to be produced and the strength of the desired Japanese flavor. If the content of the seaweed oil in the food to be produced is 0.005% by weight or more, the Japanese flavor enhancer of the present invention exhibits the effect of enhancing the Japanese flavor. Here, the content of seaweed oil in the food to be produced is 0.005 wt% to 5 wt%, preferably 0.01 wt% to 5 wt%, more preferably 0.1 wt% to 3 wt%. Can be added to foods in such amounts.

  The food to which the Japanese flavor enhancing method for food according to the present invention is applied is preferably a Japanese food.

[Masking agent]
The Japanese flavor enhancer of the present invention can also be used as a masking agent. Therefore, the masking agent of the present invention contains seaweed oil as an active ingredient.

  The masking agent of the present invention can mask the retort odor by enhancing the Japanese flavor without impairing the original taste and aroma of food. In particular, it is suitable for suppressing or preventing the retort odor of the retort food. Therefore, the masking agent of the present invention is preferably a retort odor masking agent. According to the masking agent of the present invention, the retort odor can be suppressed or prevented by enhancing the Japanese flavor of food.

Retort food is generally a food prepared in a container (limited to airtight and light-shielding) in which a plastic film or metal foil or a combination of these is formed into a bag or other shape. Packed, sealed by heat melting, and sterilized under pressure and heat.
In the present invention, the “retort food” includes, in addition to the above, food that is put in an airtight container, sealed, and sterilized by heating under heat. Including.

In the present invention, the “retort odor” is an unpleasant odor generated by retort treatment (heat treatment) of food. For example, odor from a bag or container, odor produced by aminocarbonyl reaction, protein or lipid is deteriorated or modified. This means the odor that occurs.
In general, the retort odor is easily felt during eating a retort food or after eating it. The masking agent of the present invention contains seaweed oil as an active ingredient, and the fragrance component of seaweed oil is felt after eating from the middle of eating the food containing the seaweed oil. It is thought that it is effective.

  Other characteristics of the masking agent of the present invention are as described for the Japanese flavor enhancer of the present invention.

[Retort odor masking method]
The masking method for retort odor according to the present invention includes adding the masking agent of the present invention described above to a food to be retorted. Thereby, a retort odor can be masked by strengthening a Japanese flavor, without impairing flavors, such as a food original taste and fragrance.

  What is necessary is just to add a masking agent to foodstuffs before a retort process.

  The method for adding the masking agent to the food is not particularly limited, and may be mixed with the raw material of the food.

  The amount of the masking agent added to the food is not particularly limited and can be appropriately determined depending on the food to be produced, the strength of the desired Japanese flavor, the desired degree of retort odor suppression, and the like. If the content of seaweed oil in the food to be produced is 0.005% by weight or more, a masking effect is exhibited. For example, 0.005% to 5% by weight, preferably 0.01% to 5% by weight, More preferably, it can be added to the food in an amount of 0.1 to 3% by weight.

[Food]
The food of the present invention contains at least one of the already described Japanese flavor enhancer of the present invention and the already described masking agent of the present invention. By including the Japanese flavor enhancer or masking agent of the present invention, the food is enhanced in Japanese flavor. Moreover, the retort odor is suppressed by strengthening the Japanese flavor.
The food of the present invention may contain both the Japanese flavor enhancer of the present invention and the masking agent of the present invention. At this time, the Japanese flavor enhancer and the masking agent may be different from each other, and one agent may exhibit the functions and effects of both the Japanese flavor enhancer and the masking agent.
The food of the present invention can be produced by using at least one of the Japanese flavor enhancer of the present invention and the masking agent of the present invention. The method of use is not particularly limited, and at least one of the Japanese flavor enhancer of the present invention and the masking agent of the present invention may be mixed with the raw material of the food.

  The food of the present invention is preferably a Japanese food, and is not particularly limited. Sliced meat dumplings with sweet vinegar, boiled radish and meat, boiled fish and root vegetables, kakidama udon, gomoku kamameshi, wakame and shirasu rice, rice porridge, miso cooked rice, uncle, oyakodon, sukiyaki rice, chicken rice bowl, soybean and hijiki Nogo rice, kabu and tofu stew, gomoku noodles, stewed udon, curry rice bowl, chawanmushi, Japanese pasta sauce, Japanese style dashi, omasushi, kenchin soup, miso soup, gomame soup.

In one embodiment of the present invention, the food is a retort food.
The method for producing the retort food is not particularly limited, and may be produced by a known method. A retort process can be performed using a commercially available retort processing apparatus, for example. The heating conditions can be appropriately set. For example, the heating may be performed at 120 ° C. for 4 minutes or more (F value of 4 or more).

  In another aspect of the present invention, the food is baby food, nursing food, or hospital food. In foods for infants, care recipients, and patients who need to consider excessive intake of iodine (patients with Graves' disease, Hashimoto's disease, etc.), the Japanese flavor can be enhanced and the retort odor can be masked.

The retort food according to one aspect of the present invention includes 0.1 to 1.0% by weight of seaweed oil based on the total weight of the food in the packaging container, and may further include at least one of salt and soy sauce. Or both may be included.
By containing seaweed oil, the Japanese flavor can be enhanced or the retort odor can be suppressed. Moreover, a retort food can be made more preferable flavor and taste by including seaweed oil, salt, and soy sauce in the range of a specific quantity.
The salt content is preferably 0 to 1.5% by weight, more preferably more than 0 and 1.0% by weight, based on the total weight of the food in the packaging container, in order to effectively enhance the Japanese flavor. And more preferably 0.02 to 0.8% by weight. In addition, the content of salt is determined according to the calculation method of “salt equivalent amount” described in the Standard Tables of Food Composition in Japan-2010- published by the Ministry of Education, Culture, Sports, Science and Technology. A measurement sample is prepared by a dilute acid extraction method or a dry ashing method, and the amount of sodium is measured by an atomic absorption method, and this sodium amount is multiplied by 2.54 to obtain a calculated value. Sodium chloride, the main component of which is dissolved in food, is present in the form of chloride ions and sodium ions. In the food, sodium ions derived from components other than salt may be present, but in the present invention, all sodium ions contained in the food are derived from salt, and the content of salt is defined. To do.
The content of soy sauce is preferably 0 to 5.0% by weight, more preferably more than 0 and 3.0% by weight, based on the total weight of the food in the packaging container, in order to effectively enhance the Japanese flavor. And more preferably 0.5 to 1.5% by weight.

  If the retort food which is one aspect of the present invention is 0.1 parts by weight or more with respect to 100 parts by weight of the food in the packaging container, the retort odor can be suppressed. .1 to 6.0 parts by weight may be included. More preferably, it is 0.5-5.0 weight part, More preferably, it is 1.0-4.0 weight part. By including the kombu extract, the Japanese flavor can be further improved.

  The retort food which is one embodiment of the present invention may include one or more selected from the group consisting of hexanal, 1-octen-3-ol, nonanal, and 1-octen-3-one. Moreover, the retort food which is another aspect of the present invention may include hexanal, 1-octen-3-ol, nonanal, and 1-octen-3-one.

The retort food which is one embodiment of the present invention has enhanced Japanese flavor.
Moreover, the retort food which is 1 aspect of this invention is what the retort odor was suppressed.

The retort food that is one embodiment of the present invention can be baby food, nursing food, hospital food, or food for pregnant and lactating women.
In addition, the retort food which is one embodiment of the present invention can be a tofu and minced meat bowl, meat potato or kakidama udon.

As mentioned above, the retort food which is one aspect of the present invention described above is based on the total weight of the food in the packaging container, 0.1 to 1.0% by weight of seaweed oil is added, and at least one of salt and soy sauce is added. The retort food including adding can be manufactured by a normal method or process.
In the method for producing a retort food according to one aspect of the present invention, 0.1 to 6.0 parts by weight of a kombu extract is further added to 100 parts by weight of the food in the packaging container in order to further enhance the Japanese flavor. Preferably 0.5 to 5.0 parts by weight, and more preferably 1.0 to 4.0 parts by weight).

[Method for enhancing aroma components in retort food]
The present invention provides a method for enhancing aroma components in retort foods. The method for enhancing the aroma component in the retort food of the present invention is based on the total weight of the food in the packaging container, adding 0.1 to 1.0% by weight of seaweed oil, and further adding at least one of salt and soy sauce Retort treatment, and the aromatic component includes one or more selected from the group consisting of hexanal, 1-octen-3-ol, nonanal and 1-octen-3-one.
By enhancing a specific aroma component in the retort food, the Japanese flavor can be enhanced or the retort odor can be suppressed. Moreover, a retort food can be made more preferable flavor and taste by including seaweed oil, salt, and soy sauce in a specific amount range.

The amount of sodium chloride added is preferably 0 to 0.8% by weight, more preferably more than 0 to 0.5% by weight, and still more preferably 0.01 to 0.00, based on the total weight of the food in the packaging container. 3% by weight.
The amount of soy sauce added is preferably 0 to 5.0% by weight, more preferably greater than 0 to 3.0% by weight, and more preferably 0.5 to 1.%, based on the total weight of the food in the packaging container. 5% by weight.
The aroma component preferably contains hexanal, 1-octen-3-ol, nonanal and 1-octen-3-one.

  One aspect of the method for enhancing an aroma component in the retort food of the present invention may further comprise adding 0.1 to 6.0 parts by weight of the kombu extract with respect to 100 parts by weight of the food in the packaging container. Good. Preferably, it is 0.5-5.0 weight part, More preferably, it is 1.0-4.0 weight part. By including the kombu extract, the Japanese flavor can be further improved.

In one aspect of the present invention, the retort food can be baby food, nursing food, hospital food, or food for pregnant and lactating women.
Further, in one embodiment of the present invention, the retort food is a tofu and minced meat bowl, meat potato, kakidama udon, sweet and sour pork, tsukune vegetable bowl, simmered meat and vegetable, boiled radish and meat, chicken rice bowl, It can be simmered rice, kabu and tofu stew, gomoku ankake udon, oyakodon, sukiyaki rice bowl.

  In the present invention, when a numerical range is expressed as “X to Y”, X and Y that are values at both ends of the range are included.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the scope of the present invention is not limited to the description of these examples.

Production Example 1
Seaweed oil was produced using kombu as seaweed and rice oil as edible oil. Specifically, the chopped kombu was dipped in a mixed solution of water, ethanol and rice bran oil, and then heated and distilled to obtain a distillate containing an aroma component. This distillate was returned again to the leachate containing the comb. Then, it filtered and dehydrated and obtained the kombu oil (seaweed oil).
When the produced kombu oil was analyzed with a gas chromatograph mass spectrometer (GC-MS), it mainly contained hexanal, 1-octen-3-ol, nonanal, and 1-octen-3-one as aroma components. Among these, the content ratios of hexanal, 1-octen-3-ol, and 1-octen-3-one as main components are hexanal: 1-octen-3-ol: 1-octen-3-one = 6: 2: 1.

Production Example 2
Seaweed oil was produced using kombu as seaweed and rice oil as edible oil. Specifically, the chopped kombu was dipped in a mixed solution of water, ethanol and rice bran oil, and then heated and distilled to obtain a distillate containing an aroma component. This distillate was returned again to the leachate containing the comb. Thereafter, it is filtered and dehydrated, and further mixed with refined koji oil prepared so that the concentrations of hexanal, 1-octen-3-ol, and 1-octen-3-one are increased. )
When the manufactured kombu oil was analyzed with a gas chromatograph mass spectrometer (GC-MS), it contained mainly hexanal, 1-octen-3-ol, nonanal, and 1-octen-3-one as aroma. Among these, the content ratios of hexanal, 1-octen-3-ol, and 1-octen-3-one as main components are hexanal: 1-octen-3-ol: 1-octen-3-one = 11: 9: 1.
Compared with the combination oil of Production Example 1, the combination oil of Production Example 2 contained a large amount of aroma components.

Test example 1
As Japanese food, tofu and minced meat, meat potato, kakidama udon, three kinds of foods with and without the addition of the kumbu oil of Production Example 1 are manufactured and retort processed under the condition of F value 12 After providing, sensory evaluation was performed. Tables 1 to 3 show the raw materials and composition of each food. In the case of adding the comb oil, the amount of water corresponding to the amount of the comb oil was reduced as compared with the case where the comb oil was not added.

  Sensory evaluation is performed by a special panel (5 persons), and each food is eaten at room temperature (25-30 ° C), and the flavor is 4 levels (A: very delicious, B: delicious, C: normal, D: unpleasant) It was evaluated with. Moreover, the retort odor was evaluated in four stages (I: strong, H: slightly strong, G: weak, F: very weak). The results are shown in Table 4.

  About each food, what added the kombu oil was evaluated as "very delicious (A)." On the other hand, the thing which does not add kombu oil was evaluated as "normal (C).

  It was confirmed that by adding kombu oil to Japanese-style food (Japanese food), the Japanese flavor was enhanced and the original flavor of the material (foodstuff) was drawn. Moreover, it was confirmed that an unpleasant odor (retort odor) was masked and became delicious.

Test example 2
As a Japanese-style food, meat potato was produced by changing the blending amount of the kombu oil of Production Example 1 as shown in Table 5, and subjected to retort treatment under the condition of F value 12, and then sensory evaluation was performed. In accordance with the change in the amount of kombu oil in each food, the amount of water was changed and the amounts of other raw materials were the same.

  Sensory evaluation is performed by a special panel (20 persons), and each food is eaten at room temperature (25 to 30 ° C.), and each evaluation item (Japanese-style soup flavor, umami taste, rich taste, salty taste, Japanese-style soup taste) , The thickness of the taste, the taste of the material itself, and the retort odor), when the control product without the addition of the kombu oil is set to 0, the test product with the kombu oil added to the following seven stages (3: very Strong, 2: strong, 1: somewhat strong, 0: neither, -1: slightly weak, -2: weak, -3: very weak. The results are shown in FIG.

As shown in Fig. 1, in Japanese food (meat potatoes), by adding kombu oil, the flavor of Japanese-style soup, umami, richness, sustainability of the taste of Japanese-style soup, thickness of taste, flavor of the material itself The retort odor was suppressed.
In addition, in Japanese food (meat potato), increasing the amount of kombu oil further enhances the flavor, umami, richness of the Japanese-style soup, the sustainability of the flavor of the Japanese-style soup, the thickness of the taste, and the flavor of the material itself. The retort odor was further suppressed. The salty taste did not change even when the amount of kombu oil was increased.

  In Japanese food, increasing the amount of kombu oil and adding it will enhance the Japanese flavor (Japanese-style soup flavor, umami, richness, sustainability of Japanese-style soup flavor, thickness of taste) and ingredients (food ingredients) It was confirmed that the original flavor (flavor of the raw material itself) was pulled out, and the unpleasant odor (retort odor) was masked to make it delicious.

FIG. 2 shows the result of asking the panel “Do you want to eat again” on each panel. When the control product to which no kombu oil is added is defined as 0, the test product to which the kombu oil is added is classified into the following seven stages (3: very much, 2: think, 1: somewhat think, 0: neither. 1: I don't think a bit, -2: I don't think, -3: I don't think so).
In Japanese food (meat potatoes), increasing the amount of kombu oil added, the number of “I want to eat again” increased, and more people felt the overall taste.
In Japanese food, the response to “I want to eat again” increased by increasing the amount of kombu oil added.

Test example 3
As a Japanese-style food, meat potatoes were manufactured with the formulation shown in Table 6 and subjected to retort treatment under the condition of F value of 12, and then sensory evaluation was performed. In Example 6, the combination oil of Production Example 1 having a relatively low content of the fragrance component was used, and in Example 7, the combination oil of Production Example 2 having a relatively high content of the fragrance component was used.

  Sensory evaluation is carried out by a special panel (5 persons), and each Japanese meal is eaten at room temperature (25-30 ° C.), and the flavor is 4 levels (A: very delicious, B: delicious, C: normal, D: unpleasant. ). Moreover, the retort odor was evaluated in four stages (I: strong, H: slightly strong, G: weak, F: very weak). The results of sensory evaluation are shown in Table 7.

In Japanese food (meat potatoes), even when adding kombu oil with a relatively low aroma component content in a small amount (low concentration) such as 0.05% by weight, the aroma component content is relatively Even when a large amount of kombu oil was added in an extremely small amount (ultra low concentration) such as 0.01% by weight, the Japanese food was evaluated as “delicious (B)”. At this time, in the kombu oil having a relatively high content of aroma components, the rich taste was felt strongly.
In Japanese food, by selecting the content of fragrance components in kombu oil as appropriate, even if the amount of kombu oil is reduced to about 0.01% by weight, for example, the Japanese flavor (kokumi) is enhanced and tasty. It was confirmed that

Example 8
As Japanese food, sweet and sour pork was manufactured with the composition shown in Table 8, and subjected to retort treatment under the condition of F value of 12. It was a flavored sweet and sour pork. The retort odor was not felt.

Example 9
As a Japanese food, Tsukune vegetable topping was produced with the composition shown in Table 9 and subjected to retort treatment under the condition of F value of 12. The flavor was good. The retort odor was not felt.

Example 10
As Japanese food, meat and vegetable simmered with the composition shown in Table 10 were subjected to retort treatment under the condition of F value of 12. The flavor was good. The retort odor was not felt.

Example 11
As Japanese food, radish and boiled radish were prepared with the composition shown in Table 11 and subjected to retort treatment under the condition of F value of 12. The flavor was good. The retort odor was not felt.

Example 12
As Japanese food, chicken rice was prepared with the composition shown in Table 12 and subjected to retort treatment under the condition of F value of 12. The flavor was good. The retort odor was not felt.

Example 13
As a Japanese food, miscellaneous food was produced with the composition shown in Table 13 and subjected to retort treatment under the condition of F value of 12. The flavor was good. The retort odor was not felt.

Example 14
As Japanese food, turnip and tofu boiled foods were prepared with the composition shown in Table 14 and subjected to retort treatment under the condition of F value of 12. The flavor was good. The retort odor was not felt.

Example 15
As a Japanese food, Gomoku Ankake Udon was produced with the formulation shown in Table 15 and subjected to retort treatment under the condition of F value of 12. The flavor was good. The retort odor was not felt.

Example 16
As Japanese food, oyakodon was produced with the composition shown in Table 16 and subjected to retort treatment under the condition of F value of 12. The flavor was good. The retort odor was not felt.

Example 17
As a Japanese food, sukiyaki rice cake was produced with the composition shown in Table 17 and subjected to retort treatment under the condition of F value of 12. The flavor was good. The retort odor was not felt.

Example 18
As a Japanese food, miso soup was produced with the composition shown in Table 18 and subjected to retort treatment under the condition of F value of 12. Although the amount of miso and dashi stock was reduced from that of general miso soup, it had a dashi flavor equivalent to that of general miso soup. The retort odor was not felt.

Example 19
As a flavor-enhancing seasoning, soy sauce containing kombu oil was produced according to the formulation shown in Table 19.

Example 20
As a Japanese-style enhanced seasoning, miso containing kombu oil was produced with the formulation shown in Table 20.

Example 21
As a Japanese-style reinforced seasoning, we made soy sauce with kombu oil.

  The iodine concentration of the food in the examples was less than 150 μg / 100 g. Moreover, the iodine density | concentration of the seasoning in an Example was all less than 500 micrograms / 100g.

The Japanese flavor enhancer of the present invention can be suitably used to enhance the Japanese flavor of food.
The masking agent of the present invention can mask the retort odor of food.
By using the Japanese flavor enhancer or masking agent of the present invention, it is possible to suitably provide retort foods such as baby foods, nursing foods, and hospital foods with enhanced Japanese flavor and masked retort odor.

Although several embodiments and / or examples of the present invention have been described in detail above, those skilled in the art will appreciate that these exemplary embodiments and / or embodiments are substantially without departing from the novel teachings and advantages of the present invention. It is easy to make many changes to the embodiment. Accordingly, many of these modifications are within the scope of the present invention.
The contents of the documents described in this specification and the specification of the Japanese application that is the basis of Paris priority of the present application are all incorporated herein.

Claims (10)

A Japanese flavor enhancer containing seaweed oil as an active ingredient ,
The seaweed oil is obtained by dispersing and / or dissolving the aromatic component obtained by immersing the kombu in a mixed solution of water, ethanol, and rice bran oil, and heating and distilling in the rice bran oil,
The Japanese flavor enhancer comprises hexanal, 1-octen-3-ol, nonanal and 1-octen-3-one;
The said Japanese flavor enhancer which can strengthen the Japanese flavor of food, adjusting the iodine density | concentration in food to less than 150 micrograms / 100g . A method for enhancing the Japanese flavor of food, comprising adding the Japanese flavor enhancer according to claim 1 to the food. A masking agent for masking the retort odor of retort food containing seaweed oil as an active ingredient ,
The seaweed oil is obtained by dispersing and / or dissolving the aromatic component obtained by immersing the kombu in a mixed solution of water, ethanol, and rice bran oil, and heating and distilling in the rice bran oil,
The masking agent comprises hexanal, 1-octen-3-ol, nonanal and 1-octen-3-one;
The said masking agent which can mask the retort odor of a retort food, adjusting the iodine concentration in a retort food to less than 150 micrograms / 100g . A method for masking a retort odor of a retort food, comprising adding the masking agent according to claim 3 to the food to be retorted. Food containing at least one of the masking agent according to Japanese taste enhancing agent and claim 3 of claim 1. The food according to claim 5 , which is a retort food. The food according to claim 5 or 6 , which is baby food, nursing food, or hospital food. Method for producing a food product comprising the use of at least one of the masking agent according to Japanese taste enhancing agent and claim 3 of claim 1. The method for producing a food according to claim 8 , wherein the food is a retort food. The method for producing a food according to claim 8 or 9 , wherein the food is baby food, nursing food, or hospital food.