JP6946674B2 - Livestock or seafood flavor enhancer - Google Patents

Description

The present invention relates to a livestock meat or seafood flavor enhancer, a method for producing a food or drink having an enhanced livestock meat or seafood flavor, a method for enhancing the livestock meat or seafood flavor of a food or drink, a food or drink having an enhanced livestock meat or seafood flavor, and isovaleric. Concerning a livestock meat or seafood flavor-imparting effect enhancer of grass acid.

In recent years, the demand for foods and drinks having a richer livestock meat or seafood flavor has been increasing against the background of diversification and sophistication of consumer tastes. Moreover, in recent years, due to the influence of the increase in the world population and the like, raw materials for livestock meat or seafood have soared, making it difficult to obtain. Therefore, in order to solve these problems, development of methods and compositions for enhancing the meat flavor has been attempted, and for example, 4-hydroxy-2-ethyl-5-methyl-3 (2H) -furanone is used. There have been reports of such methods and compositions using 3-methylbutyric acid and the like (Patent Documents 1 and 2).

WO2013 / 1702049 WO2012 / 169627

Although the above-mentioned two documents disclose methods for enhancing the pork bone flavor and compositions for enhancing the flavor, none of them can obtain an effect sufficient for practical use, and these methods and compositions are used. Even if it is used, it is difficult to impart a rich livestock meat or seafood flavor that can sufficiently satisfy the taste of consumers. Therefore, there is a strong demand for the construction of new means capable of imparting the rich livestock meat or seafood flavor required by consumers to foods and drinks.

As a result of diligent studies on the above problems, the present inventors have made remarkable for foods and drinks by adding at least one component selected from the group consisting of isovaleric acid and isoamyl isovalerate and isoamyl alcohol. The present invention was completed by discovering the fact that the flavor of livestock meat or seafood can be imparted and further researching based on such findings. That is, the present invention is as follows.

[1] A livestock meat or seafood flavor enhancer containing at least one selected from the group consisting of isovaleric acid as the first component and isoamyl isovalerate and isoamyl alcohol as the second component.
[2] The livestock meat or seafood flavor enhancer according to [1], wherein the weight ratio of the first component to the second component is 1000: 1 to 1: 1.
[3] Eating and drinking with enhanced livestock meat or seafood flavor, which comprises adding at least one selected from the group consisting of isovaleric acid as the first component and isoamyl isovalerate and isoamyl alcohol as the second component. How to manufacture the product.
[4] The eating concentration of the first component and the second component is 0.1 wt ppm to 500 wt ppm and 0.01 wt ppm to 50 wt ppm, respectively. Production method.
[5] A method for enhancing the flavor of livestock meat or seafood in foods and drinks, which comprises adding at least one selected from the group consisting of isovaleric acid as the first component and isoamyl isovalerate and isoamyl alcohol as the second component. ..
[6] The eating concentration of the first component and the second component is 0.1 wt ppm to 500 wt ppm and 0.01 wt ppm to 50 wt ppm, respectively. Method.
[7] A food or drink with enhanced livestock meat or seafood flavor, which comprises at least one selected from the group consisting of isovaleric acid as the first component and isoamyl isovalerate and isoamyl alcohol as the second component.
[8] The eating concentration of the first component and the second component is 0.1 wt ppm to 500 wt ppm and 0.01 wt ppm to 50 wt ppm, respectively. Food and drink.
[9] A seasoning containing at least one selected from the group consisting of isovaleric acid as the first component and isoamyl isovalerate and isoamyl alcohol as the second component.
[10] An agent for enhancing the flavor-imparting effect of isovaleric acid, which comprises at least one selected from the group consisting of isoamyl isovalerate and isoamyl alcohol.

According to the present invention, it is possible to produce foods and drinks to which a remarkable livestock meat or seafood flavor is imparted. Further, according to the present invention, the flavor of livestock meat or seafood of foods and drinks containing isovaleric acid can be effectively enhanced.

Hereinafter, the present invention will be described in detail.

The present invention comprises a meat or seafood flavor enhancer containing at least one selected from the group consisting of isovaleric acid as a first component and isoamyl isovalerate and isoamyl alcohol as a second component (hereinafter, simply "the present invention". (Sometimes referred to as "livestock meat or seafood flavor enhancer").

The isovaleric acid, isoamyl isovalerate, and isoamyl alcohol used in the livestock meat or seafood flavor enhancer of the present invention are not particularly limited as long as they can be added to foods. In addition, the livestock meat or seafood flavor enhancer of the present invention may further contain ingredients that can be added to foods other than isovaleric acid, isoamyl isovalerate, and isoamyl alcohol, as long as the desired effects of the present invention can be obtained. .. Examples of such components that can be included in the livestock meat or seafood flavor enhancer of the present invention include, but are not limited to, salt, protein hydrolysates, sugars, organic acids and the like. In addition, the livestock meat or seafood flavor enhancer of the present invention can also be prepared as a food seasoning in one embodiment.

Regarding the preparation of the livestock meat or seafood flavor enhancer of the present invention, the livestock meat or seafood flavor enhancer of the present invention can be easily prepared by mixing each component to be blended. There is no limitation on the temperature conditions at the time of preparation, and the mixture can be mixed under temperature conditions of, for example, 5 ° C. to 35 ° C., more preferably 10 ° C. to 25 ° C. The mixing time is also unlimited, and for example, mixing can be performed for 5 minutes to 24 hours, more preferably 10 minutes to 3 hours. The form of the livestock meat or seafood flavor enhancer of the present invention is not particularly limited as long as the livestock meat or seafood flavor can be enhanced, and may be, for example, a liquid, a paste, or a solid such as powder or granules. can. The livestock meat or seafood flavor enhancer of the present invention is preferably in the form of a solid, particularly preferably in the form of a powder.

The blending amount of each component to be blended in the livestock meat or seafood flavor enhancer of the present invention is not particularly limited as long as the desired effect of the present invention can be obtained, but for example, isovaleric acid and isoamyl isovaleric acid may be contained. For example, isovaleric acid can be contained in an amount of 0.1% by weight to 99.9% by weight, isoamyl isovalerate can be contained in an amount of 0.1% by weight to 99.9% by weight, and preferably isovaleric acid is contained in an amount of 1% by weight to 99.9% by weight. 99% by weight and 1% to 99% by weight of isoamyl isovalerate can be contained. When isovaleric acid and isoamyl alcohol are contained, 0.1% by weight to 99.9% by weight of isovaleric acid and 0.1% by weight to 99.9% by weight of isoamyl alcohol can be contained. Preferably, isovaleric acid is contained in an amount of 1% by weight to 99% by weight, and isoamyl alcohol can be contained in an amount of 1% by weight to 99% by weight. Further, when isovaleric acid, isoamyl isovalerate, and isoamyl alcohol are contained, 0.1 wt% to 99.8 wt% isovaleric acid and 0.1 to 99.8 wt% of isoamyl isovalerate. , Isoamyl alcohol can be contained in an amount of 0.1% by weight to 99.8% by weight, preferably isovaleric acid in an amount of 1% by weight to 98% by weight, isoamyl isovalerate in an amount of 1% by weight to 98% by weight, isoamyl alcohol. Can be included from 1% by weight to 98% by weight.

In another aspect, the livestock meat or seafood flavor enhancer of the present invention comprises the first component (isoamylbutanoic acid) and the second component (either or both of isoamyl isovalerate and isoamyl alcohol) in the agent. The weight ratio can be 1000: 1 to 1: 1, more preferably 100: 1 to 1: 1, and even more preferably 50: 1 to 1: 1. Even more preferably, it can be 25: 1 to 5: 1.

As used herein, the term "livestock meat flavor" means a unique flavor derived from these meats that is felt when eating processed or cooked livestock meat. The meat in the present specification may include meat of livestock such as cows, pigs, horses, sheep and goats, as well as meat of poultry such as chickens. The livestock or seafood flavor enhancer of the present invention can enhance the flavor of any meat such as beef, pork, horse meat, mutton, goat meat, chicken, etc., but particularly significantly enhances the flavor of beef or pork. be able to.
In addition, the "fish and shellfish flavor" in the present specification means a unique flavor derived from these fish and shellfish that is felt when eating a processed or cooked fish and shellfish. The fish and shellfish in the present specification include, but are not limited to, for example, bonito, tuna, shrimp, crab and oyster. The meat or fish flavor enhancer of the present invention can enhance the flavor of any fish such as bonito, tuna, shrimp, crab, and oyster, but particularly significantly enhances the flavor of bonito flavor or oyster extract. be able to. The livestock meat or seafood flavor enhancer of the present invention can enhance the livestock meat or seafood flavor of the food or drink by adding it to the food or drink.
In one aspect, the livestock meat or seafood flavor enhancer of the present invention can also be paraphrased as a livestock meat and / or seafood flavor enhancer because it can enhance the livestock meat flavor and the seafood flavor at once.

The present invention also enhances the flavor of livestock meat or seafood, which comprises adding at least one selected from the group consisting of isovaleric acid as the first component and isoamyl isovalerate and isoamyl alcohol as the second component. Provided is a method for producing a food or drink (hereinafter, may be simply referred to as "the production method of the present invention").

The first component (isoamylbutanoic acid) and the second component (isoamyl isoamyl, isoamyl alcohol, or both) used in the production method of the present invention are used in the meat or seafood flavor enhancer of the present invention. The same as described can be used.

The timing of adding the first component and the second component to the food or drink in the production method of the present invention is not limited as long as the desired effect of the present invention can be obtained. Various embodiments may be included, such as addition during cooking of the product or during eating.

Further, the amount of the first component and the second component added in the production method of the present invention is not limited as long as the desired effect of the present invention can be obtained, and the type of food and drink, the taste of the consumer and the like are taken into consideration. However, as an example, the eating concentrations of the food and drink of the first component and the second component are 0.1 wt ppm to 500 wt ppm and 0.01 wt ppm to 50 wt, respectively. It can be added so as to be ppm, preferably 1 wt ppm to 50 wt ppm and 0.1 wt ppm to 5 wt ppm. When both isoamyl isovalerate and isoamyl alcohol are used as the second component, the sum of these addition amounts may be added so as to be within the range of the eating concentration of the second component described above.

The present invention also comprises adding at least one selected from the group consisting of isovaleric acid as the first component and isoamyl isovalerate and isoamyl alcohol as the second component. A method for enhancing flavor (hereinafter, may be simply referred to as “the method of the present invention”) is provided.

The first component (isoamylbutanoic acid) and the second component (isoamyl isoamyl, isoamyl alcohol, or both) used in the method of the present invention are described in the meat or seafood flavor enhancer of the present invention. It is possible to use the same one as the one used. Further, the timing and amount of addition of the first component and the second component in the method of the present invention can be the same as the timing and amount described in the production method of the present invention.

Furthermore, the present invention further comprises a food or drink with enhanced livestock meat or seafood flavor, which comprises at least one selected from the group consisting of isovaleric acid as the first component and isoamyl isovalerate and isoamyl alcohol as the second component. Products (hereinafter, may be simply referred to as "food and drink of the present invention") are provided.

The "food and drink" in the present specification is particularly limited as long as it is a food or drink that can enhance the meat or seafood flavor by the livestock meat or seafood flavor enhancer of the present invention, the production method of the present invention, the method of the present invention, or the like. Not done. The classification of foods and drinks is not particularly limited, and may be, for example, fresh foods, ready-to-eat foods, retort foods, frozen foods, smoked foods, pickles, dried foods, and the like. Examples of "food and drink" in the present specification include foods such as hamburger, sausage, grilled pork, curry, stewed pork, dumplings, meat bun filling, and soups such as ramen soup, Chinese soup, and seafood soup. , And seasonings using livestock meat extract, etc., but are not limited to these. Since the livestock meat flavor enhancer and the like of the present invention exerts a particularly remarkable effect when applied to foods and drinks that originally have a livestock meat flavor, for example, to foods and drinks such as hamburger steak and pork bone flavored ramen soup. Application is more preferred.

The first component (isoamylbutanoic acid) and the second component (isoamyl isoamyl, isoamyl alcohol, or both) contained in the food and drink of the present invention are described in the livestock meat or seafood flavor enhancer of the present invention. It is possible to use the same one as the one used. Further, as the content of the first component and the second component in the food and drink of the present invention, the same concentration as the eating concentration described in the production method of the present invention can be adopted, and the type and consumption of the food and drink can be adopted. It can also be set as appropriate in consideration of the taste of the person.

In addition, the present invention comprises at least one selected from the group consisting of isoamyl isovalerate and isoamyl alcohol, and is an agent for enhancing the flavor-imparting effect of isovaleric meat or seafood (hereinafter, simply "the isoamyl of the present invention". A livestock meat or seafood flavor-imparting effect enhancer) may be referred to).

The livestock meat or seafood flavor-imparting effect enhancer of isovaleric acid of the present invention can enhance the livestock meat or seafood flavor-imparting effect of isovaleric acid by adding it to foods and drinks containing isovaleric acid. As the isoamyl isovalerate and isoamyl alcohol used in the livestock meat or seafood flavor-improving effect enhancer of the isovaleric acid of the present invention, the same ones as described in the livestock meat or seafood flavor enhancer of the present invention can be used. Further, the blending amount of isoamyl isoamyl acid and / or isoamyl alcohol can be appropriately determined by those skilled in the art with reference to the production method of the present invention, the eating concentration described in the food and drink of the present invention, and the like. In addition, the livestock meat or seafood flavor-imparting effect enhancer of isovaleric acid of the present invention may contain components other than isoamyl isovalerate and / or isoamyl alcohol, and the desired effects of the present invention can be obtained as such components. Ingredients other than the isovaleric acid described in the livestock meat or seafood flavor enhancer of the present invention can be blended, but not limited to the above. Further, the timing of adding the livestock meat or seafood flavor-imparting effect enhancer of isovaleric acid of the present invention to foods and drinks containing isovaleric acid is not limited as long as the desired effect of the present invention can be obtained, and cooking of foods and drinks is not limited. It may be added before, during cooking, or at the time of eating.

The present invention will be described in more detail in the following examples, but the present invention is not limited to these examples.

1. 1. Plain hot water soup A plain hot water soup having the raw materials and compounding ratios shown in Tables 1 and 2 below was prepared. Specifically, in the blending ratio of Table 1, the raw materials (1) to (7) and the component 1 and / or the component 2 shown in Table 2 are mixed in a container, and then hot water (10) at 95 ° C. Was poured to a total of 100 g and mixed thoroughly to prepare a plain hot water soup (Comparative Examples 1 to 4 and Examples 1 to 7). It is to be noted that the MSG in the raw material, is an abbreviation of sodium glutamate (M ono s odium G lutamate) , was used manufactured by Ajinomoto Co., Inc.. The isovaleric acid of component 1 is "Isovaleric acid" manufactured by Sigma-Aldrich, the isovaleric acid of component 2 is "isoamyl isovaleric acid" manufactured by Sigma-Aldrich, and the isoamyl alcohol is Sigma-Aldrich. "Isoamyl alcohol" manufactured by the same company was used.

Evaluation method Three persons in charge conducted a sensory test using the following criteria.
[Score]
1 point No livestock flavor 2 points Slightly enhanced livestock meat flavor 3 points Livestock meat flavor is enhanced 4 points Strong livestock meat flavor is enhanced 5 points Very livestock meat flavor is enhanced

Results The results are shown in Table 3 below.

As shown in Table 3, when components A and B were not added (Comparative Example 1) and when only component B was added (Comparative Examples 3 and 4), the meat flavor was not enhanced at all. Further, when only the component A was added (Comparative Example 2), the meat flavor was enhanced, but the degree of the enhancement was relatively small. On the other hand, when component A and component B were added at the same time (Examples 1 to 7), an excellent effect of enhancing the meat flavor was confirmed over the entire range of addition.

2. Pork dumplings Pork dumplings having the raw materials and compounding ratios shown in Tables 4 and 5 below were prepared. Specifically, in the formulation shown in Table 4, after mixing each raw material well, a dough without flavoring and a dough with isovaleric acid and isoamyl acetate added so as to have the eating concentration shown in Table 5. Was prepared. Each of the obtained dough was formed into 27 g of dumplings and heated in a steamer for 10 minutes to prepare pork dumplings (Comparative Example 5 and Example 8).

Evaluation method Three persons in charge conducted a sensory test using the following criteria.
[Score]
-: There is a livestock meat flavor ○: The livestock meat flavor is slightly enhanced ◎: The livestock meat flavor is strongly enhanced

Results The results are shown in Table 6 below.

As shown in Table 6, when isovaleric acid and isoamyl isovalerate were added (Example 8), a remarkable enhancing effect on the meat flavor was confirmed as compared with the case where no isovaleric acid was added.

3. 3. Fish and shellfish soup First, a 10-fold concentrated sauce was prepared according to the raw materials and formulations shown in Table 7 below. Specifically, each raw material was added to a container, mixed thoroughly, and then heated at 80 ° C. for 10 minutes to obtain a 10-fold concentrated sauce. Next, a fish and shellfish soup to be used as an evaluation system was prepared using the raw materials and formulations shown in Table 8 below. Isovaleric acid and isoamyl isovalerate were added to the obtained fish and shellfish soup so as to have the eating concentrations shown in Table 9, and the effect of enhancing the fish and shellfish flavor was examined (Comparative Example 6 and Example 9).

Evaluation method Three persons in charge conducted a sensory test using the following criteria.
[Score]
-: There is a seafood flavor ○: The seafood flavor is slightly enhanced ◎: The seafood flavor is strongly enhanced

Results The results are shown in Table 10 below.

As shown in Table 10, when isovaleric acid and isoamyl isovalerate were added (Example 9), the flavor was strongly enhanced as compared with the case without addition (Comparative Example 6).

From the above, by adding at least one selected from the group consisting of isovaleric acid, isoamyl isovalerate and isoamyl alcohol to foods and drinks, the meat flavor and seafood flavor of the foods and drinks are remarkably enhanced. It has been shown.

According to the present invention, it is possible to produce foods and drinks to which a remarkable livestock meat or seafood flavor is imparted. Further, according to the present invention, the flavor of livestock meat or seafood of foods and drinks containing isovaleric acid can be enhanced. Therefore, it is very useful for producing foods and drinks having a rich livestock meat or seafood flavor.

Claims (1)

A livestock meat or seafood flavor-imparting effect enhancer of isovaleric acid, which comprises at least one selected from the group consisting of isoamyl isovalerate and isoamyl alcohol.