JP7196580B2 - Method for imparting or enhancing aroma and flavor of karebushika - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for imparting or enhancing the aroma and flavor of dried bonito to food and drink containing dried fish-derived components.

Fish flakes, typified by dried bonito flakes, are foods that have been widely used since ancient times as ingredients for Japanese-style cuisine. One of the major reasons why fish flakes are used heavily is the good aroma and flavor of fish flakes.

Fish flakes are roughly divided into two types, 'arabushi' and 'karebushi', depending on the manufacturing method. "Arabushi" is made by removing the head and internal organs from the raw fish, boiling it, removing the bones, and roasting and drying it. ``Karebushi'' is a product obtained by scraping off the tar from the surface of rough bushi (naked bushi), and repeating mold and drying at least two times. It takes several months to produce karebushi, but the fat, bitter and sour components in the karebushi are decomposed through the drying and mold processes, resulting in a plain wood. It has a very elegant aroma and flavor, and is positioned as a high-class ingredient.

Many research reports have been made on the fragrant components of such karebushi for a long time. For example, in Non-Patent Document 1, the components that contribute to the peculiar flavor of bonito flakes are studied for each part such as the back, belly, and bloody meat part. In addition, Non-Patent Document 2 examines the influence of roasting and drying process of dried bonito on aroma components. Furthermore, Non-Patent Document 3 discusses changes in aroma and its components during the manufacturing process of dried bonito.

Hosokawa et al., Nippon Shokuhin Kogyo Gakkaishi, Vo1.37, No.10, 814-818(1990) Fujiwara et al., Nippon Shokuhin Kagaku Kogaku Kaishi, 62(12), 563-571, 2015 Ishiguro et al., Nippon Shokuhin Kagaku Kogaku Kaishi Vol.48, No.8, 570-577 (2001)

Non-Patent Documents 1 to 3 focus on the aroma and flavor components of dried bonito and rough dried bonito made from bonito, but mention some of the many compounds that make up the aroma and flavor components of dried bonito. Teaching or suggesting a method of specifically specifying the main components that make up the aroma and flavor of karebushika, and using such main components to impart or enhance karebushika to food and drink. is not.

Therefore, there is still a strong need for construction of a method capable of imparting or enhancing the favorable aroma and flavor of karebushika to food and drink.

As a result of intensive studies on the above problems, the present inventors have found that foods and drinks containing components derived from fish flakes are selected from the group consisting of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol. It was found that by blending at least one of the above, it is possible to impart a very preferable aroma and flavor of dried bonito to the food or drink, or to remarkably enhance the aroma and flavor of dried bonito possessed by the food. In addition, by combining and blending these components in a specific ratio, not only can the aroma and flavor of karebushi incense be imparted or enhanced, but also heat deterioration that occurs in foods and drinks containing components derived from fish flakes that have been heated and kept warm It has also been found that it can mask odors. The present invention has been completed by further research based on such findings. That is, the present invention is as follows.

[1] A fish comprising blending at least one selected from the group consisting of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol in a food or drink containing a component derived from fish. A method for producing a food or drink containing a component derived from knotweed.
[2] The production method according to [1], which comprises blending 2,4-heptadienal and 1-penten-3-ol.
[3] The production method according to [1], which comprises blending 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol.
[4] The production method according to [3], wherein 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol are blended into a food or drink containing a component derived from fish flakes under the following conditions: :
[conditions]
(1) The weight ratio of the three components in the food or drink containing the fish catch-derived component is 2,4-heptadienal: 1-penten-3-ol: 1-heptanol = 1: 15 to 163: 8 to 27; (2) The blending amount of 2,4-heptadienal in food and drink containing components derived from fish flakes is 0.03 ppm by weight or more and 0.1 ppm by weight or less.
[5] At least one selected from the group consisting of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol is blended in a food or drink containing a component derived from dried fish. A method for imparting or enhancing aroma and flavor of incense.
[6] The method of [5], which comprises blending 2,4-heptadienal and 1-penten-3-ol.
[7] The method of [5], which comprises blending 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol.
[8] The method according to [7], wherein 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol are blended into a food or drink containing a component derived from fish shavings so as to satisfy the following conditions:
[conditions]
(1) The weight ratio of the three components in the food or drink containing the fish catch-derived component is 2,4-heptadienal: 1-penten-3-ol: 1-heptanol = 1: 15 to 163: 8 to 27; (2) The blending amount of 2,4-heptadienal in food and drink containing components derived from fish flakes is 0.03 ppm by weight or more and 0.1 ppm by weight or less.
[9] 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol, containing at least one selected from the group consisting of bonito-derived components, the aroma and flavor of food and drink Granting or enhancing agent.
[10] The agent according to [9], which contains 2,4-heptadienal and 1-penten-3-ol.
[11] The agent according to [10], wherein the weight ratio of 2,4-heptadienal and 1-penten-3-ol is 1:15-163.
[12] The agent according to [9], which contains 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol.
[13] The agent according to [12], wherein the weight ratio of 2,4-heptadienal, 1-penten-3-ol and 1-heptanol is 1:15-163:8-27.
[14] Heating a food or drink containing a dried fish-derived component, including adding 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol to the food or drink containing the dried fish-derived component Masking method of deterioration odor.
[15] A masking agent for the heat-deterioration odor of foods and drinks containing fish flakes-derived components, including 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to very simply impart the aroma and flavor of dried bonito to food and drink containing components derived from dried fish, or to enhance the aroma and flavor of dried bonito. In addition, by blending 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol in a specific ratio, when the dried fish-derived ingredients (especially "fish soup stock") are heated and kept warm It is possible to mask the heat deterioration odor that occurs in

The present invention will be described in detail below. In this specification, the term "fragrance and flavor of karebushi incense" refers to the original meat quality of karebushi and the aroma and flavor of unvarnished wood possessed by freshly ground karebushi stock. In addition, "fragrance" means the aroma that can be sensed only through the nose without eating or drinking (top flavor), and "flavor" means the aroma that passes through the mouth through the nose when eating or drinking (retronasal flavor). shall be 2,4-heptadienal, 1-penten-3-ol, and/or 1-heptanol used in the present invention may be commercially available products. In this specification, dried fish stock (e.g., dried bonito stock) with a concentration of A% means Ag dried dried fish (e.g., dried bonito) powder is added to hot water (100-A) g at 90 ° C. or higher. It means a filtrate obtained by stirring, allowing to stand still for 3 minutes, and filtering through a paper filter. Needless to say, the scale of the dashi to be prepared may be changed according to the required amount.

1. Method for producing food and drink containing components derived from fish bud In the present invention, the food and drink containing components derived from fish bud are selected from the group consisting of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol. (hereinafter sometimes simply referred to as the "production method of the present invention").

Fish flakes are made by boiling raw fish from which the head, internal organs, etc. have been removed, solidifying the protein, cooling it, smoking it to a moisture content of 26% or less, and drying it. Raw materials used for dried fish include, but are not limited to, bonito (magatsuo, soda bonito, etc.), bluefin trevally, mackerel, saury, tuna, round urume, and the like. In the production method of the present invention, the fish-bushi-derived component contained in the food or drink may be derived from any of rough and dry knots, and may be derived from any of male knots, female knots, and turtle knots. It may be something to do. A preferred embodiment is rough dried bonito, and a more preferred embodiment is dry dried bonito.

In the production method of the present invention, the food and drink containing the dried fish-derived component is not particularly limited as long as it contains the above-described dried fish, and includes all food and drink. For example, food and drink containing ingredients derived from fish stock include soups containing fish stock (dashi, miso soup, soup, etc.), noodles containing fish stock (pasta, ramen, udon, etc.), and fish stock. In addition to side dishes containing dashimaki egg, meat and potatoes, chikuzenni, etc., powder or liquid seasonings containing fish stock ingredients are also included in foods and drinks containing fish fish-derived ingredients . In a preferred embodiment, the food or drink containing a dried fish-derived component may be a broth extracted from dried fish (eg, bonito stock, etc.).

In the production method of the present invention, at least one selected from the group consisting of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol is blended in a food or drink containing a component derived from fish joints. characterized by In the embodiment in which 2,4-heptadienal, 1-penten-3-ol, or 1-heptanol is added alone, the amount of each component is not particularly limited as long as the desired effects of the present invention can be obtained. Although it may be set appropriately according to the taste and the type of food and drink, for example, by adding it to food and drink in the following amount, it gives the food and drink a preferable aroma and flavor of dried incense. Or, it is possible to enhance the aroma and flavor of the dried bonito of the food and drink.
[2,4-Heptadienal]
(i) When the dried fish stock concentration in the food and drink at the time of eating is 0.3% or more and 1.5% or less, usually 0.025 ppm or more and less than 0.05 ppm by weight, preferably 0.025 ppm by weight 0.045 weight ppm or less, more preferably 0.025 weight ppm or more and 0.04 weight ppm or less, still more preferably 0.025 weight ppm or more and 0.035 weight ppm or less, particularly preferably 0.025 weight ppm or more and 0 0.03 ppm by weight or less;
(ii) the dried fish soup stock concentration in food and drink at the time of eating is greater than 1.5% and 10% or less (preferably greater than 1.5% and 7% or less, more preferably greater than 1.5% and 5% or less, Especially preferably more than 1.5% and 4% or less), usually 0.025 weight ppm or more and less than 0.075 weight ppm, preferably 0.025 weight ppm or more and 0.065 weight ppm or less, more preferably 0 0.025 to 0.06 weight ppm, more preferably 0.025 to 0.055 weight ppm, particularly preferably 0.025 to 0.05 weight ppm.
[1-penten-3-ol]
(i) When the dried fish stock concentration in the food and drink at the time of eating is 0.6% or more and 0.9% or less, usually 0.75 ppm or more and less than 1.75 ppm, preferably 0.75 ppm or more by weight 1 .7 weight ppm or less, more preferably 0.75 weight ppm or more and 1.65 weight ppm or less, still more preferably 0.75 weight ppm or more and 1.6 weight ppm or less, particularly preferably 0.75 weight ppm or more and 1.5 weight ppm or less ppm by weight or less;
(ii) when the dried fish stock concentration in the food or drink at the time of consumption is more than 0.9% and 2.1% or less, usually 0.75 ppm or more and less than 3.25 ppm by weight, preferably 0.75 weight ppm ppm or more and 3.20 weight ppm or less, more preferably 0.75 weight ppm or more and 3.15 weight ppm or less, still more preferably 0.75 weight ppm or more and 3.10 weight ppm or less, particularly preferably 0.75 weight ppm or more 3.0 ppm by weight or less;
(iii) the dried fish soup stock concentration in food and drink at the time of eating is greater than 2.1% and 10% or less (preferably greater than 2.1% and 7% or less, more preferably greater than 2.1% and 5% or less, Especially preferably more than 2.1% and 4% or less), usually 0.75 weight ppm or more and less than 5.25 weight ppm, preferably 0.75 weight ppm or more and 5.20 weight ppm or less, more preferably 0 0.75 to 5.15 weight ppm, more preferably 0.75 to 5.10 weight ppm, particularly preferably 0.75 to 5.0 weight ppm.
[1-Heptanol]
(i) When the dried fish stock concentration in the food or drink at the time of eating is 0.6% or more and 0.9% or less, usually 0.25 weight ppm or more and less than 0.5 weight ppm, preferably 0.25 weight ppm 0.45 weight ppm or more, more preferably 0.25 weight ppm or more and 0.4 weight ppm or less, still more preferably 0.25 weight ppm or more and 0.35 weight ppm or less, particularly preferably 0.25 weight ppm or more and 0 .3 ppm by weight or less;
(ii) the dried fish stock concentration in food and drink at the time of eating is greater than 0.9% and 10% or less (preferably greater than 0.9% and 7% or less, more preferably greater than 0.9% and 5% or less, particularly preferably greater than 0.9% and 4% or less), usually 0.25 weight ppm or more and less than 1.0 weight ppm, preferably 0.25 weight ppm or more and 0.9 weight ppm or less, more preferably 0 0.25 to 0.85 weight ppm, more preferably 0.25 to 0.80 weight ppm, particularly preferably 0.25 to 0.75 weight ppm.

In one aspect of the production method of the present invention, two or more of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol may be combined. In a preferred embodiment of the production method of the present invention, the three components of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol can be blended into a food or drink containing a component derived from fish catch. In this case, for example, by blending each component so as to satisfy the following conditions, it is possible to obtain a very preferable effect of imparting or enhancing the aroma and flavor of karebushika. In addition, when the three components are combined and blended, the concentration of dried fish stock in the food and drink at the time of eating is not particularly limited as long as the desired effect is obtained, but usually 0.3% to 10%, preferably 0.6 % to 9%, more preferably 0.9% to 8%, even more preferably 1.5% to 6%, even more preferably 2.1% to 5%, particularly preferably 2.5% to 3.5% %.

[conditions]
(1) The weight ratio of the three components in the food or drink containing the fish catch-derived component is 2,4-heptadienal: 1-penten-3-ol: 1-heptanol = 1: 15 to 163: 8 to 27 (preferably is 1:40 to 60:8 to 27); and (2) the content of 2,4-heptadienal in the food or drink containing the component derived from fish flakes is 0.03 ppm by weight or more and 0.1 ppm by weight or less.

In addition, by blending the three components of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol in the food and drink containing the fish-boiled component-derived component at the specific concentration as described above, Not only can the aroma and flavor be imparted or enhanced, but it is also possible to mask the "heat deterioration odor" exhibited by the heated and/or warmed dried fish-derived components. Therefore, the production method of the present invention is a method for producing a food or drink containing a dried fish-derived component in which the heat deterioration odor is masked, or a method for producing or enhancing the aroma and flavor of dried bonito and masking the heat deterioration odor. It can also be paraphrased as a method for producing a food or drink containing a component derived from fish flakes. In the present specification, the term “heat deterioration odor” means a sweet, caramel-like burnt flavor that occurs when a component derived from dried fish, such as dried fish stock, is heated or kept warm. Therefore, the effect of masking the heat-degraded odor is highly effective for foods and drinks containing components derived from dried fish that have been heated or kept warm. Examples of foods and beverages that can satisfactorily mask the masking effect include, but are not limited to, heated or warmed fish flake stock and foods and beverages containing the same.

In the production method of the present invention, the timing of adding/mixing each component to the food or drink containing the dried fish-derived component is not particularly limited, and any timing before cooking, during cooking, after cooking, or at the time of eating may be For example, by preparing soup stock using dried fish and adding one or more of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol, It is possible to prepare a dried fish soup stock that has been given or enhanced the aroma and flavor of. By blending this as one of raw materials at the time of cooking food and drink, it is possible to produce food and drink having a preferable aroma and flavor of dried bonito.

2. Method for imparting or enhancing aroma and flavor of dried bonito The present invention also provides food and drink containing components derived from fish bonito, selected from the group consisting of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol Provided is a method for imparting or enhancing the aroma and flavor of dry incense (hereinafter sometimes simply referred to as the "method of the present invention"), comprising blending at least one of

The blending amount, blending timing, etc. of fish buds, foods and drinks containing fish bud-derived components, 2,4-heptadienal, 1-penten-3-ol, and/or 1-heptanol in the method of the present invention are It is the same as that explained in the manufacturing method of the invention.

In one aspect of the method of the present invention, by blending the three components of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol at specific concentrations into a food or drink containing a component derived from fish catch, Not only can it impart or enhance the aroma and flavor of dried bonito, but it can also mask the "heat deterioration odor" exhibited by components derived from dried fish. Therefore, the method of the present invention is a method for masking the heat-degraded odor of food and drink containing dried fish-derived components, or for imparting or enhancing the aroma and flavor of dried bonito to food and drinks containing dried fish-derived components, and , can also be rephrased as a method of masking the smell of heat deterioration. The effect of masking heat-degraded odors is highly effective for foods and drinks containing dried fish-derived components that have been heated and/or kept warm. Examples of foods and beverages that can satisfactorily mask the masking effect include, but are not limited to, heated and/or insulated dried fish stock (eg, bonito stock, etc.) and foods and beverages containing the same.

3. Aroma/flavor-imparting or enhancing agent for karebushika The present invention also includes a fishbushi-derived component containing at least one selected from the group consisting of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol. Provides an agent for imparting or enhancing the aroma/flavor of food and drink containing By adding/mixing the agent of the present invention to a food or drink containing a dried fish-derived component, it is possible to impart a preferable aroma and flavor of dried bonito to the food or drink.

Food and drink containing dried fish and components derived from dried fish in the agent of the present invention are the same as those described in the production method of the present invention.

When the agent of the present invention contains 2,4-heptadienal, 1-penten-3-ol, or 1-heptanol alone, the content of each component is particularly limited as long as the desired effect of the present invention can be obtained. It should be set appropriately according to the consumer's taste and the type of food and drink, but for example, the concentration of each component in food and drink containing fish flakes-derived components at the time of eating is the concentration shown below. It is possible to adjust the blending amount so that it can be added as much as possible.

[2,4-Heptadienal]
(i) When the dried fish stock concentration in the food and drink at the time of eating is 0.3% or more and 1.5% or less, usually 0.025 ppm or more and less than 0.05 ppm by weight, preferably 0.025 ppm by weight 0.045 weight ppm or less, more preferably 0.025 weight ppm or more and 0.04 weight ppm or less, still more preferably 0.025 weight ppm or more and 0.035 weight ppm or less, particularly preferably 0.025 weight ppm or more and 0 0.03 ppm by weight or less;
(ii) the dried fish soup stock concentration in food and drink at the time of eating is greater than 1.5% and 10% or less (preferably greater than 1.5% and 7% or less, more preferably greater than 1.5% and 5% or less, Especially preferably more than 1.5% and 4% or less), usually 0.025 weight ppm or more and less than 0.075 weight ppm, preferably 0.025 weight ppm or more and 0.065 weight ppm or less, more preferably 0 0.025 to 0.06 weight ppm, more preferably 0.025 to 0.055 weight ppm, particularly preferably 0.025 to 0.05 weight ppm.
[1-penten-3-ol]
(i) When the dried fish stock concentration in the food and drink at the time of eating is 0.6% or more and 0.9% or less, usually 0.75 ppm or more and less than 1.75 ppm, preferably 0.75 ppm or more by weight 1 .7 weight ppm or less, more preferably 0.75 weight ppm or more and 1.65 weight ppm or less, still more preferably 0.75 weight ppm or more and 1.6 weight ppm or less, particularly preferably 0.75 weight ppm or more and 1.5 weight ppm or less ppm by weight or less;
(ii) when the dried fish stock concentration in the food or drink at the time of consumption is more than 0.9% and 2.1% or less, usually 0.75 ppm or more and less than 3.25 ppm by weight, preferably 0.75 weight ppm ppm or more and 3.20 weight ppm or less, more preferably 0.75 weight ppm or more and 3.15 weight ppm or less, still more preferably 0.75 weight ppm or more and 3.10 weight ppm or less, particularly preferably 0.75 weight ppm or more 3.0 ppm by weight or less;
(iii) the dried fish soup stock concentration in food and drink at the time of eating is greater than 2.1% and 10% or less (preferably greater than 2.1% and 7% or less, more preferably greater than 2.1% and 5% or less, Especially preferably more than 2.1% and 4% or less), usually 0.75 weight ppm or more and less than 5.25 weight ppm, preferably 0.75 weight ppm or more and 5.20 weight ppm or less, more preferably 0 0.75 to 5.15 weight ppm, more preferably 0.75 to 5.10 weight ppm, particularly preferably 0.75 to 5.0 weight ppm.
[1-Heptanol]
(i) When the dried fish stock concentration in the food or drink at the time of eating is 0.6% or more and 0.9% or less, usually 0.25 weight ppm or more and less than 0.5 weight ppm, preferably 0.25 weight ppm 0.45 weight ppm or more, more preferably 0.25 weight ppm or more and 0.4 weight ppm or less, still more preferably 0.25 weight ppm or more and 0.35 weight ppm or less, particularly preferably 0.25 weight ppm or more and 0 .3 ppm by weight or less;
(ii) the dried fish stock concentration in food and drink at the time of eating is greater than 0.9% and 10% or less (preferably greater than 0.9% and 7% or less, more preferably greater than 0.9% and 5% or less, particularly preferably greater than 0.9% and 4% or less), usually 0.25 weight ppm or more and less than 1.0 weight ppm, preferably 0.25 weight ppm or more and 0.9 weight ppm or less, more preferably 0 0.25 to 0.85 weight ppm, more preferably 0.25 to 0.80 weight ppm, particularly preferably 0.25 to 0.75 weight ppm.

Alternatively, in one aspect of the agent of the present invention, two or more of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol may be used in combination. For example, the agent of the present invention can contain 2,4-heptadienal and 1-penten-3-ol as active ingredients. In this case, the weight ratio of 2,4-heptadienal and 1-penten-3-ol in the agent of the present invention is preferably 1:15-163. Alternatively, 2,4-heptadienal and 1-heptanol may be included. In this case, the weight ratio of 2,4-heptadienal and 1-heptanol in the agent of the present invention is preferably 1:8-27. In a further preferred embodiment, the agent of the present invention can contain three components of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol. In this case, the weight ratio of the three components in the agent of the present invention is 2,4-heptadienal:1-penten-3-ol:1-heptanol=1:15-163:8-27 (preferably 2,4 -heptadienal:1-penten-3-ol:1-heptanol=1:40-60:8-27).

The agent of the present invention containing the three components of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol in the above range is added to food and drink containing components derived from fish catch, and 2,4-heptadienal When it is added so that the concentration range at the time of eating is 0.03 ppm by weight or more and 0.1 ppm by weight or less, it is possible to impart or enhance the preferable aroma and flavor of dry bonito in the food and drink. In addition, when the three components are added at the same time, it is possible to mask the "heat deterioration odor" exhibited by the dried fish stock-derived component that has been heated and/or kept warm. Therefore, the agent of the present invention is a masking agent for the heat-degraded odor of food and drink containing dried fish-derived components, or imparts or enhances the aroma and flavor of dried bonito to food and drinks containing dried fish-derived components, and , can also be called an agent for masking the smell of heat deterioration. The effect of masking heat-degraded odors is highly effective for foods and drinks containing dried fish-derived components that have been heated and/or kept warm. Examples of foods and beverages that can satisfactorily mask the masking effect include, but are not limited to, heated and/or insulated dried fish stock (eg, bonito stock, etc.) and foods and beverages containing the same.

The timing of adding/blending the agent of the present invention to the food or drink containing the dried fish-derived component is not particularly limited, and may be any timing before cooking, during cooking, after cooking, or at the time of eating the food or drink. . For example, by preparing soup stock using dried fish and adding the agent of the present invention, it is possible to prepare dried fish stock to which the aroma and flavor of dried bonito are imparted or enhanced. By blending this as one of the raw materials in food and drink, it is possible to produce food and drink having a favorable aroma and flavor of karebushika.

The form of the agent of the present invention is not particularly limited, and may be solid (powder, granular), slurry, liquid, or paste. A solid form is preferred because it is easy to handle. In this case, the agent of the present invention may be directly added/blended to the food or drink, or may be dissolved or dispersed in water, a solvent, a dispersion medium, or the like, and then added/blended to the food or drink. .

In addition, the agent of the present invention contains at least one of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol, and may be blended with ingredients that can be added to ordinary foods as other ingredients. can also Examples of ingredients that can be incorporated into the agent of the present invention include pH adjusters, antioxidants, preservatives, sweeteners, flavors, seasonings, nutritional enhancers, thickeners, and stabilizers. , but not limited to.

EXAMPLES The present invention will be further described below with reference to Examples, but the technical scope of the present invention is not limited to these Examples. The sensory evaluation in this example was conducted by a well-trained expert panel. In the present invention, "%" means "% by weight" unless otherwise specified, and "ppm" means "weight ppm" unless otherwise specified.

2,4-heptadienal, 1-penten-3-ol, and 1-heptanol used in the examples were all manufactured by Sigma-Aldrich Japan Co., Ltd. unless otherwise specified.

[Example 1] Effect of 2,4-heptadienal, 1-penten-3-ol, or 1-heptanol for imparting aroma and flavor to dried bonito 1 (single addition)
9 g of commercially available dried bonito powder was added to 291 g of hot water at 90° C. or higher, stirred well, allowed to stand for 3 minutes, and then filtered using a paper filter. The obtained filtrate was used as "3% concentration katsuo dashi". Also, a 2,4-heptadienal aqueous solution (100 ppm), a 1-penten-3-ol aqueous solution (100 ppm), and a 1-heptanol aqueous solution (100 ppm) were prepared. Using each of the prepared aqueous solutions, 2,4-heptadienal, 1-penten-3-ol, or 1-heptanol was added to the dashi at a concentration of 3% so that the concentrations shown in Tables 1 to 3 below were added. Then, the effect on imparting and enhancing the aroma and flavor of karebushika was examined. The evaluation was carried out by one expert panel and evaluated according to the following four-level evaluation criteria. In addition, the score of 3% density|concentration and soup stock before addition of each component was made into 0 points. In addition, a comment was left in the concentration range where an off-taste occurred. The results are shown in Tables 1-3.

[Evaluation criteria]
0 point: 3% concentration bonito before addition The same aroma and flavor as bonito stock 1 point: There is a weaker bonito aroma and flavor than 3% concentration bonito stock before addition 2 points: Before addition Slightly stronger aroma and flavor of dried bonito than 3% concentration dried bonito stock 3 points: Stronger aroma and flavor of dried bonito than 3% concentration dried bonito stock before addition

As shown in Tables 1 to 3, when each component is added independently, 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol all have the aroma and flavor of bonito stock. It was shown that it can be enhanced.

[Example 2] Examination of the content of dried fish-derived components in food and drink Commercially available dried bonito powder was added to hot water at 90°C or higher, and the concentrations of soup stock were 0.30%, 0.60%, 0.60%, and 0.30%. Bonito stock was prepared so as to be 90%, 1.50%, 2.10%, or 3.00%. To the prepared bonito stock of various concentrations, 2,4-heptadienal, 1-penten-3-ol, or 1-heptanol was added to the various concentrations shown in Tables 4 to 6 below, and dried bonito. The expression of aroma and flavor was evaluated. In addition, as a control, various ingredients were added to hot water of 90° C. or higher (concentration of bonito stock: 0.00%) to which no fragrance was added, and the effects thereof were evaluated. The evaluation was carried out using a sensory test, and was carried out by a single expert panel. Table 4 shows the sensory test results on the aroma and flavor of dried bonito in various concentrations before adding 2,4-heptadienal, 1-penten-3-ol, or 1-heptanol. Tables 5 to 7 show the sensory test results after the addition of 2,4-heptadienal, 1-penten-3-ol, or 1-heptanol.

From the results in Tables 5 to 7, in the control (0.00% concentration of bonito stock), even if either 2,4-heptadienal, 1-penten-3-ol, or 1-heptanol was added, the aroma of karebushika • No flavor was imparted. On the other hand, at a concentration of 0.30%, only 2,4-heptadienal was found to have the effect of imparting the aroma and flavor of karebushika. At a concentration of 0.60% or more, all of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol enhanced the aroma and flavor of karebushika, and the effect was recognized. From this result, 2,4-heptadienal, 1-penten-3-ol, or 1-heptanol can impart the flavor and flavor of dried bonito to any food or drink, but rather than fish flakes-derived components It was suggested that it is necessary to include in food and drink.

[Reference Example 1] Examination of the amounts of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol contained in dry dried bonito Using 6 types of dry dried bonito and 1 type of rough dried bonito with different preparation processes, 3% bonito stock was prepared, and the amounts of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol in the broth were quantified by GC/MS. The six kinds of karebushi used are all commercially available products, and their production areas (places where katsuobushi is processed) are: karebushi 1: Makurazaki, karebushi 2: overseas, karebushi 3: Makurazaki (commercial products used in Examples 1 and 2). , Karebushi 4: Makurazaki, Karebushi 5: Makurazaki, Karebushi 6: Makurazaki, and Arabushi 1: Makurazaki. Table 8 shows the results. In Table 8, the unit is "ppm" and "N.D." indicates that the component was not detected.

As shown in Table 8, the amount of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol, which are the key components of karebushi incense, varies depending on the type of karebushi or arabushi. .

[Example 3] 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol aroma and flavor imparting effect 2 (combined addition)
It was examined whether or not the effects of the present invention could be affected when three key components of karebushika were used in combination. Specifically, 3% bonito stock was prepared from a total of 7 types of dried bonito, 6 types of dried bonito and 1 type of rough dried bonito used in Reference Example 1. 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol were added to the resulting seven types of 3%-concentration soup stock at concentrations shown in Table 9, respectively. Before and after the addition of the key ingredients, the strength of the aroma and flavor of the dried bonito stock was evaluated by four expert panels using the following four-level evaluation criteria. In addition to evaluating the degree of aroma and flavor of karebushika, the degree of heat deterioration odor was also evaluated. In addition, the score is the average value of 4 expert panelists. Table 9 shows the results. In the table, the unit of concentration of 2,4-heptadienal, 1-penten-3-ol and 1-heptanol is "ppm".

[Evaluation Criteria for Aroma and Flavor of Karesobushi]
0 points: No aroma/flavor of dried bonito 1 point: Weak aroma/flavor of dried bonito 2 points: Slightly strong aroma/flavor of dried bonito 3 points: Strong aroma/flavor of dried bonito [heat deterioration odor] evaluation criteria]
-: No odor of heat deterioration +: Weak odor of heat deterioration ++: Sense of heat deterioration ++: Strong heat deterioration odor

As shown in Table 9, it was shown that the preferable aroma and flavor of karebushi incense was added or enhanced in any karebushi. It was also confirmed that the odor of heat deterioration was masked in the karebushi 1 for which the odor of heat deterioration was evaluated. In addition, if a certain amount of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol are added, even the bonito stock prepared from rough bonito will give a preferable aroma and flavor of dry bonito. I was able to Interestingly, although karebushi 1-6 and arabushi 1 differ in the original content of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol involved in the expression of karebushi incense, The difference in the content of the ingredients does not have a great effect, and 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol are added/blended in specific amounts to any node. It was shown that the same level of dry incense imparting or enhancing effect can be obtained.

[Example 4] Preparation of a composition capable of imparting or enhancing the aroma and flavor of karebushika 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol were blended as shown in Table 10, and fish A composition capable of imparting or enhancing the aroma and flavor of karebushi incense to soup stock derived from dried bonito was prepared. As other ingredients of the composition, hexanal, 4-heptanal, and 1-octen-3-ol were blended, but these are not involved in imparting/enhancing the aroma and flavor of karebushika. (data not disclosed). The prepared composition was added to the 3% concentration of dried bonito 3 and the amount of addition as shown in Addition Examples 1 to 4 in Table 11 below, and the strength of the aroma and flavor of dried bonito was added. It implemented by four-step evaluation. The evaluation was carried out by a sensory test, and was carried out by one expert panelist. Evaluation criteria are as follows. Table 11 shows the results.

[Evaluation criteria]
0 point: no aroma/flavor of dried bonito 1 point: weak aroma/flavor of dried bonito 2 points: slightly strong aroma/flavor of dried bonito 3 points: strong aroma/flavor of dried bonito

As shown in Table 11, the composition containing 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol in a weight ratio of 1:50:10 had 0.03 ppm of 2,4-heptadienal. ~ 0.075 ppm, 1-penten-3-ol is in the range of 1.5 ppm to 3.75 ppm, and 1-heptanol is in the range of 0.3 ppm to 0.75 ppm. was shown to obtain

[Comparative Example 1] 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol aroma and flavor imparting effect 3 (addition to components other than dried fish)
2,4-heptadienal, 1-penten-3-ol, or 1-heptanol is added to the broth obtained by boiling bonito, or the bonito extract obtained by concentrating the broth. The effect of imparting aroma and flavor of karebushika was confirmed. Add 2,4-heptadienal, 1-penten-3-ol, or 1-heptanol to a 5% concentration of bonito broth and a 2% concentration of bonito extract, and evaluate the expression of the aroma and flavor of dry incense. did. The evaluation was carried out by one expert panel. Results are shown in Tables 12 and 13.

As shown in Tables 12 and 13, in the bonito broth and bonito extract, even if 2,4-heptadienal, 1-penten-3-ol, or 1-heptanol is added, the aroma and flavor of karebushika are not imparted. rice field. From this example, the interaction between these components and the components derived from "Fishbushi" is important in imparting or enhancing dry incense by 2,4-heptadienal, 1-penten-3-ol, or 1-heptanol. It was suggested that

According to the present invention, it is possible to impart the aroma and flavor of dried bonito to food and drink containing components derived from dried fish such as dried bonito and dried bonito, or to enhance the aroma and flavor of dried bonito. Therefore, the present invention can be extremely useful in the food production field.

Claims (13)

A method for producing a food or drink containing a fish flake-derived component, comprising adding 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol to the food or drink containing the fish fish-derived component. The production method according to claim 1 , wherein 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol are blended into a food or drink containing a fish joint-derived component so as to satisfy the following conditions:
[conditions]
(1) The weight ratio of the three components in the food or drink containing the fish catch-derived component is 2,4-heptadienal: 1-penten-3-ol: 1-heptanol = 1: 15 to 163: 8 to 27; (2) The blending amount of 2,4-heptadienal in food and drink containing components derived from fish flakes is 0.03 ppm by weight or more and 0.1 ppm by weight or less. Aroma of dried bonito, comprising blending at least one selected from the group consisting of 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol in food and drink containing components derived from fish. • A method for imparting or enhancing flavor. 4. The method of claim 3 , comprising combining 2,4-heptadienal and 1-penten-3-ol. 4. The method of claim 3 , comprising combining 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol. 5. The method according to claim 5 , wherein 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol are blended into a food or drink containing a fish joint-derived component so as to satisfy the following conditions:
[conditions]
(1) The weight ratio of the three components in the food or drink containing the fish catch-derived component is 2,4-heptadienal: 1-penten-3-ol: 1-heptanol = 1: 15 to 163: 8 to 27; (2) The blending amount of 2,4-heptadienal in food and drink containing components derived from fish flakes is 0.03 ppm by weight or more and 0.1 ppm by weight or less. 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol, including at least one selected from the group consisting of 1-heptanol, imparting the aroma and flavor of karebushika to food and drink containing dried fish-derived components, or Enhancer. The agent according to claim 7 , comprising 2,4-heptadienal and 1-penten-3-ol. The agent according to claim 8 , wherein the weight ratio of 2,4-heptadienal and 1-penten-3-ol is 1:15-163. 8. The agent of claim 7 , comprising 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol. The agent according to claim 10 , wherein the weight ratio of 2,4-heptadienal, 1-penten-3-ol and 1-heptanol is 1:15-163:8-27. Eliminate the heat deterioration odor of foods and drinks containing fish flakes-derived components, including blending 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol in foods and drinks containing fish flakes-derived components masking method. A masking agent for heat-deterioration odor of food and drink containing a component derived from fish catch, including 2,4-heptadienal, 1-penten-3-ol, and 1-heptanol.