JP7413467B2 - Method for producing flavoring agent - Google Patents

Description

The present invention relates to a method for producing a flavoring agent that can be added to various foods to impart flavor to the foods.

BACKGROUND ART Flavoring agents such as fragrances are sometimes used in various foods including processed foods to impart or enhance specific flavors. In this case, the flavor imparting agent is often related to the raw materials used in the food to which it is imparted. Various types of flavoring agents have been disclosed for imparting or enhancing flavor to foods such as processed foods.
For example, the following prior art document 1 aims to improve the flavor of livestock meat extract. Further, Prior Art Document 2 relates to a truffle flavor imparting agent capable of imparting a truffle flavor.

JP2018-130057 JP2018-154716

On the other hand, there are various kinds and types of flavors exhibited by foods other than those mentioned above. Among these flavors, the food industry is particularly looking for flavoring agents that give "the flavor (cooked feel) that occurs when grains are heated with water and cooked by boiling, cooking, steaming, etc." It was getting worse.
However, there are almost no prior patent technical documents regarding flavoring agents that impart such flavor. On the other hand, if it is possible to impart and enhance the cooking sensation that occurs when grains are heated with water to processed foods, etc., it will be possible to further contribute to the development of the field of processed foods.

Therefore, the inventors of the present invention set out to develop a method for producing a flavor imparting agent that exhibits "the flavor (cooked feeling) that occurs when grains are heated with water and cooked by boiling, boiling, steaming, etc." I made it a challenge.

As a result of intensive research by the present inventors, we have found that proline, which is a type of amino acid, can be heated by mixing sugars, flour, alkaline agents, and edible oil, thereby making it possible to boil or cook the grains. The present inventors have discovered that it is possible to produce a flavor imparting agent that exhibits a cooking sensation when cooked, leading to the present invention.
That is, the first invention of the present application is
“A method for producing a flavoring agent by heating proline, sugar, flour, alkali, water and edible oil.”

Next, the sugar is preferably fructose or glucose.
That is, the second invention of the present application is
"The method for producing a flavoring agent according to claim 1, wherein the saccharide is fructose or glucose."

Next, it is preferable to use wheat flour or rice flour as the grain flour.
That is, the third invention of the present application is
"The method for producing a flavor imparting agent according to claim 1 or 2, wherein the grain flour is wheat flour or rice flour."

Next, the flavor imparting agent of the present application can be suitably used in instant foods such as instant noodles and cup rice. That is, the fourth invention of the present application is
"The manufacturing method according to any one of claims 1 to 3, wherein the flavoring agent is a flavoring agent used in instant foods."

Next, the instant food can be suitably used for instant noodles and cup rice.
That is, the fifth invention of the present application is
"The method for producing a flavor imparting agent according to claim 4, wherein the instant food is instant noodles or cup rice."

EMBODIMENT OF THE INVENTION Below, this invention is demonstrated in detail according to embodiment. However, the present invention is not limited to these embodiments.
The first invention of this application is
It relates to "a method for producing a flavoring agent by heating proline, flour, sugar, sodium bicarbonate, water and oil." The content of the present invention will be explained in detail below.

─Proline─
The flavor imparting agent of the present invention is characterized by containing proline. Proline is an amino acid that makes up proteins, and is also an amine with a cyclic structure.

─Sugars─
Various saccharides can be used as the saccharide. For example, various saccharides can be used, including monosaccharides and sugar alcohols such as glucose and fructose, disaccharides such as sucrose, and polysaccharides such as dextrin. However, fructose and glucose are preferred.

─Grain flour─
As the flour, various flours such as wheat flour, rice flour, barley flour, corn flour, potato starch, mung bean flour, potato flour, and tapioca flour can be used. Wheat flour and rice flour are particularly suitable.

─Blending ratio of proline, sugars and flour─
The blending ratio of proline, sugar, and flour is preferably a proline:fructose weight ratio of 5:1 to 40:1, more preferably a weight ratio of 10:1 to 20:1.

─Alkaline agent─
In the present invention, it is essential to add an alkaline agent, but the alkaline agent to be used may be any alkaline agent commonly used in foods, such as potassium carbonate, sodium carbonate, Examples include carbonates such as sodium hydrogen carbonate, phosphates such as potassium phosphate, and sodium phosphate. Further, the alkaline agent may be one type or a mixture of many types. Although the amount used will vary depending on the subsequent heating conditions, etc., it is preferable to maintain a slightly alkaline state in which the pH after addition is within the range of approximately 7 to 9. Further, the pH is more preferably about 7.5 to 8.5.

─Water─
In the present invention, the above-mentioned proline, saccharide, flour, and alkaline agent are generally dissolved and suspended in water, and then the edible oil described below is added. A common manufacturing method is to add edible oil to this state and perform heat treatment as described below.

─Edible oil─
Various oils can be used as the edible oil according to the present invention, that is, various edible oils such as vegetable oils and animal fats can be used. More specifically, the vegetable oils include various vegetable oils such as palm oil, rapeseed oil, rice oil, corn oil, olive oil, white squeezed oil, and sunflower oil. Moreover, various oils such as pork fat, beef tallow, and chicken fat can be used as the animal fat.
The mixing ratio of the edible oil to a mixture of proline, saccharides, flour, sodium bicarbonate, and water is preferably in a weight ratio of 1:2 to 1:20. Furthermore, a weight ratio range of 1:4 to 1:10 is more preferred.

─Heating─
The heating temperature is not particularly limited, but generally ranges from about 90°C to 160°C. In particular, a temperature range of about 100°C to 150°C is more preferable. Furthermore, the temperature is preferably about 110°C to 140°C.
The heating time is preferably long if the temperature is low, and short if the temperature is high. Specifically, it is heated to the above temperature and then heated for about 5 to 60 minutes after reaching the temperature. It is manufactured by heating for a predetermined period of time using an autoclave or the like.

─Other ingredients─
Other ingredients include antioxidants such as tocoropherols, ascorbic acid monopalmitate, green tea extract (catechin), and rosemary extract to prevent the edible oil from deteriorating. can be contained.

─Active ingredients of flavor imparting agent obtained by the present invention─
When the aroma components of the flavor imparting agent obtained by the production method of the present invention were analyzed by smell GC/MS, it was found that 2-acetyl-1-pyrroline,
2-acetyl-1,4,5,6-tetrahydropyridine,
The three components of 2-acetyl-3,4,5,6-tetrahydropyridine (2-acetyl-3,4,5,6-tetrahydropyridine) can be It was found that it is an effective aroma component in producing the "cooked feeling" when cooked.
Therefore, regarding the flavor evaluation of the flavor imparting agent produced according to the present invention, these 2-acetyl-1-pyrroline, 2-acetyl-1,4,5,6-tetrahydropyridine,
The production amount of the three aroma components, 2-acetyl-3,4,5,6-tetrahydropyridine, can be used as an index of the flavor imparting effect.

─Target food to which the flavor imparting agent of the present invention is added─
The flavor imparting agent of the present invention can be added to various foods to impart the flavor that occurs when grains are heat-treated, such as by boiling, to the foods. In particular, it can be suitably used for instant foods such as instant noodles and cup rice made from grains.
Specifically, for example, noodles using wheat, which is a grain, can be suitably used for instant noodles.

In addition, as a food product using rice, which is a grain, it can be used in cup rice, which uses rice, which is an instant food. In this way, it can be widely used to impart flavor to various instant foods (dried foods, retort foods, etc.). Furthermore, it can be used for chilled foods and frozen foods.
Furthermore, for foods using the flavor imparting agent of the present invention, it is preferable that the grain used in the production of the flavor imparting agent of the present invention and the grain serving as the raw material of the food to be flavored are the same.

That is, for example, for noodles such as instant noodles that use wheat as a raw material for noodles, the flavor imparting agent of the present invention is preferably produced using wheat as the grain.
Moreover, it is preferable that the flavor imparting agent of the present invention is produced using rice as the grain for cup rice using rice as the raw material.

Examples of the present invention will be described below. However, the present invention is not limited to these examples.

[Test Example 1] Examination of types of flour The types of flour were examined. Flavoring agents were prepared by mixing proline with sugars, alkaline agents, water, edible oils and fats, and various flours and heat-treating the mixture. We investigated the differences in effects depending on the type of flour.
Table 1 shows the formulation. After mixing the components shown in Test Groups 1 to 3 in Table 1, the mixture was heated in a commercially available autoclave machine at 140° C. for 10 minutes, and after heating, samples for each test group were completed.

また、同時に得られた各試験区のサンプルをＧＣ／ＭＳ分析（Ａｇｉｌｅｎｔ社製、機種５９７７）し、2-acetyl-1-pyrroline、2-acetyl-1,4,5,6-tetrahydropyridine、
2-acetyl-3,4,5,6-tetrahydropyridineの含有量を測定した。結果を表２に示す。

In addition, samples from each test group obtained at the same time were analyzed by GC/MS (manufactured by Agilent, model 5977) and 2-acetyl-1-pyrroline, 2-acetyl-1,4,5,6-tetrahydropyridine,
The content of 2-acetyl-3,4,5,6-tetrahydropyridine was measured. The results are shown in Table 2.

Using the flavor imparting agents of each test group described above, the flavor imparting agents of Test Examples 1 to 3 of each test group were added to a product (instant noodles) using wheat as a processed food. In the case of instant noodles, the raw material for the noodles is wheat.
Specifically, soy sauce-flavored instant cup noodles (Demae Iccho (registered trademark) bowl manufactured by Nissin Foods Co., Ltd.) were used. 410 ml of boiling water was poured into the instant noodles, and after 3 minutes, the mixture was stirred to complete the cooking of instant cup noodles. To 480 g of the cooked instant noodles, 0.1 g of the flavor imparting agents of Test Groups 1 to 3 described above were added to evaluate the flavor imparting effect and palatability.

The sensory evaluation was conducted by five experienced panelists, and the "flavor" was evaluated on a scale of 0 to 9 based on the strength of the flavor that imparts a cooked feeling that occurs when grains are heated with water. The evaluation was made on a 10-point scale: 0: The flavor is the same as the control ⇔ 9: The flavor is very strong.
Furthermore, regarding "palatability," when flavoring agents in each test group are used in instant noodles, which are products that use wheat, they are ranked on a scale of 0 to 9 depending on their compatibility when used in products that use wheat. It was evaluated by The evaluation was made as follows: 0: poor compatibility ⇔ 9: good compatibility. The results are shown in Table 3. The sensory evaluation is shown in Table 3 below.

Next, using the flavor imparting agents of each test group described above, the flavor imparting agents of Test Examples 1 to 3 of each test group were added to a product using rice (cup rice). Specifically, after cooking Cup Noodles "Bukkomi Meshi" (registered trademark) manufactured by Nissin Foods Co., Ltd. as a product using rice, each of the test groups 1 to 3 mentioned above was applied to 360 g of cooked rice. 0.1 g of the flavor imparting agent was added to evaluate the flavor imparting effect and palatability. The results are shown in Table 4.

─Results─
2-acetyl-1-pyrroline, 2-acetyl-1,4,5,6- which are the active ingredients of the flavoring agent of the present invention obtained by adding flour to Test Example 1 in which no grain flour was added. tetrahydropyridine,
It was found that each component of 2-acetyl-3,4,5,6-tetrahydropyridine increased. Furthermore, when the flour used in the production of the flavoring agent was wheat flour, good results were obtained in terms of both flavor and palatability when the flavoring agent was used in instant noodles, which are also flour products.
On the other hand, when the flour used to produce the flavoring agent was rice flour, good results were obtained in terms of both flavor and palatability when the flavoring agent was used in cup rice, which is also a rice flour product.

[Test Example 2] Examination of saccharides The types of saccharides used in the present invention were examined. A flavor imparting agent was prepared by mixing proline with various sugars, alkaline agents, water, edible oils and fats, and flour (wheat flour) and heat-treating the mixture. We investigated the differences in effects depending on the type of sugar. Table 5 shows the formulation.

Regarding the flavor imparting agents in each test group obtained by the formulation in Table 5, the active ingredients are 2-acetyl-1-pyrroline, 2-acetyl-1,4,5,6-tetrahydropyridine,
Each content of 2-acetyl-3,4,5,6-tetrahydropyridine was investigated. The results are shown in Table 6.

─Results─
As a result of examining the types of sugars, we found that in the case of fructose and glucose, the active ingredients 2-acetyl-1-pyrroline, 2-acetyl-1,4,5,6-tetrahydropyridine and
It was found that a high content of 2-acetyl-3,4,5,6-tetrahydropyridine could be obtained.
It has been found that fructose and glucose are preferred as the sugars used.

[Test Example 3] Examination of substances similar to proline The effects of substances similar to proline were investigated. A flavoring agent was prepared by mixing proline and various compounds similar to it, sugar (fructose), alkaline agent (sodium bicarbonate), water, edible oil (palm oil), and grain flour (wheat flour) and heat-treating the mixture. . Table 7 shows the formulation.

Regarding the flavor imparting agents in each test group obtained by the formulation in Table 7, the active ingredients are 2-acetyl-1-pyrroline, 2-acetyl-1,4,5,6-tetrahydropyridine,
Each content of 2-acetyl-3,4,5,6-tetrahydropyridine was investigated. The results are shown in Table 8.

─Results─
2-acetyl-1-pyrroline, 2-acetyl-1,4,5,6-tetrahydropyridine, and 2-acetyl-3,4,5,6-tetrahydropyridine, which are the active ingredients of the present invention, are not produced with substances other than proline. It has been found.

Claims (2)

A method for producing a flavoring agent for heated foods containing grains and/or flour as raw materials, the method comprising :
A method for producing a flavoring agent, characterized in that the flavoring agent is produced by heating proline, saccharides, flour, an alkaline agent, water, and edible oil. The method for producing a flavoring agent according to claim 1 or 2, wherein the saccharide is fructose or glucose.