JP7431364B1 - Flavoring composition - Google Patents

Abstract

An object of the present invention is to provide a composition that can improve the flavor of plant foods without using beef extract. [Solution] The above object is to provide a flavoring composition containing methyl 5-hexenoate; a flavoring composition containing methyl 5-hexenoate and 2-vinylpyrazine; methyl 5-hexenoate or 5-hexene; The problem is solved by a method of imparting flavor to plant foods, which includes a step of cooking using methyl acid and 2-vinylpyrazine and plant-derived foodstuffs. [Selection diagram] None

Description

The present invention relates to flavoring compositions. Specifically, the present invention relates to a flavor-imparting composition that is used to impart flavor to plant foods obtained using plant-derived ingredients.

Meat and fish dishes are generally enjoyed as the main dish of the meal. However, in recent years, in addition to vegetarians, there has been an increase in the number of vegans, who do not eat any animal-derived ingredients, including meat and fish, as well as dairy products and eggs. are doing. Vegans eat plant-based foods that contain plant-derived ingredients and no animal-derived ingredients.

Nutrients such as protein and polyunsaturated fatty acids contained in animal-derived ingredients add depth of flavor to foods. Meat in particular has a rich, unique flavor due to the texture and aroma of fat. On the other hand, many plant foods lack texture and flavor when compared to foods made from animal-derived ingredients.

Meat extracts, which are meat extracts, are sometimes used as foods using meat, rather than the meat itself. Among meat extracts, beef extract can impart richness and flavor unique to beef to foods. Beef extract is made from broth produced as a by-product in the process of manufacturing processed meat products such as corned beef and boiled beef. By cooking plant-derived foodstuffs using beef extract, richness and beef flavor can be imparted to the resulting food.

As a substitute for beef extract, a dried wheat gluten hydrolyzate, hydrochloric acid, ribose, and beef or beef tallow are added to the filtrate obtained by suspending plants such as onions in a caustic soda solution and heating to reflux, and then the resulting mixture is added. Livestock meat for vegetable protein-containing food, characterized by containing a flavor imparting agent (for example, see Patent Document 1), (E)-6-nonenal, obtained by heating and refluxing and having a pH of 5.8. Flavoring agents (see, for example, Patent Document 2) and the like are known.

Publication No. 56-5141 Patent No. 7011095

However, although beef extract is not meat per se, foods made using beef extract are disliked by vegans. Furthermore, since the flavor imparting agent described in Patent Document 1 also uses beef or beef tallow, vegans cannot eat foods obtained using the flavor imparting agent described in Patent Document 1.

On the other hand, the flavor imparting agent described in Patent Document 2 contains (E)-6-nonenal as an active ingredient. However, (E)-6-nonenal has a melon-like grassy smell and is not suitable for use in bland vegetable foods.

Therefore, an object of the present invention is to provide a composition that can improve the flavor of plant foods without using beef extract.

In order to solve the above-mentioned problems, the present inventors have conducted intensive research and have tried and failed to improve the flavor of plant foods by using a large number of components alone or in appropriate combinations.

As a result of numerous studies, methyl 5-hexenoate was finally able to add richness to plant foods obtained by processing plant-derived ingredients, making the flavor of the plant foods richer. I discovered what I could do. Surprisingly, it was also found that by combining methyl 5-hexenoate with 2-vinylpyrazine, it was possible to add more flavor and beef flavor to plant-based foods than when each ingredient was used alone. I found it. The flavor imparting effect of the combination of methyl 5-hexenoate and 2-vinylpyrazine was a synergistic effect that was first developed by the combination, rather than an additive effect based on each component. The finding that the flavor of plant foods could be improved by methyl 5-hexenoate or methyl 5-hexenoate and 2-vinylpyrazine is a surprising and unexpected finding discovered for the first time by the present inventors. It is.

Based on this knowledge, the present inventors succeeded in creating a composition that can improve the flavor of plant foods without using beef extract, as a solution to the problems of the present invention. . The present invention was completed based on the findings and successful examples obtained for the first time by the inventors.

Accordingly, according to each aspect of the invention there is provided:
[1] A flavor-imparting composition containing methyl 5-hexenoate.
[2] A flavor-imparting composition containing methyl 5-hexenoate and 2-vinylpyrazine.
[3] The flavor imparting composition according to [1] or [2], wherein the flavor imparting composition is a packaged flavor imparting composition.
[4] The flavor imparting composition according to [1] or [2], wherein the flavor imparting composition is used as a seasoning.
[5] The flavor imparting composition according to [1] or [2], wherein the flavor imparting composition is used for plant foods.
[6] The flavor imparting composition according to [1] or [2], wherein the content of methyl 5-hexenoate is such that it is 0.001 ppm to 5 ppm in the plant food used.
[7] The flavor imparting composition according to [2], wherein the content of the 2-vinylpyrazine is such that it is 0.001 ppm to 5 ppm in the plant food used.
[8] The content of methyl 5-hexenoate is such that the content of methyl 5-hexenoate is 0.001 ppm to 5 ppm in the plant food used, and the content of 2-vinylpyrazine is such that the content of 2-vinylpyrazine is such that the content of methyl 5-hexenoate is 0.001 ppm to 5 ppm in the plant food used. The content of methyl 5-hexenoate is 0.01 ppm to 5 ppm in the plant food used, and the 2-vinylpyrazine The flavor imparting composition according to [2], wherein the content of the flavoring composition is such that the content thereof is 0.001 ppm to 5 ppm in the plant food used.
[9] A method for imparting flavor to a plant-based food, comprising the step of cooking with methyl 5-hexenoate or methyl 5-hexenoate and 2-vinylpyrazine and a plant-derived food material.

According to the present invention, it is possible to improve the flavor of a plant-based food by imparting flavor such as richness and beef flavor to the plant-based food without using beef extract. Further, the flavoring composition according to one embodiment of the present invention can be prepared by using methyl 5-hexenoate or methyl 5-hexenoate and 2-vinylpyrazine as active ingredients. A plant-based food using a plant-based food can still be a plant-based food. Therefore, according to the present invention, it is possible to produce a plant-based food with high palatability that can be used for vegetarian and vegan meals.

The flavor-imparting composition of one embodiment of the present invention is obtained by a simple manufacturing method, and therefore can be produced in large quantities on an industrial scale.

The details of each aspect of the present invention will be described below, but the present invention is not limited only by the items in this section, and can take various embodiments as long as the object of the present invention is achieved.

Unless otherwise specified, each term herein is used in the sense commonly used by those skilled in the food arts and should not be construed as having an unduly limiting meaning. Further, since the speculations and theories made in this specification were made based on the knowledge and experience of the present inventors, the present invention is not limited solely to such speculations and theories. do not have.

"Composition" is not particularly limited in its commonly used meaning, but includes, for example, a composition formed by combining two or more types of components. "Foodstuffs" and "(raw) materials" mean things used (added) when manufacturing a composition, and have the same meaning as ingredients. "Foodstuffs" and "(raw) materials" may exist in a composition in a qualitatively and/or quantitatively maintained or changed state compared to before use.
"Content" has the same meaning as concentration and amount added (amount used), and means the ratio of the amount of the component to the total amount of the composition. However, the total content of the components does not exceed 100%. "w/v%" represents mass volume percent concentration, which is synonymous with "% (w/v)";"vol%" represents volume percent concentration, which is synonymous with "% (v/v)";"wt%" represents mass percent concentration, which is synonymous with "% (w/w)". In addition, when using a commercially available product, the content of the component is preferably the amount of the component contained in the commercially available product, but may be the amount of the commercially available product itself.
"Flavor" means the aroma that passes from the oral cavity to the nose when the product is placed in the mouth (retronasal), the taste that is felt on the tongue when the product is placed in the mouth (taste), or both.
"Food" means foodstuffs, beverages, or both. "Processed food" means food obtained by cooking ingredients. "Plant-based food" means a processed food that mainly uses plant-derived ingredients and does not contain animal-derived ingredients.
“Containerized” means filled or housed in a sealable airtight container or sealed container. An airtight container is a container that does not allow solid or liquid foreign matter to enter and prevents loss or evaporation of the contents during normal handling, transportation, or storage conditions. A hermetically sealed container is one that does not allow gas to enter under normal handling, transportation, or storage conditions.
"Contains" means that elements other than those explicitly included can be added (synonymous with "contains at least"), but also includes "consisting of" and "consisting essentially of". . That is, "comprising" can mean including the specified element and any one or more elements, consisting of the specified element, or consisting essentially of the specified element. . Elements include limitations such as components, processes, conditions, and parameters.
The term "and/or" means any one of the listed related items, or any or all combinations of two or more.
"ppm" is a unit as it is commonly known; specifically, 1 ppm is ^1/106 , which is 1 μg/g in terms of mass, and approximately 1 mg/l in terms of mass volume. .
"~" in a numerical range is a range that includes the numbers before and after it; for example, "0% to 100%" means a range that is 0% or more and 100% or less. "More than" and "less than" mean the lower limit and upper limit, respectively, excluding the preceding value; for example, "more than 1" means a number greater than 1, and "less than 100" means a number less than 100. means. "About" means an amount within ±10% of the quantity following the term. For example, "about 100" means 100±10%, or 90-110.
The number of digits of the integer value and the number of significant figures match. For example, 1 has 1 significant digit, and 10 has 2 significant digits. Furthermore, in a decimal value, the number of digits after the decimal point and the number of significant figures match. For example, 0.1 has one significant digit, and 0.10 has two significant digits.

[Summary of flavoring composition]
A first aspect of the present invention is a flavoring composition comprising methyl 5-hexenoate. A second aspect of the invention is a flavoring composition comprising methyl 5-hexenoate and 2-vinylpyrazine. In this specification, methyl 5-hexenoate or methyl 5-hexenoate and 2-vinylpyrazine may be collectively referred to as "active ingredients."

The flavor-imparting composition of one embodiment of the present invention can impart richness, beef flavor, or both to a plant-based food obtained using plant-derived ingredients. That is, plant foods using the flavoring composition of one embodiment of the present invention have a richer and/or beefy flavor than plant foods not using the flavoring composition of one embodiment of the present invention. Are better. Such an effect of imparting richness and/or beef flavor to a vegetable food, which the flavor imparting composition according to one embodiment of the present invention has, is also referred to as a "flavor imparting effect."

[Active ingredient]
Methyl 5-hexenoate has the CAS registration number 2396-80-7 and has the following formula (I)
(I)
This is a compound consisting of the structure shown below.

The content of methyl 5-hexenoate may be any amount that can exhibit a flavor imparting effect. As described in Table 1 in the Examples below, the present inventors have investigated that when a plant food contains 0.01 ppm or more of methyl 5-hexenoate, or when a plant food contains 2- When it contains 0.001 ppm or more of methyl 5-hexenoate together with vinylpyrazine, the richness of the plant food can be felt strongly. On the other hand, if the content of methyl 5-hexenoate is high, there is a risk that the plant food will have a flavor that is not naturally felt (odd flavor). For example, when a plant food contains 10 ppm of methyl 5-hexenoate, the plant food may develop a kerosene-like off-flavor.

Therefore, the content of methyl 5-hexenoate is preferably such that it is 0.001 ppm or more and less than 10 ppm in the plant food. The amount is more preferably 0.001 ppm to 5 ppm, even more preferably 0.01 ppm to 5 ppm, and more preferably 0.1 ppm to 3 ppm. Even more preferred. In addition, "an amount such that methyl 5-hexenoate is 0.001 ppm to 5 ppm" means, for example, an amount such that 100 g of plant food contains 0.1 μg to 500 μg of methyl 5-hexenoate. .

For example, when the flavor-imparting composition of one embodiment of the present invention is used at 1 wt% for a vegetable food, the flavor-imparting composition of one embodiment of the present invention contains 0.1 ppm to 500 ppm of 5-hexenoic acid. When containing methyl, the content of methyl 5-hexenoate in plant foods ranges from 0.001 ppm to 5 ppm.

2-Vinylpyrazine (2-Vinylpyrazine) has a CAS registration number of 4177-16-6 and has the following formula (II)
(II)
This is a compound consisting of the structure shown below.

The content of 2-vinylpyrazine may be any amount that can exhibit a flavor imparting effect. As described in Table 1 in the Examples below, the present inventors have investigated that when a plant food contains methyl 5-hexenoate and further contains 0.001 ppm or more of 2-vinylpyrazine. , the richness of the plant-based food and the beefy flavor can be felt strongly. On the other hand, if the content of 2-vinylpyrazine is high, there is a risk that the plant food will have a flavor that is not naturally felt (odd flavor). For example, when a plant-based food contains 10 ppm of 2-vinylpyrazine, the plant-based food may develop an off-flavor that may numb the tongue.

Therefore, it is preferable that the content of 2-vinylpyrazine in the plant food is 0.001 ppm or more and less than 10 ppm. , more preferably an amount of 0.001 ppm to 5 ppm, even more preferably an amount of 0.01 ppm to 5 ppm, even more preferably an amount of 0.1 ppm to 3 ppm. preferred.

For example, when the flavor-imparting composition of one embodiment of the present invention is used at 1 wt% for a vegetable food, the flavor-imparting composition of one embodiment of the present invention contains 0.1 ppm to 500 ppm of 2-vinylpyrazine. When containing 2-vinylpyrazine, the content of 2-vinylpyrazine in the plant food is 0.001 ppm to 5 ppm.

The total content of active ingredients is not particularly limited, but in order to exert an effective effect on plant foods and not give a strong sense of off-flavor, the total content of active ingredients should be 0.01 ppm or more and less than 10 ppm in plant foods. In order to exhibit a more excellent flavor imparting effect, the amount is preferably 0.1 ppm to 5 ppm, and more preferably 0.5 ppm to 4 ppm in the plant food. More preferably, the amount is such that

For example, when the flavor-imparting composition of one embodiment of the present invention is used at 1 wt% for a vegetable food, the flavor-imparting composition of one embodiment of the present invention contains 50 ppm to 100 ppm of methyl 5-hexenoate and When containing 50 ppm to 100 ppm of 2-vinylpyrazine, the content of methyl 5-hexenoate and 2-vinylpyrazine in the plant food will be 0.5 ppm to 1 ppm, respectively, and the total amount will be 1.0 ppm to 2 ppm.

As the active ingredient, the active ingredient itself may be used, or an active ingredient-containing product containing the active ingredient may be used. When using the active ingredient itself, a commercially available one can be used.

[Flavour imparting composition]
The flavoring composition of one embodiment of the present invention can contain other ingredients in addition to the active ingredient. Other ingredients are not particularly limited, but include, for example, ingredients used in foods and seasonings. Specifically, liquid ingredients include water, soy sauce, alcohol, sweet ingredients (mirin, liquid sugar, starch syrup, etc.). ), sour ingredients (vinegar, aromatic citrus fruits such as apples, yuzu, lemon, etc.), oil and fat ingredients (sesame oil, olive oil, salad oil, soybean oil, chili oil, etc.), alcoholic beverage ingredients (wine, sake, etc.), fruit juice (apple juice, etc.) solid ingredients include salt, sugars (sugar, glucose, fructose, starch syrup, high-fructose corn syrup, etc.), grain ingredients (bread crumbs, flour, oatmeal, etc.), and spices (ginger, chili pepper, pepper, etc.). basil, oregano, ginger, mixed spices, etc.), thickeners (thickening polysaccharides such as carrageenan, starches, modified starches, gums, etc.), chemical seasonings (glutamic acid, monosodium glutamate, glycine, sodium inosinate, guanylic acid) (sodium, etc.), flavors, miso, curry powder, and plant-derived ingredients.

Plant-derived ingredients are not particularly limited as long as they are derived from plants commonly used as ingredients, but examples include radish, onion, green onion, carrot, burdock, lotus root, ginger, garlic, cabbage, green pepper, tomato, and corn. , bamboo shoots and other vegetables; spicy vegetables such as perilla, parsley, celery, chives, and honeysuckle; mushrooms such as shiitake, mushrooms, enoki, and shimeji; fruits such as apples, pears, kiwis, pineapples, and plums; sesame seeds, Examples include nuts and seeds such as chestnuts; seaweed such as hijiki, kelp, and wakame. The plant-derived food may be a processed plant food such as tofu, fried tofu, konnyaku, soybean protein, etc. In other words, plant-derived ingredients can be processed through processing such as grating, making into a paste, crushing, slicing, cutting into shapes such as dice or strips, baking, and stir-frying. It may also be something provided to you.

However, when the flavor-imparting composition of one embodiment of the present invention is applied to plant foods, it is preferable that it does not contain animal-derived ingredients such as meat, eggs, and dairy products.

The other components may be one of the above-mentioned components alone or a combination of two or more. The contents of other components can be appropriately set as long as the problems of the present invention can be solved.

The flavor-imparting composition of one aspect of the present invention is not particularly limited in its form, but for example, it is a liquid composition such as a liquid, a suspension, or a paste because it mixes well with foodstuffs. It is preferable.

The flavor-imparting composition of one embodiment of the present invention may be a packaged composition filled in a sealable airtight container or a sealed container. The container is not particularly limited as long as it is an airtight container or a sealed container, but examples include single-layer or laminated film bags made of metals such as aluminum and steel, paper, plastics such as PET, glass, etc. Examples include packaging containers such as retort pouches, vacuum packs, molded containers, bottles, and cans. The packaged composition is one that can be put into circulation and marketed on its own. Note that containers with lids used for the purpose of preserving food at home are airtight containers, and are strictly distinguished from airtight containers and sealed containers, especially sealed containers.

The flavor imparting effect of the flavoring composition of one embodiment of the present invention is such that a plant food using the composition has a richer flavor than a plant food using the composition (control) under the same conditions. , beef flavor, or both can be felt. In addition to the effect of imparting a beefy flavor to plant-based foods that is not normally felt in plant-based foods, the flavor-imparting effect is the effect of imparting a beefy flavor to plant-based foods that is not normally felt in plant-based foods. It includes the action of imparting richness to plant foods.

The flavor imparting effect can be confirmed by the method described in the Examples below. For example, a sensory evaluation of the evaluation items "richness" and "beef flavor" was performed on sukiyaki grilled chicken using the flavor-imparting composition of one embodiment of the present invention, and the result was a sense of strong "richness" compared to the control. It may be an effect as long as it provides at least one evaluation result selected from the group consisting of "feeling a strong beef flavor" and "feeling a strong beef flavor", preferably both evaluation results. By increasing the flavor imparting effect, the plant food used becomes more palatable. From this point of view, it is preferable that the flavor-imparting effect is an effect that results in an overall evaluation of "◎", "○", or "△" when a similar sensory evaluation is performed, and the overall evaluation is "◎" or "△". It is more preferable that the effect be rated as "○", and even more preferable that the overall evaluation be ``◎''.

The food used in the flavor-imparting composition of one embodiment of the present invention is not particularly limited, and may be either a plant-based food or an animal-based food. , preferably a plant food. Plant-based foods are not particularly limited, but include, for example, sukiyaki, vegetable bouillon, dressing, salad, soy sauce, sauce, ketchup, sauce, soup, ponzu sauce, Chinese sauce, soup, noodles, noodle soup, vegetable pâté, and vegetable-based foods. Examples include milk, cooking liquor, and seasoning oil.

The usage amount of the flavoring composition of one embodiment of the present invention is determined based on the content of the active ingredient in the flavoring composition of one embodiment of the present invention, the amount of food to be provided by the flavoring composition of one embodiment of the present invention, and the amount of the flavoring composition of the present invention. It can be set as appropriate depending on the type and amount of processed food to be produced, and is not particularly limited. For example, the flavor imparting composition of one embodiment of the present invention preferably has a content of 0.001% by mass to 50% by mass, more preferably 0.01% by mass to 10% by mass, based on the vegetable food. The content is more preferably 0.1% by mass to 5% by mass.

The method for producing the flavor-imparting composition of one embodiment of the present invention is not particularly limited, and includes, for example, a commonly known method of producing a seasoning by mixing each component. Examples of methods include mixing the active ingredient and other ingredients such as water, alcohol, and seasoning ingredients by subjecting them to mixing means such as stirring at room temperature or under heating. Other components may be pretreated by being subjected to treatments such as shredding, pulverizing, swelling, and heating.

The flavor imparting composition according to one aspect of the present invention is preferably a heated composition. Furthermore, in consideration of preservability, the flavor-imparting composition of one embodiment of the present invention is preferably one that has been subjected to spoilage prevention treatment such as sterilization treatment by heating, filtration, or the like. The flavor-imparting composition of one aspect of the present invention is preferably a composition that has been subjected to sterilization treatment under conditions normally employed when sterilizing foods such as seasonings, for example, at 100°C or lower. The composition is preferably sterilized by heating for several seconds to several minutes. The flavoring composition of one embodiment of the present invention may be subjected to retort sterilization. Retort sterilization may be carried out at a temperature, pressure, and time that can be sterilized to a state that allows long-term storage, and is not particularly limited. This is carried out for 1 minute to 30 minutes, preferably about 10 minutes.

A specific non-limiting embodiment of the present invention is a flavor imparting composition containing the following component (A) and used in an amount of 1 wt%.
Ingredient (A) 1 ppm or more and less than 1,000 ppm of methyl 5-hexenoate (0.01 ppm or more and less than 10 ppm relative to plant foods)

A non-limiting specific embodiment of the present invention is a flavor imparting composition containing the following components (A) and (B) and used in an amount of 1 wt%.
Ingredient (A): 0.1 ppm or more and less than 1,000 ppm of methyl 5-hexenoate (0.001 ppm or more and less than 10 ppm relative to plant foods)
Component (B) 2-vinylpyrazine of 1 ppm or more and less than 1,000 ppm (0.01 ppm or more and less than 10 ppm relative to plant foods)

A non-limiting specific embodiment of the present invention is a flavor imparting composition containing the following components (A) and (B) and used in an amount of 1 wt%.
Ingredient (A): 0.1 ppm to 500 ppm of methyl 5-hexenoate (0.001 ppm to 5 ppm relative to plant foods)
Ingredient (B) 0.1 ppm to 500 ppm of 2-vinylpyrazine (0.001 ppm to 5 ppm relative to plant foods)

A non-limiting specific embodiment of the present invention is a flavor imparting composition containing the following components (A) and (B) and used in an amount of 1 wt%.
Ingredient (A): 1 ppm to 500 ppm of methyl 5-hexenoate (0.01 ppm to 5 ppm relative to plant foods)
Ingredient (B) 1 ppm to 500 ppm of 2-vinylpyrazine (0.01 ppm to 5 ppm relative to plant foods)

A non-limiting specific embodiment of the present invention is a flavor imparting composition containing the following components (A) and (B) and used in an amount of 1 wt%.
Ingredient (A): 10ppm to 300ppm of methyl 5-hexenoate (0.1ppm to 3ppm relative to plant foods)
Ingredient (B) 10ppm to 300ppm of 2-vinylpyrazine (0.1ppm to 3ppm relative to plant foods)

A non-limiting specific embodiment of the present invention is a flavor imparting composition containing the following components (A) and (B) and used in an amount of 1 wt%.
Ingredient (A): 1 ppm to 500 ppm of methyl 5-hexenoate (0.01 ppm to 5 ppm relative to plant foods)
Ingredient (B) 0.1 ppm to 500 ppm of 2-vinylpyrazine (0.001 ppm to 5 ppm relative to plant foods)

By cooking the flavor-imparting composition of one embodiment of the present invention and a plant-derived food material at room temperature or by heating, a highly palatable plant with improved flavor such as richness and beef flavor can be produced. sexual food is obtained. The flavoring composition of one embodiment of the present invention can be used as a seasoning.

The method of cooking a plant-derived food using the flavor-imparting composition of one embodiment of the present invention as a seasoning is not particularly limited, and depends on the type and amount of the plant-derived food used, the type of the plant-based food obtained, etc. It can be set as appropriate. For example, examples of the cooking method include common cooking methods such as stir-frying, frying, baking, steaming, heating using a microwave oven, heating with hot air, and heating in hot water.

[Another aspect of the present invention]
By using the active ingredient, richness, beef flavor, or both can be imparted to plant foods. Therefore, another aspect of the present invention is a method for imparting flavor to a plant-based food, which includes the step of cooking using methyl 5-hexenoate or methyl 5-hexenoate and 2-vinylpyrazine and a plant-derived food material. It is.

Hereinafter, the present invention will be explained in more detail with reference to Examples, but the present invention is not limited to these Examples, and the present invention can take various embodiments as long as the problems of the present invention can be solved. .

Example 1 Evaluation of the influence of flavoring composition on plant foods [1-1. Preparation of flavor imparting composition]
0.1 g of methyl 5-hexenoate with a purity exceeding 98.0% (manufactured by Tokyo Kasei Kogyo Co., Ltd.) was placed in a 10 ml volumetric flask and diluted with 95% ethanol to prepare a stock solution of methyl 5-hexenoate (1 g/ 100ml). Next, the methyl 5-hexenoate solution to be added to each test food described below is unified to 100 μl when methyl 5-hexenoate solution is used alone, or to 50 μl when used in combination with 2-vinylpyrazine solution. Then, each methyl 5-hexenoate solution was prepared by diluting the methyl 5-hexenoate stock solution with water so that the content of methyl 5-hexenoate for each test food was a predetermined amount.

0.1 g of 2-vinylpyrazine (manufactured by Sigma-Aldrich) with a purity of over 97% was placed in a 10 ml volumetric flask and diluted with 95% ethanol to prepare a 2-vinylpyrazine stock solution (1 g/100 ml). Next, the 2-vinylpyrazine solution added to each test food described below was unified to 100 μl when the 2-vinylpyrazine solution was used alone, or to 50 μl when used in combination with the methyl 5-hexenoate solution. Each 2-vinylpyrazine solution was prepared by diluting the 2-vinylpyrazine stock solution with water so that the content of 2-vinylpyrazine for each test food was a predetermined amount.

As shown in Table 1, diluted sukiyaki warishita obtained by diluting "Ningyocho Imahan Sukiyaki Warishita" (manufactured by Kinoene Soy Sauce Co., Ltd.) containing no animal ingredients twice with water, 5-hexenoic acid. Test foods 1 to 14 were prepared by adding 0.1 ml of methyl solution, 0.1 ml of 2-vinylpyrazine solution, or 0.1 ml of a mixed solution of methyl 5-hexenoate solution and 2-vinylpyrazine solution.

Diluted Sukiyaki Warishita to which neither methyl 5-hexenoate solution nor 2-vinylpyrazine solution was added was used as Reference Food 1, and diluted Sukiyaki Warishita to which "Beef Extract N" (manufactured by Tsukasa Shokuhin Kogyo Co., Ltd.) was added at 1 wt% and 2 wt. % added were designated as Reference Foods 2 and 3, respectively.

[1-2. Sensory evaluation method]
Sensory evaluation was conducted by taking a spoonful of the test food and reference food at room temperature, and scoring the intensity of "richness" and "beef flavor" on a 6-point scale (0 being the best). 5 is the weakest, and 5 is the strongest).

"Koku" refers to the taste that is felt on the tongue with persistence and breadth, and can also be expressed as the depth of the taste. "Beef flavor" refers to the characteristic meaty aroma of beef that can be felt in beef extract.

In the sensory evaluation, using Reference Foods 1 to 3 as indicators, Reference Food 1 was given a score of 0, Reference Food 2 was given a score of 3, and Reference Food 3 was given a score of 5 for both "richness" and "beef flavor." Based on these indicators, the panel assigned scores to the test foods according to the following criteria:
0: No difference from Reference Food 1 1: Slightly stronger than Reference Food 1 2: Stronger than Reference Food 1 but weaker than Reference Food 2 3: Same level as Reference Food 2 4 : Stronger than reference food 2, but weaker than reference food 3 5: Same level or higher than reference food 3

As a comprehensive evaluation, test foods with a score of 4 or more for "richness" and "beef flavor" are evaluated as "◎" as foods with excellent palatability, and those with a score of 3 or more for "richness" and "beef flavor" each are evaluated as "◎". A test food with a score of 3 or more for either "richness" or "beef flavor" and a score of less than 3 for the other is evaluated as "○" as a food with high palatability. Foods with good palatability were evaluated as "△", and test foods with less than 3 points for "richness" and "beef flavor" were evaluated as "x" as foods with poor palatability. In addition, regardless of the score for "richness" or "beef flavor," test foods that had an unusual flavor even after being sukiyaki were also evaluated as "x."

[1-3. Sensory evaluation results]
Table 1 shows the sensory evaluation results for test foods 1 to 14. As shown in Table 1, test foods 1 to 4 containing methyl 5-hexenoate with a content of 0.01 ppm to 10 ppm had a stronger richness than reference food 1 that did not contain methyl 5-hexenoate. Met. However, when the content of methyl 5-hexenoate was 10 ppm, the flavor as a vegetable food was improved and the problems of the present invention could be solved, but a kerosene-like odd flavor was felt.

From the above results, methyl 5-hexenoate, especially methyl 5-hexenoate with a content of 0.01 ppm or more and less than 10 ppm, imparts richness to plant foods and improves their flavor. It was found that it has an effect.

Test foods 5 to 8 containing 2-vinylpyrazine in a content of 0.01 ppm to 10 ppm had a slight richness and beef flavor compared to reference food 1 that did not contain 2-vinylpyrazine. However, when the content of 2-vinylpyrazine was 10 ppm, it had a strange flavor that made the tongue feel numb. These results revealed that 2-vinylpyrazine itself has a weak effect of imparting richness and beef flavor to plant foods.

On the other hand, test foods 9 to 14 containing 2-vinylpyrazine in addition to methyl 5-hexenoate have a stronger richness than reference food 1, which does not contain methyl 5-hexenoate and 2-vinylpyrazine. It was something. In addition, test foods 10 to 14 had a strong beef flavor, which was not felt at all or hardly in test foods 1 to 7 containing only methyl 5-hexenoate or 2-vinylpyrazine. However, Test Food 14, which has a 2-vinylpyrazine content of 10 ppm, has an improved flavor as a plant-based food and can solve the problems of the present invention, but it does not have a strange flavor that makes the tongue feel numb. It was showing.

Test food 11 and test food 9 contained very small amounts of methyl 5-hexenoate and 2-vinylpyrazine, 0.001 ppm each, but both methyl 5-hexenoate and 2-vinylpyrazine were By including it, not only the richness but also the beef flavor could be felt.

From the above results, the combination of methyl 5-hexenoate and 2-vinylpyrazine, especially the content of methyl 5-hexenoate is 0.001 ppm or more and less than 10 ppm, and the content of 2-vinylpyrazine is 0.01 ppm or more. Methyl 5-hexenoate and 2 such that the content of methyl 5-hexenoate is 0.01 ppm or more and less than 10 ppm, and the content of 2-vinylpyrazine is 0.001 ppm or more and less than 10 ppm. - It was found that the combination of vinylpyrazine has the effect of imparting richness and beef flavor to plant foods.

Methyl 5-hexenoate and 2-vinylpyrazine cannot impart beef flavor to plant foods by using them alone, so the effect of their combination on imparting beef flavor to plant foods is It was found that the effects of each component were not additive but synergistic.

Example 2 Flavor imparting evaluation to plant foods As an example of the flavor imparting effect of active ingredients to plant foods, soybean protein was used instead of meat in sukiyaki warishita using methyl 5-hexenoate and 2-vinylpyrazine. I cooked sukiyaki.

A test warishita was prepared by adding the mixture of methyl 5-hexenoate and 2-vinylpyrazine prepared in Example 1 to sukiyaki grilled rice that does not contain animal raw materials so that the content of each component was 1 ppm. did. In addition, as a control, a reference sample was prepared in which beef extract was added at a concentration of 2 wt%.

Put 100 g of rehydrated soy protein ("Fujinic-PT-FLH"; manufactured by Fuji Oil Co., Ltd.), 25 g of onion, 25 g of green onion, 35 g of shiitake mushrooms, 50 g of tofu, and 60 g of Chinese cabbage into a pot, and add the test or reference wari. I heated it up and cooked sukiyaki.

A comparison of soybean protein in sukiyaki cooked using the test and reference warishita revealed that the soybean protein in the sukiyaki prepared using the test warishita containing 1 ppm of methyl 5-hexenoate and 2-vinylpyrazine each was The sukiyaki had good richness and beef flavor, as well as depth of flavor and overall flavor, and was comparable to sukiyaki prepared using reference warishita to which beef extract was added.

As another example of the flavor-imparting effect of active ingredients on plant foods, a Japanese-style sesame dressing was prepared using methyl 5-hexenoate and 2-vinylpyrazine.

A Japanese-style sesame dressing was prepared by mixing 32.5 g of granulated sugar, 15 g of ground sesame seeds, 15 g of dark soy sauce, 15 g of sesame oil, 30 g of rapeseed salad oil, and 7.5 g of vinegar.

A test dressing was prepared by adding the mixed solution of methyl 5-hexenoate and 2-vinylpyrazine prepared in Example 1 to the Japanese-style sesame dressing so that the content of each component was 1 ppm. In addition, a reference dressing was prepared by adding beef extract to Japanese-style sesame dressing at a concentration of 2 wt%.

When the test dressing and the reference dressing were tasted and compared, the test dressing had good richness and beef flavor, thickness of taste, and overall flavor, and was comparable to the reference dressing.

The flavor-imparting composition according to one embodiment of the present invention is capable of imparting a desirable flavor to plant foods, can be produced industrially, and can be used in restaurants and homes. Therefore, it is useful as a seasoning used in a variety of situations.

Claims (9)

A flavor-imparting composition containing methyl 5-hexenoate. A flavoring composition comprising methyl 5-hexenoate and 2-vinylpyrazine. The flavor imparting composition according to claim 1 or 2, wherein the flavor imparting composition is a packaged flavor imparting composition. The flavor imparting composition according to claim 1 or 2, wherein the flavor imparting composition is used as a seasoning. The flavor-imparting composition according to claim 1 or 2, wherein the flavor-imparting composition is used for plant foods. The flavor imparting composition according to claim 1 or 2, wherein the content of methyl 5-hexenoate is such that it is 0.001 ppm to 5 ppm in the vegetable food used. The flavor imparting composition according to claim 2, wherein the content of the 2-vinylpyrazine is such that the content of the 2-vinylpyrazine is 0.001 ppm to 5 ppm in the plant food used. The content of methyl 5-hexenoate is such that the amount is 0.001 ppm to 5 ppm in the plant food used, and the content of 2-vinylpyrazine is 0.01 ppm in the plant food used. 5 ppm, or the content of methyl 5-hexenoate is such that the content of methyl 5-hexenoate is 0.01 ppm to 5 ppm in the plant food used, and the content of 2-vinylpyrazine is The flavoring composition according to claim 2, wherein the flavoring composition is in an amount of 0.001 ppm to 5 ppm in the plant food used. A method for imparting flavor to a plant-based food, comprising the step of cooking using methyl 5-hexenoate or methyl 5-hexenoate and 2-vinylpyrazine and a plant-derived food material.