TWI576049B - A composition for producing aroma and / or flavor, a food and a food product, and a method for producing the same - Google Patents

Description

Composition for producing aroma and/or flavor, food and drink, and method for producing the same

The present invention relates to a composition which can produce a good aroma and/or flavor originally possessed by a food or beverage fermented food or fish extract.

Further, the present invention relates to a food or drink having a good aroma and/or flavor originally possessed by brewing a fermented food or a fish-derived extract, and a method for producing the food or drink.

Brewed fermented foods and fish-derived extracts start with squid broth, soy sauce, miso, fish sauce, oyster extract, etc., which are used in the world for conditioning and become the basis of food. However, the yeast extract represented by the natural seasoning has a problem that an abnormal flavor is likely to occur when it is added, and it is expected to develop a composition which can impart a good aroma and/or flavor originally possessed by the fermented food or fish extract of the food and beverage. And methods of imparting the aroma and/or flavor.

On the other hand, in the case of the analysis of the flavor components contained in the fish sauce or the soy sauce, it is reported that the flavor of the fish sauce or the soy sauce is improved by reducing the adverse components of the components (Patent Documents 1 to 3). But about Fu There is no description of the method of brewing fermented foods or fish-derived extracts with good aroma and/or flavor.

Prior technical literature [Patent Literature]

[Patent Document 1] Unexamined Patent Publication No. 11-123064-

[Patent Document 2] JP-A-2004-187561

[Patent Document 3] JP-A-2008-212051

In view of the foregoing, it is an object of the present invention to provide a composition which imparts a good aroma and/or flavor to a fermented food or fish-derived extract of a food or beverage.

Further, an object of the present invention is to provide a food or drink having a good aroma and/or flavor originally possessed by brewing a fermented food or a fish-derived extract, and a method for producing the food or drink.

The inventors of the present invention have made an effort to review the above-mentioned problems, and surprisingly found that by adding a specific concentration of 1-octene-3-ol and/or 1-octene-3-one, a lower fatty acid, and a methyl sulfide. The propionaldehyde is a food or beverage which imparts a good aroma and/or flavor to the brewed food or fish extracts to the food or beverage without abnormal flavor. In addition, combine the aroma and/or flavor, and send It can also give a sense of broth or ripeness.

The present inventors have completed the present invention by further conducting research based on these findings.

That is, the present invention will be described later.

[1] comprising adding 1-octene-3-ol and/or 1-octene-3-one, a lower fatty acid, and methylthiopropionaldehyde in a food or beverage to make 1-octene-3-ol and/or The addition concentration of 1-octene-3-one is 0.00006 ppm by weight or more and 0.065 ppm by weight or less, and the concentration of the lower fatty acid is 0.0006 ppm by weight or more and 0.7 ppm by weight or less, and the added concentration of methylthiopropionaldehyde is 0.2. A method for producing a food or drink having a step of weight ppm or more and 230 ppm by weight or less.

[2] The method described in the above [1] of the lower fatty acid isovaleric acid.

[3] The food and drink product is selected from the group consisting of food and beverage materials from the fish culture, food and beverage products processed from fish-based food and beverage materials, brewed fermented foods, and seasonings. The method described in [2].

[4] A food or drink produced by the method according to any one of the above [1] to [3].

[5] containing 0.12 ppm by weight or more and 130 ppm by weight or less of 1-octene-3-ol and/or 1-octene-3-one, and containing 1.2 ppm by weight or more and 1400 ppm by weight or less of lower fatty acid, and Containing 400 ppm by weight or more and 460,000 ppm by weight or less A composition of thiopropanal that imparts aroma and/or flavor.

[6] The method described in the above [5] of the lower fatty acid isovaleric acid.

According to the present invention, it is possible to provide a composition which can impart a good aroma and/or flavor originally possessed by a food or beverage fermented food or fish-derived extract. Further, the composition can also impart a high soup feeling or a ripe feeling to the food and beverage.

Further, according to the present invention, it is possible to provide a food or drink having a good aroma and/or flavor originally possessed by brewing a fermented food or a fish-derived extract, and a method for producing the food or drink.

The best form for implementing the invention

In the present specification, the term "aroma" refers to an aroma (a scent of the nose) that can be felt only by the nose without eating. The term "flavor" refers to the aroma of the nose (post-nasal odor) from the mouth during eating.

In addition, the "brewed fermented food" refers to a processed food produced by a production method including a brewing step using a microbial fermentation reaction, and examples thereof include soy sauce, miso, fish sauce, miso, and flavor seasoning. The term "fish-based extract" refers to a concentrated concentrate of boiled vegetables (oysters, squid, bamboo squid, saury, sardines, etc.) cooked in hot water, such as oyster extract and squid extract. Extracts, scorpion extract, bamboo carp extract, saury extract, sardine extract, etc.

The so-called "good aroma and / or flavor originally produced by fermented food or fish-based extracts" means thickness and breadth. (growth (mouthfulness)), continuity (continuity) from fish-based raw materials or from plant materials originally had a good aroma and / or flavor. The term "high soup" refers to imparting a good aroma originally derived from a fish-based raw material or a plant material, and enhancing sweet taste, salty taste, sour taste, and umami. Further, the thickness, the breadth, the persistence, the harmony, and the like accompanying these are enhanced. The term "cooking sensation" refers to the so-called "cooking" of brewing fermented foods. For example, when the noodle sauce of the fermented food is used as an example, the "sugar soy sauce marinade" and the "high soup" are mixed and prepared. In the case of soy sauce, put it on for one to three days to achieve the taste and flavor of one of the senses and integration.

In addition, the "giving" of "giving a good aroma and/or flavor originally possessed by the fermented food or the fish-derived extract", "giving a sense of broth", and "giving a sense of ripeness" means not only having no fermented food or A food or drink having a good aroma and/or flavor originally possessed by the fish-based extract, imparts a novel aroma and/or flavor, and the like, and further imparts the aroma and/or flavor to the food or drink having the aroma and/or flavor. It also includes the concept of enhancing the aroma and/or flavor.

[Food and beverage of the present invention]

The food or drink of the present invention comprises the addition of a specific concentration of 1-octene-3-ol and/or 1-octene-3-one, a lower fatty acid, and methylthiopropanal (hereinafter also referred to as the present invention). Manufactured by the manufacturing method of the steps of 3 to 4 components).

(1-octene-3-ol and/or 1-octene-3-one)

1-octene-3-ol and/or 1-octene-3-one may be used singly or in combination of two, but in view of establishing a more natural aroma and/or flavor, 1- Octen-3-ol is preferred.

1-octene-3-ol is a stereoisomer (R) (-), (S) (+), and racemic, and at least one of these may be used, but with aroma and/or flavor. In terms of the price, it is preferred to use the (R) (-) body and/or the racemate, and it is preferred to use the racemate.

The appropriate addition concentration of 1-octene-3-ol and/or 1-octene-3-one is usually 0.00006 ppm by weight or more (compared to 0.0003 ppm by weight or more, more preferably 0.0006 ppm by weight or more, and 0.003). More preferably, the weight is ppm or more, more preferably 0.006 ppm by weight or more, and 0.065 ppm by weight or less (preferably 0.052 ppm by weight or less, particularly preferably 0.035 ppm by weight or less, more preferably 0.026 ppm by weight or less, or more preferably 0.013 ppm by weight or less. the best). When the addition concentration of 1-octene-3-ol and/or 1-octene-3-one is 0.00006 ppm by weight or more, a good aroma derived from a fish-based raw material or a plant material can be sufficiently imparted and/or Or flavor, and also adequately impart a thick thickness, breadth, and continuity. On the other hand, when it exceeds 0.065 ppm by weight, there is a tendency for grassy, metallic abnormal flavor to occur.

The term "addition concentration" as used in the present specification means a substance added to the food or drink for the total weight of foods and drinks (for example, 1-octene-3-ol and/or 1-octene-3-one, lower fatty acid and Weight ratio of methylthiopropionaldehyde, etc.). In addition, When the food or beverage has already contained the same thing as the food and beverage added before the addition, the weight of the food and beverage already contained in the food and beverage is not included in the weight of the food and beverage added.

(lower fatty acids)

The lower fatty acid may be a saturated or unsaturated monocarboxylic acid having 3 to 7 carbon atoms (4 to 6), and may be either linear or branched, and may be, for example, different. Valeric acid, propionic acid, butyric acid, isobutyric acid, valeric acid, caproic acid, heptanoic acid, etc., but isovaleric acid, valeric acid is preferred, and isovaleric acid is preferred.

The concentration of the lower fatty acid added is usually 0.0006 ppm by weight or more (effectively 0.0014 ppm by weight or more, more preferably 0.006 ppm by weight or more, more preferably 0.03 ppm by weight or more, still more preferably 0.06 ppm by weight or more), and 0.7 weight. It is preferably not more than 0.6 ppm by weight, more preferably 0.4 ppm by weight or less, more preferably 0.3 ppm by weight or less, and most preferably 0.28 ppm by weight or less. If the concentration of the lower fatty acid is less than 0.0006 ppm by weight, the good aroma and/or flavor originally derived from the fish-based raw material or from the plant material tends to be weak, and the thickness, breadth, and sustainability are also weakened. the trend of. On the other hand, when it exceeds 0.7 ppm by weight, there is a tendency to impart an abnormal flavor such as a stinky smell.

(methylthiopropanal)

The concentration of methylthiopropanal added is usually 0.2 ppm by weight or more. (preferably 0.46 ppm by weight or more, more preferably 2.2 ppm by weight or more, more preferably 11 ppm by weight or more, more preferably 22 ppm by weight or more, and 230 ppm by weight or less (based on 185 ppm by weight or less, preferably 115) The weight is preferably not more than ppm by weight, more preferably 95 ppm by weight or less, and most preferably 91 ppm by weight or less. If the added concentration of methylthiopropanal is less than 0.2 ppm by weight, the good aroma and/or flavor originally derived from the fish-based raw material or from the plant raw material tends to be weak, and the thickness, the breadth, and the persistence are also strong. The trend of weakening. On the other hand, when it exceeds 230 ppm by weight, there is a tendency to give an abnormal flavor such as a stinky smell.

The food or drink of the present invention may be one which adds other components than the three to four components of the present invention as long as the object of the present invention is not impaired. Examples of the other component include nucleic acids such as perfumes, sugars, sweeteners, dietary fibers, vitamins, amino acids such as sodium glutamate (MSG), and nucleic acids such as myosin monophosphate (IMP), and chlorine. An inorganic salt such as sodium, an organic acid such as citric acid, creatine, creatinine, maltitol, dimethyl trisulfide or eucalyptol.

The food and drink of the present invention is not particularly limited, and examples of suitable foods and drinks include food materials such as fish-based extracts and scorpions, and oyster sauce, lobster soup, crab meat sticks, broth, and western-style stews. Curry (including curry block, curry conditioning bag, etc.), food and beverage products processed from fish-based food and beverage materials (including meat, bone, etc.); fresh milk, milk, special milk, goat milk, and sterilized goat Milk, sheep milk, ingredients to adjust milk, low-fat milk, fat-free milk, processed milk, cream, whipped cream, butter, butter (butter) Oil), cheese (eg natural cheese, processed cheese, soft white cheese, etc.), concentrated whey, ice cream (eg ice cream, ice milk, lacto ice, etc.), concentrated milk, degreased concentrate Milk, sugar-free condensed milk, sugar-free defatted condensed milk, sweetened condensed milk, sweetened defatted milk, whole milk powder, skimmed milk powder, cream powder, whey powder, protein concentrated whey powder, cream milk powder, sweetened milk powder, prepared milk powder, fermented milk, Milk and dairy products such as lactic acid bacteria beverage, milk beverage, white sauce, yogurt, etc.; soy sauce (such as thick mouth soy sauce, light mouth soy sauce, slip soy sauce, nectar soy sauce, white soy sauce, fish sauce, noodle sauce, hot sauce soy sauce, etc.) , miso (such as red miso, white miso, sentai miso, octopus miso, glutinous rice glutinous rice, rice miso, miso soup, sweet noodle sauce, Korean hot sauce, etc.) brewed fermented food; sauce (such as oyster sauce, beef dipping sauce, tomato sauce, etc.) , salad dressing (eg French salad dressing, Italian salad dressing, Caesar salad dressing, etc.), flavorings (eg according to type, squid, sardines, dried fish, chicken, pork, beef, etc.), natural tone Seasonings such as yeast extract, chicken extract, pork extract, beef extract, fish extract, vegetable extract, protein hydrolysate, etc.; garlic, onion, ginger, onion, leeks, water celery, The scented vegetables such as sorrel, celery, perilla, yoghurt, and mustard, and foods and beverages processed with savory vegetables, are processed from fish-based food materials and fish-based food materials. Food and beverage, fermented food, and seasonings are preferred. In addition, the "processing" of "food and beverages processed from fish and vegetable food materials as raw materials" and "foods and vegetables processed with savory vegetables and raw materials as raw materials" include concepts such as manufacturing and conditioning.

The food or drink of the present invention can be used and known in addition to the steps of adding the above-mentioned added concentrations of 1-octene-3-ol and/or 1-octene-3-one, lower fatty acids and methylthiopropionaldehyde. The same raw materials of the food and drink are produced by a known manufacturing method.

Each component added to the food or drink of the present invention may be used as a food or drink, for example, a synthetic product, an extract, or the like, and a food material containing a high amount of each component may be used.

The method of adding 1-octene-3-ol and/or 1-octene-3-one, a lower fatty acid, and methylthiopropionaldehyde to a food or drink is not particularly limited, and for example, each compound may be added separately or may be added. A food material containing at least one 1-octene-3-ol and/or 1-octene-3-one, a lower fatty acid, and methylthiopropanal. Alternatively, a composition for imparting aroma and/or flavor of the present invention to be described later may be added.

In the food or drink of the present invention, each compound of 1-octene-3-ol and/or 1-octene-3-one, a lower fatty acid, and methylthiopropanal, or a food material containing the same is added. The form is not particularly limited, and examples thereof include a dry powder, a paste, a solution, and the like.

In the food or drink of the present invention, the period of adding 1-octene-3-ol and/or 1-octene-3-one, a lower fatty acid, and methylthiopropanal is not particularly limited. For example, when a food or drink is produced, It can be added in combination with other raw materials, added after the completion of food and beverage, or added before and/or after eating food and beverage.

[Composition of aroma and/or flavor imparted by the present invention]

The composition for imparting aroma and/or flavor of the present invention (hereinafter also referred to as "the composition of the present invention") must contain 1-octene-3-ol and/or 1-octene-3-one, a lower fatty acid. And methylthiopropanal.

The 1-octene-3-ol and/or 1-octene-3-ketone contained in the composition of the present invention can be used in the same manner as the user of the above-mentioned food or drink of the present invention, and the suitable form is also the same.

The composition of the present invention is used for adding to foods and drinks, so that the concentration of 1-octene-3-ol and/or 1-octene-3-one added to the food or beverage is 0.00006 ppm by weight or more (at 0.0003 weight). Preferably, it is 0.006 weight ppm or more, more preferably 0.003 weight ppm or more, more preferably 0.006 weight ppm or more, and 0.065 weight ppm or less (more preferably 0.052 weight ppm or less, and 0.035 weight ppm or less). Preferably, it is preferably 0.026 ppm by weight or less, more preferably 0.013 ppm by weight or less.

Further, the composition of the present invention is used for addition to a food or beverage, so that the concentration of the lower fatty acid added to the food or beverage is 0.0006 ppm by weight or more (0.0014 ppm by weight or more, more preferably 0.006 ppm by weight or more). More preferably, it is 0.03 ppm by weight or more, more preferably 0.06 ppm by weight or more, and 0.7 ppm by weight or less (more preferably 0.6 ppm by weight or less, more preferably 0.4 ppm by weight or less, more preferably 0.3 ppm by weight or less, and 0.28% by weight or less. The best of the following) is appropriate.

Further, the composition of the present invention is used for adding to foods and drinks such that the concentration of methylthiopropionaldehyde added to the food or beverage is 0.2 ppm by weight or more (e.g., 0.46 ppm by weight or more, and 2.2 ppm by weight or more). Preferably, it is 11 ppm by weight or more, more preferably 22 ppm by weight or more, and 230 ppm by weight or less (more preferably 185 ppm by weight or less, particularly preferably 115 ppm by weight or less, more preferably 95 ppm by weight or less, more preferably Preferably, 91 wtppm or less is preferred.

The content of 1-octene-3-ol and/or 1-octene-3-one in the composition of the present invention is appropriately set so that 1-octene-3-ol and/or 1-octene- The concentration of the 3-ketone to be added to the food or drink may be within the above range, but is usually 0.12 ppm by weight or more (more preferably 0.6 ppm by weight or more, particularly preferably 1.2 ppm by weight or more, more preferably 6 ppm by weight or more, and 12 or more). The weight is preferably ppm or more, and is 130 ppm by weight or less (preferably 104 ppm by weight or less, more preferably 70 ppm by weight or less, more preferably 52 ppm by weight or less, still more preferably 26 ppm by weight or less). If the content of 1-octene-3-ol and/or 1-octene-3-one is less than 0.12 ppm by weight, the influence of the quality of the excipient may become large, or the aroma and/or flavor may be imparted. The amount of the composition added is increased, and when it is added to an existing product, the package size or the method of use tends to change. Conversely, when it exceeds 130 ppm by weight, there is a possibility of segregation during mixing of the product. the trend of.

In the present specification, the "content of 1-octene-3-ol and/or 1-octene-3-one in the composition of the present invention" means 1-octene in the composition of the present invention - The ratio of the weight of 3-alcohol and/or 1-octene-3-one to the total weight of the composition of the invention (also containing 1-octene-3-ol and/or 1-octene-3-one). In addition, the "content" described in other parts of the specification is also calculated according to this method.

The content of the lower fatty acid in the composition of the present invention is appropriately set, The concentration of the lower fatty acid to be added to the food or drink may be within the above range, but is usually 1.2 ppm by weight or more (effectively 2.8 ppm by weight or more, particularly preferably 12 ppm by weight or more, more preferably 60 ppm by weight or more, more preferably It is preferably 120 ppm by weight or more and 1400 ppm by weight or less (preferably 1200 ppm by weight or less, more preferably 800 ppm by weight or less, more preferably 600 ppm by weight or less, and most preferably 560 ppm by weight or less). If the content of the lower fatty acid is less than 1.2 ppm by weight, the influence of the quality of the excipient may become large, or the amount of the composition imparting the aroma and/or flavor may be increased, and when it is added to the existing product, the packaging There is a tendency for the size or the method of use to change. Conversely, when it exceeds 1400 ppm by weight, the possibility of segregation tends to increase during the mixing of the product.

The methylthiopropionaldehyde content in the composition of the present invention is appropriately set so that the concentration of methylthiopropionaldehyde added to the food or beverage is within the above range, but usually it is 400 ppm by weight or more (at 920 ppm by weight or more). Preferably, it is preferably 4,400 ppm by weight or more, more preferably 22,000 ppm by weight or more, more preferably 44,000 ppm by weight or more, and 460,000 ppm by weight or less, preferably 370,000 ppm by weight or less, and particularly preferably 230,000 ppm by weight or less. More preferably, it is 190,000 ppm by weight or less, and preferably 182,000 ppm by weight or less. When the content of methylthiopropanal is less than 400 ppm by weight, the influence of the quality of the excipient tends to become large, or the amount of the composition imparting the aroma and/or flavor is increased, and when it is added to the existing product, There is a tendency to change the package size or method of use. Conversely, if it exceeds 460,000 ppm by weight, during the mixing of the product manufacturing, There is a tendency for segregation to become higher.

The composition of the present invention may contain other components than the three to four components of the present invention as long as the object of the present invention is not impaired. Examples of the other component include nucleic acids such as perfumes, sugars, sweeteners, dietary fibers, vitamins, amino acids such as sodium glutamate (MSG), and nucleic acids such as myosin monophosphate (IMP), and chlorine. An inorganic salt such as sodium, an organic acid such as citric acid, creatine, creatinine, maltitol, dimethyl trisulfide or eucalyptol.

Each component of the composition of the present invention may be used as a food or beverage, and may be, for example, a synthetic product or an extract, or a food material containing a high amount of each component.

The form of the composition of the present invention is not particularly limited, and examples thereof include a solid (containing a powder or a granule), a liquid (including a slurry), a gel, a paste, and the like.

The method of producing the composition of the present invention can be carried out in accordance with known methods. For example, (1) each compound of 1-octene-3-ol and/or 1-octene-3-one, a lower fatty acid, and methylthiopropanal, or a food containing at least one of these After mixing the materials, using a mortar or stirrer to pulverize and mix, (2) 1-octene-3-ol and/or 1-octene-3-one, lower fatty acids and methylthiopropanal Each compound or a food material containing at least one of these materials is dissolved in, for example, water, ethanol, edible fat, propylene glycol, etc., and 1-octene-3-ol and/or 1-octene-3-one Each of the lower fatty acid and the methylthiopropanal compound, or a food material containing at least one of these, is mixed with various excipients, etc., regardless of the liquid or solid. Method and so on.

The food or drink to which the composition of the present invention is added is not particularly limited, and specific examples thereof include the same foods and drinks as exemplified in the food or drink of the present invention, and the foods and drinks suitable for the same are also the same.

The concentration of the composition of the present invention added to the food or beverage is appropriately set so that 1-octene-3-ol and/or 1-octene-3-one, lower fatty acid, and methylthiopropionaldehyde are used for foods and drinks. The concentration to be added may be within the above range, but is usually 400 ppm by weight or more (preferably 920 ppm by weight or more, more preferably 4400 ppm by weight or more, more preferably 22,000 ppm by weight or more, and most preferably 44,000 ppm by weight or more) Further, it is preferably 470,000 ppm by weight or less (300000 ppm by weight or less, particularly preferably 240,000 ppm by weight or less, more preferably 200,000 ppm by weight or less, and most preferably 182,000 ppm by weight or less).

There is no particular limitation on the period during which the composition of the present invention is added to foods and drinks. For example, when conditioning or manufacturing foods and drinks, it may be added in combination with other raw materials, may be added after completion of foods and drinks, or before eating and drinking foods and/or Or add in food.

The following description of the present invention is intended to describe the invention in further detail, but the invention is not limited thereto.

Example

For the use of any of 1-octene-3-ol, 1-octene-3-one, isovaleric acid and methylthiopropanal used in the examples, Sigma-Aldrich (manufactured by Sigma-Aldrich) was used. 1- The octene-3-ol is a racemate.

The food and drink used in the examples is shown in Table 1.

The food and beverage products shown in Table 1 were prepared by directly using a commercial product or a predetermined preparation method described in a product package or the like.

(Examples 1 to 21, modulation of Comparative Examples 1 to 77)

The food and beverages shown in Table 1 were weighed 100 ml each, and 1-octene-3-ol, 1-octene-3-one, isovaleric acid and methylthiopropyl were added to each of the food and beverage products weighed. The aldehyde is added in the concentration shown in Table 2-1 to Table 2-18 (unit: weight ppm).

(Examples 1 to 21, evaluation of Comparative Examples 1 to 77)

The evaluation department used 2 to 6 professional tasters to consume each food and beverage, and compared with the control group, according to the following criteria. In the control group, each food or drink containing no 1-octene-3-ol, 1-octene-3-one, isovaleric acid, and methylthiopropanal was used. In addition, the so-called "expected effect" of the following standard mainly imparts a good aroma and/or flavor thickness and breadth originally possessed by the brewed fermented food or fish-derived extract, and gives a feeling of broth and ripeness, and further imparts This will enhance the quality of food and beverage.

[Evaluation Benchmark]

×: The quality of the aroma and/or flavor was lowered as compared with the control group.

-: It is roughly the same as the control group (no expected effect).

△: The expected effect is weak.

○: The effect expected is high.

◎: The effect expected is very high.

The results are shown in Tables 3-1 to 3-9.

Table 2-1, Table 2-2, and Table 3-1 show that 1-octene-3-ol is added to foods and drinks when 1-octene-3-ol, isovaleric acid, and methylthiopropanal are added. The addition of the concentration of 0.000064 ppm by weight mainly imparts a good aroma and/or flavor to the brewed fermented food or fish-derived extract, and the effect of imparting a high soup feeling and a ripe feeling is weak. On the other hand, 0.00032 ppm by weight or more and 0.016 ppm by weight or less mainly imparts a good aroma and/or a flavor to the brewed fermented food or fish-derived extract, and also imparts a full soup and ripeness. Further enhance the quality of food and beverage by giving this.

The concentration of isovaleric acid added to the food or beverage is 0.00136 ppm by weight, which mainly imparts a good aroma and/or flavor thickness to the brewed fermented food or fish-derived extract, and has a weak effect on the soup and the ripeness. trend. On the other hand, the range of 0.0068 ppm by weight or more and 0.34 ppm by weight or less is mainly to impart a good aroma and/or flavor thickness or breadth to the brewed fermented food or fish-derived extract, and also imparts a sufficient soup and ripeness. Sense, further enhance the quality of food and beverage by giving this.

The concentration of methylthiopropanal added to the food or beverage is 0.4546 ppm by weight, which mainly imparts a good aroma and/or flavor thickness to the brewed fermented food or fish-derived extract, and imparts a high soup feeling and a ripe feeling. Weak trend. 2. 273 ppm by weight or more, and 113.65 ppm by weight or less is mainly for imparting a good aroma and/or flavor thickness or breadth to the brewed fermented food or fish-derived extract, and also giving a sufficient broth and ripeness, further borrowing Promote drinking by giving this The quality of the food.

In addition, as shown in Table 2-3, Table 2-4 and Table 3-2, 1-octene-3-one is added to the diet when 1-octene-3-one, isovaleric acid and methylthiopropanal are added. The added concentration of the product is 0.000064 ppm by weight or more, and the range of 0.000128 ppm by weight or less mainly imparts a good aroma and/or flavor thickness or breadth originally possessed by the brewed fermented food or fish-derived extract, and imparts a high soup feeling and a ripe feeling. There is a weak trend. On the other hand, 0.00064 ppm by weight or more and 0.032 ppm by weight or less mainly impart a good aroma and/or a flavor to the brewed fermented food or fish-derived extract, and also impart a full soup and ripeness. Further enhance the quality of food and beverage by giving this.

The concentration of isovaleric acid added to the food or beverage is 0.00068 ppm by weight or more, and the range of 0.00136 ppm by weight or less mainly imparts a good aroma and/or flavor thickness or breadth to the brewed fermented food or fish-derived extract, and gives a high soup feeling. And the effect of maturity has a weak trend. On the other hand, the range of 0.0068 ppm by weight or more and 0.34 ppm by weight or less is mainly to impart a good aroma and/or flavor thickness or breadth to the brewed fermented food or fish-derived extract, and also imparts a sufficient soup and ripeness. Sense, further enhance the quality of food and beverage by giving this.

The concentration of methylthiopropionaldehyde added to the food or beverage is 0.2273 ppm by weight or more, and the range of 0.4546 ppm by weight or less is mainly to impart a good aroma and/or flavor thickness or breadth to the brewed fermented food or fish-derived extract, and is imparted thereto. The effect of broth and ripeness is weak. 2.273 ppm by weight or more, and 113.65 ppm by weight or less are mainly The thickness or breadth of the good aroma and/or flavor originally possessed by the brewed fermented food or the fish-derived extract is imparted, and a sufficient broth and ripeness are also imparted, and the quality of the food and beverage is further enhanced by imparting such.

As shown in Table 2-5 to Table 2-18, Table 3-3 to Table 3-9, only one component or a combination of two components is confirmed to have almost no expected effect, and even if it is confirmed that it is effective, only the pair is confirmed. Some of the food and beverage products in Table 1 have an effect, and are not the foods and beverages of all the foods and beverages of Table 1, and which have a good aroma and/or flavor originally imparted to the fermented food or fish extracts.

(Production Example of Composition Which Gives Aroma and/or Flavor of the Present Invention)

The dextrin was stirred by a lab mixer mixer (manufactured by Hosokawa Micron Co., Ltd.) at a number of revolutions of 10 to 60 rpm. Adding 1-octene-3-ol and/or 1-octene-3-one to the mixture of 81.8g to 95.6g of dextrin in agitation, the content of which is 12 ppm by weight to 26 ppm by weight, adding isovaleric acid The content thereof is from 120 ppm by weight to 560 ppm by weight, and the methylthiopropanal is contained in an amount of from 4.4% by weight to 18.2% by weight, followed by mixing to prepare a composition of the present invention.

Industrial use

According to the present invention, it is possible to provide a composition which can impart a good aroma and/or flavor originally possessed by a food or beverage fermented food or fish-derived extract. Moreover, the composition also imparts a sense of broth and ripeness to the food and beverage.

Further, according to the present invention, it is possible to provide a food or drink having a good aroma and/or flavor originally possessed by brewing a fermented food or a fish-derived extract, and a method for producing the food or drink.

This application is based on Japanese Patent Application No. 2012-23550, the entire disclosure of which is incorporated herein by reference.

Claims (6)

A method for producing a food or drink characterized by adding 1-octene-3-ol and/or 1-octene-3-one, a linear or branched saturated or unsaturated carbon having 3 to 7 carbon atoms The monocarboxylic acid and methylthiopropanal are added to the food or beverage such that the concentration of 1-octene-3-ol and/or 1-octene-3-one is 0.00006 ppm by weight or more and 0.065 ppm by weight or less. The addition concentration of the linear or branched saturated or unsaturated monocarboxylic acid of 3 to 7 is 0.0006 ppm by weight or more and 0.7 ppm by weight or less, and the added concentration of methylthiopropionaldehyde is 0.2 ppm by weight or more and 230. The step of weight ppm or less. The method of claim 1, wherein the linear or branched saturated or unsaturated monocarboxylic acid isovaleric acid having a carbon number of 3 to 7. The method of claim 1 or 2, wherein the food and beverage product is selected from the group consisting of food materials for fish culture, food and beverage products processed from fish food materials, brewed fermented food, seasonings. Any one of the groups. A food or drink manufactured by the method of any one of claims 1 to 3. A composition for producing aroma and/or flavor, characterized in that it contains 0.12 ppm by weight or more and 130 ppm by weight or less of 1-octene-3-ol and/or 1-octene-3-one, and contains 1.2 ppm by weight or more. And 1400 ppm by weight or less of a linear or branched saturated or unsaturated monocarboxylic acid having 3 to 7 carbon atoms, and Further, it contains 400 ppm by weight or more and 460,000 ppm by weight or less of methylthiopropanal. A composition according to claim 5, wherein the linear or branched saturated or unsaturated monocarboxylic acid isovaleric acid having a carbon number of 3 to 7.