WO2017130256A1 - Agent améliorant l'arôme pour conférer un arôme de cuisson de fruits de mer - Google Patents

Agent améliorant l'arôme pour conférer un arôme de cuisson de fruits de mer Download PDF

Info

Publication number
WO2017130256A1
WO2017130256A1 PCT/JP2016/004907 JP2016004907W WO2017130256A1 WO 2017130256 A1 WO2017130256 A1 WO 2017130256A1 JP 2016004907 W JP2016004907 W JP 2016004907W WO 2017130256 A1 WO2017130256 A1 WO 2017130256A1
Authority
WO
WIPO (PCT)
Prior art keywords
flavor
seafood
food
compound
heat
Prior art date
Application number
PCT/JP2016/004907
Other languages
English (en)
Japanese (ja)
Inventor
宗久 芝田
知香子 酒井
忠与次 勝又
Original Assignee
Ｍｃフードスペシャリティーズ株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ｍｃフードスペシャリティーズ株式会社 filed Critical Ｍｃフードスペシャリティーズ株式会社
Priority to CN201680080095.XA priority Critical patent/CN108601381A/zh
Priority to JP2017563403A priority patent/JP6812365B2/ja
Publication of WO2017130256A1 publication Critical patent/WO2017130256A1/fr

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments

Definitions

  • the present invention relates to a food flavor improver that imparts a flavor when cooking seafood, can be prepared with raw materials that do not use seafood, and imparts and enhances the flavor of food when cooked seafood It is related with the flavor improving agent which can be performed, and its manufacturing method.
  • the quality of seafood extract and seafood seasoning oil greatly depends on the quality of raw materials, but it is difficult to use high quality raw materials for seafood extracts and seafood seasoning oils that are manufactured industrially due to supply and cost restrictions. There is a problem. In addition, in the manufacturing process such as concentration, if the flavor is scattered and changed, the strength of the flavor is weakened, making it more difficult to prepare a product that can give a satisfactory seafood flavor. There is also the above problem.
  • Patent Document 1 includes (1) animal birds and / or seafood. (2) a step of heating the pulverized meat at 100 ° C. to 180 ° C. by a physical pulverizing means and / or a pulverizing means using a proteolytic enzyme; (3) a step of heating the pulverized meat at 100 ° C. to 180 ° C .; A step of cooling the heat-treated product, adding one or a mixture of two or more selected from amino acids, saccharides, animal and plant extracts, yeast extracts and animal and plant protein hydrolysates and heating at 100 to 180 ° C.
  • Patent Document 2 discloses heating a broth obtained by steaming seafood, a 5′-nucleotide-containing yeast extract, a glutathione-containing yeast extract, a vegetable extract, an aqueous solution or a water suspension containing a monosaccharide.
  • a method for producing a seasoning is disclosed. These all use seafood as a raw material.
  • Patent Document 3 includes (1) S-methionine sulfonium chloride as an essential component; (2) (A) hydrocarbons, (B) alcohols, (C) phenols, (D) aldehydes, (E) ketones, (F) esters, (G) lactones, (H) carboxylic acids, (I) furan compounds, (J) nitrogen-containing compounds, (K) sulfur-containing compounds, (L) natural fragrances
  • a method for producing a seafood flavor characterized by blending at least one perfume selected from the group consisting of: Specifically, it is described that the seafood flavor is mixed with bonito extract, bonito oil, and scallop extract to prepare bonito off-flavor and scallop flavor.
  • Patent Document 4 and Patent Document 5 disclose (1): (A) ⁇ hydrocarbons, (B) alcohols, (C) phenols, (D) aldehydes, (E A) ketones, (F) esters, (G) lactones, (H) carboxylic acids, (I) furan compounds, (J) nitrogen-containing compounds, (K) sulfur-containing compounds, and (L) natural fragrances.
  • a method for producing crustacean and seafood flavors characterized by blending at least one perfume selected from the group and (2) amino acids is described.
  • Patent Document 6 discloses that a glutamic acid-containing yeast extract containing 20% by weight or more of glutamic acid in terms of sodium salt and an aqueous solution or aqueous suspension added with sugar, or glutamic acid containing 20% by weight or more of glutamic acid in terms of sodium salt.
  • a method for producing a seasoning is described which is produced by heat-treating a powder mixture of a yeast extract and sugars. However, the seasoning is mainly used for improving the flavor of bonito soup stock.
  • Cited Document 7 a method for imparting a flavor of seafood using a raw material other than seafood is disclosed in relation to the provision of a heated flavor of seafood.
  • Cited Document 8 a method for imparting a meat-like, fish-like aroma and flavor to foods and the like using a thiazoline synthetic compound as an aroma and flavor imparting component
  • Cited Document 8 includes a thiazole derivative
  • a method of imparting a meat flavor such as chicken flavor or beef flavor to food using a synthetic compound comprising a thiazolidine derivative is disclosed.
  • An object of the present invention is to provide a food flavor improver that imparts a cooked flavor of seafood that can be used to reproduce the cooked flavor of seafood (flavor when the seafood is cooked) in a processed food. Provide a sufficient supply amount as a flavor, high titer and high quality food flavor improver, and further provide a food flavor improver that imparts a flavor when cooking seafood. It is another object of the present invention to provide a method for supplying a high quality food flavor improver with a sufficient supply amount with a natural flavor.
  • the inventors of the present invention have a sufficient food flavor improver with a natural flavor, a high titer, and a high quality for a food flavor improver that imparts a cooking flavor of seafood.
  • a high quality food flavor improving agent is prepared to prepare a high quality food flavor improving agent as in the case of using seafood as a raw material.
  • a high quality food flavor improving agent can be provided in a sufficient supply amount without risk of procuring raw materials for seafood.
  • a seafood is cooked by cooking a heat-treated product produced by heat-treating a raw material for producing a flavor improver in which an aliphatic aldehyde compound, a thiol compound, ammonia or an amine compound, and a saccharide coexist.
  • the food flavor improving agent is contained as a component that imparts a special flavor or a component that enhances the heat cooking flavor of seafood, and a method for producing the food flavor improving agent.
  • the present inventors have not used seafood as a raw material in examining a method for providing a high-quality, sufficient supply amount of a food flavor improver that imparts a flavor when cooking seafood.
  • a specific cyclic sulfur-containing compound that is, a compound having a thiazole ring, a thiazoline ring, or a dithiazine ring, and those compounds are aliphatic aldehydes.
  • the present invention provides a food flavor that imparts a flavor when cooking seafood using an aliphatic aldehyde compound, a thiol compound, ammonia or an amine compound, and sugar as production raw materials, which can be provided as a food raw material. It consists of an improving agent.
  • an aliphatic aldehyde compound, a thiol compound, ammonia or an amine compound, and a saccharide that are raw materials for production can be prepared as a food raw material component or a food raw material-derived component.
  • examples of the aliphatic aldehyde compound used as a raw material for production include aliphatic aldehyde compounds having 2 to 9 carbon atoms.
  • examples of the thiol compound include cysteine, reduced glutathione, or one or more thiol compounds selected from meat extracts, yeast extracts, and processed food production by-products containing the thiol compound.
  • the ammonia or amine compound used as a production raw material is selected from ammonia, organic or inorganic ammonium salts, yeast extract, protein hydrolyzate, or processed food production by-product. And one or more ammonia or amine compounds.
  • the saccharide include a reducing saccharide composed of a monosaccharide or a disaccharide, or one or more saccharides selected from food materials containing the saccharide.
  • the heat-treated product produced by heat-treating the flavor-improving raw material was produced by heat-treating the flavor improver raw material at 40 to 100 ° C. for 0.1 to 5 hours.
  • a heat-processed material can be mentioned.
  • the heat-treated product is characterized in that the heat-treated product contains a compound having one or more functional groups selected from the group consisting of a thiazole ring, a thiazoline ring, and a dithiazine ring.
  • a raw material for producing a flavor improver in which an aliphatic aldehyde compound, a thiol compound, ammonia or an amine compound, and a saccharide coexist is heated at 40 to 100 ° C. for 0.1 to 5 hours.
  • the invention includes an invention of a method for producing a food flavor improving agent, characterized in that a heat-treated product containing a cooked flavor imparting ingredient for seafood is produced.
  • the heat treatment of the flavor improving agent production raw material can be performed in the presence of alcohol.
  • This invention includes invention of the flavor improvement method of the food / beverage products characterized by giving the food / beverage products the heat cooking flavor of seafood by adding the food / beverage product flavor improvement agent of this invention to food / beverage products.
  • Examples of the provision of the cooking and cooking flavor of the seafood of the food and drink include enhancement of the cooking and cooking flavor of the food and drink using the seafood.
  • the present invention includes an invention of a seafood extract characterized by enhancing the cooking flavor of seafood by adding the flavor improver of the present invention.
  • the present invention relates to [1] (A) aliphatic aldehyde compounds, (B) thiol compounds, (C) ammonia or amine compounds, and (D) saccharides (A) to (D).
  • the heat-treated product produced by heat-treating the raw material for producing the flavor improving agent coexisting with the above ingredients is included as a component that imparts a flavor when cooking seafood or a component that enhances the cooked flavor of seafood.
  • the food flavor improving agent according to the above [1], which is a component, or [3] an aliphatic aldehyde compound is an aliphatic aldehyde compound having 2 to 9 carbon atoms.
  • the food flavor improving agent according to the above [1] or [2] and the [4] aliphatic aldehyde compound are oxides of edible fats and oils containing unsaturated fatty acids.
  • the food flavor improving agent according to any one of [3] and [5]
  • the thiol compound is selected from cysteine, reduced glutathione, or a meat extract, yeast extract, and processed food production by-product containing a thiol compound.
  • the food flavor improver according to any one of [1] to [4], wherein [1] ammonia or an amine compound is ammonia, organic or It is an inorganic ammonium salt, yeast extract, protein hydrolyzate, or one or more ammonia or amine compounds selected from processed food production by-products
  • the food flavor improving agent according to any one of the above [1] to [5], or [7] a saccharide selected from a reducing saccharide consisting of a monosaccharide or a disaccharide, or a food material containing the saccharide 1
  • a food flavor improver according to any one of the above [1] to [6], or [8] (A) an aliphatic aldehyde compound, (B) a thiol compound, (C) Ammonia or amine compounds, and (D) the flavor improving agent raw material described in [1] to [7] above, wherein alcohol (A) to (D) are coexisted with alcohol,
  • a food flavor improver according to any one of the above [1] to [8], which is a heat-treated product produced by heat treatment at 00 ° C. for 0.1 to 5 hours, or [10] flavor
  • the heat-treated product produced by heat-treating the improver raw material contains a compound having one or more functional groups selected from the group consisting of a thiazole ring, a thiazoline ring and a dithiazine ring in the heat-treated product.
  • the food flavor improving agent according to any one of the above [1] to [9].
  • the present invention also provides [11] (A) an aliphatic aldehyde compound, (B) a thiol compound, (C) ammonia or an amine compound, and (D) a saccharide (A) to (D) component.
  • A an aliphatic aldehyde compound
  • B a thiol compound
  • C ammonia or an amine compound
  • D a saccharide
  • A to (D) component.
  • [12] The method for producing a food flavor improver, or [12] when the seafood is cooked in food or drink by adding the flavor improver according to any one of [1] to [10] to the food or drink.
  • Add flavor or cook cooking flavor of seafood A method for improving the flavor of food and drink characterized by enhancing the flavor, and [13] the flavor when cooking seafood by adding the flavor improving agent according to any one of [1] to [10] Or a seafood extract characterized by enhancing the cooking flavor of seafood.
  • the present invention relates to a food flavor improver that imparts a cooked flavor of seafood that can be used to reproduce the cooked flavor of fish and shellfish (flavor when cooking seafood is cooked) in a processed food.
  • a food flavor improver with high titer and high quality it is provided in a sufficient supply amount.
  • the present invention can prepare a food flavor improver that imparts a flavor when cooking seafood, even with raw materials that do not use seafood, and has a natural flavor, high titer, and high quality.
  • Food / beverage products with excellent flavor by supplying a sufficient amount of the food flavor improver and enhancing the cooking flavor of the food / beverage products, particularly in the food / beverage products using seafood. It is possible to provide.
  • FIG. 1 is a chart showing an analysis of aliphatic aldehyde compounds in sunflower oil that has been heat-oxidized by a gas chromatography / mass spectrometer in an example of the present invention.
  • FIG. 2 shows an example of the present invention in which thiazole compounds in a heat-treated product of a heat-oxidized sunflower oil, a yeast extract high in glutathione, a yeast extract high in ammonia, and a mixed solution of glucose and ethanol are subjected to gas chromatography / It is the chart figure analyzed with the mass spectrometer.
  • a heat-treated product produced by heat-treating a raw material for producing a flavor improver in which an aliphatic aldehyde compound, a thiol compound, ammonia or an amine compound, and a saccharide coexist is cooked into a food or drink.
  • It comprises a food flavor improver characterized by including a component for imparting a flavor when cooked, or a component for enhancing the cooked flavor of fish and shellfish of food and drink, and a method for producing the food flavor improver.
  • the flavor improver of the invention can be produced without using seafood ingredients, and is used to produce processed foods to give or enhance good and complex flavors obtained when heating seafood to foods. Has the effect of
  • an aliphatic aldehyde compound, a thiol compound, ammonia or an amine compound, and a saccharide that are raw materials for production can be prepared as a food raw material component or a food raw material-derived component.
  • Seafood may be used as the food material, but in the present invention, it is not necessary to use seafood.
  • the aliphatic aldehyde compound used in the present invention is not particularly limited, but is usually an aliphatic aldehyde compound having 1 to 18 carbon atoms, preferably an aliphatic aldehyde having 2 to 9 carbon atoms. A compound. Moreover, the number of unsaturated bonds in these aliphatic aldehydes may be one or plural. Furthermore, the structure of these aliphatic aldehyde compounds may be linear or branched.
  • Examples of the aliphatic aldehyde compounds having 2 to 9 carbon atoms include ethanal (acetaldehyde), n-propanal, n-butanal, 2-butenal, 2-methylpropanal, n-pentanal, 2-pentenal, 3- Methylbutanal, 2,2-dimethylpropanal, n-hexanal, 2-hexenal, 3-hexenal, 4-hexenal, 2,4-hexadienal, 2,3-dimethylbutanal, 2-methylpentanal, n-heptanal, 2-heptenal, 4-heptenal, 2,4-heptadienal, 2,6-heptadienal, 3-methylhexanal, 2-methyl-2-pentenal, 4-methyl-2-pentenal, n-octanal, 2 -Octenal, 3-octenal, 4-octenal, 5-oct Tenal, 2,4-octadienal, 6-
  • the aliphatic aldehyde compound may be contained in the content of the aliphatic aldehyde compound, or may be isolated and purified from the content of the aliphatic aldehyde compound by a conventional method.
  • the aliphatic aldehyde compound used as the raw material is also derived from a raw material with experience including the aliphatic aldehyde compound.
  • One example thereof is an unsaturated fatty acid oxide.
  • unsaturated fatty acids examples include oleic acid, linoleic acid, linolenic acid, docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), and the like.
  • the unsaturated fatty acid may be contained in edible fats and oils.
  • animal fats such as beef tallow, pork tallow, chicken tallow, egg yolk fat, olive oil, sesame oil, rice bran oil, safflower oil, soybean oil, salad oil, corn oil, sunflower oil, rapeseed oil, palm oil, cottonseed oil
  • vegetable oils such as palm oil, peanut oil, linseed oil, and sesame oil.
  • the unsaturated fatty acid-containing material may be extracted from an oil-and-fat-containing material using an organic solvent such as hexane or ethanol. Moreover, you may use the fats and oils obtained as a by-product at the time of manufacture of livestock processed goods and vegetable processed goods as an unsaturated fatty acid containing material.
  • the thiol compound used in the present invention may be any compound as long as it has a thiol group (SH group), and examples thereof include hydrogen sulfide, cysteine, and reduced glutathione. These thiol compounds may be used alone or in combination of two or more. Further, it may be a thiol compound obtained by subjecting a compound containing a sulfur atom such as cystine, methionine, thiamine, oxidized glutathione, and allyl sulfide to chemical treatment, enzyme treatment, or physical treatment.
  • a sulfur atom such as cystine, methionine, thiamine, oxidized glutathione, and allyl sulfide
  • the thiol compound is also a food / beverage raw material with a food experience including the thiol compound.
  • a food experience including the thiol compound For example, using meat-derived extracts, yeast-derived extracts, livestock processed products, processed vegetable products, boiled juice, steamed liquid, cooker juice, etc. obtained as by-products when manufacturing processed fruit foods, including thiol compounds Is preferred.
  • ammonia used in the present invention may be free ammonia or an ammonium salt such as ammonium carbonate, ammonium acetate, ammonium lactate, ammonium phosphate, or ammonium glutamate.
  • ammonia or ammonium salt it is also preferable to use one derived from a food / drink raw material with experience. For example, using yeast extract, protein hydrolyzate, livestock processed product, processed vegetable product, processed fruit product, boiled juice, steamed liquid, cooker juice, etc. obtained as a by-product during the manufacture of processed fruit foods, including ammonia or ammonium salt preferable. At this time, these ammonia-containing materials may be isolated and purified by a conventional method. Ammonia obtained by deamidation of proteins, peptides, and amino acids may also be used.
  • the amine compounds used in the present invention are not particularly limited, and are primary amine compounds such as methylamine, secondary amine compounds such as dimethylamine, and tertiary amine compounds such as trimethylamine. Etc. are examples. These amine compounds may be used alone or in combination of two or more.
  • amine compounds derived from raw materials for foods and drinks with food experience.
  • boiled juice, steamed liquid, cooker juice, and the like obtained as by-products during production of processed livestock products, processed vegetable products, and processed fruit foods containing amine compounds.
  • the sugar used in the present invention is not particularly limited as long as it can be used for food, but reducing sugar is preferably used.
  • reducing sugars include monosaccharides such as ribose, xylose, arabinose, glucose, fructose, galactose, mannose, and rhamnose, and disaccharides such as lactose, maltose, and trehalose. These sugars may be used alone or in admixture of two or more.
  • polysaccharides such as sucrose, oligosaccharide, starch and dextrin may be decomposed into monosaccharides or disaccharides by various methods.
  • yeast extract, molasses, liquid sugar and the like containing a large amount of these sugars may be used.
  • These saccharides may be contained in boiled juice, steamed liquid, cooker juice, etc. obtained as a by-product during the production of processed livestock products, processed vegetable products, and processed fruit foods. You may isolate and refine
  • the method of coexisting the above aliphatic aldehyde compounds, thiol compounds, ammonia or amine compounds, and sugars is not particularly limited.
  • these compounds can be mixed to form a mixture.
  • the mixture may be in a solid state such as a powder, a granule, and a granule, but may further be in a solution state if necessary in the presence of an appropriate solvent such as water and alcohol. In these, it is preferable to make it coexist with alcohol.
  • Alcohol is preferably ethanol in consideration of use in food.
  • Alcohol may be brewed liquor, distilled liquor, liqueur, mirin, cooked liquor, brewed seasoning, soy sauce, alcohol preparation, fermented material by microorganisms such as yeast, and the like.
  • the amount of the aliphatic aldehyde compound, thiol compound, ammonia or amine compound, and sugar to be coexisted is difficult to specify because of the variety of raw materials.
  • the heat-treated product obtained by heating selected from the group consisting of thiazole ring, thiazoline ring, thiazine ring and dithiazine ring, which is an active ingredient that imparts or enhances the seasoning flavor of fish and shellfish, that is, a cyclic sulfur-containing nitrogen compound
  • thiazole ring, thiazoline ring, thiazine ring and dithiazine ring which is an active ingredient that imparts or enhances the seasoning flavor of fish and shellfish, that is, a cyclic sulfur-containing nitrogen compound
  • Examples of the compound having a thiazole ring include thiazole, 2,4,5-trimethylthiazole, 2,4-dimethylthiazole, 2-acetylthiazole, 4-ethyl-5-ethylcarbonyloxyethylthiazole, 4-butyl-5. -(2-hydroxyethyl) thiazole, 4-methyl-5- (2-hydroxyethyl) thiazole, 4-methyl-5- (2-hydroxypropyl) thiazole and the like.
  • Examples of the compound having a thiazoline ring include 4-methyl-5- (2-hydroxyethyl) thiazoline, 2-acetyl-2-thiazoline and the like.
  • Examples of the compound having a dithiazine ring include 2,4,6-trimethyl-1,3,5-dithiazine, 2-isobutyl-4,6-methyldihydro-4H-1,3,5-dithiazine, and 4-isobutyl.
  • Examples thereof include 1,3,5-dithiazine, dimethylfuryl-dihydro-1,3,5-dithiazine and the like.
  • aliphatic aldehyde compounds are acetaldehyde
  • thiol compounds are hydrogen sulfide
  • ammonia or amines In the case where the compound is ammonia and the sugar is glucose, these amounts are usually 0.01 to 1000 parts by weight, preferably 0.1 to 1000 parts by weight of hydrogen sulfide with respect to 1 part by weight of acetaldehyde.
  • ammonia is 0.01 to 1000 parts by weight, preferably 0.1 to 1000 parts by weight, Preferably, it is 1-1000 parts by weight, more preferably 1-20 parts by weight, and glucose is 1 To 10000 parts by weight, preferably 10 to 1000 parts by weight, more preferably 10 to 1,000 parts by weight, more preferably 10 to 50 parts by weight.
  • alcohol is allowed to coexist if necessary, for example, it is preferable to use an amount of 0.1 to 10 parts by weight, preferably 1 to 8 parts by weight, based on 100 parts by weight of the whole raw material.
  • the pH at the time of heat treatment in the presence of an aliphatic aldehyde compound, thiol compound, ammonia or amine compound, and sugar is usually about pH 5 to 8, preferably pH 6 to 8, more preferably pH 7 to 8. It is preferable to adjust so that.
  • the heat treatment temperature at the time of heating in the presence of an aliphatic aldehyde compound, thiol compound, ammonia or amine compound, and sugar consists of a thiazole ring, a thiazoline ring, and a dithiazine ring in the treatment product obtained by heating.
  • a compound having one or more functional groups selected from the group is produced and contained as long as it is contained, but it is usually at 40 to 100 ° C. for 0.1 to 5 hours, preferably The reaction time is 50 to 100 ° C. for 0.1 to 3 hours, more preferably 90 to 100 ° C. for 0.3 to 3 hours, and more preferably 90 to 100 ° C. for 0.3 to 2 hours.
  • the heating means in this case is not particularly limited, and examples thereof include tank heating, IH heater heating, oven heating, extruder heating, microwave heating, steam heating, hot air heating and the like. Further, retort sterilization, Joule sterilization, pressure heating, hot air drying, steam drying, smoking and the like may be used as the heating means.
  • the heat-treated product obtained by heating can be used as it is as a flavor improver of the present invention, but if necessary, inorganic salts such as sodium chloride, carboxylic acids such as ascorbic acid, fumaric acid, malic acid, tartaric acid, citric acid, etc.
  • inorganic salts such as sodium chloride, carboxylic acids such as ascorbic acid, fumaric acid, malic acid, tartaric acid, citric acid, etc.
  • Acids such as sodium glutamate and sodium aspartate, nucleic acids such as sodium inosinate and sodium guanylate, sugars such as sucrose, glucose and lactose, soy sauce, miso, meat extract, poultry extract, seafood extract, yeast Additives that can be used for food and drink, such as natural seasonings such as extracts and protein hydrolysates, spices such as spices and herbs, excipients such as dextrin and various starches, and the like may be contained.
  • the flavor improver of the present invention contains umami substances such as sodium glutamate, aspartic acid, oxyglutamic acid, ibotenic acid, tricolominic acid, sodium inosinate, sodium guanylate, sodium succinate, etc., it should be used suitably as a seasoning Can do.
  • the flavor improving agent of the present invention may be in any form such as liquid, powder or granule.
  • Examples of the flavor improving method of the present invention include a method of adding the flavor improving agent of the present invention as a raw material during the production of food and drink, a method of adding it as a cooking material when cooking food and drink, and a method of adding during eating.
  • the food or drink is not particularly limited, but a food or drink in which seafood is used as a raw material is preferable.
  • the seafood used as a raw material is not particularly limited.
  • craniopods such as squid and octopus
  • crustaceans such as shrimp, krill, crab, and lobster
  • clams shijimi
  • clams abalone
  • turban shells for example, craniopods such as squid and octopus, crustaceans such as shrimp, krill, crab, and lobster
  • clams shijimi
  • clams abalone
  • turban shells for example, craniopods such as squid and octopus
  • crustaceans such as shrimp, krill, crab, and lobster
  • clams shijimi
  • clams abalone
  • turban shells for example, craniopods such as squid and octopus
  • crustaceans such as shrimp, krill, crab, and lobster
  • clams shijimi
  • clams abalone
  • Shellfish such as sea bream, mussel, scallop, fish eggs such as salmon, taraco, casserole, salmon, tuna, bonito, sardine, saury, mackerel, flying fish, horse mackerel, herring, flounder, flounder, Thailand, cod, goby, angler Fish such as ray, shark, puffer fish, shishamo, eel, sea eel and sweetfish, sea urchin and the like can be mentioned.
  • Crustaceans and shellfish are preferable examples. Of these, crustaceans are particularly preferable, and shrimp are more preferable. Moreover, you may use the processed product of seafood as seafood.
  • foods and drinks that use seafood include, for example, dashi, dashi miso, fish sauce, shrimp chili sauce (fried shrimp chili sauce), seafood sauce, seafood fried rice seasoning, Tom Yum soup ) Seasoning, nasi goreng seasoning, oyster sauce, XO sauce, dressing for seafood salad, seasoning such as mayonnaise with mentaiko, seafood Chinese soup, shrimp wonton soup, shark fin soup, bisque, clam chowder, seafood potage, tom yum soup Soups such as seafood miso soup, seafood soup, noodles (seafood fried noodles, seafood champon, dish udon, seafood ramen, tom yum ramen, laksa, pho, shrimp tomato cream pasta, pescatore, squid misa pasta, etc.) , Sauces, sea bream, seafood Jahan, Shrimp Pilaf, Paella, Shrimp, Nasi Goreng, Crab Chosen, Rice Cooked with Salmon Tea, Takoyaki, Okonomi
  • the flavor of food and drink can be improved by adding the flavor improver of the present invention to the food and drink.
  • the addition enhances the flavor of the seafood used, particularly when cooked. That is, the flavor improving agent of this invention can be used for the seafood flavor enhancement method of the food / beverage products for which seafood is used as a seafood flavor enhancer of the food / beverage products for which seafood is used.
  • the addition amount of the flavor improving agent of the present invention to the food or drink may be appropriately set according to the food or drink. However, when using food or drink that uses seafood as the food or drink, the thiazole ring and thiazoline in the food and drink are used. The amount in which the total content of the compound having a ring or a dithiazine ring is 10 ppb is preferable.
  • the shrimp tomato cream pasta sauce of test groups 1 to 3 was prepared. Moreover, it added to shrimp tomato cream pasta sauce so that content of three compounds might be 30ppb, respectively, and the shrimp tomato cream pasta sauce of the test group 4 was prepared. The above three compounds were selected because they were available as reagents.
  • the sensory evaluation of the strength of the shrimp flavor of the additive-free shrimp tomato cream pasta sauce and the shrimp tomato cream pasta sauce in the test areas 1 to 4 was performed by three trained panelists.
  • the “shrimp flavor” is “shrimp flavor” obtained by heating and cooking shrimp, which is a raw material of shrimp tomato cream pasta sauce.
  • the strength of the shrimp flavor of the additive-free shrimp tomato cream pasta sauce was set to 4 points, and the strength of the shrimp flavor compared with this was evaluated by a 7-point evaluation method according to the following criteria.
  • the shrimp tomato cream pasta sauce obtained by adding a compound having a thiazole ring, a compound having a thiazoline ring, and a compound having a dithiazine ring, respectively is more The flavor was enhanced.
  • the shrimp tomato cream pasta sauce obtained by adding all three compounds had the strongest enhancement of shrimp flavor.
  • ⁇ Reference Example 2> Add the compound used in Reference Example 1 to noodle soup, crab soup, clam miso soup, bisque, clam chowder, seafood noodles, seafood fried noodles, paella, tarako pasta sauce as a commercially available food and drink using seafood And when the seafood flavor of each food / beverage product was evaluated, it was confirmed that the flavor produced when cooking the seafood used in any food / beverage product was enhanced.
  • Example 1 Aldehyde (Wako Pure Chemical Industries) was diluted with distilled water to prepare a 5 mM acetaldehyde solution (A). Hydrogen sulfide (solid; Wako Pure Chemical Industries) was heated, and the generated hydrogen sulfide was dissolved in distilled water to prepare a hydrogen sulfide solution. The amount of hydrogen sulfide in the hydrogen sulfide solution was measured using a hydrogen sulfide HPLC detection kit (Dojin Chemical) and diluted with distilled water to prepare a 5 mM hydrogen sulfide solution (I).
  • aqueous ammonia (Wako Pure Chemical Industries) was diluted with distilled water to prepare a 10 mM ammonia solution (U).
  • Glucose (Wako Pure Chemical Industries) was dissolved in distilled water to prepare a 100 mM glucose solution (D).
  • a solution was prepared by mixing equal amounts of (A), (I), (U), and (D), and the pH was adjusted to 7.5 with a sodium hydroxide (Wako Pure Chemical Industries) solution. The solution was heated in an autoclave at 100 ° C. for 30 minutes, and the generated volatile components were measured using a gas chromatography / mass spectrometer (GC / MS).
  • GC / MS gas chromatography / mass spectrometer
  • Example 2 Samples (a) to (c) containing aliphatic aldehyde compounds were prepared by heating and oxidizing each of ⁇ -linolenic acid, linoleic acid, and oleic acid, which are fatty acids having 18 carbon atoms. Next, in the method described in Example 1, the same procedure was performed except that the samples (a) to (c) were used in place of the acetaldehyde solution (a) so that the aliphatic aldehyde compound was about 5 mM. A seed heating result was obtained.
  • Example 3 Sunflower oil was heated and oxidized to prepare a sample (i) containing an aliphatic aldehyde compound. Sample (i) was subjected to a gas chromatography / mass spectrometer, and it was confirmed that an aliphatic aldehyde compound having 4 to 7 carbon atoms was produced (FIG. 1).
  • a commercially available glutathione-rich yeast extract was dissolved in distilled water so as to be 50% by weight to prepare a sample (ii). Further, a sample (iii) was prepared by dissolving a commercially available yeast extract rich in ammonia in distilled water so as to be 50% by weight. 5 parts by weight of sample (i), 30 parts by weight of sample (ii), 45 parts by weight of sample (iii), 3 parts by weight of glucose and 4 parts by weight of ethanol were mixed to prepare a solution of sodium hydroxide The pH was adjusted to 7.3. The resulting solution was heated at 100 ° C. for 60 minutes. When the volatile component of the resulting heating product was subjected to a gas chromatography / mass spectrometer, it was confirmed that various compounds having a thiazole ring were produced (FIG. 2).
  • Example 4 The heat-treated product obtained in Example 3 was added to the food and drink using the seafood used in Reference Example 2 so as to have the addition amounts shown in Table 2, respectively.
  • the strength of the seafood flavor of each obtained food and drink was subjected to sensory evaluation by three trained panelists.
  • the “seafood flavor” here is a flavor produced when each seafood is cooked.
  • ++ The seafood flavor is very strong compared to the additive-free.
  • + The seafood flavor is stronger than the additive-free.
  • ⁇ The seafood flavor is comparable to that of no addition.
  • - The seafood flavor is weaker than the additive-free.
  • - The seafood flavor is very weak compared to the additive-free.
  • Example 5 ⁇ Combination of raw material components and heat treatment>
  • One or more compounds or compositions were selected from the compounds or compositions described in the “aliphatic aldehyde compounds” column of Table 3 and subjected to thermal oxidation to prepare a sample (i). Further, one or more compounds or compositions were selected from the compounds or compositions described in the “thiol compound” column of Table 3, and an appropriate amount (for example, 50% by weight) was dissolved in distilled water to prepare a sample (ii). . Furthermore, one or more compounds or compositions are selected from the compounds or compositions described in the “Ammonia or amine compounds” column of Table 3 and dissolved in distilled water (for example, 50% by weight) to prepare a sample (iii) Was prepared.
  • sample (i) to (iii) for example, 5 parts by weight of sample (i), 30 parts by weight of sample (ii), 45 parts by weight of sample (iii),
  • an appropriate amount eg, 4 parts by weight
  • ethanol e.g, ethanol
  • the obtained solution was heated at 100 ° C. for 60 minutes to confirm that a compound having one or more functional groups selected from the group consisting of a thiazole ring, a thiazoline ring and a dithiazine ring was produced.
  • the present invention provides a food flavor improver that imparts a cooked flavor of seafood that can be used to reproduce the cooked flavor of seafood in processed foods, with a natural flavor, high titer, and high quality.
  • a food flavor improver that imparts or enhances the flavor when cooking seafood, and can be prepared with raw materials that do not use seafood, and has a natural flavor, high titer, and high quality.
  • Food and beverage with excellent flavor by supplying a sufficient amount of food flavor improver and imparting or enhancing the cooking flavor of seafood in the food and drink, particularly in food and drink using seafood It is possible to provide goods.

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)

Abstract

La présente invention concerne la production, sans utiliser de fruits de mer comme matière première, d'un agent améliorant l'arôme d'un produit alimentaire qui confère ou renforce un arôme de cuisson de fruits de mer et peut être utilisé pour reproduire l'arôme de cuisson de fruits de mer dans un aliment transformé, et la fourniture d'une source suffisante de l'agent améliorant l'arôme d'un produit alimentaire, qui présente un arôme naturel, un titre élevé et une qualité élevée. L'aliment améliorant l'arôme qui confère ou renforce l'arôme de cuisson de fruits de mer et peut être utilisé pour reproduire l'arôme de cuisson de fruits de mer dans des aliments transformés est produit par traitement thermique de matières premières de production d'agent améliorant l'arôme dans lesquelles un composé aldéhyde aliphatique, un composé thiol, un composé d'ammoniac ou un composé amine et un sucre coexistent. La présente invention permet de produire, à l'aide de matières premières qui n'utilisent pas de fruits de mer, l'agent améliorant l'arôme d'un produit alimentaire qui confère ou renforce un arôme de cuisson de fruits de mer et en outre, permet d'obtenir une source suffisante de l'agent améliorant l'arôme d'un produit alimentaire, qui présente un arôme naturel, un titre élevé et une qualité élevée.
PCT/JP2016/004907 2016-01-26 2016-11-17 Agent améliorant l'arôme pour conférer un arôme de cuisson de fruits de mer WO2017130256A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CN201680080095.XA CN108601381A (zh) 2016-01-26 2016-11-17 赋予海鲜类的加热调理风味的风味改良剂
JP2017563403A JP6812365B2 (ja) 2016-01-26 2016-11-17 魚介類の加熱調理風味を付与する風味改良剤

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2016012079 2016-01-26
JP2016-012079 2016-01-26

Publications (1)

Publication Number Publication Date
WO2017130256A1 true WO2017130256A1 (fr) 2017-08-03

Family

ID=59398906

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2016/004907 WO2017130256A1 (fr) 2016-01-26 2016-11-17 Agent améliorant l'arôme pour conférer un arôme de cuisson de fruits de mer

Country Status (4)

Country Link
JP (1) JP6812365B2 (fr)
CN (1) CN108601381A (fr)
TW (1) TWI723118B (fr)
WO (1) WO2017130256A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110833166A (zh) * 2019-11-28 2020-02-25 广州大学 一种龙虾味的调味料及其应用
JP2023033178A (ja) * 2021-08-25 2023-03-09 株式会社Mizkan Holdings 調味オイル及びその製造方法、液体調味料、食品及びその製造方法

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109619361A (zh) * 2018-11-28 2019-04-16 上海正况商务咨询中心 一种港式xo酱及其制作方法

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005143466A (ja) * 2003-11-20 2005-06-09 Kiyomitsu Kawasaki 魚介類フレーバーの製造方法
JP2009545628A (ja) * 2006-08-04 2009-12-24 フイルメニツヒ ソシエテ アノニム フレーバー産業において有用な新規なフリルチオアルカナール
JP2015154788A (ja) * 2010-01-08 2015-08-27 興人ライフサイエンス株式会社 コク味を増強する調味料の製造方法
JP2015188344A (ja) * 2014-03-27 2015-11-02 Ｍｃフードスペシャリティーズ株式会社 風味改良剤

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4604290A (en) * 1983-09-01 1986-08-05 Nestec S.A. Meat flavoring agents and process for preparing same
CN102273602B (zh) * 2011-06-20 2012-09-05 北京工商大学 一种热反应型虾、蟹香精的制备方法
CN102302132B (zh) * 2011-07-26 2013-05-22 江苏省农业科学院 一种水产天然风味料的制备方法及其产品
CN103431350B (zh) * 2013-08-05 2015-01-21 淮海工学院 一种紫菜风味香精的制造方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005143466A (ja) * 2003-11-20 2005-06-09 Kiyomitsu Kawasaki 魚介類フレーバーの製造方法
JP2009545628A (ja) * 2006-08-04 2009-12-24 フイルメニツヒ ソシエテ アノニム フレーバー産業において有用な新規なフリルチオアルカナール
JP2015154788A (ja) * 2010-01-08 2015-08-27 興人ライフサイエンス株式会社 コク味を増強する調味料の製造方法
JP2015188344A (ja) * 2014-03-27 2015-11-02 Ｍｃフードスペシャリティーズ株式会社 風味改良剤

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
"3.10.1 Suisanbutsukei Flavor no Ippanteki Gijutsu Tokusei", JAPAN PATENT OFFICE SHUCHI · KAN'YO GIJUTSUSHU (KOTYO) DAI II BU SHOKUHIN-YO KORYO, 4 November 2000 (2000-11-04), pages 684 - 713 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110833166A (zh) * 2019-11-28 2020-02-25 广州大学 一种龙虾味的调味料及其应用
CN110833166B (zh) * 2019-11-28 2022-10-21 东莞市华井生物科技有限公司 一种龙虾味的调味料及其应用
JP2023033178A (ja) * 2021-08-25 2023-03-09 株式会社Mizkan Holdings 調味オイル及びその製造方法、液体調味料、食品及びその製造方法
JP7266260B2 (ja) 2021-08-25 2023-04-28 株式会社Mizkan Holdings 調味オイル及びその製造方法、液体調味料、食品及びその製造方法

Also Published As

Publication number Publication date
CN108601381A (zh) 2018-09-28
TW201739357A (zh) 2017-11-16
JP6812365B2 (ja) 2021-01-13
JPWO2017130256A1 (ja) 2018-12-27
TWI723118B (zh) 2021-04-01

Similar Documents

Publication Publication Date Title
KR101426719B1 (ko) 조미료의 제조법
DK2352392T3 (en) FISH TASTE
CN111867396B (zh) 咸味和/或辛香感增强剂
JP6140328B2 (ja) 不快臭の消臭方法、並びに、食感の改善方法
WO2012020598A1 (fr) Composition conférant un arôme/saveur
WO2017130256A1 (fr) Agent améliorant l'arôme pour conférer un arôme de cuisson de fruits de mer
JP5961340B2 (ja) 風味改良剤
JP2022133196A (ja) チーズ風シーズニングオイル
JP7329330B2 (ja) 風味付与調味料
JP4033602B2 (ja) 調味用組成物
JP6801209B2 (ja) 香料組成物
JP2021168698A (ja) 大豆タンパク加工品及び大豆タンパク加工品を含む食品
JP2015188345A (ja) 風味改良剤およびその製造方法
JP2020043784A (ja) 酸味マスキング剤および酸味マスキング方法
JP6429643B2 (ja) メチオナール及び低級脂肪酸エステルを含む旨味増強剤
JP7254371B2 (ja) 調味用たまねぎ加工品の製造方法
JP2011125315A (ja) こく味増強剤
JP7363481B2 (ja) 風味組成物
WO2022209861A1 (fr) Agent masquant les odeurs désagréables
JP6907607B2 (ja) 肉質香増強剤
WO2022085750A1 (fr) Procédé d'amélioration de la salinité des aliments
WO2023190557A1 (fr) Exhausteur de goût salé
JP6051148B2 (ja) 減塩調味料
JP2011125316A (ja) 風味増強剤
JP2024069144A (ja) 食材又は飲食品の臭い改善剤、及び食材又は飲食品の臭い改善方法

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 16887845

Country of ref document: EP

Kind code of ref document: A1

ENP Entry into the national phase

Ref document number: 2017563403

Country of ref document: JP

Kind code of ref document: A

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 16887845

Country of ref document: EP

Kind code of ref document: A1