WO2018181629A1 - Composition for imparting charry pungent flavor - Google Patents

Abstract

The purpose of the present invention is to provide: a composition which can impart a charry pungent flavor to a food; a composition which can be used suitably for imparting a cooked flavor; a composition which can be used suitably for enhancing at least one selected from the group consisting of a spicy flavor and sweetness; a composition which can be used suitably for masking an unpleasant odor; and others. The present invention relates to: a composition containing (A) 2-acetylfuran, at least one component selected from the group consisting of (B1) 6,7-dihydro-5-methyl-5H-cyclopentapyrazine and (B2) furfuryl alcohol, and (C) furfuryl methyl disulfide; and others.

Description

Composition for imparting a charcoal-like stimulating flavor

The present invention is at least selected from the group consisting of a composition suitably used for imparting a charcoal-like stimulating flavor, a composition suitably used for imparting a cooked incense, a feeling of spice and sweetness. It relates to a composition suitably used to enhance one as well as a composition suitably used to mask unpleasant odors. Moreover, this invention relates to the manufacturing method of the foodstuff using the said composition etc. Furthermore, the present invention provides at least one enhancement method selected from the group consisting of a method for imparting a charcoal-like stimulating flavor using the composition or the like, a method for imparting a cooked incense, a feeling of spice and sweetness, and an unpleasant The present invention relates to an odor masking method.

As a flavor that can be imparted to foods, there is a flavor that is manifested by cooking. In general, when the food is heated, the flavor is decomposed by the components contained therein or reacted with each other, so that volatile substances that were not present before the heating are removed. As a result of the occurrence, it is thought to develop.

For example, amino-carbonyl reaction, caramelization reaction, and the like are used to obtain a flavor expressed by cooking, and many techniques are known as “reaction flavors” (Non-Patent Documents 1 to 3). . However, since most of the reactions in these techniques are carried out in an aqueous solution, it has been difficult to reproduce the flavor that is manifested by high-temperature heating such as “stir-fried” or “baked”.

As a technique for obtaining a flavor developed by high-temperature heating, a method using an amino-carbonyl reaction in a powder system that uses as little water as possible has been reported (Patent Document 1). According to this method, a flavor composition can be prepared by utilizing an amino-carbonyl reaction. However, since the material used is powder, there is a problem that a predetermined apparatus is required for the preparation, and reaction control is easy. There is a problem that is not. In addition, there is a problem that it is necessary to adjust the composition and preparation conditions according to the food to which flavor is imparted, and there is also a problem that the range of use is limited because aroma components other than the desired flavor are also formed as a by-product.

JP 2005-198505 A

The inventors of the present invention have intensively studied the flavor developed by cooking, and as a result, found that the charcoal-like stimulating flavor is one of the main elements constituting the flavor developed by cooking.

An object of the present invention is to provide a composition capable of imparting a charcoal-like stimulating flavor, which is one of the main components of the flavor developed by cooking, to a method for imparting a charcoal-like stimulating flavor, etc. And
In addition, the present invention also provides a composition capable of imparting cooked incense (e.g., burning sensation, oily feel, etc.) to foods, a spice sensation, a composition capable of enhancing sweetness, a composition capable of masking unpleasant odor, and a cooking odor (e.g. It is also an object of the present invention to provide a imparting method, a feeling of baking, an oily feeling, a feeling of spice, a method of enhancing sweetness, a masking method of unpleasant odors, and the like.

As a result of various studies to solve the above-mentioned problems, the present inventors have found that a charcoal-like stimulating flavor can be imparted to foods by combining specific compounds.
Furthermore, the present inventors have shown that the combination of the specific compounds can impart a cooked incense (e.g., burning sensation, oily sensation), a spice sensation, a sweetness enhancement, and an unpleasant odor masking. I also found out to get.
The present inventors have completed the present invention by further research based on these findings.
That is, the present invention is as follows.

[1] (A) 2-acetylfuran;
(B1) at least one selected from the group consisting of 6,7-dihydro-5-methyl-5H-cyclopentapyrazine and (B2) furfuryl alcohol;
(C) A composition containing furfurylmethyl disulfide.
[2] The composition according to [1], which is added to the food so that the concentration of (A) in the food is 0.0002 to 500 ppm by weight.
[3] The composition according to [1] or [2], which contains (B1) and is added to food so that the concentration of (B1) in the food is 0.0001 to 100 ppm by weight.
[4] The composition according to any one of [1] to [3], which contains (B2) and is added to the food such that the concentration of (B2) in the food is 0.0005 to 200 ppm by weight. Composition.
[5] The composition according to any one of [1] to [4], which is added to the food so that the concentration of (C) in the food is 0.00001 to 300 ppm by weight.
[6] containing (B1), and the weight ratio (A: B1) of the content of (A) to the content of (B1) is 1: 0.00005 to 10000, [1] to [5] The composition as described in any one of these.
[7] containing (B2), wherein the weight ratio (A: B2) of the content of (A) to the content of (B2) is 1: 0.0001 to 20000 [1] to [6] The composition as described in any one of these.
[8] The weight ratio (A: C) of the content of (A) to the content of (C) is 1: 0.000005 to 1000, according to any one of [1] to [7] Composition.
[9] The composition according to any one of [1] to [8], which is for imparting a charcoal-like stimulating flavor.
[10] The composition according to any one of [1] to [8], which is used for imparting cooking incense.
[11] The composition according to [10], wherein the heat cooking incense is at least one application selected from the group consisting of a burning feeling and an oily feeling.
[12] The composition according to any one of [1] to [8], wherein the composition is for at least one enhancement selected from the group consisting of a spice feeling and sweetness.
[13] The composition according to any one of [1] to [8], which is used for masking unpleasant odors.
[14] A food containing the composition according to any one of [1] to [13].
[15] (A) 2-acetylfuran;
(B1) at least one selected from the group consisting of 6,7-dihydro-5-methyl-5H-cyclopentapyrazine and (B2) furfuryl alcohol;
(C) A method for producing a food, comprising adding furfurylmethyl disulfide.
[16] The method according to [15], wherein (A) is added so that the concentration of (A) in the food is 0.0002 to 500 ppm by weight.
[17] The method according to [15] or [16], comprising adding (B1) so that the concentration of (B1) in the food is 0.0001 to 100 ppm by weight.
[18] The method according to any one of [15] to [17], comprising adding (B2) such that the concentration of (B2) in the food is 0.0005 to 200 ppm by weight.
[19] The method according to any one of [15] to [18], wherein (C) is added so that the concentration of (C) in the food is 0.00001 to 300 ppm by weight.
[20] including adding (B1), wherein the weight ratio of the addition amount of (A) to the addition amount of (B1) (A: B1) is 1: 0.00005 to 10000, [19] The method according to any one of [19].
[21] including adding (B2), wherein the weight ratio (A: B2) of the addition amount of (A) to the addition amount of (B2) is 1: 0.0001 to 20000, [20] The method according to any one of [20].
[22] The weight ratio (A: C) of the addition amount of (A) and the addition amount of (C) is 1: 0.000005 to 1000, according to any one of [15] to [21] the method of.
[23] The method according to any one of [15] to [22], wherein the food is a food provided with a charcoal-like stimulating flavor.
[24] The method according to any one of [15] to [22], wherein the food is a food to which a cooked incense has been applied.
[25] The method according to [24], wherein the food provided with the cooked incense is a food provided with at least one selected from the group consisting of baking feeling and oily feeling.
[26] The method according to any one of [15] to [22], wherein the food is an enhanced food selected from at least one selected from the group consisting of a spice feeling and sweetness.
[27] The method according to any one of [15] to [22], wherein the food is a food with an unpleasant odor masked.
[28] (A) 2-acetylfuran;
(B1) at least one selected from the group consisting of 6,7-dihydro-5-methyl-5H-cyclopentapyrazine and (B2) furfuryl alcohol;
(C) Charcoal-like stimulating flavor application method comprising adding furfurylmethyl disulfide; Heat-cooking flavoring application method (preferably at least selected from the group consisting of a burning sensation and an oily sensation One application method); at least one enhancement method selected from the group consisting of a spice sensation and sweetness; a masking method for unpleasant odors.
[29] The method according to [28], wherein (A) is added to the food so that the concentration of (A) in the food is 0.0002 to 500 ppm by weight.
[30] The method according to [28] or [29], comprising adding (B1) to the food so that the concentration of (B1) in the food is 0.0001 to 100 ppm by weight.
[31] The method according to any one of [28] to [30], comprising adding (B1) to the food so that the concentration of (B2) in the food is 0.0005 to 200 ppm by weight .
[32] The method according to any one of [28] to [31], wherein (C) is added to the food so that the concentration of (C) in the food is 0.00001 to 300 ppm by weight.
[33] including adding (B1), wherein the weight ratio (A: B1) of the addition amount of (A) to the addition amount of (B1) is 1: 0.00005 to 10,000 [28] to [32] The method according to any one of [32].
[34] including adding (B2), wherein the weight ratio (A: B2) of the addition amount of (A) to the addition amount of (B2) is 1: 0.0001 to 20000, [33] The method according to any one of [33].
[35] The weight ratio (A: C) of the addition amount of (A) and the addition amount of (C) is 1: 0.000005 to 1000, according to any one of [28] to [34] the method of.

ADVANTAGE OF THE INVENTION According to this invention, the composition which can provide a charcoal-like exciting flavor can be provided.
ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the foodstuff provided with the charcoal-like stimulating flavor and the imparting method of charcoal-like stimulating flavor can be provided.
Moreover, according to this invention, since the charcoal-like exciting flavor can be provided to food, the food which was effectively provided with the flavor (cooking incense) expressed by heat cooking can be provided.
According to the present invention, a food provided with at least one selected from the group consisting of a burning feeling and an oily feeling can be provided.
ADVANTAGE OF THE INVENTION According to this invention, the foodstuff in which at least one selected from the group which consists of a spice feeling and sweet taste was strengthened, and the foodstuff by which the unpleasant odor was masked can be provided.
Since the composition of the present invention is obtained by mixing a specific compound, it can be produced by an apparatus generally used by those skilled in the art, and the production conditions can be easily controlled.
Furthermore, the composition of the present invention contains a specific compound, and since it is not necessary to adjust the composition according to the type of food, it can be widely used for various foods.

(Composition of the present invention)
The composition of the present invention comprises (A) 2-acetylfuran (CAS registration number: 1192-62-7, which may be simply referred to herein as “(A)”), (B1) 6, 7- Dihydro-5-methyl-5H-cyclopentapyrazine (CAS registration number: 23747-48-0, sometimes referred to herein simply as “(B1)”) and (B2) furfuryl alcohol (CAS registration number: 98-00-0, which may be simply referred to herein as “(B2)”), and (C) furfurylmethyl disulfide (CAS Registry Number: 57500-00-2). In this specification, it is simply referred to as “(C)”).
In this specification, at least one selected from the group consisting of (B1) and (B2) may be referred to as “component group B”. It goes without saying that the component group B may be composed of only one compound.

The production method of each component of (A), component group B and (C) is not particularly limited, and those produced by methods known per se (for example, chemical synthesis methods, extraction methods, fermentation methods, etc.) are used. It's okay. These components may be commercially available products, and are preferable because they are simple. Alternatively, each component itself may not be used, and a food material containing a large amount of any one or more of each component may be used instead.

The composition of the present invention may contain at least one selected from the group consisting of (B1) and (B2) as component group B, but more preferably contains both (B1) and (B2). preferable.

A preferred embodiment of the composition of the present invention is a composition containing (A), (B1), (B2) and (C).

The content of (A) in the composition of the present invention is usually 0.1% by weight or more with respect to the composition of the present invention, and since a more preferable effect is obtained, it is preferably 20% by weight or more, More preferably, it is 25% by weight or more. Further, the content is usually 99% by weight or less with respect to the composition of the present invention, and preferably 35% by weight or less, more preferably 31% by weight or less from the viewpoint of cost.

When the composition of the present invention contains (B1), the content of (B1) in the composition of the present invention is usually 0.1% by weight or more with respect to the composition of the present invention, and a more preferable effect is obtained. Since it is obtained, it is preferably 15% by weight or more, more preferably 18% by weight or more. Further, the content is usually 99% by weight or less with respect to the composition of the present invention, and preferably 30% by weight or less, more preferably 24% by weight or less from the viewpoint of cost.

When the composition of the present invention contains (B2), the content of (B2) in the composition of the present invention is usually 0.1% by weight or more with respect to the composition of the present invention, and a more preferable effect is obtained. Since it is obtained, it is preferably 40% by weight or more, and more preferably 45% by weight or more. Further, the content is usually 99% by weight or less with respect to the composition of the present invention, preferably 55% by weight or less, more preferably 51% by weight or less from the viewpoint of cost.

The content of (C) in the composition of the present invention is usually 0.1% by weight or more with respect to the composition of the present invention, and since a more preferable effect is obtained, it is preferably 1% by weight or more, More preferably, it is 1.5% by weight or more. The content is usually 99% by weight or less with respect to the composition of the present invention, and preferably 7% by weight or less, more preferably 5% by weight or less from the viewpoint of cost.

When the composition of the present invention contains (B1), the weight ratio (A: B1) of the content of (A) and the content of (B1) in the composition of the present invention imparts flavor more effectively. Therefore, it is preferably 1: 0.00005 to 10,000, more preferably 1: 0.005 to 100, and particularly preferably 1: 0.5 to 1.

When the composition of the present invention contains (B2), the weight ratio (A: B2) of the content of (A) and the content of (B2) in the composition of the present invention imparts flavor more effectively. Therefore, it is preferably 1: 0.0001 to 20000, more preferably 1: 0.01 to 100, and particularly preferably 1: 0.5 to 5.

The weight ratio (A: C1) of the content of (A) and the content of (C) in the composition of the present invention is preferably 1: 0.000005 to 1000 because it can impart a flavor more effectively. More preferably, it is 1: 0.0005 to 50, and particularly preferably 1: 0.05 to 3.

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

The composition of the present invention may comprise only (A), component groups B and (C), but in addition to these, it may further contain a base commonly used in the field of food fragrances. Good.

Examples of the base when the form of the composition of the present invention is liquid include water, ethanol, glycerin, propylene glycol, various animal and vegetable oils, and the like.
As a base when the form of the composition of the present invention is solid, for example, starch, dextrin, cyclodextrin, various sugars such as sucrose and glucose, protein, peptide, salt, solid fat, silicon dioxide, and their Examples of the mixture include yeast cells and various powder extracts.

Unless the object of the present invention is impaired, the composition of the present invention includes, for example, excipients, pH adjusters, antioxidants, thickening stabilizers, in addition to (A), component groups B and (C), Sweeteners (eg, sugars, etc.), acidulants, spices, colorants and the like may be further contained.

The production of the composition of the present invention can be performed by a conventional method in the field of food fragrance. The composition of the present invention may be subjected to, for example, concentration treatment, drying treatment, decolorization treatment, etc. alone or in combination.

The composition of the present invention can be added to foods to impart a charcoal-like stimulating flavor. Therefore, the composition of the present invention is preferably a charcoal stimulating flavor imparting composition. In the present invention, “food” is a concept that broadly encompasses those that can be taken orally, and includes beverages and seasonings. The “charcoal stimulating flavor imparting composition” is a concept including a charcoal stimulating flavor imparting agent.

In the present invention, “charcoal-like stimulating flavor” is, for example, a fragrance that develops when grilled firewood and the surface of the firewood burns. The presence or absence and degree of charcoal-like stimulating flavor can be evaluated by sensory evaluation (for example, sensory evaluation shown in Examples described later) by a specialized panel.
Further, in the present invention, “providing” such as a charcoal-like stimulating flavor is not only the addition of a charcoal-like stimulating flavor to a food that does not have a charcoal-like stimulating flavor, for example. It is a concept including further imparting a charcoal-like stimulating flavor to a food product having a charcoal-like stimulating flavor, that is, enhancing the charcoal-like stimulating flavor.

Since a cooked incense can be imparted by imparting a charcoal-like stimulating flavor to the food, the composition of the present invention can be added to the food to impart a cooked aroma. Therefore, the composition of the present invention may be a composition for imparting heat cooking incense. “A composition for imparting heat cooking incense” is a concept including a heat cooking incense imparting agent.
In the present invention, “cooked incense” refers to a fragrant fragrance that develops when food is cooked at a high temperature (eg, 90 to 700 ° C.). The cooked incense includes a fragrance generated by, for example, fried, baked, fried, roasted, stewed, or the like. The presence or absence and degree of cooking incense can be evaluated by sensory evaluation using a specialized panel.

The composition of the present invention can also be added to foods as a cooked incense in order to impart a burning feeling and an oily feeling. In the present invention, "baking feeling" refers to the aroma that is felt when the food is baked, and "oil feeling" refers to the aroma that is felt when the food is fried. Included in cooking incense. Giving a feeling of firing and imparting an oily feel are part of the function of imparting a cooked incense, respectively. It may be an imparting composition. The presence / absence and degree of firing feeling and oil feel can be evaluated by sensory evaluation (for example, sensory evaluation shown in Examples described later) by a specialized panel.

The composition of the present invention can be added to a food to enhance at least one selected from the group consisting of spice feeling and sweetness, and the composition of the present invention comprises spice feeling and sweetness as one aspect. It may be at least one enhancing composition selected from the group. In the present invention, “feeling of spice” means a flavor and pungent taste peculiar to spices. The presence / absence and degree of spice feeling and sweetness can be evaluated by sensory evaluation (for example, sensory evaluation shown in Examples described later) by a specialized panel.
In the present invention, “enhancement” of the feeling of spice means that the flavor and pungent taste peculiar to the spice can be felt as if the spice concentration is increased. The spice in the present invention is not particularly limited as long as it can be generally used for flavoring, spicy seasoning, etc. of food, but for example, nutmeg, mace, garlic, laurel, thyme, cosh (eg, black pepper, white pepper, etc.) ), Basil, ginger, turmeric, fennel, caraway, chili pepper, cinnamon, marjoram, rosemary, cumin, celery, coriander, onion, etc., preferably nutmeg, mace, garlic, laurel, black pepper, white Pepper, basil, ginger, turmeric, fennel, caraway, chili pepper, cinnamon, cumin and onion, more preferably black pepper, white pepper, garlic and onion.
In the present invention, “enhancement” of sweetness means that sweetness is felt strongly as if the concentration of the sweetening component is increased. In the present invention, the “sweet ingredient” refers to a substance that can exhibit sweetness when contained in the oral cavity. For example, sugar, starch sugar (eg, fructose, glucose, maltose, isomerized sugar, syrup, etc.), sugar alcohol (Eg, sorbitol, mannitol, maltitol, xylitol, etc.), saccharides such as fructooligosaccharides; non-saccharide sweeteners such as stevia, glycyrrhizin, thaumatin, saccharin, aspartame, acesulfame potassium and the like.

The composition of the present invention can be added to foods in order to mask unpleasant odor, and the composition of the present invention may be a composition for masking unpleasant odor as one embodiment.
In the present invention, “unpleasant odor” is a general term for odors that can cause unpleasant sensations mainly due to various animal meat raw materials, seafood raw materials, vegetable raw materials, yeast raw materials, and the like. Specific examples include animal odor, raw odor Examples include blue odor and fermentation odor. Also, “masking” of unpleasant odors means that unpleasant odors are not sensed partially or completely. The degree of masking of unpleasant odor can be evaluated by sensory evaluation (for example, sensory evaluation shown in Examples described later) by a specialized panel.

The composition of the present invention may be a fragrance composition as one aspect. In the present invention, the “perfume” refers to a food additive used for imparting a fragrance, flavor, taste or the like to food. The composition of the present invention, as a preferred embodiment, is a fragrance composition for imparting a charcoal-like stimulating flavor or a fragrance composition for imparting cooked incense (eg, a fragrance composition for imparting a burning sensation, an oil A fragrance composition for imparting sensation, etc.). In another preferred embodiment, the composition of the present invention may be at least one enhancing fragrance composition selected from the group consisting of spice feeling and sweetness, or an unpleasant odor masking fragrance composition. .

The food to which the composition of the present invention can be added is not particularly limited, but as one aspect, those that are desired to be provided with cooked incense are preferable, for example, stir-fried vegetables, fried rice, fried noodles, roasted meat, mapo tofu , Green crab meat, dried yakijin, stir-fried meat vegetables, nasi goreng, grilled rice noodles, fried egg, kinpira burdock, karerou, stir-fried meat, fried meat such as Chinese bowl; steamed vegetables, etc .; grilled fish, yakitori, steak, yakiniku, Sukiyaki, hamburger, grilled vegetables, grilled rice balls, rice crackers, various baked goods (eg, cookies), pizza dough, baked goods such as bread; various fried foods such as fried, fried, deep fried, tempura, and batters and breadcrumbs thereof; Dressing (eg, Japanese style dressing, creamy dressing, Caesar dressing, French dressing, tartar sauce, mayonnaise, etc.); (Eg, steak sauce, ginger grilled sauce, pizza sauce, caramel sauce, mitarashi dumpling sauce, grilled meat sauce, demiglace sauce, etc.); consommé soup, potage soup, cream soup, minestrone soup, corn soup, tomato soup, etc. Seasonings such as natural seasonings and flavor seasonings; beverages such as coffee, tea, Chinese tea, green tea, cocoa, barley tea, herbal tea; and processed products thereof (eg, food for microwave oven cooking, instant food, Frozen foods, dried foods, etc.).
In the present invention, “food” is a concept that broadly encompasses those that can be taken orally, and includes seasonings, beverages, and the like.
In the present specification, the term “natural seasoning” refers to a seasoning produced from a natural product as a raw material by a technique such as extraction, decomposition, heating, fermentation, etc., and specific examples thereof include chicken extract and beef extract. , Various animal meat extracts such as pork extract, lamb extract; chicken extract, beef bone extract, pork bone extract, etc .; rice cake extract, rice cake extract, glutinous extract, scallop extract, rice cake extract, rice cake extract, Various seafood extracts such as boiled and dried scallop extracts; various node extracts such as bonito extract, bonito extract and soda-bushi extract; various vegetable extracts such as onion extract, Chinese cabbage extract and celery extract; various types such as kelp extract Seaweed extracts; various spice extracts such as garlic extract, pepper extract, pepper extract, cacao extract; yeast extract; various protein hydrolysates; soy sauce, fish sauce, salmon sauce Various fermented seasonings and mixtures thereof, such as miso, processed products and the like.
In the present specification, the term “flavored seasoning” refers to a seasoning used for imparting the flavor, flavor and taste of a flavor raw material to food, for example, adding sugars, salt, etc. to natural seasonings. Can be manufactured by etc. Specific examples of flavor seasonings include chicken flavor seasonings, beef flavor seasonings, pork flavor seasonings, and other meat-flavored seasonings; salmon flavor seasonings, boiled and dried seasonings, dried scallop flavor seasonings, and crustacean flavors. Various seafood flavor seasonings such as seasonings; various spicy vegetable flavor seasonings; kelp flavor seasonings and the like.

The composition of the present invention may be added to foods for which unpleasant odor is desired to be masked. Examples of such foods include various livestock meat-containing foods, seafood-containing foods (eg, radish Etc.), foods containing vegetables (eg, fried vegetables, soybean hamburger, etc.), extracts (eg, livestock meat extracts, seafood extracts, vegetable extracts, yeast extracts, etc.) or foods containing degradation products thereof, and these Processed products (eg, food for cooking in a microwave oven, instant food, frozen food, dried food, etc.) and the like can be mentioned.

The composition of the present invention may be added to foods for which it is desired that the feeling of spice is enhanced, and the type of such food is not particularly limited as long as it contains spices. The thing similar to what was illustrated as a foodstuff to which cooking incense is desired (above-mentioned) etc. are mentioned. The spice concentration of the food is preferably 0.001 to 20% by weight, more preferably 0.01 to 10% by weight, and particularly preferably 0.1 to 1% by weight.

The composition of the present invention may be added to foods whose sweetness is desired to be enhanced, and the type of such foods is not particularly limited as long as it contains a sweetening ingredient. (Eg, mitarashi dango, pudding, etc.), beverages (eg, soft drinks, energy drinks, etc.), breads, dairy products and the like. The concentration of sweetening ingredients in the food is preferably 0.001 to 20% by weight, more preferably 0.01 to 10% by weight, and particularly preferably 0.1 to 1% by weight.

The food to which the composition of the present invention can be added may be provided (sold, distributed, etc.) in a mode suitable for eating, or requires a predetermined treatment or cooking to become a mode suitable for eating. May be provided (sold, distributed, etc.). For example, a food product to which the composition of the present invention can be added may be provided as a concentrate or the like that needs to be diluted with water or the like in order to be suitable for eating.

The method and conditions for adding the composition of the present invention to food are not particularly limited, and can be appropriately set according to the form of the composition of the present invention, the type of food, and the like. The time when the composition of the present invention is added to the food is not particularly limited, and may be added at any time. For example, during the production of the food, after the completion of the food (eg, immediately before eating the food, during the eating of the food, etc. ) And the like. You may add the composition of this invention to the foodstuff raw material before manufacturing a foodstuff.

When the composition of the present invention is added to stir-fried foods, grilled foods, fried foods, seafood-containing foods, vegetable-containing foods, confectionery or processed products thereof, the food can be given more effectively. It is preferable that the concentration of (A) in (stir-fried food, grilled food, fried food, seafood-containing food, vegetable-containing food, confectionery or processed product thereof) is 0.0002 ppm by weight or more, It is more preferable to add so that it may become 0.02 weight ppm or more, and it is especially preferable to add so that it may become 2 weight ppm or more. In this case, since the composition of the present invention can impart flavor more effectively, the food (stir-fried food, grilled food, fried food, seafood-containing food, vegetable-containing food, confectionery, processed products thereof, etc. ) Is preferably added so that the concentration of (A) is 500 ppm by weight or less, more preferably 100 ppm by weight or less, and 10 ppm by weight or less. It is particularly preferable.
In this specification, “the concentration of (A) in food” refers to the ratio of the weight of (A) added to food to the total weight of the food after addition, for example, (A) is added to food In the case where the food contains components similar to (A) in advance, the weight of the components previously contained in the food is not included in the weight of (A) added to the food. The said description is applied mutatis mutandis also about the density | concentration (For example, "the density | concentration of (B1) in a foodstuff" etc.) other than (A) in the foodstuff shown below.
The above-mentioned “concentration of (A) in food” is preferably a concentration at the time of eating. In this specification, “concentration at eating” refers to the concentration at the time of eating food. The food to which the composition of the present invention can be added is, for example, a concentrate that needs to be diluted with water or the like to become an aspect suitable for eating, a seasoning that is used by adding to other foods, etc. In this case, the concentration of (A) in the food may be appropriately adjusted according to the dilution rate, the amount added, and the like. The said description is applied mutatis mutandis also about the density | concentration (For example, "the density | concentration of (B1) in a foodstuff" etc.) other than (A) in the foodstuff shown below.

When the composition of the present invention contains (B1) and is added to fried foods, grilled foods, fried foods, seafood-containing foods, vegetable-containing foods, confectionery or processed products thereof, the composition of the present invention is more Since the flavor can be effectively imparted, the concentration of (B1) in the food (fried food, grilled food, fried food, seafood-containing food, vegetable-containing food, confectionery or processed product thereof) is 0.0001 weight. It is preferably added so as to be at least ppm, more preferably added to be at least 0.02 ppm by weight, and particularly preferably added to be at least 2 ppm by weight. In this case, since the composition of the present invention can impart flavor more effectively, the food (stir-fried food, grilled food, fried food, seafood-containing food, vegetable-containing food, confectionery, processed products thereof, etc. ) Is preferably added so that the concentration of (B1) is 100 ppm by weight or less, more preferably 50 ppm by weight or less, and 10 ppm by weight or less. It is particularly preferable.

When the composition of the present invention contains (B2) and is added to fried foods, grilled foods, fried foods, seafood-containing foods, vegetable-containing foods, confectionery or processed products thereof, the composition of the present invention is more Since the flavor can be effectively imparted, the concentration of (B2) in the food (stir-fried food, grilled food, fried food, seafood-containing food, vegetable-containing food, confectionery or processed product thereof) is 0.0005 wt. It is preferably added so as to be at least ppm, more preferably added so as to be at least 0.05 ppm by weight, and particularly preferably added so as to be at least 5 ppm by weight. In this case, since the composition of the present invention can impart flavor more effectively, the food (stir-fried food, grilled food, fried food, seafood-containing food, vegetable-containing food, confectionery, processed products thereof, etc. ) Is preferably added so that the concentration of (B2) is 200 ppm by weight or less, more preferably 100 ppm by weight or less, and 20 ppm by weight or less. It is particularly preferable.

When the composition of the present invention is added to stir-fried foods, grilled foods, fried foods, seafood-containing foods, vegetable-containing foods, confectionery or processed products thereof, the food can be given more effectively. It is preferable that the concentration of (C) in (stir-fried food, grilled food, fried food, seafood-containing food, vegetable-containing food, confectionery or processed product thereof) is 0.00001 ppm by weight or more, It is more preferable to add so that it may become 0.002 weight ppm or more, and it is especially preferable to add so that it may become 0.2 weight ppm or more. In this case, since the composition of the present invention can impart flavor more effectively, the food (stir-fried food, grilled food, fried food, seafood-containing food, vegetable-containing food, confectionery, processed products thereof, etc. ) Is preferably added so that the concentration of (C) is 300 ppm by weight or less, more preferably 30 ppm by weight or less, and 2 ppm by weight or less. It is particularly preferable.

When the composition of the present invention is added to a seasoning or the like, it can impart a flavor more effectively, so that the concentration of (A) in the food (seasoning or the like) is 0.002 ppm by weight or more. It is preferable to add so that it may become 0.2 weight ppm or more, It is more preferable to add so that it may become 20 weight ppm or more. In this case, since the composition of the present invention can impart flavor more effectively, it is added so that the concentration of (A) in the food (condiment etc.) is 50000 ppm by weight or less. It is more preferable to add it so that it may become 10,000 weight ppm or less, and it is especially preferable to add so that it may become 1000 weight ppm or less.

When the composition of the present invention contains (B1) and is added to a seasoning or the like, the composition of the present invention can impart a flavor more effectively, so in the food (seasoning or the like) ( The concentration of B1) is preferably added so as to be 0.001 ppm by weight or more, more preferably added so as to be 0.2 ppm by weight or more, and added so as to be 20 ppm by weight or more. It is particularly preferred that In this case, since the composition of the present invention can impart flavor more effectively, it is added so that the concentration of (B1) in the food (condiment etc.) is 10,000 ppm by weight or less. It is more preferable to add it so that it becomes 5000 ppm by weight or less, and it is particularly preferable to add it so that it becomes 1000 ppm by weight or less.

When the composition of the present invention contains (B2) and is added to a seasoning or the like, the composition of the present invention can impart a flavor more effectively, so in the food (seasoning or the like) ( B2) is preferably added so that the concentration is 0.005 ppm by weight or more, more preferably 0.5 ppm by weight or more, and 50 ppm by weight or more. It is particularly preferred that In this case, since the composition of the present invention can impart flavor more effectively, it is added so that the concentration of (B2) in the food (condiment etc.) is 20000 ppm by weight or less. It is more preferable to add it so that it becomes 10,000 ppm by weight or less, and it is particularly preferable to add it so that it becomes 2000 ppm by weight or less.

When the composition of the present invention is added to a seasoning or the like, it can impart a flavor more effectively, so the concentration of (C) in the food (seasoning or the like) is 0.0001 ppm by weight or more. It is preferable to add so that it may become 0.02 weight ppm or more, It is more preferable to add so that it may become 2 weight ppm or more. In this case, since the composition of the present invention can impart flavor more effectively, it is added so that the concentration of (C) in the food (condiment etc.) is 30000 ppm by weight or less. It is more preferable that it is added so that it becomes 3000 ppm by weight or less, and it is particularly preferable that it is added so that it becomes 200 ppm by weight or less.

When the composition of the present invention is added to a spice-containing food or processed product thereof, it can impart a more effective flavor. The concentration is preferably added to be 0.00002 ppm by weight or more, more preferably added to be 0.002 ppm by weight or more, and added to be 0.2 ppm by weight or more. It is particularly preferable. In this case, since the composition of the present invention can impart flavor more effectively, the concentration of (A) in the food (such as a spice-containing food or a processed product thereof) is 500 ppm by weight or less. It is preferably added so that it is 100 ppm by weight or less, more preferably 10 ppm by weight or less.

When the composition of the present invention contains (B1) and is added to a spice-containing food or a processed product thereof, the composition of the present invention can impart flavor more effectively. The content of (B1) in the contained food or processed product thereof is preferably 0.00001 ppm by weight or more, more preferably 0.002 ppm by weight or more. It is particularly preferable to add such that it becomes 0.2 ppm by weight or more. In this case, since the composition of the present invention can impart flavor more effectively, the concentration of (B1) in the food (such as a spice-containing food or a processed product thereof) is 100 ppm by weight or less. It is preferably added so that it is 50 ppm by weight or less, more preferably 10 ppm by weight or less.

When the composition of the present invention contains (B2) and is added to a spice-containing food or a processed product thereof, the composition of the present invention can impart flavor more effectively. The content of (B2) in the contained food or processed product thereof is preferably 0.00005 ppm by weight or more, more preferably 0.005 ppm by weight or more. It is particularly preferable to add such that it becomes 0.5 ppm by weight or more. In this case, since the composition of the present invention can impart flavor more effectively, the concentration of (B2) in the food (such as spice-containing food or processed product thereof) is 200 ppm by weight or less. It is preferable to add so that it may become 100 weight ppm or less, It is more preferable to add so that it may become 20 weight ppm or less.

When the composition of the present invention is added to a spice-containing food or a processed product thereof, the flavor can be imparted more effectively, so that (C) in the food (a spice-containing food or a processed product thereof) is concerned. The concentration is preferably added to be 0.000001 ppm by weight or more, more preferably added to be 0.0002 ppm by weight or more, and added to be 0.02 ppm by weight or more. It is particularly preferable. In this case, since the composition of the present invention can impart flavor more effectively, the concentration of (C) in the food (such as a spice-containing food or a processed product thereof) is 300 ppm by weight or less. Preferably, it is added so that it may become 30 weight ppm or less, It is especially preferable to add so that it may become 2 weight ppm or less.

According to the present invention, a food containing the composition of the present invention (sometimes referred to simply as “the food of the present invention” in the present specification) is also provided.
The content of the composition of the present invention in the food of the present invention may be appropriately adjusted so that the concentrations of (A), component groups B and (C) in the food of the present invention are within the above-mentioned ranges, There is no particular limitation.
The type of the food of the present invention is not particularly limited, but it is desired that a cooked incense is given, that an unpleasant odor is desired to be masked, and that a feeling of spice is enhanced. And those in which sweetness is desired to be enhanced are preferable, and examples thereof include those exemplified as foods to which the composition of the present invention can be added.

(Production method of the present invention)
The present invention relates to a method for producing a food comprising adding (A), at least one selected from the group consisting of (B1) and (B2), and (C). It may also be referred to as “the manufacturing method of the present invention”).

In the production method of the present invention, at least one selected from the group consisting of (B1) and (B2) may be added as component group B, but it is preferable to add both (B1) and (B2). .

A preferred embodiment of the production method of the present invention is a food production method including adding (A), (B1), (B2) and (C).

The food produced by the production method of the present invention is not particularly limited, but those that are desired to be provided with cooked incense, those that are desired to mask unpleasant odor, and that the feeling of spice is enhanced. Are desirable, and those whose sweetness is desired to be enhanced are preferable, and examples thereof include those exemplified as foods to which the composition of the present invention can be added.

In the production method of the present invention, (A), the addition of component groups B and (C) is performed when the food is a fried food, a grilled food, a fried food, a seafood-containing food, a vegetable-containing food, or a processed product thereof. (A), component groups B and (C) in the fried food, grilled food, fried food, seafood-containing food, vegetable-containing food or processed food thereof, etc.) are added to the food of the present invention. In this case, the concentration may be the same as that of each of the food groups (A), component groups B and (C) (described above).

In the production method of the present invention, the addition of (A), component groups B and (C) is the same as that of (A), component groups B and (C) in the food (condiment etc.) when the food is a seasoning etc. Each concentration can be performed so as to be the same as the respective concentrations (above) of (A), component groups B and (C) in the food when the composition of the present invention is added to the food.

In the production method of the present invention, the weight ratio of the added amount of (A) and the added amount of each component of component groups B and (C) is the same as the content of (A) and the component groups B and ( It can be set in the same manner as the weight ratio (described above) of the content of each component of C).

In the production method of the present invention, (A), component groups B and (C) may be added individually, but (A), component groups B and (C) are mixed in advance before addition, and the resulting mixture May be added. Addition of (A), component groups B and (C) may be performed using the composition of the present invention.
When (A), component groups B and (C) are added individually, the order and interval of addition are not particularly limited. For example, the order of (A), component groups B and (C), or the reverse order thereof. May be added. In addition, (A), component groups B and (C) may be added simultaneously.

The production method of the present invention appropriately includes, in addition to the addition of (A), component groups B and (C) described above, conventional processing steps and cooking steps in the production of food depending on the type of food to be produced. It's okay.

According to the production method of the present invention, a food with a charcoal-like stimulating flavor can be produced. Moreover, since a cooking fragrance can be imparted by imparting a charcoal-like stimulating flavor to food, according to the production method of the present invention, a food with a cooking fragrance (e.g., a feeling of baking is imparted). Food, food with an oily feel, etc.) can be produced.
According to the production method of the present invention, a food product in which at least one selected from the group consisting of a spice feeling and sweetness is enhanced, and a food product in which an unpleasant odor is masked can be produced.

(Granting method of the present invention)
The present invention provides a method for imparting a charcoal-like stimulating flavor comprising adding (A), at least one selected from the group consisting of (B1) and (B2), and (C). In the specification, it may be simply referred to as “the method of applying the present invention”).
The application method of the present invention can be carried out in the same manner as the production method of the present invention unless otherwise specified, and preferred embodiments are also the same.

In the imparting method of the present invention, the method and conditions for adding (A), ingredient group B and (C) are not particularly limited, depending on the type of food to which (A), ingredient group B and (C) are added. Can be set as appropriate. The time when (A), ingredient group B and (C) are added to the food is not particularly limited, and may be added at any time. For example, during production of the food and after completion of the food (eg, food consumption) Immediately before, during food consumption, etc.). You may add (A), ingredient group B, and (C) to the foodstuff raw material before manufacturing a foodstuff.

According to the imparting method of the present invention, a charcoal-like stimulating flavor can be imparted to food. Moreover, since a heat cooking incense can be provided by giving a charcoal-like exciting flavor to food, according to the provision method of this invention, heat cooking incense can be provided to food. Therefore, the application method of the present invention may be a method for applying a cooked incense (e.g., a method for giving a burning feeling, a method for giving an oily feeling, etc.).

The food to which a charcoal-like stimulating flavor can be imparted by the imparting method of the present invention is not particularly limited, but those that are desired to be provided with a cooked incense are preferred. For example, the composition of the present invention is added. The thing similar to what was illustrated as a foodstuff to obtain is mentioned.

(Enhancement method of the present invention)
The present invention includes (A), at least one selected from the group consisting of (B1) and (B2), and (C), and at least selected from the group consisting of spice feeling and sweetness An enhancement method (sometimes referred to herein simply as “the enhancement method of the present invention”) is also provided.
Unless otherwise specified, the enhancement method of the present invention can be carried out in the same manner as the production method of the present invention and the application method of the present invention, and preferred embodiments are also the same.
The food that can enhance at least one selected from the group consisting of a spice feeling and sweetness by the enhancing method of the present invention is not particularly limited, but it is desired that the spice feeling is enhanced, and that the sweetness is enhanced. What is desired is preferable, and examples thereof include those exemplified as foods to which the composition of the present invention can be added.

(Masking method of the present invention)
The present invention relates to a method for masking unpleasant odors, which comprises adding (A), at least one selected from the group consisting of (B1) and (B2), and (C). Also referred to as “masking method of the present invention”).
The masking method of the present invention can be carried out in the same manner as the production method of the present invention and the application method of the present invention unless otherwise specified, and preferred embodiments are also the same.
The food that can mask the unpleasant odor by the masking method of the present invention is not particularly limited, but it is preferable that the unpleasant odor is desired to be masked. The same thing is mentioned.

The present invention will be described more specifically in the following examples, but the present invention is not limited to these examples. In this specification, “%” and “ppm” mean “% by weight” and “ppm by weight” unless otherwise specified.

1. Preparation of Additive Solution Predetermined amounts of 2-acetylfuran, 6,7-dihydro-5-methyl-5H-cyclopentapyrazine, furfuryl alcohol and furfuryl methyl disulfide were each ethanol (distributor: Japan Alcohol Industry, trade name: A specific alcohol traceable 95 grade 1) was dissolved to prepare a 0.0001 wt% to 10 wt% solution (addition solution) of each component. The vendors of the components used are as shown in Table 1.

2. Evaluation of charcoal-like stimulating flavor imparting effect After diluting the seasoning liquid of commercially available nabe-no-meme (product name: CookDo (registered trademark) “Kainnabe”, distributor: Ajinomoto Co., Inc.) 5 times with water, In the diluted solution, the above 1. Evaluation samples (Examples 1 to 30 and Comparative Examples 1 to 6) were prepared by adding the addition solutions of the respective components prepared in Step 1 to a total amount of 100 g, and sufficiently stirring and mixing. The concentration of each component in the used addition solution, the addition amount of the addition solution, and the concentration of each component in the evaluation sample are “addition solution concentration (%)”, “addition amount (mg)” in Tables 2 to 9 below, And “Concentration in sample (ppm)”.

The evaluation of the charcoal-like stimulating flavor was evaluated by a panel of three people, comparing each evaluation sample with the additive-free product (the diluted solution without any added solution). The presence / absence and extent of the effect of imparting a typical flavor were confirmed, and the following evaluation criteria were used.
[Evaluation criteria]
±: There is no effect of imparting a charcoal-like stimulating flavor +: There is a slight effect of imparting a charcoal-like stimulating flavor ++: There is a slight effect of imparting a charcoal-like stimulating flavor ++++: The effect of imparting a charcoal-like stimulating flavor is moderate. +++++: The effect of imparting a charcoal-like stimulating flavor is considerable. +++++: The effect of imparting a charcoal-like stimulating flavor is very high.

The results are shown in Tables 2 to 9 below.

From the results shown in Table 2 and Tables 4 to 9, by adding (A), at least one selected from the group consisting of (B1) and (B2), and (C), charcoal-like irritation It was confirmed that a typical flavor could be imparted.
On the other hand, as is clear from the results shown in Table 3, when any one of (A), component groups B and (C) was added alone (Comparative Examples 1 to 3), the charcoal-like stimulant The flavor could not be imparted. Moreover, only (A) and component group B are added, (C) is not added (Comparative Example 4), only (A) and (C) are added, and component group B is not added (Comparison) Even when only Example Group 5), component groups B and (C) were added, and (A) was not added (Comparative Example 6), a charcoal-like stimulating flavor could not be imparted.

3. Preparation of perfume composition 2-acetylfuran, 6,7-dihydro-5-methyl-5H-cyclopentapyrazine, furfuryl alcohol and furfurylmethyl disulfide were mixed in the proportions shown in Table 10 to prepare a perfume composition. did.

4). Evaluation of heating cooking incense imparting effect (1) Fried rice prepared by a conventional method using cooked rice (350 g), char siu (70 g), long onion (40 g), and eggs (2 pieces). After adding the fragrance composition prepared in step 1 so that the concentration of the fragrance composition in the fried rice at the time of eating was 21.89 ppm by weight, the presence or absence and degree of cooked incense were confirmed by three specialized panels. As a result, it was confirmed that cooked incense (specifically, a flavor as if heated at high temperature) was imparted to the fried rice.
(2) In the above-mentioned 3. After adding the fragrance composition prepared in step 2 so that the concentration of the fragrance composition at the time of eating in the Chinese rice bowl is 21.89 ppm by weight, the presence and degree of cooked incense is determined by three specialized panels. confirmed. As a result, it was confirmed that the cooked incense (specifically, a flavor as if heated at a high temperature) was imparted to the Chinese rice bowl.
(3) The above-mentioned 3. is added to a commercially available yakitori bowl ingredient (frozen food, distributor: Ajinomoto Frozen Food Co., Ltd.). After adding the fragrance composition prepared in step 1 so that the concentration of the fragrance composition in the Chinese rice bowl at the time of eating was 41.04 ppm by weight, the presence or absence and degree of cooked incense were determined by three specialized panels. confirmed. As a result, it was confirmed that heat-cooked incense (specifically, a flavor baked over charcoal) was added to the yakitori bowl.
From the results of the above (1) to (3), by adding at least one selected from the group consisting of (A), (B1) and (B2), and (C), the cooked incense is added to the food. It was confirmed that can be imparted.

5). As a sample for evaluation and evaluation of the effect of imparting a burning sensation , a cookie was prepared according to the following procedures 1) to 6) (Example 31). The concentration of each component in the used addition solution, the addition amount of the addition solution, and the concentration of each component in the evaluation sample are “addition solution concentration (%)”, “addition amount (mg)”, and “ As shown in “Concentration in sample (ppm)”.
[Cookie making method]
1) In a food processor, 25 g of weak flour, 25 g of strong flour, 15 g of sugar and 0.26 g of salt were mixed and mixed (2000 rpm, 10 seconds × twice).
2) To the mixture obtained in 1) above, 3.1 g of fermentation butter and 22.5 g of shortening were added and mixed (2000 rpm, 10 seconds × 4 times).
3) Into the mixture obtained in the above 2), 8 g of the egg and 1. The addition solution of each component prepared in (1) was added, water was further added to make the total amount 100 g, and then mixed until uniform (2000 rpm, 10 seconds × 2 times).
4) The mixture obtained in 3) above was put in a plastic bag with a chuck and stretched flat (about 5 mm thick) with a rolling pin.
5) The cookie dough obtained in 4) above was stored frozen at −20 ° C. for 30 minutes.
6) The frozen cookie dough was cut into a predetermined shape and then baked in an oven at 180 ° C. for 12 minutes.

The evaluation of the effect of imparting a burning feeling was compared with an additive-free product (cookie prepared in the same manner as in Example 31 except that the same amount of water was used instead of the additive solution) by a panel of three experts. Then, the presence or absence and degree of firing feeling were confirmed, and the following evaluation criteria were used.
[Evaluation criteria]
-: Baking feeling is weaker than additive-free products ±: There is no difference in baking feeling from additive-free products +: Slightly higher burning feeling than additive-free products ++: Slightly burning feeling than additive-free products +++: The firing feeling is moderately higher than the additive-free product. +++++: The firing feeling is considerably higher than the additive-free product. +++++: The firing feeling is much higher than the additive-free product. Have

The results are shown in Table 11 below.

From the results shown in Table 11, it was confirmed that a feeling of firing can be imparted by adding (A), at least one selected from the group consisting of (B1) and (B2), and (C). It was done. In addition, the evaluation sample of Example 31 was given a flavor burnt at high temperature and a coffee-like fragrant flavor.

6). Evaluation of the effect of imparting oil feel After 90 g of chicken thigh cut into a bite size was sprinkled with 10 g of commercially available fried flour (product name: non-fried cooking type, distributor: Nisshin Flour Milling Co., Ltd.) It was heated in a microwave oven (600 W, 2 minutes and 50 seconds) to prepare fried chicken. To the fried chicken (100 g), the above 1. An addition sample of each component prepared in step 1 was added to prepare an evaluation sample (Example 32). The concentration of each component in the used addition solution, the addition amount of the addition solution, and the concentration of each component in the evaluation sample are “addition solution concentration (%)”, “addition amount (mg)”, and “ As shown in “Concentration in sample (ppm)”.

The evaluation of the effect of imparting oil feel was confirmed by comparing the evaluation sample with the additive-free product (fried because no additive solution was added), and the presence and extent of oil feel, The following evaluation criteria were used.
[Evaluation criteria]
-: Oil feel is weaker than additive-free products ±: No difference between oil feel and additive-free products +: Oil feel slightly higher than additive-free products ++: Slightly higher than additive-free products Oil tone is rising +++: Oil tone feels moderately higher than additive-free products +++++: Oil tone feels considerably higher than additive-free products +++++: Much higher than additive-free products Oil tone is rising

The results are shown in Table 12 below.

From the results shown in Table 12, by adding (A), at least one selected from the group consisting of (B1) and (B2), and (C), it is possible to impart an oily feel. confirmed. In addition, the evaluation sample of Example 32 was given a fragrant flavor.

7). Evaluation of masking effect of unpleasant odor To 120 g of Komatsuna cut into bite size and commercially available seasoning (Product name: CookDo (registered trademark) chicken garage, leek oil, oil garlic flavor paste, distributor: Ajinomoto Co., Inc.) After adding 10 g of water and mixing well, it was heated in a microwave (600 W, 2 minutes) to prepare a stir-fried vegetable. For 100 g of the stir-fried vegetables, the above 1. Samples for evaluation (Examples 33 to 35) were prepared by adding the additive solution of each component prepared in (1). The concentration of each component in the used additive solution, the added amount of the added solution, and the concentration of each component in the evaluation sample are “added solution concentration (%)”, “added amount (mg)”, and “ As shown in “Concentration in sample (ppm)”.

The evaluation of the masking effect of unpleasant odor is caused by three specialized panels, comparing the evaluation sample with an additive-free product (fried vegetables without added solution), and unpleasant odor (specifically, due to Komatsuna) The presence / absence and degree of masking strength of (blue odor) were confirmed, and the following evaluation criteria were used.
[Evaluation criteria]
-: Masking strength is weaker than additive-free products ±: No difference in masking strength from additive-free products +: Masking strength is slightly higher than additive-free products ++: Slightly salty strength than additive-free products ++++: Masking strength is moderately higher than additive-free products. +++: Masking strength is considerably higher than additive-free products. +++++: Masking strength is much higher than additive-free products. Have

The results are shown in Table 13 below.

From the results shown in Table 13, it was confirmed that an unpleasant odor can be masked by adding (A), at least one selected from the group consisting of (B1) and (B2), and (C). It was done.

8). Evaluation of sweetness-enhancing effect Commercially available Mitarashi Dango (product name: burnt soy sauce-flavored skewers, distributor: Yamazaki Baking Co., Ltd.) The evaluation samples (Examples 36 to 39) were prepared by adding the additive solution of each component prepared in (1). The concentration of each component in the used addition solution, the addition amount of the addition solution per 100 g of Mitarashi dango, and the concentration of each component in the evaluation sample are “addition solution concentration (%)” and “addition amount (mg) in Table 14 below. ) ”And“ Concentration in sample (ppm) ”.

The evaluation of the sweetness enhancement effect was carried out by three specialist panels, comparing the evaluation sample with the additive-free product (Mitarashi dango without added solution), confirming the intensity of sweetness, and performing the following evaluation criteria. .
[Evaluation criteria]
-: The sweetness intensity is weaker than the additive-free product ±: There is no difference in sweetness intensity from the additive-free product +: The sweetness intensity is slightly higher than the additive-free product ++: The sweetness intensity is slightly higher than the additive-free product +++: Sweetness intensity is moderately higher than additive-free products +++: Sweetness intensity is considerably higher than additive-free products +++++: Sweetness intensity is much higher than additive-free products Have

The results are shown in Table 14 below.

From the results shown in Table 14, it was confirmed that sweetness could be enhanced by adding (A), at least one selected from the group consisting of (B1) and (B2), and (C). It was.

9. Evaluation of Spice Sense Enhancement Effect 0.1 g of commercially available cosho (product name: GABAN (registered trademark) “Cosho”, distributor: House Foods Co., Ltd.) was added to 100 g of water to prepare an aqueous solution of cosho. To the aqueous solution (100 g), the above 1. The evaluation samples (Examples 40 to 44) were prepared by adding the additive solution of each component prepared in (1). The concentration of each component in the used addition solution, the addition amount of the addition solution, and the concentration of each component in the evaluation sample are “addition solution concentration (%)”, “addition amount (mg)”, and “ As shown in “Concentration in sample (ppm)”.

Evaluation of the effect of enhancing the spice feeling was confirmed by comparing the evaluation sample with an additive-free product (an aqueous solution of Kosho with the same amount of water added instead of the added solution), and the spice strength was confirmed. The evaluation criteria were used.
[Evaluation criteria]
-: Spice strength is weaker than additive-free products ±: No difference in spice strength from additive-free products +: Spice strength is slightly higher than additive-free products ++: Spice strength is slightly higher than additive-free products ++++: Spice strength is moderately higher than additive-free products +++: Spice strength is significantly higher than additive-free products +++++: Spice strength is much higher than additive-free products Have

The results are shown in Table 15 below.

From the results shown in Table 15, it was confirmed that the feeling of spice can be enhanced by adding (A), at least one selected from the group consisting of (B1) and (B2), and (C). It was done.

10. Evaluation of effects in various foods To each food, (A), at least one selected from the group consisting of (B1) and (B2), and (C) are added to enhance the spice feeling and mask unpleasant odor. The effect and sweetness enhancing effect were evaluated.
In the various foods shown in Table 18 below, Evaluation samples (Examples 45 to 48) were prepared by adding the additive solution of each component prepared in (1). The concentration of each component in the added solution used, the added amount of the added solution per 100 g of food, and the concentration of each component in the evaluation sample are shown in Table 18 below as “added solution concentration (%)” and “added amount (mg)”. And “concentration in sample (ppm)”.
Various foods used for preparing the evaluation samples were prepared and prepared by the following procedures.
(fried)
Chicken thighs cut into bite-sized pieces were sprinkled with commercially available fried flour (product name: Sajiku (registered trademark), distributor: Indonesian Ajinomoto Co., Inc.), and then fried in a conventional manner.
(Soy hamburger)
Using the materials shown in Table 16 below, soybean hamburgers were produced according to the method described in Japanese Patent No. 6160131.
(Buri Daikon)
According to the method described in Japanese Patent No. 6160131, a radish was produced using the materials shown in Table 17 below. Specifically, the radish was produced by the following procedures 1) to 4).
[How to make radish]
1) Cut the bite into bite-sized pieces and immerse in sake and ginger for 1 minute.
2) After cutting the radish into 1cm width, put it into four equal portions, put it in a container, and put a commercially available flavor seasoning (product name: Hondashi (registered trademark) boiled well (registered trademark), distributor: Ajinomoto Co., Inc. Company) and water were added and heated in a microwave (600 W, 3 minutes).
3) To the radish heated in 2) above, the sliced fillet of 1) above was added and heated in a microwave oven (600 W, 3 minutes 30 seconds).
4) The heated radish was taken out of the microwave and steamed for 5 minutes or more.
(Pudding)
A commercially available pudding (product name: Putin pudding, distributor: Glico Dairy Co., Ltd.) was used as it was.

The evaluation of spice sensation enhancing effect, unpleasant odor masking effect, and sweet taste enhancing effect was performed by comparing the evaluation sample with the additive-free product (food without added solution) by the above three specialist panels. ~ 9. The same evaluation criteria were used.
The evaluation sample of Example 45 (fried fried) evaluated the effect of enhancing the spice feeling, and each evaluation sample of Example 46 (soybean hamburger) and Example 47 (buri radish) was an unpleasant odor (specifically, soybean The evaluation of the masking effect of the blue odor caused by the odor and the raw odor caused by the taste was performed, and the evaluation sample of Example 48 (purine) was evaluated for the sweetness enhancing effect.
The results are shown in Table 18 below.

From the results shown in Table 18, by adding (A), at least one selected from the group consisting of (B1) and (B2), and (C) to various foods, the spice feeling enhancement effect, unpleasantness It was confirmed that odor masking effect and sweetness enhancing effect can be achieved.

ADVANTAGE OF THE INVENTION According to this invention, the composition which can provide a charcoal-like exciting flavor can be provided.
ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the foodstuff provided with the charcoal-like stimulating flavor and the imparting method of charcoal-like stimulating flavor can be provided.
Moreover, according to this invention, since the charcoal-like exciting flavor can be provided to food, the food which was effectively provided with the flavor (cooking incense) expressed by heat cooking can be provided.
According to the present invention, a food provided with at least one selected from the group consisting of a burning feeling and an oily feeling can be provided.
ADVANTAGE OF THE INVENTION According to this invention, the foodstuff in which at least one selected from the group which consists of a spice feeling and sweet taste was strengthened, and the foodstuff by which the unpleasant odor was masked can be provided.
Since the composition of the present invention is obtained by mixing a specific compound, it can be produced by an apparatus generally used by those skilled in the art, and the production conditions can be easily controlled.
Furthermore, since the composition of the present invention contains a specific compound and it is not necessary to adjust the composition according to the type of food, it can be widely used for various foods.

This application is based on Japanese Patent Application No. 2017-066150 filed in Japan (filing date: March 29, 2017), the contents of which are included in this specification.

Claims (27)

1. (A) 2-acetylfuran;
   (B1) at least one selected from the group consisting of 6,7-dihydro-5-methyl-5H-cyclopentapyrazine and (B2) furfuryl alcohol;
   (C) A composition containing furfurylmethyl disulfide.
2. The composition according to claim 1, which is added to the food so that the concentration of (A) in the food is 0.0002 to 500 ppm by weight.
3. The composition according to claim 1 or 2, which is added to the food so that the concentration of (C) in the food is 0.00001 to 300 ppm by weight.
4. The composition according to any one of claims 1 to 3, wherein a weight ratio (A: C) of the content of (A) to the content of (C) is 1: 0.000005 to 1000.
5. The composition according to any one of claims 1 to 4, which is for imparting a charcoal-like stimulating flavor.
6. The composition according to any one of claims 1 to 4, which is used for imparting a cooking incense.
7. The composition according to claim 6, wherein the heat cooking incense application is at least one application selected from the group consisting of a burning feeling and an oily feeling.
8. The composition according to any one of claims 1 to 4, which is used for at least one enhancement selected from the group consisting of a spice feeling and sweetness.
9. The composition according to any one of claims 1 to 4, which is used for masking unpleasant odors.
10. A food containing the composition according to any one of claims 1 to 9.
11. (A) 2-acetylfuran;
    (B1) at least one selected from the group consisting of 6,7-dihydro-5-methyl-5H-cyclopentapyrazine and (B2) furfuryl alcohol;
    (C) A method for producing a food, comprising adding furfurylmethyl disulfide.
12. The method according to claim 11, wherein (A) is added so that the concentration of (A) in the food is 0.0002 to 500 ppm by weight.
13. The method according to claim 11 or 12, wherein (C) is added so that the concentration of (C) in the food is 0.00001 to 300 ppm by weight.
14. The method according to any one of claims 11 to 13, wherein a weight ratio (A: C) of the addition amount of (A) and the addition amount of (C) is 1: 0.000005 to 1000.
15. The method according to any one of claims 11 to 14, wherein the food is a food provided with a charcoal-like stimulating flavor.
16. The method according to any one of claims 11 to 14, wherein the food is a food to which a cooked incense is added.
17. The method according to claim 16, wherein the food provided with the cooked incense is a food provided with at least one selected from the group consisting of a burning feeling and an oily feeling.
18. The method according to any one of claims 11 to 14, wherein the food is a food in which at least one selected from the group consisting of a spice feeling and sweetness is enhanced.
19. The method according to any one of claims 11 to 14, wherein the food is a food with an unpleasant odor masked.
20. (A) 2-acetylfuran;
    (B1) at least one selected from the group consisting of 6,7-dihydro-5-methyl-5H-cyclopentapyrazine and (B2) furfuryl alcohol;
    (C) A method for imparting a charcoal-like stimulating flavor comprising adding furfurylmethyl disulfide.
21. (A) 2-acetylfuran;
    (B1) at least one selected from the group consisting of 6,7-dihydro-5-methyl-5H-cyclopentapyrazine and (B2) furfuryl alcohol;
    (C) A method for applying a cooked incense including adding furfurylmethyl disulfide.
22. The method according to claim 21, wherein the application of the cooked incense is at least one application selected from the group consisting of a burning feeling and an oily feeling.
23. (A) 2-acetylfuran;
    (B1) at least one selected from the group consisting of 6,7-dihydro-5-methyl-5H-cyclopentapyrazine and (B2) furfuryl alcohol;
    (C) At least one enhancement method selected from the group consisting of spice feeling and sweetness, which comprises adding furfurylmethyl disulfide.
24. (A) 2-acetylfuran;
    (B1) at least one selected from the group consisting of 6,7-dihydro-5-methyl-5H-cyclopentapyrazine and (B2) furfuryl alcohol;
    (C) An unpleasant odor masking method comprising adding furfurylmethyl disulfide.
25. The method according to any one of claims 20 to 24, wherein (A) is added to the food so that the concentration of (A) in the food is 0.0002 to 500 ppm by weight.
26. The method according to any one of claims 20 to 25, wherein (C) is added to the food so that the concentration of (C) in the food is 0.00001 to 300 ppm by weight.
27. The method according to any one of claims 20 to 26, wherein the weight ratio (A: C) of the addition amount of (A) and the addition amount of (C) is 1: 0.000005 to 1000.