WO2019221221A1 - Chicken flavor improving agent - Google Patents

Chicken flavor improving agent Download PDF

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Publication number
WO2019221221A1
WO2019221221A1 PCT/JP2019/019465 JP2019019465W WO2019221221A1 WO 2019221221 A1 WO2019221221 A1 WO 2019221221A1 JP 2019019465 W JP2019019465 W JP 2019019465W WO 2019221221 A1 WO2019221221 A1 WO 2019221221A1
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WO
WIPO (PCT)
Prior art keywords
chicken
flavor
methyl
improving agent
ethyl
Prior art date
Application number
PCT/JP2019/019465
Other languages
French (fr)
Japanese (ja)
Inventor
岳 追川
昇太 宮田
富山　賢一
Original Assignee
高砂香料工業株式会社
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 高砂香料工業株式会社 filed Critical 高砂香料工業株式会社
Priority to CN201980032773.9A priority Critical patent/CN112118746A/en
Priority to BR112020023263-7A priority patent/BR112020023263A2/en
Priority to SG11202011347WA priority patent/SG11202011347WA/en
Priority to KR1020207033524A priority patent/KR20210008843A/en
Priority to MX2020012228A priority patent/MX2020012228A/en
Priority to JP2020519909A priority patent/JPWO2019221221A1/en
Publication of WO2019221221A1 publication Critical patent/WO2019221221A1/en
Priority to PH12020551929A priority patent/PH12020551929A1/en

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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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • 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
    • A23L27/26—Meat flavours
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B9/00—Essential oils; Perfumes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/15—Flavour affecting agent

Definitions

  • the present invention relates to a chicken flavor improving agent that can impart or enhance a preferable chicken meat texture to various foods.
  • materials for improving the flavor of chicken include, for example, (1) animal and plant extracts, (2) yeast extracts, (3) animal and plant protein hydrolysates, (4) cooked flavors, and (5) synthetic flavors.
  • a chicken flavor improving agent Non-patent Document 1 (Patent Office Gazette, well-known and commonly used technical collection [fragrance] Part 2 Food Fragrance 3.9 4 Chicken Flavor (issued January 14, 2000)).
  • the characteristics required for the chicken flavor improver include the natural flavor and richness unique to chicken, the appetizing boiled flavor, fried flavor and roast flavor, as well as the unique sensation of chicken. .
  • Yeast extract contains a relatively large amount of glutamic acid, which is an umami component, and thus is mainly used to supplement umami (Patent Document 1 (Japanese Patent Laid-Open No. 2005-102549)) and Patent Document 2 (International Publication 99/99). No. 16860 pamphlet)), and it is also being studied to use it with the expectation of the effect on the taste and flavor of meat.
  • Patent Document 3 International Publication No. 2008/081519 pamphlet describes that a yeast extract containing free proline in an amount of 8.0% or more of the free amino acid composition can be applied to impart sweetness unique to animal protein hydrolysates. Is disclosed. However, these are intended to provide a taste ingredient common to many animal foods, and cannot express a meat texture peculiar to chicken.
  • Patent Document 4 Japanese Patent Application Laid-Open No. 11-313635
  • a seasoning that can impart a body taste to foods and drinks.
  • Pyrazine compounds specifically, 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine, tetramethylpyrazine, 2,5-diethylpyrazine, 2
  • a seasoning comprising one or more compounds selected from 1,6-diethylpyrazine, 2,3-diethyl-5-methylpyrazine, and 2-ethyl-3,5-dimethylpyrazine has been proposed.
  • stronger and more preferred meat-based flavor compositions include (A) pyrroles, (B) pyridines, (C) pyrazines, (D) oxazole.
  • a meat-based flavor composition characterized by containing at least one perfume selected from the group consisting of (M) sulfur-containing carboxylic acids, (N) quinoxalines, and (O) furanones has been proposed. .
  • M sulfur-containing carboxylic acids
  • N quinoxalines
  • O furanones
  • a commonly used synthetic flavored chicken flavor is an image flavor in which a specific flavor component of chicken is found by flavor analysis, and the characteristic flavor is emphasized and / or deformed.
  • the conventional chicken flavor can be used to recognize the target chicken when used together with the color and taste in the final product, and it has so far been possible to reproduce the preferred chicken sensation with that flavor alone. Absent.
  • a chicken flavor improving agent capable of imparting a favorable sensation
  • these materials have the problem that the aroma and flavor intensity that can be imparted are not high. Therefore, a new material is desired in the preparation of a flavor improving agent that can impart a stronger and more preferable chicken texture.
  • ortho-aminoacetophenone which is an amino group-substituted aromatic ketone
  • Non-Patent Document 1 Patent Office Gazette, “Perfume” It is known that it can be used as a flavoring / flavor as described in Part 2 Food Fragrance 3.9.4 Chicken Flavor (issued January 14, 2000).
  • Non-Patent Document 2 (FOOD RESEARCH INTERNATIONAL 2014, VOL62, 35-42), it has been reported that ortho-aminoacetophenone has been detected from boar fat.
  • Non-Patent Document 3 discloses that ortho-aminoacetophenone is identified from a plant protein enzyme degradation product having a meat-like flavor, and that this compound is a compound having a grape-like sweet aroma. .
  • ortho-aminoacetophenone is a compound that causes undesirable flavors in fermented tuna sauce and dairy products.
  • Patent Document 6 International Publication No. 2017/202893 describes that 2-aminoacetophenone can be used in a beef flavor formulation.
  • an object of this invention is to provide the chicken flavor improving agent which has a flesh characteristic of a chicken useful as flavor enhancers, such as various food-drinks and seasonings.
  • an amino group-substituted aromatic ketone preferably an aromatic ketone having an amino group in the ortho or para position, more preferably an amino group-substituted aromatic ketone, more preferably an amino group-substituted aromatic ketone.
  • the present inventors have found that a chicken flavor improving agent in which a group-substituted aromatic ketone contains ortho-aminoacetophenone is surprisingly excellent in the effect of imparting or enhancing chicken-specific meat texture, and completed the present invention.
  • the present invention relates to the following [1] to [7].
  • [1] A chicken flavor improving agent containing an amino group-substituted aromatic ketone.
  • [2] The chicken flavor improving agent according to [1], wherein the amino group-substituted aromatic ketone is an aromatic ketone having an amino group at the ortho or para position.
  • [3] The chicken flavor improving agent according to [1], wherein the amino group-substituted aromatic ketone is ortho-aminoacetophenone.
  • a method for producing a chicken flavored food comprising the step of adding the chicken flavor improving agent according to any one of [1] to [3] above to a food to be improved in chicken flavor.
  • the chicken flavor improving agent is added in an amount such that the concentration of the amino group-substituted aromatic ketone contained in the chicken flavored food to be improved in flavor is 0.01 ppt to 100 ppt.
  • a method for producing chicken-flavored food [6] A fragrance composition containing the chicken flavor improving agent according to any one of [1] to [3] in an amount of 0.01 ppb to 100 ppb.
  • the chicken flavor enhancer of the present invention When the chicken flavor enhancer of the present invention is added to various foods and drinks, seasonings and the like, it is possible to impart or enhance the meat texture peculiar to chicken, and at the same time improve palatability.
  • the chicken flavor improving agent of the present invention contains an amino group-substituted aromatic ketone.
  • the amino group-substituted aromatic ketone has a structure represented by the following formula (1), for example. (1) (In the formula, n 1 represents an integer of 1 to 3, and n 2 represents an integer of 0 to 2)
  • the amino group-substituted aromatic ketone preferably has an amino group in the ortho or para position, and more preferably ortho-aminoacetophenone.
  • the amino group-substituted aromatic ketone may be obtained by extraction from a natural product, may be obtained by chemical synthesis, or may be obtained from a natural product. You may use together what was obtained by chemical synthesis.
  • the chicken flavor improving agent of the present invention can specifically impart or enhance the chicken meat taste specifically in a food or drink product having a chicken flavor.
  • “chicken sensation” in this specification refers to, for example, a firm and dry sensation in chicken meat, and it is not as juicy as chicken meat, but as firm as trimmed meat. It means flavor.
  • “Chicken's flesh” is further illustrated. It is like Trimé meat rather than Trimmo meat, it has a less savory taste and a delicious taste, protein like Sasami and Trimé meat, and it turns white when heated. The flavor of meat and the fiber feeling of fillet are listed.
  • the “chicken meat texture” has a different flavor from other types of meat texture, for example, beef texture.
  • “beef texture” requires juiciness reminiscent of red meat, a moderate animal odor, and a body sensation reminiscent of brown. It has a flavor.
  • the chicken flavor improving agent of the present invention exhibits an effect specialized in imparting or enhancing the sensation of chicken. It is something that can be done.
  • the chicken flavored food preferably contains 2-methyl-3-furanthiol.
  • the chicken flavor improving agent of the present invention gives a chicken-flavored food with a more pleasant texture and palatability due to a synergistic effect with 2-methyl-3-furanthiol.
  • the chicken flavor improver may be contained in a liquid (fragrance) composition, a solid (fragrance) composition, etc., and added to a food or beverage in an arbitrary dosage form depending on the purpose of use. Is possible.
  • “ppt” means “mass ppt” regardless of the aspect (for example, liquid or solid) of the composition containing the food etc. to be added and the chicken flavor improving agent. To do.
  • the fragrance composition of the present invention refers to a composition that contains the above-described chicken flavor improving agent, improves the flavor of chicken, and in particular can impart or enhance the texture of chicken.
  • the flavor composition of the present invention is added to chicken-flavored foods and drinks, not only to impart or enhance the chicken flavor, particularly the chicken meat texture, but also to add to various foods and drinks that have no chicken flavor, A food or drink with a chicken flavor can be provided.
  • the fragrance composition may contain various taste imparting materials in addition to the chicken flavor improving agent. Examples of various taste materials include salt, sugar, acidulants, amino acids, nucleic acids, organic acids, sweeteners, bitters, yeast extract, animal and plant protein hydrolysates, and heated reaction products thereof. It is done.
  • the fragrance composition of the present invention may contain various natural and synthetic flavors and fragrance components.
  • flavor composition of this invention may be a liquid form, or may be a powder form (solid state state), and the form is not specifically limited.
  • the perfume composition is a chicken flavor improver and a solvent suitable for dissolving the taste imparting material, flavor and aroma components, such as water, ethyl alcohol, glycerin, propylene glycol, triacetin, medium chain Natural pigments, vitamins, vegetable matter that can be dissolved in edible fats and oils such as fatty acid glycerin esters or edible vegetable oils (eg rice salad oil) and edible animal fats (eg chicken oil) The liquid form which added resin etc.
  • the fragrance composition of the present invention may be an emulsion using various emulsifiers that can be used for food and drink, or any dosage form such as paste, granule, microcapsule, etc. Can be prepared and used.
  • the flavor composition of the present invention contains the chicken flavor improving agent at a concentration of 0.01 ppb to 100 ppb, preferably 0.1 ppb to 50 ppb, more preferably 1 ppb to 10 ppb.
  • the content of the chicken flavor improving agent in the fragrance composition is less than 0.01 ppb, the effect is not sufficiently exerted when added to foods, and when it is more than 100 ppb, the flavor is different from the chicken flavor. It is not preferable to be used.
  • a chicken flavor improver and 2-methyl-3-furanthiol are added in order to provide a richer texture to foods to be added and to enhance palatability. It is preferable to include.
  • the ratio of 2-methyl-3-furanthiol to the chicken flavor improver is more preferably 10 to 10,000, and particularly preferably 100 to 1,000.
  • the flavor composition of the present invention is prepared by adding the chicken flavor improver of the present invention to a flavor package containing flavor and aroma components other than the above-described chicken flavor improver prepared in advance to improve the chicken flavor.
  • It may be a composition prepared in the following manner (hereinafter, the composition is also referred to as a fragrance premix).
  • the composition of the fragrance premix can be adjusted as appropriate according to the type of food to which it is added, but for reasons such as adding complexity to the flavor, its base is derived from chicken such as chicken oil and chicken extract. From the viewpoint of enhancing palatability, it is preferable to include flavor and aroma components such as spices, seasonings, roasted feeling and fried feeling.
  • any perfume can be used as long as it is a commonly used perfume such as essential oil, natural perfume and synthetic perfume.
  • synthetic and natural fragrances such as esters, alcohols, aldehydes, ketones, acetals, phenols, ethers, lactones, furans, hydrocarbons, acids, sulfur-containing nitrogen compounds, etc. Etc.
  • flavors may be individual, it is good also as what is called a blended fragrance
  • esters in the synthetic fragrance examples include acrylic acid esters (methyl, ethyl, etc.), acetoacetic acid esters (methyl, ethyl, etc.), anisic acid esters (methyl, ethyl, etc.), benzoic acid esters (allyl, isoamyl, Ethyl, geranyl, linalyl, phenylethyl, hexyl, cis-3-hexenyl, benzyl, methyl, etc.), anthranilate (cinnamyl, cis-3-hexenyl, methyl, ethyl, linalyl, isobutyl, etc.), N-methylanthranilic acid Esters (methyl, ethyl, etc.), isovaleric esters (amyl, allyl, isoamyl, isobutyl, isopropyl, ethyl, octyl, geranyl, cyclohe
  • Cinnamic acid esters (allyl, ethyl, methyl, isopropyl, propyl, 3-phenylpropyl, benzyl, cyclohexyl, methyl, etc.), succinic acid esters (monomenthyl, diethyl, dimethyl, etc.), acetate esters (anisyl, amyl, ⁇ -amylcinnamyl) , Isoamyl, isobutyl, isopropyl, isobornyl, isoeugenyl, eugenyl, 2-ethylbutyl, ethyl, 3-octyl, p-cresyl, o-cresyl, geranyl, ⁇ - or ⁇ -santalyl, cyclohexyl, cycloneryl, dihydrocuminyl, dimethylbenzyl Carvinyl, cinnamyl, styryl, decy
  • Lactic acid ester (isoamyl, ethyl, butyl, etc.), nonanoic acid ester (ethyl, phenylethyl, methyl, etc.), nonenoic acid ester (allyl, ethyl, methyl, etc.), hydroxyhexanoic acid ester (ethyl, methyl, etc.), phenylacetic acid ester (Isoamyl, isobutyl, ethyl, geranyl, citronellyl, cis-3-hexenyl, methyl, etc.), phenoxyacetic acid ester (allyl, ethyl, methyl, etc.), furancarboxylic acid ester (ethyl furancarboxylate, methyl furancarboxylate, furancarboxylic acid) Hexyl, furanpropionate isobutyl, etc.), propionate (anisyl, allyl, ethyl, amy
  • alcohols examples include aliphatic alcohols (isoamyl alcohol, 2-ethylhexanol, 1-octanol, 3-octanol, 1-octen-3-ol, 1-decanol, 1-dodecanol, 2,6-nonadienol, nonanol.
  • aldehydes examples include acetaldehyde, n-hexanal, n-heptanal, n-octanal, n-nonanal, 2-methyloctanal, 3,5,5-trimethylhexanal, decanal, undecanal, and 2-methyldecanal.
  • ketones include cyclic ketones (1-acetyl-3,3-dimethyl-1-cyclohexene, cis jasmon, ⁇ -, ⁇ - or ⁇ -iron, ethyl maltol, cycloten, dihydronootkatone, 3,4 -Dimethyl-1,2-cyclopentadione, ⁇ -, ⁇ -, ⁇ - or ⁇ -damascone, ⁇ -, ⁇ - or ⁇ -damasenone, Nootkaton, 2-sec-ptylcyclohexanone, maltol, ⁇ -, ⁇ - Or ⁇ monoionone, ⁇ -, ⁇ - or ⁇ -methyl ionone, ⁇ 1, ⁇ - or ⁇ -isomethyl ionone, furaneol, camphor, etc.), aromatic ketone (acetonaphthone, acetophenone, ananilideneacetone, raspberry ketone, p-methylace
  • acetals include acetaldehyde diethyl acetal, acetaldehyde diamyl acetal, acetaldehyde dihexyl acetal, acetaldehyde propylene glycol acetal, acetaldehyde ethyl cis-3-hexenyl acetal, benzaldehyde glycerin acetal, benzaldehyde propylene glycol acetal, citral dimethyl acetal, citral diethyl Acetal, citral propylene glycol acetal, citral ethylene glycol acetal, phenylacetaldehyde dimethyl acetal, citronellyl methyl acetal, acetaldehyde phenylethyl propyl acetal, hexanal dimethyl acetal, hexanal dihexyl acetal, hex Sanal propylene glycol acetal, trans-2-he
  • phenols examples include eugenol, isoeugenol, 2-methoxy-4-vinylphenol, thymol, carvacrol, guaiacol, and chabicol.
  • ethers include anethole, 1,4-cineole, dibenzyl ether, linalool oxide, limonene oxide, nerol oxide, rose oxide, methyl isoeugenol, methyl cabicol, isoamyl phenyl ethyl ether, ⁇ -naphthyl methyl ether.
  • lactones examples include ⁇ - or ⁇ -decalactone, ⁇ -heptalactone, ⁇ -nonalactone, ⁇ - or ⁇ -hexalactone, ⁇ - or ⁇ -octalactone, ⁇ - or ⁇ -undecalactone, ⁇ - Examples include dodecalactone, ⁇ -2-decenolactone, methyl lactone, 5-hydroxy-8-undecenoic acid ⁇ -lactone, jasmine lactone, mentalactone, dihydrocoumarin, octahydrocoumarin, and 6-methylcoumarin.
  • furans examples include furan, 2-methylfuran, 3-methylfuran, 2-ethylfuran, 2,5-diethyltetrahydrofuran, 3-hydroxy-2-methyltetrahydrofuran, 2- (methoxymethyl) furan, 2, 3-dihydrofuran, furfural, 5-methylfurfural, 3- (2-furyl) -2-methyl-2-propenal, 5- (hydroxymethyl) furfural, 2,5-dimethyl-4-hydroxy-3 (2H) -Furanone (furaneol), 4,5-dimethyl-3-hydroxy-2 (5H) -furanone (sotron), 2-ethyl-4-hydroxy-5-methyl-3 (2H) -furanone (homofuranool), 5-ethyl-3-hydroxy-4-methyl-2 (5H) furanone (homosotron), 3-methyl-2- Droxycyclopentan-2-one (cycloten), 2 (5H) -furanone, 4-methyl-2 (5H) -furanone, 5-methyl-2
  • hydrocarbons examples include ⁇ - or ⁇ -bizaborane, ⁇ -caryophyllene, p-cymene, terpinene, terpinolene, kadinene, farnesene, limonene, osimene, myrcene, ⁇ - or ⁇ -pinene, 1,3,5- Examples include undecatriene and valencene.
  • acids include acetic acid, propionic acid, butyric acid, isobutyric acid, 2-methylbutyric acid, valeric acid, isovaleric acid, caproic acid, enanthic acid, caprylic acid, pelargonic acid, capric acid, gellanic acid, dodecanoic acid , Myristic acid, stearic acid, lactic acid, phenylacetic acid, pyruvic acid, trans-2-methyl-2-pentenoic acid, 2-methyl-cis-3-pentenoic acid, 2-methyl-4-pentenoic acid and cyclohexanecarboxylic acid Can be illustrated.
  • sulfur / nitrogen compounds examples include dimethyl disulfide, dimethyl sulfide, methyl 3- (methylthio) propionate, ethyl 3- (methylthio) propionate, limonenethiol, thioterpineol, thiogeraniol, 2-furfuryl disulfide, 8-mercaptomentone.
  • Food / beverage products to which the chicken flavor improving agent or fragrance composition of the present invention is applied are not particularly limited, but snack products such as potato chips, confectionery products such as rice cakes, bakery products such as breads, biscuits, pretzels, donut cakes, etc.
  • Instant foods such as cooked foods, processed soy products such as tofu, miso soup, bouillabaisse, chowder, chicken soup, onion soup, soups such as gyosen-yu, soy sauce, seasonings such as margarine and mayonnaise, Liquid seasonings such as dressing, soy sauce, sauce, and vinegar, flavor seasonings, sprinkles, powder of tea sauce, etc.
  • Seasonings such, boiled, pickled vegetables, konjac include foods such as delicacies such.
  • the food / beverage products include not only the food and beverages but also the raw materials of the food / beverage products.
  • some potato chips have been given a chicken consomme flavor by a consomme flavor, which is used by adding the chicken flavor improving agent or fragrance composition of the present invention to a consomme flavor used as a raw material.
  • a flavor with enhanced chicken texture can be produced from the manufactured product.
  • the chicken flavor improving agent or the fragrance composition of the present invention may be added to the raw materials of the food and drinks and used.
  • a chicken flavor improving agent or a fragrance composition may be added, and it may be applied to the manufactured food or drink by sprinkling or the like.
  • the method of adding and applying the chicken flavor improving agent or fragrance composition of the present invention is not particularly limited, and may be added by any known means. It may be added and mixed so as to be uniformly contained in the product, applied so as to be contained only in a specific material of the product, or sprinkled on the finished product.
  • the chicken flavor improving agent of the present invention is added to a chicken flavored food whose flavor is to be improved so that the concentration is 0.01 ppt to 100 ppt, preferably 0.1 ppt to 50 ppt, more preferably 1 ppt to 10 ppt. This is good.
  • the content of the chicken flavor improving agent is less than 0.01 ppt, the effect of enhancing the sensation is not sufficiently exhibited, and if it exceeds 100 ppt, a flavor different from the chicken flavor may be imparted, so the balance of the flavor of chicken is There is a risk that it will be damaged and the flavor will be damaged.
  • the food or drink preferably contains 2-methyl-3-furanthiol. This is because the chicken flavor improving agent of the present invention can give a chicken flavor food with a more preferred texture and palatability due to a synergistic effect with 2-methyl-3-furanthiol.
  • Knorr registered trademark
  • chicken consomme manufactured by Ajinomoto Co., Inc.
  • Knorr registered trademark
  • beef consomme manufactured by Ajinomoto Co., Inc.
  • Example 1 to 3 Reference Examples 1 to 3 and Comparative Examples 1 to 3, with respect to this chicken standard soup or beef standard soup, the “perfume premix for chicken (complex system of perfume single item)” described later or “ The “perfume premix for beef (complex system of single fragrance)” was added at 0.1% by mass, and sensory evaluation was performed by eight professional panelists.
  • Example 4 and Comparative Example 4 orthoacetophenone was added to chicken standard soup and beef standard soup at a predetermined concentration (10 ppt), and sensory evaluation was performed by eight professional panelists.
  • Control in the sensory evaluation in a series of experiments includes “a flavor premix for chicken (a complex system of a single flavor)” and no flavor improver (orthoaminoacetophenone or methyl anthranilate).
  • “Beef fragrance premix (complex system of single fragrance)” was prepared as a soup prepared by adding 0.1% by mass to the chicken standard soup and the beef standard soup, respectively.
  • the “perfume premix for chicken” and the “perfume premix for beef” were prepared with the compositions shown in Table 1 below.
  • Table 1 the flavor improving agent was added to the chicken standard soup or the beef standard soup in a predetermined amount so as to have the concentration described in Tables 3 to 5 in the whole soup.
  • CK-1 sets optimal conditions for chicken, This is because, as a result of examining the conditions for beef corresponding to the optimum conditions, the composition of BF-1 was obtained. Since chicken and beef are originally different in flavor, those skilled in the art can easily understand that the composition of the premix used as the base is different.
  • “unpleasant odor” is based on a flavor that can give a negative factor to the so-called assumed taste, which gives a flavor completely different from the assumed original taste of chicken or beef. It was evaluated.
  • an average off-flavor odor average score of less than 2.5 is rated as A, a score of 2.5 or more and less than 3 is evaluated as B, and a score of 3 or more and less than 3.5 is rated as C. .5 or more and less than 4 were evaluated as D, and 4 or more were evaluated as E.
  • “taste” is not evaluated with emphasis on the personal taste preference of each specialized panelist, but whether or not it is a generally preferred taste as a taste of chicken or beef.
  • Example 1 Ortho-aminoacetophenone, an amine group-substituted aromatic ketone, was selected as a flavor improver.
  • This flavor improving agent was contained at a concentration of 10 ppb in chicken CK-1 which is a fragrance premix for chicken described in Table 1. Then, the CK-1 was added to chicken standard soup at a concentration of 0.1% by mass, and sensory evaluation was performed. Therefore, the soup of Example 1 contained 10 ppt of ortho-aminoacetophenone.
  • Example 1 Sensory evaluation was performed in the same manner as in Example 1 except that methyl anthranilate having a structure close to ortho-aminoacetophenone was selected as a flavor improving agent, which is an aroma component contained in grapes and jasmine.
  • Table 3 shows the results of comparison between Example 1 and Comparative Example 1. The control in Table 3 is obtained by adding chicken CK-1 containing no flavor improver to chicken standard soup at a concentration of 0.1% by mass.
  • Example 1 As can be seen from Table 3, in the case of Example 1, the evaluation A was the most excellent in any of the sensation, nasty smell, and palatability. On the other hand, when methyl anthranilate having a structure close to ortho-aminoacetophenone as used in Comparative Example 1 was used as a flavor improver, the flesh was hardly imparted, the off-flavor was increased, and the palatability was higher than the control. The result was completely different from that of Example 1 in that the value was low.
  • Example 2 Ortho-aminoacetophenone, an amine group-substituted aromatic ketone, was selected as a flavor improver.
  • This flavor improving agent was contained at a concentration of 100 ppb in chicken CK-1 which is a flavor premix for chicken described in Table 1. Then, the CK-1 was added to chicken standard soup at a concentration of 0.1% by mass, and sensory evaluation was performed. Thus, the soup of Example 2 contained 100 ppt of ortho-aminoacetophenone.
  • ⁇ Reference Example 1> The same flavor improving agent as in Example 2 was contained at a concentration of 0.001 ppb in chicken CK-1 which is a flavor premix for chicken described in Table 1. Then, the CK-1 was added to chicken standard soup at a concentration of 0.1% by mass, and sensory evaluation was performed. Therefore, the soup of Reference Example 1 contained 0.001 ppt of ortho-aminoacetophenone.
  • ⁇ Reference Example 2> The same flavor improving agent as in Example 2 was contained at a concentration of 1,000 ppb in chicken CK-1, which is a flavor mix for chickens described in Table 1. Then, the CK-1 was added to chicken standard soup at a concentration of 0.1% by mass, and sensory evaluation was performed.
  • the soup of Reference Example 2 contained 1,000 ppt of ortho-aminoacetophenone.
  • Table 4 shows the results of comparing Examples 1 to 3 with Reference Examples 1 and 2. The control in Table 4 is obtained by adding chicken CK-1 containing no flavor improver to chicken standard soup at a concentration of 0.1% by mass.
  • the flavor improving agent according to the present invention is preferably contained in the range of 0.01 ppt to 100 ppt with respect to the whole food.
  • the palatability can be improved while improving the sensation.
  • a food containing the flavor improving agent according to the present invention at a high concentration does not necessarily improve the texture, but only the off-flavor odor is improved and the palatability is remarkably reduced. I also understood that.
  • Example 3 The same flavor improving agent as in Example 2 was contained at a concentration of 10 ppb in chicken CK-2, which is a fragrance premix for chicken described in Table 1.
  • the CK-2 was added to chicken standard soup at a concentration of 0.1% by mass, and sensory evaluation was performed. Therefore, the soup of Reference Example 3 contained chicken CK-2 and contained 10 ppt of ortho-aminoacetophenone.
  • Control 1 in Table 5 is a chicken CK-1 containing no flavor improver added to a chicken standard soup at a concentration of 0.1% by mass.
  • Control 2 is a beef containing no flavor improver.
  • BF-1 is added to beef standard soup at a concentration of 0.1% by mass.
  • Example 4 and Reference Example 3 are compared, even if it is a case where a fragrance

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Abstract

The purpose of the present invention is to provide a chicken flavor improving agent that is useful as a flavor enhancer for various food and beverage products, seasonings, and the like and exhibits the characteristics of chicken meat. The present invention is a chicken flavor improving agent which contains an amino group-substituted aromatic ketone, is preferably a chicken flavor improving agent in which the amino group-substituted aromatic ketone is an aromatic ketone having an amino group in the ortho or para position, and is more preferably a chicken flavor improving agent in which the amino group-substituted aromatic ketone is ortho-aminoacetophenone.

Description

チキン風味改善剤Chicken flavor improver
　本発明は、各種食品に好ましいチキンの肉感を付与し、又は増強することが出来るチキン風味改善剤に関する。 The present invention relates to a chicken flavor improving agent that can impart or enhance a preferable chicken meat texture to various foods.
　従来、チキンの風味を改善する素材としては、例えば、（１）動植物エキス、（２）酵母エキス、（３）動植物タンパク質加水分解物、（４）加熱調理フレーバー、（５）合成香料などが挙げられ、用途に応じてこれらの１種以上を、適宜組合せてチキン風味改善剤を調製させる（非特許文献１（特許庁公報　周知・慣用技術集［香料］第２部　食品用香料　３・９・４　チキンフレーバー　２０００年１月１４日発行）参照）。チキン風味改善剤に要求される特性としては、チキン特有な自然な風味やこく味、料理に調和した食欲をそそるボイル風味、フライ風味やロースト風味等に加え、チキンが持つ特有の肉感が挙げられる。
　酵母エキスは、旨味成分であるグルタミン酸を比較的多く含むので、主として旨味を補うために用いられている一方で（特許文献１（特開２００５－１０２５４９号公報）及び特許文献２（国際公開９９／１６８６０号パンフレット）参照）、肉系の味・風味に対する効果を期待して用いることも検討されつつある。例えば、特許文献３（国際公開２００８／０８１５１９号パンフレット）は、遊離型プロリンを遊離型アミノ酸組成の８．０％以上含む、酵母エキスを、動物蛋白加水分解物独特の甘味付与のために適用できることが開示されている。しかしながらこれらは多くの動物性食品に共通する呈味成分を提供するためのものであり、チキンに特有の肉感を表現しうるものでは無かった。 Conventionally, materials for improving the flavor of chicken include, for example, (1) animal and plant extracts, (2) yeast extracts, (3) animal and plant protein hydrolysates, (4) cooked flavors, and (5) synthetic flavors. Depending on the application, one or more of these may be combined as appropriate to prepare a chicken flavor improving agent (Non-patent Document 1 (Patent Office Gazette, well-known and commonly used technical collection [fragrance] Part 2 Food Fragrance 3.9 4 Chicken Flavor (issued January 14, 2000)). The characteristics required for the chicken flavor improver include the natural flavor and richness unique to chicken, the appetizing boiled flavor, fried flavor and roast flavor, as well as the unique sensation of chicken. .
Yeast extract contains a relatively large amount of glutamic acid, which is an umami component, and thus is mainly used to supplement umami (Patent Document 1 (Japanese Patent Laid-Open No. 2005-102549)) and Patent Document 2 (International Publication 99/99). No. 16860 pamphlet)), and it is also being studied to use it with the expectation of the effect on the taste and flavor of meat. For example, Patent Document 3 (International Publication No. 2008/081519 pamphlet) describes that a yeast extract containing free proline in an amount of 8.0% or more of the free amino acid composition can be applied to impart sweetness unique to animal protein hydrolysates. Is disclosed. However, these are intended to provide a taste ingredient common to many animal foods, and cannot express a meat texture peculiar to chicken.
　一方、肉系のこく味・風味に影響を与える香気成分が検討されてきており、例えば、特許文献４（特開平１１－３１３６３５号公報）においては、こく味を飲食品に付与できる調味料として、ピラジン化合物類、具体的には、２－メチルピラジン、２，５－ジメチルピラジン、２，６－ジメチルピラジン、２，３，５－トリメチルピラジン、テトラメチルピラジン、２，５－ジエチルピラジン、２，６－ジエチルピラジン、２，３－ジエチル－５－メチルピラジン、２－エチル－３，５－ジメチルピラジンから選択される１以上の化合物を含有してなる調味料が提案されている。さらに特許文献５（特開２００５－１５６８３号公報）においては、より強く、より好ましいミート系フレーバー組成物として、（Ａ）ピロール類、（Ｂ）ピリジン類、（Ｃ）ピラジン類、（Ｄ）オキサゾール類、（Ｅ）オキサゾリン類、（Ｆ）アミン類、（Ｇ）チアゾール類、（Ｈ）チアゾリン類、（Ｉ）チアゾリジン類、（Ｊ）チオール類、（Ｋ）スルフィド類、（Ｌ）チオエーテル類、（Ｍ）含硫カルボン酸類、（Ｎ）キノキサリン類、及び（Ｏ）フラノン類からなる群から選ばれる少なくとも１種以上の香料を含有することを特徴とするミート系フレーバー組成物が提案されている。しかしながらこれらもミート類全般に共通する風味を与えるものであり、チキン特有の肉感を与えうるものではない。 On the other hand, aroma components that affect the body taste and flavor of meat have been studied. For example, in Patent Document 4 (Japanese Patent Application Laid-Open No. 11-313635), as a seasoning that can impart a body taste to foods and drinks. , Pyrazine compounds, specifically, 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine, tetramethylpyrazine, 2,5-diethylpyrazine, 2 A seasoning comprising one or more compounds selected from 1,6-diethylpyrazine, 2,3-diethyl-5-methylpyrazine, and 2-ethyl-3,5-dimethylpyrazine has been proposed. Furthermore, in Patent Document 5 (Japanese Patent Application Laid-Open No. 2005-15683), stronger and more preferred meat-based flavor compositions include (A) pyrroles, (B) pyridines, (C) pyrazines, (D) oxazole. (E) oxazolines, (F) amines, (G) thiazoles, (H) thiazolines, (I) thiazolidines, (J) thiols, (K) sulfides, (L) thioethers, A meat-based flavor composition characterized by containing at least one perfume selected from the group consisting of (M) sulfur-containing carboxylic acids, (N) quinoxalines, and (O) furanones has been proposed. . However, these also give a flavor that is common to all meats, and cannot give a meat-specific taste.
　合成香料を用いたチキンフレーバーの調製においては、熱処理した鳥肉や鳥骨類の香気分析データを参考にすることが一般的である。香気分析は通常ガスクロマトグラフィーにて行い、その分析値は一般に保持時間順に並べられるか、或いは官能基ごとにまとめられて示される。そのため、香気分析データを参考にする調合者は、各種合成香料を、保持時間を参考に選択するか、或いは官能基ごとに選択して調合を始めることが多い。しかしながら、香気成分の定量分析データをそのまま再現して調製したチキンフレーバーが、目的としたチキンフレーバーとして使用できることは希であり、満足できる香味になることは稀有である。一般に用いられている合成香料系のチキンフレーバーは、香気分析によりチキンの特異的香気成分を見つけだし、その特徴的香気を強調及び／又はデフォルメしたイメージフレーバーである。したがって、従来のチキンフレーバーは、最終製品における色彩、呈味とともに用いることにより、目的とするチキンを認知させられるものであり、そのフレーバーだけで好ましいチキンの肉感を再現することはこれまで実現できていない。
　上記したように、好ましい肉感を付与しうるチキン風味改善剤を調製するには、（１）動植物エキス、（２）酵母エキス、（３）動植物タンパク質加水分解物、（４）加熱調理フレーバーなどを主体とする素材で構成されることが多い。しかしながら、これらの素材によるものは、付与しうる香気や香味の強度が高くないという問題点がある。したがって、より強く、より好ましいチキンの肉感を付与しうる風味改善剤の調製において、新しい素材が望まれている。 In the preparation of chicken flavors using synthetic fragrances, it is common to refer to aroma analysis data of heat-treated chicken meat and bird bones. The aroma analysis is usually performed by gas chromatography, and the analysis values are generally arranged in order of retention time or are summarized for each functional group. Therefore, a blender who refers to fragrance analysis data often selects various synthetic fragrances with reference to the retention time or selects each functional group to start blending. However, it is rare that a chicken flavor prepared by directly reproducing the quantitative analysis data of aroma components can be used as the intended chicken flavor, and it is rare that the flavor becomes satisfactory. A commonly used synthetic flavored chicken flavor is an image flavor in which a specific flavor component of chicken is found by flavor analysis, and the characteristic flavor is emphasized and / or deformed. Therefore, the conventional chicken flavor can be used to recognize the target chicken when used together with the color and taste in the final product, and it has so far been possible to reproduce the preferred chicken sensation with that flavor alone. Absent.
As described above, in order to prepare a chicken flavor improving agent capable of imparting a favorable sensation, (1) animal and plant extract, (2) yeast extract, (3) animal and plant protein hydrolysate, (4) cooked flavor and the like It is often composed of the main material. However, these materials have the problem that the aroma and flavor intensity that can be imparted are not high. Therefore, a new material is desired in the preparation of a flavor improving agent that can impart a stronger and more preferable chicken texture.
　一方、アミノ基置換芳香族ケトンであるオルト－アミノアセトフェノンは、グレープ、ワイン、ビール、コーントルティーヤなどに含まれる公知化合物であり、非特許文献１（特許庁公報　周知・慣用技術集［香料］第２部　食品用香料　３・９・４　チキンフレーバー　２０００年１月１４日発行）に記載されるように、香味料／フレーバーとして使用し得ることが知られている。また、非特許文献２（ＦＯＯＤ ＲＥＳＥＡＲＣＨ　ＩＮＴＥＲＮＡＴＩＯＮＡＬ　２０１４，　ＶＯＬ６２，３５－４２）にも記載されるように、オルト－アミノアセトフェノンは、イノシシの脂肪から検出された報告もなされている。また、非特許文献３には、オルト－アミノアセトフェノンが、ミート様風味を有する植物タンパク質酵素分解物より同定されており、本化合物はグレープ様の甘い香気を有する化合物であることが開示されている。ただし、非特許文献３（ＪＯＵＲＮＡＬ　ＯＦ　ＡＧＲＩＣＵＬＴＵＲＡＬ　ＡＮＤ　ＦＯＯＤ　ＣＨＥＭＩＳＴＲＹ　２００２，ＶＯＬ５０，　２９００－２９０７）には、オルト－アミノアセトフェノンは、発酵マグロソース（ｆｅｒｍｅｎｔｅｄ　ｔｕｎａ　ｓａｕｃｅ）や乳製品などにおいて望ましくないフレーバーを引き起こす化合物として記載されている。また、特許文献６（国際公開２０１７／２０２８９３号パンフレット）には、ビーフフレーバー調合物において２－アミノアセトフェノンを使用しうることが記載されている。 On the other hand, ortho-aminoacetophenone, which is an amino group-substituted aromatic ketone, is a known compound contained in grapes, wine, beer, corn tortillas, etc., and is described in Non-Patent Document 1 (Patent Office Gazette, “Perfume” It is known that it can be used as a flavoring / flavor as described in Part 2 Food Fragrance 3.9.4 Chicken Flavor (issued January 14, 2000). Further, as described in Non-Patent Document 2 (FOOD RESEARCH INTERNATIONAL 2014, VOL62, 35-42), it has been reported that ortho-aminoacetophenone has been detected from boar fat. Non-Patent Document 3 discloses that ortho-aminoacetophenone is identified from a plant protein enzyme degradation product having a meat-like flavor, and that this compound is a compound having a grape-like sweet aroma. . However, in Non-Patent Document 3 (JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2002, VOL50, 2900-2907), ortho-aminoacetophenone is a compound that causes undesirable flavors in fermented tuna sauce and dairy products. Has been described. Patent Document 6 (International Publication No. 2017/202893) describes that 2-aminoacetophenone can be used in a beef flavor formulation.
　上記のように、好ましいチキンの肉感を付与しうる風味改善剤の調製において、新しい素材が望まれている。したがって、本発明は、各種飲食品、調味料等の風味増強剤として有用な、チキン特有の肉感を有するチキン風味改善剤を提供することを目的とする。 As described above, a new material is desired in the preparation of a flavor improving agent capable of imparting a preferable chicken texture. Therefore, an object of this invention is to provide the chicken flavor improving agent which has a flesh characteristic of a chicken useful as flavor enhancers, such as various food-drinks and seasonings.
　本発明者らは上記課題を解決するために鋭意検討した結果、アミノ基置換芳香族ケトン、好ましくはアミノ基置換芳香族ケトンがオルトまたはパラ位にアミノ基を有する芳香族ケトン、より好ましくはアミノ基置換芳香族ケトンがオルト－アミノアセトフェノンを含有するチキン風味改善剤は、驚くべきことにチキン特有の肉感を付与又は増強する効果に優れることを見出して、本発明を完成した。 As a result of intensive studies to solve the above problems, the present inventors have determined that an amino group-substituted aromatic ketone, preferably an aromatic ketone having an amino group in the ortho or para position, more preferably an amino group-substituted aromatic ketone, more preferably an amino group-substituted aromatic ketone. The present inventors have found that a chicken flavor improving agent in which a group-substituted aromatic ketone contains ortho-aminoacetophenone is surprisingly excellent in the effect of imparting or enhancing chicken-specific meat texture, and completed the present invention.
　すなわち、本発明は以下の［１］～［７］に関するものである。
〔１〕アミノ基置換芳香族ケトンを含むチキン風味改善剤。
〔２〕アミノ基置換芳香族ケトンがオルトまたはパラ位にアミノ基を有する芳香族ケトンである前記〔１〕に記載のチキン風味改善剤。
〔３〕アミノ基置換芳香族ケトンがオルト-アミノアセトフェノンである前記〔１〕に記載のチキン風味改善剤。
〔４〕チキン風味を改善しようとする食品に対して、前記〔１〕～〔３〕のいずれか１項に記載のチキン風味改善剤を添加する工程を含むチキン風味食品の製造方法。
〔５〕前記チキン風味改善剤は、風味を改善しようとするチキン風味食品に含まれるアミノ基置換芳香族ケトンの濃度が０．０１ｐｐｔ～１００ｐｐｔになる量で添加される前記〔４〕に記載のチキン風味食品の製造方法。
〔６〕前記〔１〕～〔３〕のいずれか１項に記載のチキン風味改善剤を０．０１ｐｐｂ～１００ｐｐｂになる量で含有する香料組成物。
〔７〕アミノ基置換芳香族ケトンを用いたチキンの風味改善方法。 That is, the present invention relates to the following [1] to [7].
[1] A chicken flavor improving agent containing an amino group-substituted aromatic ketone.
[2] The chicken flavor improving agent according to [1], wherein the amino group-substituted aromatic ketone is an aromatic ketone having an amino group at the ortho or para position.
[3] The chicken flavor improving agent according to [1], wherein the amino group-substituted aromatic ketone is ortho-aminoacetophenone.
[4] A method for producing a chicken flavored food comprising the step of adding the chicken flavor improving agent according to any one of [1] to [3] above to a food to be improved in chicken flavor.
[5] The chicken flavor improving agent is added in an amount such that the concentration of the amino group-substituted aromatic ketone contained in the chicken flavored food to be improved in flavor is 0.01 ppt to 100 ppt. A method for producing chicken-flavored food.
[6] A fragrance composition containing the chicken flavor improving agent according to any one of [1] to [3] in an amount of 0.01 ppb to 100 ppb.
[7] A method for improving the flavor of chicken using an amino group-substituted aromatic ketone.
　本発明のチキン風味増強剤を、各種飲食品、調味料等に添加すると、チキン特有の肉感を付与又は増強することができ、同時に嗜好性を向上させることができる。 When the chicken flavor enhancer of the present invention is added to various foods and drinks, seasonings and the like, it is possible to impart or enhance the meat texture peculiar to chicken, and at the same time improve palatability.
　＜チキン風味改善剤＞
　本発明のチキン風味改善剤は、アミノ基置換芳香族ケトンを含むものである。本発明において、アミノ基置換芳香族ケトンは、例えば以下の式（１）に示す構造を有する。
Figure JPOXMLDOC01-appb-I000001
　　　　　　　　　　　　　　　（１）
（式中、ｎ1は１～３の整数を示し、ｎ2は０～２の整数を示す）
　また、アミノ基置換芳香族ケトンは、オルトまたはパラ位にアミノ基を有することが好ましく、オルト－アミノアセトフェノンであることがより好ましい。
　上記アミノ基置換芳香族ケトンは、天然物から抽出して得られたものを用いてもよいし、化学合成して得られたものを用いてもよいし、または天然物から得られたものと化学合成により得られたものを併用してもよい。 <Chicken flavor improver>
The chicken flavor improving agent of the present invention contains an amino group-substituted aromatic ketone. In the present invention, the amino group-substituted aromatic ketone has a structure represented by the following formula (1), for example.
Figure JPOXMLDOC01-appb-I000001
(1)
(In the formula, n 1 represents an integer of 1 to 3, and n 2 represents an integer of 0 to 2)
The amino group-substituted aromatic ketone preferably has an amino group in the ortho or para position, and more preferably ortho-aminoacetophenone.
The amino group-substituted aromatic ketone may be obtained by extraction from a natural product, may be obtained by chemical synthesis, or may be obtained from a natural product. You may use together what was obtained by chemical synthesis.
　本発明のチキン風味改善剤は、チキンの風味を有する飲食品において、特異的にチキンの肉感をさらに付与又は増強することができる。ここで、本明細書中における「チキンの肉感」とは、例えばトリ肉におけるしっかりとしたドライな肉感を指すものであり、トリモモ肉のようなジューシーさではなく、トリムネ肉のようなしっかりとした風味を意味する。また「チキンの肉感」についてさらに例示すると、トリモモ肉というよりはトリムネ肉のような、脂感が少なくうまみのある風味、ササミ肉やトリムネ肉のような蛋白っぽさ、加熱して白くなった肉の風味、ササミの繊維感などが挙げられる。
　ここで重要なのは、これまでにオルト－アミノアセトフェノン等のアミノ基置換芳香族ケトンがチキンから発見された報告は無く、チキンの好ましい肉感の付与や増強のために利用できることは知られていなかったという点である。上述のように、例えばオルト-アセトフェノン自体はグレープ様の甘い香気を有する化合物として知られているが、これ自体の香りはチキンの肉感を想起させるような香りではない。それにもかかわらず、本発明に係るオルト－アセトフェノンなどのアミノ基置換芳香族ケトンを含むチキン風味改善剤は、チキンの肉系の風味や香りのバランスを、よりムネ肉様のドライな肉の感じに近づける働きを有し、チキンの風味を改善することができる。
　また、「チキンの肉感」とは、他の種類の肉感、例えばビーフの肉感とは異なる風味である。例えば、「ビーフの肉感」には、赤身を連想させるジューシーさと適度な獣臭、茶色を想起させるボディー感等が求められ、これらは、「チキンの肉感」として好ましく求められる風味とは異なる種類の風味である。このように「肉感」と言っても肉の種類によって求められる感覚が異なるものであるところ、本発明のチキン風味改善剤は、チキンの肉感を付与又は増強することに特化して効果を発揮することができるものである。 The chicken flavor improving agent of the present invention can specifically impart or enhance the chicken meat taste specifically in a food or drink product having a chicken flavor. Here, “chicken sensation” in this specification refers to, for example, a firm and dry sensation in chicken meat, and it is not as juicy as chicken meat, but as firm as trimmed meat. It means flavor. In addition, “Chicken's flesh” is further illustrated. It is like Trimé meat rather than Trimmo meat, it has a less savory taste and a delicious taste, protein like Sasami and Trimé meat, and it turns white when heated. The flavor of meat and the fiber feeling of fillet are listed.
What is important here is that no amino group-substituted aromatic ketones such as ortho-aminoacetophenone have been discovered from chickens so far, and it has not been known that they can be used to impart or enhance chicken's favorable sensation. Is a point. As described above, for example, ortho-acetophenone itself is known as a compound having a grape-like sweet fragrance, but its own scent is not a scent reminiscent of chicken's flesh. Nonetheless, the chicken flavor improving agent comprising an amino group-substituted aromatic ketone such as ortho-acetophenone according to the present invention balances the flavor and aroma of chicken meat and makes it feel more dry like meat. It has the function of bringing it closer to the chicken and can improve the flavor of chicken.
Further, the “chicken meat texture” has a different flavor from other types of meat texture, for example, beef texture. For example, “beef texture” requires juiciness reminiscent of red meat, a moderate animal odor, and a body sensation reminiscent of brown. It has a flavor. Thus, even if it says "meat sensation", the required sensation differs depending on the type of meat, and the chicken flavor improving agent of the present invention exhibits an effect specialized in imparting or enhancing the sensation of chicken. It is something that can be done.
　また、本発明のチキン風味改善剤によりチキン風味食品の肉感を増強するためには、当該チキン風味食品には、２－メチル－３－フランチオールが含まれていることが好ましい。本発明のチキン風味改善剤は、２－メチル－３－フランチオールとの相乗効果でより好ましい肉感及び嗜好性をチキン風味食品に与えるためである。
　チキン風味改善剤は、後述するように、液状の（香料）組成物、固形の（香料）組成物等に含有させて、その使用目的により任意の剤形にて食品又は飲料に添加することが可能である。ただし、添加する食品等及びチキン風味改善剤を含む組成物がどのような態様（例えば液状、又は固形）であっても、本発明においては、「ｐｐｔ」は「質量ｐｐｔ」を意味するものとする。 In addition, in order to enhance the meat flavor of the chicken flavored food with the chicken flavor improving agent of the present invention, the chicken flavored food preferably contains 2-methyl-3-furanthiol. This is because the chicken flavor improving agent of the present invention gives a chicken-flavored food with a more pleasant texture and palatability due to a synergistic effect with 2-methyl-3-furanthiol.
As described later, the chicken flavor improver may be contained in a liquid (fragrance) composition, a solid (fragrance) composition, etc., and added to a food or beverage in an arbitrary dosage form depending on the purpose of use. Is possible. However, in the present invention, “ppt” means “mass ppt” regardless of the aspect (for example, liquid or solid) of the composition containing the food etc. to be added and the chicken flavor improving agent. To do.
　＜香料組成物＞
　本発明の香料組成物は、上記チキン風味改善剤を含み、チキンの風味を改善し、特にチキンの肉感を付与又は増強することができる組成物を指す。本発明の香料組成物は、チキン風味飲食品に添加して、チキン風味、特にチキンの肉感を付与又は増強するだけではなく、チキン風味を全く有しない、種々の飲食品に添加することにより、チキン風味が付与された飲食品を提供することができる。香料組成物は、上記チキン風味改善剤に加えて、各種呈味付与素材を含んでいてもよい。各種呈味素材には、例えば食塩、糖類、酸味料類、アミノ酸類、核酸類、有機酸類、甘味料類、苦味料類、酵母エキス、動植物タンパク加水分解物、及びこれらの加熱反応物が挙げられる。また、本発明の香料組成物は、天然および合成の各種香味および香気成分を含んでいてもよい。
　また、本発明の香料組成物は、液状態様であっても、粉末状（固形状態様）であってもよく、その形態は特に限定されない。例えば、前記香料組成物は、上記チキン風味改善剤、及び呈味付与素材や香味および香気成分等を溶解するのに適当な溶剤、例えば、水、エチルアルコール、グリセリン、プロピレングリコール、トリアセチン、中鎖脂肪酸グリセリンエステル、又は食用植物油（例えば米サラダ油）、及び、食用動物油脂（例えばチキンオイル）などの食用油脂に溶解させ、必要に応じて飲食品に使用可能な天然色素類、ビタミン類、植物性樹脂類などを添加した液状態様であってもよいし、或いは、乳糖、デキストリン、アラビアガム、シクロデキストリンなどの賦形剤を含む粉末状（固形状）態様であってもよい。さらに、本発明の香料組成物は、飲食品に使用可能な種々の乳化剤を用いて乳化物としてもよいし、あるいは、ペースト状、顆粒状、マイクロカプセルなど、その使用目的により、任意の剤形のものを調製し、用いることができる。
　また、本発明の香料組成物は、前記チキン風味改善剤を０．０１ｐｐｂ～１００ｐｐｂ、好ましくは０．１ｐｐｂ～５０ｐｐｂ、より好ましくは１ｐｐｂ～１０ｐｐｂの濃度で含む。香料組成物におけるチキン風味改善剤の含有量が０．０１ｐｐｂ未満であると、食品に添加した際に、効果が充分に発揮されず、また１００ｐｐｂより多いとチキン風味とは異なる風味となって感じられることなって好ましくない。また、本発明の香料組成物においては、添加する食品に対して、より豊かな肉感を提供し、かつ嗜好性を高めるために、チキン風味改善剤と、２－メチル－３－フランチオールとを含むことが好ましい。チキン風味改善剤に対する２－メチル－３－フランチオールの比が１０～１０，０００であることがより好ましく、当該比が１００～１，０００であることが特に好ましい。
　また、本発明の香料組成物は、チキン風味を改善するために予め調製された、前記チキン風味改善剤以外の香味および香気成分等を含む香料パッケージに、さらに本発明のチキン風味改善剤を添加して作製された組成物であってもよい（以下、当該組成物を香料プレミックスとも呼ぶ）。前記香料プレミックスの組成は、これを添加する食品の種類に応じて適宜調整することができるが、風味に複雑性を持たせるなどの理由から、そのベースとしてチキンオイル、チキンエキスなどのチキン由来の食品原料を使用することが好ましく、嗜好性を高める観点から、例えばスパイス、調味料、ロースト感、フライド感などの香味および香気成分を含むことが好ましい。 <Perfume composition>
The fragrance composition of the present invention refers to a composition that contains the above-described chicken flavor improving agent, improves the flavor of chicken, and in particular can impart or enhance the texture of chicken. The flavor composition of the present invention is added to chicken-flavored foods and drinks, not only to impart or enhance the chicken flavor, particularly the chicken meat texture, but also to add to various foods and drinks that have no chicken flavor, A food or drink with a chicken flavor can be provided. The fragrance composition may contain various taste imparting materials in addition to the chicken flavor improving agent. Examples of various taste materials include salt, sugar, acidulants, amino acids, nucleic acids, organic acids, sweeteners, bitters, yeast extract, animal and plant protein hydrolysates, and heated reaction products thereof. It is done. In addition, the fragrance composition of the present invention may contain various natural and synthetic flavors and fragrance components.
Moreover, the fragrance | flavor composition of this invention may be a liquid form, or may be a powder form (solid state state), and the form is not specifically limited. For example, the perfume composition is a chicken flavor improver and a solvent suitable for dissolving the taste imparting material, flavor and aroma components, such as water, ethyl alcohol, glycerin, propylene glycol, triacetin, medium chain Natural pigments, vitamins, vegetable matter that can be dissolved in edible fats and oils such as fatty acid glycerin esters or edible vegetable oils (eg rice salad oil) and edible animal fats (eg chicken oil) The liquid form which added resin etc. may be sufficient, or the powder form (solid form) containing excipient | fillers, such as lactose, dextrin, gum arabic, and cyclodextrin, may be sufficient. Furthermore, the fragrance composition of the present invention may be an emulsion using various emulsifiers that can be used for food and drink, or any dosage form such as paste, granule, microcapsule, etc. Can be prepared and used.
The flavor composition of the present invention contains the chicken flavor improving agent at a concentration of 0.01 ppb to 100 ppb, preferably 0.1 ppb to 50 ppb, more preferably 1 ppb to 10 ppb. When the content of the chicken flavor improving agent in the fragrance composition is less than 0.01 ppb, the effect is not sufficiently exerted when added to foods, and when it is more than 100 ppb, the flavor is different from the chicken flavor. It is not preferable to be used. In the fragrance composition of the present invention, a chicken flavor improver and 2-methyl-3-furanthiol are added in order to provide a richer texture to foods to be added and to enhance palatability. It is preferable to include. The ratio of 2-methyl-3-furanthiol to the chicken flavor improver is more preferably 10 to 10,000, and particularly preferably 100 to 1,000.
Further, the flavor composition of the present invention is prepared by adding the chicken flavor improver of the present invention to a flavor package containing flavor and aroma components other than the above-described chicken flavor improver prepared in advance to improve the chicken flavor. It may be a composition prepared in the following manner (hereinafter, the composition is also referred to as a fragrance premix). The composition of the fragrance premix can be adjusted as appropriate according to the type of food to which it is added, but for reasons such as adding complexity to the flavor, its base is derived from chicken such as chicken oil and chicken extract. From the viewpoint of enhancing palatability, it is preferable to include flavor and aroma components such as spices, seasonings, roasted feeling and fried feeling.
　ここで、本発明の香料組成物が含んでもよい、香味および香気成分についてより詳しく説明する。このような成分としては、例えば、精油、天然香料、合成香料など、通常使用される香料であれば、どのような香料でも使用可能である。具体的には、エステル類、アルコール類、アルデヒド類、ケトン類、アセタール類、フェノール類、エーテル類、ラクトン類、フラン類、炭化水素類、酸類、含硫黄・窒素化合物などの合成香料および天然香料などか挙げられる。それら香料単独でもよいが、二種類以上の香料を混合する、いわゆる調合香料としてもよい。 Here, the flavor and fragrance components that may be contained in the fragrance composition of the present invention will be described in more detail. As such a component, for example, any perfume can be used as long as it is a commonly used perfume such as essential oil, natural perfume and synthetic perfume. Specifically, synthetic and natural fragrances such as esters, alcohols, aldehydes, ketones, acetals, phenols, ethers, lactones, furans, hydrocarbons, acids, sulfur-containing nitrogen compounds, etc. Etc. Although these fragrance | flavors may be individual, it is good also as what is called a blended fragrance | flavor which mixes two or more types of fragrance | flavors.
　上記の合成香料においてエステル類としては、例えば、アクリル酸エステル（メチル、エチル等）、アセト酢酸エステル（メチル、エチル等）、アニス酸エステル（メチル、エチル等）、安息香酸エステル（アリル、イソアミル、エチル、ゲラニル、リナリル、フェニルエチル、ヘキシル、シス－３－ヘキセイニル、ベンジル、メチル等）、アントラニル酸エステル（シンナミル、シス－３－ヘキセニル、メチル、エチル、リナリル、イソブチル等）、Ｎ－メチルアントラニル酸エステル（メチル、エチル等）、イソ吉草酸エステル（アミル、アリル、イソアミル、イソブチル、イソプロピル、エチル、オクチル、ゲラニル、シクロヘキシル、シトロネリル、テルペニル、リナリル、シンナミル、フェニルエチル、ブチル、プロピル、ヘキシル、ベンジル、メチル、ロジニル等）、イソ酪酸エステル（イソアミル、ゲラニル、シトロネリル、テルペニル、シンナミル、オクチル、ネリル、フェニルエチル、フェニルプロピル、フェニキシエチル、ブチル、プロピル、イソプロピル、ヘキシル、ベンジル、メチル、エチル、リナリル、ロジニル等）、ウンデシレン酸エステル（アリル、イソアミル、ブチル、エチル、メチル等）、オクタン酸エステル（アリル、イソアミル、エチル、オクチル、ヘキシル、ブチル、メチル、リナリル等）、オクテン酸エステル（メチル、エチル、等）、オクチンカルボン酸エステル（メチル、エチル等）、カプロン酸エステル（アリル、アミル、イソアミル、メチル、エチル、イソブチル、プロピル、ヘキシル、シス－３－ヘキセニル、トランス－２－ヘキセニル、リナリル、ゲラニル、シクロヘキシル等）、ヘキセン酸エステル（メチル、エチル等）、吉草酸エステル（アミル、イソプロピル、イソブチル、エチル、シス－３－ヘキセニル、トランス－２－ヘキセニル、シンナミル、フェニルエチル、メチル等）、ギ酸エステル（アニシル、イソアミル、イソプロピル、エチル、オクチル、ゲラニル、シトロネリル、シンナミル、シクロヘキシル、テルピニル、フェニルエチル、ブチル、プロピル、ヘキシル、シス－３－ヘキセニル、ベンジル、リナリル、ロジニル等）、クロトン酸エステル（イソブチル、エチル、シクロヘキシル等）、 Examples of the esters in the synthetic fragrance include acrylic acid esters (methyl, ethyl, etc.), acetoacetic acid esters (methyl, ethyl, etc.), anisic acid esters (methyl, ethyl, etc.), benzoic acid esters (allyl, isoamyl, Ethyl, geranyl, linalyl, phenylethyl, hexyl, cis-3-hexenyl, benzyl, methyl, etc.), anthranilate (cinnamyl, cis-3-hexenyl, methyl, ethyl, linalyl, isobutyl, etc.), N-methylanthranilic acid Esters (methyl, ethyl, etc.), isovaleric esters (amyl, allyl, isoamyl, isobutyl, isopropyl, ethyl, octyl, geranyl, cyclohexyl, citronellyl, terpenyl, linalyl, cinnamyl, phenylethyl, butyl, propyl, hexyl Benzyl, methyl, rosinyl, etc.), isobutyric acid ester (isoamyl, geranyl, citronellyl, terpenyl, cinnamyl, octyl, neryl, phenylethyl, phenylpropyl, phenoxyethyl, butyl, propyl, isopropyl, hexyl, benzyl, methyl, Ethyl, linalyl, rosinyl, etc.), undecylenic acid esters (allyl, isoamyl, butyl, ethyl, methyl, etc.), octanoic acid esters (allyl, isoamyl, ethyl, octyl, hexyl, butyl, methyl, linalyl, etc.), octenoic acid ester ( Methyl, ethyl, etc.), octynecarboxylic acid ester (methyl, ethyl, etc.), caproic acid ester (allyl, amyl, isoamyl, methyl, ethyl, isobutyl, propyl, hexyl, cis-3-hexenyl, trans- -Hexenyl, linalyl, geranyl, cyclohexyl, etc.), hexenoic acid esters (methyl, ethyl, etc.), valeric acid esters (amyl, isopropyl, isobutyl, ethyl, cis-3-hexenyl, trans-2-hexenyl, cinnamyl, phenylethyl, Methyl), formic acid ester (anisyl, isoamyl, isopropyl, ethyl, octyl, geranyl, citronellyl, cinnamyl, cyclohexyl, terpinyl, phenylethyl, butyl, propyl, hexyl, cis-3-hexenyl, benzyl, linalyl, rosinyl, etc.) Crotonic acid esters (isobutyl, ethyl, cyclohexyl, etc.),
　ケイ皮酸エステル（アリル、エチル、メチル、イソプロピル、プロピル、３－フェニルプロピル、ベンジル、シクロヘキシル、メチル等）、コハク酸エステル（モノメンチル、ジエチル、ジメチル等）、酢酸エステル（アニシル、アミル、α－アミルシンナミル、イソアミル、イソブチル、イソプロピル、イソボルニル、イソオイゲニル、オイゲニル、２－エチルブチル、エチル、３－オクチル、ｐ－クレジル、ｏ－クレジル、ゲラニル、α－又はβ－サンタリル、シクロヘキシル、シクロネリル、ジヒドロクミニル、ジメチルベンジルカルビニル、シンナミル、スチラリル、デシル、ドデシル、テルピニル、グアイニル、ネリル、ノニル、フェニルエチル、フェニルプロピル、ブチル、フルフリル、プロピル、ヘキシル、シス－３－ヘキセニル、トランス－２－ヘキセニル、シス－３－ノネニル、シス－６－ノネニル、シス－３，シス－６－ノナジエニル、３－メチル－２－ブテニル、ヘプチル、ベンジル、ボルニル、ミルセニル、ジヒドロミルセニル、ミルテニル、メチル、２－メチルブチル、メンチル、リナリル、ロジニル等）、サリチル酸エステル（アリル、イソアミル、フェニル、フェニルエチル、ベンジル、エチル、メチル等）、シクロヘキシルアルカン酸エステル（シクロヘキシル酢酸エチル、シクロヘキシルプロピオン酸アリル、シクロヘキシル酪酸アリル、シクロヘキシルセキサン酸アリル、シクロヘキシルデカン酸アリル、シクロヘキシル吉草酸アリル等）、ステアリン酸エステル（エチル、プロピル、ブチル等）、セバチン酸エステル（ジエチル、ジメチル等）、デカン酸エステル（イソアミル、エチル、ブチル、メチル等）、ドデカン酸エステル（イソアミル、エチル、ブチル等）、 Cinnamic acid esters (allyl, ethyl, methyl, isopropyl, propyl, 3-phenylpropyl, benzyl, cyclohexyl, methyl, etc.), succinic acid esters (monomenthyl, diethyl, dimethyl, etc.), acetate esters (anisyl, amyl, α-amylcinnamyl) , Isoamyl, isobutyl, isopropyl, isobornyl, isoeugenyl, eugenyl, 2-ethylbutyl, ethyl, 3-octyl, p-cresyl, o-cresyl, geranyl, α- or β-santalyl, cyclohexyl, cycloneryl, dihydrocuminyl, dimethylbenzyl Carvinyl, cinnamyl, styryl, decyl, dodecyl, terpinyl, guanyl, neryl, nonyl, phenylethyl, phenylpropyl, butyl, furfuryl, propyl, hexyl, cis-3-hexe , Trans-2-hexenyl, cis-3-nonenyl, cis-6-nonenyl, cis-3, cis-6-nonadienyl, 3-methyl-2-butenyl, heptyl, benzyl, bornyl, milcenyl, dihydromyrcenyl , Myrenyl, methyl, 2-methylbutyl, menthyl, linalyl, rosinyl, etc.), salicylic acid ester (allyl, isoamyl, phenyl, phenylethyl, benzyl, ethyl, methyl, etc.), cyclohexylalkanoic acid ester (ethyl cyclohexylacetate, allyl cyclohexylpropionate) , Allyl cyclohexylbutyrate, allyl cyclohexylsexanoate, allyl cyclohexyldecanoate, allyl cyclohexylvalerate, etc., stearic acid ester (ethyl, propyl, butyl, etc.), sebacic acid ester (diethyl, dimethyl) ), Decanoic acid ester (isoamyl, ethyl, butyl, methyl, etc.), dodecanoic acid ester (isoamyl, ethyl, butyl, etc.),
　乳酸エステル（イソアミル、エチル、ブチル等）、ノナン酸エステル（エチル、フェニルエチル、メチル等）、ノネン酸エステル（アリル、エチル、メチル等）、ヒドロキシヘキサン酸エステル（エチル、メチル等）、フェニル酢酸エステル（イソアミル、イソブチル、エチル、ゲラニル、シトロネリル、シス－３－ヘキセニル、メチル等）、フェノキシ酢酸エステル（アリル、エチル、メチル等）、フランカルボン酸エステル（フランカルボン酸エチル、フランカルボン酸メチル、フランカルボン酸ヘキシル、フランプロピオン酸イソブチル等）、プロピオン酸エステル（アニシル、アリル、エチル、アミル、イソアミル、プロピル、ブチル、イソブチル、イソプロピル、ベンジル、ゲラニル、シクロヘキシル、シトロネリル、シンナミル、テトラヒドロフルフリル、トリシクロデセニル、ヘプチル、ボルニル、メチル、メンチル、リナリル、テルピニル、α－メチルプロピオニル、β－メチルプロピオニル等）、ヘプタン酸エステル（アリル、エチル、オクチル、プロピル、メチル等）、ヘプチンカルボン酸エステル（アリル、エチル、プロピル、メチル等）、ミルシチン酸エステル（イソプロピル、エチル、メチル等）、フェニルグリシド酸エステル（フェニルグリシド酸エチル、３－メチルフェニルグリシド酸エチル、ｐ－メチル－β－フェニルグリシド酸エチル等）、２－メチル酪酸エステル（メチル、エチル、オクチル、フェニルエチル、ブチル、ヘキシル、ベンジル等）、３－メチル酪酸エステル（メチル、エチル等）、酪酸エステル（アニシル、アミル、アリル、イソアミル、メチル、エチル、プロピル、オクチル、グアイニル、リナリル、ゲラニル、シクロヘキシル、シトロネリル、シンナミル、ネリル、テルペニル、フェニルプロピル、β－フェニルエチル、ブチル、ヘキシル、シス－３－ヘキセニル、トランス－２－ヘキセニル、ベンジル、ロジニル等）、ヒドロキシ酪酸エステル（３－ヒドロキシ酪酸のメチル、エチル、メンチル等）などが使用される。 Lactic acid ester (isoamyl, ethyl, butyl, etc.), nonanoic acid ester (ethyl, phenylethyl, methyl, etc.), nonenoic acid ester (allyl, ethyl, methyl, etc.), hydroxyhexanoic acid ester (ethyl, methyl, etc.), phenylacetic acid ester (Isoamyl, isobutyl, ethyl, geranyl, citronellyl, cis-3-hexenyl, methyl, etc.), phenoxyacetic acid ester (allyl, ethyl, methyl, etc.), furancarboxylic acid ester (ethyl furancarboxylate, methyl furancarboxylate, furancarboxylic acid) Hexyl, furanpropionate isobutyl, etc.), propionate (anisyl, allyl, ethyl, amyl, isoamyl, propyl, butyl, isobutyl, isopropyl, benzyl, geranyl, cyclohexyl, citronellyl, cinnami) , Tetrahydrofurfuryl, tricyclodecenyl, heptyl, bornyl, methyl, menthyl, linalyl, terpinyl, α-methylpropionyl, β-methylpropionyl, etc.), heptanoic acid ester (allyl, ethyl, octyl, propyl, methyl, etc.) , Heptin carboxylic acid ester (allyl, ethyl, propyl, methyl, etc.), myristic acid ester (isopropyl, ethyl, methyl, etc.), phenylglycidic acid ester (ethyl phenylglycidate, ethyl 3-methylphenylglycidate, p-methyl-β-phenylglycidic acid ethyl etc.), 2-methylbutyric acid ester (methyl, ethyl, octyl, phenylethyl, butyl, hexyl, benzyl etc.), 3-methylbutyric acid ester (methyl, ethyl etc.), butyric acid Esters (anisyl, amyl, allyl, Soamyl, methyl, ethyl, propyl, octyl, guanyl, linalyl, geranyl, cyclohexyl, citronellyl, cinnamyl, neryl, terpenyl, phenylpropyl, β-phenylethyl, butyl, hexyl, cis-3-hexenyl, trans-2-hexenyl, Benzyl, rosinyl, etc.), hydroxybutyric acid esters (methyl 3-ethylbutyrate, ethyl, menthyl, etc.) and the like are used.
　アルコール類としては、例えば、脂肪族アルコール（イソアミルアルコール 、２－エチルヘキサノール、１－オクタノール、３－オクタノール、１－オクテン－３－オール、１－デカノール、１－ドデカノール、２，６－ノナジエノール、ノナノール、２－ノナノール、シス－６－ノネノール、トランス－２，シス－６－ノナジエノール、シス－３，シス－６－ノナジエノール、ブタノール、ヘキサノール、シス－３－ヘキセノール、トランス－２－ヘキセノール、１－ウンデカノール、ヘプタノール、２－ヘプタノール、３－メチル－１－ペンタノール等）、テルペンアルコール（ボルネオール、イソボルネオール、カルベオール、ゲラニオール、α－又はβ－サンタロール、シトロネロール、４－ツヤノール、テルピネオール、４－テルピネオール、ネロール、ミルセノール、ミルテノール、ジヒドロミルセノール、テトラヒドロミルセノール、ネロリドール、ヒドロキシシトロネロール、ファルネソール、ペリラアルコール、ロジノール、リナロール等）、芳香族アルコール（アニスアルコール、α－アミルシンナミックアルコール、イソプロピルペンジルカルビノール、カルバクロール、クミンアルコール、ジメチルペンジルカルビノール、シンナミックアルコール、フェニルアリルアルコール、フェニルエチルカルビノール、β－フェニルエチルアルコール、３－フェニルプロピルアルコール、ペンジルアルコール等）などを例示できる。 Examples of alcohols include aliphatic alcohols (isoamyl alcohol, 2-ethylhexanol, 1-octanol, 3-octanol, 1-octen-3-ol, 1-decanol, 1-dodecanol, 2,6-nonadienol, nonanol. 2-nonanol, cis-6-nonenol, trans-2, cis-6-nonadienol, cis-3, cis-6-nonadienol, butanol, hexanol, cis-3-hexenol, trans-2-hexenol, 1-undecanol , Heptanol, 2-heptanol, 3-methyl-1-pentanol, etc.), terpene alcohol (borneol, isoborneol, carveol, geraniol, α- or β-santalol, citronellol, 4-tuyanol, terpineol, 4-te Pinole, nerol, myrcenol, myrtenol, dihydromyrcenol, tetrahydromyrcenol, nerolidol, hydroxycitronellol, farnesol, perilla alcohol, rosinol, linalool, etc.), aromatic alcohol (anis alcohol, α-amylcinnamic alcohol, Isopropyl pendyl carbinol, carvacrol, cumin alcohol, dimethyl pendyl carbinol, cinnamic alcohol, phenyl allyl alcohol, phenyl ethyl carbinol, β-phenyl ethyl alcohol, 3-phenyl propyl alcohol, pendyl alcohol, etc.) It can be illustrated.
　アルデヒド類としては、例えば、アセトアルデヒド、ｎ－ヘキサナール、ｎ－ヘプタナール、ｎ－オクタナール、ｎ－ノナナール、２－メチルオクタナール、３，５，５－トリメチルヘキサナール、デカナール、ウンデカナール、２－メチルデカナール、ドデカナール、トリデカナール、テトラデカナール、トランス－２－ヘキセナール、トランス－４－デセナール、シス－４－デセナール、トランス－２－デセナール、１０－ウンデセナール、トランス－２－ウンデセナール、トランス－２－ドデセナール、３－ドデセナール、トランス－２－トリデセナール、２，４－ヘキサジエナール、２，４－デカジエナール、２，４－ドデカジエナール、５，９－ジメチル－４，８－デカジエナール、シトラール、ジメチルオクタナール、α－メチレンシトロネラール、シトロネリルオキシアセトアルデヒド、ミルテナール、ネラール、α－あるいはβ－シネンサール、マイラックアルデヒド、フェニルアセトアルデヒド、オクタナールジメチルアセタール、ノナナールジメチルアセタール、デカナールジメチルアセタール、デカナールジエチルアセタール、２－メチルウンデカナールジメチルアセタール、シトラールジメチルアセタール、シトラールジエチルアセタール、シトラールプロピレングリコールアセタール、ｎ－バレルアルデヒド、イソバレルアルデヒド、２－メチルブタナール、２－ペンテナール、トランス－２－ヘプテナール、トランス－２－ノネナール、２，６－ジメチル－５－ペプテナール、２，４－ウンデカジエナール、トリメチルデカジエナール、シトロネラール、ヒドロキシシトロネラール、サフラナール、ベルンアルデヒド、ベンズアルデヒド、ｐ－イソプロピルフェニルアセトアルデヒド、ｐ－メチルヒドロトロパアルデヒド、フェニルプロピオンアルデヒド、２－メチル－３－(４－メチルフェニル)プロパナール、シクラメンアルデヒド、シンナミックアルデヒド、サリチルアルデヒド、アニスアルデヒド、ｐ－メチルフェノキシアセトアルデヒド、アセトアルデヒドジエチルアセタール、シトロネリルメチルアセタール、アセトアルデヒド ２－フェニル－２，４－ペンタンジオールアセタール、２－ヘキセナールジエチルアセタール、シス－３－ヘキセナールジエチルアセタール、ヘプタナールジエチルアセタール、２－ヘキシル－５－メチル－１，３－ジオキソラン、シトロネラールシクロモノグリコールアセタール、ヒドロキシシトロネラールジメチルアセタール、フェニルアセトアルデヒドジメチルアセタール等を挙げることができる。 Examples of aldehydes include acetaldehyde, n-hexanal, n-heptanal, n-octanal, n-nonanal, 2-methyloctanal, 3,5,5-trimethylhexanal, decanal, undecanal, and 2-methyldecanal. , Dodecanal, tridecanal, tetradecanal, trans-2-hexenal, trans-4-decenal, cis-4-decenal, trans-2-decenal, 10-undecenal, trans-2-undecenal, trans-2-dodecenal, 3-dodecenal, trans-2-tridecenal, 2,4-hexadienal, 2,4-decadienal, 2,4-dodecadienal, 5,9-dimethyl-4,8-decadienal, citral, dimethyloctanal, α- Me Rencitronellal, citronellyloxyacetaldehyde, myrtenal, neral, α- or β-sinensal, mylacaldehyde, phenylacetaldehyde, octanal dimethyl acetal, nonanal dimethyl acetal, decanal dimethyl acetal, decanal diethyl acetal, 2-methyl Undecanal dimethyl acetal, citral dimethyl acetal, citral diethyl acetal, citral propylene glycol acetal, n-valeraldehyde, isovaleraldehyde, 2-methylbutanal, 2-pentenal, trans-2-heptenal, trans-2-nonenal, 2 , 6-Dimethyl-5-peptenal, 2,4-undecadienal, trimethyldecadienal, citronellor Hydroxycitronellal, safranal, bernaldehyde, benzaldehyde, p-isopropylphenylacetaldehyde, p-methylhydrotropaaldehyde, phenylpropionaldehyde, 2-methyl-3- (4-methylphenyl) propanal, cyclamenaldehyde, syn Namic aldehyde, salicylaldehyde, anisaldehyde, p-methylphenoxyacetaldehyde, acetaldehyde diethyl acetal, citronellyl methyl acetal, acetaldehyde 2-phenyl-2,4-pentanediol acetal, 2-hexenal diethyl acetal, cis-3-hexenal diethyl acetal , Heptanal diethyl acetal, 2-hexyl-5-methyl-1,3-dioxolane, citronellal cycl Mono glycol acetal, hydroxy citronellal dimethyl acetal, mention may be made of phenyl acetaldehyde dimethyl acetal.
　ケトン類としては、例えば、環式ケトン（１－アセチル－３，３－ジメチル－１－シクロヘキセン、シスージャスモン、α－，β－又はγ－イロン、エチルマルトール、シクロテン、ジヒドロヌートカトン、３，４－ジメチル－１，２－シクロペンタジオン、α－，β－，γ－又はδ－ダマスコン、α－，β－又はγ－ダマセノン、ヌートカトン、2－ｓｅｃ－プチルシクロヘキサノン、マルトール、α－，β－又はγ一ヨノン、α－，β－又はγ－メチルヨノン、α一，β－又はγ－イソメチルヨノン、フラネオール、カンファ等）、芳香族ケトン（アセトナフトン、アセトフェノン、アニシリデンアセトン、ラズベリーケトン、ｐ－メチルアセトフェノン、アニシルアセトン、ｐ－メトキシアセトフェノン、等）鎖式ケトン（ジアセチル、２－ノナノン、ジアセチル、２－ヘブタノン、２，３－ヘプタンジオン、２－ペンタノン、メチルアミルケトン、メチルノニルケトン、β－メチルナフチルケトン、メチルヘブタノン、３－ヘプタノン、４－ヘプタノン、３－オクタノン、２，３－ヘキサンジオン、２－ウンデカノン、ジメチルオクテノン、６一メチル－５－ヘプチン－３－オン等）などが挙げられる． Examples of ketones include cyclic ketones (1-acetyl-3,3-dimethyl-1-cyclohexene, cis jasmon, α-, β- or γ-iron, ethyl maltol, cycloten, dihydronootkatone, 3,4 -Dimethyl-1,2-cyclopentadione, α-, β-, γ- or δ-damascone, α-, β- or γ-damasenone, Nootkaton, 2-sec-ptylcyclohexanone, maltol, α-, β- Or γ monoionone, α-, β- or γ-methyl ionone, α 1, β- or γ-isomethyl ionone, furaneol, camphor, etc.), aromatic ketone (acetonaphthone, acetophenone, ananilideneacetone, raspberry ketone, p-methylacetophenone, Anisylacetone, p-methoxyacetophenone, etc.) chain ketone (diacetyl, 2-nonano , Diacetyl, 2-hebutanone, 2,3-heptanedione, 2-pentanone, methyl amyl ketone, methyl nonyl ketone, β-methyl naphthyl ketone, methyl hebutanone, 3-heptanone, 4-heptanone, 3-octanone, 2, 3-hexanedione, 2-undecanone, dimethyloctenone, 61-methyl-5-heptin-3-one, etc.).
　アセタール類としては、例えば、アセトアルデヒドジエチルアセタール、アセトアルデヒドジアミルアセタール、アセトアルデヒドジヘキシルアセタール、アセトアルデヒドプロピレシグリコールアセタール、アセトアルデヒドエチル　シス－３－ヘキセニルアセタール、ベンズアルデヒドグリセリンアセタール、ベンズアルデヒドプロピレングリコールアセタール、シトラールジメチルアセタール、シトラールジエチルアセタール、シトラールプロピレングリコールアセタール、シトラールエチレングリコールアセタール、フェニルアセトアルデヒドジメチルアセタール、シトロネリルメチルアセタール、アセトアルデヒドフェニルエチルプロピルアセタール、ヘキサナールジメチルアセタール、ヘキサナールジヘキシルアセタール、ヘキサナールプロピレングリコールアセタール、トランス－２－ヘキセナールジエチルアセタール、トランス－２－ヘキセナールプロピレングリコールアセタール、シス－３－ヘキセナールジエチルアセタール、ヘプタナールジエチルアセタール、ヘプタナールエチレングリコールアセタール、オクタナールジメチルアセタール、ノナナールジメチルアセタール、デカナールジメチルアセタール、デカナールジエチルアセタール、２－メチルウンデカナールジメチルアセタール、シトロネラールジメチルアセタール、アンバーセージ（Givaudan社製）、アセト酢酸エチルエチレングリコールアセタールおよび２－フェニルプロパナールジメチルアセタールなどが挙げられる。 Examples of acetals include acetaldehyde diethyl acetal, acetaldehyde diamyl acetal, acetaldehyde dihexyl acetal, acetaldehyde propylene glycol acetal, acetaldehyde ethyl cis-3-hexenyl acetal, benzaldehyde glycerin acetal, benzaldehyde propylene glycol acetal, citral dimethyl acetal, citral diethyl Acetal, citral propylene glycol acetal, citral ethylene glycol acetal, phenylacetaldehyde dimethyl acetal, citronellyl methyl acetal, acetaldehyde phenylethyl propyl acetal, hexanal dimethyl acetal, hexanal dihexyl acetal, hex Sanal propylene glycol acetal, trans-2-hexenal diethyl acetal, trans-2-hexenal propylene glycol acetal, cis-3-hexenal diethyl acetal, heptanal diethyl acetal, heptanal ethylene glycol acetal, octanal dimethyl acetal, nonanal dimethyl Such as acetal, decanal dimethyl acetal, decanal diethyl acetal, 2-methylundecanal dimethyl acetal, citronellal dimethyl acetal, amber sage (manufactured by Givaudan), ethyl acetoacetate ethylene glycol acetal and 2-phenylpropanal dimethyl acetal Can be mentioned.
　フェノール類としては、例えば、オイゲノール、イソオイゲノール、２－メトキシ－４－ビニルフェノール、チモール、カルバクロール、グアヤコールおよびチャビコールなどが挙げられる。 Examples of phenols include eugenol, isoeugenol, 2-methoxy-4-vinylphenol, thymol, carvacrol, guaiacol, and chabicol.
　エーテル類としては、例えば、アネトール、１，４－シネオール、ジベンジルエーテル、リナロールオキシド、リモネンオキシド、ネロールオキシド、ローズオキシド、メチルイソオイゲノール、メチルチャビコール、イソアミルフェニルエチルエーテル、β－ナフチルメチルエーテル、フェニルプロピルエーテル、ｐ－クレジルメチルエーテル、バニリルプチルエーテル、α－テルピニルメチルエーテル、シトロネリルエチルエーテル、ゲラニルエチルエーテル、ローズフラン、テアスピラン、デシルメチルエーテルおよびメチルフェニルメチルエーテルなどが挙げられる。
　ラクトン類としては、例えば、γ－又はδ－デカラクトン、γ－ヘプタラクトン、γ－ノナラクトン、γ－又はδ－ヘキサラクトン、γ－又はδ－オクタラクトン、γ－又はδ－ウンデカラクトン、δ－ドデカラクトン、δ－２－デセノラクトン、メチルラクトン、５－ヒドロキシ－８－ウンデセン酸δ－ラクトン、ジャスミンラクトン、メンタラクトン、ジヒドロクマリン、オクタヒドロクマリンおよび6－メチルクマリンなどが挙げられる。 Examples of ethers include anethole, 1,4-cineole, dibenzyl ether, linalool oxide, limonene oxide, nerol oxide, rose oxide, methyl isoeugenol, methyl cabicol, isoamyl phenyl ethyl ether, β-naphthyl methyl ether. , Phenylpropyl ether, p-cresyl methyl ether, vanillyl butyl ether, α-terpinyl methyl ether, citronellyl ethyl ether, geranyl ethyl ether, rose furan, theaspirane, decyl methyl ether, and methyl phenyl methyl ether .
Examples of lactones include γ- or δ-decalactone, γ-heptalactone, γ-nonalactone, γ- or δ-hexalactone, γ- or δ-octalactone, γ- or δ-undecalactone, δ- Examples include dodecalactone, δ-2-decenolactone, methyl lactone, 5-hydroxy-8-undecenoic acid δ-lactone, jasmine lactone, mentalactone, dihydrocoumarin, octahydrocoumarin, and 6-methylcoumarin.
　フラン類としては、例えば、フラン、２－メチルフラン、３－メチルフラン、２－エチルフラン、２，５－ジエチルテトラヒドロフラン、３－ヒドロキシ－２－メチルテトラヒドロフラン、２－（メトキシメチル）フラン、２，３－ジヒドロフラン、フルフラール、５－メチルフルフラール、３－（２－フリル）－２－メチル－２－プロペナール、５－（ヒドロキシメチル）フルフラール、２，５－ジメチル－４－ヒドロキシ－３（２Ｈ）－フラノン（フラネオール）、４，５－ジメチル－３－ヒドロキシ－２（５Ｈ）－フラノン（ソトロン）、２－エチル－４－ヒドロキシ－５－メチル－３（２Ｈ）－フラノン（ホモフラノオール）、５－エチル－３－ヒドロキシ－４－メチル－２（５Ｈ）フラノン（ホモソトロン）、３－メチル－２－ヒドロキシシクロペンタン－２－オン（シクロテン）、２（５Ｈ）－フラノン、４－メチル－２（５Ｈ）－フラノン、５－メチル－２（５Ｈ）－フラノン、２－メチル－３（２Ｈ）－フラノン、５－メチル－３（２Ｈ）－フラノン、２－アセチルフラノン、２－アセチル－５－メチルフラン、フルフリルアルコール、２－フランカルボン酸メチル、２－フランカルボン酸エチルおよび酢酸フリフリルなどが挙げられる。 Examples of furans include furan, 2-methylfuran, 3-methylfuran, 2-ethylfuran, 2,5-diethyltetrahydrofuran, 3-hydroxy-2-methyltetrahydrofuran, 2- (methoxymethyl) furan, 2, 3-dihydrofuran, furfural, 5-methylfurfural, 3- (2-furyl) -2-methyl-2-propenal, 5- (hydroxymethyl) furfural, 2,5-dimethyl-4-hydroxy-3 (2H) -Furanone (furaneol), 4,5-dimethyl-3-hydroxy-2 (5H) -furanone (sotron), 2-ethyl-4-hydroxy-5-methyl-3 (2H) -furanone (homofuranool), 5-ethyl-3-hydroxy-4-methyl-2 (5H) furanone (homosotron), 3-methyl-2- Droxycyclopentan-2-one (cycloten), 2 (5H) -furanone, 4-methyl-2 (5H) -furanone, 5-methyl-2 (5H) -furanone, 2-methyl-3 (2H)- Examples include furanone, 5-methyl-3 (2H) -furanone, 2-acetylfuranone, 2-acetyl-5-methylfuran, furfuryl alcohol, methyl 2-furancarboxylate, ethyl 2-furancarboxylate, and furfuryl acetate. It is done.
　炭化水素類としては、例えば、α－又はβ－ビザボレン、β－カリオフィレン、ｐ－サイメン、テルピネン、テルピノーレン、カジネン、ファルネセン、リモネン、オシメン、ミルセン、α－又はβ－ピネン、１，３，５－ウンデカトリエンおよびバレンセンなどが挙げられる。
　また、酸類としては、例えば、酢酸、プロピオン酸、酪酸、イソ酪酸、２－メチル酪酸、吉草酸、イソ吉草酸、カプロン酸、エナント酸、カプリル酸、ペラルゴン酸、カプリン酸、ゲラン酸、ドデカン酸、ミリスチン酸、ステアリン酸、乳酸、フェニル酢酸、ピルビン酸、トランス－２－メチル－２－ペンテン酸、２－メチル－シス－３－ペンテン酸、２－メチル－４－ペンテン酸およびシクロヘキサンカルボン酸などを例示できる。
　硫黄・窒素化合物としては、例えば、ジメチルジスルフィド、ジメチルスルフィド、メチル　３－（メチルチオ）プロピオネート、エチル　３－（メチルチオ）プロピオネート、リモネンチオール、チオターピネオール、チオゲラニオール、２－フルフリルジスルフィド、８－メルカプトメントン、５－メチル－２－チオフェンカルボキシアルデヒド、フルフリルモノスルフィド、フルフリルメルカプタン、メチオノール、メチオナール、ビス（２－フリル）スルフィドあるいはジスルフィド、４，５－ジヒドロ－３（２Ｈ）チオフェン、チオ酢酸エチル、３－メルカプトプロピオン酸、イソチオシアン酸アリル、２，６－ジメチルチオフェノール、エチル　３－（フルフリルチオ）プロピオネート、エチル　４－（メチルチオ）ブチレート、３－メチル－１，２，４－トリチアン、２－ペンタンチオール、３，７－ジメチル－２，６－ノナジエンニトリル、ゲラニルニトリル、シトロネリルニトリル、トリデセンニトリル、フェニルメチルペンタノニトリル、インドール、２－メチル－６－エトキシピラジン、２－イソブチル－３－メトキシピラジン、４－メチル－５－チアゾールエタノールあるいはアセテートおよび４－メチルチアゾールなどを例示できる。 Examples of the hydrocarbons include α- or β-bizaborane, β-caryophyllene, p-cymene, terpinene, terpinolene, kadinene, farnesene, limonene, osimene, myrcene, α- or β-pinene, 1,3,5- Examples include undecatriene and valencene.
Examples of acids include acetic acid, propionic acid, butyric acid, isobutyric acid, 2-methylbutyric acid, valeric acid, isovaleric acid, caproic acid, enanthic acid, caprylic acid, pelargonic acid, capric acid, gellanic acid, dodecanoic acid , Myristic acid, stearic acid, lactic acid, phenylacetic acid, pyruvic acid, trans-2-methyl-2-pentenoic acid, 2-methyl-cis-3-pentenoic acid, 2-methyl-4-pentenoic acid and cyclohexanecarboxylic acid Can be illustrated.
Examples of the sulfur / nitrogen compounds include dimethyl disulfide, dimethyl sulfide, methyl 3- (methylthio) propionate, ethyl 3- (methylthio) propionate, limonenethiol, thioterpineol, thiogeraniol, 2-furfuryl disulfide, 8-mercaptomentone. 5-methyl-2-thiophenecarboxaldehyde, furfuryl monosulfide, furfuryl mercaptan, methionol, methional, bis (2-furyl) sulfide or disulfide, 4,5-dihydro-3 (2H) thiophene, ethyl thioacetate, 3-mercaptopropionic acid, allyl isothiocyanate, 2,6-dimethylthiophenol, ethyl 3- (furfurylthio) propionate, ethyl 4- (methylthio) butyrate, 3- Methyl-1,2,4-trithiane, 2-pentanethiol, 3,7-dimethyl-2,6-nonadienenitrile, geranylnitrile, citronellylnitrile, tridecenenitrile, phenylmethylpentanonitrile, indole, 2- Examples thereof include methyl-6-ethoxypyrazine, 2-isobutyl-3-methoxypyrazine, 4-methyl-5-thiazole ethanol or acetate and 4-methylthiazole.
　＜チキン風味食品及びその製造方法＞
　本発明のチキン風味改善剤又は香料組成物は、飲食品に対して添加するあるいは振りかけるなどすることで、チキンの風味、特に肉感を増強した飲食品を製造することができる。本発明のチキン風味改善剤又は香料組成物が適用される飲食品としては特に限定されないが、ポテトチップス等のスナック菓子や米菓等の菓子類、パン、ビスケット、プレッツェル、ドーナツケーキ等のベーカリー製品類、トリ肉練製品、味付け海苔、ところてん等の水産加工品類、バター、プロセスチーズ等の乳製品、蕎麦等の乾めん、即席麺、惣菜、電子レンジ食品、カレー、パスタソース等のレトルト食品、冷凍食品、調理加工済み食品などのインスタント食品類、豆腐等の大豆加工品類、味噌汁、ブイヤベース、チャウダー、チキンスープ、オニオンスープ、参鶏湯、酸辣湯等のスープ類、マーガリンやマヨネーズ等の調味料類、ドレッシング、つゆ、たれ、ぽん酢等の液体調味料類、風味調味料、ふりかけ、お茶漬けの素等の粉末調味料類、佃煮、漬物、こんにゃく、珍味類等の食品が挙げられる。 <Chicken flavored food and method for producing the same>
By adding or sprinkling the chicken flavor improving agent or the fragrance composition of the present invention to food or drink, it is possible to produce a food or drink that enhances the flavor of chicken, particularly the flesh. Food / beverage products to which the chicken flavor improving agent or fragrance composition of the present invention is applied are not particularly limited, but snack products such as potato chips, confectionery products such as rice cakes, bakery products such as breads, biscuits, pretzels, donut cakes, etc. , Chicken meat products, seasoned seaweed, processed marine products such as Tokoten, dairy products such as butter and processed cheese, dried noodles such as soba noodles, instant noodles, prepared dishes, microwave food, curry, pasta sauce and other retort foods, frozen foods , Instant foods such as cooked foods, processed soy products such as tofu, miso soup, bouillabaisse, chowder, chicken soup, onion soup, soups such as gyosen-yu, soy sauce, seasonings such as margarine and mayonnaise, Liquid seasonings such as dressing, soy sauce, sauce, and vinegar, flavor seasonings, sprinkles, powder of tea sauce, etc. Seasonings such, boiled, pickled vegetables, konjac, include foods such as delicacies such.
　本発明においては、飲食品とは、そのまま食に供されるもののみならず、飲食品の原材料をも含むものである。例えば、ポテトチップスにはコンソメフレーバーによってチキンコンソメ味が付与されているものがあるが、原材料として用いられるコンソメフレーバーなどに本発明のチキン風味改善剤又は香料組成物を添加することにより、これを用いて製造された製品に、チキンの肉感が増強されたフレーバーを製造することができる。同様に、他の飲食品の製造の際にも、飲食品の原材料に本発明のチキン風味改善剤又は香料組成物が添加されて用いられてもよいし、飲食品の製造過程で本発明のチキン風味改善剤又は香料組成物が加えられてもよいし、製造された飲食品に添加、あるいは振り掛けるなどして適用されてもよい。このように、本発明のチキン風味改善剤又は香料組成物を添加、適用する方法は、特に制限されるものではなく、任意の公知の手段で添加すればよい。製品中に均一に含有されるように添加、混ぜ合わされてもよいし、製品の特定の材料にのみ含まれるように適用されてもよいし、できあがった製品に振り掛けられてもよい。
　本発明のチキン風味改善剤は、風味を改善しようとするチキン風味食品に対して、濃度が０．０１ｐｐｔ～１００ｐｐｔ、好ましくは０．１ｐｐｔ～５０ｐｐｔ、より好ましくは１ｐｐｔ～１０ｐｐｔとなるように添加されることがこのましい。チキン風味改善剤の含有量が０．０１ｐｐｔ未満であると肉感増強効果が充分に発揮されず、また１００ｐｐｔより多いとチキン風味とは異なる風味を付与することとなりうるため、チキンの風味のバランスが損なわれ、却って風味を損なう恐れがある。
　また、本発明のチキン風味改善剤によりチキン風味食品の肉感を増強するためには、飲食品には、２－メチル－３－フランチオールが含まれていることが好ましい。本発明のチキン風味改善剤は、２－メチル－３－フランチオールとの相乗効果でより好ましい肉感及び嗜好性をチキン風味食品に与えうるためである。 In the present invention, the food / beverage products include not only the food and beverages but also the raw materials of the food / beverage products. For example, some potato chips have been given a chicken consomme flavor by a consomme flavor, which is used by adding the chicken flavor improving agent or fragrance composition of the present invention to a consomme flavor used as a raw material. A flavor with enhanced chicken texture can be produced from the manufactured product. Similarly, in the production of other foods and drinks, the chicken flavor improving agent or the fragrance composition of the present invention may be added to the raw materials of the food and drinks and used. A chicken flavor improving agent or a fragrance composition may be added, and it may be applied to the manufactured food or drink by sprinkling or the like. Thus, the method of adding and applying the chicken flavor improving agent or fragrance composition of the present invention is not particularly limited, and may be added by any known means. It may be added and mixed so as to be uniformly contained in the product, applied so as to be contained only in a specific material of the product, or sprinkled on the finished product.
The chicken flavor improving agent of the present invention is added to a chicken flavored food whose flavor is to be improved so that the concentration is 0.01 ppt to 100 ppt, preferably 0.1 ppt to 50 ppt, more preferably 1 ppt to 10 ppt. This is good. If the content of the chicken flavor improving agent is less than 0.01 ppt, the effect of enhancing the sensation is not sufficiently exhibited, and if it exceeds 100 ppt, a flavor different from the chicken flavor may be imparted, so the balance of the flavor of chicken is There is a risk that it will be damaged and the flavor will be damaged.
Moreover, in order to enhance the fleshiness of the chicken flavored food with the chicken flavor improving agent of the present invention, the food or drink preferably contains 2-methyl-3-furanthiol. This is because the chicken flavor improving agent of the present invention can give a chicken flavor food with a more preferred texture and palatability due to a synergistic effect with 2-methyl-3-furanthiol.
　以下に実施例を挙げて本発明を具体的に説明するが、本発明は、これらより何ら限定されるものではなく、また、本発明の範囲を逸脱することなく様々な変更や修正を加えてもよい。なお、下記に記載する処方の単位は特に言及しない限り、“％”“ｐｐｔ”はそれぞれ“質量％”“質量ｐｐｔ”を意味し、組成比は質量比を表すものとする。 EXAMPLES The present invention will be specifically described below with reference to examples. However, the present invention is not limited to these examples, and various changes and modifications are made without departing from the scope of the present invention. Also good. Unless otherwise stated, “%” and “ppt” mean “mass%” and “mass ppt”, respectively, and the composition ratio represents a mass ratio.
　また、実施例及び比較例においては、クノール（登録商標）チキンコンソメ（味の素社製）又はクノール（登録商標）ビーフコンソメ（味の素社製）をそれぞれ１．８質量％の濃度になるようにお湯に溶いて作製したスープ（５０～６０℃）をチキン標準スープ又はビーフ標準スープとして使用した。
　実施例１～３、参考例１～３及び比較例１～３においては、このチキン標準スープ又はビーフ標準スープに対して、後述する「チキン用香料プレミックス（香料単品の複合系）」又は「ビーフ用香料プレミックス（香料単品の複合系）」を０．１質量％で添加し、８名の専門パネラーによって官能評価を行なった。また、実施例４及び比較例４においては、それぞれチキン標準スープ及びビーフ標準スープに対して、オルトアセトフェノンを所定の濃度（１０ｐｐｔ）で添加し、８名の専門パネラーによって官能評価を行なった。一連の実験における官能評価での「コントロール」は、風味改善剤を含まない「チキン用香料プレミックス（香料単品の複合系）」及び風味改善剤（オルトアミノアセトフェノン又はアントラニル酸メチル）を含まない「ビーフ用香料プレミックス（香料単品の複合系）」を、それぞれチキン標準スープ及びビーフ標準スープに０．１質量％添加したスープとした。
　「チキン用香料プレミックス」及び「ビーフ用香料プレミックス」は、以下の表１に示される組成で作製された。表１中、風味改善剤は、スープ全体で、表３～表５で記載される濃度になるように、チキン標準スープ又はビーフ標準スープに所定量で加えられた。
　表１中、「チキン用香料プレミックス」であるＣＫ－１と「ビーフ用香料プレミックス」であるＢＦ－１との組成が異なるのは、ＣＫ－１はチキンにとって最適な条件を設定し、この最適な条件に対応するビーフ用の条件を検討した結果、ＢＦ－１の組成になったためである。チキンとビーフとでは元々風味が異なるものであるから、ベースとして使用するプレミックスの組成が異なることは当業者であれば容易に理解し得るものである。 In Examples and Comparative Examples, Knorr (registered trademark) chicken consomme (manufactured by Ajinomoto Co., Inc.) or Knorr (registered trademark) beef consomme (manufactured by Ajinomoto Co., Inc.) was added to hot water so as to have a concentration of 1.8% by mass. The soup (50-60 ° C.) prepared by melting was used as chicken standard soup or beef standard soup.
In Examples 1 to 3, Reference Examples 1 to 3 and Comparative Examples 1 to 3, with respect to this chicken standard soup or beef standard soup, the “perfume premix for chicken (complex system of perfume single item)” described later or “ The “perfume premix for beef (complex system of single fragrance)” was added at 0.1% by mass, and sensory evaluation was performed by eight professional panelists. In Example 4 and Comparative Example 4, orthoacetophenone was added to chicken standard soup and beef standard soup at a predetermined concentration (10 ppt), and sensory evaluation was performed by eight professional panelists. “Control” in the sensory evaluation in a series of experiments includes “a flavor premix for chicken (a complex system of a single flavor)” and no flavor improver (orthoaminoacetophenone or methyl anthranilate). “Beef fragrance premix (complex system of single fragrance)” was prepared as a soup prepared by adding 0.1% by mass to the chicken standard soup and the beef standard soup, respectively.
The “perfume premix for chicken” and the “perfume premix for beef” were prepared with the compositions shown in Table 1 below. In Table 1, the flavor improving agent was added to the chicken standard soup or the beef standard soup in a predetermined amount so as to have the concentration described in Tables 3 to 5 in the whole soup.
In Table 1, the composition of CK-1 that is “perfume premix for chicken” is different from that of BF-1 that is “perfume premix for beef”. CK-1 sets optimal conditions for chicken, This is because, as a result of examining the conditions for beef corresponding to the optimum conditions, the composition of BF-1 was obtained. Since chicken and beef are originally different in flavor, those skilled in the art can easily understand that the composition of the premix used as the base is different.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　また、８名の専門パネラーによる官能評価は、肉感、異味異臭、及び嗜好性の３つの評価対象について、表２に記載の基準のように評点され、その平均スコアを表３～表５に示す評価結果とした。また、表３～表５においては、各専門パネラーの各評点にバラつきが小さいことを支持するために、標準偏差も併記した。 In addition, the sensory evaluation by the eight expert panelists was scored according to the criteria described in Table 2 for the three evaluation targets of sensation, nasty smell, and palatability, and the average scores are shown in Tables 3 to 5 Evaluation results were obtained. In Tables 3 to 5, standard deviations are also shown in order to support that each grade of each expert panel has small variations.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　表２～５中、チキンにおける「肉感」とは、蛋白っぽさや繊維感（ササミや胸肉を連想させる）、炊き出したチキンスープ、加熱して白くなった肉等のイメージを基準にして評価された。また、ビーフにおける「肉感」とは、赤身を連想させるジューシーさと適度な獣臭、火が通って茶色くなった肉、血のイメージ等を基準にして評価された。そして、表３～５中、肉感の平均スコアが４以上のものをＡ評価とし、３．５以上４未満のものをＢ評価とし、３．０以上３．５未満をＣ評価とし、２．５以上３．０未満をＤ評価、２．５未満をＥ評価とした。
　表２～５中、「異味異臭」とは、想定されるチキン又はビーフの本来の味とは全く別の風味をもたらす、いわゆる想定される味に対して負の要素をもたらしうる風味を基準として評価された。そして、表３～５中、異味異臭の平均スコアが２．５未満のものをＡ評価とし、２．５以上３未満のものをＢ評価とし、３以上３．５未満をＣ評価とし、３．５以上４未満をＤ評価とし、４以上をＥ評価とした。
　表２～５中、「嗜好性」とは各専門パネラーの個人的な趣味嗜好に重きをおいて評価されるものではなく、チキン又はビーフの味として一般的に好ましい味であるか否かに基づいて評価された。そして、表３～５中、嗜好性の平均スコアが４以上のものをＡ評価とし、３．５以上４未満のものをＢ評価とし、３．０以上３．５未満をＣ評価とし、２．５以上３．０未満をＤ評価、２．５未満をＥ評価とした。
　そして、肉感の評価がＡ～Ｃのいずれかであって、異味異臭及び嗜好性の評価がＡ又はＢであるものを合格とした。 In Tables 2-5, “feeling of meat” in chicken is evaluated based on the image of proteininess, fiber feeling (reminiscent of fillet or breast), cooked chicken soup, and meat that has been heated and whitened. It was done. In addition, the “feel” of the beef was evaluated based on the juiciness associated with red meat, moderate animal odor, meat that became brown through fire, and the image of blood. In Tables 3 to 5, those having an average sensation score of 4 or more are A evaluations, those having 3.5 or more and less than 4 are B evaluations, and those having 3.0 or more and less than 3.5 are C evaluations. A value of 5 or more and less than 3.0 was evaluated as D evaluation, and less than 2.5 was evaluated as E evaluation.
In Tables 2 to 5, “unpleasant odor” is based on a flavor that can give a negative factor to the so-called assumed taste, which gives a flavor completely different from the assumed original taste of chicken or beef. It was evaluated. In Tables 3 to 5, an average off-flavor odor average score of less than 2.5 is rated as A, a score of 2.5 or more and less than 3 is evaluated as B, and a score of 3 or more and less than 3.5 is rated as C. .5 or more and less than 4 were evaluated as D, and 4 or more were evaluated as E.
In Tables 2 to 5, “taste” is not evaluated with emphasis on the personal taste preference of each specialized panelist, but whether or not it is a generally preferred taste as a taste of chicken or beef. Based on evaluation. In Tables 3 to 5, those having an average preference score of 4 or more are A evaluations, those having 3.5 or more and less than 4 are B evaluations, and those having an average preference of 3.0 to 3.5 are C evaluations. .5 or more and less than 3.0 was evaluated as D evaluation, and less than 2.5 was evaluated as E evaluation.
And, the evaluation of the sensation was any one of A to C, and the evaluation of the off-flavor odor and the preference was A or B was determined to be acceptable.
　＜実施例１＞
　風味改善剤としてアミン基置換芳香族ケトンであるオルト－アミノアセトフェノンを選定した。この風味改善剤を表１に記載のチキン用香料プレミックスであるチキンＣＫ－１中において１０ｐｐｂの濃度で含有させた。そして、当該ＣＫ－１をチキン標準スープに０．１質量％の濃度で添加し、官能評価を行なった。したがって、実施例１のスープは、オルト－アミノアセトフェノンを１０ｐｐｔ含有していた。
　＜比較例１＞
　風味改善剤として、ブドウやジャスミンに含まれる香気成分であり、上記オルト－アミノアセトフェノンに近い構造を有するアントラニル酸メチルを選定した以外は、実施例１と同様に行い、官能評価を行なった。
　表３に、実施例１と比較例１とを対比させた結果を示す。なお、表３中のコントロールは、風味改善剤を含まないチキンＣＫ－１をチキン標準スープに０．１質量％の濃度で添加したものである。 <Example 1>
Ortho-aminoacetophenone, an amine group-substituted aromatic ketone, was selected as a flavor improver. This flavor improving agent was contained at a concentration of 10 ppb in chicken CK-1 which is a fragrance premix for chicken described in Table 1. Then, the CK-1 was added to chicken standard soup at a concentration of 0.1% by mass, and sensory evaluation was performed. Therefore, the soup of Example 1 contained 10 ppt of ortho-aminoacetophenone.
<Comparative Example 1>
Sensory evaluation was performed in the same manner as in Example 1 except that methyl anthranilate having a structure close to ortho-aminoacetophenone was selected as a flavor improving agent, which is an aroma component contained in grapes and jasmine.
Table 3 shows the results of comparison between Example 1 and Comparative Example 1. The control in Table 3 is obtained by adding chicken CK-1 containing no flavor improver to chicken standard soup at a concentration of 0.1% by mass.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　表３から分かるように、実施例１の場合は、肉感、異味異臭及び嗜好性のいずれにおいても、一番優れている評価Ａとなった。これに対し、比較例１のようにオルト－アミノアセトフェノンに近い構造を有するアントラニル酸メチルを風味改善剤として用いた場合には、肉感はほとんど付与されず、異味異臭が強まり、嗜好性がコントロールよりも低いという本実施例１とは全く異なる結果が得られた。 As can be seen from Table 3, in the case of Example 1, the evaluation A was the most excellent in any of the sensation, nasty smell, and palatability. On the other hand, when methyl anthranilate having a structure close to ortho-aminoacetophenone as used in Comparative Example 1 was used as a flavor improver, the flesh was hardly imparted, the off-flavor was increased, and the palatability was higher than the control. The result was completely different from that of Example 1 in that the value was low.
　＜実施例２＞
　風味改善剤としてアミン基置換芳香族ケトンであるオルト－アミノアセトフェノンを選定した。この風味改善剤を表１に記載のチキン用香料プレミックスであるチキンＣＫ－１中において１００ｐｐｂの濃度で含有させた。そして、当該ＣＫ－１をチキン標準スープに０．１質量％の濃度で添加し、官能評価を行なった。したがって、実施例２のスープは、オルト－アミノアセトフェノンを１００ｐｐｔ含有していた。
　＜実施例３＞
　実施例２と同じ風味改善剤を表１に記載のチキン用香料プレミックスであるチキンＣＫ－１中において０．０１ｐｐｂの濃度で含有させた。そして、当該ＣＫ－１をチキン標準スープに０．１質量％の濃度で添加し、官能評価を行なった。したがって、実施例３のスープは、オルト－アミノアセトフェノンを０．０１ｐｐｔ含有していた。 <Example 2>
Ortho-aminoacetophenone, an amine group-substituted aromatic ketone, was selected as a flavor improver. This flavor improving agent was contained at a concentration of 100 ppb in chicken CK-1 which is a flavor premix for chicken described in Table 1. Then, the CK-1 was added to chicken standard soup at a concentration of 0.1% by mass, and sensory evaluation was performed. Thus, the soup of Example 2 contained 100 ppt of ortho-aminoacetophenone.
<Example 3>
The same flavor improving agent as in Example 2 was added at a concentration of 0.01 ppb in chicken CK-1, which is a flavor mix for chickens described in Table 1. Then, the CK-1 was added to chicken standard soup at a concentration of 0.1% by mass, and sensory evaluation was performed. Therefore, the soup of Example 3 contained 0.01 ppt of ortho-aminoacetophenone.
　＜参考例１＞
　実施例２と同じ風味改善剤を表１に記載のチキン用香料プレミックスであるチキンＣＫ－１中において０．００１ｐｐｂの濃度で含有させた。そして、当該ＣＫ－１をチキン標準スープに０．１質量％の濃度で添加し、官能評価を行なった。したがって、参考例１のスープは、オルト－アミノアセトフェノンを０．００１ｐｐｔ含有していた。
　＜参考例２＞
　実施例２と同じ風味改善剤を表１に記載のチキン用香料プレミックスであるチキンＣＫ－１中において１，０００ｐｐｂの濃度で含有させた。そして、当該ＣＫ－１をチキン標準スープに０．１質量％の濃度で添加し、官能評価を行なった。したがって、参考例２のスープは、オルト－アミノアセトフェノンを１，０００ｐｐｔ含有していた。
　表４に、実施例１～３と参考例１及び２とを対比させた結果を示す。なお、表４中のコントロールは、風味改善剤を含まないチキンＣＫ－１をチキン標準スープに０．１質量％の濃度で添加したものである。 <Reference Example 1>
The same flavor improving agent as in Example 2 was contained at a concentration of 0.001 ppb in chicken CK-1 which is a flavor premix for chicken described in Table 1. Then, the CK-1 was added to chicken standard soup at a concentration of 0.1% by mass, and sensory evaluation was performed. Therefore, the soup of Reference Example 1 contained 0.001 ppt of ortho-aminoacetophenone.
<Reference Example 2>
The same flavor improving agent as in Example 2 was contained at a concentration of 1,000 ppb in chicken CK-1, which is a flavor mix for chickens described in Table 1. Then, the CK-1 was added to chicken standard soup at a concentration of 0.1% by mass, and sensory evaluation was performed. Therefore, the soup of Reference Example 2 contained 1,000 ppt of ortho-aminoacetophenone.
Table 4 shows the results of comparing Examples 1 to 3 with Reference Examples 1 and 2. The control in Table 4 is obtained by adding chicken CK-1 containing no flavor improver to chicken standard soup at a concentration of 0.1% by mass.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
　表４において、実施例１～３と参考例１及び２とを比較することで、本発明に係る風味改善剤は、食品全体に対して、好ましくは０．０１ｐｐｔ～１００ｐｐｔの範囲で含有させることで、肉感を向上させつつ、嗜好性を向上させることができることが分かった。また、参考例２に示されるように、高濃度で本発明に係る風味改善剤を含有する食品が必ずしも肉感が向上するとは言えないばかりか、異味異臭のみが向上し、嗜好性が著しく低下することも分かった。 In Table 4, by comparing Examples 1 to 3 with Reference Examples 1 and 2, the flavor improving agent according to the present invention is preferably contained in the range of 0.01 ppt to 100 ppt with respect to the whole food. Thus, it was found that the palatability can be improved while improving the sensation. Moreover, as shown in Reference Example 2, it can be said that a food containing the flavor improving agent according to the present invention at a high concentration does not necessarily improve the texture, but only the off-flavor odor is improved and the palatability is remarkably reduced. I also understood that.
　＜比較例２＞
　風味改善剤としてアミン基置換芳香族ケトンであるオルト－アミノアセトフェノンを選定した。この風味改善剤を表１に記載のビーフ用香料プレミックスであるビーフＢＦ－１中において１０ｐｐｂの濃度で含有させた。そして、当該ＢＦ－１をビーフ標準スープに０．１質量％の濃度で添加し、官能評価を行なった。したがって、比較例２のスープは、オルト－アミノアセトフェノンを１０ｐｐｔ含有していた。
　＜比較例３＞
　比較例２と同じ風味改善剤を表１に記載のビーフ用香料プレミックスであるビーフＢＦ－１中において０．０１ｐｐｂの濃度で含有させた。そして、当該ＢＦ－１をビーフ標準スープに０．１質量％の濃度で添加し、官能評価を行なった。したがって、比較例３のスープは、オルト－アミノアセトフェノンを０．０１ｐｐｔ含有していた。 <Comparative Example 2>
Ortho-aminoacetophenone, an amine group-substituted aromatic ketone, was selected as a flavor improver. This flavor improving agent was contained at a concentration of 10 ppb in beef BF-1, which is a premix for beef flavor described in Table 1. Then, BF-1 was added to beef standard soup at a concentration of 0.1% by mass, and sensory evaluation was performed. Therefore, the soup of Comparative Example 2 contained 10 ppt of ortho-aminoacetophenone.
<Comparative Example 3>
The same flavor improving agent as in Comparative Example 2 was contained at a concentration of 0.01 ppb in beef BF-1, which is a beef fragrance premix described in Table 1. Then, BF-1 was added to beef standard soup at a concentration of 0.1% by mass, and sensory evaluation was performed. Therefore, the soup of Comparative Example 3 contained 0.01 ppt of ortho-aminoacetophenone.
　＜実施例４＞
　風味改善剤としてアミン基置換芳香族ケトンであるオルト－アミノアセトフェノンを選定し、このオルト－アミノアセトフェノンをチキン標準スープ中に１０ｐｐｔの濃度になるように添加した（実施例４のスープは、香料プレミックスを含まない）。
　＜比較例４＞
　風味改善剤としてアミン基置換芳香族ケトンであるオルト－アミノアセトフェノンを選定し、このオルト－アミノアセトフェノンをビーフ標準スープ中に１０ｐｐｔの濃度になるように添加した（比較例４のスープは、香料プレミックスを含まない）。 <Example 4>
Ortho-aminoacetophenone, an amine group-substituted aromatic ketone, was selected as a flavor improver, and this ortho-aminoacetophenone was added to a chicken standard soup to a concentration of 10 ppt (the soup of Example 4 was a Does not include mix).
<Comparative Example 4>
Ortho-aminoacetophenone, an amine group-substituted aromatic ketone, was selected as a flavor improving agent, and this ortho-aminoacetophenone was added to beef standard soup to a concentration of 10 ppt (the soup of Comparative Example 4 was a Does not include mix).
　＜参考例３＞
　実施例２と同じ風味改善剤を表１に記載のチキン用香料プレミックスであるチキンＣＫ－２中において１０ｐｐｂの濃度で含有させた。そして、当該ＣＫ－２をチキン標準スープに０．１質量％の濃度で添加し、官能評価を行なった。したがって、参考例３のスープは、チキンＣＫ－２を含み、かつ、オルト－アミノアセトフェノンを１０ｐｐｔ含有していた。 <Reference Example 3>
The same flavor improving agent as in Example 2 was contained at a concentration of 10 ppb in chicken CK-2, which is a fragrance premix for chicken described in Table 1. The CK-2 was added to chicken standard soup at a concentration of 0.1% by mass, and sensory evaluation was performed. Therefore, the soup of Reference Example 3 contained chicken CK-2 and contained 10 ppt of ortho-aminoacetophenone.
　表５に、実施例１及び３と比較例２及び３、並びに、実施例４と比較例４と参考例３とを対比させた結果を示す。なお、表５中のコントロール１は、風味改善剤を含まないチキンＣＫ－１をチキン標準スープに０．１質量％の濃度で添加したものであり、コントロール２は、風味改善剤を含まないビーフＢＦ－１をビーフ標準スープに０．１質量％の濃度で添加したものである。 Table 5 shows the results of comparing Examples 1 and 3, Comparative Examples 2 and 3, and Example 4, Comparative Example 4, and Reference Example 3. Control 1 in Table 5 is a chicken CK-1 containing no flavor improver added to a chicken standard soup at a concentration of 0.1% by mass. Control 2 is a beef containing no flavor improver. BF-1 is added to beef standard soup at a concentration of 0.1% by mass.
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
　表５の結果において、実施例１及び３を、それぞれ比較例２及び３と比較すると、本発明に係る風味改善剤は、チキンの肉感については大きく向上させ得るが、ビーフの肉感についてはほぼ影響を及ぼしえないことが分かった。さらに、比較例２及び３においては、嗜好性をコントロールよりも低下させうることが示され、本発明に係る風味改善剤は、肉の中でもチキンの肉感に特異的に影響を及ぼしうることが分かった。
　また、実施例４と比較例４とを比較すると、たとえ香料プレミックスを使用しない場合であっても本発明に係る風味改善剤は、チキンに対してより高い評価をもたらし得ることが分かった。また、実施例４と参考例３とを比較すると、香料プレミックスを使用する場合であっても、それが適当な配合となっていない場合には、香料プレミックスを使用しない実施例４の方がより高い評価を与えうるということが分かった。
　また、表５において、実施例１と参考例３とを比較することで、２－メチル－３－フランチオールと本発明に係る風味改善剤とを併用することによって、肉感及び嗜好性が著しく向上することが分かった。 In the results of Table 5, when Examples 1 and 3 are compared with Comparative Examples 2 and 3, respectively, the flavor improving agent according to the present invention can greatly improve the texture of chicken, but it has almost no effect on the texture of beef. It was found that it can not affect. Furthermore, in Comparative Examples 2 and 3, it was shown that the palatability could be lowered than the control, and it was found that the flavor improving agent according to the present invention can specifically affect the meat texture of chicken among meat. It was.
Moreover, when Example 4 was compared with the comparative example 4, even if it was a case where a fragrance | flavor premix was not used, it turned out that the flavor improving agent which concerns on this invention can bring a higher evaluation with respect to a chicken. Moreover, when Example 4 and Reference Example 3 are compared, even if it is a case where a fragrance | flavor premix is used, when it is not suitable mixing | blending, the direction of Example 4 which does not use a fragrance | flavor premix It can be seen that can give a higher rating.
Further, in Table 5, by comparing Example 1 and Reference Example 3, by using 2-methyl-3-furanthiol and the flavor improving agent according to the present invention in combination, the sensation and palatability are remarkably improved. I found out that

Claims (7)

  1. 　アミノ基置換芳香族ケトンを含むチキン風味改善剤。 Chicken flavor improver containing amino group-substituted aromatic ketone.
  2. 　アミノ基置換芳香族ケトンがオルトまたはパラ位にアミノ基を有する芳香族ケトンである請求項１に記載のチキン風味改善剤。 The chicken flavor improving agent according to claim 1, wherein the amino group-substituted aromatic ketone is an aromatic ketone having an amino group at the ortho or para position.
  3. 　アミノ基置換芳香族ケトンがオルト-アミノアセトフェノンである請求項１に記載のチキン風味改善剤。 The chicken flavor improving agent according to claim 1, wherein the amino group-substituted aromatic ketone is ortho-aminoacetophenone.
  4. 　チキン風味を改善しようとする食品に対して、請求項１～３のいずれか１項に記載のチキン風味改善剤を添加する工程を含むチキン風味食品の製造方法。 A method for producing a chicken-flavored food comprising a step of adding the chicken-flavor improver according to any one of claims 1 to 3 to a food intended to improve the chicken flavor.
  5. 　前記チキン風味改善剤は、風味を改善しようとするチキン風味食品に含まれるアミノ基置換芳香族ケトンの濃度が０．０１ｐｐｔ～１００ｐｐｔになる量で添加される請求項４に記載のチキン風味食品の製造方法。 The chicken flavor improving agent according to claim 4, wherein the chicken flavor improving agent is added in an amount such that the concentration of the amino group-substituted aromatic ketone contained in the chicken flavored food to be improved in flavor is 0.01 ppt to 100 ppt. Production method.
  6. 　請求項１～３のいずれか１項に記載のチキン風味改善剤を０．０１ｐｐｂ～１００ｐｐｂになる量で含有する香料組成物。 A fragrance composition containing the chicken flavor improving agent according to any one of claims 1 to 3 in an amount of 0.01 ppb to 100 ppb.
  7. 　アミノ基置換芳香族ケトンを用いたチキンの風味改善方法。 Chicken flavor improvement method using amino group-substituted aromatic ketone.
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