WO2022009891A1

WO2022009891A1 - Flavor enhancer

Info

Publication number: WO2022009891A1
Application number: PCT/JP2021/025492
Authority: WO
Inventors: 智貴堀金; 実奈吉村; 千弘石川
Original assignee: 株式会社Ｊ－オイルミルズ
Priority date: 2020-07-10
Filing date: 2021-07-06
Publication date: 2022-01-13
Also published as: JPWO2022009891A1

Abstract

A flavor enhancer for food consumed as a paste or a fluid state, the flavor enhancer containing a component (A) of the following description as an active ingredient: (1) the starch content is 75 mass% or above; (2) there is included 3 to 45 mass% inclusive of a low molecular weight starch of a starch having an amylose content of 5 mass% or above, the peak molecular weight of the low molecular weight starch being 3 × 10³ to 5 × 10⁴ inclusive; (3) the degree of swelling in cold water at 25°C is 5 to 20 inclusive; and (4) the contained amount of a fraction that is not captured by a sieve having a mesh of 3.35 mm and is captured by a sieve having a mesh of 0.038 mm is 50 to 100 mass% inclusive.

Description

Flavor enhancer

The present invention relates to a food flavor enhancer.

In recent years, food tastes have become more diverse, and the need for more delicious foods has increased. Meanwhile, the food industry and others are paying attention to technologies that can enhance the flavor of food.

Patent Document 1 discloses a starch decomposition product having a glucose polymerization degree (DP) of 3 to 19 of 70 to 88% and a glucose polymerization degree (DP) of 8 to 12 of 12 to 28%. The starch decomposition product has an excellent balance of basic physical properties such as sweetness, taste, osmotic pressure, viscosity, and hygroscopicity because the molecular weight distribution of the constituent sugars is concentrated in a specific range, and has an effect of enhancing flavor. Is said to have.

Patent Document 2 describes seasoning oil and low-molecular-weight starch of starch having a starch content of 75% by mass or more and an amylose content of 5% by mass or more as starch in the composition of 3% by mass or more and 45% by mass or less. 3. The peak molecular weight of the low-molecular-weight starch is 3 × 10 ³ or more and 5 × 10 ⁴ or less, the cold water swelling degree of the composition at 25 ° C. is 5 or more and 20 or less, and the opening in the composition is 3. A step of mixing a component (A) having a content of 60% by mass or more and 100% by mass or less on a sieve having a mesh size of 0.038 mm and under a 35 mm sieve to obtain a mixture, and using the mixture as a food material. Disclosed is a step of obtaining a food composition by blending with the starch, and a method for producing a food containing the starch, which is said to be able to obtain a food having an enhanced flavor of seasoning oil.

JP-A-2010-229234 International Publication No. 2020/027001

However, in the method of Patent Document 1, since the starch decomposition product itself has sweetness, there is room for improvement in that the range of applicable foods is limited.
Further, in the production method of Patent Document 2, a food product that enhances the flavor of the seasoning oil can be obtained by mixing the seasoning oil and a specific component, but by adding the component as it is, a paste or a fluid state can be obtained. It is neither disclosed nor suggested that the flavor of the food itself to be eaten can be enhanced.

Therefore, as a result of diligent studies by the present inventors, it was found that the flavor of the food can be enhanced by containing a specific component in the food to be eaten in the form of a paste or in a fluid state, and the present invention has been completed.

That is, according to the present invention, the following flavor enhancer for foods eaten in paste form or fluid state, method for producing foods eaten in paste form or fluid state, foods eaten in paste form or fluid state A method for enhancing flavor is provided.
[1]
A flavor enhancer for foods that are eaten in paste or fluid form.
A flavor enhancer containing the following ingredient (A) as an active ingredient.
Ingredient (A): Powder granules satisfying the following conditions (1) to (4) (1) Starch content of 75% by mass or more (2) 3% by mass of low-molecular-weight starch of starch having an amylose content of 5% by mass or more % Or more and 45% by mass or less, and the peak molecular weight of the low-molecular-weight starch is 3 × 10 ³ or more and 5 × 10 ⁴ or less. The content of the starch under the sieve and on the sieve with an opening of 0.038 mm is 50% by mass or more and 100% by mass or less [2].
The flavor enhancer according to [1], which contains the component (A) in an amount of 40% by mass or more and 100% by mass or less with respect to the entire flavor enhancer.
[3]
The flavor enhancer according to [1] or [2], wherein the amount of the flavor enhancer blended in the food is 0.1% by mass or more and 15% by mass or less of the total amount of the food and the flavor enhancer. ..
[4]
The flavor enhancer according to any one of [1] to [3], wherein the food is one selected from the group consisting of roux-containing foods, sauces, soups, fillings and wasabi paste.
[5]
The content of the component (A) under the sieve with a mesh size of 3.35 mm and on the sieve with a mesh size of 0.15 mm is 40% by mass or more and 95% by mass or less, any of [1] to [4]. The flavor enhancer according to one.
[6]
[1] A method for producing a food, which comprises a step of blending the flavor enhancer according to any one of [1] to [5] into a food material.
[7]
[1] A method for enhancing the flavor of a food, which comprises a step of applying the flavor enhancing agent according to any one of [1] to [5] to the food.
[8]
The flavor enhancing method according to [7], wherein the flavor enhancing method is an aftertaste flavor enhancing method.

It should be noted that any combination of these configurations and the conversion of the expression of the present invention between methods, devices and the like are also effective as aspects of the present invention.

According to the present invention, it is possible to obtain a food having an enhanced flavor.

Hereinafter, embodiments of the present invention will be described with reference to specific examples of each component. Unless otherwise specified, "-" in the numerical range indicates the following from the above, and includes all the numerical values at both ends. In addition, each component can be used alone or in combination of two or more.
Further, in the present specification, the flavor enhancing means that the flavor of the food is felt more strongly than in the case where the flavor enhancing agent of the present embodiment is not applied. The enhanced flavor is the flavor of the whole food, for example, a combination of salty taste, umami, sweetness, sourness, bitterness, pungent taste, and the aroma of the food.

(Flavor enhancer)
In the present embodiment, the flavor-enhancing agent for foods eaten in the form of a paste or in a fluid state contains the following component (A) as an active ingredient.
Ingredient (A): Powder granules satisfying the following conditions (1) to (4) (1) Starch content of 75% by mass or more (2) 3% by mass of low molecular weight starch of starch having an amylose content of 5% by mass or more % Or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 × 10 ³ or more and 5 × 10 ⁴ or less (3) Cold water swelling degree at 25 ° C is 5 or more and 20 or less (4) A sieve with an opening of 3.35 mm The content on the sieve of a sieve having an opening of 0.038 mm and under the sieve is 50% by mass or more and 100% by mass or less. Here, the flavor enhancer in the present embodiment is preferably in the form of powder.
Hereinafter, the flavor enhancer and the configuration thereof in the present embodiment will be described.

(Food)
The food in the present embodiment is a food that is eaten in the form of a paste or in a fluid state.
Specific examples of the paste-like food include kneaded wasabi, mustard, kneaded plum, kneaded sesame, and other kneaded foods derived from plant materials, and kneaded wasabi is preferable. The kneaded food derived from a plant material may be a kneaded tube product filled in a tube container.
Specific examples of other pasty foods include fruit fillings such as ratatuille filling, curry filling, tuna filling, custard cream, chocolate cream, and apple filling, and ingredients such as ratatuiyu filling, curry filling, and apple filling. A feeling of filling is preferable.
Specific examples of foods that are eaten in a fluid state include foods using ruu such as curry, hashed beef, and stew; pasta sauces such as carbonara sauce, cream sauce, and meat sauce, mabo tofu bean paste, Chinese beef, seasoning sauce, and dressing. , Mayonnaise, roasted meat sauce, pon vinegar, pot soup, sauces such as seasonings; soups such as ramen soup, consomme soup; jams such as strawberry jam, marmalade, jelly; soft food, thick food, mixer food, One selected from the group consisting of foods for people with swallowing difficulties such as liquid foods or nursing foods, and infant foods, preferably one selected from the group consisting of foods using ruu, sauces and soups. There is, more preferably one selected from the group consisting of foods containing ruu and sauces, and even more preferably one selected from the group consisting of curry and mabo tofu.
The food is preferably one selected from the group consisting of roux-containing foods, sauces, soups, fillings and wasabi paste. It is also preferable that the food is one selected from the group consisting of curry, stew, pasta sauce, filling and wasabi paste.

(Ingredient (A))
The component (A) is a powder granule containing 75% by mass or more of starch. Here, the powdery granular material includes at least one of the powdery material and the granular material, and may include both the powdery material and the granular material.
The component (A) contains, as starch, low molecular weight starch having an amylose content of 5% by mass or more in the powder granules in an amount of 3% by mass or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3. × 10 ³ or more and 5 × 10 ⁴ or less, and the cold water swelling degree of the powdery granules at 25 ° C. is 5 or more and 20 or less. Further, the content of the component (A) under the sieve of the sieve having an opening of 3.35 mm and on the sieve of the sieve having an opening of 0.038 mm is 50% by mass or more and 100% by mass or less.
Hereinafter, the component (A) will be described in more detail.

The content of starch in the component (A) is 75% by mass or more, preferably 80% by mass or more, and more preferably 85% by mass or more, from the viewpoint of improving the flavor enhancing effect.
The upper limit of the starch content in the component (A) is not limited and is 100% by mass or less, but may be, for example, 99.5% by mass or less and 99% by mass or less depending on the properties of the food.

Further, as the component (A), as the starch, a low molecular weight starch made from starch having an amylose content of 5% by mass or more as a raw material is contained in a specific ratio, and a low molecular weight starch having a specific peak molecular weight is used. That is, the starch in the component (A) contains 3% by mass or more and 45% by mass or less of the low molecular weight starch made from starch having an amylose content of 5% by mass or more in the component (A), and the peak of the low molecular weight starch. The molecular weight is 3 × 10 ³ or more and 5 × 10 ⁴ or less.

The peak molecular weight of the low molecular weight starch is 3 × 10 ³ or more, preferably ^{8 × 10 3 or more, from the viewpoint of reducing an unfavorable texture and improving the flavor enhancing effect.} From the same viewpoint, the peak molecular weight of the low molecular weight starch is 5 × 10 ⁴ or less, ^{preferably 3 × 10 4} or less, and more preferably 1.5 × 10 ⁴ or less. The method for measuring the peak molecular weight of starch after decomposition will be described in the section of Examples.

The low molecular weight starch is preferably one or more selected from the group consisting of acid-treated starch, oxidation-treated starch or enzyme-treated starch, and more preferably acid-treated, from the viewpoint of excellent production stability. It is starch.

The conditions of the acid treatment are not limited, but the treatment can be performed as follows, for example.
After adding the starch having an amylose content of 5% by mass or more and water to the reaction apparatus, further acid is added. Alternatively, the acid water in which the acid is previously dissolved in water and the starch of the raw material are put into the reactor. From the viewpoint of more stable acid treatment, it is desirable that the total amount of starch in the reaction is uniformly dispersed in the aqueous phase or in a slurry state. For that purpose, the concentration of the starch slurry in the acid treatment is adjusted to be, for example, in the range of 10% by mass or more and 50% by mass or less, preferably 20% by mass or more and 40% by mass or less. If the slurry concentration is too high, the slurry viscosity may increase, making it difficult to stir a uniform slurry.

Specific examples of the acid used for the above acid treatment include inorganic acids such as hydrochloric acid, sulfuric acid, and nitric acid, which can be used regardless of the type and purity.

In the acid treatment reaction, for example, the acid concentration during the acid treatment. 0.05 Normality (N) or more and 4N or less is preferable, 0.1N or more and 4N or less is more preferable, and 0.2N or more and 3N or less is further preferable. The reaction temperature is preferably 30 ° C. or higher and 70 ° C. or lower, more preferably 35 ° C. or higher and 70 ° C. or lower, and even more preferably 35 ° C. or higher and 65 ° C. or lower. The reaction time is preferably 0.5 hours or more and 120 hours or less, more preferably 1 hour or more and 72 hours or less, and further preferably 1 hour or more and 48 hours or less.

The content of the low molecular weight starch in the component (A) is 3% by mass or more and 8% by mass or more with respect to the entire component (A) from the viewpoint of reducing an unfavorable texture and improving the flavor enhancing effect. It is preferably 13% by mass or more, and more preferably 13% by mass or more.
On the other hand, the content of the low molecular weight starch in the component (A) is 45% by mass or less, preferably 35% by mass or less, preferably 25% by mass, based on the whole component (A) from the same viewpoint. The following is more preferable.

The amylose content in the raw material starch of the low molecular weight starch is 5% by mass or more, preferably 12% by mass or more, more preferably 22% by mass or more, still more preferably 45% by mass or more, still more preferably 55. By mass or more, more preferably 65% by mass or more. The upper limit of the amylose content in the raw material starch of the low molecular weight starch is not limited and is 100% by mass or less, preferably 90% by mass or less, and more preferably 80% by mass or less.

As starch having an amylose content of 5% by mass or more, which is a raw material for low molecular weight starch, high amylose corn starch, corn starch, tapioca starch, sweet potato starch, horse belly starch, wheat starch, high amylose wheat starch, rice starch, green bean starch, pea starch, etc. One or more selected from the group consisting of bean starch, sagoyashi starch, and processed starch obtained by chemically, physically or enzymatically processing these raw materials can be used. From the viewpoint of reducing an unfavorable texture and improving the flavor enhancing effect, it is preferable to use one or more selected from high amylose cornstarch, cornstarch, and tapioca starch, and it is preferable to use high amylose cornstarch. More preferred. High amylose cornstarch has an amylose content of 40% by mass or more and is available. Starch having an amylose content of 5% by mass or more is more preferably high amylose cornstarch having an amylose content of 40% by mass or more.

The degree of cold water swelling of the component (A) at 25 ° C. is 5 or more, preferably 5.5 or more, and more preferably 6 or more from the viewpoint of improving the flavor enhancing effect.
Further, from the viewpoint of reducing an unfavorable texture and improving the flavor enhancing effect, the degree of cold water swelling of the component (A) at 25 ° C. is 20 or less, preferably 17 or less, more preferably 15 or less, still more preferably. Is 13 or less.
Here, the degree of cold water swelling of the component (A) at 25 ° C. is measured by the following method.
(1) The sample is heated and dried at 125 ° C. using a moisture meter (manufactured by Kensei Kogyo Co., Ltd., model number MX-50) to measure the moisture content, and the amount of dry substance is calculated from the obtained moisture value.
(2) Disperse 1 g of the sample in 50 mL of water at 25 ° C in terms of the amount of dry matter, stir gently in a constant temperature bath at 25 ° C for 30 minutes, and then centrifuge at 3000 rpm for 10 minutes (centrifuge: Hitachi). Hitachi desktop centrifuge CT6E type; rotor: T4SS type swing rotor; adapter: 50TC x 2S adapter) manufactured by Koki Co., Ltd., and separated into a settling layer and a supernatant layer.
(3) The supernatant layer is removed, the mass of the precipitate layer is measured, and this is designated as B (g).
(4) Let C (g) be the mass when the precipitate layer is dried to dryness (105 ° C., constant amount).
(5) The value obtained by dividing B by C is defined as the degree of cold water swelling.

The content of the component (A) under the sieve with a mesh size of 3.35 mm and on the sieve with a mesh size of 0.038 mm according to the JIS-Z8801-1 standard is 50 mass from the viewpoint of improving the flavor enhancing effect. % Or more, preferably 60% by mass or more, more preferably 70% by mass or more, still more preferably 80% by mass or more, still more preferably 90% by mass or more.
The content of the component (A) under the sieve with a mesh size of 3.35 mm and on the sieve with a mesh size of 0.038 mm according to the JIS-Z8801-1 standard is 100% by mass or less from the same viewpoint. , 99% by mass or less.
Here, regarding the particle size of the component (A), the content of the fraction on or under the sieve is the content of the fraction with respect to the entire component (A).

The content of the component (A) under the sieve of the 3.35 mm sieve and on the sieve of the sieve with the opening of 0.15 mm in the sieve of JIS-Z8801-1 standard is the flavor enhancement of the texture, the melting in the mouth and the content and aftertaste. From the viewpoint of improving the effect, for example, it is 30% by mass or more, preferably 40% by mass or more, more preferably 50% by mass or more, still more preferably 60% by mass or more, still more preferably 65% by mass or more. ..
The content of the component (A) under the sieve of the 3.35 mm sieve and on the sieve of the sieve having a mesh size of 0.15 mm in the sieve of JIS-Z8801-1 standard is from the viewpoint of improving the flavor enhancing effect of the taste. It is preferably 95% by mass or less, more preferably 92% by mass or less, still more preferably 88% by mass or less, and even more preferably 85% by mass or less.

In the present embodiment, various starches can be used as the starch component other than the above-mentioned low molecular weight starch in the component (A). Specifically, any type of starch that is generally commercially available depending on the intended use, for example, starch for food, is not limited, and for example, corn starch such as high amylose corn starch, corn starch, waxy corn starch, tapioca starch, and sweet potato. From starch, potato starch, wheat starch, high amylose wheat starch, rice starch, bean starch such as green bean starch and pea starch, sagoyashi starch and processed starch obtained by chemically, physically or enzymatically processing these starches, etc. 1 You can choose more than seeds as appropriate. The starch component other than the low molecular weight starch in the component (A) is preferably one or more selected from the group consisting of corn starch, wheat starch, potato starch, tapioca starch and processed starch thereof. It contains starch, more preferably cornstarch, and even more preferably cornstarch.

Further, the component (A) in the present embodiment may contain a component other than starch.
Specific examples of the components other than the starch include insoluble salts such as calcium carbonate and calcium sulfate, emulsifiers, pigments and the like, and it is preferable to add the insoluble salt, and the amount of the insoluble salt is 0.1% by mass. It is more preferably 2% by mass or less.

When the component (A) contains an emulsifier, the emulsifier includes, for example, an emulsifier for food.
Specifically, sucrose fatty acid ester, monoglycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, acetate monoglyceride, lactic acid monoglyceride, citric acid monoglyceride, succinic acid monoglyceride, polysorbate, sorbitan fatty acid. Nonionic surfactants such as esters, diacetyl tartrate monoglycerides; anionic surfactants; and amphoteric surfactants such as lecithin can be mentioned.
The emulsifier is preferably a nonionic surfactant, more preferably one or more selected from sucrose fatty acid ester and monoglycerin fatty acid ester, and further preferably monoglycerin fatty acid ester.
The content of the emulsifier in the component (A) is, for example, 0.5% by mass or more, preferably 0.6% by mass or more, and more preferably 0.9% by mass or more with respect to the entire component (A). .. The content of the emulsifier in the component (A) is, for example, 11% by mass or less, preferably 9% by mass or less, and more preferably 6% by mass or less with respect to the entire component (A).

Next, a method for producing the component (A) will be described. The method for producing the component (A) includes, for example, the following steps.
(Step of preparing low molecular weight starch) A step of reducing the molecular weight of raw material starch having an amylose content of 5% by mass or more to obtain a low molecular weight starch having ^{a peak molecular weight of 3 × 10 3} or more and 5 × 10 ^{4 or less.}
(Granulation step) The raw material contains 3% by mass or more and 45% by mass or less of low-molecular-weight starch, and the total amount of low-molecular-weight starch and starch other than low-molecular-weight starch is 75% by mass or more. The process of granulating.

The step of preparing low molecular weight starch is a step of decomposing starch having an amylose content of 5% by mass or more into low molecular weight starch. The decomposition referred to here refers to decomposition accompanied by a reduction in the molecular weight of starch, and typical decomposition methods include decomposition by acid treatment, oxidation treatment, and enzyme treatment. Among these, acid treatment is preferable from the viewpoint of decomposition rate, cost, and reproducibility of decomposition reaction.

Further, in the granulation step, a general method used for granulating starch can be used, but it is generally used for heat gelatinization of starch in terms of achieving a predetermined degree of swelling in cold water. It is preferable to use the above method. Specifically, a method using a machine such as a drum dryer, a jet cooker, an extruder, or a spray dryer is known, but in the present embodiment, the component (A) in which the degree of swelling of cold water satisfies the above-mentioned specific condition. From the viewpoint of more reliably obtaining the above, heat gelatinization with an extruder or a drum dryer is preferable, and an extruder is more preferable.
In the case of extruder treatment, usually, after adding water to a raw material containing starch to adjust the water content to about 10 to 60% by mass, for example, a barrel temperature of 30 to 200 ° C., an outlet temperature of 80 to 180 ° C., and a screw rotation speed of 100 to 100 to It is heated and expanded under the conditions of 1,000 rpm and a heat treatment time of 5 to 60 seconds.

In the present embodiment, for example, by the step of heating and gelatinizing the above-mentioned specific raw material, the component (A) whose cold water swelling degree satisfies a specific condition can be obtained. Further, the granulated product obtained by heat gelatinization may be pulverized and sieved, if necessary, and the size thereof may be appropriately adjusted to obtain the component (A).

The component (A) obtained as described above is a powder granule containing low molecular weight starch, and the starch content, the degree of swelling in cold water, and the peak molecular weight of the low molecular weight starch all satisfy specific conditions. Therefore, by blending the flavor enhancer containing the component (A) into the food to be eaten in the form of a paste or in a fluid state, the unfavorable texture of the food can be reduced and the flavor enhancing effect can be improved.

(Other ingredients)
The flavor enhancer in the present embodiment may contain a component other than the component (A). When the flavor enhancer contains a component other than the component (A), it is preferable to contain a powdery component. Specific examples of the components other than the component (A) include unprocessed starch (raw starch), starches other than the component (A) such as processed starch; flour such as wheat flour; thickening polysaccharides such as xanthan gum; sugars; powdered form. Seasonings; emulsifiers and the like.

From the viewpoint of improving the flavor enhancing effect, the content of the component (A) in the flavor enhancing agent in the present embodiment is preferably 40% by mass or more, more preferably 60% by mass or more, based on the whole flavor enhancing agent. , More preferably 70% by mass or more, still more preferably 80% by mass or more, and even more preferably 85% by mass or more.
From the same viewpoint, the content of the component (A) in the flavor enhancer in the present embodiment is preferably 100% by mass or less, and may be 99% by mass or less.

From the viewpoint of improving the flavor enhancing effect, the blending amount of the flavor enhancing agent in the food in the present embodiment is preferably 0.1% by mass or more, more preferably 0, with respect to the total amount of the food and the flavor enhancing agent. It is 0.4% by mass or more, more preferably 0.8% by mass or more.
From the same viewpoint, the blending amount of the flavor enhancer in the food in the present embodiment is preferably 15% by mass or less, more preferably 10% by mass or less, still more preferably, with respect to the total amount of the food and the flavor enhancer. Is 8% by mass or less, more preferably 6% by mass or less, even more preferably 4.8% by mass or less, and particularly preferably 2.8% by mass or less.

The content of the component (A) in the food in the present embodiment is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, still more preferably 0, from the viewpoint of improving the flavor enhancing effect. It is 6.6% by mass or more.
From the same viewpoint, the content of the flavor enhancer in the food in the present embodiment is preferably 10% by mass or less, more preferably 7% by mass or less, still more preferably 4% by mass or less, still more preferably 2 It is 4% by mass or less.

In the present embodiment, since the flavor enhancer contains the component (A) as an effective component, it is possible to obtain, for example, a food in which at least one of the first taste, the middle taste and the aftertaste is enhanced. Further, according to the present embodiment, for example, it is possible to obtain a food having a good texture such as texture and melting in the mouth.

(Food material)
In the present embodiment, the method for producing a food product includes, for example, a step of blending a flavor enhancer into a food material.
The food material may be a raw material of food before cooking and a mixture thereof, and may contain ingredients, seasonings and the like.
Examples of the ingredients include agricultural and marine products, and more specifically, fruits and vegetables such as vegetables and fruits; meats such as poultry and livestock meat; fish and shellfish such as fish, shellfish, shrimp, and crabs.
Further, the food material may be a cooked material such as curry, hashed beef, stew, mapo tofu bean paste, soup, pasta sauce, filling, and kneaded wasabi.

(Food manufacturing method)
In the present embodiment, the method for producing a food product includes, for example, a step of blending a flavor enhancer into a food material.
The method of blending the flavor enhancer into the food material is not limited. For example, in the case of kneaded wasabi, the powdered wasabi, which is the food material, is put into a bowl together with the flavor enhancer and water, and mixed with a mixer or the like to prepare the food. You can get kneaded wasabi. At this time, the timing of adding the flavor enhancer and other raw materials is not limited, and the flavor enhancer may be added to the cooked wasabi.
Similarly, in the case of foods such as curry and fillings, a flavor enhancer may be added to the cooked food material to obtain the food, or a mixture of the food material and the flavor enhancer may be subjected to a cooking step. good. Specific examples of cooking in the cooking process include baking, boiling, microwave oven heating, steaming, steam convection heating, and oil shavings.
Further, the method for producing a food may include a step of heat-pressurizing treatment (for example, retort treatment), and more specifically, after a step of blending a flavor enhancer into a food material, the temperature is 100 ° C. to 130 ° C. A step of performing a pressure heat treatment at 0.206 MPa for 1 to 60 minutes may be further included.

In the method for producing food of the present embodiment, there may be a room temperature storage step, a room temperature retort storage step, a frozen storage step, or a refrigerated storage step before eating. Further, after the storage step, there may be a reheating step at the time of eating. As the method of reheating, for example, the same method as mentioned in the above-mentioned cooking can be applied.

(Food flavor enhancement method)
The method for enhancing the flavor of a food product according to the present embodiment includes a step of applying a flavor enhancing agent containing the ingredient (A) as an active ingredient to a food product to be eaten in the form of a paste or in a fluid state. The method for enhancing the flavor of the food is preferably a method for enhancing the flavor of the aftertaste. By enhancing the flavor of the aftertaste, it is also possible to add richness to the flavor of the food as a result.
The detailed contents of the food, the flavor enhancer, and the ingredient (A) that are eaten in the form of a paste or in a fluid state will be described in the above-mentioned sections (Food), (Flavor enhancer), and (Ingredient (A)), respectively. Since it is present, it is omitted.

Examples of the present invention are shown below, but the gist of the present invention is not limited thereto.
Hereinafter, unless otherwise specified, "%" is "mass%".

The following materials were mainly used as raw materials.
(starch)
Cornstarch: Cornstarch Y, J-Oil Mills Co., Ltd. High Amylose Cornstarch: HS-7 (amylose content: 70% by mass), J-Oil Mills Co., Ltd. Waxi Corn Starch: Waxi Corn Starch Y, J-Oil Mills Co., Ltd. Processing Starch 1: Textide A, manufactured by Nippon NSC Co., Ltd. (other ingredients)
Emulsifier (monoglycerin fatty acid ester): Poem P (V) S, manufactured by RIKEN Vitamin Co., Ltd. Xanthan gum: Xanthan gum FJ, manufactured by Jungbuntslawer

<Manufacturing of component (A)>
(Production Example 1) Production of Low-Molecularized Starch In this example, acid-treated high amylose cornstarch was produced as the low-molecular-weight starch as a raw material for the components (A) (powder granules 1 to 4).
High amylose cornstarch was suspended in water to prepare a 35.6% (w / w) slurry, which was heated to 50 ° C. A hydrochloric acid aqueous solution prepared at 4.25 N was added thereto with stirring in an amount of 1/9 times the mass ratio of the slurry, and the reaction was started. After the reaction for 16 hours, the mixture was neutralized with 3% NaOH, washed with water, dehydrated and dried to obtain acid-treated high amylose cornstarch.
The peak molecular weight of the resulting acid-treated high-amylose cornstarch was measured by the following method, the peak molecular weight was 1.2 × 10 ^4.

(Measurement method of peak molecular weight)
The peak molecular weight was measured using an HPLC unit manufactured by Tosoh Corporation (pump DP-8020, RI detector RS-8021, degassing device SD-8022).
(1) The sample was pulverized, and the fraction under the sieve with an opening of 0.15 mm was collected with a sieve of JIS-Z8801-1 standard. The recovered fraction was suspended in the mobile phase at 1 mg / mL, and the suspension was heated at 100 ° C. for 3 minutes to completely dissolve it. Filtration was performed using a 0.45 μm filtration filter (DISMIC-25HP PTFE 0.45 μm manufactured by ADVANTEC), and the filtrate was used as an analysis sample.
(2) The molecular weight was measured under the following analytical conditions.
Column: TSKgel α-M (7.8 mmφ, 30 cm) (manufactured by Tosoh Corporation) 2 Flow rate: 0.5 mL / min
Mobile phase: 90% (v / v) dimethyl sulfoxide solution containing 5 mM sodium nitrate Column temperature: 40 ° C.
Analysis volume: 0.2 mL
(3) The detector data is converted into software (multi-station GPC-8020model).
II data collection ver 5.70, manufactured by Tosoh Corporation) was used to calculate the molecular weight peak.
Pullulan (Shodex Standard P-82, manufactured by Showa Denko KK) with a known molecular weight was used for the calibration curve.

(Production Example 2) Production of powder granules 1 to 3 Cornstarch 79% by mass, acid-treated high amylose cornstarch 20% by mass obtained in Production Example 1, and calcium carbonate 1% by mass in a bag until sufficiently uniform. Mixed in. The mixture was pressure-heated using a twin-screw extruder (KEI-45 manufactured by Kowa Kogyo Co., Ltd.). The processing conditions are as follows.
Raw material supply: 340 g / min Water: 20% by mass
Barrel temperature: 50 ° C, 70 ° C, 100 ° C and 130 ° C from the raw material inlet to the outlet.
Outlet temperature: 130-150 ° C
Screw rotation speed 250 rpm
The heated paste obtained by the extruder treatment in this manner was dried at 110 ° C. to adjust the water content to about 10% by mass.
Next, the dried heated paste was pulverized with a tabletop cutter crusher and then sieved with a JIS-Z8801-1 standard sieve. The sieved heated pastes were mixed at the blending ratios shown in Table 1 to prepare the following three types of components (A) (powder granules 1 to 3).

(Measuring method of cold water swelling degree)
(1) The sample was heated and dried at 125 ° C. using a moisture meter (manufactured by Kensei Kogyo Co., Ltd., model number MX-50) to measure the moisture content, and the amount of dried substance was calculated from the obtained moisture value.
(2) Disperse 1 g of the sample in 50 mL of water at 25 ° C in terms of the amount of this dry substance, stir gently in a constant temperature bath at 25 ° C for 30 minutes, and then centrifuge at 3000 rpm for 10 minutes (centrifuge: Hitachi Koki Co., Ltd., Hitachi desktop centrifuge CT6E type; rotor: T4SS type swing rotor; adapter: 50TC x 2S adapter), and separated into a precipitate layer and a supernatant layer.
(3) The supernatant layer was removed, the mass of the precipitate layer was measured, and this was designated as B (g).
(4) The mass when the precipitate layer was dried to dryness (105 ° C., constant amount) was defined as C (g).
(5) The value obtained by dividing B by C was defined as the degree of cold water swelling.

Note) In Table 1, for example, "below 3.35 mm sieve, above 1.4 mm sieve" means "under the sieve of 3.35 mm sieve and 1.4 mm sieve of JIS-Z8801-1 standard". Means "above".

(Production Example 3) Production of powder granule 4 Until 77% by mass of cornstarch, 20% by mass of acid-treated high amylose cornstarch obtained in Production Example 1, 1% by mass of calcium carbonate, and 2% by mass of emulsifier become sufficiently uniform. Mixed in the bag. The mixture was pressure-heated using a twin-screw extruder (KEI-45 manufactured by Kowa Kogyo Co., Ltd.). The processing conditions are as follows.
Raw material supply: 275 g / min Water: 22% by mass
Barrel temperature: 50 ° C, 70 ° C, 100 ° C and 130 ° C from the raw material inlet to the outlet.
Outlet temperature: 130-150 ° C
Screw rotation speed 230 rpm
The heated paste obtained by the extruder treatment in this manner was dried at 110 ° C. to adjust the water content to about 10% by mass.
Next, the dried heated paste was pulverized with a tabletop cutter crusher and then sieved with a JIS-Z8801-1 standard sieve. The sieved heated pastes were mixed at the blending ratios shown in Table 2 to prepare the following components (A) (powder granules 4). The degree of cold water swelling was measured by the above method.

(Curry test 1)
(Examples 1-1 to 1-3, Comparative Examples 1 and 2, Control Example 1)
In this example, the flavor enhancer was applied to the retort curry and evaluated by the following method.

(Preparation of curry)
A flavor enhancer or other starch was added to a commercially available curry in the formulation shown in Table 3 and mixed. For the control examples, the following procedure was performed without adding them.
1. 1. A commercially available retort curry (Miyagi Flour Milling Co., Ltd., adult large-sized curry (restaurant specification) 250 g) was opened and transferred to a bowl, and the curry ingredients were strained with a 1.2 mm mesh to obtain curry sauce. After that, 250 g of curry sauce was measured in a beaker. To this, the flavor enhancer and other starches were added so as to have the concentrations shown in Table 3, and the mixture was stirred well so as to be uniformly dispersed to obtain a mixture.
2. 2. Above 1. The mixture obtained in 1) was filled in a transparent seal bag for retort and sealed. This was placed in a retort food autoclave (HLM-36LBC type retort sterilizer manufactured by Hirayama Seisakusho Co., Ltd.) and heat-treated under pressure at 121 ° C. for 30 minutes. After pressure heat treatment, the seal bag was removed from the retort food autoclave and cooled to room temperature.
3. 3. 200 g of each obtained curry sample was transferred to a 200 mL tall beaker, wrapped for food, and bathed in a water bath heated to 60 ° C. to obtain curry as a food of each example.

The taste, texture and melting of the curry sample obtained in each example were evaluated by five specialized panelists according to the criteria shown in Table 4, and the score when control example 1 was 2 points was given. Those with an average score of more than 2 were accepted. The evaluation results are also shown in Table 3.

In Table 4, how to feel the flavor (first taste, middle taste, aftertaste), texture and melting in the mouth are as follows.
First taste: The strength of the flavor that you feel immediately after putting it in your mouth Contents: The strength of the flavor that you feel during chewing Aftertaste: The strength of the flavor that remains after swallowing

From the results in Table 3, the flavor-enhancing agents of each example containing the ingredient (A) as an active ingredient all showed an excellent flavor-enhancing effect. It was also good in mouthfeel and melting.
The particle size of the component (A) is 98.8% by mass under the mesh with an opening of 3.35 mm and on a sieve with a mesh of 0.038 mm, and the content is under a sieve with a mesh of 3.35 mm and on a sieve with a mesh of 0.15 mm. When the content of was 81.8% by mass, it was more excellent in terms of enhancing the flavor of the content and aftertaste, as well as the texture and melting in the mouth. In addition, the richness of the curry was increased by enhancing the flavors of the content and aftertaste.
Further, the content under the mesh of 3.35 mm and on the sieve of 0.038 mm is 98.7% by mass, and the content on the sieve of 3.35 mm and 0.15 mm is 75.0 mass. In the case of%, the flavor of the first taste was further enhanced.
On the other hand, Comparative Examples 1 and 2 to which other starches were added were inferior to the flavor-enhancing agents of Examples in the flavor-enhancing effect, had a paste-like texture, and had a texture such as liquid texture and melting in the mouth. Was also unfavorable.

(Curry test 2)
(Examples 2-1 to 2-4, control example 2)
In this example, "Test 1 in curry" was used except that the amount of the component (A) powder and granules 1 used as the flavor enhancer was changed and the amount of the component (A) contained in the food was changed, and the control example 2 was evaluated as 2 points. It was applied to retort curry by the same procedure and evaluated by the same method. Table 5 shows the formulation and evaluation results of each example.

From the results shown in Table 5, when the flavor-enhancing agent of each example containing the component (A) as an active ingredient was contained in a predetermined amount, all of them showed an excellent flavor-enhancing effect. It was also good in mouthfeel and melting.
When the content of the flavor enhancer is 0.3% by mass or more and 2.9% by mass or less with respect to the whole food, it is excellent in terms of flavor enhancement of first taste, content and aftertaste, texture and melting in the mouth, and is 0. It was superior to the case of 0.3% by mass or more and 1.0% by mass or less, and further superior to the case of 0.5% by mass or more and 1.0% by mass or less.

(Test with wasabi paste)
(Example 3-1 and control example 3)
In this example, a flavor enhancer was applied to kneaded wasabi.

(Manufacturing of wasabi paste)
Water was added to powdered wasabi (manufactured by S & B, powdered wasabi) to prepare a base wasabi base, which was used as the kneaded wasabi of Control Example 3. For Example 3-1 after that, the component (A) powder granule 1 was added as a flavor enhancer and mixed. The materials and formulations of each example are shown in Table 6.

(evaluation)
One professional panelist evaluated the strength of the flavor of the wasabi paste obtained in each example after 7 days of refrigerated storage.
A part of the wasabi obtained in each example was placed on a filter paper (Kiriyama Glass Co., Ltd., Kiriyama funnel filter paper 150 mm No. 5A), arranged on a vat, wrapped from above, and stored in a refrigerator. One professional panelist evaluated the strength of the flavor after 7 days of refrigerated storage. The evaluation results are also shown in Table 6.

The kneaded wasabi to which the flavor enhancer of the example was applied had a pungent taste like wasabi as compared with the control example 3 even after 7 days of refrigerated storage, and the flavor was enhanced.

(Pie filling test)
(Examples 4-1 to 4-2, control example 4)
In this example, ratatouille filling was used to prepare a pie containing a flavor enhancer.

(Manufacturing method of filling pie)
A pie with a filling was produced by the following procedure according to the formulation shown in Table 7.
1. 1. A flavor enhancer was placed in a commercially available ratatouille filling (ratatouille for commercial use, manufactured by Tanaka Foods Co., Ltd.), placed in a bowl and mixed evenly to prepare a mixture.
2. 2. Above 1. Place 30 g of the mixture prepared in step 1 on a thawed pie sheet (Oh my pie sheet, manufactured by Nippon Flour Mills Co., Ltd.) with the long side cut in half, cover it with a pie sheet of the same size from above, press the circumference with a fork, and center it. I made three notches. It was baked in a preheated oven at 220 ° C. for 20 minutes.
3. 3. Some of the obtained pies were wrapped in food plastic bags and stored at room temperature for one day. Others were wrapped in a plastic bag for food and stored frozen at -20 ° C for 3 days, and naturally thawed at room temperature for 6 hours. A part of the product was frozen and stored at −20 ° C. for 3 days, thawed in a microwave oven (700 W, 1 minute), and then reheated in an oven toaster (1000 W, 2 minutes).
4. Five specialized panelists ate and evaluated the strength of the flavor in a joint manner. The evaluation results are also shown in Table 7.

In the filling to which the flavor enhancer of the example was applied (Examples 4-1 and 4-2), the control containing no flavor enhancer in any of the cases of room temperature storage, natural thawing after freezing storage, and reheating after freezing storage. Compared with Example 4, the filling flavor was enhanced.
Further, even when xanthan gum was used in combination with the flavor enhancing agent, a flavor enhancing effect was observed (Example 4-2).

(Examples 5-1 and 5-2, Control Example 5)
In this example, Mapo tofu was prepared and evaluated using a flavor enhancer consisting of powdery granule 1.
(Preparation of mapo tofu)
The proportions listed in Table 8 were weighed and mixed uniformly in a bowl.
The obtained mixture was filled in a transparent seal bag for retort and sealed. This was placed in a retort food autoclave (HLM-36LBC type retort sterilizer manufactured by Hirayama Seisakusho Co., Ltd.) and heat-treated under pressure at 121 ° C. for 30 minutes. After pressure heat treatment, the seal bag was removed from the retort food autoclave and cooled to room temperature.
Each of the obtained mapo tofu raw samples was stored in a constant temperature bath (LHL-114 type manufactured by Espec Co., Ltd.) set at 44 ° C. and 78% for 2 weeks.
Add 12.4 parts by mass of cooked minced pork and 9 parts by mass of chopped minced meat to 33.7 parts by mass of the mapo tofu raw sample after storage for 2 weeks, and use an IH stove (TOSHIBA MR-20ED) to store 5 parts of memory. Was heated for 1 minute.
44.9 parts by mass of tofu was added thereto, and the mixture was heated over high heat for 1 minute to obtain mapo tofu as a food in each example.
Two expert panelists evaluated how to feel the flavor of the mapo tofu sample obtained in each example. The evaluation results are also shown in Table 8.

Details of the components listed in Table 8 are shown below.
Starch: Actbody ATP-25, manufactured by J-Oil Mills Co., Ltd.

(Examples 6-1 and 6-2, control example 6)
In this example, a curry was prepared and evaluated using a flavor enhancer composed of powder granule 1 or powder granule 4.
(Preparation of curry)
A flavor enhancer was added to a commercially available curry in the formulation shown in Table 9 and mixed. For the control examples, the following procedure was performed without adding them.
1. 1. A commercially available retort curry (Miyagi Flour Milling Co., Ltd., adult large-sized curry (restaurant specification) 250 g) was opened and transferred to a bowl, and the curry ingredients were strained with a 1.2 mm mesh to obtain curry sauce. After that, 250 g of curry sauce was measured in a beaker. To this, the flavor enhancer and Garam Masada (manufactured by S & B Foods Co., Ltd.) were added so as to have the concentrations shown in Table 9, and the mixture was stirred well so as to be uniformly dispersed to obtain a mixture.
2. 2. Above 1. The mixture obtained in 1) was filled in a transparent seal bag for retort and sealed. This was placed in a retort food autoclave (HLM-36LBC type retort sterilizer manufactured by Hirayama Seisakusho Co., Ltd.) and heat-treated under pressure at 121 ° C. for 30 minutes. After the pressure heat treatment, the seal bag was taken out from the retort food autoclave and stored at 24 ° C. for 90 days.
3. 3. 200 g of each obtained curry sample was bathed in a water bath heated to 60 ° C. in a retort package to obtain curry as a food in each example.
Two professional panelists evaluated how to feel the flavor of the curry obtained in each example. The evaluation results are shown in Table 9.

(Example 7-1, Control Examples 7-1, 7-2)
In this example, a ramen soup was prepared and evaluated according to the formulation shown in Table 10 using a flavor enhancer composed of powder granules 4.
(Preparation of ramen soup)
1. 1. Lard, grated garlic, grated ginger and flavor enhancer were added to a frying pan and fried for 40 seconds, then minced pork and doubanjiang were added and fried until the color of the minced pork changed.
2.1. Water, chicken glass soup granules, soy sauce, and miso were added to the mixture and boiled down to a boil to obtain miso ramen soup as a food in each example.
Ten professional panelists evaluated how to feel the flavor of the ramen soup sample obtained in each example. The evaluation results are also shown in Table 10.

This application claims priority on the basis of Japanese Application Japanese Patent Application No. 2020-119307 filed on July 10, 2020, and incorporates all of its disclosures herein.

Claims

A flavor enhancer for foods that are eaten in paste or fluid form.
A flavor enhancer containing the following ingredient (A) as an active ingredient.
Ingredient (A): Powder granules satisfying the following conditions (1) to (4) (1) Starch content of 75% by mass or more (2) 3% by mass of low molecular weight starch of starch having an amylose content of 5% by mass or more % Or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 × 10 3 or more and 5 × 10 4 or less. The content under the sieve and on the sieve with an opening of 0.038 mm is 50% by mass or more and 100% by mass or less.
The flavor enhancer according to claim 1, which contains the component (A) in an amount of 40% by mass or more and 100% by mass or less with respect to the entire flavor enhancer.
The flavor enhancer according to claim 1 or 2, wherein the amount of the flavor enhancer blended in the food is 0.1% by mass or more and 15% by mass or less of the total amount of the food and the flavor enhancer.
The flavor enhancer according to any one of claims 1 to 3, wherein the food is one selected from the group consisting of roux-using foods, sauces, soups, fillings and wasabi paste.
Any one of claims 1 to 4, wherein the content of the component (A) under a sieve having a mesh size of 3.35 mm and on a sieve having a mesh size of 0.15 mm is 40% by mass or more and 95% by mass or less. The flavor enhancer described in the section.
A method for producing a food product, which comprises a step of blending the flavor enhancer according to any one of claims 1 to 5 into a food material.
A method for enhancing the flavor of a food, which comprises a step of applying the flavor enhancing agent according to any one of claims 1 to 5 to the food.
The flavor enhancing method according to claim 7, wherein the flavor enhancing method is an aftertaste flavor enhancing method.