WO2022163737A1

WO2022163737A1 - Fried prepared food modifier, fried prepared food coating material and dredging liquid, method for improving flavor of fried prepared food and method for producing fried prepared food

Info

Publication number: WO2022163737A1
Application number: PCT/JP2022/002989
Authority: WO
Inventors: 紀和藤本; 隆介木場; 真季天野; 真衣奥山
Original assignee: 味の素株式会社
Priority date: 2021-01-28
Filing date: 2022-01-27
Publication date: 2022-08-04
Also published as: JPWO2022163737A1

Abstract

The present invention pertains to a fried prepared food modifier which contains a compound having an imidazole group such as a histidine, a carnosine or the like, or a fried prepared food modifier which contains one or more types of compound selected from the group consisting of arginine, octanoic acid, decanoic acid and 1-octen-3-ol, instead of a compound having an imidazole group.　The present invention makes it possible to provide a fried prepared food modifier capable of improving the flavor of a fried prepared food by improving the change in flavor or deterioration in smell of an oil which occurs over time in a fried prepared food and ameliorating the decrease in flavor or deterioration in smell of the oil caused by the deterioration of the oil used when frying in oil, and also makes it possible to provide a fried prepared food which has an improved flavor.

Description

Modifier for fried food, coating material and pickling liquid for fried food, method for improving flavor of fried food, and method for producing fried food

The present invention provides a modifier for fried food, a coating material for fried food and a pickling liquid containing the modifier, a method for improving the flavor of fried food, and the production of fried food with improved flavor. Regarding the method.

Fried foods such as fried chicken, fries, fritters, and tempura are coated by immersing ingredients such as vegetables, meat, and seafood in a batter liquid prepared by a suspension of wheat flour or potato starch. Alternatively, it is prepared by further adhering bread crumbs and then frying.
In such fried foods, the flavor of the oil becomes heavy with the passage of time after frying, or the smell of deterioration of the oil occurs, and the erasability in the mouth deteriorates, making the fried foods light and smooth. There was a problem that I could not eat.
In addition, in the production of fried foods, the oil that has been stored after use may be used again for frying, or the same oil may be used repeatedly for frying. In such cases, in the produced fried foods, Owing to the deterioration of the oil used for frying, the flavor may deteriorate and the smell of deterioration may occur.
The above-mentioned problems are also seen in fried noodles (fried noodles) used in local dishes such as instant noodles and Nagasaki plate udon, and in Chinese noodle dishes such as jamien.

So far, as a technique for improving the flavor of food and drink or imparting a favorable aroma, a technique for reducing sharp taste by using D-amino acid or a salt thereof as an active ingredient of a flavor improving agent (Patent Document 1), A technique of using decanoic acid, octanoic acid, and any one or more of acetal, furfural, methyltetrahydrofuranone and 2-acetyl-5-methylfuran in a specific weight ratio to produce an aroma and/or flavor imparting composition ( Patent Document 2), an aroma/flavor imparting composition containing 1-octen-3-ol and/or 1-octen-3-one (Patent Document 3), oxygen at a specific dissolved oxygen supply rate or higher in animal and vegetable fats and oils A food and drink material for imparting aroma and/or flavor produced by heating the animal or vegetable oil while supplying is proposed (Patent Document 4).
Moreover, as a technique for reducing bad odors, a deodorant composition containing a basic amino acid represented by the following formula (1) or a salt thereof has been proposed (Patent Document 5).

[In the formula, X represents methylene, ethylene, trimethylene, tetramethylene, or a group in which any -CH ₂ - group in these groups is substituted with -O- or -S-. ]

However, the flavor improvers and aroma/flavor-imparting compositions described in Patent Documents 1 to 4 do not cause changes in the flavor of oil and the deterioration smell of oil that occur over time as described above in fried foods. It was not possible to sufficiently deal with the deterioration of oil flavor and deterioration odor caused by the deterioration of oil used for butter.
In addition, although the deodorant composition described in Patent Document 5 is effective in deodorizing bad odors caused by unsaturated aldehyde compounds, in fried food, the oil used for frying over time or for frying. Deteriorating odors of edible oils and fats caused by deterioration involve hydrocarbons, ketones, alcohols, lactones, furans, and many other compounds other than unsaturated aldehydes as odor components. It was not possible to sufficiently improve the deteriorated odor of edible fats and oils only by using this method.
Therefore, in fried food, it is possible to improve the change in flavor and deterioration odor of oil over time, and the deterioration of flavor and deterioration odor of oil caused by deterioration of oil used for frying. A modifier for is desired.

WO2012/057084 WO2011/078376 WO2012/020598 JP 2018-038412 A JP 2011-156227 A

Therefore, the present invention improves the change in flavor and deterioration odor of oil that occur over time in fried foods, as well as the deterioration in flavor and deterioration odor of oil caused by deterioration of oil used for frying. To provide a fried food modifier capable of improving the flavor of the fried food, and to provide the fried food with improved flavor.

The present inventors have made intensive studies to solve the above problems, and as a result, by using histidine as an active ingredient of a modifier for fried foods, in addition to histidine, arginine, octanoic acid, decanoic acid, By using one or more selected from the group consisting of 1-octen-3-ol as an active ingredient of a modifier for fried foods, in fried foods, deterioration of oil used for frying over time The present inventors have found that it is possible to improve the resulting change or deterioration of oil flavor and deterioration smell, and have completed the present invention.
Furthermore, the present inventors have found that the imidazole group possessed by histidine is involved in the effect of improving the flavor of fried foods, and that compounds having an imidazole group such as imidazole dipeptide, like histidine, can be added to fried foods over time. The inventors have found that it is possible to improve the change or deterioration of the flavor of the oil and the deterioration odor caused by the deterioration of the oil used for cooking and frying, and have completed the present invention.

That is, the present invention relates to the following.
[1] A modifier for fried food containing histidine.
[2] The modifier according to [1], which further contains one or more selected from the group consisting of arginine, octanoic acid, decanoic acid and 1-octen-3-ol.
[3] A coating material for fried food, to which the modifier according to [1] is added.
[4] The coating material according to [3], wherein the amount of histidine added to the total amount of the coating material for fried foods is 0.001% by weight to 0.5% by weight.
[5] A coating material for fried foods, to which the modifier according to [2] is added.
[6] The coating material according to [5], wherein the amount of histidine added to the total amount of the coating material for fried food is 0.0005% by weight to 0.5% by weight.
[7] A marinating liquid for fried food, to which the modifier according to [1] or [2] is added.
[8] The pickling liquid according to [7], wherein the amount of histidine added to the total amount of the pickling liquid for fried foods is 0.02% by weight to 1% by weight.
[9] A method for improving the flavor of a fried food, comprising contacting the ingredients used for preparing the fried food with the modifier according to [1] or [2].
[10] A method for improving the flavor of fried food, comprising attaching the coating material according to [3] or [4] to ingredients.
[11] The method according to [10], wherein the amount of histidine added to 100 g of the ingredients is 0.01 mg to 1 g.
[12] A method for improving the flavor of fried food, comprising attaching the coating material according to [5] or [6] to ingredients.
[13] The method according to [12], wherein the amount of histidine added to 100 g of the ingredients is 0.005 mg to 1 g.
[14] A method for improving the flavor of fried food, comprising immersing ingredients in the pickling liquid according to [7] or [8].
[15] The method according to [14], wherein the ingredients are immersed so that the amount of histidine added to 100 g of the ingredients is 1 mg to 2 g.
[16] A method for producing fried foods with improved flavor, comprising bringing ingredients into contact with the modifier according to [1] or [2] and then frying them.
[17] A method for producing fried foods with improved flavor, comprising frying the ingredients after the coating material according to any one of [3] to [6] has been attached to the ingredients.
[18] A method for producing fried foods with improved flavor, comprising dipping ingredients in the pickling liquid according to [7] or [8] and then frying them.
[19] The method according to [9], wherein the food for frying is fried noodles, and the modifier according to [1] or [2] is added to the raw material for noodle making, kneaded and brought into contact.
[20] A modifier for fried food containing a compound having an imidazole group.
[21] The modifier of [20], wherein the compound having an imidazole group is imidazole dipeptide.
[22] The modifier of [21], wherein the imidazole dipeptide is carnosine.
[23] The modifier according to any one of [20] to [22], further containing one or more selected from the group consisting of arginine, octanoic acid, decanoic acid and 1-octen-3-ol. .
[24] A coating material for fried foods, to which the modifier according to any one of [20] to [23] is added.
[25] A marinating liquid for fried foods, to which the modifier according to any one of [20] to [23] is added.
[26] A method for improving the flavor of a fried food, comprising contacting the ingredients used for preparing the fried food with the modifier according to any one of [20] to [23].
[27] A method for producing fried foods with improved flavor, comprising bringing the modifier according to any one of [20] to [23] into contact with the ingredients and then frying them.

According to the modifier for fried foods provided by the present invention, in fried foods, the oil produced due to the change in flavor and deterioration odor of oil over time, and the deterioration of the oil used for frying It is possible to improve the deterioration of the flavor and the deterioration odor.
In addition, according to the coating material or marinating liquid for fried foods provided by the present invention, in fried foods, the change in flavor and deterioration odor of oil that occurs over time, and the deterioration of the oil used for frying It is possible to improve the deterioration of the flavor of the oil and the deterioration odor caused by the oil, and to produce a fried food with an improved flavor.
Furthermore, according to the method for improving the flavor of fried foods provided by the present invention, it is possible to improve the change in flavor and deterioration odor of oil that occurs over time in fried foods. It is possible to improve the flavor of the fried food by improving the deterioration of the flavor and the deterioration smell of the oil caused by the deterioration of the oil.
Furthermore, according to the method for producing fried food with improved flavor provided by the present invention, the change in flavor and deterioration odor of oil that occurs over time is improved, and the deterioration of oil used for frying is improved. It is possible to provide a fried cooked food in which the deterioration of oil flavor and deterioration odor caused by the above are improved.

The present invention provides a modifier for fried food (hereinafter also referred to as "modifier of the present invention").
The “fried food” in the present invention refers to a food in which ingredients such as meat, seafood, and vegetables are fried in high-temperature edible oil. Examples include fried chicken, fried food, fritters, tempura, etc., which are fried after being coated with a coating material.
Furthermore, the "fried food" in the present invention includes local dishes such as instant noodles and Nagasaki plate udon, Chinese noodles such as Jamien, Sun Harmin, Canton Emi, and Chopsy. It also includes fried noodles (fried noodles) used in noodle dishes.
The "fried food modifier" of the present invention means an additive added to the ingredients, coating material, or pickling liquid in preparing the fried food in order to improve the flavor of the fried food. Additives used in the treatment of wood.

The modifier of the present invention contains histidine.
Histidine (2-amino-3-(1H-imidazol-4-yl)propionic acid) contained in the modifier of the present invention is a basic amino acid having an imidazole group. In the present invention, any of D-, DL-, and L-isomers can be used, but DL-isomers and L-isomers are preferably used, and L-isomers are more preferably used.
In the present invention, histidine can be used not only in free form but also in salt form. The term "histidine" as used herein is a concept that also includes salts. The salt form is not particularly limited as long as it is a pharmacologically acceptable edible salt, and examples thereof include acid addition salts and salts with bases.
Specific examples include inorganic bases, organic bases, inorganic acids, salts with organic acids, salts with amino acids, and the like.

Examples of salts with inorganic bases include salts with alkali metals such as lithium, sodium and potassium, salts with alkaline earth metals such as magnesium and calcium, and ammonium salts.
Examples of salts with organic bases include salts with alkanolamines such as monoethanolamine, diethanolamine and triethanolamine, and salts with heterocyclic amines such as morpholine and piperidine.
Salts with inorganic acids include, for example, salts with hydrohalic acid (hydrochloric acid, hydrobromic acid, hydroiodic acid, etc.), sulfuric acid, nitric acid, phosphoric acid, and the like.
Examples of salts with organic acids include salts with monocarboxylic acids such as formic acid, acetic acid and propanoic acid; salts with saturated dicarboxylic acids such as oxalic acid, malonic acid, malic acid and succinic acid; maleic acid and fumaric acid. salts with unsaturated dicarboxylic acids such as citric acid; salts with tricarboxylic acids such as citric acid; and salts with keto acids such as α-ketoglutaric acid.
Salts with amino acids include salts with aliphatic amino acids such as alanine; salts with aromatic amino acids such as tyrosine; salts with basic amino acids such as lysine; salts with acidic amino acids such as aspartic acid and glutamic acid; Examples thereof include salts with amino acids that form lactams such as glutamic acid.

Each of the above salts may be a hydrate (hydrated salt), and examples of such hydrates include monohydrate to hexahydrate.

In the present invention, the "histidine" in the free form and salt form may be used alone or in combination of two or more.
For the purposes of the present invention, free form and hydrochloride are preferably used as "histidine".

In the present invention, the "histidine" in free form and salt form is one extracted and purified from naturally occurring animals and plants, or obtained by a chemical synthesis method, a fermentation method, an enzymatic method, a genetic recombination method, or the like. However, commercial products provided by each company may also be used.
In addition, "histidine" in the form of free form and salt contains a large amount of histidine in processed seafood products such as bonito flakes, mackerel flakes, dried sardines, and dairy products such as casein. It can also be used in the form of foods or food additives that are generally used for such as.

The content of histidine in the modifier of the present invention is such that the amount of histidine described below can be added to the coating material and pickling solution used for preparing the fried food. In this case, when the modifier of the present invention is brought into contact with the ingredients, it is set so that the amount of histidine described below can be brought into contact with the ingredients.
When histidine is contained in the form of a salt, the content is expressed in terms of the amount of free histidine.

In addition to histidine, the modifier of the present invention may further contain one or more selected from the group consisting of arginine, octanoic acid, decanoic acid and 1-octen-3-ol.

Arginine (2-amino-5-guanidinopentanoic acid) that can be contained together with histidine in the modifier of the present invention is a basic amino acid having a guanidino group. Any of the L-forms can be used, but the DL-form and the L-form are preferably used, and the L-form is more preferably used.
In the present invention, arginine can be used not only in free form but also in salt form, and the term "arginine" as used herein is a concept that includes salts.
The form of the salt is not particularly limited as long as it is a pharmacologically acceptable edible salt, and includes the same acid addition salts, base salts and hydrates as described above for histidine.

In addition, in the present invention, the free forms and salt forms of “arginine” may be used singly or in combination of two or more.
For the purposes of the present invention, the educt is preferably used as "arginine".

In the present invention, free and salt forms of "arginine" are those extracted and purified from naturally occurring animals and plants, or obtained by chemical synthesis, fermentation, enzymatic or genetic recombination methods. However, commercial products provided by each company may also be used.
In addition, "arginine" in the free form and salt form includes pork gelatin, soybean protein, dried egg white, etc., which contain a large amount of arginine, and are commonly used as coating materials for fried foods, pickling liquids, etc. It can also be used in the form of an additive.

The content of arginine in the modifier of the present invention is such that the amount of arginine described below can be added to the coating material and pickling solution used for preparing fried foods, and the modifier of the present invention When the agent is brought into contact with the ingredients, it is set so that the amount of arginine described below can be brought into contact.
In addition, when arginine is contained in the form of a salt, the content is expressed in terms of the amount of free arginine.

Octanoic acid and decanoic acid, which can be contained together with histidine in the modifier of the present invention, are both fatty acids abundantly contained in coconut oil and butter, and can be used not only in free form but also in salt form.
The terms "octanoic acid" and "decanoic acid" as used herein are concepts that also include salts. Salts of octanoic acid and decanoic acid are not particularly limited as long as they are pharmacologically acceptable and edible salts, and examples thereof include salts with inorganic bases and organic bases.

Examples of salts with inorganic bases include salts with alkali metals such as lithium, sodium and potassium, salts with alkaline earth metals such as magnesium and calcium, and ammonium salts.
Examples of salts with organic bases include salts with alkanolamines such as monoethanolamine, diethanolamine and triethanolamine, and salts with heterocyclic amines such as morpholine and piperidine.
Each of the above salts may be a hydrate (hydrated salt) such as a monohydrate to a hexahydrate.

In the present invention, the free form and salt forms of “octanoic acid” and “decanoic acid” may be used singly or in combination of two or more.
For the purposes of the present invention, the educts are preferably used as "octanoic acid" and "decanoic acid", respectively.

In the present invention, the free and salt forms of "octanoic acid" and "decanoic acid" may be used after being extracted and purified from naturally occurring animals and plants, or chemically synthesized. Commercially available products provided by each company may be used.

The contents of octanoic acid and decanoic acid in the modifier of the present invention are adjusted so that the amount of octanoic acid or decanoic acid described below can be added to the coating material or pickling liquid used for preparing fried foods. In addition, when the modifier of the present invention is brought into contact with ingredients, it is set so that the amount of octanoic acid or decanoic acid described below can be brought into contact.
In addition, when octanoic acid and decanoic acid are contained in the form of salts, each content thereof is represented by the amount converted to the respective amount of free form octanoic acid and decanoic acid.

1-octen-3-ol that can be contained together with histidine in the modifier of the present invention is a scent component of matsutake mushroom isolated and purified from matsutake mushroom, and any of (R) form, (S) form and racemic form can be used.
In the present invention, 1-octen-3-ol may be extracted and purified from mushrooms such as Matsutake, or may be chemically synthesized for use. may be used.

The content of 1-octen-3-ol in the modifier of the present invention is determined by adding 1-octen-3-ol in the amount described below to the coating material and pickling liquid used for preparing fried foods. Also, when the modifier of the present invention is brought into contact with the ingredients, it is set so that the amount of 1-octen-3-ol described below can be brought into contact.

Arginine, octanoic acid, decanoic acid and 1-octen-3-ol may be used alone or in combination of two or more in the modifier of the present invention.
In addition, octanoic acid, decanoic acid and 1-octen-3-ol are generally used in edible oil and fat compositions containing them, butter containing them, flavors, spices, etc., and coating materials for fried food and pickling liquids. It may be used in the form of a food or food additive that is commonly used.
In addition to histidine, by using a modifier containing one or more selected from the group consisting of arginine, octanoic acid, decanoic acid and 1-octen-3-ol, in fried foods, over time It is possible to improve the effect of improving the change or deterioration of the flavor of the oil and the deterioration odor caused by the deterioration of the oil used for frying.
When the modifier of the present invention further contains arginine in addition to histidine, a better improvement effect on the change or decrease in flavor and deterioration odor can be obtained, and in addition to histidine, arginine, When any of octanoic acid, decanoic acid and 1-octen-3-ol is contained, the more preferable effect of improving the change or decrease in flavor and deterioration odor is obtained, and in addition to histidine, arginine and octane In the case of containing acid, decanoic acid and 1-octen-3-ol, it is possible to obtain the more preferable effect of improving the change or deterioration of the flavor and deterioration odor.

The modifier of the present invention may be added to histidine, or in addition to histidine, to one or more selected from the group consisting of arginine, octanoic acid, decanoic acid and 1-octen-3-ol, if necessary. Solids such as powders, granules, granules, tablets, etc.; semi-solids such as gels, pastes, creams, etc. It can be in various forms such as a liquid form such as a solution form, a suspension form, and a liquid dispersion form. It can also be provided in a solid form such as powder, granules, or granules, and dissolved, dispersed, or suspended in a solvent such as water at the time of use.

Examples of the food additives include water (water for food manufacturing such as purified water and tap water), solvents such as lower alcohols (ethanol, etc.), polyhydric alcohols (propylene glycol, glycerin, etc.); bases such as polyethylene glycol; dextrin , excipients such as lactose; binders such as gelatin, pregelatinized starch, partially pregelatinized starch, cellulose and its derivatives (crystalline cellulose, hydroxypropyl cellulose, etc.); disintegrants such as crospovidone, povidone, crystalline cellulose; talc , Lubricants such as magnesium stearate; Emulsifiers such as glycerin fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, saponin, lecithin, sodium caseinate; salt, sugar, soy sauce, amino acid salt, nucleic acid, yeast extract, meat extract seasonings such as; vegetable proteins (soybean protein etc.), gluten, egg white, gelatin, casein and other proteins; protein hydrolysates; protein partial hydrolysates; pH adjusters such as organic acid salts (fumarate etc.); chelating agents such as phosphates; polysaccharide thickeners such as alginic acid and xanthan gum; lye;

In addition, compounds having an imidazole group other than histidine can also be used as the modifying agent of the present invention in the same manner as histidine.
In the present invention, the "compound having an imidazole group" is not particularly limited as long as it is an edible compound that has an imidazole group in the molecule and can be appropriately used in foods. Carnosine (N ^α -β-alanylhistidine), homocarnosine (N ^α -(4-aminobutyryl)histidine); acadesine (5-amino-1-β-D-ribofuranosyl-1H-imidazole-4-carboxamide) ) and the like are exemplified as preferred compounds.
In fried foods, imidazole dipeptides are more preferably used, and carnosine is particularly preferred, from the viewpoint of the effect of improving the change or deterioration of the flavor of oil caused by deterioration of the oil used for frying over time or deterioration. It is preferably used.

In the present invention, imidazole dipeptides such as carnosine can be used in any of D-, DL-, and L-forms, with DL-forms and L-forms being preferred, and L-forms being more preferred. Used.
In addition, in the present invention, imidazole dipeptide can be used not only in free form but also in salt form. For example, the term "carnosine" as used herein is a concept that includes salts. The form of the salt is not particularly limited as long as it is a pharmacologically acceptable edible salt, and similar to histidine, acid addition salts, salts with bases, and the like can be mentioned.
In the present invention, the imidazole dipeptides in the form of free form and salt may be used singly or in combination of two or more.
For the purposes of the present invention, the free form is preferably used as the imidazole dipeptide.

In the present invention, compounds having an imidazole group, such as imidazole dipeptides in the form of free and salt forms, are those extracted and purified from naturally occurring animals and plants, or chemical synthesis methods, fermentation methods, enzymatic methods, or genetically modified compounds. Although any of those obtained by a replacement method or the like may be used, commercial products provided by each company may also be used.
In addition, compounds having an imidazole group such as imidazole dipeptide contain a large amount of the above compounds, such as meat extracts such as beef, pork, chicken, etc. Foods or It can also be used in the form of food additives.

The content of the imidazole group-containing compound in the modifier of the present invention is such that an effective amount of the imidazole group-containing compound can be added to the coating material or pickling solution used for preparing fried foods. It is set so that an effective amount of the compound having an imidazole group can be brought into contact with the ingredients when the modifier of the present invention is brought into contact with the ingredients in the preparation of the fried foods.
For example, the content of imidazole dipeptide in the modifier of the present invention is adjusted so that the amount of imidazole dipeptide described below can be added to the coating material and pickling solution used for preparing fried foods. When the modifier of the present invention is brought into contact with the ingredients in the preparation of the cooked food, it is set so that the following amount of imidazole dipeptide can be brought into contact with the ingredients.
In addition, when the imidazole dipeptide is contained in the form of a salt, the content is expressed in terms of the amount of free imidazole dipeptide.

In addition, in the modifier of the present invention, the compound having an imidazole group such as imidazole dipeptide is selected from the group consisting of arginine, octanoic acid, decanoic acid and 1-octen-3-ol, as in the case of histidine described above. may be included with one or more of the
In such a case, in the fried food, the effect of improving the change or deterioration of the oil flavor and deterioration odor caused over time or due to the deterioration of the oil used for frying can be improved.

Even when the modifier of the present invention contains a compound having an imidazole group such as imidazole dipeptide, it can be in various forms as in the case of containing histidine. It can also be in a solid form used by dissolving, dispersing or suspending.

By using the modifier of the present invention in the preparation of fried foods, it is possible to improve changes in oil flavor and deterioration odor that occur over time in fried foods.
In addition, by using the modifier of the present invention for preparing fried foods, when fried foods are produced using oil that has been stored after use or repeatedly used oil for frying, oil It is possible to improve the deterioration of oil flavor and deterioration odor caused by deterioration of oil used for butter.
As an aspect of using the modifier of the present invention for preparing fried food, the modifier of the present invention is prepared by adding the modifier of the present invention to the coating material or the pickling liquid to prepare the fried food. such as preparing a fried food product after contacting and treating it.
In addition, "treating by bringing the modifier of the present invention into contact with ingredients" includes the case of adding the modifier of the present invention to the raw material for noodle making and kneading it when preparing fried noodles. be

The present invention also provides a coating material for fried foods (hereinafter also referred to as "the coating material of the present invention" in the present specification).
The coating material of the present invention can be prepared by adding the above modifier of the present invention to a coating material that is commonly used for preparing fried foods.
In the present invention, the coating material to which the modifier of the present invention is added includes a dusting powder made from wheat flour, starch, etc., and a suspension of wheat flour and starch, and if necessary, eggs and seasonings are added. batter, bread crumbs, and the like.

The amount of the modifier of the present invention added to the coating material of the present invention is preferably 0.001% by weight to 0.5% by weight, more preferably 0% in terms of the amount of histidine added to the total amount of the coating material. 0.01% to 0.1% by weight.
When histidine contained in the modifier of the present invention is in the form of a salt, the amount of histidine added is expressed in terms of the free form.

Further, when the modifier of the present invention contains, in addition to histidine, one or more selected from the group consisting of arginine, octanoic acid, decanoic acid and 1-octen-3-ol as active ingredients, the coating material The amount of each of these active ingredients added to the total amount of the coating material is as follows.
Histidine: preferably 0.0005% to 0.5% by weight, more preferably 0.001% to 0.1% by weight.
Arginine: preferably 0.001% to 1.5% by weight, more preferably 0.0015% to 0.75% by weight.
Octanoic acid: preferably 1.5×10 ⁻⁷ wt % to 4×10 ⁻⁵ wt %, more preferably 2×10 ⁻⁷ wt % to 2×10 ⁻⁵ wt %.
Decanoic acid: preferably 1.5×10 ⁻⁶ wt % to 4×10 ⁻⁴ wt %, more preferably 2×10 ⁻⁶ wt % to 2×10 ⁻⁴ wt %.
1-octen-3-ol: preferably 1.5×10 ⁻⁷ wt % to 4×10 ⁻⁵ wt %, more preferably 2×10 ⁻⁷ wt % to 2×10 ⁻⁵ wt %.
When histidine, arginine, octanoic acid and decanoic acid contained in the modifier of the present invention are in the form of salts, the amounts of histidine, arginine, octanoic acid and decanoic acid added are Expressed as a converted quantity.
When the modifier of the present invention, in addition to histidine, further contains one or more selected from the group consisting of arginine, octanoic acid, decanoic acid and 1-octen-3-ol, aging in fried foods Compared to the case where the modifier of the present invention contains histidine alone, since the effect of improving the change or deterioration of the flavor of the oil caused by the deterioration of the oil used for frying or the deterioration of the oil is improved. , at a lower concentration of histidine added, an improvement effect on the change or deterioration of the flavor and deterioration odor is observed.

The present invention also provides a pickling liquid for fried foods (hereinafter also referred to as "the pickling liquid of the present invention" in the present specification).
The pickling liquid of the present invention can be prepared by adding the modifier of the present invention to a pickling liquid that is usually used for preparing fried foods.
In the present invention, the pickling liquid to which the modifier of the present invention is added includes a treatment liquid used for pretreatment of ingredients prior to preparation of fried foods, and usually salt and soy sauce as needed. , sugar, seasonings such as amino acid salts, food additives such as binders and chelating agents, and egg whites are added to food manufacturing water.

The amount of the modifier of the present invention added to the pickling liquid of the present invention is preferably 0.02% by weight to 1% by weight, more preferably 0.05% in terms of the amount of histidine added to the total amount of the pickling liquid. % to 1% by weight, more preferably 0.05% to 0.5% by weight, and even more preferably 0.1% to 0.5% by weight.
When histidine contained in the modifier of the present invention is in the form of a salt, the amount of histidine added is expressed in terms of the free form.
Further, when the modifier of the present invention contains arginine, octanoic acid, decanoic acid and 1-octen-3-ol in addition to histidine, the amount of these added to the pickling liquid is are as follows.
Arginine: preferably 0.03% to 1.5% by weight, more preferably 0.075% to 0.75% by weight.
Octanoic acid: preferably 4×10 ⁻⁶ wt % to 2×10 ⁻⁴ wt %, more preferably 1×10 ⁻⁵ wt % to 1×10 ⁻⁴ wt %.
Decanoic acid: preferably 4×10 ⁻⁵ wt % to 0.002 wt %, more preferably 1×10 ⁻⁴ wt % to 0.001 wt %.
1-octen-3-ol: preferably 4×10 ⁻⁶ wt % to 2×10 ⁻⁴ wt %, more preferably 1×10 ⁻⁵ wt % to 1×10 ⁻⁴ wt %.
When arginine, octanoic acid, and decanoic acid contained in the modifier of the present invention are in the form of salts, the amounts of arginine, octanoic acid, and decanoic acid to be added are all calculated in terms of free forms. expressed.

By preparing a fried food using the coating material of the present invention or the pickling liquid of the present invention, in the fried food, the flavor of the oil changes over time or due to the deterioration of the oil used for frying. A fried food product with improved flavor can be obtained with improved deterioration and stale odors.

When the modifier of the present invention contains a compound having an imidazole group, it can be added to the coating material or pickling liquid of the present invention in the same manner as when it contains histidine.
Since the compound having an imidazole group exhibits the same behavior as histidine as an active ingredient in the modifier of the present invention, the coating material and pickling solution of the present invention should contain about the same amount of histidine with respect to the total amount of these. can be added, for example, the amount of imidazole dipeptide added to the total amount of the coating material is preferably 0.001% to 0.5% by weight.
When the imidazole dipeptide is in the form of a salt, the amount of imidazole dipeptide added is expressed in terms of the amount of free form.

Furthermore, the present invention provides a method for improving the flavor of fried foods (hereinafter also referred to as "improving method of the present invention").
The improvement method of the present invention includes contacting the ingredients used for preparing the fried foods with the above modifier of the present invention.
In the improvement method of the present invention, the modifier of the present invention to be brought into contact with the ingredients is as described above.

In the improvement method of the present invention, the contact between the ingredients and the modifier of the present invention is achieved by sprinkling the powdered, granular or granular modifier of the present invention on the ingredients. The modifier of the present invention is applied to the ingredients, the liquid or paste modifier of the present invention is injected into the ingredients, the liquid modifier of the present invention, or the solution of the modifier of the present invention Alternatively, the ingredients may be immersed in a dispersion or suspension. From the viewpoint of the simplicity of the operation of bringing the modifier of the present invention into contact with the ingredients and the modification efficiency, a method of sprinkling the modifier of the present invention in the form of powder, granules, or granules on the ingredients to bring them into contact, or A method of immersing and contacting ingredients in a solution, dispersion or suspension of the modifier of the present invention is preferred.
The contact between the modifier of the present invention and the ingredients may be carried out at any stage during the pretreatment (preparation) of the ingredients or at the time of attaching the coating material.

In the improvement method of the present invention, the contact between the ingredients and the modifier of the present invention is achieved by attaching the above-described coating material of the present invention to the ingredients, or by attaching the ingredients to the above-described pickling liquid of the present invention. It can be done by immersion. Means for attaching the coating material of the present invention to the ingredients include coating the ingredients with the coating material of the present invention, spraying the coating material of the present invention onto the ingredients, dipping the ingredients into the coating material of the present invention, and the like. means.
The coating material of the present invention is attached to the ingredients at a weight ratio (coating material of the present invention: ingredients) of 0.01:1 to 2:1, preferably 0.05:1 to 1. : 1 is more preferable.
The immersion of the ingredients in the pickling solution of the present invention is preferably carried out at a weight ratio (the pickling solution of the present invention: ingredients) of 0.05:1 to 2:1, preferably 0.1:1 to 1. : 1 is more preferable.

When the modifier of the present invention is brought into contact with the ingredients by sprinkling or applying the modifier of the present invention on the ingredients, or by attaching the coating material of the present invention to the ingredients, the contact is , usually at 1°C to 30°C for about 1 minute to 60 minutes, preferably at 5°C to 25°C for about 5 minutes to 30 minutes.
When the modifier of the present invention is brought into contact with the ingredients by immersing the ingredients in the solution, dispersion or suspension of the modifier of the present invention, or by immersing the ingredients in the pickling liquid of the present invention. The immersion treatment is usually performed at 1° C. to 30° C. for about 5 minutes to 24 hours, preferably at 5° C. to 25° C. for about 10 minutes to 12 hours.

In the improvement method of the present invention, when the modifying agent of the present invention containing histidine is brought into contact with the ingredients, the contact of the modifying agent of the present invention with the ingredients makes the coating material of the present invention When it is carried out by attaching to , it is preferable that the amount of histidine added to 100 g of ingredients is 0.01 mg to 1 g, and more preferably 0.05 mg to 0.5 g.
When histidine is in the form of a salt, the amount of histidine added is expressed in terms of the amount of the free form.

Further, in the improvement method of the present invention, in addition to histidine, the improvement of the present invention containing as an active ingredient one or more selected from the group consisting of arginine, octanoic acid, decanoic acid and 1-octen-3-ol. When the material is brought into contact with the ingredients, and the contact between the modifier of the present invention and the ingredients is performed by attaching the coating material of the present invention to the ingredients, each effective It is carried out so that the amount of addition of the component becomes the amount shown below.
Histidine: preferably 0.005 mg to 1 g, more preferably 0.01 mg to 0.5 g.
Arginine: preferably 0.01 mg to 3 g, more preferably 0.015 mg to 1.5 g.
Octanoic acid: preferably 0.0015 μg to 80 μg, more preferably 0.002 μg to 40 μg.
Decanoic acid: preferably 0.015 μg to 0.8 mg, more preferably 0.02 μg to 0.4 mg.
1-octen-3-ol: preferably 0.0015 μg to 80 μg, more preferably 0.002 μg to 40 μg.
When histidine, arginine, octanoic acid and decanoic acid are in the form of salts, the contact amounts of histidine, arginine, octanoic acid and decanoic acid are all expressed in terms of their free forms.

Furthermore, in the improvement method of the present invention, when the ingredients are brought into contact with the modifier of the present invention by immersing the ingredients in the pickling liquid of the present invention, the amount of histidine added to 100 g of the ingredients is 1 mg. It is preferable to carry out the amount to be ~2 g, more preferably 2 mg to 1 g.
Further, when the modifier of the present invention contains arginine, octanoic acid, decanoic acid and 1-octen-3-ol in addition to histidine, the amount of these added to 100 g of ingredients is the amount shown below. It is done so that
Arginine: preferably 1.5 mg to 3 g, more preferably 3 mg to 1.5 g.
Octanoic acid: preferably 0.2 μg to 0.4 mg, more preferably 0.4 μg to 0.2 mg.
Decanoic acid: preferably 2 μg to 4 mg, more preferably 4 μg to 2 mg.
1-octen-3-ol: preferably 0.2 μg to 0.4 mg, more preferably 0.4 μg to 0.2 mg.
When histidine, arginine, octanoic acid and decanoic acid are in the form of salts, the contact amounts of histidine, arginine, octanoic acid and decanoic acid are all expressed in terms of their free forms.

When the fried food is fried noodles, in the improvement method of the present invention, the modifier of the present invention can be added to the raw materials for noodle making, kneaded and brought into contact.
In such a case, the modifier of the present invention is preferably added in an amount of 1 mg to 0.5 g of histidine per 100 g of the raw material for noodle making.
The above kneading is preferably carried out at 20° C. to 30° C. for about 5 to 20 minutes.
When the modifier of the present invention contains, in addition to histidine, one or more selected from the group consisting of arginine, octanoic acid, decanoic acid and 1-octen-3-ol, the modifier of the present invention In fried noodles, the contact between the material and ingredients occurs over time or due to the deterioration of the oil used for frying, as in the case where the coating material of the present invention is attached to the ingredients. The effect of improving the change or deterioration of the oil flavor and deterioration odor can be enhanced.

In the improvement method of the present invention, when the modifier of the present invention containing a compound having an imidazole group is brought into contact with the ingredients, the same as when the modifier of the present invention containing histidine is brought into contact with the ingredients. It can be carried out.
Since the compound having an imidazole group exhibits the same behavior as histidine as an active ingredient in the modifier of the present invention, in the improvement method of the present invention, the amount added to 100 g of ingredients is about the same amount as histidine. For example, when the modifier of the present invention containing imidazole dipeptide is added to the coating and brought into contact with the ingredients, the amount of imidazole dipeptide added to 100 g of the ingredients is 0. It is preferably carried out so as to be 0.01 mg to 1 g, more preferably 0.05 mg to 0.5 g.
When the imidazole dipeptide is in the form of a salt, the amount of imidazole dipeptide added is expressed in terms of the amount of free form.

By the improvement method of the present invention, in fried foods, the change in flavor and deterioration odor of oil that occur over time can be improved, and the deterioration of oil flavor and deterioration odor caused by deterioration of oil used for frying. can be improved to improve the flavor of the fried cooked food.

Furthermore, the present invention provides a method for producing fried foods with improved flavor (hereinafter also referred to as the "production method of the present invention").
The production method of the present invention includes frying after bringing the modifier of the present invention into contact with the ingredients.
Moreover, the production method of the present invention includes frying after the coating material of the present invention is attached to the ingredients.
Alternatively, the production method of the present invention includes dipping the ingredients in the marinating liquid of the present invention described above, followed by frying.

The modifier, coating material and pickling liquid of the present invention are respectively as described above. The conditions and the like at that time are as described above for the improvement method of the present invention.
In addition, the conditions for immersing the ingredients in the modifier solution or the like of the present invention or the conditions for immersing the ingredients in the pickling liquid of the present invention are as described above for the improvement method of the present invention.

In the production method of the present invention, frying is usually carried out at 150° C. to 190° C. for 1 minute to 15 minutes, preferably at 160° C. to 180° C. for 2 minutes to 12 minutes.
In the case of producing fried noodles as fried foods, frying is usually carried out at 130° C. to 160° C. for 1 to 3 minutes, preferably at 140 to 150° C. for 1 to 2 minutes.

The manufacturing method of the present invention can further include treatments and steps normally performed in the manufacture of fried food products.
Such treatments and processes include pretreatment such as chopping, pulverizing, molding, and imparting seasoning to the ingredients; adhesion to ingredients such as normal coatings and bread crumbs; After the ingredients are immersed in the pickling liquid, refrigeration or frozen storage until frying can be mentioned, and can be carried out under the usual conditions for the production of fried foods.

According to the production method of the present invention, the change in flavor and deterioration odor of oil that occur over time are improved, and the reduction in flavor and deterioration odor of oil due to deterioration of oil used for frying are improved, and the flavor is improved. An improved fried food product can be provided.

EXAMPLES The present invention will be described in more detail below with reference to examples.
[Examples 1 to 4, Reference Examples 1 to 3] Preparation of fried food coating material (batter liquid) Commercially available fried chicken powder (manufactured by Showa Sangyo Co., Ltd.) is mixed with the same amount of food manufacturing water to prepare a batter liquid. was prepared and served as a control. To the batter liquid, L-histidine is added as a modifier for fried foods, in the amount shown in Table 1 with respect to the total amount of the batter liquid, and each batter liquid of Examples 1 to 4 and Reference Examples 1 to 3. was prepared.
As L-histidine, a product commercially available as a food additive (manufactured by Ajinomoto Co., Inc.) was used.

[Test Example 1] Evaluation of change in oil flavor over time and unpleasant odor of fried food (fried chicken) ℃ for 4 minutes to prepare fried chicken as a fried food. After 4 hours from frying, three panelists were asked to evaluate the light flavor of the fried oil and the unpleasant odor (deteriorated odor) due to deterioration of the oil in comparison with the control fried chicken. Based on the following evaluation criteria, the evaluation was made by discussion based on the following evaluation criteria, with the light flavor of the oil as "0 points" and the unpleasant odor due to deterioration of the oil as "5 points". The presence or absence of off-flavours other than the flavor of the oil was also evaluated. A sample with a score of more than 2.5 for "light oily flavor" and a score of less than 3.5 for "unpleasant odor" was accepted. Furthermore, by summarizing the evaluation results regarding the presence or absence of off-flavours other than oil, the product is evaluated as to whether it is suitable or not. expressed as
The evaluation results are also shown in Table 1. Note that Table 1 also shows the panelists' comments obtained during the evaluation.
<Evaluation Criteria>
Not at all; 0 Slightly felt; 1 Slightly felt; 2 Slightly felt; 3 Strongly felt; 4 Strongly felt;

As shown in Table 1, Examples 1 to 0.1% by weight, 0.01% by weight, 0.001% by weight and 0.5% by weight of L-histidine were added to the total amount of the batter liquid. Fried chicken prepared using each of the batter liquids in 4 received an evaluation of 2.8 to 4 points for the light oil flavor and 3.2 to 2 points for the unpleasant odor. A light flavor of oil was sensed compared to the oil, and it was evaluated that the unpleasant odor was improved. It was also evaluated as suitable as a product.
Fried chicken prepared using the batter liquids of Examples 1 and 2 in which 0.1% by weight and 0.01% by weight, respectively, of L-histidine was added to the total amount of the batter liquid had a light oil flavor. It was evaluated that it was felt clearly and the unpleasant odor was further improved. However, the fried chicken prepared using the batter of Example 4, which contains 0.5% by weight of L-histidine relative to the total amount of the batter, is tolerable, but has a slight off-flavour other than oil. I felt it.
On the other hand, when the batter liquids of Reference Examples 1 and 2, in which the amount of L-histidine added was 0.0005% by weight and 0.0001% by weight, respectively, were used, the scores for the light oily flavor and unpleasant odor were low. Both did not meet the acceptance criteria, and when the batter liquid of Reference Example 3 in which the amount of L-histidine added was 1% by weight was used, an off-taste other than oil was observed, and it was not evaluated as suitable as a product. .
From the above results of Test Example 1, the amount of L-histidine added as a modifier for fried food to the coating material is 0.001% to 0.5% by weight with respect to the total amount of the coating material. It was suggested that 0.01% by weight to 0.1% by weight is more preferable.

[Examples 5 to 13, Comparative Example 1, Reference Example 4] Preparation of coating material (batter liquid) for fried foods Commercially available fried chicken powder (manufactured by Showa Sangyo Co., Ltd.) was mixed with the same amount of food manufacturing water. A batter solution was prepared and used as a control. To the batter liquid, L-histidine and L-arginine were added as modifiers for fried foods as shown in Table 2, respectively. and
As L-histidine and L-arginine, products commercially available as food additives manufactured by Ajinomoto Co., Inc. were used.

[Test Example 2] Evaluation of change in oil flavor over time and unpleasant odor of fried foods (fried chicken) Fried chicken was prepared in the same manner as in Example 1, and the light flavor of the oil and the unpleasant odor due to deterioration of the oil 4 hours after frying were evaluated in the same manner.
The evaluation results are also shown in Table 2.

As shown in Table 2, in addition to 0.0005% to 0.5% by weight of L-histidine, 0.0015% to 0.75% by weight of L-arginine is added as a modifier for fried foods. When each of the batter liquids of Examples 5 to 13 added was used, the fried chicken that had been fried for 4 hours had a lighter oil flavor than the control, and the unpleasant odor due to deterioration of the oil was also improved. It was evaluated that
On the other hand, as a modifier for fried foods, in addition to the batter liquid of Comparative Example 1 in which only 0.15% by weight of L-arginine was added, and 0.0005% by weight of L-histidine, 0.00015% by weight of L-arginine % added did not meet the acceptance criteria in terms of light oil flavor and unpleasant odor.
From the above results of Test Example 2, when L-histidine and L-arginine are used together as a modifier for fried food, L-arginine is added to 0.0005% by weight to 0.5% by weight of L-histidine. By adding 0.0015% to 0.75% by weight, it is suggested that the change in oil flavor over time (slight decrease in flavor) and the unpleasant odor caused by deterioration of oil over time can be improved. was done.

[Examples 14 to 23, Reference Examples 5 and 6] Preparation of fried food coating material (batter liquid) Commercially available fried chicken powder (manufactured by Showa Sangyo Co., Ltd.) is mixed with the same amount of food manufacturing water to prepare a batter liquid. was prepared and served as a control. To the batter liquid, L-histidine and octanoic acid were added as modifiers for fried foods as shown in Table 3 to obtain the batter liquids of Examples 14 to 23 and Reference Examples 5 and 6.
As L-histidine, a product manufactured by Ajinomoto Co., Inc., and as octanoic acid, a product commercially available as a food additive manufactured by Sigma-Aldrich was used.

[Test Example 3] Evaluation of change in oil flavor over time and unpleasant odor of fried foods (fried chicken) Using the batter liquids of Examples 14 to 23 and Reference Examples 5 and 6, Test Example 1 and Fried chicken was prepared in the same manner, and the light flavor of the oil and the unpleasant odor due to deterioration of the oil 4 hours after frying were similarly evaluated.
The evaluation results are also shown in Table 3.

As shown in Table 3, in addition to L-histidine 0.0005% to 0.5% by weight, octanoic acid 2 × 10 ^-7 % to 2 × 10 ^-5 is used as a modifier for fried foods. In the fried chicken prepared using each batter liquid of Examples 14 to 23 to which % by weight was added, 4 hours after frying, the light flavor and unpleasant odor of the oil were evaluated as good compared to the control. was taken.
On the other hand, Reference Example 5 in which 1 × 10 ^-4 % by weight of octanoic acid was added to 0.001% by weight of L-histidine, and 1 × 10 ^-4 % by weight of octanoic acid was added to 0.5% by weight of L-histidine. The fried chicken prepared using each of the added batter liquids of Reference Example 6 satisfied the acceptance criteria for the light oil flavor and unpleasant odor, but bitterness or burnt flavor was recognized as an off-flavour.
From the above results of Test Example 3, when L-histidine and octanoic acid are used together as a modifier for fried foods, 0.0005% to 0.5% by weight of L-histidine and 2× octanoic acid By adding 10 ⁻⁷ wt % to 2×10 ⁻⁵ wt %, change in oil flavor over time (slight decrease in flavor) and unpleasant odor due to deterioration of oil over time can be improved. was suggested.

[Examples 24 to 32, Reference Example 7] Preparation of batter for fried food (batter liquid) Commercially available fried chicken powder (manufactured by Showa Sangyo Co., Ltd.) was mixed with the same amount of water for food production to prepare a batter liquid. and used as a control. To the batter, L-histidine and decanoic acid were added as modifiers for fried foods as shown in Table 4, to obtain the batter of Examples 24 to 32 and Reference Example 7.
As L-histidine, a product manufactured by Ajinomoto Co., Inc., and as decanoic acid, a product commercially available as a food additive manufactured by Sigma-Aldrich was used.

[Test Example 4] Evaluation of change in oil flavor over time and unpleasant odor of fried foods (fried chicken) Using the batter liquids of Examples 24 to 32 and Reference Example 7 above, in the same manner as in Test Example 1 Fried chicken was prepared, and the light flavor of the oil and the unpleasant odor due to deterioration of the oil 4 hours after frying were similarly evaluated.
The evaluation results are also shown in Table 4.

As shown in Table 4, in addition to L-histidine 0.0005% to 0.5% by weight, decanoic acid 2 × 10 ^-6 % to 2 × 10 ^-4 is used as a modifier for fried foods. In the fried chicken prepared using the batter liquids of Examples 24 to 32 to which % by weight was added, 4 hours after frying, the light flavor and unpleasant odor of the oil were evaluated as good compared to the control. was taken.
On the other hand, the fried chicken prepared using the batter liquid of Reference Example 7, in which 1×10 ^-6 % by weight of decanoic acid was added to 0.0005% by weight of L-histidine, had a light oil flavor and an unpleasant odor. did not meet the eligibility criteria.
From the above results of Test Example 4, when L-histidine and decanoic acid are used together as a modifier for fried foods, decanoic acid is added to 0.0005% by weight to 0.5% by weight of L-histidine and 2 × By adding 10 ⁻⁶ wt % to 2×10 ⁻⁴ wt %, the change in oil flavor over time (slight decrease in flavor) and unpleasant odor due to deterioration of oil over time can be improved. was suggested.

[Examples 33 to 42, Reference Example 8] Preparation of batter for fried food (batter liquid) Commercially available fried chicken powder (manufactured by Showa Sangyo Co., Ltd.) was mixed with the same amount of water for food production to prepare a batter liquid. and used as a control. To the batter liquid, L-histidine and 1-octen-3-ol were added as modifiers for fried food as shown in Table 5, respectively. did.
As L-histidine, Ajinomoto Co., Inc., and as 1-octen-3-ol, a product commercially available as a food additive from Sigma-Aldrich was used.

[Test Example 5] Evaluation of change in oil flavor over time and unpleasant odor of fried foods (fried chicken) using the batter liquids of Examples 33 to 42 and Reference Example 8 in the same manner as in Test Example 1 Fried chicken was prepared, and the light flavor of the oil and the unpleasant odor due to deterioration of the oil 4 hours after frying were similarly evaluated.
The evaluation results are also shown in Table 5.

As shown in Table 5, in addition to L-histidine 0.0005% to 0.5% by weight, 1-octen-3-ol 2 × 10 ^-7 % by weight to In the fried chicken prepared using each of the batter solutions of Examples 33 to 42 to which 2×10 ⁻⁵ % by weight was added, 4 hours after frying, the light oil flavor and unpleasant odor were compared to the control. Good evaluation was obtained.
On the other hand, the fried chicken prepared using the batter liquid of Reference Example 8, in which 1×10 ⁻⁴ % by weight of 1-octen-3-ol was added to 0.5% by weight of L-histidine, had a different flavor other than oil. was accepted.
From the above results of Test Example 5, when L-histidine and 1-octen-3-ol are used together as a modifier for fried food, L-histidine 0.0005% to 0.5% by weight, Addition of 2×10 ⁻⁷ wt % to 2×10 ⁻⁵ wt % of 1-octen-3-ol changed the flavor of the oil over time (slight decrease in flavor) and deteriorated the oil over time. It was suggested that the unpleasant odor caused by

[Examples 43 to 49, Comparative Example 2, Reference Examples 9 and 10] Preparation of fried food coating material (batter liquid) Commercially available fried chicken powder (manufactured by Showa Sangyo Co., Ltd.) is mixed with the same amount of food manufacturing water. A batter solution was prepared as a control. In the batter liquid, L-histidine and two or more selected from the group consisting of L-arginine, octanoic acid, decanoic acid and 1-octen-3-ol are added as modifiers for fried foods, as shown in Table 6. Each batter liquid of Examples 43 to 49, Comparative Example 2 and Reference Examples 9 and 10 was prepared by adding as shown.
As L-histidine, L-arginine, octanoic acid, decanoic acid and 1-octen-3-ol, the same products as those used in the preparation of the above examples were used.

[Test Example 6] Evaluation of change in oil flavor over time and unpleasant odor of fried foods (fried chicken) Fried chicken was prepared in the same manner as in Test Example 1, and the light flavor of the oil and the unpleasant odor due to deterioration of the oil 4 hours after frying were similarly evaluated.
The evaluation results are also shown in Table 6.

As shown in Table 6, when using the batter liquid of Example 43 to which L-histidine, octanoic acid, decanoic acid and 1-octen-3-ol were added as modifiers for fried foods, , The fried chicken that had been fried for 4 hours after frying was evaluated to have a lighter oil flavor than the control, and that the unpleasant odor caused by the deterioration of the oil was improved.
On the other hand, octanoic acid, decanoic acid, and 1-octen-3-ol were added as modifiers for fried foods, but when the batter liquid of Comparative Example 2 without L-histidine was used, the amount of oil was reduced. Scores for light flavor and unpleasant odor did not meet the acceptance criteria.
Further, in addition to L-histidine, L-arginine, octanoic acid, decanoic acid and 1-octen-3-ol were added as modifiers for fried food, each batter of Examples 44 to 46. For fried chicken prepared using the batter liquids of Examples 47 and 48 to which L-histidine, L-arginine, octanoic acid, decanoic acid and 1-octen-3-ol were added, 4 After the passage of time, the light flavor of the oil was perceived to be strong or slightly strong, and a good improvement in the unpleasant odor caused by deterioration of the oil was also recognized.
Each addition amount of L-histidine, L-arginine, octanoic acid, decanoic acid and 1-octen-3-ol is 0.001% by weight, 0.0015% by weight, 2×10 ⁻⁷ % by weight, 2× For the fried chicken prepared with the batter of Example 49 at 10 ⁻⁶ wt % and 2×10 ⁻⁷ wt %, the ratings for light oil flavor and unpleasant odor met the acceptance criteria, but further The fried chicken prepared using the batter liquids of Reference Examples 9 and 10 with reduced amounts of each addition did not satisfy the acceptance criteria for the light oil flavor and unpleasant odor.

From the above results of Test Example 6, in addition to L-histidine, 1 selected from the group consisting of L-arginine, octanoic acid, decanoic acid and 1-octen-3-ol as a modifier for fried foods It is suggested that it is more preferable to add more than seeds to make the coating material, and it is more preferable to add L-arginine, octanoic acid, decanoic acid and 1-octen-3-ol in addition to L-histidine. rice field.
Further, when L-arginine, octanoic acid, decanoic acid and 1-octen-3-ol are added in addition to L-histidine as modifiers for fried foods, L-histidine 0.001 wt% to 0 .0015% to 0.15% by weight and 2×10 ^-7 % to 2% by weight of L-arginine, octanoic acid, decanoic acid and 1-octen-3-ol, respectively, based on 1% by weight. ×10 ⁻⁵ wt %, 2×10 ⁻⁶ wt % to 0.0002 wt %, and 2×10 ⁻⁷ wt % to 2×10 ⁻⁵ wt % are more preferable.

In addition, from the results of Test Examples 1 to 6, in addition to L-histidine, selected from the group consisting of L-arginine, octanoic acid, decanoic acid and 1-octen-3-ol as a modifier for fried foods. If one or more of the above are used together as a coating material, the effect of improving the flavor change and deterioration odor of oil that occurs over time in fried chicken is improved, so the amount of L-histidine added to the total amount of the coating material is , preferably 0.0005% by weight to 0.5% by weight, more preferably 0.001% by weight to 0.1% by weight, compared to the case of using L-histidine alone. .

[Examples 50 to 54, Reference Example 11] Preparation of pickling liquid for fried food The powdered egg white, dark soy sauce, salt, granulated sugar, monosodium L-glutamate and polymerized phosphate in Table 7 were added to water for food production. and mixed uniformly to prepare a pickling liquid for fried foods as a control.
L-histidine, L-arginine, octanoic acid, decanoic acid and 1-octen-3-ol were added to the control pickling liquid as modifiers for fried foods, as shown in Table 7 for the total amount of the pickling liquid. Each pickling solution of Examples 50 to 54 and Reference Example 11 was prepared by adding the indicated amount.
The dark soy sauce is “organic whole soybean soy sauce” (manufactured by Kikkoman Corporation), the salt is “Nakuru M” (manufactured by Naikai Engyo Co., Ltd.), and the granulated sugar is “CIG” (manufactured by Itochu Sugar Co., Ltd.). ), “MSG-FC” (manufactured by Ajinomoto Co., Inc.) was used as monosodium L-glutamate, and “Polygon C” (manufactured by Chiyoda Shoko Co., Ltd.) was used as polymerized phosphate. In addition, as the powdered egg white, a product commercially available as a food additive is used, and L-histidine, L-arginine, octanoic acid, decanoic acid and 1-octen-3-ol are the same as in the above examples. used the product.

[Test Example 7] Evaluation of the influence of pickling treatment on changes in oil flavor over time and unpleasant odors of fried foods (fried chicken) 150 g of chicken thigh as a control and 22.5 g of each pickling solution of Examples and Reference Examples (15% of the weight of the chicken) was immersed overnight at 5 ° C. and drained, and 100 g of a batter prepared by mixing commercially available fried chicken powder (manufactured by Showa Sangyo Co., Ltd.) with the same amount of water for food manufacturing was added. Adhered and fried for 4 minutes at 180°C.
Four hours after frying, four panelists were asked to evaluate the light flavor of fried chicken prepared by immersing it in each pickling liquid and the unpleasant odor due to deterioration of the oil in the same manner as in Test Example 1 above. The evaluation results are also shown in Table 7.

As shown in Table 7, L-histidine, L-arginine, octanoic acid, decanoic acid and 1-octen-3-ol are 0.1% by weight, 0.15% by weight and 2×10 ^-5 % by weight, respectively. %, 0.0002% by weight, and 2×10 ⁻⁵ % by weight of the fried chicken prepared by soaking the chicken in the marinating liquid for fried cooked food of Example 51, prepared by soaking in the control marinating liquid Compared to the deep-fried fried chicken, the oil had a light flavor and a weak unpleasant odor. The amounts of L-histidine, L-arginine, octanoic acid, decanoic acid, and 1-octen-3-ol added to the dipping liquid for fried foods in Example 51 were double the amounts added in Example 52. Even in the fried chicken prepared by immersing it in the food pickling liquid for fried food, the same degree of improvement in the light flavor and unpleasant odor of oil as the fried chicken prepared by immersing it in the fried food pickling liquid of Example 51 was accepted.
In addition, Example 50 in which the amounts of L-histidine, L-arginine, octanoic acid, decanoic acid and 1-octen-3-ol added are each half the amount of the pickling liquid for fried foods in Example 51. It was evaluated that the fried chicken prepared by immersing it in the food pickling liquid for frying cooking had reached the acceptance criteria for the improvement effect of the light oil flavor and unpleasant odor.
An example in which the amounts of L-histidine, L-arginine, octanoic acid, decanoic acid and 1-octen-3-ol added are 5 times and 10 times the amount of the marinating liquid for fried foods in Example 51, respectively. The fried chicken prepared by soaking in the food marinating liquids for deep-frying cooking of Nos. 53 and 54, respectively, was evaluated to be well improved in light oil flavor and unpleasant odor compared to the control. However, there was a comment that the fried chicken prepared by immersing it in the marinating liquid for fried food of Example 54 had a strange flavor other than oil, although it was acceptable, and had a strange aftertaste. rice field.
On the other hand, Reference Example 11 in which the amounts of L-histidine, L-arginine, octanoic acid, decanoic acid and 1-octen-3-ol added are each 1/10 of the amount of the pickling liquid for fried foods in Example 51. In the fried chicken prepared by soaking in the food marinating liquid for deep-frying cooking, the change in oil over time (slight loss of flavor) and the unpleasant odor caused by the deterioration of the oil over time were compared to those of the control marinating liquid for deep-frying food. Although an improvement over those prepared by soaking in the oil, the oil's light flavor rating did not meet the acceptance criteria.
From the above results of Test Example 7, even when the ingredients are immersed in the pickling liquid to which the modifier of the present invention is added, the change in the flavor of the oil over time after frying and the deterioration of the oil It was shown that the unpleasant odor was improved.
In addition, when the ingredients are immersed in the pickling solution to which the modifier of the present invention is added, the amount of histidine added to the total amount of the pickling solution is more preferably 0.05% to 1% by weight. , 0.05% to 0.5% by weight, and even more preferably 0.1% to 0.5% by weight.

[Examples 55, 56, Reference Example 12] Preparation of batter liquid for fried foods Commercially available fried chicken powder (manufactured by Showa Sangyo Co., Ltd.) was mixed with the same amount of water for food production to prepare a batter liquid. and used as a control. To the batter liquid, L-carnosine as a modifier for fried foods was added in the amount shown in Table 8 with respect to the total amount of the batter liquid, and the batter liquids of Examples 55, 56 and Reference Example 12 were prepared. did.
As L-carnosine, a product commercially available as a food additive (manufactured by Hamari Pharmaceutical Co., Ltd.) was used.

[Test Example 8] Evaluation of change in oil flavor over time and unpleasant odor of fried food (fried chicken) 3, 4 and Reference Example 2 were immersed in 100 g of each batter liquid at 20° C. for 5 minutes to adhere, and fried at 180° C. for 4 minutes to prepare fried chicken as fried foods. Four hours after frying, four panelists were asked to evaluate the light flavor of the fried oil and the unpleasant odor (deteriorated odor) due to deterioration of the oil in the same manner as in Test Example 1.
The evaluation results are also shown in Table 8.

As shown in Table 8, fried foods ( When preparing fried chicken), the batter liquids of Examples 3 and 4 containing 0.001% by weight and 0.5% by weight of L-histidine, respectively, are used as modifiers for fried foods. As in the case of preparing food (fried chicken), a light flavor of oil was felt, and an effect of improving unpleasant odor (deteriorated odor) due to deterioration of oil was also recognized. In addition, in the fried cooked food (fried chicken) prepared using the batter liquid of Example 56 containing 0.5% by weight of L-carnosine, no strange flavor other than oil was felt.
On the other hand, when a fried food (fried chicken) was prepared using the batter liquid of Reference Example 12 containing 0.0001% by weight of L-carnosine, Reference Example 2 containing 0.0001% by weight of L-histidine As in the case of preparing a fried food (fried chicken) using the batter liquid of No. 2, the scores for both the light oil flavor and the unpleasant odor did not reach the acceptance criteria.

From the above results of Test Example 8, L-carnosine, which is an imidazole dipeptide, exhibits the same behavior as L-histidine as a modifier for fried foods, and L-carnosine as a modifier for fried foods for coating materials. was suggested to be preferably 0.001% by weight to 0.5% by weight with respect to the total amount of the coating material.

[Examples 57 to 60, Reference Example 13] Production of fried noodles with improved flavor L-histidine, or L-histidine and L-arginine as modifiers for fried foods were added to brine having the composition shown in Table 9. was added to the amount shown in Table 9, and while pouring into the amount of flour shown in Table 9 at a constant speed at 24 ° C., the mixture was stirred at low speed for 1 minute using a Hobart mixer, and then at medium speed. Stir for 4 minutes to homogenize. Next, the mixed raw materials are rolled into noodle strips having a normal thickness using a noodle-making machine, cut into noodle-like pieces using a noodle-making machine, and steamed under normal steam pressure and steam using a flat-type steamer. Steamed at steam temperature for 2 minutes and 35 seconds. Cut the steamed noodles into 65 g each with cooking scissors, add 20 g of water, mix by inversion 50 times in a plastic bag, put the loosened noodles in a circular mold, and fry in palm oil using a continuous fryer. Fried noodles were prepared by frying with oil at 150°C for 2 minutes. The prepared fried noodles were placed in an aluminum pouch, closed, and stored at 44° C. for one week.

[Test Example 9] Evaluation of change in oil flavor over time and unpleasant odor of fried food (fried noodles) Each fried noodles produced in Examples 57 to 60 and Reference Example 13 above was poured with boiling water for 3 minutes. After standing still, six panelists were asked to evaluate the “light flavor of oil” and “unpleasant odor (deteriorated odor) due to deterioration of oil” of each fried noodle in comparison with the control fried noodle. "Light flavor of oil" was assigned 0 points, and "unpleasant odor due to degradation of oil" was assigned 5 points. The presence or absence of off-flavours other than the flavor of the oil was also evaluated. A sample with a score of more than 2.5 for "light oily flavor" and a score of less than 3.5 for "unpleasant odor" was accepted. Furthermore, by summarizing the evaluation results regarding the presence or absence of off-flavours other than oil, the product is evaluated as to whether it is suitable or not. expressed as
The evaluation results are also shown in Table 9. Note that Table 9 also shows the panelists' comments obtained during the evaluation.

As shown in Table 9, 1 mg (0.001% by weight) to 0.5 g (0.5% by weight) of L-histidine is added to 100 g of the raw material for noodle making as a modifier for fried foods. In the case of producing fried noodles by kneading and contacting them (Examples 57 to 59), the scores for “light oil flavor” and “unpleasant odor (deteriorated odor) due to deterioration of oil” were below the acceptance criteria. had reached
In addition, 1 mg (0.001% by weight) and 0.75 g (0.75% by weight) of L-histidine and L-arginine are added to 100 g of the raw material for noodle making, kneaded, and brought into contact to form fried noodles. In the case of production (Example 60), the light flavor of the oil was recognized to be slightly strong, and good improvement of the unpleasant odor (deteriorated odor) due to deterioration of the oil was recognized.
On the other hand, when 0.1 mg (0.0001% by weight) of L-histidine is added to 100 g of the raw material for noodle making, kneaded, and brought into contact to produce fried noodles (Reference Example 13), "oil The scores for "light flavor" and "unpleasant odor due to deterioration of oil (deteriorated odor)" did not reach the acceptance criteria.
From the above results of Test Example 9, even when the modifier of the present invention is added to the raw material for noodle making and kneaded to produce fried noodles, the coating material of the present invention is adhered to cooking such as fried chicken. It was suggested that the change in flavor and unpleasant odor of oil over time can be improved, as in the case of food production.
In the case of producing fried noodles by adding the modifier of the present invention to the raw material for noodle making, kneading and bringing them into contact with each other, the amount of histidine added to the raw material for noodle making is preferably 0.001% to 0% by weight. .5% by weight, and furthermore, by using it in combination with arginine etc., as in the case of producing a fried food by attaching the coating material of the present invention, the change in the flavor of the oil over time and the unpleasant odor It was suggested that the improvement effect for

As described in detail above, according to the present invention, in fried foods, the change in flavor and deterioration odor of oil that occurs over time, and the deterioration of oil flavor caused by deterioration of oil used for frying. It is possible to provide a modifier for fried food that can improve deterioration odor.
In addition, according to the present invention, in fried foods, the change in flavor and deterioration odor of oil that occur over time, and the deterioration of oil flavor and deterioration odor caused by deterioration of oil used for frying are improved. It is possible to provide a batter or marinating liquid for fried foods that can produce fried foods with improved flavor.
Furthermore, according to the present invention, in fried foods, the change in flavor and deterioration odor of oil that occur over time can be improved, and the deterioration of flavor and deterioration odor of oil caused by deterioration of oil used for frying can be improved. As a result, it is possible to provide a method for improving the flavor of fried foods, and to provide a method for producing fried foods with improved flavor.

This application is based on Japanese Patent Application No. 2021-012493 filed in Japan, the contents of which are all incorporated herein.

Claims

A modifier for fried foods containing histidine.
The modifier according to claim 1, further comprising one or more selected from the group consisting of arginine, octanoic acid, decanoic acid and 1-octen-3-ol.
A coating material for fried food, to which the modifier according to claim 1 is added.
The coating material according to claim 3, wherein the amount of histidine added to the total amount of the coating material for fried foods is 0.001% by weight to 0.5% by weight.
A coating material for fried food, to which the modifier according to claim 2 is added.
The coating material according to claim 5, wherein the amount of histidine added to the total amount of the coating material for fried food is 0.0005% by weight to 0.5% by weight.
A marinating liquid for fried food, to which the modifier according to claim 1 or 2 is added.
The pickling liquid according to claim 7, wherein the amount of histidine added to the total amount of the pickling liquid for fried foods is 0.02% by weight to 1% by weight.
A method for improving the flavor of fried food, comprising bringing the modifier according to claim 1 or 2 into contact with the ingredients used in preparing the fried food.
A method for improving the flavor of fried food, comprising attaching the coating material according to claim 3 or 4 to ingredients.
The method according to claim 10, wherein the amount of histidine added to 100 g of ingredients is 0.01 mg to 1 g.
A method for improving the flavor of fried food, comprising attaching the coating material according to claim 5 or 6 to ingredients.
The method according to claim 12, wherein the amount of histidine added to 100 g of ingredients is 0.005 mg to 1 g.
A method for improving the flavor of fried food, comprising immersing ingredients in the pickling liquid according to claim 7 or 8.
The method according to claim 14, wherein the ingredients are immersed so that the amount of histidine added to 100 g of ingredients is 1 mg to 2 g.
A method for producing fried foods with improved flavor, comprising frying the ingredients after the modifier according to claim 1 or 2 is brought into contact with the ingredients.
A method for producing fried food with improved flavor, comprising frying the ingredients after the coating material according to any one of claims 3 to 6 is attached to the ingredients.
A method for producing fried foods with improved flavor, comprising dipping ingredients in the pickling liquid according to claim 7 or 8 and then frying them.
The method according to claim 9, wherein the food for fried cooking is fried noodles, and the modifier according to claim 1 or 2 is added to the raw material for noodle making, kneaded and brought into contact.
A modifier for fried food containing a compound having an imidazole group.
The modifier according to claim 20, wherein the compound having an imidazole group is imidazole dipeptide.
The modifier according to claim 21, wherein the imidazole dipeptide is carnosine.
The modifier according to any one of claims 20 to 22, further comprising one or more selected from the group consisting of arginine, octanoic acid, decanoic acid and 1-octen-3-ol.
A coating material for fried food, to which the modifier according to any one of claims 20 to 23 is added.
A marinating liquid for fried food, to which the modifier according to any one of claims 20 to 23 is added.
A method for improving the flavor of fried food, comprising bringing the modifier according to any one of claims 20 to 23 into contact with ingredients used for preparing fried food.
A method for producing fried foods with improved flavor, comprising frying the ingredients after the modifier according to any one of claims 20 to 23 is brought into contact with the ingredients.