WO2022163737A1 - Modificateur pour aliment préparé frit, matériau d'enrobage pour aliment préparé frit et liquide de dragage, procédé d'amélioration de l'arôme d'un aliment préparé frit et procédé de production d'aliment préparé frit - Google Patents

Modificateur pour aliment préparé frit, matériau d'enrobage pour aliment préparé frit et liquide de dragage, procédé d'amélioration de l'arôme d'un aliment préparé frit et procédé de production d'aliment préparé frit Download PDF

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Publication number
WO2022163737A1
WO2022163737A1 PCT/JP2022/002989 JP2022002989W WO2022163737A1 WO 2022163737 A1 WO2022163737 A1 WO 2022163737A1 JP 2022002989 W JP2022002989 W JP 2022002989W WO 2022163737 A1 WO2022163737 A1 WO 2022163737A1
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WIPO (PCT)
Prior art keywords
fried
modifier
flavor
histidine
ingredients
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PCT/JP2022/002989
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English (en)
Japanese (ja)
Inventor
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
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Priority to JP2022578461A priority Critical patent/JPWO2022163737A1/ja
Publication of WO2022163737A1 publication Critical patent/WO2022163737A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like

Definitions

  • 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.
  • a batter liquid prepared by a suspension of wheat flour or potato starch.
  • it is prepared by further adhering bread crumbs and then frying.
  • 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.
  • the oil that has been stored after use may be used again for frying, or the same oil may be used repeatedly for frying.
  • 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
  • X represents methylene, ethylene, trimethylene, tetramethylene, or a group in which any -CH 2 - group in these groups is substituted with -O- or -S-.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the present invention relates to the following.
  • [1] A modifier for fried food containing histidine.
  • 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.
  • [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].
  • 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.
  • 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.
  • 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.
  • a coating material for fried foods to which the modifier according to any one of [20] to [23] is added.
  • 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].
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 ⁇ -ketoglutaric acid.
  • 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
  • salts with tricarboxylic acids such as citric acid
  • salts with keto acids such as ⁇ -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.
  • the "histidine" in the free form and salt form may be used alone or in combination of two or more.
  • free form and hydrochloride are preferably used as "histidine”.
  • 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.
  • commercial products provided by each company may also be used.
  • "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.
  • the modifier of the present invention when it 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.
  • histidine is contained in the form of a salt, the content is expressed in terms of the amount of free 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.
  • 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.
  • the free forms and salt forms of “arginine” may be used singly or in combination of two or more.
  • the educt is preferably used as "arginine”.
  • 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.
  • "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
  • the agent 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.
  • the content 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.
  • 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.
  • 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.
  • the free form and salt forms of “octanoic acid” and “decanoic acid” may be used singly or in combination of two or more.
  • the educts are preferably used as “octanoic acid” and “decanoic acid”, respectively.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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,
  • 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
  • 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.
  • 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
  • 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.
  • 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 ⁇ - ⁇ -alanylhistidine
  • homocarnosine N ⁇ -(4-aminobutyryl)histidine
  • acadesine (5-amino-1- ⁇ -D-ribofuranosyl-1H-imidazole-4-carboxamide) ) and the like are exemplified as preferred compounds.
  • 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.
  • 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.
  • imidazole dipeptide can be used not only in free form but also in salt form.
  • 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.
  • the imidazole dipeptides in the form of free form and salt may be used singly or in combination of two or more.
  • the free form is preferably used as the imidazole dipeptide.
  • 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.
  • 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.
  • 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.
  • the modifier of the present invention 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.
  • the imidazole dipeptide 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • "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.
  • 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.
  • 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.
  • the coating material 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 %.
  • 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.
  • 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
  • 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.
  • histidine 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.
  • 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.
  • 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.
  • 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 %.
  • 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.
  • 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.
  • 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.
  • 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.
  • the modifier of the present invention to be brought into contact with the ingredients is as described above.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the contact of the modifying agent of the present invention with the ingredients makes the coating material of the present invention
  • 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.
  • histidine is in the form of a salt, the amount of histidine added is expressed in terms of the amount of the free form.
  • the improvement 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.
  • 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 ⁇ g to 80 ⁇ g, more preferably 0.002 ⁇ g to 40 ⁇ g.
  • Decanoic acid preferably 0.015 ⁇ g to 0.8 mg, more preferably 0.02 ⁇ g to 0.4 mg.
  • 1-octen-3-ol preferably 0.0015 ⁇ g to 80 ⁇ g, more preferably 0.002 ⁇ g to 40 ⁇ g.
  • 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.
  • 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 ⁇ g to 0.4 mg, more preferably 0.4 ⁇ g to 0.2 mg.
  • Decanoic acid preferably 2 ⁇ g to 4 mg, more preferably 4 ⁇ g to 2 mg.
  • 1-octen-3-ol preferably 0.2 ⁇ g to 0.4 mg, more preferably 0.4 ⁇ g to 0.2 mg.
  • the modifier of the present invention can be added to the raw materials for noodle making, kneaded and brought into contact.
  • 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.
  • 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.
  • the modifier of the present invention containing a compound having an imidazole group 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.
  • 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.
  • 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.
  • 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.
  • the production method of the present invention includes frying after the coating material of the present invention is attached to the ingredients.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 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.
  • 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.
  • 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. .
  • 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.
  • 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.
  • 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.
  • 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.
  • L-histidine a product manufactured by Ajinomoto Co., Inc.
  • 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.
  • octanoic acid 2 ⁇ 10 -7 % to 2 ⁇ 10 -5 is used as a modifier for fried foods.
  • octanoic acid 2 ⁇ 10 -7 % to 2 ⁇ 10 -5 is used as a modifier for fried foods.
  • the light flavor and unpleasant odor of the oil were evaluated as good compared to the control. was taken.
  • 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.
  • 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.
  • 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.
  • decanoic acid 2 ⁇ 10 -6 % to 2 ⁇ 10 -4 is used as a modifier for fried foods.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 ⁇
  • 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.
  • 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.
  • 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. .
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 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.
  • 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.
  • 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.
  • 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.
  • a light flavor of oil was felt, and an effect of improving unpleasant odor (deteriorated odor) due to deterioration of oil was also recognized.
  • the batter liquid of Example 56 containing 0.5% by weight of L-carnosine, no strange flavor other than oil was felt.
  • 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.
  • 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.
  • 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.
  • the scores for “light oil flavor” and “unpleasant odor (deteriorated odor) due to deterioration of oil” were below the acceptance criteria. had reached
  • 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.
  • 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.
  • the amount of histidine added to the raw material for noodle making is preferably 0.001% to 0% by weight.
  • 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 is possible to provide a modifier for fried food that can improve deterioration odor.
  • 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.
  • 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.

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Abstract

La présente invention concerne un modificateur pour aliment préparé frit qui contient un composé ayant un groupe imidazole tel qu'une histidine, une carnosine ou similaire, ou un modificateur pour aliment préparé frit qui contient un ou plusieurs types de composé choisi dans le groupe constitué par l'arginine, l'acide octanoïque, l'acide décanoïque et le 1-octène-3-ol, au lieu d'un composé ayant un groupe imidazole.　La présente invention permet de fournir un modificateur pour aliment préparé frit pouvant améliorer l'arôme d'un aliment préparé frit en améliorant le changement d'arôme ou la détérioration de l'odeur d'une huile qui se produit au cours du temps dans un aliment préparé frit et améliorer la diminution de l'arôme ou la détérioration de l'odeur de l'huile provoquée par la détérioration de l'huile utilisée lors de la friture dans l'huile, et permet également de fournir un aliment préparé frit qui a un arôme amélioré.
PCT/JP2022/002989 2021-01-28 2022-01-27 Modificateur pour aliment préparé frit, matériau d'enrobage pour aliment préparé frit et liquide de dragage, procédé d'amélioration de l'arôme d'un aliment préparé frit et procédé de production d'aliment préparé frit WO2022163737A1 (fr)

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WO2024127787A1 (fr) * 2022-12-13 2024-06-20 不二製油グループ本社株式会社 Agent de masquage et procédé de masquage de flaveur indésirable

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