JP6041706B2 - Composition for cooking microwave oven for chicken and method for suppressing unpleasant odor of chicken by microwave cooking using the composition for cooking microwave oven for chicken - Google Patents

Description

  The present disclosure relates to a composition for cooking a microwave oven for chicken and a method for suppressing unpleasant odor of chicken by microwave cooking using the composition for cooking a microwave oven for chicken.

  Livestock meat such as chicken and pork has a unique odor derived from animals. For this reason, in order to make livestock meat into a favorable state for eating, it is required to reduce the odor, and various cooking methods for reducing the odor have been developed. In addition to cooking methods, food compositions have also been developed to reduce odors that can be added when cooking livestock meat.

  For example, Patent Document 1 discloses “meat odor masking agent containing sucralose as an active ingredient” and the like. Sucralose is a sweetener that exhibits a sweetness about 600 times that of sucrose, and in Patent Document 1, the odor of livestock meat is masked by blending sucralose into food.

JP 2000-157184 A

  In recent years, it has become widespread to cook raw meat until it is ready to eat with a microwave oven. As for cooking with a microwave oven, it is possible to set an off-timer without using fire, so cooking is easy and microwave output during cooking of household microwave cooking utensils tends to increase year by year. There are some reasons.

  On the other hand, in the cooking of livestock meat using a microwave oven, since the heating temperature is lower than that of roasting with an oil pan or a frying pan, it is easy to feel the odor derived from livestock meat during eating. In addition, for example, in the case of oil butter, the odor derived from livestock meat can be suppressed by scenting the livestock meat, but it is difficult to obtain such effects in microwave cooking. In particular, when chicken is cooked in a microwave oven, it is difficult to say that it is a cooked product that can be satisfied at the time of eating.

  Therefore, the present disclosure provides a composition that can reduce the odor generated when cooking chicken with a microwave oven.

  This inventor examined the reduction of the odor which arises in the microwave cooking of chicken, and applied the reduction of the odor of livestock meat by the sucralose described in patent document 1 to the reduction of the odor produced by the microwave cooking of chicken. . However, as shown in Experimental Example 1 to be described later, the smell of chicken cooked in a microwave oven could not be suppressed.

  Then, this inventor earnestly examined and discovered the raw material which can reduce the smell of the chicken which arises by microwave oven cooking from various raw materials (Experimental example 2). Furthermore, 2-ethyl-3-methylpyrazine was identified from the components contained in these materials (Experimental Example 3).

  When 2-ethyl-3-methylpyrazine was used, the smell peculiar to microwave cooking was reduced even for chicken cooked in a microwave oven (Experimental Example 5). Thus, the present inventor has found that 2-ethyl-3-methylpyrazine is effective in reducing odor generated in microwave cooking of chicken, and has completed the present disclosure.

That is, in order to solve the above problems, the present disclosure is a microwave cooking composition containing 2-ethyl-3-methylpyrazine, and the content of 2-ethyl-3-methylpyrazine in 1 g of the composition is Provided is a microwave cooking composition for chicken, characterized in that the relative ratio is 0.1 or more when the peak area of the internal standard substance (10 ppm 3-octanone 2 μl) is 1 in the solid-phase microextraction method To do.
Moreover, this indication provides the method of suppressing the unpleasant odor of the chicken by the microwave oven cooking using the said composition.

  According to the present disclosure, there is provided a composition for cooking a microwave oven for chicken, which can reduce the odor generated when cooking the chicken with a microwave oven. Moreover, the suppression method of the unpleasant odor which arises at the time of cooking with the microwave oven of chicken is provided.

Fig. 3 is a drawing-substituting graph showing a mass spectrum derived from 2-ethyl-3methylpyrazine (Experimental Example 3). It is a drawing substitute graph which shows the peak of m / z121 in the mass spectrum originating in 2-ethyl-3 methylpyrazine (Experimental example 6).

(1) Microwave cooking composition for chicken The microwave cooking composition for chicken according to the present disclosure is a microwave cooking composition containing 2-ethyl-3-methylpyrazine, in 1 g of the composition. The content of 2-ethyl-3-methylpyrazine in the solid phase microextraction method is 0.1 or more in relative ratio when the peak area of the internal standard substance (10 ppm 3-octanone 2 μl) is 1 It is what.

  “Odor generated by microwave cooking of chicken” in the present disclosure refers to an unpleasant odor that is felt when raw chicken is cooked as it is using a microwave oven and the cooked chicken as it is is eaten. In addition, “reducing the odor generated by microwave cooking of chicken” means that this unpleasant odor is suppressed when eating chicken cooked by a microwave oven. “Microwave cooking” in the present disclosure will be described later.

  As the 2-ethyl-3-methylpyrazine contained in the composition for cooking microwave oven for chicken according to the present disclosure, one derived from an edible material containing 2-ethyl-3-methylpyrazine can be used. That is, for the material containing 2-ethyl-3-methylpyrazine, the blending amount of the material may be adjusted so that the content of 2-ethyl-3-methylpyrazine in the composition is predetermined. As for the material containing 2-ethyl-3-methylpyrazine, a material containing a relatively large amount of 2-ethyl-3-methylpyrazine is preferable. For example, coffee (regular), instant coffee, cocoa, roasted tea, yeast extract, powdered soy sauce (See Experimental Example 4). Naturally, it is also possible to add 2-ethyl-3-methylpyrazine itself to the composition for cooking a microwave oven for chicken according to the present disclosure.

  2-Ethyl-3-methylpyrazine is a kind of pyrazines. Pyrazines are substances in which a methyl group or an ethyl group is bonded to the 2, 3, 5, 6 positions of pyrazine and pyrazine skeleton.

  The content of 2-ethyl-3-methylpyrazine contained in 1 g of the microwave cooking composition for chicken according to the present disclosure is 1 in the peak area of the internal standard substance (10 ppm 3-octanone 2 μl) in the solid-phase microextraction method. If the relative ratio is 0.1 or more, it is effective in reducing the smell of chicken meat produced by cooking using a microwave oven. The 2-ethyl-3-methylpyrazine content in the composition for cooking microwave oven for chicken is more preferably 0.2 or more, and further preferably 0.5 or more.

  In order to reduce the smell of chicken in microwave cooking without strongly feeling the flavor of the material itself containing 2-ethyl-3-methylpyrazine, the content of 2-ethyl-3-methylpyrazine is For example, it is preferably 1.0 or less, and more preferably 0.7 or less.

  In the composition for cooking microwave oven for chicken according to the present disclosure, the content of 2-ethyl-3-methylpyrazine contained in the composition is expressed as a relative ratio to the internal standard substance using 3-octanone as the internal standard substance. be able to. Since the method using the internal standard substance can suppress errors that occur at each measurement, measurement with high accuracy is possible.

  Detection and content measurement of 2-ethyl-3-methylpyrazine contained in the microwave cooking composition for chicken according to the present disclosure can be performed by a solid phase microextraction method (SPME method). The SPME method is a kind of technique for extracting a volatile component from a liquid sample, a solid sample, and a gas sample. In the SPME method, a fiber (SPME fiber) coated with a liquid phase is used to adsorb gas (head space gas) in the space between the sample surface in the container and the mouth of the container to the fiber. . The adsorbed sample is desorbed at the gas chromatograph (GC) inlet, and the sample is introduced into the GC.

  Extraction of 2-ethyl-3-methylpyrazine by solid-phase microextraction method and internal standard substance for measuring 2-ethyl-3-methylpyrazine content of composition for cooking microwave oven for chicken according to the present disclosure An example is given below for the calculation of the content based on the relative ratio to (10 ppm 3-octanone 2 μl).

  The extraction of 2-ethyl-3-methylpyrazine from the composition by the solid phase microextraction method (SPME method) can be performed using, for example, a headspace vial and SPME fiber. After taking 1 g of the composition into a headspace vial with a capacity of 20 ml, adding 10 ml of ultrapure water and sealing the vial, this is heated at 40 ° C. for 10 minutes. After heating, the volatile component in the head space is adsorbed on the SPME fiber at 40 ° C. for 20 minutes, and 2-ethyl-3-methylpyrazine can be extracted from the composition as the volatile component. The SPME fiber is not particularly limited as long as 2-ethyl-3-methylpyrazine can be adsorbed. For example, 65 μm PDMS / DVB manufactured by Spellco Corporation can be used.

  Also, before heating, add 2 μl (CAS No. 106-68-3) of 3-octanone having a concentration of 10 ppm dissolved in methanol as an internal standard substance to a vial containing 1 g of the composition and 10 ml of ultrapure water. Thus, simultaneously with the extraction of 2-ethyl-3-methylpyrazine, 3-octanone, which is an internal standard substance, can be adsorbed on the SPME fiber.

  A gas chromatograph mass spectrometer (GC / MS) conventionally used for detection and measurement of volatile components can be used for detection and measurement of volatile components including 2-ethyl-3-methylpyrazine. Examples of the gas chromatograph mass spectrometer include a gas chromatograph mass spectrometer (GC / MS) “QP2010” manufactured by Shimadzu Corporation.

  For separation of 2-ethyl-3-methylpyrazine and other volatile components and concentration of 2-ethyl-3-methylpyrazine, a known column conventionally used for fractionation of substances may be used. it can. Examples of the column include InertCapPure Wax 60 m × 0.25 mm ID × 0.25 μm manufactured by GL Science.

  Conditions for measuring 2-ethyl-3-methylpyrazine using a gas chromatograph mass spectrometer can be appropriately set according to the gas chromatograph mass spectrometer and column to be used. Measurement conditions can be the following conditions, for example.

Column temperature: 40 ° C., 5 min- (4 ° C./min)-260° C., 10 min
Inlet: Splitless Column flow rate: Helium 0.98 ml / min
Sampling time: 2 min

  Identification of each peak of 2-ethyl-3-methylpyrazine and an internal standard substance in a mass spectrum obtained by mass spectrometry can be performed according to a conventional method. For example, it can be performed based on the search of the mass spectrum by the library software attached to the gas chromatograph mass spectrometer and the retention time of the standard substance.

  By identifying each peak, the peak areas of the internal standard substance (10 ppm 3-octanone 2 μl) and 2-ethyl-3-methylpyrazine were calculated, and the peak area of the internal standard substance was “1”. The peak area of -ethyl-3-methylpyrazine can be calculated relatively. The relative ratio of 2-ethyl-3-methylpyrazine thus obtained to the internal standard substance (2 ppm of 10 ppm 3-octanone) is defined as the content of 2-ethyl-3-methylpyrazine contained in the composition.

  The composition for cooking a microwave oven for chicken according to the present disclosure contains a predetermined amount of 2-ethyl-3-methylpyrazine, for example, various seasonings such as salt and sugar, and flour such as wheat flour. Ingredients necessary for cooking may be contained. Moreover, the microwave cooking composition for chicken is preferably in a powder form.

  The composition for cooking a microwave oven for chicken according to the present disclosure can be used when cooking any of meats obtained from chickens such as chicken thigh, chicken breast, chicken wings, and chicken fillets in a microwave oven. The site is not particularly limited.

  In the composition for cooking a microwave oven for chicken according to the present disclosure, as described above, 2-ethyl-3-methylpyrazine is added to 1 g of the composition in an internal standard substance (10 ppm 3- The relative ratio when the peak area of octanone (2 μl) is 1 is 0.1 or more. For this reason, the odor which arises in chicken can be reduced by making the microwave oven cooking composition for chicken which concerns on this indication, and the chicken before cooking cook in a microwave oven.

  The composition for cooking a microwave oven for chicken according to the present disclosure can reduce the odor caused by cooking the microwave oven by bringing it into contact with the surface of the chicken before cooking the microwave oven. For this reason, for example, it is not necessary to prepare chicken by immersing it in a seasoning for a long time, and a tasty chicken dish can be easily prepared in a short time using a microwave oven.

(2) Method of suppressing unpleasant odor of chicken by cooking in microwave oven The method of suppressing unpleasant odor of chicken by cooking in microwave oven according to the present disclosure is a method of using the above-described composition for cooking microwave oven for chicken according to the present disclosure. It is a method of reducing the unpleasant odor felt when eating cooked chicken.

  “Microwave cooking” in the present disclosure means that microwaves are used to irradiate food (chicken) with microwaves, vibrate water molecules contained in the food (chicken), and the water molecules generate heat. Heat is applied to (chicken).

  In the method for suppressing the unpleasant odor of chicken by microwave cooking according to the present disclosure, the output of the microwave and the cooking time may be adjusted so that the chicken can be heated to a state where it can be eaten. For example, when cooking chicken thigh meat (about 30 ± 2 g per piece, about 6 pieces) to which the composition for cooking microwave oven for chicken according to the present disclosure is attached, the output is about 500 to 600 W for about 3 to 5 minutes. It is preferable to do this.

  In the method for suppressing unpleasant odor of chicken by microwave cooking according to the present disclosure, the above-described composition for cooking microwave oven for chicken is brought into contact with chicken before heating. For example, if the composition is in powder form, the composition can be applied to chicken and brought into contact with the composition and chicken. Moreover, after making the said powdery composition liquid, such as a batter liquid, you may make it adhere to the chicken before cooking.

  Chicken can be made ready for eating by being cooked in a microwave oven after being brought into contact with the microwave cooking composition for chicken. At this time, in the heated chicken, since the predetermined amount of 2-ethyl-3-methylpyrazine is contained in the composition for cooking microwave oven for chicken, the odor generated in microwave cooking is reduced. Therefore, a savory chicken dish can be easily made by the method for suppressing an unpleasant odor of chicken by microwave cooking using the composition for cooking microwave oven for chicken according to the present disclosure.

  The method for suppressing the unpleasant odor of chicken by microwave cooking according to the present disclosure can be applied to any chicken dish as long as it can use microwave heating by a microwave oven.

  Hereinafter, the present disclosure will be described in more detail based on examples. In addition, the Example described below shows an example of the typical Example of this indication, and, thereby, the range of this indication is not interpreted narrowly.

<Experimental example 1: Verification of reduction by sucralose of odor produced by microwave cooking of chicken>
In this experiment example, it was verified by sensory evaluation whether the masking of meat odor by sucralose described in Patent Document 1 is effective in cooking chicken using a microwave oven.

(1) Preparation of clothing composition and preparation of fried food-like food Sucralose alone was used as Test Example 1, and 30 ± 2 g of chicken thighs (six pieces) were sprinkled. This chicken was heated at an output of 500 W for 5 minutes using a microwave to obtain a fried food. For Test Example 1, three panels ate and evaluated.
In addition, based on the description in Patent Document 1, a clothing composition composed of 0.1% by mass of sucralose and 99.9% by mass of corn grits was prepared. Test Example 2 was sprinkled with 30 ± 2 g of chicken thighs (six pieces) and heated at 500 W for 5 minutes using a microwave oven to obtain fried food. For Test Example 2, four panels ate and evaluated.

(2) Results For Test Example 1, all three evaluated that the sweetness was too strong and the chicken odor was sufficiently felt. In Test Example 2, one person evaluated that the smell of chicken was reduced, but three persons evaluated that the smell of chicken was not reduced.

  From the above results, it was shown that the masking effect on meat odor by sucralose is ineffective in reducing chicken odor generated in microwave cooking of chicken.

<Experimental example 2: Examination of a material effective in reducing the odor generated by microwave cooking of chicken>
The material which has the effect which reduces with respect to the odor produced by the microwave cooking of chicken was examined.

(1) Preparation of garment composition and preparation of fried foodstuffs A garment composition having the composition shown in Table 1 was prepared as Examples 1 to 3 and Comparative Examples 1 to 5. These clothing compositions and 6 pieces of chicken thighs (30 ± 2 g × 6 pieces) were placed in a vinyl bag, and the chicken was shaken by shaking the vinyl bag. Place the chicken (6 pieces) coated with this garment composition on a plate with a paper sheet and cook for 5 minutes in a microwave oven (output 500W) without wrapping. It was.

Hereinafter, the composition for clothes of Examples 1-3 and Comparative Examples 1-5 is demonstrated concretely.
Example 1:
A mixture of soft flour (Showa Sangyo “Cleopatra”), sugar, salt, egg white powder, and sodium glutamate with 4.4% by mass of hojicha (Kuni Tairo “stir-fried hojicha”) in Table 1 It was set as the composition.
Example 2:
A composition comprising 5.0% by mass of cocoa (Kataoka product “Banjo Ten Pure Cocoa”) in the flour, sugar, salt, egg white powder and sodium glutamate having the blending ratio shown in Table 1 was used as a clothing composition.
Example 3:
A composition comprising 5.0% by mass of coffee (regular) (Ajinomoto General Foods "Slightly Luxurious Coffee Shop (Regular)") in the flour, sugar, salt, egg white powder and sodium glutamate with the mixing ratio shown in Table 1. It was a thing.
Comparative Example 1:
A composition containing a mixture of soft flour, sugar, salt, egg white powder, and sodium glutamate having a blending ratio shown in Table 1 was used as a clothing composition. In Comparative Example 1, neither roasted green tea, cocoa, coffee (regular), banana chip, black tea (Mitsui Norin “Nitto tea tea bag”), non-lost almonds or raw peanuts is blended.
Comparative Example 2:
A composition in which 5.0% by mass of banana chips was blended with soft flour, sugar, salt, egg white powder, and sodium glutamate having the blending ratio shown in Table 1 was used as a clothing composition.
Comparative Example 3:
A composition comprising 5.0% by mass of black tea mixed with soft flour, sugar, salt, egg white powder and sodium glutamate having the blending ratio shown in Table 1 was used as a clothing composition.
Comparative Example 4:
A composition in which 5.0% by mass of non-lost almonds was blended with soft flour, sugar, salt, egg white powder and sodium glutamate having the blending ratio shown in Table 1 was used as a clothing composition.
Comparative Example 5:
A composition in which 5.0% by mass of raw peanuts was blended with the soft flour, sugar, salt, egg white powder and sodium glutamate having the blending ratio shown in Table 1 was used as a clothing composition.

  About Examples 1-3 and Comparative Examples 1-5, eight panelists ate and scored in five steps shown in Table 2. Furthermore, each final evaluation was determined about Examples 1-3 and Comparative Examples 1-5 based on this score. Table 3 shows the criteria for final evaluation of the fried food in this experimental example.

(2) Results As shown in Table 1, in Example 1 in which roasted green tea was blended, the odor of chicken was felt very slightly and was very good. In Example 2 in which cocoa was blended, the smell of chicken was hardly felt and was very good. In Example 3 in which coffee (regular) was blended, the smell of chicken was not felt at all and was very good.

  On the other hand, in Comparative Example 1 in which neither roasted tea, coffee (regular) nor cocoa was blended, the smell of chicken was felt strongly, which was extremely undesirable. Moreover, in any of Comparative Example 2 in which banana chips were blended, Comparative Example 3 in which black tea was blended, and Comparative Example 4 in which non-lost almonds were blended, as in Comparative Example 1, the smell of chicken was strongly felt, Very unfavorable. In Comparative Example 5 in which raw peanuts were blended, the smell of chicken was felt, which was not preferable.

  From the above results, it has been clarified that hojicha, cocoa and coffee (regular) contain ingredients effective in reducing the odor generated in microwave cooking of chicken.

<Experimental Example 3: Identification of 2-ethyl-3-methylpyrazine>
In Experimental Example 2 described above, volatile components contained in coffee (regular), cocoa, and roasted tea that were found to have a reduction effect on the odor produced by microwave cooking of chicken were examined.

(1) Extraction of volatile components Extraction of volatile components from materials (coffee (regular), cocoa, roasted tea) was performed by SPME method (solid phase microextraction method). 1 g of material was taken in a headspace vial (capacity 20 ml), 10 ml of ultrapure water was added to seal the vial, and this was heated at 40 ° C. for 10 minutes. After heating, the volatile components in the head space were adsorbed on the SPME fiber at 40 ° C. for 20 minutes. As the SPME fiber, 65 μm PDMS / DVB manufactured by Spelco was used.

(2) Detection and measurement of volatile components For detection and measurement of volatile components obtained from the above materials, a gas chromatograph mass spectrometer (GC / MS, GC / MSQP2010 manufactured by Shimadzu Corporation) was used. InertCap Pure Wax 60 m × 0.25 mm ID × 0.25 μm manufactured by GL Sciences Inc. was used.

The measurement conditions are as follows.
Column temperature: 40 ° C., 5 min- (4 ° C./min)-260° C., 10 min
Inlet: Splitless column Flow rate: Helium 0.98 ml / min
Sampling time: 2 min

(3) Peak Identification Each peak in the mass spectrum obtained by the above measurement method is identified based on the mass spectrum search using the attached library software and the retention time of the standard substance. Was identified. As a standard substance for identifying 2-ethyl-3-methylpyrazine, commercially available 2-ethyl-3-methylpyrazine (Tokyo Chemical Industry, GR product code E0361) was used.

(4) Results FIG. 1 shows a part of the mass spectrum measured in this experimental example. 1A and 1B, the horizontal axis represents m / z, and the vertical axis represents the peak intensity when the peak intensity measured at the highest intensity is 100%. FIG. 1A is a mass spectrum obtained by measuring the above-mentioned 2-ethyl-3-methylpyrazine used as a standard substance by the above method and having a retention time of 25.8 minutes. FIG. 1B is a mass spectrum obtained by measuring the volatile components of roasted tea by the above method at a retention time of 25.8 minutes. In the mass spectrum of the volatile component of the roasted tea shown in FIG. 1B, a peak (m / z 121) that coincides with the peak present in the mass spectrum of 2-ethyl-3-methylpyrazine as the standard substance shown in FIG. 1A was observed. .

  Moreover, about coffee (regular) and cocoa, it exists in the mass spectrum of the standard substance shown in FIG. 1A in the mass spectrum in retention time 25.8 minutes obtained by measuring each volatile component by the said method. A peak (m / z 121) consistent with the peak was observed.

  From the above results, 2-ethyl-3-methylpyrazine was identified in the volatile components obtained from these materials for coffee (regular), cocoa, and hojicha.

<Experimental Example 4: Measurement of 2-ethyl-3-methylpyrazine content in material>
Regarding 2-ethyl-3-methylpyrazine identified in Experimental Example 3, the content of the above-described materials such as coffee (regular) and cocoa was measured.

(1) Extraction of volatile components Extraction of volatile components from the material was performed in the same manner as in Experimental Example 3 above. In this experimental example, in order to measure the 2-ethyl-3-methylpyrazine content, 2 μl of 3-octanone having a concentration of 10 ppm dissolved in methanol (Wako Pure Chemicals, special product code 137-01823) as an internal standard substance. (CAS number: 106-68-3, Wako Pure Chemicals, special grade product code 150-01452) was added to the headspace vial containing the sample.

(2) Measurement of 2-ethyl-3-methylpyrazine content The detection of 2-ethyl-3-methylpyrazine and the measurement of the content were carried out in the same manner as in Experimental Example 3. The identification of each peak of 3-octanone and 2-ethyl-3-methylpyrazine in the mass spectrum obtained by measuring the sample was conducted by searching with the attached library software and commercially available 2-ethyl-3- Methylpyrazine (Tokyo Kasei Kogyo Co., Ltd., GR product code E0361) and 3-octanone were measured, and each was performed based on the retention time of the standard substance. For each identified peak, the peak area is calculated, and the relative ratio of the peak area of 2-ethyl-3-methylpyrazine when the peak area of the internal standard substance (10 ppm 3-octanone, 2 μl) is “1”. Was the 2-ethyl-3-methylpyrazine content.

The peaks of 3-octanone and 2-ethyl-3-methylpyrazine used in this experimental example are as follows.
3-octanone: m / z 99 peak (retention time: 20.3 minutes)
2-ethyl-3-methylpyrazine: peak at m / z 121 (retention time: 25.8 minutes)

(3) Results Table 4 shows the materials for which the content of 2-ethyl-3-methylpyrazine was measured in this experimental example, and the contents of 2-ethyl-3-methylpyrazine contained in these materials. The content was shown as a relative ratio when the peak area of the internal standard substance (10 ppm 3-octanone, 2 μl) was “1”. Moreover, 2-ethyl-3-methylpyrazine content used the average of two measurements.

  As shown in Table 4, 2-ethyl-3-methylpyrazine was contained in materials such as coffee (regular), cocoa, roasted tea, nuts, yeast extract, and powdered soy sauce. Moreover, even if it was the same raw material with 0.02-2.94 in yeast extract and 0.13-3.07 in powdered soy sauce, the difference of several to several hundred times was recognized by content. In the material measured in this experimental example, the content in coffee (regular) was the highest, followed by cocoa. On the other hand, it was not detected from banana chips or black tea (in Table 4, “ND” indicates no detection). This result shows that in Example 2 above, the evaluation of Example 3 using coffee (regular) is the highest, and then the evaluation of Example 2 using cocoa is high, while the comparative example using banana chips and black tea This coincided with the low evaluation of 2 and Comparative Example 3. From these results, it was suggested that 2-ethyl-3-methylpyrazine is an effective component for reducing the odor of chicken among the components contained in the material used in Experimental Example 2.

<Experimental Example 5: Verification of odor reduction effect of 2-ethyl-3-methylpyrazine in chicken microwave cooking>
It was verified whether 2-ethyl-3methylpyrazine identified in Experimental Example 3 was effective in reducing the odor generated in microwave cooking of chicken.

(1) Preparation of garment composition and preparation of fried food-like food Test examples 3 and 4 prepared in this experimental example are described below.

(I) Test example 3
2-ethyl-3-methylpyrazine (CAS number: 15707-23-0, manufactured by Tokyo Chemical Industry Co., Ltd., grade GR) 5 mg was added to 200 g of sunflower oil (Oleinrich, Showa Sangyo), and 2-ethyl- A 3-methylpyrazine-containing sunflower oil was prepared. 1% by mass of the above-mentioned 2-ethyl-3-methylpyrazine-containing sunflower oil was added to 99% by mass of flour (Cleopatra, Showa Sangyo), and pulverized and mixed in a mortar to prepare a clothing composition. This clothing composition was designated as Test Example 3. The content of 2-ethyl-3-methylpyrazine contained in Test Example 3 was 0.54 in a relative ratio with respect to the internal standard substance described above (for the measurement method of 2-ethyl-3-methylpyrazine content, (See Experimental Example 4 (2)). 20 g of this garment composition and 6 pieces of chicken thigh (30 ± 2 g × 6 pieces) were placed in a vinyl bag, and the garment bag was shaken to coat the garment composition on chicken. Place the chicken (6 pieces) coated with this garment composition on a plate with a paper sheet and cook for 5 minutes in a microwave oven (output 500W) without wrapping. It was.

(Ii) Test example 4
In Test Example 4, a clothing composition was prepared using sunflower oil instead of the 2-ethyl-3-methylpyrazine-containing sunflower oil used in Test Example 3. This was designated as Test Example 4. Similarly, the clothing composition was sprinkled on chicken and then cooked in a microwave to obtain a fried food.

  For Test Example 3 and Test Example 4, a sensory evaluation test was performed by eight panels. Since Test Example 3 and Test Example 4 contain reagents that are not food additives, in this Experimental Example, the evaluation was based on the method of spitting only by chewing 2 to 3 times in the mouth. .

(2) Results For Test Example 3 and Test Example 4, as in Experimental Example 2, scores were given in five stages shown in Table 2, and evaluated. In Test Example 3 containing 2-ethyl-3-methylpyrazine, 7 were evaluated by 5 points (not feeling the smell of chicken at all), and 1 was evaluated by 4 points (not feeling the smell of chicken). On the other hand, in Test Example 4 in which 2-ethyl-3-methylpyrazine was not included, all eight persons were evaluated with 1 point (strongly felt the smell of chicken).

  From the above results, it was confirmed that by using 2-ethyl-3-methylpyrazine, the odor produced when cooking chicken in a microwave oven can be reduced.

<Experimental example 6: Examination of 2-ethyl-3-methylpyrazine content effective in reducing odor in microwave cooking of chicken>
In this experimental example, the content of 2-ethyl-3-methylpyrazine in a composition effective for reducing the odor produced when chicken was cooked in a microwave oven was examined.

(1) Preparation of garment composition and preparation of fried food In this experimental example, in the amount of 2-in 2-table powder (showa industry "Cleopatra"), sugar, salt, egg white powder, and sodium glutamate A composition for clothing containing ethyl-3-methylpyrazine was prepared and used as Examples 4 to 13, Comparative Examples 6 to 9, and Test Examples 5 to 7.

  In this experiment example, it was confirmed that 2-ethyl-3-methylpyrazine was contained, and any one of coffee (regular), cocoa, roasted tea and powdered soy sauce, or a combination of a plurality of them was used as a clothing composition. It mix | blended and prepared so that it might become predetermined | prescribed 2-ethyl-3-methylpyrazine content. The blending ratio in the clothing composition is the same as the ratio shown in Table 1 of Experimental Example 2 for each of sugar, salt, egg white powder, and sodium glutamate, and a material containing 2-ethyl-3-methylpyrazine Depending on the blending ratio, the blending ratio of the soft flour was increased or decreased.

  The 2-ethyl-3-methylpyrazine content in Examples 4 to 13, Comparative Examples 6 to 9 and Test Examples 5 to 7 was the peak of the internal standard substance (10 ppm 3-octanone, 2 μl), as in Experimental Example 4. It was defined by the relative ratio when the area was “1”.

  FIG. 2 shows the peak of m / z 121 derived from 2-ethyl-3-methylpyrazine measured in this experimental example (see Experimental Example 4 for the measuring method). 2A and 2B, the horizontal axis indicates the retention time, and the vertical axis indicates the peak intensity. FIG. 2A is a peak at m / z 121 obtained from measurement of 2-ethyl-3-methylpyrazine as a standard substance. FIG. 2B is the m / z 121 peak obtained from the measurement of Example 9 (10% by mass hojicha).

  The prepared clothing composition and 6 pieces of chicken thigh (30 ± 2 g × 6 pieces) were put in a vinyl bag, and the clothing composition was applied to chicken by shaking the vinyl bag. Place the chicken (6 pieces) coated with this garment composition on a plate with a paper sheet and cook for 5 minutes in a microwave oven (output 500W) without wrapping. It was.

Hereinafter, the clothing compositions of Examples 4 to 13 will be specifically described.
Example 4:
As a material containing 2-ethyl-3-methylpyrazine, 2.6% by mass of cocoa (Kataoka product “Banjo Ten Pure Cocoa”) was blended. The 2-ethyl-3-methylpyrazine content was 0.11.
Example 5:
As a material containing 2-ethyl-3-methylpyrazine, 3.1% by mass of cocoa was blended. The 2-ethyl-3-methylpyrazine content was 0.13.
Example 6:
As a raw material containing 2-ethyl-3-methylpyrazine, 4.4% by mass of hojicha (Kuni Tairo “Stir-fried hojicha”) was blended. The 2-ethyl-3-methylpyrazine content was 0.16. In addition, the raw material contained in Example 6 and its compounding ratio are the same as Example 1 of Experimental Example 2.
Example 7:
As a material containing 2-ethyl-3-methylpyrazine, 5.0% by mass of cocoa was blended. The 2-ethyl-3-methylpyrazine content was 0.21. In addition, the raw material contained in Example 7 and its mixture ratio are the same as Example 2 of Experimental example 2. FIG.
Example 8:
As a material containing 2-ethyl-3-methylpyrazine, 2.5% by mass of coffee (regular) (Ajinomoto General Foods “Regular”) is included. The content of 2-ethyl-3-methylpyrazine is 0.28.
Example 9:
As a material containing 2-ethyl-3-methylpyrazine, 10.0% by mass of hojicha was blended. The 2-ethyl-3-methylpyrazine content was 0.36.
Example 10:
As a material containing 2-ethyl-3-methylpyrazine, 0.25% by mass of coffee (regular) and 10.0% by mass of powdered soy sauce (Senwa saccharification industry “NO. 12”) were blended. The 2-ethyl-3-methylpyrazine content was 0.38.
Example 11:
As a material containing 2-ethyl-3-methylpyrazine, 15.0% by mass of roasted tea was blended. The 2-ethyl-3-methylpyrazine content was 0.52.
Example 12:
As a material containing 2-ethyl-3-methylpyrazine, 5.0% by mass of coffee (regular) was blended. The 2-ethyl-3-methylpyrazine content was 0.54. In addition, the raw material contained in Example 12 and its compounding ratio are the same as Example 3 of Experimental Example 2.
Example 13:
As a material containing 2-ethyl-3-methylpyrazine, 18.0% by mass of hojicha was blended. The 2-ethyl-3-methylpyrazine content was 0.67.

Hereinafter, the clothing compositions of Comparative Examples 6 to 9 will be specifically described.
Comparative Example 6
In this experimental example, only the material that is the base of the clothing composition is blended. In order to confirm that 2-ethyl-3-methylpyrazine is not contained in the base material, the content was measured in the same manner as in the above example. As a result, 2-ethyl-3-methylpyrazine was detected. Was not. “ND” in Table 5 indicates that 2-ethyl-3-methylpyrazine was not detected. In addition, the raw material contained in the comparative example 6 and its compounding ratio are the same as the comparative example 1 of the experimental example 2. FIG.
Comparative Example 7
As a material containing 2-ethyl-3-methylpyrazine, 0.25% by mass of coffee (regular) was blended. The 2-ethyl-3-methylpyrazine content was 0.016.
Comparative Example 8
As a material containing 2-ethyl-3-methylpyrazine, 0.25% by mass of coffee (regular) and 10.0% by mass of powdered soy sauce (Semba Saccharification Industry “P-7A”) were blended. The 2-ethyl-3-methylpyrazine content was 0.04.
Comparative Example 9
As a material containing 2-ethyl-3-methylpyrazine, 2.0% by mass of hojicha was blended. The 2-ethyl-3-methylpyrazine content was 0.09.

Hereinafter, the clothing compositions of Test Examples 5 to 7 will be specifically described.
Test Example 5:
As a raw material containing 2-ethyl-3-methylpyrazine, 20.0% by mass of hojicha was blended. The 2-ethyl-3-methylpyrazine content was 0.73.
Test Example 6:
As a material containing 2-ethyl-3-methylpyrazine, 17.6% by mass of cocoa was blended. The 2-ethyl-3-methylpyrazine content was 0.86.
Test Example 7:
As a material containing 2-ethyl-3-methylpyrazine, 10.0% by mass of coffee (regular) was blended. The 2-ethyl-3-methylpyrazine content was 0.98.

  Since it was obtained using each of Examples 4 to 13, Comparative Examples 6 to 9, and Test Examples 5 to 7, sensory evaluation tests on fried foods were performed by 8 panels. Evaluation is performed by a method of assigning points in five stages shown in Table 2 above, and in light of Table 3 above, each of Examples 4 to 13, Comparative Examples 6 to 9, and Test Examples 5 to 7 is evaluated. Final evaluation was determined.

(2) Results As shown in Table 5, in Comparative Examples 6 to 9 in which the content of 2-ethyl-3-methylpyrazine is 0 (not detected) to 0.09, the reduction of chicken odor is insufficient. The smell of chicken was felt, and the evaluation result was that it was not preferable or extremely undesirable. On the other hand, in Example 4 in which the content of 2-ethyl-3-methylpyrazine was 0.11, the evaluation result was good to the extent that the smell of chicken was slightly felt.

  Moreover, in Example 7 whose 2-ethyl-3-methylpyrazine content is 0.21, the smell of chicken was hardly felt, and the evaluation result was very good. Furthermore, in Example 11 in which the content of 2-ethyl-3-methylpyrazine was 0.52, the smell of chicken was not felt at all, and the evaluation result was very good.

  From the above results, it was shown that the content of 2-ethyl-3-methylpyrazine is preferably 0.1 or more in order to reduce odor in chicken microwave cooking. Moreover, it was shown that 2-ethyl-3-methylpyrazine content is more preferably 0.2 or more, and more preferably 0.5 or more.

In Test Examples 5 to 7 in which the content of 2-ethyl-3-methylpyrazine is in the range of 0.73 to 0.98, the smell of chicken was not felt at all, but the roasted tea, cocoa, and coffee (regular) The flavor of the raw materials each containing 2-ethyl-3-methylpyrazine can be felt (see Table 5). From these results, in order to reduce the odor of chicken without strongly feeling the flavor of the raw material containing 2-ethyl-3-methylpyrazine itself, 2-ethyl-3 contained in the clothing composition -It was shown that the methylpyrazine content is preferably 1.0 or less, and more preferably 0.7 or less.

Claims (2)

It is a composition for microwave oven cooking containing 2-ethyl-3-methylpyrazine, and the content of 2-ethyl-3-methylpyrazine in 1 g of the composition is an internal standard substance (10 ppm 3) in the solid-phase microextraction method. -A composition for cooking a microwave oven for chicken, characterized by having a relative ratio of 0.1 or more and 1.0 or less when the peak area of octanone (2 μl) is 1.   The method of suppressing the unpleasant odor of chicken by microwave cooking using the composition of Claim 1.

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