JP7238455B2 - FOOD, FLAVORS AND METHODS FOR PRODUCING FOOD, AND METHODS FOR ADDING FLAVOR TO FOOD - Google Patents

Description

The present invention relates to foods, flavors and methods of making foods, and methods of imparting flavors to foods.
Specifically, a preferable flavor, specifically, a food having a preferable flavor that can be felt when raw corn is steamed, a flavoring agent capable of imparting the flavor to the food, and a method for producing the food, and It relates to a method for imparting the flavor to food.

Usually, homemade corn soup is prepared by steaming, boiling, baking, or frying raw corn, and adding mirepoix, bouillon, milk, etc., to give the sweet and pleasant flavor of heated corn. In particular, corn soup using steamed corn is preferable because it has a rich sweetness.

A plurality of components have been identified as the aromatic components of raw corn and the aromatic components of corn that has been cooked by steaming, boiling, grilling, frying, or the like.
For example, Non-Patent Document 1 investigates the relationship between the sensory characteristics of corn and the components contained therein, and identifies dimethyl sulfide as an aromatic component that constitutes the grassy flavor of corn.
Non-Patent Document 2 investigates quantitative changes in various components during the maturing process of corn, and describes dimethyl sulfide as an aromatic component of corn.
Non-Patent Document 3 investigates the content of aromatic components in various fresh, frozen, and canned corn processed products, and describes the content of dimethylsulfide and isovaleraldehyde. However, it is not specified which of these components contribute to the sensory characteristics exhibited by the corn. Furthermore, Non-Patent Document 3 does not describe that maltol was detected.
In Non-Patent Document 4, dimethyl sulfide is specified as the main aroma component of corn, but the natural aroma emitted by heated corn requires a combination of dimethyl sulfide and other aroma components instead of dimethyl sulfide alone. There is a description.
Non-Patent Document 5 investigates the content of corn aroma components in fresh, frozen and canned corn and identifies multiple aroma compounds including dimethyl sulfide. However, Non-Patent Document 5, like Non-Patent Document 4, describes that each aromatic component alone produces an unpleasant scent, and that a combination of a plurality of components constitutes the scent of heated corn. .
In Non-Patent Document 6, dimethyl sulfide is specified as an aroma component of corn, and the dimethyl sulfide content of heated fresh corn and canned corn is investigated.

However, as described above, the combination of flavor components capable of imparting a unique rich sweetness to steamed corn has not yet been identified.

F. Azanza et al., RELATIONSHIPS BETWEEN SENSORY QUALITY ATTRIBUTES AND KERNEL CHEMICAL COMPOSITION OF FRESH-FROZEN SWEET CORN; J. Food Quality (1994), 17, 2, 159-72 T. Miyanishi et al., Changes in Chemical Components in Sweet Corn (cv. Golden Earlipak) Kernels during Maturation; Journal of Japan Food Industry Association (1991), 38, 9, 758-64 R. G. Butttery et al., Studies on Flavor Volatiles of Some Sweet Corn Products; J. Agric. Food Chem. (1994), 42, 791-5 R. C. Wiley, Sweet Corn Aroma: Studies of Its Chemical Components and Influence on Flavor; Evaluation of Quality of Fruits and Vegetables (1985), 349-66 L. F. Flora et al., SWEET CORN AROMA, CHEMICAL COMPONETS AND RELATIVE IMPORTANCE IN THE OVERALL FLAVOR RESPONSE; J. Food Sci. (1974), 39, 4, 770-3 D. D. Bills et al., Dimethyl Sulfide and Its Precursor in Sweet Corn; J. Agric. Food Chem. (1968), 16, 4, 643-5

The present invention provides a preferable flavor, specifically, a food having a preferable flavor that can be felt when raw corn is steamed, a method for producing the same, and a food that can be easily produced. To provide a flavoring agent that can be used for general purposes and a method for imparting the flavoring to foods.

As a result of intensive studies to solve the above problems, the present inventors found that dimethyl sulfide and isovaleraldehyde, which have been reported as corn aroma components, and maltol, which has not been reported as a corn aroma component, have been found. By using and further blending them into food so that the content ratio in the product satisfies a specific relationship at the time of eating or in the product, it was found that a preferable flavor that can be felt when raw corn is steamed can be imparted. The present invention was completed through repeated research.

That is, the present invention is as follows.
[1] Containing maltol, dimethyl sulfide and isovaleraldehyde, the content ratio of each component at the time of eating was A weight part, B weight part, and C weight part, respectively, and converted so that A + B + C = 100 Sometimes foods where 0<A<100, 0<B<100, and 0<C<60.
[2] The sum of the concentrations of maltol and dimethyl sulfide at the time of eating (a + b) is a + b > 5,000 weight ppb, and the concentration of dimethyl sulfide at the time of consumption (c) relative to the concentration of isovaleraldehyde at the time of consumption ( The food according to [1], wherein the ratio (b/c) of b) is b/c>1.3.
[3] The food according to [1] or [2], wherein the total concentration of maltol, dimethylsulfide and isovaleraldehyde when eaten is 1.1 ppm by weight or more and less than 150 ppm by weight.
[4] Containing maltol, dimethyl sulfide and isovaleraldehyde, the content ratio of each component in the food is A weight part, B weight part, and C weight part, respectively, and converted so that A + B + C = 100 Sometimes foods where 0<A<100, 0<B<100, and 0<C<60.
[5] The food according to any one of [1] to [4], which is a processed food, seasoning or beverage.
[6] The food according to [5], wherein the beverage is soup.
[7] A flavoring agent obtained by combining maltol, dimethyl sulfide and isovaleraldehyde, wherein the content ratio of each of the above components at the time of eating is A weight part, B weight part, and C weight part, respectively, and A + B + C = 100 0<A<100, 0<B<100, and 0<C≤60 when converted to be a flavoring agent added to food.
[8] The flavorant of [7], which is in the form of a unitary composition comprising maltol, dimethylsulfide and isovaleraldehyde.
[9] The flavoring agent according to [7], which is an embodiment in which the flavoring agent is combined as a flavoring agent containing maltol, dimethylsulfide and isovaleraldehyde separately.
[10] The flavoring agent according to any one of [7] to [9], which has a flavor felt when raw corn is steamed.
[11] The flavor according to any one of [7] to [10], which is added so that the total concentration of maltol, dimethyl sulfide and isovaleraldehyde at the time of eating is 1.1 ppm by weight or more and less than 150 ppm by weight. fee.
[12] The flavoring agent according to any one of [7] to [11], which is added to processed foods, seasonings or beverages.
[13] A food containing the flavorant according to any one of [7] to [12].
[14] The food according to [13], which is a processed food, seasoning or beverage.
[15] When the content ratios of maltol, dimethyl sulfide, and isovaleraldehyde at the time of eating are A weight parts, B weight parts, and C weight parts, respectively, and converted so that A + B + C = 100, 0 < A < 100, 0<B<100, and adding maltol, dimethylsulfide and isovaleraldehyde so that 0<C≦60.
[16] The sum of the concentrations of maltol and dimethyl sulfide at the time of eating (a + b) is a + b > 5,000 weight ppb, and the concentration of dimethyl sulfide at the time of consumption (b) relative to the concentration of isovaleraldehyde at the time of consumption (c) ) is added so that the ratio (b/c) of b/c>1.3.
[17] The production method according to [15] or [16], wherein the total concentration of maltol, dimethyl sulfide and isovaleraldehyde when eaten is 1.1 ppm by weight or more and less than 150 ppm by weight.
[18] When the content ratios of maltol, dimethyl sulfide and isovaleraldehyde in the food are A weight parts, B weight parts, and C weight parts, respectively, and converted so that A + B + C = 100, 0 < A < 100, 0<B<100, and adding maltol, dimethylsulfide and isovaleraldehyde so that 0<C≦60.
[19] The production method according to any one of [15] to [18], wherein the food is processed food, seasoning or beverage.
[20] The production method of [19], wherein the beverage is soup.
[21] When the content ratios of maltol, dimethyl sulfide, and isovaleraldehyde at the time of eating are A weight parts, B weight parts, and C weight parts, respectively, and converted so that A + B + C = 100, 0 < A < 100 , 0<B<100, and 0<C≦60, adding maltol, dimethylsulfide and isovaleraldehyde to produce a food having a flavor felt when fresh corn is steamed.
[22] The production method according to [21], wherein the total concentration of maltol, dimethyl sulfide and isovaleraldehyde when eaten is 1.1 ppm by weight or more and less than 150 ppm by weight.
[23] The production method of [21] or [22], wherein the food is processed food, seasoning or beverage.
[24] When the content ratios of maltol, dimethyl sulfide, and isovaleraldehyde at the time of eating are A weight parts, B weight parts, and C weight parts, respectively, and converted so that A + B + C = 100, 0 < A < 100 , 0<B<100, and 0<C≦60, adding maltol, dimethyl sulfide and isovaleraldehyde to impart the flavor of steamed raw corn to food.
[25] The method according to [24], wherein the total concentration of maltol, dimethyl sulfide and isovaleraldehyde when eaten is 1.1 ppm by weight or more and less than 150 ppm by weight.
[26] The method of [24] or [25], wherein the food is processed food, seasoning or beverage.
[27] Containing maltol, dimethyl sulfide and isovaleraldehyde, the content ratio of each component at the time of eating was A weight part, B weight part, and C weight part, respectively, and converted so that A + B + C = 100 A flavoring agent sometimes added to food such that 0<A<100, 0<B<100, and 0<C<60.
[28] When the content ratios of maltol, dimethyl sulfide, and isovaleraldehyde at the time of eating are A weight parts, B weight parts, and C weight parts, respectively, and converted so that A + B + C = 100, 0 < A < 100, 0<B<100, and adding maltol, dimethylsulfide and isovaleraldehyde so that 0<C≦60.

INDUSTRIAL APPLICABILITY The present invention can provide a food product having a favorable flavor, specifically a favorable flavor felt when raw corn is steamed.
In addition, the present invention can provide a flavoring agent that can easily impart a favorable flavor, specifically a favorable flavor that can be felt when raw corn is steamed, by adding it to food.
Furthermore, according to the present invention, it is possible to obtain a food having the above-described flavor and a flavoring agent capable of imparting the above-described flavor simply by blending predetermined compounds so that their content ratios satisfy a predetermined relationship. It is possible to manufacture with devices, equipment, etc. generally used in the industry, and the manufacturing conditions can be easily controlled.

FIG. 1 is a diagram showing the relationship between the sensory score and the content ratio of maltol, dimethylsulfide and isovaleraldehyde at the time of eating, regarding the evaluation results in Test Example 1. FIG.

The present invention provides a food product having a favorable flavor (hereinafter also referred to as "the food product of the present invention").
The food of the present invention contains maltol, dimethyl sulfide and isovaleraldehyde in a specific content ratio as described below.
In the food of the present invention, maltol, dimethylsulfide and isovaleraldehyde may be added as flavoring agents described below and contained in the food.

That is, the present invention provides a flavoring agent capable of imparting a preferable flavor to foods, specifically a preferable flavor felt when raw corn is steamed (hereinafter referred to as the "flavoring agent of the present invention"). ) is also provided.
The flavoring agent of the present invention contains maltol, dimethylsulfide and isovaleraldehyde, and the content ratios of maltol, dimethylsulfide and isovaleraldehyde at the time of eating are A weight parts, B weight parts and C weight parts, respectively, and A + B + C = 100, it is added to food so that 0 < A < 100, 0 < B < 100, and 0 < C ≤ 60.
Here, the term "flavoring agent" as used in the present invention refers to an additive capable of imparting flavor to foods.

In the present invention, the term "food" refers to processed foods, seasonings and beverages obtained by processing natural ingredients, and particularly refers to foods using corn as a raw material.
Here, "corn" refers to the edible part (seed) of corn (Zea mays), which is an annual plant of the Poaceae family. It is the edible part of edible varieties of maize, such as white grains.

In addition, "preferable flavor felt when raw corn is steamed" means a sweet and fresh flavor possessed by steamed corn.
For example, corn paste prepared by grinding raw corn in a food processor is heated and dried to prepare corn powder, and the corn powder is dissolved in hot water and eaten.

In the present invention, the "content ratio at the time of eating" refers to the content ratio of each component in the food when the food is eaten, and is usually expressed in "parts by weight". In addition, "Concentration at eating" refers to the concentration in the food when the food is eaten. If the food is eaten after processing, cooking, etc., Refers to the concentration in food. In the case of foods that are eaten after being added to other foods, such as seasonings, when the other foods to which the said foods are added are eaten, the concentration contained in the said other foods say.

Maltol (3-hydroxy-2-methyl-4H-pyran-4-one) used in the present invention is contained in pine needles and the like. It is an organic compound and is also produced by the thermal decomposition of sugars.
Dimethyl sulfide is an organic sulfur compound produced by sphagnum moss and marine plankton.
Isovaleraldehyde (3-methylbutanal) is an isomer of pentanal and is an aroma component of fruits and sake.
The above three compounds may be synthesized by a method known per se, or may be extracted from plants such as corn or animals by a method known per se, isolated and purified, but commercially available products are preferably used. can also
The concept of each of the compounds used in the present invention includes those that are in equilibrium with the compound in an aqueous solution and have structures that can be easily interconverted (e.g., tautomers, ionized isomers, etc.), A mixture of both is also included.

In addition, to food raw materials such as corn, a substance that can be a precursor of the above compound is added to perform a heating reaction, etc., and the above compound is added at a content that can satisfy the above content ratio and concentration at the time of eating. The containing reaction product can also be used in the state of a crude product without isolation and purification.
That is, in the present invention, isolated and purified products thereof may be used as the above three compounds. It is also possible to use a food material containing a content that satisfies the time concentration.

The flavorant of the present invention is a combination of maltol, dimethylsulfide and isovaleraldehyde, and the content ratios of maltol, dimethylsulfide and isovaleraldehyde at the time of eating are A weight parts, B weight parts and C weight parts, respectively, When converted to A + B + C = 100, added to food so that 0 < A < 100, 0 < B < 100, and 0 < C ≤ 60, preferably 0 < A < 100, 0 < B <100 and 0<C≦60, and the concentration of maltol at the time of consumption is 100 ppm by weight or more.
That is, in the flavoring agent of the present invention, maltol, dimethylsulfide and isovaleraldehyde are combined in a compositional ratio that allows the content ratio in the food when eaten to achieve the above relationship.

In addition, the flavoring agent of the present invention has a total concentration of maltol, dimethyl sulfide and isovaleraldehyde at the time of eating, which is usually 1.1 ppm by weight or more and less than 150 ppm by weight, preferably 1.2 ppm by weight or more and 130 ppm by weight or less. It is added to food as

The flavorant of the present invention can be either in the embodiment of a unitary composition containing maltol, dimethylsulfide and isovaleraldehyde or in the embodiment in which it is combined as a flavorant containing maltol, dimethylsulfide and isovaleraldehyde separately. Aspects can also be provided.

In the present invention, the flavoring agent of any of the embodiments described above may contain other aromatic components in addition to maltol, dimethylsulfide and isovaleraldehyde to the extent that the characteristics of the present invention are not impaired.
Other flavor components include, but are not limited to, aliphatic alcohols such as 3-decanol, 2,6-dimethyl-2-heptanol, and 2-dodecenol, which are commonly used as food flavors; l-menthol and linalool. Aromatic alcohols such as benzyl alcohol; Phenol derivatives such as 2-ethylphenol and 4-ethoxyphenol; Aliphatic aldehydes such as octanal and decanal; Terpene aldehydes such as perillaldehyde and citral; Aromatic aldehydes such as; Ketones such as acetophenone and ionone; Ethers such as dibenzyl ether and cineol; Fatty acids such as hexanoic acid and 2-dodecenoic acid; , ethyl isovalerate and methyl cinnamate; nitrogen-containing compounds such as 2-aminoacetophenone and 2-methoxypyridine; thiols such as 2-propanethiol and 3-methylbutanethiol.

In addition, in the present invention, the flavoring agent of any of the aspects described above may contain bases and other food additives that are commonly used in the field of flavorings for foods within a range that does not impair the characteristics of the present invention. .
Examples of such bases include water, ethanol, glycerin, propylene glycol, and various animal and vegetable oils when the flavoring agent of the present invention is liquid. In addition, when the flavoring agent of the present invention is in a solid form such as powder or granules, it can be, for example, sugars such as starch, dextrin, cyclodextrin, sucrose, glucose, proteins, peptides, amino acids, salt, solid fat, dioxide, and the like. Silicon, mixtures thereof, yeast cells, various powdered extracts, and the like.
Other food additives include thickening stabilizers (xanthan gum, carboxymethylcellulose sodium, etc.), emulsifiers (glycerin fatty acid esters, sucrose fatty acid esters, saponin, lecithin, etc.), preservatives (benzoic acid, sodium benzoate, sorbic acid). , potassium sorbate, etc.), antioxidants (ascorbic acid, sodium ascorbate, sodium erythorbate, etc.), coloring agents (annatto pigment, turmeric pigment, gardenia pigment, etc.).
These can contain 1 type(s) or 2 or more types as needed.

When the flavoring agent of the present invention contains a base and other food additives, maltol, dimethyl sulfide and isovaleraldehyde are contained in each flavoring agent in the aspect of an integral composition and the aspect of combining separately containing flavorants, For example, they can be contained at the following concentrations, respectively.
Maltol: 2 wt ppb to 99.9 wt %, preferably 20 wt ppb to 50 wt %, more preferably 50 wt ppb to 33.3 wt %.
Dimethyl sulfide: 2 wt ppb to 99.9 wt %, preferably 20 wt ppb to 50 wt %, more preferably 50 wt ppb to 33.3 wt %.
Isovaleraldehyde: 2 wt ppb to 99.9 wt %, preferably 20 wt ppb to 50 wt %, more preferably 50 wt ppb to 33.3 wt %.

The flavoring agent of the present invention can be prepared by mixing maltol, dimethyl sulfide and isovaleraldehyde with other flavoring components, bases and other food additives as appropriate, and mixing them into a general flavoring agent in the food field. It can be manufactured by a manufacturing method. The order and intervals of addition of the compounds and the like are not particularly limited, and can be appropriately set according to the purpose of use.

The flavoring agent of the present invention has a favorable flavor that can be felt when raw corn is steamed, and can be suitably used to impart the flavor to foods.

The food of the present invention contains maltol, dimethylsulfide and isovaleraldehyde.
In the food of the present invention, the content ratios of maltol, dimethyl sulfide and isovaleraldehyde at the time of eating are A weight parts, B weight parts and C weight parts, respectively, and when converted so that A + B + C = 100, 0 < A <100, 0<B<100, and 0<C≤60, preferably 0<A<100, 0<B<100, and 0<C≤60, and the concentration of maltol at the time of consumption is 100 wt. ppm or more.
In a preferred embodiment of the present invention, the sum of the concentrations of maltol and dimethyl sulfide at consumption (a + b) is a + b > 5,000 weight ppb, and the concentration of dimethyl sulfide relative to the concentration at consumption of isovaleraldehyde (c) is contained so that the ratio (b/c) of the concentration (b) at the time of eating is b/c>1.3.

Further, in the food of another embodiment of the present invention, the content ratios of maltol, dimethyl sulfide and isovaleraldehyde in the food are A weight parts, B weight parts and C weight parts, respectively, so that A + B + C = 100 When converted, 0 < A < 100, 0 < B < 100, and 0 < C ≤ 60, preferably 0 < A < 100, 0 < B < 100, and 0 < C ≤ 60, and maltol is 100 ppm by weight or more at the time of consumption.

The food of the present invention can also be provided as a food containing the flavorant of the present invention.
In the food of the present invention, the content ratios of maltol, dimethyl sulfide and isovaleraldehyde at the time of eating are A weight parts, B weight parts and C weight parts, respectively, and when converted so that A + B + C = 100, 0 < The flavorant of the present invention is contained such that A<100, 0<B<100, and 0<C≦60, preferably 0<A<100, 0<B<100, and 0<C≦60 Furthermore, the flavoring agent of the present invention is contained so that the concentration of maltol at the time of consumption is 100 ppm by weight or more.
In the present invention, the flavoring agent of the present invention can be contained in any of the aspects of the integral composition described above and the aspect of being combined as a separate flavoring agent.

As described above, the food of the present invention is provided as a processed food, seasoning and beverage obtained by processing natural ingredients, preferably as a food using corn as a raw material.

Examples of processed foods obtained by processing natural ingredients include processed corn products, cooked products, and cooking utensils.

The processed corn product is not particularly limited, but specific examples include corn powder, corn paste, and canned corn.
Corn powder can be obtained, for example, by using corn paste prepared by the following method as a starting material, drying it with a drum dryer, a vacuum freeze dryer, a vacuum drum dryer, etc., followed by pulverization and sieving.
Corn paste is obtained, for example, by peeling off the skin of the corn and pulverizing the corn grains off the shaft.
Canned corn is obtained, for example, by peeling off the skin of corn, removing corn grains from the shaft or corn paste obtained by pulverizing the corn grains, packing them in a metal can, sealing it, and sterilizing it by heating.

Cooked foods and cooking supplies include fried rice, stir-fried vegetables, yakisoba, double-cooked meat, mapo tofu, green pepper meat string, dried shrimp kernels, stir-fried meat and vegetables, nasi goreng, fried rice vermicelli, fried eggs, kinpira burdock, curry roux, stir-fried meat, etc. Stir-fried foods; grilled fish, grilled chicken, steak, grilled meat, sukiyaki, hamburgers, grilled vegetables, grilled rice balls, rice crackers, various baked sweets, pizza, bread and other grilled foods; Fried foods and their batter and bread crumbs; dressings (e.g. Japanese dressing, creamy dressing, Caesar dressing, French dressing, tartar sauce, mayonnaise, etc.); sauces (e.g. steak sauce, ginger sauce, pizza sauce, grilled meat sauce, demi-glace sauce, etc.) ); and processed products thereof (eg, foods for microwave cooking, instant foods, frozen foods, dried foods, etc.). Of course, it is not limited to the above.

Seasonings are not particularly limited, but specific examples include natural seasonings and flavor seasonings.
Examples of natural seasonings include various meat extracts such as chicken extract, beef extract, pork extract and mutton extract; various bone extracts such as chicken bone extract, beef bone extract and pork bone extract; bonito extract and mackerel extract. , Guchi extract, scallop extract, crab extract, shrimp extract, dried sardine extract, dried scallop extract; Various vegetable extracts such as celery extract; Various seaweed extracts such as kelp extract; Various spice extracts such as garlic extract, chili pepper extract, pepper extract, cacao extract; Yeast extract; Various protein hydrolysates; , shrimp sauce, various fermented seasonings such as miso, and the like. Of course, it is not limited to the above.
Flavored seasonings include, for example, chicken-flavored seasonings, beef-flavored seasonings, pork-flavored seasonings, and other meat-flavored seasonings; various seafood-flavored seasonings, such as ingredients; various spicy vegetable-flavored seasonings; kelp-flavored seasonings; Also included are basic seasonings such as salt and umami seasonings. Of course, it is not limited to the above.

Beverages include, for example, soups such as potage soup, corn soup, cream soup, and consommé soup. Of course, it is not limited to the above.

The content of maltol, dimethylsulfide and isovaleraldehyde in the food of the present invention is appropriately set depending on the type and form of the food, but the total concentration at the time of eating is usually 1.1 ppm by weight or more and 150 weight by weight. It is less than ppm, preferably 1.2 ppm by weight or more and 130 ppm by weight or less.
In addition, the content of the flavoring agent of the present invention in the food of the present invention is appropriately set depending on the type and form of the food, but the total concentration of maltol, dimethylsulfide and isovaleraldehyde at the time of eating is usually 1.1. It is a weight ppm or more and less than 150 weight ppm, preferably 1.2 weight ppm or more and 130 weight ppm or less.

Specifically, when the food of the present invention is provided as a processed corn product, the contents of maltol, dimethylsulfide and isovaleraldehyde are appropriately set according to the type and form of the processed corn product. In the case of , the total concentration of maltol, dimethyl sulfide and isovaleraldehyde at the time of eating is usually 1.1 ppm by weight or more and less than 150 ppm by weight, preferably 1.2 ppm by weight or more and 130 ppm by weight or less.
When the food of the present invention is provided as a seasoning, the contents of maltol, dimethylsulfide and isovaleraldehyde can be appropriately set according to the type and form of the seasoning. In this case, the total concentration of maltol, dimethyl sulfide and isovaleraldehyde at the time of eating is usually 1.1 ppm by weight or more and less than 150 ppm by weight, preferably 1.2 ppm by weight or more and 130 ppm by weight or less.
When the food of the present invention is provided as a soup, the contents of maltol, dimethylsulfide and isovaleraldehyde can be appropriately set according to the type and form of the soup. The total concentration of dimethyl sulfide and isovaleraldehyde at the time of eating is usually 1.1 ppm by weight or more and less than 150 ppm by weight, preferably 1.2 ppm by weight or more and 130 ppm by weight or less.

Each content of maltol, dimethylsulfide and isovaleraldehyde in food can be measured by a method known per se.
For example, using a gas chromatograph-mass spectrometer, it can be measured by a headspace analysis method such as a solid phase micro extraction (SPME) method, or a direct injection method such as solvent extraction. Moreover, it is also possible to perform pretreatments, such as concentration, with respect to the extracted component as needed.
Specifically, for example, 5 mL of the measurement sample is sealed in a 20 mL vial bottle and heated to 50 ° C. SPME fiber (50/30 μm, DVB (divinylbenzene) / CAR (carbboxen) / PDMS (polydimethylsiloxane) 57298-U : Gray) is exposed to the headspace portion for 60 minutes to adsorb and concentrate the components, and then introduced into a gas chromatograph.

The food of the present invention can be produced by appropriately adding maltol, dimethylsulfide and isovaleraldehyde to the above-mentioned various foods, uniformly mixing them, and dissolving, dispersing or suspending them.
Maltol, dimethylsulfide and isovaleraldehyde may also be added as flavoring agents in the present invention.
Maltol, dimethyl sulfide and isovaleraldehyde, or the flavoring agents of the present invention containing these may be added either during the process of preparing the various foods described above or after the preparation. determined as appropriate.

The food of the present invention has a pleasant flavor that can be felt when raw corn is steamed.
Therefore, the food of the present invention is preferably provided as a food using corn as a raw material.

The present invention also provides a method for producing a food having a favorable flavor, specifically a favorable flavor that can be felt when raw corn is steamed (hereinafter also referred to as the "production method of the present invention"). offer.
The production method of the present invention includes adding maltol, dimethyl sulfide and isovaleraldehyde to food, and the content ratio of maltol, dimethyl sulfide and isovaleraldehyde at the time of eating is A weight part, B weight part, and C weight part, respectively, and when converted to A + B + C = 100, are added so that 0 < A < 100, 0 < B < 100, and 0 < C ≤ 60, Preferably, 0<A<100, 0<B<100, and 0<C≦60, and the concentration of maltol at the time of eating is 100 ppm by weight or more.
In a preferred embodiment of the production method of the present invention, the sum (a+b) of the concentrations of maltol and dimethyl sulfide at the time of consumption is a+b>5,000 weight ppb, and the concentration of isovaleraldehyde at the time of consumption (c). Maltol, dimethyl sulfide and isovaleraldehyde are added such that the ratio (b/c) of the concentration (b) of dimethyl sulfide at the time of consumption to that of dimethyl sulfide is b/c>1.3.

Furthermore, in the production method of the present invention, maltol, dimethylsulfide and isovaleraldehyde have a total concentration of 1.1 ppm by weight or more and less than 150 ppm by weight, preferably 1 .2 ppm by weight or more and 130 ppm by weight or less, added to food.

Furthermore, another embodiment of the manufacturing method of the present invention comprises adding maltol, dimethylsulfide and isovaleraldehyde to the food, wherein maltol, dimethylsulfide and isovaleraldehyde are maltol, dimethylsulfide and isovaleraldehyde. When the content ratio in the food is A weight part, B weight part, and C weight part, respectively, and converted so that A + B + C = 100, 0 < A < 100, 0 < B < 100, and 0 < C ≤ 60, preferably 0<A<100, 0<B<100, and 0<C≤60, and the concentration of maltol at consumption is 100 ppm by weight or more.

Maltol, dimethylsulfide and isovaleraldehyde may be added to the food individually, or may be mixed in advance and added. If necessary, other flavor components and food additives can also be added.
In addition, as the flavoring agent described above, in the aspect of an integral composition containing maltol, dimethylsulfide and isovaleraldehyde, or in the aspect of combining maltol, dimethylsulfide and isovaleraldehyde separately as flavoring agents, respectively may be added.

The food produced by the production method of the present invention, maltol, dimethylsulfide and isovaleraldehyde, other aroma components and food additives that can be added together with the food, and the method and timing of addition to the food are as described above.

According to the production method of the present invention, it is possible to easily produce a food imparted with a pleasant flavor felt when raw corn is steamed.
The production method of the present invention is suitable for producing foods using corn as a raw material.

The present invention also provides a method for imparting a preferable flavor, specifically a preferable flavor felt when raw corn is steamed, to food (hereinafter also referred to as the "imparting method of the present invention"). I will provide a.
The application method of the present invention includes adding maltol, dimethyl sulfide and isovaleraldehyde to food, and maltol, dimethyl sulfide and isovaleraldehyde have a content weight ratio of maltol, dimethyl sulfide and isovaleraldehyde at the time of eating. A weight part, B weight part, and C weight part, respectively, and when converted to A + B + C = 100, are added so that 0 < A < 100, 0 < B < 100, and 0 < C ≤ 60, Preferably, 0<A<100, 0<B<100, and 0<C≦60, and the concentration of maltol at the time of eating is 100 ppm by weight or more.
In a preferred embodiment of the application method of the present invention, maltol, dimethyl sulfide and isovaleraldehyde have a dietary concentration (a+b) of maltol and dimethyl sulfide of a+b>5,000 weight ppb, and isovaleraldehyde It is added so that the ratio (b/c) of the concentration (b) of dimethyl sulfide at the time of consumption to the concentration (c) at the time of consumption is b/c>1.3.

Furthermore, in the application method of the present invention, maltol, dimethyl sulfide and isovaleraldehyde have a total concentration of maltol, dimethyl sulfide and isovaleraldehyde at the time of eating of usually 1.1 ppm by weight or more and less than 150 ppm by weight, preferably 1 ppm by weight or more and less than 150 ppm by weight. .2 ppm by weight or more and 130 ppm by weight or less, added to food.

Maltol, dimethylsulfide and isovaleraldehyde may be added to the food individually, or may be mixed in advance and added. Other flavor components and food additives can also be added as needed.
In addition, as the flavoring agent described above, in the aspect of an integral composition containing maltol, dimethylsulfide and isovaleraldehyde, or in the aspect of combining maltol, dimethylsulfide and isovaleraldehyde separately as flavoring agents, respectively may be added.

The foods to which the present invention is applied, other flavor components and food additives that can be added together with maltol, dimethylsulfide and isovaleraldehyde, and the method of addition to foods are as described above.

By the imparting method of the present invention, it is possible to easily impart to foods the favorable flavor felt when raw corn is steamed.
The application method of the present invention can be suitably applied to foods using corn as a raw material.

EXAMPLES The present invention will be described in more detail below with reference to test examples, but the scope of implementation of the present invention is not limited by these examples.
In the following description, "%", "ppm" and "ppb" mean "% by weight", "ppm by weight" and "ppb by weight", respectively, unless otherwise specified.

[Test Example 1] Examination of the effects of maltol, dimethylsulfide and isovaleraldehyde on the flavor of corn soup I
(1) Preparation of each solution of maltol, dimethylsulfide and isovaleraldehyde Each solution of the following components (A) to (C) was prepared as follows.
0.1 g of (A) and 100 μL of each of (B) and (C) were diluted with 99.5% by volume ethanol to a volume of 10 mL each to obtain a 10,000 ppm solution.
(A) maltol: manufactured by Sigma-Aldrich (B) dimethyl sulfide: manufactured by Sigma-Aldrich (C) isovaleraldehyde: manufactured by Sigma-Aldrich

(2) Preparation of Corn Soup Raw materials were mixed according to the composition shown in Table 1 to prepare a powdered soup base. Corn soup was prepared by dissolving 15.6 g of this powdery soup base in 150 mL of hot water.

(3) Examination of the effect of adding components (A) to (C) on the flavor of corn soup Using the corn soup prepared above as a control, the effect of adding components (A) to (C) on the flavor was examined.
Evaluation of the effect of adding components (A) to (C) to corn soup was performed by adding 10,000 ppm maltol ((A) component) solution prepared in (1) above, dimethyl sulfide ((B) component) to 50 mL of corn soup. ) solution and isovaleraldehyde (component (C)) solution are added and stirred well, and each sample is prepared so that the content ratio of each component at the time of eating is the content ratio shown in Table 2. I did.
The evaluation was carried out by a sensory evaluation by one expert panelist, and the strength of the preferred flavor felt when steaming the raw corn in the samples to which the components (A) to (C) were added was evaluated.
The evaluation criteria are
-: Unfavorable strange flavor ±: No flavor when raw corn is steamed (equivalent to control)
+: The flavor of steamed raw corn is strong. ++: The flavor of steamed raw corn is fairly strong. +++: The flavor of steamed raw corn is extremely strong.
Regarding the above evaluation criteria, "+" indicates that the corn soup prepared as described in (2) above has the same flavor strength as that obtained by adding 1 g of corn powder, which will be described later, and corn powder. "++" indicates a flavor intensity equivalent to that obtained by adding 2 g of corn powder, and "+++" indicates a flavor intensity equivalent to that obtained by adding 3 g of corn powder.
Table 2 shows the evaluation results. FIG. 1 shows the relationship between the obtained sensory score and the content ratio of each component calculated assuming that the total content of components (A) to (C) is 100 parts by weight. At that time, the content ratio of each component for which each sensory score of "-", "±", "+", "++" and "+++" was obtained, respectively, "■", "□", "△" , “○” and “●”.

In FIG. 1, the ranges of the content ratios of the components (A) to (C) that gave the sensory scores of + to +++ are indicated by filling.
As shown in Table 2 and FIG. 1, the content ratios of maltol (component (A)), dimethyl sulfide (component (B)) and isovaleraldehyde (component (C)) at the time of eating are A parts by weight and B Parts by weight, and parts by weight of C, and converted to A + B + C = 100, for samples in which the content ratio of isovaleraldehyde (component (C)) at the time of eating exceeds 60 parts by weight, raw corn It was evaluated that no flavor was felt when steamed (±) or that a different flavor was felt (-).
On the other hand, the samples within the ranges of 0<A<100, 0<B<100, and 0<C≤60 were evaluated as having a favorable flavor of steamed raw corn (+, ++ or +++). rice field.
In Table 2, as indicated by the solid color, it is within the range of 0 < A < 100, 0 < B < 100, and 0 < C ≤ 60, and the concentration of maltol (component (A)) at the time of eating was 100,297 ppb, it was evaluated that the flavor of steamed raw corn was very strong (+++).

Therefore, from the results of Test Example 1, the flavoring agent obtained by combining maltol, dimethyl sulfide and isovaleraldehyde is defined as A weight part, B weight part and C weight part respectively at the content ratio of each component at the time of eating, By adding to food so that 0 < A < 100, 0 < B < 100, and 0 < C ≤ 60 when converted to A + B + C = 100, raw corn is steamed. It was shown that flavor is imparted.
In addition, in order to impart the flavor of steamed raw corn, 0 < A < 100, 0 < B < 100, and 0 < C ≤ 60, and the concentration of maltol at the time of eating is 100 ppm or more. It was suggested that it is preferable to add the flavoring agent to

[Test Example 2] Examination of the effects of maltol, dimethylsulfide and isovaleraldehyde on the flavor of corn soup II
To 50 mL of the corn soup prepared in Test Example 1, each solution of maltol (component (A)), dimethyl sulfide (component (B)) and isovaleraldehyde (component (C)) prepared in Test Example 1 was added. Content ratio of (A) component, (B) component and (C) component at the time of eating is 30:55:15 (weight ratio) (Formulation 1), 80:10:10 (weight ratio) (Formulation 2), and 4:6:90 (weight ratio) (formulation 3), and the total concentration of the three components (A) to (C) at the time of eating is the concentration shown in Table 3. Add, stir and mix. to prepare each sample.
A sensory evaluation was conducted by one expert panelist to evaluate the strength and weakness of the preferable flavor felt when the raw corn in each sample was steamed.
The evaluation criteria are
-: Unfavorable strange flavor ±: No flavor when steamed raw corn +: Strong flavor when steamed raw corn ++: Very strong flavor when steamed raw corn +++: Raw The flavor of steamed corn was extremely strong.
In addition, the corn soup prepared in Test Example 1 was used as it was as a sample in which the total concentration of the components (A) to (C) when eaten was 1 ppm. The evaluation results are described in the column of "Formulation 1" for convenience. In addition, when the content ratio at the time of eating was the weight ratio of Formulation 3 and the total concentration at the time of eating of components (A) to (C) was 2 ppm, no evaluation was performed.
Table 3 shows the evaluation results.

As shown in Table 3, the content ratio of maltol (component (A)), dimethyl sulfide (component (B)) and isovaleraldehyde (component (C)) at the time of eating was 30:55:15 (weight ratio) (formulation 1) or 80:10:10 (weight ratio) (formulation 2), the total concentration of components (A) to (C) at the time of eating is in the range of 2 ppm to 120 ppm, A favorable flavor when steaming the corn was felt.
On the other hand, the content ratio of maltol (component (A)), dimethyl sulfide (component (B)) and isovaleraldehyde (component (C)) at the time of eating was 4:6:90 (weight ratio) (Formulation 3). In the case of the sample of (A) to (C), when the total concentration of the components (A) to (C) at the time of eating was 10 ppm to 150 ppm, the preferable flavor of steamed raw corn was not felt.

[Test Example 3] Examination of the effects of maltol, dimethylsulfide and isovaleraldehyde on the flavor of corn soup III
To 50 mL of the corn soup prepared in Test Example 1 above, each solution of maltol (component (A)), dimethyl sulfide (component (B)) and isovaleraldehyde (component (C)) prepared in Test Example 1 was added. Each sample was prepared by adding and stirring well so that the content ratio of each component at the time of eating became the content ratio shown in Table 4.
The evaluation was carried out by sensory evaluation by 3 expert panelists, and the strength and weakness of the preferable flavor sensed when raw corn was steamed in samples to which each of the components (A) to (C) was added was evaluated.

In order to evaluate the strength and weakness of the preferred flavor that can be felt when raw corn is steamed, corn powder was prepared as described below and evaluated while eating, and the evaluation criteria between panels were aligned.
Scrape off the grains of raw corn (produced in Hokkaido) with a kitchen knife, grind it with a food processor to prepare corn paste, then heat the corn paste while stirring in a pot, dry it with a drum dryer, and grind it with a food processor. to prepare corn powder.
The preferable flavor felt when raw corn was steamed was defined as the flavor felt when 7 g of the above corn powder was dissolved in 100 mL of hot water and eaten.
The corn soup prepared in Test Example 1 was used as a control, and the above corn powder was added to the control as shown in Table 5, and used as a reference sample for the strength of the preferred flavor felt when raw corn was steamed. There was a common perception of the strength of the flavor among all.
The sensory score obtained for each sample is shown in Table 4 as an average value of the scores of the three panelists.

As shown in Table 4, the samples in which the content ratios of components (A), (B) and (C) were 8.4 parts by weight, 4.0 parts by weight and 87.6 parts by weight, respectively, A favorable flavor that is felt when corn is steamed was not felt, and an unfavorable off-taste was observed.
In the sample in which the content ratios of (A), (B) and (C) components were 2.2 parts by weight, 46.0 parts by weight and 51.8 parts by weight respectively, a A sample with a strong favorable flavor and a content ratio of components (A), (B) and (C) of 30.7 parts by weight, 65.6 parts by weight and 3.8 parts by weight, respectively, raw corn The favorable flavor felt when steamed was felt extremely strongly.

From the results of Test Examples 1, 2, and 3 above, in order to obtain a preferable effect of imparting flavor when raw corn is steamed, the content ratio of maltol, dimethylsulfide, and isovaleraldehyde at the time of eating must be adjusted to A parts by weight, respectively. , B weight parts and C weight parts, and when converted to A + B + C = 100, 0 < A < 100, 0 < B < 100, and 0 < C ≤ 60. In addition, maltol, dimethyl It was suggested that the total concentration of sulfide and isovaleraldehyde at the time of eating is usually 1.1 ppm or more and less than 150 ppm, preferably 1.2 ppm or more and 130 ppm or less.

As described in detail above, the present invention can provide a food product having a favorable flavor, specifically a favorable flavor felt when fresh corn is steamed.
Moreover, the present invention can provide a flavoring agent that can easily impart to foods a favorable flavor, specifically a favorable flavor felt when fresh corn is steamed.
Furthermore, according to the present invention, it is possible to provide a method for producing a food having a preferable flavor, specifically a preferable flavor that can be felt when raw corn is steamed. It is possible to provide a method for imparting a pleasant flavor to a food.

This application is based on Japanese Patent Application No. 2018-028635 filed in Japan, the contents of which are hereby incorporated by reference.

Claims (12)

Containing maltol, dimethyl sulfide and isovaleraldehyde, the content ratio of each component at the time of eating is A weight part, B weight part, and C weight part, respectively, and when converted to A + B + C = 100, A food using corn as a raw material, wherein 0<A<100, 0<B<100, and 0<C≤60 , and the concentration of maltol at the time of eating is 100 ppm by weight or more . 2. The food according to claim 1, wherein the total concentration of maltol, dimethylsulfide and isovaleraldehyde when eaten is 130 ppm by weight or less . It contains maltol, dimethyl sulfide and isovaleraldehyde, and the content ratio of each component in the food is A weight part, B weight part, and C weight part, respectively, and when converted to A + B + C = 100, A food using corn as a raw material, wherein 0<A<100, 0<B<100, and 0<C≤60 , and the concentration of maltol at the time of eating is 100 ppm by weight or more . The food according to any one of claims 1 to 3, which is a processed food, seasoning or beverage. 5. The food product according to claim 4, wherein the beverage is soup. When the content ratios of maltol, dimethyl sulfide and isovaleraldehyde at the time of eating are A weight parts, B weight parts, and C weight parts, respectively, and converted so that A + B + C = 100, 0 < A < 100, 0 <B < 100 and 0 < C ≤ 60 , and maltol, dimethyl sulfide and isovaleraldehyde are added so that the concentration of maltol at the time of eating is 100 ppm by weight or more . A method for producing a food using corn as a raw material. . 7. The production method according to claim 6, wherein the total concentration of maltol, dimethylsulfide and isovaleraldehyde at the time of eating is 130 ppm by weight or less . When the content ratios of maltol, dimethyl sulfide and isovaleraldehyde in food are A weight parts, B weight parts, and C weight parts, respectively, and converted so that A + B + C = 100, 0 < A < 100, 0 <B < 100 and 0 < C ≤ 60 , and maltol, dimethyl sulfide and isovaleraldehyde are added so that the concentration of maltol at the time of eating is 100 ppm by weight or more . A method for producing a food using corn as a raw material. . The production method according to any one of claims 6 to 8, wherein the food is processed food, seasoning or beverage. 10. The production method according to claim 9, wherein the beverage is soup. It contains maltol, dimethyl sulfide and isovaleraldehyde, and the content ratio of each component at the time of eating is A weight part, B weight part, and C weight part, respectively, and when converted so that A + B + C = 100, 0 <A < 100, 0 < B < 100, and 0 < C ≤ 60, and steamed raw corn added to food using corn as a raw material so that the concentration of maltol at consumption is 100 ppm by weight or more. A flavoring agent for imparting a pleasant flavor that can be felt when the product is cooked . When the content ratios of maltol, dimethyl sulfide and isovaleraldehyde at the time of eating are A weight parts, B weight parts and C weight parts, respectively, and converted so that A + B + C = 100, 0 < A < 100, 0 < B < 100 and 0 < C ≤ 60, and maltol, dimethyl sulfide and isovaleraldehyde are added so that the concentration of maltol at the time of consumption is 100 ppm by weight or more . A method of imparting a preferable flavor that can be felt when steaming .

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