Aroma and/or flavor imparting composition, foodstuff, and production method for said foodstuff

Abstract

The present invention addresses the problem of providing: a composition capable of imparting to a foodstuff a desirable aroma and / or flavor inherent in a brewed or fermented food or in a seafood extract; a foodstuff having the aroma and / or flavor inherent in a brewed or fermented food or in a seafood extract; and a production method for said foodstuff. The production method for the foodstuff includes a step in which a 1-octen-3-ol and / or a 1-octen-3-one, a lower fatty acid, and a methional are added to the foodstuff, such that the additive concentration of the 1-octen-3-ol and / or a 1-octen-3-one is 0.00006-0.065 ppm by weight, the additive concentration of the lower fatty acid is 0.0006-0.7 ppm by weight, and the additive concentration of the methional is 0.2-230 ppm by weight.

Description

technical field [0001] The present invention relates to a composition capable of imparting the inherently satisfactory aroma and / or flavor of brewed fermented foods or fish and shellfish extracts to foods and beverages. [0002] It also relates to a food or drink having the inherently desirable aroma and / or flavor of a brewed fermented food or a fish and shellfish extract, and a method for producing the food or drink. Background technique [0003] Brewed fermented foods and fish and shellfish extracts, including bonito katsuobushi, soy sauce, miso, fish sauce, oyster extract, etc., are used as basic foods in cooking in various countries around the world. However, yeast extract, which is a representative of natural seasonings, has the problem of easily generating off-flavors if added, and it is expected to develop a product that can impart the original aroma and / or flavor of fermented foods or fish and shellfish extracts to beverages and foods. Composition, and the imparting...

AI Technical Summary

Problems solved by technology

However, yeast extract, which is a representative of natural seasonings, has the problem of easily generating off-flavors if added, and it is expected to develop a product that can impart the original aroma and / or flavor of fermented foods or fish and shellfish extracts to beverages and foods. Composition, and method for imparting aroma and / or flavor

[0004] On the other hand, although it can be seen that the flavor components contained in fish sauce or soy sauce are analyzed, reports of trying to improve the flavor of fish sauce or soy sauce by reducing unsatisfactory components among these ingredients (Patent Documents 1 to 3), However, there is no description at all about the method of imparting the inherently satisfactory aroma and / or flavor of brewed fermented foods or fish and shellfish extracts to food beverages.

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