Fragrance and/or flavor imparting composition, food and drink, and method for producing the food and drink

A manufacturing method and composition technology, applied in the direction of food science, etc., can solve problems such as peculiar smell

Active Publication Date: 2016-05-18
AJINOMOTO CO INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 aroma and / or flavor originally possessed by brewed fermented foods or fish and shellfish extracts. 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 a method for imparting the inherently satisfactory aroma and / or flavor of brewed fermented foods or fish and shellfish extracts to food beverages.

Method used

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  • Fragrance and/or flavor imparting composition, food and drink, and method for producing the food and drink
  • Fragrance and/or flavor imparting composition, food and drink, and method for producing the food and drink
  • Fragrance and/or flavor imparting composition, food and drink, and method for producing the food and drink

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0068] All 1-octen-3-ol, 1-octen-3-one, isovalerenic acid, and methional used in the examples were manufactured by Sigma-Aldrich Japan Co., Ltd. For 1-octen-3-ol, a racemate was used.

[0069] The food and drink used in the embodiment is as shown in table 1.

[0070] [Table 1]

[0071]

[0072] The food and beverages shown in Table 1 were prepared using commercially available products as they were or according to the prescribed preparation method described on the product package.

[0073] (Preparation of Examples 1 to 21 and Comparative Examples 1 to 77)

[0074] Measure 100 ml of the food and drink shown in Table 1, and add 1-octene-3 -alcohol, 1-octen-3-one, isovalerenic acid and methional.

[0075] [table 2-1]

[0076] ingredient name

Example 1

Example 2

Example 3

Example 4

1-octen-3-ol

0.000064

0.00032

0.0016

0.0032

Isovalerenic acid

0.00136

0.0068

0.034

0.068

Methionaldehyde

0.4546 ...

manufacture example

[0146] The dextrin was stirred with a laboratory mixer (manufactured by Hosokawa Micron Co., Ltd.) at a rotation speed of 10 to 60 rpm. Add 1-octen-3-ol and / or 1-octen-3-one to 81.8g to 95.6g of dextrin in stirring, and add 1-octen-3-ol and / or 1-octen-3-one according to the content of 12 wtppm to 26 wtppm. Isovalerenic acid was added in ppm by weight, and methional was added and mixed so that the content was 4.4% by weight to 18.2% by weight, and the composition of the present invention was prepared.

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PUM

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Abstract

The object of the present invention is to provide a composition capable of imparting a satisfactory aroma and / or flavor inherent to brewed fermented foods or fish and shellfish extracts to food beverages, and to provide a composition that has the original aroma and / or flavor of brewed fermented foods or fish and shellfish extracts. Food and drink with satisfactory aroma and / or flavor, and a method for producing the food and drink. The manufacturing method of this beverage food comprises the operation that adds 1-octene-3-alcohol and / or 1-octen-3-one, lower fatty acid and methional to beverage food, wherein, 1-octene- The concentration of 3-alcohol and / or 1-octen-3-one is 0.00006 wtppm to 0.065 wtppm, the concentration of lower fatty acids is 0.0006 wtppm to 0.7 wtppm, and the concentration of methional The addition concentration is not less than 0.2 wtppm and not more than 230 wtppm.

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 producing off-flavors if added, and it is expected to develop a product that can impart the aroma and / or flavor originally possessed by brewed fermented foods or fish and shellfish extracts to beverages and foods. Composition,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/10A23L33/125A23L17/20A23L17/50A23L27/00A23L27/21A23L29/00
CPCA23L27/2024
Inventor 麻生唯白
Owner AJINOMOTO CO INC
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