CN108601381A - Assign the flavor improving agent of the heating and regulating flavor of seafood - Google Patents
Assign the flavor improving agent of the heating and regulating flavor of seafood Download PDFInfo
- Publication number
- CN108601381A CN108601381A CN201680080095.XA CN201680080095A CN108601381A CN 108601381 A CN108601381 A CN 108601381A CN 201680080095 A CN201680080095 A CN 201680080095A CN 108601381 A CN108601381 A CN 108601381A
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- Prior art keywords
- flavor
- seafood
- heating
- flavour
- regulating
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
Problem of the present invention is that：The flavour of food products modifying agent that can be used in making the heating and regulating flavor of seafood to be reproduced in heating and regulating flavor in processed food, assigning or enhance seafood is manufactured as raw material without using seafood, and natural, high-titer and high-quality the flavour of food products modifying agent as flavor is provided using sufficient supply amount.As solution, the flavor improving agent manufacture raw material for making aliphatic aldehyde compound, mercaptan compound, ammonia or aminated compounds be coexisted with sugar is heated, manufacture and the flavour of food products modifying agent that can be used in making the heating and regulating flavor of seafood to be reproduced in heating and regulating flavor in processed food, assigning or enhance seafood is provided.The present invention utilizes the raw material without using seafood, prepares the flavour of food products modifying agent of flavor when assigning or enhance heating and regulating seafood, and natural, high-quality the flavour of food products modifying agent with sufficient supply amount supply flavor.
Description
Technical field
The present invention relates to a kind of flavour of food products modifying agents of flavor when imparting heating and regulating seafood, and being related to one kind can
Flavor when using the raw material without using seafood prepare and food can be assigned and enhancing heating and regulating seafood
Flavor improving agent and its manufacturing method.
Background technology
When heating and regulating seafood, the high flavor of orectic palatability can be generated.Especially include sea in use
When the situation that the material of the liver of fresh class, i.e. internal organ etc. is improved, complicated fragrance etc. mixes, and obtains excellent wind
Taste.
To make the heating and regulating flavor of the seafood be reproduced in processed food, it is try to various exploitations.Such as in sea
Instant noodles, instant soup, pasta sauce, rice, sticky candy, snack, snack categories, prepared food, frozen food of delicate flavour etc. add
In processing food field, for the purpose of the heating and regulating flavor for assigning seafood, develops and use has seafood itself, seafood extraction
Object, seafood flavored oils etc..However, using seafood as raw material extraction, obtaining heating and regulating flavor components and remarkable.Also, it deposits
In problems with：It is generally difficult to have both person best in quality or potency (titer) abundant person, in turn, also cost limits, there is also
The case where being unable to ensure necessary amounts.
The quality of seafood extract or seafood flavored oils is largely dependent upon the quality of raw material, but the sea of industry manufacture
There is the limitation due to supply or cost and be difficult to use high-quality feedstocks in fresh extract or seafood flavored oils.Also,
There is a problem of manufacturing as follows：In the manufacturing steps such as concentration, if flavor disperses, changes, the potency of flavor weakens, and prepares
The person best in quality that satisfactory sea food flavor can be assigned is more difficult.
Therefore, in general processed food, enhance or improve sea food flavor in the case of, attempted by fragrance,
Increased using food additives such as the flavour compositions of Maillard reaction, yeast extract, protein hydrolysate, amino acid, nucleic acid
The various methods such as strong or improvement sea food flavor.In the enhancing of the sea food flavor or ameliorative way, the flavour compositions that utilize with
Seafood is raw material, and the Maillard reaction of heated generation is utilized.
To assign more natural flavor, as using the heating for assigning seafood using the flavour compositions of Maillard reaction
The method of flavor, For example, Patent Document 1 discloses a kind of manufacturing method of heating and regulating flavor, it includes (1) below~
(3) step：(1) meat of beast birds and/or seafood by physical crushing means and/or is utilized into the crushing of proteolytic enzyme
Means, the step of being crushed to 10 μm~2000 μm of average grain diameter, (2) heat the crushing meat at 100 DEG C~180 DEG C
Step after (3) cool down the heat treatment object, is added selected from amino acids, carbohydrate, animal and plant extracts class, yeast extract
One kind or two or more mixture in class and animal/vegetable protein hydrolysate, the step of heating at 100 DEG C~180 DEG C.
Also, a kind of manufacturing method of seasoning is disclosed in patent document 2, it is characterised in that：Heating is containing by boiling seafood institute
The yeast extract of the liquor, the nucleotide containing 5'- that obtain, the water of the yeast extract containing glutathione, vegetable extract, monosaccharide
Solution or water slurry.These methods use seafood as raw material.
The imparting of heating flavor about seafood, discloses in the manufacture of seafood flavor, allocates each constituent,
Enhance the method for the fragrance of flavors such as seafood.For example, patent document 3 describes a kind of manufacturing method of sea food flavor, it is special
Sign is：(1) using S- methionine chloride amino acids as required ingredient, (2) allotment selected from (A) hydro carbons, (B) alcohols, (C) phenols,
(D) aldehydes, (E) ketone, (F) esters, (G) lactone, (H) carboxylic acids, (I) furan compound, (J) nitrogenous compound, (K) contain
The fragrance of at least one or more in the group that sulphur compound class, (L) natural perfume material are formed.Specifically, describing the seafood
Flavor is mixed with stripped tuna extract, bonito oil, Scallop Extract, prepares stripped tuna flavor, scallop flavor.
Also, a kind of manufacturing method of the flavor of shell-fish and seafood is recorded in patent document 4 and patent document 5,
It is characterized in that：In the manufacturing method of shell-fish flavor, allocate (1)：Selected from by (A) hydro carbons, (B) alcohols, (C) phenols, (D)
Aldehydes, (E) ketone, (F) esters, (G) lactone, (H) carboxylic acids, (I) furan compound, (J) nitrogenous compound, (K) sulfur-bearing
The fragrance of at least one or more in the group that compounds, (L) natural perfume material are formed, and (2)：Amino acids.
However, the perfumery of these enhancing seafood flavors is asked though the potency for supplementing sea food flavor is strong there are still following
Topic：It is difficult to adjust the coordination sense of fragrance and flavor, even if fragrance itself has natural flavor, but in adding spiced food
There are still the trend that flavor is unbalance, thus it is unsatisfactory.
In turn, a kind of manufacturing method of seasoning has been recorded in patent document 6, wherein will be added with containing with by paddy ammonia
Acid is converted into sodium salt as the aqueous solution or water slurry of the yeast extract and carbohydrate containing glutamic acid of 20 weight % or more or contains
Have so that glutamic acid to be converted into the powder mixture for the yeast extract and carbohydrate containing glutamic acid that sodium salt is 20 weight % or more
Heated, thus manufactures seasoning.However, the seasoning is mainly used for the improving fragrance of stripped tuna soup-stock.
On the other hand, the imparting about the heating flavor of seafood, is disclosed and is assigned using the raw material material other than seafood
The method for giving seafood flavor.Compound is synthesized as fragrance and flavor for example, being disclosed in citation 7 using Thiazoling type
Ingredient is assigned, the method that the fragrance and flavor such as meat, fish etc. are assigned into food etc. discloses in citation 8 using packet
Synthesis compound containing thiazole or Thiazolidine derivatives assigns similar chicken fragrance or beef flavor into food
The method of meat-like flavor.These methods in terms of keep the flavor component of the seafood of preparation more abundant for the side of being advantageous
Method still since synthesis compound is utilized, is assigned from hope by making full use of natural flavor to assign, enhancing fragrance
For giving the viewpoint of heating flavor of seafood, there are difficult points, also, from assigning the heating flavor of seafood this viewpoint reconciled
For, it is also barely satisfactory.
As it appears from the above, to make the heating and regulating flavor of seafood be reproduced in processed food, prior art discloses various
Flavor improving agent, but not yet disclose a kind of natural, seafood the heating and regulating flavor of flavor can be fully provided by required amount
Potency is high and the method that can assign the flavor improving agent of the high-quality of satisfactory sea food flavor.
Existing technical literature
Patent document
Patent document 1：Japanese Unexamined Patent Publication 2001-103920 bulletins
Patent document 2：Japanese Unexamined Patent Publication 2009-207432 bulletins
Patent document 3：Japanese Unexamined Patent Publication 2014-076010 bulletins
Patent document 4：Japanese Unexamined Patent Publication 2005-160402 bulletins
Patent document 5：Japanese Unexamined Patent Publication 2005-143466 bulletins
Patent document 6：Japanese Unexamined Patent Publication 2015-154788 bulletins
Patent document 7：Japanese Patent Publication 57-30462 bulletins
Patent document 8：Japanese Patent Publication 48-14950 bulletins
Invention content
Problem to be solved by the invention
Problem of the present invention is that：A kind of food for the heating and regulating flavor assigning seafood is provided with sufficient supply amount
Natural, high-titer and high-quality flavour of food products modifying agent, the flavour of food products modifying agent are available as flavor for flavor improving agent
It is reproduced in processed food in by the heating and regulating flavor (flavor when heating and regulating seafood) of seafood；The project of the present invention
And then it is：Even if the food of flavor when assigning heating and regulating seafood can also be prepared without using the raw material of seafood by providing
Product flavor improving agent and the method that natural, high-quality the flavour of food products modifying agent of flavor is supplied with sufficient supply amount.
Technical means to solve problem
The present inventor is to solve the above subject, is improved in the flavour of food products for the heating and regulating flavor for assigning seafood
Agent and the method for flavour of food products modifying agent that flavor natural, high-titer and high-quality are provided with sufficient supply amount are exerted
During power research, to the flavor when imparting heating and regulating seafood can be also prepared as raw material without using seafood
The method of flavour of food products modifying agent studied, as a result, it has been found that, pass through the aliphatic aldehydes for making can be used as the offer of food material
Compound, mercaptan compound, ammonia or aminated compounds and carbohydrate coexist, and heat to the manufacture raw material, can prepare
The flavour of food products modifying agent of flavor when the imparting heating and regulating seafood of flavor nature, high-titer and high-quality, to complete
The present invention.It, will not picture since the preparation of the flavour of food products modifying agent of the present invention need not use seafood as raw material
As the case where using seafood as raw material, exist for preparing the flavour of food products modifying agent of high-quality and supplying the sea of high-quality
The risk of fresh class raw material has the advantages that the flavour of food products modifying agent of high-quality can be provided by sufficient supply amount.
That is, the present invention includes flavour of food products modifying agent and the manufacturing method of the flavour of food products modifying agent, the flavour of food products
Modifying agent is characterized in that：Including to making aliphatic aldehyde compound, mercaptan compound, ammonia or aminated compounds and carbohydrate coexist
Flavor improving agent manufacture raw material heated and generate heat treatment object as imparting heating and regulating seafood when
The ingredient of the ingredient of flavor or the heating and regulating flavor of enhancing seafood.It, can by using the flavour of food products modifying agent of the present invention
Flavor when assigning from heating and regulating seafood to diet product, and the heating and regulating wind of the seafood of diet product can also be enhanced
Taste.
The present inventor for assign heating and regulating seafood when flavor flavour of food products modifying agent and with high-quality
And during the method for adequately supply amount offer is studied, to what is be also capable of providing as raw material without using seafood
Method has carried out making great efforts research.Itself as a result, it has been found that, flavor when heating and regulating seafood comes from specific cyclic compounds containing sulfur,
That is the compound with thiazole ring, thiazoline ring or dithiazine ring, also, this kind of compound makes aliphatic aldehydes chemical combination
Object, mercaptan compound, ammonia or aminated compounds and sugar coexist and are generated when being heated, and find that the heat treatment object can
The flavour of food products modifying agent of flavor, high-quality when offer high-titer, imparting heating and regulating seafood, ultimately forms the present invention.
That is, the present invention includes：Can be used as raw-food material material offer, using aliphatic aldehyde compound, mercaptan compound, ammonia or amine
The flavour of food products modifying agent of flavor when class compound and sugar are as manufacture raw material, imparting heating and regulating seafood.
In the flavour of food products modifying agent of the present invention, as the manufacture aliphatic aldehyde compound of raw material, mercaptan compound,
Ammonia or aminated compounds and carbohydrate can be used as raw-food material ingredient or prepared by the ingredient from raw-food material.
In the flavour of food products modifying agent of the present invention, as the aliphatic aldehyde compound of manufacture raw material, carbon number 2 can be enumerated
~9 aliphatic aldehyde compound.In addition, as mercaptan compound, cysteine, reduced glutathione or choosing can be enumerated
The 1 or of more than two kinds mercaptan from the meat extract containing mercaptan compound, yeast extract and processed food manufacture by-product
Compound.
In addition, in the flavour of food products modifying agent of the present invention, as the ammonia or aminated compounds of manufacture raw material, can enumerate
Ammonia, organic or inorganic ammonium salt or selected from yeast extract, protolysate or processed food manufacture by-product in a kind or 2 kinds
Above ammonia or aminated compounds.As carbohydrate, it can enumerate to be selected from the recuding sugars comprising monosaccharide or disaccharides or contain and be somebody's turn to do
One kind or two or more carbohydrate in the food material of carbohydrate.
The present invention flavour of food products modifying agent in, to flavor improving agent manufacture raw material heated and generate plus
Heat treatment object can enumerate the heat treatment heated 0.1~5 hour at 40~100 DEG C to flavor improving agent raw material and generated
Object.The heat treatment object is characterized in that：Heat in object containing with selected from by thiazole ring, thiazoline ring and dithiazine ring
The compound of the functional group of one or more of the group formed.
The present invention includes the invention of the manufacturing method of flavour of food products modifying agent, it is characterised in that：By to making aliphatic aldehyde
The flavor improving agent that class compound, mercaptan compound, ammonia or aminated compounds and carbohydrate coexist manufactures raw material at 40~100 DEG C
Heat treatment 0.1~5 hour generates the heat treatment object that the heating and regulating flavor containing seafood assigns ingredient.In the food
In the manufacturing method of flavor improving agent, the heat treatment of flavor improving agent manufacture raw material carries out under the conditions of can be existing for alcohol.
The present invention includes the invention of the flavor improvement method of diet product, it is characterised in that：By the diet product flavor of the present invention
Modifying agent is added in diet product, and the heating and regulating flavor of seafood is thus assigned to diet product.It is assigned to diet product as this
The situation of the heating and regulating flavor of seafood can enumerate situation of the enhancing using the heating and regulating flavor of the diet product of seafood.
In addition, the present invention includes the invention of seafood extract, it is characterised in that：By the flavor improvement for adding the present invention
Agent enhances the heating and regulating flavor of seafood.
That is, specifically, the present invention includes：[1] flavour of food products modifying agent, it is characterised in that：Including to making (A) aliphatic
The wind that the ingredient of aldehyde compound, (B) mercaptan compound, (C) ammonia or aminated compounds and (D) carbohydrate these (A)~(D) coexist
Improving agent manufacture raw material is heated and what is generated heats flavor of the object as imparting heating and regulating seafood when
Ingredient or enhance seafood heating and regulating flavor ingredient, the flavour of food products modifying agent of [2] as described in above-mentioned [1], spy
Sign is：Aliphatic aldehyde compound, mercaptan compound and ammonia or aminated compounds and carbohydrate are by the food other than seafood
Raw-food material ingredient prepared by raw material or the ingredient from raw-food material, the flavour of food products of [3] as described in above-mentioned [1] or [2] change
Good dose, it is characterised in that：Aliphatic aldehyde compound be carbon number 2~9 aliphatic aldehyde compound, [4] such as above-mentioned [1] extremely
Any one of [3] the flavour of food products modifying agent described in, it is characterised in that：Aliphatic aldehyde compound is to contain unsaturated fatty acid
Edible oil and fat oxide, the flavour of food products modifying agent of [5] as described in any one of above-mentioned [1] to [4], it is characterised in that：
Mercaptan compound is for cysteine, reduced glutathione or selected from the meat extract containing mercaptan compound, yeast extract
And the one kind or two or more mercaptan compound in processed food manufacture by-product, [6] such as any one of above-mentioned [1] to [5] institute
The flavour of food products modifying agent stated, it is characterised in that：Ammonia or aminated compounds are ammonia, organic or inorganic ammonium salt or are carried selected from yeast
The one kind or two or more ammonia or aminated compounds in object, protolysate or processed food manufacture by-product is taken, [7] are such as above-mentioned
[1] to the flavour of food products modifying agent described in any one of [6], it is characterised in that：Carbohydrate is selected from comprising monosaccharide or disaccharides
One kind or two or more carbohydrate in recuding sugars or food material containing the carbohydrate, a kind of [8] flavour of food products modifying agent,
It is characterized in that：Make (A) aliphatic aldehyde compound, (B) mercaptan compound, (C) ammonia or aminated compounds and (D) carbohydrate this
A bit the ingredient of (A)~(D) coexist, in flavor improving agent as described in above-mentioned [1] to [7] manufacture raw material, further contain alcohol,
Heated, the ingredient of the flavor when heat treatment object of generation is as imparting heating and regulating seafood or enhancing sea
The ingredient of the heating and regulating flavor of fresh class is included in the flavour of food products modifying agent, [9] any one of such as above-mentioned [1] to [8]
The flavour of food products modifying agent, it is characterised in that：Heat treatment object is to carry out flavor improving agent raw material at 40~100 DEG C
The heat treatment object of heat treatment in 0.1~5 hour and generation, the flavour of food products of [10] as described in any one of above-mentioned [1] to [9]
Modifying agent, it is characterised in that：Flavor improving agent raw material is heated and the heat treatment object that generates contains with being selected from
The compound of the functional group of one or more of the group being made of thiazole ring, thiazoline ring and dithiazine ring.
Also, the present invention includes：[11] a kind of flavour of food products modifying agent as described in any one of above-mentioned [1] to [10]
Manufacturing method, it is characterised in that：To make (A) aliphatic aldehyde compound, (B) mercaptan compound, (C) ammonia or aminated compounds and
(D) ingredient of carbohydrate these (A)~(D) coexists flavor improving agent manufacture raw material or make the flavor improving agent manufacture raw material into
One step contains the flavor improving agent manufacture raw material of alcohol, heats 0.1~5 hour at 40~100 DEG C, thus generates containing tax
The ingredient of flavor when giving heating and regulating seafood or enhance seafood heating and regulating flavor ingredient heat treatment object,
[12] a kind of flavor improvement method of diet product, it is characterised in that：Flavor as described in any one of above-mentioned [1] to [10] is changed
Good dose is added in diet product, the heating tune of flavor from heating and regulating seafood to diet product or enhancing seafood when thus assigning
Manage flavor, a kind of [13] seafood extract, it is characterised in that：By adding the wind as described in any one of above-mentioned [1] to [10]
Improving agent, assign heating and regulating seafood when flavor or enhance seafood heating and regulating flavor.
The effect of invention
The present invention can be used for making the heating and regulating flavor of seafood (when heating and regulating seafood with the offer of sufficient supply amount
Flavor) be reproduced in processed food in imparting seafood heating and regulating flavor flavour of food products modifying agent, as flavor from
So, high-titer and the flavour of food products modifying agent of high-quality.It, can by raw material without using seafood according to the present invention
Enough flavour of food products modifying agents for preparing flavor when assigning heating and regulating seafood, and wind can be supplied with sufficient supply amount
The flavour of food products modifying agent of taste nature, high-titer and high-quality, by enhancing the flavor of diet product, particularly using seafood
The heating and regulating flavor for enhancing the seafood of the diet product in diet product etc., is capable of providing sapid diet product.
Description of the drawings
Fig. 1 is in an embodiment of the present invention, gas to be used to the aliphatic aldehyde compound in the sunflower oil of heated oxidation
The line chart that phase Chromatography/Mass Spectrometry instrument is analyzed.
Fig. 2 is the yeast extraction to the sunflower oil of heated oxidation, largely containing glutathione in an embodiment of the present invention
Thiazole compound in the heat treatment object of object, the largely mixed solution of the yeast extract containing ammonia, glucose and ethyl alcohol,
The line chart analyzed using gas chromatograph/mass spectrometer.
Specific implementation mode
The present invention includes that a kind of flavour of food products modifying agent and the manufacturing method of the flavour of food products modifying agent, the flavour of food products change
Good dose is characterized in that：Including to making aliphatic aldehyde compound, mercaptan compound, ammonia or aminated compounds and carbohydrate coexist
Flavor improving agent manufacture raw material is heated and the heat treatment object that generates, and heating and regulating seafood is assigned as to diet product
The ingredient of the heating and regulating flavor of the ingredient of flavor when class or the seafood of enhancing diet product.The flavor improving agent of invention can
It is made without using seafood raw material, for the manufacture of processed food, there is when that heating seafood is assigned or enhanced to food to obtain
The effect of the good and complicated flavor arrived.、
In the flavour of food products modifying agent of the present invention, as the manufacture aliphatic aldehyde compound of raw material, mercaptan compound,
Ammonia or aminated compounds and carbohydrate, can be used as raw-food material ingredient or prepared by the ingredient from raw-food material.As food
Raw material can use seafood, but in the present invention, without specially using seafood.
＜ aliphatic aldehyde compounds ＞
Aliphatic aldehyde compound used in the present invention, is not particularly limited, usually the aliphatic aldehydes chemical combination of carbon number 1~18
Object, preferably the aliphatic aldehyde compound of carbon number 2~9.Also, the quantity of unsaturated bond in these aliphatic aldehydes can be 1
Or it is multiple.In turn, the structure of these aliphatic aldehyde compounds can be that straight chain is alternatively branch.
As the aliphatic aldehyde compound of carbon number 2~9, for example, can enumerate acetaldehyde, positive propionic aldehyde, n-butanal, 2- crotonaldehydes,
2 methyl propanal, valeraldehyde, 2- pentenals, 3- methylbutyraldehyds, 2,2- dimethyl propionic aldehyde, n-hexyl aldehyde, 2- hexenoic aldehydes, 3- hexenes
Aldehyde, 4- hexenoic aldehydes, 2,4- sorbic aldehydes, 2,3- dimethyl butyraldehydes, 2 methyl pentanal, n-Heptaldehyde, 2- heptenals, 4- heptenals,
2,4- heptadienals, 2,6- heptadienals, 3- methyl hexanals, 2- methyl-2-pentenal servings, 4- methyl-2-pentenal servings, n-octaldehyde,
2- octenals, 3- octenals, 4- octenals, 5- octenals, 2,4- zinn diene aldehydes, 6- methyl enanthaldehyde, n-nonyl aldehyde, 2- nonenyl aldehydes,
3- nonenyl aldehydes, 4- nonenyl aldehydes, 5- nonenyl aldehydes, 6- nonenyl aldehydes, 8- nonenyl aldehydes, 2,4- nonadienals, 2,6- nonadienals, 3,6- nonyls
Two olefine aldehydrs, three olefine aldehydr of 2,4,6- nonyls, 2 methyl octylaldehyde, 6- methyl octanals, 2,6- dimethyl -5- heptenals, glyoxal, fourth two
Aldehyde, 1,5- glutaraldehydes etc., may be preferably used for diet product person.These aliphatic aldehyde compounds can be used alone, also can and with 2 kinds
More than.
Aliphatic aldehyde compound may be included in the substance containing the aliphatic aldehyde compound, also can be from containing the fat
It detaches in the substance of fat race aldehyde compound, use after purification by conventional method.
In addition, since flavor improving agent can be used for diet product purposes, the aliphatic aldehyde compound as its raw material
For in terms of the safety, preferably also come self-contained aliphatic aldehyde class compound, raw material with edible experience.As one
Example, can enumerate the oxide of unsaturated fatty acid.
As unsaturated fatty acid, oleic acid, linoleic acid, leukotrienes, docosahexaenoic acid (DHA), 20 carbon can be enumerated
Five olefin(e) acid (EPA) etc..Unsaturated fatty acid also can be the person of containing in edible oil and fat etc..As edible oil and fat, butter, pig can be enumerated
The animal fat of oil, chicken fat, egg oil etc., olive oil, sesame oil, rice bran oil, safflower oil, soybean oil, salad oil, corn oil,
Vegetable fat such as sunflower oil, rapeseed oil, palm oil, cottonseed oil, coconut oil, peanut oil, linseed oil, perilla herb oil etc..
Substance containing unsaturated fatty acid can be used uses hexane, ethyl alcohol etc. organic molten from the substance containing grease
The substance that the extractions such as agent obtain.Also, the oil that can will be also obtained as by-product when manufacturing livestock products, fruits and vegetables product
Fat is as the substance migration containing unsaturated fatty acid.
＜ mercaptan compounds ＞
Mercaptan compound used in the present invention can be then arbitrary compound if the compound with sulfydryl (SH yls), for example,
Hydrogen sulfide, cysteine, reduced glutathione etc. can be enumerated.These mercaptan compounds can be used alone, also can and with 2 kinds with
On.Also, can also be that cystine, methionine, thiamine, oxidized form of glutathione, allyl sulphide etc. is former comprising sulphur
The mercaptan compound of the gained such as the compound of son is chemically treated, enzymatic treatment or physical treatment.
Mercaptan compound is preferably also diet product raw material comprising mercaptan compound, with edible experience.For example, using
Including the extract from meat of mercaptan compound, the extract from yeast etc., manufacture livestock products, fruits and vegetables
Liquor, cooking liquor, the boiling fruit juice etc. obtained as by-product when product, fruit process food is preferred.Also, it can also
It detaches, purify to use by conventional method from the substance containing such mercaptan compound.
＜ ammonia or aminated compounds ＞
Ammonia used in the present invention can be the ammonia to dissociate or ammonium carbonate, ammonium acetate, ammonium lactate, ammonium phosphate, monoammonium glutamate etc.
The state of ammonium salt.
Also, ammonia or ammonium salt are it is also preferred that using from the diet product raw material person with edible experience.For example, using ammonia is included
Or the yeast extract of ammonium salt, protein hydrolysate, make when manufacturing livestock products, fruits and vegetables product, fruit process food
Liquor, cooking liquor, boiling fruit juice for being obtained by by-product etc. are preferred.At this point, can also be from such object containing ammonia
It detaches, purify to use by conventional method in matter.Also, the deamidation mistake by protein, peptide, amino acid can also be used
The ammonia that journey is obtained.
It as the aminated compounds used in the present invention, is also not particularly limited, the level-ones amine chemical combination such as methyl amine can be enumerated
Three-levels aminated compounds such as the two levels such as object, dimethyl amine aminated compounds, Trimethylamine etc..These aminated compounds can individually make
With can also be used in combination of two or more.
These aminated compounds are it is also preferred that using from the diet product raw material person with edible experience.For example, including amine
The liquor of compound obtained as by-product when manufacturing livestock products, fruits and vegetables product, fruit process food, boiling
Liquid, boiling fruit juice etc..At this point, can also by conventional method detach, purify from such substance containing aminated compounds
To use.
As the sugar used in the present invention, if can be used for food, person is then not particularly limited, but it is preferable to use reduced sugars.Make
For reduced sugar, the monosaccharides such as ribose, xylose, arabinose, glucose, fructose, galactolipin, mannose, rhamnose can be enumerated, breast
The disaccharides such as sugar, maltose, trehalose.These sugar can be used alone, and can also be used in mixed way two or more.Also, it also can be by sugarcane
The polysaccharides such as sugar, oligosaccharides, starch, dextrin by various methods, resolve into monosaccharide or disaccharides use.Furthermore, also may be used
Using rich in these sugared yeast extracts or molasses, liquid sugar etc..These carbohydrates can also reside in manufacture livestock products, vegetables
In liquor, cooking liquor, boiling fruit juice obtained as by-product when processed goods, fruit process food etc..It also can be from such
It detaches, purify to use by conventional method in substance containing carbohydrate.
The method that aliphatic aldehyde compound, mercaptan compound, ammonia or aminated compounds and sugar more than making coexist has no
It is particularly limited to, such as these compounds can be mixed and made into mixture.Mixture can be the solid-likes such as powder, plastochondria, bulk material
State also can further be such that the solvent appropriate such as itself and water, alcohol coexists, solution state is made as needed.It is wherein preferably total with alcohol
It deposits.
If considering in food, alcohol to be preferably ethyl alcohol.Alcohol can also be used brewed wine, Spirit, ligueur, Wei Sake,
Arrange wine, brewing seasoning, soy sauce, alcohol formulations, the fermentate etc. obtained using Institute of Micro-biology such as yeast.
The amount of aliphatic aldehyde compound, mercaptan compound, ammonia or the aminated compounds and sugar that coexist, due to its raw material
Diversity and be difficult to specific.Imparting is generated and contained in the heat treatment object obtained by heating with effective dose or is increased as long as meeting
The active ingredient of the heating seasoning flavor of strong seafood, i.e., as it is cyclic annular it is containing sulfur-nitrogen compound, have and be selected from by thiazole ring, thiophene
The condition of the compound of the functional group of one or more of the group that oxazoline ring, thiazine ring and dithiazine ring are formed, just without special
It limits.
As the compound with thiazole ring, for example, thiazole, 2 can be enumerated, 4,5- trimethylthiazoles, 2,4- dimethyl thiophenes
Azoles, 2- acetylthiazoles, 4- ethyl -5- ethylcarbonyl group oxygroups ethyl thiazole, 4- butyl -5- (2- ethoxys) thiazole, 4- methyl -
5- (2- ethoxys) thiazole, 4- methyl -5- (2- hydroxypropyls) thiazole etc..
As the compound with thiazoline ring, for example, 4- methyl -5- (2- ethoxys) thiazoline, 2- acetyl can be enumerated
Base -2- thiazolines etc..
As the compound with dithiazine ring, for example, 2,4,6- trimethyls -1,3 can be enumerated, 5- dithiazine, 2- isobutyls
Base -4,6- methyl dihydro -4H-1,3,5- dithiazine, 4- isobutyl group -2,6- dihydro -4H-1,3,5- dithiazine, isopropyl -4 2-,
6- dimethyl -4H-1,3,5- dithiazine, 4- isopropyl -2,6- dimethyl dihydro -4H-1,3,5- dithiazine, dimethyl furan
Base-dihydro -1,3,5- dithiazine etc..
As the raw material for making aliphatic aldehyde compound, mercaptan compound, ammonia or aminated compounds and sugar coexist and heat
Example, be acetaldehyde in aliphatic aldehyde compound, mercaptan compound is hydrogen sulfide, and ammonia or aminated compounds are ammonia, and sugar is Portugal
In the case of grape sugar, as the amount of these ingredients, in general, relative to 1 parts by weight of acetaldehyde, hydrogen sulfide is 0.01~1000 weight
Part, preferably 0.1~1000 parts by weight, and then preferably 0.1~100 parts by weight, more preferably 0.5~10 parts by weight；Ammonia is
0.01~1000 parts by weight, preferably 0.1~1000 parts by weight, and then preferably 1~1000 parts by weight, more preferably 1~20
Parts by weight；Glucose is 10~10000 parts by weight, preferably 10~1000 parts by weight, and then preferably 10~1000 parts by weight,
More preferably 10~50 parts by weight.In the case where making alcohol coexist as needed, for example, whole raw materials are set as 100 parts by weight,
Alcohol is preferably used with the amount of 0.1~10 parts by weight, more preferably 1~8 parts by weight.
When so that aliphatic aldehyde compound, mercaptan compound, ammonia or aminated compounds and sugar is coexisted and being heated
PH, preferably usually adjust to pH5~8 or so, more preferably pH6~8, and then preferably pH7~8.
In addition, when making aliphatic aldehyde compound, mercaptan compound, ammonia or aminated compounds and sugar coexist and being heated
Heat treatment temperature, generated in object obtained by heating and as long as meeting containing having selected from by thiazole ring, thiazoline
The condition of the compound of the functional group of one or more of the group that ring and dithiazine ring are formed, there is no particular limitation, but usually
It carries out 0.1~5 hour, is carried out 0.1~3 hour preferably at 50~100 DEG C, and then preferably 90~100 at 40~100 DEG C
It carries out at DEG C 0.3~3 hour, is carried out 0.3~2 hour more preferably at 90~100 DEG C.
Heating means at this time is not particularly limited, such as can enumerate tank body (tank) heating, the heating of IH heaters, baking oven
Heating, extruder heating, microwave stove heat, steam heating, Hot-blast Heating etc..And it is also possible to use autoclave sterilization, joule
Sterilization, heated-air drying, steam drying, smokes etc. and to be used as heating means at pressurized, heated.
Heating the heat treatment object of gained can use directly as the flavor improving agent of the present invention, however, as needed,
The additive that can be used in diet product can be contained, such as：The inorganic salts such as salt；Ascorbic acid, fumaric acid, malic acid, wine
The acid such as the carboxylic acids such as stone acid, citric acid；The amino acids such as sodium glutamate, NaAsp；Sodium Inosinate, guanylic acid sodium etc.
Nucleic acid；The carbohydrates such as sucrose, glucose, lactose；Soy sauce, miso, poultry meat extract, poultry extract, seafood extract, yeast carry
Take the natural flavourings such as object, protein hydrolyzable object；The spices such as perfumery, vanilla class；The excipient such as dextrin, various starch
Deng.
The flavor improving agent of the present invention is containing sodium glutamate, aspartic acid, oxygroup glutamic acid, Iibotenicacid, dried mushroom
It, can in the case of the delicate flavour materials such as propylhomoserin (Tricholomic Acid), Sodium Inosinate, guanylic acid sodium, sodium succinate
It is suitably used as seasoning.The flavor improving agent of the present invention can be the arbitrary shapes such as liquid, powdery, graininess.
As the present invention flavor improvement method, can enumerate using the present invention flavor improving agent when manufacturing diet product as
The method of material addition, when improve diet product as the method for conditioning materials addition, the method etc. added when eating.Diet
Product are not particularly limited, it is preferable to enumerate the diet product using seafood as raw material.
The seafood used as raw material is not particularly limited, for example, the siphonopods such as inkfish, octopus can be enumerated, shrimp,
The shell-fish such as krill, crab, lobster, oyster, clam, abalone, Turbo cornulus, ring spiral shell, a species of small clam living in fresh water shellfish, the shellfishes such as scallop at a species of small clam living in fresh water, salmon roe, cod roe,
The fish-eggs such as catfish ovum, dog salmon, tuna, stripped tuna, sardine, saury, mackerel, flying fish, scad, catfish, sole, ratio
The fish such as mesh fish, porgy, gadus, tiger Yu, anglers, eagle ray fish, shark, filefish, shishamo, common eel, star eel, sweetfish, sea urchin etc. can
Shell-fish, shellfish are enumerated as preference.Wherein it is particularly preferably shell-fish, more preferably shrimp.Also, it also can be by seafood
Processed goods is used as seafood.
As the concrete example for the diet product for using seafood, for example, soup-stock, soup-stock miso, alec, dry combustion method shrimp can be enumerated
The baste of (thick chilli sauce fries shrimp) or the sauce for frying seafood, seafood fried rice seasoning, vinegar-pepper shrimp soup (winter good deeds done in secret soup etc.) seasoning
The seasonings such as material, Indonesia's fried rice seasoning, oyster sauce, XO sauce, seafood salad salad dressing, Ming crown prince's mayonnaise；In
Formula seafood soup, fresh shrimp with ravioli soup, shark's fin soup, French thick soup (Bisque), American clam thick soup, seafood thick soup, vinegar-pepper shrimp soup's (winter
Good deeds done in secret soup etc.), seafood miso shiru, the soup class such as seafood clear soup；Noodles (seafood soy-sauce fried flour, Soup Noodles with Seafood, dish Noodle, seafood
Hand-pulled noodles, winter good deeds done in secret hand-pulled noodles, Singapore sand, Vietnam's powder, fresh shrimp tomato cream pasta, seafood pasta, inkfish juice Italy
Face etc.) reveal juice, sauce class；Salmon congee, seafood fried rice, shrimp meal, Spain seafood paella, the braised meal of shrimp (Shrimp Doria), print
Spend the rice such as Nicaea fried rice, crab congee, madai tea gruel；The flours such as Takoyaki, imperial good burning, South Korea's thin pancake；Breaded fish stick, it is bright too
Pickled fermented food (salted fish guts (the Japanese of sub (crown prince Xin Ziming etc.), the dried product of seafood, seafood：Salt is pungent), salt
Salt down long tail anchovy etc.) etc. seafood processed goods；The fruits and vegetables product such as pickles；Peeled shrimp dumpling, peeled shrimp steamed dumpling with the dough gathered at the top, dry combustion method shrimp (thick chilli sauce fry shrimp),
Tempura shrimp, fried prawn, fried inkfish, fried fish tartar souce, peeled shrimp bake the frozen food classes such as dish；For the snack in shrimp celestial being shellfish, shrimps snack etc.
Seasoning；Snack categories；Use conditioning foods such as the preparing food of other seafood, fried food, barbecue, curry etc..
By the way that the flavor improving agent of the present invention to be added in diet product, the flavor of diet product can be improved.Make in diet product
Use seafood as in the case of raw material, above-mentioned addition can strengthen flavor, particularly the heating of the seafood respectively used
Flavor when conditioning.That is, the flavor improving agent of the present invention may be used as the sea food flavor reinforcing agent of the diet product of seafood, use
In the sea food flavor Enhancement Method of the diet product of seafood.
About the compound with thiazole ring, thiazoline ring or dithiazine ring in sea food flavor modifying agent or seafood extract
Content, it is appropriate to adjust due to that can be had differences with the type difference of diet product.These compounds can be by making
It is quantified with conventional methods such as the methods of gas chromatography.
Additive amount of the flavor improving agent in diet product of the present invention, is appropriately configured according to diet product, with
In the case of having used the diet product of seafood to be used as diet product, in the diet product have thiazole ring, thiazoline ring or
The preferably total 10ppb of the content of the compound of dithiazine ring.
The embodiment of the present invention is as follows, and however, the present invention is not limited to these examples.
Embodiment
[reference example]
It is carried out using compound below to verify the flavor component generated in the flavour of food products modifying agent of the manufacture present invention
Fragrance assigns experiment.
1 ＞ of ＜ reference examples
By as the 2- acetylthiazoles (2-Acetylthiazole) of the compound with thiazole ring, as with thiazoline ring
Compound 2- acetyl group -2- thiazolines (2-Acetyl-2-thiazoline) and as the chemical combination with dithiazine ring
2,4,6- trimethyl -1,3,5- the dithiazine (2,4,6-trimethyl-1,3,5-dithiazine) of object is added to respective fresh
To reach the content of 100ppb in shrimp tomato cream meaning flour paste juice, the fresh shrimp tomato cream meaning flour paste of trial zone 1~3 is prepared
Juice.Also, 3 kinds of compounds are added in fresh shrimp tomato cream meaning flour paste juice, the content of 3 kinds of compounds is made to respectively reach
30ppb prepares the fresh shrimp tomato cream meaning flour paste juice of trial zone 4.In addition, be can for the reason of selecting above-mentioned 3 kinds of compounds
It is obtained as reagent.
For the fresh shrimp tomato cream meaning flour paste of no added fresh shrimp tomato cream meaning flour paste juice and trial zone 1~4
The concentration of the fresh shrimp flavor of juice meets inspector trained by 3 and carries out sensory evaluation.In addition, " fresh shrimp flavor " herein
Shrimp for the raw material to fresh shrimp tomato cream meaning flour paste juice carries out obtained by heating and regulating " fresh shrimp flavor ".Evaluation will be no added
The concentration of fresh shrimp flavor of fresh shrimp tomato cream meaning flour paste juice be set as 4 points, the concentration of fresh shrimp flavor compared with this is pressed
It is evaluated using 7 points of evaluation assessments according to benchmark below.
7 points：With no added comparison, very dense fresh shrimp flavor is felt
6 points：With no added comparison, quite dense fresh shrimp flavor is felt
5 points：With no added comparison, denseer fresh shrimp flavor is felt
4 points：Feel the fresh shrimp flavor with no added same degree
3 points：With no added comparison, thin fresh shrimp flavor is felt
2 points：With no added comparison, quite light fresh shrimp flavor is felt
1 point：With no added comparison, very light fresh shrimp flavor is felt
The average value of 3 inspectoral scorings is as shown in table 1.
[table 1]
| Trial zone No. | Additive | Concentration | Average score |
| 1 | ①2-Acetylthiazole | 100ppb | 5.5 |
| 2 | ②2-Acetyl-2-thiazoline | 100ppb | 4.8 |
| 3 | ③2,4,6-trimethyl-1,3,5-dithiazine | 100ppb | 5.3 |
| 4 | ①+②+③ | Each 30ppb | 6.0 |
As shown in table 1, the compound with thiazole ring, the compound with thiazoline ring are added respectively and with dithiazine
For any one of fresh shrimp tomato cream meaning flour paste juice obtained by the compound of ring compared with no added person, fresh shrimp flavor has increasing
Add.Also, the fresh shrimp flavor for adding the fresh shrimp tomato cream meaning flour paste juice obtained by 3 kinds of compounds simultaneously increases most.
2 ＞ of ＜ reference examples
Juice, crab are showed by what compound used in reference example 1 was added separately to the commercially available diet product as using seafood
Soup, flower clam miso shiru, French thick soup, American clam thick soup, seafood face, seafood soy-sauce fried flour, Spain seafood paella, Boiled Cod roes meaning
In flour paste juice, the sea food flavor of each diet product is evaluated, confirms seafood used in heating and regulating in a diet product in office
The flavor generated when class can enhance.
[embodiment 1]
Aldehyde (and Guang Chun medicines company) is diluted using distilled water, prepares 5mM acetaldehyde solutions (one).To hydrogen sulfide (solid-state；With
Guang Chun medicines company) heating, the hydrogen sulfide of generation is dissolved in distilled water, hydrogen sulfide solution is prepared.In the hydrogen sulfide solution
Vulcanize hydrogen amount to measure by hydrogen sulfide HPLC detection kits (colleague's chemistry), and diluted using distilled water, prepares 5mM hydrogen sulfide
Solution (two).25% ammonium hydroxide (and the pure medicine of light) is diluted using distilled water, prepares 10mM ammonia solutions (three).By glucose (and light
Pure medicine) it is dissolved in distilled water, prepare 100mM glucose solutions (four).It prepares (one), (two), (three) and (four) respectively etc.
The mixed solution of amount, is adjusted pH to 7.5 using sodium hydroxide (and the pure medicine of light) solution.By the solution using autoclave 100
It is heated 30 minutes at DEG C, the volatile ingredient of generation is measured using gas chromatograph/mass spectrometer (GC/MS).
＜ results ＞
As a result confirm to generate have the compound with thiazole ring, thiazoline ring and dithiazine ring.
[embodiment 2]
The alpha-linolenic acid, linoleic acid and oleic acid of the aliphatic acid of carbon number 18 are distinguished into heated oxide, prepares and contains aliphatic aldehydes
Close sample (a)~(c) of object.Then, in the method that embodiment 1 is recorded, in addition to so that aliphatic aldehyde compound is left up to 5mM
Right amount replaces acetaldehyde solution (one) outside using sample (a)~(c), carries out identical operation, obtains 3 kinds of Heated Products.
＜ results ＞
There is provided the volatile ingredient of each Heated Products to gas chromatograph/mass spectrometer, confirmation is generated with thiazole ring, thiazoline ring
And the compound of dithiazine ring.This 3 kinds of Heated Products are properly added to the diet product for using seafood used in reference example 2
In, after evaluating the sea food flavor of each diet product, confirm in a diet product in office, used in heating and regulating when seafood
Generated flavor is enhanced.
[embodiment 3]
Heated oxide is carried out to sunflower oil, prepares the sample (i) containing aliphatic aldehyde compound.Sample (i) offer is arrived
Gas chromatograph/mass spectrometer confirms the aliphatic aldehyde compound (Fig. 1) for generating carbon number 4~7.
Reach 50 weight % in addition, the commercially available largely yeast extract containing glutathione is dissolved in distilled water, prepares
Sample (ii).Also, commercially available a large amount of yeast extracts comprising ammonia are dissolved in distilled water and reach 50 weight %, prepare examination
Sample (iii).By the Portugal of the sample (i) of 5 parts by weight, the sample (ii) of 30 parts by weight, the sample (iii) of 45 parts by weight, 3 parts by weight
The ethyl alcohol mixing of grape sugar and 4 parts by weight, is prepared into solution, is adjusted pH to 7.3 using sodium hydroxide.By acquired solution 100
It is heated 60 minutes at DEG C.There is provided the volatile ingredient of gained Heated Products to gas chromatograph/mass spectrometer, can confirm to generate has
The multiple compounds (Fig. 2) of thiazole ring.
[embodiment 4]
By the heat treatment object of gained in embodiment 3, it is added to used in reference example 2 using in the diet product of seafood, makes it
Respectively reach the additive amount of the record of table 2.For the concentration of the sea food flavor of each diet product of gained, the inspection for receiving training by 3
The person of looking into carries out sensory evaluation.In addition, " sea food flavor " herein is to refer to the flavor generated when each seafood of heating and regulating.
++：With no added comparison, sea food flavor is very dense.
+：With no added comparison, sea food flavor is dense.
±：With no added comparison, sea food flavor degree is identical.
-：With no added comparison, sea food flavor is light.
--：With no added comparison, sea food flavor is very light.
[table 2]
As shown in table 2, in the diet product of any addition, confirm that addition heat treatment object will enhance sea food flavor.
[embodiment 5]
The composition of ＜ material compositions and heat treatment ＞
1 kind or more of compound is selected from the compound or composition described in " aliphatic aldehyde compound " column of table 3
Or composition, heated oxide is carried out, sample (i) is prepared.Also, from the compound described in " mercaptan compound " column of table 3
Or a kind or more of compound or composition is selected in composition, appropriate (such as 50 weight %) are dissolved in distilled water, prepare examination
Sample (ii).In turn, a kind or more of change is selected from the compound or composition that " ammonia or aminated compounds " column of table 3 is recorded
Object or composition are closed, appropriate (such as 50 weight %) are dissolved in distilled water, prepare sample (iii).To suitable sample (i)~
(iii) in (for example, sample (iii) of the sample (ii) of the sample (i) of 5 parts by weight, 30 parts by weight, 45 parts by weight), addition choosing
The compound of one or more of the compound recorded from " carbohydrate " column of table 3 and the ethyl alcohol of appropriate (such as 4 parts by weight), are mixed
Conjunction is prepared into solution, is adjusted pH to 7.5 using sodium hydroxide.The solution of gained is heated 60 minutes at 100 DEG C, confirms life
At the compound with the functional group selected from one or more of the group being made of thiazole ring, thiazoline ring and dithiazine ring.
[table 3]
Industrial availability
The present invention can be used for making the heating and regulating flavor of seafood to be reproduced in processed food with the offer of sufficient supply amount
, the flavour of food products modifying agent of heating and regulating flavor that assign seafood as flavor naturally, the food of high-titer and high-quality
Flavor improving agent.The present invention can use the raw material without using seafood to prepare wind when assigning or enhance heating and regulating seafood
The flavour of food products modifying agent of taste, and improved with the flavour of food products of sufficient supply amount supply flavor nature, high-titer and high-quality
Agent, the flavor by assigning or enhancing diet product, particularly the seafood of the diet product in using diet product of seafood etc.
Heating and regulating flavor, it is possible to provide sapid diet product.
Claims (13)
1. a kind of flavour of food products modifying agent, it is characterised in that：Including following heat treatment objects are as imparting heating and regulating seafood
When flavor ingredient or enhance seafood heating and regulating flavor ingredient：The heat treatment object be to make following (A)~
(D) the flavor improving agent manufacture raw material that ingredient coexists is heated and is generated：
(A) aliphatic aldehyde compound,
(B) mercaptan compound,
(C) ammonia or aminated compounds
And
(D) carbohydrate.
2. flavour of food products modifying agent as described in claim 1, wherein aliphatic aldehyde compound, mercaptan compound, ammonia or amine
Class compound and carbohydrate are by the raw-food material ingredient of the raw-food material preparation other than seafood or from the ingredient of raw-food material.
3. flavour of food products modifying agent as claimed in claim 1 or 2, wherein aliphatic aldehyde compound is the fat of carbon number 2~9
Fat race aldehyde compound.
4. flavour of food products modifying agent according to any one of claims 1 to 3, wherein aliphatic aldehyde compound be containing
The oxide of the edible oil and fat of unsaturated fatty acid.
5. flavour of food products modifying agent as described in any one of claims 1 to 4, wherein mercaptan compound is cysteine, goes back
Prototype glutathione is manufactured selected from the meat extract containing mercaptan compound, yeast extract and processed food in by-product
1 or of more than two kinds mercaptan compound.
6. such as flavour of food products modifying agent according to any one of claims 1 to 5, wherein ammonia or aminated compounds be ammonia, organic
Inorganic ammonium salt or selected from yeast extract, protolysate or processed food manufacture by-product in 1 or of more than two kinds ammonia
Or aminated compounds.
7. such as flavour of food products modifying agent according to any one of claims 1 to 6, wherein carbohydrate be selected from comprising monosaccharide or
1 or of more than two kinds carbohydrate in the recuding sugars of disaccharides or food material containing the carbohydrate.
8. a kind of flavour of food products modifying agent, it is characterised in that：Including following heat treatment objects are as imparting heating and regulating seafood
When flavor ingredient or enhance seafood heating and regulating flavor ingredient：The heat treatment object is in such as claim 1
Further contain alcohol in flavor improving agent manufacture raw material described in any one of~7, making the ingredient of following (A)~(D) coexist,
And is heated and generated：
(A) aliphatic aldehyde compound,
(B) mercaptan compound,
(C) ammonia or aminated compounds
And
(D) carbohydrate.
9. such as flavour of food products modifying agent according to any one of claims 1 to 8, wherein heat treatment object is by flavor improvement
Agent raw material heats 0.1~5 hour at 40~100 DEG C and the heat treatment object that generates.
10. such as flavour of food products modifying agent according to any one of claims 1 to 9, wherein add to flavor improving agent raw material
The heat treatment object for being heat-treated and generating is following heat treatment object：
In heating object containing with a kind in the group being made of thiazole ring, thiazoline ring and dithiazine ring with
On functional group compound.
11. a kind of manufacturing method of such as flavour of food products modifying agent according to any one of claims 1 to 10, it is characterised in that：
By to making the flavor improving agent that the ingredient of following (A)~(D) coexists manufacture raw material or in the flavor improving agent manufactures raw material
Further the flavor improving agent containing alcohol manufactures raw material, heats 0.1~5 hour at 40~100 DEG C, generates containing imparting
The heat treatment object of the ingredient of the ingredient of flavor when heating and regulating seafood or the heating and regulating flavor of enhancing seafood：
(A) aliphatic aldehyde compound,
(B) mercaptan compound,
(C) ammonia or aminated compounds
And
(D) carbohydrate.
12. a kind of flavor improvement method of diet product, it is characterised in that：By will be as described in any one of claim 1~10
Flavor improving agent be added in diet product, to diet product assign heating and regulating seafood when flavor or enhancing seafood plus
Heat conditioning flavor.
13. a kind of seafood extract, it is characterised in that：Changed by addition such as flavor according to any one of claims 1 to 10
Good dose, assign heating and regulating seafood when flavor or enhance seafood heating and regulating flavor.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2016-012079 | 2016-01-26 | ||
| JP2016012079 | 2016-01-26 | ||
| PCT/JP2016/004907 WO2017130256A1 (en) | 2016-01-26 | 2016-11-17 | Flavor improving agent for imparting seafood cooking flavor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108601381A true CN108601381A (en) | 2018-09-28 |
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ID=59398906
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|---|---|---|---|
| CN201680080095.XA Pending CN108601381A (en) | 2016-01-26 | 2016-11-17 | Assign the flavor improving agent of the heating and regulating flavor of seafood |
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| Country | Link |
|---|---|
| JP (1) | JP6812365B2 (en) |
| CN (1) | CN108601381A (en) |
| TW (1) | TWI723118B (en) |
| WO (1) | WO2017130256A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109619361A (en) * | 2018-11-28 | 2019-04-16 | 上海正况商务咨询中心 | A kind of trendy styles from Hong Kong XO sauce and preparation method thereof |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110833166B (en) * | 2019-11-28 | 2022-10-21 | 东莞市华井生物科技有限公司 | Seasoning with taste of lobster and application of seasoning |
| JP7266260B2 (en) * | 2021-08-25 | 2023-04-28 | 株式会社Mizkan Holdings | Seasoning oil and its manufacturing method, liquid seasoning, food and its manufacturing method |
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2017
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| CN109619361A (en) * | 2018-11-28 | 2019-04-16 | 上海正况商务咨询中心 | A kind of trendy styles from Hong Kong XO sauce and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2017130256A1 (en) | 2017-08-03 |
| JPWO2017130256A1 (en) | 2018-12-27 |
| TWI723118B (en) | 2021-04-01 |
| TW201739357A (en) | 2017-11-16 |
| JP6812365B2 (en) | 2021-01-13 |
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