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

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,...

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.

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