Composition for enhancing taste, method for producing same, and method for enhancing taste of food

Abstract

Provided are: a taste-enhancing composition capable of enhancing the taste of a food by being blended in the food; a method for producing the taste-enhancing composition; and a method for enhancing the taste of a food. A first embodiment of the present invention relates to a taste enhancing composition containing one or more spices selected from the group consisting of heat-treated cumin, red pepper powder, ferula asafetida, and mustard seeds. A second embodiment of the present invention relates to a method for producing the composition for enhancing taste, comprising heating at least one spice selected from the group consisting of cumin, red pepper powder, ferula asafetida and mustard seeds under predetermined conditions. A third embodiment of the present invention relates to a method of enhancing the taste of a food product, comprising blending the taste enhancing composition in a food product.

Description

Technical Field

[0001] One or more aspects of the present invention relate to a taste enhancing composition, a method for producing the same, and a method for enhancing the taste of a food.

[0002] Another embodiment of the present invention relates to heat-treated mustard seeds, a food composition containing the same, and a method for producing the same. Background Art

[0003] Salt (sodium chloride) gives food its delicious flavor and is used in food as a source of chlorine and sodium, which are essential for life. However, excessive salt intake is known to cause various diseases, including high blood pressure, so it is best to control salt intake.

[0004] Patent Document 1 discloses a spice mix for enhancing saltiness. The spice mix contains paprika, grapefruit peel and / or dried tangerine peel, ginger, and allspice in a specified ratio. It may also contain at least one spice selected from red pepper, cumin, coriander, and celery seed. Patent Document 1 states that the saltiness-enhancing effect can be further enhanced by including smoked spices in the spice mix. Smoked paprika is described as a specific example of a smoked spice. According to Patent Document 1, the spice mix for enhancing saltiness enhances the saltiness of food when added to food along with salt.

[0005] Patent Document 2 discloses a salty taste enhancer containing a mixture of pepper, ginger, cloves, and cinnamon, and a salty taste enhancer containing a mixture of pepper, ginger, cloves, cinnamon, and chili pepper.

[0006] Patent Document 3 discloses a method for producing a caramel aroma-enhancing spice and a method for producing an almond aroma-enhancing spice. The method for producing the caramel aroma-enhancing spice comprises: heating at least one spice selected from the group consisting of coriander, cumin, tangerine peel, anise, celery, turmeric, fenugreek, garlic, chili pepper, paprika, fennel, black pepper, ginger, and asafoetida at a gauge pressure of 0.05 MPa or higher so that the calorific value reaches 15 to 170°C. The method for producing the almond aroma-enhancing spice comprises: heating at least one spice selected from the group consisting of turmeric, chili pepper, fenugreek, cumin, coriander, tangerine peel, garlic, paprika, fennel, anise, celery, black pepper, ginger, fenugreek leaves, and cinnamon at a gauge pressure of less than 0.05 MPa so that the calorific value reaches 50 to 180°C. Patent Document 3 also discloses that a charcoal fire flavor-enhancing spice is obtained by heating coriander under conditions such that the calorific value reaches 800 or more.

[0007] Mustard seeds are a spice with a distinctive, spicy flavor, and are used as an ingredient in mustard and sauces. Roasted in oil, they are often used as an appetizer in Indian cuisine.

[0008] Patent Document 4 describes a seasoning composition comprising seeds, fruits, and / or nuts and curry leaves and / or an extract thereof. Patent Document 4 states that, to enhance the aromatic flavor of the seeds, fruits, and / or nuts, the seasoning composition may further include roasted mustard seeds. However, Patent Document 4 does not describe the conditions for roasting the mustard seeds.

[0009] Prior art literature

[0010] Patent Literature

[0011] Patent Document 1: Japanese Patent Application Publication No. 2018-102142

[0012] Patent Document 2: Japanese Patent Application Laid-Open No. 2012-239398

[0013] Patent Document 3: Japanese Patent Application Laid-Open No. 2020-103257

[0014] Patent Document 4: Japanese Patent Application Laid-Open No. 2020-202765 Summary of the Invention

[0015] One or more aspects of the present invention provide a taste-enhancing composition that can enhance the taste of a food by being mixed with the food, and a method for producing the composition. One or more aspects of the present invention also provide a method for enhancing the taste of a food.

[0016] Another embodiment of the present invention provides a mustard seed with further enhanced sweetness, aroma and other flavors, a food composition containing the same, and a method for producing the mustard seed with further enhanced sweetness, aroma and other flavors.

[0017] The present inventors have discovered the following solutions as a taste-enhancing composition capable of enhancing the taste of food, a method for producing the taste-enhancing composition, and a method for enhancing the taste of food.

[0018] The present inventors have also discovered the following solutions as mustard seeds with further enhanced sweetness, aroma, and other flavors, food compositions containing the same, methods for producing mustard seeds with further enhanced sweetness, aroma, and other flavors, flavor-enhancing compositions, and methods for enhancing the flavor of foods.

[0019] [1] A flavor enhancing composition comprising one or more selected from the group consisting of heated cumin, heated red bell pepper powder, heated asafoetida, and heated mustard seeds. In the flavor enhancing composition, the flavor may be one or more selected from salty and kokumi.

[0020] [2] The flavor enhancing composition according to [1], comprising the heat-treated cumin.

[0021] [3] The flavor enhancing composition according to [2], wherein the heat-treated cumin is obtained by heating cumin without adding oil or fat under conditions such that the calorific value reaches 15 or more.

[0022] [4] The flavor enhancing composition according to [3], wherein the calorific value is 60 or more and 500 or less.

[0023] [5] The flavor-enhancing composition according to [2], wherein the heat-treated cumin is obtained by heating cumin and oil together under conditions such that the calorific value reaches 1 or more.

[0024] [6] The flavor enhancing composition according to [5], wherein the calorific value is 20 or more and 4000 or less.

[0025] [7] The flavor enhancing composition according to any one of [2] to [6], wherein the heat-treated cumin contains one or more selected from the group consisting of cyclic (Phe-Tyr), cyclic (Phe-Ala), cyclic (Tyr-Ser), cyclic (Leu / Ile-Ser), cyclic (Ala-Tyr), cyclic (Gly-Tyr), cyclic (Ala-Pro), cyclic (Gly-Val), cyclic (hyPro-Pro) and cyclic (Glu-Glu).

[0026] [8] The flavor enhancing composition according to any one of [2] to [7], wherein 47 μg / g of L-lysine is added to the heat-treated cumin (when the heat-treated cumin is cumin heat-treated together with oil, the mass of the heat-treated cumin is calculated as the mass of the cumin after removing the oil). 13 C6 monohydrochloride, in the chromatogram obtained by liquid chromatography-mass spectrometry (LC-MS / MS) analysis based on the following method, the cumin after the heating treatment is relative to the cumin from L-lysine- 13 The ratio of the peak areas of C6 monohydrochloride satisfies one or more of the following:

[0027] (1) The peak area derived from the cyclic (Phe-Phe) is 0.024 or more,

[0028] (2) The peak area derived from the cyclic (Phe-Leu / Ile) is 0.040 or more,

[0029] (3) The peak area derived from the cyclic (Leu / Ile-Val) is 0.015 or more,

[0030] (4) The peak area from the cyclic (Phe-Pro) is 0.020 or more,

[0031] (5) The peak area from the cyclic (Phe-Tyr) is 0.0020 or more,

[0032] (6) The peak area derived from the cyclic (Pro-Leu / Ile) is 0.040 or more,

[0033] (7) The peak area derived from the cyclic (Val-Val) is 0.004 or more,

[0034] (8) The peak area derived from the cyclic (Phe-Ala) is 0.002 or more,

[0035] (9) The peak area from the cyclic (Tyr-Ser) is 0.002 or more,

[0036] (10) The peak area from the cyclic (Pro-Val) is 0.013 or more,

[0037] (11) The peak area from the cyclic (Pro-Tyr) is 0.009 or more,

[0038] (12) The peak area from the cyclic (Pro-Pro) is 0.050 or more,

[0039] (13) The peak area from the cyclic (Leu / Ile-Ser) is 0.010 or more,

[0040] (14) The peak area derived from the cyclic (Arg-Leu / Ile) is 0.10 or more,

[0041] (15) The peak area derived from the cyclic (Ala-Tyr) is 0.007 or more,

[0042] (16) The peak area derived from the cyclic (Gly-Tyr) is 0.002 or more,

[0043] (17) The peak area from the cyclic (Ala-Pro) is 0.020 or more,

[0044] (18) The peak area from the cyclic (Gly-Val) is 0.001 or more,

[0045] (19) The peak area from the cyclic (hyPro-Pro) is 0.010 or more,

[0046] (20) The peak area from the cyclic (Thr-Pro) is 0.040 or more,

[0047] (21) The peak area from the cyclic (Val-Arg) is 0.060 or more,

[0048] (22) The peak area from the cyclic (Pro-Asp) is 0.040 or more,

[0049] (23) The peak area from the cyclic (Arg-Pro) is 0.035 or more,

[0050] (24) The peak area from the cyclic (Glu-Tyr) is 0.050 or more,

[0051] (25) The peak area from the cyclic (Pro-His) is 0.020 or more,

[0052] (26) The peak area from the cyclic (Glu-Asp) is 0.080 or more,

[0053] (27) The peak area from the cyclic (Gly-Arg) is 0.50 or more,

[0054] (28) The peak area from the cyclic (Gly-His) is 0.005 or more,

[0055] (29) The peak area from the cyclic (Leu / Ile-Leu / Ile) is 0.070 or more,

[0056] (30) The peak area from the cyclic (Glu-Glu) is 0.010 or more,

[0057] (31) The peak area from the cyclic (Leu / Ile-Asp) is 0.010 or more,

[0058] (32) The peak area from the cyclic (Phe-Asp) is 0.012 or more,

[0059] (33) The peak area derived from thiothiazole (4-methyl-5-thiazoleethanol) is 0.30 or more,

[0060] (34) The peak area derived from thiothiazole acetate is 0.025 or more,

[0061] (LC-MS / MS measurement method)

[0062] A 10 mL test tube containing 200 mg of the heat-treated cumin (when the heat-treated cumin is cumin heat-treated together with oil, the mass is the mass of the cumin after the oil is removed) and 5 mL of water was heated in a constant temperature water bath at 80°C for 30 minutes to prepare a water extract; 5 mL of acetonitrile and 47 μg / g of L-lysine-1-aminobutyric acid were added to the water extract in the test tube. 13 C6 monohydrochloride, after stirring, removing the solid component and recovering the liquid component to prepare a test sample; analyzing the test sample by LC-MS / MS to obtain a chromatogram. The heated cumin used as the analysis sample is preferably ground.

[0063] [9] The flavor enhancing composition according to any one of [2] to [8], wherein 99 μg / g ribitol is added to the heat-treated cumin (when the heat-treated cumin is cumin heat-treated together with oil, the mass is calculated as cumin after oil removal), and in a chromatogram obtained by liquid chromatography-mass spectrometry (LC-MS / MS) analysis according to the following method, the ratio of the peak area derived from the heat-treated cumin to the peak area derived from ribitol satisfies one or more of the following:

[0064] (35) The peak area from cis-aconitic acid is 0.180 or more,

[0065] (36) The peak area from trans-aconitic acid is 0.250 or more,

[0066] (37) The peak area from tartaric acid is 0.550 or more,

[0067] (38) The peak area from malic acid is 22.0 or more,

[0068] (39) The peak area from citric acid is 35.0 or more,

[0069] (LC-MS / MS measurement method)

[0070] A 10 mL volume test tube containing 200 mg of the heat-treated cumin (if the heat-treated cumin is cumin that has been heat-treated together with oil, the mass is converted to cumin after the oil is removed) and 5 mL of water is heated in a constant temperature water bath at 80°C for 30 minutes to prepare a water extract; 5 mL of acetonitrile and 99 μg / g of ribitol relative to the heat-treated cumin (if the heat-treated cumin is cumin that has been heat-treated together with oil, the mass is converted to cumin after the oil is removed) are added to the water extract in the test tube, and after stirring, the solid component is removed and the liquid component is recovered to prepare a test sample; the test sample is analyzed by LC-MS / MS to obtain a chromatogram. The heat-treated cumin used as the analysis sample is preferably crushed.

[0071]

[10] The flavor enhancing composition according to any one of [2] to [9], wherein 625 μg / g of 4-methylthiazole is added to the heat-treated cumin (when the heat-treated cumin is cumin heat-treated together with oil, the mass of the cumin after oil removal is referred to), and in a chromatogram obtained by gas chromatography-mass spectrometry (GC-MS) analysis according to the following method, the ratio of the peak area of ​​the heat-treated cumin to that of the 4-methylthiazole satisfies one or more of the following:

[0072] (40) The peak area derived from carveol is 0.05 or more,

[0073] (41) The peak area derived from nerolidol is 0.18 or more,

[0074] (42) The peak area derived from α-terpinene-7-aldehyde is 100 or more,

[0075] (GC-MS measurement method)

[0076] A 10 mL test tube containing 15 mg of the heat-treated cumin (if the heat-treated cumin is heat-treated with oil, the mass is calculated as the cumin after the oil is removed), 625 μg / g of 4-methylthiazole relative to the heat-treated cumin (if the heat-treated cumin is heat-treated with oil, the mass is calculated as the cumin after the oil is removed), 5 mL of acetone, and 5 mL of methanol is stirred. The solid component is removed and the liquid component is recovered. 1 mL of acetone is added per 0.1 mL of the liquid component to prepare a GC-MS test sample. The GC-MS test sample is analyzed by GC-MS to obtain a chromatogram. Preferably, the heat-treated cumin used as the analysis sample is ground.

[0077]

[11] The flavor enhancing composition according to any one of [1] to

[10] , comprising the heat-treated red bell pepper powder.

[0078]

[12] The flavor enhancing composition according to

[11] , wherein the heat-treated red bell pepper powder is obtained by heating red bell pepper powder without adding oil under conditions such that the calorific value reaches 50 or more.

[0079]

[13] The flavor enhancing composition according to

[12] , wherein the calorific value is 200 or more and 600 or less.

[0080]

[14] The flavor enhancing composition according to

[11] , wherein the heat-treated red bell pepper powder is obtained by heating the red bell pepper powder and oil together under conditions such that the calorific value reaches 0.3 or more.

[0081]

[15] The flavor enhancing composition according to

[14] , wherein the calorific value is 2.5 or more and 450 or less.

[0082]

[16] The flavor enhancing composition according to any one of

[11] to

[15] , wherein the heat-treated red bell pepper powder contains one or more selected from the group consisting of cyclic (Gly-His), cyclic (Gly-Ser), cyclic (hyPro-Pro), cyclic (Gly-Val), cyclic (Tyr-Asp) and cyclic (Ala-Asp).

[0083]

[17] The flavor enhancing composition according to any one of

[11] to

[16] , wherein 47 μg / g of L-lysine is added to the heat-treated red bell pepper powder (when the heat-treated red bell pepper powder is the red bell pepper powder heated together with oil, the mass is calculated as the red bell pepper powder after removing the oil). 13 C6 monohydrochloride, in the chromatogram obtained by liquid chromatography-mass spectrometry (LC-MS / MS) analysis based on the following method, the red bell pepper powder after the heating treatment relative to the L-lysine- 13 The ratio of the peak areas of C6 monohydrochloride satisfies one or more of the following:

[0084] (1) The peak area derived from the cyclic (Phe-Leu / Ile) is 0.45 or more,

[0085] (2) The peak area from the cyclic (Pro-Asn) is 0.020 or more,

[0086] (3) The peak area derived from the cyclic (Leu / Ile-Leu / Ile) is 0.30 or more,

[0087] (4) The peak area derived from the cyclic (Thr-Leu / Ile) is 0.014 or more,

[0088] (5) The peak area from the cyclic (Phe-Ser) is 0.025 or more,

[0089] (6) The peak area derived from the cyclic (Gly-His) is 0.0020 or more,

[0090] (7) The peak area derived from the cyclic (Gly-Ser) is 0.0010 or more,

[0091] (8) The peak area derived from the cyclic (Gly-Arg) is 0.080 or more,

[0092] (9) The peak area from the cyclic (Ala-His) is 0.0140 or more,

[0093] (10) The peak area from the cyclic (Glu-His) is 0.040 or more,

[0094] (11) The peak area derived from the cyclic (Glu-Arg) is 0.21 or more,

[0095] (12) The peak area derived from the cyclic (Ala-Arg) is 0.24 or more,

[0096] (13) The peak area derived from the cyclic (Glu-Glu) is 0.020 or more,

[0097] (14) The peak area from the cyclic (Glu-Gly) is 0.39 or more,

[0098] (15) The peak area from the cyclic (Glu-Asp) is 0.19 or more,

[0099] (16) The peak area from the cyclic (Pro-His) is 0.12 or more,

[0100] (17) The peak area from the cyclic (Glu-Tyr) is 0.40 or more,

[0101] (18) The peak area from the cyclic (Leu / Ile-Asp) is 0.100 or more,

[0102] (19) The peak area from the cyclic (Pro-Asp) is 0.10 or more,

[0103] (20) The peak area from the cyclic (Val-Arg) is 0.15 or more,

[0104] (21) The peak area from the cyclic (Thr-Pro) is 0.40 or more,

[0105] (22) The peak area derived from the cyclic (hyPro-Pro) is 0.020 or more, (23) The peak area derived from the cyclic (Gly-Val) is 0.010 or more,

[0106] (24) The peak area from the cyclic (Ala-Pro) is 0.10 or more,

[0107] (25) The peak area from the cyclic (Ala-Tyr) is 0.025 or more,

[0108] (26) The peak area from the cyclic (Arg-Leu / Ile) is 0.60 or more, (27) The peak area from the cyclic (Leu / Ile-Ser) is 0.050 or more, (28) The peak area from the cyclic (Ala-Val) is 0.040 or more,

[0109] (29) The peak area from the cyclic (Pro-Pro) is 0.30 or more,

[0110] (30) The peak area from the cyclic (Gly-Leu / Ile) is 0.025 or more, (31) The peak area from the cyclic (Gly-Phe) is 0.060 or more, (32) The peak area from the cyclic (Pro-Tyr) is 0.060 or more, (33) The peak area from the cyclic (Phe-Asp) is 0.040 or more, (34) The peak area from the cyclic (Pro-Val) is 0.070 or more, (35) The peak area from the cyclic (Ala-Leu / Ile) is 0.080 or more, (36) The peak area from the cyclic (Val-Tyr) is 0.020 or more,

[0111] (37) The peak area from the cyclic (Tyr-Ser) is 0.20 or more,

[0112] (38) The peak area from the cyclic (Phe-Ala) is 0.025 or more,

[0113] (39) The peak area from the cyclic (Val-Val) is 0.050 or more,

[0114] (40) The peak area from the cyclic (Pro-Leu / Ile) is 0.45 or more, (41) The peak area from the cyclic (Phe-Tyr) is 0.160 or more, (42) The peak area from the cyclic (Phe-Thr) is 0.020 or more,

[0115] (43) The peak area from the cyclic (Phe-Pro) is 0.45 or more,

[0116] (44) The peak area from the cyclic (Leu / Ile-Val) is 0.09 or more,

[0117] (45) The peak area from the cyclic (Val-Phe) is 0.010 or more,

[0118] (46) The peak area from the cyclic (Tyr-Asp) is 0.020 or more,

[0119] (47) The peak area from the cyclic (Ala-Asp) is 0.005 or more,

[0120] (48) The peak area from the cyclic (Val-Ser) is 0.070 or more,

[0121] (49) The peak area derived from thiothiazole (4-methyl-5-thiazoleethanol) is 0.090 or more,

[0122] (50) The peak area derived from thiothiazole acetate is 0.011 or more,

[0123] (LC-MS / MS measurement method)

[0124] A 10 mL test tube containing 200 mg of the heat-treated red bell pepper powder (if the heat-treated red bell pepper powder is the red bell pepper powder heat-treated together with oil, the mass is the mass of the red bell pepper powder after the oil is removed) and 5 mL of water was heated in a constant temperature water bath at 80°C for 30 minutes to prepare an aqueous extract; 5 mL of acetonitrile and 47 μg / g of L-lysine-1-amino-2-nitropropene were added to the aqueous extract in the test tube. 13 C6 monohydrochloride, after stirring, the solid component is removed and the liquid component is recovered to prepare a test sample; the test sample is analyzed by LC-MS / MS to obtain a chromatogram. The heated red bell pepper powder used as the analysis sample is preferably ground.

[0125]

[18] The flavor enhancing composition according to any one of

[11] to

[17] , wherein 99 μg / g of ribitol is added to the heat-treated red bell pepper powder (when the heat-treated red bell pepper powder is the red bell pepper powder heat-treated together with oil, the mass is calculated as the red bell pepper powder after the oil is removed), and in a chromatogram obtained by liquid chromatography-mass spectrometry (LC-MS / MS) analysis according to the following method, the ratio of the peak area derived from the heat-treated red bell pepper powder to the peak area derived from ribitol satisfies one or more of the following:

[0126] (51) The peak area from tartaric acid is 0.60 or more,

[0127] (52) The peak area from trans-aconitic acid is 0.35 or more,

[0128] (LC-MS / MS measurement method)

[0129] A 10 mL test tube containing 200 mg of the heat-treated red bell pepper powder (if the heat-treated red bell pepper powder is heat-treated with oil, the mass is calculated based on the oil-removed red bell pepper powder) and 5 mL of water is heated in a constant temperature water bath at 80°C for 30 minutes to prepare an aqueous extract. To the aqueous extract in the test tube, 5 mL of acetonitrile and 99 μg / g of ribitol relative to the heat-treated red bell pepper powder (if the heat-treated red bell pepper powder is heat-treated with oil, the mass is calculated based on the oil-removed red bell pepper powder) are added. After stirring, the solid component is removed and the liquid component is recovered to prepare a test sample. The test sample is analyzed by LC-MS / MS to obtain a chromatogram. The heat-treated red bell pepper powder used as the analytical sample is preferably ground.

[0130]

[19] The taste enhancing composition according to any one of [1] to

[18] , comprising the heat-treated asafoetida.

[0131]

[20] The flavor enhancing composition according to

[19] , wherein the heat-treated asafoetida is obtained by heating asafoetida without adding oil or fat under conditions such that the calorific value reaches 15 or more.

[0132]

[21] The flavor enhancing composition as described in

[19] , wherein the heat-treated asafoetida is obtained by heating asafoetida together with oil and fat under conditions such that the calorific value reaches 5 or more.

[0133]

[22] The flavor enhancing composition according to any one of

[19] to

[21] , wherein the heat-treated asafoetida contains one or more selected from the group consisting of cyclic (Val-Ser), cyclic (Pro-Pro), and cyclic (Pro-Glu).

[0134]

[23] The flavor enhancing composition according to any one of

[19] to

[22] , wherein 47 μg / g of L-lysine- 13 C6 monohydrochloride, in the chromatogram obtained by liquid chromatography-mass spectrometry (LC-MS / MS) analysis based on the following method, the heat-treated Ferula relative to the L-lysine-13 The ratio of the peak areas of C6 monohydrochloride satisfies one or more of the following:

[0135] (1) The peak area derived from the cyclic (Gly-Thr) is 0.028 or more,

[0136] (2) The peak area derived from the cyclic (Gly-His) is 0.003 or more,

[0137] (3) The peak area derived from the cyclic (Ala-Asp) is 0.022 or more,

[0138] (4) The peak area from the cyclic (Val-Ser) is 0.040 or more,

[0139] (5) The peak area derived from the cyclic (Gly-Arg) is 0.020 or more,

[0140] (6) The peak area derived from the cyclic (Ala-His) is 0.005 or more,

[0141] (7) The peak area derived from the cyclic (Glu-Asp) is 0.008 or more,

[0142] (8) The peak area derived from the cyclic (Phe-Phe) is 0.050 or more,

[0143] (9) The peak area derived from the cyclic (Leu / Ile-Leu / Ile) is 0.025 or more,

[0144] (10) The peak area derived from the cyclic (Ala-Arg) is 0.025 or more,

[0145] (11) The peak area derived from the cyclic (Leu / Ile-Val) is 0.020 or more,

[0146] (12) The peak area from the cyclic (Phe-Pro) is 0.015 or more,

[0147] (13) The peak area derived from the cyclic (Phe-Leu / Ile) is 0.040 or more,

[0148] (14) The peak area from the cyclic (Pro-Pro) is 0.010 or more,

[0149] (15) The peak area from the cyclic (Glu-Phe) is 0.050 or more,

[0150] (16) The peak area derived from the cyclic (Arg-Leu / Ile) is 0.045 or more,

[0151] (17) The peak area from the cyclic (Pro-Leu / Ile) is 0.080 or more,

[0152] (18) The peak area from the cyclic (Pro-Glu) is 0.005 or more,

[0153] (19) The peak area derived from the cyclic (Glu-Leu / Ile) is 0.015 or more,

[0154] (20) The peak area from the cyclic (Ala-Pro) is 0.028 or more,

[0155] (21) The peak area from the cyclic (Pro-Val) is 0.020 or more,

[0156] (22) The peak area from the cyclic (Pro-His) is 0.040 or more,

[0157] (23) The peak area derived from thiothiazole (4-methyl-5-thiazoleethanol) is 0.25 or more (LC-MS / MS measurement method)

[0158] A 10 mL test tube containing 200 mg of the heat-treated Ferula (the mass obtained by converting the Ferula resin content to 12% by mass) and 5 mL of water was heated in a constant temperature water bath at 80°C for 30 minutes to prepare a water extract; 5 mL of acetonitrile and 47 μg / g of L-lysine were added to the water extract in the test tube. 13 C6 monohydrochloride, after stirring, removing the solid component and recovering the liquid component; contacting the liquid component with a solid-phase extraction carrier retaining an octadecyl group, recovering the eluate obtained by acetonitrile, and preparing a test sample from the eluate; analyzing the test sample by LC-MS / MS to obtain a chromatogram. The heat-treated Ferula asafoetida used as the analysis sample is preferably ground.

[0159]

[24] The flavor enhancing composition according to any one of

[19] to

[23] , wherein 99 μg / g ribitol is added to the heat-treated asafoetida, and in a chromatogram analyzed by liquid chromatography-mass spectrometry (LC-MS / MS) according to the following method, the ratio of the peak area of ​​the heat-treated asafoetida to the peak area derived from ribitol satisfies one or more of the following:

[0160] (24) The peak area from tartaric acid is 0.12 or more,

[0161] (25) The peak area from malic acid is 1.10 or more,

[0162] (26) The peak area from citric acid is 1.00 or more,

[0163] (LC-MS / MS measurement method)

[0164] A 10 mL volume test tube containing 200 mg of the heat-treated asafoetida (the mass obtained by converting the asafoetida resin content to 12% by mass) and 5 mL of water was heated in a constant temperature water bath at 80°C for 30 minutes to prepare an aqueous extract; 5 mL of acetonitrile and 99 μg / g of ribitol were added to the aqueous extract in the test tube relative to the heat-treated asafoetida (the mass obtained by converting the asafoetida resin content to 12% by mass), and after stirring, the solid component was removed and the liquid component was recovered; after contacting the liquid component with a solid phase extraction carrier retaining octadecyl groups, the eluate obtained by acetonitrile was recovered, and a sample to be tested was prepared from the eluate; the sample to be tested was analyzed by LC-MS / MS to obtain a chromatogram. Wherein, the heat-treated asafoetida used as the analytical sample is preferably a crushed product.

[0165]

[25] The taste enhancing composition according to any one of [1] to

[24] , comprising the heat-treated mustard seeds.

[0166]

[26] The flavor enhancing composition according to

[25] , wherein 47 μg / g of L-lysine is added to the heat-treated mustard seeds (when the heat-treated mustard seeds are heat-treated together with oil, the mass is calculated as the mass of the mustard seeds after removing the oil). 13 C6 monohydrochloride, in the chromatogram obtained by liquid chromatography-mass spectrometry (LC-MS / MS) analysis based on the following method, the heat-treated mustard seeds relative to the L-lysine- 13 The ratio of the peak areas of C6 monohydrochloride satisfies one or more of the following:

[0167] (1) The peak area derived from the cyclic (Glu-His) is 0.20 or more,

[0168] (2) The peak area derived from the cyclic (Gly-Arg) is 0.29 or more,

[0169] (3) The peak area derived from the cyclic (Glu-Gly) is 0.15 or more,

[0170] (4) The peak area from the cyclic (Ala-His) is 0.12 or more,

[0171] (5) The peak area derived from the cyclic (Ala-Arg) is 0.20 or more,

[0172] (6) The peak area derived from the cyclic (Glu-Asp) is 0.13 or more,

[0173] (7) The peak area from the cyclic (Leu / Ile-Asp) is 0.035 or more,

[0174] (8) The peak area from the cyclic (Thr-Pro) is 0.50 or more,

[0175] (9) The peak area from the cyclic (Pro-His) is 0.09 or more,

[0176] (10) The peak area from the cyclic (Pro-Pro) is 0.50 or more,

[0177] (11) The peak area derived from the cyclic (Glu-Tyr) is 0.070 or more,

[0178] (12) The peak area derived from the cyclic (Arg-Leu / Ile) is 0.015 or more,

[0179] (13) The peak area from the cyclic (Ala-Pro) is 0.70 or more,

[0180] (14) The peak area from the cyclic (Pro-Val) is 0.65 or more,

[0181] (15) The peak area from the cyclic (Phe-Ala) is 0.060 or more,

[0182] (16) The peak area from the cyclic (Phe-Pro) is 0.070 or more,

[0183] (17) The peak area from the cyclic (Phe-Tyr) is 0.18 or more,

[0184] (18) The peak area from the cyclic (Tyr-His) is 0.02 or more,

[0185] (19) The peak area from the cyclic (Leu / Ile-His) is 0.05 or more,

[0186] (20) The peak area from the cyclic (Pro-Met) is 0.32 or more,

[0187] (21) The peak area from the cyclic (Val-Glu) is 0.10 or more,

[0188] (LC-MS / MS measurement method)

[0189] A 10 mL test tube containing 200 mg of the heat-treated mustard seeds (if the heat-treated mustard seeds are heat-treated together with oil, the mass is calculated as the oil-removed mustard seeds) and 5 mL of water is heated in a constant temperature water bath at 80°C for 30 minutes to prepare an aqueous extract; 5 mL of acetonitrile and 47 μg / g of L-lysine-1-aminobutyric acid relative to the heat-treated mustard seeds (if the heat-treated mustard seeds are heat-treated together with oil, the mass is calculated as the oil-removed mustard seeds) are added to the aqueous extract in the test tube. 13 C6 monohydrochloride, after stirring, removing the solid component and recovering the liquid component to prepare an LC-MS / MS sample; and analyzing the LC-MS / MS sample by LC-MS / MS to obtain a chromatogram. The heat-treated mustard seeds used as the analysis sample are preferably ground.

[0190]

[27] The flavor enhancing composition according to

[25] or

[26] , wherein 625 μg / g of 4-methylthiazole is added to the heat-treated mustard seeds (when the heat-treated mustard seeds are heat-treated together with oil, the mass is calculated as the mass of the mustard seeds after the oil is removed), and in a chromatogram obtained by gas chromatography-mass spectrometry (GC-MS) analysis according to the following method, the ratio of the peak area of ​​the heat-treated mustard seeds to that of the 4-methylthiazole satisfies one or more of the following:

[0191] (22) The peak area derived from allyl methyl disulfide is 0.006 or more,

[0192] (23) The peak area from 2,5-dimethylpyrazine is 0.60 or more,

[0193] (24) The peak area derived from 2-ethyl-6-methylpyrazine is 0.15 or more,

[0194] (25) The peak area from 2,3,5-trimethylpyrazine is 0.15 or more,

[0195] (26) The peak area derived from 2,6-diethylpyrazine is 0.01 or more,

[0196] (27) The peak area from 2,5-diethylpyrazine is 0.20 or more,

[0197] (28) The peak area derived from 2,3-diethylpyrazine is 0.03 or more,

[0198] (29) The peak area derived from allyl methyl trisulfide is 0.025 or more,

[0199] (30) The peak area derived from 3-methyl-1,2,4-trithiane is 0.70 or more,

[0200] (31) The peak area derived from 2-dodecenal is 0.10 or more,

[0201] (32) The peak area derived from thiothiazole is 0.50 or more,

[0202] (GC-MS measurement method)

[0203] A 10-mL test tube containing 15 mg of the heat-treated mustard seeds (if the heat-treated mustard seeds are heat-treated with oil, the mass is calculated based on the oil-removed mass), 4-methylthiazole (in an amount of 625 μg / g relative to the heat-treated mustard seeds) (if the heat-treated mustard seeds are heat-treated with oil, the mass is calculated based on the oil-removed mass), 5 mL of acetone, and 5 mL of methanol is stirred. The solid component is removed and the liquid component is recovered. 1 mL of acetone is added per 0.1 mL of the liquid component to prepare a GC-MS test sample. The GC-MS test sample is analyzed by GC-MS to obtain a chromatogram. The heat-treated mustard seeds used as the analysis sample are preferably ground.

[0204]

[28] A method for producing the flavor-enhancing composition according to any one of [2] to

[10] , comprising:

[0205] The cumin is heated without adding oil under the condition that the calorific value reaches 15 or more to obtain the heat-treated cumin.

[0206]

[29] The method as described in

[28] , wherein the calorific value is greater than 60 and less than 500.

[0207]

[30] A method for producing the flavor-enhancing composition according to any one of [2] to

[10] , comprising:

[0208] The cumin and oil are heated together under conditions such that the calorific value reaches 1 or above to obtain the heat-treated cumin.

[0209]

[31] The method as described in

[30] , wherein the calorific value is greater than 20 and less than 4000.

[0210]

[32] A method for producing the flavor-enhancing composition according to any one of

[11] to

[18] , comprising:

[0211] The red bell pepper powder is heated without adding oil under conditions such that the calorific value reaches 50 or above to obtain the heated red bell pepper powder.

[0212]

[33] The method as described in

[32] , wherein the calorific value is greater than 200 and less than 600.

[0213]

[34] A method for producing the flavor-enhancing composition according to any one of

[11] to

[18] , comprising:

[0214] The red bell pepper powder and oil are heated together under conditions such that the calorific value reaches 0.3 or more to obtain the heated red bell pepper powder.

[0215]

[35] The method as described in

[34] , wherein the calorific value is greater than 2.5 and less than 450.

[0216]

[36] A method for producing the flavor-enhancing composition according to any one of

[19] to

[24] , comprising:

[0217] The asafoetida is heated without adding oil under conditions such that the calorific value reaches 15 or more to obtain the heat-treated asafoetida.

[0218]

[37] A method for producing the flavor-enhancing composition according to any one of

[19] to

[24] , comprising:

[0219] The asafoetida is heated together with oil and fat under conditions such that the calorific value reaches 5 or more, thereby obtaining the heat-treated asafoetida.

[0220]

[38] A method for producing the taste enhancing composition according to any one of

[25] to

[27] , comprising:

[0221] The mustard seeds are heated in an open system under conditions such that the calorific value reaches 200 or more to obtain the heat-treated mustard seeds.

[0222]

[39] A method for enhancing the flavor of a food, comprising mixing the flavor enhancing composition of any one of [1] to

[27] into the food. In this method, the flavor may be one or more flavors selected from salty taste and kokumi taste.

[0223]

[40] A use of one or more spices selected from the group consisting of heated cumin, heated red bell pepper powder, heated asafoetida, and heated mustard seeds for enhancing the flavor of food. In this application, the flavor can be one or more flavors selected from, for example, salty and mellow.

[0224]

[41] The use as described in

[40] , wherein the spice comprises the heat-treated cumin.

[0225] The heat-treated cumin is the heat-treated cumin specified in any one of [2] to

[10] .

[0226]

[42] The use as described in

[40] or

[41] , wherein the spice comprises the heated red bell pepper powder,

[0227] The heat-treated red bell pepper powder is the heat-treated red bell pepper powder specified in any one of

[11] to

[18] .

[0228]

[43] The use as described in any one of

[40] to

[42] , wherein the spice contains the heat-treated asafoetida,

[0229] The heat-treated asafoetida is the heat-treated asafoetida specified in any one of

[19] to

[24] .

[0230]

[44] The use according to any one of

[40] to

[43] , wherein the spice comprises the heat-treated mustard seeds,

[0231] The heat-treated mustard seeds are the heat-treated mustard seeds specified in any one of

[25] to

[27] .

[0232]

[45] A method for enhancing the flavor of food, comprising mixing one or more spices selected from the group consisting of heated cumin, heated red bell pepper powder, heated asafoetida, and heated mustard seeds into the food. In this method, the flavor can be, for example, one or more flavors selected from salty and kokumi.

[0233]

[46] The method of

[45] , wherein the spice comprises the heat-treated cumin,

[0234] The heat-treated cumin is the heat-treated cumin specified in any one of [2] to

[10] .

[0235]

[47] The method of

[45] or

[46] , wherein the spice comprises the heated red bell pepper powder,

[0236] The heat-treated red bell pepper powder is the heat-treated red bell pepper powder specified in any one of

[11] to

[18] .

[0237]

[48] ​​The method according to any one of

[45] to

[47] , wherein the spice contains the heat-treated asafoetida,

[0238] The heat-treated asafoetida is the heat-treated asafoetida specified in any one of

[19] to

[24] .

[0239]

[49] The method according to any one of

[45] to

[48] , wherein the spice comprises the heat-treated mustard seeds,

[0240] The heat-treated mustard seeds are the heat-treated mustard seeds specified in any one of

[25] to

[27] .

[0241]

[50] A spice for enhancing the flavor of food, comprising one or more spices selected from the group consisting of heated cumin, heated red bell pepper powder, heated asafoetida, and heated mustard seeds. In the spice, the flavor may be, for example, one or more flavors selected from the group consisting of salty and kokumi.

[0242]

[51] The spice according to

[50] , wherein the spice contains the heat-treated cumin.

[0243] The heat-treated cumin is the heat-treated cumin specified in any one of [2] to

[10] .

[0244]

[52] The spice according to

[50] or

[51] , wherein the spice comprises the heated red bell pepper powder,

[0245] The heat-treated red bell pepper powder is the heat-treated red bell pepper powder specified in any one of

[11] to

[18] .

[0246]

[53] The spice according to any one of

[50] to

[52] , wherein the spice contains the heat-treated asafoetida,

[0247] The heat-treated asafoetida is the heat-treated asafoetida specified in any one of

[19] to

[24] .

[0248]

[54] The spice according to any one of

[50] to

[53] , wherein the spice comprises the heat-treated mustard seeds.

[0249] The heat-treated mustard seeds are the heat-treated mustard seeds specified in any one of

[25] to

[27] .

[0250]

[55] Use of one or more spices selected from the group consisting of heat-treated cumin, heat-treated red bell pepper powder, heat-treated asafoetida, and heat-treated mustard seeds in the manufacture of an additive for enhancing the flavor of food. In this application, the flavor can be, for example, one or more flavors selected from salty and mellow.

[0251]

[56] The use as described in

[55] , wherein the spice comprises the heat-treated cumin,

[0252] The heat-treated cumin is the heat-treated cumin specified in any one of [2] to

[10] .

[0253]

[57] The use as described in

[55] or

[56] , wherein the spice comprises the heated red bell pepper powder,

[0254] The heat-treated red bell pepper powder is the heat-treated red bell pepper powder specified in any one of

[11] to

[18] .

[0255]

[58] The use as described in any one of

[55] to

[57] , wherein the spice contains the heat-treated asafoetida,

[0256] The heat-treated asafoetida is the heat-treated asafoetida specified in any one of

[19] to

[24] .

[0257]

[59] The use according to any one of

[55] to

[58] , wherein the spice comprises the heat-treated mustard seeds,

[0258] The heat-treated mustard seeds are the heat-treated mustard seeds specified in any one of

[25] to

[27] .

[0259]

[60] The flavor enhancing composition as described in any one of [1] to

[27] , the use as described in any one of

[40] to

[44] , the method as described in any one of

[45] to

[49] , the spice as described in any one of

[50] to

[54] , or the use as described in any one of

[55] to

[59] , wherein at least one selected from the group consisting of the heat-treated cumin, heat-treated red bell pepper powder, heat-treated asafoetida, and heat-treated mustard seeds is not combined with seeds, fruits, or nuts, or the flavor enhancing composition does not enhance the flavor of seeds, fruits, or nuts.

[0260]

[61] The method of

[39] , the use of any one of

[40] to

[44] , the method of any one of

[45] to

[49] , the spice of any one of

[50] to

[54] or the use of any one of

[55] to

[59] , wherein the food does not contain seeds, fruits or nuts.

[0261]

[62] A heat-treated mustard seed,

[0262] 47 μg / g of L-lysine was added to the heat-treated mustard seeds (if the heat-treated mustard seeds are heat-treated together with oil, the mass is calculated as the mass of the mustard seeds after removing the oil). 13C6 monohydrochloride, in the chromatogram obtained by liquid chromatography-mass spectrometry (LC-MS / MS) analysis according to the following method, relative to the 13 The ratio of the peak areas of C6 monohydrochloride satisfies one or more of the following:

[0263] (1) The peak area derived from the cyclic (Glu-His) is 0.20 or more,

[0264] (2) The peak area derived from the cyclic (Gly-Arg) is 0.29 or more,

[0265] (3) The peak area derived from the cyclic (Glu-Gly) is 0.15 or more,

[0266] (4) The peak area from the cyclic (Ala-His) is 0.12 or more,

[0267] (5) The peak area derived from the cyclic (Ala-Arg) is 0.20 or more,

[0268] (6) The peak area derived from the cyclic (Glu-Asp) is 0.13 or more,

[0269] (7) The peak area from the cyclic (Leu / Ile-Asp) is 0.035 or more,

[0270] (8) The peak area from the cyclic (Thr-Pro) is 0.50 or more,

[0271] (9) The peak area from the cyclic (Pro-His) is 0.09 or more,

[0272] (10) The peak area from the cyclic (Pro-Pro) is 0.50 or more,

[0273] (11) The peak area derived from the cyclic (Glu-Tyr) is 0.070 or more,

[0274] (12) The peak area derived from the cyclic (Arg-Leu / Ile) is 0.015 or more,

[0275] (13) The peak area from the cyclic (Ala-Pro) is 0.70 or more,

[0276] (14) The peak area from the cyclic (Pro-Val) is 0.65 or more,

[0277] (15) The peak area from the cyclic (Phe-Ala) is 0.060 or more,

[0278] (16) The peak area from the cyclic (Phe-Pro) is 0.070 or more,

[0279] (17) The peak area from the cyclic (Phe-Tyr) is 0.18 or more,

[0280] (18) The peak area from the cyclic (Tyr-His) is 0.02 or more,

[0281] (19) The peak area from the cyclic (Leu / Ile-His) is 0.05 or more,

[0282] (20) The peak area from the cyclic (Pro-Met) is 0.32 or more,

[0283] (21) The peak area from the cyclic (Val-Glu) is 0.10 or more,

[0284] (LC-MS / MS measurement method)

[0285] A 10 mL test tube containing 200 mg of the heat-treated mustard seeds (if the heat-treated mustard seeds are heat-treated together with oil, the mass is calculated as the oil-removed mustard seeds) and 5 mL of water is heated in a constant temperature water bath at 80°C for 30 minutes to prepare an aqueous extract; 5 mL of acetonitrile and 47 μg / g of L-lysine-1-aminobutyric acid relative to the heat-treated mustard seeds (if the heat-treated mustard seeds are heat-treated together with oil, the mass is calculated as the oil-removed mustard seeds) are added to the aqueous extract in the test tube. 13 C6 monohydrochloride, after stirring, removing the solid component and recovering the liquid component to prepare an LC-MS / MS sample; and analyzing the LC-MS / MS sample by LC-MS / MS to obtain a chromatogram. The heat-treated mustard seeds used as the analysis sample are preferably ground.

[0286]

[63] The heat-treated mustard seeds according to

[62] , wherein 625 μg / g of 4-methylthiazole is added to the heat-treated mustard seeds (when the heat-treated mustard seeds are mustard seeds heat-treated together with oil, the mass of the heat-treated mustard seeds is calculated as the mass of the mustard seeds after the oil is removed), and in a chromatogram obtained by gas chromatography-mass spectrometry (GC-MS) analysis based on the following method, the ratio of the peak area derived from 4-methylthiazole satisfies one or more of the following:

[0287] (22) The peak area derived from allyl methyl disulfide is 0.006 or more,

[0288] (23) The peak area from 2,5-dimethylpyrazine is 0.60 or more,

[0289] (24) The peak area derived from 2-ethyl-6-methylpyrazine is 0.15 or more,

[0290] (25) The peak area from 2,3,5-trimethylpyrazine is 0.15 or more,

[0291] (26) The peak area derived from 2,6-diethylpyrazine is 0.01 or more,

[0292] (27) The peak area from 2,5-diethylpyrazine is 0.20 or more,

[0293] (28) The peak area derived from 2,3-diethylpyrazine is 0.03 or more,

[0294] (29) The peak area derived from allyl methyl trisulfide is 0.025 or more,

[0295] (30) The peak area derived from 3-methyl-1,2,4-trithiane is 0.70 or more,

[0296] (31) The peak area derived from 2-dodecenal is 0.10 or more,

[0297] (32) The peak area derived from thiothiazole is 0.50 or more,

[0298] (GC-MS measurement method)

[0299] A 10-mL test tube containing 15 mg of the heat-treated mustard seeds (if the heat-treated mustard seeds are heat-treated with oil, the mass is calculated based on the oil-removed mass), 4-methylthiazole (in an amount of 625 μg / g relative to the heat-treated mustard seeds) (if the heat-treated mustard seeds are heat-treated with oil, the mass is calculated based on the oil-removed mass), 5 mL of acetone, and 5 mL of methanol is stirred. The solid component is removed and the liquid component is recovered. 1 mL of acetone is added per 0.1 mL of the liquid component to prepare a GC-MS test sample. The GC-MS test sample is analyzed by GC-MS to obtain a chromatogram. The heat-treated mustard seeds used as the analysis sample are preferably ground.

[0300]

[64] A food composition comprising the mustard seeds described in

[62] or

[63] .

[0301]

[65] A method for producing heat-treated mustard seeds, comprising:

[0302] The mustard seeds are heated in an open system under conditions such that the calorific value reaches 200 or more.

[0303]

[66] The method as described in

[65] , wherein the heat-treated mustard seeds produced are the mustard seeds described in

[62] or

[63] .

[0304] This specification includes the disclosures of Japanese Patent Application Nos. 2023-013575, 2023-013576, 2023-013623, and 2023-074823, which are the basis of priority of this application.

[0305] In addition, all publications, patents and patent applications cited in this specification are directly incorporated into this specification by reference.

[0306] The taste enhancing composition according to one or more embodiments of the present invention can enhance the taste of a food by being mixed with the food.

[0307] According to the method for producing a composition for taste enhancement according to one or more embodiments of the present invention, the composition for taste enhancement can be produced.

[0308] According to the method for enhancing the flavor of a food according to one or more embodiments of the present invention, the flavor enhancing composition can enhance the flavor of the food by being mixed with the food.

[0309] The heat-treated mustard seeds according to one or more embodiments of the present invention have enhanced sweetness and aroma, and can enhance the flavor by being mixed with food.

[0310] The method for producing heat-treated mustard seeds according to one or more embodiments of the present invention can produce mustard seeds having the above-described preferred properties. BRIEF DESCRIPTION OF THE DRAWINGS

[0311] Figure 1 The results show the expression of cyclic (Phe-Leu / Ile) (1), cyclic (Pro-Asn) (2), cyclic (Leu / Ile-Leu / Ile) (3) and cyclic (Thr-Leu / Ile) (4) in unheated red bell pepper powder (Comparative Examples 201 and 202) and red bell pepper powder heated under specified conditions (Examples 201 to 216) relative to the internal standard substance (47 μg / g L-lysine- 13 C6 monohydrochloride) in the peak area ratio in the extracted ion chromatogram obtained by LC-MS / MS.

[0312] Figure 2The expression of cyclic (Phe-Ser) (5), cyclic (Gly-His) (6), cyclic (Gly-Ser) (7) and cyclic (Gly-Arg) (8) in unheated red bell pepper powder (Comparative Examples 201 and 202) and red bell pepper powder heated under specified conditions (Examples 201 to 216) relative to the internal standard substance (47 μg / g L-lysine- 13 C6 monohydrochloride) in the peak area ratio in the extracted ion chromatogram obtained by LC-MS / MS.

[0313] Figure 3 The results show the expression of cyclic (Ala-His) (9), cyclic (Glu-His) (10), cyclic (Glu-Arg) (11) and cyclic (Ala-Arg) (12) in unheated red bell pepper powder (Comparative Examples 201 and 202) and red bell pepper powder heated under specified conditions (Examples 201 to 216) relative to the internal standard substance (47 μg / g L-lysine- 13 C6 monohydrochloride) in the peak area ratio in the extracted ion chromatogram obtained by LC-MS / MS.

[0314] Figure 4 The expression of cyclic (Glu-Glu) (13), cyclic (Glu-Gly) (14), cyclic (Glu-Asp) (15) and cyclic (Pro-His) (16) in unheated red bell pepper powder (Comparative Examples 201 and 202) and red bell pepper powder heated under specified conditions (Examples 201 to 216) relative to the internal standard substance (47 μg / g L-lysine- 13 C6 monohydrochloride) in the peak area ratio in the extracted ion chromatogram obtained by LC-MS / MS.

[0315] Figure 5 The cyclic (Glu-Tyr) (17), cyclic (Leu / Ile-Asp) (18), cyclic (Pro-Asp) (19) and cyclic (Val-Arg) (20) in unheated red bell pepper powder (Comparative Examples 201 and 202) and red bell pepper powder heated under specified conditions (Examples 201 to 216) are shown relative to the internal standard substance (47 μg / g L-lysine- 13 C6 monohydrochloride) in the peak area ratio in the extracted ion chromatogram obtained by LC-MS / MS.

[0316] Figure 6The results show the expression of cyclic (Thr-Pro) (21), cyclic (hyPro-Pro) (22), cyclic (Gly-Val) (23) and cyclic (Ala-Pro) (24) in unheated red bell pepper powder (Comparative Examples 201 and 202) and red bell pepper powder heated under specified conditions (Examples 201 to 216) relative to the internal standard substance (47 μg / g L-lysine- 13 C6 monohydrochloride) in the peak area ratio in the extracted ion chromatogram obtained by LC-MS / MS.

[0317] Figure 7 The results show the expression of cyclic (Ala-Tyr) (25), cyclic (Arg-Leu / Ile) (26), cyclic (Leu / Ile-Ser) (27) and cyclic (Ala-Val) (28) in unheated red bell pepper powder (Comparative Examples 201 and 202) and red bell pepper powder heated under specified conditions (Examples 201 to 216) relative to the internal standard substance (47 μg / g L-lysine- 13 C6 monohydrochloride) in the peak area ratio in the extracted ion chromatogram obtained by LC-MS / MS.

[0318] Figure 8 The results show the expression of cyclic (Pro-Pro) (29), cyclic (Gly-Leu / Ile) (30), cyclic (Gly-Phe) (31) and cyclic (Pro-Tyr) (32) in unheated red bell pepper powder (Comparative Examples 201 and 202) and red bell pepper powder heated under specified conditions (Examples 201 to 216) relative to the internal standard substance (47 μg / g L-lysine- 13 C6 monohydrochloride) in the peak area ratio in the extracted ion chromatogram obtained by LC-MS / MS.

[0319] Figure 9 The expression of cyclic (Phe-Asp) (33), cyclic (Pro-Val) (34), cyclic (Ala-Leu / Ile) (35) and cyclic (Val-Tyr) (36) in unheated red bell pepper powder (Comparative Examples 201 and 202) and red bell pepper powder heated under specified conditions (Examples 201 to 216) relative to the internal standard substance (47 μg / g L-lysine- 13 C6 monohydrochloride) in the peak area ratio in the extracted ion chromatogram obtained by LC-MS / MS.

[0320] Figure 10The expression of cyclic (Tyr-Ser) (37), cyclic (Phe-Ala) (38), cyclic (Val-Val) (39) and cyclic (Pro-Leu / Ile) (40) in unheated red bell pepper powder (Comparative Examples 201 and 202) and red bell pepper powder heated under specified conditions (Examples 201 to 216) relative to the internal standard substance (47 μg / g L-lysine- 13 C6 monohydrochloride) in the peak area ratio in the extracted ion chromatogram obtained by LC-MS / MS.

[0321] Figure 11 The expression of cyclic (Phe-Tyr) (41), cyclic (Phe-Thr) (42), cyclic (Phe-Pro) (43) and cyclic (Leu / Ile-Val) (44) in unheated red bell pepper powder (Comparative Examples 201 and 202) and red bell pepper powder heated under specified conditions (Examples 201 to 216) relative to the internal standard substance (47 μg / g L-lysine- 13 C6 monohydrochloride) in the peak area ratio in the extracted ion chromatogram obtained by LC-MS / MS.

[0322] Figure 12 The expression of cyclic (Val-Phe) (45), cyclic (Tyr-Asp) (46), cyclic (Ala-Asp) (47) and cyclic (Val-Ser) (48) in unheated red bell pepper powder (Comparative Examples 201 and 202) and red bell pepper powder heated under specified conditions (Examples 201 to 216) relative to the internal standard substance (47 μg / g L-lysine- 13 C6 monohydrochloride) in the peak area ratio in the extracted ion chromatogram obtained by LC-MS / MS.

[0323] Figure 13 The results show the thiothiazole and thiothiazole acetate in unheated red bell pepper powder (Comparative Examples 201 and 202) and red bell pepper powder heated under specified conditions (Examples 201 to 216) relative to the internal standard substance (47 μg / g L-lysine- 13 C6 monohydrochloride) in the extracted ion chromatogram obtained by LC-MS / MS, and the peak area ratios of tartaric acid and trans-aconitic acid relative to the internal standard substance (99 μg / g ribitol) in the extracted ion chromatogram obtained by LC-MS / MS.

[0324] Figure 14The cyclic (Phe-Phe) (1), cyclic (Phe-Leu / Ile) (2) and cyclic (Leu / Ile-Val) (3) in unheated cumin (Comparative Example 301) and cumin after heating under specified conditions (Examples 301 to 319) are shown relative to the internal standard substance (47 μg / g L-lysine- 13 C6 monohydrochloride) in the peak area ratio in the extracted ion chromatogram obtained by LC-MS / MS.

[0325] Figure 15 The peak area ratios of cyclic (Phe-Pro) (4), cyclic (Phe-Tyr) (5) and cyclic (Pro-Leu / Ile) (6) in unheated cumin (Comparative Example 301) and cumin heated under specified conditions (Examples 301 to 319) relative to the internal standard substance in the extracted ion chromatogram obtained by LC-MS / MS are shown.

[0326] Figure 16 The peak area ratios of cyclic (Val-Val) (7), cyclic (Phe-Ala) (8) and cyclic (Tyr-Ser) (9) in unheated cumin (Comparative Example 301) and cumin heated under specified conditions (Examples 301 to 319) relative to the internal standard substance in the extracted ion chromatogram obtained by LC-MS / MS are shown.

[0327] Figure 17 The peak area ratios of cyclic (Pro-Val) (10), cyclic (Pro-Tyr) (11) and cyclic (Pro-Pro) (12) in unheated cumin (Comparative Example 301) and cumin heated under specified conditions (Examples 301 to 319) relative to the internal standard substance in the extracted ion chromatogram obtained by LC-MS / MS are shown.

[0328] Figure 18 The peak area ratios of cyclic (Leu / Ile-Ser) (13), cyclic (Arg-Leu / Ile) (14) and cyclic (Ala-Tyr) (15) in unheated cumin (Comparative Example 301) and cumin heated under specified conditions (Examples 301 to 319) relative to the internal standard substance in the extracted ion chromatogram obtained by LC-MS / MS are shown.

[0329] Figure 19The peak area ratios of cyclic (Gly-Tyr) (16), cyclic (Ala-Pro) (17) and cyclic (Gly-Val) (18) in unheated cumin (Comparative Example 301) and cumin heated under specified conditions (Examples 301 to 319) relative to the internal standard substance in the extracted ion chromatogram obtained by LC-MS / MS are shown.

[0330] Figure 20 The peak area ratios of cyclic (hyPro-Pro) (19), cyclic (Thr-Pro) (20) and cyclic (Val-Arg) (21) in unheated cumin (Comparative Example 301) and cumin heated under specified conditions (Examples 301 to 319) relative to the internal standard substance in the extracted ion chromatogram obtained by LC-MS / MS are shown.

[0331] Figure 21 The peak area ratios of cyclic (Pro-Asp) (22), cyclic (Arg-Pro) (23) and cyclic (Glu-Tyr) (24) in unheated cumin (Comparative Example 301) and cumin heated under specified conditions (Examples 301 to 319) relative to the internal standard substance in the extracted ion chromatogram obtained by LC-MS / MS are shown.

[0332] Figure 22 The peak area ratios of cyclic (Pro-His) (25), cyclic (Glu-Asp) (26) and cyclic (Gly-Arg) (27) in unheated cumin (Comparative Example 301) and cumin heated under specified conditions (Examples 301 to 319) relative to the internal standard substance in the extracted ion chromatogram obtained by LC-MS / MS are shown.

[0333] Figure 23 The peak area ratios of cyclic (Gly-His) (28), cyclic (Leu / Ile-Leu / Ile) (29) and cyclic (Glu-Glu) (30) in unheated cumin (Comparative Example 301) and cumin heated under specified conditions (Examples 301 to 319) relative to the internal standard substance in the extracted ion chromatogram obtained by LC-MS / MS are shown.

[0334] Figure 24 The peak area ratios of cyclic (Leu / Ile-Asp) (31) and cyclic (Phe-Asp) (32) in unheated cumin (Comparative Example 301) and cumin heated under specified conditions (Examples 301 to 319) relative to the internal standard substance in the extracted ion chromatogram obtained by LC-MS / MS are shown.

[0335] Figure 25 The concentrations of thiothiazole (top) and thiothiazole acetate (middle) in unheated cumin (Comparative Example 301) and cumin heated under specified conditions (Examples 301 to 319) are shown relative to the internal standard substance (47 μg / g L-lysine- 13 C6 monohydrochloride) in the extracted ion chromatogram obtained by LC-MS / MS, and the peak area ratio of cis-aconitic acid (bottom) relative to the internal standard substance (99 μg / g ribitol) in the extracted ion chromatogram obtained by LC-MS / MS.

[0336] Figure 26 Shown are the peak area ratios of trans-aconitic acid (top), tartaric acid (middle), and malic acid (bottom) in unheated cumin (Comparative Example 301) and cumin heated under specified conditions (Examples 301 to 319) relative to the internal standard substance (99 μg / g ribitol) in extracted ion chromatograms obtained by LC-MS / MS.

[0337] Figure 27 The peak area ratios of citric acid relative to the internal standard substance (99 μg / g ribitol) in extracted ion chromatograms obtained by LC-MS / MS are shown for unheated cumin (Comparative Example 301) and cumin heated under predetermined conditions (Examples 301 to 319).

[0338] Figure 28 Shown are the peak area ratios of carveol (top), nerolidol (middle), and α-terpinen-7-al (bottom) in unheated cumin (Comparative Example 301) and cumin heated under specified conditions (Examples 301 to 319) relative to the internal standard substance (625 μg / g of 4-methylthiazole) in extracted ion chromatograms obtained by GC-MS.

[0339] Figure 29 The results show the cyclic (Gly-Thr) (1), cyclic (Gly-His) (2), cyclic (Ala-Asp) (3) and cyclic (Val-Ser) (4) in unheated Ferula (Comparative Example 401) and Ferula heated under specified conditions (Examples 401 to 404) relative to the internal standard substance (47 μg / g L-lysine- 13 C6 monohydrochloride) in the peak area ratio in the extracted ion chromatogram obtained by LC-MS / MS.

[0340] Figure 30The cyclic (Gly-Arg) (5), cyclic (Ala-His) (6), cyclic (Glu-Asp) (7) and cyclic (Phe-Phe) (8) in unheated Ferula (Comparative Example 401) and Ferula heated under specified conditions (Examples 401 to 404) are shown relative to the internal standard substance (47 μg / g L-lysine- 13 C6 monohydrochloride) in the peak area ratio in the extracted ion chromatogram obtained by LC-MS / MS.

[0341] Figure 31 The results show the cyclic (Leu / Ile-Leu / Ile) (9), cyclic (Ala-Arg) (10), cyclic (Leu / Ile-Val) (11) and cyclic (Phe-Pro) (12) in unheated Ferula (Comparative Example 401) and Ferula heated under specified conditions (Examples 401 to 404) relative to the internal standard substance (47 μg / g L-lysine- 13 C6 monohydrochloride) in the peak area ratio in the extracted ion chromatogram obtained by LC-MS / MS.

[0342] Figure 32 The results show the cyclic (Phe-Leu / Ile) (13), cyclic (Pro-Pro) (14), cyclic (Glu-Phe) (15) and cyclic (Arg-Leu / Ile) (16) in unheated Ferula (Comparative Example 401) and Ferula heated under specified conditions (Examples 401 to 404) relative to the internal standard substance (47 μg / g L-lysine- 13 C6 monohydrochloride) in the peak area ratio in the extracted ion chromatogram obtained by LC-MS / MS.

[0343] Figure 33 The results show the cyclic (Pro-Leu / Ile) (17), cyclic (Pro-Glu) (18), cyclic (Glu-Leu / Ile) (19) and cyclic (Ala-Pro) (20) in unheated Ferula (Comparative Example 401) and Ferula heated under specified conditions (Examples 401 to 404) relative to the internal standard substance (47 μg / g L-lysine- 13 C6 monohydrochloride) in the peak area ratio in the extracted ion chromatogram obtained by LC-MS / MS.

[0344] Figure 34 The cyclic (Pro-Val) (21) and cyclic (Pro-His) (22) in unheated Ferula (Comparative Example 401) and Ferula heated under specified conditions (Examples 401 to 404) are shown relative to the internal standard substance (47 μg / g L-lysine-13 C6 monohydrochloride) in the peak area ratio in the extracted ion chromatogram obtained by LC-MS / MS.

[0345] Figure 35 The results show the thiothiazole in unheated Ferula (Comparative Example 401) and Ferula heated under specified conditions (Examples 401 to 404) relative to the internal standard substance (47 μg / g L-lysine- 13 C6 monohydrochloride) in the extracted ion chromatogram obtained by LC-MS / MS, and the peak area ratios of tartaric acid, citric acid, and malic acid relative to the internal standard substance (99 μg / g ribitol) in the extracted ion chromatogram obtained by LC-MS / MS.

[0346] Figure 36 The results show the relative activity of the predetermined cyclic dipeptide in mustard seeds of Examples and Comparative Examples relative to the internal standard substance (47 μg / g of L-lysine- 13 C6 monohydrochloride) in the peak area ratio in the extracted ion chromatogram obtained by LC-MS / MS.

[0347] Figure 37 The results show the relative activity of the predetermined cyclic dipeptide in mustard seeds of Examples and Comparative Examples relative to the internal standard substance (47 μg / g of L-lysine- 13 C6 monohydrochloride) in the peak area ratio in the extracted ion chromatogram obtained by LC-MS / MS.

[0348] Figure 38 The results show the relative activity of the predetermined cyclic dipeptide in mustard seeds of Examples and Comparative Examples relative to the internal standard substance (47 μg / g of L-lysine- 13 C6 monohydrochloride) in the peak area ratio in the extracted ion chromatogram obtained by LC-MS / MS.

[0349] Figure 39 The results show the relative activity of the predetermined cyclic dipeptide in mustard seeds of Examples and Comparative Examples relative to the internal standard substance (47 μg / g of L-lysine- 13 C6 monohydrochloride) in the peak area ratio in the extracted ion chromatogram obtained by LC-MS / MS.

[0350] Figure 40 The results show the relative activity of the predetermined cyclic dipeptide in mustard seeds of Examples and Comparative Examples relative to the internal standard substance (47 μg / g of L-lysine- 13 C6 monohydrochloride) in the peak area ratio in the extracted ion chromatogram obtained by LC-MS / MS.

[0351] Figure 41The results show the relative activity of the predetermined cyclic dipeptide in mustard seeds of Examples and Comparative Examples relative to the internal standard substance (47 μg / g of L-lysine- 13 C6 monohydrochloride) in the peak area ratio in the extracted ion chromatogram obtained by LC-MS / MS.

[0352] Figure 42 The peak area ratios of the predetermined components in the mustard seeds of Examples and Comparative Examples relative to the internal standard substance (625 μg / g of 4-methylthiazole) in the extracted ion chromatogram obtained by GC-MS are shown.

[0353] Figure 43 The peak area ratios of the predetermined components in the mustard seeds of Examples and Comparative Examples relative to the internal standard substance (625 μg / g of 4-methylthiazole) in the extracted ion chromatogram obtained by GC-MS are shown.

[0354] Figure 44 The peak area ratios of the predetermined components in the mustard seeds of Examples and Comparative Examples relative to the internal standard substance (625 μg / g of 4-methylthiazole) in the extracted ion chromatogram obtained by GC-MS are shown. DETAILED DESCRIPTION

[0355] The present specification discloses one or more spices selected from the group consisting of heat-treated cumin, heat-treated red bell pepper powder, heat-treated asafoetida, and heat-treated mustard seeds, applications of the spices, and methods for producing the spices.

[0356] In this specification, one or more aspects of the present invention in which the spice includes heat-treated red bell pepper powder will be described as the first aspect of the present invention.

[0357] In this specification, one or more aspects of the present invention in which the spice includes heat-treated cumin will be described as a second aspect of the present invention.

[0358] In this specification, one or more aspects of the present invention in which the spice contains heat-treated asafoetida will be described as a third aspect of the present invention.

[0359] In this specification, one or more aspects of the present invention in which the spice contains heat-treated mustard seeds will be described as a fourth aspect of the present invention.

[0360] <Flavor enhancement>

[0361] As used herein, "flavor" refers to the flavor of a food, and may be, for example, one or more flavors selected from the group consisting of saltiness, sweetness, sourness, bitterness, umami, kokumi, sweet-umami, spiciness, astringency, flavor spread, and aroma. Furthermore, "enhancement" of flavor refers to enhancing the flavor perceived when consuming a food, for example, enhancing the weak flavor perceived when consuming a food containing a lower than usual amount of flavoring components (e.g., a low-salt food).

[0362] In this specification, the taste experienced when tasting food can be divided into three stages: the initial taste, the subsequent middle taste, and the final aftertaste. In this specification, enhancing taste refers to enhancing at least one of these tastes.

[0363] Salty taste in taste refers to the taste felt when tasting salt (sodium chloride). Salty taste includes the taste of salt itself and the taste felt when combining salt with ingredients other than salt. For example, as the initial taste of food containing salt, "sharp saltiness" as the pungent taste of salt can be cited, as the middle taste, "full-bodied taste" and "savoriness" can be cited, and as the aftertaste, "metallic complex taste" and "aftertaste" can be cited. In addition, salty taste can also include "enhancement of taste" in which the taste of ingredients other than salt is enhanced by salt. The enhancement of salty taste in this specification refers to the enhancement of at least one of these salty tastes.

[0364] Kokumi in flavor can also be expressed as the "thickness" or "heaviness" of the flavor you experience when eating food. Therefore, "kokumi enhancement" can also be referred to as "imparting thickness" or "imparting heaviness."

[0365] In this specification, the enhancement of flavor refers to the enhancement of flavor from one or more flavoring ingredients, wherein the flavoring ingredients are more preferably selected from salt, sucrose, citric acid, tartaric acid, naringin, glutamic acid or its salts, aspartic acid or its salts, succinic acid or its salts, inosinic acid or its salts, guanylic acid or its salts, glycine or its salts, alanine or its salts, chili pepper, black pepper, extracts from animals or plants, and seasonings. As salts in the one or more flavoring ingredients, sodium salts can be mentioned. As the extracts from animals or plants, one or more extracts selected from beef extract, chicken extract, pork extract, seafood extract, garlic extract, and onion extract can be mentioned. As the seasonings, one or more extracts selected from tomato paste, banana sauce, applesauce, honey, soy sauce, miso, ketchup, Worcestershire sauce, mayonnaise, cheese, noodle soup, defatted soybeans, skim milk powder, yeast extract, protein hydrolyzate, and curry powder can be mentioned. In the present specification, more preferably, the enhancement of taste refers to the enhancement of taste from one or more taste ingredients in a food containing the one or more taste ingredients, particularly in a food containing the one or more taste ingredients in a lower content than usual.

[0366] <1. First Aspect of the Present Invention>

[0367] In this chapter, preferred embodiments of the first aspect of the present invention are described.

[0368] <Taste Enhancement Composition>

[0369] The first embodiment of the first aspect of the present invention relates to a flavor-enhancing composition containing heat-treated red bell pepper powder.

[0370] The flavor-enhancing composition according to this embodiment can enhance the flavor of a food by being mixed with the food. For example, compared to a food without the composition, a food containing a lower-than-usual content of one or more flavoring ingredients (e.g., a low-salt food containing a lower-than-usual salt content) mixed with the flavor-enhancing composition according to this embodiment can have a flavor similar to that of a food containing a normal content of one or more flavoring ingredients. More preferably, it can have a flavor similar to that of a food containing a normal content of one or more flavoring ingredients. The flavor-enhancing composition according to this embodiment is more preferably a salty taste-enhancing composition.

[0371] In this specification, paprika refers to a spice (paprika powder) obtained by drying and powdering the peel and pulp of the fruit of Capsicum annuum var. grossum, a perennial herb of the Solanaceae family. Hereinafter, unless otherwise specified, paprika refers to paprika powder that can be used as a spice.

[0372] The heat treatment for producing heat-treated red bell pepper powder preferably includes a heat treatment in which the red bell pepper powder is heated without adding oil (hereinafter, sometimes referred to as the "first heat treatment") or a heat treatment in which the red bell pepper powder is heated together with oil (hereinafter, sometimes referred to as the "second heat treatment").

[0373] Next, a preferred embodiment of the first heat treatment will be described.

[0374] The first heat treatment may include heating only the red bell pepper powder or heating a mixture of red bell pepper powder and water. Red bell pepper powder obtained by heating a mixture of red bell pepper powder and water is preferred because it has a particularly strong flavor enhancement effect. When heating a mixture of red bell pepper powder and water, the mixing ratio of red bell pepper powder to water is not particularly limited; however, the mixing ratio is preferably set so that the water activity of the heated red bell pepper powder falls within the range described below.

[0375] Preferably, the first heat treatment is performed at a temperature and time such that the calorific value is preferably 15 or higher, more preferably 50 or higher, even more preferably 130 or higher, even more preferably 190 or higher, and most preferably 200 or higher. Furthermore, the calorific value is preferably 15 or higher and 1000 or lower, more preferably 50 or higher and 600 or lower, even more preferably 130 or higher and 600 or lower, even more preferably 190 or higher and 600 or lower, even more preferably 200 or higher and 600 or lower, and even more preferably 200 or higher and 270 or lower. Red bell pepper powder heated without the addition of oil and within the above calorific value range is particularly effective in enhancing flavor, and is therefore preferred. The heating conditions for achieving the above calorific value range may preferably include heating at the temperature and time described below.

[0376] Here, the calorific value is determined as a value obtained by integrating a value represented by the following formula (hereinafter referred to as “CV value”) with the heating time (minutes).

[0377] (Formula): CV value = 10 [(品温-标准温度) / Z值]

[0378] In this specification, the "standard temperature" is set to 110°C, and the "Z value" is set to 30 (°C).

[0379] The first heat treatment to obtain the heat-treated red bell pepper powder can be performed at, for example, 110°C or higher, preferably 120°C or higher, more preferably 125°C or higher, and particularly preferably 128°C or higher, for example, 110°C or higher and 180°C or lower, preferably 120°C or higher and 160°C or lower, more preferably 125°C or higher and 150°C or lower, and particularly preferably 128°C or higher and 150°C or lower. The first heat treatment can be performed such that the heating time within the temperature range is, for example, 20 minutes or higher, preferably 30 minutes or higher, more preferably 45 minutes or higher, and particularly preferably 55 minutes or higher, for example, 20 minutes or higher and 120 minutes or lower, preferably 30 minutes or higher and 90 minutes or lower, more preferably 45 minutes or higher and 75 minutes or lower, and most preferably 55 minutes or higher and 75 minutes or lower. The heat-treated red bell pepper powder obtained by the first heat treatment, preferably at 120°C or higher, more preferably 125°C or higher, for 45 minutes or longer and 120 minutes or shorter, exhibits a particularly high flavor-enhancing effect and is therefore preferred.

[0380] The first heat treatment can be performed under a pressure condition of preferably 0.05 MPa or higher, more preferably 0.2 MPa or higher. The upper limit of the pressure during heating is not particularly limited, but from the perspective of the apparatus, the gauge pressure is preferably 0.6 MPa or lower.

[0381] The first heat treatment can be performed using various methods, such as pressurized sealed heating, superheated steam heating, and oven heating, with pressurized sealed heating being preferred. Examples of heating devices for pressurized sealed heating include pressurized sealed kettles and retort sterilizers. When other heating methods besides pressurized sealed heating are used, ovens, flat-bottomed stir-fries, vertical heating mixers, microwave heating devices, superheated steam vortex mixers, and superheated steam sterilizers can be used as appropriate.

[0382] Next, a preferred embodiment of the second heat treatment will be described.

[0383] In the second heat treatment, the paprika powder is heated together with oil. The heat-treated paprika powder obtained through this second heat treatment is particularly preferred because it has a particularly enhanced flavor. The amount of oil used in the second heat treatment is not particularly limited. For example, the amount of oil used in the second heat treatment can be from 10 parts by mass to 500 parts by mass, preferably from 50 parts by mass to 200 parts by mass, per 100 parts by mass of paprika powder. The oil is not particularly limited, as long as it is edible oil derived from plants or animals approved as food. The melting point of the oil can be adjusted through techniques such as transesterification and hydrogenation of fatty acids.

[0384] Preferably, the temperature and duration of the second heat treatment are set so that the calorific value is preferably 0.3 or higher, more preferably 2.5 or higher, and even more preferably 30 or higher. The calorific value during the second heat treatment can be, for example, 0.3 or higher and 6000 or lower, preferably 2.5 or higher and 450 or lower, and more preferably 30 or higher and 110 or lower. The red paprika powder subjected to the second heat treatment under these conditions is particularly effective in enhancing its flavor, making it preferable. The heating conditions for achieving the calorific value within these ranges preferably include heating at the temperature and duration described below. The definition of calorific value is as described for the first heat treatment.

[0385] In the second heat treatment, the mixture of paprika powder and oil can be heated at, for example, 90°C or higher, preferably 100°C or higher, more preferably 110°C or higher, more preferably 120°C or higher, and particularly preferably 125°C or higher, for example, 90°C or higher and 190°C or lower, preferably 100°C or higher and 190°C or lower, more preferably 110°C or higher and 190°C or lower, more preferably 120°C or higher and 180°C or lower, and particularly preferably 125°C or higher and 180°C or lower. The second heat treatment can be performed such that the heating time within the temperature range is, for example, 1 minute or higher, preferably 2 minutes or higher, preferably 3 minutes or higher, for example 1 minute or higher and 10 minutes or lower, preferably 2 minutes or higher and 7 minutes or lower, and more preferably 3 minutes or higher and 7 minutes or lower. The heat-treated paprika powder obtained through the second heat treatment under these conditions is particularly effective in enhancing the flavor, and is therefore preferred.

[0386] The second heat treatment may be performed in an open system or a sealed system.

[0387] The second heat treatment can be performed by heating with superheated steam or heating in an oven. Examples of the heating device used for the second heat treatment include an oven, a flat-pan roaster, a vertical heating mixer, and a microwave heating device.

[0388] Next, a more preferred embodiment of the heat-treated red bell pepper powder will be described.

[0389] The heat-treated red bell pepper powder may be subjected to an aging treatment after the heat treatment. The aging treatment is a process in which the powder is stored in an air atmosphere at a temperature higher than room temperature. For example, the powder can be stored in an airtight container at 30°C to 50°C, preferably 35°C to 45°C, for 5 to 15 days, preferably 7 to 10 days.

[0390] The heat-treated red bell pepper powder preferably has a water activity measured at 25°C of 0.85 or less, more preferably 0.81 or less, and particularly preferably 0.80 or less. The lower limit is not particularly limited, but is, for example, 0.50 or greater. The heat-treated red bell pepper powder can be prepared by heat-treating the red bell pepper powder under conditions such that the water activity after heating falls within this range.

[0391] In a more preferred embodiment, the heat-treated red bell pepper powder is selected from the group consisting of cyclic (Phe-Leu / Ile), cyclic (Pro-Asn), cyclic (Leu / Ile-Leu / Ile), cyclic (Thr-Leu / Ile), cyclic (Phe-Ser), cyclic (Gly-His), cyclic (Gly-Ser), cyclic (Gly-Arg), cyclic (Ala-His), cyclic (Glu-His), cyclic (Glu-Arg), cyclic (Ala-Arg), cyclic (Glu-Glu), cyclic (Glu-Gly), cyclic (Glu-Asp), cyclic (Pro-His), cyclic (Glu-Tyr), cyclic (Leu / Ile-Asp), cyclic (Pro-Asp), cyclic (Val-Arg), cyclic (Thr-Pro), cyclic (hyPro-Pro), cyclic (Gly-Val), cyclic (Ala-Pro), cyclic (Ala-Tyr), Cyclic (Arg-Leu / Ile), Cyclic (Leu / Ile-Ser), Cyclic (Ala-Val), Cyclic (Pro-Pro), Cyclic (Gly-Leu / Ile), Cyclic (Gly-Phe), Cyclic (Pro-Tyr), Cyclic (Phe-Asp), Cyclic (Pro-Val), Cyclic (Ala-Leu / Ile), Cyclic (Val-Tyr), Cyclic (Tyr-Ser), Cyclic (Phe-Ala), Cyclic ( The present inventors discovered that the amount of one or more of the following compounds, including cyclopentane, cyclopentane, cyclopentane-1, cyclopentane-2, cyclopentane-3, cyclopentane-4, cyclopentane-5, cyclopentane-6, cyclopentane-7, cyclopentane-8, cyclopentane-9, cyclopentane-10, cyclopentane-11, cyclopentane-12, cyclopentane-13, cyclopentane-14, cyclopentane-15, cyclopentane-16, cyclopentane-17, cyclopentane-18, cyclopentane-19, cyclopentane-21, cyclopentane-22, cyclopentane-23, cyclopentane-24, cyclopentane-25, cyclopentane-26, cyclopentane-27, cyclopentane-28, cyclopentane-30, cyclopentane-31, cyclopentane-32, cyclopentane-33, cyclopentane-34, cyclopentane-35, cyclopentane-36, cyclopentane-37, cyclopentane-38, cyclopentane-39, cyclopentane-40, cyclopentane-41, cyclopentane-42, cyclopentane-43, cyclopentane-44, cyclopentane-45, cyclopentane-46, cyclopentane-47, cyclopentane-48, cyclopentane-49, cyclopentane-50, cyclopentane-51, cyclopentane-52, cyclopentane-53, cyclopentane-54, cyclopentane-55

[0392] That is, as the red bell pepper powder after the heat treatment, in a more preferred embodiment, 47 μg / g of L-lysine- 13C6 monohydrochloride, in the chromatogram obtained by liquid chromatography-mass spectrometry (LC-MS / MS) analysis according to the following method, relative to the 13 The peak area ratio of C6 monohydrochloride satisfies one or more of the following, more preferably 10 or more, further preferably 20 or more, particularly preferably 30 or more, particularly preferably 40 or more, and most preferably all of the following:

[0393] (1) The peak area derived from the cyclic (Phe-Leu / Ile) is 0.45 or more, preferably 0.50 or more, more preferably 0.45 or more and 5.50 or less, and further preferably 0.50 or more and 5.50 or less,

[0394] (2) The peak area derived from cyclic (Pro-Asn) is 0.020 or more, preferably 0.030 or more, more preferably 0.020 or more and 0.35 or less, and further preferably 0.030 or more and 0.35 or less.

[0395] (3) The peak area derived from the cyclic (Leu / Ile-Leu / Ile) is 0.30 or more, preferably 0.35 or more, more preferably 0.30 or more and 4.0 or less, further preferably 0.35 or more and 4.0 or less,

[0396] (4) The peak area derived from the cyclic (Thr-Leu / Ile) is 0.014 or more, more preferably 0.014 or more and 0.14 or less,

[0397] (5) The peak area derived from the cyclic (Phe-Ser) group is 0.025 or more, preferably 0.030 or more, more preferably 0.025 or more and 0.35 or less, and further preferably 0.030 or more and 0.35 or less.

[0398] (6) The peak area derived from the cyclic (Gly-His) is 0.0020 or more, more preferably 0.0020 or more and 0.050 or less,

[0399] (7) The peak area derived from cyclic (Gly-Ser) is 0.0010 or more, preferably 0.0030 or more, more preferably 0.0010 or more and 0.100 or less, and further preferably 0.0030 or more and 0.050 or less.

[0400] (8) The peak area derived from the cyclic (Gly-Arg) group is 0.080 or more, more preferably 0.080 or more and 1.20 or less,

[0401] (9) The peak area derived from the cyclic (Ala-His) is 0.0140 or more, more preferably 0.0140 or more and 0.20 or less,

[0402] (10) The peak area derived from the cyclic (Glu-His) is 0.040 or more, more preferably 0.040 or more and 0.50 or less,

[0403] (11) The peak area derived from the cyclic (Glu-Arg) group is 0.21 or greater, more preferably 0.21 or greater and 2.5 or less,

[0404] (12) The peak area derived from the cyclic (Ala-Arg) group is 0.24 or more, preferably 0.40 or more, and more preferably 0.24 or more and 6.0 or less.

[0405] (13) The peak area derived from the cyclic (Glu-Glu) group is 0.020 or more, more preferably 0.020 or more and 0.25 or less,

[0406] (14) The peak area derived from the cyclic (Glu-Gly) group is 0.39 or more, preferably 0.40 or more, more preferably 0.39 or more and 4.5 or less, and further preferably 0.40 or more and 4.5 or less.

[0407] (15) The peak area derived from the cyclic (Glu-Asp) is 0.19 or more, preferably 0.40 or more, more preferably 0.19 or more and 6.0 or less, and further preferably 0.40 or more and 6.0 or less.

[0408] (16) The peak area derived from the cyclic (Pro-His) is 0.12 or more, preferably 0.15 or more, more preferably 0.12 or more and 1.9 or less, and further preferably 0.15 or more and 1.9 or less.

[0409] (17) The peak area derived from the cyclic (Glu-Tyr) is 0.40 or more, preferably 0.60 or more, more preferably 0.40 or more and 9.0 or less, and further preferably 0.60 or more and 9.0 or less.

[0410] (18) The peak area derived from the cyclic (Leu / Ile-Asp) is 0.100 or more, more preferably 0.100 or more and 1.50 or less, and even more preferably 0.100 or more and 0.30 or less.

[0411] (19) The peak area derived from the cyclic (Pro-Asp) is 0.10 or more, preferably 0.12 or more, more preferably 0.10 or more and 1.7 or less, and further preferably 0.12 or more and 1.7 or less.

[0412] (20) The peak area derived from the cyclic (Val-Arg) group is 0.15 or more, preferably 0.25 or more, more preferably 0.15 or more and 6.0 or less, and further preferably 0.25 or more and 6.0 or less.

[0413] (21) The peak area derived from the cyclic (Thr-Pro) is 0.40 or more, more preferably 0.40 or more and 6.0 or less,

[0414] (22) The peak area derived from the cyclic (hyPro-Pro) is 0.020 or more, more preferably 0.020 or more and 0.50 or less, and more preferably 0.020 or more and 0.30 or less.

[0415] (23) The peak area derived from cyclic (Gly-Val) is 0.010 or more, preferably 0.020 or more, more preferably 0.010 or more and 0.40 or less, and further preferably 0.020 or more and 0.40 or less.

[0416] (24) The peak area derived from the cyclic (Ala-Pro) is 0.10 or more, preferably 0.15 or more, more preferably 0.10 or more and 2.0 or less, and further preferably 0.15 or more and 2.0 or less.

[0417] (25) The peak area derived from the cyclic (Ala-Tyr) group is 0.025 or more, preferably 0.030 or more, more preferably 0.025 or more and 0.40 or less, and further preferably 0.030 or more and 0.40 or less.

[0418] (26) The peak area derived from the cyclic (Arg-Leu / Ile) is 0.60 or more, more preferably 0.60 or more and 8.0 or less,

[0419] (27) The peak area derived from the cyclic (Leu / Ile-Ser) is 0.050 or more, preferably 0.070 or more, more preferably 0.050 or more and 1.20 or less, and further preferably 0.070 or more and 1.20 or less.

[0420] (28) The peak area derived from the cyclic (Ala-Val) group is 0.040 or more, preferably 0.050 or more, more preferably 0.040 or more and 0.60 or less, and further preferably 0.050 or more and 0.60 or less.

[0421] (29) The peak area derived from cyclic (Pro-Pro) is 0.30 or more, preferably 0.40 or more, more preferably 0.30 or more and 5.0 or less, further preferably 0.40 or more and 5.0 or less,

[0422] (30) The peak area derived from the cyclic (Gly-Leu / Ile) is 0.025 or more, preferably 0.035 or more, more preferably 0.025 or more and 0.50 or less, and further preferably 0.035 or more and 0.50 or less.

[0423] (31) The peak area derived from the cyclic (Gly-Phe) group is 0.060 or greater, more preferably 0.060 or greater and 0.80 or less.

[0424] (32) The peak area derived from cyclic (Pro-Tyr) is 0.060 or more, preferably 0.080 or more, more preferably 0.060 or more and 1.0 or less, and further preferably 0.080 or more and 1.0 or less.

[0425] (33) The peak area derived from the cyclic (Phe-Asp) is 0.040 or more, preferably 0.050 or more, more preferably 0.040 or more and 1.0 or less, and further preferably 0.050 or more and 0.30 or less.

[0426] (34) The peak area derived from cyclic (Pro-Val) is 0.070 or more, more preferably 0.070 or more and 0.80 or less,

[0427] (35) The peak area derived from the cyclic (Ala-Leu / Ile) is 0.080 or more, preferably 0.10 or more, more preferably 0.080 or more and 1.20 or less, and further preferably 0.10 or more and 1.20 or less.

[0428] (36) The peak area derived from cyclic (Val-Tyr) is 0.020 or more, preferably 0.040 or more, more preferably 0.020 or more and 0.60 or less, and further preferably 0.040 or more and 0.60 or less.

[0429] (37) The peak area derived from the cyclic (Tyr-Ser) group is 0.20 or more, preferably 0.30 or more, more preferably 0.20 or more and 4.0 or less, and further preferably 0.30 or more and 4.0 or less.

[0430] (38) The peak area derived from the cyclic (Phe-Ala) is 0.025 or more, preferably 0.030 or more, more preferably 0.025 or more and 0.40 or less, and further preferably 0.030 or more and 0.40 or less.

[0431] (39) The peak area derived from the cyclic (Val-Val) is 0.50 or more, preferably 0.080 or more, more preferably 0.50 or more and 0.90 or less, and further preferably 0.080 or more and 0.90 or less.

[0432] (40) The peak area derived from the cyclic (Pro-Leu / Ile) is 0.45 or more, preferably 0.50 or more, more preferably 0.45 or more and 6.0 or less, and further preferably 0.50 or more and 6.0 or less.

[0433] (41) The peak area derived from the cyclic (Phe-Tyr) group is 0.160 or greater, more preferably 0.160 or greater and 5.0 or less, and even more preferably 0.160 or greater and 1.70 or less.

[0434] (42) The peak area derived from the cyclic (Phe-Thr) group is 0.020 or greater, more preferably 0.020 or greater and 0.60 or less.

[0435] (43) The peak area derived from the cyclic (Phe-Pro) is 0.45 or more, preferably 0.50 or more, more preferably 0.45 or more and 5.5 or less, and further preferably 0.50 or more and 5.5 or less.

[0436] (44) The peak area derived from the cyclic (Leu / Ile-Val) is 0.09 or more, preferably 0.10 or more, more preferably 0.09 or more and 1.5 or less, and further preferably 0.10 or more and 1.5 or less.

[0437] (45) The peak area derived from the cyclic (Val-Phe) group is 0.010 or more, preferably 0.0130 or more, more preferably 0.010 or more and 0.20 or less, and further preferably 0.0130 or more and 0.20 or less.

[0438] (46) The peak area derived from the cyclic (Tyr-Asp) is 0.020 or more, more preferably 0.020 or more and 0.50 or less,

[0439] (47) The peak area derived from the cyclic (Ala-Asp) is 0.005 or more, more preferably 0.005 or more and 0.310 or less,

[0440] (48) The peak area derived from the cyclic (Val-Ser) is 0.070 or more, preferably 0.080 or more, more preferably 0.070 or more and 2.0 or less, further preferably 0.080 or more and 2.0 or less,

[0441] (49) The peak area derived from thiothiazole (4-methyl-5-thiazoleethanol) is 0.090 or more, more preferably 0.090 or more and 1.10 or less.

[0442] (50) The peak area derived from thiothiazole acetate is 0.011 or more, preferably 0.020 or more, more preferably 0.011 or more and 0.25 or less, and further preferably 0.020 or more and 0.25 or less.

[0443] The LC-MS / MS determination method is as follows, and the LC-MS / MS determination method described in the Examples is more preferred.

[0444] A 10 mL test tube containing 200 mg of the heat-treated red bell pepper powder (if the heat-treated red bell pepper powder is heat-treated with oil, the mass is calculated based on the oil-removed red bell pepper powder) and 5 mL of water was heated in a constant temperature water bath at 80°C for 30 minutes to prepare a water extract. To the water extract in the test tube, 5 mL of acetonitrile and 47 μg / g of L-lysine were added relative to the heat-treated red bell pepper powder (if the heat-treated red bell pepper powder is heat-treated with oil, the mass is calculated based on the oil-removed red bell pepper powder). 13 C6 monohydrochloride, after stirring, the solid component is removed and the liquid component is recovered to prepare a test sample. The test sample is analyzed by LC-MS / MS to obtain a chromatogram. The heated red bell pepper powder used as the analysis sample is preferably ground.

[0445] In this specification, in the disclosures relating to the first, second, third and fourth embodiments of the present invention, cyclic (Phe-Phe) and the like represent cyclic dipeptides consisting of two amino acids. Leu / Ile represents one or both of leucine (Leu) and isoleucine (Ile). For example, the "peak area from cyclic (Phe-Leu / Ile)" in (1) refers to the sum of the peak area from cyclic (Phe-Leu) and the peak area from cyclic (Phe-Ile). In this specification, in the disclosures relating to the first, second, third and fourth embodiments of the present invention, "hyPro" refers to γ-hydroxy-proline. In this specification, in the disclosures relating to the first, second, third and fourth embodiments of the present invention, the amino acids constituting the cyclic dipeptide may be L-type, D-type, or a mixture of L-type and D-type.

[0446] As derived from L-lysine- 13 The peak area of ​​C6 monohydrochloride and the peak area of ​​each compound described in (1) to (50) can be the peak area of ​​the extracted ion chromatogram of the product ion having the m / z value described in the Examples.

[0447] In a particularly preferred embodiment of the heat-treated red bell pepper powder obtained by the first heat treatment (heat treatment without adding oil), in the above chromatogram, 13 The peak area ratio of C6 monohydrochloride satisfies one or more of the following, more preferably 10 or more, further preferably 20 or more, particularly preferably 30 or more, particularly preferably 40 or more, and most preferably all of the following:

[0448] (1') The peak area derived from the cyclic (Phe-Leu / Ile) is 0.55 or more, more preferably 0.55 or more and 5.50 or less,

[0449] (2') The peak area derived from the cyclic (Pro-Asn) is 0.035 or more, more preferably 0.035 or more and 0.35 or less,

[0450] (3') The peak area derived from the cyclic (Leu / Ile-Leu / Ile) is 0.40 or more, more preferably 0.40 or more and 4.0 or less,

[0451] (4') The peak area derived from the cyclic (Thr-Leu / Ile) is 0.014 or more, more preferably 0.014 or more and 0.14 or less,

[0452] (5') The peak area derived from the cyclic (Phe-Ser) is 0.035 or more, more preferably 0.035 or more and 0.35 or less,

[0453] (6') The peak area derived from the cyclic (Gly-His) is 0.0050 or more, more preferably 0.0050 or more and 0.050 or less,

[0454] (7') The peak area derived from the cyclic (Gly-Ser) group is 0.0050 or more, more preferably 0.0050 or more and 0.100 or less,

[0455] (8') The peak area derived from the cyclic (Gly-Arg) group is 0.120 or more, more preferably 0.120 or more and 1.20 or less,

[0456] (9') The peak area derived from the cyclic (Ala-His) is 0.020 or more, more preferably 0.020 or more and 0.20 or less,

[0457] (10') The peak area derived from the cyclic (Glu-His) is 0.050 or more, more preferably 0.050 or more and 0.50 or less,

[0458] (11') The peak area derived from the cyclic (Glu-Arg) group is 0.25 or more, more preferably 0.25 or more and 2.5 or less,

[0459] (12') The peak area derived from the cyclic (Ala-Arg) group is 0.60 or more, more preferably 0.60 or more and 6.0 or less,

[0460] (13') The peak area derived from the cyclic (Glu-Glu) group is 0.025 or more, more preferably 0.025 or more and 0.25 or less,

[0461] (14') The peak area derived from the cyclic (Glu-Gly) is 0.45 or more, more preferably 0.45 or more and 4.5 or less,

[0462] (15') The peak area derived from the cyclic (Glu-Asp) is 0.60 or more, more preferably 0.60 or more and 6.0 or less,

[0463] (16') The peak area derived from the cyclic (Pro-His) is 0.19 or more, more preferably 0.19 or more and 1.9 or less,

[0464] (17') The peak area derived from the cyclic (Glu-Tyr) is 0.90 or more, more preferably 0.90 or more and 9.0 or less,

[0465] (18') The peak area derived from the cyclic (Leu / Ile-Asp) is 0.150 or more, more preferably 0.150 or more and 1.50 or less,

[0466] (19') The peak area derived from the cyclic (Pro-Asp) is 0.17 or more, more preferably 0.17 or more and 1.7 or less,

[0467] (20') The peak area derived from the cyclic (Val-Arg) group is 0.30 or more, preferably 0.60 or more, more preferably 0.30 or more and 6.0 or less, further preferably 0.60 or more and 6.0 or less,

[0468] (21') The peak area derived from cyclic (Thr-Pro) is 0.50 or more, more preferably 0.60 or more, more preferably 0.50 or more and 6.0 or less, further preferably 0.60 or more and 6.0 or less,

[0469] (22') The peak area derived from the cyclic (hyPro-Pro) is 0.030 or more, more preferably 0.030 or more and 0.30 or less,

[0470] (23') The peak area derived from the cyclic (Gly-Val) is 0.040 or more, more preferably 0.040 or more and 0.40 or less,

[0471] (24') The peak area derived from the cyclic (Ala-Pro) is 0.20 or more, more preferably 0.20 or more and 2.0 or less,

[0472] (25') The peak area derived from the cyclic (Ala-Tyr) group is 0.040 or more, more preferably 0.040 or more and 0.40 or less,

[0473] (26') The peak area derived from the cyclic (Arg-Leu / Ile) is 0.80 or more, more preferably 0.80 or more and 8.0 or less,

[0474] (27') The peak area derived from the cyclic (Leu / Ile-Ser) is 0.120 or more, more preferably 0.120 or more and 1.20 or less,

[0475] (28') The peak area derived from the cyclic (Ala-Val) is 0.060 or more, more preferably 0.060 or more and 0.60 or less,

[0476] (29') The peak area derived from the cyclic (Pro-Pro) is 0.50 or more, more preferably 0.50 or more and 5.0 or less,

[0477] (30') The peak area derived from the cyclic (Gly-Leu / Ile) is 0.050 or more, more preferably 0.050 or more and 0.50 or less,

[0478] (31') The peak area derived from the cyclic (Gly-Phe) group is 0.080 or more, more preferably 0.080 or more and 0.80 or less,

[0479] (32') The peak area derived from the cyclic (Pro-Tyr) is 0.10 or more, more preferably 0.10 or more and 1.0 or less,

[0480] (33') The peak area derived from the cyclic (Phe-Asp) is 0.100 or more, more preferably 0.100 or more and 1.0 or less,

[0481] (34') The peak area derived from the cyclic (Pro-Val) is 0.080 or more, more preferably 0.080 or more and 0.80 or less,

[0482] (35') The peak area derived from the cyclic (Ala-Leu / Ile) is 0.120 or more, more preferably 0.120 or more and 1.20 or less,

[0483] (36') The peak area derived from the cyclic (Val-Tyr) group is 0.060 or more, more preferably 0.060 or more and 0.60 or less.

[0484] (37') The peak area derived from the cyclic (Tyr-Ser) is 0.40 or more, more preferably 0.40 or more and 4.0 or less,

[0485] (38') The peak area derived from the cyclic (Phe-Ala) is 0.040 or more, more preferably 0.040 or more and 0.40 or less,

[0486] (39') The peak area derived from the cyclic (Val-Val) is 0.090 or more, more preferably 0.090 or more and 0.90 or less,

[0487] (40') The peak area derived from the cyclic (Pro-Leu / Ile) is 0.60 or more, more preferably 0.60 or more and 6.0 or less,

[0488] (41') The peak area derived from the cyclic (Phe-Tyr) group is 0.170 or more, more preferably 0.170 or more and 1.70 or less,

[0489] (42') The peak area derived from the cyclic (Phe-Thr) group is 0.060 or more, more preferably 0.060 or more and 0.60 or less.

[0490] (43') The peak area derived from the cyclic (Phe-Pro) is 0.55 or more, more preferably 0.55 or more and 5.5 or less,

[0491] (44') The peak area derived from the cyclic (Leu / Ile-Val) is 0.15 or more, more preferably 0.15 or more and 1.5 or less,

[0492] (45′) The peak area derived from the cyclic (Val-Phe) is 0.020 or more, more preferably 0.020 or more and 0.20 or less,

[0493] (46') The peak area derived from the cyclic (Tyr-Asp) is 0.050 or more, more preferably 0.050 or more and 0.50 or less,

[0494] (47') The peak area derived from the cyclic (Ala-Asp) is 0.014 or more, more preferably 0.014 or more and 0.310 or less,

[0495] (48') The peak area derived from the cyclic (Val-Ser) is 0.100 or more, preferably 0.160 or more, more preferably 0.100 or more and 2.0 or less, further preferably 0.160 or more and 2.0 or less,

[0496] (49′) The peak area derived from thiothiazole (4-methyl-5-thiazoleethanol) is 0.110 or more, more preferably 0.110 or more and 1.10 or less.

[0497] (50′) The peak area derived from thiothiazole acetate is 0.025 or more, and more preferably 0.025 or more and 0.25 or less.

[0498] In a particularly preferred embodiment of the heat-treated red bell pepper powder obtained by the second heat treatment (heat treatment with addition of oil), in the above chromatogram, 13 The peak area ratio of C6 monohydrochloride satisfies one or more of the following, more preferably 10 or more, further preferably 20 or more, particularly preferably 30 or more, particularly preferably 40 or more, and most preferably all of the following:

[0499] (1") The peak area derived from the cyclic (Phe-Leu / Ile) is 0.45 or more, more preferably 0.45 or more and 5.50 or less,

[0500] (2") The peak area derived from the cyclic (Pro-Asn) is 0.035 or more, more preferably 0.035 or more and 0.35 or less,

[0501] (3") The peak area derived from the cyclic (Leu / Ile-Leu / Ile) is 0.30 or more, more preferably 0.30 or more and 4.0 or less,

[0502] (4") The peak area derived from the cyclic (Thr-Leu / Ile) is 0.014 or more, more preferably 0.014 or more and 0.14 or less,

[0503] (5") The peak area derived from the cyclic (Phe-Ser) is 0.025 or more, more preferably 0.025 or more and 0.35 or less,

[0504] (6") The peak area derived from the cyclic (Gly-His) is 0.0050 or more, more preferably 0.0050 or more and 0.050 or less,

[0505] (7") The peak area derived from the cyclic (Gly-Ser) is 0.0030 or more, more preferably 0.0030 or more and 0.100 or less,

[0506] (8") The peak area derived from the cyclic (Gly-Arg) group is 0.100 or more, more preferably 0.100 or more and 1.20 or less,

[0507] (9") The peak area derived from the cyclic (Ala-His) is 0.015 or more, more preferably 0.015 or more and 0.20 or less,

[0508] (10") The peak area derived from the cyclic (Glu-His) is 0.040 or more, more preferably 0.040 or more and 0.50 or less,

[0509] (11") The peak area derived from the cyclic (Glu-Arg) group is 0.25 or more, more preferably 0.25 or more and 2.5 or less,

[0510] (12") The peak area derived from the cyclic (Ala-Arg) group is 0.30 or greater, more preferably 0.30 or greater and 6.0 or less.

[0511] (13") The peak area derived from the cyclic (Glu-Glu) group is 0.020 or more, more preferably 0.020 or more and 0.25 or less.

[0512] (14") The peak area derived from the cyclic (Glu-Gly) is 0.45 or more, more preferably 0.45 or more and 4.5 or less,

[0513] (15") The peak area derived from the cyclic (Glu-Asp) is 0.30 or more, more preferably 0.30 or more and 6.0 or less,

[0514] (16") The peak area derived from the cyclic (Pro-His) is 0.13 or greater, more preferably 0.13 or greater and 1.9 or less,

[0515] (17") The peak area derived from the cyclic (Glu-Tyr) is 0.70 or more, more preferably 0.70 or more and 9.0 or less,

[0516] (18") The peak area derived from the cyclic (Leu / Ile-Asp) is 0.120 or more, more preferably 0.120 or more and 1.50 or less,

[0517] (19") The peak area derived from the cyclic (Pro-Asp) is 0.12 or more, more preferably 0.12 or more and 1.7 or less,

[0518] (20") The peak area derived from the cyclic (Val-Arg) is 0.15 or more, more preferably 0.15 or more and 6.0 or less,

[0519] (21") The peak area derived from the cyclic (Thr-Pro) is 0.60 or more, more preferably 0.60 or more and 6.0 or less,

[0520] (22") The peak area derived from the cyclic (hyPro-Pro) is 0.050 or more, more preferably 0.050 or more and 0.50 or less,

[0521] (23") The peak area derived from the cyclic (Gly-Val) is 0.020 or more, more preferably 0.020 or more and 0.40 or less,

[0522] (24") The peak area derived from the cyclic (Ala-Pro) is 0.20 or more, more preferably 0.20 or more and 2.0 or less,

[0523] (25") The peak area derived from the cyclic (Ala-Tyr) is 0.030 or more, more preferably 0.030 or more and 0.40 or less,

[0524] (26") The peak area derived from the cyclic (Arg-Leu / Ile) is 0.70 or greater, more preferably 0.70 or greater and 8.0 or less,

[0525] (27") The peak area derived from the cyclic (Leu / Ile-Ser) is 0.050 or more, more preferably 0.050 or more and 1.20 or less,

[0526] (28") The peak area derived from the cyclic (Ala-Val) is 0.050 or more, more preferably 0.050 or more and 0.60 or less,

[0527] (29") The peak area derived from the ring (Pro-Pro) is 0.40 or more, more preferably 0.40 or more and 5.0 or less,

[0528] (30") The peak area derived from the cyclic (Gly-Leu / Ile) is 0.050 or more, more preferably 0.050 or more and 0.50 or less,

[0529] (31") The peak area derived from the cyclic (Gly-Phe) group is 0.070 or greater, more preferably 0.070 or greater and 0.80 or less.

[0530] (32") The peak area derived from the cyclic (Pro-Tyr) is 0.10 or more, more preferably 0.10 or more and 1.0 or less,

[0531] (33") The peak area derived from the cyclic (Phe-Asp) is 0.100 or more, more preferably 0.100 or more and 1.0 or less,

[0532] (34") The peak area derived from the cyclic (Pro-Val) is 0.080 or more, more preferably 0.080 or more and 0.80 or less,

[0533] (35") The peak area derived from the cyclic (Ala-Leu / Ile) is 0.100 or more, more preferably 0.100 or more and 1.20 or less,

[0534] (36") The peak area derived from the cyclic (Val-Tyr) is 0.040 or more, more preferably 0.040 or more and 0.60 or less,

[0535] (37") The peak area derived from the cyclic (Tyr-Ser) is 0.30 or more, more preferably 0.30 or more and 4.0 or less,

[0536] (38") The peak area derived from the cyclic (Phe-Ala) is 0.025 or more, more preferably 0.025 or more and 0.40 or less,

[0537] (39") The peak area derived from the ring (Val-Val) is 0.080 or more, more preferably 0.080 or more and 0.90 or less,

[0538] (40") The peak area derived from the cyclic (Pro-Leu / Ile) is 0.80 or more, more preferably 0.80 or more and 6.0 or less,

[0539] (41") The peak area derived from the cyclic (Phe-Tyr) is 0.160 or more, more preferably 0.160 or more and 1.70 or less,

[0540] (42") The peak area derived from the cyclic (Phe-Thr) is 0.10 or more, more preferably 0.10 or more and 0.60 or less,

[0541] (43") The peak area derived from the cyclic (Phe-Pro) is 0.80 or more, more preferably 0.80 or more and 5.5 or less,

[0542] (44") The peak area derived from the cyclic (Leu / Ile-Val) is 0.15 or more, more preferably 0.15 or more and 1.5 or less,

[0543] (45") The peak area derived from the cyclic (Val-Phe) is 0.010 or more, more preferably 0.010 or more and 0.20 or less,

[0544] (46") The peak area derived from the cyclic (Tyr-Asp) is 0.060 or more, more preferably 0.060 or more and 0.50 or less,

[0545] (47") The peak area derived from the cyclic (Ala-Asp) is 0.015 or more, more preferably 0.015 or more and 0.310 or less,

[0546] (48") The peak area derived from the cyclic (Val-Ser) is 0.070 or more, more preferably 0.070 or more and 2.0 or less,

[0547] (49") The peak area derived from thiothiazole (4-methyl-5-thiazoleethanol) is 0.150 or more, more preferably 0.150 or more and 1.10 or less,

[0548] (50") The peak area derived from thiothiazole acetate is 0.025 or more, more preferably 0.025 or more and 0.25 or less.

[0549] In a more preferred embodiment, the heat-treated red bell pepper powder is characterized by containing at least one, and more preferably all, selected from the group consisting of cyclic (Gly-His), cyclic (Gly-Ser), cyclic (hyPro-Pro), cyclic (Gly-Val), cyclic (Tyr-Asp), and cyclic (Ala-Asp). These cyclic dipeptides are unique to heat-treated red bell pepper powder and are not detected in unheated red bell pepper powder, demonstrating a flavor-enhancing effect.

[0550] In a more preferred embodiment, the heat-treated red bell pepper powder comprises 99 μg / g of ribitol added to the heat-treated red bell pepper powder, and in a chromatogram analyzed by liquid chromatography-mass spectrometry (LC-MS / MS) according to the following method, the ratio of the peak area derived from ribitol to the peak area derived from ribitol satisfies one or more of the following, more preferably both:

[0551] (51) The peak area derived from tartaric acid is 0.60 or more, more preferably 0.60 or more and 10.0 or less, and even more preferably 0.60 or more and 7.0 or less.

[0552] (52) The peak area derived from trans-aconitic acid is 0.35 or more, more preferably 0.35 or more and 10.0 or less, and even more preferably 0.35 or more and 4.0 or less.

[0553] Here, the LC-MS / MS measurement method is as follows, and the LC-MS / MS measurement method described in the Examples is more preferable.

[0554] A 10 mL volume test tube containing 200 mg of the heat-treated red bell pepper powder (when the heat-treated red bell pepper powder is the red bell pepper powder that has been heat-treated together with oil, it refers to the mass obtained by converting the red bell pepper powder after removing the oil) and 5 mL of water is heated in a constant temperature water bath at 80°C for 30 minutes to prepare a water extract. To the water extract in the test tube, 5 mL of acetonitrile and 99 μg / g of ribitol relative to the heat-treated red bell pepper powder (when the heat-treated red bell pepper powder is the red bell pepper powder that has been heat-treated together with oil, it refers to the mass obtained by converting the red bell pepper powder after removing the oil) are added. After stirring, the solid component is removed and the liquid component is recovered to prepare a sample of the test object. The sample of the test object is analyzed by LC-MS / MS to obtain a chromatogram. Among them, the heat-treated red bell pepper powder used as the analysis sample is preferably a crushed product.

[0555] As the peak area derived from ribitol, the peak area derived from tartaric acid, and the peak area derived from trans-aconitic acid, the peak area of ​​the extracted ion chromatogram of the product ions having the m / z values ​​described in the Examples can be used.

[0556] In a particularly preferred embodiment of the heat-treated red bell pepper powder obtained by the first heat treatment (heat treatment without adding oil), in the chromatogram, the ratio of the peak area to that derived from ribitol satisfies one or more of the following, more preferably both:

[0557] (51′) The peak area derived from tartaric acid is 0.70 or more, more preferably 0.70 or more and 7.0 or less,

[0558] (52′) The peak area derived from trans-aconitic acid is 0.40 or greater, more preferably 0.40 or greater and 4.0 or less.

[0559] In a particularly preferred embodiment of the heat-treated red bell pepper powder obtained by the second heat treatment (heat treatment with addition of oil), in the chromatogram, the ratio of the peak area to that derived from ribitol satisfies one or more of the following, more preferably both:

[0560] (51′) The peak area derived from tartaric acid is 1.50 or more, more preferably 1.50 or more and 10.0 or less,

[0561] (52′) The peak area derived from trans-aconitic acid is 1.00 or greater, more preferably 1.00 or greater and 10.0 or less.

[0562] The heat-treated red bell pepper powder in the flavor-enhancing composition according to this embodiment is preferably in powder form. The particle size is not particularly limited and can be, for example, 1000 μm or less, preferably 500 μm or less. The particle size can be determined by passing through a standard sieve specified in JIS. The heat-treated red bell pepper powder in the flavor-enhancing composition according to this embodiment can also be provided as a mixture of the heat-treated red bell pepper powder and oil. This mixture can be either solid or liquid at room temperature, depending on the melting point of the oil.

[0563] The flavor enhancing composition involved in this embodiment may be composed solely of heat-treated red bell pepper powder, or may contain heat-treated red bell pepper powder and other ingredients. As other ingredients, one or more ingredients having a flavor enhancing effect, or one or more ingredients permitted as food can be exemplified. The flavor enhancing composition involved in this embodiment may contain heat-treated red bell pepper powder in an amount preferably of 30% by mass or more and 100% by mass or less, more preferably of 50% by mass or more and 100% by mass or less, further preferably of 80% by mass or more and 100% by mass or less, and most preferably of 95% by mass or more and 100% by mass or less. The flavor enhancing composition involved in this embodiment may be in the form of a powder, granules, paste, liquid, or the like, and in order to produce the desired form, may contain one or more ingredients permitted as food, such as excipients and carriers, as needed.

[0564] <Method for producing a flavor-enhancing composition>

[0565] A first example of the second embodiment of the first aspect of the present invention relates to a method for producing the taste enhancing composition according to the first embodiment of the first aspect of the present invention, comprising:

[0566] The red bell pepper powder is heated without adding oil under conditions such that the calorific value reaches 50 or above to obtain the heated red bell pepper powder.

[0567] According to the first example of the present embodiment, the taste enhancing composition according to the first embodiment of the present invention can be produced.

[0568] In the first example of this embodiment, the step of heating red bell pepper powder without adding oil under conditions such that the calorific value reaches 50 or more to obtain the heat-treated red bell pepper powder preferably has the characteristics described in connection with the first heating treatment for obtaining the heat-treated red bell pepper powder for obtaining the taste enhancing composition according to the first embodiment of the first aspect of the present invention.

[0569] A second example of the second embodiment of the first aspect of the present invention relates to a method for producing the taste enhancing composition according to the first embodiment of the first aspect of the present invention, comprising:

[0570] The red bell pepper powder and oil are heated together under conditions such that the calorific value reaches 0.3 or more to obtain the heated red bell pepper powder.

[0571] According to the second example of the present embodiment, the taste enhancing composition according to the first embodiment of the first aspect of the present invention can be produced.

[0572] In the second example of this embodiment, the step of heating red bell pepper powder together with oil and fat under conditions such that the calorific value reaches 0.3 or higher to obtain the heat-treated red bell pepper powder preferably has the characteristics described in connection with the second heating treatment for obtaining the heat-treated red bell pepper powder for obtaining the taste enhancing composition according to the first embodiment of the first aspect of the present invention.

[0573] In this embodiment encompassing the first and second examples (hereinafter referred to as "this embodiment"), the heat-treated red bell pepper powder may be further aged or pulverized. The aging step preferably includes the features described above for the heat-treated red bell pepper powder used to obtain the flavor-enhancing composition according to the first embodiment of the first aspect of the present invention.

[0574] The method for producing the flavor-enhancing composition according to this embodiment may further include pulverizing the heat-treated red bell pepper powder. A preferred range of particle size of the pulverized heat-treated red bell pepper powder is the same as that described for the heat-treated red bell pepper powder in the flavor-enhancing composition according to the first embodiment of the first aspect of the present invention.

[0575] The method for producing a flavor-enhancing composition according to this embodiment may use the heat-treated red bell pepper powder as the flavor-enhancing composition, or may include combining the heat-treated red bell pepper powder with other ingredients to prepare the flavor-enhancing composition. Preferred examples of these other ingredients are as described with respect to the flavor-enhancing composition according to the first embodiment of the first aspect of the present invention.

[0576] The method for producing the taste enhancing composition according to this embodiment may further include processing the obtained taste enhancing composition into a form such as powder, granules, paste, or liquid.

[0577] <Methods for enhancing flavor>

[0578] A third embodiment of the first aspect of the present invention relates to a method for enhancing the taste of food, comprising:

[0579] The taste enhancing composition according to the first embodiment of the first aspect of the present invention is mixed into a food.

[0580] The method according to this embodiment can enhance the flavor of food and is therefore suitable for enhancing the flavor of foods containing lower than usual amounts of one or more flavoring components (e.g., low-salt foods containing lower than usual amounts of salt).

[0581] The amount of the flavor-enhancing composition according to the first embodiment of the first aspect of the present invention to be blended is not particularly limited and can be appropriately adjusted depending on the form of the food. For example, to enhance the salty taste, the flavor-enhancing composition according to the first embodiment of the first aspect of the present invention can be blended so that the amount of heat-treated red bell pepper powder relative to 100 g of salt equivalent in the food is, for example, 0.5 g or more, preferably 1 g or more, preferably 2 g or more, more preferably 4 g or more, for example 0.5 g or more and 50 g or less, preferably 1 g or more and 20 g or less, more preferably 2 g or more and 10 g or less, and particularly preferably 4 g or more and 10 g or less.

[0582] The type of food is not limited, and examples thereof include curry sauce, stew sauce, meat products, home-cooked dishes, and snacks. The food may contain one or more flavoring ingredients as described above at a lower level than usual. The food may contain one or more flavoring ingredients as described above, such as salt.

[0583] <One or more further embodiments>

[0584] One or more further embodiments of the first aspect of the present invention relate to the use of heated red bell pepper powder for enhancing the flavor of food, a method for enhancing the flavor of food, the heated red bell pepper powder for enhancing the flavor of food, or the use of the heated red bell pepper powder in the manufacture of an additive for enhancing the flavor of food, wherein the method for enhancing the flavor of food comprises:

[0585] The heat-treated red bell pepper powder is mixed into food.

[0586] In this embodiment, the heat-treated red bell pepper powder preferably has the characteristics described above regarding the heat-treated red bell pepper powder contained in the taste enhancing composition according to the first embodiment of the first aspect of the present invention.

[0587] In this embodiment, the heat-treated red bell pepper powder can preferably be produced by the method for producing the heat-treated red bell pepper powder described in the method for producing the taste-enhancing composition according to the second embodiment of the first aspect of the present invention.

[0588] In this embodiment, the food preferably has the characteristics described in connection with the method of the third embodiment of the first aspect of the present invention.

[0589] <2. Second Aspect of the Present Invention>

[0590] In this chapter, preferred embodiments of the second aspect of the present invention will be described.

[0591] <Taste Enhancement Composition>

[0592] The first embodiment of the second aspect of the present invention relates to a flavor-enhancing composition containing heat-treated cumin.

[0593] The flavor-enhancing composition of this embodiment can enhance the flavor of a food by being mixed with the food. For example, compared to a food without the composition, a food containing a lower-than-usual content of one or more flavoring ingredients (e.g., a low-salt food containing a lower-than-usual salt content) mixed with the flavor-enhancing composition of this embodiment can have a flavor similar to that of a food containing a normal content of one or more flavoring ingredients. More preferably, it can have a flavor similar to that of a food containing a normal content of one or more flavoring ingredients. The flavor-enhancing composition of this embodiment is more preferably a salty taste-enhancing composition.

[0594] The heat-treated cumin is obtained by heating the seeds of Cuminum cyminum, an annual herb of the Apiaceae family.

[0595] The cumin seeds to be heated may be whole seeds or ground products obtained by grinding whole seeds.

[0596] The heat treatment for producing the heat-treated cumin preferably includes heating the cumin without adding oil (hereinafter sometimes referred to as "first heat treatment") or heating the cumin together with oil (hereinafter sometimes referred to as "second heat treatment").

[0597] Hereinafter, preferred embodiments of the first heat treatment will be described.

[0598] In the first heat treatment, either only the cumin or a mixture of cumin and water can be heated, preferably the mixture of cumin and water. Heat-treating the cumin and water mixture is preferred because it has a particularly strong flavor-enhancing effect. When heat-treating the cumin and water mixture, the mixing ratio of cumin and water is not particularly limited; however, it is preferred to set the mixing ratio so that the water activity after heating falls within the following range. The cumin subjected to the first heat treatment is preferably in the form of whole seeds. Heat-treating the cumin only as whole seeds or as a mixture of whole seeds and water has a particularly strong flavor-enhancing effect.

[0599] The temperature and time of the first heat treatment are set so that the calorific value is preferably 15 or more, more preferably 60 or more, even more preferably 100 or more, even more preferably 190 or more, and most preferably 200 or more. Furthermore, the calorific value is preferably 15 or more and 1000 or less, more preferably 60 or more and 500 or less, even more preferably 100 or more and 410 or less, even more preferably 190 or more and 410 or less, and most preferably 200 or more and 410 or less. Another preferred embodiment of the calorific value is, for example, 15 or more and 170 or less, preferably 60 or more and 170 or less, and even more preferably 100 or more and 170 or less. Heating cumin without adding oil and under conditions that bring the calorific value within the above range is particularly effective in enhancing its flavor, and is therefore preferred. The heating conditions that bring the calorific value within the above range may preferably include heating at the temperature and time described below.

[0600] Here, the definitions of the calorific value and the CV value are the same as those described in the first embodiment of the first aspect of the present invention.

[0601] The first heat treatment to obtain the heat-treated cumin can be performed at, for example, 110°C or higher, preferably 120°C or higher, more preferably 125°C or higher, and particularly preferably 128°C or higher, for example, 110°C or higher and 180°C or lower, preferably 120°C or higher and 160°C or lower, more preferably 125°C or higher and 150°C or lower, and most preferably 128°C or higher and 150°C or lower. The first heat treatment can be performed such that the heating time within the temperature range is, for example, 15 minutes or higher, preferably 20 minutes or higher, more preferably 30 minutes or higher, for example, 15 minutes or higher and 120 minutes or lower, preferably 20 minutes or higher and 90 minutes or lower, and more preferably 30 minutes or higher and 60 minutes or lower. Heating the cumin at 125°C or higher is particularly effective in enhancing its flavor, and is therefore preferred.

[0602] The first heat treatment can be performed under a pressure condition of preferably 0.05 MPa or higher, more preferably 0.2 MPa or higher. The upper limit of the pressure during heating is not particularly limited, but from the perspective of the apparatus, the gauge pressure is preferably 0.6 MPa or lower.

[0603] The first heat treatment can be performed using various methods, such as pressurized sealed heating, superheated steam heating, and oven heating, with pressurized sealed heating being preferred. Examples of heating devices for pressurized sealed heating include pressurized sealed kettles and retort sterilizers. When other heating methods besides pressurized sealed heating are used, ovens, flat-bottomed stir-fries, vertical heating mixers, microwave heating devices, superheated steam vortex mixers, and superheated steam sterilizers can be used as appropriate.

[0604] Next, a preferred embodiment of the second heat treatment will be described.

[0605] In the second heat treatment, cumin is heated together with oil. The cumin obtained by the second heat treatment has a particularly strong effect of enhancing the flavor, so it is preferred. The amount of oil used in the second heat treatment is not particularly limited. For example, for example, 10 parts by mass or more and 500 parts by mass or less, preferably 50 parts by mass or more and 200 parts by mass or less, can be used for 100 parts by mass of cumin. As the oil, there is no particular limitation as long as it is an edible oil from plants, animals, etc. that are allowed as food. The melting point of the oil can be adjusted by techniques such as transesterification and hydrogenation of fatty acids. Among them, the cumin subjected to the second heat treatment can be in the form of whole seeds or crushed cumin seeds, and is preferably crushed cumin seeds. After the crushed cumin seeds are heated together with the oil, the effect of enhancing the flavor is particularly strong.

[0606] Preferably, the temperature and time of the second heat treatment are set so that the calorific value is preferably 1 or greater, more preferably 20 or greater, even more preferably 100 or greater, and even more preferably 200 or greater. The calorific value during the second heat treatment can be, for example, 1 or greater and 6000 or less, preferably 20 or greater and 4000 or less, more preferably 100 or greater and 1000 or less, and particularly preferably 200 or greater and 600 or less. The second heat treatment under these conditions is preferred because it enhances the flavor of the cumin particularly well. The heating conditions for achieving the calorific value within these ranges preferably include heating at the temperature and time described below. The definition of calorific value is as described with respect to the first heat treatment.

[0607] In the second heat treatment, the mixture of cumin and oil can be heated at, for example, 90°C or higher, preferably 100°C or higher, more preferably 120°C or higher, more preferably 130°C or higher, more preferably 140°C or higher, more preferably 150°C or higher, for example, 90°C or higher and 230°C or lower, preferably 100°C or higher and 220°C or lower, more preferably 120°C or higher and 220°C or lower, more preferably 130°C or higher and 210°C or lower, more preferably 150°C or higher and 210°C or lower, and particularly preferably 160°C or higher and 210°C or lower. The second heat treatment can be performed such that the heating time within the temperature range is, for example, 1 minute or higher, preferably 2 minutes or higher, preferably 3 minutes or higher, for example, 1 minute or higher and 10 minutes or lower, preferably 2 minutes or higher and 7 minutes or lower, and more preferably 3 minutes or higher and 7 minutes or lower. The cumin obtained by the second heat treatment under these conditions has a particularly high flavor-enhancing effect, which is preferred.

[0608] The second heat treatment may be performed in an open system or a sealed system.

[0609] The second heat treatment can be performed by heating with superheated steam or heating in an oven. Examples of the heating device used for the second heat treatment include an oven, a flat-pan roaster, a vertical heating mixer, and a microwave heating device.

[0610] Next, a more preferred embodiment of the heat-treated cumin will be described.

[0611] The water activity of the heat-treated cumin measured at 25°C is preferably 0.85 or less, more preferably 0.82 or less. The lower limit is not particularly limited, and is, for example, 0.50 or greater. The heat-treated cumin can be prepared by heat-treating the cumin under conditions such that the water activity after heating is within this range.

[0612] The heat-treated cumin may be subjected to an aging treatment after the heat treatment. The aging treatment is a process of storing the cumin in an air atmosphere at a temperature higher than room temperature. For example, the cumin may be stored in an airtight container at 30°C to 50°C, preferably 35°C to 45°C, for a period of 5 to 15 days, preferably 7 to 10 days.

[0613] In a more preferred embodiment, the heat-treated cumin is selected from the group consisting of cyclic (Phe-Phe), cyclic (Phe-Leu / Ile), cyclic (Leu / Ile-Val), cyclic (Phe-Pro), cyclic (Phe-Tyr), cyclic (Pro-Leu / Ile), cyclic (Val-Val), cyclic (Phe-Ala), cyclic (Tyr-Ser), cyclic (Pro-Val), cyclic (Pro-Tyr), cyclic (Pro-Pro), cyclic (Leu / Ile-Ser), cyclic (Arg-Leu / Ile), cyclic (Ala-Tyr), cyclic (Gly-Tyr), cyclic (Ala-Pro), cyclic (Gly-Val), cyclic The present inventors discovered that the amount of one or more of the following compounds, including hyPro-Pro, cyclic (Thr-Pro), cyclic (Val-Arg), cyclic (Pro-Asp), cyclic (Arg-Pro), cyclic (Glu-Tyr), cyclic (Pro-His), cyclic (Glu-Asp), cyclic (Gly-Arg), cyclic (Gly-His), cyclic (Leu / Ile-Leu / Ile), cyclic (Glu-Glu), cyclic (Leu / Ile-Asp), cyclic (Phe-Asp), thiothiazole (4-methyl-5-thiazoleethanol), thiothiazole acetate, carveol, nerolidol, α-terpinen-7-aldehyde, tartaric acid, malic acid, citric acid, cis-aconitic acid, and trans-aconitic acid, increased in cumin after heat treatment compared to that before heat treatment. The inventors discovered that the amount of these compounds in cumin after heat treatment correlates with the intensity of the flavor-enhancing effect.

[0614] That is, as the cumin after the heat treatment, in a more preferred embodiment, 47 μg / g of L-lysine- 13 C6 monohydrochloride, in the chromatogram obtained by liquid chromatography-mass spectrometry (LC-MS / MS) analysis according to the following method, relative to the 13 The peak area ratio of C6 monohydrochloride satisfies one or more of the following, more preferably 10 or more, particularly preferably 20 or more, particularly preferably 30 or more, and most preferably all of the following:

[0615] (1) The peak area derived from the cyclic (Phe-Phe) group is 0.024 or more, preferably 0.029 or more, more preferably 0.024 or more and 0.30 or less, and further preferably 0.029 or more and 0.30 or less.

[0616] (2) The peak area derived from the cyclic (Phe-Leu / Ile) is 0.040 or more, preferably 0.050 or more, more preferably 0.040 or more and 1.10 or less, and further preferably 0.050 or more and 1.10 or less.

[0617] (3) The peak area derived from cyclic (Leu / Ile-Val) is 0.015 or more, preferably 0.020 or more, more preferably 0.015 or more and 0.60 or less, and more preferably 0.020 or more and 0.60 or less,

[0618] (4) The peak area derived from cyclic (Phe-Pro) is 0.020 or more, preferably 0.030 or more, more preferably 0.020 or more and 1.00 or less, and further preferably 0.030 or more and 1.00 or less,

[0619] (5) The peak area derived from the cyclic (Phe-Tyr) group is 0.0020 or more, more preferably 0.0020 or more and 0.05 or less,

[0620] (6) The peak area derived from the cyclic (Pro-Leu / Ile) is 0.040 or more, more preferably 0.040 or more and 1.50 or less,

[0621] (7) The peak area derived from the cyclic (Val-Val) is 0.004 or more, more preferably 0.004 or more and 0.10 or less,

[0622] (8) The peak area derived from the cyclic (Phe-Ala) group is 0.002 or more, preferably 0.003 or more, more preferably 0.002 or more and 0.10 or less, and further preferably 0.003 or more and 0.10 or less.

[0623] (9) The peak area derived from the cyclic (Tyr-Ser) is 0.002 or more, more preferably 0.002 or more and 0.15 or less,

[0624] (10) The peak area derived from cyclic (Pro-Val) is 0.013 or more, preferably 0.015 or more, more preferably 0.013 or more and 0.25 or less, and further preferably 0.015 or more and 0.25 or less.

[0625] (11) The peak area derived from cyclic (Pro-Tyr) is 0.009 or more, more preferably 0.009 or more and 0.25 or less,

[0626] (12) The peak area derived from cyclic (Pro-Pro) is 0.050 or more, more preferably 0.050 or more and 2.0 or less,

[0627] (13) The peak area derived from the cyclic (Leu / Ile-Ser) is 0.010 or more, more preferably 0.010 or more and 0.20 or less,

[0628] (14) The peak area derived from the cyclic (Arg-Leu / Ile) is 0.10 or more, more preferably 0.10 or more and 2.20 or less.

[0629] (15) The peak area derived from the cyclic (Ala-Tyr) group is 0.007 or more, more preferably 0.007 or more and 0.20 or less,

[0630] (16) The peak area derived from cyclic (Gly-Tyr) is 0.002 or more, more preferably 0.002 or more and 0.20 or less, and even more preferably 0.002 or more and 0.09 or less.

[0631] (17) The peak area derived from the cyclic (Ala-Pro) is 0.020 or more, more preferably 0.020 or more and 0.60 or less,

[0632] (18) The peak area derived from the cyclic (Gly-Val) is 0.001 or more, more preferably 0.001 or more and 0.09 or less,

[0633] (19) The peak area derived from the cyclic (hyPro-Pro) is 0.010 or more, preferably 0.020 or more, more preferably 0.010 or more and 0.50 or less, more preferably 0.020 or more and 0.50 or less,

[0634] (20) The peak area derived from the cyclic (Thr-Pro) is 0.040 or more, more preferably 0.040 or more and 0.90 or less,

[0635] (21) The peak area derived from the cyclic (Val-Arg) group is 0.060 or more, more preferably 0.060 or more and 1.00 or less,

[0636] (22) The peak area derived from the cyclic (Pro-Asp) is 0.040 or more, more preferably 0.040 or more and 0.90 or less,

[0637] (23) The peak area derived from the cyclic (Arg-Pro) is 0.035 or more, more preferably 0.035 or more and 1.00 or less.

[0638] (24) The peak area derived from the cyclic (Glu-Tyr) is 0.050 or more, more preferably 0.050 or more and 1.50 or less,

[0639] (25) The peak area derived from the cyclic (Pro-His) is 0.020 or more, more preferably 0.020 or more and 0.90 or less,

[0640] (26) The peak area derived from the cyclic (Glu-Asp) is 0.080 or more, more preferably 0.080 or more and 1.10 or less,

[0641] (27) The peak area derived from the cyclic (Gly-Arg) group is 0.50 or more, preferably 0.90 or more, more preferably 0.50 or more and 20.0 or less, and further preferably 0.90 or more and 20.0 or less.

[0642] (28) The peak area derived from the cyclic (Gly-His) is 0.005 or more, preferably 0.007 or more, more preferably 0.005 or more and 0.18 or less, and further preferably 0.007 or more and 0.18 or less.

[0643] (29) The peak area derived from the cyclic (Leu / Ile-Leu / Ile) is 0.070 or more, more preferably 0.070 or more and 1.30 or less,

[0644] (30) The peak area derived from the cyclic (Glu-Glu) group is 0.010 or more, preferably 0.015 or more, more preferably 0.010 or more and 0.30 or less, and further preferably 0.015 or more and 0.30 or less.

[0645] (31) The peak area derived from the cyclic (Leu / Ile-Asp) is 0.010 or more, more preferably 0.010 or more and 0.30 or less,

[0646] (32) The peak area derived from the cyclic (Phe-Asp) is 0.012 or more, more preferably 0.012 or more and 0.25 or less,

[0647] (33) The peak area derived from thiothiazole (4-methyl-5-thiazoleethanol) is 0.30 or more, more preferably 0.30 or more and 4.00 or less,

[0648] (34) The peak area derived from thiothiazole acetate is 0.025 or more, more preferably 0.025 or more and 0.80 or less.

[0649] The LC-MS / MS determination method is as follows, and the LC-MS / MS determination method described in the Examples is more preferred.

[0650] A 10 mL test tube containing 200 mg of the heat-treated cumin (if the heat-treated cumin is heat-treated with oil, the mass is calculated based on the cumin after the oil is removed) and 5 mL of water was heated in a constant temperature water bath at 80°C for 30 minutes to prepare a water extract. 5 mL of acetonitrile and 47 μg / g of L-lysine-1-amino-1-amino-2-nitropropene were added to the water extract in the test tube. 13 C6 monohydrochloride, after stirring, the solid component is removed and the liquid component is recovered to prepare a test sample. The test sample is analyzed by LC-MS / MS to obtain a chromatogram. The heated cumin used as the analysis sample is preferably ground.

[0651] As derived from L-lysine- 13 The peak area of ​​C6 monohydrochloride and the peak area of ​​each compound described in (1) to (34) can be the peak area of ​​the extracted ion chromatogram of the product ion having the m / z value described in the Examples.

[0652] In a particularly preferred embodiment of the heat-treated cumin obtained by the first heat treatment (heat treatment without adding oil), in the chromatogram, 13 The peak area ratio of C6 monohydrochloride satisfies one or more of the following, more preferably 10 or more, particularly preferably 20 or more, particularly preferably 30 or more, and most preferably all of the following:

[0653] (1') The peak area derived from the cyclic (Phe-Phe) is 0.030 or more, more preferably 0.030 or more and 0.30 or less,

[0654] (2') The peak area derived from the cyclic (Phe-Leu / Ile) is 0.110 or more, more preferably 0.110 or more and 1.10 or less,

[0655] (3') The peak area derived from the cyclic (Leu / Ile-Val) is 0.060 or more, more preferably 0.060 or more and 0.60 or less,

[0656] (4') The peak area derived from the cyclic (Phe-Pro) is 0.100 or more, more preferably 0.100 or more and 1.00 or less,

[0657] (5') The peak area derived from the cyclic (Phe-Tyr) group is 0.005 or more, more preferably 0.005 or more and 0.05 or less,

[0658] (6') The peak area derived from the cyclic (Pro-Leu / Ile) is 0.150 or more, more preferably 0.150 or more and 1.50 or less,

[0659] (7') The peak area derived from the cyclic (Val-Val) is 0.010 or more, more preferably 0.010 or more and 0.10 or less,

[0660] (8') The peak area derived from the cyclic (Phe-Ala) is 0.010 or more, more preferably 0.010 or more and 0.10 or less,

[0661] (9') The peak area derived from the cyclic (Tyr-Ser) is 0.015 or more, more preferably 0.015 or more and 0.15 or less,

[0662] (10') The peak area derived from the cyclic (Pro-Val) is 0.025 or more, more preferably 0.025 or more and 0.25 or less,

[0663] (11') The peak area derived from the cyclic (Pro-Tyr) is 0.025 or more, more preferably 0.025 or more and 0.25 or less,

[0664] (12') The peak area derived from the cyclic (Pro-Pro) is 0.20 or more, more preferably 0.20 or more and 2.0 or less,

[0665] (13') The peak area derived from the cyclic (Leu / Ile-Ser) is 0.020 or more, more preferably 0.020 or more and 0.20 or less,

[0666] (14') The peak area derived from the cyclic (Arg-Leu / Ile) is 0.220 or more, more preferably 0.220 or more and 2.20 or less.

[0667] (15') The peak area derived from the cyclic (Ala-Tyr) group is 0.020 or more, more preferably 0.020 or more and 0.20 or less.

[0668] (16') The peak area derived from the cyclic (Gly-Tyr) group is 0.009 or more, more preferably 0.009 or more and 0.09 or less,

[0669] (17') The peak area derived from the cyclic (Ala-Pro) is 0.060 or more, more preferably 0.060 or more and 0.60 or less,

[0670] (18') The peak area derived from the cyclic (Gly-Val) group is 0.009 or more, more preferably 0.009 or more and 0.09 or less,

[0671] (19') The peak area derived from the cyclic (hyPro-Pro) is 0.050 or more, more preferably 0.050 or more and 0.50 or less,

[0672] (20') The peak area derived from the cyclic (Thr-Pro) is 0.090 or more, more preferably 0.090 or more and 0.90 or less,

[0673] (21') The peak area derived from the cyclic (Val-Arg) group is 0.100 or more, more preferably 0.100 or more and 1.00 or less,

[0674] (22') The peak area derived from the cyclic (Pro-Asp) is 0.090 or more, more preferably 0.090 or more and 0.90 or less,

[0675] (23') The peak area derived from the cyclic (Arg-Pro) is 0.100 or more, more preferably 0.100 or more and 1.00 or less,

[0676] (24') The peak area derived from the cyclic (Glu-Tyr) is 0.150 or more, more preferably 0.150 or more and 1.50 or less,

[0677] (25') The peak area derived from the cyclic (Pro-His) is 0.090 or more, more preferably 0.090 or more and 0.90 or less,

[0678] (26') The peak area derived from the cyclic (Glu-Asp) is 0.110 or more, more preferably 0.110 or more and 1.10 or less,

[0679] (27') The peak area derived from the cyclic (Gly-Arg) group is 2.00 or greater, more preferably 2.00 or greater and 20.0 or less.

[0680] (28') The peak area derived from the cyclic (Gly-His) is 0.018 or more, more preferably 0.018 or more and 0.18 or less,

[0681] (29') The peak area derived from the cyclic (Leu / Ile-Leu / Ile) is 0.130 or more, more preferably 0.130 or more and 1.30 or less,

[0682] (30') The peak area derived from the cyclic (Glu-Glu) group is 0.030 or more, more preferably 0.030 or more and 0.30 or less,

[0683] (31') The peak area derived from the cyclic (Leu / Ile-Asp) is 0.030 or more, more preferably 0.030 or more and 0.30 or less,

[0684] (32') The peak area derived from the cyclic (Phe-Asp) is 0.025 or more, more preferably 0.025 or more and 0.25 or less,

[0685] (33′) The peak area derived from thiothiazole (4-methyl-5-thiazoleethanol) is 0.400 or more, more preferably 0.400 or more and 4.00 or less,

[0686] (34′) The peak area derived from thiothiazole acetate is 0.080 or more, and more preferably 0.080 or more and 0.80 or less.

[0687] In a particularly preferred embodiment of the heat-treated cumin obtained by the second heat treatment (heat treatment with addition of oil), in the chromatogram, 13 The peak area ratio of C6 monohydrochloride satisfies one or more of the following, more preferably 10 or more, particularly preferably 20 or more, particularly preferably 30 or more, and most preferably all of the following:

[0688] (1") The peak area derived from the cyclic (Phe-Phe) is 0.025 or more, more preferably 0.025 or more and 0.30 or less,

[0689] (2") The peak area derived from the cyclic (Phe-Leu / Ile) is 0.100 or more, more preferably 0.100 or more and 1.10 or less,

[0690] (3") The peak area derived from the cyclic (Leu / Ile-Val) is 0.080 or more, more preferably 0.080 or more and 0.60 or less,

[0691] (4") The peak area derived from the cyclic (Phe-Pro) is 0.090 or more, more preferably 0.090 or more and 1.00 or less,

[0692] (5") The peak area derived from the cyclic (Phe-Tyr) group is 0.008 or more, more preferably 0.008 or more and 0.05 or less,

[0693] (6") The peak area derived from the cyclic (Pro-Leu / Ile) is 0.200 or more, more preferably 0.200 or more and 1.50 or less,

[0694] (7") The peak area derived from the ring (Val-Val) is 0.007 or more, more preferably 0.007 or more and 0.10 or less,

[0695] (8") The peak area derived from the cyclic (Phe-Ala) is 0.010 or more, more preferably 0.010 or more and 0.10 or less,

[0696] (9") The peak area derived from the cyclic (Tyr-Ser) is 0.015 or more, more preferably 0.015 or more and 0.15 or less,

[0697] (10") The peak area derived from the cyclic (Pro-Val) is 0.030 or more, more preferably 0.025 or more and 0.25 or less,

[0698] (11") The peak area derived from the cyclic (Pro-Tyr) is 0.040 or more, more preferably 0.040 or more and 0.25 or less,

[0699] (12") The peak area derived from the cyclic (Pro-Pro) is 0.10 or more, more preferably 0.10 or more and 2.0 or less,

[0700] (13") The peak area derived from the cyclic (Leu / Ile-Ser) is 0.020 or more, more preferably 0.020 or more and 0.20 or less,

[0701] (14") The peak area derived from the cyclic (Arg-Leu / Ile) is 0.150 or more, more preferably 0.150 or more and 2.20 or less.

[0702] (15") The peak area derived from the cyclic (Ala-Tyr) group is 0.020 or more, more preferably 0.020 or more and 0.20 or less.

[0703] (16") The peak area derived from the cyclic (Gly-Tyr) is 0.020 or more, more preferably 0.020 or more and 0.20 or less,

[0704] (17") The peak area derived from the cyclic (Ala-Pro) is 0.060 or more, more preferably 0.060 or more and 0.60 or less,

[0705] (18") The peak area derived from the cyclic (Gly-Val) is 0.005 or more, more preferably 0.005 or more and 0.09 or less,

[0706] (19") The peak area derived from the cyclic (hyPro-Pro) is 0.060 or more, more preferably 0.060 or more and 0.50 or less,

[0707] (20") The peak area derived from the cyclic (Thr-Pro) is 0.060 or more, more preferably 0.060 or more and 0.90 or less,

[0708] (21") The peak area derived from the cyclic (Val-Arg) is 0.060 or more, more preferably 0.060 or more and 1.00 or less,

[0709] (22") The peak area derived from the cyclic (Pro-Asp) is 0.110 or more, more preferably 0.110 or more and 0.90 or less,

[0710] (23") The peak area derived from the cyclic (Arg-Pro) is 0.100 or more, more preferably 0.100 or more and 1.00 or less,

[0711] (24") The peak area derived from the cyclic (Glu-Tyr) is 0.200 or more, more preferably 0.200 or more and 1.50 or less,

[0712] (25") The peak area derived from the cyclic (Pro-His) is 0.060 or more, more preferably 0.060 or more and 0.90 or less,

[0713] (26") The peak area derived from the cyclic (Glu-Asp) is 0.100 or more, more preferably 0.100 or more and 1.10 or less,

[0714] (27") The peak area derived from the cyclic (Gly-Arg) is 1.00 or greater, more preferably 1.00 or greater and 20.0 or less,

[0715] (28") The peak area derived from the cyclic (Gly-His) is 0.020 or more, more preferably 0.020 or more and 0.18 or less.

[0716] (29") The peak area derived from the cyclic (Leu / Ile-Leu / Ile) is 0.130 or more, more preferably 0.130 or more and 1.30 or less,

[0717] (30") The peak area derived from the cyclic (Glu-Glu) group is 0.012 or more, more preferably 0.012 or more and 0.30 or less.

[0718] (31") The peak area derived from the cyclic (Leu / Ile-Asp) is 0.020 or more, more preferably 0.020 or more and 0.30 or less,

[0719] (32") The peak area derived from the cyclic (Phe-Asp) is 0.018 or more, more preferably 0.018 or more and 0.25 or less,

[0720] (33") The peak area derived from thiothiazole (4-methyl-5-thiazoleethanol) is 0.400 or more, more preferably 0.400 or more and 4.00 or less,

[0721] (34") The peak area derived from thiothiazole acetate is 0.100 or greater, more preferably 0.100 or greater and 0.80 or less.

[0722] In a more preferred embodiment, the heat-treated cumin is characterized by containing one or more, and more preferably all, selected from the group consisting of cyclic (Phe-Tyr), cyclic (Phe-Ala), cyclic (Tyr-Ser), cyclic (Leu / Ile-Ser), cyclic (Ala-Tyr), cyclic (Gly-Tyr), cyclic (Ala-Pro), cyclic (Gly-Val), cyclic (hyPro-Pro), and cyclic (Glu-Glu). These cyclic dipeptides are unique to heat-treated cumin and are not detected in unheated cumin, demonstrating a flavor-enhancing effect.

[0723] In a more preferred embodiment, 99 μg / g of ribitol is added to the heat-treated cumin, and in a chromatogram analyzed by liquid chromatography-mass spectrometry (LC-MS / MS) according to the following method, the ratio of the peak area derived from ribitol to the peak area derived from ribitol satisfies one or more of the following, more preferably two or more, more preferably three or more, even more preferably four or more, and most preferably all of the following:

[0724] (35) The peak area derived from cis-aconitic acid is 0.180 or more, more preferably 0.180 or more and 2.50 or less,

[0725] (36) The peak area derived from trans-aconitic acid is 0.250 or more, more preferably 0.250 or more and 5.00 or less,

[0726] (37) The peak area derived from tartaric acid is 0.550 or more, preferably 0.660 or more, more preferably 0.550 or more and 7.0 or less, more preferably 0.660 or more and 7.0 or less,

[0727] (38) The peak area derived from malic acid is 22.0 or more, more preferably 22.0 or more and 230.0 or less,

[0728] (39) The peak area derived from citric acid is 35.0 or more, more preferably 35.0 or more and 400.0 or less.

[0729] The LC-MS / MS determination method is as follows, and the LC-MS / MS determination method described in the Examples is more preferred.

[0730] A 10 mL volume test tube containing 200 mg of the heat-treated cumin (when the heat-treated cumin is cumin that has been heat-treated together with oil, it refers to the mass obtained by converting the cumin after removing the oil) and 5 mL of water is heated in a constant temperature water bath at 80°C for 30 minutes to prepare a water extract. 5 mL of acetonitrile and 99 μg / g of ribitol relative to the heat-treated cumin (when the heat-treated cumin is cumin that has been heat-treated together with oil, it refers to the mass obtained by converting the cumin after removing the oil) are added to the water extract in the test tube, and after stirring, the solid component is removed and the liquid component is recovered to prepare a test sample. The test sample is analyzed by LC-MS / MS to obtain a chromatogram. Among them, the heat-treated cumin used as the analysis sample is preferably a crushed product.

[0731] As the peak area derived from ribitol and the peak area of ​​each compound described in (35) to (39), the peak area of ​​the extracted ion chromatogram of the product ion having the m / z value described in the Examples can be used.

[0732] In a particularly preferred embodiment of the heat-treated cumin obtained by the first heat treatment (heat treatment without adding oil), in the chromatogram, the ratio of the peak area to the peak area derived from ribitol satisfies one or more of the following, more preferably two or more, more preferably three or more, even more preferably four or more, and most preferably all of the following:

[0733] (35′) The peak area derived from cis-aconitic acid is 0.250 or more, more preferably 0.250 or more and 2.50 or less,

[0734] (36′) The peak area derived from trans-aconitic acid is 0.500 or more, more preferably 0.500 or more and 5.00 or less,

[0735] (37′) The peak area derived from tartaric acid is 0.70 or more, more preferably 0.70 or more and 7.0 or less,

[0736] (38′) The peak area derived from malic acid is 23.00 or more, more preferably 23.00 or more and 230.0 or less,

[0737] (39′) The peak area derived from citric acid is 40.00 or more, more preferably 40.00 or more and 400.0 or less.

[0738] In a particularly preferred embodiment of the heat-treated cumin obtained by the second heat treatment (heat treatment with addition of oil), in the chromatogram, the ratio of the peak area to the peak area derived from ribitol satisfies one or more of the following, more preferably two or more, more preferably three or more, even more preferably four or more, and most preferably all of the following:

[0739] (35") The peak area derived from cis-aconitic acid is 0.200 or more, more preferably 0.200 or more and 2.50 or less,

[0740] (36") The peak area derived from trans-aconitic acid is 0.700 or greater, more preferably 0.500 or greater and 5.00 or less,

[0741] (37") The peak area derived from tartaric acid is 0.55 or more, more preferably 0.55 or more and 7.0 or less,

[0742] (38") The peak area derived from malic acid is 25.00 or more, more preferably 25.00 or more and 230.0 or less,

[0743] (39") The peak area derived from citric acid is 37.00 or more, more preferably 37.00 or more and 400.0 or less.

[0744] In a more preferred embodiment of the heat-treated cumin according to the present embodiment, 625 μg / g of 4-methylthiazole is added to the heat-treated cumin (when the heat-treated cumin is cumin heat-treated together with oil, the mass thereof is calculated as cumin after oil removal), and in a chromatogram analyzed by gas chromatography-mass spectrometry (GC-MS) according to the following method, the ratio of the peak area derived from 4-methylthiazole to the peak area derived from 4-methylthiazole satisfies one or more of the following, more preferably two or more, and even more preferably all of the following:

[0745] (40) The peak area derived from carveol is 0.05 or more, more preferably 0.05 or more and 0.80 or less,

[0746] (41) The peak area derived from nerolidol is 0.18 or more, more preferably 0.18 or more and 2.0 or less,

[0747] (42) The peak area derived from α-terpinene-7-aldehyde is 100 or more, more preferably 100 or more and 1500 or less.

[0748] The GC-MS measurement method is as follows, and more preferably the GC-MS measurement method described in the Examples. In addition, in this specification, operations not explicitly indicating the temperature can be performed at room temperature, specifically 23°C.

[0749] (GC-MS measurement method)

[0750] A 10 mL volume test tube containing 15 mg of the heat-treated cumin (when the heat-treated cumin is cumin that has been heat-treated together with oil, it refers to the mass obtained by converting the cumin after the oil is removed), 625 μg / g of 4-methylthiazole, 5 mL of acetone, and 5 mL of methanol is stirred, the solid component is removed and the liquid component is recovered, and 1 mL of acetone is added to every 0.1 mL of the liquid component to prepare a GC-MS test sample. The GC-MS test sample is analyzed by GC-MS to obtain a chromatogram. Among them, the heat-treated cumin used as the analysis sample is preferably a crushed product.

[0751] As the peak area derived from 4-methylthiazole and the peak area derived from the components identified in (40) to (42), the peak area of ​​the extracted ion chromatogram of ions corresponding to the exact mass of each component described in the Examples can be used.

[0752] In a particularly preferred embodiment of the heat-treated cumin obtained by the first heat treatment (heat treatment without adding oil), in the chromatogram, the ratio of the peak area to the peak area derived from 625 μg / g of 4-methylthiazole satisfies one or more of the following, more preferably two or more, and even more preferably all of the following:

[0753] (40') The peak area derived from carveol is 0.08 or more, more preferably 0.08 or more and 0.80 or less,

[0754] (41′) The peak area derived from nerolidol is 0.20 or more, more preferably 0.20 or more and 2.0 or less,

[0755] (42′) The peak area derived from α-terpinene-7-aldehyde is 150 or more, more preferably 150 or more and 1500 or less.

[0756] In a particularly preferred embodiment of the heat-treated cumin obtained by the second heat treatment (heat treatment with addition of oil), in the chromatogram, the ratio of the peak area relative to the peak area derived from 625 μg / g of 4-methylthiazole satisfies one or more of the following, more preferably two or more, and even more preferably all of the following:

[0757] (40") The peak area derived from carveol is 0.06 or more, more preferably 0.06 or more and 0.80 or less,

[0758] (41") The peak area derived from nerolidol is 0.18 or more, more preferably 0.18 or more and 2.0 or less,

[0759] (42") The peak area derived from α-terpinene-7-aldehyde is 120 or more, more preferably 120 or more and 1500 or less.

[0760] The flavor enhancing composition according to the present embodiment may contain the heat-treated cumin in the form of whole seeds, or in the form of a pulverized product obtained by pulverizing the whole seeds. The flavor enhancing composition according to the present embodiment containing the heat-treated cumin in the form of a pulverized product has a particularly high flavor enhancing effect and is therefore preferred. The heat-treated cumin in the form of a pulverized product is preferably in the form of a powder, and the particle size is not particularly limited and may be, for example, 1000 μm or less, preferably 500 μm or less, and more preferably 300 μm or less. The particle size can be obtained by passing through the mesh of a standard sieve specified in JIS. The heat-treated cumin in the flavor enhancing composition according to the present embodiment may also be provided in the form of a mixture of heat-treated cumin and oil. The mixture may be solid or liquid at room temperature depending on the melting point of the oil.

[0761] The flavor enhancing composition involved in this embodiment may be composed solely of heat-treated cumin, or may contain heat-treated cumin and other ingredients. As other ingredients, one or more ingredients having a flavor enhancing effect, or one or more ingredients permitted as food can be exemplified. The flavor enhancing composition involved in this embodiment may contain heat-treated cumin in a ratio of preferably 30% by mass or more and 100% by mass or less, more preferably 50% by mass or more and 100% by mass or less, further preferably 80% by mass or more and 100% by mass or less, and most preferably 95% by mass or more and 100% by mass or less. The flavor enhancing composition involved in this embodiment may be in the form of a powder, granules, paste, liquid, or the like, and in order to be made into the desired form, one or more ingredients permitted as food, such as excipients and carriers, may be included as needed.

[0762] <Method for producing a flavor-enhancing composition>

[0763] A first example of the second embodiment of the second aspect of the present invention relates to a method for producing the taste enhancing composition according to the first embodiment of the second aspect of the present invention, comprising:

[0764] The cumin is heated without adding oil under conditions such that the calorific value reaches 15 or above to obtain the heat-treated cumin.

[0765] According to the first example of the present embodiment, the taste enhancing composition according to the first embodiment of the second aspect of the present invention can be produced.

[0766] In the first example of the present embodiment, the step of heating cumin without adding oil or fat under conditions such that the calorific value reaches 15 or more to obtain the heat-treated cumin preferably has the characteristics described in relation to the first heat treatment of the heat-treated cumin for obtaining the taste enhancing composition involved in the first embodiment of the second aspect of the present invention.

[0767] A second example of the second embodiment of the second aspect of the present invention relates to a method for producing the taste enhancing composition according to the first embodiment of the second aspect of the present invention, comprising:

[0768] The cumin and oil are heated together under conditions such that the calorific value reaches 1 or above to obtain the heat-treated cumin.

[0769] According to the second example of the present embodiment, the taste enhancing composition according to the first embodiment of the second aspect of the present invention can be produced.

[0770] In the second example of this embodiment, the step of heating cumin together with oil and fat under conditions such that the calorific value reaches 1 or more to obtain the heat-treated cumin preferably has the characteristics described in relation to the second heating treatment of the heat-treated cumin for obtaining the taste enhancing composition involved in the first embodiment of the second aspect of the present invention.

[0771] In this embodiment encompassing the first and second examples (hereinafter referred to as "this embodiment"), the heat-treated cumin may be further aged or ground. The aging step preferably includes the features described above for the aging step that can be performed on the heat-treated cumin for obtaining the flavor-enhancing composition according to the first embodiment of the second aspect of the present invention.

[0772] The method for producing the flavor-enhancing composition according to this embodiment may further include pulverizing the heat-treated cumin. A preferred range of particle size of the pulverized heat-treated cumin is the same as that described for the heat-treated cumin in the flavor-enhancing composition according to the first embodiment of the second aspect of the present invention.

[0773] The method for producing a flavor-enhancing composition according to this embodiment may use the heat-treated cumin directly as the flavor-enhancing composition, or may include combining the heat-treated cumin with other ingredients to prepare the flavor-enhancing composition. Preferred examples of the other ingredients are as described with respect to the flavor-enhancing composition according to the first embodiment of the second aspect of the present invention.

[0774] The method for producing the taste enhancing composition according to this embodiment may further include processing the obtained taste enhancing composition into a form such as powder, granules, paste, or liquid.

[0775] <Methods for enhancing flavor>

[0776] A third embodiment of the second aspect of the present invention relates to a method for enhancing the taste of food, comprising:

[0777] The taste enhancing composition according to the first embodiment of the second aspect of the present invention is mixed into a food.

[0778] The method according to this embodiment can enhance the flavor of food and is therefore suitable for enhancing the flavor of foods containing lower than usual amounts of one or more flavoring components (e.g., low-salt foods containing lower than usual amounts of salt).

[0779] The amount of the flavor-enhancing composition according to the first embodiment of the second aspect of the present invention to be blended is not particularly limited and can be appropriately adjusted depending on the form of the food. For example, to enhance the salty taste, the flavor-enhancing composition according to the first embodiment of the second aspect of the present invention can be blended so that the amount of cumin after heat treatment relative to 100 g of salt equivalent in the food is, for example, 0.5 g or more, preferably 1 g or more, preferably 3 g or more, for example 0.5 g or more and 50 g or less, preferably 1 g or more and 20 g or less, and more preferably 3 g or more and 10 g or less.

[0780] The type of food is not limited, and examples thereof include curry sauce, stew sauce, meat products, home-cooked dishes, and snacks. The food may contain one or more flavoring ingredients as described above at a lower level than usual. The food may contain one or more flavoring ingredients as described above, such as salt.

[0781] <One or more further embodiments>

[0782] One or more further embodiments of the second scheme of the present invention relate to the use of heat-treated cumin for enhancing the flavor of food, a method for enhancing the flavor of food, the heat-treated cumin for enhancing the flavor of food, or the use of heat-treated cumin in the manufacture of an additive for enhancing the flavor of food, wherein the method for enhancing the flavor of food comprises: mixing the heat-treated cumin into food.

[0783] In this embodiment, the heat-treated cumin preferably has the characteristics described above regarding the heat-treated cumin contained in the taste enhancing composition according to the first embodiment of the second aspect of the present invention.

[0784] In this embodiment, the heat-treated cumin can preferably be produced by the method for producing heat-treated cumin described in the method for producing the taste-enhancing composition according to the second embodiment of the second aspect of the present invention.

[0785] In this embodiment, the food preferably has the characteristics described in relation to the method of the third embodiment of the second aspect of the present invention.

[0786] <3. Third Aspect of the Present Invention>

[0787] In this chapter, preferred embodiments of the third aspect of the present invention will be described.

[0788] <Taste Enhancement Composition>

[0789] The first embodiment of the third aspect of the present invention relates to a taste enhancing composition containing heat-treated Ferula asafetida.

[0790] The flavor-enhancing composition of this embodiment can enhance the flavor of a food by being mixed with the food. For example, compared to a food without the composition, a food containing a lower-than-usual content of one or more flavoring ingredients (e.g., a low-salt food containing a lower-than-usual salt content) mixed with the flavor-enhancing composition of this embodiment can have a flavor similar to that of a food containing a normal content of one or more flavoring ingredients. More preferably, it can have a flavor similar to that of a food containing a normal content of one or more flavoring ingredients. The flavor-enhancing composition of this embodiment is more preferably a salty taste-enhancing composition.

[0791] In this specification, asafoetida is a resin dried from the Umbelliferae plant asafoetida (Ferula assa-foetida), which is used as a spice. In addition to asafoetida resin, asafoetida used as a spice may also contain additives such as gum arabic and rice flour. For example, powdered asafoetida containing asafoetida resin and additives is sold as a spice. In this specification, unless otherwise specified, it refers to asafoetida used as a spice and may contain the additives. The mass of asafoetida used in each embodiment described below is expressed by assuming that the content of asafoetida resin is 12% by mass. For example, "200 mg of asafoetida after heat treatment" means that, when the asafoetida resin content of the asafoetida used is 6% by mass, the mass obtained by converting the asafoetida resin content to 12% by mass is 400 mg. The asafoetida after heat treatment is formed by heating the asafoetida.

[0792] The heat treatment for obtaining the heat-treated asafoetida is preferably a heat treatment in which the asafoetida is heated without adding oil (hereinafter sometimes referred to as "first heat treatment") or a heat treatment including heating the asafoetida together with oil (hereinafter sometimes referred to as "second heat treatment").

[0793] Next, a preferred embodiment of the first heat treatment will be described.

[0794] The first heat treatment may be performed on only Ferula asafoetida or on a mixture of Ferula asafoetida and water.

[0795] The first heat treatment is performed by setting the temperature and time so that the calorific value is preferably 15 or more, more preferably 50 or more, and further preferably 100 or more, and the calorific value is preferably 15 or more and 1000 or less, more preferably 50 or more and 500 or less, and most preferably 100 or more and 300 or less. Preferred ranges of calorific value include, for example, 50 or more and 300 or less. The effect of enhancing the flavor of the asafoetida after the first heat treatment is particularly high under such conditions, and is therefore preferred. The heating conditions for achieving the calorific value in the above ranges preferably include heating at the temperature and time described below.

[0796] The definitions of the calorific value and the CV value are as described in the first embodiment of the first aspect of the present invention.

[0797] In the first heat treatment, heating can be performed at a temperature of, for example, 110°C or higher, preferably 120°C or higher, more preferably 125°C or higher, particularly preferably 128°C or higher, for example, 110°C or higher and 180°C or lower, preferably 120°C or higher and 160°C or lower, more preferably 125°C or higher and 150°C or lower, and particularly preferably 128°C or higher and 150°C or lower. The first heat treatment can be performed such that the heating time within the temperature range is, for example, 20 minutes or higher, preferably 30 minutes or higher, for example, 20 minutes or higher and 120 minutes or lower, preferably 30 minutes or higher and 90 minutes or lower, and more preferably 30 minutes or higher and 60 minutes or lower. The heat-treated asafoetida obtained by the first heat treatment under these conditions has a particularly high effect of enhancing the flavor, and is therefore preferred.

[0798] The first heat treatment can be performed under a pressure condition of preferably 0.05 MPa or higher, more preferably 0.2 MPa or higher. The upper limit of the pressure during heating is not particularly limited, but from the perspective of the apparatus, the gauge pressure is preferably 0.6 MPa or lower.

[0799] The first heat treatment can be performed using various methods, such as pressurized sealed heating, superheated steam heating, and oven heating, with pressurized sealed heating being preferred. Examples of heating devices for pressurized sealed heating include pressurized sealed kettles and retort sterilizers. When other heating methods besides pressurized sealed heating are used, ovens, flat-bottomed stir-fries, vertical heating mixers, microwave heating devices, superheated steam vortex mixers, and superheated steam sterilizers can be used as appropriate.

[0800] Next, a preferred embodiment of the second heat treatment will be described.

[0801] In the second heat treatment, asafoetida is heated together with oil. The asafoetida obtained by the second heat treatment has a particularly strong effect of enhancing flavor, so it is preferred. The amount of oil used in the second heat treatment is not particularly limited. For example, relative to 100 parts by mass of asafoetida, an amount of oil of, for example, 10 parts by mass or more and 500 parts by mass or less, preferably 50 parts by mass or more and 200 parts by mass or less can be used. As the oil, there is no particular limitation as long as it is edible oil from plants, animals, etc. that are allowed as food. The melting point of the oil can be adjusted by techniques such as transesterification and hydrogenation of fatty acids.

[0802] Preferably, the temperature and time of the second heat treatment are set so that the calorific value is preferably 5 or more, more preferably 10 or more, and even more preferably 20 or more. The upper limit of the calorific value in the second heat treatment can be, for example, 100 or less, preferably 50 or less, and even more preferably 40 or less. That is, the calorific value is preferably 5 or more and 100 or less, more preferably 10 or more and 50 or less, and even more preferably 20 or more and 40 or less. The second heat treatment under such conditions has a particularly high effect of enhancing the flavor of the asafoetida, so it is preferred. The heating conditions for achieving the calorific value in the above range preferably include heating at the temperature and time described below. The definition of calorific value is as described with respect to the first heat treatment.

[0803] In the second heat treatment, the mixture of asafoetida and oil can be heated at a temperature of, for example, 90°C or higher, preferably 100°C or higher, more preferably 110°C or higher, more preferably 120°C or higher, particularly preferably 125°C or higher, for example, 90°C or higher and 180°C or lower, preferably 100°C or higher and 160°C or lower, more preferably 110°C or higher and 150°C or lower, further preferably 120°C or higher and 150°C or lower, and particularly preferably 125°C or higher and 150°C or lower. The second heat treatment can be performed such that the heating time within the temperature range is, for example, 2 minutes or higher, preferably 3 minutes or higher, for example 3 minutes or higher and 10 minutes or lower, and preferably 3 minutes or higher and 7 minutes or lower. The asafoetida obtained by the second heat treatment under these conditions has a particularly high effect of enhancing the flavor, and is therefore preferred.

[0804] The second heat treatment may be performed in an open system or a sealed system.

[0805] The second heat treatment can be performed by heating with superheated steam or heating in an oven. Examples of the heating device used for the second heat treatment include an oven, a flat-pan roaster, a vertical heating mixer, and a microwave heating device.

[0806] Next, a more preferred embodiment of the heat-treated Ferula asafetida will be described.

[0807] The water activity of the heat-treated asafoetida measured at 25° C. is preferably 0.70 or less, more preferably 0.60 or less, and particularly preferably 0.50 or less.

[0808] In a more preferred embodiment, the heat-treated Ferula is selected from cyclic (Gly-Thr), cyclic (Gly-His), cyclic (Ala-Asp), cyclic (Val-Ser), cyclic (Gly-Arg), cyclic (Ala-His), cyclic (Glu-Asp), cyclic (Phe-Phe), cyclic (Leu / Ile-Leu / Ile), cyclic (Ala-Arg), cyclic (Leu / Ile-Val), cyclic (Phe-Pro) The present inventors discovered that the amount of the compounds contained in the heat-treated asafoetida is correlated with the intensity of the taste-enhancing effect.

[0809] That is, as the heat-treated Ferula, in a more preferred embodiment, 47 μg / g of L-lysine- 13 C6 monohydrochloride, in the chromatogram obtained by liquid chromatography-mass spectrometry (LC-MS / MS) analysis according to the following method, relative to the 13 The ratio of the peak area of ​​C6 monohydrochloride is one or more of the following, more preferably 10 or more, further preferably 20 or more, particularly preferably 30 or more, particularly preferably 40 or more, and most preferably all of the following:

[0810] (1) The peak area derived from the cyclic (Gly-Thr) group is 0.028 or greater, more preferably 0.028 or greater and 0.40 or less,

[0811] (2) The peak area derived from the cyclic (Gly-His) is 0.003 or more, more preferably 0.003 or more and 0.40 or less,

[0812] (3) The peak area derived from the cyclic (Ala-Asp) is 0.022 or more, more preferably 0.022 or more and 0.30 or less,

[0813] (4) The peak area derived from the cyclic (Val-Ser) is 0.040 or more, more preferably 0.040 or more and 1.0 or less,

[0814] (5) The peak area derived from the cyclic (Gly-Arg) group is 0.020 or more, more preferably 0.60 or less,

[0815] (6) The peak area derived from the cyclic (Ala-His) is 0.005 or more, more preferably 0.020 or more and 0.15 or less,

[0816] (7) The peak area derived from the cyclic (Glu-Asp) is 0.008 or more, more preferably 0.008 or more and 0.15 or less,

[0817] (8) The peak area derived from the cyclic (Phe-Phe) is 0.050 or more, more preferably 0.050 or more and 1.0 or less,

[0818] (9) The peak area derived from the cyclic (Leu / Ile-Leu / Ile) is 0.025 or more, more preferably 0.025 or more and 0.40 or less,

[0819] (10) The peak area derived from the cyclic (Ala-Arg) group is 0.025 or more, more preferably 0.025 or more and 0.50 or less,

[0820] (11) The peak area derived from the cyclic (Leu / Ile-Val) is 0.020 or more, more preferably 0.020 or more and 0.25 or less,

[0821] (12) The peak area derived from the cyclic (Phe-Pro) is 0.015 or more, more preferably 0.015 or more and 0.30 or less,

[0822] (13) The peak area derived from the cyclic (Phe-Leu / Ile) is 0.040 or more, more preferably 0.040 or more and 0.55 or less,

[0823] (14) The peak area derived from the cyclic (Pro-Pro) is 0.010 or more, more preferably 0.010 or more and 0.30 or less,

[0824] (15) The peak area derived from the cyclic (Glu-Phe) group is 0.050 or more, more preferably 0.050 or more and 2.0 or less,

[0825] (16) The peak area derived from the cyclic (Arg-Leu / Ile) is 0.045 or greater, more preferably 0.045 or greater and 0.55 or less,

[0826] (17) The peak area derived from the cyclic (Pro-Leu / Ile) is 0.080 or more, more preferably 0.080 or more and 1.10 or less,

[0827] (18) The peak area derived from the cyclic (Pro-Glu) group is 0.005 or more, more preferably 0.005 or more and 0.20 or less,

[0828] (19) The peak area derived from the cyclic (Glu-Leu / Ile) is 0.015 or more, more preferably 0.015 or more and 0.20 or less,

[0829] (20) The peak area derived from the cyclic (Ala-Pro) is 0.028 or more, more preferably 0.028 or more and 0.35 or less,

[0830] (21) The peak area derived from cyclic (Pro-Val) is 0.020 or more, more preferably 0.020 or more and 0.40 or less,

[0831] (22) The peak area derived from the cyclic (Pro-His) is 0.040 or more, more preferably 0.040 or more and 0.80 or less,

[0832] (23) The peak area derived from thiothiazole (4-methyl-5-thiazoleethanol) is 0.25 or more, more preferably 0.25 or more and 3.5 or less.

[0833] The LC-MS / MS determination method is as follows, and the LC-MS / MS determination method described in the Examples is more preferred.

[0834] A 10 mL test tube containing 200 mg of the heat-treated Ferula (the mass calculated by setting the Ferula resin content to 12% by mass) and 5 mL of water was heated in a constant temperature water bath at 80°C for 30 minutes to prepare a water extract. To the water extract in the test tube, 5 mL of acetonitrile and 47 μg / g of L-lysine were added relative to the heat-treated Ferula (the mass calculated by setting the Ferula resin content to 12% by mass). 13 C6 monohydrochloride is stirred, the solid component is removed, and the liquid component is recovered. The liquid component is contacted with a solid-phase extraction carrier retaining octadecyl groups, and the eluate obtained by acetonitrile is recovered. The sample is prepared from the eluate. The sample is analyzed by LC-MS / MS to obtain a chromatogram. The heat-treated asafoetida used as the analytical sample is preferably ground.

[0835] As derived from L-lysine- 13 The peak area of ​​C6 monohydrochloride and the peak area of ​​each compound described in (1) to (23) can be the peak area of ​​the extracted ion chromatogram of the product ion having the m / z value described in the Examples.

[0836] In a particularly preferred embodiment of the heat-treated Ferula, in the above chromatogram, relative to the L-lysine- 13The peak area ratio of C6 monohydrochloride satisfies one or more of the following, more preferably 10 or more, further preferably 20 or more, and most preferably all of the following:

[0837] (1') The peak area derived from the cyclic (Gly-Thr) group is 0.040 or more, more preferably 0.040 or more and 0.40 or less,

[0838] (2') The peak area derived from the cyclic (Gly-His) is 0.004 or more, more preferably 0.004 or more and 0.40 or less,

[0839] (3') The peak area derived from the cyclic (Ala-Asp) is 0.030 or more, more preferably 0.030 or more and 0.30 or less,

[0840] (4') The peak area derived from the cyclic (Val-Ser) is 0.10 or more, more preferably 0.10 or more and 1.0 or less,

[0841] (5') The peak area derived from the cyclic (Gly-Arg) group is 0.060 or more, more preferably 0.060 or more and 0.60 or less,

[0842] (6') The peak area derived from the cyclic (Ala-His) is 0.015 or more, more preferably 0.015 or more and 0.15 or less,

[0843] (7') The peak area derived from the cyclic (Glu-Asp) is 0.012 or more, more preferably 0.012 or more and 0.15 or less,

[0844] (8') The peak area derived from the cyclic (Phe-Phe) group is 0.10 or more, more preferably 0.10 or more and 1.0 or less,

[0845] (9') The peak area derived from the cyclic (Leu / Ile-Leu / Ile) is 0.040 or more, more preferably 0.040 or more and 0.40 or less,

[0846] (10') The peak area derived from the cyclic (Ala-Arg) group is 0.050 or more, more preferably 0.050 or more and 0.50 or less,

[0847] (11') The peak area derived from the cyclic (Leu / Ile-Val) is 0.025 or more, more preferably 0.025 or more and 0.25 or less,

[0848] (12') The peak area derived from the cyclic (Phe-Pro) is 0.030 or more, more preferably 0.030 or more and 0.30 or less,

[0849] (13') The peak area derived from the cyclic (Phe-Leu / Ile) is 0.055 or more, more preferably 0.055 or more and 0.55 or less,

[0850] (14′) The peak area derived from the cyclic (Pro-Pro) is 0.030 or more, more preferably 0.030 or more and 0.30 or less,

[0851] (15') The peak area derived from the cyclic (Glu-Phe) group is 0.20 or more, more preferably 0.20 or more and 2.0 or less,

[0852] (16') The peak area derived from the cyclic (Arg-Leu / Ile) is 0.055 or more, more preferably 0.055 or more and 0.55 or less,

[0853] (17') The peak area derived from the cyclic (Pro-Leu / Ile) is 0.100 or more, more preferably 0.100 or more and 1.10 or less,

[0854] (18') The peak area derived from the cyclic (Pro-Glu) group is 0.020 or more, more preferably 0.020 or more and 0.20 or less.

[0855] (19') The peak area derived from the cyclic (Glu-Leu / Ile) is 0.020 or more, more preferably 0.020 or more and 0.20 or less,

[0856] (20') The peak area derived from the cyclic (Ala-Pro) is 0.035 or more, more preferably 0.035 or more and 0.35 or less,

[0857] (21') The peak area derived from the cyclic (Pro-Val) is 0.040 or more, more preferably 0.040 or more and 0.40 or less,

[0858] (22') The peak area derived from the cyclic (Pro-His) is 0.080 or more, more preferably 0.080 or more and 0.80 or less,

[0859] (23′) The peak area derived from thiothiazole (4-methyl-5-thiazoleethanol) is 0.35 or more, and more preferably 0.35 or more and 3.5 or less.

[0860] In a more preferred embodiment, the heat-treated asafoetida is characterized by containing one or more, and more preferably all, selected from the group consisting of cyclic (Val-Ser), cyclic (Pro-Pro), and cyclic (Pro-Glu). These cyclic dipeptides are unique to heat-treated asafoetida, are not detected in unheated asafoetida, and have a flavor-enhancing effect.

[0861] In a more preferred embodiment, 99 μg / g of ribitol is added to the heat-treated asafoetida, and in a chromatogram analyzed by liquid chromatography-mass spectrometry (LC-MS / MS) according to the following method, the ratio of the peak area derived from ribitol to the peak area derived from ribitol satisfies one or more of the following, more preferably two or more, and most preferably all of the following:

[0862] (24) The peak area derived from tartaric acid is 0.12 or more, more preferably 0.12 or more and 1.5 or less,

[0863] (25) The peak area derived from malic acid is 1.10 or greater, more preferably 1.10 or greater and 13.0 or less,

[0864] (26) The peak area derived from citric acid is 1.00 or greater, more preferably 1.00 or greater and 20.0 or less.

[0865] The LC-MS / MS determination method is as follows, and the LC-MS / MS determination method described in the Examples is more preferred.

[0866] A 10 mL volume test tube containing 200 mg of the heat-treated Ferula (the mass converted by converting the Ferula resin content to 12% by mass) and 5 mL of water was heated in a constant temperature water bath at 80°C for 30 minutes to prepare an aqueous extract. To the aqueous extract in the test tube, 5 mL of acetonitrile and 99 μg / g of ribitol were added relative to the heat-treated Ferula (the mass converted by converting the Ferula resin content to 12% by mass), and after stirring, the solid component was removed and the liquid component was recovered. After contacting the liquid component with a solid-phase extraction carrier retaining octadecyl, the eluate obtained by acetonitrile was recovered, and a sample of the sample was prepared from the eluate. The sample was analyzed by LC-MS / MS to obtain a chromatogram. Wherein, the heat-treated Ferula used as the analytical sample is preferably a crushed product.

[0867] As the peak area derived from ribitol, the peak area derived from tartaric acid, the peak area derived from malic acid, and the peak area derived from citric acid, the peak area of ​​the extracted ion chromatogram of the product ions having the m / z values ​​described in the Examples can be used.

[0868] In a particularly preferred embodiment of the heat-treated Ferula, in the chromatogram, relative to the peak area derived from ribitol, one or more of the following conditions are satisfied, more preferably two or more, and most preferably all of the following conditions are satisfied:

[0869] (24′) The peak area derived from tartaric acid is 0.15 or more, more preferably 0.15 or more and 1.5 or less,

[0870] (25′) The peak area derived from malic acid is 1.30 or more, more preferably 1.30 or more and 13.0 or less,

[0871] (26′) The peak area derived from citric acid is 2.00 or more, more preferably 2.00 or more and 20.0 or less.

[0872] The heat-treated asafoetida in the flavor-enhancing composition according to this embodiment preferably contains the additives and is in a powdered form, preferably with a particle size of 1000 μm or less. The particle size can be determined by passing through a standard sieve specified in JIS. The heat-treated asafoetida in the flavor-enhancing composition according to this embodiment can also be provided as a mixture of the heat-treated asafoetida and an oil. This mixture can be solid or liquid at room temperature, depending on the melting point of the oil.

[0873] The flavor enhancement composition involved in the present embodiment can be composed of only the heat-treated Fructus Asafoetida, or it can include the heat-treated Fructus Asafoetida and other ingredients. As other ingredients, it is possible to exemplify one or more ingredients with a flavor enhancement effect, or one or more ingredients allowed as food. The flavor enhancement composition involved in the present embodiment can contain the heat-treated Fructus Asafoetida in a ratio preferably of 30% by mass and 100% by mass, more preferably of 50% by mass and 100% by mass, further preferably of 80% by mass and 100% by mass, and most preferably of 95% by mass and 100% by mass. The flavor enhancement composition involved in the present embodiment can be in the form of powder, granules, paste, liquid, etc., and in order to make the desired form, it is possible to include one or more ingredients allowed as food, such as excipients and carriers, as needed.

[0874] <Method for producing a flavor-enhancing composition>

[0875] The second embodiment of the third aspect of the present invention relates to the method for producing the taste enhancing composition according to the first embodiment of the third aspect of the present invention, comprising:

[0876] The asafoetida is heated without adding oil under conditions such that the calorific value reaches 15 or more to obtain the heat-treated asafoetida.

[0877] A third embodiment of the third aspect of the present invention relates to a method for producing the taste enhancing composition according to the first embodiment of the third aspect of the present invention, comprising:

[0878] The asafoetida is heated together with oil and fat under conditions such that the calorific value reaches 5 or more, thereby obtaining the heat-treated asafoetida.

[0879] According to the second embodiment or the third embodiment of the third aspect of the present invention, the taste enhancing composition according to the first embodiment of the third aspect of the present invention can be produced.

[0880] In the second embodiment of the third aspect of the present invention, the step of heating asafoetida without adding oil or fat under conditions such that the calorific value reaches 15 or more to obtain the heat-treated asafoetida preferably has the characteristics described in relation to the first heat treatment for obtaining the heat-treated asafoetida for obtaining the flavor enhancing composition involved in the first embodiment of the third aspect of the present invention.

[0881] In the third embodiment of the third aspect of the present invention, the step of heating asafoetida together with oil and fat under conditions such that the calorific value reaches 5 or more to obtain the heat-treated asafoetida preferably has the characteristics described in the second heating treatment for obtaining the heat-treated asafoetida for obtaining the flavor enhancing composition involved in the first embodiment of the third aspect of the present invention.

[0882] In the method for producing the flavor-enhancing composition according to the second or third embodiment of the third aspect of the present invention, the method may further include pulverizing the heat-treated asafoetida. The preferred range of the particle size of the pulverized heat-treated asafoetida is the same as that described for the heat-treated asafoetida in the flavor-enhancing composition according to the first embodiment of the third aspect of the present invention.

[0883] The method for producing the flavor-enhancing composition according to the second or third embodiment of the third aspect of the present invention may use the heat-treated asafoetida as the flavor-enhancing composition directly, or may include combining the heat-treated asafoetida with other ingredients to prepare the flavor-enhancing composition. Preferred examples of the other ingredients are as described with respect to the flavor-enhancing composition according to the first embodiment of the third aspect of the present invention.

[0884] The method for producing the taste enhancing composition according to this embodiment may further include processing the obtained taste enhancing composition into a form such as powder, granules, paste, or liquid.

[0885] <Methods for enhancing flavor>

[0886] A fourth embodiment of the third aspect of the present invention relates to a method for enhancing the taste of food, comprising:

[0887] The taste enhancing composition according to the first embodiment of the third aspect of the present invention is mixed into a food.

[0888] The method according to this embodiment can enhance the flavor of food and is therefore suitable for enhancing the flavor of foods containing lower than usual amounts of one or more flavoring components as described above (eg, low-salt foods containing lower than usual amounts).

[0889] The amount of the flavor-enhancing composition according to the first embodiment of the third aspect of the present invention to be blended is not particularly limited and can be appropriately adjusted depending on the form of the food. For example, to enhance the salty taste, the flavor-enhancing composition according to the first embodiment of the third aspect of the present invention can be blended so that the amount of heat-treated asafoetida relative to 10,000 g of salt equivalent in the food is, for example, 0.5 g or more, preferably 1 g or more, more preferably 3 g or more, for example 0.5 g or more and 50 g or less, preferably 1 g or more and 20 g or less, more preferably 3 g or more and 10 g or less.

[0890] The type of food is not limited, and examples thereof include curry sauce, stew sauce, meat products, home-cooked dishes, and snacks. The food may contain a lower than usual amount of one or more flavoring ingredients as described above. The food may contain one or more flavoring ingredients, such as salt.

[0891] <One or more further embodiments>

[0892] One or more further embodiments of the third scheme of the present invention relate to the use of heat-treated asafoetida for enhancing the flavor of food, a method for enhancing the flavor of food, the heat-treated asafoetida for enhancing the flavor of food, or the use of heat-treated asafoetida in the manufacture of an additive for enhancing the flavor of food, wherein the method for enhancing the flavor of food comprises: mixing the heat-treated asafoetida into food.

[0893] In this embodiment, the heat-treated asafoetida preferably has the characteristics described in relation to the heat-treated asafoetida contained in the taste enhancing composition according to the first embodiment of the third aspect of the present invention.

[0894] In this embodiment, the heat-treated asafoetida can preferably be produced by the method for producing heat-treated asafoetida described in the method for producing the taste-enhancing composition according to the second embodiment of the third aspect of the present invention.

[0895] In this embodiment, the food preferably has the features described in connection with the method of the third embodiment of the third aspect of the present invention.

[0896] <4. Fourth Aspect of the Invention>

[0897] In this chapter, preferred embodiments of the fourth aspect of the present invention will be described.

[0898] <Heat-treated mustard seeds>

[0899] The first embodiment of the fourth aspect of the present invention relates to heat-treated mustard seeds.

[0900] 47 μg / g of L-lysine was added to the heat-treated mustard seeds (if the heat-treated mustard seeds are heat-treated together with oil, the mass is calculated as the mass of the mustard seeds after removing the oil). 13 C6 monohydrochloride, in the chromatogram obtained by liquid chromatography-mass spectrometry (LC-MS / MS) analysis according to the following method, relative to the 13 The peak area ratio of C6 monohydrochloride satisfies one or more of the following, more preferably five or more, more preferably ten or more, more preferably fifteen or more, more preferably twenty or more, and most preferably all of the following:

[0901] (1) The peak area derived from the cyclic (Glu-His) is 0.20 or more, more preferably 0.20 or more and 10.0 or less, and even more preferably 0.20 or more and 3.0 or less,

[0902] (2) The peak area derived from the cyclic (Gly-Arg) group is 0.29 or more, more preferably 0.29 or more and 6.0 or less, and even more preferably 0.29 or more and 2.0 or less.

[0903] (3) The peak area derived from the cyclic (Glu-Gly) group is 0.15 or more, more preferably 0.15 or more and 6.0 or less, and even more preferably 0.15 or more and 2.0 or less.

[0904] (4) The peak area derived from the cyclic (Ala-His) is 0.12 or more, more preferably 0.12 or more and 3.0 or less, and even more preferably 0.12 or more and 1.0 or less.

[0905] (5) The peak area derived from the cyclic (Ala-Arg) group is 0.20 or more, more preferably 0.20 or more and 5.0 or less, and even more preferably 0.20 or more and 1.5 or less.

[0906] (6) The peak area derived from the cyclic (Glu-Asp) is 0.13 or more, more preferably 0.13 or more and 5.0 or less, and even more preferably 0.13 or more and 1.5 or less,

[0907] (7) The peak area derived from the cyclic (Leu / Ile-Asp) is 0.035 or more, more preferably 0.035 or more and 1.0 or less, and even more preferably 0.035 or more and 0.30 or less.

[0908] (8) The peak area derived from cyclic (Thr-Pro) is 0.50 or more, more preferably 0.50 or more and 12.0 or less, and even more preferably 0.50 or more and 4.0 or less.

[0909] (9) The peak area derived from the cyclic (Pro-His) is 0.09 or more, more preferably 0.09 or more and 3.0 or less, and even more preferably 0.09 or more and 1.0 or less.

[0910] (10) The peak area derived from cyclic (Pro-Pro) is 0.50 or more, more preferably 0.50 or more and 13.0 or less, and even more preferably 0.50 or more and 4.0 or less.

[0911] (11) The peak area derived from the cyclic (Glu-Tyr) is 0.070 or more, more preferably 0.070 or more and 4.5 or less, and even more preferably 0.070 or more and 1.5 or less.

[0912] (12) The peak area derived from the cyclic (Arg-Leu / Ile) is 0.020 or more, more preferably 0.020 or more and 3.6 or less, and even more preferably 0.020 or more and 1.2 or less.

[0913] (13) The peak area derived from the cyclic (Ala-Pro) is 0.70 or more, more preferably 0.70 or more and 15.0 or less, and even more preferably 0.70 or more and 4.0 or less.

[0914] (14) The peak area derived from cyclic (Pro-Val) is 0.65 or more, more preferably 0.65 or more and 25.0 or less, and even more preferably 0.65 or more and 8.0 or less.

[0915] (15) The peak area derived from the cyclic (Phe-Ala) is 0.015 or more, preferably 0.060 or more, more preferably 0.015 or more and 1.7 or less, and further preferably 0.060 or more and 0.5 or less.

[0916] (16) The peak area derived from the cyclic (Phe-Pro) is 0.070 or more, more preferably 0.070 or more and 2.4 or less, and even more preferably 0.070 or more and 0.8 or less.

[0917] (17) The peak area derived from the cyclic (Phe-Tyr) group is 0.18 or more, more preferably 0.18 or more and 3.0 or less, and even more preferably 0.18 or more and 0.9 or less.

[0918] (18) The peak area derived from the cyclic (Tyr-His) is 0.02 or more, more preferably 0.02 or more and 0.60 or less, and even more preferably 0.02 or more and 0.15 or less.

[0919] (19) The peak area derived from the cyclic (Leu / Ile-His) is 0.05 or more, more preferably 0.05 or more and 0.6 or less, and even more preferably 0.05 or more and 0.2 or less.

[0920] (20) The peak area derived from cyclic (Pro-Met) is 0.32 or more, more preferably 0.32 or more and 7.5 or less, and even more preferably 0.32 or more and 2.5 or less.

[0921] (21) The peak area derived from the cyclic (Val-Glu) group is 0.10 or more, more preferably 0.10 or more and 9.0 or less, and even more preferably 0.10 or more and 3.0 or less.

[0922] The present inventors have discovered that the amount of the cyclic dipeptide contained in the heat-treated mustard seeds is correlated with the strength of the sweetness, aroma, and flavor enhancement effects. The heat-treated mustard seeds according to this embodiment have enhanced sweetness and aroma, and can enhance flavor by being incorporated into food. For example, the flavor is kokumi.

[0923] In this specification, mustard seeds are seeds of Brassica juncea, Brassica nigra, or Sinapis alba, preferably Brassica juncea. The heat-treated mustard seeds according to this embodiment can be produced by heat-treating whole mustard seeds or by appropriately crushing them after heat treatment.

[0924] In this embodiment, the LC-MS / MS measurement method is as follows, and more preferably the LC-MS / MS measurement method described in the Examples. In addition, in this specification, operations that do not explicitly indicate the temperature can be performed at room temperature, specifically 23°C.

[0925] (LC-MS / MS measurement method)

[0926] A 10 mL test tube containing 200 mg of heat-treated mustard seeds (if the heat-treated mustard seeds are heat-treated together with oil, the mass is calculated based on the oil-removed mustard seeds) and 5 mL of water was heated in a constant temperature water bath at 80°C for 30 minutes to prepare an aqueous extract. To the aqueous extract in the test tube, 5 mL of acetonitrile and 47 μg / g of L-lysine were added relative to the heat-treated mustard seeds (if the heat-treated mustard seeds are heat-treated together with oil, the mass is calculated based on the oil-removed mustard seeds). 13 After stirring, the solid component is removed and the liquid component is recovered to prepare an LC-MS / MS sample. The LC-MS / MS sample is analyzed by LC-MS / MS to obtain a chromatogram. The heat-treated mustard seeds used as the analysis sample are preferably ground.

[0927] As derived from L-lysine- 13 The peak area of ​​C6 monohydrochloride and the peak area of ​​each cyclic dipeptide described in (1) to (21) can be obtained by using the peak area of ​​the extracted ion chromatogram of the product ion having the m / z value described in the Examples.

[0928] In a particularly preferred embodiment of the heat-treated mustard seeds, in the chromatogram, relative to the L-lysine- 13 The peak area ratio of C6 monohydrochloride satisfies one or more of the following, more preferably five or more, more preferably ten or more, more preferably fifteen or more, more preferably twenty or more, and most preferably all of the following:

[0929] (1') The peak area derived from the cyclic (Glu-His) is 0.30 or more, more preferably 0.30 or more and 10.0 or less, and even more preferably 0.30 or more and 3.0 or less.

[0930] (2') The peak area derived from the cyclic (Gly-Arg) group is 0.30 or more, more preferably 0.30 or more and 6.0 or less, and even more preferably 0.30 or more and 2.0 or less.

[0931] (3') The peak area derived from the cyclic (Glu-Gly) group is 0.30 or more, more preferably 0.15 or more and 6.0 or less, and even more preferably 0.15 or more and 2.0 or less.

[0932] (4') The peak area derived from the cyclic (Ala-His) is 0.20 or more, more preferably 0.20 or more and 3.0 or less, and even more preferably 0.20 or more and 1.0 or less.

[0933] (5') The peak area derived from the cyclic (Ala-Arg) group is 0.30 or more, more preferably 0.30 or more and 5.0 or less, and even more preferably 0.30 or more and 1.5 or less.

[0934] (6') The peak area derived from the cyclic (Glu-Asp) is 0.20 or more, more preferably 0.20 or more and 5.0 or less, and even more preferably 0.20 or more and 1.5 or less.

[0935] (7') The peak area derived from the cyclic (Leu / Ile-Asp) is 0.060 or more, more preferably 0.060 or more and 1.0 or less, and even more preferably 0.060 or more and 0.30 or less.

[0936] (8') The peak area derived from cyclic (Thr-Pro) is 0.60 or more, more preferably 0.60 or more and 12.0 or less, and even more preferably 0.60 or more and 4.0 or less.

[0937] (9') The peak area derived from the cyclic (Pro-His) is 0.60 or more, more preferably 0.60 or more and 3.0 or less, and even more preferably 0.60 or more and 1.0 or less.

[0938] (10′) The peak area derived from cyclic (Pro-Pro) is 0.80 or more, more preferably 0.80 or more and 13.0 or less, and even more preferably 0.80 or more and 4.0 or less.

[0939] (11′) The peak area derived from the cyclic (Glu-Tyr) is 0.090 or more, more preferably 0.090 or more and 4.5 or less, and even more preferably 0.090 or more and 1.5 or less.

[0940] (12') The peak area derived from the cyclic (Arg-Leu / Ile) is 0.020 or more, more preferably 0.020 or more and 3.6 or less, and even more preferably 0.020 or more and 1.2 or less.

[0941] (13') The peak area derived from the cyclic (Ala-Pro) is 0.80 or more, more preferably 0.80 or more and 15.0 or less, and even more preferably 0.80 or more and 4.0 or less.

[0942] (14′) The peak area derived from cyclic (Pro-Val) is 1.50 or more, more preferably 1.50 or more and 25.0 or less, and even more preferably 1.50 or more and 8.0 or less.

[0943] (15′) The peak area derived from the cyclic (Phe-Ala) is 0.10 or more, more preferably 0.10 or more and 1.7 or less, and even more preferably 0.10 or more and 0.5 or less.

[0944] (16') The peak area derived from the cyclic (Phe-Pro) is 0.10 or more, more preferably 0.10 or more and 2.4 or less, and even more preferably 0.10 or more and 0.8 or less.

[0945] (17′) The peak area derived from the cyclic (Phe-Tyr) group is 0.19 or more, more preferably 0.19 or more and 3.0 or less, and even more preferably 0.19 or more and 0.9 or less.

[0946] (18') The peak area derived from the cyclic (Tyr-His) is 0.04 or more, more preferably 0.04 or more and 0.60 or less, and even more preferably 0.04 or more and 0.15 or less.

[0947] (19') The peak area derived from the cyclic (Leu / Ile-His) is 0.15 or more, more preferably 0.15 or more and 0.6 or less, and even more preferably 0.15 or more and 0.2 or less.

[0948] (20') The peak area derived from cyclic (Pro-Met) is 0.40 or more, more preferably 0.40 or more and 7.5 or less, and even more preferably 0.40 or more and 2.5 or less.

[0949] (21′) The peak area derived from the cyclic (Val-Glu) group is 0.30 or more, more preferably 0.30 or more and 9.0 or less, and even more preferably 0.30 or more and 3.0 or less.

[0950] In a more preferred embodiment of the heat-treated mustard seeds according to the present embodiment, 625 μg / g of 4-methylthiazole is added to the heat-treated mustard seeds (when the heat-treated mustard seeds are heat-treated together with oil, the mass of the heat-treated mustard seeds is calculated as the mass of the mustard seeds after the oil has been removed), and in a chromatogram analyzed by gas chromatography-mass spectrometry (GC-MS) according to the following method, the ratio of the peak area derived from 4-methylthiazole to the peak area derived from 4-methylthiazole satisfies one or more of the following, more preferably five or more, more preferably ten or more, and most preferably all of the following:

[0951] (22) The peak area derived from allyl methyl disulfide is 0.006 or more, more preferably 0.006 or more and 0.20 or less, and even more preferably 0.006 or more and 0.60 or less.

[0952] (23) The peak area derived from 2,5-dimethylpyrazine is 0.60 or more, more preferably 0.60 or more and 10.0 or less, and even more preferably 0.60 or more and 3.0 or less.

[0953] (24) The peak area derived from 2-ethyl-6-methylpyrazine is 0.15 or more, more preferably 0.15 or more and 3.0 or less, and even more preferably 0.15 or more and 1.0 or less.

[0954] (25) The peak area derived from 2,3,5-trimethylpyrazine is 0.15 or more, more preferably 0.15 or more and 3.0 or less, and even more preferably 0.15 or more and 1.0 or less.

[0955] (26) The peak area derived from 2,6-diethylpyrazine is 0.01 or more, more preferably 0.01 or more and 0.30 or less, and even more preferably 0.01 or more and 0.10 or less.

[0956] (27) The peak area derived from 2,5-diethylpyrazine is 0.20 or more, more preferably 0.20 or more and 10.0 or less, and even more preferably 0.20 or more and 3.0 or less.

[0957] (28) The peak area derived from 2,3-diethylpyrazine is 0.03 or more, more preferably 0.03 or more and 0.70 or less, and even more preferably 0.03 or more and 0.25 or less.

[0958] (29) The peak area derived from allyl methyl trisulfide is 0.025 or more, more preferably 0.025 or more and 1.0 or less, and even more preferably 0.025 or more and 0.30 or less.

[0959] (30) The peak area derived from 3-methyl-1,2,4-trithiane is 0.70 or more, more preferably 0.70 or more and 15.0 or less, and even more preferably 0.70 or more and 4.5 or less.

[0960] (31) The peak area derived from 2-dodecenal is 0.10 or more, more preferably 0.10 or more and 2.0 or less, and even more preferably 0.10 or more and 0.6 or less.

[0961] (32) The peak area derived from thiothiazole is 0.50 or more, more preferably 0.50 or more and 10.0 or less, and even more preferably 0.50 or more and 3.0 or less.

[0962] The GC-MS measurement method is as follows, and more preferably the GC-MS measurement method described in the Examples. In addition, in this specification, operations not explicitly indicating the temperature can be performed at room temperature, specifically 23°C.

[0963] (GC-MS measurement method)

[0964] A 10-mL test tube containing 15 mg of the heat-treated mustard seeds (if the heat-treated mustard seeds are heat-treated with oil, the mass is calculated as the oil-removed mustard seeds), 4-methylthiazole in an amount of 625 μg / g relative to the heat-treated mustard seeds (if the heat-treated mustard seeds are heat-treated with oil, the mass is calculated as the oil-removed mustard seeds), 5 mL of acetone, and 5 mL of methanol is stirred. The solid component is removed and the liquid component is recovered. 1 mL of acetone is added per 0.1 mL of the liquid component to prepare a GC-MS test sample. The GC-MS test sample is analyzed by GC-MS to obtain a chromatogram. The heat-treated mustard seeds used as the analysis sample are preferably ground.

[0965] As the peak area derived from 4-methylthiazole and the peak area derived from the components identified in (22) to (32), the peak area of ​​the extracted ion chromatogram of ions corresponding to the exact mass of each component described in the Examples can be used.

[0966] The present inventors have discovered that the amount of each component specified in (22) to (32) contained in the heat-treated mustard seeds is correlated with the intensity of the flavor enhancement effect including sweetness, aroma, and kokumi. Heat-treated mustard seeds that meet one or more of the conditions (22) to (32) have particularly enhanced sweetness and aroma, and when mixed with food, have a particularly strong effect of enhancing flavors such as kokumi.

[0967] In a particularly preferred embodiment of the heat-treated mustard seeds, in the chromatogram, the ratio of the peak area relative to the peak area derived from 625 μg / g of 4-methylthiazole satisfies one or more of the following, more preferably five or more, more preferably ten or more, and most preferably all of the following:

[0968] (22′) The peak area derived from allyl methyl disulfide is 0.010 or more, more preferably 0.010 or more and 0.20 or less, and even more preferably 0.010 or more and 0.60 or less.

[0969] (23′) The peak area derived from 2,5-dimethylpyrazine is 0.70 or more, more preferably 0.70 or more and 10.0 or less, and even more preferably 0.70 or more and 3.0 or less.

[0970] (24′) The peak area derived from 2-ethyl-6-methylpyrazine is 0.19 or more, more preferably 0.19 or more and 3.0 or less, and even more preferably 0.19 or more and 1.0 or less.

[0971] (25′) The peak area derived from 2,3,5-trimethylpyrazine is 0.20 or more, more preferably 0.20 or more and 3.0 or less, and even more preferably 0.20 or more and 1.0 or less.

[0972] (26′) The peak area derived from 2,6-diethylpyrazine is 0.015 or more, more preferably 0.015 or more and 0.30 or less, and even more preferably 0.015 or more and 0.10 or less.

[0973] (27′) The peak area derived from 2,5-diethylpyrazine is 0.30 or more, more preferably 0.30 or more and 10.0 or less, and even more preferably 0.30 or more and 3.0 or less.

[0974] (28′) The peak area derived from 2,3-diethylpyrazine is 0.04 or more, more preferably 0.04 or more and 0.70 or less, and even more preferably 0.04 or more and 0.25 or less.

[0975] (29′) The peak area derived from allyl methyl trisulfide is 0.030 or more, more preferably 0.030 or more and 1.0 or less, and even more preferably 0.030 or more and 0.30 or less.

[0976] (30′) The peak area derived from 3-methyl-1,2,4-trithiane is 0.90 or more, more preferably 0.90 or more and 15.0 or less, and even more preferably 0.90 or more and 4.5 or less.

[0977] (31′) The peak area derived from 2-dodecenal is 0.12 or more, more preferably 0.12 or more and 2.0 or less, and even more preferably 0.12 or more and 0.6 or less.

[0978] (32′) The peak area derived from thiothiazole is 0.60 or more, more preferably 0.60 or more and 10.0 or less, and even more preferably 0.60 or more and 3.0 or less.

[0979] The water activity of the heat-treated mustard seeds according to this embodiment measured at 25° C. is preferably 0.50 or less, more preferably 0.20 or less. The lower limit is not particularly limited, but is, for example, 0.02 or more.

[0980] The heat-treated mustard seeds according to this embodiment can be provided as whole seeds or in a powdered form. When provided as a powder, the particle size is not particularly limited and can be, for example, 1000 μm or less, preferably 500 μm or less. The particle size can be determined by passing through a standard sieve defined by JIS.

[0981] The heat-treated mustard seeds according to this embodiment can be mixed with other ingredients in a food to form a food composition. The other ingredients may be one or more ingredients permitted as food. The food composition may contain the heat-treated mustard seeds according to this embodiment in a proportion of preferably 30% by mass to 100% by mass, more preferably 50% by mass to 100% by mass, even more preferably 80% by mass to 100% by mass, and most preferably 95% by mass to 100% by mass. The food composition may be in the form of a powder, granules, paste, liquid, or the like, and may contain one or more ingredients permitted as food, such as excipients and carriers, as needed to achieve the desired form.

[0982] <Method for producing heat-treated mustard seeds>

[0983] A second embodiment of the fourth aspect of the present invention relates to a method for producing heat-treated mustard seeds, comprising:

[0984] The mustard seeds are heated in an open system under conditions such that the calorific value reaches 200 or more.

[0985] According to this embodiment, mustard seeds with enhanced sweetness and aroma can be produced, and kokumi and other flavors can be enhanced by mixing them into foods. The heat-treated mustard seeds produced by this embodiment are preferably the heat-treated mustard seeds according to the first embodiment of the fourth aspect of the present invention.

[0986] In this embodiment, the mustard seeds are heated at a temperature and time that achieves a calorific value of 200 or higher, more preferably 600 or higher, even more preferably 800 or higher, and most preferably 950 or higher. Furthermore, the temperature and time are preferably set to achieve a calorific value of preferably 200 or higher and 10,000 or lower, more preferably 600 or higher and 6,000 or lower, even more preferably 800 or higher and 6,000 or lower, and most preferably 950 or higher and 6,000 or lower. Compared to mustard seeds heated at a calorific value below 200, mustard seeds heated in an open system at a calorific value within the aforementioned range exhibit significantly enhanced sweetness and aroma. By mixing mustard seeds into foods, their kokumi and other flavors can be enhanced. The heating conditions for achieving a calorific value within the aforementioned range preferably include heating at the temperature and time described below.

[0987] The definitions of the calorific value and the CV value are as described in the first embodiment of the first aspect of the present invention.

[0988] In the heat treatment of this embodiment, the maximum temperature (product temperature) of the mustard seeds can be, for example, 130°C or higher, preferably 140°C or higher, and more preferably 160°C or higher, for example, 130°C or higher and 200°C or lower, preferably 140°C or higher and 200°C or lower, and more preferably 160°C or higher and 200°C or lower. In this embodiment, the heating time within the above-mentioned temperature range can be appropriately adjusted so that the calorific value falls within a predetermined range, and can be, for example, within a range of 3 minutes or higher and 30 minutes or lower.

[0989] In this embodiment, the mustard seeds subjected to the heat treatment are preferably whole-grain mustard seeds.

[0990] The heat treatment of mustard seeds in this embodiment is performed in an open system. Heat treatment in an open system refers to heat treatment in an environment where, without sealing, volatile components, including moisture and aroma, are released into the surrounding atmosphere during the heat treatment. Heating mustard seeds in oil (roasting in oil) does not qualify as heat treatment in an open system because the oil prevents the release of moisture and volatile components from the seeds. The inventors have discovered that, compared to mustard seeds heated in a sealed container or roasted in oil, mustard seeds heated in an open system to a calorific value of 200 or higher exhibit superior sweetness and aroma. When mixed with food, the enhanced flavor, such as kokumi, is particularly potent. Examples of heat treatment apparatus that can be used in the open system heat treatment of this embodiment include roasting machines equipped with open containers such as flat kettles, rotary cylindrical kettles, or pans, unsealed ovens within cabinets, and hot air roasting machines. This type of heat treatment in an open system may also be referred to as "roasting." Heat treatment in an open system can be performed under non-pressurized conditions.

[0991] The step of heating the mustard seeds in an open system in this embodiment is more preferably a dry heating step in which the mustard seeds are heated without mixing liquid components such as oil and water, and is even more preferably a step in which only the mustard seeds are heated.

[0992] The method for producing heat-treated mustard seeds according to this embodiment may further include pulverizing the heat-treated mustard seeds. A preferred range of particle size of the pulverized heat-treated mustard seeds is the same as that described for the heat-treated mustard seeds according to the first embodiment of the fourth aspect of the present invention.

[0993] <Taste Enhancement Composition>

[0994] The third embodiment of the fourth aspect of the present invention relates to a taste enhancing composition containing heat-treated mustard seeds.

[0995] The present inventors have found that heat-treated mustard seeds have enhanced sweetness and aroma compared to unheated mustard seeds, and have a stronger effect of enhancing the kokumi taste of food. The flavor-enhancing composition according to this embodiment is more preferably a kokumi-enhancing composition.

[0996] As described above, in this specification, "kokumi" may also refer to the "thickness" or "heaviness" of the taste felt when eating food.

[0997] The heat-treated mustard seeds contained in the flavor-enhancing composition according to this embodiment are preferably heat-treated to a calorific value of 100 or greater, more preferably 150 or greater, and particularly preferably 200 or greater. More preferably, they are heat-treated mustard seeds produced by the method according to the second embodiment of the fourth aspect of the present invention. The definition of calorific value and the more preferred heat-treatment method are as described in connection with the second embodiment of the fourth aspect of the present invention.

[0998] The heat-treated mustard seeds contained in the taste enhancing composition according to the present embodiment are particularly preferably the heat-treated mustard seeds according to the first embodiment of the fourth aspect of the present invention.

[0999] <Methods for enhancing flavor>

[1000] A fourth embodiment of the fourth aspect of the present invention relates to a method for enhancing the taste of food, comprising:

[1001] The taste enhancing composition according to the third embodiment of the fourth aspect of the present invention is mixed with a food.

[1002] The method according to this embodiment can enhance the kokumi taste of food and is therefore suitable for enhancing the kokumi taste of light-tasting food in which the amount of one or more flavoring ingredients used is smaller than usual.

[1003] In the method according to this embodiment, the amount of the flavor enhancing composition according to the third embodiment to be added is not particularly limited and can be appropriately adjusted depending on the form of the food. For example, the flavor enhancing composition according to the third embodiment can be added so that the amount of heat-treated mustard seeds per 100 g of the food is, for example, 0.1 g or more, preferably 1 g or more, more preferably 2 g or more, for example 0.1 g or more and 50 g or less, preferably 1 g or more and 20 g or less, more preferably 2 g or more and 10 g or less.

[1004] The types of foods whose flavor is enhanced are not limited, and examples thereof include curry sauce, stew sauce, meat products, home-cooked dishes, and snacks.

[1005] <One or more further embodiments>

[1006] One or more further embodiments of the fourth aspect of the present invention relate to the use of heat-treated mustard seeds for enhancing the flavor of food, a method for enhancing the flavor of food, the use of heat-treated mustard seeds for enhancing the flavor of food, or the use of heat-treated mustard seeds in the manufacture of an additive for enhancing the flavor of food, wherein the method for enhancing the flavor of food comprises: mixing the heat-treated mustard seeds into food.

[1007] In this embodiment, the heat-treated mustard seeds preferably have the characteristics described with respect to the heat-treated mustard seeds according to the first embodiment of the fourth aspect of the present invention, or the heat-treated mustard seeds contained in the taste enhancing composition according to the third embodiment of the fourth aspect of the present invention.

[1008] In this embodiment, the heat-treated mustard seeds can preferably be produced by the method for producing heat-treated mustard seeds according to the second embodiment of the fourth aspect of the present invention.

[1009] In this embodiment, the food preferably has the features described in connection with the method of the fourth embodiment of the fourth aspect of the present invention.

[1010] Example

[1011] Experiment 1 described below relates to the first embodiment of the present invention.

[1012] Experiment 2 described below relates to the second embodiment of the present invention.

[1013] The following Experiment 3 relates to the third embodiment of the present invention.

[1014] The following Experiment 4 relates to the fourth embodiment of the present invention.

[1015] 1. Experiment 1: Flavor Enhancement of Heat-Treated Red Bell Pepper Powder

[1016] 1.1. Preparation of heated red bell pepper powder

[1017] Paprika powder was heat-treated under the conditions shown in the table below to produce heat-treated paprika powder. As mentioned above, the calorific value is the value obtained by integrating the CV value obtained using the formula ("Standard Temperature" is 110°C, "Z Value" is 30°C) with the heating time (minutes). The temperature and time listed in the "Heating Conditions" column represent the maximum temperature reached and the time it was retained. The calorific value is calculated based on the temperature change over time, including the temperature and time during both temperature increases and decreases.

[1018] [Table 1]

[1019]

[1020] Comparative Example 201 is red bell pepper powder that has not been subjected to any heat treatment including heat sterilization.

[1021] Comparative Example 202 was prepared by heating and aging the red bell pepper powder of Comparative Example 201 at 40° C. for 8 days in the same manner as in Examples 207 to 210 described below.

[1022] The red bell pepper powder is heated at the specified temperature and time "without adding water" according to the following process.

[1023] Place 100g of red bell pepper powder into a sealed aluminum foil bag. Heat the sealed bag in a retort sterilizer at the specified temperature and time, then cool with water. Heat in the retort sterilizer at a gauge pressure of 0.2 MPa.

[1024] The red bell pepper powder is heated by "adding water" at a specified temperature and time according to the following process.

[1025] Place 100g of red bell pepper powder and 10g of water into a sealed aluminum foil bag. Heat the sealed bag in a retort sterilizer at the specified temperature and time, then cool with water. Heat in the retort sterilizer at a gauge pressure of 0.2 MPa.

[1026] The red bell pepper powder of Examples 207 to 210 was heated under predetermined conditions and placed in an aluminum foil bag, which was then sealed to contain air. The sealed bag was stored at 40° C. for 8 days for aging.

[1027] The red bell pepper powders of Examples 211 to 216 were heated in oil according to the following procedure.

[1028] 100g of palm oil (melting point 45°C) was heated until it reached 80°C. Then, 100g of red bell pepper powder was mixed in. The resulting mixture was heated to the specified temperature shown in the table above while stirring. After being held at this temperature for the specified time, the mixture was cooled. The mixture was cooled while stirring until the red bell pepper powder did not separate from the mixture before reaching approximately 60°C. The mixture was then solidified in a refrigerator. The "reaching temperature" in Examples 211-213 indicates that heating was stopped and cooling began immediately after the mixture reached the specified temperature.

[1029] The water activities (Aw) of the red bell pepper powders of Comparative Example 201 and Examples 201 to 210 were measured under the temperature conditions described in the above table.

[1030] 1.2. Flavor enhancement effect

[1031] (1) Preparation of ordinary curry paste

[1032] Place 20g of flour and 30g of butter in a pot and heat at 120°C with stirring to make a flour paste. Add 10g of salt, 10g of sugar, 10g of corn starch, 5g of curry powder, and 15g of other seasoning ingredients (vegetable and fruit extracts, yeast extract, and seafood extract) to the flour paste. Heat to 105°C and cool to solidify, making a block-shaped, standard curry paste.

[1033] The salt equivalent of each 100g of this curry paste is 10.6g.

[1034] (2) Preparation of low-salt curry paste

[1035] Compared to the normal curry paste in (1), the salt content was changed to 7 g. Except that, the low-salt curry paste was prepared according to the same process.

[1036] The salt equivalent of each 100g of this low-salt curry paste is 7.7g.

[1037] (3) Setting the amount of spices added during sensory evaluation

[1038] The amount of spices added is set within a range where the characteristic aroma of the spices does not affect the flavor of the curry paste and the flavor enhancement effect can be felt.

[1039] Dissolve the low-salt curry paste in (2) in hot water and bring to a boil while stirring to use as the base sauce.

[1040] The heat-treated red bell pepper powder from Example 203 was added to the mixture to a final concentration of 0.062% by mass, and a sensory evaluation was performed. The concentration was gradually reduced from this concentration to a level where the characteristic spice aroma did not affect the flavor of the paste, with the final concentration of 0.0464% by mass being set as the red bell pepper powder.

[1041] (4) Sensory evaluation

[1042] Dissolve 44 g of the low-salt curry paste of (2) in 300 g of hot water and prepare two portions.

[1043] To one of the portions, the red bell pepper powder of the comparative example or the example was added at the concentration set in (3).

[1044] 44 g of the ordinary curry paste of (1) was dissolved in 300 g of hot water.

[1045] Three evaluators (Evaluators 1, 2, and 3) evaluated the flavor intensity of low-salt curry paste dissolved in hot water and regular curry paste using the following criteria, based on the concept of "medium-flavor richness." In this experiment, "flavor (medium-flavor richness)" refers to the medium flavor imparted by the combination of salt and the other ingredients in the curry paste, which is a form of "saltiness." Therefore, "flavor (medium-flavor richness)" in this experiment can also be expressed as "salty (medium-flavor richness)."

[1046] The taste (richness of medium taste) was set to 1 point, 2 points, 3 points, 4 points, and 5 points, respectively. Three evaluators evaluated the taste of each sample in 0.1 point increments, and the average score was calculated.

[1047] 1 point: Tastes the same as low-salt curry paste

[1048] 2 points: The flavor is slightly stronger than low-salt curry paste

[1049] 3 points: The flavor is stronger than low-salt curry paste

[1050] 4 points: The flavor is much stronger than low-salt curry paste

[1051] 5 points: The flavor intensity is the same as regular curry paste

[1052] The average evaluation score was greater than that of Comparative Examples 201 and 202 and 2.0 or less, designated as "C", 2.1 or more and 2.5 or less, designated as "B", 2.6 or more and 3.0 or less, designated as "A", and 3.1 or more and 5.0 or less, designated as "AA".

[1053] The evaluation results are shown in the following table. Compared to the red bell pepper powder of Comparative Examples 201 and 202, the red bell pepper powder of Examples 201 to 216 after the heat treatment was confirmed to have a higher effect of enhancing the "richness of the middle taste" of the flavor.

[1054] [Table 2] Evaluation of “Richness in the Middle Flavor”

[1055] average value Evaluator 1 Evaluator 2 Evaluator 3 Evaluate Comparative Example 201 1.5 1.2 1.8 1.5 - Comparative Example 202 1.6 1.5 1.5 1.7 - Example 201 1.9 2.0 1.8 2.0 C Example 202 2.1 2.0 2.0 2.3 B Example 203 3.0 3.5 2.0 3.5 A Example 204 3.3 3.0 3.0 4.0 AA Example 205 2.7 3.0 3.0 2.0 A Example 206 2.5 2.5 3.0 2.0 B Example 207 2.8 3.0 2.5 3.0 A Example 208 3.1 3.0 3.5 2.7 AA Example 209 2.3 2.5 2.0 2.5 B Example 210 2.4 2，3 2.7 2.2 B Example 211 3.0 2.5 3.0 3.5 A Example 212 3.0 3.0 2.5 3.5 A Example 213 3.0 3.0 2.5 3.5 A Example 214 3.2 3.2 2.5 3.8 AA Example 215 3.2 3.5 2.5 3.5 AA Example 216 2.7 3.2 2.0 3.0 A

[1056] Component analysis

[1057] The components contained in the red bell pepper powder samples of Comparative Examples 201 to 202 and Examples 201 to 216 were analyzed according to the following procedure.

[1058] (1) Preparation of LC-MS / MS test solution

[1059] Take 200 mg of red bell pepper powder sample (if the red bell pepper powder sample is a red bell pepper powder sample that has been heated with oil, it refers to the mass of the red bell pepper powder sample after the oil is removed) and place it in a 10 mL test tube. Add 5 mL of ultrapure water. Heat the test tube in a constant temperature water bath set at 80°C for 30 minutes and then let it stand at room temperature. Add 5 mL of acetonitrile (Fujifilm Wako Pure Chemical Industries, Ltd.) to the test tube and add L-lysine- 13 C6 monohydrochloride (Fujifilm Wako Pure Chemical Industries, Ltd.) and ribitol (Fujifilm Wako Pure Chemical Industries, Ltd.) as the internal standard in the negative mode. 13 C6 monohydrochloride was added in an amount of 47 μg / g, and ribitol was added in an amount of 99 μg / g. The test tube was stirred at room temperature and 1,800 rpm for 30 minutes using a high-speed oscillator (CM-1000, Tokyo Rika Instruments). After centrifugation, 0.5 mL of the solution in the test tube was transferred to an ultrafiltration filter (NanoSep centrifugal filter disk 3K, Nippon Paul). After the ultrafiltration filter was centrifuged at room temperature at 15,000 rpm for 20 minutes, 0.5 mL of ultrapure water was added to the filtrate under the filter and vortexed for 10 seconds. The solution loaded on a 0.2 μm filter was used as the LC-MS / MS test object (n=2). The above-mentioned 200 mg red bell pepper powder sample represents the mass obtained by converting the red bell pepper powder sample after removing the oil and fat, and means that the mass of the heat-treated red bell pepper powder samples of Examples 201 to 210 obtained by heating only the red bell pepper powder or the mixture of red bell pepper powder and water is 200 mg, and the mass of the heat-treated red bell pepper powder samples of Examples 211 to 216 obtained by heating the mixture of red bell pepper powder and oil and fat is 400 mg.

[1060] (2) LC-MS / MS analysis conditions

[1061] The analysis conditions of LC-orbitrap-MS are shown below.

[1062] Analytical device:

[1063] LC: Vanquish Flex (Thermo Fisher Scientific)

[1064] MS: ID-X (Thermo Fisher Scientific)

[1065] Analytical column: Unison UK-C18, 3 μm [particle size], 250 mm [length] × 4.6 mm [inner diameter] (Imtakt)

[1066] LC conditions:

[1067] Column temperature: 40°C

[1068] Sample volume: 5 μL

[1069] Mode: ESI positive, ESI negative

[1070] Flow rate: 0.3 mL / min

[1071] Mobile phase:

[1072] Solution A: 0.1% formic acid aqueous solution (Formic acid: LCMS grade, Fujifilm Wako Pure Chemical Industries, Ltd.)

[1073] Liquid B acetonitrile (LCMS grade, Fujifilm Wako Pure Chemical Industries, Ltd.)

[1074] Mobile phase composition - analysis time 70 minutes

[1075] [Table 3]

[1076] LC-MS / MS mobile phase composition

[1077]

[1078] MS conditions:

[1079] Ion source temperature: 230°C, collision energy: 30 eV

[1080] Monitored ions: shown in the table below.

[1081] (3) Data analysis

[1082] From the LC-MS / MS chromatogram, the peak area was calculated by extracting the precursor ion of each component > the exact mass of the product ion (see table below). For each component in the test sample, the product ion peak area ratio (= peak area of ​​the product ion of each component / peak area of ​​the product ion of the internal standard) was calculated and compared. In the table below, A1 and A2 represent the two amino acids that make up each cyclic dipeptide.

[1083] [Table 4]

[1084] Components to be analyzed by LC-MS / MS (other than cyclic dipeptides) and analysis conditions (positive mode)

[1085]

[1086] [Table 5]

[1087] Components to be analyzed by LC-MS / MS (cyclic dipeptides) and analysis conditions (positive mode)

[1088]

[1089] Table 6

[1090] Components to be analyzed by LC-MS / MS and analysis conditions (negative mode)

[1091]

[1092] The peak area ratios of cyclic peptides, organic acids (tartaric acid and trans-aconitic acid), thiothiazole, and thiothiazole acetate detected in the LC-MS / MS test substances prepared from each sample relative to the internal standard are shown in FIG. Figures 1 to 13 The bars in the graph represent standard deviations.

[1093] Figures 1 to 13The results show that the red bell pepper powders of Examples 201 to 216 after heating contain more cyclic (Phe-Leu / Ile), cyclic (Pro-Asn), cyclic (Leu / Ile-Leu / Ile), cyclic (Thr-Leu / Ile), cyclic (Phe-Ser), cyclic (Gly-His), cyclic (Gly-Ser), cyclic (Gly-Arg), cyclic (A Ia-His), cyclic (Glu-His), cyclic (Glu-Arg), cyclic (Ala-Arg), cyclic (Glu-Glu), cyclic (Glu-Gly), cyclic (Glu-Asp), cyclic (Pro-His), cyclic (Glu-Tyr), cyclic (Leu / Ile-Asp), cyclic (Pro-Asp), cyclic (Val-Arg), cyclic (Thr-Pro), cyclic (hyPro-Pro), cyclic (Gl Cyclic (Ala-Val), Cyclic (Ala-Pro), Cyclic (Ala-Tyr), Cyclic (Arg-Leu / Ile), Cyclic (Leu / Ile-Ser), Cyclic (Ala-Val), Cyclic (Pro-Pro), Cyclic (Gly-Leu / Ile), Cyclic (Gly-Phe), Cyclic (Pro-Tyr), Cyclic (Phe-Asp), Cyclic (Pro-Val), Cyclic (Ala-Leu / Ile), Cyclic (Val-T Cyclic (Pro-Leu / Ile), cyclic (Phe-Tyr), cyclic (Phe-Thr), cyclic (Phe-Pro), cyclic (Leu / Ile-Val), cyclic (Val-Phe), cyclic (Tyr-Asp), cyclic (Ala-Asp), cyclic (Val-Ser), thiothiazole, thiothiazole acetate, tartaric acid, and trans-aconitic acid. It can be seen that the amount of these components tends to be correlated with the intensity of the flavor-enhancing effect. In particular, cyclic (Gly-His), cyclic (Gly-Ser), cyclic (hyPro-Pro), cyclic (Gly-Val), cyclic (Tyr-Asp), and cyclic (Ala-Asp) are components unique to heated red bell pepper powder and are not present in unheated red bell pepper powder (below the detection limit).

[1094] 1.4. Flavor enhancement effect on various ingredients

[1095] (1) Sample preparation

[1096] The ingredients listed in the "Basic Flavor," "Dashi Stock Ingredients," "Seasonings," and "Ingredients" columns in the table below were diluted in water at the concentrations (% (w / w)) shown in the table below to prepare ingredient dilutions. The heat-treated red bell pepper powder from Example 203 was mixed into each of these ingredient dilutions to a final concentration of 0.05% (w / w), and the resulting mixtures served as samples. These ingredient dilutions without the addition of red bell pepper powder served as negative control samples. Additionally, for each ingredient, a dilution was prepared at a concentration approximately 1.2 times that shown in the table below as a positive control sample.

[1097] The curry and other foods listed in the "Food" column in the following table were prepared using commercially available ready-to-eat meal kits. To facilitate the evaluation of flavor enhancement, each food was prepared using approximately 1.2 times the amount of water specified in the kit. The heated red bell pepper powder of Example 203 was mixed into each of the prepared foods to a final concentration of 0.03-0.07% (w / w), and the resulting mixtures were used as samples. Each of the foods without the addition of red bell pepper powder served as a negative control. Additionally, each food was prepared using the amount of water specified in the kit as a positive control.

[1098] (2) Sensory evaluation

[1099] Three evaluators (evaluators 1, 2, and 3) ate samples prepared from each food material and evaluated the intensity of the taste.

[1100] The scores were set as follows: 1 point, 2 points, 3 points, 4 points, and 5 points. Three evaluators evaluated the taste intensity of each sample in 0.5-point increments, and the average score was calculated.

[1101] 1 point: Taste is the same as the negative control sample

[1102] 2 points: The taste is slightly stronger than the negative control sample

[1103] 3 points: The taste is stronger than the negative control sample

[1104] 4 points: The taste is much stronger than the negative control sample

[1105] 5 points: The taste is the same as the positive control sample

[1106] The average evaluation score was greater than 1.0 point (negative control sample) and 2.0 or less, designated as "C", 2.1 or more and 2.5 or less, designated as "B", 2.6 or more and 3.0 or less, designated as "A", and 3.1 or more and 5.0 or less, designated as "AA".

[1107] The evaluation results are shown in the following table. It was confirmed that the heat-treated red bell pepper powder of Example 203 had a high effect of enhancing the taste of various foods.

[1108] [Table 7]

[1109]

[1110] 2. Experiment 2: Flavor Enhancement of Cumin After Heating

[1111] 2.1. Preparation of heat-treated cumin

[1112] Whole cumin seeds (cumin seeds) were heated under the conditions shown in the table below. The calorific value is the value obtained by integrating the CV value obtained using the formula ("Standard Temperature" is 110°C, "Z Value" is 30°C) with the heating time (minutes). The temperature and time listed in the "Heating Conditions" column represent the maximum temperature reached and the time it was retained. The calculation of the calorific value also takes into account temperature changes over time, including those during temperature increases and decreases.

[1113] [Table 8]

[1114]

[1115] Comparative Example 301 is cumin seeds that were not subjected to heat treatment including heat sterilization.

[1116] Heating cumin seeds “without adding water” at the specified temperature and time is done according to the following process.

[1117] Place 100g of cumin seeds in an aluminum foil bag and seal it. Heat the sealed bag in an autoclave at the specified temperature and time, followed by water cooling. The autoclave heat treatment is performed at a gauge pressure of 0.2 MPa.

[1118] The heating of cumin seeds by “adding water” at the specified temperature and time is done according to the following process.

[1119] Place 100g of cumin seeds and 10g of water into a sealed aluminum foil bag. Heat the sealed bag in an autoclave at the specified temperature and time, then cool with water. Heat in the autoclave is performed at a gauge pressure of 0.2 MPa.

[1120] The cumin seeds of Examples 307, 308, 313, and 314 were crushed and cooked according to the following process after heating.

[1121] The heated cumin seeds were crushed in a crusher for 3 minutes per 20g to form a powder. The powder was placed in an aluminum foil bag and sealed to contain air. The sealed bag was stored at 40°C for 8 days to mature.

[1122] The cumin seeds from the comparative examples and examples other than Examples 307, 308, 313, and 314 were also ground and powdered under the same conditions and used as samples in the following water activity measurements, flavor enhancement confirmation, and component analysis. The cumin seeds from Examples 307, 308, 313, and 314 were used as samples directly after ripening.

[1123] Examples 315 to 319 were prepared by heating ground cumin seeds in oil according to the following process.

[1124] Unheated cumin seeds were crushed into powder using a pestle for 5 minutes per 75 g.

[1125] 100 g of palm oil (melting point 45°C) was heated until it reached 80°C. Then, 100 g of ground cumin seeds was mixed in. The resulting mixture was heated to the specified temperature shown in the table above while stirring. After maintaining the mixture at this temperature for the specified time, the mixture was cooled. The mixture was cooled while stirring until the ground cumin seeds did not separate from the mixture at approximately 60°C, and then solidified in a refrigerator. The "reaching temperature" in Example 315 indicates that heating was stopped and cooling began immediately after the mixture reached the specified temperature.

[1126] The water activities (Aw) of the cumin of Comparative Example 301 and Examples 301 to 314 were measured under the temperature conditions described in the above table.

[1127] 2.2. Flavor enhancement effect

[1128] Prepare regular curry paste and low-salt curry paste according to the procedures described in 1.2.(1) and (2) above.

[1129] Dissolve the low-salt curry paste in hot water, bring to a boil while stirring, and use as the base sauce.

[1130] The heat-treated cumin from Example 305 was added to the mixture to a final concentration of 0.062 mass %, and a sensory evaluation was performed. The concentration was gradually reduced from this concentration to a level where the characteristic spice aroma did not affect the flavor of the paste, and the final concentration of 0.0619 mass % was set as the cumin addition amount.

[1131] 44 g of the low-salt curry paste was dissolved in 300 g of hot water, and two portions were prepared.

[1132] To one of the portions, cumin of the comparative example or the example was added according to the above-specified concentration.

[1133] 44 g of the ordinary curry paste was dissolved in 300 g of hot water.

[1134] Using a low-salt curry paste dissolved in hot water and a regular curry paste dissolved in hot water as comparison objects, three evaluators (evaluators 1, 2, and 3) evaluated the intensity of the flavor based on the following evaluation criteria, based on the perspectives of "salty initial taste" and "rich middle taste." In this experiment, "flavor (salty initial taste)" and "flavor (rich middle taste)" refer to the initial and middle tastes, respectively, produced by the combination of salt and other ingredients in the curry paste, which is a form of "salty." Therefore, the "flavor (salty initial taste)" and "flavor (rich middle taste)" in this experiment can also be expressed as "salty (salty initial taste)" and "salty (rich middle taste)," respectively.

[1135] The taste ("salty initial taste" and "rich mid-taste") was rated at 1, 2, 3, 4, and 5 points, respectively. Three evaluators evaluated the taste of each sample in 0.1-point increments, and the average score was calculated.

[1136] 1 point: Tastes the same as low-salt curry paste

[1137] 2 points: The flavor is slightly stronger than low-salt curry paste

[1138] 3 points: The flavor is stronger than low-salt curry paste

[1139] 4 points: The flavor is much stronger than low-salt curry paste

[1140] 5 points: The flavor intensity is the same as regular curry paste

[1141] For any of the evaluation items of "salty taste at first" and "rich taste at middle", the average value of the evaluation score is set as "C" if it is greater than comparison example 301 and is 2.0 or less, "B" if it is 2.1 or more and 2.5 or less, "A" if it is 2.6 or more and 3.0 or less, and "AA" if it is 3.1 or more and 5.0 or less.

[1142] The evaluation results are shown in the table below. Compared to the cumin of Comparative Example 301, the heat-treated cumin of Examples 301 to 319 was found to have a higher effect of enhancing the flavor from both the perspectives of "salty initial taste" and "rich mid-taste."

[1143] [Table 9]

[1144] Evaluation of the "Salty Initial Taste"

[1145]

[1146]

[1147] Component analysis

[1148] The components contained in the cumin (cumin samples) of Comparative Example 301 and Examples 301 to 319 were analyzed according to the following procedure.

[1149] Component analysis using LC-MS / MS

[1150] (1) Preparation of LC-MS / MS test solution

[1151] Take 200 mg of cumin sample (if the cumin sample is a cumin sample that has been heated with oil, it refers to the mass of the cumin sample after the oil is removed) and place it in a 10 mL test tube. Add 5 mL of ultrapure water. Heat the test tube in a constant temperature water bath set at 80°C for 30 minutes and then let it stand at room temperature. Add 5 mL of acetonitrile (Fujifilm Wako Pure Chemical Industries, Ltd.) to the test tube and add L-lysine- 13 C6 monohydrochloride (Fujifilm Wako Pure Chemical Industries, Ltd.) and ribitol (Fujifilm Wako Pure Chemical Industries, Ltd.) as the internal standard for negative mode. Relative to the cumin sample (when the cumin sample is a cumin sample that has been heated with oil, the mass is calculated based on the cumin sample after the oil has been removed), L-lysine- 13 C6 monohydrochloride was added in an amount of 47 μg / g, and ribitol was added in an amount of 99 μg / g. The test tube was stirred at room temperature and 1,800 rpm for 30 minutes using a high-speed oscillator (CM-1000, Tokyo Rika Instruments). After centrifugation, 0.5 mL of the solution in the test tube was transferred to an ultrafiltration filter (NanoSep centrifugal filter disk 3K, Nippon Paul). After the ultrafiltration filter was centrifuged at room temperature at 15,000 rpm for 20 minutes, 0.5 mL of ultrapure water was added to the filtrate under the filter and vortexed for 10 seconds. The solution loaded on a 0.2 μm filter was used as the LC-MS / MS test object (n=2). The above-mentioned cumin sample of 200 mg represents the mass obtained by converting the cumin sample after removing the oil, which means that the mass of the heat-treated cumin samples of Examples 301 to 314 obtained by heating only cumin or a mixture of cumin and water is 200 mg, and the mass of the heat-treated cumin samples of Examples 315 to 319 obtained by heating a mixture of cumin and oil is 400 mg.

[1152] (2) LC-MS / MS analysis conditions

[1153] LC-MS / MS analysis was performed under the conditions described in 1.3.(2) above.

[1154] (3) Data analysis

[1155] From the LC-MS / MS ion chromatogram, the peak area was calculated by extracting the exact mass of the precursor ion > product ion of each component (see the table below). For each component in the sample, the product ion peak area ratio (= peak area of ​​the product ion of each component / peak area of ​​the product ion of the internal standard) was calculated and compared. In the table below, A1 and A2 represent the two amino acids that make up each cyclic dipeptide.

[1156] [Table 11]

[1157] Components to be analyzed by LC-MS / MS (other than cyclic dipeptides) and analysis conditions (positive mode)

[1158]

[1159] [Table 12]

[1160] Components to be analyzed by LC-MS / MS (cyclic dipeptides) and analysis conditions (positive mode)

[1161]

[1162] [Table 13]

[1163] Components to be analyzed by LC-MS / MS and analytical conditions (negative mode)

[1164]

[1165] 2.3.2. Component analysis using GC-MS

[1166] (1) Preparation of GC-MS test solution

[1167] 15 mg of cumin sample (if the cumin sample is a cumin sample that has been heat-treated with oil, the mass is the mass of the cumin sample after the oil has been removed) was placed in a 10 mL test tube, and 5 mL of acetone (Fujifilm Wako Pure Chemical Industries, Ltd.) and 5 mL of methanol (Fujifilm Wako Pure Chemical Industries, Ltd.) were added. 4-Methylthiazole (Tokyo Chemical Industry Co., Ltd.) was added as an internal standard so that the mass relative to the cumin sample (mass converted to cumin) reached 625 μg / g. The test tube was stirred at room temperature and 1,800 rpm for 30 minutes using a high-speed shaker (CM-1000, Tokyo Rikkigi). After stirring, the mixture was centrifuged. After centrifugation, 0.1 mL of the solution in the test tube was transferred to a GC-MS vial, and 1 mL of acetone was added to prepare a GC-MS test sample (n=2). The above-mentioned cumin sample 15 mg represents the mass of the cumin sample converted after removing oil, indicating that the mass of the heat-treated cumin samples of Examples 301 to 314 obtained by heating only cumin or a mixture of cumin and water is 15 mg, and the mass of the heat-treated cumin samples of Examples 315 to 319 obtained by heating a mixture of cumin and oil is 30 mg.

[1168] (2) GC-MS analysis conditions

[1169] The analysis conditions of GC-orbitrap-MS are shown below.

[1170] Analytical device:

[1171] GC: TRACE1310 (Thermo Fisher Scientific)

[1172] MS: QExactiveGC (Thermo Fisher Scientific)

[1173] Analytical column: TG-WAXMS [length] 60 m [inner diameter] 0.25 mm [film thickness] 0.25 μm (Thermo Fisher Scientific)

[1174] Autosampler: TRIPLUS RSH (Thermo Fisher Scientific),

[1175] GC conditions:

[1176] Injection method: liquid injection

[1177] Sample volume: 1 μL

[1178] Gas: Helium, 130kPa (pressure)

[1179] Inlet temperature: 240℃

[1180] Oven temperature: 40°C (hold for 1 minute) - 10°C / minute - 110°C - 2°C / minute - 180°C - 3°C / minute - 240°C - 10°C / minute - 250°C (hold for 6 minutes), a total of 70 minutes

[1181] MS conditions:

[1182] Transfer temperature: 240℃

[1183] Ion source temperature: 230°C

[1184] Ionization method: EI positive

[1185] MS scan: m / z 30-450

[1186] Monitored ions: shown in the table below.

[1187] (3) Data analysis

[1188] The precise mass of each component was extracted from the GC-MS chromatogram (see the table below) and the peak area was obtained. For each component in the sample, the peak area ratio (= peak area of ​​each component / peak area of ​​the internal standard) was calculated and compared.

[1189] [Table 14]

[1190] Components to be analyzed by GC-MS and analysis conditions

[1191]

[1192] 2.3.3. Results of component analysis

[1193] The peak area ratios of cyclic peptides, organic acids (tartaric acid, malic acid, citric acid, cis-aconitic acid and trans-aconitic acid), thiothiazole, thiothiazole acetate, carveol, nerolidol and α-terpinene-7-aldehyde detected in the test objects prepared from each sample to the internal standard are shown in FIG. Figures 14-28 The bars in the graph represent standard deviations.

[1194] Figures 14-28The results shown show that the cumin of Examples 301 to 319 after heating contain more cyclic (Phe-Phe), cyclic (Phe-Leu / Ile), cyclic (Leu / Ile-Val), cyclic (Phe-Pro), cyclic (Phe-Tyr), cyclic (Pro-Leu / Ile), cyclic (Val-Val), cyclic (Phe-Ala), cyclic (Tyr-Ser), cyclic (Pro-Val), cyclic (Pro-Tyr), cyclic (Pro-Pro), cyclic (Leu / Ile-Ser), cyclic (Arg-Leu / Ile), cyclic (Ala-Tyr), cyclic (Gly-Tyr), Cyclic (Ala-Pro), cyclic (Gly-Val), cyclic (hyPro-Pro), cyclic (Thr-Pro), cyclic (Val-Arg), cyclic (Pro-Asp), cyclic (Arg-Pro), cyclic (Glu-Tyr), cyclic (Pro-His), cyclic (Glu-Asp), cyclic (Gly-Arg), cyclic (Gly-His), cyclic (Leu / Ile-Leu / Ile), cyclic (Glu-Glu), cyclic (Leu / Ile-Asp), cyclic (Phe-Asp), tartaric acid, malic acid, citric acid, cis-aconitic acid, trans-aconitic acid, thiothiazole, thiothiazole acetate, carveol, nerolidol, and α-terpinen-7-al. The increase in the above components was particularly significant in the cumin of Examples 305 to 314 after heat treatment at 130°C or 140°C. In particular, cyclic (Phe-Tyr), cyclic (Phe-Ala), cyclic (Tyr-Ser), cyclic (Leu / Ile-Ser), cyclic (Ala-Tyr), cyclic (Gly-Tyr), cyclic (Ala-Pro), cyclic (Gly-Val), cyclic (hyPro-Pro) and cyclic (Glu-Glu) are components unique to heat-treated cumin and are not contained in unheated cumin (below the detection limit).

[1195] 2.4. Flavor enhancement effect of various ingredients

[1196] (1) Sample preparation

[1197] In the method described in 1.4.(1) above, the heat-treated cumin of Example 305 is added instead of the heat-treated red bell pepper powder of Example 203 so that the final concentration in the food dilution sample reaches 0.05% (w / w) and the final concentration in the food sample reaches 0.03-0.07% (w / w). By this method, samples prepared by adding the heat-treated cumin of Example 305 to the food dilutions or foods shown in the following table, as well as their negative control samples and positive control samples, are prepared.

[1198] (2) Sensory evaluation

[1199] Three assessors tasted samples prepared from each ingredient and evaluated the flavor intensity. The evaluation criteria and method were the same as described in 1.4.(2) above.

[1200] The evaluation results are shown in the following table. It was confirmed that the heat-treated cumin of Example 305 had a higher effect of enhancing the flavor of various foods.

[1201] [Table 15]

[1202]

[1203] 3. Experiment 3: Flavor Enhancement of Heated Ferula

[1204] 3.1. Preparation of heat-treated Ferula

[1205] The asafoetida powder used in the following experiments contained 12% by mass of asafoetida (resin), 60% by mass of gum arabic, and 28% by mass of rice flour. The asafoetida powder was prepared by dissolving asafoetida, mixing with gum arabic and rice flour, drying, and then powdering.

[1206] The asafoetida powder was heated under the conditions shown in the table below. The calorific value is the value obtained by integrating the CV value obtained according to the formula ("Standard Temperature" is 110°C, "Z Value" is 30°C) with the heating time (minutes). The temperature and time listed in the "Heating Conditions" column represent the maximum temperature reached and the time it was retained. The calculation of the calorific value also takes into account temperature changes over time, including those during temperature increases and decreases.

[1207] [Table 16]

[1208] Heating conditions Calorific value Aw Temperature (℃) Comparative Example 401 Unheated 0 0.4684 25.12 Example 401 130℃ 30 minutes, no water added 168 - - Example 402 Heat in oil at 110°C for 5 minutes 8 - - Example 403 Heat in oil at 130°C for 5 minutes 27 - - Example 404 Heat in oil to 140℃ 12 - -

[1209] Comparative Example 401 is a ferula powder that has not been subjected to any heat treatment including heat sterilization.

[1210] The heating of the asafoetida powder in Example 401 (130° C. for 30 minutes, without adding water) was carried out according to the following procedure.

[1211] 100g of Ferula powder was placed in an aluminum foil bag and sealed. The sealed bag was heated in a retort sterilizer at the specified temperature and time, and then water-cooled. The heating treatment in the retort sterilizer was performed under a gauge pressure of 0.2 MPa.

[1212] The heating of the asafoetida powder in oil in Examples 402, 403, and 404 was carried out according to the following procedure.

[1213] Asafoetida powder (including 12% by mass of asafoetida) and palm oil (melting point 45°C) are mixed in a mass ratio of 50:50, heated at a prescribed temperature and time while stirring, and then cooled to obtain oil-heated asafoetida that is a solid curry paste at room temperature.

[1214] The water activity (Aw) of the asafoetida powder of Comparative Example 401 was measured under the temperature conditions described in the above table.

[1215] 3.2. Flavor enhancement effect

[1216] Prepare regular curry paste and low-salt curry paste according to the procedures described in 1.2.(1) and (2) above.

[1217] The low-salt curry paste is dissolved in hot water, and the mixture is boiled while being stirred to serve as a base sauce.

[1218] The heated asafoetida in oil of Example 403 was added to a final concentration of 0.0031% by mass, and a sensory evaluation was performed. The concentration was gradually reduced from this concentration to an amount at which the characteristic aroma of the spice did not affect the flavor of the paste, and the final concentration of 0.00077% by mass was set as the amount of the heated asafoetida in oil (including fat) added to the asafoetida powder of Comparative Example 401, the asafoetida powder of Example 401, or Examples 402, 403, or 404.

[1219] 44 g of the low-salt curry paste was dissolved in 300 g of hot water, and two portions were prepared.

[1220] To one of the portions, the asafoetida of the comparative example or the example was added at the concentration set above.

[1221] 44 g of the ordinary curry paste was dissolved in 300 g of hot water.

[1222] Using a low-salt curry paste dissolved in hot water and a regular curry paste dissolved in hot water as comparison objects, three evaluators (evaluators 1, 2, and 3) evaluated the intensity of the flavor based on the following evaluation criteria, based on the perspective of "improvement of the middle and aftertaste." In this experiment, "flavor (improvement of the middle and aftertaste)" refers to the middle and aftertaste of the flavor produced by the combination of salt and other ingredients in the curry paste, which is a form of "salty." Therefore, the "flavor (improvement of the middle and aftertaste)" in this experiment can also be expressed as "salty taste (improvement of the middle and aftertaste)."

[1223] The taste (improvement of the middle and aftertaste) was scored as 1, 2, 3, 4, and 5 points, and three evaluators evaluated the taste of each sample in 0.1-point increments to determine the average score.

[1224] 1 point: Tastes the same as low-salt curry paste

[1225] 2 points: The flavor is slightly stronger than low-salt curry paste

[1226] 3 points: The flavor is stronger than low-salt curry paste

[1227] 4 points: The flavor is much stronger than low-salt curry paste

[1228] 5 points: The flavor intensity is the same as regular curry paste

[1229] The average evaluation score was greater than that of Comparative Example 401 and 2.0 or less, designated as "C", 2.1 or more and 2.5 or less, designated as "B", 2.6 or more and 3.0 or less, designated as "A", and 3.1 or more and 5.0 or less, designated as "AA".

[1230] The evaluation results are shown in the following table. Compared to the asafoetida of Comparative Example 401, the heat-treated asafoetida of Examples 401 to 404 were found to have a higher effect of enhancing the flavor of the "mid-taste and aftertaste."

[1231] [Table 17]

[1232] Evaluation of "enhancement of flavor in the middle and aftertaste"

[1233] average value Evaluator 1 Evaluator 2 Evaluator 3 Evaluate Comparative Example 401 2.0 2.0 2.0 2.0 - Example 401 2.7 2.5 3.0 2.5 A Example 402 2.9 3.3 3.0 2.5 A Example 403 3.7 3.0 4.0 4.0 AA Example 404 2.8 2.8 2.5 3.0 A

[1234] Component analysis

[1235] The components contained in the asafoetida of Comparative Example 401 and Examples 401 to 404 were analyzed according to the following procedure.

[1236] (1) Preparation of LC-MS / MS test solution

[1237] 200 mg of the asafoetida of Comparative Example 401 or Example 401 or 400 mg of the asafoetida heated in oil of Examples 402, 403, or 404 (the mass converted to 200 mg by setting the asafoetida resin content to 12% by mass) was placed in a 10 mL test tube and 5 mL of ultrapure water was added. The test tube was heated in a constant temperature water bath set at 80°C for 30 minutes and then allowed to stand at room temperature. 5 mL of acetonitrile (Fujifilm Wako Pure Chemical Industries, Ltd.) was added to the test tube, and L-lysine- 13 C6 monohydrochloride (Fujifilm Wako Pure Chemical Industries, Ltd.) and ribitol (Fujifilm Wako Pure Chemical Industries, Ltd.) as the internal standard for negative mode. With respect to Ferula (for Ferula heated in oil in Examples 402, 403, and 404, the mass is calculated based on a 12% content of Ferula resin), L-lysine- 13 C6 monohydrochloride was added to a concentration of 47 μg / g, and ribitol was added to a concentration of 99 μg / g. The test tube was stirred at 1,800 rpm for 30 minutes at room temperature using a high-speed shaker (CM-1000, Tokyo Rikki Instruments). After centrifugation, 0.5 mL of the solution in the test tube was transferred to an ultrafiltration filter (NanoSep Centrifugal Filter Disc 3K, Nippon Paul). The ultrafiltration filter was centrifuged at 15,000 rpm for 20 minutes at room temperature, and 0.3 mL of the filtrate from the filter was loaded onto a solid phase extraction column InertSep C18 (100 mg / 1 mL, GL Scientific), and the eluate was collected. Before loading the filtrate, the InertSep C18 was conditioned with 1 mL of 50% (w / w) acetonitrile water. 0.5 mL of acetonitrile was then loaded onto the InertSep C18, and the eluate was collected. 1.5 mL of ultrapure water was added to the eluate, and the mixture was vortexed for 10 seconds. The solution loaded on a 0.2 μm filter was used as an LC-MS / MS sample (n=2).

[1238] (2) LC-MS / MS analysis conditions

[1239] LC-MS / MS analysis was performed under the conditions described in 1.3.(2) above.

[1240] (3) Data analysis

[1241] From the LC-MS / MS chromatogram, the peak area was calculated by extracting the precursor ion of each component > the exact mass of the product ion (see table below). For each component in the test sample, the product ion peak area ratio (= peak area of ​​the product ion of each component / peak area of ​​the product ion of the internal standard) was calculated and compared. In the table below, A1 and A2 represent the two amino acids that make up each cyclic dipeptide.

[1242] [Table 18]

[1243] Components to be analyzed by LC-MS / MS (other than cyclic dipeptides) and analysis conditions (positive mode)

[1244]

[1245] [Table 19]

[1246] Components to be analyzed by LC-MS / MS (cyclic dipeptides) and analysis conditions (positive mode)

[1247]

[1248] [Table 20]

[1249] Components to be analyzed by LC-MS / MS and analysis conditions (negative mode)

[1250]

[1251] The peak area ratios of cyclic peptides, organic acids (tartaric acid, malic acid, citric acid) and thiothiazole detected in the LC-MS / MS samples prepared from each sample relative to the internal standard are shown in FIG. Figures 29-35 The bars in the graph represent standard deviations.

[1252] Figures 29-35 The results shown show that the heated asafoetida of Examples 401 to 404 contained more cyclic (Gly-Thr), cyclic (Gly-His), cyclic (Ala-Asp), cyclic (Val-Ser), cyclic (Gly-Arg), cyclic (Ala-His), cyclic (Glu-Asp), cyclic (Phe-Phe), cyclic (Leu / Ile-Leu / Ile), cyclic (Ala-Arg ... (Leu / Ile-Val), cyclic (Phe-Pro), cyclic (Phe-Leu / Ile), cyclic (Pro-Pro), cyclic (Glu-Phe), cyclic (Arg-Leu / Ile), cyclic (Pro-Leu / Ile), cyclic (Pro-Glu), cyclic (Glu-Leu / Ile), cyclic (Ala-Pro), cyclic (Pro-Val), cyclic (Pro-His), tartaric acid, malic acid, citric acid, and thiothiazole. In particular, the above components were significantly increased in the asafoetida of Examples 402 to 404 after heating in oil with a strong flavor-enhancing effect. It can be seen that the amount of these components tends to be correlated with the intensity of the flavor-enhancing effect. In particular, cyclic (Val-Ser), cyclic (Pro-Pro), and cyclic (Pro-Glu) are components unique to the heated asafoetida and are not contained in the unheated asafoetida (below the detection limit).

[1253] 3.4. Flavor enhancement effect of various ingredients

[1254] (1) Sample preparation

[1255] In the method described in 1.4.(1) above, the heat-treated asafoetida of Example 403 was added instead of the heat-treated red bell pepper powder of Example 203 so that the final concentration in the food dilution sample reached 0.025% (w / w) and the final concentration in the food sample reached 0.015-0.035% (w / w). By this method, samples in which the heat-treated asafoetida of Example 403 was added to the food dilutions or foods shown in the following table, as well as their negative control samples and positive control samples were prepared.

[1256] (2) Sensory evaluation

[1257] Three assessors tasted samples prepared from each ingredient and evaluated the flavor intensity. The evaluation criteria and method were the same as described in 1.4.(2) above.

[1258] The evaluation results are shown in the following table. It was confirmed that the heat-treated asafoetida of Example 403 had a higher effect of enhancing the taste of various foods.

[1259] [Table 21]

[1260]

[1261] 4. Experiment 4: Flavor Enhancement of Heat-Treated Mustard Seeds

[1262] 4.1. Preparation of heat-treated mustard seeds

[1263] Whole mustard seeds (Brassica juncea seeds) were heat-treated under the conditions of Examples 501 to 505 and Comparative Examples 501 to 506 described below. The calorific value is the value obtained by integrating the CV value obtained according to the formula ("standard temperature" is 110°C, "Z value" is 30 (°C)) with the heating time (minutes). The temperature and time described in the heating conditions column are the highest reached temperature and its retention time. When calculating the calorific value, the change in temperature over time, including the temperature and time when the temperature is increased and decreased, is also taken into account (the oven heating in Example 502 is calculated as holding the product temperature at the completion for 4 minutes). In addition, unless the temperature is explicitly stated, the experiments described below were conducted in a room with an air conditioner set at 23°C and the temperature was adjusted to a range of approximately 22°C to 25°C. Therefore, room temperature refers to 22°C to 25°C, for example, 23°C.

[1264] Example 501

[1265] (1) 200 g of whole mustard seeds were placed in a household coffee roaster (manufactured by Yamayoshi Co., Ltd., "Little Roaster") (open system).

[1266] (2) The kettle was rotated at 18.5 rpm (maximum speed) to stir.

[1267] (3) Light the fire and heat while stirring (heating for 9 minutes) until the temperature of the mustard seeds reaches 190℃.

[1268] (4) Then, the seeds were heated for 8 minutes while being stirred at a product temperature of 190°C. At this time, the wall temperature of the roaster was 230°C. The product temperature of the mustard seeds was measured with a radiation thermometer.

[1269] (5) Take out the heated mustard seeds and place them on a tray, and let them cool to room temperature.

[1270] Example 502

[1271] (1) Line a baking sheet at room temperature with cooking paper and arrange 50g of whole mustard seeds without overlapping.

[1272] (2) Place the baking tray into the lower section of a preheated 250°C oven.

[1273] (3) Heat treatment was performed in the aforementioned oven at 250° C. for 4 minutes. The product temperature of the mustard seeds at the completion of the heat treatment (product temperature at completion) was 195° C. The product temperature was measured using a radiation thermometer.

[1274] (4) Take out the heated mustard seeds and place them on a tray, and let them cool to room temperature.

[1275] Example 503

[1276] (1) 100 kg of whole mustard seeds were placed in an electromagnetically heated flat kettle (open system).

[1277] (2) The kettle was rotated at 20 rpm and heated while stirring for 24 minutes until the product temperature reached 169°C.

[1278] (3) Stop heating and cool the mixture in the kettle while stirring until the product temperature reaches 90°C.

[1279] Example 504

[1280] In (3), the mustard seeds were heated for 6 minutes until the product temperature reached 160°C. In (4), the mustard seeds were heated at 160°C for 13 minutes. The mustard seeds were heated according to the process described in Example 501 except for this, and were used as Example 504. During the heating in (3) and (4), the wall temperature of the roaster was set to 180°C.

[1281] Example 505

[1282] In (3), the mustard seeds were heated for 7 minutes until the product temperature reached 140°C. In (4), the mustard seeds were heated at a product temperature of 140°C for 20 minutes. The mustard seeds were heated according to the process described in Example 501 except for this, and were used as Example 505. The wall temperature of the roaster during heating in (3) and (4) was 160°C.

[1283] Comparative Example 501

[1284] The whole mustard seeds used as raw materials in Examples 501 to 505 and Comparative Examples 502 to 506 were used as unheated Comparative Example 501.

[1285] Comparative Example 502

[1286] In (3), the mustard seeds were heated for 6 minutes until the product temperature reached 130°C. In (4), the seeds were heated at 130°C for 15 minutes. The mustard seeds, except for the above, were heated according to the procedure described in Example 501 and used as Comparative Example 502. The wall temperature of the roaster during heating in (3) and (4) was 140°C.

[1287] Comparative Example 503

[1288] (1) Add 100 g of whole mustard seeds to a 1 kg retort bag and seal.

[1289] (2) Heat in a retort sterilizer for 16 minutes until the cabinet temperature reaches 130°C, then maintain the cabinet temperature at 130°C for 30 minutes (spray type, pressure 0.2 MPa). The heating temperature is the value of the temperature sensor inside the cabinet.

[1290] (3) After heating, cool in water for 10 minutes and then remove the bag from the sterilizer.

[1291] Comparative Example 504

[1292] In (1), 100 g of whole mustard seeds and 10 g of water were added to a 1 kg retort bag, mixed evenly, and sealed. The mustard seeds were heated according to the process described in Comparative Example 503 except for this, and used as Comparative Example 504.

[1293] Comparative Example 505

[1294] Comparative Example 505 was prepared by heating mustard seeds according to the procedure described in Comparative Example 503 except that the heat treatment was performed at 130° C. for 60 minutes in (2).

[1295] Comparative Example 506

[1296] (1) In a household pot, 100 g of solid palm oil was heated at room temperature to melt, and then allowed to cool to 60°C.

[1297] (2) Add 100 g of whole mustard seeds to the melted oil and heat to 180°C over a low to medium heat while stirring (it takes 8 minutes to reach the temperature). The product temperature is measured by inserting a temperature sensor into the melted oil.

[1298] (3) After heating, cool the pot with water while stirring to obtain a uniform paste.

[1299] (4) Place the paste into a plastic bag, flatten it, and quickly cool it in a freezer.

[1300] The water activity (Aw) of the mustard seeds of each Example and Comparative Example was measured under the temperature conditions described in the following table.

[1301] [Table 22]

[1302]

[1303] The mustard seeds of Examples 501 to 505 and Comparative Examples 501 to 506 were ground at 30 g / 20 seconds using a household grinder (Crack Mill, manufactured by Iwatani Sangyo Co., Ltd.) and used for the following aroma and taste evaluation and component analysis.

[1304] 4.2. Aroma evaluation (simple system)

[1305] A 1.0 g sample of crushed mustard seeds from each of the Examples and Comparative Examples was placed in a 200 mL beaker, covered with a stainless steel lid, and allowed to stand. Two evaluators opened the lid and sniffed the aroma, evaluating it for "sweet aroma" and "aromatic aroma" according to the following criteria. The evaluators opened the lid only when they were interested in the aroma.

[1306] The characteristic flavors, namely, "sweet aroma" and "aromatic aroma", were scored according to the following criteria: A score of 3 or higher was considered preferable for roasted mustard seeds.

[1307] 5 points: Has a strong unique flavor

[1308] 4 points: Has unique flavor

[1309] 3 points: Has unique flavor, but slightly weak

[1310] 2 points: Weak unique flavor

[1311] 1 point: Weak unique flavor

[1312] 0 points: No unique flavor

[1313] The average of the two evaluators' scores for "sweet aroma" and "aromatic aroma" according to the above criteria was calculated. The results and the evaluators' comments are shown in the table below. Furthermore, for the balance between "sweet aroma" and "aromatic aroma," the two evaluators gave a score of 5 for the best and 0 for the worst, and the average is shown in the "Overall" column.

[1314] [Table 23]

[1315]

[1316] 4.3. Flavor Evaluation (Pure)

[1317] 1.0 g of the crushed mustard seed sample from each of the Examples and Comparative Examples was placed in a 200 mL beaker, 200 mL of hot water was added, and the mixture was stirred. Two panelists tasted the sample and evaluated and scored the "sweetness" and "aromatic flavor" using the same criteria as in 4.2. above (using "sweetness" and "aromatic flavor" as the "specific flavors" in 4.2. above).

[1318] The average of the two evaluators' scores for "sweetness" and "aroma" based on the above criteria was calculated. The results and the evaluators' comments are shown in the table below. Furthermore, regarding the balance of "sweetness" and "aroma," the two evaluators gave a score of 5 for the best and 0 for the worst, and the average is shown in the "Overall" column.

[1319] [Table 24]

[1320]

[1321] 4.4. Enhancement of the kokumi flavor of curry

[1322] A sample prepared by dissolving 44.5 g of commercially available curry paste in 300 mL of hot water was used as a positive control.

[1323] A sample prepared by dissolving 44.5 g of the commercially available curry paste in 330 mL of hot water (ie, 90% of the concentration of the positive control) was used as a negative control.

[1324] 44.5 g of the commercially available curry paste was dissolved in 330 mL of hot water (the same amount as the negative control), and 0.11 g of the crushed mustard seeds of Example 501, Example 503, Example 505, Comparative Example 501 or Comparative Example 502 was added. The samples prepared in this way were used as samples for the comparative examples of each example.

[1325] Three assessors tasted the positive control, negative control, and comparative examples of each example, and rated the kokumi of each comparative example according to the following scale, with the positive control receiving 5 points and the negative control receiving 1 point.

[1326] 5 points: Same as positive control

[1327] 4 points: Strong

[1328] 3 points: slightly stronger

[1329] 2 points: Weak

[1330] 1 point: Same as negative control

[1331] The average of the three assessors' evaluation scores for kokumi based on the above criteria was calculated. The results and the assessment comments of each assessor are shown in the table below.

[1332] [Table 25]

[1333]

[1334] 4.5. Analysis of cyclic dipeptides

[1335] (1) Preparation of LC-MS / MS test solution

[1336] 200 mg of the ground mustard seed sample of Examples 501, 502, 503, 504, 505 or Comparative Examples 501, 502, 503, 504, 505, or 400 mg of the ground mustard seed sample of Comparative Example 506 (the mass converted to mustard seed is 200 mg) was heated in the oil and placed in a 10 mL test tube. 5 mL of ultrapure water was added. The test tube was heated in a constant temperature water bath set at 80°C for 30 minutes and then allowed to stand at room temperature. 5 mL of acetonitrile (Fujifilm Wako Pure Chemical Industries, Ltd.) was added to the test tube, and L-lysine was added as an internal standard to give a concentration of 47 μg / g relative to the mustard seed. 13 C6 monohydrochloride (Fujifilm Wako Pure Chemical Industries, Ltd.). The test tube was stirred at room temperature and 1,800 rpm for 30 minutes using a high-speed oscillator (CM-1000, Tokyo Rika Instruments). After stirring, centrifugation was performed. After centrifugation, 0.5 mL of the solution in the test tube was transferred to an ultrafiltration filter (NanoSep centrifugal filter disk 3K, Nippon Paul). After the ultrafiltration filter was centrifuged at room temperature at 15,000 rpm for 20 minutes, 0.5 mL of ultrapure water was added to the filtrate under the filter and vortexed for 10 seconds. The solution loaded on a 0.2 μm filter was used as the LC-MS / MS test object (n=3).

[1337] (2) LC-MS / MS analysis conditions

[1338] LC-MS / MS analysis was performed under the conditions described in 1.3.(2) above.

[1339] (3) Data analysis

[1340] From the LC-MS / MS chromatogram, the peak area was calculated by extracting the exact mass of the precursor ion > product ion of each component. For each component in the sample, the product ion peak area ratio (= peak area of ​​the product ion of each component / peak area of ​​the product ion of the internal standard) was calculated and compared. In the table below, A1 and A2 represent the two amino acids that make up each cyclic dipeptide.

[1341] [Table 26]

[1342] LC-MS / MS analysis conditions for internal standards

[1343]

[1344] [Table 27]

[1345] LC-MS / MS analysis conditions for cyclic dipeptides

[1346]

[1347] The peak area ratios of cyclic peptides detected in the LC-MS / MS samples prepared from each sample relative to the internal standard are shown in FIG. Figures 36-41 The bars in the graph represent standard deviations.

[1348] Figures 36-41 The results shown indicate that the mustard seeds of Examples 501 to 505 contained more cyclic (Glu-His), cyclic (Gly-Arg), cyclic (Glu-Gly), cyclic (Ala-His), cyclic (Ala-Arg), cyclic (Glu-Asp), cyclic (Leu / Ile-Asp), cyclic (Thr-Pro), cyclic (Pro-His), cyclic (Pro-Pro), cyclic (Glu-Tyr), cyclic (Arg-Leu / Ile), cyclic (Ala-Pro), cyclic (Pro-Val), cyclic (Phe-Ala), cyclic (Phe-Pro), cyclic (Phe-Tyr), cyclic (Tyr-His), cyclic (Leu / Ile-His), cyclic (Pro-Met), and cyclic (Val-Glu) than the mustard seeds of Comparative Examples 501 to 506. The amount of these cyclic dipeptides is considered to be related to the intensity of the effect of enhancing the sweetness, aroma, and kokumi of mustard seeds.

[1349] 4.6. Analysis of components other than cyclic dipeptides

[1350] (1) Preparation of GC-MS test solution

[1351] 15 mg of ground mustard seed samples from Examples 501, 502, 503, 504, and 505 or Comparative Examples 501, 502, 503, 504, and 505, or 30 mg of ground mustard seed samples from Comparative Example 506 (15 mg mass in terms of mustard seed) were placed in a 10 mL test tube. 5 mL of acetone (Fujifilm Wako Pure Chemical Industries, Ltd.) and 5 mL of methanol (Fujifilm Wako Pure Chemical Industries, Ltd.) were added. 4-Methylthiazole (Tokyo Chemical Industry Co., Ltd.) was added as an internal standard to achieve a concentration of 625 μg / g relative to the mustard seed. The test tube was stirred at 1,800 rpm for 30 minutes at room temperature using a high-speed shaker (CM-1000, Tokyo Rikkigi). After stirring, the mixture was centrifuged. After centrifugation, 0.1 mL of the solution in the test tube was transferred to a GC-MS vial, and 1 mL of acetone was added to prepare GC-MS specimens (n ​​= 3).

[1352] (2) GC-MS analysis conditions

[1353] The analysis conditions for GC-orbitrap-MS were as described in 2.3.2 (2) above. The exact masses of the monitored ions are shown in the following table.

[1354] (3) Data analysis

[1355] The precise mass of each component was extracted from the GC-MS chromatogram (see the table below) and the peak area was obtained. For each component in the sample, the peak area ratio (= peak area of ​​each component / peak area of ​​the internal standard) was calculated and compared.

[1356] [Table 28]

[1357] Components to be analyzed by GC-MS and analysis conditions

[1358]

[1359] The peak area ratios of each component detected in the GC-MS test substance prepared from each sample relative to the internal standard are shown in FIG. Figures 42-44 The bars in the graph represent standard deviations.

[1360] Figures 42-44 The results show that the mustard seeds of Examples 501 to 505 contained more allyl methyl disulfide, 2,5-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2,3,5-trimethylpyrazine, 2,6-diethylpyrazine, 2,5-diethylpyrazine, 2,3-diethylpyrazine, allyl methyl trisulfide, 3-methyl-1,2,4-trithiane, 2-dodecenal, and thiothiazole than the mustard seeds of Comparative Examples 501 to 506. The amounts of these compounds are believed to correlate with the intensity of the sweetness, aroma, and kokumi enhancement effects of the mustard seeds.

Claims

1. A flavor-enhancing composition comprising at least one selected from the group consisting of heat-treated cumin, heat-treated red bell pepper powder, heat-treated asafoetida, and heat-treated mustard seeds.

2. The flavor enhancing composition according to claim 1, wherein Contains the heat-treated cumin.

3. The flavor enhancing composition according to claim 2, wherein The heat-treated cumin is obtained by heating the cumin without adding oil under conditions such that the calorific value reaches 15 or more.

4. The flavor enhancing composition according to claim 3, wherein The calorific value is 60 or more and 500 or less.

5. The flavor enhancing composition according to claim 2, wherein The heat-treated cumin is obtained by heating the cumin and oil together under conditions such that the calorific value reaches 1 or more.

6. The flavor enhancing composition according to claim 5, wherein The calorific value is greater than or equal to 20 and less than or equal to 4000.

7. The flavor enhancing composition according to any one of claims 2 to 6, wherein The heat-treated cumin contains one or more selected from the group consisting of cyclic Phe-Tyr, cyclic Phe-Ala, cyclic Tyr-Ser, cyclic Leu / Ile-Ser, cyclic Ala-Tyr, cyclic Gly-Tyr, cyclic Ala-Pro, cyclic Gly-Val, cyclic hyPro-Pro, and cyclic Glu-Glu.

8. The flavor enhancing composition according to any one of claims 2 to 7, wherein 47 μg / g of L-lysine was added to the heated cumin. 13 C6 monohydrochloride, in the chromatogram obtained by liquid chromatography-mass spectrometry analysis LC-MS / MS based on the following method, the cumin after the heating treatment is relative to the cumin from L-lysine- 13 The ratio of the peak areas of C6 monohydrochloride satisfies one or more of the following: (1) The peak area derived from cyclic Phe-Phe is 0.024 or more, (2) The peak area derived from cyclic Phe-Leu / Ile is 0.040 or more, (3) The peak area derived from cyclic Leu / Ile-Val is 0.015 or more, (4) The peak area from cyclic Phe-Pro is 0.020 or more, (5) The peak area derived from cyclic Phe-Tyr is 0.0020 or more, (6) The peak area derived from cyclic Pro-Leu / Ile is 0.040 or more, (7) The peak area derived from cyclic Val-Val is 0.004 or more, (8) The peak area derived from cyclic Phe-Ala is 0.002 or more, (9) The peak area derived from cyclic Tyr-Ser is 0.002 or more, (10) The peak area from cyclic Pro-Val is 0.013 or more, (11) The peak area derived from cyclic Pro-Tyr is 0.009 or more, (12) The peak area from cyclic Pro-Pro is 0.050 or more, (13) The peak area from cyclic Leu / Ile-Ser is greater than 0.010, (14) The peak area derived from cyclic Arg-Leu / Ile is 0.10 or more, (15) The peak area derived from cyclic Ala-Tyr is 0.007 or more, (16) The peak area derived from cyclic Gly-Tyr is 0.002 or more, (17) The peak area from cyclic Ala-Pro is greater than 0.020, (18) The peak area derived from cyclic Gly-Val is 0.001 or more, (19) The peak area from cyclic hyPro-Pro is 0.010 or more, (20) The peak area from cyclic Thr-Pro is greater than 0.040, (21) The peak area from cyclic Val-Arg is 0.060 or more, (22) The peak area from cyclic Pro-Asp is 0.040 or more, (23) The peak area from cyclic Arg-Pro is 0.035 or more, (24) The peak area from cyclic Glu-Tyr is 0.050 or more, (25) The peak area from cyclic Pro-His is greater than 0.020, (26) The peak area from cyclic Glu-Asp is 0.080 or more, (27) The peak area from cyclic Gly-Arg is 0.50 or more, (28) The peak area from cyclic Gly-His is 0.005 or more, (29) The peak area derived from the cyclic Leu / Ile-Leu / Ile is 0.070 or more, (30) The peak area from cyclic Glu-Glu is 0.010 or more, (31) The peak area from cyclic Leu / Ile-Asp is greater than 0.010, (32) The peak area from cyclic Phe-Asp is 0.012 or more, (33) The peak area derived from thiothiazole, 4-methyl-5-thiazoleethanol, is 0.30 or more. (34) The peak area derived from thiothiazole acetate is 0.025 or more, LC-MS / MS determination method A 10 mL volume test tube containing 200 mg of the heat-treated cumin and 5 mL of water was heated in a constant temperature water bath at 80° C. for 30 minutes to prepare a water extract; 5 mL of acetonitrile and 47 μg / g of L-lysine were added to the water extract in the test tube. 13 C6 monohydrochloride, after stirring, the solid component is removed and the liquid component is recovered to prepare a test sample; the test sample is analyzed by LC-MS / MS to obtain a chromatogram.

9. The flavor enhancing composition according to any one of claims 2 to 8, wherein 99 μg / g ribitol is added to the heat-treated cumin, and in a chromatogram obtained by liquid chromatography-mass spectrometry (LC-MS / MS) analysis based on the following method, the ratio of the peak area of ​​the heat-treated cumin to the peak area derived from ribitol satisfies one or more of the following: (35) The peak area from cis-aconitic acid is 0.180 or more, (36) The peak area from trans-aconitic acid is 0.250 or more, (37) The peak area from tartaric acid is 0.550 or more, (38) The peak area from malic acid is 22.0 or more, (39) The peak area from citric acid is 35.0 or more, LC-MS / MS determination method A 10-mL test tube containing 200 mg of the heat-treated cumin and 5 mL of water is heated in a constant temperature water bath at 80°C for 30 minutes to prepare a water extract; 5 mL of acetonitrile and 99 μg / g of ribitol relative to the heat-treated cumin are added to the water extract in the test tube, and after stirring, the solid component is removed and the liquid component is recovered to prepare a test sample; the test sample is analyzed by LC-MS / MS to obtain a chromatogram.

10. The flavor enhancing composition according to any one of claims 2 to 9, wherein 625 μg / g of 4-methylthiazole is added to the heat-treated cumin, and in a chromatogram obtained by gas chromatography-mass spectrometry (GC-MS) analysis based on the following method, the ratio of the peak area of ​​the heat-treated cumin to that of the 4-methylthiazole satisfies one or more of the following: (40) The peak area derived from carveol is 0.05 or more, (41) The peak area derived from nerolidol is 0.18 or more, (42) The peak area derived from α-terpinene-7-aldehyde is 100 or more, GC-MS determination method A 10-mL test tube containing 15 mg of the heat-treated cumin, 625 μg / g of 4-methylthiazole relative to the heat-treated cumin, 5 mL of acetone, and 5 mL of methanol was stirred, the solid component was removed and the liquid component was recovered. 1 mL of acetone was added to every 0.1 mL of the liquid component to prepare a GC-MS test sample; the GC-MS test sample was analyzed by GC-MS to obtain a chromatogram.

11. The flavor enhancing composition according to any one of claims 1 to 10, wherein Contains the heated red bell pepper powder.

12. The flavor enhancing composition according to claim 11, wherein The heat-treated red bell pepper powder is obtained by heating the red bell pepper powder without adding oil under conditions where the calorific value reaches 50 or above.

13. The flavor enhancing composition according to claim 12, wherein The calorific value is 200 or more and 600 or less.

14. The flavor enhancing composition according to claim 11, wherein The heat-treated red bell pepper powder is obtained by heating the red bell pepper powder and oil together under conditions such that the calorific value reaches 0.3 or more.

15. The flavor enhancing composition according to claim 14, wherein The calorific value is greater than or equal to 2.5 and less than or equal to 450.

16. The flavor enhancing composition according to any one of claims 11 to 15, wherein The heat-treated red bell pepper pink contains at least one selected from the group consisting of cyclic Gly-His, cyclic Gly-Ser, cyclic hyPro-Pro, cyclic Gly-Val, cyclic Tyr-Asp, and cyclic Ala-Asp.

17. The flavor enhancing composition according to any one of claims 11 to 16, wherein 47 μg / g of L-lysine was added to the heated red bell pepper powder. 13 C6 monohydrochloride, in the chromatogram obtained by liquid chromatography-mass spectrometry analysis LC-MS / MS based on the following method, the red bell pepper powder after the heating treatment relative to the L-lysine- 13 The ratio of the peak areas of C6 monohydrochloride satisfies one or more of the following: (1) The peak area derived from cyclic Phe-Leu / Ile is 0.45 or more, (2) The peak area from cyclic Pro-Asn is 0.020 or more, (3) The peak area derived from cyclic Leu / Ile-Leu / Ile is 0.30 or more, (4) The peak area derived from cyclic Thr-Leu / Ile is 0.014 or more, (5) The peak area from cyclic Phe-Ser is 0.025 or more, (6) The peak area derived from cyclic Gly-His is 0.0020 or more, (7) The peak area derived from cyclic Gly-Ser is 0.0010 or more, (8) The peak area derived from cyclic Gly-Arg is 0.080 or more, (9) The peak area derived from cyclic Ala-His is 0.0140 or more, (10) The peak area from cyclic Glu-His is 0.040 or more, (11) The peak area derived from cyclic Glu-Arg is 0.21 or more, (12) The peak area derived from cyclic Ala-Arg is 0.24 or more, (13) The peak area derived from cyclic Glu-Glu is 0.020 or more, (14) The peak area from cyclic Glu-Gly is 0.39 or more, (15) The peak area from cyclic Glu-Asp is 0.19 or more, (16) The peak area from cyclic Pro-His is greater than 0.12, (17) The peak area from cyclic Glu-Tyr is 0.40 or more, (18) The peak area from cyclic Leu / Ile-Asp is 0.100 or more, (19) The peak area from cyclic Pro-Asp is 0.10 or more, (20) The peak area from cyclic Val-Arg is 0.15 or more, (21) The peak area from cyclic Thr-Pro is 0.40 or more, (22) The peak area derived from cyclic hyPro-Pro is 0.020 or more, (23) The peak area derived from cyclic Gly-Val is 0.010 or more, (24) The peak area from cyclic Ala-Pro is greater than 0.10, (25) The peak area derived from cyclic Ala-Tyr is 0.025 or more, (26) The peak area derived from cyclic Arg-Leu / Ile is 0.60 or more, (27) The peak area derived from cyclic Leu / Ile-Ser is 0.050 or more, (28) The peak area derived from cyclic Ala-Val is 0.040 or more, (29) The peak area from cyclic Pro-Pro is 0.30 or more, (30) The peak area derived from cyclic Gly-Leu / Ile is 0.025 or more, (31) The peak area derived from cyclic Gly-Phe is 0.060 or more, (32) The peak area from cyclic Pro-Tyr is 0.060 or more, (33) The peak area from cyclic Phe-Asp is 0.040 or more, (34) The peak area from cyclic Pro-Val is 0.070 or more, (35) The peak area derived from cyclic Ala-Leu / Ile is 0.080 or more, (36) The peak area derived from cyclic Val-Tyr is 0.020 or more, (37) The peak area from cyclic Tyr-Ser is greater than 0.20, (38) The peak area from cyclic Phe-Ala is 0.025 or more, (39) The peak area from cyclic Val-Val is 0.050 or more, (40) The peak area from cyclic Pro-Leu / Ile is greater than 0.45, (41) The peak area from cyclic Phe-Tyr is 0.160 or more, (42) The peak area from cyclic Phe-Thr is greater than 0.020, (43) The peak area from cyclic Phe-Pro is greater than 0.45, (44) The peak area from cyclic Leu / Ile-Val is greater than 0.09, (45) The peak area from cyclic Val-Phe is 0.010 or more, (46) The peak area from cyclic Tyr-Asp is 0.020 or more, (47) The peak area from cyclic Ala-Asp is greater than 0.005, (48) The peak area from cyclic Val-Ser is greater than 0.070, (49) The peak area derived from thiothiazole, 4-methyl-5-thiazoleethanol, is 0.090 or more. (50) The peak area derived from thiothiazole acetate is 0.011 or more, LC-MS / MS determination method A 10 mL test tube containing 200 mg of the heated red bell pepper powder and 5 mL of water was heated in a constant temperature water bath at 80°C for 30 minutes to prepare a water extract; 5 mL of acetonitrile and 47 μg / g of L-lysine were added to the water extract in the test tube. 13 C6 monohydrochloride, after stirring, the solid component is removed and the liquid component is recovered to prepare a test sample; the test sample is analyzed by LC-MS / MS to obtain a chromatogram.

18. The flavor enhancing composition according to any one of claims 11 to 17, wherein 99 μg / g ribitol is added to the heat-treated red bell pepper powder, and in a chromatogram obtained by liquid chromatography-mass spectrometry (LC-MS / MS) analysis based on the following method, the ratio of the peak area of ​​the heat-treated red bell pepper powder to the peak area derived from ribitol satisfies one or more of the following: (51) The peak area from tartaric acid is 0.60 or more, (52) The peak area from trans-aconitic acid is 0.35 or more, LC-MS / MS determination method A 10-mL test tube containing 200 mg of the heat-treated red bell pepper powder and 5 mL of water was heated in a constant temperature water bath at 80°C for 30 minutes to prepare a water extract; 5 mL of acetonitrile and 99 μg / g of ribitol relative to the heat-treated red bell pepper powder were added to the water extract in the test tube, and after stirring, the solid component was removed and the liquid component was recovered to prepare a test sample; and the test sample was analyzed by LC-MS / MS to obtain a chromatogram.

19. The flavor enhancing composition according to any one of claims 1 to 18, wherein Contains the heat-treated asafoetida.

20. The flavor enhancing composition according to claim 19, wherein The heat-treated asafoetida is obtained by heating asafoetida without adding oil or fat under conditions such that the calorific value reaches 15 or more.

21. The flavor enhancing composition according to claim 19, wherein The heat-treated asafoetida is obtained by heating asafoetida together with oil and fat under conditions such that the calorific value reaches 5 or more.

22. The flavor enhancing composition according to any one of claims 19 to 21, wherein The heat-treated Ferula contains one or more selected from the group consisting of cyclic Val-Ser, cyclic Pro-Pro, and cyclic Pro-Glu.

23. The flavor enhancing composition according to any one of claims 19 to 22, wherein 47 μg / g of L-lysine was added to the heat-treated Fructus Asafoetida. 13 C6 monohydrochloride, in the chromatogram obtained by liquid chromatography-mass spectrometry analysis LC-MS / MS based on the following method, the heat-treated Ferula relative to the L-lysine- 13 The ratio of the peak areas of C6 monohydrochloride satisfies one or more of the following: (1) The peak area derived from cyclic Gly-Thr is 0.028 or more, (2) The peak area derived from cyclic Gly-His is 0.003 or more, (3) The peak area derived from cyclic Ala-Asp is 0.022 or more, (4) The peak area from cyclic Val-Ser is 0.040 or more, (5) The peak area derived from cyclic Gly-Arg is 0.020 or more, (6) The peak area derived from cyclic Ala-His is 0.005 or more, (7) The peak area derived from cyclic Glu-Asp is 0.008 or more, (8) The peak area derived from cyclic Phe-Phe is 0.050 or more, (9) The peak area derived from cyclic Leu / Ile-Leu / Ile is 0.025 or more, (10) The peak area derived from cyclic Ala-Arg is 0.025 or more, (11) The peak area derived from cyclic Leu / Ile-Val is 0.020 or more, (12) The peak area from cyclic Phe-Pro is 0.015 or more, (13) The peak area derived from cyclic Phe-Leu / Ile is 0.040 or more, (14) The peak area from cyclic Pro-Pro is 0.010 or more, (15) The peak area from cyclic Glu-Phe is 0.050 or more, (16) The peak area derived from cyclic Arg-Leu / Ile is 0.045 or more, (17) The peak area from cyclic Pro-Leu / Ile is 0.080 or more, (18) The peak area from cyclic Pro-Glu is 0.005 or more, (19) The peak area derived from cyclic Glu-Leu / Ile is 0.015 or more, (20) The peak area from cyclic Ala-Pro is greater than 0.028, (21) The peak area from cyclic Pro-Val is 0.020 or more, (22) The peak area from cyclic Pro-His is 0.040 or more, (23) The peak area of ​​4-methyl-5-thiazoleethanol derived from thiothiazole is 0.25 or more, and the LC-MS / MS determination method A 10 mL test tube containing 200 mg of the heat-treated ferula (based on a ferula resin content of 12% by mass) and 5 mL of water was heated in a constant temperature water bath at 80° C. for 30 minutes to prepare a water extract; 5 mL of acetonitrile and 47 μg / g of L-lysine were added to the water extract in the test tube. 13 C6 monohydrochloride, after stirring, the solid component is removed and the liquid component is recovered; after the liquid component is brought into contact with a solid-phase extraction carrier retaining octadecyl group, the eluate obtained by acetonitrile is recovered, and a test sample is prepared from the eluate; the test sample is analyzed by LC-MS / MS to obtain a chromatogram.

24. The flavor enhancing composition according to any one of claims 19 to 23, wherein 99 μg / g ribitol is added to the heat-treated asafoetida, and in a chromatogram obtained by liquid chromatography-mass spectrometry analysis (LC-MS / MS) based on the following method, the ratio of the peak area of ​​the heat-treated asafoetida to the peak area derived from ribitol satisfies one or more of the following: (24) The peak area from tartaric acid is 0.12 or more, (25) The peak area from malic acid is 1.10 or more, (26) The peak area from citric acid is 1.00 or more, LC-MS / MS determination method A 10-mL test tube containing 200 mg of the heat-treated ferula (calculated by mass, based on a ferula resin content of 12% by mass) and 5 mL of water is heated in a constant-temperature water bath at 80°C for 30 minutes to prepare a water extract; 5 mL of acetonitrile and 99 μg / g of ribitol relative to the heat-treated ferula (calculated by mass, based on a ferula resin content of 12% by mass) are added to the water extract in the test tube, and after stirring, the solid component is removed and the liquid component is recovered; the liquid component is contacted with a solid-phase extraction carrier retaining octadecyl groups, and the eluate obtained by acetonitrile is recovered, and a test sample is prepared from the eluate; the test sample is analyzed by LC-MS / MS to obtain a chromatogram.

25. The flavor enhancing composition according to any one of claims 1 to 24, wherein Contains the heat-treated mustard seeds.

26. The flavor enhancing composition according to claim 25, wherein 47 μg / g of L-lysine was added to the heat-treated mustard seeds. 13 C6 monohydrochloride, in the chromatogram obtained by liquid chromatography-mass spectrometry analysis LC-MS / MS based on the following method, the heat-treated mustard seeds relative to the L-lysine- 13 The ratio of the peak areas of C6 monohydrochloride satisfies one or more of the following: (1) The peak area derived from cyclic Glu-His is 0.20 or more, (2) The peak area derived from cyclic Gly-Arg is 0.29 or more, (3) The peak area derived from cyclic Glu-Gly is 0.15 or more, (4) The peak area derived from cyclic Ala-His is 0.12 or more, (5) The peak area derived from cyclic Ala-Arg is 0.20 or more, (6) The peak area derived from cyclic Glu-Asp is 0.13 or more, (7) The peak area derived from cyclic Leu / Ile-Asp is 0.035 or more, (8) The peak area from cyclic Thr-Pro is 0.50 or more, (9) The peak area from cyclic Pro-His is 0.09 or more, (10) The peak area from cyclic Pro-Pro is 0.50 or more, (11) The peak area derived from cyclic Glu-Tyr is 0.070 or more, (12) The peak area derived from cyclic Arg-Leu / Ile is 0.015 or more, (13) The peak area from cyclic Ala-Pro is 0.70 or more, (14) The peak area from cyclic Pro-Val is 0.65 or more, (15) The peak area derived from cyclic Phe-Ala is 0.060 or more, (16) The peak area from cyclic Phe-Pro is 0.070 or more, (17) The peak area from cyclic Phe-Tyr is 0.18 or more, (18) The peak area from cyclic Tyr-His is 0.02 or more, (19) The peak area from cyclic Leu / Ile-His is 0.05 or more, (20) The peak area from cyclic Pro-Met is 0.32 or more, (21) The peak area from cyclic Val-Glu is 0.10 or more, LC-MS / MS determination method A 10 mL test tube containing 200 mg of the heat-treated mustard seeds and 5 mL of water was heated in a constant temperature water bath at 80°C for 30 minutes to prepare a water extract; 5 mL of acetonitrile and 47 μg / g of L-lysine were added to the water extract in the test tube. 13 C6 monohydrochloride, after stirring, removing the solid component and recovering the liquid component to prepare an LC-MS / MS test sample; analyzing the LC-MS / MS test sample by LC-MS / MS to obtain a chromatogram.

27. The flavor enhancing composition according to claim 25 or 26, wherein 625 μg / g of 4-methylthiazole is added to the heat-treated mustard seeds, and in a chromatogram obtained by gas chromatography-mass spectrometry (GC-MS) analysis using the following method, the ratio of the peak area of ​​the heat-treated mustard seeds to the peak area derived from 4-methylthiazole satisfies one or more of the following conditions: (22) The peak area derived from allyl methyl disulfide is 0.006 or more, (23) The peak area from 2,5-dimethylpyrazine is 0.60 or more, (24) The peak area derived from 2-ethyl-6-methylpyrazine is 0.15 or more, (25) The peak area from 2,3,5-trimethylpyrazine is 0.15 or more, (26) The peak area derived from 2,6-diethylpyrazine is 0.01 or more, (27) The peak area from 2,5-diethylpyrazine is 0.20 or more, (28) The peak area derived from 2,3-diethylpyrazine is 0.03 or more, (29) The peak area derived from allyl methyl trisulfide is 0.025 or more, (30) The peak area derived from 3-methyl-1,2,4-trithiane is 0.70 or more, (31) The peak area derived from 2-dodecenal is 0.10 or more, (32) The peak area derived from thiothiazole is 0.50 or more, GC-MS determination method A 10-mL test tube containing 15 mg of the heat-treated mustard seeds, 625 μg / g of 4-methylthiazole relative to the heat-treated mustard seeds, 5 mL of acetone, and 5 mL of methanol was stirred, the solid component was removed and the liquid component was recovered. 1 mL of acetone was added for every 0.1 mL of the liquid component to prepare a GC-MS test sample; the GC-MS test sample was analyzed by GC-MS to obtain a chromatogram.

28. A method for producing the flavor enhancing composition according to any one of claims 2 to 10, comprising: The cumin is heated without adding oil under conditions such that the calorific value reaches 15 or above to obtain the heat-treated cumin.

29. The method of claim 28, wherein: The calorific value is 60 or more and 500 or less.

30. A method for producing the flavor enhancing composition according to any one of claims 2 to 10, comprising: The cumin and oil are heated together under conditions such that the calorific value reaches 1 or above to obtain the heat-treated cumin.

31. The method of claim 30, wherein: The calorific value is greater than or equal to 20 and less than or equal to 4000.

32. A method for producing the taste enhancing composition according to any one of claims 11 to 18, comprising: The red bell pepper powder is heated without adding oil under conditions such that the calorific value reaches 50 or above to obtain the heated red bell pepper powder.

33. The method of claim 32, wherein: The calorific value is 200 or more and 600 or less.

34. A method for producing the taste enhancing composition according to any one of claims 11 to 18, comprising: The red bell pepper powder and oil are heated together under conditions such that the calorific value reaches 0.3 or more to obtain the heated red bell pepper powder.

35. The method of claim 34, wherein: The calorific value is greater than or equal to 2.5 and less than or equal to 450.

36. A method for producing the flavor-enhancing composition according to any one of claims 19 to 24, comprising: The asafoetida is heated without adding oil under conditions such that the calorific value reaches 15 or more to obtain the heat-treated asafoetida.

37. A method for producing the flavor enhancing composition according to any one of claims 19 to 24, comprising: The asafoetida is heated together with oil and fat under conditions such that the calorific value reaches 5 or more, thereby obtaining the heat-treated asafoetida.

38. A method for producing the flavor enhancing composition according to any one of claims 25 to 27, comprising: The mustard seeds are heated in an open system under conditions such that the calorific value reaches 200 or more to obtain the heat-treated mustard seeds.

39. A method for enhancing the taste of food, comprising: The taste enhancing composition according to any one of claims 1 to 27 is mixed with food.

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