Flavor material for dried aquatic product sample and method for producing flavor material for dried aquatic product sample

Abstract

The purpose of the present invention is to provide a flavor material for dried aquatic products such as dried fish and dried aquatic products. It is found that a heat-treated product containing a yeast extract containing glutathione and a material containing a polyunsaturated fatty acid has a flavor like a dried aquatic product.

Description

TECHNICAL FIELD

[0001] The present disclosure relates to a dried marine food-like flavor material and a method for producing a dried marine food-like flavor material. BACKGROUND

[0002] As a method for coping with depletion of animal resources due to future population increase, sustainable food such as plant-based food is attracting attention. The same is true for Japanese cuisine. From various viewpoints such as resource protection and animal welfare, there is a demand for sustainable Japanese cuisine that does not use animal foodstuffs such as dried bonito.

[0003] However, the high-quality broth of dried bonito is the foundation of Japanese cuisine, and without dried bonito, it is not possible to make delicious Japanese cuisine. There have been vegetarian dishes in Japan since ancient times that do not use animal foodstuffs such as dried bonito, and although they have received some support, in reality, there is still a high demand for high-quality broth using animal foodstuffs such as dried bonito. As for the addictive nature of dried bonito broth, a mouse experiment showed that dried bonito broth has a "craving" effect, and therefore there is a report suggesting that the possibility of humans also having an instinctive desire for dried bonito broth is high (Non-Patent Literature 1).

[0004] In addition, since Japanese cuisine has been registered as UNESCO Intangible Cultural Heritage, well-balanced and healthy Japanese cuisine is attracting attention from around the world, and demand is rapidly expanding overseas.

[0005] However, contrary to the demand, in order to export dried bonito to overseas (particularly the European Union), it is necessary to manufacture dried bonito in a factory that meets the very strict standards of the European Union's food safety system (EU HACCP), and there are no dried bonito / dried bonito-containing foods in Japan that meet these standards. In Spain and other countries, local dried bonito factories have been built. However, there are problems in that it is not possible to obtain dried bonito of the same quality as that in Japan due to differences in the type of wood used for drying and simplification of the drying process in order to meet the EU HACCP standards.

[0006] In addition, as dried marine foods, there are dried marine foods other than dried fish such as dried bonito. Such dried marine foods have a problem in that they lose the good flavor of dried marine foods that they have immediately after production as the storage time elapses.

[0007] So far, various studies have been conducted on the flavor of the above-mentioned dried fish and dried marine foods.

[0008] For example, a technique of enhancing the flavor of a food using a flavor in the food by using a yeast extract having a high glutamic acid content in combination with a heated composition of a saccharide is disclosed (Patent Documents 1 and 2). In addition, a technique of enhancing the flavor of fish by using an oxidized polyunsaturated fatty acid or a heated composition of a polyunsaturated fatty acid is also disclosed (Patent Document 3). In addition, a technique of imparting a smoked component to an extract seasoning is disclosed (Patent Document 4), and a technique of imparting a koshō flavor using a post-fermented tea leaf or a post-fermented tea leaf extract is disclosed (Patent Document 5). In addition, a technique of maintaining the umami flavor of a food such as dried seafood by containing a nucleic acid umami flavor component retaining agent in a food made of sludge generated in a tea beverage production process is disclosed (Patent Document 6).

[0009] Prior Art Documents

[0010] Patent Documents

[0011] Patent Document 1: Japanese Patent Application Laid-Open (JP-A) No. 2011-155967

[0012] Patent Document 2: Japanese Patent Application Laid-Open (JP-A) No. 2015-154788

[0013] Patent Document 3: Japanese Patent Application Laid-Open (JP-A) No. 2012-505647

[0014] Patent Document 4: Japanese Patent Application Laid-Open (JP-A) No. Hei 8-107769

[0015] Patent Document 5: Japanese Patent Application Laid-Open (JP-A) No. 2004-049131

[0016] Patent Document 6: Japanese Patent Application Laid-Open (JP-A) No. Hei 10-108655

[0017] Non-Patent Documents

[0018] Non-Patent Document 1: Journal of the Japanese Society of Flavor and Fragrance, Vol. 16, No. 2 185-188, August 2009 SUMMARY

[0019] Problems to be Solved by the Invention

[0020] Due to the above-described problems, a material capable of imparting the flavor of dried bonito and the like, dried seafood and the like to dried seafood is required.

[0021] However, in the techniques of Patent Documents 1 to 6, it cannot be said that they are materials capable of sufficiently imparting the flavor of dried seafood such as dried bonito and dried seafood, and there is room for improvement.

[0022] The object of the present application is to provide a flavor material of dried seafood such as dried bonito and dried seafood.

[0023] Solution to the Problem

[0024] To solve the above technical problem, it has been found through intensive studies that a heat-treated product containing a glutathione-containing yeast extract and / or a cysteine-containing yeast extract, and a material containing a polyunsaturated fatty acid has a dried seafood-like flavor. Based on the above insight, the dried seafood-like flavor material of the present embodiment has been completed.

[0025] That is, the present disclosure is as follows:

[0026] (1) A dried seafood-like flavor material containing a heat-treated product of (A) and (B) containing: (A) a glutathione-containing yeast extract and / or a cysteine-containing yeast extract; and (B) a material containing a polyunsaturated fatty acid.

[0027] (2) The dried seafood-like flavor material according to (1), wherein the content of (A) the glutathione-containing yeast extract and / or the cysteine-containing yeast extract is 0.1 to 99 mass% and the content of (B) the material containing the polyunsaturated fatty acid is 0.1 to 99 mass% in terms of the content in the solid content of the dried seafood-like flavor material.

[0028] (3) The dried seafood-like flavor material according to (1), wherein a heat-treated product further containing (C) a smoked flavor material is contained.

[0029] (4) The dried seafood-like flavor material according to (3), wherein the content of (A) the glutathione-containing yeast extract and / or the cysteine-containing yeast extract is 0.1 to 99 mass%, the content of (B) the material containing the polyunsaturated fatty acid is 0.1 to 99 mass%, and the content of (C) the smoked flavor material is 0.1 to 99 mass% in terms of the content in the solid content of the dried seafood-like flavor material.

[0030] (5) A method for producing a dried seafood-like flavor material, wherein (A) a glutathione-containing yeast extract and / or a cysteine-containing yeast extract and (B) a material containing a polyunsaturated fatty acid are mixed and heated.

[0031] (6) The method for producing a dried seafood-like flavor material according to (5), wherein (C) a smoked flavor material is further mixed and heated.

[0032] (7) The method for producing a dried seafood-like flavor material according to (5), wherein the content of (A) the yeast extract containing glutathione and / or the yeast extract containing cysteine is 0.1 to 99 mass% and the content of (B) the material containing polyunsaturated fatty acid is 0.1 to 99 mass% in terms of the content in the solid component of the dried seafood-like flavor material.

[0033] (8) The method for producing a dried seafood-like flavor material according to (6), wherein the content of (A) the yeast extract containing glutathione and / or the yeast extract containing cysteine is 0.1 to 99 mass%, the content of (B) the material containing polyunsaturated fatty acid is 0.1 to 99 mass%, and the content of (C) the smoked flavor material is 0.1 to 99 mass% in terms of the content in the solid component of the dried seafood-like flavor material.

[0034] (9) A method for producing a dried seafood-like flavor material, wherein a mixture of (A) the yeast extract containing glutathione and / or the yeast extract containing cysteine and (B) the material containing polyunsaturated fatty acid is heated.

[0035] (10) The method for producing a dried seafood-like flavor material according to (9), wherein a mixture further containing (C) the smoked flavor material is heated.

[0036] (11) A food or beverage product to which the dried seafood-like flavor material according to any one of (1) to (4) is added.

[0037] (12) A dried seafood-like flavor-imparting agent containing the dried seafood-like flavor material according to any one of (1) to (4), which imparts a dried seafood-like flavor to a food or beverage product.

[0038] (13) A method for imparting a dried seafood-like flavor to a food or beverage product, wherein the dried seafood-like flavor material according to any one of (1) to (4) is added to the food or beverage product.

[0039] (14) Use of a dried seafood-like flavor material for imparting a dried seafood-like flavor to a food or beverage product, wherein the dried seafood-like flavor material is the dried seafood-like flavor material according to any one of (1) to (4).

[0040] (15) A dried seafood-like flavor material containing a heat-treated product of (A) the yeast extract containing glutathione and / or the yeast extract containing cysteine and (B) the material containing polyunsaturated fatty acid, which is obtained by heating and treating at 50°C to less than 100°C.

[0041] (16) The dried seafood-like flavor material according to (15), wherein the content of (A) the yeast extract containing glutathione and / or the yeast extract containing cysteine is 0.1 to 99 mass% and the content of (B) the material containing polyunsaturated fatty acid is 0.1 to 99 mass% in the solid content of the dried seafood-like flavor material.

[0042] (17) The dried seafood-like flavor material according to (15), wherein the heat-treated product further containing (C) a smoked flavor material is contained.

[0043] (18) The dried seafood-like flavor material according to (17), wherein the content of (A) the yeast extract containing glutathione and / or the yeast extract containing cysteine is 0.1 to 99 mass%, the content of (B) the material containing polyunsaturated fatty acid is 0.1 to 99 mass%, and the content of (C) the smoked flavor material is 0.1 to 99 mass% in the solid content of the dried seafood-like flavor material.

[0044] (19) A method for producing a dried seafood-like flavor material, wherein (A) the yeast extract containing glutathione and / or the yeast extract containing cysteine and (B) the material containing polyunsaturated fatty acid are mixed and heated at 50°C to less than 100°C.

[0045] (20) The method for producing a dried seafood-like flavor material according to (19), wherein (C) a smoked flavor material is further mixed and heated.

[0046] (21) The method for producing a dried seafood-like flavor material according to (19), wherein the content of (A) the yeast extract containing glutathione and / or the yeast extract containing cysteine is 0.1 to 99 mass% and the content of (B) the material containing polyunsaturated fatty acid is 0.1 to 99 mass% in the solid content of the dried seafood-like flavor material.

[0047] (22) The method for producing a dried seafood-like flavor material according to (20), wherein the content of (A) the yeast extract containing glutathione and / or the yeast extract containing cysteine is 0.1 to 99 mass%, the content of (B) the material containing polyunsaturated fatty acid is 0.1 to 99 mass%, and the content of (C) the smoked flavor material is 0.1 to 99 mass% in the solid content of the dried seafood-like flavor material.

[0048] (23) A method for producing a seafood-dried-food-like flavor material, wherein a mixture containing (A) and (B) is heated at 50°C to less than 100°C, (A) being a yeast extract containing glutathione and / or a yeast extract containing cysteine; (B) being a material containing a polyunsaturated fatty acid.

[0049] (24) The method for producing a seafood-dried-food-like flavor material according to (23), wherein a mixture containing (C) a smoked flavor material is further heated.

[0050] (25) A food or drink to which the seafood-dried-food-like flavor material according to any one of (15) to (18) is added.

[0051] (26) A seafood-dried-food-like flavor-imparting agent containing the seafood-dried-food-like flavor material according to any one of (15) to (18), which imparts a seafood-dried-food-like flavor to a food or drink.

[0052] (27) A method for imparting a seafood-dried-food-like flavor to a food or drink, wherein the seafood-dried-food-like flavor material according to any one of (15) to (18) is added to the food or drink.

[0053] (28) Use of a seafood-dried-food-like flavor material for imparting a seafood-dried-food-like flavor to a food or drink, wherein the seafood-dried-food-like flavor material is the seafood-dried-food-like flavor material according to any one of (15) to (18).

[0054] Effects of Invention

[0055] According to the present embodiment, it is possible to provide a seafood-dried-food-like flavor material having a seafood-dried-food-like flavor. DETAILED DESCRIPTION

[0056] (SEAFOOD-DRIED-FOOD-LIKE FLAVOR MATERIAL)

[0057] The seafood-dried-food-like flavor material of the present embodiment is characterized by containing a heat-treated product of (A) and (B) containing the following. That is, (A) is a yeast extract containing glutathione and / or a yeast extract containing cysteine, and (B) is a material containing a polyunsaturated fatty acid.

[0058] It is preferable to contain a heat-treated product further containing (C) a smoked flavor material.

[0059] As the seafood-dried-food-like flavor in the seafood-dried-food-like flavor material of the present embodiment, the flavor of dried fish, the flavor of dried fish broth, the flavor of shellfish broth, and the flavor of seafood dried food can be exemplified.

[0060] As the dried fish, for example, dried bonito, dried saba, dried tuna, dried mackerel, dried bamboo-shoot fish, dried sardine, dried pacific saury, dried fat-eye herring, dried flying fish, and the like can be exemplified. Further, as the dried fish stock, for example, a stock of dried bonito, dried saba, dried tuna, dried mackerel, dried bamboo-shoot fish, dried sardine, dried pacific saury, dried fat-eye herring, dried flying fish, and the like can be exemplified.

[0061] Further, a stock of shellfish such as hard clam, scallop, surf clam, flower clam, and fresh water clam, and a stock obtained from eel, conger eel, and the like can be exemplified.

[0062] Further, the dried product of the aquatic product is obtained by naturally drying or drying with a drying machine. As the aquatic product, bonito, sardine, blue-backed fat-eye herring, pacific saury, mackerel, bamboo-shoot fish, sea bream, cod, salmon, herring, flying fish, squid, dried squid, octopus, shrimp, shellfish such as hard clam, scallop, surf clam, flower clam, and fresh water clam, sea cucumber, and the like can be exemplified.

[0063] The glutathione-containing yeast extract and / or cysteine-containing yeast extract, the polyunsaturated fatty acid-containing material, and the smoked flavor material in the aquatic dried product-like flavor material can be contained in any ratio. The content of the glutathione-containing yeast extract and / or cysteine-containing yeast extract in the solid content of the aquatic dried product-like flavor material is preferably 0.1 to 99% by mass, the content of the polyunsaturated fatty acid-containing material is preferably 0.1 to 99% by mass, and the content of the smoked flavor material is preferably 0.1 to 99% by mass.

[0064] As for the content of the glutathione-containing yeast extract and / or cysteine-containing yeast extract in the solid content of the aquatic dried product-like flavor material, the lower limit can be more preferably set to 0.5% by mass or more, 1% by mass or more, 2% by mass or more, 3% by mass or more, 4% by mass or more, 5% by mass or more, 7% by mass or more, 8% by mass or more, or 10% by mass or more.

[0065] Further, the upper limit can be more preferably set to 95% by mass or less, 90% by mass or less, 80% by mass or less, 70% by mass or less, 60% by mass or less, 55% by mass or less, 50% by mass or less, 45% by mass or less, 40% by mass or less, or 35% by mass or less in terms of the solid content.

[0066] As a more specific example, 0.1 to 80% by mass, 0.5 to 70% by mass, 1 to 60% by mass, 1 to 55% by mass, 2 to 50% by mass, 2 to 40% by mass, 3 to 40% by mass, 4 to 40% by mass, 2 to 35% by mass, 3 to 35% by mass, and the like can be exemplified.

[0067] Further, the lower limit of the content of the material containing polyunsaturated fatty acid in the solid content of the aquatic dried food-like flavor material can be more preferably set to 0.5% by mass or more, 1% by mass or more, 2% by mass or more, 3% by mass or more, 4% by mass or more, 5% by mass or more.

[0068] Further, the upper limit can be more preferably set to 95% by mass or less, 90% by mass or less, 80% by mass or less, 75% by mass or less, 70% by mass or less, 65% by mass or less, 60% by mass or less, 55% by mass or less, based on the solid content.

[0069] As more specific examples, 0.1 to 80% by mass, 0.5 to 75% by mass, 1 to 65% by mass, 2 to 60% by mass, 2 to 55% by mass, 3 to 55% by mass, and the like can be given.

[0070] Further, the lower limit of the content of the smoked flavor material in the solid content of the aquatic dried food-like flavor material can be more preferably set to 0.5% by mass or more, 1% by mass or more, 2% by mass or more, 4% by mass or more, 5% by mass or more, 7% by mass or more, 8% by mass or more, or 10% by mass or more.

[0071] Further, the upper limit can be more preferably set to 95% by mass or less, 90% by mass or less, 80% by mass or less, 70% by mass or less, 60% by mass or less, 55% by mass or less, 50% by mass or less, 45% by mass or less, or 40% by mass or less, based on the solid content.

[0072] As more specific examples, 0.1 to 80% by mass, 0.5 to 75% by mass, 1 to 65% by mass, 2 to 60% by mass, 4 to 55% by mass, 5 to 55% by mass, 7 to 50% by mass, 8 to 50% by mass, 8 to 45% by mass, 10 to 45% by mass, and the like can be given.

[0073] The aquatic dried food-like flavor material of the present embodiment can be used as an aquatic dried food-like flavor material even without an animal-derived material. The proportion of the plant-derived material in the solid content of the aquatic dried food-like flavor material is preferably 50% by mass or more, based on the solid content. It can be more preferably set to 55% by mass or more, and further preferably 60% by mass or more, 65% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, 85% by mass or more, 90% by mass or more, 95% by mass or more. Most preferably, it is 100% by mass.

[0074] (Yeast extract containing glutathione and / or yeast extract containing cysteine)

[0075] The yeast extract containing glutathione can be obtained by extracting a yeast containing glutathione using a known method such as hot water extraction, enzymatic decomposition extraction, autolysis extraction, and the like.

[0076] As for the yeast extract containing glutathione, the content of glutathione per unit dry mass is preferably 1% by mass or more. The yeast extract containing glutathione is not particularly limited as long as it is edible, and can be appropriately selected. As the yeast extract containing glutathione, for example, beer yeast extract, bread yeast extract, Candida utilis extract, and the like can be listed.

[0077] As the yeast extract containing glutathione described above, a commercially available product can be used. As the commercially available product, for example, as a yeast extract manufactured by Bio Springer, "Springer 4101" or the like can be used. Further, as a yeast extract manufactured by Mitsubishi Corporation Life Sciences (KOHJIN Life Sciences), for example, "HITHION EXTRACT YH-8", "HITHION EXTRACT YH-15", "HITHION EXTRACT YH-D18", "Aromild U-15", "Ajipulse KF", or the like can be used. Further, as a yeast extract manufactured by Kyowa Hakko Bio Co., Ltd., "Gluta Yeast Extract N" or the like can be used. Further, as a yeast extract manufactured by Oriental Yeast, "Yeast Extract BSP-783" or the like can be used. Further, as a yeast extract manufactured by Asahi Group Foods, "Hypermeast AP2515" or the like can be used. Further, as a yeast extract manufactured by Ajinomoto Co., Inc., "Super Yeast Extract" or the like can be used.

[0078] Further, a mixture of the yeast extract containing glutathione described above and a saccharide can be used, and a substance obtained by heating the mixture can also be used.

[0079] As the saccharide, monosaccharides, oligosaccharides, starches, and the like can be listed. They can be used alone or two or more kinds can be used in combination. Further, a liquid sugar containing such a saccharide can also be used.

[0080] Further, a yeast extract containing cysteine can also be included in the yeast extract containing glutathione described above. Further, a substance in which cysteine is added to a yeast extract is also included.

[0081] (Material containing polyunsaturated fatty acid)

[0082] In the material containing a polyunsaturated fatty acid according to the present embodiment, the content of the polyunsaturated fatty acid in the solid component of the material is preferably 0.01 to 100 mass%. The lower limit can be more preferably set to 0.02 mass% or more, 0.03 mass% or more, 0.05 mass% or more, 0.06 mass% or more, 0.08 mass% or more, 0.1 mass% or more, 0.2 mass% or more, 0.3 mass% or more, or 0.5 mass% or more, and the upper limit can be more preferably set to 50 mass% or less, 40 mass% or less, 30 mass% or less, 20 mass% or less, 10 mass% or less, 5 mass% or less, 3 mass% or less, or 1 mass% or less.

[0083] The polyunsaturated fatty acid is a fatty acid having two or more unsaturated C-C bonds.

[0084] In a preferred embodiment, the polyunsaturated fatty acid is an omega-3 polyunsaturated fatty acid. As the omega-3 polyunsaturated fatty acid, for example, α-linolenic acid, stearidonic acid, eicosatrienoic acid, eicosatetraenoic acid, eicosapentaenoic acid, docosapentaenoic acid, docosahexaenoic acid, tetracosapentaenoic acid, and tetracosahexaenoic acid can be exemplified. In a more preferred embodiment, the omega-3 fatty acid is eicosapentaenoic acid and / or docosahexaenoic acid.

[0085] As the material containing a polyunsaturated fatty acid, for example, vegetable oil, seaweed oil, microalgal oil, fish oil, seaweed powder, extract extracted from seaweed powder, and the like can be exemplified. Furthermore, yeast extract and the like obtained by compounding a material such as vegetable oil, seaweed oil, microalgal oil, fish oil, seaweed powder, extract extracted from seaweed powder, or polyunsaturated fatty acid as a raw material, and a material obtained by further compounding a polyunsaturated fatty acid are also included in the material containing a polyunsaturated fatty acid according to the present embodiment.

[0086] As the vegetable oil, for example, soybean oil, rapeseed oil, linseed oil, and the like can be exemplified.

[0087] As the seaweed oil, oil obtained from brown algae, red algae, and green algae can be exemplified.

[0088] As the brown algae, for example, Undaria pinnatifida, Undaria pinnatifida sporophyll, Laminaria japonica, Sargassum thunbergii, and the like can be exemplified. As the green algae, Ulva pertusa and Ulva lactuca can be exemplified. As the red algae, Porphyra yezoensis and Gelidium amansii can be exemplified.

[0089] (Smoked flavor material)

[0090] In the present embodiment, the smoked flavor material refers to a material to which a smoked flavor is imparted.

[0091] For example, a fat with a smoked flavor imparted thereto (smoked oil), a yeast extract with a smoked flavor imparted thereto, a smoke liquid, a smoked vinegar, a smoked soy sauce, a smoked salt, a smoked paprika, other seasonings with a smoked flavor imparted thereto, and the like can be used.

[0092] Among commercially available products, as the fat with a smoked flavor imparted thereto, for example, "Smoke Oil N-1" (manufactured by Asahi Group Foods), "Smoked Olive Oil" (manufactured by Kazusa Smoke Workshop), and the like can be listed. Further, as the yeast extract with a smoked flavor imparted thereto, for example, "Grill Yeast B / H" (manufactured by Kabushiki Kaisha Higuchi Shoji), "Smoked Hypermist A-1387" (manufactured by Asahi Group Foods), and the like can be listed.

[0093] Among them, from the aspect of being able to effectively impart a smoked flavor to the seafood dry food-like flavor material, it is preferable to use a yeast extract with a smoked flavor imparted thereto.

[0094] (Protein hydrolysate)

[0095] Further, in some embodiments, a protein hydrolysate can be used in the present application. As the protein hydrolysate, there is a protease hydrolysate obtained by subjecting a protein raw material to enzymatic decomposition with a protease.

[0096] Further, there is also a protein acid hydrolysate obtained by subjecting a protein raw material to hydrolysis with an acid such as hydrochloric acid or sulfuric acid. The protease hydrolysate and the protein acid hydrolysate can be used in combination.

[0097] As the protein hydrolysate, either an animal-derived raw material source or a plant-derived raw material source can be used, and a plant-derived raw material source is preferable.

[0098] The protease hydrolysate of a plant-derived raw material source is obtained by subjecting a protein raw material of a plant-derived raw material source to enzymatic decomposition with a proteolytic enzyme (protease).

[0099] Various protein raw materials extracted, concentrated, or isolated from a plant-derived raw material source can be used, and the protein content in the protein raw material is preferably 50% by mass or more in terms of dry mass. It can be more preferably set to 60% by mass or more, 65% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, 85% by mass or more, or 90% by mass or more.

[0100] As the protein raw material of a plant-derived raw material source, soybeans, peas, mung beans, and the like can be listed. As the protein raw material of a plant-derived raw material source, rice, wheat, barley, corn, and the like can be listed. As the protein raw material of a plant-derived raw material source, almonds, cashews, walnuts, pistachios, hazelnuts, and the like can be listed.

[0101] Among them, as the source of the protein raw material derived from a plant raw material source, a protein raw material derived from soybeans, peas, mung beans, or the like is preferable, and a protein raw material derived from soybeans is further preferable. As the proteinase hydrolysate derived from soybeans, for example, commercially available "Hinute AM", "Hinute DC6", "Hinute DH", "Hinute D1", "Hinute HKB", or the like (all of which are manufactured by FUKUDA DAIDO SEIYU KABUSHIKI KAISHA) can be used.

[0102] The content of the protein hydrolysate in the solid component of the aquatic dried food-like flavor material is preferably 0.1 to 10% by mass. The lower limit can be more preferably set to 0.2% by mass or more, 0.4% by mass or more, 0.5% by mass or more, 0.7% by mass or more, or 0.8% by mass or more. In addition, the upper limit can be more preferably set to 15% by mass or less, 12% by mass or less, 10% by mass or less, or 9% by mass or less.

[0103] As more specific examples, 0.1 to 15% by mass, 0.2 to 12% by mass, 0.4 to 10% by mass, 0.5 to 10% by mass, 0.7 to 10% by mass, or 0.8 to 9% by mass can be listed.

[0104] (Other raw materials)

[0105] In addition, in some embodiments, the following can be used: 5'-inosinic acid disodium, 5'-guanylic acid disodium, 5'-adenylic acid disodium, and the like nucleic acids; glutamic acid, aspartic acid, glycine, alanine, and the like amino acids, and sodium glutamate, sodium aspartate, and the like amino acid salts. In addition, flavorings such as extracts containing nucleic acids, amino acids, amino acid salts, yeast extracts, fermented flavorings, and the like can also be used. As the source of the nucleic acids, for example, aquatic species, mushrooms, yeast extracts, fermented flavorings, and the like can be listed.

[0106] In addition, in some embodiments, the following can be used: cabbage, carrots, onions, mushrooms, celery, spinach, shiitake mushrooms, ginger, garlic, onions, Chinese cabbage, and the like vegetable extracts, vegetable extract powders; monosaccharides, disaccharides, oligosaccharides, sugar alcohols, polysaccharides, and the like sugars; starches; salt; thickeners; stabilizers; brewing flavorings such as sake; yeast extracts containing succinic acid; dietary fibers; proteins; and the like.

[0107] (Method for producing an aquatic dried food-like flavor material)

[0108] In the present embodiment, the method for producing an aquatic dried food-like flavor material can be exemplified by the following method, for example.

[0109] The water product dry goods-like flavor material can be obtained by mixing (A) a glutathione-containing yeast extract and / or a cysteine-containing yeast extract, (B) a polyunsaturated fatty acid-containing material, and water as needed, and heating.

[0110] In the case of mixing water, the water content is preferably 0.1 to 99 mass% relative to the total mass of the glutathione-containing yeast extract and / or the cysteine-containing yeast extract, the polyunsaturated fatty acid-containing material, the smoked flavor material, and water. The water content can be set according to the target solid content concentration. For example, in the case of a straight type broth use, the water amount can be set to be large. In the case of a concentrated type broth use, the water amount can be set to be small.

[0111] Further, as other methods, the following methods can be exemplified.

[0112] The water product dry goods-like flavor material can also be obtained by mixing a mixture of (A) a glutathione-containing yeast extract and / or a cysteine-containing yeast extract and (B) a polyunsaturated fatty acid-containing material, mixing water as needed, and heating. Further, the water product dry goods-like flavor material can also be obtained by mixing a mixture of (A) a glutathione-containing yeast extract and / or a cysteine-containing yeast extract, (B) a polyunsaturated fatty acid-containing material, and (C) a smoked flavor material, mixing water as needed, and heating.

[0113] Further, the mixture can be dried as needed after heating.

[0114] The mixing can be performed using various mixers, blenders, and the like, and the equipment is not particularly limited. For example, various mixers such as homomixers, kneaders, colloid mills, propeller mixers, and blenders can be exemplified.

[0115] The heating temperature is preferably 50°C or higher. The heating temperature is more preferably 55°C or higher, and can be further preferably 60°C or higher, 65°C or higher, 70°C or higher, or 75°C or higher. Further, the upper limit is preferably lower than 100°C, and can be more preferably 95°C or lower, 90°C or lower, or 85°C or lower. In a more specific embodiment, the heating temperature is 50 to lower than 100°C, 50 to 95°C, 50 to 90°C, 60 to lower than 100°C, 60 to 95°C, 60 to 90°C, 65 to lower than 100°C, 65 to 95°C, 65 to 90°C, 70 to lower than 100°C, 70 to 95°C, 75 to lower than 100°C, or 75 to 95°C.

[0116] The heating time is preferably 1 minute or more, and can be more preferably 2 minutes or more, 4 minutes or more, 5 minutes or more, 8 minutes or more, 10 minutes or more, or 15 minutes or more. In addition, the upper limit is preferably 120 minutes or less, more preferably 100 minutes or less, 90 minutes or less, 80 minutes or less, or 70 minutes or less. In a more specific embodiment, the heating time is 1 to 120 minutes, 5 to 100 minutes, 8 to 90 minutes, 10 to 80 minutes, 10 to 70 minutes, 15 to 80 minutes, 15 to 70 minutes, or the like.

[0117] The shape of the seafood dried product flavor material of the present embodiment is not particularly limited, and can be solid, liquid, or paste. As a solid, for example, shapes such as powder, granules, or flakes can be listed.

[0118] (Use)

[0119] The seafood dried product flavor material of the present embodiment can be used directly as a solid such as powder, granules, or flakes, a liquid, or a paste. In addition, the seafood dried product flavor material of the present embodiment can be incorporated into various food and drink products.

[0120] For example, the seafood dried product flavor material of the present embodiment can be incorporated into sauce for noodles, sauce for tempura, sauce for hot pot, citrus vinegar, soup stock concentrate, clear soup (including dried powder products), miso soup (including dried powder products), soup, ramen soup, cooking seasoning liquid, seasoning liquid for hot pot, seasoning vinegar, seasoning sauce, salad dressing, rice seasoning, dried seafood, and the like. The seafood dried product flavor material can be incorporated as a raw material at the time of manufacturing of the food and drink product, or can be incorporated into the food and drink product after manufacturing.

[0121] The amount of the seafood dried product flavor material of the present embodiment incorporated into the food and drink product is preferably 0.01 to 50 mass%, more preferably 0.05 to 40 mass%, and further preferably 0.1 to 30 mass%.

[0122] The seafood dried product flavor material of the present embodiment imparts a seafood dried product flavor to the above-mentioned food and drink product, and can be used as a seafood dried product flavor-imparting agent.

[0123] Examples

[0124] The present application will be described below by reciting examples. Note that the parts and % in the examples indicate mass-based values unless otherwise specified.

[0125] (Example 1, Comparative Examples 1 to 3) Investigation of bonito dried product flavor material

[0126] The raw materials shown in Table 1 were mixed, and the mixture was heated and stirred using a stirring heating device (Radleys Co.: Reaction Station Mya4) at 95°C for 60 minutes at 300 rpm to obtain a dried fish flavor material. Note that, in Comparative Example 3, the stirring was performed at ordinary temperature without heating using the stirring heating device to obtain a dried bonito flavor material.

[0127] The dried bonito flavor materials were evaluated by five panelists in accordance with the following flavor evaluation criteria, and the flavor evaluation score was determined based on the consensus of the panelists. In the case where the flavor evaluation was 4 or 3, it was determined that the dried bonito flavor material was acceptable. The results are shown in Table 1.

[0128] (Flavor evaluation criteria)

[0129] 4 points: very strong dried bonito flavor.

[0130] 3 points: strong dried bonito flavor.

[0131] 2 points: somewhat strong dried bonito flavor.

[0132] 1 point: no dried bonito flavor.

[0133] (Table 1)

[0134]

[0135] As shown in Table 1, the dried bonito flavor material of Example 1 was very strong in dried bonito flavor and was good. On the other hand, in Comparative Examples 2 and 3, if the yeast extract containing glutathione and the material containing polyunsaturated fatty acids were not used, no dried bonito flavor was felt. In addition, if the materials were not heated as in Comparative Example 3, no dried bonito flavor was felt, and it was confirmed that heating was necessary.

[0136] (Example 2, Comparative Examples 4 to 6) Study of dried bonito broth flavor material

[0137] The dried bonito flavor materials of Example 1 and Comparative Examples 1 to 3 were diluted to 2% to obtain a dried bonito broth flavor material.

[0138] The dried bonito broth flavor material was evaluated by five panelists in accordance with the following flavor evaluation criteria, and the flavor evaluation score was determined based on the consensus of the panelists. In the case where the flavor evaluation was 4 or 3, it was determined that the dried bonito broth flavor material was acceptable. The results are shown in Table 2.

[0139] (Flavor evaluation criteria)

[0140] 4 points: very strong flavor of dried bonito dashi.

[0141] 3 points: strong flavor of dried bonito dashi.

[0142] 2 points: not so strong flavor of dried bonito dashi.

[0143] 1 point: no flavor of dried bonito dashi.

[0144] (Table 2)

[0145]

[0146] As shown in Table 2, the dried bonito dashi-like flavor material of Example 2 was very strong in flavor of dried bonito dashi and was good. On the other hand, the dried bonito dashi-like flavor materials of Comparative Examples 4 to 6 were not strong in flavor of dried bonito dashi.

[0147] (Example 3, Comparative Examples 7 to 9) Study of dried paddlefish dashi-like flavor material

[0148] The raw materials shown in Table 3 were mixed, and the mixture was heated and stirred using a stirring heating device (Radleys Co.: Reaction Station Mya4) at 90°C for 60 minutes at 300 rpm to obtain a dried paddlefish dashi-like flavor material. Note that, in the case of Comparative Example 6, the mixture was stirred at ordinary temperature without heating using the stirring heating device to obtain a dried paddlefish dashi-like flavor material.

[0149] The dried paddlefish dashi-like flavor materials were evaluated by five panelists in accordance with the following flavor evaluation criteria, and the flavor evaluation score was determined based on the consensus of the panelists. In the case where the flavor evaluation was 4 points or 3 points, it was judged to be acceptable as a dried paddlefish dashi-like flavor material. The results are shown in Table 3.

[0150] (Flavor evaluation criteria)

[0151] 4 points: very strong flavor of dried paddlefish dashi.

[0152] 3 points: strong flavor of dried paddlefish dashi.

[0153] 2 points: not so strong flavor of dried paddlefish dashi.

[0154] 1 point: no flavor of dried paddlefish dashi.

[0155] (Table 3)

[0156]

[0157] As shown in Table 3, the dried Spanish mackerel-like flavor material of Example 3 was very good in that the dried Spanish mackerel-like flavor was strongly sensed. On the other hand, in Comparative Examples 7 and 8, the dried Spanish mackerel-like flavor was not sensed if the yeast extract containing glutathione or the material containing polyunsaturated fatty acids was not used. In addition, if each material was not heated as in Comparative Example 9, the dried Spanish mackerel-like flavor was not sensed, and it was confirmed that heating was necessary.

[0158] (Example 4, Comparative Examples 10 to 12) Study of dried Spanish mackerel broth-like flavor material

[0159] The dried Spanish mackerel-like flavor material of Example 3 and Comparative Examples 7 to 9 was diluted to 2% to obtain a dried Spanish mackerel broth-like flavor material.

[0160] The five panelists were asked to evaluate the dried Spanish mackerel broth-like flavor materials according to the following flavor evaluation criteria, and the flavor evaluation score was determined based on the consensus of the panelists. In the case of a flavor evaluation of 4 or 3, it was judged to be acceptable as a dried Spanish mackerel broth-like flavor material. The results are shown in Table 4.

[0161] (Flavor evaluation criteria)

[0162] 4 points: The dried Spanish mackerel broth-like flavor was very strongly sensed.

[0163] 3 points: The dried Spanish mackerel broth-like flavor was sensed.

[0164] 2 points: The dried Spanish mackerel broth-like flavor was not strongly sensed.

[0165] 1 point: The dried Spanish mackerel broth-like flavor was not sensed.

[0166] (Table 4)

[0167]

[0168] As shown in Table 4, the dried Spanish mackerel broth-like flavor material of Example 4 was very good in that the dried Spanish mackerel broth-like flavor was strongly sensed. On the other hand, the dried Spanish mackerel broth-like flavor materials of Comparative Examples 10 to 12 did not sense the dried Spanish mackerel broth-like flavor.

[0169] (Example 5, Comparative Examples 13 to 15) Study of dried surf clam-like flavor material

[0170] The raw materials shown in Table 5 were mixed, and the mixture was heated and stirred using a stirring and heating device (Radleys Co.: Reaction Station Mya4) under the conditions of 80°C, 60 minutes, and 300 rpm to obtain a dried surf clam-like flavor material. Note that, in Comparative Example 9, the mixture was stirred at room temperature without heating to obtain a dried surf clam-like flavor material.

[0171] According to the following flavor evaluation criteria, 5 panelists evaluated the clam dried sample flavor materials, and the flavor evaluation score was determined based on the consensus of the panelists. In the case of a flavor evaluation of 4 or 3, it was determined to be acceptable as a clam dried sample flavor material. The results are shown in Table 5.

[0172] (Flavor evaluation criteria)

[0173] 4 points: Very much able to feel the flavor of clam dried sample.

[0174] 3 points: Able to feel the flavor of clam dried sample.

[0175] 2 points: Not much able to feel the flavor of clam dried sample.

[0176] 1 point: Unable to feel the flavor of clam dried sample.

[0177] (Table 5)

[0178]

[0179] As shown in Table 5, the clam dried sample flavor material of Example 5 was very much able to feel the flavor of clam dried sample, and was good. On the other hand, in Comparative Examples 13 and 14, if the glutathione-containing yeast extract, the polyunsaturated fatty acid-containing material was not added, the flavor of clam dried sample was not felt. In addition, if each material was not heated as in Comparative Example 15, the flavor of clam dried sample was not felt, and it was confirmed that heating was necessary.

[0180] (Example 6, Comparative Examples 16 to 18) Study of clam broth sample flavor material

[0181] The clam dried sample flavor materials of Example 5, Comparative Examples 13 to 15 were diluted to 2% to obtain a clam broth sample flavor material.

[0182] According to the following flavor evaluation criteria, 5 panelists evaluated the clam dried sample flavor materials, and the flavor evaluation score was determined based on the consensus of the panelists. In the case of a flavor evaluation of 4 or 3, it was determined to be acceptable as a clam dried sample flavor material. The results are shown in Table 5.

[0183] (Flavor evaluation criteria)

[0184] 4 points: Very much able to feel the flavor of clam dried sample.

[0185] 3 points: Able to feel the flavor of clam dried sample.

[0186] 2 points: Not much able to feel the flavor of clam dried sample.

[0187] 1 point: Unable to feel the flavor of clam dried sample.

[0188] (Table 6)

[0189]

[0190] As shown in Table 6, the clam broth-like flavor material of Example 6 was very good in that the clam broth-like flavor was very much felt. On the other hand, the clam broth-like flavor was not felt in the clam broth-like flavor materials of Comparative Examples 16 to 18.

[0191] (Example 7, Comparative Examples 19 to 21) White fish jerky-like flavor material

[0192] The raw materials shown in Table 7 were mixed, and the mixture was heated and stirred using a stirring heating device (Radleys Co.: Reaction Station Mya4) under the conditions of 80°C, 60 minutes, and 300 rpm to obtain a clam jerky-like flavor material. Note that, in Comparative Example 9, the white fish jerky-like flavor material was obtained by stirring without heating at ordinary temperature using the stirring heating device.

[0193] The white fish jerky-like flavor materials were evaluated by five panelists in accordance with the following flavor evaluation criteria, and the flavor evaluation score was determined based on the consensus of the panelists. In the case where the flavor evaluation was 4 or 3, it was determined to be acceptable as a white fish jerky-like flavor material. The results are shown in Table 7.

[0194] (Flavor evaluation criteria)

[0195] 4 points: The white fish jerky-like flavor was very much felt.

[0196] 3 points: The white fish jerky-like flavor was felt.

[0197] 2 points: The white fish jerky-like flavor was not much felt.

[0198] 1 point: The white fish jerky-like flavor was not felt.

[0199] (Table 7)

[0200]

[0201] As shown in Table 7, the white fish jerky-like flavor material of Example 7 was very good in that the white fish jerky-like flavor was very much felt. On the other hand, in Comparative Examples 19 and 20, the white fish jerky-like flavor was not felt if the yeast extract containing glutathione and the material containing polyunsaturated fatty acids were not used. In addition, if the materials were not heated as in Comparative Example 21, the white fish jerky-like flavor was not felt, and it was confirmed that heating was necessary.

[0202] (Example 8, Comparative Examples 22 to 24) Study of eel or conger pike broth-like flavor materials

[0203] The white fish dried material-like flavor materials of Example 7, Comparative Examples 19 to 21 were diluted to 2% to obtain white fish broth-like flavor materials. In particular, in Example 7, since the white fish presented a flavor of eel or conger pike broth, the eel or conger pike broth-like flavor was evaluated.

[0204] According to the following flavor evaluation criteria, five panelists were asked to evaluate, and the flavor evaluation score was determined based on the consensus of the panelists. In the case of a flavor evaluation of 4 or 3, it was judged to be acceptable as an eel or conger pike broth-like flavor material. The results are shown in Table 6.

[0205] (Flavor evaluation criteria)

[0206] 4 points: Very eel or conger pike broth-like flavor was felt.

[0207] 3 points: Eel or conger pike broth-like flavor was felt.

[0208] 2 points: Eel or conger pike broth-like flavor was not felt much.

[0209] 1 point: Eel or conger pike broth-like flavor was not felt.

[0210] (Table 8)

[0211]

[0212] As shown in Table 8, the eel or conger pike broth-like flavor material of Example 8 was very eel or conger pike broth-like flavor, and was good. On the other hand, the eel or conger pike broth-like flavor materials of Comparative Examples 22 to 24 did not feel eel or conger pike broth-like flavor.

Claims

1. A flavoring agent for dried aquatic products, said flavoring agent comprising a heat-treated material including the following (A) and (B): (A) Yeast extract containing glutathione and / or yeast extract containing cysteine; (B) Materials containing polyunsaturated fatty acids.

2. The flavoring material for dried aquatic products according to claim 1, wherein, Regarding the content of the solid components of the flavoring materials of the dried aquatic products, (A) the content of yeast extract containing glutathione and / or yeast extract containing cysteine ​​is 0.1 to 99% by mass, and (B) the content of materials containing polyunsaturated fatty acids is 0.1 to 99% by mass.

3. The flavoring material for dried aquatic products according to claim 1, wherein, Heat-treated products containing (C) smoky flavoring ingredients.

4. The flavoring material for dried aquatic products according to claim 3, wherein, Regarding the content of the solid components of the flavoring materials of the dried aquatic products, (A) the content of yeast extract containing glutathione and / or yeast extract containing cysteine ​​is 0.1 to 99% by mass, (B) the content of materials containing polyunsaturated fatty acids is 0.1 to 99% by mass, and (C) the content of smoked flavoring materials is 0.1 to 99% by mass.

5. A method for manufacturing flavoring materials for dried aquatic products, wherein, Mix and heat the following (A) and (B): (A) Yeast extract containing glutathione and / or yeast extract containing cysteine; (B) Materials containing polyunsaturated fatty acids.

6. The method for manufacturing flavoring materials for dried aquatic products according to claim 5, wherein, Further, the (C) smoky flavoring ingredients are mixed and heated.

7. The method for manufacturing flavoring materials for dried aquatic products according to claim 5, wherein, Regarding the content of the solid components of the flavoring materials of the dried aquatic products, (A) the content of yeast extract containing glutathione and / or yeast extract containing cysteine ​​is 0.1 to 99% by mass, and (B) the content of materials containing polyunsaturated fatty acids is 0.1 to 99% by mass.

8. The method for manufacturing flavoring materials for dried aquatic products according to claim 6, wherein, Regarding the content of the solid components of the flavoring materials of the dried aquatic products, (A) the content of yeast extract containing glutathione and / or yeast extract containing cysteine ​​is 0.1 to 99% by mass, (B) the content of materials containing polyunsaturated fatty acids is 0.1 to 99% by mass, and (C) the content of smoked flavoring materials is 0.1 to 99% by mass.

9. A method for manufacturing flavoring materials for dried aquatic products, wherein, Heat a mixture containing the following (A) and (B): (A) Yeast extract containing glutathione and / or yeast extract containing cysteine; (B) Materials containing polyunsaturated fatty acids.

10. The method for manufacturing flavoring materials for dried aquatic products according to claim 9, wherein, The mixture containing (C) smoky flavoring material is then heated.

11. A food product, said food product being formulated with a seafood-derived flavoring material as described in any one of claims 1 to 4.

12. An agent for imparting a seafood-like flavor to food and beverages, said agent comprising a seafood-like flavor material as described in any one of claims 1 to 4.

13. A method for imparting a seafood-like flavor to food and beverages, wherein, Add the seafood-derived flavoring material as described in any one of claims 1 to 4 to the food and beverage.

14. A seafood-derived flavoring agent for imparting a seafood-derived flavor to food and beverages, wherein, The flavoring material for the dried aquatic products is the flavoring material for the dried aquatic products as described in any one of claims 1 to 4.

15. A flavoring agent for dried aquatic products, wherein the flavoring agent comprises (A) and (B) below and is obtained by heat treatment at 50°C to below 100°C: (A) Yeast extract containing glutathione and / or yeast extract containing cysteine; (B) Materials containing polyunsaturated fatty acids.

16. The flavoring material for dried aquatic products according to claim 15, wherein, Regarding the content of the solid components of the flavoring materials of the dried aquatic products, (A) the content of yeast extract containing glutathione and / or yeast extract containing cysteine ​​is 0.1 to 99% by mass, and (B) the content of materials containing polyunsaturated fatty acids is 0.1 to 99% by mass.

17. The flavoring material for dried aquatic products according to claim 15, wherein, Heat-treated products containing (C) smoky flavoring ingredients.

18. The flavoring material for dried aquatic products according to claim 17, wherein, Regarding the content of the solid components of the flavoring materials of the dried aquatic products, (A) the content of yeast extract containing glutathione and / or yeast extract containing cysteine ​​is 0.1 to 99% by mass, (B) the content of materials containing polyunsaturated fatty acids is 0.1 to 99% by mass, and (C) the content of smoked flavoring materials is 0.1 to 99% by mass.

19. A method for manufacturing flavoring materials for dried aquatic products, wherein, Mix the following (A) and (B) and heat at 50°C to below 100°C. (A) Yeast extract containing glutathione and / or yeast extract containing cysteine; (B) Materials containing polyunsaturated fatty acids.

20. The method for manufacturing flavoring materials for dried aquatic products according to claim 19, wherein, Further, the (C) smoky flavoring ingredients are mixed and heated.

21. The method for manufacturing flavoring materials for dried aquatic products according to claim 19, wherein, Regarding the content of the solid components of the flavoring materials of the dried aquatic products, (A) the content of yeast extract containing glutathione and / or yeast extract containing cysteine ​​is 0.1 to 99% by mass, and (B) the content of materials containing polyunsaturated fatty acids is 0.1 to 99% by mass.

22. The method for manufacturing flavoring materials for dried aquatic products according to claim 20, wherein, Regarding the content of the solid components of the flavoring materials of the dried aquatic products, (A) the content of yeast extract containing glutathione and / or yeast extract containing cysteine ​​is 0.1 to 99% by mass, (B) the content of materials containing polyunsaturated fatty acids is 0.1 to 99% by mass, and (C) the content of smoked flavoring materials is 0.1 to 99% by mass.

23. A method for manufacturing flavoring materials for dried aquatic products, wherein, The mixture containing (A) and (B) below is heated at 50°C to below 100°C. (A) Yeast extract containing glutathione and / or yeast extract containing cysteine; (B) Materials containing polyunsaturated fatty acids.

24. The method for manufacturing flavoring materials for dried aquatic products according to claim 23, wherein, The mixture containing (C) smoky flavoring material is then heated.

25. A food or beverage containing a seafood-derived flavoring material as described in any one of claims 15 to 18.

26. An agent for imparting a seafood-like flavor to a food or beverage, said agent comprising a seafood-like flavoring material as described in any one of claims 15 to 18.

27. A method for imparting a seafood-like flavor to food and beverages, wherein, Add the seafood-derived flavoring material as described in any one of claims 15 to 18 to the food and beverage.

28. A seafood-derived flavoring agent for imparting a seafood-derived flavor to food and beverages, wherein, The flavoring material for the dried aquatic products is the flavoring material for the dried aquatic products as described in any one of claims 15 to 18.

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