Flavor release improvement method of seasoning liquid or food product using the same, seasoning liquid for flavor release improvement of food product, and production method of food product

Abstract

To improve flavor release of a seasoning liquid or a food product using the seasoning liquid.SOLUTION: Provided is a flavor release improvement method for a seasoning liquid or a food product using the seasoning liquid, in which a thickener is contained in the seasoning liquid; a thickener is used for flavor release improvement of a seasoning liquid or a food product using the seasoning liquid; a thickener is contained in a seasoning liquid for flavor release improvement of a food product; and provided is a production method for a food product having a step of obtaining a seasoning liquid for flavor release improvement of a food product, in which a thickener is contained in the seasoning liquid, and a step of applying a seasoning liquid for flavor release improvement of a food product to the food product.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present disclosure relates to a seasoning liquid or a method for improving flavor release of food using said seasoning liquid, a seasoning liquid for improving flavor release of food, and a method for producing food. [Background technology]

[0002] Flavor (taste, aroma) is one of the important factors that determine the deliciousness of food. However, processed foods such as retort foods and frozen foods undergo multiple heating processes from production to consumption, and time passes during distribution and storage, so the flavor at the time of consumption becomes weaker than that immediately after production. By improving the flavor release of foods, consumers can enjoy flavors closer to those of freshly made foods.

[0003] As a method for enhancing the aroma of food, for example, Patent Document 1 discloses a method in which an edible oil and an emulsifier or alcohol as an aroma transfer promoter are mixed with the aqueous food to protect the aroma contained in the aqueous food with the edible oil. Patent Document 2 discloses a method in which a sauce containing seasonings and rice oil is applied to the surface of a food made mainly from rice and then baked, thereby making the flavor of soy sauce, soup stock, etc. stronger and maintained.

[0004] Among liquid seasonings, a thickener is used for adjusting the viscosity of dressings, etc. Here, since the use of a thickener deteriorates flavor release, improvements in flavor release have been studied (for example, Patent Document 3 and Patent Document 4, etc.). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2019-193615 A [Patent Document 2] JP 2017-136043 A [Patent Document 3] JP 2019-041663 A [Patent Document 4] JP 2013-215164 A Summary of the Invention [Problem to be solved by the invention]

[0006] The present disclosure provides a method for improving the flavor release of a seasoning liquid or a food product using the seasoning liquid. [Means for solving the problem]

[0007] In the method of the present disclosure, a thickener is included in the seasoning liquid. Also disclosed herein is the use of the thickener for improving the flavor release of the seasoning liquid or the food product using the seasoning liquid. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0008] In the field of seasonings, it is generally known that flavor release deteriorates when the viscosity is increased by adding a thickener. JP 2019-041663 A and JP 2013-215164 A disclose that while the viscosity is imparted by the thickener, the degree of deterioration of the flavor release caused by the thickener is suppressed. However, surprisingly, the present inventors have found that when the thickener is added to the seasoning liquid to an extent that the viscosity is not imparted more than necessary, the flavor release is rather improved compared to when the thickener is not added, and have come to the present disclosure.

[0009] [Terminology definition] In this disclosure, "flavor" refers to a concept that comprehensively captures the taste and aroma of a food, etc., and refers to something that affects the senses sensed by the sense of taste, sense of smell, and trigeminal nerve during consumption. In this disclosure, "flavor release" refers to the degree to which flavor is released from a food, etc. during consumption. In this disclosure, "improvement" of flavor release refers to improving flavor release compared to a case where nothing is done. Typically, "improvement" of flavor release means improvement of flavor release compared to a corresponding seasoning liquid that does not contain a thickener.

[0010] [Methods to improve flavor release in food] In the method of the present disclosure, the flavor release of the seasoning liquid or the flavor release of the food using the seasoning liquid is improved by adding a thickener to the seasoning liquid. In other words, the thickener is used to improve the flavor release of the seasoning liquid or the flavor release of the food using the seasoning liquid. Typically, the seasoning liquid before adding the thickener does not contain the thickener.

[0011] (seasoning liquid) In the method of the present disclosure, the type of seasoning liquid is not particularly limited. The seasoning liquid may contain at least one selected from the flavor materials described below. That is, the method of the present disclosure may improve the flavor release of the flavor derived from the flavor material.

[0012] Examples of flavoring materials include, but are not limited to, at least one selected from the group consisting of soy sauce, miso, fish sauce, shio-koji, cheese, seafood stock, livestock stock, vegetable stock, and mushroom stock.

[0013] Examples of marine product broths include those derived from fish, crustaceans, shellfish, seaweed, etc. Here, examples of fish include bonito, bonito, tuna, flying fish, sardine, round herring, anchovy, chub mackerel, sesame mackerel, horse mackerel, mullet jack, salmon, etc. Examples of crustaceans include various shrimps and crabs. Examples of shellfish include clams, mussels, clams, oysters, abalone, scallops, mussels, etc. Examples of seaweed include wakame seaweed and kelp. Examples of livestock broths include those derived from cows, pigs, sheep, goats, horses, chickens, turkeys, geese, ducks, etc. Examples of vegetable broths include those derived from tomatoes, onions, carrots, garlic, celery, cabbage, radishes, Chinese cabbage, etc. Examples of mushroom stock include those derived from shiitake mushrooms, maitake mushrooms, shimeji mushrooms, king oyster mushrooms, enoki mushrooms, etc.

[0014] In one embodiment, the seasoning liquid may include at least one selected from the group consisting of soy sauce, miso, and seafood stock.

[0015] In one embodiment, the seasoning liquid may have at least one aroma component selected from the group consisting of 4-hydroxy-2(or5)-ethyl-5(or2)-methyl-3(2H)-furanone (HEMF), guaiacol (guaiacol), and alkylguaiacol. HEMF is an aroma component contained in soy sauce, miso, and the like. Guaiacol and alkylguaiacol are aroma components contained in soy sauce, miso, bonito stock, and the like. Note that alkylguaiacol is guaiacol bonded to an alkyl group, and examples thereof include 4-ethylguaiacol, 4-propylguaiacol, and 5-methylguaiacol.

[0016] In one embodiment, the seasoning liquid may have a flavor of coffee, wine, whiskey, etc. This is because aroma components of the roasted aroma of coffee, wine, whiskey, etc. contain guaiacols.

[0017] The seasoning liquid may contain other ingredients such as water, sake, mirin, vinegar, fruit juice, spices, sugar, salt, umami seasoning, etc. The seasoning liquid may be, for example, Japanese-style sauce, sauces, ketchup, or spices. In one embodiment, the seasoning liquid may be Japanese-style sauce including soy sauce, miso, or seafood stock.

[0018] The seasoning liquid may contain a component containing a non-reducing sugar. The component containing a non-reducing sugar may be, for example, mirin. Since the non-reducing sugar has a Maillard reaction inhibitory effect, the seasoning liquid can be applied to food products that are produced through a heating process such as baking, and thus can suppress flavor denaturation.

[0019] (Thickener) In the method of the present disclosure, the type of thickener is not particularly limited.For example, thickening polysaccharides may be used as the thickener.For example, the thickening polysaccharides may be at least one selected from the group consisting of curdlan, deacylated gellan gum, native gellan gum, glucomannan, methylcellulose, hydroxypropylmethylcellulose, pectin, carrageenan, xanthan gum, agar, guar gum, gum arabic, locust bean gum, and sodium alginate.

[0020] In one embodiment, the thickening polysaccharide may be at least one selected from the group consisting of xanthan gum, guar gum, deacylated gellan gum, and locust bean gum.

[0021] The means for adding the thickener to the seasoning liquid is not particularly limited. For example, the seasoning liquid may be prepared by mixing all ingredients other than the thickener, adding the thickener, and mixing with a mixer or the like. If necessary, heating may be performed appropriately.

[0022] (Viscosity of seasoning liquid) The viscosity of the seasoning liquid containing the thickener is not particularly limited as long as the flavor release is improved. The viscosity of the seasoning liquid containing the thickener may be, for example, 70 mPa·s or less, 65 mPa·s or less, 60 mPa·s or less, 55 mPa·s or less, 50 mPa·s or less, 45 mPa·s or less, 40 mPa·s or less, or 35 mPa·s or less. Typically, if the viscosity of the seasoning liquid containing the thickener is appropriately low, the flavor release is easily improved.

[0023] The viscosity of the seasoning liquid containing a thickener may be, for example, 3 mPa·s or more, 4 mPa·s or more, 5 mPa·s or more, 6 mPa·s or more, 7 mPa·s or more, 8 mPa·s or more, 9 mPa·s or more, or 10 mPa·s or more. Typically, when a thickener is contained to an extent that an improvement in flavor release is achieved, the viscosity of the seasoning liquid increases to a certain extent.

[0024] The upper and lower limit values ​​of the viscosity of the seasoning liquid containing the thickener can be arbitrarily combined within the scope of the present disclosure. The viscosity of the seasoning liquid containing the thickener may be, for example, 3 mPa·s to 70 mPa·s, 4 mPa·s to 65 mPa·s, 5 mPa·s to 60 mPa·s, 6 mPa·s to 55 mPa·s, 7 mPa·s to 50 mPa·s, 8 mPa·s to 45 mPa·s, 9 mPa·s to 40 mPa·s, or 10 mPa·s to 35 mPa·s. When the viscosity of the seasoning liquid containing the thickener is within an appropriate range, flavor release is easily improved. The viscosity in the above description is typically measured using a B-type viscometer with a No. 1 rotor as the measuring instrument, at a rotation speed of 20 rpm, and with the temperature of the seasoning liquid being 23°C during viscosity measurement.

[0025] (Thickener concentration) The concentration of the thickener in the seasoning liquid after the thickener is added is not particularly limited as long as the flavor release is improved. The concentration of the thickener in the seasoning liquid after the thickener is added may be, for example, 0.01% by mass or more, 0.015% by mass or more, 0.02% by mass or more, or 0.025% by mass or more. The concentration of the thickener in the seasoning liquid after the thickener is added may be, for example, less than 0.3% by mass, 0.2% by mass or less, 0.1% by mass or less, or 0.08% by mass or less.

[0026] The concentration of the thickener in the seasoning liquid after the thickener is added can be arbitrarily combined within the scope of the present disclosure. The concentration of the thickener in the seasoning liquid after the thickener is added can be, for example, 0.01% by mass or more and less than 0.3% by mass, 0.015% by mass or more and 0.2% by mass or less, 0.02% by mass or more and 0.1% by mass or less, or 0.025% by mass or more and 0.08% by mass or less. By setting the concentration of the thickener in the seasoning liquid after the thickener is added within an appropriate range, flavor release is easily improved.

[0027] (food) Foods that are the subject of flavor release improvement by the method of the present disclosure are not particularly limited. Typically, the method of the present disclosure may be applied to foods produced using at least one seasoning selected from the group consisting of soy sauce, miso, seafood stock, livestock stock, vegetable stock, and mushroom stock. Such foods include, but are not limited to, cooked rice foods and baked foods. Cooked rice foods include, but are not limited to, cooked rice foods that are subjected to a heating process after the application of a seasoning liquid, such as grilled rice balls, cooked rice, fried rice, pilaf, and doria; cooked rice foods that can be eaten by simply applying a seasoning liquid, such as mixed rice. Baked foods include, but are not limited to, cooked rice balls, chicken teriyaki, yakitori, rice crackers, and mitarashi dango, that are subjected to a baking process after the application of a seasoning liquid. The food may be a food that is heated by heating in a microwave oven or the like before eating, such as a food obtained by applying the method of the present disclosure and then frozen or retorted. Food products obtained by applying the method of the present disclosure are likely to have a flavor release improving effect in foods that are warmed by heating in a microwave or the like before eating.

[0028] (Food manufacturing method) In the present disclosure, the food may be produced by a method including the steps of: adding a thickener to a seasoning liquid to obtain a seasoning liquid for improving the flavor release of a food; and applying the seasoning liquid for improving the flavor release of a food obtained in the above step to the food. The seasoning liquid for improving the flavor release of a food will be described later.

[0029] Examples of processes for adhering a seasoning liquid for improving the flavor release of foods to foods include, for cooked rice foods, cooking the rice in the presence of the seasoning liquid for improving the flavor release of foods, mixing the seasoning liquid into the cooked rice, or adding the seasoning liquid while the cooked rice is further heated. For baked foods, examples of processes include, but are not limited to, a method in which the seasoning liquid is adhering by mixing the food with the seasoning liquid, or a method in which the seasoning liquid is adhering by coating the surface of the food.

[0030] The number of steps of applying the seasoning liquid for improving flavor release of food to the food may be one or more. When the applying step is performed multiple times, the effect of permeating the seasoning liquid to the inside of the food while maintaining the shape of the food is easily obtained.

[0031] When the step of applying the seasoning liquid for improving flavor release of food to the food is performed multiple times, the concentration of the thickener contained in the seasoning liquid for improving flavor release in each step may be the same or different. By using thickeners of different concentrations, it is easy to maintain a variety of flavors.

[0032] When the step of applying the seasoning liquid for improving the flavor release of food to the food is performed multiple times, the seasoning liquid with a low concentration of thickener may be applied to the food first, and the seasoning liquid with a high concentration of thickener may be applied to the food later, or vice versa. By using the seasoning liquid with a low concentration of thickener first, the seasoning liquid can be more easily penetrated into the inside of the food.

[0033] [Seasoning liquid for improving flavor release in food] The present disclosure further discloses a seasoning liquid for improving the flavor release of food. The seasoning liquid for improving the flavor release of food contains a thickener. As the thickener, the same thickener as that described in the description of the method for improving the flavor release of food can be used.

[0034] The liquid seasoning for improving the flavor release of food may contain, for example, at least one flavor material selected from the flavor materials described in the description of the method for improving the flavor release of food.

[0035] In one embodiment, the seasoning liquid for improving the flavor release of food may have at least one aroma component selected from the group consisting of 4-hydroxy-2(or5)-ethyl-5(or2)-methyl-3(2H)-furanone (HEMF), guaiacol, and alkylguaiacol. In one embodiment, the seasoning liquid for improving the flavor release of food may have a flavor of coffee, wine, whiskey, etc.

[0036] The seasoning liquid for improving the flavor release of food may contain other ingredients such as water, sake, mirin, vinegar, fruit juice, spices, sugar, salt, umami seasoning, etc. The seasoning liquid for improving the flavor release of food may be, for example, a Japanese-style sauce, sauces, ketchup, or spices. In one embodiment, the seasoning liquid for improving the flavor release of food may be a Japanese-style sauce containing soy sauce, miso, or seafood stock.

[0037] The liquid seasoning for improving the flavor release of food may contain a component containing a non-reducing sugar. The component containing a non-reducing sugar may be, for example, mirin. Since the non-reducing sugar has a Maillard reaction inhibitory effect, the liquid seasoning for improving the flavor release of food can be applied and then the food produced through a heating process such as baking can have an effect of inhibiting flavor denaturation.

[0038] The viscosity of the seasoning liquid for improving the flavor release of food is not particularly limited. The viscosity of the seasoning liquid for improving the flavor release of food may be, for example, 70 mPa·s or less, 65 mPa·s or less, 60 mPa·s or less, 55 mPa·s or less, 50 mPa·s or less, 45 mPa·s or less, 40 mPa·s or less, or 35 mPa·s or less. Typically, if the viscosity of the seasoning liquid for improving the flavor release of food is appropriately small, the flavor release is easily improved.

[0039] The viscosity of the seasoning liquid for improving the flavor release of food may be, for example, 3 mPa·s or more, 4 mPa·s or more, 5 mPa·s or more, 6 mPa·s or more, 7 mPa·s or more, 8 mPa·s or more, 9 mPa·s or more, or 10 mPa·s or more.

[0040] The upper and lower limit values ​​of the viscosity of the seasoning liquid for improving the flavor release of food can be arbitrarily combined within the scope of the present disclosure. The viscosity of the seasoning liquid for improving the flavor release of food may be, for example, 3 mPa·s to 70 mPa·s, 4 mPa·s to 65 mPa·s, 5 mPa·s to 60 mPa·s, 6 mPa·s to 55 mPa·s, 7 mPa·s to 50 mPa·s, 8 mPa·s to 45 mPa·s, 9 mPa·s to 40 mPa·s, or 10 mPa·s to 35 mPa·s. When the viscosity of the seasoning liquid for improving the flavor release of food is within an appropriate range, the flavor release is easily improved. The viscosity in the above description is typically measured using a B-type viscometer with a No. 1 rotor as the measuring instrument, at a rotation speed of 20 rpm, and with the temperature of the seasoning liquid being 23°C during viscosity measurement.

[0041] The seasoning liquid for improving the flavor release of food of the present disclosure may be for use in, for example, cooked rice food or baked food. The seasoning liquid for improving the flavor release of food of the present disclosure may be for mixing with, for example, cooked rice in grilled rice balls. In this case, the amount of umami components contained in the seasoning liquid for improving the flavor release of food may be 20 to 80% by mass of the total amount of umami components added to the entire grilled rice ball.

[0042] The seasoning liquid for improving the flavor release of food of the present disclosure may be used after heating. When the seasoning liquid for improving the flavor release of food of the present disclosure is heated, the heating temperature may be 50°C or higher, 60°C or higher, 70°C or higher, 80°C or higher, 90°C or higher, or 95°C or higher. By heating the seasoning liquid for improving the flavor release of food of the present disclosure, the thickener and the aroma components contained in the seasoning liquid may be easily mixed, and the effect of improving the flavor release may be enhanced. When the seasoning liquid for improving the flavor release of food of the present disclosure is heated, the heating temperature may be 200°C or lower, 150°C or lower, 120°C or lower, 110°C or lower, or 105°C or lower. By setting the heating temperature of the seasoning liquid for improving the flavor release of food of the present disclosure to a predetermined temperature or lower, it is possible to suppress excessive volatilization of the aroma components contained in the seasoning liquid.

[0043] The seasoning liquid for improving flavor release of food of the present disclosure may be cooled to room temperature after heating before use. By cooling the seasoning liquid for improving flavor release of food of the present disclosure to room temperature after heating, the thickener and the aroma components contained in the seasoning liquid may be stabilized, which may facilitate improvement of flavor release during subsequent reheating.

[0044] In this specification, each specific feature described in one embodiment relating to each aspect of the present disclosure may be combined in any manner to form a new embodiment, and it should be understood that such a new embodiment may also be included in each aspect of the present disclosure. EXAMPLES

[0045] The present disclosure will be described in more detail below with reference to examples, but the present disclosure is not limited to these examples. In the present examples, unless otherwise noted, the term "viscosity" refers to the viscosity measured using a B-type viscometer with a No. 1 rotor at a rotation speed of 20 rpm and a seasoning liquid temperature of 23±1°C.

[0046] [Methods and standards of sensory evaluation] Sensory evaluation was performed by a trained expert panel, with six members evaluating the grilled rice balls in Tables 4, 5, and 9, and the teriyaki chicken in Tables 18 and 19, and five members evaluating the mixed rice in Tables 13 and 14.

[0047] For each food, the flavor intensity felt immediately after putting the food in the mouth of the test group (comparative example) without added thickener was used as the standard, and if the flavor intensity was stronger than that, it was rated as a, if it was the same, it was rated as b, and if it was weak, it was rated as c. Next, for the soy sauce-flavored grilled rice balls, teriyaki chicken, and mixed rice, the strength of the flavor improvement effect of each thickener at different concentrations was evaluated using the following evaluation criteria. 0 points: Flavor intensity is the same as the comparison example 1 point: Slightly stronger than the comparative example 2 points: Stronger than the comparative example 3 points: Significantly stronger than the comparative example

[0048] [Study on grilled rice balls with soy sauce flavor] (Preparation of seasoning liquid) Seasoning liquids A to C were prepared with the compositions shown in Tables 1 to 3. All the ingredients for seasoning liquid A were mixed, and after reaching a temperature of 85°C, heating was stopped quickly and the mixture was cooled to room temperature to obtain seasoning liquid A. Various amounts of xanthan gum, guar gum, deacylated gellan gum, or locust bean gum were added to seasoning liquid A in the amounts shown in Table 2, and the mixture was stirred in a household mixer, heated in a boiling bath at 100°C for 10 minutes, and then cooled to room temperature to obtain various seasoning liquids B. In addition, all the ingredients for seasoning liquid C were mixed, and after reaching a temperature of 85°C, heating was stopped quickly and the mixture was cooled to room temperature to obtain seasoning liquid C.

[0049] [Table 1]

[0050] [Table 2]

[0051] [Table 3]

[0052] (Production of grilled rice balls) Cooked rice and seasoning liquid B were mixed in a ratio (mass ratio) of cooked rice:seasoning liquid B = 95:5, formed into rice balls of 80 g each, and baked at 290 ° C for 2 minutes. Next, seasoning liquid C was applied to the surface of each rice ball at a rate of 1.4 g each, and baked at 290 ° C for 2 minutes. It was then flash frozen. When ready to eat, it was thawed in a microwave oven.

[0053] A sensory evaluation was performed on the soy sauce flavor of each sample of grilled rice ball. The results are shown in Tables 4 and 5.

[0054] [Table 4]

[0055] [Table 5]

[0056] It was shown that the test plots containing a thickener in seasoning liquid B had improved flavor release of soy sauce compared to Comparative Example 1 in which seasoning liquid B did not contain a thickener. It was also shown that the effect of viscosity was greater than the effect of the type of thickener. In addition, for all thickeners, the test plots in which the thickener concentration in seasoning liquid B was 0.10% by mass tended to have a weaker flavor release improving effect compared to the test plots in which the thickener concentration in seasoning liquid B was 0.01 to 0.05% by mass.

[0057] In addition, seasoning liquid C also contains a thickener, soy sauce, and Japanese-style soup stock, but seasoning liquid C was used in common in all test plots, and the degree of the flavor release improvement effect of the soy sauce flavor in each test plot was comparatively evaluated. Therefore, it can be said that the flavor release improvement effect shown in this example is due to seasoning liquid B.

[0058] These results indicate that the flavor release of soy sauce-flavored grilled rice balls can be improved by adding a thickener to the seasoning liquid (sauce).

[0059] [Study on grilled rice balls with dashi soup stock flavor] (Preparation of seasoning liquid) Seasoning liquids A to C were prepared according to the compositions shown in Tables 6 to 8. All the ingredients for seasoning liquid A were mixed, and after the temperature reached 85°C, heating was stopped promptly and the liquid was cooled to room temperature. To seasoning liquid A, the amount of xanthan gum shown in Table 7 was added, and the mixture was stirred in a household mixer, heated in a boiling bath at 100°C for 10 minutes, and cooled to room temperature to obtain seasoning liquid B. In addition, all the ingredients for seasoning liquid C were mixed, and after the temperature reached 85°C, heating was stopped promptly and the liquid was cooled to room temperature to obtain seasoning liquid C.

[0060] [Table 6]

[0061] [Table 7]

[0062] [Table 8]

[0063] (Production of grilled rice balls) Cooked rice and seasoning liquid B were mixed in a ratio (mass ratio) of cooked rice:seasoning liquid B = 95:5, formed into rice balls of 80 g each, and baked at 290 ° C for 2 minutes. Next, seasoning liquid C was applied to the surface of each rice ball at a rate of 1.4 g each, and baked at 290 ° C for 2 minutes. After that, it was flash frozen. When eating, it was thawed in a microwave oven.

[0064] A sensory evaluation was performed on each sample to evaluate the flavor of the soup stock. The results are shown in Table 9.

[0065] [Table 9]

[0066] The test plot in which the seasoning liquid B contained a thickener showed improved flavor release of the soup stock compared to the comparative example in which the seasoning liquid B did not contain a thickener. In addition, seasoning liquid C also contains a thickener, soy sauce, and Japanese-style soup stock, but seasoning liquid C was used in common in all test plots, and the degree of the flavor release improvement effect of the soup stock flavor in each test plot was comparatively evaluated. Therefore, it can be said that the flavor release improvement effect shown in this example is due to seasoning liquid B. These results show that the flavor release of dashi-flavored grilled rice balls can be improved by adding a thickener to the seasoning liquid (sauce).

[0067] [Study on mixed rice] (Preparation of seasoning liquid) Liquid seasonings A and B were prepared according to the compositions shown in Tables 10 and 11. All ingredients for liquid seasoning A were mixed, and various amounts of guar gum shown in Table 11 were added. The mixture was stirred in a household mixer, heated in a boiling bath at 100°C for 10 minutes, and cooled to room temperature to prepare various liquid seasonings B.

[0068] [Table 10]

[0069] [Table 11]

[0070] (Mixed rice production) Cooked rice was mixed with fried shimeji mushrooms and seasoning liquid B, and then quickly frozen. When ready to eat, it was thawed in a microwave oven. The ingredients for the mixed rice were as shown in Table 12, and about 240 g of mixed rice was obtained.

[0071] [Table 12]

[0072] A sensory evaluation was performed on each sample for the flavor of soy sauce. The results are shown in Tables 13 and 14.

[0073] [Table 13] [Table 14]

[0074] The test group in which a thickener was added to liquid seasoning B showed improved flavor release of soy sauce compared to Comparative Example 2 in which no thickener was contained in liquid seasoning B. Moreover, Example 21, which contained 0.30 mass% of a thickener, tended to have a weaker effect on improving flavor release compared to Examples 18 to 20. These results indicate that the flavor release of mixed rice can be improved by adding a thickener to the seasoning liquid (sauce).

[0075] [Study on chicken teriyaki] (Preparation of seasoning liquid) Liquid seasonings A and B were prepared according to the compositions shown in Tables 15 and 16. All ingredients for liquid seasoning A were mixed, guar gum was added in the amount shown in Table 16, and the mixture was stirred in a household mixer. The mixture was then heated in a boiling bath at 100°C for 10 minutes and cooled to room temperature to prepare liquid seasoning B.

[0076] [Table 15]

[0077] [Table 16]

[0078] (Production of chicken teriyaki) The chicken was grilled, poured with seasoning B, and heated at approximately 95°C until the heating yield rate reached 88% by mass. The remaining seasoning and chicken were then placed in a pouch and left at room temperature for approximately 40 minutes to allow the seasoning to soak in, after which the chicken was flash frozen. When ready to eat, the chicken was thawed in a microwave oven. The composition of the ingredients for the chicken teriyaki was as shown in Table 17, and approximately 240 g of chicken teriyaki was obtained.

[0079] [Table 17]

[0080] A sensory evaluation was performed on each sample for the flavor of soy sauce. The results are shown in Tables 18 and 19.

[0081] [Table 18] [Table 19]

[0082] The test group in which a thickener was added to seasoning liquid B showed improved flavor release of soy sauce compared to Comparative Example 3 in which no thickener was contained in seasoning liquid B. Moreover, Example 25, which contained 0.30 mass% of a thickener, tended to have a weaker effect on improving flavor release compared to Examples 22 to 24. These results indicate that adding a thickener to the seasoning (sauce) of chicken teriyaki improves flavor release.

[0083] Exemplary embodiments of the present disclosure are provided below. [1] A method for improving flavor release of a seasoning liquid or a food using the seasoning liquid, comprising adding a thickener to the seasoning liquid. [2] The method of [1], which improves flavor release compared to a seasoning liquid that does not contain a thickening agent.

[0084] [3] The method according to [1] or [2], wherein the viscosity of the seasoning liquid containing the thickener is 70 mPa s or less. [4] The method according to [1] or [2], wherein the viscosity of the seasoning liquid containing the thickener is 65 mPa s or less. [5] The method according to [1] or [2], wherein the viscosity of the seasoning liquid containing the thickener is 60 mPa s or less. [6] The method according to [1] or [2], wherein the viscosity of the seasoning liquid containing the thickener is 55 mPa s or less. [7] The method according to [1] or [2], wherein the viscosity of the seasoning liquid containing the thickener is 50 mPa s or less. [8] The method according to [1] or [2], wherein the viscosity of the seasoning liquid containing the thickener is 45 mPa s or less. [9] The method according to [1] or [2], wherein the viscosity of the seasoning liquid containing the thickener is 40 mPa s or less.

[10] The method according to [1] or [2], wherein the viscosity of the seasoning liquid containing the thickener is 35 mPa s or less.

[0085]

[11] Any of the methods [1] to

[10] , wherein the viscosity of the seasoning liquid containing the thickener is set to 3 mPa s or more.

[12] Any of the methods [1] to

[10] , wherein the viscosity of the liquid seasoning containing the thickener is set to 4 mPa s or more.

[13] Any of the methods [1] to

[10] , wherein the viscosity of the seasoning liquid containing the thickener is set to 5 mPa s or more.

[14] Any of the methods [1] to

[10] , wherein the viscosity of the seasoning liquid containing the thickener is set to 6 mPa s or more.

[15] Any of the methods [1] to

[10] , wherein the viscosity of the seasoning liquid containing the thickener is set to 7 mPa s or more.

[16] Any of the methods [1] to

[10] , wherein the viscosity of the seasoning liquid containing the thickener is set to 8 mPa s or more.

[17] Any of the methods [1] to

[10] , wherein the viscosity of the seasoning liquid containing the thickener is set to 9 mPa s or more.

[18] Any of the methods [1] to

[10] , wherein the viscosity of the seasoning liquid containing the thickener is set to 10 mPa s or more.

[0086]

[19] Any of the methods [1] to

[18] , wherein the thickener is a thickening polysaccharide.

[20] The method of

[19] , wherein the thickening polysaccharide is at least one selected from the group consisting of curdlan, deacylated gellan gum, native gellan gum, glucomannan, methylcellulose, hydroxypropyl methylcellulose, pectin, carrageenan, xanthan gum, agar, guar gum, gum arabic, locust bean gum, and sodium alginate.

[21] The method of

[19] , wherein the thickening polysaccharide is at least one selected from the group consisting of xanthan gum, guar gum, deacylated gellan gum, and locust bean gum.

[0087]

[22] Any of the methods [1] to

[21] , wherein the concentration of the thickener in the seasoning liquid is 0.01% by mass or more and less than 0.3% by mass.

[23] Any of the methods [1] to

[21] , wherein the concentration of the thickener in the seasoning liquid is 0.01% by mass or more.

[24] Any of the methods [1] to

[21] , wherein the concentration of the thickener in the seasoning liquid is 0.015% by mass or more.

[25] Any of the methods [1] to

[21] , wherein the concentration of the thickener in the seasoning liquid is 0.02 mass% or more.

[26] Any of the methods [1] to

[21] , wherein the concentration of the thickener in the seasoning liquid is 0.025% by mass or more.

[0088]

[27] Any of the methods [1] to

[26] , wherein the concentration of the thickener in the seasoning liquid is less than 0.3 mass%.

[28] Any of the methods [1] to

[26] , wherein the concentration of the thickener in the seasoning liquid is less than 0.2 mass%.

[29] Any of the methods [1] to

[26] , wherein the concentration of the thickener in the seasoning liquid is less than 0.1 mass%.

[30] Any of the methods [1] to

[26] , wherein the concentration of the thickener in the seasoning liquid is less than 0.08 mass%.

[0089]

[31] Any of the methods [1] to

[30] , wherein the seasoning liquid contains a flavoring material.

[32] The method of

[31] , wherein the flavoring material comprises at least one selected from the group consisting of soy sauce, miso, fish sauce, shio-koji, cheese, seafood stock, livestock stock, vegetable stock, and mushroom stock.

[33] Any of the methods [1] to

[32] for improving the flavor release of a flavor derived from at least one selected from the group consisting of soy sauce, miso, fish sauce, shio koji, cheese, seafood stock, livestock stock, vegetable stock, and mushroom stock.

[34] The method according to any one of [1] to

[33] , wherein the seasoning liquid has at least one aroma component selected from the group consisting of 4-hydroxy-2(or5)-ethyl-5(or2)-methyl-3(2H)-furanone (HEMF), guaiacol, and alkylguaiacol.

[35] Any of the methods [1] to

[33] for improving the flavor release of cooked rice foods or baked foods.

[0090]

[36] Use of a thickener for improving flavor release of a seasoning liquid or a food product using said seasoning liquid.

[37] The use of

[36] to improve flavor release compared to seasoning liquids that do not contain a thickening agent.

[0091]

[38] Use of

[36] or

[37] , comprising adding the thickener to the seasoning liquid, so that the viscosity of the seasoning liquid is 70 mPa s or less.

[39] Use of

[36] or

[37] , comprising adding the thickener to the seasoning liquid, so that the viscosity of the seasoning liquid is 65 mPa s or less.

[40] Use of

[36] or

[37] , comprising adding the thickener to the seasoning liquid, so that the viscosity of the seasoning liquid is 60 mPa s or less.

[41] Use of

[36] or

[37] , comprising adding the thickener to the seasoning liquid, so that the viscosity of the seasoning liquid is 55 mPa s or less.

[42] Use of

[36] or

[37] , comprising adding the thickener to the seasoning liquid, so that the viscosity of the seasoning liquid is 50 mPa s or less.

[43] Use of

[36] or

[37] , comprising adding the thickener to the seasoning liquid, so that the viscosity of the seasoning liquid is 45 mPa s or less.

[44] Use of

[36] or

[37] , comprising adding the thickener to the seasoning liquid, so that the viscosity of the seasoning liquid is 40 mPa s or less.

[45] Use of

[36] or

[37] , comprising adding the thickener to the seasoning liquid, so that the viscosity of the seasoning liquid is 35 mPa s or less.

[0092]

[46] The use of any of

[36] to

[45] , wherein the thickener is contained in the liquid seasoning, and the viscosity of the liquid seasoning is set to 3 mPa s or more.

[47] The use of any of

[36] to

[45] , wherein the thickener is contained in the liquid seasoning, and the viscosity of the liquid seasoning is set to 4 mPa s or more.

[48] ​​The use of any of

[36] to

[45] , wherein the thickener is contained in the liquid seasoning, and the viscosity of the liquid seasoning is set to 5 mPa s or more.

[49] The use of any of

[36] to

[45] , wherein the thickener is contained in the liquid seasoning, and the viscosity of the liquid seasoning is set to 6 mPa s or more.

[50] The use of any of

[36] to

[45] , wherein the thickener is contained in the liquid seasoning, and the viscosity of the liquid seasoning is set to 7 mPa s or more.

[51] The use of any of

[36] to

[45] , wherein the thickener is contained in the liquid seasoning, and the viscosity of the liquid seasoning is set to 8 mPa s or more.

[52] The use of any of

[36] to

[45] , wherein the thickener is contained in the liquid seasoning, and the viscosity of the liquid seasoning is set to 9 mPa s or more.

[53] The use of any of

[36] to

[45] , wherein the thickener is contained in the liquid seasoning, and the viscosity of the liquid seasoning is set to 10 mPa s or more.

[0093]

[54] Use of any of

[36] to

[53] , wherein the thickener is a thickening polysaccharide.

[55] The use of

[54] , wherein the thickening polysaccharide is at least one selected from the group consisting of curdlan, deacylated gellan gum, native gellan gum, glucomannan, methylcellulose, hydroxypropyl methylcellulose, pectin, carrageenan, xanthan gum, agar, guar gum, gum arabic, locust bean gum, and sodium alginate.

[0094]

[56] The use of any of

[36] to

[55] , wherein the thickener is contained in the seasoning liquid so that the concentration of the thickener in the seasoning liquid is 0.01% by mass or more and less than 0.3% by mass.

[57] The use of any of

[36] to

[55] , wherein the thickener is contained in the seasoning liquid so that the concentration of the thickener in the seasoning liquid is 0.01 mass% or more.

[58] The use of any of

[36] to

[55] , wherein the thickener is contained in the liquid seasoning so that the concentration of the thickener in the liquid seasoning is 0.015% by mass or more.

[59] The use of any of

[36] to

[55] , wherein the thickener is contained in the seasoning liquid so that the concentration of the thickener in the seasoning liquid is 0.02 mass% or more.

[60] The use of any of

[36] to

[55] , wherein the thickener is contained in the seasoning liquid so that the concentration of the thickener in the seasoning liquid is 0.025 mass% or more.

[0095]

[61] The use of any of

[36] to

[60] , wherein the thickener is contained in the liquid seasoning so that the concentration of the thickener in the liquid seasoning is less than 0.3 mass%.

[62] The use of any of

[36] to

[60] , wherein the thickener is contained in the liquid seasoning so that the concentration of the thickener in the liquid seasoning is less than 0.2 mass%.

[63] The use of any of

[36] to

[60] , wherein the thickener is contained in the liquid seasoning so that the concentration of the thickener in the liquid seasoning is less than 0.1 mass%.

[64] The use of any of

[36] to

[60] , wherein the thickener is contained in the liquid seasoning so that the concentration of the thickener in the liquid seasoning is less than 0.08% by mass.

[0096]

[65] The use of any of

[36] to

[64] , wherein the seasoning liquid contains a flavoring material.

[66] The use of

[65] , wherein the flavor material comprises at least one selected from the group consisting of soy sauce, miso, seafood stock, livestock stock, vegetable stock, and mushroom stock.

[67] Use of any of

[36] to

[66] for improving flavor release of flavors derived from at least one selected from the group consisting of soy sauce, miso, seafood stock, livestock stock, vegetable stock, and mushroom stock.

[68] Use of any of

[36] to

[67] , wherein the seasoning liquid has at least one aroma component selected from the group consisting of 4-hydroxy-2(or5)-ethyl-5(or2)-methyl-3(2H)-furanone (HEMF), guaiacol, and alkylguaiacol.

[69] Use of any of

[36] -

[68] to improve the flavor release of cooked or baked foods.

[0097]

[70] A seasoning liquid for improving the flavor release of food, containing a thickening agent.

[71] A seasoning liquid for improving the flavor release of food according to

[70] , having a viscosity of 70 mPa·s or less.

[72] A seasoning liquid for improving the flavor release of food products according to

[70] or

[71] , comprising a flavoring ingredient.

[73] The seasoning liquid for improving the flavor release of food according to

[72] , wherein the flavor material contains at least one umami component selected from the group consisting of soy sauce, miso, fish sauce, shio-koji, cheese, seafood stock, livestock stock, vegetable stock, and mushroom stock.

[74] A seasoning liquid for improving the flavor release of any of the foods

[70] to

[73] , which contains non-reducing sugars.

[0098]

[75] A seasoning liquid for improving the flavor release of any of the foods

[70] to

[73] , which is for use in cooked rice foods or baked foods.

[76] A seasoning liquid for improving the flavor release of a food product according to any one of

[70] to

[73] , which is intended to be mixed with cooked rice in a grilled rice ball, so that the amount of umami components contained in the seasoning liquid for improving the flavor release of a food product is 20% by mass or more and 80% by mass or less of the total amount of umami components added to the entire grilled rice ball.

[0099]

[77] A step of adding a thickener to the seasoning liquid to obtain a seasoning liquid for improving the flavor release of food; A step of applying a seasoning liquid for improving the flavor release of food to the food; A method for producing a food product comprising the steps of:

[78] The manufacturing method of

[77] , wherein the viscosity of the seasoning liquid for improving the flavor release of food is 70 mPa·s or less.

[79] The manufacturing method of

[77] or

[78] , wherein the food is a cooked rice food or a baked food.

[80] The food product is a rice food product, The manufacturing method according to any one of

[77] to

[79] , wherein the step of adhering the liquid seasoning for improving the flavor release of food to the food is a step of mixing the liquid seasoning for improving the flavor release of food into cooked rice.

[0100]

[81]

[77] ~

[79] Food produced by any of the manufacturing methods.

[82]

[77] ~

[79] A grilled rice ball made using any of the manufacturing methods.

Claims

1. A method for improving flavor release of a seasoning liquid or a food using the seasoning liquid, comprising adding a thickener to the seasoning liquid.

2. The method of claim 1, which improves flavor release compared to a seasoning liquid that does not contain a thickening agent.

3. The method according to claim 1 or 2, wherein the viscosity of the seasoning liquid containing the thickener is set to 70 mPa·s or less.

4. The method according to claim 1 or 2, wherein the concentration of the thickener in the seasoning liquid is 0.01% by mass or more and less than 0.3% by mass.

5. The method according to claim 1 or 2, wherein the seasoning liquid contains a flavoring material.

6. 6. The method according to claim 5, wherein the flavoring material comprises at least one selected from the group consisting of soy sauce, miso, fish sauce, shio-koji, cheese, seafood stock, livestock stock, vegetable stock, and mushroom stock.

7. The method according to claim 1 or 2, which improves the flavor release of a flavor derived from at least one selected from the group consisting of soy sauce, miso, fish sauce, shio-koji, cheese, seafood stock, livestock stock, vegetable stock, and mushroom stock.

8. The method according to claim 1 or 2, which improves the flavor release of cooked rice foods or baked foods.

9. Use of a thickener for improving flavor release of a seasoning liquid or a food product using said seasoning liquid.

10. 10. The use according to claim 9, which improves flavour release compared to a seasoning liquid not containing a thickening agent.

11. The use according to claim 9 or 10, wherein the thickener is contained in the seasoning liquid, and the viscosity of the seasoning liquid is set to 70 mPa·s or less.

12. The use according to claim 9 or 10, wherein the thickener is contained in the seasoning liquid, and the concentration of the thickener in the seasoning liquid is 0.01% by mass or more and less than 0.3% by mass.

13. The use according to claim 9 or 10, wherein the seasoning liquid contains a flavoring material.

14. The use according to claim 13, wherein the flavoring material comprises at least one selected from the group consisting of soy sauce, miso, fish sauce, shio-koji, cheese, seafood stock, livestock stock, vegetable stock, and mushroom stock.

15. The use according to claim 9 or 10 for improving flavor release of flavors derived from at least one selected from the group consisting of soy sauce, miso, fish sauce, shio-koji, cheese, seafood stock, livestock stock, vegetable stock, and mushroom stock.

16. The use according to claim 9 or 10 for improving the flavour release of cooked or baked foods.

17. A seasoning liquid containing a thickener for improving the flavor release of food.

18. The seasoning liquid for improving flavor release of food according to claim 17, having a viscosity of 70 mPa·s or less.

19. The seasoning liquid for improving flavor release of food according to claim 17 or 18, which contains a flavoring material.

20. The seasoning liquid for improving the flavor release of food according to claim 19, wherein the flavor material comprises at least one umami component selected from the group consisting of soy sauce, miso, fish sauce, salt koji, cheese, seafood stock, livestock stock, vegetable stock, and mushroom stock.

21. The seasoning liquid for improving flavor release of food according to claim 17 or 18, which contains a non-reducing sugar.

22. The seasoning liquid for improving flavor release of food according to claim 17 or 18, which is for use in cooked rice food or baked food.

23. The seasoning liquid for improving the flavor release of food according to claim 17 or 18, which is intended to be mixed with cooked rice in a grilled rice ball, and in which the amount of umami components contained in the seasoning liquid for improving the flavor release of food is 20% by mass or more and 80% by mass or less of the total amount of umami components added to the entire grilled rice ball.

24. A step of adding a thickener to the seasoning liquid to obtain a seasoning liquid for improving the flavor release of food; A step of applying a seasoning liquid for improving the flavor release of food to the food; A method for producing a food product comprising the steps of:

25. The method according to claim 24, wherein the viscosity of the seasoning liquid for improving flavor release of food is 70 mPa·s or less.

26. The method according to claim 24 or 25, wherein the food is a cooked rice food or a baked food.

27. The food is a cooked rice food, The method according to claim 24 or 25, wherein the step of adhering the liquid seasoning for improving flavor release of food to the food is a step of mixing the liquid seasoning for improving flavor release of food into cooked rice.

28. A food product produced by the method according to claim 24 or 25.

29. A grilled rice ball produced by the method according to claim 24 or 25.

Images