Composition for enhancing spice flavor and food

Abstract

The present invention relates to a monosodium glutamate (MSG) type amino acid, a nucleotide type umami substance, and a compound represented by the following formula (I): JPEG2024538456000022.jpg2078 (In the formula, R 1 and R 2 one of the groups represents a hydrogen atom and the other represents an alkyl group having 1 to 4 carbon atoms or an alkoxy group having 1 to 4 carbon atoms; and R 3 The present invention relates to a composition for enhancing the spice flavor, comprising an oxamide compound represented by the formula (I) or a salt thereof, wherein R represents a hydrogen atom or an alkyl group having 1 to 4 carbon atoms. The composition can enhance the spice flavor of food without adding an excess spice substance.

Description

[Technical field]

[0001] The present invention relates to the field of food seasonings, and in particular to a composition for enhancing a spice flavor utilizing an umami substance. The present invention also relates to seasonings and foods containing the composition for enhancing a spice flavor. [Background technology]

[0002] In recent years, as people's living standards have been constantly improving, people's demands for food taste and flavor have been growing and becoming more diverse. Among them, spicy flavors are widely welcomed by people because they have the function of promoting the secretion of human digestive juices and appetite. Sichuan cuisine, one of the eight major cuisines in China, has gradually become the number one in Chinese cuisine market share. According to statistics in 2018, the number of Sichuan cuisine restaurants in Beijing, Shanghai, Guangzhou and Shenzhen accounted for about 20% of all restaurants, almost double the number of Chinese cuisines ranked second. At the same time, green pepper fish dishes, Chongqing noodles and two-color hot pot are familiar dishes.

[0003] The reason why Sichuan cuisine is popular among diners is because of its "fresh umami taste, rich, spicy and hot aroma". The "spicy" flavor is mainly adjusted by traditional ingredients and seasonings such as chili peppers, Japanese pepper and spices, while the "umami" taste is mainly adjusted by various seasonings, and the commonly used umami agent is monosodium glutamate (MSG). However, due to the high content of sodium in MSG as well as the poor utilization of calcium and magnesium caused by excessive intake of MSG, natural substances are used to enhance the effect of MSG as an umami agent. Commonly used nucleotide compounds such as inosine monophosphate (IMP) and guanosine monophosphate (GMP) are usually used in combination as (I+G) to enhance the flavor of dishes, especially the umami taste of MSG. On the other hand, as a synthetic umami flavor, a specific oxamide compound such as N-(2,4-dimethoxybenzyl)-N'-[2-(pyridin-2-yl)ethyl]oxamide (CAS number: 745047-53-4, hereinafter also referred to as "Compound A") can be used as an umami flavor that efficiently and / or synergistically enhances the umami taste of MSG.

[0004] Patent Document 1 discloses a composition containing an umami seasoning, mainly MSG, for enhancing the umami taste sensation of a dish.

[0005] Patent Document 2 discloses a seasoning sauce that is a blend of soy sauce, vinegar, salt, MSG, I+G, and several kinds of spices, and has a sour, fresh, and excellent umami taste and texture.

[0006] US Patent No. 5,393,633 discloses an efficient umami taste modifier that produces the umami taste sensation and / or enhances the umami taste sensation of MSG using the efficient umami compound N-(2,4-dimethoxybenzyl)-N'-[2-(pyridin-2-yl)ethyl]oxamide, which sometimes causes a tingling or numbing sensation on the tongue. [Prior art documents] [Patent documents]

[0007] Patent document 1: US20170143022A Patent document 2: CN105475948A Patent document 3: CN101426381A Summary of the Invention [Problem to be solved by the invention]

[0008] However, spicy substances are irritating to the human body. Spicy substances can stimulate the secretion of digestive juices and appetite in humans, while excessive intake of spicy substances can cause a burning sensation in the human stomach and lead to gastroesophageal reflux or constipation. Therefore, there is a need in the art for a spice flavor enhancing composition that can provide a "spice" taste to a diner or enhance the spice flavor of a dish without adding extra spicy substances. [Means for solving the problem]

[0009] That is, in view of the current state of the art, the technical problem that the present invention aims to solve is to enhance the spice flavor of a dish without adding extra spice substances.

[0010] In order to achieve the above-mentioned object, the present inventors have unexpectedly found that by combining umami substances, specifically monosodium glutamate (MSG)-type umami substances and nucleotide-type umami substances, and more preferably, a specific oxamide-type compound having an umami enhancing effect, it is possible to enhance the spicy flavor of a dish without adding extra spicy substances, and have completed the present invention based on the above-mentioned findings.

[0011] That is, the present invention provides a composition for enhancing the flavor of spices, which comprises a monosodium glutamate (MSG) type amino acid, a nucleotide type umami substance, and an oxamide compound represented by the following formula (I) or a salt thereof:

[0012] [ka]

[0013] In the formula, R 1 and R 2 one of the groups represents a hydrogen atom and the other represents an alkyl group having 1 to 4 carbon atoms or an alkoxy group having 1 to 4 carbon atoms, and R 3 represents a hydrogen atom or an alkyl group having 1 to 4 carbon atoms.

[0014] Preferably, the monosodium glutamate (MSG) type amino acid is at least one of monosodium glutamate and monosodium aspartate, in particular monosodium glutamate.

[0015] Preferably, the nucleotide-type umami substance is at least one of disodium inosine phosphate and disodium guanosine phosphate, and particularly preferably a combination of disodium inosine monophosphate (IMP) and disodium guanosine monophosphate (GMP) (hereinafter referred to as "I+G").

[0016] Preferably, in formula (I), R 1 and R 2 one of represents a hydrogen atom, the other represents a methyl group or a methoxy group, and R 3 represents a hydrogen atom or a methyl group.

[0017] Preferably, the compound of formula (I) is selected from the group consisting of N1-(2,4-dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl)oxamide, N1-(2-methoxy-4-methylbenzyl)-N2-(2-(5-methylpyridin-2-yl)ethyl)oxamide, N1-(2-methoxy-4-methylbenzyl)-N2-(2-(pyridin-2-yl)ethyl)oxamide, and N1-(2,3-dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl)oxamide.

[0018] Preferably, the weight ratio of the sodium glutamate type amino acid, the nucleotide type umami substance, and the oxamide compound represented by formula (I) or a salt thereof is 5 to 30:1:0.2×10 -3 From 6×10-3 , more preferably 10 to 20:1:0.6×10 -3 From 4 × 10 -3 It is.

[0019] Preferably, when the total weight of the food is calculated as 100% by weight, the sodium glutamate type amino acid is 0.2 to 0.4% by weight, the nucleotide type umami substance (preferably I+G) is 0.01 to 0.04% by weight, and the oxamide compound represented by formula (I) or a salt thereof is 0.00001 to 0.00007% by weight.

[0020] The present invention further provides a seasoning containing the above-mentioned composition for enhancing a spice flavor, and a food product to which the seasoning has been added.

[0021] Furthermore, the food is preferably Chongqing noodles, and when the total weight of the food is calculated as 100% by weight, the amount of MSG is 0.2-0.4%, the amount of I+G is 0.01-0.035%, and the amount of the compound of formula (I) is 0.00001-0.00006% (0.1-0.6 ppm).

[0022] Furthermore, the food is preferably green pepper fish, and when the total weight of the food is calculated as 100% by weight, the amount of MSG is 0.2-0.35%, the amount of I+G is 0.015-0.04%, and the amount of the compound of formula (I) is 0.00001-0.00007% (0.1-0.7 ppm).

[0023] Furthermore, the food is preferably red soup hotpot, and when the total weight of the food is calculated as 100% by weight, the amount of MSG is 0.2-0.35%, the amount of I+G is 0.01-0.035%, and the amount of the compound of formula (I) is 0.00001-0.00004% (0.1 to 0.4 ppm). Effect of the Invention

[0024] Advantageous Effects of the Invention According to the present invention, there are provided a composition for enhancing a spice flavor that can enhance the spice flavor of food without adding an excess spice substance, and a seasoning and food containing the same. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0025] Description of the embodiments As a result of extensive research, the present inventors have unexpectedly found that the addition of a combination of monosodium glutamate (MSG) type amino acid, a nucleotide type umami agent, and an oxamide compound represented by formula (I), which have been conventionally used as umami agents, to food products can enhance the spice flavor of the food products without adding any extra spice substances.

[0026] In particular, MSG, I+G and the following general formula (I):

[0027] [ka]

[0028] (In the formula, R 1 and R 2 one of represents a hydrogen atom, the other represents an alkyl group having 1 to 4 carbon atoms or an alkoxy group having 1 to 4 carbon atoms, R 3 The composition for enhancing a spice flavor of the present invention contains an oxamide compound represented by the formula (I) or a salt thereof, wherein R represents a hydrogen atom or an alkyl group having 1 to 4 carbon atoms.

[0029] Monosodium glutamate (MSG) type amino acids Monosodium glutamate (MSG)-type amino acids are known as umami substances, mainly glutamic acid and aspartic acid and their salts. Theanine is a special type of free amino acid in tea, which is structurally similar to glutamic acid and has a fresh and refreshing taste similar to monosodium glutamate. Existing studies have found that MSG-type amino acids can interact with the T1R1 / T1R3 umami receptors, activate the cascade signal transmission in the taste system, and allow the brain to perceive the umami taste.

[0030] In the present invention, the MSG-type amino acids are preferably monosodium glutamate (MSG, commonly known as Ajinomoto) and sodium aspartate, in particular monosodium glutamate. The taste threshold of monosodium glutamate is 0.012% (120 ppm), and the taste threshold of sodium aspartate is 0.01% (100 ppm).

[0031] The MSG-type amino acid preferably used in the present invention may be a hydrated crystal or an anhydrous crystal obtained by drying, etc. Also, a food material containing a high concentration of the MSG-type amino acid may be used.

[0032] In the present invention, the concentration of the MSG-type amino acid added to food is usually preferably 0.2 to 0.4% by weight calculated as anhydrous crystals. If the concentration is insufficient, the umami flavor is not strong, and the effect of enhancing the spice flavor is not noticeable. If the concentration is too high, the taste becomes bad, and if it is ingested too much, the metabolic balance in the body is disturbed and the absorption of other nutrients is inhibited. Also, excessive intake of sodium ions leads to an increase in blood pressure.

[0033] Nucleotide-type umami flavors More than 30 nucleotides and their derivatives are known to have umami properties, prominent examples being inosine 5-monophosphate (IMP), guanosine 5-monophosphate (GMP) and 5-adenylic acid (AMP).

[0034] In the present invention, it is preferable to use at least one of disodium inosine monophosphate (IMP) and disodium guanosine monophosphate (GMP), and it is particularly preferable to use IMP and GMP together (hereinafter referred to as "I+G"). The taste threshold of disodium inosine monophosphate (IMP) is 0.025% (250 ppm), and the taste threshold of disodium guanosine monophosphate (GMP) is 0.012% (120 ppm).

[0035] I+G is a new generation umami agent prepared by mixing disodium inosine monophosphate (IMP) and disodium guanosine monophosphate (GMP) in a 1:1 ratio, and its umami taste intensity is more than 200 times that of monosodium glutamate. Among them, IMP has an umami taste similar to chicken, and its umami taste intensity is more than 40 times that of MSG. GMP has an umami taste similar to fresh mushrooms, and its umami taste intensity is more than 160 times that of monosodium glutamate. There is a strong positive correlation between inosine monophosphate and monosodium glutamate. Mixing inosine monophosphate and monosodium glutamate in a ratio of 1:5 to 1:20 can enhance the flavor of monosodium glutamate by 6 times. Nucleotide flavor compounds, alone or in combination with other flavorings such as MSG-type amino acids, can improve the flavor of foods, enhancing the natural savory and sweet tastes of foods and masking fishy, ​​burnt, bitter and sour flavors.

[0036] In the present invention, the content of I+G is usually preferably 0.01 to 0.04%.

[0037] An oxamide compound represented by formula (I) Prior art documents, such as the above-mentioned Patent Document 3, disclose that the oxamide compound represented by formula (I) or a salt thereof is an agonist of the hT1R1 / hT1R3 "umami" receptor and can be used as an umami taste agent or an umami taste enhancer.

[0038] The following formula (I):

[0039] [ka]

[0040] (In the formula, R 1 and R 2 one of represents a hydrogen atom, the other represents an alkyl group having 1 to 4 carbon atoms or an alkoxy group having 1 to 4 carbon atoms, and R 3 The composition for enhancing a spice flavor of the present invention contains an oxamide compound represented by the formula (I) or a salt thereof, wherein R represents a hydrogen atom or an alkyl group having 1 to 4 carbon atoms.

[0041] R 1 or R 2 When represents an alkyl group having 1 to 4 carbon atoms it may be straight or branched chain, for example methyl, ethyl, propyl, isopropyl, butyl, isobutyl, sec-butyl, tert-butyl, etc., with methyl being preferred.

[0042] R 1 or R 2 When represents an alkoxy group having 1 to 4 carbon atoms it may be straight or branched chain, for example methoxy, ethoxy, propoxy, isopropoxy, butoxy, isobutoxy, sec-butoxy, tert-butoxy etc., with methoxy being preferred.

[0043] R 3 When represents an alkyl group having 1 to 4 carbon atoms, it is straight or branched chain, for example, methyl, ethyl, propyl, isopropyl, butyl, isobutyl, sec-butyl, tert-butyl, etc., with methyl being preferred.

[0044] Among the compounds represented by general formula (I), R 1 and R 2 one of represents a hydrogen atom, the other represents a methyl group or a methoxy group (preferably a methoxy group), and R 3 It is preferred that represents a hydrogen atom or a methyl group (preferably a hydrogen atom).

[0045] The compound represented by the general formula (I) is preferably N1-(2,4-dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl)oxamide,

[0046] [ka]

[0047] N1-(2-methoxy-4-methylbenzyl)-N2-(2-(5-methylpyridin-2-yl)ethyl)oxamide,

[0048] [ka]

[0049] N1-(2-methoxy-4-methylbenzyl)-N2-(2-(pyridin-2-yl)ethyl)oxamide, and

[0050] [ka]

[0051] N1-(2,3-dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl)oxamide.

[0052] [ka]

[0053] N1-(2,4-dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl)oxamide (CAS No.: 745047-53-4) is particularly preferred.

[0054] When the oxamide compound represented by general formula (I) is in the form of a salt, examples of the salt include salts with inorganic acids such as hydrochloric acid, hydrofluoric acid, trifluoroacetic acid, sulfuric acid, and phosphoric acid, and salts with organic acids such as acetic acid, succinic acid, citric acid, lactic acid, maleic acid, fumaric acid, palmitic acid, cholic acid, pamoic acid, D-glutamic acid, D-camphoric acid, glutaric acid, phthalic acid, tartaric acid, dodecylic acid, stearic acid, salicylic acid, methanesulfonic acid, benzenesulfonic acid, sorbic acid, picric acid, benzoic acid, and cinnamic acid.

[0055] The oxamide compounds represented by the general formula (I) and their salts are well known substances and can be prepared by well known methods (for example, the methods described in WO2005 / 041684, etc.).

[0056] In the food of the present invention, the compound represented by formula (I) and its salt are preferably incorporated in an amount of 0.1 to 0.7 ppm.

[0057] In the present invention, the spiciness is subdivided into the following types according to the characteristics of the spicy tartness and flavor of various chili peppers: mixed spiciness, dry chili flavor, burning spiciness, hot spiciness, and fresh spiciness. Note that, in this specification, the term "spice flavor" includes not only spiciness and numbness but also spice flavor.

[0058] As used herein, "mixed heat" refers to a spicy and aromatic flavor, with a hot and mid-tasty flavor that is a mix of chili peppers and spices and a spicy aftertaste.

[0059] As used herein, "dried chili pepper flavor" means that the mid-taste is spicy, hot, and has an aromatic flavor similar to dried chili peppers.

[0060] As used herein, "burning" means that the initial taste is a strong burning flavor, or a burning flavor (dry bitterness) similar to the flavor of sesame seeds, imparted by roasting dried chili peppers, with a spicy mid-taste and aftertaste.

[0061] As used herein, "hot and spicy" means that the initial taste is spicy and that a strong spicy sensation is felt when the spicy substance enters the mouth. There is a stinging sensation in the mouth and nasal passages and the spicy taste does not last long.

[0062] As used herein, "fresh heat" means that the initial and intermediate tastes are a spicy taste and aroma similar to fresh chili peppers, with a strong spicy aftertaste.

[0063] In addition, Japanese pepper is a common spice used together with chili in Sichuan cuisine. By adding an appropriate amount of Japanese pepper to the composition for enhancing a spice flavor of the present invention, the tingling sensation and aroma unique to Japanese pepper can be further imparted to foods.

[0064] In the present invention, the flavors provided by Sansho are subdivided into the following categories: numbness, fresh flavor of Sansho, and full-bodied flavor of Sansho.

[0065] As used herein, "numbness" refers to a numb feeling in the mouth or tongue, or a non-smooth feeling on the tongue (slight pins and needles sensation).

[0066] As used herein, "fresh flavor of Japanese pepper" means a moderate, mellow initial flavor (with a hint of green grass), a mid-taste that is refreshing in the mouth, and a strong bitter (and numbing) aftertaste. The flavor is usually provided by green Japanese pepper.

[0067] As used herein, "full-bodied flavor of Sansho" means a rich initial and mid-taste flavor (similar to floral, woody and meaty flavors), slightly bitter (and numbing), and a relatively weak aftertaste. The strong aroma is usually provided by red Sansho.

[0068] In the present invention, the weight ratio of MSG, I+G and the compound of formula (I) is 5 to 30:1:0.2×10 -3 From 6×10 -3 When the weight ratio of the ingredients is within the above range, it is possible to enhance the spice flavor of the food to which the ingredients are added.

[0069] Other spices (such as capsaicin) and / or flavor enhancers (such as hydrolyzed animal protein) can be added as needed, and other additives can also be added without departing from the scope of the present invention. Examples of additives include preservatives, colorants, antioxidants, sweeteners, stabilizers, enzymes, emulsifiers, thickeners, acidity regulators, flavor essences, etc., as described in the Chinese Food Additives Usage Standard (GB 2760-2014).

[0070] The spice flavor enhancing compositions of the present invention can be in any form, including, for example, solids (such as powders and granules), liquids (such as slurries), gels and pastes.

[0071] The present invention also includes flavorings and foods comprising the spice flavor enhancing composition of the present invention.

[0072] Compared to foods that do not contain the spice flavor enhancing composition of the present invention, the chili food, tongue tingling food and spicy food containing the spice flavor enhancing composition of the present invention have improved chili taste, tongue tingling taste and spicy flavor texture and smell. EXAMPLES

[0073] The embodiments of the present invention will be further described below as examples so that the features and advantages of the present invention will become clear and the present invention will be better understood. However, the examples described below are merely illustrative of the embodiments of the present invention and are not intended to unduly limit the scope of the present invention.

[0074] In the following examples, all ingredient amounts or percentages are calculated by weight. MSG: Trade name of Ajinomoto Co., Inc. "Red Bowel (R) ” (Sodium glutamate content: 99.0% or more). Inosine monophosphate (IMP) and guanosine monophosphate (GMP): AJITIDE (R) " (I+G) (a mixture of 50% disodium inosine monophosphate and 50% disodium guanosine monophosphate), sometimes abbreviated as "IG". N1-(2,4-dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl)oxamide (Compound A): Prepared according to the method described in WO2005 / 041684.

[0075] Fresh produce was purchased from Dingdong e-shop, and other ingredients such as spices, flavorings and seasonings were purchased from Jingdong e-shop.

[0076] Example 1: Preparation and flavor evaluation of Chongqing noodles Chili oil was prepared according to the recipe shown in Table 1 below.

[0077] [Table 1]

[0078] The chili oil was prepared as follows: 1. Finely chop the Er Jing Tiao peppers and add them to a wok together with the millet peppers and Belly peppers, heat over high heat, then reduce to low heat and stir-fry and dry the ingredients for 1 minute. Finely crush the dried Er Jing Tiao peppers, millet peppers and Belly peppers, add the resulting chili powder to a bowl, and add the green Japanese pepper, red Japanese pepper, Japanese peppercorn powder and Japanese pepper oil to the bowl. 2. After heating the corn oil to 170℃, turn the heat to low and add the green onions, ginger, star anise, wild radish (Shan nai), bay leaves and cardamom to the corn oil, then deep fry over medium or low heat at an oil temperature of around 150℃~160℃. After 2 minutes, scoop the ingredients out of the corn oil and leave the oil. 3. Pour the oil into the bowl. 4. Mix 13 spices thoroughly with the oil in a bowl. 5. The bowl was left overnight and the insoluble matter was filtered out to obtain the chili oil.

[0079] Furthermore, a bone soup seasoning was prepared according to the recipe shown in Table 2 below.

[0080] [Table 2]

[0081] The basic soup base (NC) was obtained by mixing chili oil, bone broth seasoning and water in the ratio of 5.5%:1.58%:92.92% (total 100%).

[0082] The amount of chili oil was gradually increased based on the basic soup base to obtain soup bases PC0 to PC5. To evaluate the strength of the spicy flavor, a score standard corresponding to the ratio of chili oil was set for each soup base PC0 to PC5. The strength of the spicy flavor was divided into 1 to 5 levels, from the spicy flavor of the base to a stronger spicy flavor, and as shown in Table 3, the strength of the spicy flavor of the basic soup base was given a score of 1.

[0083] [Table 3]

[0084] The composition for enhancing the spice flavor according to the present invention was prepared by mixing MSG, I+G and compound A, and added to a basic soup base NC to the content shown in Table 4. The intensity of the spice flavor was then evaluated by a panel of five taste experts. The average of the scores of the five experts was taken as the final score. In addition, the basic soup base NC not containing the above three ingredients was used as a control with a spice flavor intensity of 1.0. Next, the intensity of the spice flavor was evaluated from six aspects, namely, mixed spiciness, dry chili flavor, burning spiciness, numbness, Japanese pepper aroma, and strong Japanese pepper aroma, and was rated on a scale of 1 to 5 from weak to strong sensations felt by the senses.

[0085] [Table 4]

[0086] As can be seen from Table 4, the addition of MSG and I+G (sample 1) or compound A (sample 2) to the soup base alone has a limited effect on enhancing the spicy flavor of the soup base (score does not exceed 2.5). However, in sample 3, in which MSG, I+G, and compound A were added to the basic soup base, the spicy flavor enhancement effect was obvious (all aspects exceeded 3.2), suggesting the possibility of a synergistic effect between MSG, I+G, and compound A in enhancing the intensity of the spicy flavor of the soup base.

[0087] In the samples shown in Table 4, the spice flavor enhancement effect was observed when the amount of MSG was in the range of 0.2-0.4% normally used in foods, and when the amount of I+G in the food was 0.01% (10 ppm) or more, which was close to or slightly higher than the threshold for enhancing the umami flavor of the substance. These results indicate that when enhancing the taste of spices by adding the spice flavor enhancing composition of the present invention, there is no need to worry about overusing the substance and the potential problems that may result from it.

[0088] As can be seen from Table 4, when the amount of compound A reaches 0.00001% (0.1 ppm) (sample 4), the intensity of the spicy flavor is obviously improved.

[0089] For MSG and I+G, the preferred amounts are 0.2-0.4% and 0.01-0.035%, respectively. If the amounts exceed these ranges, the effect of enhancing the spice flavor tends to decrease.

[0090] Example 2: Preparation and flavor evaluation of green pepper fish Preparation of snakehead fish soup Materials were prepared according to Table 5.

[0091] [Table 5]

[0092] The fish soup was prepared as follows: 1. Cut the head and tail off of a snakefish and wash it thoroughly; 2. Put corn oil into the wok, heat the wok, and then simmer the fish head and tail on high heat; 3. Stir fry the green onions and ginger until fragrant, add the fish head and tail, cooking wine and stir fry, then add water and simmer for about 10 minutes, stirring until boiling. 4. After cooking, the head and tail of the fish are removed and strained to obtain snakehead fish soup.

[0093] Preparation of green pepper fish soup base Green pepper fish soup base NC' was prepared as follows: 1. Prepare the ingredients according to Table 6 below, add the corn oil to a wok and heat over low heat until the oil temperature reaches 200℃; 2. Put ginger (sliced) and green onion (finely chopped) into the wok and stir fry for 40s; 3. Bubble: Add ginger, wild pepper, green pepper, small red hot pepper (sliced ​​diagonally) and cooking wine to a wok and stir fry for 45 seconds; 4. Put the snakehead fish soup and water prepared earlier into the wok and heat it on high heat for 2 minutes and 45 seconds; 5. Add white pepper powder, salt and sugar to a wok and heat on high heat for 50s; 6. Put the corn oil in a saucepan and heat it to 150℃, then reduce the heat to low; 7. Place green pepper, pepper oil and sesame oil in a saucepan and stir fry for 1 minute; 8. Add small red hot peppers (sliced ​​diagonally) to the saucepan and stir fry for 1 minute; 9. Add green hot peppers (sliced ​​diagonally) to the saucepan and fry for 1 minute to get the chili side; 10. Capsicum side was added to the snakehead fish soup obtained in step 5, and the solids were filtered off to obtain green pepper fish soup base.

[0094] [Table 6]

[0095] Preparation of cooked snakehead fish fillets Materials were prepared according to Table 7.

[0096] [Table 7]

[0097] A snakehead fish fillet dish was prepared according to the following procedure: 1. Thaw the frozen snakehead fillets, wash them thoroughly, add salt, sugar, white pepper powder, cooking wine, egg white and starch, mix with the snakehead fillets and marinate for 2 hours; 2. Marinated snakehead fillets were deep fried in oil at 200°C, then the heat was reduced to medium.

[0098] <Preparation of Green Pepper Fish Soup> Deep fried marinated snakehead fillets were put into the green pepper fish soup base to obtain the green pepper fish soup.

[0099] Evaluation of the flavor of fish with green pepper Using soup base NC' as the base, the amount of spicy ingredients was gradually increased to obtain soup bases PC0' to PC3'. The intensity of the spicy flavor was divided into a scale of 1 to 5, ranging from the base spicy flavor to a stronger spicy flavor, and as shown in Table 8, the intensity of the spicy flavor of soup base NC was given a score of 1.

[0100] [Table 8]

[0101] 50g of snakehead fish fillets were added to 100g of green pepper fish soup to form a basic soup base used as a control, and then different amounts of MSG, I+G and compound A were added to the basic soup base and heated in a water bath at 80°C for 10 minutes. The intensity of the spice flavor strength was then evaluated by a panel of five taste experts. The intensity of the spice flavor strength was evaluated on a four-point scale, and the average of the scores of the five experts was taken as the final score. The results are shown in Table 9 below.

[0102] [Table 9]

[0103] As can be seen from Table 9, the addition of MSG and I+G (sample 1) or compound A (sample 2) to the soup base only had a limited effect on enhancing the spicy flavor of the soup base (scores did not exceed 2.8). However, because MSG, I+G, and compound A were added to the basic soup base, an enhancing effect on the spicy flavor was evident in sample 3 (scores increased by 0.3–0.9), suggesting a possible synergistic effect between MSG, I+G, and compound A in enhancing the intensity of the spicy flavor of the soup base.

[0104] In particular, when the amount of compound A reaches 0.00001% (0.1 ppm), the intensity of the spice flavor is obviously improved, and when the amount of compound A reaches 0.00005% (0.5 ppm), the effect of enhancing the intensity of the spice flavor is the greatest.

[0105] For MSG and I+G, the preferred amounts are 0.2-0.35% and 0.015-0.04%, respectively. If these amounts are exceeded, the effect of enhancing the spice flavor tends to decrease.

[0106] Example 3. Preparation of red soup hotpot and flavor evaluation The ingredients for red soup for red soup hotpot were prepared according to Table 10 below.

[0107] [Table 10]

[0108] The Ciba peppers listed in the table above were prepared as follows:

[0109] 100g of Er Jing Tiao pepper was boiled in 400g of water for 10 minutes, then 160g of water was added and boiled for 6 minutes. The Er Jing Tiao pepper was removed from the water and crushed to obtain Ciba pepper.

[0110] The red oil was prepared as follows: 1. Heat beef tallow and corn oil in a wok to 150℃ and reduce heat to low (oil temperature should be kept around 150℃); 2. Add the minced garlic, fermented miso and thick doubanjiang to the wok and mix well; 3. Put ciba chili pepper, crushed millet pepper, 13 spices, fennel, red pepper, pepper powder, and green pepper into a wok and mix well; 4.Add cinnamon, dried Tsaoko, Er Jing Tiao pepper, rock sugar and salt into the wok and mix well; 5. Add dark soy sauce to the wok and mix well; 6. Keeping the oil temperature at around 110°C, mix all the ingredients for 15 minutes and then transfer to a bowl; 7. Scoop out the solids from the bowl, leaving the red oil behind.

[0111] Red oil, water and salt were mixed in a weight ratio of 18:81.74:0.26 to obtain the soup base for red soup hotpot.

[0112] Flavor evaluation of red soup hotpot Tofu sticks were placed in a red soup hotpot containing the ingredients shown in Table 11 below. A panel of five taste experts evaluated the tofu sticks in six categories, namely, mixed spiciness, spiceiness, dried chili flavor, numbness, Japanese pepper aroma, and strong Japanese pepper aroma, and further evaluated the strength of the six categories in terms of the initial taste (first taste), intermediate taste, and aftertaste. The evaluation scores for the umami flavor enhancement effect were: △ slightly strong, ○ moderately strong, ◎ strong. The evaluation scores for the spice enhancement effect were: [blank] no change, △ slightly strong, ○ strong, ◎ very strong. The evaluation results are shown in Table 12 below.

[0113] [Table 11]

[0114] [Table 12]

[0115] As can be seen from Table 12, Example P of the present invention having a composition for enhancing a spice flavor comprising MSG, I+G and compound A according to the present invention enhanced the spice flavor of red soup hotpot, in particular enhanced the piquant heat and strong aroma of Japanese pepper, and further enhanced the mixed piquant heat and dried chili flavor.

[0116] Above, the preferred embodiments of the present invention have been described in detail. It should be understood that according to the concept of the present invention, many modifications and changes can be made without creative work. Therefore, based on the concept of the present invention and the prior art, all technical solutions that a person skilled in the art can obtain through logical analysis, reasoning, or limited time experimentation should be included in the scope defined by the appended claims.

[0117] This application is based on patent application No. 202111272640.4 filed in China, the contents of which are incorporated in their entirety into this application.

Claims

1. Monosodium glutamate-type amino acids, nucleotide-type umami substances, and 【Chemical 1】 (In the formula, R １ and R ２ one of represents a hydrogen atom and the other represents a C1-C4 alkyl or C1-C4 alkoxy; R ３ A composition for enhancing the flavor of spices, comprising an oxamide compound represented by the formula (I) or a salt thereof, wherein R represents a hydrogen atom or a C1-C4 alkyl.

2. 2. The composition according to claim 1, wherein the monosodium glutamate type amino acid is at least one of monosodium glutamate and monosodium aspartate.

3. 2. The composition according to claim 1, wherein the nucleotide-type umami substance is at least one of disodium inosinate and disodium guanylate.

4. In formula (I), R １ and R ２ 2. The composition of claim 1, wherein one of R represents a hydrogen atom and the other represents methyl or methoxy, and R3 represents a hydrogen atom or methyl.

5. The composition according to claim 1, wherein the compound represented by formula (I) is selected from the group consisting of N1-(2,4-dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl)oxamide, N1-(2-methoxy-4-methylbenzyl)-N2-(2-(5-methylpyridin-2-yl)ethyl)oxamide, N1-(2-methoxy-4-methylbenzyl)-N2-(2-(pyridin-2-yl)ethyl)oxamide, and N1-(2,3-dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl)oxamide.

6. A sodium glutamate type amino acid, a nucleotide type umami substance, and an oxamide compound represented by the following formula (I) or a salt thereof are mixed in a ratio of 5 to 30:1:0.2×10 －３ From 6 x 10 －３ 10. The composition of claim 1, wherein the composition is present in a weight ratio of:

7. 10. The composition of claim 1, wherein the composition is suitable for enhancing at least one of mixed spiciness, dry chili flavor, burning spiciness, numbness, fresh flavor of Japanese pepper, and full-bodied flavor of Japanese pepper.

8. A seasoning comprising the composition according to any one of claims 1 to 7.

9. A food product comprising at least one composition according to any one of claims 1 to 7.

10. 10. The food product according to claim 9, wherein the sodium glutamate-type amino acid is 0.2 to 0.4% by weight, the nucleotide-type umami substance is 0.01 to 0.04% by weight, and the oxamide compound represented by formula (I) or a salt thereof is 0.00001 to 0.00007% by weight, calculated assuming the total weight of the food product to be 100% by weight.

11. Use of a composition containing at least a monosodium glutamate-type amino acid and a nucleotide-type umami substance for enhancing spicy flavor.

12. The use according to claim 11, wherein the composition is a composition according to any one of claims 1 to 6.

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