Heat deteriorated odor suppression method, container-packed composition having heat deteriorated odor suppressed, and composition for heat deteriorated odor suppression

Abstract

To provide a method for suppressing heat deteriorated odor caused by a food material and felt by heating a container-packed composition including the food material in a sealed space.SOLUTION: A heat deteriorated odor suppression method includes the step of suppressing heat deteriorated odor caused by a food material by heating a container-packed composition including the food material and at least one type of γ-lactone. The heated container-packed composition includes a food material and at least one type of γ-lactone, and heat deteriorated odor caused by the food material includes the food material. The heated container-packed composition is suppressed for odor than a container-packed composition substantially not including the γ-lactone.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for suppressing heat-deterioration odor, a packaged composition suppressed in heat-deterioration odor, and a composition for suppressing heat-deterioration odor. [Background technology]

[0002] A widely used method involves filling and sealing food or seasonings in heat-resistant containers such as pouches, and then subjecting them to retort sterilization in a retort device. Retort sterilization is a method of sterilization by pressurizing and heating at a high temperature exceeding 100°C. A common retort sterilization method is to line up containers in a retort tank, raise the temperature of the retort tank to about 120°C using a heat medium such as steam or hot water, and sterilize the food in the center of the container by pressurizing and heating it to 120°C for 4 minutes or at a temperature equivalent to or higher.

[0003] By subjecting the food and seasonings in the container to a heat sterilization process such as retort sterilization, the food and seasonings in the container can be preserved at room temperature. However, the containerized food and seasonings subjected to the heat sterilization process often emit a unique heat deterioration odor due to being heated in a closed space. This causes a problem that the heated containerized products deteriorate in quality.

[0004] On the other hand, methods for improving the flavor and aroma of seasonings and foods using aroma components such as alcohol, fatty acid esters, and cyclic ethers used to impart aroma have been known. For example, as an example using a cyclic ether, Patent Document 1 describes a soy sauce-like seasoning characterized by containing α-methyl-γ-butyrolactone at 10 μg / mL to 100 μg / mL. Patent Document 2 describes a method for producing food and drink characterized by using γ-butyrolactone as an active ingredient for improving taste. Patent Document 3 describes a method for improving the soy sauce flavor of soy sauce, characterized by adding γ-lactone to soy sauce in a concentration range of 0.1 ppt to 10 ppb in order to restore the original flavor of soy sauce immediately after production to soy sauce that has deteriorated in taste during processing. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent No. 6479380 [Patent Document 2] Patent No. 4939464 [Patent Document 3] JP 2014-83028 A Summary of the Invention [Problem to be solved by the invention]

[0006] The seasonings and methods described in Patent Documents 1 to 3 are characterized in that lactones, which are cyclic ethers, are added to seasonings or foods. Therefore, the seasonings and methods described in Patent Documents 1 to 3 are not used by packing lactones together with ingredients before heating in a container and heating them.

[0007] Even if lactones are heated together with unheated food materials, normal cooking methods involve heating in an open system using cooking utensils such as pots, frying pans, etc. Patent Documents 1 to 3 are silent about any phenomena that may occur when lactones are packed together with unheated food materials in a container and heated in a closed system.

[0008] Furthermore, little is known so far about methods for suppressing the heat-deterioration odors caused by the ingredients contained in packaged foods and seasonings that have been heated in a sealed space.

[0009] Therefore, the first problem to be solved by the present invention is to provide a method for suppressing the heat-deterioration odor of food materials, which is sensed by heating a packaged composition containing food materials in a sealed space.The second problem to be solved by the present invention is to provide a heated packaged composition and a method for producing the same, and a composition for suppressing the heat-deterioration odor of food materials, by applying the method for suppressing the heat-deterioration odor of food materials. [Means for solving the problem]

[0010] The present inventors have conducted extensive research to solve the above problems, and have used a process of trial and error to obtain foods and seasonings that have almost no detectable heat deterioration odor due to the ingredients contained therein, even after heat treatment such as heat sterilization, by appropriately combining a large number of components, including more than 1,000 types of aroma components.

[0011] And, after many failures, the present inventors surprisingly found that the heat deterioration odor of food materials can be suppressed by adding γ-lactones to food materials. Even more surprisingly, when γ-lactones are added, not only the heat deterioration odor but also unpleasant flavors such as harshness, astringency, and food odor that are felt by heat treatment are suppressed, and the favorable flavor of food materials that is damaged by heat treatment, such as the soy sauce aroma of soy sauce, is improved. Based on such findings, the present inventors have succeeded in creating a method for suppressing heat deterioration odor, which includes a step of suppressing the heat deterioration odor of food materials by heating a packaged composition containing food materials and γ-lactones; a heated packaged composition and a method for producing the same; and a composition for suppressing heat deterioration odor of food materials, as a solution to the problems of the present invention. The present invention is an invention that has been completed based on such findings and successful examples.

[0012] Thus, according to one aspect of the present invention, the following methods and compositions are provided: [1] A food material and a compound represented by the following general formula (I): [ka] (I) (wherein n represents an integer of 2 to 6). and at least one γ-lactone selected from the group consisting of γ-lactones represented by the formula (I) and (II), thereby suppressing the heat-deterioration odor caused by the food material. [2] A method for producing a heated packaged composition, comprising a step of heating a packaged composition containing a food material and at least one γ-lactone selected from the group consisting of γ-lactones represented by the above general formula (I) to obtain a packaged composition in which the heat-deterioration odor due to the food material is suppressed. [3] The method according to any one of [1] to [2], wherein the γ-lactones have a content of 30 ppb to 3,000 ppb. [4] The method according to any one of [1] to [3], wherein the food material is at least one food material selected from the group consisting of seasoning ingredients, vegetables, meat, and seafood. [5] The method according to any one of [1] to [3], wherein the food material is at least one food material selected from the group consisting of soy sauce, beef, pork, chicken, fish meat, and soy protein. [6] The method according to any one of [1] to [5], wherein the packaged composition is a packaged seasoning composition or a packaged processed food. [7] A food material and at least one γ-lactone selected from the group consisting of γ-lactones represented by the above general formula (I), A heated packaged composition, in which the heat deterioration odor is suppressed more than that of a packaged composition which contains the food material and is substantially free of γ-lactones and is heated. [8] A composition for suppressing the heat-induced deterioration odor of food ingredients, which comprises at least one type of γ-lactone selected from the group consisting of γ-lactones represented by the above general formula (I), and is used by packing the composition together with unheated food ingredients in a container and heating the food ingredients. [9] The composition according to any one of [7] to [8], wherein the γ-lactones are contained in an amount of 30 ppb to 3,000 ppb.

[10] The composition according to any one of [7] to [9], wherein the food material is at least one food material selected from the group consisting of seasoning ingredients, vegetables, meat, and seafood.

[11] The composition according to any one of [7] to [9], wherein the food material is at least one food material selected from the group consisting of soy sauce, beef, pork, chicken, fish meat, and soy protein.

[12] The composition according to any one of claims [7] to

[11] , wherein the packaged composition is a packaged seasoning composition or a packaged processed food. Effect of the Invention

[0013] According to the method and composition of one aspect of the present invention, it is possible to suppress the heat deterioration odor of food materials that is sensed by heating a packaged composition containing food materials in the space of a sealed container. Furthermore, according to the method and composition of one aspect of the present invention, it is possible to suppress the unpleasant flavor that is sensed when food materials in a sealed container are heat-treated, and further to improve the favorable flavor of the food materials that is damaged by the heat treatment. Therefore, according to the method and composition of one aspect of the present invention, it is possible to provide a highly palatable heated packaged seasoning and packaged processed food that reduce the deterioration of food materials due to heat treatment in a sealed container and release the flavor expected of the food materials. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0014] Each aspect of the present invention will be described in detail below, but the present invention is not limited to the details of these items and can take various forms as long as the object of the present invention is achieved.

[0015] Unless otherwise specified, each term in this specification is used in the sense commonly used by those skilled in the art of food, and should not be interpreted as having an unduly limiting meaning. In addition, the speculations and theories made in this specification are based on the inventors' knowledge and experience, and therefore the present invention is not limited solely to such speculations and theories.

[0016] The term "composition" is not particularly limited to the meaning in which it is usually used, and is, for example, a combination of two or more components. "ppb" is a unit as it is commonly known, specifically 1 ppb is 1 / 10 9This is equivalent to 1 ng / g in grams, which can be roughly converted to 1 μg / l. The term "and / or" means any one or any or all combinations of two or more of the associated listed items. "Content" is synonymous with concentration and means the ratio of the amount of a component to the total amount of a composition. In this specification, unless otherwise specified, the unit of content means "mass % (wt%)". However, the total content of the components does not exceed 100 mass%. The "to" in a numerical range includes the numerical values ​​before and after it. For example, "0% by mass to 100% by mass" means a range that is equal to or greater than 0% by mass and equal to or less than 100% by mass. "Comprising" means that elements other than the elements explicitly stated as being included can be added (same meaning as "comprising at least"), but also encompasses "consisting of" and "consisting essentially of." In other words, "comprising" can mean including the elements explicitly stated and any one or more elements, consisting of the elements explicitly stated, or consisting essentially of the elements explicitly stated. Elements include limitations such as ingredients, steps, conditions, and parameters.

[0017] The "heat-deterioration odor" of food ingredients refers to the unpleasant odor and stuffy odor (the odor that makes the nose feel steamy) felt from the mouth to the nose when food and seasonings containing food ingredients are heated and then eaten after opening a sealed container such as a retort pouch. For example, if the food ingredient is meat, it refers to a composite odor of the animal-specific odor of the lipids in the meat and the unpleasant odor called "warmed-over flavor (wof)" that occurs due to lipid oxidation of meat by heating. Also, if the food ingredient is soy protein, it refers to a composite odor of the grassy odor of soybeans, the odor resembling soybean flour, and the specific undesirable odor generated when soybeans are heated in a closed system. "Suppressing the heat-deterioration odor of food ingredients" refers to making it difficult to sense the heat-deterioration odor generated by heat treatment, but does not prevent the possibility of preventing the generation of heat-deterioration odor.

[0018] The "F value" is the sterilization effect in all heat sterilization processes, from heating to cooling, expressed as the sterilization time (minutes) at a standard temperature, and can be calculated using the following formula (see, for example, Tokyo Metropolitan Food Technology Center Newsletter No. 15). F=t×10^((T-To) / Z) T: Temperature during heat sterilization (℃) To: Reference temperature (℃) t: time (minutes) Z: Temperature (℃) at which the D value (time (min) to reduce the number of live bacteria to 1 / 10) is reduced to 1 / 10 The F value varies depending on the reference temperature and the Z value, a parameter of the heat resistance of microorganisms. Therefore, the F value when the reference temperature is 121.1°C and the Z value is 10°C is called the "Fo value." The Fo value is calculated using the following formula (for example, see Heat Sterilization of Packaged Foods (Theory and Applications) (published by the Japan Canned, Bottled and Retort Food Association, a public interest incorporated association)). Fo=t×10^((T-121.1) / 10) The Fo value is an index of the microbial inactivation ability in moist heat sterilization. For example, the Fo value of heat sterilization at 110°C for 9 minutes is 0.70 when applied to the above formula. This value is the value when the temperature reaches 110°C instantly and is instantly cooled after 9 minutes. In reality, the Fo value is calculated and output by the heat sterilizer at regular intervals during heat sterilization, so even if the heat sterilizer shows an Fo value of 0.70, it does not necessarily mean that the temperature and time have become the above-mentioned values. Among the heat sterilization treatments in the examples described below, those with Fo values ​​are heat sterilization treatments performed by adjusting the temperature and time so that the Fo value indicated by the heat sterilizer becomes a predetermined value, and the temperature and time calculated by the above formula are added as a reference, and those with temperature and time are heat sterilization treatments performed by controlling the temperature to be maintained for a predetermined time after reaching that temperature.

[0019] The number of digits in an integer value is the same as the number of significant digits. For example, 1 has one significant digit, and 10 has two significant digits. Also, the number of digits after the decimal point in a decimal value is the same as the number of significant digits. For example, 0.1 has one significant digit, and 0.10 has two significant digits.

[0020] [Containerized composition containing foodstuff and γ-lactones] The composition of one embodiment of the present invention is a heated, packaged composition containing foodstuffs and γ-lactones. Usually, when seasonings and foods containing foodstuffs such as soy sauce, meat, and soy protein are subjected to high-temperature heat treatment under pressure, for example, retort sterilization, the foodstuffs generate a heat-deteriorated odor. However, the present inventors have found that when γ-lactones are contained in addition to foodstuffs, the foodstuffs are less likely to be detected. Thus, the composition of one embodiment of the present invention can be a composition in which the foodstuffs are heated and the heat-deteriorated odor of the foodstuffs is suppressed by containing γ-lactones in addition to foodstuffs.

[0021] The composition of one embodiment of the present invention contains γ-lactones together with a food material, and thus the heat deterioration odor of the food material is suppressed compared to a composition containing the food material but substantially not containing the γ-lactones. The composition of one embodiment of the present invention is preferably a packaged seasoning composition used for the purpose of adjusting the flavor when processing food materials, or a packaged processed food obtained by processing a food material and which can be eaten by itself.

[0022] The γ-lactones are represented by the following general formula (I): [ka] (I) (In the formula, n represents an integer of 2 to 6.) That is, the composition of one embodiment of the present invention contains one, two, three, four, or five of γ-heptanolactone where n is 2, γ-octanolactone where n is 3, γ-nonalactone where n is 4, γ-decanolactone where n is 5, and γ-undecanolactone where n is 6 in general formula (I).

[0023] The composition of one embodiment of the present invention contains food materials, but contains γ-lactones, thereby suppressing the heat-deterioration odor of food materials. Therefore, the content of γ-lactones in the composition of one embodiment of the present invention may be an amount that can suppress the heat-deterioration odor of food materials. As described in the Examples below, according to the research conducted by the present inventors, regardless of the type of food materials, when 30 ppb or more of γ-lactones are contained, the heat-deterioration odor of food materials is suppressed. Therefore, the lower limit of the content of γ-lactones in the composition of one embodiment of the present invention is preferably 30 ppb or more with respect to the total amount of the composition.

[0024] On the other hand, many γ-lactones have a scent by themselves. For example, γ-nonalactone has a sweet fruity scent reminiscent of tropical fruits. According to the inventors' investigation, a composition containing more than 3,000 ppb of γ-lactones tends to have an undesirable and strange scent when eaten due to the strong scent of γ-lactones. Therefore, the upper limit of the content of γ-lactones in the composition of one embodiment of the present invention is 3,000 ppb or less relative to the total amount of the composition. When the content of γ-lactones in the composition of one embodiment of the present invention is 3,000 ppb or less, the scent of the lactones harmonizes with the scent of other ingredients to produce a good overall scent.

[0025] As described above, the content of γ-lactones in the composition according to one embodiment of the present invention is 30 ppb to 3,000 ppb, but in order to further suppress the heat deterioration odor of food materials, the content is preferably 30 ppb to 2,500 ppb, more preferably 50 ppb to 2,500 ppb, even more preferably 100 ppb to 2,500 ppb, and even more preferably 100 ppb to 1,500 ppb. Note that "γ-lactones at 30 ppb to 3,000 ppb" means, for example, γ-lactones at 3 μg to 300 μg per 100 g of the seasoning composition.

[0026] According to the research conducted by the present inventors, it has been found that, for example, γ-nonalactone is decomposed by about 40% by pressurized heat sterilization equivalent to a Fo value of 10. Therefore, the above range of the content of γ-lactones is preferably the amount before heating. Furthermore, even if the content of γ-lactones in the composition after heating is measured and a value below the above range is specified, the content of γ-lactones may be considered to be within the above range by analogy with the value before heat sterilization.

[0027] As described above, from the viewpoint of suppressing the deterioration of flavor of food materials due to heating (the generation of unpleasant flavors and the decrease in pleasant flavors) in addition to the heat-deterioration odor of food materials, the γ-lactones are γ-heptanolactone, γ-octalactone, γ-nonalactone, γ-decanolactone and γ-undecanolactone.

[0028] As the γ-lactones, γ-lactones themselves may be used, or a γ-lactone-containing material containing γ-lactones may be used. When γ-lactones themselves are used, commercially available flavorings may be used. Examples of the γ-lactone-containing material include food materials containing γ-lactones among the food materials listed below. The form of the supply source of the γ-lactone-containing material is not particularly limited as long as it contains γ-lactones, and may be, for example, a fermented brewed product containing γ-nonalactone (soy sauce, miso, wine, sake, whiskey, etc.) or fruit juice.

[0029] A specific example of a γ-lactone-containing material is the γ-lactone-containing liquid fermented seasoning described in Example 13 in the Examples described later. The γ-lactone-containing liquid fermented seasoning can be produced by a method including solid-liquid separation of soy sauce moromi obtained after lactic acid fermentation by a conventional soy sauce production method, filtering the liquid portion using a filter material such as diatomaceous earth, various permeable membranes such as UF membrane and MF membrane, etc. to obtain a soy sauce moromi soup, and then subjecting the soy sauce moromi soup to yeast fermentation using soy sauce yeast. Unlike a conventional soy sauce production method, this method does not continuously subject the soy sauce moromi soup after lactic acid fermentation to yeast fermentation, but rather separates the soy sauce moromi soup into an insoluble solid portion (soy sauce moromi concentrate) and a liquid portion (soy sauce moromi soup) before subjecting it to yeast fermentation, and then subjecting the soy sauce moromi soup to yeast fermentation. Thus, this method includes a step of obtaining soy sauce moromi, a step of obtaining soy sauce moromi soup, and a step of performing yeast fermentation. The liquid fermented seasoning thus obtained may be, for example, a liquid fermented seasoning having a γ-nonalactone content of 50 ppb to 2,000 ppb. Therefore, the γ-lactone-containing substance is preferably a liquid fermented seasoning made of a yeast fermentation product of soy sauce moromi fermentation and containing γ-nonalactone, and more preferably a liquid fermented seasoning made of a yeast fermentation product of soy sauce moromi fermentation and having a γ-nonalactone content of 50 ppb to 2,000 ppb.

[0030] The process for obtaining soy sauce moromi mash is not particularly limited as long as it is a process for obtaining soy sauce moromi mash in a commonly known soy sauce manufacturing method. In the case of the traditional brewing method, soy sauce is produced by inoculating and culturing a mixture of a protein raw material such as heat-denatured soybeans and a starchy raw material such as heat-gelatinized wheat with a koji mold-containing seed koji to produce koji, then feeding the soy sauce koji obtained in salt water for lactic acid fermentation and aging to obtain soy sauce moromi mash, then fermenting and aging the soy sauce moromi obtained in yeast to obtain aged moromi mash, then subjecting the aged moromi obtained to compression and filtration to obtain raw soy sauce, and then pasteurizing the raw soy sauce obtained.

[0031] One embodiment of the process for obtaining soy sauce moromi mash includes, for example, a process in which a soy sauce raw material, which is a mixture of steamed and denatured soybeans, roasted and crushed barley, etc., is inoculated with koji starter, and the soy sauce koji is aerated and koji-made at 20°C to 40°C for about 1 to 4 days to obtain soy sauce koji, and then the soy sauce koji is placed in a salt solution having a salt concentration of 20% (w / v) to 30% (w / v), and soy sauce lactic acid bacteria is optionally added thereto. The mixture is lactic acid fermented and aged at 10°C to 40°C for 10 to 200 days, preferably 15 to 40 days, with appropriate stirring to obtain soy sauce moromi mash.

[0032] The soy sauce raw material is not particularly limited, but examples thereof include soybeans such as whole soybeans and defatted soybeans, wheat, barley, naked barley, barley, and other barley, wheat gluten, rice, and corn.

[0033] The seed koji is not particularly limited as long as it is a koji fungus that is usually used in the production of soy sauce. For example, Aspergillus oryzae ( Aspergillus Oryza ), Aspergillus sojae ( A.sojae The soy sauce lactic acid bacteria are not particularly limited as long as they are soy sauce lactic acid bacteria that are usually used in the production of soy sauce. For example, Tetragenococcus halophilus ( Tetragenococcus halophilus ) and other salt-tolerant lactic acid bacteria.

[0034] In the process of obtaining soy sauce moromi mash, if the amount of starchy raw materials such as wheat or rice among the soy sauce raw materials is small, the reducing sugar content will be small, and there is a possibility that a soy sauce moromi mash capable of performing yeast fermentation appropriately cannot be obtained. Therefore, it is preferable that the amount of starchy raw materials such as wheat or rice among the soy sauce raw materials is an amount that can obtain a soy sauce moromi mash with a high reducing sugar content. However, this does not apply when a soy sauce moromi mash with a high reducing sugar content is obtained by adding a reducing sugar component such as glucose, fructose, or maltose to the soy sauce moromi mash.

[0035] In the process of obtaining soy sauce moromi mash, the insoluble solids are removed from soy sauce moromi mash (lactic acid fermentation product) containing insoluble solids derived from soy sauce raw materials such as soybeans and wheat to obtain soy sauce moromi mash. The method of removing the insoluble solids from soy sauce moromi mash to obtain soy sauce moromi mash is not particularly limited, but examples thereof include commonly known solid-liquid separation methods, specifically, squeezing and filtration processes that are commonly used in soy sauce manufacturing methods, and more specifically, squeezing and filtration processes using a press machine with a filter cloth; membrane filtration processes using various permeable membranes such as diatomaceous earth and UF and MF membranes. At this time, if a large amount of soy sauce lactic acid bacteria remains in the soy sauce moromi mash, yeast fermentation may not be performed properly. Therefore, when obtaining soy sauce moromi mash, it is preferable to adopt a method that can remove most of the soy sauce lactic acid bacteria together with the insoluble solids. The content of lactic acid bacteria in the soy sauce moromi mash is not particularly limited, but for example, 1.0 × 10 8 It is preferable that the number of cells is less than 1.0 × 10 7 More preferably, the number is 1.0×10 6 It is more preferable that the number is less than 1 / ml.

[0036] In the step of carrying out yeast fermentation, the soy sauce moromi liquid is subjected to conventional yeast fermentation under conditions according to the type and number of bacteria of the soy sauce yeast, using soy sauce yeast that is commonly used in the production of soy sauce. The soy sauce yeast is not particularly limited as long as it is a yeast that is commonly used in the production of soy sauce, but for example, Zygosaccharomyces rouxii ( Zygosaccharomyces rouxii ), Zygosaccharomyces baylii ( Z. bailli ), Candida et al. ( Candida Etchelsii ), Candida verstiris ( C. versatilis ) and other salt-tolerant yeasts.

[0037] The period of yeast fermentation is not particularly limited as long as it is a period during which the γ-lactone represented by the general formula (I) in the fermentation liquid is produced, preferably a period during which γ-nonalactone is produced, more preferably a period during which the content of γ-nonalactone reaches a predetermined amount, and even more preferably a period during which the content of γ-nonalactone reaches 50 ppb or more. Zygosaccharomyces rouxii When using yeast fermentation, the temperature is 15° C. to 30° C., and the period is about 10 days to about 1 year, preferably about 20 days to about 8 months, and more preferably about 60 days to about 6 months. Furthermore, the period of yeast fermentation is preferably the period during which the amount of ethanol produced is maximized.

[0038] The step of carrying out yeast fermentation can be easily carried out, for example, by placing the soy sauce moromi liquid and soy sauce yeast in a soy sauce bottle that is suitable for yeast fermentation and from which the fermented liquid can be used immediately after yeast fermentation, and allowing the bottle to stand at room temperature for yeast fermentation.

[0039] In the step of carrying out yeast fermentation, a soy sauce moromi liquid from which insoluble solids have been removed in advance is used, so the product obtained after yeast fermentation is a yeast fermentation liquid with a low solid content, which itself may be used as a liquid seasoning. In addition, for the purpose of removing yeast and residues in the yeast fermentation liquid, the liquid portion obtained by subjecting the yeast fermentation liquid to subsequent treatments such as squeezing, filtration, and pasteurization that are used in the normal soy sauce manufacturing method may be used as a liquid seasoning.

[0040] When a γ-lactone-containing liquid fermented seasoning is used, the food material may be the γ-lactone-containing liquid fermented seasoning alone, or another food material may be used in combination with the γ-lactone-containing liquid fermented seasoning.

[0041] The foodstuff is not particularly limited as long as it is a foodstuff that can be smelled by heating. Examples of the foodstuff include seasoning ingredients such as soy sauce, miso, curry, and processed meat ingredients (e.g., chicken powder, meat powder, and fish powder); vegetables such as radish, onion, green onion, carrot, burdock, lotus root, ginger, garlic, cabbage, green pepper, tomato, corn, and bamboo shoots; meats such as beef, pork, chicken, sheep, goat, horse, reindeer, water buffalo, yak, camel, donkey, mule, rabbit, duck, turkey, guinea fowl, goose, quail, and rock pigeon; seafood such as tuna, squid, scallop, crab, and salmon; and processed foods such as tofu, fried tofu, konjac, and soy protein, and these may be used alone or in combination of two or more. These ingredients may be used after being grated, made into a paste, crushed, shredded, or cut into diced or rectangular shapes.

[0042] Among the above, the soy sauce is not particularly limited as long as it is as generally known under the notation of soy sauce, soy sauce, etc., and examples thereof include those defined in the "Soy Sauce Quality Labeling Standards" presented by the Ministry of Agriculture, Forestry and Fisheries. Specific examples of soy sauce include dark soy sauce, light soy sauce, tamari soy sauce, re-brewed soy sauce, white soy sauce, dashi soy sauce, teriyaki soy sauce, kiage soy sauce, and nama soy sauce, but dark soy sauce is preferable in order to impart a strong soy sauce flavor to ingredients. The form of soy sauce is not particularly limited, and it may be either liquid or solid such as powder or granule. In order for soy sauce to have the original flavor of soy sauce, for example, the HEMF content is preferably 20 ppm or more, and more preferably 30 ppm or more. Note that soy sauce obtained by the traditional brewing method usually contains 20 ppm or more of HEMF. For example, the HEMF content of light soy sauce is 20 ppm or more, and the HEMF content of dark soy sauce is 30 ppm or more.

[0043] The meat is not particularly limited as long as it is edible, and examples thereof include meat of the animals described above, with preferred examples including meat of livestock such as beef and pork and poultry such as chicken, which are commonly used in Japan. The storage conditions of the meat are not particularly limited, and any of raw meat, refrigerated meat, frozen meat, dried meat, etc. can be used. The meat may also be processed by heating, such as frying, grilling, or boiling. The form of the meat is not particularly limited, and any of minced meat, thinly sliced ​​meat, and chunk meat can be used. The seafood may include those available on the market, such as the seafood described above, with fish meat being preferred. The storage conditions, processing, and form of the seafood may be similar to those of meat.

[0044] The soy protein is not particularly limited as long as it is a protein derived from soybeans, and examples thereof include those produced by subjecting defatted soybeans after soybean oil is extracted from soybeans to treatments such as concentration and purification. In addition, soy milk and its concentrates contain components other than protein, and these may be used as soy protein without purification.

[0045] The form of soy protein is not particularly limited, and examples thereof include granular, powdered, block, flake, rod, cube, and liquid forms, but granular and powdered forms that are often used as foods and seasonings are preferred. The size of soy protein is not limited, and examples thereof include a major axis of about 5 mm to about 20 mm. The soy protein may be commercially available or may be produced by a known method. Commercially available soy protein includes "New Soymy F 2010", "New Soymy S10", "New Soymy S11", "New Soymy S20F", "New Soymy S21F", "New Soymy S22F", "New Soymy S31B", "New Soymy S50", "New Comitex A-301", "New Comitex A-302", "New Comitex A-318", "New Comitex A-320" (each manufactured by Nisshin Oillio Group Co., Ltd.), "New Fujinic 58", "New Fujinic 59", "New Fujinic AR", "New Fujinic 61N", and "New Fujinic BSN" (each manufactured by Fuji Oil Co., Ltd.). For example, granular soy protein can be produced by texturing and granulating a soybean extract to form a dried texture. Also, powdered soy protein can be produced by separating and sterilizing a soybean extract, spray-drying it to form a powder. Granular and powdered soy protein is used as a stabilizer in fried foods, tofu, sausages, and kamaboko, and as a meat substitute in cooking hamburger steaks, minced meat balls, dumplings, shumai, etc.

[0046] Of the above-mentioned ingredients, soy sauce, miso, carrots, beef, pork, chicken, fish meat and soy protein are preferred, as they give off a strong odor of deterioration when heated.

[0047] The composition of one embodiment of the present invention can contain, in addition to food ingredients that emit a heat-deteriorated odor when heated, other food ingredients in order to impart flavor, aroma, nutritional value, texture, etc. to the composition and to dishes prepared using the composition.

[0048] The other food ingredients are not particularly limited as long as they are used as ingredients in foods and seasonings, and examples thereof include spicy vegetables such as shiso, parsley, celery, Chinese chives, and mitsuba; mushrooms such as shiitake, mushrooms, enoki, and shimeji; fruits such as apples, pears, kiwi, pineapple, and plums; nuts and seeds such as sesame, nuts, and chestnuts; seaweed such as hijiki, kelp, and wakame; eggs such as chicken eggs and quail eggs; and solid seasoning ingredients such as food ingredients. Salt, sugars (sugar, glucose, fructose, starch syrup, isomerized liquid sugar, etc.), grain ingredients (bread crumbs, wheat flour, oatmeal, etc.), spices (ginger, chili pepper, pepper, basil, oregano, ginger, mixed spices, etc.), thickeners (thickening polysaccharides such as carrageenan, starch, modified starch, gums, etc.), chemical seasonings (monosodium glutamate, glycine, sodium inosinate, sodium guanylate, etc.), flavors , curry powder; liquid seasoning ingredients such as water, alcohol, sweet ingredients (mirin, liquid sugar, starch syrup, etc.), sour ingredients (vinegar, fragrant citrus fruits such as apple, yuzu, and lemon), oil and fat ingredients (sesame oil, olive oil, salad oil, soybean oil, chili oil, butter, beef tallow, lard, etc.), alcoholic beverage ingredients (wine, sake, etc.), fruit juice (apple juice, etc.); seafood extracts obtained from bonito, bonito flakes, scallops, etc.; seaweed extracts obtained from kelp, etc.; Examples of the ingredients include meat extracts obtained from meat such as chicken, pork, and beef; vegetable extracts obtained from vegetables such as garlic, ginger, and shiitake mushrooms; yeast extracts; protein hydrolysates; crushed and shaved fish such as dried bonito, bonito flakes, mackerel, tuna, and sardines; crushed dried sardines, mackerel, horse mackerel, and shrimp; seaweed such as kelp and wakame seaweed; and mushrooms such as shiitake mushrooms, and dashi stock obtained by extracting them with a solvent such as hot water or ethanol. The other ingredients may be one of the above, or a combination of two or more of them. The other ingredients may be grated, made into a paste, crushed, thinly sliced, or cut into a shape such as a dice or a strip before use.

[0049] As specific examples of food ingredients, for convenience, food ingredients that emit a deterioration odor when heated and other food ingredients are listed separately. However, some other food ingredients emit a deterioration odor when heated, and this should not be interpreted as excluding the possibility that other food ingredients may emit a deterioration odor when heated.

[0050] The content of the food material is not particularly limited and can be appropriately set according to the desired flavor. For example, the content of the food material is 1.0% by mass or more and 99% by mass or less based on the total amount of the composition of one embodiment of the present invention. However, since peach, apricot and jasmine oils have a high content of γ-nonalactone, it is preferable that these food materials are not included.

[0051] The form of the composition of one embodiment of the present invention is not particularly limited; however, for example, in order to be used as a seasoning or food, it is preferable that the composition is in a liquid or semi-solid form such as a liquid, suspension, or paste form, or in a liquid or semi-solid form containing an ingredient.

[0052] The composition according to one embodiment of the present invention is a container-packed composition that is filled in a container and sealed by sealing. The container is not particularly limited as long as it is made of a material and shape that is resistant to heat treatment such as retort sterilization and can be sealed, and examples of the container include packaging containers such as pouches, sachets, bottles, cans, and jars made of metals such as aluminum, plastics such as PET and PTP, single-layer or laminated films, and glass. Specific examples include containers made of films that are laminated by providing an inner layer of a heat-sealable resin made of an olefin resin such as polypropylene or polyethylene and providing an outer layer of a resin with high gas barrier properties such as polyester or polyamide and / or aluminum foil.

[0053] The composition according to one embodiment of the present invention is a heated, packaged composition. The degree of heating is not particularly limited as long as the food material contained therein has a heat-deteriorated odor. The heating conditions for the composition according to one embodiment of the present invention may be appropriately set using the presence or absence of pressurization, temperature, time, Fo value, and the like as indicators, and examples thereof include conditions that can heat-sterilize the composition to a state that allows long-term storage. Specifically, examples of the heating conditions include heating under pressure at 110°C to 130°C, preferably about 120°C, for 2 minutes to 60 minutes, preferably 4 minutes to 30 minutes; heating conditions that result in a Fo value of 0.1 to 60, preferably 0.2 to 30, more preferably 0.2 to 10.

[0054] The composition of one embodiment of the present invention is a heated composition, but considering the storage stability, it is preferably a composition that has been subjected to a heat treatment intended to prevent spoilage, such as a heat sterilization treatment. The composition of one embodiment of the present invention is preferably a composition that has been subjected to a heat sterilization treatment under conditions that are usually adopted when sterilizing seasonings and foods, and may be a composition that has been heat sterilized at 100°C or less, but is preferably a composition that has been subjected to retort sterilization (Fo value of 4.0 or more). As described in the examples below, the effect of suppressing the heat deterioration odor of food materials by γ-lactones can be exhibited even when heated at 110°C for 4.8 minutes (Fo value of 0.37).

[0055] The suppressive effect of the composition of one embodiment of the present invention on the heat-deteriorated odor of food materials means the effect of completely or partially suppressing the heat-deteriorated odor of food materials that is felt when a packaged composition containing the same type and amount of food materials but not containing γ-lactones is heated. The suppressive effect of the composition of one embodiment of the present invention on the heat-deteriorated odor of food materials can be confirmed by the method described in the Examples below. For example, when the heat-deteriorated odor is evaluated by a sensory evaluation on a 5-point scale, with the lower the score, the more the heat-deteriorated odor is felt, the suppressive effect of the composition of one embodiment of the present invention on the heat-deteriorated odor of food materials may be evaluated as being at least 1 point higher than the heat-deteriorated odor of food materials felt in a packaged composition containing the same type and amount of food materials but not containing γ-lactones, and is preferably evaluated as being 2 points higher, more preferably 3 points higher, and even more preferably 4 points higher.

[0056] A specific embodiment of the composition of the present invention is a seasoning composition. The amount of the seasoning composition of the present invention used can be appropriately set depending on the type of food material and processed food to which the seasoning composition is to be applied, and is not particularly limited. For example, when the seasoning composition of the present invention is used to cook meat tofu, 100 g to 200 g of the composition of the present invention may be used per block of tofu (about 350 g).

[0057] The seasoning composition of one embodiment of the present invention can be used to obtain a desired processed food by mixing with ingredients such as vegetables, spicy vegetables, mushrooms, fruits, nuts, meat, seafood, seaweed, eggs, processed meat products, and processed foods, and cooking at room temperature or after heating. The ingredients used with the seasoning composition of one embodiment of the present invention are preferably pretreated by cutting into bite-sized pieces, baking, frying, or other heating. The seasoning composition of one embodiment of the present invention can suppress not only the heat deterioration odor of ingredients but also the heat deterioration odor caused by cooking, so it is preferably used to obtain a cooked food.

[0058] The method of cooking using the seasoning composition of one embodiment of the present invention is not particularly limited, and can be appropriately set depending on the type and amount of ingredients used, the type of food to be cooked, etc. Examples of cooking include normal cooking methods such as stir-frying, deep-frying, baking, steaming, heating using a microwave oven, heating with hot air, and heating in hot water, and these cooking methods may be appropriately combined. Since the heat deterioration odor caused by cooking tends to become a problem in stir-frying, which involves heating at a higher temperature, the seasoning composition of one embodiment of the present invention is preferably used in stir-frying.

[0059] Cooked foods that can be obtained using the seasoning composition of one embodiment of the present invention are not particularly limited, but examples include meat tofu, pork kimchi, chicken and radish, meat and potatoes, minced meat with thickened sauce, stir-fried with mizore, simmered with mizore, omelette, stir-fried meat and vegetables, stews, bitter melon chanpuru, beef bowl, curry, and gyoza.

[0060] A specific method of using the seasoning composition of one embodiment of the present invention includes, for example, a method in which tofu is added to a frying pan heated with oil such as salad oil and fried until browned, then desired vegetables are added and fried a little, or without adding vegetables, and the seasoning composition of one embodiment of the present invention is added and fried for several tens of seconds to several minutes. Before mixing with the seasoning composition of one embodiment of the present invention, it is preferable to heat the food material by frying in advance. In order to allow the seasoning composition of one embodiment of the present invention to exert its seasoning effect on the cooked food, it is preferable to eat the cooked food immediately after cooking or after leaving it at room temperature for several minutes.

[0061] Specific examples of the method for producing cooked foods using the seasoning composition of one embodiment of the present invention include, but are not limited to, the following method using tofu. That is, cut the tofu into bite-sized pieces. Next, heat an appropriate amount of oil in a frying pan and fry the tofu over medium heat for several minutes until both sides are browned, add vegetables and fry over medium heat for several minutes. Next, add the seasoning composition of one embodiment of the present invention and fry for several tens of seconds to several minutes to obtain a cooked food in the form of meat tofu.

[0062] A specific embodiment of the composition of the present invention is a processed food. The processed food of the present invention can be eaten by itself, and contains various ingredients such as vegetables, spicy vegetables, mushrooms, fruits, nuts, meat, seafood, seaweed, eggs, processed meat products, and processed foods as raw materials, in addition to ingredients and γ-lactones that have a heat-deteriorated odor when heated. The processed food of the present invention is cooked using ingredients and γ-lactones, and therefore can be highly palatable, with excellent flavor and aroma, in which the heat-deteriorated odor of the ingredients is suppressed.

[0063] Examples of processed foods according to one embodiment of the present invention include, in addition to containerized cooked foods obtained using the composition according to one embodiment of the present invention described above, other containerized side dishes, bento lunches, noodles with meat, yakisoba noodles, yakisoba noodles, seafood pasta, stews, etc., but are not limited to these.

[0064] [Method of manufacturing the packaged composition] Another aspect of the present invention is a method for producing a packaged composition. The method of one aspect of the present invention includes a step of obtaining a packaged composition containing a food material and γ-lactones, in which the heat deterioration odor caused by the food material is suppressed, by heating the packaged composition. The method for mixing the food material and γ-lactones is not particularly limited, and examples thereof include a method for producing seasonings and processed foods by mixing each component as is commonly known, and specifically includes a method including subjecting the food material and γ-lactones, and other components as necessary, to a mixing means such as stirring at room temperature or under heating to mix them. The food material and other components may be pretreated by subjecting them to a process such as chopping, crushing, swelling, or heating.

[0065] [Method to suppress heat deterioration odor] Another aspect of the present invention is a method for suppressing the heat-deterioration odor of food materials that becomes noticeable when a packaged composition is heated, focusing on the fact that γ-lactones suppress the heat-deterioration odor of food materials. The method of one aspect of the present invention includes a step of suppressing the heat-deterioration odor of food materials by heating a packaged composition containing a food material and γ-lactones. The packaged composition contains both a food material and γ-lactones, and the heat-deterioration odor of food materials is suppressed by the action of the γ-lactones.

[0066] [Composition for suppressing heat deterioration odor containing γ-lactones] Another aspect of the present invention is a composition containing γ-lactones and used for suppressing the heat-deterioration odor of food materials to which it is applied, focusing on the fact that γ-lactones suppress the heat-deterioration odor of food materials. The composition of one aspect of the present invention is used by packing it into a container together with food materials before heating and heating it.

[0067] The present invention will be described in more detail below with reference to examples. However, the present invention is not limited to these examples, and the present invention can take various forms as long as the object of the present invention can be achieved. EXAMPLES

[0068] Example 1: Measurement of γ-nonalactone content in commercial soy sauce [1-1. Measurement method of γ-nonalactone] The content of γ-nonalactone in each commercially available soy sauce was measured by GC-MS as follows. The commercially available soy sauces used were "Kikkoman Special Selection Whole Soy Sauce" (Kikkoman Foods Co., Ltd.) and "Organic Whole Soy Selected Soy Sauce" (Yamasa Shoyu Co., Ltd.).

[0069] <Extraction of γ-nonalactone> 2.0 g of each commercially available soy sauce was weighed into a 20 mL headspace vial containing 1.0 g of salt (NaCl). Next, the aroma components in the gas phase were adsorbed onto the fiber by headspace-solid phase microextraction (HS-SPME). Divinylbenzene / Carboxen / Polydimethylsiloxane (DVB / CAR / PDMS) fiber (75 mm, DVB / CAR / PDMS, fused silica, 24 Ga; Merck) was used as the SPME fiber, and the equilibrium conditions were 40°C for 5 minutes and the adsorption conditions were 40°C for 20 minutes.

[0070] The collected aroma components were analyzed using an autosampler "AOC5000" (Shimadzu Corporation) by introducing them into a GC-MS "GCMS QP 2010 Ultra" (Shimadzu Corporation). The analysis was carried out with n=4. The GC-MS conditions were as follows:

[0071] <Measurement of γ-nonalactone: GC-MS conditions> Measurement mode: Scan Column: DB-WAX (length 60 m, diameter 0.25 mm, film thickness 0.25 μm) (Agilent Technologies) Inlet temperature: 240℃ Temperature conditions: Hold at 40°C (3 min) → Raise to 110°C at 5°C / min → Raise to 240°C at 10°C / min → Hold for 5 min Carrier: High purity helium Control mode: Linear speed 40cm / min Pressure: 233.3kpa Scan mass range: m / z 40.0-250.0 Ionization method: EI

[0072] The peaks of γ-nonalactone in soy sauce were measured by GC-MS as described above. The peak areas were determined using the following m / z. The content (concentration) of γ-nonalactone in each soy sauce was calculated from the obtained peak areas by the standard addition method using a standard substance (γ-nonalactone with a purity of 98% (manufactured by Tokyo Chemical Industry Co., Ltd.)). γ-nonalactone: m / z 85

[0073] [1-2. Measurement results] The results of measuring the gamma-nonalactone content of commercially available soy sauce are shown in Table 1. As shown in Table 1, the gamma-nonalactone content of commercially available specially selected whole soybean soy sauce (manufactured by Kikkoman Foods Co., Ltd.) was 8.1 ppb. The gamma-nonalactone content of commercially available selected soy sauce made from organic whole soybeans (manufactured by Yamasa Shoyu Co., Ltd.) was 3.4 ppb. From these results, it was found that although commercially available soy sauce contains trace amounts of gamma-nonalactone, the amount is less than 10 ppb. In addition, the above commercially available soy sauce is pasteurized soy sauce, and considering that at most half of the amount of gamma-nonalactone is decomposed by pasteurization from the results of Example 12 described later, the amount of gamma-nonalactone in non-pasteurized soy sauce is estimated to be less than 20 ppb.

[0074] [Table 1]

[0075] Example 2: Evaluation of the effect of γ-nonalactone in suppressing heat deterioration odor and improving flavor of soy sauce [2-1. Preparation of test seasoning liquid] 1 g of γ-nonalactone (Tokyo Chemical Industry Co., Ltd.) with a purity of 98% was added to a 100 ml measuring flask and diluted with 95% ethanol to prepare a γ-nonalactone stock solution (1 g / 100 ml). Next, the amount added to each test seasoning liquid was standardized to 100 μl, and the γ-nonalactone content in each test seasoning liquid was adjusted to a predetermined amount, and a γ-nonalactone solution was prepared by adjusting each test seasoning liquid to a predetermined concentration.

[0076] As shown in Table 2 below, test seasonings 2-1 to 2-4 were prepared by mixing a γ-nonalactone solution with commercially available soy sauce "Kikkoman Special Whole Soybean Soy Sauce" (γ-nonalactone 8.1 ppb; HEMF 30 ppm or more; Kikkoman Foods Co., Ltd.) and adjusting with water to a total of 100 g.

[0077] Moreover, control test seasoning liquids 2-1 to 2-2 were prepared by using 100 μl of water instead of the γ-nonalactone solution.

[0078] 100 g of the prepared test seasoning liquid was filled into an aluminum pouch and sealed. This was subjected to heat sterilization (120°C, 10 minutes) using a retort sterilizer "Hot water spray type ROS-60SPXG" (manufactured by Hisaka Seisakusho Co., Ltd.). However, the heat sterilization conditions for the control test seasoning liquid 2-1 were 85°C, 5 minutes.

[0079] [2-2. Sensory evaluation method] For the test seasoning liquids subjected to heat sterilization, a panel (three members A to C) who excels in evaluating the flavor and aroma of soy sauce, such as heat deterioration odor, soy sauce aroma, and harsh taste, was asked to take a spoonful of the test seasoning liquid at room temperature and eat it, and the test seasoning liquids were ranked in six stages for the intensity of heat deterioration odor, soy sauce aroma, and harsh taste that escapes from the oral cavity to the nose when eaten, as described below. In this case, for each item, the control test seasoning liquid 1-1 was ranked 1, and the control test seasoning liquid 1-2 was ranked 6. In addition, when conducting the sensory test, the panel (training period: 10 to 20 years) was subjected to discussion and evaluation training for each evaluation item. Specifically, the panelists were allowed to have a common understanding by discussing and reconciling each evaluation item among themselves. In addition, in order to ensure the validity of the sensory test, the panelists were given evaluation training using several test seasoning liquids, and the reproducibility of the evaluations by each panelist was confirmed. After these steps, the panel conducted a sensory evaluation of each test seasoning liquid.

[0080] The heat deterioration odor was defined as the unpleasant odor and stuffy odor (the odor that makes your nose feel steamy) that is unique to seasoning liquids that have been heat sterilized at high temperatures and that is felt when the liquid is put in the mouth. The test seasoning liquids were ranked in order of the weakest heat deterioration odor, with the control test seasoning liquid 2-1, which had no heat deterioration odor, being ranked 1.

[0081] The soy sauce aroma was defined as the refreshing, fruity aroma felt in the mouth when using pasteurized soy sauce that has not been heat-sterilized (i.e., commercially available soy sauce). The test seasonings were ranked in order of the strongest soy sauce aroma, with control test seasoning 2-1, which had a soy sauce aroma, ranked 1.

[0082] The astringent taste was defined as an astringent taste that remained in the mouth after eating. The test seasonings were ranked in order of their astringency, with the control test seasoning 2-1, which had no astringent taste, ranked 1.

[0083] [2-3. Sensory evaluation results] The results of the sensory evaluation of the test seasoning liquids are shown in Table 2. As shown in Table 2, the control test seasoning liquid 2-2, which did not contain γ-nonalactone solution, had a very strong heat deterioration odor and astringent taste due to heat sterilization, and the soy sauce aroma was weakened. However, it was found that these sensory evaluation items could be improved in a concentration-dependent manner by adding a γ-nonalactone solution. In particular, the test seasoning liquid 2-3, which contained γ-nonalactone at a content of 100 ppb or more, had almost no heat deterioration odor or astringent taste, and had a sufficient refreshing and fruity soy sauce-like aroma that can be felt in commercially available pasteurized soy sauce.

[0084] In contrast, Test Seasoning Liquid 2-2 showed an improving effect in all evaluation items compared to Control Test Seasoning Liquid 2-2, but the improving effect was considerably weaker than that of Test Seasoning Liquid 2-3.

[0085] Therefore, it was found that the heat deterioration odor and harsh taste caused by heat sterilization, as well as the soy sauce aroma weakened by heat sterilization, can be improved by containing more than 28.1 ppb of γ-nonalactone, and can be further improved by containing 100 ppb or more.

[0086] However, γ-nonalactone itself has a sweet, fruity aroma reminiscent of tropical fruits such as peach. Test seasoning liquid 2-4, which contains more than 3,000 ppb of γ-nonalactone, suppresses the heat deterioration odor and harsh taste, and has a refreshing, fruity soy sauce-like aroma that is characteristic of commercially available pasteurized soy sauce, but has a slight peach-like aroma and is perceived as being somewhat different. Therefore, it was found that the content of γ-nonalactone is preferably 3,000 ppb or less.

[0087] From the above results, it was found that in order to improve the heat deterioration odor, harsh taste and soy sauce aroma by heat sterilization and to prevent the imparting of an unpleasant flavor derived from the aroma of γ-nonalactone, it is preferable that the concentration of γ-nonalactone in a seasoning liquid containing soy sauce is within the range of 30 ppb to 3,000 ppb.

[0088] [Table 2]

[0089] Example 3: Evaluation of the effect of γ-nonalactone in suppressing heat-induced deterioration odor and improving flavor of seasoning liquid containing beef and soy sauce [3-1. Preparation of test seasoning liquid] In the same manner as in Example 2, a γ-nonalactone stock solution and a γ-nonalactone solution were prepared.

[0090] In the same manner as in Example 2, ground beef, soy sauce, sugar, kelp extract and γ-nonalactone solution were mixed and adjusted with water to a total amount of 100 g to prepare each test seasoning liquid, as shown in Table 3 below, and the liquid was filled into an aluminum pouch, sealed, and then subjected to heat sterilization. The kelp extract used was "Kobukon Hidaka P" (manufactured by Kikkoman Foods Co., Ltd.). The ground beef used was grass-fed beef from Australia (major axis size: about 5 mm).

[0091] [3-2. Sensory evaluation method] In the same manner as in Example 2, the test seasoning liquid that had been subjected to heat sterilization was subjected to a sensory evaluation by a panel (three members, A to C) who excels in evaluating the flavor and aroma of soy sauce and meat dishes, such as heat deterioration odor, astringency, soy sauce aroma, and meat odor.

[0092] Astringency was defined as an unpleasant taste like meat lye that remains after eating. The test seasonings were ranked in order of their astringency, with the control test seasoning 3-1, which had no astringency, being ranked 1.

[0093] The meat odor was defined as an unpleasant odor felt when put in the mouth, combining the animal odor of meat caused by heating, the oxidized odor of lipids, etc., and a raw odor. The test seasonings were ranked in order of the strength of the meat odor, with the control test seasoning 3-1, which had no meat odor, being ranked 1st.

[0094] [3-3. Sensory evaluation results] The sensory evaluation results of the test seasoning liquids are shown in Table 3. As shown in Table 3, the control test seasoning liquid 3-2, which did not contain γ-nonalactone solution, had a very strong heat deterioration odor, astringency, and meat odor due to heat sterilization, and the soy sauce aroma was weakened. However, it was found that these sensory evaluation items could be improved in a concentration-dependent manner by adding a γ-nonalactone solution. In particular, the test seasoning liquid 3-3, which contained γ-nonalactone at a content of 100 ppb or more, had almost no heat deterioration odor, astringency, or meat odor, and had a refreshing, fruity soy sauce-like aroma that is typical of commercially available pasteurized soy sauce.

[0095] In contrast, Test Seasoning Liquid 3-1 showed an improving effect in all evaluation items compared with Control Test Seasoning Liquid 3-2, but the improving effect was considerably weaker than that of Test Seasoning Liquid 3-3.

[0096] Therefore, it was found that the heat deterioration odor, astringency, and meat odor generated by heat sterilization, as well as the soy sauce aroma weakened by heat sterilization, can be improved by containing 20.81 ppb or more of γ-nonalactone, and can be further improved by containing 100 ppb or more.

[0097] On the other hand, similarly to Example 2, the test seasoning liquid 3-4, which contained more than 3,000 ppb of γ-nonalactone, suppressed the heat deterioration odor, astringency and meat odor, and had a refreshing and fruity soy sauce-like aroma that is characteristic of commercially available pasteurized soy sauce, but had a slight peach-like aroma and was perceived as being somewhat different. Therefore, it was found that the content of γ-nonalactone in the seasoning liquid is preferably 3,000 ppb or less.

[0098] From the above results, it was found that in order to improve the heat deterioration odor, astringency, soy sauce aroma, and livestock odor by heat sterilization and to prevent the imparting of an unpleasant flavor derived from the aroma of γ-nonalactone, the concentration of γ-nonalactone in a seasoning liquid containing beef and soy sauce is preferably within the range of 30 ppb to 3,000 ppb.

[0099] [Table 3]

[0100] Example 4: Evaluation of the effect of γ-nonalactone in suppressing the heat deterioration odor and improving the flavor of boiled ground beef (1) [4-1. Preparation of test foods] In the same manner as in Examples 2 and 3, a γ-nonalactone stock solution and a γ-nonalactone solution were prepared.

[0101] In the same manner as in Examples 2 and 3, ground beef and a γ-nonalactone solution were mixed and adjusted with water to a total amount of 100 g as shown in Table 4 below to prepare each test food, which was then filled into an aluminum pouch, sealed, and subjected to heat sterilization. The seasoning liquid after heat sterilization was used to boil ground beef.

[0102] [4-2. Sensory evaluation method] As in Examples 2 to 3, the test foods that had been subjected to heat sterilization were subjected to a sensory evaluation by a panel (three members, A to C) who excelled in evaluating the flavor and aroma of meat dishes, such as heat deterioration odor, astringency, and meat odor.

[0103] [4-3. Sensory evaluation results] The results of the sensory evaluation of the test foods are shown in Table 4. As shown in Table 4, the control test food 4-2, which did not contain γ-nonalactone solution, had a very strong heat deterioration odor, astringency, and meat odor due to heat sterilization. However, it was found that the addition of γ-nonalactone solution could improve these sensory evaluation items in a concentration-dependent manner. In particular, test food 4-3, which contained γ-nonalactone at a content of 100 ppb or more relative to the food, had almost no heat deterioration odor, astringency, or meat odor.

[0104] In contrast, test food 4-1 showed an improvement in all evaluation items compared with control test food 4-2, but the improvement was considerably weaker than that of test food 4-3.

[0105] Therefore, it was found that the heat deterioration odor, astringency and meat odor caused by heat sterilization can be improved by containing 20 ppb or more of γ-nonalactone, and can be further improved by containing 100 ppb or more.

[0106] From the above results, it was found that in order to improve the heat deterioration odor, astringency, and meat odor by heat sterilization and to prevent the imparting of an unpleasant flavor derived from the aroma of γ-nonalactone, it is preferable that the concentration of γ-nonalactone in foods containing beef is within the range of 20 ppb to 3,000 ppb.

[0107] [Table 4]

[0108] Example 5: Evaluation of the effects of γ-nonalactone and phenethyl acetate on suppressing heat-deterioration odor and improving flavor of soy sauce [5-1. Preparation of test seasoning liquid] A γ-nonalactone stock solution and a γ-nonalactone solution were prepared in the same manner as in Examples 2 to 4. In addition, a phenethyl acetate stock solution and a phenethyl acetate solution were prepared by using phenethyl acetate with a purity of 98% (manufactured by Sigma-Aldrich Corporation) instead of γ-nonalactone.

[0109] In the same manner as in Examples 2 to 4, soy sauce, water, a γ-nonalactone solution, and a phenethyl acetate solution were mixed to prepare each test seasoning liquid, as shown in Table 5 below, and the liquids were filled into aluminum pouches, sealed, and then subjected to heat sterilization. Note that no phenethyl acetate was detected in the soy sauce used ("Kikkoman Special Whole Soy Soy Sauce").

[0110] [5-2. Sensory evaluation method] The test seasoning liquids subjected to heat sterilization were taken by a panel (three members A to C) who excels in the evaluation of the flavor and aroma of soy sauce, such as heat deterioration odor, soy sauce aroma, and harsh taste, and the test seasoning liquids at room temperature were taken by spoonful and eaten. Based on the following index, the intensity of heat deterioration odor, soy sauce aroma, and harsh taste that escape from the oral cavity to the nose when eaten was evaluated on a 5-point scale. In this case, the evaluation criteria were presented as "5" for the control test seasoning liquid 5-1, "1" for the control test seasoning liquid 5-2, and "3" for the test seasoning liquid 5-1. In addition, when conducting the sensory test, the panel (training period: 10 to 20 years) was subjected to discussion and evaluation training for each evaluation item. Specifically, the panel discussed and refined each evaluation item among themselves so that each panelist had a common understanding. In addition, in order to ensure the validity of the sensory test, the panel was trained to evaluate using several test seasonings, and the reproducibility of the evaluation by each panelist was confirmed. After these were performed, the panel performed a sensory evaluation of each test seasoning.

[0111] <Heating deterioration odor> 1: Very strong (control test seasoning liquid 5-2) 2: Feel 3: Slightly noticeable (test seasoning liquid 5-1) 4: Almost no feeling 5: Not noticeable (control test seasoning liquid 5-1)

[0112] <Soy sauce aroma> 1: Unfavorable (control test seasoning liquid 5-2) 2: Somewhat unfavorable 3: Somewhat favorable (test seasoning liquid 5-1) 4: Favorable 5: Most preferred (control test seasoning liquid 5-1)

[0113] <Bitter taste> 1: Very strong (control test seasoning liquid 5-2) 2: Feel 3: Slightly noticeable (test seasoning liquid 5-1) 4: Almost no feeling 5: Not noticeable (control test seasoning liquid 5-1)

[0114] <Item evaluation> For each evaluation item of the test seasoning, the total score of the three panelists was rated as "-" if it was 3 to 9 points, "+-" if it was 10 to 11 points, "+" if it was 12 to 13 points, and "++" if it was 14 to 15 points. In addition, the test seasoning was evaluated overall based on the worst score among the evaluation items.

[0115] [5-3. Sensory evaluation results] The results of the sensory evaluation of the test seasoning liquids are shown in Table 5. As shown in Table 5, it was found that a specified amount of γ-nonalactone has the effect of suppressing the generation of heat deterioration odor and harsh taste caused by heat sterilization, as well as the decrease in soy sauce aroma. Specifically, soy sauce to which γ-nonalactone was added so that the content was more than 28.1 ppb suppressed the deterioration of soy sauce due to heat sterilization. Furthermore, when the content of γ-nonalactone was more than 28.1 ppb, the heavy, muffled flavor felt by heat sterilization was reduced, when the content was 100 ppb or more, the heat deterioration odor and harsh taste were almost not felt, and when the content was 1,000 ppb or more, a desirable soy sauce aroma was obtained and there was a strong fruity feeling.

[0116] However, when γ-nonalactone was added to soy sauce at a concentration of 3,000 ppb or more, the generation of heat deterioration odor and harsh taste was suppressed, but the peach-like aroma of γ-nonalactone became stronger, making it seem slightly different from the aroma of soy sauce. When 10,000 ppb or more was added, it seemed clearly different.

[0117] On the other hand, phenethyl acetate also had a tendency to suppress the occurrence of heat deterioration odor and harsh taste felt during heat sterilization in a concentration-dependent manner, but no such tendency was observed for the aroma of soy sauce, indicating that the inhibitory effect on the deterioration of soy sauce aroma was low. Phenethyl acetate also reduced the heavy, muffled flavor caused by heat deterioration of soy sauce.

[0118] On the other hand, when the results of test seasoning liquid 5-2, test seasoning liquid 5-8 and test seasoning liquid 5-11 were compared, it was found that when γ-nonalactone and phenethyl acetate were used in combination, the generation of heat deterioration odor and acrid taste, as well as the decrease in soy sauce aroma, were synergistically suppressed.

[0119] As shown in Test Seasoning Liquid 5-12, when δ-nonalactone was added to soy sauce at 100 ppb instead of γ-nonalactone, a coconut-like scent specific to δ-nonalactone was observed, which was felt to be different from the soy sauce aroma.

[0120] [Table 5]

[0121] Example 6 Evaluation of the effect of γ-nonalactone and phenethyl acetate in suppressing heat deterioration odor and improving flavor of seasoning liquid containing beef and soy sauce [6-1. Preparation of test seasoning liquid] In the same manner as in Examples 2 to 5, a γ-nonalactone stock solution, a γ-nonalactone solution, a phenethyl acetate stock solution, and a phenethyl acetate solution were prepared.

[0122] In the same manner as in Examples 2 to 5, ground beef, soy sauce, sugar, kelp extract, γ-nonalactone solution, and phenethyl acetate solution were mixed together as shown in Table 6 below, and the mixture was adjusted with water to a total amount of 100 g to prepare each test seasoning liquid. The liquid was then filled into an aluminum pouch, sealed, and subjected to heat sterilization.

[0123] [6-2. Sensory evaluation method] In the same manner as in Example 5, the test seasoning liquids subjected to heat sterilization were subjected to a sensory evaluation by a panel (three members A to C) who excel in the evaluation of the flavor and aroma of soy sauce and meat dishes, such as heat deterioration odor, astringency, soy sauce aroma, and meat odor. In this case, as the evaluation criteria, the control test seasoning liquid 6-1 was given a score of "5", the control test seasoning liquid 6-2 was given a score of "1", and the test seasoning liquid 6-1 was given a score of "3". The indices for the scores of astringency and meat odor are as follows:

[0124] <Astringency> 1: Very strong (control test seasoning liquid 6-2) 2: Feel 3: Slightly noticeable (test seasoning 6-1) 4: Almost no feeling 5: Not noticeable (control test seasoning liquid 6-1)

[0125] <Meat smell> 1: Very strong (control test seasoning liquid 6-2) 2: Feel 3: Slightly noticeable (test seasoning 6-1) 4: Almost no feeling 5: Not noticeable (control test seasoning liquid 6-1)

[0126] [6-3. Sensory evaluation results] The results of the sensory evaluation of the test seasoning liquids are shown in Table 6. As shown in Table 6, it was found that a specified amount of γ-nonalactone has the effect of suppressing the generation of heat deterioration odor, meat odor, and astringency caused by heat sterilization, as well as the decrease in soy sauce aroma. Specifically, seasoning liquids to which γ-nonalactone was added so that the content was 30 ppb to 3,000 ppb suppressed the deterioration of the seasoning liquid due to heat sterilization.

[0127] However, when γ-nonalactone was added to the seasoning liquid at a concentration of 2,500 ppb or more, the generation of heat deterioration odor, meat odor, and astringency was suppressed, but the seasoning liquid began to have a strong fruity flavor, probably due to the peach-like aroma of γ-nonalactone. Furthermore, when 3,000 ppb was added, the soy sauce aroma began to be perceived as slightly different, and when 10,000 ppb was added, it was perceived as clearly different.

[0128] On the other hand, phenethyl acetate also had a tendency to suppress the occurrence of heat deterioration odor, meat odor and astringency felt during heat sterilization in a concentration-dependent manner, but no such tendency was observed for the aroma of soy sauce, indicating that the inhibitory effect on the deterioration of soy sauce aroma was low. In addition, phenethyl acetate reduced the heavy, muffled flavor caused by heat deterioration of soy sauce.

[0129] Furthermore, when the results of test seasoning liquid 6-1, test seasoning liquid 6-9 and test seasoning liquid 6-12 were compared, it was found that γ-nonalactone and phenethyl acetate synergistically suppress the occurrence of heat deterioration odor, meat odor and astringency, as well as the decrease in soy sauce aroma.

[0130] As shown in Test Seasoning Liquid 6-13 and Test Seasoning Liquid 8-14, when δ-nonalactone was added to soy sauce at 100 ppb instead of γ-nonalactone, a coconut-like scent specific to δ-nonalactone was observed, which was felt to be a different aroma from the soy sauce aroma. Therefore, it is considered that adding more than 100 ppb will cause a large deviation from the soy sauce aroma and increase the sense of strangeness.

[0131] [Table 6]

[0132] Example 7: Evaluation of the effect of γ-nonalactone in suppressing the heat deterioration odor and improving the flavor of boiled ground beef (2) [7-1. Preparation of test foods] In the same manner as in Examples 2 to 6, a γ-nonalactone stock solution and a γ-nonalactone solution were prepared.

[0133] In the same manner as in Examples 2 to 6, each test food was prepared by mixing ground beef and γ-nonalactone solution as shown in Table 7 below, and adjusting the total amount to 100 g with water. The test food was then filled into an aluminum pouch, sealed, and subjected to heat sterilization.

[0134] [7-2. Sensory evaluation method] The test foods that had been subjected to heat sterilization were subjected to a sensory evaluation by a panel (three members A to C) who excelled in evaluating the flavor and aroma of meat dishes, such as heat deterioration odor, astringency, and meat odor, in the same manner as in Examples 5 and 6. In this case, the evaluation criteria were presented as follows: Control test food 7-1 was given a score of "5," Control test food 7-2 was given a score of "1," and test food 7-1 was given a score of "3."

[0135] [7-3. Sensory evaluation results] The results of the sensory evaluation of the test foods are shown in Table 7. As shown in Table 7, it was found that γ-nonalactone has the effect of suppressing the generation of heat deterioration odor, meat odor, and astringency caused by heat sterilization. Specifically, foods to which γ-nonalactone was added so that the content was 30 ppb to 3,000 ppb suppressed food deterioration caused by heat sterilization. In addition, the control test food 7-2 had an oxidized lipid odor, but by adding 30 ppb of γ-nonalactone, the oxidized lipid odor was not felt and the umami of beef was felt more strongly, and when 100 ppb was added, the umami of beef was felt more strongly.

[0136] However, when γ-nonalactone was added to the seasoning liquid at 2,500 ppb, the occurrence of heat deterioration odor, meat odor, and astringency was suppressed, but the peach-like aroma of γ-nonalactone became slightly noticeable, and when 3,000 ppb was added, the boiled food tasted slightly different, and when 10,000 ppb was added, it tasted clearly different. Therefore, a comprehensive evaluation was not performed for test foods 7-7 and 7-8, which had γ-nonalactone added at 3,000 ppb and 10,000 ppb.

[0137] [Table 7]

[0138] Example 8: Evaluation of the effect of heat intensity on the heat deterioration odor suppression effect of γ-nonalactone [8-1. Preparation of test seasoning liquid] In the same manner as in Examples 2 to 7, a γ-nonalactone stock solution and a γ-nonalactone solution were prepared.

[0139] In the same manner as in Examples 2 to 7, soy sauce, water and a γ-nonalactone solution were mixed to prepare test seasoning liquids as shown in Table 8 below, which were then filled into aluminum pouches, sealed, and subjected to heat sterilization under various conditions.

[0140] The test seasoning liquids subjected to heat sterilization under conditions of 100°C or less were subjected to hot water bath sterilization treatment using a thermostatic water bath "DIGITAL WATER BATH SB-651" (manufactured by EYELA Co., Ltd.). In addition, the test seasoning liquids subjected to heat sterilization under conditions of 100°C or more were subjected to sterilization treatment using a retort sterilizer "Hot water spray type ROS-60SPXG" (manufactured by HISAKA WORKS, LTD.).

[0141] For each heat sterilization, a sensor thermometer was placed in the container, and the heating temperature and time were adjusted while measuring the actual temperature of the seasoning liquid, and the conditions for the target Fo value were set, and heat sterilization was performed. Table 8 shows the Fo value to which the seasoning liquid was subjected, and the sterilization temperature and time corresponding to the sterilization value of the Fo value.

[0142] [8-2. Sensory evaluation method] In the same manner as in Examples 5 to 7, the test seasoning liquids subjected to heat sterilization were subjected to a sensory evaluation by a panel (three members A to C) who excelled in the evaluation of the flavor and aroma of soy sauce, such as heat deterioration odor. In this case, as the evaluation criteria, the control test seasoning liquid 8-1 heat sterilized under the heating condition of Fo value = 0.000078 (80 ° C, 1 minute) was given a score of "5", the control test seasoning liquid 8-1 heat sterilized under the heating condition of Fo value = 10 (121.1 ° C, 10 minutes) was given a score of "1", and the test seasoning liquid 8-1 heat sterilized under the heating condition of Fo value = 10 (121.1 ° C, 10 minutes) was given a score of "3".

[0143] [8-3. Sensory evaluation results] The results of the sensory evaluation of the test seasoning liquids are shown in Table 8. As shown in Table 8, soy sauce produced a heat-deteriorated odor when heated under conditions of Fo value = 0.37 (110°C, 4.8 minutes) or higher, and the heat-deteriorated odor of soy sauce became noticeable under heating conditions of Fo value = 0.51 (110°C, 6.5 minutes) or higher.

[0144] When the Fo value was 10 or less, it was found that adding γ-nonalactone so that the content was more than 28.1 ppb generally suppressed the heat deterioration odor of soy sauce caused by heat sterilization.

[0145] [Table 8]

[0146] Example 9: Evaluation of the effect of γ-lactones in suppressing heat-deterioration odor and improving flavor of soy sauce [9-1. Preparation of test seasoning liquid] A γ-nonalactone stock solution and a γ-nonalactone solution were prepared in the same manner as in Examples 2 to 8. Similarly, γ-valerolactone (manufactured by Kanto Chemical Co., Ltd.), γ-hexanolactone (manufactured by Tokyo Chemical Industry Co., Ltd.), γ-heptanolactone (manufactured by Tokyo Chemical Industry Co., Ltd.), γ-octanolactone (manufactured by Tokyo Chemical Industry Co., Ltd.), γ-decanolactone (manufactured by Alfa Aesar), γ-undecanolactone (manufactured by Tokyo Chemical Industry Co., Ltd.), and γ-dodecanolactone (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) each having a purity of 96% or more were used to prepare a γ-lactone stock solution and a γ-lactone solution.

[0147] In the same manner as in Examples 2 to 8, soy sauce, water and a γ-lactone solution were mixed together to prepare each test seasoning liquid as shown in Table 9 below, which was then filled into an aluminum pouch, sealed, and subjected to heat sterilization.

[0148] [9-2. Sensory evaluation method] As in Examples 5 to 8, the test seasoning liquids subjected to heat sterilization were subjected to a sensory evaluation by a panel (three members A to C) who excels in evaluating the flavor and aroma of soy sauce, such as heat deterioration odor, soy sauce aroma, and harsh taste. In this case, as the evaluation criteria, the control test seasoning liquid 9-1 was given a score of "5," the control test seasoning liquid 9-2 was given a score of "1," and further, the test seasoning liquid 9-1, in which 5 ppb of γ-nonalactone was added to soy sauce containing about 8 ppb, was given a score of "3."

[0149] [9-3. Sensory evaluation results] The results of the sensory evaluation of the test seasoning liquids are shown in Table 9. As shown in Table 9, when γ-lactones ranging from γ-heptanolactone with a total carbon number of 7 (C7) to γ-undecanolactone with a total carbon number of 11 were added to soy sauce so that the total content of γ-lactones was 28.1 ppb or more and the soy sauce was subjected to heat sterilization, all of the γ-lactones were found to have the effect of suppressing the generation of heat deterioration odor and harsh taste due to heat sterilization and the deterioration of soy sauce aroma.

[0150] [Table 9]

[0151] Example 10: Evaluation of the heat deterioration odor suppressing effect of γ-nonalactone on food ingredients and seasonings containing soy sauce [10-1. Preparation of test seasoning liquid] In the same manner as in Examples 2 to 9, a γ-nonalactone stock solution and a γ-nonalactone solution were prepared.

[0152] In the same manner as in Examples 2 to 9, ingredients such as carrots (15 mm x 15 mm x 15 mm), lean tuna (20 mm x 20 mm x 3 mm), chicken meat (20 mm x 20 mm x 20 mm), and soy protein ("New Soy Me F 2010" (manufactured by Nisshin Oillio Group, Ltd.)), fermented seasonings such as soy sauce and miso, sugar, kelp extract, and γ-nonalactone solution were mixed together as shown in Table 10 below, and the mixture was adjusted with water to a total amount of 100 g to prepare each test seasoning liquid. The liquid was then filled into an aluminum pouch, sealed, and subjected to heat sterilization.

[0153] [10-2. Sensory evaluation method] As in Examples 5 to 9, the test seasoning liquids subjected to heat sterilization were subjected to a sensory evaluation by a panel (three members A to C) who excelled in evaluating the flavor and aroma of each ingredient's cooked food, such as heat deterioration odor. In this case, as an evaluation standard, for each ingredient, the control test seasoning liquid containing ingredients or fermented seasonings that were heat sterilized at 85°C for 5 minutes was given a score of "5", and the control test seasoning liquid containing ingredients or fermented seasonings that did not contain γ-nonalactone and were heat sterilized at 120°C for 10 minutes was given a score of "1". The indices for the score of heat deterioration odor for each ingredient are as follows:

[0154] <Carrot> The unpleasant flavors that arise from heat sterilization, such as an earthy odor, a potato-like odor, a stuffy odor, and a stuffy unpleasant flavor, were collectively defined as the heat-deteriorated odor of carrots. 1: Very strong (control test seasoning liquid 10-1-2) 2: Feel 3: Somewhat 4: Almost no feeling 5: Not noticeable (control test seasoning liquid 10-1-1)

[0155] <Red tuna> The unpleasant flavors that arise from heat sterilization, such as a fishy smell, a steamy smell, the smell of oxidized oil, and a harsh taste, are collectively referred to as the heat deterioration odor of red tuna. 1: Very strong (control test seasoning liquid 10-2-2) 2: Feel 3: Somewhat 4: Almost no feeling 5: Not noticeable (control test seasoning liquid 10-2-1)

[0156] <Chicken meat> The unpleasant flavors that arise from heat sterilization, such as meat odor, fishy odor, steamy odor, and bitter taste, are collectively referred to as the heat deterioration odor of chicken meat. 1: Very strong (control test seasoning liquid 10-3-2) 2: Feel 3: Somewhat 4: Almost no feeling 5: Not noticeable (control test seasoning liquid 10-3-1)

[0157] <Soy protein> The unpleasant odors that arise from heat sterilization, such as a steamy smell, a green soybean smell, and a strange soybean flour-like taste, are collectively referred to as the heat-deteriorated odor of soy protein. 1: Very strong (control test seasoning liquid 10-4-2) 2: Feel 3: Somewhat 4: Almost no feeling 5: Not noticeable (control test seasoning liquid 10-4-1)

[0158] <Miso> The unpleasant flavors that arise during heat sterilization, such as a caramel-like burnt sweet smell, a steamed soybean smell, and a sour and bitter taste, are collectively referred to as the heat deterioration odor of miso. 1: Very strong (control test seasoning liquid 10-5-2) 2: Feel 3: Somewhat 4: Almost no feeling 5: Not noticeable (control test seasoning liquid 10-5-1)

[0159] <Soy sauce and miso> The heat deterioration odor of soy sauce and that of miso, which are generated by heat sterilization, were evaluated comprehensively. 1: Very strong (control test seasoning liquid 10-6-2) 2: Feel 3: Somewhat 4: Almost no feeling 5: Not noticeable (control test seasoning liquid 10-6-1)

[0160] [10-3. Sensory evaluation results] The results of the sensory evaluation of the test seasoning liquid are shown in Table 10. As shown in Table 10, it was found that the heat deterioration odor suppressing effect of γ-nonalactone at a content of 100 ppb or more is effective not only for the heat deterioration odor caused by soy sauce in a seasoning liquid containing soy sauce containing food ingredients, but also for the heat deterioration odor caused by ingredients such as vegetables and fish contained in the seasoning liquid. It was also found that the heat deterioration odor suppressing effect of γ-nonalactone at 100 ppb or more is effective not only for soy sauce, but also for other fermented seasonings such as miso.

[0161] That is, by adding γ-nonalactone to a concentration of 100 ppb or more, the seasoning liquid containing carrots had no detectable heat deterioration odor even after heat sterilization, and instead had the sweet flavor of fresh carrots; the seasoning liquid containing lean tuna had no detectable heat deterioration odor even after heat sterilization, and instead had an enhanced umami flavor of fish; the seasoning liquid containing chicken had no detectable heat deterioration odor even after heat sterilization, and instead had an enhanced umami flavor of chicken; the seasoning liquid containing soy protein had no detectable heat deterioration odor even after heat sterilization; and the seasoning liquid containing miso had no detectable heat deterioration odor even after heat sterilization, and instead had the flavor of fresh miso. [Table 10]

[0162] Example 11: Evaluation of the heat deterioration odor suppression effect of γ-nonalactone on seasoning liquids containing food ingredients [11-1. Preparation of test seasoning liquid] In the same manner as in Examples 2 to 10, a γ-nonalactone stock solution and a γ-nonalactone solution were prepared.

[0163] In the same manner as in Examples 2 to 10, ingredients such as carrots, lean tuna, chicken, and soy protein were mixed with a γ-nonalactone solution as shown in Table 11 below, and the test seasoning liquids were prepared by adjusting the total amount to 100 g with water. The liquids were then filled into aluminum pouches, sealed, and subjected to heat sterilization.

[0164] [11-2. Sensory evaluation method] As in Examples 5 to 10, the test seasoning liquids subjected to heat sterilization were subjected to a sensory evaluation by a panel (three members A to C) who excelled in evaluating the flavor and aroma of cooked products of each ingredient, such as heat deterioration odor. In this case, as the evaluation criteria, the control test seasoning liquid containing each ingredient that was heat sterilized at 85°C for 5 minutes was given a score of "5", and the control test seasoning liquid containing each ingredient that did not contain γ-nonalactone and was heat sterilized at 120°C for 10 minutes was given a score of "1".

[0165] [11-3. Sensory evaluation results] The results of the sensory evaluation of the test seasoning liquid are shown in Table 11. As shown in Table 11, it was found that the heat deterioration odor suppressing effect of γ-nonalactone at a content of 100 ppb is effective not only against ground beef, but also against heat deterioration odors of ingredients such as vegetables, fish, and soy protein. [Table 11]

[0166] Example 12: Evaluation of γ-nonalactone content in seasoning liquid after heat sterilization [12-1. Preparation of test seasoning liquid] In the same manner as in Example 2, a γ-nonalactone stock solution and a γ-nonalactone solution were prepared.

[0167] In the same manner as in Examples 2 to 11, soy sauce, water and a γ-nonalactone solution were mixed to prepare test seasoning liquids as shown in Table 12 below, which were then filled into aluminum pouches, sealed, and subjected to heat sterilization.

[0168] [12-2. Measurement method of γ-nonalactone] The amount of γ-nonalactone contained in each test seasoning liquid was measured by GC-MS in the same manner as described in 1-1 above.

[0169] [12-3. Measurement results] The measurement results are shown in Table 12, which shows the relative peak area values ​​of each measurement sample based on the peak area value of the measurement sample of control test seasoning liquid 12-1. As shown in Table 12, it was found that a certain amount of γ-nonalactone remained even after heat sterilization at high temperature.

[0170] [Table 12]

[0171] Example 13: Evaluation of the effect of γ-nonalactone produced by fermentation in suppressing heat deterioration odor [13-1. Measurement method of γ-nonalactone and The contents of γ-nonanolactone and the 1-pentanol solution used as an internal standard contained in the liquid fermented seasoning were measured by GC-MS for the extract obtained by subjecting the liquid to the extraction treatment using ethyl acetate described below.

[0172] <Extraction of γ-nonalactone> 1.0 mL of ethyl acetate was added to 5.0 g of the test fermented seasoning liquid to which 2.0 g of salt and 100 μL of 1-pentanol solution (30 ppm) had been added, and the mixture was stirred vigorously for 5 minutes, after which the organic solvent layer was extracted. This operation was repeated three times, and the obtained organic solvent layer was dehydrated with anhydrous sodium sulfate to obtain a measurement sample.

[0173] The obtained measurement sample was introduced into a GC-MS "6890GC / 5973MSD" (manufactured by Agilent Technologies) under the following conditions and analyzed. The analysis was performed with n=2.

[0174] <Measurement of γ-nonalactone: GC-MS conditions> Measurement mode: SIM Column: DB-FFAP (length 60 m, diameter 0.25 mm, film thickness 0.25 μm) (J&W) Inlet temperature: 250℃ Temperature conditions: 40℃ (3min) → 6℃ / min heating to 250℃ → 15min holding Carrier: High purity helium, linear velocity mode Linear velocity: 30cm / sec Pressure: 121.088kpa Ionization method: EI

[0175] The peak area of ​​γ-nonalactone in the test fermented seasoning liquid and the peak area of ​​the internal standard substance were measured by GC-MS as described above. The peak areas of γ-nonalactone and the internal standard substance 1-pentanol were determined using the following m / z. γ-nonalactone: m / z 85 1-Pentanol: m / z 42 The peak area values ​​were standardized using an internal standard substance, and the content (concentration) of γ-nonalactone in each test fermented seasoning liquid was calculated.

[0176] [13-2. Production of γ-lactone-containing liquid fermented seasoning] A mixture of steamed soybeans and cracked roasted wheat in a 5:5 ratio was incubated with Aspergillus sojae ( Aspergillus sojae ) was inoculated and koji was made in the usual way for 43 hours to obtain soy sauce koji.

[0177] 100 parts by mass of the obtained soy sauce koji was added to 94 parts by mass of salt water (salt concentration 24% (w / v)), and then soy sauce lactic acid bacteria ( Tetragenococcus halophilus ) was added and lactic acid fermentation was carried out in the usual manner for 20 days at 15°C to 25°C with appropriate stirring. After the lactic acid fermentation was completed, the soy sauce mash was separated into solid and liquid, and the liquid was treated with an UF membrane to obtain a permeate (lactic acid fermentation liquid). In a 1 L DURAN screw-cap bottle, the obtained lactic acid fermentation liquid was inoculated with a salt-tolerant yeast ( Zygosaccharomyces rouxii ) was added, the container was sealed, and yeast fermentation was carried out for about 60 days at 20° C. to 30° C. without stirring. The obtained yeast fermentation product was subjected to pasteurization, filtration and sterilization treatment according to standard methods to obtain liquid fermented seasoning A.

[0178] [13-3. Preparation of test seasoning liquid] In the same manner as in Examples 1 to 11, each test seasoning liquid was prepared by mixing liquid fermented seasoning A, soy sauce, sugar and kelp extract as shown in Table 13 below, and adjusting the total amount to 100 g with water. The liquid was then filled into an aluminum pouch, sealed, and subjected to heat sterilization.

[0179] [13-4. Sensory evaluation method] The test seasoning liquids subjected to heat sterilization were subjected to a sensory evaluation by a panel (three members A to C) who excel in evaluating the flavor and aroma of soy sauce, such as the heat deterioration odor, in the same manner as in Examples 5 to 11. In this case, the evaluation criteria were presented as a score of "5" for the control test seasoning liquid 13-1-1 and a score of "1" for the test seasoning liquid 13-4-2.

[0180] [13-5. Sensory evaluation results] The results of the sensory evaluation of the test seasoning liquids are shown in Table 13. As shown in Table 13, it was found that the heat deterioration odor caused by heat sterilization was suppressed in the test seasoning liquid of the γ-nonalactone-containing fermented liquid seasoning itself and in the test seasoning liquid to which the γ-nonalactone-containing liquid fermented seasoning was added. In other words, it was found that γ-nonalactone has a heat deterioration odor suppressing effect regardless of the form of its supply source.

[0181] [Table 13] [Industrial Applicability]

[0182] The composition of one aspect of the present invention is a highly palatable processed food having a desired excellent flavor without imparting the heat deterioration odor of ingredients that becomes noticeable by heat sterilization, or can be used when cooking the processed food, so that it can contribute widely to people's health by providing nutrients suitable for the human body derived from the ingredients of the food. In addition, the method of one aspect of the present invention can be used to produce the composition of one aspect of the present invention on an industrial scale. The processed food obtained by the method and composition of one aspect of the present invention can be provided in restaurants, so it is useful as a food used in various situations.

Claims

1. A food material and a food material represented by the following general formula (I): 【Chemistry 1】 (I) (wherein n represents an integer of 2 to 6). and at least one γ-lactone selected from the group consisting of γ-lactones represented by the formula: The above-mentioned method, wherein the content of the γ-lactones is 30 ppb to 1,500 ppb.

2. A food material and a food material represented by the following general formula (I): 【Chemistry 2】 (I) (wherein n represents an integer of 2 to 6). and at least one γ-lactone selected from the group consisting of γ-lactones represented by the following formula (1): The above-mentioned method, wherein the content of the γ-lactones is 30 ppb to 1,500 ppb.

3. The method according to any one of claims 1 to 2, wherein the food material is at least one food material selected from the group consisting of seasoning ingredients, vegetables, meat, seafood, and processed foods.

4. The method according to any one of claims 1 to 2, wherein the food material is at least one food material selected from the group consisting of soy sauce, miso, carrot, beef, pork, chicken, fish meat and soy protein.

5. The method according to any one of claims 1 to 4, wherein the packaged composition is a packaged seasoning composition or a packaged processed food.

6. A food material and a food material represented by the following general formula (I): 【Chemistry 3】 (I) (wherein n represents an integer of 2 to 6). and at least one γ-lactone selected from the group consisting of γ-lactones represented by A heated packaged composition, in which the heat deterioration odor caused by the food material is suppressed more than that caused by heating a packaged composition containing the food material and substantially not containing γ-lactones, The composition, wherein the content of the γ-lactones is 30 ppb to 1,500 ppb.

7. The composition according to claim 6, wherein the food material is at least one food material selected from the group consisting of seasoning ingredients, vegetables, meat, and seafood.

8. The composition according to claim 6, wherein the food material is at least one food material selected from the group consisting of soy sauce, beef, pork, chicken, fish, and soy protein.

9. The composition according to any one of claims 6 to 8, wherein the packaged composition is a packaged seasoning composition or a packaged processed food.

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