Novel seasoning composition

Abstract

To provide a novel application for a seasoning composition containing isovaleric acid.SOLUTION: The seasoning composition containing isovaleric acid enhances the richness and depth of food products. The composition preferably contains isovaleric acid as a yeast-fermented product. Foods to which the seasoning composition is added include egg-based foods and foods with a fermented taste.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present application relates to a novel seasoning composition. [Background technology]

[0002] Isovaleric acid (IUPAC name: 3-methylbutanoic acid) is a naturally occurring fatty acid found in valerian plants, hop essential oil, human sweat, etc. It has a distinctive pungent odor and is a cause of foot and sweat odor and bad breath caused by aging. At low concentrations, it is also known to impart meaty flavors to foods.

[0003] The use of isovaleric acid in foods has been investigated. For example, Patent Document 1 describes an agent for improving the aroma of food, which contains a yeast-derived product derived from a food-acceptable yeast and contains at least isobutyric acid and isovaleric acid, and the aroma improvement includes at least one selected from the group consisting of enhancing spice aroma, enhancing milky aroma, enhancing buttery aroma, enhancing sesame aroma, and masking the grassy smell of meat. Patent Document 2 also describes an agent for enhancing the meat or seafood flavor-imparting effect of isovaleric acid, which contains at least one selected from the group consisting of isoamyl isovalerate and isoamyl alcohol. Patent Document 3 describes a salty and / or spicy taste enhancer containing (A) at least one compound or a salt thereof selected from the group consisting of 2-methylpentanoic acid, 3-methylpentanoic acid, 4-methylpentanoic acid, 2-methylhexanoic acid, 5-methylhexanoic acid, 2-methylheptanoic acid, 4-methyloctanoic acid, and 4-methylnonanoic acid. Patent Document 4 describes a fermented seasoning composition obtained by fermentation of a yeast belonging to the genus Saccharomyces, Candida, or Hansenula, which contains 1500 ppm of isovaleric acid when converted into a liquid with a solid content of 2.0%. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2010-166886 [Patent Document 2] Patent No. 6946674 (JP 2018-148813) [Patent Document 3] Patent No. 7306374 (International Publication WO2019 / 177003) [Patent Document 4] Japanese Patent Publication No. 2020-156343 Summary of the Invention [Problem to be solved by the invention]

[0005] It would be desirable to provide novel uses for seasoning compositions containing isovaleric acid. [Means for solving the problem]

[0006] The present inventors have found that adding a seasoning composition containing isovaleric acid to food can enhance its richness and depth. They have also found that a seasoning composition containing isovaleric acid can enhance the flavor of butter and eggs, and can impart a fermented flavor when used in pickles, and have completed the present invention.

[0007] The present application provides the following: [1] A seasoning composition containing isovaleric acid for enhancing the richness and depth of flavor of food. [2] The seasoning composition according to 1, wherein isovaleric acid is contained as a yeast fermentation product. [3] The seasoning composition according to 2, wherein the yeast is a yeast belonging to the genus Saccharomyces, Candida or Hansenula. [4] A seasoning composition according to any one of items 1 to 3, which is intended to be added to foods containing eggs, and the richness and depth of the flavor are those of eggs. [5] The seasoning composition according to 4, for adding isovaleric acid to food so that the content is 0.5 ppm or more and 18 ppm or less. [6] A seasoning composition described in any one of 1 to 3, which is intended to be added to foods having a fermented taste, and whose richness and depth are the richness and depth of foods having a fermented taste. [7] The seasoning composition according to 6, for adding isovaleric acid to food so that the content is 0.5 ppm or more and 20 ppm or less. [8] A seasoning composition described in any one of 1 to 3, which is intended to be added to a food product containing butter, and the richness and depth of the flavor are the richness and depth of butter. [Effects of the Invention]

[0008] The seasoning composition provided by the present application makes it possible to improve the quality of foods containing butter and eggs, reduce costs, and shorten the time required to produce pickles. DETAILED DESCRIPTION OF THE INVENTION

[0009] Numerical ranges "X to Y" include both the values ​​X and Y unless otherwise specified. "A and / or B" means that at least one of A and B is present, and also includes the presence of both A and B, unless otherwise specified. Foods include not only solid foods but also liquid oral intakes such as beverages and soups. Foods also include those that are consumed as is (e.g., various cooked foods, supplements, and energy drinks), as well as food additives, seasoning compositions, and beverage concentrates. Foods further include not only foods for humans but also foods for non-human animals (pets, livestock, etc.). Foods also include general foods (including so-called health foods) and foods with health claims (including foods with functional claims, foods with nutrient claims, and foods for specified health uses). Concentrations or ratios (%, parts, etc.) are based on mass, unless otherwise specified.

[0010] [Seasoning composition and its characteristics] The present embodiment relates to a seasoning composition containing isovaleric acid. (Isovaleric acid) Isovaleric acid (molecular formula: (CH3)2CHCH2COOH; melting point: -29°C; boiling point: 175-177°C) is also known as 3-methylbutanoic acid, 3-methylbutyric acid, 3-methyl-n-butyric acid, beta-methylbutyric acid, isopentanoic acid, or 3-methylbutanoic acid. While the odor of isovaleric acid alone is generally considered unpleasant, its esters, isoamyl isovalerate and ethyl isovalerate, are used as food additives for flavoring purposes.

[0011] The isovaleric acid contained in the seasoning composition of this embodiment may be contained in the seasoning composition as a fermentation product produced by yeast and / or lactic acid bacteria, other microorganisms, or the like that produce isovaleric acid.

[0012] (yeast) In this embodiment, isovaleric acid may be contained in the seasoning composition as a yeast fermentation product. The yeast fermentation product may be in various forms. The yeast fermentation product may be obtained by removing yeast cells from a yeast culture using an appropriate means such as a microfiltration membrane (MF membrane). The seasoning composition may be obtained by removing yeast cells from a yeast culture using an MF membrane, adding salt after the removal of the cells, and sterilizing the mixture by heating.

[0013] For the yeast fermentation, yeast capable of producing isovaleric acid is used. The yeast to be used can be selected from those with a high concentration of isovaleric acid in the resulting culture solution by culturing candidate yeasts in a medium supplemented with leucine, and can also be selected based on the flavor of the resulting culture solution (the flavor characteristic of isovaleric acid).

[0014] The yeast is preferably selected from those used in food production so that the culture solution can ultimately be used directly in food. The yeast used in this embodiment may be, for example, a commonly used yeast such as sake yeast, brewer's yeast, wine yeast, or wild yeast. More specifically, the yeast may be, for example, a yeast belonging to any genera selected from the group consisting of the genera Saccharomyces, Candida, Hansenula, Schizosaccharomyces, Pichia, Kluyveromyces, Williopsis, Debaryomyces, Galactomyces, Torulaspora, Rhodotorula, and Yarrowia. Because of their good growth properties, yeasts used in sake brewing, brewer's yeast used in beer brewing, and yeasts used in the production of food and feed (e.g., Torula yeast (Candida utilis)) are preferred, and yeasts belonging to the Saccharomyces, Candida, or Hansenula genera are more preferred. Examples of Saccharomyces include Saccharomyces cerevisiae, Saccharomyces sake, and Saccharomyces beticus. Note that Saccharomyces sake and Saccharomyces beticus are sometimes classified as species of Saccharomyces cerevisiae. Examples of Candida species include Candida utilis, Candida tropicalis, Candida lypolitica, and Candida sake.Examples of the genus Hansenula include Hansenula suaveolens, Hansenula anomala, Hansenula javanica, Hansenula schneggii, Hansenula saturnus, and Hansenula odessa. More preferably, the plant is any one selected from the group consisting of Saccharomyces cerevisiae, Candida utilis, and Hansenula suaveolens.

[0015] In a preferred embodiment, the yeast can be Hansenula suaveolens strain IAHP-1, Saccharomyces cerevisiae strain IAHP-2, Saccharomyces cerevisiae strain IAHP-3, Saccharomyces cerevisiae strain IAHP-4, or any strain belonging to the same species and having the same scientific properties (detailed in the deposit application). Because the IAHP-1 strain has been confirmed to metabolize leucine and produce isoamyl alcohol, a precursor to isovaleric acid, it is suspected that it may produce isovaleric acid from leucine. Similar to the IAHP-1 strain, the IAHP-2, IAHP-3, and IAHP-4 strains have also been confirmed to produce isoamyl alcohol. Therefore, it is believed that these strains can produce isovaleric acid in a manner similar to that of the IAHP-1 strain.

[0016] Hansenula suaveolens IAHP-1 strain has the following scientific properties (morphological, culture characteristics, physiological characteristics, etc.). Cell morphology: oval Colony: Cream color Characteristics: Fermentative, produces ascospores

[0017] Hansenula suaveolens IAHP-1 strain can be cultured under the following culture conditions. Medium name: YPD medium Medium composition: Yeast Extract (Difco) 10g 20g glucose Polypeptone (Difco) 20g 1 liter of distilled water pH of medium (before sterilization): 5.8 Sterilization temperature and time: 121℃, 15 minutes Culture temperature: 30℃ Culture period: 24 hours Oxygen requirement: aerobic

[0018] Saccharomyces cerevisiae strains IAHP-2, IAHP-3, and IAHP-4 have the following scientific properties (morphological, culture characteristics, physiological characteristics, etc.). Cell morphology: oval Colony: Cream color Characteristics: Fermentative, produces ascospores

[0019] Saccharomyces cerevisiae IAHP-2, IAHP-3, and IAHP-4 strains can be cultured under the following culture conditions. Medium name: YPD medium Medium composition: Yeast Extract 10g 20g glucose Polypeptone 20g 1 liter of distilled water pH of medium (before sterilization): 5.8 Sterilization temperature and time: 121℃, 15 minutes Culture temperature: 30℃ Culture period: 24 hours Oxygen requirement: aerobic, submerged culture

[0020] The Hansenula suaveolens strain IAHP-1, Saccharomyces cerevisiae strain IAHP-2, Saccharomyces cerevisiae strain IAHP-3, and Saccharomyces cerevisiae strain IAHP-4 have been deposited under the accession numbers NITE BP-02335, NITE BP-02417, NITE BP-02418, and NITE BP-02419, respectively, by TableMark Co., Ltd. (Address: 6-4-10 Tsukiji, Chuo-ku, Tokyo, Japan) under the accession numbers NITE BP-02335 dated August 22, 2016, and NITE BP-02417, NITE BP-02418, and NITE BP-02419 dated February 9, 2017. It has been deposited at the Patent Microorganism Center (Address: Room 122, 2-5-8 Kazusa Kamatari, Kisarazu City, Chiba Prefecture, Japan) in accordance with the Budapest Treaty and the Japanese Patent Law.

[0021] (Isovaleric acid concentration in seasoning composition) The concentration of isovaleric acid in the seasoning composition is not particularly limited. When the seasoning composition is prepared by removing yeast cells from a yeast culture using a microfiltration membrane (MF membrane), adding salt after cell removal, and heat sterilization, the concentration of isovaleric acid in the seasoning composition is, for example, 30 to 2400 ppm, preferably 90 to 1800 ppm from the viewpoint of productivity in yeast fermentation, and more preferably 180 to 1200 ppm from the viewpoint of ease of actual production. When the concentration of isovaleric acid is low, the effect is difficult to obtain due to the high proportion of other components, so a high concentration is preferred. However, when considering productivity by yeast and the stability of isovaleric acid, which is highly volatile, the above-mentioned concentration is preferred.

[0022] (Other ingredients, form of seasoning composition, etc.) The seasoning composition of the present embodiment may contain a component other than isovaleric acid that can impart a flavor or taste to foods. Examples of aroma components other than isovaleric acid that may be contained in the seasoning composition of the present embodiment include isoamyl alcohol, 3-hexanone, isobutyl alcohol, 2-methyl-1-butanol acetate, 2,4-dimethyl-3-pentanone, 2,5-dimethyl-3-hexanone, isobutyric acid, isohexyl alcohol, acetic acid, isobutyl isovalerate, 2,6-dimethyl-4-heptanol, benzaldehyde, valeric acid, caproic acid, phenethyl alcohol, propionic acid, 3-methylvaleric acid, enanthic acid, isobutyl 2-methylbutanoate, and 1,3-cyclopentanedione.

[0023] Qualitative and quantitative analysis of aroma components can be performed by gas chromatography-mass spectrometry (GC-MS). In this embodiment, the types and amounts of aroma components are those detected and measured by GC-MS unless otherwise specified.

[0024] The seasoning composition may contain salt, starch, sugar, etc. in order to enhance storage stability. The amount of these added is not particularly limited, but in the case of salt, it can be added in an amount of, for example, 10% or more, preferably 15% or more, more preferably 18% or more relative to the yeast fermentation liquid in order to sufficiently lower the water activity.

[0025] The seasoning composition may be in various forms. For example, the liquid composition may be concentrated or dried as needed to form a paste, solid, powder, granules, or the like.

[0026] The seasoning composition can be used as an active ingredient of another seasoning composition. Furthermore, the seasoning composition can contain other ingredients as long as isovaleric acid can exert its intended effect. The other ingredients can be various food materials, additives, etc. that are acceptable for food. Examples of such ingredients include antioxidants, flavorings, seasonings, sweeteners, coloring agents, thickening and stabilizing agents, color formers, bleaching agents, fungicides, gum bases, bittering agents, enzymes, glazing agents, acidulants, emulsifiers, strengthening agents, manufacturing agents, excipients, binders, tonicity agents (isotonicity agents), buffers, solubilizers, preservatives, stabilizers, coagulants, etc.

[0027] [Use of seasoning composition] The seasoning composition containing isovaleric acid of this embodiment can be used for various purposes in foods for which isovaleric acid is preferred, and can be used in particular to enhance the body and depth of the food. Body is well known as the sixth taste, added to the five basic tastes of sweetness, umami, bitterness, saltiness, and sourness, and refers to a rich, savory taste, and depth refers to the breadth brought about by the body.

[0028] (egg feeling) The seasoning composition of this embodiment is suitable for addition to foods that use eggs, and is suitable for enhancing the richness and depth of egg flavor (egginess).

[0029] Examples of foods that use eggs include scrambled eggs, omelets, Spanish omelets, omurice, tonpeiyaki, tamagoyaki, rolled omelets, egg salad, egg sandwiches, scotch eggs, stir-fried chives and eggs, stir-fried vegetables and eggs, stir-fried meat and eggs, stir-fried shrimp with eggs and chili sauce, chicken nanban, tempura, oyakodon (chicken and egg rice bowl), tenshindon (rice bowl with rice topped with eggs), tanjindon (rice bowl with rice topped with eggs), egg-covered dishes, chawanmushi (steamed egg custard), egg soup, and soufflé. 、 Examples of egg-based foods include pudding, bread pudding, and custard cream. Another example of an egg-based food is mayonnaise.

[0030] When the seasoning composition of this embodiment is used in foods containing eggs, it can be used so that the concentration of isovaleric acid in the food at the time of consumption is 18.0 ppm or less and 0.5 ppm or more, regardless of the form in which isovaleric acid is contained. In a preferred embodiment, it can be used as follows. When the seasoning composition contains isovaleric acid as a yeast fermentation product, it is used so that the concentration of isovaleric acid in the food at the time of consumption is 20.0 ppm or less, preferably 18.0 ppm or less. If more isovaleric acid is used, the aroma of isovaleric acid will be strongly perceived. It can be used so that the concentration is preferably 15.1 ppm or less, more preferably 11.3 ppm or less, and even more preferably 7.6 ppm or less. In either case, it can be used so that the concentration of isovaleric acid in the food at the time of consumption is 0.5 ppm or more, or may be 0.6 ppm or more, preferably 0.7 ppm or more, more preferably 0.8 ppm or more, and even more preferably 0.9 ppm or more. When the seasoning composition contains isovaleric acid not as a yeast fermentation product, it is used so that the concentration of isovaleric acid in the food at the time of consumption is 7.4 ppm or less. It can be used so that it is preferably 7.0 ppm or less, more preferably 6.0 ppm or less, and even more preferably 5.6 ppm or less. In either case, it can be used so that the concentration of isovaleric acid in the food at the time of consumption is 0.5 ppm or more, preferably 0.9 ppm or more, more preferably 3.8 ppm or more, even more preferably 4.6 ppm or more, even more preferably 5.4 ppm or more, and even more preferably 5.5 ppm or more.

[0031] (Fermented feeling) Furthermore, the seasoning composition of this embodiment is suitable for addition to foods that have a fermented sensation, and is suitable for enhancing the body and depth (fermented sensation) of foods that have a fermented sensation. Foods that have a fermented sensation include fermented foods.

[0032] Examples of foods with a fermented feel include vegetables, such as pickles, bran pickles, kimchi, pickles, sauerkraut, and mustard greens; beans, such as natto, tempeh, tofu, fermented bean curd, and stinky tofu; fish, such as bonito flakes, kusaya, salted fish, heshiko, and narezushi; meat, such as prosciutto, salami, pepperoni, and chorizo; dairy products, such as yogurt, cheese, and fermented butter; and alcoholic beverages, such as sake, beer, wine, and mackerel. Examples of suitable condiments include kokkori, shochu, awamori, whiskey, brandy, vodka, gin, rum, tequila, and baijiu (white liquor); beverages such as amazake, Goishicha (registered trademark), Awa bancha, Toyama black tea, Ishizuchi black tea, and pu-erh tea; breads, nata de coco, and chocolate; and seasonings such as soy sauce, miso, vinegar, mirin, fish sauce, shio koji (salted rice malt), soy sauce koji (sake lees), kanzuri (kanzuri), doubanjiang (chili bean paste), and gochujang (red pepper paste).

[0033] When the seasoning composition of this embodiment is used in foods having a fermented taste, it can be used so that the concentration of isovaleric acid in the food at the time of consumption is 20.0 ppm or less and 0.5 ppm or more, regardless of the form in which isovaleric acid is contained. In a preferred embodiment, it can be used as follows. When the seasoning composition contains isovaleric acid as a yeast fermentation product, it is used so that the concentration of isovaleric acid in the food at the time of consumption is 20.0 ppm or less, preferably 18.5 ppm or less. If more isovaleric acid is used, the aroma of isovaleric acid will be strongly perceived. It can be used so that the concentration is preferably 15.0 ppm or less, more preferably 12.0 ppm or less, and even more preferably 9.2 ppm or less. In either case, it can be used so that the concentration of isovaleric acid in the food at the time of consumption is 0.6 ppm or more, preferably 0.7 ppm or more, more preferably 0.8 ppm or more, and even more preferably 0.9 ppm or more. When the seasoning composition contains isovaleric acid not as a yeast fermentation product, it is used so that the concentration of isovaleric acid in the food at the time of consumption is 9.2 ppm or less. It can be used so that it is preferably 7.8 ppm or less, more preferably 6.4 ppm or less, even more preferably 5.6 ppm or less, and even more preferably 4.7 ppm or less. In either case, it can be used so that the concentration of isovaleric acid in the food at the time of consumption is 0.5 ppm or more, preferably 0.9 ppm or more, more preferably 2.0 ppm or more, even more preferably 3.0 ppm or more, and even more preferably 4.6 ppm or more.

[0034] (buttery) Furthermore, the seasoning composition of this embodiment is suitable for addition to foods that use butter, and is suitable for enhancing the richness and depth of butter (butteriness).

[0035] Examples of foods that use butter include financiers, madeleines, butter cakes, sables, cookies, shortbread, galettes, florentines, pies, scones, muffins, cupcakes, donuts, choux pastries, waffles, croissants, brioche, and butter rolls. It can also be combined with vegetable shortening and spread on bread or other foods.

[0036] When the seasoning composition of this embodiment is used in foods that contain butter, the amount can be as follows. When the seasoning composition contains isovaleric acid as a yeast fermentation product, it is used so that the concentration of isovaleric acid in the food at the time of consumption is 20.0 ppm or less, preferably 18.0 ppm or less. If more isovaleric acid is used, the aroma of isovaleric acid will be strongly perceived. It can be used so that the concentration is preferably 15.1 ppm or less, more preferably 11.3 ppm or less, and even more preferably 7.6 ppm or less. In either case, it can be used so that the concentration of isovaleric acid in the food at the time of consumption is 0.6 ppm or more, preferably 0.7 ppm or more, more preferably 0.8 ppm or more, and even more preferably 0.9 ppm or more. When the seasoning composition contains isovaleric acid not as a yeast fermentation product, it is used so that the concentration of isovaleric acid in the food at the time of consumption is 7.4 ppm or less. It can be used so that it is preferably 7.0 ppm or less, more preferably 6.0 ppm or less, and even more preferably 5.6 ppm or less. In either case, it can be used so that the concentration of isovaleric acid in the food at the time of consumption is 0.5 ppm or more, preferably 0.9 ppm or more, more preferably 3.8 ppm or more, even more preferably 4.6 ppm or more, even more preferably 5.4 ppm or more, and even more preferably 5.5 ppm or more.

[0037] (Evaluation methods and criteria) Those skilled in the art can evaluate whether or not the egg flavor, fermented flavor, and butter flavor have been enhanced, and to what extent, by planning a sensory evaluation using an appropriate control (comparison) food as a standard, as necessary. More specifically, an appropriate control, such as a food that does not contain the active ingredient, is prepared, and a standard of about 3 to 10 levels is set. Based on the standard (which can be set so that a food that exceeds an industrially significant standard is deemed to pass), a trained panel compares the target food with the control to perform the evaluation. Prior to the evaluation, the panelists can be consulted to correct for differences between the panelists.

[0038] For more specific evaluation methods, reference can be made to the methods described in the Examples section of this specification.

[0039] [Manufacturing method] The seasoning composition of this embodiment can be produced by removing yeast cells from a fermented product obtained in a yeast fermentation step.

[0040] (Yeast fermentation conditions) Those skilled in the art can appropriately design conditions for fermentation with yeast depending on the yeast used.

[0041] The medium can be supplemented with specific amino acids that can serve as precursors for the production of isovaleric acid. The type of amino acid to be added is preferably one that serves as a precursor for the production of isovaleric acid via the metabolic pathway of yeast, and specifically, leucine is preferred.

[0042] The medium may contain carbon sources, nitrogen sources, minerals, vitamins, etc., and is not particularly limited, and any commonly used medium may be used.

[0043] The yeast fermentation may be carried out at an appropriate culture temperature, time and pH, and is not particularly limited.

[0044] Furthermore, since the fermented product obtained from the fermentation process contains insoluble solids and yeast cells, the desired seasoning composition can be obtained by performing solid-liquid separation processes such as centrifugation and filtration to remove these solids.

[0045] [Other applicable foods] The seasoning composition containing isovaleric acid of this embodiment can be applied to various foods in addition to the foods mentioned above. Particularly preferred foods to which it can be applied include various processed foods (which may be refrigerated or frozen) such as shumai, xiaolongbao, meat buns, spring rolls, Chinese rice bowls (fillings), gyoza, eight treasure dishes, double-cooked pork, green pepper and pork stir-fry, stir-fried vegetables, kinpira, and chikuzenni; fried products such as croquettes, minced meat cutlets, and shrimp cutlets; meat products such as hamburger steak; noodle products such as ramen, udon, soba, Cantonese noodles, dandan noodles, tanmen, Nagasaki champon, and yakisoba, and soups and sauces thereof; pasta products such as spaghetti napolitan, macaroni gratin, and lasagna; rice products such as fried rice, pilaf, takikomi gohan, and chirashizushi; flour products such as okonomiyaki, takoyaki, and pizza; Various types of bread such as white bread, French bread (baguette), bagels, hamburger buns, hot dog buns, sandwich buns, hotel bread, butter rolls, raisin bread, corn bread, focaccia, English muffins, brioche, croissants, pastries, Danish, cinnamon rolls, muffins, curry bread, donuts, steamed bread, amman, meat bun, curry bun, pizza bun, pão de queijo, sweet bread (anpan, jam bun, cream bun, cornet, melon bread), pizza bread, French toast, etc.; pickled vegetables such as kimchi, mustard greens, sauerkraut, pickles, and bamboo shoots. The seasoning composition containing isovaleric acid of this embodiment can also be used in various seasonings, such as soy sauce (light, dark), oyster sauce, curry roux, hash roux, noodle soup (concentrated, straight), miso, chili bean paste, sauces (Worcestershire, tonkatsu, medium-thick), wasabi paste, mustard greens, tomato ketchup, mayonnaise, dressing, chili sauce, chili pepper sauce, tomato sauce, pizza sauce, butter, margarine, corn soup base, mapo tofu base; and egg-based foods such as tamagoyaki (rolled omelet), omelet, scrambled eggs, scrambled eggs, nori and tama sprinkles, quiche, egg salad, egg drop soup, egg-covered dishes, chawanmushi (steamed egg custard), and pudding. In the above-mentioned foods, the seasoning composition containing isovaleric acid of this embodiment can be used to enhance the meat flavor, as well as to mask the unpleasant flavor of plant protein and enhance sweetness.

[0046] In particular, examples of foods for which the unpleasant flavor of plant protein can be masked include, but are not limited to, foods that use plant protein, such as prepared meat products (cooked or seasoned products or semi-processed products made from beef, pork, or other meat), specifically prepared beef products (beef curry, beef jerky, corned beef, roast beef, seasoned beef, etc.), prepared pork products (seasoned pork, sausage, canned ham, pork luncheon meat, etc.), hamburger patties, hamburger steaks, gyoza, pork and beans; processed fish products (fish sausage, kamaboko, fried kamaboko, chikuwa, hanpen, etc.), and fish balls.

[0047] In particular, examples of foods that can be sweetened include, but are not limited to, foods that use any one selected from the group consisting of chestnuts, red beans, pumpkin, kidney beans, fresh cream, and eggs, and specific examples include cakes, cake-like foods, ice creams (ice cream, ice milk, lacto ice cream, etc.), puddings, cream puffs, creme brulee, smooth bean paste, coarse bean paste, white bean paste, plain bean paste, Japanese sweets, custard sauce, omelets, and tamagoyaki (rolled omelet). [Example]

[0048] [Production Example 1: Preparation of seasoning composition] A seasoning composition containing isovaleric acid was produced by a method using yeast. Specifically, it was produced by the following method.

[0049] (Preparation of yeast seed cream) Yeast seed medium (Table 1) was prepared and the yeast strain IAHP-1 was aseptically inoculated. After shaking culture at 30°C for 24 hours, the cells were harvested and washed to prepare yeast seed cream.

[0050] [Table 1]

[0051] The yeast strain IAHP-1 was deposited under accession number NITE BP-02335 on August 22, 2016, by TableMark Co., Ltd. (address: 6-4-10 Tsukiji, Chuo-ku, Tokyo, Japan) with the Patent Microbiology Center, National Institute of Technology and Evaluation (address: Room 122, 2-5-8 Kazusa Kamatari, Kisarazu City, Chiba Prefecture, Japan) in accordance with the Budapest Treaty and the Patent Act of Japan.

[0052] (Main culture) A main culture medium having the composition shown in Table 2 was prepared in a culture tank, and the yeast seed cream was inoculated to a dry cell weight of 25 g. Culture was then carried out at 30°C for 24 hours with aeration and agitation. After culture, the pH was adjusted to 7.0, and the yeast cells were removed using an MF module. After cell separation, salt was added to a final concentration of 20%, and the mixture was sterilized by heating at 85°C for 30 minutes to obtain a seasoning composition.

[0053] [Table 2]

[0054] (Method for measuring isovaleric acid concentration) The concentration of isovaleric acid in the fermentation broth was separated and measured by HPLC. Specifically, the organic acids were separated using an HPLC column, then combined with the pH indicator bromothymol blue, and the acidic components were detected by visible absorption (440 nm).

[0055] HPLC conditions Column: Shodex KC-811 Eluent: 3mM perchloric acid (flow rate 0.5mL / min) Reaction solution: Bromothymol blue (flow rate 0.5 mL / min) Detector: UV-VIS detector (440nm)

[0056] As a result, a fermented liquid containing 930 ppm of isovaleric acid was prepared. Hereinafter, this fermented liquid is referred to as a seasoning composition.

[0057] The seasoning composition prepared by the method of Production Example 1 was evaluated for suitability in various applications as follows.

[0058] [Example 1 Financier] First, the buttery taste, particularly the richness and depth of fermented butter, was examined. The seasoning composition produced by the method of Production Example 1 was added to financiers. In particular, the effect of replacing fermented butter was examined.

[0059] Financiers were prepared according to the formulation in Table 3. Specifically, the seasoning composition prepared in Production Example 1 was added to unsalted butter (Yotsuba Value Plus) and heated in a pan until light brown and dissolved. Next, salt, caster sugar, and honey were added to egg whites in that order in a container and mixed, and then soft flour, almond powder, and baking powder, which had been sifted together, were added and mixed. The previously melted butter was added and mixed to prepare a dough. Then, 40 g of the prepared dough was poured into molds and baked at 190°C for 10 minutes to prepare financiers.

[0060] As comparative examples, a product without the addition of fermented seasoning (Comparative Example 1) and a product using fermented butter (Echire butter, unsalted, sold by Kataoka Bussan) (Comparative Example 2) were prepared in the same manner.

[0061] [Table 3]

[0062] Each sample was subjected to a sensory test by seven trained panelists. They evaluated the richness, depth, oiliness / butteriness, and overall evaluation according to the following criteria.

[0063] Rich flavor 1: The richness is clearly weaker than that of Comparative Example 1 2: The richness is weaker than that of Comparative Example 1 3: No difference from Comparative Example 1 4: Richer than Comparative Example 1 5: Compared to Comparative Example 1: Very rich

[0064] depth 1: The richness is clearly weaker than that of Comparative Example 1 2: The richness is weaker than that of Comparative Example 1 3: No difference from Comparative Example 1 4: Richer than Comparative Example 1 5: Much richer than Comparative Example 1

[0065] Oily / buttery 1: The buttery taste is clearly weaker than that of Comparative Example 1 2: The buttery taste is weaker than that of Comparative Example 1 3: No difference from Comparative Example 1 4: More buttery than Comparative Example 1 5: Much more buttery than Comparative Example 1

[0066] comprehensive evaluation 1: Significantly lower rating than Comparative Example 1 2: Lower rating than Comparative Example 1 3: Same as Comparative Example 1 4: Higher rating than Comparative Example 1 (Comparative Example 2) 5: Compared to Comparative Example 1, the rating is particularly high

[0067] The evaluation results are shown in the table below. Financiers without the addition of the seasoning composition were lacking in richness and butteriness, leaving them unsatisfactory. However, in Example 1, in which the seasoning composition of Production Example 1 was added at a concentration of 0.14% at the time of eating, the financiers had a strong richness and oily texture, and these were combined to give them a buttery texture. In addition, the financiers in Example 1 were more browned, and in the aftertaste, salty and sweet flavors could be felt, and even a sweet aroma could be perceived. Furthermore, the entire dough was moist, and the texture was also good.

[0068] This trend was similar to that observed when Échiré butter, a fermented butter, was used, but was further strengthened. It was shown that the addition of this seasoning composition can enhance the fermented flavor, depth, and richness that are characteristic of Échiré butter.

[0069] [Table 4]

[0070] [Example 2 Scrambled eggs] Next, the richness and depth of the egg was examined. The seasoning composition produced by the method of Production Example 1 was added to scrambled eggs. Scrambled eggs were prepared according to the formulation shown in Table 5. Salt and the seasoning composition produced in Production Example 1 were added to beaten eggs, mixed, and then fried in a frying pan with salad oil while stirring vigorously with a wooden spatula until the eggs were half-cooked.

[0071] [Table 5]

[0072] As a comparative example, a product without the addition of the seasoning composition was prepared and compared with the product. Comments from seven trained panelists were collected and the results were compiled.

[0073] The scrambled eggs to which the seasoning composition was added (Example 2) had a stronger egg richness and a rich taste that appeared some time after eating, compared to those to which the seasoning composition was not added (Comparative Example 3). In particular, it was revealed that the thickness, richness, and egg smell of the yolk were enhanced.

[0074] Example 3: Egg Sandwich Furthermore, verification was carried out using egg fillings for sandwiches using mayonnaise. Specifically, the seasoning composition was added to mayonnaise (Kewpie Half, manufactured by Kewpie Corporation) according to the formulation shown in Table 6. Furthermore, boiled egg whites were roughly chopped into approximately 5 mm cubes, and mayonnaise was mixed with the ingredients in Table 7 to prepare sandwich fillings. As a comparative example, an egg filling without the addition of the seasoning composition was prepared in the same manner. Each egg filling was placed between slices of bread to make egg sandwiches, and the sandwiches were compared by sensory evaluation by seven trained panelists.

[0075] [Table 6]

[0076] [Table 7]

[0077] The egg sandwich containing the egg filling containing the seasoning composition (Example 3) had a stronger rich egg flavor and a thick texture than Comparative Example 4. In particular, the egg flavor that lingered in the mouth for a while after eating was strongly felt.

[0078] [Example 4 Lightly Pickled Cucumber] Next, the effect of adding a fermented flavor was examined. A test was conducted by adding the seasoning composition produced in Production Example 1 to lightly pickled cucumbers. Specifically, lightly pickled cucumbers were prepared according to the composition shown in Table 8. First, protein hydrolyzate, reduced starch syrup, salt, brewed vinegar, and water were mixed and heated at 85°C for 1 minute. After cooling to room temperature, the seasoning composition was added to prepare a seasoning liquid. Furthermore, this seasoning liquid was added to cucumbers that had been pre-pickled in 2% saline at 4°C for 1 day, and the cucumbers were then pickled at 4°C for 4 hours (Example 4). As a comparative example, a seasoning liquid was prepared to which sake was added instead of the seasoning composition, and lightly pickled cucumbers were prepared in the same manner (Comparative Example 5). Sensory evaluation was conducted by seven trained panelists.

[0079] [Table 8]

[0080] Compared with Comparative Example 5, the lightly pickled cucumber of Example 4 had a weaker green smell, and despite being pickled for a short time, it had a fermented feel (richness and depth) like an old pickle.

[0081] [Example 5] Chinese cabbage kimchi Furthermore, a test was conducted in which the seasoning composition produced in Production Example 1 was added to Chinese cabbage kimchi. First, the seasoning composition was added to the kimchi base prepared according to the recipe in Table 9 to prepare a seasoning liquid. Furthermore, the Chinese cabbage was sprinkled with 4% by weight of salt and pre-pickled under a weight at 4°C for one day. The pre-pickled Chinese cabbage was squeezed thoroughly, and the prepared kimchi seasoning liquid was added, followed by final pickling at 4°C for four hours (Example 5). As a comparative example, a seasoning liquid was prepared in which salt and sake were added instead of the seasoning composition (Comparative Example 6), and a comparison was made by sensory evaluation. The sensory evaluation was conducted by seven trained panelists.

[0082] [Table 9]

[0083] The above ingredients were mixed and then heated at 85°C for 10 minutes.

[0084] [Table 10]

[0085] The resulting cabbage kimchi (Example 5) had a strong umami flavor, especially a rich, deep taste reminiscent of the addition of fermented seasonings such as fish sauce, and a flavor reminiscent of aged kimchi. Furthermore, a four-hour pickling time produced a sufficient flavor, clearly different from Comparative Example 6 in terms of richness, depth, and the sense of maturation. Furthermore, by continuing the pickling for four days, the flavor deepened and an even better fermented taste was exhibited.

[0086] [Example 6] Seasoning composition, investigation of application range and comparison of effects with isovaleric acid alone Next, the application range of the seasoning composition was compared with the effect of isovaleric acid itself. Since the addition of the seasoning composition in Example 2 was effective in enhancing the richness of scrambled eggs, the recipe for this scrambled egg was used to verify the appropriate blending amount of the seasoning composition in egg-based foods, such as scrambled eggs. Scrambled eggs were prepared in the same manner as in Example 2 and subjected to sensory evaluation.

[0087] The seasoning composition or isovaleric acid (Aldlic Isovaleric acid) was added to scrambled eggs so that the content of isovaleric acid was the same, and the same evaluation was carried out.

[0088] The sensory evaluation was carried out using three indices, namely "richness / depth," "unpleasant taste / odor," and "overall evaluation," with Comparative Example 6 being the standard (3 points). Six trained panelists assigned scores of 1 to 5 for each item, and the evaluation was based on the average score.

[0089] "Rich flavor, depth" 1: Very weak 2: Weak 3: Yes (tolerable range) 4: Strong 5: Very strong

[0090] "Strange taste, strange smell" 1: I feel it very strongly 2: I feel strongly 3: Feel (tolerable) 4: I feel it a little 5: I can't feel it

[0091] "comprehensive evaluation" 1: Very bad 2: Bad 3: Normal level (acceptable range) 4: Good 5: Very good

[0092] [Table 11]

[0093] First, we examined the seasoning composition of Production Example 1. The seasoning composition's effect of enhancing richness and depth was already evident at an addition amount of 0.1% or more, and the effect increased as the addition amount increased. In particular, at 0.4% or more, the evaluation score was 4.2 or more, demonstrating a particularly strong effect.

[0094] On the other hand, since the seasoning composition has an off-taste and off-odor, such as the odor of isovaleric acid, the relationship between the off-taste and off-odor and the concentration of addition was also examined in order to determine the acceptable limit and at what percentage the off-taste and off-odor are perceived as a guideline for the maximum usage amount. Addition of 1.2% or more resulted in a perceived off-taste and off-odor rating of 3.4 points, while addition of 2.0% or more resulted in a low rating of 2.6 points.

[0095] Judging these effects comprehensively, it was found that the overall effect was felt when the fermented seasoning was added in an amount of 0.1% to 1.6%, and that if it exceeded that amount, the evaluation was low, with 0.1% to 0.8% being more preferable.

[0096] [Table 12]

[0097] When isovaleric acid alone was added, the off-taste and off-odor increased, and a pleasant aroma, strong saltiness, and sharp impression were felt. The richness and depth of flavor were enhanced, proving that isovaleric acid was the main factor in the flavor enhancement effect. Furthermore, when the isovaleric acid was replaced with the seasoning composition of Production Example 1 so that the isovaleric acid concentration was the same, the egg yolk aroma was enhanced, and a mellow aroma with a slight fermented feel was also enhanced. As a result, it was revealed that when the seasoning composition of Production Example 1 was added, in addition to the effects of isovaleric acid, complexity was increased, resulting in the enhancement of the richness and thickness of the yolk while retaining the original egg flavor.

[0098] Example 7: Examination of the scope of application in foods with a fermented feel, and comparison of the effects with isovaleric acid The optimum blending amount was investigated for foods that impart a fermented flavor, such as lightly pickled cucumbers. The effects of an isovaleric acid solution and a seasoning composition were compared. The test system for lightly pickled cucumbers in Example 4 was used.

[0099] The sensory evaluation was based on three indices: "richness / depth," "unpleasant taste / odor," and "overall evaluation." Six trained panelists rated each item on a scale of 1 to 5, and the average score was calculated. The details were the same as in the example.

[0100] [Table 13]

[0101] The addition of the seasoning composition of Production Example 1 imparted a richness and depth similar to that of old pickles, giving the impression that the pickles had been pickled for a long time even in a short time. In terms of aroma, a masking effect on the grassy smell was observed even in a low dose. From the results of the comprehensive evaluation, it was revealed that the amount of seasoning composition added can be 0.1% to 2.0% from the viewpoint of improving the fermented feeling, and 0.1% to 2.0% is preferable, and 0.1% to less than 2.0% is more preferable, from the viewpoint of improving the full-bodied taste and not leaving a strong odor derived from isovaleric acid. It was also revealed that 0.1% to 1.0% is preferable, and 0.1% to less than 1.0% is more preferable, from the viewpoint of improving the intensity of taste and full-bodied taste and not leaving a strong odor derived from isovaleric acid.

[0102] [Table 14]

[0103] Next, when isovaleric acid was added, the saltiness and richness were enhanced without impairing the taste of cucumber. The effect of masking the grassy smell was observed similar to that when the fermented seasoning composition was used, but the smell of isovaleric acid was felt directly.

[0104] As a result, the effect perceived by the seasoning composition of Production Example 1 was similar to that observed when only isovaleric acid was added, indicating that the seasoning composition of Production Example 1 is more preferable because it is mainly composed of isovaleric acid and the acidic odor and unpleasant taste imparted by isovaleric acid are milder and less noticeable than isovaleric acid alone.

Claims

1. A seasoning composition containing isovaleric acid for enhancing the body and depth of flavor of food.

2. The seasoning composition according to claim 1, wherein the isovaleric acid is contained as a yeast fermentation product.

3. The seasoning composition according to claim 2, wherein the yeast belongs to the genus Saccharomyces, Candida, or Hansenula.

4. 4. The seasoning composition according to claim 1, which is to be added to a food product containing eggs, and the richness and depth of the seasoning composition are the richness and depth of eggs.

5. The seasoning composition according to claim 4, which is added to a food product so that the food product contains 0.5 ppm or more and 18 ppm or less of isovaleric acid.

6. 4. The seasoning composition according to claim 1, which is to be added to a food having a fermented taste, and the full-bodied taste and depth are the full-bodied taste and depth of a food having a fermented taste.

7. The seasoning composition according to claim 6, which is added to a food product so that the food product contains 0.5 ppm or more and 20 ppm or less of isovaleric acid.

8. 4. The seasoning composition according to claim 1, which is to be added to a food product containing butter, and the richness and depth of the seasoning composition are the richness and depth of butter.

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