Western-style seasoning and food product containing the same

Abstract

To provide a Western-style seasoning that can easily reproduce bouillon flavor and that has enhanced dashi flavor without using any animal-derived ingredients or animal-derived food materials.SOLUTION: The Western-style seasoning contains one or more selected from the group consisting of beef extract and chicken extract, and malic acid.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a Western-style seasoning with an enhanced dashi flavor, a method for enhancing the dashi flavor in a Western-style seasoning, and a food product containing the Western-style seasoning with an enhanced dashi flavor. [Background technology]

[0002] In Western cuisine, such as French cuisine, bouillon, which is primarily used as a soup base, is a stock made from meat, such as beef, chicken, or fish, and aromatic vegetables. Bouillon is prepared by simmering the ingredients, which requires considerable labor, time, and energy. Therefore, Western-style seasonings, such as liquids, pastes, and powders, are commercially available that can easily recreate homemade bouillon. Furthermore, many studies have been conducted on ingredients that can enhance the richness of meat extracts, seafood extracts, etc., and methods for enhancing the richness of these extracts. For example, collagen peptides derived from meat or seafood (Patent Document 1), whey minerals (Patent Document 2), the addition of asparaginase or asparaginase and glutaminase (Patent Document 3), and ammonium L-glutamate (Patent Document 4) have been proposed. However, in light of the current unstable situation of food raw material procurement, there is a demand for ingredients and food materials that can impart a dashi-like texture and richness in smaller amounts and with higher potency. Furthermore, against the backdrop of increased awareness of animal welfare and health-consciousness, there is a growing trend to seek plant-derived ingredients for such ingredients and food materials.

[0003] Therefore, there is a demand for Western-style seasonings that can reproduce homemade bouillon and have an enhanced dashi flavor without using animal-derived ingredients or animal-derived food materials. It is known that fruit acids such as citric acid contained in lemons and malic acid contained in apples have the effect of enhancing the umami flavor of food (Non-Patent Document 1), but no non-animal-derived components or non-animal-derived food materials are known that can enhance the dashi flavor of Western-style seasonings that can easily reproduce bouillon. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2020-162494 [Patent Document 2] Japanese Patent Application Laid-Open No. 2015-089349 [Patent Document 3] Japanese Patent Application Laid-Open No. 2008-000090 [Patent Document 4] Japanese Patent Application Laid-Open No. 2004-261098 [Non-patent literature]

[0005] [Non-Patent Document 1] Free encyclopedia "Wikipedia"; https: / / ja.wikipedia.org / wiki / Umami Summary of the Invention [Problem to be solved by the invention]

[0006] Therefore, the present invention aims to provide a Western-style seasoning that can easily reproduce bouillon and has an enhanced dashi flavor without using any animal-derived ingredients or animal-derived food materials. [Means for solving the problem]

[0007] As a result of intensive research to solve the above-mentioned problems, the present inventors have found that a Western-style seasoning containing one or more selected from the group consisting of beef extract and chicken extract, and malic acid, has a favorable enhanced dashi flavor. After further research, they have completed the present invention.

[0008] That is, the present invention relates to the following. [1] A Western-style seasoning containing one or more selected from the group consisting of beef extract and chicken extract, and malic acid. [2] The Western-style seasoning according to [1], wherein the malic acid content is 0.1 ppb to 8,000 ppb in terms of free malic acid when consumed, relative to a beef extract having a Brix concentration of 2.5 when consumed. [3] The Western-style seasoning according to [1], wherein the malic acid content is 10 ppb to 5,000 ppb when consumed, converted to a free malic acid concentration, based on a chicken extract having a Brix concentration of 7.5 when consumed, or 0.1 ppb to 100 ppb when consumed, converted to a free malic acid concentration, based on a chicken extract having a Brix concentration of 10 when consumed. [4] The Western-style seasoning described in [1], further containing salt. [5] The Western-style seasoning according to [4], wherein the salt and malic acid contents are, relative to a beef extract having a Brix concentration of 2.5 at the time of consumption, 0.01% to 0.5% by weight and 0.01 ppb to 7,000 ppb, respectively, as salt concentrations at the time of consumption and concentrations at the time of consumption converted to free malic acid, or 0.75% by weight and 0.01 ppb to 5,000 ppb, respectively. [6] The Western-style seasoning according to [4], wherein the salt and malic acid contents are, for a chicken meat extract having a Brix concentration of 7.5 at the time of consumption, 0.01% by weight and 5 ppb to 900 ppb, respectively, as salt concentrations at the time of consumption and concentrations at the time of consumption converted to free malic acid; or, for a chicken meat extract having a Brix concentration of 10 at the time of consumption, 0.01% by weight and 0.5 ppb to 1,000 ppb, respectively, as salt concentrations at the time of consumption and concentrations at the time of consumption converted to free malic acid. [7] The Western-style seasoning according to [1], further containing 2-pentylfuran. [8] The Western-style seasoning according to [7], wherein the 2-pentylfuran and malic acid contents at the time of consumption, converted into the 2-pentylfuran concentration and the free malic acid concentration at the time of consumption, are 0.1 ppb to 1 ppb and 0.1 ppb to 7,000 ppb, respectively, or 10 ppb and 0.01 ppb to 5,000 ppb, respectively, or 100 ppb and 0.01 ppb to 1,000 ppb, respectively, based on a beef extract having a Brix concentration at the time of consumption of 2.5. [9] The Western-style seasoning according to [7], wherein the contents of 2-pentylfuran and malic acid are, in terms of the 2-pentylfuran concentration at the time of consumption and the concentration at the time of consumption converted to free malic acid, 0.1 ppb and 0.1 ppb to 3,000 ppb, respectively, or 1 ppb to 100 ppb and 0.1 ppb to 1,000 ppb, respectively, relative to a chicken extract having a Brix concentration at the time of consumption of 10.

[10] A method for enhancing the flavor of dashi in a Western-style seasoning, comprising adding malic acid to the Western-style seasoning containing one or more ingredients selected from the group consisting of beef extract and chicken extract.

[11] The method for enhancing the flavor of beef extract according to

[10] , wherein malic acid is added to a beef extract having a Brix concentration of 2.5 at the time of consumption so that the concentration of malic acid at the time of consumption, converted to free malic acid, is 0.1 ppb to 8,000 ppb.

[12] The method of enhancing malic acid according to

[10] , wherein malic acid is added to a chicken extract having a Brix concentration of 7.5 at the time of consumption so that the concentration, converted to free malic acid, at the time of consumption is 10 ppb to 5,000 ppb, or to a chicken extract having a Brix concentration of 10 at the time of consumption so that the concentration, converted to free malic acid, at the time of consumption is 0.1 ppb to 100 ppb.

[13] The method for enhancing the concentration of hydroxybenzoates according to

[10] , further comprising adding salt.

[14] The method for enhancing the salt content of beef extract according to

[13] , wherein salt and malic acid are added to a beef extract having a Brix concentration of 2.5 at the time of consumption so that the salt concentration at the time of consumption and the concentration at the time of consumption converted to free malic acid are 0.01% by weight to 0.5% by weight and 0.01 ppb to 7,000 ppb, respectively, or 0.75% by weight and 0.01 ppb to 5,000 ppb.

[15] The method of

[13] , wherein salt and malic acid are added to a chicken extract having a Brix concentration of 7.5 at the time of consumption so that the salt concentration at the time of consumption and the concentration at the time of consumption converted to free malic acid are 0.01% by weight and 5 ppb to 900 ppb, respectively; or salt and malic acid are added to a chicken extract having a Brix concentration of 10 at the time of consumption so that the salt concentration at the time of consumption and the concentration at the time of consumption converted to free malic acid are 0.01% by weight and 0.5 ppb to 1,000 ppb, respectively.

[16] The method for enhancing the activity according to

[10] , further comprising adding 2-pentylfuran.

[17] The method for enhancing the 2-pentylfuran content of beef extract according to

[16] , wherein 2-pentylfuran and malic acid are added to a beef extract having a Brix concentration of 2.5 at the time of consumption so that the 2-pentylfuran concentration at the time of consumption and the concentration converted to free malic acid at the time of consumption are 0.1 ppb to 1 ppb and 0.1 ppb to 7,000 ppb, respectively, or 10 ppb and 0.01 ppb to 5,000 ppb, respectively, or 100 ppb and 0.01 ppb to 1,000 ppb, respectively.

[18] The method for enhancing the 2-pentylfuran content according to

[16] , wherein 2-pentylfuran and malic acid are added to a chicken extract having a Brix concentration of 10 at the time of consumption so that the 2-pentylfuran concentration at the time of consumption and the concentration converted to free malic acid at the time of consumption are 0.1 ppb and 0.1 ppb to 3,000 ppb, respectively, or 1 ppb to 100 ppb and 0.1 ppb to 1,000 ppb, respectively.

[19] A food product containing the Western-style seasoning described in any one of [1] to [9]. [Effects of the Invention]

[0009] According to the present invention, a Western-style seasoning can be provided which can easily reproduce bouillon and has a favorably enhanced dashi flavor without using any animal-derived ingredients or animal-derived food materials. Furthermore, according to the present invention, in a Western-style seasoning that can easily reproduce bouillon, the flavor of stock can be satisfactorily enhanced without using any animal-derived ingredients or animal-derived food materials. Furthermore, the present invention can provide foods containing Western seasonings and having a favorably enhanced dashi flavor. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention provides a Western-style seasoning (hereinafter referred to as "Western-style seasoning of the present invention" in this specification). The Western-style seasoning of the present invention is provided as a seasoning that can easily reproduce bouillon. In this specification, the term "seasoning that can easily reproduce bouillon" refers to a seasoning that can easily reproduce homemade bouillon by adding it to water or hot water and dissolving it, or by adding it to food. The Western-style seasoning of the present invention contains one or more members selected from the group consisting of beef extract and chicken extract, and malic acid.

[0011] The beef extract contained in the Western-style seasoning of the present invention is not particularly limited, and may be an extract obtained by boiling beef or further decomposing proteins with enzymes to extract only the umami of amino acids, peptides, etc., and concentrating the extract, or a broth or concentrate thereof obtained as a by-product in the production process of processed beef foods such as corned beef. In the present invention, beef extract prepared from various breeds and cuts of beef can be used, and the production method is also not particularly limited, and beef extracts in liquid, paste, powder, granules, etc. can be used. In the present invention, beef extracts prepared by boiling, extracting, concentrating, etc. may be used, but commercially available beef extracts provided by various companies for food use can also be used.

[0012] The chicken extract contained in the Western-style seasoning of the present invention can be any extract obtained by boiling chicken meat or chicken bones or by further enzymatically hydrolyzing proteins to extract and concentrate only the umami of amino acids, peptides, etc., or a broth or concentrate thereof obtained as a by-product in the production process of processed chicken foods such as chicken ham and chicken sausage, without any particular limitation. In the present invention, chicken extract prepared from various breeds and parts of chicken can be used, and the production method is also not particularly limited, and chicken extract in the form of liquid, paste, powder, granules, etc. can be used. In the present invention, chicken meat extracts prepared by boiling, extracting, concentrating, etc. may be used, but commercially available chicken meat extracts provided by various companies for food use can also be used.

[0013] For the Western-style seasoning of the present invention, one kind selected from the group consisting of beef extract and chicken extract may be used alone, or two or more kinds may be selected and used in combination. The Western-style seasoning of the present invention contains one or more selected from the group consisting of beef extract and chicken extract so that the Brix concentration at the time of consumption is 1.25 to 7.5 in the case of beef extract, and 5 to 12.5 in the case of chicken extract. The Brix concentration refers to the solids concentration indicated by the reading (Brix value) measured with a Brix refractometer.

[0014] The malic acid contained in the Western-style seasoning of the present invention is 2-hydroxybutanedioic acid, which is found in many fruits and plants including apples. Any of the D-, DL- and L-isomers can be used, but the DL- and L-isomers are preferred, with the DL-isomer being more preferred. In the present invention, malic acid can be used not only in the free form but also in the form of a salt. Therefore, the term "malic acid" in the present invention is a concept that also encompasses salts. In the present invention, the salt of malic acid is not particularly limited as long as it is an edible salt, but preferred examples include alkali metal salts such as sodium malate, disodium malate, potassium malate, and dipotassium malate; and alkaline earth metal salts such as magnesium malate and calcium malate. The above-mentioned salts may each be a hydrate (hydrated salt), and examples of such hydrates include monohydrate to hexahydrate.

[0015] In the present invention, as "malic acid," one type may be selected from the group consisting of the above-mentioned free and salt forms of malic acid and used alone, or two or more types may be selected and used in combination, but for the purposes of the present invention, malic acid in the free form is preferably used. In the present invention, the malic acid in the free form or in the salt form may be extracted and purified from naturally occurring plants or the like, or may be obtained by chemical synthesis, fermentation, enzymatic methods, genetic recombination methods, or the like. However, commercially available products provided by various companies for food use can also be used.

[0016] In the Western-style seasoning of the present invention, for example, malic acid is contained so that the concentration at time of consumption, converted into free malic acid, is preferably 0.1 ppb to 8,000 ppb, more preferably 10 ppb to 7,000 ppb, relative to a beef extract having a Brix concentration at time of consumption of 2.5; and the concentration at time of consumption, converted into free malic acid, is preferably 0.1 ppb to 5,000 ppb, more preferably 0.1 ppb to 10 ppb, relative to a beef extract having a Brix concentration at time of consumption of 5. Furthermore, in the Western-style seasoning of the present invention, malic acid is contained so that the concentration, calculated as free malic acid, when consumed is preferably 10 ppb to 5,000 ppb, and more preferably 100 ppb to 1,000 ppb, for a chicken extract having a Brix concentration of 7.5 at the time of consumption; for example, the concentration, calculated as free malic acid, when consumed is preferably 0.1 ppb to 100 ppb, and more preferably 0.1 ppb to 10 ppb, for a chicken extract having a Brix concentration of 10 at the time of consumption.

[0017] The Western-style seasoning of the present invention may contain flavor and / or seasoning components, extracts other than beef extract and chicken extract, spices, spice extracts, etc., within the scope of the present invention. The flavor and / or seasoning components, etc. may be used alone or in combination of two or more.

[0018] Examples of the taste-imparting and / or seasoning components include salt, sugar, miso, soy sauce, amino acids (such as monosodium L-glutamate), and nucleic acids (such as inosinic acid and guanylic acid). From the viewpoint of enhancing bacteriostasis, it is preferable that the Western-style seasoning of the present invention contains salt.

[0019] Examples of extracts other than beef extract and chicken extract include extracts of vegetables (e.g., carrot, onion, celery, Chinese cabbage, cabbage, etc.), seaweed (e.g., kelp, wakame, etc.), mushrooms (e.g., matsutake, shiitake, shimeji, etc.), seafood (e.g., bonito, mackerel, horse mackerel, sardines, shrimp, scallops, oysters, etc.), etc., and these can be used in various forms such as liquid, powder, granules, etc.

[0020] Spices include anise, allspice, oregano, sage, thyme, turmeric, garlic, etc., and can be used without any particular limitation. The spice extract is one obtained by extracting the above spices with water, an organic solvent such as ethanol, or carbon dioxide, or by steam distillation, and can be used without any particular limitation.

[0021] The Western-style seasoning of the present invention may also contain aroma components of beef, chicken, etc. A preferred example of such an aroma component is 2-pentylfuran.

[0022] The Western-style seasoning of the present invention preferably further contains salt or 2-pentylfuran, as this further enhances the dashi flavor.

[0023] The salt content in the Western-style seasoning of the present invention is preferably 0.01% by weight to 0.75% by weight, and more preferably 0.01% by weight to 0.5% by weight, in terms of the concentration at the time of consumption, relative to a beef extract having a Brix concentration at the time of consumption of 2.5, for example. In the Western-style seasoning containing beef extract at the above-mentioned concentrations at the time of consumption, salt and malic acid are contained so that the salt concentration at the time of consumption and the concentration at the time of consumption converted to free malic acid are preferably 0.01% by weight to 0.5% by weight and 0.01 ppb to 7,000 ppb, respectively, or 0.75% by weight and 0.01 ppb to 5,000 ppb, more preferably 0.01% by weight and 10 ppb to 5,000 ppb, or 0.1% by weight and 0.1 ppb to 5,000 ppb, or 0.5% by weight and 0.01 ppb to 10 ppb, respectively. The salt content in the Western-style seasoning of the present invention is preferably 0.01% by weight, in terms of the concentration at the time of consumption, for example, for a chicken extract having a Brix concentration of 7.5 or 10 at the time of consumption. In a Western-style seasoning containing a chicken extract having a Brix concentration of 7.5 when eaten and 0.01% by weight of salt when eaten, malic acid is contained so that the concentration, converted to free malic acid, when eaten is preferably 5 ppb to 900 ppb. In a Western-style seasoning containing a chicken extract having a Brix concentration of 10 when eaten and 0.01% by weight of salt when eaten, malic acid is contained so that the concentration, converted to free malic acid, when eaten is preferably 0.5 ppb to 1,000 ppb.

[0024] The content of 2-pentylfuran in the Western-style seasoning of the present invention is preferably 0.1 ppb to 100 ppb in terms of concentration at the time of consumption, for example, relative to a beef extract having a Brix concentration at the time of consumption of 2.5. In the Western-style seasoning containing beef extract at the above-mentioned concentrations at the time of consumption, 2-pentylfuran and malic acid are contained so that the concentrations of 2-pentylfuran at the time of consumption and the concentrations at the time of consumption converted to free malic acid are preferably 0.1 ppb to 1 ppb and 0.1 ppb to 7,000 ppb, or 10 ppb and 0.01 ppb to 5,000 ppb, or 100 ppb and 0.01 ppb to 1,000 ppb, respectively, and more preferably 1 ppb and 0.5 ppb to 10 ppb, or 10 ppb and 0.1 ppb to 10 ppb, or 100 ppb and 0.01 ppb to 5 ppb, respectively. The content of 2-pentylfuran in the Western-style seasoning of the present invention is preferably 0.1 ppb to 100 ppb in terms of concentration at the time of consumption, for example, for a chicken extract having a Brix concentration of 10 at the time of consumption. In a Western-style seasoning containing chicken extract at the above-mentioned concentrations at the time of consumption, 2-pentylfuran and malic acid are contained so that the concentrations of 2-pentylfuran at the time of consumption and the concentrations at the time of consumption converted to free malic acid are preferably 0.1 ppb and 0.1 ppb to 3,000 ppb, or 1 ppb to 100 ppb and 0.1 ppb to 1,000 ppb, respectively, and more preferably 0.1 ppb and 10 ppb to 100 ppb, respectively.

[0025] In addition to the above-mentioned taste and / or seasoning components, extracts other than beef extract and chicken extract, spices, spice extracts, and aroma components of beef, chicken, etc., the Western-style seasoning of the present invention may contain food additives such as solvents, bases, excipients, binders, disintegrants, lubricants, thickeners, preservatives, antioxidants, pH adjusters, colorants, and flavorings other than the above-mentioned aroma components, as necessary, within limits that do not impair the characteristics of the present invention.

[0026] Examples of solvents include water (water for food production such as purified water and tap water), lower alcohols (ethanol, etc.), polyhydric alcohols (propylene glycol, glycerin, etc.), and examples of bases include polyethylene glycol, etc. Examples of excipients include dextrin and lactose, and examples of binders include gelatin, pregelatinized starch, partially pregelatinized starch, cellulose and its derivatives (crystalline cellulose, hydroxypropyl cellulose, etc.). Examples of disintegrants include crospovidone, povidone, and crystalline cellulose, and examples of lubricants include talc and magnesium stearate. Examples of thickeners include thickening polysaccharides such as alginic acid and xanthan gum; and water-soluble polymers such as sodium polyacrylate and carboxyvinyl polymers. Examples of preservatives include sorbic acid, potassium sorbate, ethyl parahydroxybenzoate, propyl parahydroxybenzoate, and ε-polylysine. Examples of antioxidants include L-ascorbic acid, sodium L-ascorbate, γ-oryzanol, catechin, dl-α-tocopherol, and tocopherol acetate. Examples of pH adjusters include hydrochloric acid, phosphoric acid, sodium dihydrogen phosphate, sodium hydroxide, and organic acid salts (such as fumarate). Examples of coloring agents include annatto pigment, turmeric pigment, saffron, β-carotene, and food tar dyes (Food Yellow No. 4, Food Red No. 102, etc.). Examples of fragrances other than the above-mentioned fragrance components include natural fragrances such as jasmine and mint, and synthetic fragrances such as d-limonene, l-menthol, and linalool. One or more of the above food additives can be used, and the amounts used can be those normally used in the various forms of seasonings described below.

[0027] The Western-style seasoning of the present invention can be prepared in various forms, such as solid forms such as powder, granules, cubes, and tablets; semi-solid forms such as gels and pastes; and liquid forms such as solutions, suspensions, and dispersions, by adding, as necessary, the above-mentioned food additives to one or more members selected from the group consisting of beef extract and chicken extract and malic acid, or to one or more members selected from the group consisting of beef extract and chicken extract and malic acid, and salt and / or 2-pentylfuran, according to a general method for producing various forms of food. It can also be provided in solid forms such as powder, granules, and granules, and then dissolved, dispersed, or suspended in a solvent such as water before use.

[0028] The Western-style seasoning of the present invention can satisfactorily enhance the dashi flavor felt when eaten. In this specification, the term "dashi flavor" refers to the umami and richness felt in bouillon (Western-style dashi) made by boiling meat and vegetables together. Furthermore, "enhanced dashi flavor" means that the dashi flavor is equal to or greater than the dashi flavor perceived from the positive control used in the sensory evaluation described below.

[0029] The present invention also provides a method for enhancing the dashi flavor of a Western-style seasoning (hereinafter also referred to as the "enhancing method of the present invention" in this specification). In the enhancement method of the present invention, the "Western-style seasoning" is a seasoning that can easily reproduce bouillon, as described above in relation to the Western-style seasoning of the present invention, and the "seasoning that can easily reproduce bouillon," "dashi flavor," and "enhanced dashi flavor" are also as described above in relation to the Western-style seasoning of the present invention.

[0030] The enhancement method of the present invention comprises adding malic acid to a Western-style seasoning containing one or more members selected from the group consisting of beef extract and chicken extract. In the enhancement method of the present invention, the "beef extract," the "chicken extract," and their Brix concentrations, as well as the "malic acid," are as described above in connection with the Western-style seasoning of the present invention.

[0031] In the enhancement method of the present invention, for example, malic acid is added to a beef extract having a Brix concentration of 2.5 at the time of consumption so that the concentration, converted to free malic acid, at the time of consumption is preferably 0.1 ppb to 8,000 ppb, more preferably 10 ppb to 7,000 ppb, and to a beef extract having a Brix concentration of 5 at the time of consumption so that the concentration, converted to free malic acid, at the time of consumption is preferably 0.1 ppb to 5,000 ppb, more preferably 0.1 ppb to 10 ppb. Furthermore, in the enhancement method of the present invention, malic acid is added to a chicken extract having a Brix concentration of 7.5 at the time of consumption so that the concentration, calculated as free malic acid, at the time of consumption is preferably 10 ppb to 5,000 ppb, more preferably 100 ppb to 1,000 ppb. For example, malic acid is added to a chicken extract having a Brix concentration of 10 at the time of consumption so that the concentration, calculated as free malic acid, at the time of consumption is preferably 0.1 ppb to 100 ppb, more preferably 0.1 ppb to 10 ppb.

[0032] In the enhancement method of the present invention, the Western-style seasoning to which malic acid is added may contain food additives such as taste and / or seasoning components, extracts other than beef extract and chicken extract, spices, spice extracts, aroma components of beef, chicken, etc., solvents, bases, excipients, binders, disintegrants, lubricants, thickeners, preservatives, antioxidants, pH adjusters, coloring agents, and flavorings other than the aroma components, within the scope of the features of the present invention. Such food additives are as described above for the Western-style seasoning of the present invention.

[0033] In the enhancement method of the present invention, it is preferable to add salt or 2-pentylfuran together with malic acid to the Western-style seasoning, as this further enhances the dashi flavor. In the enhancement method of the present invention, salt is added to a beef extract having a Brix concentration of 2.5 at the time of consumption so that the concentration at the time of consumption is preferably 0.01% by weight to 0.75% by weight, more preferably 0.01% by weight to 0.5% by weight. In the Western-style seasoning containing beef extract at the above-mentioned concentrations at the time of consumption, salt and malic acid are added so that the salt concentration at the time of consumption and the concentration at the time of consumption converted to free malic acid are preferably 0.01% by weight to 0.5% by weight and 0.01 ppb to 7,000 ppb, respectively, or 0.75% by weight and 0.01 ppb to 5,000 ppb, more preferably 0.01% by weight and 10 ppb to 5,000 ppb, or 0.1% by weight and 0.1 ppb to 5,000 ppb, or 0.5% by weight and 0.01 ppb to 10 ppb, respectively. In the enhancement method of the present invention, salt is added to a chicken extract having a Brix concentration of 7.5 or 10 at the time of consumption, so that the salt concentration at the time of consumption is preferably 0.01% by weight. In a Western-style seasoning containing a chicken extract having a Brix concentration of 7.5 when eaten and to which 0.01% by weight of salt has been added, malic acid is added so that the concentration, converted to free malic acid, when eaten is preferably 5 ppb to 900 ppb. In a Western-style seasoning containing a chicken extract having a Brix concentration of 10 when eaten and to which 0.01% by weight of salt has been added, malic acid is added so that the concentration, converted to free malic acid, when eaten is preferably 0.5 ppb to 1,000 ppb.

[0034] In the enhancement method of the present invention, 2-pentylfuran is added to a beef extract having a Brix concentration of 2.5 at the time of consumption, for example, so that the concentration at the time of consumption is preferably 0.1 ppb to 100 ppb. In the Western-style seasoning containing the beef extract at the above-mentioned concentrations at the time of consumption, 2-pentylfuran and malic acid are added so that the concentrations of 2-pentylfuran at the time of consumption and the concentrations at the time of consumption converted to free malic acid are preferably 0.1 ppb to 1 ppb and 0.1 ppb to 7,000 ppb, or 10 ppb and 0.01 ppb to 5,000 ppb, or 100 ppb and 0.01 ppb to 1,000 ppb, respectively, and more preferably 1 ppb and 0.5 ppb to 10 ppb, or 10 ppb and 0.1 ppb to 10 ppb, or 100 ppb and 0.01 ppb to 5 ppb, respectively. In the enhancement method of the present invention, 2-pentylfuran is added to a chicken extract having a Brix concentration of 10 at the time of consumption, for example, so that the concentration at the time of consumption is preferably 0.1 ppb to 100 ppb. In the Western-style seasoning containing the chicken extract at the above-mentioned concentrations at the time of consumption, 2-pentylfuran and malic acid are added so that the concentrations of 2-pentylfuran at the time of consumption and the concentrations at the time of consumption converted to free malic acid are preferably 0.1 ppb and 0.1 ppb to 3,000 ppb, or 1 ppb to 100 ppb and 0.1 ppb to 1,000 ppb, respectively, and more preferably 0.1 ppb and 10 ppb to 100 ppb.

[0035] In the enhancement method of the present invention, the Western-style seasoning containing one or more selected from the group consisting of beef extract and chicken extract can be made into various forms, such as solid forms such as powder, granules, cubes, and tablets; semi-solid forms such as gel and paste; and liquid forms such as solution, suspension, and dispersion, by adding malic acid, or malic acid and salt, or malic acid and 2-pentylfuran, and further adding the above-mentioned food additives as needed, using a general method for producing various forms of food.

[0036] The method for enhancing the flavor of the present invention can satisfactorily enhance the flavor of a Western-style seasoning. The “flavor of the flavor of the soup stock” and “enhanced flavor of the flavor of the soup stock” are as described above for the Western-style seasoning of the present invention.

[0037] Furthermore, the present invention provides a food product containing the Western-style seasoning of the present invention (hereinafter also referred to as "the food product of the present invention" in this specification). The food product of the present invention is not particularly limited as long as it contains the above-described Western-style seasoning of the present invention as a base or as a seasoning. For example, soups such as onion soup, chicken soup, vegetable consommé soup, potato potage, and corn potage; simmered dishes such as stew, curry, creamed vegetables, meat and potato stew, and cabbage rolls; pasta such as carbonara spaghetti, spaghetti with meat sauce, cream pasta, and soup pasta; gratins such as macaroni gratin, potato gratin, and pumpkin gratin; pilafs such as shrimp pilaf, beef pilaf, and vegetable pilaf; seasoned rice dishes such as Western-style seasoned rice; fried rice dishes such as vegetable fried rice and Western-style fried rice; doria dishes such as seafood doria and meat sauce doria; chicken rice; dressings such as bouillon dressing, onion dressing, and carrot dressing; and sauces such as tomato bouillon sauce, lemon bouillon sauce, brown sauce, and white sauce.

[0038] In the food product of the present invention, the Western-style seasoning of the present invention is added with one or more selected from the group consisting of beef extract and chicken extract, and malic acid so that the Western-style seasoning of the present invention has the Brix concentration at the time of consumption and the concentration at the time of consumption as described above. When the Western-style seasoning of the present invention contains salt or 2-pentylfuran in addition to one or more members selected from the group consisting of beef extract and chicken extract and malic acid, the Western-style seasoning of the present invention is added such that the one or more members selected from the group consisting of beef extract and chicken extract, salt or 2-pentylfuran, and malic acid each have the Brix concentration and each concentration at the time of consumption as described above for the Western-style seasoning of the present invention.

[0039] The foods of the present invention can be produced by adding the Western-style seasoning of the present invention to a solvent such as water to dissolve, suspend, or disperse it, depending on the form of the Western-style seasoning contained in the foods of the present invention, or by adding it to ingredients used in preparing the foods of the present invention, and then adding other ingredients and food additives, etc. that are added as needed, depending on the type and form of the foods of the present invention, and using a conventional method for producing the foods. Furthermore, the food of the present invention can be provided by being filled into containers such as cans, bottles, glass bottles, PET bottles, pouches, etc., depending on the type, form, etc. Also, the food of the present invention can be provided as a processed food such as a frozen food, a retort food, or a freeze-dried food, after being subjected to processing such as freezing, pressurized heat sterilization, or freeze-drying.

[0040] The food of the present invention has a good dashi flavor because it contains the Western-style seasoning of the present invention with an enhanced dashi flavor. [Example]

[0041] The present invention will now be described in more detail with reference to test examples.

[0042] [Test Example 1] Evaluation of the effect of adding malic acid on the texture of meat extract Beef extract ("ME-1", JBS-Friboi (Brix concentration = 76)), chicken extract ("Chicken Extract 45", Tsukasa Foods Industry Co., Ltd. (Brix concentration = 45)), and pork extract ("Pork Extract A-5404", Nikken Foods Co., Ltd. (Brix concentration = 58)) were added to hot water so that the Brix concentration at the time of consumption would be the concentrations shown in Tables 1 to 3, and an aqueous solution of malic acid (DL-malic acid; a commercially available product offered for food use was used) was added to each of the samples so that the concentration at the time of consumption would be the concentrations shown in Tables 1 to 3. Additionally, as a positive control for samples containing beef extract, a beef stock ("Chef Société Fond de Veau", Heinz) was used as is, without dilution. As a positive control for samples containing chicken extract, a chicken bouillon ("Chicken Bouillon SP-F", Ariake Japan Co., Ltd.) was used as is, without dilution. As a positive control for samples containing pork extract, a pork bouillon ("Pork Extract A-5409", Nikken Food Co., Ltd.) diluted with hot water to a Brix concentration of 5 was used. As negative controls for the sample containing beef extract, the sample containing chicken extract, and the sample containing pork extract, the above-mentioned positive controls were diluted 10-fold with hot water and used. Three trained panelists tasted each sample, performed a sensory evaluation of the dashi flavor, and then scored the samples jointly by the three panelists according to the following evaluation criteria. <Evaluation criteria> 0 points: Unpleasant off-flavor. 1 point: The flavor is the same as the negative control. 3 points: The flavor is slightly stronger than the negative control, but weaker than the positive control. 5 points: The dashi flavor is as strong as the positive control. 6 points: The dashi flavor is slightly stronger than the positive control. 7 points: The dashi flavor is significantly stronger than the positive control. 10 points: The dashi flavor is significantly stronger than the positive control. The evaluation results are shown in Tables 1 to 3. In Tables 1 to 3, a score of 5.0 or higher was deemed to have an effect of enhancing the dashi flavor. Note that, among the unevaluated samples shown in blank spaces in Tables 1 and 2, if an enhancement of the dashi flavor was observed in each sample to which malic acid was added at a lower or higher concentration than the malic acid concentration in the sample, it was assumed that an enhancement of the dashi flavor was also observed in that sample.

[0043] [Table 1]

[0044] [Table 2]

[0045] [Table 3]

[0046] As shown in Table 1, for beef extract, when the Brix concentration at time of consumption was 1.25 to 7.5, the addition of malic acid enhanced the dashi flavor. When the Brix concentration at time of consumption of beef extract was 2.5, the enhanced dashi flavor was observed when the malic acid concentration at time of consumption was in the range of 0.1 ppb to 8,000 ppb. When the Brix concentration at time of consumption of beef extract was 5.0, the enhanced dashi flavor was observed when the malic acid concentration at time of consumption was in the range of 0.1 ppb to 5,000 ppb. Furthermore, when the Brix concentration at time of consumption of beef extract was 2.5, the enhanced dashi flavor was further enhanced when the malic acid concentration at time of consumption was 10 ppb to 7,000 ppb.

[0047] As shown in Table 2, for chicken extract, when the Brix concentration at time of consumption was 5.0 to 12.5, the addition of malic acid enhanced the dashi flavor. When the Brix concentration at time of consumption of chicken extract was 7.5, the enhanced dashi flavor was observed when the malic acid concentration at time of consumption was in the range of 10 ppb to 5,000 ppb. When the Brix concentration at time of consumption of chicken extract was 10.0, the enhanced dashi flavor was observed when the malic acid concentration at time of consumption was in the range of 0.1 ppb to 100 ppb. When the Brix concentration at time of consumption of chicken extract was 7.5, the enhanced dashi flavor was further enhanced when the malic acid concentration at time of consumption was 100 ppb to 1,000 ppb. When the Brix concentration at time of consumption of chicken extract was 10.0, the enhanced dashi flavor was further enhanced when the malic acid concentration at time of consumption was 10 ppb.

[0048] As shown in Table 3, when the Brix concentration of the pork extract at the time of consumption was 2.5 to 7.5, the addition of malic acid did not enhance the flavor of the soup stock.

[0049] The above results of Test Example 1 suggest that in Western-style seasonings containing beef extract or chicken extract as the meat extract, the addition of malic acid enhances the dashi flavor, and that when the Brix concentration of the beef extract at the time of consumption is 2.5, the dashi flavor is enhanced when the malic acid concentration at the time of consumption is in the range of 0.1 ppb to 8,000 ppb, and when the Brix concentration of the chicken extract at the time of consumption is 7.5, the dashi flavor is enhanced when the malic acid concentration at the time of consumption is in the range of 10 ppb to 5,000 ppb.

[0050] [Test Example 2] Evaluation of the effect of adding salt and malic acid on the texture of beef extract or chicken extract The beef extract used in Test Example 1 was added to hot water so that the Brix concentration at the time of consumption was 2.5, and salt and malic acid were dissolved in water and added so that the concentrations at the time of consumption were each as shown in Table 4, to prepare the samples. In addition, the chicken extract used in Test Example 1 was added to hot water so that the Brix concentration at the time of consumption was 7.5 and 10.0, and salt and malic acid were dissolved in water and added to each of the chicken extracts so that the concentrations at the time of consumption were the concentrations shown in Tables 5 and 6, to prepare samples. The soup stock feel of each sample was subjected to a sensory evaluation and rated in the same manner as in Test Example 1. The evaluation results are shown in Tables 4 to 6.

[0051] [Table 4]

[0052] [Table 5]

[0053] [Table 6]

[0054] As shown in Table 4, the addition of malic acid enhanced the flavor of broth in beef extracts containing 0.01 to 0.75% salt by weight (Brix concentration at time of consumption = 2.5). When the salt concentration at time of consumption was 0.01 to 0.50%, the flavor of broth was enhanced by adding malic acid at a concentration at time of consumption of 0.01 to 7,000 ppb. In beef extracts containing 0.75% salt by weight (Brix concentration at time of consumption = 2.5), the flavor of broth was enhanced by adding malic acid at a concentration at time of consumption of 0.01 to 5,000 ppb. It was found that the dashi flavor was further enhanced when the salt concentration at the time of consumption and the malic acid concentration at the time of consumption were 0.01% by weight and 10 ppb to 5,000 ppb, 0.10% by weight and 0.1 ppb to 5,000 ppb, and 0.50% by weight and 0.01 ppb to 10 ppb, respectively. When the salt concentration was 1.00 wt %, the samples to which malic acid was added at concentrations of 0.01 ppb and 0.1 ppb at the time of consumption were evaluated as having too strong a salty taste.

[0055] As shown in Table 5, in chicken extract (Brix concentration at time of consumption = 7.5) to which 0.01 wt% salt was added, the dashi flavor was found to be enhanced by malic acid at a concentration at time of consumption of 5 ppb to 900 ppb.

[0056] As shown in Table 6, in chicken extract (Brix concentration at time of consumption = 10.0) with added salt at 0.01 wt% at time of consumption, malic acid at a concentration at time of consumption of 0.5 ppb to 1,000 ppb was found to enhance the dashi flavor. Furthermore, the sample with a salt concentration of 0.50 wt% and added malic acid at a concentration at time of consumption of 1,000 ppb, and the sample with a salt concentration of 1.00 wt% and added malic acid at concentrations of 0.01 ppb, 0.1 ppb, 10 ppb, and 1,000 ppb at time of consumption were rated as too salty.

[0057] The results of Test Example 2 suggest that the addition of malic acid to beef extract and chicken extract containing salt enhances the flavor of dashi. It also suggests that the addition of malic acid to Western-style seasonings containing beef extract or chicken extract and salt can enhance the saltiness, allowing for a reduction in the amount of salt.

[0058] [Test Example 3] Evaluation of the effect of adding 2-pentylfuran and malic acid on the dashi flavor of beef extract or chicken extract The beef extract used in Test Example 1 was added to hot water so that the Brix concentration at the time of consumption would be 2.5, and 2-pentylfuran and malic acid were dissolved in water and added so that the concentrations at the time of consumption would be the respective concentrations shown in Table 7, to prepare samples. In addition, the chicken extract used in Test Example 1 was added to hot water so that the Brix concentration at the time of consumption would be 10.0, and 2-pentylfuran and malic acid were dissolved in water and added so that the concentrations at the time of consumption would be the respective concentrations shown in Table 8, and these were used as samples. The soup stock texture of each sample was subjected to a sensory evaluation and rated in the same manner as in Test Example 1. The evaluation results are shown in Tables 7 and 8.

[0059] [Table 7]

[0060] [Table 8]

[0061] As shown in Table 7, when 2-pentylfuran was added to beef extract with a Brix concentration of 2.5 at the time of consumption at a concentration of 0.1 ppb to 1 ppb, the addition of malic acid at a concentration of 0.1 ppb to 7,000 ppb at the time of consumption enhanced the flavor of dashi. When 2-pentylfuran was added to beef extract with a Brix concentration of 2.5 at the time of consumption at a concentration of 10 ppb at the time of consumption at a concentration of 0.01 ppb to 5,000 ppb at the time of consumption at a concentration of dashi. When 2-pentylfuran was added to beef extract with a Brix concentration of 2.5 at the time of consumption at a concentration of 100 ppb at the time of consumption at a concentration of 0.01 ppb to 1,000 ppb at the time of consumption at a concentration of 0.01 ppb to 1,000 ppb at the time of consumption at a concentration of 2-pentylfuran. The enhancement of the dashi flavor was more pronounced with the addition of 2-pentylfuran at a concentration of 1 ppb when eaten and malic acid at a concentration of 0.5 ppb to 10 ppb when eaten, 2-pentylfuran at a concentration of 10 ppb when eaten and malic acid at a concentration of 0.1 ppb to 10 ppb when eaten, or 2-pentylfuran at a concentration of 100 ppb when eaten and malic acid at a concentration of 0.01 ppb to 5 ppb when eaten. When 2-pentylfuran was added at a concentration of 1,000 ppb at the time of consumption, an off-flavor was observed regardless of whether malic acid was added at a concentration of 0.01 ppb to 5,000 ppb at the time of consumption.

[0062] As shown in Table 8, when 2-pentylfuran was added to a chicken extract with a Brix concentration of 10.0 at the time of consumption at 0.1 ppb, the addition of malic acid at a concentration of 0.1 ppb to 3,000 ppb at the time of consumption enhanced the dashi flavor. When 2-pentylfuran was added to a chicken extract with a Brix concentration of 10.0 at the time of consumption at 0.1 ppb to 100 ppb at the time of consumption at 0.1 ppb to 1,000 ppb at the time of consumption at 0.1 ppb to 1,000 ppb at the time of consumption at 1 ppb to 100 ppb at the time of consumption at 0.1 ppb to 1 ...1 ppb to 100 ppb at the time of consumption at 1 ppb to 100 ppb at the time of consumption at 1 ppb to 100 ppb at the time of consumption at 0.1 ppb to 100 ppb at the time of consumption at 1 ppb to 100 ppb at the time of consumption at 1 ppb to 100 ppb at the time

[0063] The above results of Test Example 3 suggest that the addition of malic acid enhances the stock flavor of beef extract and chicken extract to which 2-pentylfuran has been added. [Industrial Applicability]

[0064] As described above in detail, the present invention provides a Western-style seasoning having an enhanced dashi flavor without using any animal-derived ingredients or animal-derived food materials, and the present invention can enhance the dashi flavor of a Western-style seasoning. The Western-style seasoning of the present invention is useful as a Western-style seasoning that can easily reproduce bouillon. Furthermore, the present invention can provide foods containing Western seasonings and having a favorably enhanced dashi flavor.

Claims

1. The Western-style seasoning contains one or more selected from the group consisting of beef extract and chicken extract, and malic acid.

2. 2. The Western-style seasoning according to claim 1, wherein the malic acid content is 0.1 ppb to 8,000 ppb in terms of free malic acid at the time of consumption, relative to a beef extract having a Brix concentration of 2.5 at the time of consumption.

3. 2. The Western-style seasoning according to claim 1, wherein the malic acid content is 10 ppb to 5,000 ppb when consumed, calculated as a free malic acid concentration, relative to a chicken meat extract having a Brix concentration of 7.5 when consumed, or 0.1 ppb to 100 ppb when consumed, calculated as a free malic acid concentration, relative to a chicken meat extract having a Brix concentration of 10 when consumed.

4. The Western-style seasoning according to claim 1, further comprising salt.

5. 5. The Western-style seasoning according to claim 4, wherein the salt and malic acid contents are, relative to a beef extract having a Brix concentration of 2.5 at the time of consumption, 0.01% to 0.5% by weight and 0.01 ppb to 7,000 ppb, or 0.75% by weight and 0.01 ppb to 5,000 ppb, respectively, as salt concentrations at the time of consumption and concentrations converted to free malic acid at the time of consumption.

6. The Western-style seasoning according to claim 4, wherein the salt and malic acid contents are, relative to a chicken meat extract having a Brix concentration of 7.5 at the time of consumption, 0.01% by weight and 5 ppb to 900 ppb, respectively, as salt concentration and free malic acid concentration at the time of consumption; or, relative to a chicken meat extract having a Brix concentration of 10 at the time of consumption, 0.01% by weight and 0.5 ppb to 1,000 ppb, respectively, as salt concentration and free malic acid concentration at the time of consumption.

7. 2. The Western-style seasoning according to claim 1, further comprising 2-pentylfuran.

8. 8. The Western-style seasoning according to claim 7, wherein the 2-pentylfuran and malic acid contents at the time of consumption are, relative to a beef extract having a Brix concentration of 2.5 at the time of consumption, 0.1 ppb to 1 ppb and 0.1 ppb to 7,000 ppb, or 10 ppb and 0.01 ppb to 5,000 ppb, or 100 ppb and 0.01 ppb to 1,000 ppb, respectively, as 2-pentylfuran concentrations at the time of consumption and concentrations at the time of consumption converted to free malic acid, relative to a beef extract having a Brix concentration at the time of consumption of 2.

5.

9. The Western-style seasoning according to claim 7, wherein the contents of 2-pentylfuran and malic acid at the time of consumption are 0.1 ppb and 0.1 ppb to 3,000 ppb, respectively, or 1 ppb to 100 ppb and 0.1 ppb to 1,000 ppb, respectively, in terms of the 2-pentylfuran concentration and the concentration at the time of consumption converted to free malic acid, relative to a chicken extract having a Brix concentration of 10 at the time of consumption.

10. A method for enhancing the flavor of dashi in a Western-style seasoning, comprising adding malic acid to the Western-style seasoning containing one or more extracts selected from the group consisting of beef extract and chicken extract.

11. The method for enhancing the malic acid content according to claim 10, wherein the malic acid is added to a beef extract having a Brix concentration of 2.5 at the time of consumption so that the concentration of malic acid, calculated as free malic acid, at the time of consumption is 0.1 ppb to 8,000 ppb.

12. The method for enhancing malic acid according to claim 10, wherein malic acid is added to a chicken extract having a Brix concentration of 7.5 at the time of consumption so that the concentration, calculated as free malic acid, at the time of consumption is 10 ppb to 5,000 ppb, or to a chicken extract having a Brix concentration of 10 at the time of consumption so that the concentration, calculated as free malic acid, at the time of consumption is 0.1 ppb to 100 ppb.

13. The method of claim 10, further comprising adding salt.

14. The method for enhancing the salt content of beef extract according to claim 13, wherein salt and malic acid are added to a beef extract having a Brix concentration of 2.5 at the time of consumption so that the salt concentration at the time of consumption and the concentration, converted to free malic acid, at the time of consumption are 0.01% by weight to 0.5% by weight and 0.01 ppb to 7,000 ppb, respectively, or 0.75% by weight and 0.01 ppb to 5,000 ppb, respectively.

15. The method for enhancing the salt content according to claim 13, wherein salt and malic acid are added to a chicken meat extract having a Brix concentration of 7.5 at the time of consumption so that the salt concentration at the time of consumption and the concentration at the time of consumption converted into free malic acid are 0.01% by weight and 5 ppb to 900 ppb, respectively; or salt and malic acid are added to a chicken meat extract having a Brix concentration of 10 at the time of consumption so that the salt concentration at the time of consumption and the concentration at the time of consumption converted into free malic acid are 0.01% by weight and 0.5 ppb to 1,000 ppb, respectively.

16. The method of claim 10 further comprising adding 2-pentylfuran.

17. The method for enhancing the 2-pentylfuran content according to claim 16, wherein 2-pentylfuran and malic acid are added to a beef extract having a Brix concentration of 2.5 at the time of consumption so that the 2-pentylfuran concentrations at the time of consumption and the concentrations at the time of consumption converted to free malic acid are 0.1 ppb to 1 ppb and 0.1 ppb to 7,000 ppb, respectively, or 10 ppb and 0.01 ppb to 5,000 ppb, respectively, or 100 ppb and 0.01 ppb to 1,000 ppb, respectively.

18. The method for enhancing the 2-pentylfuran content according to claim 16, wherein 2-pentylfuran and malic acid are added to a chicken extract having a Brix concentration of 10 at the time of consumption so that the 2-pentylfuran concentrations at the time of consumption and the concentrations, converted to free malic acid, at the time of consumption are 0.1 ppb and 0.1 ppb to 3,000 ppb, or 1 ppb to 100 ppb and 0.1 ppb to 1,000 ppb, respectively.

19. A food product containing the Western-style seasoning according to any one of claims 1 to 9.

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