Packaged composition, use thereof, and packaged processed food

Abstract

An object of the present invention is to provide a composition in which the characteristic odor of meat is suppressed regardless of the type of meat and the flavor of meat is improved so that the deliciousness of meat can be felt.SOLUTION: The above-described object is achieved by a packaged composition comprising an animal meat and phenethyl acetate of 1 ppb or more and less than 1,500 ppb; a method for producing a processed food comprising a step of obtaining a processed food by mixing the composition with a food material; and a method for producing a heat-cooked food comprising a step of obtaining a heat-cooked food by heat-cooking a mixture of the composition and a food material.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a packaged composition, a processed food using the composition, a method for producing the processed food, and the packaged processed food. [Background technology]

[0002] Generally, meat, a natural food ingredient, is obtained from livestock animals. The methods of raising livestock animals vary depending on the region, country, livestock farm, etc., which affects the quality of meat and, as a result, causes fluctuations in meat prices.

[0003] For example, beef is divided into Wagyu beef, domestic beef, and imported beef. Of these, imported beef is said to have an inferior flavor compared to Wagyu beef and domestic beef. Most imported beef is grass-fed beef, and compared to Wagyu beef, domestic beef, and grain-fed beef, grass-fed beef tends to have a grassy smell and less umami. Therefore, improving the palatability of grass-fed beef is extremely useful.

[0004] Incidentally, it is known that Japanese Black beef has a unique Wagyu beef aroma, which is likely due to lactones such as nonalactone, decalactone, undecalactone, and dodecalactone (see, for example, Non-Patent Document 1). Patent Document 1 discloses a method for producing a Wagyu beef aroma based on lactones using lipase.

[0005] Similarly, Patent Document 2 describes a method for producing processed meat with an improved grassy odor, which comprises adding lactones to grass-fed beef so that the lactones are present in an amount of 0.1 to 100 ppm in terms of lactones, and uniformly dispersing the lactones throughout the meat.

[0006] It is known that meat in general, including not only beef but also chicken and pork, each has its own unique odor. For example, some chicken meat has a distinctive broiler odor, which is a drawback of short-term rearing, and pork meat is known to have an unpleasant odor that combines animal odor, oxidized odor, bloody odor (iron odor), and fishy odor. For example, Patent Document 3 describes a method for reducing the odor of chicken meat using wheat flour and cumin powder. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Laid-Open No. 2006-340693 [Patent Document 2] Patent No. 4704300 [Patent Document 3] Patent No. 6325277 [Non-patent literature]

[0008] [Non-Patent Document 1] Japan Livestock Journal 75 (3): 409-415, 2004 Summary of the Invention [Problem to be solved by the invention]

[0009] As described in Patent Documents 1 and 2, the use of lactones reduces the grassy odor. However, according to research by the present inventors, nonalactone, a lactone, can certainly reduce the grassy odor, but it does not go so far as to improve the umami of meat.

[0010] Furthermore, the method described in Patent Document 3 uses cumin powder, which is itself pungent and has a strong aroma, and therefore has the problem of imparting a cumin-specific flavor to the meat used.

[0011] Furthermore, the methods described in Patent Documents 1 to 3 are each designed to target specific types of meat, and there are hardly any known ingredients or methods that can improve the flavor of meat regardless of the type of meat.

[0012] Therefore, the problem that the present invention aims to solve is to provide a composition that suppresses the odor specific to meat and improves the flavor of meat so that the umami of meat can be felt, regardless of the type of meat. [Means for solving the problem]

[0013] The present inventors have conducted extensive research to solve the above problems, and have tried and tested numerous ingredients, either alone or in appropriate combinations, in an attempt to obtain a composition that improves the flavor of meat, regardless of the type of meat.

[0014] After many failed attempts, they surprisingly discovered that adding a certain amount of phenethyl acetate to meat can result in a composition with improved meat flavor. Given that the odor threshold of phenethyl acetate is said to be 3,000 ppb (National Institute of Health Sciences, [online]http: / / www.nihs.go.jp / hse / food-info / chemical / kanshi / table3.xls), the meat flavor-improving effect of phenethyl acetate at amounts below this threshold is unlikely to be due solely to the aroma of phenethyl acetate, and can be said to be an unexpected effect.

[0015] Even more surprisingly, it was discovered that phenethyl acetate has a flavor-improving effect not only on meat but also on seafood, and that when phenethyl acetate is added in combination with alanine, the flavor-improving effect on animal flesh, such as meat and seafood, is enhanced.

[0016] Based on these findings, the present inventors have succeeded in creating a packaged composition, a processed food, a method for producing a processed food, a packaged processed food, a method for improving the flavor of animal meat, and a composition for improving the flavor of animal meat, which are capable of solving the problems of the present invention. The present invention has been completed based on these findings and successful examples.

[0017] Thus, according to one aspect of the present invention, there is provided: [1] A packaged composition comprising at least one animal meat selected from the group consisting of meats and seafood, and phenethyl acetate at a concentration of 1 ppb or more and less than 1500 ppb. [2] The composition according to [1], further comprising 0.1 mg / g or more and less than 65 mg / g of alanine. [3] The composition according to any one of [1] to [2], wherein the composition is a composition for improving the flavor of the animal meat. [4] The composition according to any one of [1] to [3], wherein the composition has been subjected to heat sterilization. [5] The composition according to any one of [1] to [4], wherein the content of phenethyl acetate relative to the animal meat is 5 ppb or more and less than 7,500 ppb, and / or the content of alanine relative to the animal meat is 0.5 mg / g or more and 325 mg / g. [6] The composition according to any one of [1] to [5], wherein the composition contains soy sauce. [7] The composition according to [6], wherein the content of phenethyl acetate in the soy sauce is 10 ppb or more and less than 15,000 ppb, and / or the content of alanine in the soy sauce is 1 mg / g or more and 650 mg / g. [8] A processed food comprising, as ingredients, the composition according to any one of [1] to [7] and a food ingredient. [9] A method for producing a processed food, comprising the step of mixing the composition according to any one of [1] to [7] with a food material to obtain the processed food.

[10] A method for producing a cooked food, comprising the step of cooking a mixture of the composition according to any one of [1] to [7] with a food ingredient to obtain the cooked food.

[11] A packaged processed food comprising at least one animal meat selected from the group consisting of meat and seafood, and phenethyl acetate at a concentration of 1 ppb or more and less than 1,500 ppb.

[12] The packaged processed food according to

[11] , further containing alanine of 0.1 mg / g or more but less than 65 mg / g.

[13] The packaged processed food according to any one of

[11] to

[12] , wherein the packaged processed food is for improving the flavor of the animal meat.

[14] The packaged processed food according to any one of

[11] to

[13] , which is a packaged processed food that has been subjected to heat sterilization.

[15] A method for improving the flavor of animal meat, comprising the step of mixing at least one type of animal meat selected from the group consisting of meats and seafood with phenethyl acetate so that the phenethyl acetate content is 1 ppb or more but less than 1,500 ppb, thereby improving the flavor of the animal meat.

[16] A method for improving the flavor of animal meat, comprising the step of mixing at least one type of animal meat selected from the group consisting of meats and seafood with phenethyl acetate and alanine so that the phenethyl acetate content is 1 ppb or more and less than 1,500 ppb, and the alanine content is 0.1 mg / g or more and less than 65 mg / g, thereby improving the flavor of the animal meat.

[17] A composition for improving the flavor of at least one animal meat selected from the group consisting of meats and seafood, comprising phenethyl acetate as an active ingredient.

[18] A composition for improving the flavor of at least one animal meat selected from the group consisting of meats and seafood, comprising phenethyl acetate and alanine as active ingredients. [Effects of the Invention]

[0018] According to the present invention, it is possible to suppress the odor specific to animal meat and improve the flavor of animal meat so that the umami of the meat can be felt, regardless of the type of animal meat, such as meat or seafood. As a result, according to the present invention, it is possible to prepare processed foods, such as cooked foods, containing animal meat with excellent flavor. Furthermore, according to the present invention, by adding the agent to animal meat to be eaten raw, it is possible to increase the palatability of the raw meat. DETAILED DESCRIPTION OF THE INVENTION

[0019] Each aspect of the present invention will be described in detail below, but the present invention is not limited to the details of these items and can take various forms as long as the object of the present invention is achieved.

[0020] Unless otherwise specified, each term in this specification is used in the sense commonly used by those skilled in the art and should not be construed as having an unduly limiting meaning. Furthermore, the speculations and theories made in this specification are based on the inventors' knowledge and experience to date, and therefore the present invention is not limited solely to such speculations and theories.

[0021] The term "composition" is not particularly limited to the meaning normally used, and examples thereof include a substance made up of a combination of two or more components. "Packaged" means filled or contained in a container. "ppb" is a unit as it is commonly known, specifically 1 ppb is 1 / 10 9 This is equivalent to 1 ng / g in grams. The term "and / or" means any one or any or all combinations of two or more of the associated listed items. "Content" is synonymous with concentration and refers to the ratio of the amount of a component to the total amount of a composition, provided that the total amount of the components does not exceed 100%. The "to" in a numerical range includes the preceding and following numerical values; for example, "0% to 100%" means a range greater than or equal to 0% and less than or equal to 100%. "More than" and "less than" mean the lower and upper limits, respectively, excluding the preceding numerical value; for example, "more than 1" means a numerical value greater than 1, and "less than 100" means a numerical value less than 100. "Comprising" means that elements other than those explicitly stated as being included can be added (same meaning as "comprising at least"), but also encompasses "consisting of" and "consisting essentially of." That is, "comprising" can mean including the explicitly stated elements and any one or more elements, consisting of the explicitly stated elements, or consisting essentially of the explicitly stated elements. Elements include limitations such as ingredients, steps, conditions, and parameters. "Flavor" refers to the aroma that escapes from the mouth to the nose when the food is placed in the mouth (retronasal), the taste that is felt on the tongue when the food is placed in the mouth (taste), or both. "Aroma" refers to the aroma that is felt only through the nose without placing the food in the mouth (orthonasal). "Flavor" refers to the flavor, aroma, or both. "Animal meat" means meat, seafood, or both. "An effect of improving the flavor of animal meat" means at least one effect selected from the group consisting of improving the flavor of animal meat, maintaining the flavor of animal meat, and suppressing (alleviating, preventing, and inhibiting) the deterioration of the flavor of animal meat. The "F value" represents the time (minutes) that food is heated at a standard temperature. Since the "F value" varies depending on the standard temperature and the heat resistance parameter Z value of microorganisms, the F value at a standard temperature of 121.1°C and a Z value of 10°C is displayed as the "Fo value" and used to evaluate sterilization.

[0022] The number of digits in an integer value matches the number of significant digits. For example, 1 has one significant digit, and 10 has two significant digits. Also, the number of digits after the decimal point matches the number of significant digits in a decimal value. For example, 0.1 has one significant digit, and 0.10 has two significant digits.

[0023] A composition according to one embodiment of the present invention is a packaged composition comprising animal meat and phenethyl acetate. A composition according to another embodiment of the present invention is a packaged composition comprising animal meat, phenethyl acetate, and alanine. A packaged processed food according to one embodiment of the present invention is a packaged processed food comprising animal meat and phenethyl acetate. A packaged processed food according to one embodiment of the present invention is a packaged processed food comprising animal meat, phenethyl acetate, and alanine. The composition and packaged processed food according to one embodiment of the present invention are themselves a composition and a processed food with an improved animal meat flavor.

[0024] The composition of one embodiment of the present invention and the packaged processed food of one embodiment of the present invention differ in that the composition of one embodiment of the present invention is used for seasoning or cooking, while the packaged processed food of one embodiment of the present invention can be eaten by itself, but the other components are the same. Therefore, the following description will be given using the composition of one embodiment of the present invention as an example, and for the packaged processed food of one embodiment of the present invention, the description of the composition of one embodiment of the present invention can be referred to.

[0025] Typically, when meat-containing foods and seasonings are subjected to heat sterilization, unpleasant meat odors are produced, such as the grassy smell of grass-fed beef, the animal smell of pork, the oxidized smell, the bloody smell (iron smell), and the unpleasant smell of chicken broiler, reducing the umami of the meat. However, when meat is combined with phenethyl acetate, the unpleasant meat odor is less noticeable even after heat sterilization, and instead the aroma of high-quality meat is perceived, improving the umami of the meat. The effect of phenethyl acetate is enhanced by combining it with alanine. Therefore, the composition of one embodiment of the present invention can be used as a packaged composition for improving the flavor of meat by containing phenethyl acetate or phenethyl acetate and alanine together with meat.

[0026] The meat is not particularly limited as long as it is edible, but examples include meat from animals such as beef, pork, chicken, sheep, goat, horse, reindeer, water buffalo, yak, camel, donkey, mule, rabbit, duck, turkey, guinea fowl, goose, quail, and rock pigeon. However, livestock meats such as beef and pork, and poultry meats such as chicken, which are commonly used in Japan, are preferred, and beef, pork, and chicken, which tend to produce unpleasant odors due to heat sterilization, are more preferred. The storage conditions for the meat are not particularly limited, and any of fresh, refrigerated, frozen, and dried meats can be used. Furthermore, meats may be processed by heat, such as frying, grilling, or boiling. The form of the meat is not particularly limited, and any of minced meat, thinly sliced ​​meat, and chunk meat can be used. The meat may be used alone or in combination of two or more of the above.

[0027] It is generally said that meat from imported grass-fed beef, which has been raised on pasture, has a grassy smell and is inferior in umami compared to meat from grain-fed Wagyu beef and domestically-produced beef. However, when a composition according to one embodiment of the present invention is used, the grassy smell of the imported grass-fed beef is reduced, and the umami of the meat is further enhanced, resulting in a flavor similar to that of Wagyu beef. Furthermore, when a composition according to one embodiment of the present invention is used, the Wagyu beef's own pleasant aroma becomes more prominent, and the umami of the meat is further improved. Therefore, when the meat is beef, the beef used may be Wagyu beef, domestically-produced beef, or imported beef. However, imported beef is preferred, and imported grass-fed beef is more preferred, as it is readily available in large quantities and at low cost on the market.

[0028] The seafood is not particularly limited as long as it has an edible portion as fish meat, but examples include saltwater fish such as sardines, bonito, yellowtail, yellowtail, amberjack, amberjack, sea bream, tuna, pufferfish, flounder, horse mackerel, mackerel, grouper, grouper, and salmon; freshwater fish such as sweetfish, rock char, eel, yamame trout, and smelt; mollusks such as scallops, turban shells, giant clams, ark shells, squid, and octopus; and crustaceans such as shrimp and crab. However, saltwater fish such as sardines, bonito, yellowtail, yellowtail, amberjack, sea bream, and tuna, which tend to have a fishy odor when eaten raw, are preferred. The seafood may be edible fish meat, and any of the fish meats can be used, including raw, refrigerated, frozen, and dried. Furthermore, the seafood may be processed by heat, such as frying, grilling, or boiling. The seafood may be one of the above-mentioned seafoods, or two or more of them may be used in combination.

[0029] Phenethyl acetate is a compound represented by the following formula (I), as is commonly known: [ka] (I) It is a compound having the structure shown below.

[0030] The content of phenethyl acetate may be any amount that can exhibit the effect of improving the flavor of animal meat. As described in the Examples below, according to the investigations conducted by the present inventors, when a seasoning liquid containing animal meat contains 1 ppb or more of phenethyl acetate, the flavor of the animal meat is improved. Therefore, the lower limit of the content of phenethyl acetate is 1 ppb relative to the total amount of the composition.

[0031] On the other hand, phenethyl acetate itself has a rose-like fragrance, and the fragrance threshold is said to be 3,000 ppb to 3,800 ppb. Therefore, if the phenethyl acetate content is high, specifically if it contains phenethyl acetate in an amount exceeding 3,000 ppb, it is undesirable because it imparts an undesirable floral fragrance to the composition when consumed. Therefore, the upper limit of the phenethyl acetate content is about 2,000 ppb, which is less than 3,000 ppb, specifically less than 1,500 ppb, relative to the total amount of the composition.

[0032] Considering the above-mentioned lower and upper limits of phenethyl acetate, the content of phenethyl acetate is from 1 ppb to less than 1,500 ppb, and in order to exert a more excellent effect of improving the flavor of animal meat, it is preferably from 10 ppb to less than 1,500 ppb, more preferably from 20 ppb to less than 1,500 ppb, and even more preferably from 20 ppb to 1,000 ppb. Note that "from 1 ppb to less than 1,500 ppb of phenethyl acetate" means, for example, from 100 ng to 150,000 ng (= 150 μg) of phenethyl acetate per 100 g of the composition.

[0033] According to the inventors' investigations, for example, pressure-heat sterilization at 121.1°C for 10 minutes (Fo value 10) decomposes phenethyl acetate by about 20%. Therefore, the above range of the phenethyl acetate content is preferably the amount before heat sterilization. Furthermore, even if the phenethyl acetate content of the composition after heat sterilization is measured and a value below the above range is identified (for example, when the phenethyl acetate content in the composition after pressure-heat sterilization is 0.8 ppb), the value before heat sterilization can be applied by analogy, and the phenethyl acetate content can be considered to be within the above range.

[0034] Furthermore, when phenethyl acetate is contained at 5 ppb or more relative to the animal meat, the flavor of the animal meat is improved. Therefore, the phenethyl acetate content is preferably 5 ppb or more and less than 7,500 ppb relative to the animal meat, and in order to exert a more excellent effect of improving the flavor of the animal meat, it is more preferably 50 ppb or more and less than 7,500 ppb relative to the animal meat, even more preferably 100 ppb or more and less than 7,500 ppb relative to the animal meat, and even more preferably 100 ppb to 5,000 ppb relative to the animal meat.

[0035] Alanine is a type of amino acid, as is commonly known. Alanine may be D-alanine, L-alanine, or a racemic form thereof.

[0036] The alanine content may be any amount that can improve the flavor of animal meat. As described in the Examples below, the inventors have found that when a seasoning liquid containing animal meat contains 0.1 mg / g or more of alanine, the flavor of the animal meat is improved. Therefore, the lower limit of the alanine content is 0.1 mg / g relative to the total amount of the composition.

[0037] On the other hand, alanine itself has a sweet taste, and therefore the upper limit of the alanine content is an amount that does not impart an undesired sweetness to the composition, specifically, an amount less than 65 mg / g relative to the total amount of the composition.

[0038] Considering the above-mentioned lower and upper limits of alanine, the alanine content is 0.1 mg / g or more but less than 65 mg / g. To achieve a more excellent effect of improving the flavor of animal meat, the alanine content is preferably 0.2 mg / g to 50 mg / g, more preferably 0.5 mg / g to 30 mg / g, and even more preferably 0.6 mg / g to 20 mg / g. Note that "0.1 mg / g or more but less than 65 mg / g of alanine" means, for example, 10 mg to 6,500 mg (= 6.5 g) of alanine per 100 g of the composition. However, the alanine content does not include the amount of alanine contained in the animal meat.

[0039] Since alanine may also be decomposed by heat sterilization, the above range of the alanine content is preferably the amount before heat sterilization. Furthermore, even if the alanine content of the composition after heat sterilization is measured and a value below the above range is identified, the alanine content may be considered to be within the above range by analogy applying the value before heat sterilization.

[0040] Furthermore, when the alanine content is 0.5 mg / g or more relative to the animal meat, the flavor of the animal meat is improved. Therefore, the phenethyl acetate content is preferably 0.5 mg / g or more and less than 325 mg / g relative to the animal meat, and in order to exert a more excellent effect of improving the flavor of the animal meat, it is preferably 1.0 mg / g to 250 mg / g relative to the animal meat, more preferably 2.5 mg / g to 150 mg / g, and even more preferably 3 mg / g to 100 mg / g.

[0041] The content of animal meat is not particularly limited and can be appropriately set according to the desired flavor. When it is desired to impart a rich texture and flavor of animal meat to a processed food obtained by cooking ingredients using the composition of one embodiment of the present invention, the content of animal meat is, for example, preferably 1.0% by mass or more, more preferably 10% by mass or more, and even more preferably 20% by mass or more, based on the total amount of the composition. The upper limit of the content of animal meat is not particularly limited, but is, for example, about 95% by mass or less, based on the total amount of the composition of one embodiment of the present invention.

[0042] Even when the composition of one embodiment of the present invention contains soy sauce together with animal meat, the inclusion of phenethyl acetate can improve the flavor of the animal meat. Because soy sauce can be used to season a variety of dishes and foods, the composition of one embodiment of the present invention preferably contains soy sauce.

[0043] Soy sauce is not particularly limited as long as it is commonly known as soy sauce, including soy sauce, and examples thereof include those defined in the "Soy Sauce Quality Labeling Standards" established by the Ministry of Agriculture, Forestry and Fisheries. Specific examples of soy sauce include dark soy sauce, light soy sauce, tamari soy sauce, re-brewed soy sauce, white soy sauce, dashi soy sauce, teriyaki soy sauce, kiage soy sauce, and nama soy sauce. Dark soy sauce and light soy sauce are preferred to impart a strong soy sauce flavor to ingredients. Soy sauce obtained by the traditional brewing method typically contains alanine. For example, the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan indicates that the alanine content of different types of soy sauce is 420 mg / 100 g for dark soy sauce and 270 mg / 100 g for light soy sauce. Soy sauce obtained by the traditional brewing method includes, for example, soy sauce produced by inoculating and culturing a mixture of a protein raw material such as heat-denatured soybeans and a starchy raw material such as heat-gelatinized wheat with koji starter containing koji mold to produce koji, then placing the soy sauce koji obtained in brine and subjecting it to lactic acid fermentation and aging to produce soy sauce moromi, then subjecting the soy sauce moromi obtained to yeast fermentation and aging to produce matured moromi, then subjecting the matured moromi obtained to compression and filtration to produce raw soy sauce, and then pasteurizing the raw soy sauce obtained.

[0044] The form of soy sauce is not particularly limited, and may be liquid or solid, such as powder or granules. The soy sauce may be one of the above-mentioned soy sauces, or a combination of two or more of them. To preserve the original flavor of soy sauce, the HEMF content is preferably 20 ppm or more, more preferably 30 ppm or more. Soy sauce obtained by the traditional brewing method usually contains 20 ppm or more of HEMF. For example, the HEMF content of light soy sauce is 20 ppm or more, and the HEMF content of dark soy sauce is 30 ppm or more.

[0045] Furthermore, as described in the Examples below, when a seasoning liquid containing soy sauce and animal meat contains 10 ppb or more of phenethyl acetate relative to the soy sauce, the flavor of the animal meat is improved. Therefore, the phenethyl acetate content is preferably 10 ppb or more but less than 15,000 ppb relative to the soy sauce, and to exhibit a more excellent effect of improving the flavor of animal meat, it is more preferably 20 ppb or more but less than 15,000 ppb relative to the soy sauce, even more preferably 50 ppb or more but less than 15,000 ppb relative to the soy sauce, and even more preferably 50 ppb to 10,000 ppb relative to the soy sauce.

[0046] Furthermore, as described in the Examples below, a seasoning liquid containing phenethyl acetate, soy sauce, and animal meat improves the flavor of the animal meat when it contains 1 mg / g or more of alanine relative to the soy sauce. Therefore, the alanine content is preferably 1 mg / g or more and less than 650 mg / g relative to the soy sauce, and to exhibit a more excellent effect of improving the flavor of animal meat, it is more preferably 2 mg / g to 500 mg / g relative to the soy sauce, even more preferably 5 mg / g to 300 mg / g relative to the soy sauce, and even more preferably 6 mg / g to 200 mg / g relative to the soy sauce.

[0047] As for phenethyl acetate and alanine, phenethyl acetate itself and alanine itself may be used, or a phenethyl acetate-containing substance including phenethyl acetate and an alanine-containing substance including alanine may be used. When phenethyl acetate itself and alanine itself are used, commercially available products such as flavorings and food additives may be used.

[0048] Phenethyl acetate-containing products are not particularly limited as long as they contain phenethyl acetate, and examples include soy sauce produced by the method described in Patent No. 6343710. Specifically, the soy sauce is produced by a method comprising solid-liquid separation of soy sauce moromi obtained after lactic acid fermentation using a conventional soy sauce production method, filtering the liquid portion using a filter material such as diatomaceous earth or various permeable membranes such as UF membranes and MF membranes to obtain a soy sauce moromi broth, and then subjecting the soy sauce moromi broth to yeast fermentation using soy sauce yeast. Since such soy sauce contains phenethyl acetate, it can be used as a phenethyl acetate-containing soy sauce. Other specific examples of phenethyl acetate-containing products include alcoholic beverages such as sake and ginjo sake, and fermented seasonings.

[0049] The above-exemplified phenethyl acetate-containing products contain alanine. Therefore, the above-exemplified phenethyl acetate-containing products may be used as the alanine-containing product. Also, soy sauce obtained by a conventional brewing method does not contain phenethyl acetate but contains alanine. Therefore, soy sauce obtained by a conventional brewing method may be used as the alanine-containing product.

[0050] When a phenethyl acetate-containing soy sauce is used, the soy sauce in the composition of one embodiment of the present invention may be a phenethyl acetate-containing soy sauce, or may be a mixed soy sauce of regular soy sauce and a phenethyl acetate-containing soy sauce.

[0051] The content of soy sauce is not particularly limited and can be appropriately set according to the desired flavor. When it is desired to impart a strong soy sauce flavor to a processed food obtained by cooking ingredients using the composition of one embodiment of the present invention, the content of soy sauce is, for example, preferably 0.1% by mass or more, more preferably 1.0% by mass or more, even more preferably 5% by mass or more, and even more preferably 10% by mass or more, based on the total amount of the composition. The upper limit of the content of soy sauce is not particularly limited, but is, for example, about 90% by mass or less, based on the total amount of the composition.

[0052] Hereinafter, a preferred embodiment of the composition of the present invention will be described by taking as an example a composition containing animal meat, soy sauce, and phenethyl acetate.

[0053] The composition of one embodiment of the present invention can contain other ingredients in addition to animal meat, soy sauce, and phenethyl acetate. The other ingredients are not particularly limited, but are, for example, ingredients used in foods and seasonings, and specific examples of solid ingredients include salt, sugars (sugar, glucose, fructose, starch syrup, isomerized liquid sugar, etc.), grain ingredients (breadcrumbs, wheat flour, oatmeal, etc.), spices (ginger, chili pepper, pepper, basil, oregano, ginger, mixed spice, etc.), thickeners (thickening polysaccharides such as carrageenan, starch, modified starch, gums, etc.), processed meat ingredients (chicken powder, meat powder, fish powder, etc.), and the like. liquid ingredients include water, alcohol, sweet ingredients (mirin, liquid sugar, starch syrup, etc.), sour ingredients (vinegar, apples, citrus fruits such as yuzu and lemons), fats and oils (sesame oil, olive oil, salad oil, soybean oil, chili oil, butter, beef tallow, lard, etc.), alcoholic beverage ingredients (wine, sake, etc.), fruit juice (apple juice, etc.).

[0054] The composition according to one embodiment of the present invention may include an extract, a soup stock, a food ingredient, and the like.

[0055] Examples of extracts include seafood extracts obtained from bonito, bonito flakes, scallops, etc.; seaweed extracts obtained from kelp, etc.; meat extracts obtained from meat such as chicken, pork, and beef; vegetable extracts obtained from vegetables such as garlic, ginger, and shiitake mushrooms; yeast extract; and protein hydrolysates.

[0056] Examples of dashi stock include dashi stock obtained by extracting crushed dried fish such as dried bonito, dried bonito flakes, dried mackerel, dried tuna, and dried sardines, crushed dried sardines such as dried sardines, mackerel, horse mackerel, and shrimp, crushed dried small sardines, seaweed such as kelp and wakame seaweed, and mushrooms such as shiitake mushrooms, with a solvent such as hot water or ethanol.

[0057] Examples of ingredients include vegetables such as radish, onion, leek, carrot, burdock, lotus root, ginger, garlic, cabbage, bell pepper, tomato, corn, and bamboo shoots; spicy vegetables such as shiso, parsley, celery, chives, and mitsuba; mushrooms such as shiitake, mushrooms, enoki mushrooms, and shimeji mushrooms; fruits such as apples, pears, kiwi, pineapple, and plum; nuts and seeds such as sesame, nuts, and chestnuts; seaweed such as hijiki, kelp, and wakame seaweed; and processed foods such as eggs, tofu, fried tofu, konjac, and soy protein. These ingredients may be used after being grated, made into a paste, crushed, shredded, or cut into diced or strip shapes.

[0058] The other components may be used alone or in combination of two or more of the above. The content of the other components may be appropriately determined as long as the problem of the present invention can be solved. Specific examples of the other components that are preferably used include salt, sugar, mirin, modified starch, beef tallow, yeast extract, and kelp extract in order to impart sweetness, viscosity, and the like to the composition of one embodiment of the present invention, for example, when the composition of one embodiment of the present invention is used to cook meat tofu.

[0059] The composition of one embodiment of the present invention is not particularly limited in terms of its form, but from the perspective of being a containerized seasoning composition, it is preferable that the composition be a liquid composition such as a liquid, suspension, or paste, or a liquid composition containing an ingredient.

[0060] The composition of one embodiment of the present invention is a container-packed composition that is sealed by filling it into a container and sealing it. The container is not particularly limited as long as it is made of a material and has a shape that allows it to be sealed, and examples include packaging containers such as pouches, sachets, bottles, cans, and jars made from metals such as aluminum, plastics such as PET and PTP, single-layer or laminated films, and glass. Specific examples include glass bottles; containers made of a laminated film in which an olefin resin such as polypropylene or polyethylene is provided on the inside and a layer made of a resin with high gas barrier properties such as polyester or polyamide and / or aluminum foil is provided on the outside; and the like.

[0061] The effect of improving the flavor of animal meat possessed by the composition of one embodiment of the present invention may be, for example, an effect in which, when filled into an aluminum pouch and subjected to heat sterilization at 85°C or 90°C for 5 minutes, the flavor of the animal meat is perceived as improved compared to a composition (control) containing the same amount of animal meat but not containing phenethyl acetate and alanine, and preferably an effect in which the flavor of the animal meat is perceived as improved compared to a composition containing the same amounts of animal meat and soy sauce but not containing phenethyl acetate.

[0062] The effect of improving the flavor of animal meat can be confirmed by the method described in the Examples below. For example, when the animal meat is grass-fed beef, a sensory evaluation is carried out for the evaluation items "Wagyu beef aroma," "meaty flavor," and "grass odor," and the effect is to obtain at least one evaluation result, preferably two evaluation results, and more preferably all three evaluation results selected from the group consisting of a stronger perception of "Wagyu beef aroma," a stronger perception of "meaty flavor," and a weaker perception of "grass odor" compared to a control.

[0063] The amount of the composition of one embodiment of the present invention used is not particularly limited and can be appropriately determined depending on the type of food material and processed food to which the composition of one embodiment of the present invention is to be applied, etc. For example, when the composition of one embodiment of the present invention is used to cook meat tofu, 100 g to 200 g of the composition of one embodiment of the present invention may be used per block of tofu (approximately 350 g).

[0064] The method for producing the composition of one embodiment of the present invention is not particularly limited, and examples thereof include commonly known methods for producing a seasoning by mixing the respective components, specifically a method comprising subjecting animal meat, soy sauce, phenethyl acetate, and, if necessary, other components to mixing by a mixing means such as stirring at room temperature or under heating. The animal meat and other components may be pretreated by processing such as shredding, pulverizing, swelling, or heating.

[0065] Furthermore, in consideration of storage stability, the composition of one embodiment of the present invention is preferably one that has been subjected to a sterilization treatment such as heat sterilization, and more preferably one that has been subjected to heat sterilization under conditions typically employed for sterilizing foods and seasonings. Heat sterilization may be performed at any temperature, pressure, and time that allows sterilization to a state that allows for long-term storage. Examples of heat sterilization include, but are not limited to, heat sterilization at normal pressure or under pressure, preferably normal pressure, at 130°C or less, for 1 to 30 minutes. Specific examples include heat sterilization at 60°C to 95°C, preferably 80°C to 90°C, for about 1 to 20 minutes, preferably about 5 minutes (hereinafter also referred to as non-retort sterilization); and heat sterilization at 100°C to 130°C, preferably about 121.1°C, for 4 to 20 minutes, preferably about 10 minutes (hereinafter also referred to as retort sterilization). The sterilization treatment of the composition of one embodiment of the present invention may be carried out by any of the following methods: mixing the animal meat, soy sauce, phenethyl acetate, and other ingredients and then subjecting the mixture to sterilization; mixing the animal meat, soy sauce, and other ingredients and then subjecting the mixture to sterilization, and then mixing this with phenethyl acetate that has been previously sterilized; or mixing the animal meat, soy sauce, phenethyl acetate, and other ingredients that have been previously separately sterilized.

[0066] The composition of one embodiment of the present invention can be used, for example, to obtain a desired processed food by mixing it with food ingredients such as water, sugars, vegetables, spicy vegetables, mushrooms, fruits, nuts, seafood, seaweed, eggs, processed meat products, and processed foods, and cooking it at room temperature or with heat. Another embodiment of the present invention is a processed food containing, as ingredients, the composition of one embodiment of the present invention and food ingredients.

[0067] The food material used with the composition of one embodiment of the present invention may be pretreated by cutting into bite-sized pieces or by heating, such as by grilling or frying. Since the composition of one embodiment of the present invention suppresses deterioration of the flavor of animal meat due to heat sterilization, and thus can suppress deterioration of the flavor of animal meat due to cooking, the processed food of one embodiment of the present invention may be a cooked food. Below, a cooked food will be described as an example of a processed food obtained using the composition of one embodiment of the present invention, but the processed food is not limited to a cooked food.

[0068] The cooking method using the composition of one embodiment of the present invention is not particularly limited and can be appropriately selected depending on the type and amount of ingredients used, the type of food to be cooked, etc. Cooking methods include common cooking methods such as stir-frying, frying, baking, steaming, heating using a microwave oven, heating with hot air, and heating in hot water, and these cooking methods may be combined appropriately. Since deterioration of the flavor of animal meat due to cooking can be more pronounced in stir-frying, which involves heating at higher temperatures, the composition of one embodiment of the present invention is preferably used in stir-frying.

[0069] Cooked foods that can be obtained using the composition of one embodiment of the present invention are not particularly limited, but examples include meat tofu, pork kimchi, chicken and radish, meat and potato stew, minced meat and potato stew with thickened sauce, stir-fried with grated daikon radish, simmered with grated daikon radish, omelette, stir-fried meat and vegetables, simmered dishes, and bitter melon chanpuru.

[0070] A specific method of using the composition of one embodiment of the present invention includes, for example, when the food to be cooked is meat tofu, adding the tofu to a heated frying pan with oil such as salad oil and frying until browned, then adding desired vegetables and frying a little, and then adding the composition of one embodiment of the present invention, or without adding vegetables, and frying for several tens of seconds to several minutes.

[0071] A processed food according to one aspect of the present invention contains, as ingredients, the composition according to one aspect of the present invention and food ingredients such as vegetables, spicy vegetables, mushrooms, fruits, nuts, seaweed, eggs, processed meat products, processed foods, etc. The processed food according to one aspect of the present invention is cooked using the composition according to one aspect of the present invention, and as a result, the flavor of the animal meat and the animal meat derived from soy sauce is improved, resulting in an excellent flavor.

[0072] A method for producing a processed food according to one embodiment of the present invention includes a step of obtaining a processed food by mixing a composition according to one embodiment of the present invention with a food ingredient. A method for producing a cooked food according to one embodiment of the present invention includes a step of obtaining a cooked food by cooking a mixture of the composition according to one embodiment of the present invention with a food ingredient. In the method for producing a cooked food according to one embodiment of the present invention, it is preferable to heat the food ingredient in advance, for example by frying, before mixing with the composition according to one embodiment of the present invention. The cooked food obtained by the method for producing a cooked food according to one embodiment of the present invention is preferably eaten immediately after cooking or after leaving it at room temperature for several minutes, in order to allow the composition according to one embodiment of the present invention to exert its seasoning effect on the cooked food.

[0073] Specific embodiments of the method for producing cooked food include, but are not limited to, the following method using tofu. Specifically, the tofu is cut into bite-sized pieces. Next, an appropriate amount of oil is heated in a frying pan, and the tofu is fried over medium heat for several minutes until browned on both sides. Vegetables are then added and fried over medium heat for several minutes. The composition of one embodiment of the present invention is then added, and the mixture is fried for several tens of seconds to several minutes, yielding a cooked food product in the form of meat tofu.

[0074] Another aspect of the present invention provides a composition for improving the flavor of animal meat, which contains phenethyl acetate as an active ingredient, focusing on the effect of phenethyl acetate in improving the flavor of animal meat; and a method for improving the flavor of animal meat, which includes the step of improving the flavor of animal meat by mixing animal meat with phenethyl acetate so that the phenethyl acetate content is 1 ppb or more and less than 1,500 ppb.

[0075] Another aspect of the present invention provides a composition for improving the flavor of animal meat, which contains phenethyl acetate and alanine as active ingredients, focusing on the effects of phenethyl acetate and alanine in improving the flavor of animal meat; and a method for improving the flavor of animal meat, which includes the step of improving the flavor of animal meat by mixing animal meat, phenethyl acetate, and alanine so that the phenethyl acetate content is 1 ppb or more and less than 1,500 ppb, and the alanine content is 0.1 mg / g or more and less than 65 mg / g.

[0076] According to the composition for improving the flavor of animal meat and the method for improving the flavor of animal meat, it is possible to improve the flavor of animal meat, such as fishy smell and umami, of animal meat that is not subjected to heat sterilization and is intended for raw consumption, such as beef sashimi, horse sashimi, chicken sashimi, fish sashimi, and sushi.

[0077] Specific examples of the packaged processed food of one embodiment of the present invention include, but are not limited to, packaged cooked foods obtained using the composition of one embodiment of the present invention, as well as other packaged side dishes and boxed lunches.

[0078] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples, and the present invention can take various forms as long as the object of the present invention can be achieved. [Example]

[0079] Example 1: Evaluation of beef flavor improvement effect by phenethyl acetate [1-1. Preparation of liquid seasoning] A phenethyl acetate stock solution (1 g / 100 ml) was prepared by adding 1 g of 98% pure phenethyl acetate (Sigma-Aldrich) to a 100 ml volumetric flask and diluting with 95% ethanol. The phenethyl acetate stock solution was then diluted with water to prepare each test seasoning, ensuring that the phenethyl acetate solution added to each test seasoning was uniformly 100 μl and that the phenethyl acetate content for each test seasoning was the specified concentration. Nonalactone stock solution and nonalactone solution were prepared in the same manner, except that 98% pure δ-nonalactone (Tokyo Chemical Industry Co., Ltd.) was used instead of phenethyl alcohol.

[0080] Ground beef, soy sauce (Tokumaru), salt, sugar, kelp extract, phenethyl acetate solution, and nonalactone solution were mixed in the amounts shown in Table 1 below, and the resulting mixture was adjusted to 100 g with water. For the soy sauce (Tokumaru), "Kikkoman Tokusen Whole Soybean Soy Sauce" (HEMF ≥ 30 ppm; salt 13.68% by mass; alanine 6.68 mg / g; glutamic acid 8.77 mg / g; Kikkoman Foods Co., Ltd.), which contained no detectable phenethyl acetate, was used. For the kelp extract, "Kobukon Hidaka P" (salt 7.2% by mass; alanine 0.06 mg / g; glutamic acid 0.24 mg / g; Kikkoman Foods Co., Ltd.) was used. Imported grass-fed beef was Australian beef round meat (85% lean, 5 mm minced, grass-fed). The Wagyu beef used was shoulder meat from Kagoshima Prefecture's Kuroge Wagyu beef (85% lean, 5mm minced, grain-fed).

[0081] 100 g of the prepared test seasoning liquid was filled into an aluminum pouch, which was then subjected to non-retro sterilization (90°C, 5 minutes).

[0082] [Table 1]

[0083] [1-2. Sensory evaluation method] The sterilized test seasoning liquids were scooped up by a panel of three members (A to C) who excel in meat flavor evaluation and eaten at room temperature. The intensity of each meat flavor released from the oral cavity to the nose upon consumption was evaluated on a 7-point scale, as shown below. Prior to conducting the sensory test, the panel (training period: 10 to 20 years) underwent discussion and evaluation training on meat flavor. The characteristics of meat flavor were discussed and refined among the panelists to ensure a common understanding among them. Furthermore, to ensure the validity of the sensory test, the panel underwent evaluation training using several test seasoning liquids, and the reproducibility of the evaluations by each panelist was confirmed. After these tests, the panel evaluated the meat flavor of each test seasoning liquid.

[0084] The Wagyu beef aroma was the sweet aroma that is unique to Wagyu beef that is felt when put in the mouth. The meaty umami was the natural umami flavor of meat brought about by the fatty aroma of meat. The grassy smell was the unpleasant smell that is unique to grass-fed beef that is felt when put in the mouth.

[0085] <Wagyu incense> 1: Feels extremely weak 2: Feeling very weak 3: Feels a little weak 4: Feel 5: Feels somewhat strong 6: Feels very strongly 7: Extremely strong *As evaluation criteria, the control (a test group in which salt equivalent to the salt concentration of soy sauce was added instead of soy sauce) was assigned a rating of "1," test seasoning 1-2 containing imported grass-fed beef and 10 ppm nonalactone was assigned a rating of "4," and test seasoning 1-10 containing Wagyu beef was assigned a rating of "6."

[0086] <Meaty flavor> 1: Feels extremely weak 2: Feeling very weak 3: Feels a little weak 4: Feel 5: Feels somewhat strong 6: Feels very strongly 7: Extremely strong *As an evaluation standard, the control was rated as "1" and the test seasonings 1-10 containing Wagyu beef were rated as "6".

[0087] <Glass smell> 1: Extremely strong 2: Very strong feeling 3: Feels somewhat strong 4: Feel 5: Feels a little weak 6: Feeling very weak 7: I don't feel it *The evaluation criteria were as follows: the control was rated "1", test seasoning 1-2 containing imported grass-fed beef and 10 ppm nonalactone was rated "4", and test seasoning 1-10 containing Wagyu beef was rated "6".

[0088] [1-3. Sensory evaluation results] The results of the sensory evaluation of each test seasoning liquid are shown in Tables 2A to 2C.

[0089] [Table 2A]

[0090] [Table 2B]

[0091] [Table 2C]

[0092] A comparison of the control and test seasoning liquid 1-1 containing soy sauce showed that the inclusion of soy sauce improved the umami of the meat and the grassy smell, but did not impart a Wagyu beef aroma. In addition, both the control and test seasoning liquid 1-1 had a meaty smell due to the grassy smell.

[0093] A comparison of test seasonings 1-1 and 1-2 showed that when nonalactone was added to the test seasoning containing imported grass-fed beef, the Wagyu beef aroma was improved. However, only a slight improvement was observed in the grassy smell, and no improvement was observed in the umami of the meat. Furthermore, test seasoning 1-2, which contained nonalactone, retained the sweet aroma of Wagyu beef, but the sweet coconut-like aroma was perceived as somewhat unnatural, and this aroma did not contribute to the umami of the meat.

[0094] In contrast, a comparison of test seasonings 1-1 and 1-3 revealed that when phenethyl acetate was added to the test seasoning containing imported grass-fed beef, not only the Wagyu beef aroma but also the grassy odor and meaty umami were surprisingly improved. Furthermore, this improvement was dependent on the concentration of phenethyl acetate added.

[0095] Furthermore, when nonalactone was added to the test seasoning liquid containing Wagyu beef, the Wagyu beef aroma and grassy smell were improved, but no clear improvement was observed in the umami of the meat. In particular, the coconut-like sweet smell was perceived as somewhat strange. In contrast, when phenethyl acetate was added to the test seasoning liquid containing Wagyu beef, the Wagyu beef flavor was surprisingly further improved.

[0096] From the above results, the following findings were obtained. Regardless of the type of meat, the addition of phenethyl acetate improved the Wagyu beef aroma, meaty umami, and grassy smell. The improvement of meat flavor was achieved when the amount of phenethyl acetate added was 1 ppb or more, and increased with increasing amounts to 10 ppb and 20 ppb. δ-nonalactone was effective in imparting a Wagyu beef aroma and suppressing the grassy smell, but no effect of imparting the umami flavor of meat was observed.

[0097] Example 2: Evaluation of the flavor improvement effect of phenethyl acetate on pork [2-1. Preparation of liquid seasoning] In the same manner as in Example 1, ground pork, soy sauce (Tokumaru), soy sauce (Light), salt, sugar, kelp extract, phenethyl acetate solution, alanine solution, and water were mixed in the amounts shown in Table 3 below to prepare each test seasoning, which was then non-reheat sterilized (90°C, 5 minutes). The ground pork used was shoulder meat (5 mm minced) from a Canadian pig (castrated, female; breed: LWD). The light soy sauce used was "Kikkoman Light Soy Sauce" (HEMF 20 ppm or more; salt 15.68% by mass; alanine 2.39 mg / g; glutamic acid 7.54 mg / g; Kikkoman Foods Co.), which contained no detectable phenethyl acetate. Alanine solution (100 mg / g) was prepared by placing 40 g of 99.7% pure alanine (Musashino Chemical Laboratory) in a 400 ml volumetric flask and filling it with water. An alanine solution (10 mg / g) was prepared by filling 13 g of this alanine stock solution with water.

[0098] [Table 3]

[0099] [2-2. Sensory evaluation method] Sensory evaluation was carried out on the test seasoning liquids subjected to sterilization in the same manner as in Example 1. The unpleasant odor of pork was defined as an unpleasant odor that combined the animal odor of pork, oxidized odor, bloody odor (iron odor), and raw odor. The unpleasant odor of pork and the umami of meat were evaluated according to the following criteria.

[0100] <Unpleasant pork odor> 1: Extremely strong 2: Very strong feeling 3: I feel strongly 4: Feel 5: Somewhat 6: Almost no feeling 7: I don't feel it *The evaluation criteria were as follows: the control was rated "1" and test seasoning 2-3 containing 20 ppb of phenethyl acetate was rated "7".

[0101] <Meaty flavor> 1: Feels extremely weak 2: Feeling very weak 3: Feeling weak 4: Feel 5: Feels somewhat strong 6: Feels very strongly 7: Extremely strong *The evaluation criteria were as follows: the control was rated "1" and test seasoning 2-3 containing 20 ppb of phenethyl acetate was rated "7".

[0102] [2-3. Sensory evaluation results] Sensory evaluation was carried out on each test seasoning liquid after non-retrosterilization in the same manner as in Example 1. The results are shown in Tables 4A and 4B.

[0103] [Table 4A]

[0104] [Table 4B]

[0105] As shown in Tables 4A and 4B, the addition of phenethyl acetate improved the flavor of pork in a concentration-dependent manner. In particular, the inclusion of 1 ppb or more of phenethyl acetate suppressed the unpleasant odor of pork and improved the umami of pork. Furthermore, the inclusion of 20 ppb or more of phenethyl acetate significantly improved the flavor of pork.

[0106] Furthermore, a comparison of test seasoning solution 2-1, which contains soy sauce but does not contain phenethyl acetate, with test seasoning solution 2-6, which contains alanine in amounts similar to that contained in soy sauce, revealed that the pork flavor-improving effect of soy sauce is likely due to alanine. Furthermore, reducing the amount of alanine reduced the pork flavor-improving effect. These results demonstrate that alanine, like phenethyl acetate, also has the effect of improving pork flavor.

[0107] The results of using test seasonings 2-1 to 2-4 containing soy sauce and phenethyl acetate, and test seasoning 2-7 containing alanine and phenethyl acetate showed that the combination of alanine and phenethyl acetate resulted in a significantly superior effect of improving the flavor of pork.

[0108] From the above results, it was found that the addition of phenethyl acetate and / or alanine suppressed the unpleasant odor of pork in a concentration-dependent manner and further improved the umami of the meat.

[0109] Example 3: Evaluation of the effect of phenethyl acetate on improving the flavor of chicken meat [3-1. Preparation of liquid seasoning] In the same manner as in Example 2, ground chicken, soy sauce (Tokumaru), soy sauce (Light), salt, sugar, kelp extract, phenethyl acetate solution, alanine solution, and water were mixed in the amounts shown in Table 5 below to prepare each test seasoning, which was then non-retrosterilized (90°C, 5 minutes). The ground chicken used was breast meat (9 mm minced) from a domestic chicken (broiler; breed: (father) White Cornish × (dam) White Plymouth Rock).

[0110] [Table 5]

[0111] [3-2. Sensory evaluation method] Sensory evaluation was carried out on the test seasoning liquids subjected to sterilization in the same manner as in Example 1. The broiler odor was defined as an unpleasant odor that combined the odor specific to young chicken and the animal odor specific to chicken. The broiler odor and meat flavor were evaluated according to the following criteria.

[0112] <Broiler odor> 1: Extremely strong 2: Very strong feeling 3: I feel strongly 4: Feel 5: Somewhat 6: Almost no feeling 7: I don't feel it *The evaluation criteria were as follows: the control was rated "1" and test seasoning 3-3 containing 20 ppb of phenethyl acetate was rated "7".

[0113] <Meaty flavor> 1: Feels extremely weak 2: Feeling very weak 3: Feeling weak 4: Feel 5: Feels somewhat strong 6: Feels very strongly 7: Extremely strong *The evaluation criteria were as follows: the control was rated "1" and test seasoning 3-3 containing 20 ppb of phenethyl acetate was rated "7".

[0114] [3-3. Sensory evaluation results] Sensory evaluation was carried out on each test seasoning liquid after non-retrosterilization in the same manner as in Example 1. The results are shown in Tables 6A and 6B.

[0115] [Table 6A]

[0116] [Table 6B]

[0117] As shown in Tables 6A and 6B, the inclusion of phenethyl acetate improved the flavor of chicken in a concentration-dependent manner. In particular, the inclusion of 1 ppb or more of phenethyl acetate suppressed the broiler odor of chicken, improved the umami of chicken, and even produced a lingering aftertaste. Surprisingly, the inclusion of 20 ppb or more of phenethyl acetate significantly improved the flavor of chicken.

[0118] Furthermore, as in Example 2, it was found that alanine has an effect of improving the flavor of chicken meat, and that a significantly superior effect of improving the flavor of chicken meat can be obtained by combining alanine and phenethyl acetate.

[0119] The above results show that the addition of phenethyl acetate and / or alanine concentration-dependently suppressed the broiler odor of chicken meat and further improved the umami of the meat.

[0120] Example 4 Evaluation of beef flavor improvement effect of a combination of phenethyl acetate and alanine (1) [4-1. Preparation of liquid seasoning] In the same manner as in Examples 1 and 2, ground beef, salt, sugar, kelp extract, phenethyl acetate solution, alanine solution, nonalactone solution, and water were mixed in the amounts shown in Table 7 below to prepare each test seasoning solution, which was then non-sterilized (90°C, 5 minutes).

[0121] [Table 7]

[0122] [4-2. Sensory evaluation results] Sensory evaluation was carried out on each test seasoning liquid after non-retrosterilization in the same manner as in Example 1. The evaluation standard was set to "1" for the control. The results are shown in Tables 8A to 8C.

[0123] [Table 8A]

[0124] [Table 8B]

[0125] [Table 8C]

[0126] First, test seasoning 4-3, which did not contain phenethyl acetate or alanine but contained nonalactone alone, showed improvements in the Wagyu beef aroma and grassy smell, but showed almost no effect in improving the umami of the meat.

[0127] A comparison of test seasonings 4-1, 4-2, 4-5, and 4-6 showed that when phenethyl acetate or alanine was contained together with nonalactone, the umami of the meat and the grassy smell were improved, but these were to the same extent as when phenethyl acetate or alanine was contained alone.

[0128] In contrast, a comparison of test seasonings 4-1, 4-2, and 4-4 revealed that those containing phenethyl acetate and alanine significantly improved the umami of meat and the grassy smell compared to those containing phenethyl acetate or alanine alone.

[0129] To summarize the above results, although nonalactone has the effect of improving beef flavor, the effect was not enhanced when combined with phenethyl acetate or alanine, whereas the combination of phenethyl acetate and alanine enhanced the effect compared to either compound used alone. Therefore, it was found that the beef flavor improvement effect of the combination of phenethyl acetate and alanine is synergistic rather than additive.

[0130] Example 5 Evaluation of beef flavor improvement effect of a combination of phenethyl acetate and alanine (2) [5-1. Preparation of liquid seasoning] In the same manner as in Examples 1 and 2, ground beef, soy sauce (light), soy sauce (special), salt, sugar, kelp extract, phenethyl acetate solution, alanine solution, alanine concentrate, and water were mixed in the amounts shown in Table 9 below to prepare each test seasoning solution, which was then non-reactively sterilized (90°C, 5 minutes).

[0131] [Table 9]

[0132] [5-2. Sensory evaluation results] Sensory evaluation was carried out on each test seasoning liquid after non-retrosterilization in the same manner as in Example 1. The evaluation standard was set to "1" for the control. The results are shown in Tables 10A to 10C.

[0133] [Table 10A]

[0134] [Table 10B]

[0135] [Table 10C]

[0136] As shown in Tables 10A to 10C, the inclusion of alanine improved the umami of the meat in a concentration-dependent manner. Furthermore, the inclusion of 0.67 mg / g or more of alanine improved the grassy odor. However, alanine was not found to impart a Wagyu beef aroma.

[0137] Furthermore, the combination of alanine and phenethyl acetate improved the flavor of beef, regardless of whether the alanine source was soy sauce or not. However, in test seasonings 5-16 containing 65 mg / g of alanine, the sweetness derived from alanine remained as the alanine concentration increased.

[0138] Furthermore, when the control and test seasonings 5-1 to 5-3 were retort sterilized at 121.1°C for 10 minutes (Fo value 10), as with non-retort sterilization, the addition of phenethyl acetate at a level of 1 ppb or more was confirmed to improve the Wagyu beef aroma, reduce the grassy odor, and improve the meat's umami flavor, compared to the control. Furthermore, each effect improved as the addition amount increased to 10 ppb and 20 ppb.

[0139] Example 6: Evaluation of the effect of adding alanine to light soy sauce on improving the flavor of beef [6-1. Preparation of liquid seasoning] In the same manner as in Examples 1 and 2, ground beef, soy sauce (light), sugar, kelp extract, phenethyl acetate solution, alanine solution, and water were mixed in the amounts shown in Table 11 below to prepare each test seasoning solution, which was then non-reactively sterilized (90°C, 5 minutes).

[0140] [Table 11]

[0141] [6-2. Sensory evaluation results] Sensory evaluation was carried out on each test seasoning liquid after non-retrosterilization in the same manner as in Example 1. The results are shown in Tables 12A to 12C.

[0142] [Table 12A]

[0143] [Table 12B]

[0144] [Table 12C]

[0145] As shown in Tables 12A to 12C, adding alanine to light soy sauce improved the umami of the meat in a concentration-dependent manner. Furthermore, adding 0.67 mg / g or more of alanine improved the grassy aroma. However, alanine did not improve the Wagyu beef aroma.

[0146] When combined with the results of Example 5, it was found that although the amino acid composition contained in soy sauce (light) and soy sauce (special) differ, the same effect of improving the flavor of beef can be obtained depending on the amount of alanine.

[0147] Example 7 Evaluation of the effect of improving the flavor of raw meat [7-1. Preparation of liquid seasoning] Soy sauce (Tokumaru) and a phenethyl acetate solution prepared in the same manner as in Example 1 were mixed in the amounts shown in Table 13 below to prepare each test seasoning liquid.

[0148] [Table 13]

[0149] [2-2. Sensory evaluation method] Panelists (three members, A to C) with expertise in evaluating the flavor of raw meat and fish were asked to dip raw meat and fish in each test seasoning at room temperature and eat them. The intensity of each meat and fish flavor released from the oral cavity to the nose during consumption was evaluated on a five-point scale, as shown below. Prior to conducting the sensory test, the panelists (trained for 10 to 20 years) were trained to discuss and evaluate the flavor of the meat and fish. The panelists discussed and refined the characteristics of the meat and fish flavors to ensure a common understanding among each panelist. To ensure the validity of the sensory test, the panelists were trained to evaluate meat and fish using several test seasonings, and the reproducibility of the evaluations by each panelist was confirmed. After these tests, the panelists evaluated the flavor of the meat and fish dipped in each test seasoning.

[0150] The meat and fish used for raw consumption were beef sashimi (domestic frozen raw product), horse sashimi (domestic frozen raw product), and bonito (domestic refrigerated raw product). The fishy odor and umami of the meat and fish for raw consumption were evaluated according to the following criteria.

[0151] <Fishy smell of meat and fish> 1: Very strong feeling 2: I feel strongly 3: Somewhat 4: Almost no feeling 5: I can't feel it *The evaluation standard was set to "1" for the control.

[0152] <The umami of meat and fish> 1: Feels very weak 2: Feeling weak 3: Feels somewhat strong 4: I feel strongly 5: Feels very strongly *The evaluation standard was set to "1" for the control.

[0153] [7-3. Sensory evaluation results] Meat and fish to be eaten raw were dipped in each test seasoning liquid and eaten, and a sensory evaluation was carried out. The results are shown in Tables 14A to 14C.

[0154] [Table 14A]

[0155] [Table 14B]

[0156] [Table 14C]

[0157] Raw beef and horse meat has a fishy smell that is unique to animals, a mixture of sour and bloody odors. The test seasoning liquid containing phenethyl acetate suppressed the fishy smell of beef sashimi and horse sashimi, and enhanced the umami flavor (see Tables 14A and 14B).

[0158] The internal organs and blood of fish such as bonito contain dimethylamine. Microorganisms attached to fish multiply while breaking down dimethylamine, producing trimethylamine, which causes a fishy smell. The test seasoning containing phenethyl acetate suppressed the fishy smell of bonito sashimi, enhancing its umami flavor and giving it the flavor of freshly caught fish.

[0159] From the above results, it was found that phenethyl acetate has the effect of improving the flavor of meat and fish to be eaten raw.

[0160] Note that unpleasant odor components may be common between raw and cooked meat. For example, the oxidized odor of meat lipids can be detected in raw meat, but is more pronounced in cooked meat. Carbonyl compounds are also present in both raw and cooked meat, leading to a decrease in palatability (see, for example, Watanabe Kenji et al., Bulletin of the Japanese Society of Animal Science, Vol. 45, (1974), No. 3). The fishy odor of fish is believed to be caused by volatile carbonyls, lower fatty acids, volatile sulfur-containing compounds, etc., and most of these are also present in raw meat (see, for example, Ota Shizuyuki, Oil Chemistry, Vol. 29, (1980), No. 7).

[0161] Example 8: Evaluation of the effect of improving the flavor of fish meat in the absence of soy sauce [8-1. Preparation of liquid seasoning] Using the control formulation in Table 3 as a reference, each test seasoning liquid was prepared by mixing fish meat (dried small sardines), salt, sugar, kelp extract, phenethyl acetate solution, and alanine solution in the amounts shown in Table 15 below, and adjusting with water to make the total weight 100 g.

[0162] [Table 15]

[0163] 100 g of each of the prepared test seasoning liquids was filled into an aluminum pouch, which was then subjected to retort sterilization (121.1°C, 10 minutes (Fo value 10)).

[0164] Two liquid seasonings with the same composition as the control were prepared as evaluation standards, one of which was subjected to retort sterilization (121.1°C, 10 minutes (Fo value 10)) and the other to sterilization at a temperature of 85°C.

[0165] [8-2. Sensory evaluation method] For the control and test seasoning liquids 301 to 303 subjected to retort sterilization, a panel (three members A to C) skilled in smelling and distinguishing unpleasant odors and umami of fish meat was asked to take a spoonful of the seasoning liquid at room temperature and eat it, and evaluate the unpleasant odors of the fish meat (fishy smell, stuffy smell, acridness, and bitterness) and umami of the fish meat that escaped from the oral cavity to the nose during eating, as described below. In the evaluation, a negative control (a control subjected to retort sterilization) and a positive control (a product heated to 80°C) were also presented to the panel as control samples along with the samples to be evaluated, and the presence or absence of effects was confirmed.

[0166] [8-3. Sensory evaluation results] The test seasoning liquids 301 and 302 contained alanine or phenethyl acetate, which improved the flavor of the fish meat and enhanced the umami of the fish meat.

[0167] Furthermore, test seasoning 303, which contained both alanine and phenethyl acetate, had a fish meat flavor similar to that of the positive control, and furthermore, the umami of the fish meat was perceived as stronger than that of test seasonings 301 and 302, demonstrating a remarkable effect. In contrast, the control test seasoning had an unpleasant fish meat odor and insufficient fish meat umami.

[0168] From the above results, it was found that phenethyl acetate and alanine have the effect of improving the flavor and umami of fish meat even in seasoning liquids that do not contain soy sauce. [Industrial Applicability]

[0169] The composition, processed food, and packaged processed food of one embodiment of the present invention are animal meat flavor-improved products that can be industrially produced and provided in restaurants, and are therefore useful as seasonings and foods for use in a variety of situations. The method and composition for improving the flavor of animal meat of one embodiment of the present invention can be used to obtain the composition of one embodiment of the present invention.

Claims

1. A method for improving the flavor of animal meat, comprising the step of mixing at least one type of animal meat selected from the group consisting of meats and seafood with phenethyl acetate so that the phenethyl acetate content is 1 ppb or more and less than 1,500 ppb, thereby improving the flavor of the animal meat.

2. A method for improving the flavor of animal meat, comprising the step of mixing at least one type of animal meat selected from the group consisting of meats and seafood with phenethyl acetate and alanine so that the phenethyl acetate content is 1 ppb or more and less than 1,500 ppb, and the alanine content is 0.1 mg / g or more and less than 65 mg / g, thereby improving the flavor of the animal meat.

3. A composition for improving the flavor of at least one animal meat selected from the group consisting of meats and seafood, which comprises phenethyl acetate as an active ingredient.

4. A composition for improving the flavor of at least one animal meat selected from the group consisting of meats and seafood, which comprises phenethyl acetate and alanine as active ingredients.

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