Methods for manufacturing seasonings, roux, and food and beverages

Abstract

The present invention aims to provide a novel means that makes it possible to improve the flavor of roux and food and beverage products. [Solution] A method for producing a seasoning, comprising: (1) a step of obtaining a seasoning material by adding oils and fats, grain flour, sugars, and one or more flavor ingredients selected from the group consisting of amino acids, peptides, and nucleic acids; and (2) a step of obtaining a seasoning by heat-treating the seasoning material with an oil-based method, wherein in step (1), the moisture content of the seasoning material is 2.5 to 25% by mass.

Description

[Technical Field]

[0001] This invention relates to a method for producing seasonings, and also to a method for producing roux and food and beverages using the seasonings. [Background technology]

[0002] Roux is used as a cooking ingredient for preparing curries, stews, and Hayashi rice sauces. Generally, the characteristics of roux vary depending not only on the type and amount of ingredients used, but also on various conditions such as the order of mixing and the heat treatment method. Therefore, much research has been conducted on the manufacturing method to improve the flavor of roux.

[0003] For example, Patent Document 1 describes that by heating (roasting) Solanaceous vegetable raw materials under conditions where oils and fats are present in high concentrations to produce a roux, the flavor of the Solanaceous vegetable raw materials, from the middle to the aftertaste, can be enhanced in the sauce prepared from the roux.

[0004] Furthermore, Patent Documents 2 and 3 describe a method for producing roux in which raw materials including oil and fat raw materials, starch raw materials, and first powder raw materials such as sugar, curry powder, vegetable powder, milk powder, and amino acids are heated, then water-based raw materials are added and heated to 80°C or higher, and then second powder raw materials such as salt, sugar, curry powder, and citric acid are added and stirred and mixed. This method suppresses the hardening of the raw material mixture during the manufacturing process, even when the roux raw materials are heated at high temperatures, and allows for the creation of flavorful dishes using roux produced in this manner.

[0005] Furthermore, Patent Document 4 describes a method for producing roux in which a first group of raw materials such as onions, garlic, ginger, meats, wheat flour, and curry powder are subjected to high-temperature heat treatment at a temperature of 100°C or higher, while a second group of raw materials such as dairy products, vegetables, fruits, spices, ketchup, soy sauce, and sauces are subjected to low-temperature heat treatment at a temperature of 40 to 95°C. All of these raw materials are then mixed together, and if necessary, further heat treatment is applied for finishing. This method allows the unique flavors and aromas of the raw materials to be preserved and their characteristics to be maximized, thereby improving the flavor and aroma of the roux.

[0006] Furthermore, Patent Document 5 describes a method for producing wheat flour roux in which, in addition to the main ingredients of oil and fat and wheat flour, flavoring ingredients such as curry powder and / or spices such as pepper are used, and by specifying the timing of adding the oil, fat, wheat flour, flavoring ingredients and spices under predetermined roasting conditions, it is possible to obtain a high-quality wheat flour roux that has a strong aroma and can impart a unique flavor to curry, etc., and that this can be used to produce roux for curry, stew, etc. with good flavor. [Prior art documents] [Patent Documents]

[0007] [Patent Document 1] Japanese Patent Publication No. 2022-043986 [Patent Document 2] Japanese Patent Publication No. 2019-126315 [Patent Document 3] Japanese Patent Publication No. 2019-126333 [Patent Document 4] Japanese Patent Application Publication No. 10-304852 [Patent Document 5] Japanese Patent Application Publication No. 9-294569 [Overview of the project] [Problems that the invention aims to solve]

[0008] On the other hand, in this field, new means for improving the flavor of lu and food and drink products have still been eagerly desired.

[0009] Therefore, an object of the present invention is to provide a new means capable of improving the flavor of lu and food and drink products.

Means for Solving the Problems

[0010] As a result of intensive studies to solve the above problems, the present inventors have found that by using a seasoning obtained by subjecting a seasoning material containing flavor raw materials such as fats and oils, cereal flours, sugars, and amino acids and having a predetermined moisture content to heat treatment in an oil system to produce lu or food and drink products, lu or food and drink products with enhanced flavor can be obtained. In none of the above patent documents is it described that in the method for producing lu, a seasoning material containing flavor raw materials such as fats and oils, cereal flours, sugars, and amino acids and having a specified moisture content is subjected to heat treatment in an oil system.

[0011] The present invention is based on these novel findings and includes the following inventions. [1] A method for producing a seasoning, comprising: (1) a step of adding at least one flavor raw material selected from the group consisting of fats and oils, cereal flours, sugars, and amino acids, peptides, and nucleic acids to obtain a seasoning material; (2) a step of subjecting the seasoning material to heat treatment in an oil system to obtain a seasoning, wherein in step (1), the moisture content of the seasoning material is 2.5 to 25% by mass. [2] The production method according to [1], wherein the heat treatment in an oil system in step (2) is performed at a final temperature of 102°C or higher. [3] The production method according to [1] or [2], wherein the sugar is a reducing sugar. [4] The production method according to [3], wherein the reducing sugar is at least one selected from the group consisting of glucose, fructose, galactose, maltose, lactose, cellobiose, and isomaltose. [5] A method of producing the cereal flour according to any of [1] to [4], wherein the cereal flour is made from one or more grains selected from the group consisting of wheat, soybeans, rice, rice bran, wheat bran, corn, rye, buckwheat, millet, foxtail millet, adlay, barnyard millet, and proso millet. [6] A method for producing the flavor ingredients according to any one of the following [1] to [5]: the flavor ingredients include one or more selected from the group consisting of valine, glycine, tryptophan, threonine, phenylalanine, histidine, isoleucine, leucine, methionine, lysine, aspartic acid, asparagine, alanine, arginine, glutamine, glutamic acid, cysteine, serine, tyrosine, proline, cystine, theanine, gamma-aminobutyric acid, and salts thereof; collagen peptides, casein peptides, casein phosphopeptides, whey peptides, soy peptides, and glutamine peptides; inosinic acid, guanylic acid, uridylic acid, adenylic acid, and salts thereof; and 5'-ribonucleotide calcium and 5'-ribonucleotide disodium.

[0012] [7] A seasoning manufactured by any of the manufacturing methods described in [1] to [6]. [8] A seasoning, It contains oils and fats, grain flour, sugars, and one or more flavoring ingredients selected from the group consisting of amino acids, peptides, and nucleic acids. Furthermore, a seasoning characterized by satisfying one or more of the following conditions (1) to (7). (1) The internal normal ratio of the area of ​​the component originating from RT11.6 min and m / z202 is 0.125 or higher. (2) The internal normal ratio of the area of ​​the component originating from RT12.0 min and m / z319 is 0.405 or higher. (3) The internal normal ratio of the area of ​​the component derived from RT13.9 min and m / z199 is 0.213 or higher. (4) The internal normal ratio of the area of ​​the component originating from RT15.9 min and m / z244 is 0.047 or higher. (5) The internal normal ratio of the area of ​​the component originating from RT16.7 min and m / z154 is 0.104 or higher. (6) The internal normal ratio of the area of ​​the component originating from RT26.8 min and m / z184 is 0.058 or higher. (7) The internal normal ratio of the area of ​​the component originating from RT44.4 min and m / z206 is 0.037 or higher; The internal standard ratio of the area of ​​the aforementioned component is determined by the internal standard substance in the chromatogram obtained by analyzing the seasoning by liquid chromatography-mass spectrometry (LC-MS / MS). 13 It can be determined by dividing the area area value of the flavor component by the area area value of C5 valine. [9] The seasoning of [8], wherein the sugars are reducing sugars.

[10] The seasoning according to [9], wherein the reducing sugar is one or more selected from the group consisting of glucose, fructose, galactose, maltose, lactose, cellobiose, and isomaltose.

[11] A seasoning according to any of [8] to

[10] , wherein the cereal flour is made from one or more grains selected from the group consisting of wheat, soybeans, rice, rice bran, wheat bran, corn, rye, buckwheat, millet, foxtail millet, adlay, barnyard millet, and proso millet.

[12] A seasoning according to any of [8] to

[11] , wherein the flavoring ingredients include one or more selected from the group consisting of valine, glycine, tryptophan, threonine, phenylalanine, histidine, isoleucine, leucine, methionine, lysine, aspartic acid, asparagine, alanine, arginine, glutamine, glutamic acid, cysteine, serine, tyrosine, proline, cystine, theanine, gamma-aminobutyric acid, and salts thereof; collagen peptides, casein peptides, casein phosphopeptides, whey peptides, soy peptides, and glutamine peptides; inosinic acid, guanylic acid, uridylic acid, adenylic acid, and salts thereof; and 5'-ribonucleotide calcium and 5'-ribonucleotide disodium.

[0013]

[13] A condiment, It contains oils and fats, grain flour, sugars, and one or more flavoring ingredients selected from the group consisting of amino acids, peptides, and nucleic acids. Furthermore, the following <1> ~ <16> A seasoning characterized by satisfying one or more of the following conditions. <1>The internal standard ratio of the component derived from hydroxyacetone is 1.18×10 -2 or more; <2>The area ratio of the component derived from 2-pyridinecarboxaldehyde to the internal standard is 2.09×10 -3 or more; <3>The area ratio of the component derived from 2-acetyl-5-methylpyrazine to the internal standard is 5.41×10 -5 or more; <4>The area ratio of the component derived from pyrrole-2-carboxaldehyde to the internal standard is 4.75×10 -5 or more; <5>The area ratio of the component derived from isobutyraldehyde to the internal standard is 2.23×10 -2 or more; <6>The area ratio of the component derived from 2-acetylpyridine to the internal standard is 4.69×10 -4 or more; <7>The area ratio of the component derived from 3-furanmethanol to the internal standard is 2.46×10 -3 or more; <8>The internal standard ratio of the area component derived from isovaleric acid is 2.05×10 -4 or more; <9>The area ratio of the component derived from 2-acetylpyrrole to the internal standard is 4.11×10 -3 or more; <10>The area ratio of the component derived from furaneol to the internal standard is 6.85×10 -4 or more; <11>The area ratio of the component derived from 1-methyl-2-pyrrolecarboxaldehyde to the internal standard is 3.47×10 -5 or more; <12>The area ratio of the component derived from RT8.6 minutes, m / z43, 86, 112 to the internal standard is 1.81×10 -3 or more; <13>The area ratio of the component derived from RT32.6 minutes, m / z95, 138, 43 to the internal standard is 1.84×10 -4 or more; <14> The internal normal ratio of the area of ​​the components derived from RT38.6 min, m / z 111, 82, 55, and 68 is 2.20 × 10⁻⁶. -5 The above <15> The internal normal ratio of the area of ​​the components derived from RT40.8 min, m / z 95, 126, and 39 is 6.98 × 10⁻⁶. -5 The above <16> The internal normal ratio of the area components derived from RT41.1 min, m / z 132, 131, and 104 is 1.79 × 10⁻⁶ -5 It must be the above; The internal standard ratio of the area area of ​​the aforementioned component is determined by dividing the area area value of the flavor component by the area area value of 4-methylthiazole, which is an internal standard substance, in the chromatogram obtained by analyzing the seasoning by gas chromatography-mass spectrometry (GCMS).

[14] The seasoning of

[13] wherein the sugars are reducing sugars.

[15] The seasoning according to

[14] , wherein the reducing sugar is one or more selected from the group consisting of glucose, fructose, galactose, maltose, lactose, cellobiose and isomaltose.

[16] A seasoning according to any of

[13] to

[15] , wherein the cereal flour is made from one or more grains selected from the group consisting of wheat, soybeans, rice, rice bran, wheat bran, corn, rye, buckwheat, millet, foxtail millet, adlay, barnyard millet, and proso millet.

[17] A seasoning according to any of

[13] to

[16] , wherein the flavoring ingredients include one or more selected from the group consisting of valine, glycine, tryptophan, threonine, phenylalanine, histidine, isoleucine, leucine, methionine, lysine, aspartic acid, asparagine, alanine, arginine, glutamine, glutamic acid, cysteine, serine, tyrosine, proline, cystine, theanine, gamma-aminobutyric acid, and salts thereof; collagen peptides, casein peptides, casein phosphopeptides, whey peptides, soy peptides, and glutamine peptides; inosinic acid, guanylic acid, uridylic acid, adenylic acid, and salts thereof; and 5'-ribonucleotide calcium and 5'-ribonucleotide disodium.

[0014]

[18] A method for manufacturing roux, A manufacturing method comprising the step of obtaining roux by oil-based heat treatment of a mixture containing a seasoning manufactured by any of the manufacturing methods [1] to [6], or a seasoning manufactured by any of the manufacturing methods [8] to

[17] , and other raw materials used in the manufacture of roux.

[19] A method for manufacturing food and beverages, A manufacturing method comprising obtaining food or beverage by aqueous heat treatment of a mixture containing a seasoning manufactured by any of the manufacturing methods [1] to [6], any of the seasonings [8] to

[17] , or a roux manufactured by the manufacturing method

[18] , and water.

[20] The method for manufacturing the food or beverage according to

[19] , wherein the food or beverage is a retort food.

[0015]

[21] A food or beverage containing a seasoning manufactured by any of the manufacturing methods in [1] to [6], or any of the seasonings in [8] to

[17] .

[22] The food or beverage according to

[21] , wherein the food or beverage is an oil-based composition having a water content of less than 35% by mass.

[23] The food or beverage of

[22] , wherein the food or beverage is roux.

[24] The food or beverage according to

[21] , wherein the food or beverage is an aqueous composition having a water content of 35% by mass or more.

[25] The food or beverage of

[24] , wherein the food or beverage is a retort food.

[26] A method for enhancing the taste of food and beverages, A method comprising the step of blending a seasoning manufactured by any of the manufacturing methods [1] to [6], or a seasoning from any of the manufacturing methods [8] to

[17] . [Effects of the Invention]

[0016] According to the present invention, it is possible to provide a new means that makes it possible to improve the flavor of roux and food and beverages. [Modes for carrying out the invention]

[0017] 1. Seasonings The seasoning of the present invention is (1) A step of obtaining a seasoning material by adding oils and fats, grain flour, sugars, and one or more flavoring ingredients selected from the group consisting of amino acids, peptides, and nucleic acids, and (2) A step of obtaining a seasoning by heat-treating the seasoning ingredients with an oil-based heat treatment, It can be obtained by a manufacturing method that includes [the specified element].

[0018] In this invention, "oils and fats" means oils and fats such as natural oils and fats or processed oils and fats used for food. Any oils and fats commonly used in this field can be used without particular limitation. Examples include animal oils such as butter, beef tallow, and pork tallow; vegetable oils such as margarine, palm oil, cottonseed oil, and corn oil; and hydrogenated oils and fats thereof, as well as mixtures thereof, but are not limited to these. The melting point of the oils and fats is not particularly limited and can be appropriately selected according to the desired form of the seasoning to be manufactured. For example, oils and fats with a melting point of 30°C or higher are preferred for manufacturing solid seasonings (including block, flake, granular, powder, paste, etc.). In this invention, any oil or fat may be used individually, or different oils and fats may be used in combination.

[0019] In the present invention, the amount of oil and fat blended can be appropriately selected according to the desired type and flavor of the seasoning to be manufactured and is not particularly limited. For example, it can be an amount that is 10% by mass or more, preferably 15% by mass or more, more preferably 20% by mass or more, even more preferably 25% by mass or more, even more preferably 30% by mass or more, and particularly preferably 35% by mass or more, relative to the total mass of the seasoning ingredients. The upper limit is not particularly limited, but for example, it can be 75% by mass or less, 65% by mass or less, or 55% by mass or less. The range of the amount of oil and fat blended in the present invention can be expressed using two numerical values ​​selected from the above lower and upper limits. For example, in the present invention, oil and fat can be blended in an amount appropriately selected from the range of 10 to 75% by mass, preferably 20 to 65% by mass, or more preferably 35 to 55% by mass, relative to the total mass of the seasoning ingredients.

[0020] In the present invention, "grain flour" refers to a food ingredient that has been ground into powder from raw materials such as grains, beans, and seeds. Examples of grain flour include those obtained from raw materials such as wheat, soybeans, rice, rice bran, wheat bran, corn, rye, buckwheat, millet, foxtail millet, adlay, barnyard millet, and proso millet (but not limited to these). More specifically, examples of grain flour include, but are not limited to, wheat flour, soybean flour, rice flour, rice bran flour, wheat bran flour, corn flour, rye flour, buckwheat flour, millet flour, foxtail millet flour, adlay flour, barnyard millet flour, and proso millet flour. In the present invention, grain flour may be used individually or in combination with different grain flours.

[0021] In the present invention, the amount of cereal flour can be appropriately selected according to the desired type and flavor of the seasoning to be manufactured and is not particularly limited. For example, it can be an amount that is 10% by mass or more, preferably 20% by mass or more, more preferably 25% by mass or more, even more preferably 30% by mass or more, and even more preferably 35% by mass or more, relative to the total mass of the seasoning ingredients. The upper limit is not particularly limited, but for example, it can be 85% by mass or less, 75% by mass or less, 70% by mass or less, or 65% by mass or less. The range of the amount of cereal flour in the present invention can be expressed using two numerical values ​​selected from the above lower and upper limits. For example, in the present invention, cereal flour can be blended in an amount appropriately selected from the range of 20 to 75% by mass, preferably 25 to 70% by mass, or more preferably 35 to 65% by mass, relative to the total mass of the seasoning ingredients.

[0022] In this invention, "sugars" are not particularly limited and may be monosaccharides, disaccharides, polysaccharides, or oligosaccharides. Preferably, in this invention, the sugars are reducing sugars. Preferred reducing sugars in this invention include, but are not limited to, glucose, fructose, galactose, maltose, lactose, cellobiose, and isomaltose. In this invention, any of the sugars may be used individually or in combination with different sugars. There is no particular requirement for particle size, but they may be used after being crushed.

[0023] In the present invention, the amount of sugars can be appropriately selected according to the desired type and flavor of the seasoning to be manufactured and is not particularly limited. For example, it can be an amount of 0.05% by mass or more, preferably 0.1% by mass or more, or more preferably 0.5% by mass or more, relative to the total mass of the seasoning ingredients. The upper limit is not particularly limited, but for example, it can be 25% by mass or less, 20% by mass or less, 10% by mass or less, or 5% by mass or less. The range of the amount of sugars to be manufactured in the present invention can be expressed using two numerical values ​​selected from the above lower and upper limits. For example, in the present invention, sugars can be added in an amount appropriately selected from the range of 0.05 to 20% by mass, preferably 0.1 to 10% by mass, or more preferably 0.05 to 5% by mass, relative to the total mass of the seasoning ingredients. In the present invention, by adding sugars within the above range, it is possible to obtain a seasoning that enables the manufacture of roux and food and beverages with enhanced flavor.

[0024] In the present invention, "amino acid" means an amino acid having a taste that is commonly used as a flavoring ingredient in food and beverages, and includes, but is not limited to, valine, glycine, tryptophan, threonine, phenylalanine, histidine, isoleucine, leucine, methionine, lysine, aspartic acid, asparagine, alanine, arginine, glutamine, glutamic acid, cysteine, serine, tyrosine, proline, cystine, theanine, gamma-aminobutyric acid, and salts thereof.

[0025] In this specification, "salt" includes, but is not limited to, alkali metal salts such as sodium, potassium, and lithium; alkaline earth metal salts such as magnesium and calcium; ammonium salts; substituted ammonium salts; hydrochloride salts; and nitrates.

[0026] In this invention, any one amino acid may be used individually, or different amino acids may be used in combination.

[0027] In the present invention, "peptide" means a peptide that has a taste and is commonly used as a flavoring ingredient in food and beverages, or a peptide that produces a taste when hydrolyzed. Examples include, but are not limited to, collagen peptides, casein peptides, casein phosphopeptides, whey peptides, soy peptides, glutamine peptides, etc. In the present invention, peptides may be used individually or in combination with different peptides.

[0028] In the present invention, "nucleic acid" refers to nucleic acids commonly used as flavoring ingredients in food and beverages, and includes, but is not limited to, inosinic acid, guanylic acid, uridylic acid, adenylic acid and their salts, 5'-ribonucleotide calcium, 5'-ribonucleotide disodium, etc. In the present invention, nucleic acids may be used individually or in combination with different nucleic acids.

[0029] In the present invention, the "flavoring ingredient" can be one or more selected from the group consisting of amino acids, peptides, and nucleic acids, and can be used as appropriate depending on the desired type and flavor of the seasoning to be produced.

[0030] In the present invention, the amount of flavoring ingredients can be appropriately selected according to the desired type and flavor of the seasoning to be manufactured and is not particularly limited. For example, it can be an amount of 0.005% by mass or more, preferably 0.01% by mass or more, or more preferably 0.05% by mass or more, relative to the total mass of the seasoning ingredients. The upper limit is not particularly limited, but for example, it can be 25% by mass or less, 20% by mass or less, 15% by mass or less, 10% by mass or less, or 5% by mass or less. The range of the amount of flavoring ingredients in the present invention can be expressed using two numerical values ​​selected from the above lower and upper limits. For example, in the present invention, the flavoring ingredients can be blended in an amount appropriately selected from the range of 0.005 to 20% by mass, preferably 0.01 to 10% by mass, or more preferably 0.05 to 5% by mass, relative to the total mass of the seasoning ingredients. In the present invention, by blending the flavoring ingredients within the above range, it is possible to obtain a seasoning that enables the manufacture of roux and food and beverages with enhanced flavor.

[0031] In the present invention, the seasoning ingredients can be produced by mixing the above-mentioned predetermined amounts of oils and fats, grain flour, sugars, and flavoring ingredients. All of the components may be mixed together, or they may be added separately or sequentially in any combination (the order does not matter) and then mixed.

[0032] In the present invention, the amount of the seasoning material is such that the moisture content is 25% by mass or less, preferably 20% by mass or less, more preferably 15% by mass or less, and even more preferably 10% by mass or less, relative to the total mass of the seasoning material, with the lower limit being 2.5% by mass or more, preferably 3% by mass or more, more preferably 4% by mass or more, even more preferably 5% by mass or more, even more preferably 6% by mass or more, particularly preferably 7% by mass or more, and especially preferably 7.5% by mass or more. The range of moisture content of the seasoning material can be expressed using two numerical values ​​selected from the above upper and lower limits, for example, in the present invention, the moisture content of the seasoning material can be an amount appropriately selected from the range of 2.5 to 25% by mass, preferably 3 to 20% by mass, or more preferably 5 to 15% by mass, relative to the total mass of the seasoning material. In the present invention, by setting the moisture content of the seasoning material within this range, it is possible to obtain a seasoning that enables the manufacture of roux and food and beverages with enhanced flavor. The moisture content of the seasoning ingredients can be adjusted by adjusting the moisture content of the blended oils and fats, flours, sugars, and flavoring ingredients, as well as any additives added as needed. In this invention, "moisture content of seasoning ingredients" means the sum of the mass of moisture contained in or calculated to be contained in each ingredient (oils and fats, flours, sugars, flavoring ingredients) before heating, and the mass of added water. In this invention, "total mass of seasoning ingredients" means the sum of the mass of each ingredient (oils and fats, flours, sugars, flavoring ingredients) before heating, and the mass of added water.

[0033] In this specification, "oil-based heat treatment" means a case in which the oil content of the material to be heat-treated is greater than the water content, and is 10% by mass or more, preferably 15% by mass or more, and more preferably 20% by mass or more, relative to the total mass of the material.

[0034] In the present invention, the temperature of the oil-based heat treatment of the seasoning material is such that the final product temperature is 102°C or higher, preferably 105°C or higher, more preferably 110°C or higher, and even more preferably 115°C or higher. The upper limit is not particularly limited, but for example, it can be 190°C or lower, preferably 180°C or lower, more preferably 170°C or lower, even more preferably 160°C or lower, and even more preferably 150°C or lower. In the present invention, "finished product temperature" means that at least a portion of each of the raw materials of the seasoning material (oils and fats, grain flour, sugars, flavoring ingredients) reaches the predetermined temperature. The time for the oil-based heat treatment of the seasoning material can be 1 minute or more, preferably 2 minutes or more, and more preferably 3 minutes or more. The upper limit is not particularly limited, but for example, it can be 240 minutes or less, 200 minutes or less, or 180 minutes or less. The temperature and time range for the oil-based heat treatment of the seasoning materials can be expressed using two numerical values ​​selected from the upper and lower limits mentioned above. For example, in the present invention, the oil-based heat treatment of the seasoning materials can be carried out at a temperature and time appropriately selected from the range of 102 to 180°C, preferably 105 to 170°C, or more preferably 115 to 150°C, for 1 to 240 minutes, preferably 2 to 200 minutes, or more preferably 3 to 180 minutes. By setting the oil-based heat treatment of the seasoning materials within this range in the present invention, it is possible to obtain seasonings that enable the production of roux and food and beverages with enhanced flavor. The oil-based heat treatment may be carried out while stirring and mixing the seasoning materials by a conventional method. In the oil-based heat treatment, all of the seasoning materials may be heated simultaneously, or the seasoning materials may be divided into two or more parts and heated at different times. For example, one part may be added during the oil-based heating, or it may be added after the oil-based heating is completed. The oil-based heat treatment may be performed using a heat source, or it may be performed using residual heat, as long as the above-mentioned product temperature can be achieved. Therefore, adding after the completion of the oil-based heating may include performing the oil-based heating using residual heat.

[0035] In the method for producing seasonings of the present invention, in addition to the above-mentioned oils and fats, grain flours, sugars, and flavoring ingredients, any additives commonly used in the production of food and beverages (for example, excipients, disintegrants, lubricants, binders, diluents, buffers, suspending agents, coating agents, preservatives, antioxidants, colorants, anti-coagulation agents, absorption enhancers, solvents, solubilizers, isotonic agents, stabilizers, flavoring and odor-correcting agents, pH adjusters, flavorings, sweeteners, flavor components, acidulants, spices, seasonings, organic salts, inorganic salts, emulsifiers, etc., but not limited to these) may be appropriately selected and blended according to the type and form of seasoning to be produced, and within a range that does not hinder the desired effects of the present invention. The additives may be blended before, during, and / or after the oil-based heat treatment of the seasoning materials.

[0036] The method for producing the seasoning of the present invention may further include steps that are commonly used in the production of seasonings, such as a step of cooling the seasoning, a step of filling it into a container, a step of solidifying it, and / or a step of heat sterilization (not necessarily listed in order of implementation).

[0037] The seasoning produced by the present invention method contains blended oils and fats, grain flours, sugars, and flavoring ingredients, and preferably one or more flavoring components that contribute to sensory perception.

[0038] The amount of flavor components contributing to sensory perception in the seasoning of the present invention is determined by the amount of the internal standard substance in the chromatogram obtained by analysis by liquid chromatography-mass spectrometry (LC-MS / MS). 13This can be expressed as an internal area standard ratio obtained by dividing the area area value of the flavor component by the area area value of C5 valine. This internal area standard ratio can be determined according to the method described in "(1) LC-MS / MS analysis" detailed in the following examples. In one embodiment, the seasoning of the present invention is characterized by satisfying one or more of the following (1) to (7), preferably two or more, more preferably three or more, even more preferably four or more, even more preferably five or more, particularly preferably six or more, and especially preferably all of them. Each component is indicated by detection time (RT) and precise mass (m / z). (1) The internal normal ratio of the area of ​​the component originating from RT11.6 min and m / z202 is 0.125 or higher. (2) The internal normal ratio of the area of ​​the component originating from RT12.0 min and m / z319 is 0.405 or higher. (3) The internal normal ratio of the area of ​​the component derived from RT13.9 min and m / z199 is 0.213 or higher. (4) The internal normal ratio of the area of ​​the component originating from RT15.9 min and m / z244 is 0.047 or higher. (5) The internal normal ratio of the area of ​​the component originating from RT16.7 min and m / z154 is 0.104 or higher. (6) The internal normal ratio of the area of ​​the component originating from RT26.8 min and m / z184 is 0.058 or higher. (7) The internal normal ratio of the area of ​​the component originating from RT44.4 min and m / z206 is 0.037 or higher.

[0039] Furthermore, the amount of flavor components contributing to sensory perception in the seasoning of the present invention can be expressed as the internal area standard ratio, which is obtained by dividing the area area value of the flavor components by the area area value of 4-methylthiazole, an internal standard substance, in a chromatogram obtained by analysis by gas chromatography-mass spectrometry (GCMS). This internal area standard ratio can be determined according to the method described in "(2) GCMS analysis" detailed in the following examples. In one embodiment, the seasoning of the present invention is as follows <1> ~ <16> The compound is characterized by satisfying one or more of the following, preferably two or more, more preferably four or more, even more preferably six or more, even more preferably eight or more, particularly preferably ten or more, especially preferably twelve or more, even more preferably fourteen or more, and even more preferably all of them. Each component is indicated by its name, detection time (RT), or precise mass (m / z). <1> The internal standard ratio of the component derived from hydroxyacetone is 1.18 × 10⁻⁶. -2 The above <2> The internal area standard ratio of the component derived from 2-pyridinecarboxaldehyde is 2.09 × 10⁻⁶. -3 The above <3> The internal area standard ratio of the component derived from 2-acetyl-5-methylpyrazine is 5.41 × 10⁻⁶. -5 The above <4> The internal area standard ratio of the component derived from pyrrole-2-carboxyaldehyde is 4.75 × 10⁻⁶. -5 The above <5> The internal area standard ratio of the component derived from isobutyraldehyde is 2.23 × 10⁻⁶. -2 The above <6> The internal normal ratio of the area of ​​the component derived from 2-acetylpyridine is 4.69 × 10⁻⁶. -4 The above <7> The internal area standard ratio of the component derived from 3-furanmethanol is 2.46 × 10⁻⁶. -3 The above <8> The internal standard ratio of the area component derived from isobarbitulic acid is 2.05 × 10⁻⁶. -4 The above <9> The internal normal ratio of the area of ​​the component derived from 2-acetylpyrrole is 4.11 × 10⁻⁶. -3 The above <10> The internal normal ratio of the area of ​​the component derived from furaneol is 6.85 × 10⁻⁶. -4 The above <11> The internal area standard ratio of the component derived from 1-methyl-2-pyrrole carboxaldehyde is 3.47 × 10⁻⁶. -5 The above <12> The internal normal ratio of the area of ​​the components derived from RT8.6 min, m / z 43, 86, and 112 is 1.81 × 10⁻⁶. -3 The above <13> The internal normal ratio of the area of ​​the components derived from RT32.6 min, m / z 95, 138, and 43 is 1.84 × 10⁻⁶. -4 The above <14> The internal normal ratio of the area of ​​the components derived from RT38.6 min, m / z 111, 82, 55, and 68 is 2.20 × 10⁻⁶. -5 The above <15> The internal normal ratio of the area of ​​the components derived from RT40.8 min, m / z 95, 126, and 39 is 6.98 × 10⁻⁶. -5 The above <16> The internal normal ratio of the area components derived from RT41.1 min, m / z 132, 131, and 104 is 1.79 × 10⁻⁶ -5 It must be the above.

[0040] The seasoning of the present invention can be used as a work-in-progress or food ingredient. When used in cooking roux or food and beverages, the flavor may be enhanced.

[0041] 2. Roux The roux of the present invention can be obtained by a manufacturing method that includes the step of obtaining roux by subjecting a mixture containing the seasoning of the present invention and other raw materials used in the manufacture of roux to oil-based heat treatment.

[0042] In this invention, "roux" refers to a cooking ingredient used when preparing curry, stew, Hayashi rice sauce, hashed beef, soup, and various other sauces, or a cooking ingredient in the form of a mixed seasoning (menu seasoning) containing multiple seasonings used to prepare a desired dish. By adding roux to ingredients such as meat and vegetables simmered with water, each dish can be easily prepared. The form of the roux is not particularly limited as long as it is one that is commonly used in this field, and may be, for example, in block form (solid roux), flake form, granule form, powder form, or paste form.

[0043] In the present invention, "other raw materials used in the manufacture of roux" can be those commonly used in the field, depending on the type and flavor of the food or beverage such as soup, stew, or sauce prepared using the roux. Examples include, but are not limited to, dairy products such as butter, cheese, fresh cream, and powdered milk, creaming powder, seasonings such as sugar, salt, yeast extract, and soy sauce, water-based raw materials, spices, vegetable powders such as onion powder, caramel, defatted soybeans, dextrin, and organic acids such as citric acid.

[0044] In the present invention, "aqueous raw material" refers to a food ingredient containing a certain amount of moisture, and may be solid, liquid, or paste-like. The moisture content of the aqueous raw material is not particularly limited, but may be, for example, about 10% by mass or more of the total mass of the aqueous raw material. The aqueous raw material is not particularly limited as long as it can be used to produce roux, but may include, for example, pastes or extracts of fruits (apples, bananas, chutney, etc.), pastes or extracts of meat (beef, chicken, pork, etc.), pastes or extracts of vegetables (tomatoes, bell peppers, potatoes, onions, garlic, etc.), cheese and fresh cream, sugars, etc. The aqueous raw material may be subjected to aqueous heat treatment. The aqueous raw material may be provided in an emulsified state.

[0045] In this specification, "aqueous heat treatment" means a case in which the water content of the object to be heat-treated is 35% by mass or more, preferably 40% by mass or more, more preferably 45% by mass or more, and even more preferably 50% by mass or more, based on the total mass of the object.

[0046] The temperature of the aqueous heat treatment of the aqueous raw materials can be appropriately adjusted depending on the type of roux to be manufactured and the type of aqueous raw material used. For example, the final product temperature of the aqueous raw material can be 70°C or higher, preferably 80°C or higher, and more preferably 90°C or higher. In the present invention, any of the aqueous raw materials may be used individually, or different aqueous raw materials may be used in combination.

[0047] In this invention, "spices" may refer to a single type of spice or a mixture of multiple types of spices. Examples of spices include, but are not limited to, curry powder, garlic powder, coriander, cumin, caraway, thyme, sage, pepper, chili pepper, mustard, turmeric, and paprika. Spices may also be heat-treated in a separate process.

[0048] In the present invention, the oil-based heat treatment in the production of the roux can be appropriately adjusted depending on the type of roux to be produced and the types of other raw materials used in the production of the roux. For example, a mixture containing the seasoning of the present invention and the other raw materials used in the production of the roux may be heated to a temperature of 75°C or higher, preferably 75°C to 125°C.

[0049] In the method for producing the roux of the present invention, in addition to the seasoning of the present invention and other raw materials used in the production of the roux, any additives commonly used in the production of food and beverages may be further selected and blended as needed, depending on the type and form of roux to be produced, and within the limits that do not hinder the desired effects of the present invention. Examples of such additives include those defined above. These additives may be blended before, during, and / or after the oil-based heat treatment of the mixture containing the seasoning of the present invention and other raw materials used in the production of the roux.

[0050] The method for producing roux of the present invention may further include steps that are commonly used in the production of roux, such as a step of heating raw materials, a step of cooling the roux, a step of filling into containers, a step of solidifying, and / or a step of heat sterilization (not necessarily listed in order of implementation).

[0051] The roux produced by the present invention method is an oil-based composition comprising the seasoning of the present invention, wherein the water content is less than 35% by mass, preferably 25% by mass or less, more preferably 20% by mass or less, even more preferably 10% by mass or less, even more preferably 8% by mass or less, particularly preferably 7% by mass or less, and especially preferably 6% by mass or less, based on the total mass of the roux. The roux of the present invention can be used as a cooking ingredient for preparing various sauces, side dishes, and other food and beverage products. The flavor of food and beverage products prepared using the roux of the present invention can be enhanced.

[0052] 3.Food and beverages The food and beverages of the present invention can be obtained by a manufacturing method that includes the step of heating a mixture containing the seasoning or roux of the present invention and water in an aqueous system to obtain the food and beverages.

[0053] In the present invention, "food and beverages" includes, but is not limited to, retort foods (for example, sauces such as retort curry, retort stew, retort Hayashi rice sauce, retort demi-glace sauce, retort hashed beef, retort pasta sauce, retort fillings, and heat-treated containerized foods containing the same), seasonings and dressings, soups, etc.

[0054] In the method for producing food and beverages of the present invention, in addition to the seasoning or roux of the present invention and water, other ingredients used in the production of food and beverages may be appropriately selected and blended as needed, depending on the type and form of food and beverage being produced, and within a range that does not hinder the desired effects of the present invention.

[0055] In the present invention, "other raw materials used in the manufacture of food and beverages" can be those commonly used in the preparation of the food and beverages being manufactured, such as meat, vegetables, fish, beans, and other ingredients, as well as those exemplified above as "other raw materials used in the manufacture of roux," but are not limited to these.

[0056] In the present invention, the aqueous heat treatment in the production of food and beverages can be appropriately adjusted depending on the type of food and beverage to be produced and the types of other raw materials used in the production of the food and beverage. For example, a mixture containing the seasoning or roux of the present invention and water may be heated to a final temperature of 70°C or higher, preferably 80°C or higher, and more preferably 90°C or higher.

[0057] In the method for producing food and beverages of the present invention, in addition to the seasoning or roux of the present invention and water, any additives commonly used in the production of food and beverages may be further selected and blended as needed, depending on the type and form of food and beverage being produced, and within a range that does not hinder the desired effects of the present invention. Examples of such additives include those defined above. These additives may be added before, during, and / or after the aqueous heat treatment of the mixture containing the seasoning or roux of the present invention and water.

[0058] The method for producing food and beverages of the present invention may further include steps that are commonly used in the production of food and beverages, such as a step of filling food and beverages into containers and / or a step of heat sterilization (e.g., pressurized heat sterilization (retort sterilization), etc.) (not necessarily listed in order of implementation).

[0059] The food and beverage of the present invention, produced by the method of the present invention, is an aqueous composition comprising the seasoning of the present invention, wherein the water content is 35% by mass or more, preferably 40% by mass or more, more preferably 45% by mass or more, and even more preferably 50% by mass or more, based on the total mass of the food and beverage. In the food of the present invention comprising the seasoning of the present invention, the taste can be enhanced.

[0060] 4. Methods for enhancing taste The present invention also relates to a method for enhancing the taste of food and beverages, the method comprising the step of incorporating the seasoning or roux of the present invention into the production of food and beverages. More specifically, the taste of food and beverages can be enhanced by obtaining food and beverages by subjecting a mixture containing the seasoning or roux of the present invention and water to aqueous heat treatment in the production of food and beverages. In the present invention, the production of food and beverages, the incorporation of the seasoning or roux of the present invention, and the aqueous heat treatment in the production of food and beverages are as defined in the above-described method for producing food of the present invention. The present invention will be described below with reference to examples, but the present invention is not limited to these examples. [Examples]

[0061] I. Sensory Evaluation (1) Preparation of seasonings The raw materials were mixed according to the compositions shown in Tables 1-1, 1-2, and 1-3 below, and the mixtures were subjected to oil-based heat treatment until the heating temperature (product temperature) shown in each table was reached to produce the seasonings of Examples 1 to 13 and Comparative Examples 1 to 8. In the tables, the amount of each component is expressed in parts by mass. In Comparative Example 6, hydrated glucose, valine, glycine, and sodium inosinate (the amount of each component is shown in parentheses in the table) were added and mixed after oil-based heating. In Comparative Example 7, hydrated glucose (the amount of each component is shown in parentheses in the table) was added and mixed after oil-based heating. In Comparative Example 8, valine, glycine, and sodium inosinate (the amount of each component is shown in parentheses in the table) were added and mixed after oil-based heating. Each of the prepared seasonings was added to hot water to create a 10% by mass dispersion, which was then used as an evaluation sample for sensory evaluation.

[0062] (2) Sensory evaluation For each evaluation sample, six well-trained professional panelists assessed its "aroma," "initial flavor intensity," "flavor depth," and "flavor lingering." The order and quantity of the evaluation samples were not specified. After consuming one sample, the panelists rinsed their mouths before consuming the next. After tasting, the six panelists discussed and determined the evaluation scores according to the following criteria. For intermediate scores between stages, the score was set in increments of 0.5 (e.g., 3.5). • Fragrance 5: I feel it very strongly 4: I feel it strongly 3: Feel 2: It feels weak 1: I don't feel it • Strong initial taste 5: I feel it strongly 4: Feel 3: It feels weak 2: Slightly felt 1: I don't feel it • Depth of flavor 5: I feel it strongly 4: Feel 3: It feels weak 2: Slightly felt 1: I don't feel it • Flavor extension 5: I feel it strongly 4: Feel 3: It feels weak 2: Slightly felt 1: I don't feel it

[0063] (3) Results The results of the sensory evaluation are shown in Tables 1-1, 1-2, and 1-3 below. Samples in which all evaluation scores for each item were above 1 point, and the total score was 8 points or higher, were judged to have demonstrated an effect of enhancing taste.

[0064] In seasonings prepared by combining oils and fats, grain flour, sugars, and flavoring ingredients selected from amino acids, peptides, and nucleic acids, and then performing oil-based heat treatment, the effect of enhancing flavor was confirmed (Examples 1-13). On the other hand, it was confirmed that the effect of enhancing flavor was not obtained when either or both sugars and / or flavoring ingredients were absent (Comparative Examples 1-4).

[0065] Furthermore, it was confirmed that no flavor enhancement effect was obtained when the moisture content of the raw material mixture (seasoning material) before heating with oil was 2% by mass (Comparative Example 5).

[0066] Furthermore, it was confirmed that if either or both sugars and / or flavoring agents are not present during the oil-based heat treatment, the effect of enhancing taste cannot be obtained (Comparative Examples 6-8).

[0067] [Table 1-1]

[0068] [Table 1-2]

[0069] [Table 1-3]

[0070] II. Analysis of Flavor Components (1)LC-MS / MS analysis After stirring and homogenizing each of the seasonings in Examples 1-13 and Comparative Examples 1-8, 100 mg of each was weighed into an Eppendorf tube. Then, 900 μL of distilled water was added to achieve a final concentration of 1.0 ppm. 13 After adding C5 valine as an internal standard, the mixture was mixed until homogeneous and heated at 60°C for 1 hour. After heating, the mixture was centrifuged at 15,000 × g for 3 minutes, and the supernatant was collected. The collected supernatant was subjected to a Nanosep 3K centrifugation device, centrifuged at 10,000 × g for 15 minutes, and the filtrate was collected to prepare the LC-MS / MS sample. This LC-MS / MS sample was subjected to LC-MS / MS analysis to obtain a chromatogram.

[0071] For the analysis, we used Thermofisher Scientific's LC-MS / MS (Orbitrap Velos Pro). Analysis was performed with n=5 for each sample.

[0072] The conditions for LC-MS / MS analysis are as follows. Analysis columns: Discovery HS F5,5μm, 250mm×4.6mm(MERCK) LC conditions: Column temperature: 25°C, injection volume: 10 μL, mode: ESI positive Flow rate: 0.3mL / min Mobile phase: Solution A: 0.1% formic acid aqueous solution (formic acid, Fujifilm Wako Pure Chemical Industries) Solution B: Acetonitrile (LCMS grade, Fujifilm Wako Pure Chemical Industries) Mobile phase composition (analysis time 95 minutes): JPEG2026094990000004.jpg14153MS Conditions: Ion source temperature: 300℃, MS scan: m / z 50~750

[0073] LC-MS / MS analysis data is comprehensively analyzed using Compound Discoverer software, and internal standards are used. 13The internal normal ratio of each component's area area was determined by dividing the area area value of all components by the area area value of C5 (valine). Correlation analysis was performed using the internal normal ratio of the area area and the sensory evaluation values ​​of each sample to narrow down the components that contribute to sensory evaluation.

[0074] The LC-MS / MS analysis results are shown in Table 2. Table 2 shows the detection time (RT) and accurate mass (m / z) of the components contributing to the specific sensory perception of each seasoning, as well as the area internal normal ratio.

[0075] [Table 2]

[0076] These results confirm that the seasonings in Examples 1-13 generally contain more of several components that contribute to sensory perception than the seasonings in Comparative Examples 1-8.

[0077] (2)GCMS analysis After stirring each of the seasonings from Examples 1-13 and Comparative Examples 1-8 to make them homogenized, 1 g of each was weighed into a DHS vial. 4-methylthiazole was then added as an internal standard to achieve a final concentration of 2.5 ppm, mixed until homogenized, and sealed with a cap to prepare the sample for measurement. This sample was then subjected to gas chromatography-mass spectrometry (GCMS).

[0078] For the analysis, we used an Agilent Technologies GCMS (8890 gas chromatograph (GC) system, 5977GC / MSD) connected to a sniffing port. For sample extraction, we used a DHS MVM (Gestel's MP Sroboticpro; three methods were used: BXX1, BXX2, and FEDHS). Using the dynamic headspace method, volatile components were adsorbed onto each adsorbent, and the three adsorbents were injected into the GCMS by heating them with TDU2. Analysis was performed with n=3 for each sample.

[0079] The conditions for GCMS analysis are as follows. Columns used: DB-WAX from Agilent Technologies (60m x 0.25mm, 0.25um) Column heating conditions: (i) Start heating from 50°C → (ii) Heat at a rate of 10°C / min for 3 minutes to raise the temperature to 80°C → (iii) Heat at a rate of 3°C / min for 50 minutes to raise the temperature to 230°C → (iv) Heat at a rate of 10°C / min for 2 minutes to raise the temperature to 250°C, hold for 5 minutes to finish (60 minutes elapsed since the start of heating)

[0080] GCMS analysis data was comprehensively analyzed using Unknown Analysis software. The internal standard ratio of each component's area area was determined by dividing the area area value of all components by the area area value of the internal standard substance (4-methylthiazole). Sniffing was used to narrow down the components that contribute to sensory perception.

[0081] The GCMS analysis results are shown in Tables 3-1, 3-2, and 3-3. Tables 3-1 and 3-2 show the components contributing to the refined sensory experience and the area-based internal normal ratio for each seasoning. Table 3-3 shows the detection time (RT) and accurate mass (m / z) of the components contributing to the refined sensory experience for each seasoning, as well as the area-based internal normal ratio.

[0082] [Table 3-1]

[0083] [Table 3-2]

[0084] [Table 3-3]

[0085] These results confirm that the seasonings in Examples 1-13 generally contain more of several components that contribute to sensory perception than the seasonings in Comparative Examples 1-8.

[0086] Based on the above results, it was confirmed that the seasoning produced by the manufacturing method of the present invention contains multiple components that contribute to sensory perception, thereby enhancing the taste.

Claims

1. A method for manufacturing seasonings, (1) A step of obtaining a seasoning material by adding oils and fats, grain flour, sugars, and one or more flavoring ingredients selected from the group consisting of amino acids, peptides, and nucleic acids. (2) A step of obtaining a seasoning by heat-treating the seasoning ingredients with an oil-based method, A manufacturing method comprising the above, wherein in step (1), the moisture content of the seasoning material is 2.5 to 25% by mass.

2. The manufacturing method according to claim 1, wherein the oil-based heat treatment in step (2) is performed at a product temperature of 102°C or higher.

3. The method for producing the product according to claim 1, wherein the sugars are reducing sugars.

4. The manufacturing method according to claim 3, wherein the reducing sugar is one or more selected from the group consisting of glucose, fructose, galactose, maltose, lactose, cellobiose, and isomaltose.

5. The manufacturing method according to claim 1, wherein the cereal flour is made from one or more grains selected from the group consisting of wheat, soybeans, rice, rice bran, wheat bran, corn, rye, buckwheat, millet, foxtail millet, adlay, barnyard millet, and proso millet.

6. The method for producing the product according to claim 1, wherein the flavoring ingredients include one or more selected from the group consisting of valine, glycine, tryptophan, threonine, phenylalanine, histidine, isoleucine, leucine, methionine, lysine, aspartic acid, asparagine, alanine, arginine, glutamine, glutamic acid, cysteine, serine, tyrosine, proline, cystine, theanine, gamma-aminobutyric acid, and salts thereof; collagen peptides, casein peptides, casein phosphopeptides, whey peptides, soy peptides, and glutamine peptides; inosinic acid, guanylic acid, uridylic acid, adenylic acid, and salts thereof; and 5'-ribonucleotide calcium and 5'-ribonucleotide disodium.

7. A seasoning manufactured by the method described in claim 1.

8. It is a seasoning, It contains oils and fats, grain flour, sugars, and one or more flavoring ingredients selected from the group consisting of amino acids, peptides, and nucleic acids. Furthermore, a seasoning characterized by satisfying one or more of the following conditions (1) to (7). (1) The internal normal ratio of the area of ​​the component originating from RT 11.6 min and m / z 202 is 0.125 or higher. (2) The internal normal ratio of the area of ​​the component originating from RT 12.0 min, m / z 319 is 0.405 or higher. (3) The internal normal ratio of the area of ​​the component derived from RT 13.9 min and m / z 199 is 0.213 or higher. (4) The internal normal ratio of the area of ​​the component derived from RT 15.9 min, m / z 244 is 0.047 or higher. (5) The internal normal ratio of the area of ​​the component originating from RT 16.7 min and m / z 154 is 0.104 or higher. (6) The internal normal ratio of the area of ​​the component derived from RT26.8 min, m / z184 is 0.058 or higher. (7) The internal normal ratio of the area of ​​the component originating from RT 44.4 min and m / z 206 is 0.037 or higher; The internal standard ratio of the area of ​​the aforementioned component is determined by the internal standard substance in the chromatogram obtained by analyzing the seasoning by liquid chromatography-mass spectrometry (LC-MS / MS). 13 C 5 It can be calculated by dividing the area area value of the flavor components by the area area value of valine.

9. It is a seasoning, It contains oils and fats, grain flour, sugars, and one or more flavoring ingredients selected from the group consisting of amino acids, peptides, and nucleic acids. Furthermore, a seasoning characterized by satisfying one or more of the following conditions <1> to <16>. <1> The internal standard ratio of the component derived from hydroxyacetone is 1.18 × 10 -2 The above <2> The internal standard ratio of the area of ​​the component derived from 2-pyridinecarboxaldehyde is 2.09 × 10 -3 The above <3> The internal normal ratio of the area of ​​the component derived from 2-acetyl-5-methylpyrazine is 5.41 × 10 -5 The above <4> The internal standard ratio of the area of ​​the component derived from pyrrole-2-carboxyaldehyde is 4.75 × 10 -5 The above <5> The internal area standard ratio of the component derived from isobutyraldehyde is 2.23 × 10 -2 The above <6> The internal normal ratio of the area of ​​the component derived from 2-acetylpyridine is 4.69 × 10 -4 The above <7> The internal standard ratio of the area of the component derived from 3-furanmethanol is 2.46×10 -3 or more, <8> The internal standard ratio of the area component derived from isobarbitulic acid is 2.05 × 10 -4 The above <9> The internal normal ratio of the area of ​​the component derived from 2-acetylpyrrole is 4.11 × 10 -3 The above <10> The internal standard ratio of the area of ​​the component derived from furaneol is 6.85 × 10 -4 The above <11> The internal standard ratio of the area of ​​the component derived from 1-methyl-2-pyrrole carboxyaldehyde is 3.47 × 10 -5 The above <12> The internal normal ratio of the area of ​​the components derived from RT 8.6 min, m / z 43, 86, and 112 is 1.81 × 10 -3 The above <13> The internal normal ratio of the area of ​​the components derived from RT32.6 min, m / z 95, 138, and 43 is 1.84 × 10 -4 The above <14> The internal normal ratio of the area of ​​the components derived from RT 38.6 min, m / z 111, 82, 55, and 68 is 2.20 × 10⁻¹⁰. -5 The above <15> The internal normal ratio of the area of ​​the components derived from RT 40.8 min, m / z 95, 126, and 39 is 6.98 × 10 -5 The above <16> The internal normal ratio of the area component derived from RT 41.1 min, m / z 132, 131, 104 is 1.79 × 10⁻⁶ -5 It must be greater than or equal to; The internal standard ratio of the area area of ​​the aforementioned component is determined by dividing the area area value of the flavor component by the area area value of 4-methylthiazole, which is an internal standard substance, in the chromatogram obtained by analyzing the seasoning by gas chromatography-mass spectrometry (GCMS).

10. A method for manufacturing roux, A manufacturing method comprising the step of obtaining roux by subjecting a mixture containing a seasoning manufactured by the manufacturing method described in claim 1, or the seasoning described in claim 8 or 9, and other raw materials used in the manufacture of roux, to an oil-based heat treatment.

11. A method for manufacturing food and beverages, A method for producing food or beverages, comprising heating a mixture containing a seasoning produced by the manufacturing method described in claim 1, a seasoning produced by the manufacturing method described in claim 8 or 9, or a roux produced by the manufacturing method described in claim 10, and water, in an aqueous heat treatment.

12. The manufacturing method according to claim 11, wherein the food or beverage is a retort food.

13. Food and beverages comprising a seasoning manufactured by the method of claim 1, or a seasoning according to claim 8 or 9.

14. The food or beverage according to claim 13, wherein the food or beverage is an oil-based composition having a water content of less than 35% by mass.

15. The food and beverage according to claim 14, wherein the food and beverage is a roux.

16. The food or beverage according to claim 13, wherein the food or beverage is an aqueous composition having a water content of 35% by mass or more.

17. The food and beverage according to claim 16, wherein the food and beverage is a retort food.

18. A method for enhancing the taste of food and beverages, A method comprising the step of blending a seasoning manufactured by the method of claim 1, or a seasoning according to claim 8 or 9.

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