Composition for imparting freshly fried sensation

Abstract

To provide a composition capable of imparting a freshly fried feeling.SOLUTION: A freshly fried feeling-imparting composition contains as an active ingredient, one or more compounds selected from the following group A: γ-hexalactone, γ-heptalactone, γ-octalactone, γ-nonalactone, γ-decalactone, γ-undecalactone, γ-dodecalactone, and cis-6-dodecene-4-olide. A method for imparting a freshly fried feeling by a flavor imparting composition includes a step of adding the freshly fried imparting composition to the flavor imparting composition. A method for imparting the freshly fried feeling to a fried food includes a step of adding the freshly fried feeling-imparting composition to the fried food or raw materials thereof.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a freshly fried feeling imparting composition that imparts or enhances the freshly fried feeling of fried foods. [Background technology]

[0002] Traditionally, fried foods such as French fries, deep-fried chicken, pork cutlets, and fried shrimp were generally prepared at home by deep-frying, such as by deep-frying with batter or by deep-frying in oil (cooking in oil, deep-frying), but in recent years, fried foods have been widely sold at convenience stores and supermarkets as pre-cooked side dishes or frozen foods (hereinafter referred to as "fried food products"). There is a certain demand for fried food products because they require less effort to fry than fried foods made at home.

[0003] In the case of fried food products, it has become common to add a composition for imparting a flavor suitable for fried foods (hereinafter referred to as a "flavor imparting composition") to the fried food product in order to obtain an appealing effect to consumers.

[0004] For example, Patent Document 1 describes flavor-imparting compositions that can be used for fried foods, which impart a cooked aroma (e.g., a baked feeling, a fried feeling) and enhance the oily feeling, including a composition containing at least one selected from the group consisting of (A1) 4-methylphenol and (A2) 4-ethylphenol, (B1) at least one selected from the group consisting of (E)-2-decenal and (B2) (E,E)-2,4-decadienal, (C1) at least one selected from the group consisting of 1-penten-3-one, (C2) furfural and (C3) 4-vinylguaiacol, and a composition further containing at least one selected from the group consisting of (D1) (E)-2-octenal, (D2) 2-acetyl-2-thiazoline, (D3) 1-octen-3-one, (D4) 2-furfurylthiol and (D5) furaneol. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] International Publication No. 2018 / 181630 Summary of the Invention [Problem to be solved by the invention]

[0006] Deep-fried foods differ from fried foods made at home in the following ways. Specifically, fried foods sold in a fried state are often stored for long periods of time after cooking at room temperature of 20-30°C, or in an insulated case at 60-80°C, and are not consumed shortly after frying, especially after deep-frying. Also, in the case of frozen foods, many products can be cooked in a microwave oven to save the effort of frying, and in this case the state is significantly different from fried foods.

[0007] According to the research of the present inventors, it was found that an important element in fried foods is not only the crispy texture, crunchiness or crunchy texture immediately after frying, but also the aroma and flavor of "freshly fried feeling". Therefore, the present inventors focused on this freshly fried feeling and searched for a composition that can impart a freshly fried feeling to fried foods.

[0008] According to the studies of the present inventors, it has been found that the composition described in Patent Document 1 can impart a fragrant flavor, a roasted flavor, an oily and cooked flavor, etc. to fried foods, but cannot impart a freshly fried flavor.

[0009] In view of the above, an object of the present invention is to provide a composition that can impart a freshly fried feel to food. [Means for solving the problem]

[0010] Means for Solving the Problems The present inventors have conducted intensive research to solve the above problems and have discovered that a specific lactone imparts a freshly fried feel to foods, thereby completing the present invention.

[0011] Thus, a brief outline of representative inventions among those disclosed in this application is as follows.

[0012] [1] A composition for imparting a freshly fried feeling, comprising as an active ingredient one or more compounds selected from the following Group A: (Group A) γ-hexalactone, γ-heptalactone, γ-octalactone, γ-nonalactone, γ-decalactone, γ-undecalactone, γ-dodecalactone, cis-6-dodecen-4-olide [2] The freshly fried feeling imparting composition according to [1], further comprising at least one compound selected from the following groups B, C and D. (Group B) Phenylacetaldehyde, methional, 2,4-heptadienal, 2,4-decadienal (Group C) 2-methylpyrazine, 2-ethylpyrazine, 2-acetylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethyl-3-methylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2,3-dimethyl-5-ethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2,3,5,6-tetramethylpyrazine (Group D) 2,5-Dimethyl-4-hydroxy-3(2H)-furanone, maltol [3] A freshly fried feeling imparting composition according to [2], comprising at least one compound selected from group B and at least one compound selected from group C. [4] The freshly fried feeling imparting composition according to [3], comprising at least one compound selected from Group D. [5] A method for imparting a freshly fried sensation to a flavor-imparting composition, comprising the step of adding the freshly fried sensation-imparting composition according to any one of [1] to [4] to a flavor-imparting composition. [6] A method for imparting a freshly fried feeling to fried foods, comprising the step of adding the freshly fried feeling imparting composition described in any one of [1] to [4] to the fried food or its raw materials. [7] A method for imparting a freshly fried feeling to fried foods as described in [6], comprising adding the freshly fried feeling imparting composition so that the concentration of at least one compound selected from Group A is 0.001 to 1 ppm based on the total mass of the fried food when the subject of addition is the fried food, and based on the total mass of the fried food produced using the raw materials when the subject of addition is a raw material for the fried food. Effect of the Invention

[0013] According to the present invention, a composition capable of imparting a freshly fried feel can be provided. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0014] An embodiment of the present invention will be described in detail below. In this specification, "to" means a range including a lower limit and an upper limit, and "concentration (ppm, ppb)" and "%" mean "mass concentration" and "mass percent concentration", respectively, unless otherwise specified. In addition, in this specification, "freshly fried feeling" means a flavor reminiscent of a crispy texture, a crunchy texture, or a crispy texture immediately after deep-frying a fried food, a light savory flavor, a sweetness, a juicy flavor, and the like. "Freshly fried feeling imparted (freshly fried feeling imparted)" includes newly adding a freshly fried feeling and / or enhancing the freshly fried feeling, and includes, for example, a freshly fried feeling improved as a result of imparting or enhancing the freshly fried feeling. In this specification, "flavor" means one or more senses that can be changed by aroma (aroma), typically including the sense of smell and / or the sense of taste. Furthermore, as a result of imparting a freshly fried sensation, the additive may enhance, suppress, or improve sensations other than the sense of smell and / or taste, such as a sense of coolness, a sense of warmth, a texture (easily swallowed, hard, viscous, etc., also called texture), and a sense of stimulation such as numbness or spiciness. In this specification, the flavor of a food or drink may also be called flavor. In this specification, the term "addition" includes at least one of simply adding to a certain object by spraying, dropping, etc., and mixing with a certain object. In this specification, when there is a statement that "contains two or more substances connected with "or", unless otherwise specified, it includes not only the case where any one substance is contained, but also the case where any combination of two or more substances is contained. For example, when there is a statement that "contains the compound of group A, the compound of group B, or the compound of group C", it includes not only the case where any one of the compounds of group A, the compounds of group B, or the compounds of group C is contained, but also the case where two or more of the compounds of group A, the compounds of group B, and the compounds of group C are contained.

[0015] (Freshly fried sensation imparting composition (1)) The freshly fried feeling imparting composition according to the first embodiment of the present invention (hereinafter referred to as "the freshly fried feeling imparting composition") contains, as an active ingredient, one or more compounds selected from the following Group A (hereinafter sometimes referred to as "the compounds in Group A").

[0016] (Group A) γ-hexalactone, γ-heptalactone, γ-octalactone, γ-nonalactone, γ-decalactone, γ-undecalactone, γ-dodecalactone, cis-6-dodecen-4-olide

[0017] The compounds in Group A can be referred to as γ-lactones (five-membered ring lactones) having 6 to 12 carbon atoms.

[0018] As shown in the examples below, the present freshly fried sensation-imparting composition can be used in various fried foods to impart a freshly fried sensation to the fried foods, i.e., a flavor reminiscent of the crispy or crunchy texture immediately after deep-frying, a light savory flavor, sweetness, juiciness, and the like. In particular, the present freshly fried sensation-imparting composition can be suitably used in the above-mentioned fried food products. That is, if the fried food uses the present freshly fried sensation-imparting composition, the freshly fried sensation is maintained even if it is stored in a thermal case for a long time after deep-frying. In addition, if the frozen food uses the present freshly fried sensation-imparting composition, the freshly fried sensation is imparted even if it is cooked in a microwave oven.

[0019] It is preferable to add the freshly fried sensation-imparting composition to any of the ingredients of fried foods, such as the deep-fried ingredients (ingredients), coating, coating liquid, or batter mix, but in the case of fried foods such as frozen foods, it may be added to the fried foods after frying.

[0020] In addition, the present freshly fried sensation imparting composition can be used in various foods (fried foods and their raw materials) to mask the food's stuffy odor, oily deterioration odor, burnt odor, sticky feeling, meat odor, etc. Therefore, the present freshly fried sensation imparting composition can also be used as a composition for masking unpleasant odors of fried foods.

[0021] The compound of group A can be obtained by any method that can be performed by a person skilled in the art, for example, by purchasing it as a reagent or by synthesizing it according to a standard method such as intramolecular dehydration condensation of a hydroxycarboxylic acid or its ester under an acid catalyst. The obtained compound of group A may be further purified using means such as column chromatography or reduced pressure distillation as necessary.

[0022] The present freshly fried sensation imparting composition may be composed of only the group A compound, or may contain other components such as a solvent as long as it contains a predetermined amount of the group A compound. The group A compound may be composed of only one type, or may be composed of a combination of two or more types. The concentration of the group A compound in the present freshly fried sensation imparting composition (when two or more types of the group A compounds are combined, the total concentration; the same applies below) can be arbitrarily determined depending on the object to which the freshly fried sensation imparting composition is added. Examples of the concentration of the group A compound are within the range of 0.01 ppm (10 ppb) to 100%, preferably 1 ppm to 0.1%, based on the total mass of the freshly fried sensation imparting composition. More specifically, the lower limit can be any of 10ppb, 100ppb, 1ppm, 10ppm, 100ppm, 0.1%, 1%, 10%, and the upper limit can be any of 100%, 10%, 1%, 0.1%, 100ppm, 10ppm, 1ppm, 100ppb, and the range can be any combination of the lower limit and the upper limit, but is not limited thereto. The concentration of the compound in Group A is the same even when it is used in combination with one or more compounds selected from Group B below, one or more compounds selected from Group C below, and / or one or more compounds selected from Group D below, which will be described later.

[0023] The subject of addition of the present freshly fried sensation imparting composition includes a flavor imparting composition or a food (fried food or its raw material). The concentration of each compound in each subject of addition and specific examples of each subject of addition will be described in detail later.

[0024] The freshly fried sensation imparting composition of the present invention may be added to food (fried food or its raw materials) by itself, or may be added to food (fried food or its raw materials) together with one or more selected from water-soluble or oil-soluble flavors, emulsified flavor compositions, arbitrary flavor compounds, and natural essential oils (for example, natural essential oils, natural flavors, and synthetic flavors (flavor compounds) described in "Japan Patent Office Gazette, Collection of Well-Known and Commonly Used Technology (Flavors) Part II Food Flavors, published January 14, 2000," "Survey on the Actual Use of Food Flavor Compounds in Japan" (Report of Health and Welfare Science Research 2000, Japan Flavor and Flavor Manufacturers Association, published March 2001), and "Synthetic Flavors: Chemistry and Product Knowledge" (revised and expanded new edition published December 20, 2016, edited by the Synthetic Flavor Editorial Committee, Chemical Daily Co., Ltd.)).

[0025] (Freshly fried sensation imparting composition (2)) The freshly fried feeling imparting composition according to the second embodiment of the present invention contains one or more compounds selected from Group A as active ingredients, and further contains at least one compound selected from Groups B, C and D below (hereinafter sometimes referred to as "the compound in Group B, Group C or Group D").

[0026] (Group B) Phenylacetaldehyde, methional, 2,4-heptadienal, 2,4-decadienal

[0027] (Group C) 2-methylpyrazine, 2-ethylpyrazine, 2-acetylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethyl-3-methylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2,3-dimethyl-5-ethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2,3,5,6-tetramethylpyrazine

[0028] (Group D) 2,5-Dimethyl-4-hydroxy-3(2H)-furanone, maltol

[0029] The present freshly fried sensation imparting composition, which contains the compound of group B, C or D in addition to the compound of group A, can impart a freshly fried sensation to various foods (fried foods or their raw materials) by adding it to the foods. Specifically, the compound of group B, C or D can impart a juicy oily sensation, a fragrant taste of fried foods, and / or a light sweetness to the foods by using it in combination with the compound of group A, without impairing the freshly fried sensation imparted by the compound of group A.

[0030] It has been known that the compounds of group B impart an oily feel when added alone to various foods, but if the concentration exceeds the appropriate concentration, the smell is perceived as a deteriorated oil smell, the compounds of group C impart a savory feel when added alone to various foods, but if the concentration exceeds the appropriate concentration, the smell is perceived as a burnt smell, and the compounds of group D impart a sweet taste when added alone to various foods, but if the concentration exceeds the appropriate concentration, the sweet taste is perceived as a candy-like sweetness. The inventors have found that the compounds of group B, group C, and group D, when added alone to various foods (fried foods or their raw materials), destroy the balance of the flavor of the foods, and only emphasize the smell of deteriorated oil, the burnt taste, and the sweet taste of candy, respectively. On the other hand, when the compound of group B, group C or group D is used in combination with the compound of group A, it has been found that the compound of group A masks the stuffy smell, the smell of deteriorated oil, the smell of burnt food, the stickiness, the smell of meat, etc. of various foods, and the compound of group B, group C or group D more effectively imparts a freshly fried feel, i.e., a flavor reminiscent of the crispy texture, crunchy texture or crispy texture of fried foods immediately after deep-frying, a light fragrant taste, a sweet taste, a juicy taste, etc.

[0031] The compound of group B, group C, or group D can be obtained by any method that can be performed by a person skilled in the art, for example, by purchasing it as a reagent or synthesizing it according to a standard method. The obtained compound of group B, group C, or group D may be further purified using means such as column chromatography or reduced pressure distillation as necessary.

[0032] The present freshly fried sensation imparting composition may be composed of the compound of group A and the compound of group B, group C or group D (i.e., only the compounds of group A to group D), or may contain other components such as a solvent as long as it contains a predetermined amount of the compound of group A and the compound of group B, group C or group D. As described above, the compound of group A may be composed of only one type, or may be composed of a combination of two or more types. And the compound of group B, group C or group D may be composed of only one type, or may be composed of a combination of two or more types. When two or more types of the compounds of group B, group C or group D are combined, two or more types may be selected from each of groups B to D, or one or more types may be selected from each group to make a total of two or more types.

[0033] The concentration of the compound of group B in the freshly fried sensation imparting composition (when two or more kinds of compounds of group B are combined, the total concentration; the same applies below) can be arbitrarily determined according to the object to which the composition is added. Examples of the concentration of the compound of group B are within the range of 0.01 ppm (10 ppb) to 100%, preferably 1 ppm to 0.1%, based on the total mass of the composition. More specifically, the lower limit can be any of 10 ppb, 100 ppb, 1 ppm, 10 ppm, 100 ppm, 0.1%, 1%, and 10%, and the upper limit can be any of 100%, 10%, 1%, 0.1%, 100 ppm, 10 ppm, 1 ppm, and 100 ppb, and the range can be any combination of these lower and upper limits, but is not limited thereto. The concentration of the compound in group B is the same even when the compound in group A is used in combination with the compound in group C and / or the compound in group D.

[0034] The concentration of the compound of group C in the freshly fried sensation-imparting composition (when two or more kinds of compounds of group C are combined, the total concentration; the same applies below) can be arbitrarily determined according to the object to which the composition is added. Examples of the concentration of the compound of group C are within the range of 0.01 ppm (10 ppb) to 100%, preferably 1 ppm to 0.1%, based on the total mass of the composition. More specifically, the lower limit can be any of 10 ppb, 100 ppb, 1 ppm, 10 ppm, 100 ppm, 0.1%, 1%, and 10%, and the upper limit can be any of 100%, 10%, 1%, 0.1%, 100 ppm, 10 ppm, 1 ppm, and 100 ppb, and the range can be any combination of these lower and upper limits, but is not limited thereto. The concentration of the compound in group C is the same even when the compound in group A is used in combination with the compound in group B and / or the compound in group D.

[0035] The concentration of the compound of group D in the freshly fried sensation-imparting composition (when two or more kinds of compounds of group D are combined, the total concentration; the same applies below) can be arbitrarily determined according to the object to which the composition is added. Examples of the concentration of the compound of group D are within the range of 0.01 ppm (10 ppb) to 100%, preferably 1 ppm to 0.1%, based on the total mass of the composition. More specifically, the lower limit can be any of 10 ppb, 100 ppb, 1 ppm, 10 ppm, 100 ppm, 0.1%, 1%, and 10%, and the upper limit can be any of 100%, 10%, 1%, 0.1%, 100 ppm, 10 ppm, 1 ppm, and 100 ppb, and the range can be any combination of these lower and upper limits, but is not limited thereto. The concentration of the compound in Group D is the same even when the compound in Group A is used in combination with the compound in Group B and / or the compound in Group C.

[0036] (Freshly fried sensation imparting composition (3)) The freshly fried sensation imparting composition according to the third embodiment of the present invention contains, as an active ingredient, one or more compounds selected from Group A, and at least one compound selected from Group B (hereinafter sometimes referred to as "the compound in Group B"). The compound in Group B can be referred to as an aldehyde.

[0037] The present freshly fried sensation imparting composition, which contains the compound of group B in addition to the compound of group A, can impart a freshly fried sensation to various foods (fried foods or their raw materials) by adding it to the foods. Specifically, as shown in the examples described later, the compound of group B can impart a particularly juicy oily sensation by using it in combination with the compound of group A without impairing the freshly fried sensation imparted by the compound of group A.

[0038] Among the compounds in group B, 2,4-heptadienal and 2,4-decadienal have two double bonds in the molecule, and therefore there are four cis-trans isomers, namely (2E,4E)-2,4-heptadienal, (2E,4Z)-2,4-heptadienal, (2Z,4E)-2,4-heptadienal, (2Z,4Z)-2,4-heptadienal; (2E,4E)-2,4-decadienal, (2E,4Z)-2,4-decadienal, (2Z,4E)-2,4-decadienal, and (2Z,4Z)-2,4-decadienal, but when referring to 2,4-heptadienal or 2,4-decadienal, all of the isomers are included.

[0039] The present freshly fried sensation imparting composition may be composed of the group A compound and the group B compound (i.e., only the group A and group B compounds), or may contain other components such as a solvent as long as it contains a predetermined amount of the group A compound and the group B compound. As described above, the group A compound may be composed of only one type, or may be composed of a combination of two or more types. And the group B compound may be composed of only one type, or may be composed of a combination of two or more types.

[0040] As described above, the concentrations of the compounds in group A and the compounds in group B in the present freshly fried sensation-imparting composition can be arbitrarily determined depending on the target to which the freshly fried sensation-imparting composition is to be added, and examples and preferred concentrations are also as described above.

[0041] (Freshly fried sensation imparting composition (4)) The freshly fried sensation imparting composition according to the fourth embodiment of the present invention contains at least one compound selected from the group C (hereinafter sometimes referred to as "the compound of the group C") in the freshly fried sensation imparting composition containing one or more compounds selected from the group A as active ingredients. The compound of the group C can be said to be pyrazine substituted with 1 to 4 methyl, ethyl or acetyl groups.

[0042] The present freshly fried sensation imparting composition, which contains the compound of group C in addition to the compound of group A, can impart a freshly fried sensation to various foods (fried foods or their raw materials) by adding it to the foods. Specifically, as shown in the examples described later, the compound of group C can impart a particularly fragrant flavor by using it in combination with the compound of group A without impairing the freshly fried sensation imparted by the compound of group A.

[0043] The present freshly fried sensation imparting composition may be composed of the group A compound and the group C compound (i.e., only the group A and group C compounds), or may contain other components such as a solvent as long as it contains a predetermined amount of the group A compound and the group C compound. As described above, the group A compound may be composed of only one type, or may be composed of a combination of two or more types. And the group C compound may be composed of only one type, or may be composed of a combination of two or more types.

[0044] As described above, the concentration of the compound of Group C in the present freshly fried sensation-imparting composition can be arbitrarily determined depending on the object to which the freshly fried sensation-imparting composition is to be added, and examples and preferred concentrations are also as described above.

[0045] (Freshly fried sensation imparting composition (5)) The freshly fried feeling imparting composition of the fifth embodiment of the present invention contains at least one compound selected from Group B and at least one compound selected from Group C, which is a freshly fried feeling imparting composition having one or more compounds selected from Group A as active ingredients.

[0046] The present freshly fried sensation imparting composition, which contains the compounds of Group B and Group C in addition to the compounds of Group A, can impart a freshly fried sensation to various foods (fried foods or their raw materials) by adding the composition to the foods. Specifically, as shown in the examples described later, the compounds of Group B and Group C can impart both a particularly juicy oily sensation and a fragrant taste by using them in combination with the compounds of Group A without impairing the freshly fried sensation imparted by the compounds of Group A.

[0047] The present freshly fried sensation imparting composition may be composed of the group A compound, the group B compound, and the group C compound (i.e., only the group A, group B, and group C compounds), or may contain other components such as a solvent as long as it contains a predetermined amount of the group A compound, the group B compound, and the group C compound. As described above, the group A compound may be composed of only one type, or may be composed of a combination of two or more types. The group B compound may be composed of only one type, or may be composed of a combination of two or more types. And the group C compound may be composed of only one type, or may be composed of a combination of two or more types.

[0048] As described above, the concentrations of the compounds in group A, the compounds in group B and the compounds in group C in the freshly fried feeling-imparting composition can be arbitrarily determined depending on the target to which the freshly fried feeling-imparting composition is to be added, and examples and preferred concentrations are also as described above.

[0049] (Composition imparting freshly fried sensation (6)) The freshly fried feeling imparting composition of the sixth embodiment of the present invention contains one or more compounds selected from Group A as active ingredients, and further contains at least one compound selected from Group B, at least one compound selected from Group C, and at least one compound selected from Group D.

[0050] The present freshly fried sensation imparting composition, which contains the compounds of Group B, Group C, and Group D in addition to the compounds of Group A, can impart a freshly fried sensation to various foods (fried foods or their raw materials) by adding them. Specifically, as shown in the examples described later, the compounds of Group B, Group C, and Group D, when used in combination with the compounds of Group A, impart a particularly juicy oily sensation, savory flavor, and light sweetness without impairing the freshly fried sensation imparted by the compounds of Group A, and as a result, can impart a freshly fried sensation most effectively.

[0051] The present freshly fried sensation imparting composition may be composed of the group A compound, the group B compound, the group C compound, and the group D compound (i.e., only the group A, group B, group C, and group D compounds), or may contain other components such as a solvent as long as it contains a predetermined amount of the group A compound, the group B compound, the group C compound, and the group D compound. As described above, the group A compound may be composed of only one type, or may be composed of two or more types in combination. The group B compound may be composed of only one type, or may be composed of two or more types in combination. The group C compound may be composed of only one type, or may be composed of two or more types in combination. And the group D compound may be composed of only one type, or may be composed of two or more types in combination.

[0052] As described above, the concentrations of the compounds in Group A, Group B, Group C and Group D in the freshly fried feeling imparting composition can be arbitrarily determined depending on the target to which the freshly fried feeling imparting composition is added, and examples and preferred concentrations are also as described above.

[0053] (Method for imparting freshly fried sensation to flavor-imparting composition) A method for imparting a freshly fried sensation effect of a flavor-imparting composition according to one embodiment of the present invention includes a step of adding the present freshly fried sensation-imparting composition to a flavor-imparting composition. By adding an effective amount of the present freshly fried sensation-imparting composition to a flavor-imparting composition, the freshly fried sensation effect of the flavor-imparting composition to which it is added can be imparted. The flavor-imparting composition to which it is added will be described in detail in the section "Flavor-imparting composition" below.

[0054] In this method, the amount of the present freshly fried sensation-imparting composition to be added to the flavor-imparting composition to be added may be an effective amount that imparts a freshly fried sensation effect by the compound of group A contained as an active ingredient (and the compound of group B, group C or group D used in combination as necessary), and may be set arbitrarily depending on the type and form of the flavor-imparting composition to be added. However, it is desirable to add each compound at the preferred concentrations shown below so that the freshly fried sensation-imparting effect can be obtained without the flavor derived from the compound of group A (and the compound of group B, group C or group D used in combination as necessary) being excessively prominent.

[0055] The preferred concentration of the compound in group A is at least 0.1 ppm (100 ppb) to 1% based on the total mass of the flavoring composition, and the freshly fried effect can be more effectively imparted within the range of 1 ppm to 0.1%. More specifically, the lower limit can be any of 100 ppb, 1 ppm, 10 ppm, 100 ppm, and 0.1%, and the upper limit can be any of 1%, 0.1%, 100 ppm, 10 ppm, and 1 ppm, and the range can be any combination of these lower and upper limits, but is not limited thereto. The preferred concentration of the compound in group A is the same even when it is used in combination with the compound in group B, the compound in group C, and / or the compound in group D.

[0056] The preferred concentration of the compound of group B used in combination with the compound of group A is at least within the range of 0.1 ppm (100 ppb) to 0.1% based on the total mass of the flavoring composition, and the freshly fried effect can be more effectively imparted within the range of 1 ppm to 100 ppm. More specifically, the lower limit can be any of 100 ppb, 1 ppm, 10 ppm, and 100 ppm, and the upper limit can be any of 0.1%, 100 ppm, 10 ppm, and 1 ppm, and the range can be any combination of these lower and upper limits, but is not limited thereto. The preferred concentration of the compound of group B is the same even when the compound of group A is used in combination with the compound of group C and / or the compound of group D.

[0057] The preferred concentration of the compound of group C used in combination with the compound of group A is at least within the range of 1 ppm to 1% based on the total mass of the flavoring composition, and the freshly fried effect can be more effectively imparted within the range of 10 ppm to 0.1%. More specifically, the lower limit can be any of 1 ppm, 10 ppm, 100 ppm, and 0.1%, and the upper limit can be any of 1%, 0.1%, 100 ppm, and 10 ppm, and the range can be any combination of these lower and upper limits, but is not limited thereto. The preferred concentration of the compound of group C is the same even when the compound of group A is used in combination with the compound of group B and / or the compound of group D.

[0058] The preferred concentration of the compound of group D used in combination with the compound of group A is at least within the range of 0.1 ppm (100 ppb) to 0.1% based on the total mass of the flavoring composition, and the freshly fried feeling effect can be more effectively imparted within the range of 1 ppm to 100 ppm. More specifically, the lower limit can be any of 100 ppb, 1 ppm, 10 ppm, and 100 ppm, and the upper limit can be any of 0.1%, 100 ppm, 10 ppm, and 1 ppm, and the range can be any combination of these lower and upper limits, but is not limited thereto. The preferred concentration of the compound of group C is the same even when the compound of group A is used in combination with the compound of group B and / or the compound of group D.

[0059] In this method, the method of adding the present freshly fried sensation-imparting composition to the flavor-imparting composition is not particularly limited, and the time (timing) of adding the present freshly fried sensation-imparting composition to the flavor-imparting composition is also not particularly limited.

[0060] (Flavoring composition) The flavor-imparting composition to which the present freshly fried sensation-imparting composition is added will be described below. The flavor-imparting composition exerts an excellent flavor-imparting effect when added to various articles. The article to which the flavor-imparting composition is added is not particularly limited, and examples thereof include other flavor-imparting compositions and foods (fried foods or their raw materials). Examples of the flavor-imparting composition include a flavor composition, a flavor improver, a flavor modulating agent, a taste imparting agent, a taste improver, and a taste modulating agent.

[0061] The present freshly fried sensation-imparting composition can be added to a flavor-imparting composition to impart a freshly fried sensation effect. That is, a flavor-imparting composition to which the present freshly fried sensation-imparting composition has been added can be used as a flavor-imparting composition having a freshly fried sensation-imparting effect.

[0062] In addition, by constituting the present freshly fried sensation-imparting composition with the present compound and a compound capable of imparting a flavor (e.g., a fragrance compound), the present freshly fried sensation-imparting composition can also be used as a flavor-imparting composition having a freshly fried sensation-imparting effect.

[0063] A specific example of the flavor composition, which is one aspect of the flavor-imparting composition, is a flavor composition for food and beverages (also called a flavor composition). As mentioned above, an example of the product to which the flavor composition is added is food (fried food or its raw materials). The form of the flavor composition is not particularly limited, and examples thereof include a water-soluble flavor composition, an oil-soluble flavor composition, an emulsified flavor composition, and a powdered flavor composition.

[0064] The flavor composition may contain the following compounds or ingredients. Examples of such compounds or ingredients include various flavor compounds or flavor compositions, oil-soluble colorants, vitamins, functional substances, fish meat extracts, livestock meat extracts, plant extracts, yeast extracts, animal and plant proteins, animal and plant protein hydrolysates, starch, dextrin, sugars, amino acids, nucleic acids, organic acids, and solvents. Examples of such compounds include natural essential oils, natural flavors, and synthetic flavors (flavor compounds) described in the above-mentioned "Japan Patent Office Gazette, Collection of Well-Known and Commonly Used Technologies (Flavors) Part II Food Flavors," "Survey on the Actual Use of Food Flavor Compounds in Japan," and "Synthetic Flavors: Chemistry and Product Knowledge."

[0065] Specific examples of synthetic fragrance compounds include hydrocarbon compounds such as monoterpenes such as α-pinene, β-pinene, γ-terpinene, myrcene, camphene, and limonene, sesquiterpenes such as valencene, cedrene, caryophyllene, and longifolene, and 1,3,5-undecatriene.

[0066] Examples of the alcohol compound include saturated alcohols such as butanol, pentanol, 3-octanol, and hexanol; unsaturated alcohols such as (Z)-3-hexen-1-ol, prenol, and 2,6-nonadienol; terpene alcohols such as linalool, geraniol, citronellol, tetrahydromyrcenol, farnesol, nerolidol, cedrol, α-terpineol, terpinen-4-ol, and borneol; and aromatic alcohols such as benzyl alcohol, phenylethyl alcohol, and cinnamyl alcohol.

[0067] Examples of the aldehyde compounds include saturated aldehydes such as acetaldehyde, hexanal, octanal, and decanal other than the compounds in group B, which are the active ingredients of the present freshly fried feeling imparting composition; unsaturated aldehydes such as (E)-2-hexenal and 2,4-octadienal; terpene aldehydes such as citronellal, hydroxycitronellal, citral, myrtenal, and perillaldehyde; and aromatic aldehydes such as benzaldehyde, cinnamyl aldehyde, vanillin, ethyl vanillin, heliotropin, and p-tolyl aldehyde.

[0068] Examples of ketone compounds include saturated and unsaturated ketones such as 2-heptanone, 2-undecanone, 1-octen-3-one, acetoin, and 6-methyl-5-hepten-2-one (methylheptenone), other than the compounds in Group D, which are the active ingredients of the present freshly fried feeling imparting composition; diketones and hydroxyketones such as diacetyl, 2,3-pentanedione, and cyclotene; terpene ketones such as carvone, menthone, and nootkatone; ketones derived from terpene decomposition products such as α-ionone, β-ionone, and β-damascenone; and aromatic ketones such as raspberry ketone.

[0069] Examples of furan or ether compounds include furfuryl alcohol, furfural, rose oxide, linalool oxide, menthofuran, theaspirane, estragole, eugenol, and 1,8-cineole.

[0070] Examples of the ester compound include aliphatic esters such as ethyl acetate, isoamyl acetate, octyl acetate, ethyl butyrate, ethyl isobutyrate, isoamyl butyrate, ethyl 2-methylbutyrate, ethyl isovalerate, 2-methylbutyl isobutyrate, ethyl hexanoate, allyl hexanoate, ethyl heptanoate, ethyl octanoate, isoamyl isovalerate, and ethyl nonanoate; terpene alcohol esters such as linalyl acetate, geranyl acetate, lavandulyl acetate, terpinyl acetate, and neryl acetate; and aromatic esters such as benzyl acetate, methyl salicylate, methyl cinnamate, cinnamyl propionate, ethyl benzoate, cinnamyl isovalerate, and ethyl 3-methyl-2-phenylglycidate.

[0071] Examples of the lactone compound include saturated lactones such as δ-decalactone and δ-dodecalactone, and unsaturated lactones such as 2-decen-5-olide, other than the compounds in Group A (γ-lactones having 6 to 12 carbon atoms) which are the active ingredients of the present freshly fried feeling imparting composition.

[0072] Examples of acid compounds include saturated and unsaturated fatty acids such as acetic acid, butyric acid, isovaleric acid, hexanoic acid, octanoic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid.

[0073] Examples of the nitrogen-containing compound include indole, skatole, pyridine, methyl anthranilate, and the like other than the compounds in Group C, which are the active ingredients of the present composition for imparting a freshly fried feel.

[0074] Examples of sulfur-containing compounds include methanethiol, dimethyl sulfide, dimethyl disulfide, allyl isothiocyanate, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol, 3-methyl-1-butanethiol, 2-methyl-1-butanethiol, 3-mercaptohexanol, 4-mercapto-4-methyl-2-pentanone, 3-mercaptohexyl acetate, p-mentha-8-thiol-3-one, and furfuryl mercaptan.

[0075] Natural essential oils include sweet orange, bitter orange, petitgrain, lemon, bergamot, mandarin, neroli, peppermint, spearmint, lavender, chamomile, rosemary, eucalyptus, sage, basil, rose, hyacinth, lilac, geranium, jasmine, ylang-ylang, anise, clove, ginger, nutmeg, cardamom, cedar, cypress, vetiver, patchouli, and labdanum.

[0076] Examples of various animal and plant extracts include herb or spice extracts, coffee, green tea, black tea, or oolong tea extracts, milk or dairy products, and various enzymatic decomposition products thereof using lipase or protease, etc.

[0077] The flavor composition can be prepared by adding the flavoring composition to a suitable solvent or dispersion medium by known methods.

[0078] The flavor composition is preferably in the form of a solution in which the flavoring composition or other components are dissolved in a water-soluble or oil-soluble solvent, an emulsion preparation, a powder preparation, or other solid preparations (such as solid fats).

[0079] Examples of water-soluble solvents include ethanol, methanol, acetone, tetrahydrofuran, acetonitrile, 2-propanol, methyl ethyl ketone, glycerin, propylene glycol, and dipropylene glycol. Of these, from the viewpoint of use in food and beverages, ethanol or glycerin is particularly preferred. Examples of oil-soluble solvents include vegetable oils and fats, animal oils and fats, refined oils and fats (e.g., processed oils and fats such as medium-chain fatty acid triglycerides (MCT), and short-chain fatty acid triglycerides such as triacetin and tripropionin), various essential oils, and triethyl citrate. Of these, from the viewpoint of minimizing the influence on the flavor of food and beverages, MCT is particularly preferred.

[0080] In addition, in order to prepare an emulsified preparation, the flavor-imparting composition can be emulsified with a water-soluble solvent and an emulsifier. The method of emulsifying the flavor-imparting composition is not particularly limited, and various types of emulsifiers that have been used in foods and beverages, such as fatty acid monoglycerides, fatty acid diglycerides, fatty acid triglycerides, propylene glycol fatty acid esters, sucrose fatty acid esters, polyglycerin fatty acid esters, lecithin, processed starch, sorbitan fatty acid esters, Quillaja extract, gum arabic, tragacanth gum, guar gum, karaya gum, xanthan gum, pectin, alginic acid and its salts, carrageenan, gelatin, Quillaja saponin casein, or sodium caseinate, can be used to emulsify the composition using a homomixer, colloid mill, rotating disk homogenizer, high-pressure homogenizer, etc., to obtain an emulsion with excellent stability. The amount of these emulsifiers used is not strictly limited, and can be changed over a wide range depending on the type of emulsifier used. In addition, in order to stabilize the emulsified state, in addition to water, one or a mixture of two or more polyhydric alcohols such as glycerin, propylene glycol, sorbitol, maltitol, sucrose, glucose, trehalose, sugar solution, and reduced starch syrup may be added to the emulsion.

[0081] The emulsion thus obtained can be dried to produce a powder formulation, if desired. When producing the powder, sugars such as gum arabic, trehalose, dextrin, sugar, lactose, glucose, starch syrup, and reduced starch syrup can be added as needed. The amount of these to be used can be appropriately selected depending on the desired properties of the powder formulation.

[0082] In addition to the above, the fragrance composition may contain, if necessary, ingredients that are commonly used in fragrance compositions, such as solvents such as water and ethanol, and fragrance retainers such as ethylene glycol, propylene glycol, dipropylene glycol, glycerin, hexyl glycol, benzyl benzoate, triethyl citrate, diethyl phthalate, Hercolin, medium-chain fatty acid triglycerides, and medium-chain fatty acid diglycerides.

[0083] (Method of giving fried foods a freshly fried feel) A method for imparting a freshly fried feel to fried foods according to one embodiment of the present invention (hereinafter referred to as "the present method for imparting a freshly fried feel") includes a step of adding the present freshly fried feel imparting composition to food (fried foods or their raw materials).

[0084] By adding an effective amount of the present freshly fried feeling imparting composition to food (fried food or its raw materials), a freshly fried feeling can be imparted to the fried food to which it is added or to a fried food produced using the raw materials thereof.

[0085] In this method, the amount of the freshly fried sensation imparting composition to be added to the food (fried food or raw materials thereof) to be added may be an effective amount that imparts a freshly fried sensation by the compound of group A contained as an active ingredient (and the compound of group B, group C or group D used in combination as necessary), and can be set arbitrarily depending on the type and form of the food to be added. However, as shown in the examples described later, it is desirable to add each compound at the preferred concentrations shown below so that the freshly fried sensation imparting effect can be obtained without the flavor derived from the compound of group A (and the compound of group B, group C or group D used in combination as necessary) being excessively prominent.

[0086] The preferred concentration of the compound in group A is at least 0.0001 ppm (0.1 ppb, 100 ppt) to 10 ppm based on the total mass of the fried food when the compound is added to a fried food, and at least 0.001 ppm (1 ppb) to 1 ppm based on the total mass of the fried food produced using the raw material when the compound is added to a fried food. The freshly fried feeling can be more effectively imparted within a range of 0.001 ppm (1 ppb) to 1 ppm. More specifically, the lower limit can be any of 100 ppt, 1 ppb, 10 ppb, 100 ppb, and 1 ppm, and the upper limit can be any of 10 ppm, 1 ppm, 100 ppb, 10 ppb, and 1 ppb, and the range can be any combination of these lower and upper limits, but is not limited thereto. The preferred concentration of the compound in group A is the same even when the compound in group B, the compound in group C, and / or the compound in group D are used in combination.

[0087] The preferred concentration of the compound of group B used in combination with the compound of group A is at least 0.0001 ppm (0.1 ppb, 100 ppt) to 1 ppm based on the total mass of the fried food when the compound is added, and at least 0.001 ppm (1 ppb) to 0.1 ppm (100 ppb) based on the total mass of the fried food when the compound is added as a raw material for the fried food, and can more effectively give a freshly fried feeling when the compound is added as a raw material for the fried food. More specifically, the lower limit can be any of 100 ppt, 1 ppb, 10 ppb, and the upper limit can be any of 1 ppm, 100 ppb, 10 ppb, and 1 ppb, and can be within any combination of the lower limit and upper limit, but is not limited thereto. The preferred concentration of the compound of group B is the same when the compound of group A is used in combination with the compound of group C and / or the compound of group D.

[0088] The preferred concentration of the compound of group C used in combination with the compound of group A is at least 0.001 ppm (1 ppb) to 10 ppm based on the total mass of the fried food when the compound is added to a fried food, and at least 0.01 ppm (10 ppb) to 1 ppm based on the total mass of the fried food produced using the raw material when the compound is added to a fried food. The freshly fried feeling can be more effectively imparted within a range of 0.01 ppm (10 ppb) to 1 ppm. More specifically, the lower limit can be any of 1 ppb, 10 ppb, 100 ppb, and 1 ppm, and the upper limit can be any of 10 ppm, 1 ppm, 100 ppb, and 10 ppb, and the range can be any combination of these lower and upper limits, but is not limited thereto. The preferred concentration of the compound of group C is the same even when the compound of group A is used in combination with the compound of group B and / or the compound of group D.

[0089] The preferred concentration of the compound of group D used in combination with the compound of group A is at least 0.0001 ppm (0.1 ppb, 100 ppt) to 1 ppm based on the total mass of the fried food when the compound is added to a fried food, and at least 0.001 ppm (1 ppb) to 0.1 ppm (100 ppb) based on the total mass of the fried food produced using the raw material when the compound is added to a fried food. The freshly fried feeling can be more effectively imparted within a range of 0.001 ppm (1 ppb) to 0.1 ppm (100 ppb). More specifically, the lower limit can be any of 100 ppt, 1 ppb, 10 ppb, and the upper limit can be any of 1 ppm, 100 ppb, 10 ppb, and 1 ppb, and the range can be any combination of these lower and upper limits, but is not limited thereto. The preferred concentration of the compound of group D is the same even when the compound of group A is used in combination with the compound of group B and / or the compound of group C.

[0090] In this method, the method of adding the present freshly fried sensation imparting composition to a food (fried food or its raw materials) is not particularly limited, and the time (timing) of adding the present freshly fried sensation imparting composition to a food (fried food or its raw materials) is also not particularly limited.

[0091] When the present freshly fried sensation imparting composition is added to the raw materials of fried foods, it may be added in a larger amount than the preferred concentration described above, taking into consideration the loss of the group A compounds (and the group B compounds, group C compounds, and / or group D compounds used in combination as needed) during frying. Similarly, when the present freshly fried sensation imparting composition is added to fried foods such as frozen foods, it may be added in a larger amount than the preferred concentration described above, taking into consideration the loss of the group A compounds (and the group B compounds, group C compounds, and / or group D compounds used in combination as needed) during microwave cooking. According to the inventors' investigations, it was confirmed that the amount of the compound in Group A (and the compound in Group B, the compound in Group C and / or the compound in Group D, which are used in combination as necessary) remaining after deep frying is greater when the freshly fried sensation-imparting composition is added to the seasoning liquid for meat (in the case of deep-frying) or the mixture (in the case of croquettes) than when the freshly fried sensation-imparting composition is added to a coating liquid containing deep-frying flour (batter liquid, in the case of deep-frying) or a coating liquid containing batter flour (batter liquid, in the case of croquettes). Therefore, the freshly fried sensation-imparting composition can be used effectively in small amounts when added to the inside of the deep-frying food rather than to the coating.

[0092] (Method of manufacturing fried foods) A method for producing fried foods according to one embodiment of the present invention includes a step of adding the freshly fried sensation imparting composition to fried foods or their raw materials.

[0093] By adding an effective amount of the present freshly fried sensation imparting composition to a fried food or its raw materials to produce the fried food (as a product), a freshly fried sensation can be imparted to the produced fried food.

[0094] Examples of such production methods include a method in which the present freshly fried sensation-imparting composition is added to known batter components, i.e., wheat flour, starch, protein, eggs, water, etc., and homogenized, and then this is applied to the deep-fried ingredients (ingredients) as a batter and deep-fried; and a method in which the present freshly fried sensation-imparting composition is added to known seasoning ingredients, i.e., salt, soy sauce, sugar, cooking sake, water, etc., and homogenized, and then this is applied to the deep-fried ingredients (ingredients) as a seasoning, and then a known batter is further applied and deep-fried.

[0095] In the production method, the amount of the freshly fried sensation imparting composition to be added to the fried food to be produced may be an effective amount that imparts a freshly fried sensation to the fried food by the compound of group A contained as an active ingredient (and the compound of group B, the compound of group C and / or the compound of group D used in combination as necessary), and can be arbitrarily set according to the type and form of the fried food to be produced. Specific examples of the concentration are as explained above in the section "Method for imparting a freshly fried sensation to fried foods."

[0096] In the production method, the method of adding the present freshly fried sensation imparting composition to the fried food or its raw materials is not particularly limited. In addition, the time (timing) of adding the present freshly fried sensation imparting composition to the fried food or its raw materials is also not particularly limited. Specific examples of the addition method are as described above in the section "Method of imparting freshly fried sensation to fried food."

[0097] (food) The food (fried food or ingredients thereof) to which the present freshly fried sensation imparting composition is added will be described below.

[0098] Examples of fried foods include deep-fried chicken, fried chicken, pork cutlets, French fries, croquettes, tempura, deep-fried takoyaki, deep-fried dumplings, corn dogs, cheese hot dogs, potato chips, deep-fried rice cakes, deep-fried rice crackers, deep-fried arare, donuts, sesame balls, etc. As described above, examples of fried foods to which the present freshly fried feeling imparting composition is preferably added include deep-fried products, i.e., deep-fried foods stored for a long time in a thermal insulation case after frying and frozen foods cooked in a microwave oven.

[0099] The flavor of fried foods is not particularly limited, and may be any of various meat flavors such as chicken, duck, pork, beef, lamb, horse meat, etc.; various seafood and seaweed flavors such as red fish such as tuna, white fish such as mackerel, sea bream, salmon, and horse mackerel, freshwater fish such as sweetfish, trout, and carp, shellfish such as turban shells, clams, clams, and mussels, various crustaceans such as shrimp and crab, and various seaweeds such as wakame seaweed and kelp; various grain flavors such as rice, barley, wheat, and malt; beef tallow, chicken oil, lard, etc. Various oil and fat flavors such as meat fats and oils from various fishes; various spice or herb flavors such as cinnamon, chamomile, cardamom, caraway, cumin, cloves, pepper, coriander, Japanese pepper, shiso, ginger, star anise, thyme, chili pepper, nutmeg, basil, marjoram, rosemary, laurel, garlic, and wasabi; various nut flavors such as almonds, cashew nuts, and walnuts; wine, Examples of flavors include foods having one or more of the following flavors: various alcoholic beverage flavors such as brandy, whiskey, rum, gin, liqueur, sake, shochu, and beer; vegetable flavors such as onion, celery, carrot, tomato, and cucumber; various citrus flavors such as lemon, orange, grapefruit, lime, mandarin, mandarin orange, kabosu, sudachi, hassaku, iyokan, yuzu, shekwasha, and kumquat; various fruit flavors such as strawberry, blueberry, raspberry, apple, cherry, plum, apricot, peach, pineapple, banana, melon, mango, papaya, kiwi, pear, grape, muscat, and Kyoho grapes; dairy flavors such as milk, yogurt, and butter; vanilla flavor; various tea flavors such as green tea, black tea, oolong tea, and herbal tea; coffee flavor; cola flavor; cacao flavor; cocoa flavor; and various mint flavors such as spearmint and peppermint. That is, the food may be one that gives the impression of only one of the above flavors, or may be one that gives the impression of two or more flavors, and the multiple flavors may be the same or different.

[0100] The raw materials for fried foods include deep-fried ingredients (ingredients), seasonings, batter, batter liquid, frying oil, etc. The deep-fried ingredients (ingredients) are not particularly limited, but include meat, seafood, and vegetables. The seasonings include a mixture of various seasonings and spices such as sake, sugar, salt, vinegar, soy sauce, and miso, water, and fats and oils. The batter includes wheat flour, potato starch, bread crumbs, Domyoji flour, vermicelli, sesame, and nuts. Examples of batter liquid include a mixture of batter liquid powder (also called batter powder or batter mix) and water, and a homogeneous mixture of eggs and other seasonings and spices as necessary, dissolved, emulsified, or dispersed. The batter liquid powder is a mixed powder composed of the powder components of the raw materials used for the batter liquid, i.e., wheat flour, starch, protein, etc.

[0101] More specific examples of fried ingredients (ingredients) include sweets such as rice cakes, buns, bean paste, biscuits, crackers, cookies, pies, puddings, waffles, chocolate, caramel, peanut paste or other pastes; breads, noodles, rice, and other grains such as bread, udon, ramen, Chinese noodles, gomoku rice, fried rice, pilaf, gyoza wrappers, shumai wrappers, okonomiyaki, and takoyaki; fish such as mackerel, sardines, pacific saury, salmon, tuna, bonito, whale, flounder, sand lance, and sweetfish, and squid and spearfish. Seafood such as squid, crested squid, firefly squid, and other squids; octopus such as common octopus and Japanese octopus; shrimp such as kuruma shrimp, button shrimp, spiny lobster, and black tiger shrimp; crabs such as king crab, snow crab, blue crab, and hairy crab; shellfish such as clams, mussels, scallops, oysters, and mussels; processed seafood foods and beverages such as canned goods, boiled fish, tsukudani, surimi, and fish paste products (chikuwa, kamaboko, fried kamaboko, crab leg kamaboko, etc.); livestock meat such as chicken, duck, pork, beef, lamb, and horse meat; livestock meat such as hamburger steak, dumplings, meatballs, and braised pork processed foods and beverages using these ingredients; table salt, seasoning salt, soy sauce, powdered soy sauce, miso, powdered miso, moromi, hisio, furikake, ochazuke seasoning, margarine, mayonnaise, dressing, vinegar, sanbai-zu, powdered sushi vinegar, Chinese seasoning, tempura sauce, noodle sauce (kelp stock or bonito stock, etc.), sauce (medium-thick sauce, tomato sauce, etc.), ketchup, yakiniku sauce, curry roux, stew seasoning, soup seasoning, dashi seasoning (kelp stock or bonito stock, etc.), compound seasonings, new mirin, mixed powders such as fried chicken powder and takoyaki powder, and other seasonings, Animal or vegetable dashi-flavored foods and beverages with added seasonings such as brewer's yeast, baker's yeast, and various yeasts, and lactic acid bacteria and other microbial fermented products; stewed vegetables, Chikuzenni, oden, hotpots, and other stewed dishes; take-out bento ingredients and side dishes; fruits such as apples, grapes, and citrus fruits (grapefruit, oranges, lemons, etc.); vegetables such as tomatoes, bell peppers, celery, melons, bitter melon, carrots, potatoes, asparagus, bracken, and fern, and vegetable-containing foods such as vegetable soups containing these vegetables; foods containing herbal medicines and herbs;Examples of alcoholic beverages include wine, shochu, awamori, sake, beer, chuhai, cocktail drinks, sparkling wine, fruit wine, condiment wine, other brewed alcohol (sparkling), or liqueur (sparkling), or foods containing these as seasonings. EXAMPLES

[0102] The present invention will be described in more detail below with reference to examples, although the present invention is not limited to these.

[0103] [Example 1] Fried chicken (cooked in microwave): Confirmation of the effect of group A compounds and the combined effect of group A compounds and group D compounds The freshly fried sensation imparting effect of fried chicken (cooked in a microwave) to which the freshly fried sensation imparting composition containing the compound in group A or the freshly fried sensation imparting composition containing the compound in group A and the compound in group D was added was evaluated by the following procedure.

[0104] 1000 g of chicken meat (skinless) was cut into chunks of about 25 to 30 g. 2 g of the flavoring for fried chicken prepared according to the recipe in Table 1 was mixed and dissolved in 8 g of salt and 140 g of water to prepare a seasoning liquid. In Table 1, "MCT" refers to neutral fat consisting of fatty acids with 8 to 12 carbon atoms (the same applies below).

[0105] [Table 1]

[0106] To this seasoning liquid (hereinafter sometimes referred to as the "basic seasoning liquid"), commercially available products of the compounds in Group A (γ-hexalactone, γ-heptalactone, γ-octalactone, γ-nonalactone, γ-decalactone, γ-undecalactone, γ-dodecalactone, cis-6-dodecen-4-olide; hereinafter referred to as compound (a) in the tables of the examples, the same applies below) were added, diluted with MCT as necessary, as the freshly fried feeling imparting composition (corresponding to products 1-1 to 1-48 of the present invention). Separately from this, a commercially available compound of Group A, diluted with MCT as necessary, and a commercially available compound of Group D (2,5-dimethyl-4-hydroxy-3(2H)-furanone, maltol; hereinafter referred to as compound (d) in the tables of the examples, the same applies below) diluted with MCT as necessary, were added to the basic seasoning liquid as the present freshly fried sensation imparting composition (corresponding to Products 1-49 to 1-60 of the present invention).

[0107] Here, in Example 1, taking into consideration losses due to frying, the freshly fried feeling imparting composition was added to the seasoning liquid for meat so that the concentrations of various compounds were as shown in Table 2, based on the mass of the fried chicken after frying.

[0108] Then, the chopped chicken meat was soaked for 45 minutes in a seasoning liquid containing the compound of group A (corresponding to products 1-1 to 1-48 of the present invention) or a seasoning liquid containing the compound of group A and the compound of group D (corresponding to products 1-49 to 1-60 of the present invention). Next, commercially available fried chicken powder was dissolved in water (hereinafter referred to as "batter liquid"), and the chicken meat soaked in the seasoning liquid was soaked in this for 5 minutes. Next, the chicken meat soaked in the batter liquid was fried for 4 minutes in rice salad oil heated to 180°C to obtain fried chicken (basic product).

[0109] The obtained fried chicken (basic product) was immediately flash frozen for 1 hour at −35° C. The frozen fried chicken was then heated in a microwave oven (600 W) for 1 minute to obtain the fried chicken products of the present invention 1-1 to 1-60.

[0110] Then, the obtained fried foods of the present invention products 1-1 to 1-60 were subjected to a sensory evaluation by 10 well-trained panelists (with 10 years or more of experience). The sensory evaluation was performed by having the panelists comment on the flavor of the present invention products 1-1 to 1-60 compared to Control Product 1, which was fried foods prepared without adding any of the compounds of Group A and the compounds of Group D in the procedure for preparing fried foods of the present invention products 1-1 to 1-60, and averaging the scores given by the panelists for the freshly fried feeling compared to Control Product 1 according to the following evaluation criteria.

[0111] <Evaluation criteria for freshness> Significantly increased compared to control 1: 5 points Significant increase compared to control 1: 4 points Somewhat increased compared to control 1: 3 points Slightly increased compared to control 1: 2 points Equivalent to or decreased compared to Control 1: 1 point

[0112] Table 2 shows the results of the sensory evaluation of the fried foods of the present inventions 1-1 to 1-60.

[0113] [Table 2]

[0114] As shown in Table 2, it was confirmed that the fried chicken produced by adding the compound of Group A and the fried chicken produced by adding the compound of Group A and the compound of Group D had a freshly fried feel compared to fried chicken without the addition of the compound, even when the fried chicken was frozen and heated in a microwave oven after frying. In particular, it was confirmed that the freshly fried feel was more effectively imparted when the concentration of the compound of Group A was in the range of 1 ppb to 1 ppm (0.001 to 1 ppm) relative to the mass of the fried chicken.

[0115] Also, as shown in Table 2, when the compound of group A and the compound of group D were added, the evaluation of the freshly fried feeling was higher than when only the compound of group A was added, and the evaluation was that the freshly fried feeling was enhanced in a balanced manner without being overly prominent, although the light sweetness was slightly enhanced. In particular, when the compound of group D was 2,5-dimethyl-4-hydroxy-3(2H)-furanone, the freshly fried feeling was more effectively imparted when the compound of group D was in the range of 0.1 to 100 ppb relative to the mass of the fried chicken, and when the compound of group D was maltol, the freshly fried feeling was more effectively imparted when the compound of group D was in the range of 10 ppb to 10 ppm (0.01 to 10 ppm) relative to the mass of the fried chicken.

[0116] [Example 2] Fried chicken (cooked in microwave): Confirmation of the combined effect of group A compounds and group B compounds The freshly fried sensation imparting effect of the present composition for imparting freshly fried sensation, which contains the compound of group A and the compound of group B, on fried chicken (cooked in a microwave) was evaluated according to the following procedure.

[0117] In the procedure for preparing fried chicken of the present invention products 1-1 to 1-60 in Example 1, the present invention added a commercially available compound of the above group A diluted with MCT as necessary and a commercially available compound of the above group B (phenylacetaldehyde, methional, 2,4-heptadienal, 2,4-decadienal; hereinafter referred to as compound (b) in the tables of the examples. The same applies below.) diluted with MCT as necessary to the basic seasoning liquid as the present freshly fried sensation composition, and these were prepared as fried chicken of the present invention products 2-1 to 2-48. In Example 2, taking into consideration the loss due to deep-frying as in Example 1, the present freshly fried sensation composition was added to the seasoning liquid for meat so that the concentrations of various compounds were as shown in Tables 3 and 4 based on the mass of the fried chicken after deep-frying.

[0118] Then, the obtained fried foods of the present invention products 2-1 to 2-48 were subjected to a sensory evaluation by 10 well-trained panelists (with 10 years or more of experience). The sensory evaluation was performed by having the panelists comment on the flavor of the present invention products 2-1 to 2-48 compared with control product 1 (fried foods prepared without adding any of the compounds of group A and group B in the fried foods preparation procedure of the present invention products 2-1 to 2-48; the same as control product 1 in Example 1), and averaging the scores given by the panelists on the freshly fried feeling compared with control product 1 according to the same evaluation criteria as in Example 1.

[0119] The results of the sensory evaluation of the fried foods of the present inventions 2-1 to 2-48 are shown in Tables 3 and 4.

[0120] [Table 3]

[0121] [Table 4]

[0122] As shown in Tables 3 and 4, it was confirmed that the fried chicken produced by adding the compounds of Group A and Group B had a freshly fried feel compared to the fried chicken without the addition of the compounds, even when the fried chicken was frozen and heated in a microwave oven after frying. In particular, when compared with Example 1 (Table 2), it was confirmed that the fried chicken produced by adding the compounds of Group A and Group B had a juicy oily feel without compromising the freshly fried feel compared to the fried chicken produced by adding only the compounds of Group A, and as a result, the fried chicken was more effectively imparted with the freshly fried feel. It was also confirmed that the fried chicken was more effectively imparted with the freshly fried feel when the concentration of the compounds of Group B was in the range of 1 to 100 ppb (0.001 to 0.1 ppm) relative to the mass of the fried chicken.

[0123] In addition, among the compounds of group B, for 2,4-heptadienal, (2E,4E)-2,4-heptadienal, (2E,4Z)-2,4-heptadienal, (2Z,4E)-2,4-heptadienal, and (2Z,4Z)-2,4-heptadienal mixture is added.Similarly, among the compounds of group B, for 2,4-decadienal, (2E,4E)-2,4-decadienal, (2E,4Z)-2,4-decadienal, (2Z,4E)-2,4-decadienal, and (2Z,4Z)-2,4-decadienal mixture is added. However, the inventors tested compositions containing different ratios of these isomers and compositions containing only one isomer whenever possible under the same conditions, and confirmed that the same effect was obtained in all cases at the same concentration.

[0124] [Example 3] Fried chicken (cooked in microwave): Confirmation of the combined effect of group A compounds and group C compounds The freshly fried sensation imparting effect of the present composition for imparting freshly fried sensation, which contains the compound of group A and the compound of group C, on fried chicken (cooked in a microwave) was evaluated by the following procedure.

[0125] In the procedure for preparing fried chicken of the present invention products 1-1 to 1-60 in Example 1, commercially available products of the compounds of group A, diluted with MCT as necessary, and commercially available products of the compounds of group C (2-methylpyrazine, 2-ethylpyrazine, 2-acetylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethyl-3-methylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2,3-dimethyl-5-ethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2,3,5,6-tetramethylpyrazine; hereinafter referred to as compound (c) in the tables of the examples. The same applies below.) diluted with MCT as necessary were added to the basic seasoning liquid as the present freshly fried sensation imparting composition to prepare the fried chicken, which were then used as the fried chicken of the present invention products 3-1 to 3-144. In Example 3, similarly to Examples 1 and 2, taking into consideration losses due to frying, the freshly fried sensation imparting composition of the present invention was added to the seasoning liquid for meat so that the concentrations of various compounds were as shown in Tables 5 and 6, based on the mass of the fried chicken after frying.

[0126] Then, the obtained fried foods of the present invention products 3-1 to 3-144 were subjected to a sensory evaluation by 10 well-trained panelists (with 10 years or more of experience). The sensory evaluation was performed by having the panelists comment on the flavor of the present invention products 3-1 to 3-144 compared with control product 1 (fried foods prepared without adding any of the compounds of group A and group C in the fried foods preparation procedure of the present invention products 3-1 to 3-144; the same as control product 1 in Example 1), and averaging the scores given by the panelists on the freshly fried feeling compared with control product 1 according to the same evaluation criteria as in Example 1.

[0127] The results of the sensory evaluation of the fried foods of the present invention products 3-1 to 3-144 are shown in Tables 5 and 6.

[0128] [Table 5]

[0129] [Table 6]

[0130] As shown in Tables 5 and 6, it was confirmed that the fried chicken produced by adding the compounds of Group A and Group C had a freshly fried feel compared to the fried chicken without the addition of the compounds, even when the fried chicken was frozen and heated in a microwave oven after frying. In particular, compared to Example 1 (Table 2), it was confirmed that when the compounds of Group A and Group C were added, a fragrant taste was imparted without impairing the freshly fried feel compared to the case where only the compounds of Group A were added, and as a result, the freshly fried feel was imparted more effectively. It was also confirmed that the freshly fried feel was imparted more effectively when the concentration of the compounds of Group C was in the range of 10 ppb to 1 ppm (0.01 to 1 ppm) relative to the mass of the fried chicken.

[0131] [Example 4] Fried chicken (cooked in microwave): Confirmation of the combined effect of compounds of groups A, B and C The freshly fried sensation imparting effect of fried chicken (cooked in a microwave) to which the present freshly fried sensation imparting composition containing the compounds of group A, group B, and group C was added was evaluated by the following procedure.

[0132] In the procedure for preparing fried chicken of the present invention products 1-1 to 1-60 in Example 1, the present freshly fried sensation imparting composition was added to the basic seasoning liquid, in which a commercially available product of the compound in Group A was diluted with MCT as necessary, a commercially available product of the compound in Group B was diluted with MCT as necessary, and a commercially available product of the compound in Group C was diluted with MCT as necessary, to prepare fried chicken of the present invention products 4-1 to 4-104. Note that in Example 4, in consideration of the loss due to deep-frying as in Examples 1 to 3, the present freshly fried sensation imparting composition was added to the seasoning liquid for meat so that the concentrations of various compounds were as shown in Tables 7 and 8 based on the mass of the fried chicken after deep-frying.

[0133] Then, the fried foods of the present invention products 4-1 to 4-104 obtained were subjected to a sensory evaluation by 10 well-trained panelists (with 10 years or more of experience). The sensory evaluation was performed by having the panelists comment on the flavor of the present invention products 4-1 to 4-104 compared with control product 1 (fried foods prepared without adding any of the compounds of group A, group B, or group C in the fried foods preparation procedure of the present invention products 4-1 to 4-104; the same as control product 1 in Example 1), and averaging the scores given by the panelists for the freshly fried feeling compared with control product 1 according to the same evaluation criteria as in Example 1.

[0134] The results of the sensory evaluation of the fried foods of the present invention products 4-1 to 4-104 are shown in Tables 7 and 8.

[0135] [Table 7]

[0136] [Table 8]

[0137] As shown in Tables 7 and 8, it was confirmed that the fried chicken produced by adding the compounds of Group A, Group B, and Group C had a freshly fried feel compared to the fried chicken without the addition of the compounds, even when the fried chicken was frozen and heated in a microwave oven after frying. In particular, when compared with Example 1 (Table 2), Example 2 (Tables 3 and 4), and Example 3 (Tables 5 and 6), it was confirmed that the fried chicken produced by adding the compounds of Group A, Group B, and Group C had a juicy oily feel and a fragrant taste without impairing the freshly fried feel compared to the fried chicken produced by adding only the compounds of Group A, the fried chicken produced by adding the compounds of Group A and Group B, and the fried chicken produced by adding the compounds of Group A and Group C, and as a result, the fried chicken produced by adding the compounds of Group A and Group C was more effectively imparted with the freshly fried feel.

[0138] [Example 5] Fried chicken (cooked in microwave): Confirmation of combined effects of compounds in groups A to D The freshly fried sensation imparting effect of fried chicken (cooked in a microwave) to which the present freshly fried sensation imparting composition containing the compounds of group A, group B, group C, and group D was added was evaluated by the following procedure.

[0139] In the procedure for preparing fried chicken of the present invention products 1-1 to 1-60 in Example 1, the following were added to the basic seasoning liquid as the present freshly fried sensation imparting composition: a commercially available product of the compound of group A diluted with MCT as necessary, a commercially available product of the compound of group B diluted with MCT as necessary, a commercially available product of the compound of group C diluted with MCT as necessary, and a commercially available product of the compound of group D diluted with MCT as necessary. These were fried chicken of the present invention products 5-1 to 5-40. In Example 5, the present freshly fried sensation imparting composition was added to the seasoning liquid for meat so that the concentration of each compound was as shown in Table 9 based on the mass of the fried chicken after frying, taking into consideration the loss due to frying, as in Examples 1 to 4.

[0140] Then, the fried foods of the present invention products 5-1 to 5-40 obtained were subjected to a sensory evaluation by 10 well-trained panelists (with 10 years or more of experience). The sensory evaluation was performed by having the panelists comment on the flavor of the present invention products 5-1 to 5-40 compared with control product 1 (fried foods prepared without adding any of the compounds of group A, group B, group C, and group D in the fried foods preparation procedure of the present invention products 5-1 to 5-40; the same as control product 1 in Example 1), and averaging the scores given by the panelists for the freshly fried feeling compared with control product 1 according to the same evaluation criteria as in Example 1.

[0141] Table 9 shows the results of the sensory evaluation of the fried foods of the present invention products 5-1 to 5-40.

[0142] [Table 9]

[0143] As shown in Table 9, it was confirmed that the fried chicken produced by adding the compounds of Group A, Group B, Group C, and Group D had a freshly fried feel compared to the non-additive fried chicken, even when it was frozen and heated in a microwave oven after frying. In particular, when compared with Example 1 (Table 2), Example 2 (Tables 3 and 4), Example 3 (Tables 5 and 6), and Example 4 (Tables 7 and 8), the fried chicken produced by adding the compounds of Group A, Group B, Group C, and Group D was evaluated as having a freshly fried feel compared to the fried chicken produced by adding only the compounds of Group A, the fried chicken produced by adding the compounds of Group A and Group D, the fried chicken produced by adding the compounds of Group A and Group B, the fried chicken produced by adding the compounds of Group A and Group C, and the fried chicken produced by adding the compounds of Group A, Group B, and Group C. Although not shown in Table 9, the panelists evaluated that, compared to the case where the compounds in Group A, Group B, Group C, and Group D were added in Example 4 (Tables 7 and 8), the addition of the compounds in Group A, Group B, Group C, and Group D enhanced the freshly fried feeling in a balanced manner, without being overly sweet.

[0144] [Example 6] Fried chicken (stored in a thermal case) The freshly fried sensation imparting effect of the present freshly fried sensation imparting composition on fried chicken (stored in an insulated case) was evaluated in the following manner.

[0145] In Example 6, the procedure for producing fried chicken of the present invention 1-1 to 1-60 in Example 1, the present invention 2-1 to 2-48 in Example 2, the present invention 3-1 to 3-144 in Example 3, the present invention 4-1 to 4-104 in Example 4, and the present invention 5-1 to 5-40 in Example 5 was the same up to the point of obtaining fried chicken (basic product), and then, instead of freezing and heating in a microwave oven, the fried chicken (basic product) was placed in an insulated case at 80°C for 6 hours to obtain fried chicken of the present invention 6-1 to 6-46.

[0146] In Example 6, as in Examples 1 to 5, taking into account losses due to frying, the freshly fried sensation-imparting composition of the present invention was added to the seasoning liquid for meat so that the concentrations of various compounds were as shown in Table 10, based on the mass of the fried chicken after frying.

[0147] Then, the fried foods of the present invention products 6-1 to 6-46 obtained were subjected to a sensory evaluation by 10 well-trained panelists (with 10 years or more of experience). The sensory evaluation was performed by having the panelists comment on the flavor of the present invention products 6-1 to 6-46 compared to the control product 2, which was fried foods prepared without adding any of the compounds of group A, group B, group C, or group D in the procedure for preparing fried foods of the present invention products 6-1 to 6-46, and averaging the scores given by the panelists for the freshly fried feeling compared to the control product 2 according to the following evaluation criteria.

[0148] <Evaluation criteria for freshness> Significantly increased compared to control 2: 5 points Significant increase compared to control 2: 4 points Somewhat increased compared to control 2: 3 points Slightly increased compared to control 2: 2 points Equivalent to or decreased compared to Control 2: 1 point

[0149] Table 10 shows the results of the sensory evaluation of the fried foods of the present inventions 6-1 to 6-46.

[0150] [Table 10]

[0151] As shown in Table 10, it was confirmed that fried chicken produced by adding the compound of group A, or fried chicken produced by adding the compound of group A and the compound of group B, the compound of group C, and / or the compound of group D had a freshly fried feel compared to fried chicken without additives, even when stored for a long time in an insulated case after frying. Also, as in the results of Examples 1 to 5, it was shown that the effect of imparting a freshly fried feel was greater the more compounds were used in combination.

[0152] [Example 7] Beef croquette (cooked in microwave) The freshly fried sensation imparting effect of the present freshly fried sensation imparting composition on beef croquettes (cooked in a microwave) was evaluated in the following manner.

[0153] 80g of ground beef and 80g of chopped onion were fried in 10g of salad oil, 10g of soy sauce was added, and mixed with 724.7g of boiled and strained potatoes, and then 8g of sugar, 7g of salt, and 0.3g of black pepper were added and mixed thoroughly (hereinafter referred to as "mushroom mixture"). This mushroom mixture was divided into small pieces of 50g each.

[0154] Commercially available batter powder was dissolved in water (hereinafter referred to as "batter liquid"), to which was added 2 g of croquette flavoring prepared according to the recipe in Table 11, and the following was added as the freshly fried feeling imparting composition: a commercially available compound of Group A diluted with MCT as necessary, a commercially available compound of Group B used in combination with the commercially available compound of Group C diluted with MCT as necessary, and / or a commercially available compound of Group D diluted with MCT as necessary.

[0155] [Table 11]

[0156] Here, in Example 7, as in Examples 1 to 6, taking into consideration losses due to frying, the present freshly fried sensation imparting composition was added to the batter liquid so that the concentrations of various compounds were as shown in Table 12, based on the mass of the beef croquette after frying.

[0157] Then, the molded small pieces of filling material were coated evenly with the batter liquid to which the compound of group A (and the compound of group B, the compound of group C, and / or the compound of group D used in combination with the compound of group A) was added, and then the breadcrumbs were applied evenly. The filling material coated with the batter and the breadcrumbs was fried in rice salad oil heated to 180°C for 3 minutes and 30 seconds to obtain beef croquettes (basic product).

[0158] The obtained beef croquettes (basic product) were immediately flash-frozen for 1 hour at −35° C. The frozen beef croquettes were then heated in a microwave oven (600 W) for 1 minute and 20 seconds to obtain the croquettes of the present invention 7-1 to 7-46.

[0159] Then, the obtained croquettes of the present invention products 7-1 to 7-46 were subjected to a sensory evaluation by 10 well-trained panelists (with 10 years or more of experience). The sensory evaluation was performed by having the panelists comment on the flavor of the present invention products 7-1 to 7-46 compared to the control product 3, which was a croquette made without adding any of the compounds of group A, group B, group C, or group D in the croquette making procedure of the present invention products 7-1 to 7-46, and averaging the scores given by the panelists for the freshly fried feeling compared to the control product 3 according to the following evaluation criteria.

[0160] <Evaluation criteria for freshness> Significantly increased compared to control 3: 5 points Significant increase compared to control 3: 4 points Somewhat increased compared to control 3: 3 points Slightly increased compared to control 3: 2 points Equivalent to or decreased compared to Control 3: 1 point

[0161] The results of the sensory evaluation of the croquettes of the present inventions 7-1 to 7-46 are shown in Table 12.

[0162] [Table 12]

[0163] As shown in Table 12, it was confirmed that the croquettes produced by adding the group A compound, or the croquettes produced by adding the group A compound and the group B compound, the group C compound, and / or the group D compound had a freshly fried feel compared to those without the addition, even when they were fried, frozen, and heated in a microwave oven. Also, as with the results of the fried chicken in Examples 1 to 6, it was also shown that the more types of compounds used in combination, the greater the effect of imparting a freshly fried feel in the croquettes in Example 7.

[0164] [Example 8] Beef croquette (stored in a thermal insulation case) The freshly fried sensation imparting effect of the beef croquette (stored in an insulated case) to which the freshly fried sensation imparting composition of the present invention was added was evaluated in the following manner.

[0165] In Example 8, the beef croquette (basic product) was obtained in the same manner as in Example 7 for the croquettes of the present invention 7-1 to 7-46, and then, instead of freezing and heating in a microwave oven, the beef croquette (basic product) was placed in an insulated case at 80°C for 6 hours to obtain the croquettes of the present invention 8-1 to 8-46. Note that, in Example 8, in consideration of losses due to deep-frying as in Example 7, the present composition for imparting a freshly fried sensation was added to the batter liquid so that the concentrations of various compounds were as shown in Table 13 based on the mass of the beef croquette after deep-frying.

[0166] In addition, in the present invention products 8-1 to 8-46, the concentration was based on the mass of the beef croquette after frying, similarly to the present invention products 7-1 to 7-46.

[0167] Then, the obtained croquettes of the present invention products 8-1 to 8-46 were subjected to a sensory evaluation by 10 well-trained panelists (with 10 years or more of experience). The sensory evaluation was performed by having the panelists comment on the flavor of the present invention products 8-1 to 8-46 compared to the control product 4, which was a croquette made without adding any of the compounds of group A, group B, group C, or group D in the croquette making procedure of the present invention products 8-1 to 8-46, and averaging the scores given by the panelists for the freshly fried feeling compared to the control product 4 according to the following evaluation criteria.

[0168] <Evaluation criteria for freshness> Significantly increased compared to control 4: 5 points Significant increase compared to control 4: 4 points Somewhat increased compared to control 4: 3 points Slightly increased compared to control 4: 2 points Equivalent to or decreased compared to Control 4: 1 point

[0169] The results of the sensory evaluation of the croquettes of the present invention products 8-1 to 8-46 are shown in Table 13.

[0170] [Table 13]

[0171] As shown in Table 13, it was confirmed that the croquettes produced by adding the group A compound, or the croquettes produced by adding the group A compound and the group B compound, the group C compound, and / or the group D compound, had a freshly fried feel compared to those without the addition, even when stored for a long time in an insulated case after deep-frying. Also, as with the results of the fried chicken in Examples 1 to 6 and the croquette in Example 7, it was also shown that the more types of compounds used in combination, the greater the effect of imparting a freshly fried feel in the croquette in Example 8.

[0172] <Summary of the Examples> It was confirmed that the freshly fried sensation-imparting composition of the present invention can impart a freshly fried sensation to fried foods regardless of the type of fried food or the fragrance-imparting method.

Claims

1. A freshly fried feeling imparting composition comprising one or more compounds selected from the following Group A1 as an active ingredient, The freshly fried sensation imparting composition is used by being added to fried foods or ingredients of fried foods, The composition for imparting a freshly fried feeling is used in an amount such that the concentration of one or more compounds selected from Group A1 is 0.001 to 10 ppm based on the total mass of the fried food. (Group A1) γ-hexalactone, γ-heptalactone, γ-undecalactone, γ-dodecalactone, cis-6-dodecen-4-olide

2. The freshly fried sensation imparting composition according to claim 1, Contains at least one compound selected from the following Group B, Group C and / or Group D, In the case where one or more compounds selected from Group B are contained, the compound is used in an amount such that the concentration of the one or more compounds selected from Group B is 0.0001 to 1 ppm based on the total mass of the fried food, In the case where one or more compounds selected from Group C are contained, the compound is used in an amount such that the concentration of the one or more compounds selected from Group C is 0.001 to 10 ppm based on the total mass of the fried food, In the case where 2,5-dimethyl-4-hydroxy-3(2H)-furanone selected from Group D is contained, it is used in an amount such that the concentration of 2,5-dimethyl-4-hydroxy-3(2H)-furanone is 0.00001 to 1 ppm based on the total mass of the fried food, When the composition contains maltol selected from Group D, it is used in an amount such that the concentration of maltol is 0.001 to 100 ppm based on the total mass of the fried food. (Group B) Phenylacetaldehyde, methional, 2,4-heptadienal, 2,4-decadienal (Group C) 2-methylpyrazine, 2-ethylpyrazine, 2-acetylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethyl-3-methylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2,3-dimethyl-5-ethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2,3,5,6-tetramethylpyrazine (Group D) 2,5-dimethyl-4-hydroxy-3(2H)-furanone, maltol

3. A freshly fried sensation imparting composition comprising, as active ingredients, one or more compounds selected from the following Group A, and one or more compounds selected from the following Group B1, Group C1 and / or Group D1: The freshly fried sensation imparting composition is used by being added to fried foods or ingredients of fried foods, The one or more compounds selected from Group A are used in an amount such that the concentration of the one or more compounds selected from Group A is 0.001 to 10 ppm based on the total mass of the fried food, In the case where one or more compounds selected from Group B1 are contained, the compound is used in an amount such that the concentration of the one or more compounds selected from Group B1 is 0.0001 to 1 ppm based on the total mass of the fried food, In the case where one or more compounds selected from Group C1 are contained, the compound is used in an amount such that the concentration of the one or more compounds selected from Group C1 is 0.001 to 10 ppm based on the total mass of the fried food; When the composition contains maltol selected from Group D1, the composition is used in an amount such that the concentration of maltol is 0.001 to 100 ppm based on the total mass of the fried food. (Group A) γ-hexalactone, γ-heptalactone, γ-octalactone, γ-nonalactone, γ-decalactone, γ-undecalactone, γ-dodecalactone, cis-6-dodecen-4-olide (Group B1) Phenylacetaldehyde, 2,4-heptadienal (Group C1) 2-methylpyrazine, 2-ethylpyrazine, 2-acetylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethyl-3-methylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2,3-dimethyl-5-ethylpyrazine, 2,3,5,6-tetramethylpyrazine (D1 group) Maltol

4. A method for imparting a freshly fried sensation to a flavor-imparting composition, comprising the step of adding the freshly fried sensation-imparting composition according to any one of claims 1 to 3 to a flavor-imparting composition.

5. A method for imparting a freshly fried feel to fried foods, comprising the step of adding the freshly fried feel imparting composition according to claim 1 to the fried food or its raw materials, When the object to be added is fried food, the total mass of the fried food is used as the basis. When the additive is a raw material for fried food, the total mass of the fried food produced using the raw material is used as the basis. The method for imparting a freshly fried feeling to fried foods comprises adding the composition for imparting a freshly fried feeling so that the concentration of one or more compounds selected from the group A1 is 0.001 to 10 ppm.

6. A method for imparting a freshly fried feel to fried foods, comprising the step of adding the freshly fried feel imparting composition according to claim 2 to the fried food or its raw materials, When the object to be added is fried food, the total mass of the fried food is used as the basis. When the additive is a raw material for fried food, the total mass of the fried food produced using the raw material is used as the basis. adding the freshly fried sensation imparting composition so that the concentration of one or more compounds selected from Group A1 is 0.001 to 10 ppm; When the freshly fried sensation-imparting composition contains one or more compounds selected from Group B, the freshly fried sensation-imparting composition is added so that the concentration of the one or more compounds selected from Group B is 0.0001 to 1 ppm; When the freshly fried sensation-imparting composition contains one or more compounds selected from Group C, the freshly fried sensation-imparting composition is added so that the concentration of the one or more compounds selected from Group C is 0.001 to 10 ppm; When the freshly fried sensation imparting composition contains 2,5-dimethyl-4-hydroxy-3(2H)-furanone selected from Group D, the freshly fried sensation imparting composition is added so that the concentration of 2,5-dimethyl-4-hydroxy-3(2H)-furanone becomes 0.00001 to 1 ppm, When the freshly fried sensation imparting composition contains maltol selected from Group D, the freshly fried sensation imparting composition is added so that the concentration of maltol is 0.001 to 100 ppm.

7. A method for imparting a freshly fried sensation to fried foods, comprising the step of adding the freshly fried sensation imparting composition according to claim 3 to fried foods or raw materials thereof, When the object to be added is fried food, the total mass of the fried food is used as the basis. When the additive is a raw material for fried food, the total mass of the fried food produced using the raw material is used as the basis. adding the freshly fried sensation imparting composition so that the concentration of one or more compounds selected from Group A is 0.001 to 10 ppm; When the freshly fried sensation imparting composition contains one or more compounds selected from the group B1, the freshly fried sensation imparting composition is added so that the concentration of the one or more compounds selected from the group B1 is 0.0001 to 1 ppm; When the freshly fried sensation-imparting composition contains one or more compounds selected from Group C1, the freshly fried sensation-imparting composition is added so that the concentration of the one or more compounds selected from Group C1 is 0.001 to 10 ppm; When the freshly fried sensation imparting composition contains maltol selected from Group D1, the freshly fried sensation imparting composition is added so that the concentration of maltol is 0.001 to 100 ppm.

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