Composition for imparting freshly fried feeling

Abstract

To provide a composition capable of imparting a just-fried texture.SOLUTION: A just-fried texture imparting composition contains as an active ingredient, an acetal body of branched-chain saturation aldehyde (limited to have a carbon number of 4 or 5). The just-fried texture imparting composition further contains branched-chain saturation aldehyde (limited to have a carbon number of 4 or 5). A method for imparting a just-fried texture effect of a flavor imparting composition includes a step of adding the just-fried texture imparting composition to a flavor imparting composition. A method for imparting a just-fried texture of fried food includes a step of adding the just-fried texture imparting composition to fried food or its raw material.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a freshly fried feeling imparting composition for imparting or enhancing the freshly fried feeling of fried foods.

Background Art

[0002] Conventionally, fried foods such as French fries, fried chicken, tonkatsu, and fried shrimp have generally been made by frying, such as plain frying, breading, and deep frying (oil cooking, oil frying), at home. In recent years, however, fried foods have been widely sold as prepared side dishes or frozen foods (hereinafter referred to as "fried food products") at convenience stores and supermarkets. Since fried food products do not require the labor of frying compared to fried foods made at home, there is a certain demand for them.

[0003] In fried food products, a composition for imparting a flavor suitable for fried foods (hereinafter referred to as "flavor imparting composition") is added to the fried food products to obtain an appealing effect on consumers.

[0004] As a flavor imparting composition that can be used for fried foods, for example, Patent Document 1 discloses a composition that imparts a cooked flavor (e.g., a baked feeling, an oil-fried feeling) and enhances the greasiness, which contains at least one selected from the group consisting of (A1) 4-methylphenol and (A2) 4-ethylphenol, at least one selected from the group consisting of (B1) (E)-2-decenal and (B2) (E,E)-2,4-decadienal, and at least one selected from the group consisting of (C1) 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] [Problems to be Solved by the Invention]

[0006] Fried food products differ from home-made fried food in the following aspects. Specifically, fried food sold in a fried state is often stored at room temperature of 20 to 30 °C for a long time after cooking, or stored in a warming case at 60 to 80 °C for a long time, and is not eaten shortly after frying, especially after deep-frying. In the case of frozen foods, in order to save the trouble of frying, many products can be eaten after microwave cooking. In this case, the state is very different from that of fried food.

[0007] According to the studies of the present inventors, it has been found that in fried food, important elements include not only the crispy texture, the crispy texture or the crispy texture immediately after frying, but also the aroma and flavor of "just-fried feeling". Therefore, the present inventors focused on this just-fried feeling and searched for a composition that can impart the just-fried feeling to fried food products.

[0008] According to the studies of the inventors, although the composition described in Patent Document 1 can impart fragrance, roasted feeling, cooking feeling like grease, etc. to fried food, it has been found that it cannot impart the just-fried feeling.

[0009] From the above, the problem of the present invention is to provide a composition that can impart the just-fried feeling. [Means for Solving the Problems]

[0010] As a result of intensive studies to solve the above problems, the present inventors have found that an acetal form of a specific branched-chain saturated aldehyde imparts the just-fried feeling, and have completed the invention according to the present application.

[0011] Thus, a brief description of representative ones among the inventions disclosed in the present application is as follows.

[0012] [1] A freshly fried feeling-imparting composition containing, as an active ingredient, an acetal form of a branched-chain saturated aldehyde (however, limited to those having 4 or 5 carbon atoms). [2] A freshly fried feeling-imparting composition according to [1], further containing a branched-chain saturated aldehyde (however, limited to those having 4 or 5 carbon atoms). [3] A method for imparting a freshly fried feeling effect to a flavor-imparting composition, including the step of adding the freshly fried feeling-imparting composition according to [1] or [2] to the flavor-imparting composition. [4] A method for imparting a freshly fried feeling to a fried food, including the step of adding the freshly fried feeling-imparting composition according to [1] or [2] to the fried food or its raw material. [5] In the method for imparting a freshly fried feeling to a fried food according to [4], when the addition target is the fried food, based on the total mass of the fried food, and when the addition target is the raw material of the fried food, based on the total mass of the fried food produced using the raw material, the freshly fried feeling-imparting composition is added so that the concentration of the acetal form of the branched-chain saturated aldehyde (however, limited to those having 4 or 5 carbon atoms) becomes 0.01 to 1 ppm. A method for imparting a freshly fried feeling to a fried food.

Effect of the Invention

[0013] According to the present invention, a composition capable of imparting a freshly fried feeling can be provided.

Modes for Carrying Out the Invention

[0014] Hereinafter, an embodiment of the present invention will be described in detail. In this specification, "~" means a range including a lower limit value and an upper limit value, and "concentration (ppm, ppb)" and "%" represent "mass concentration" and "mass percentage concentration", respectively, unless otherwise specified. Further, in this specification, the term "freshly fried feeling" means a crispy texture immediately after frying fried foods, a crispy texture, or a crispy texture, as well as flavors such as a light crispness, sweetness, juiciness, etc. that evoke such textures. "Imparting a freshly fried feeling (imparting a freshly fried feeling)" includes adding a freshly fried feeling anew and / or enhancing a freshly fried feeling. For example, it includes those in which the freshly fried feeling is improved as a result of imparting or enhancing the freshly fried feeling. In this specification, the term "flavor" means one or more sensations that can be changed by aroma (scent), typically including sensations such as smell and / or taste. Furthermore, as a result of imparting a freshly fried feeling, it may enhance, suppress, or improve sensations other than smell and / or taste, such as a cold feeling, a warm feeling, a texture (also referred to as texture, such as smoothness, firmness, viscosity, etc.), a tingling or spicy feeling, etc. Also, in this specification, the flavor of food and drink may be referred to as "taste". Also, in this specification, "addition" includes at least one of simply adding to a certain object by spraying, dropping, etc. and mixing with a certain object. Also, in this specification, for example, in the case of "containing the present compound or the present freshly fried feeling-imparting composition", unless otherwise specified, it includes not only the case of containing any one of the present compound or the present freshly fried feeling-imparting composition, but also the case of containing both the present compound and the present freshly fried feeling-imparting composition.

[0015] (Freshly fried feeling-imparting composition) The fried texture-imparting composition according to one embodiment of the present invention (hereinafter referred to as "the present fried texture-imparting composition") contains an acetal of a branched-chain saturated aldehyde (however, limited to those having 4 or 5 carbon atoms) as an active ingredient. Hereinafter, when simply referring to "branched-chain saturated aldehyde" and "acetal of branched-chain saturated aldehyde", they respectively mean "branched-chain saturated aldehyde having 4 or 5 carbon atoms" and "acetal of branched-chain saturated aldehyde having 4 or 5 carbon atoms".

[0016] The inventors have found that a branched-chain saturated aldehyde having 4 or 5 carbon atoms can impart a freshly fried texture to various fried foods, that is, a crispy texture, a crunchy texture, or a crispy texture immediately after frying the fried food, and flavors such as a light fragrance, sweetness, juiciness, etc. However, as described above, when using a branched-chain saturated aldehyde for a fried food product stored for a long time, the branched-chain saturated aldehyde evaporates during the long-term storage, so the effect of imparting the freshly fried texture is reduced.

[0017] In order to solve the above problems, the inventors have come up with a fried texture-imparting composition containing an acetal of a branched-chain saturated aldehyde having 4 or 5 carbon atoms as an active ingredient. An acetal is a compound obtained by dehydrative condensation of an aldehyde and an alcohol. The acetal of a branched-chain saturated aldehyde is characterized by gradually releasing the branched-chain saturated aldehyde without its own flavor affecting the fried food. Therefore, as shown in the examples described later, by using the present fried texture-imparting composition containing an acetal of a branched-chain saturated aldehyde as an active ingredient for various fried foods, the branched-chain saturated aldehyde is gradually released, and a freshly fried texture, that is, a crispy texture, a crunchy texture, or a crispy texture immediately after frying the fried food, and flavors such as a light fragrance, sweetness, juiciness, etc. can be imparted over a long period of time. In particular, the present fried texture-imparting composition can be suitably used for the above-mentioned fried food products. For example, for a fried food using the present fried texture-imparting composition, the freshly fried texture is maintained even when stored in a warming case for a long time after frying.

[0018] The branched-chain saturated aldehyde that serves as a raw material for the acetal form of the branched-chain saturated aldehyde is a branched-chain saturated aldehyde having 4 or 5 carbon atoms. Specifically, among those having 4 carbon atoms, isobutyl aldehyde (also known as: 2-methylpropanal), and among those having 5 carbon atoms, 2-methylbutyl aldehyde (also known as: 2-methylbutanal), isovaleraldehyde (also known as: 3-methylbutanal, 3-methylbutyl aldehyde), pivalaldehyde (also known as: 2,2-dimethylpropanal).

[0019] In addition, the inventors have confirmed that linear saturated aldehydes having 4 to 6 carbon atoms and branched-chain saturated aldehydes having 6 carbon atoms have a strong green feeling, linear and branched-chain saturated aldehydes having 7 or more carbon atoms have a strong heavy oily feeling, and saturated aldehydes having 3 or less carbon atoms have a strong fermentation feeling, and none of them exhibit the effect of imparting a freshly fried feeling. Therefore, the acetal form of a linear saturated aldehyde having 4 to 6 carbon atoms, the acetal form of a branched-chain saturated aldehyde having 6 carbon atoms, the acetal form of a linear or branched-chain saturated aldehyde having 7 or more carbon atoms, or the acetal form of a saturated aldehyde having 3 or less carbon atoms is not suitable as an active ingredient of the present freshly fried feeling-imparting composition.

[0020] Also, in the acetal form of the branched-chain saturated aldehyde, from the viewpoint of gradually releasing the branched-chain saturated aldehyde to exhibit the effect of imparting a freshly fried feeling, the type of alcohol serving as its raw material is not particularly limited, but it is preferable that the alcohol generated by the hydrolysis of the acetal form has as little influence as possible on the flavor of the fried food. Preferable examples of the alcohol serving as a raw material for the acetal form of the branched-chain saturated aldehyde include, among monohydric alcohols, ethanol, 3-methyl-1-butanol (also known as: isoamyl alcohol, isopentyl alcohol), benzyl alcohol, and among dihydric or higher polyhydric alcohols, 1,2-propanediol (also known as: propylene glycol), 1,2,3-propanetriol (also known as: glycerin).

[0021] From the above, specific examples of the acetal form of the branched-chain saturated aldehyde, which is preferable as the active ingredient of the present deep-fried feeling-imparting composition, include isovaleraldehyde = diethyl = acetal (alias: 1,1-diethoxy-3-methylbutane), isovaleraldehyde = propylene glycol = acetal (alias: 4-methyl-2-(2-methylpropyl)-1,3-dioxolane), isovaleraldehyde = dibenzyl = acetal (alias: 1,1-bis(benzyloxy)-3-methylbutane), isovaleraldehyde = glycerin = acetal (alias: [2-(2-methylpropyl)-1,3-dioxolan-4-yl]methanol), isovaleraldehyde = diisoamyl = acetal (alias: 1,1-bis(3-methylbutoxy)-3-methylbutane), isovaleraldehyde = ethyl = isoamyl = acetal (alias: 1-ethoxy-3-methyl-1-(3-methylbutoxy)butane), isovaleraldehyde = benzyl = isoamyl = acetal (alias: 1-benzyloxy-3-methyl-1-(3-methylbutoxy)butane), isovaleraldehyde = ethyl = benzyl = acetal (alias: 1-benzyloxy-1-ethoxy-3-methylbutane), isobutyraldehyde = diethyl = acetal (alias: 1,1-diethoxy-2-methylpropane), 2-methylbutyraldehyde = diethyl = acetal (alias: 1,1-diethoxy-2-methylbutane), isobutyraldehyde = ethyl = isoamyl = acetal (alias: 1-ethoxy-2-methyl-1-(3-methylbutoxy)propane), isobutyraldehyde = diisoamyl = acetal (alias: 1,1-bis(3-methylbutoxy)-2-methylpropane).

[0022] In addition, the present deep-fried feeling-imparting composition is preferably added to any of the raw materials of deep-fried foods such as deep-fried seeds (ingredients), batter, batter mix, etc. However, in the case of deep-fried food products such as frozen foods, it may be added to the deep-fried food after frying and used.

[0023] In addition, the freshly fried smell-imparting composition of the present case can mask the stuffy smell, oil deterioration smell, burnt smell, stickiness, meaty smell, etc. of various fried foods by being used in various fried foods. Therefore, the freshly fried smell-imparting composition of the present case can also be used as a composition for masking unpleasant odors of fried foods.

[0024] The acetal form of the branched-chain saturated aldehyde can be obtained by synthesis according to a conventional method such as purchasing as a reagent or reacting the branched-chain saturated aldehyde with an alcohol under acidic conditions, which can be done by any method that can be carried out by those skilled in the art. The obtained acetal form of the branched-chain saturated aldehyde may be further purified using means such as column chromatography or vacuum distillation as necessary.

[0025] The freshly fried smell-imparting composition of the present case may be composed only of the acetal form of the branched-chain saturated aldehyde, or may contain other components such as a solvent as long as it contains a predetermined amount of the acetal form of the branched-chain saturated aldehyde. And the acetal form of the branched-chain saturated aldehyde may be composed of only one of the aforementioned compounds, or may be composed of a combination of two or more of the aforementioned compounds. The concentration of the acetal form of the branched-chain saturated aldehyde in the freshly fried smell-imparting composition of the present case can be arbitrarily determined according to the addition target of the freshly fried smell-imparting composition. In particular, since the amount of the branched-chain saturated aldehyde gradually released from the acetal form of the branched-chain saturated aldehyde varies depending on, for example, the storage conditions of the fried food, the concentration of the acetal form of the branched-chain saturated aldehyde may be appropriately adjusted so as to be in an optimal condition. Examples of the concentration of the acetal form of the branched-chain saturated aldehyde include a range of 0.1 ppm to 100%, preferably 10 ppm to 1% with respect to the total mass of the freshly fried smell-imparting composition. More specifically, the lower limit value can be any one of 0.1 ppm, 1 ppm, 10 ppm, 100 ppm, 0.1%, 1%, and the upper limit value can be any one of 100%, 10%, 1%, 0.1%, 100 ppm, 10 ppm, 1 ppm, and can be within a range by any combination of these lower limit values and upper limit values, but is not limited thereto.

[0026] Examples of the object to which the present freshly fried feeling-imparting composition is added include a flavor-imparting composition or food (fried food or its raw material). Details of each addition object will be described later.

[0027] The present freshly fried feeling-imparting composition may be added to food (fried food or its raw material) by itself, or may be added to food (fried food or its raw material) in combination with one or more selected from one or more water-soluble and oil-soluble fragrances, emulsified fragrance compositions, optional fragrance compounds, and natural essential oils (for example, the fragrance compounds described in the above-mentioned "Patent Office Gazette, Collection of Well-Known and Conventional Technologies (Fragrances), Part II, Food Fragrances", "Investigation of the Actual Use of Food Fragrance Compounds in Japan", and "Synthetic Fragrances, Chemistry and Product Knowledge").

[0028] The freshly fried feeling-imparting composition according to another embodiment of the present invention preferably contains a branched-chain saturated aldehyde having 4 or 5 carbon atoms in addition to the acetal form of the branched-chain saturated aldehyde having 4 or 5 carbon atoms in the present freshly fried feeling-imparting composition. By using the present freshly fried feeling-imparting composition in which the acetal form of the branched-chain saturated aldehyde and the branched-chain saturated aldehyde are used in combination for various fried foods, the branched-chain saturated aldehyde exhibits the freshly fried feeling-imparting effect when eaten within a relatively short time (about 30 minutes to 1 hour) after the cooking of the fried food, and the acetal form of the branched-chain saturated aldehyde (in other words, the branched-chain saturated aldehyde slowly released from the acetal form) exhibits the freshly fried feeling-imparting effect when eaten after a relatively long time (about 1 hour to 6 hours) has elapsed since the cooking of the fried food. As a result, regardless of the timing when the fried food is eaten, a freshly fried feeling can be imparted to the fried food.

[0029] In the present freshly fried feeling-imparting composition, the branched-chain saturated aldehyde used in combination with the acetal form of the branched-chain saturated aldehyde is a branched-chain saturated aldehyde having 4 or 5 carbon atoms. Specifically, among those having 4 carbon atoms, isobutyl aldehyde (alias: 2-methylpropanal); among those having 5 carbon atoms, 2-methylbutyl aldehyde (alias: 2-methylbutanal), isovaleraldehyde (alias: 3-methylbutanal, 3-methylbutyl aldehyde), pivalaldehyde (alias: 2,2-dimethylpropanal).

[0030] The branched-chain saturated aldehyde can be obtained by any method that can be carried out by those skilled in the art, for example, purchased as a reagent or synthesized according to a conventional method such as oxidation of alcohol or reduction of carboxylic acid. The obtained branched-chain saturated aldehyde may be further purified using means such as column chromatography or vacuum distillation as necessary.

[0031] The present freshly fried feeling-imparting composition may be composed only of the acetal form of the branched-chain saturated aldehyde and the branched-chain saturated aldehyde, or may contain other components such as a solvent as long as it contains a predetermined amount of the acetal form of the branched-chain saturated aldehyde and the branched-chain saturated aldehyde. The branched-chain saturated aldehyde used in combination with the acetal form of the branched-chain saturated aldehyde may be composed of only one of the aforementioned compounds, or may be composed of a combination of two or more of the aforementioned compounds. Furthermore, the branched-chain saturated aldehyde to be added and the branched-chain saturated aldehyde gradually released from the acetal form may be of the same type or different types. If these are of the same type, a certain freshly fried feeling can be maintained from the freshly fried state to the state after a lapse of time. On the other hand, if these are of different types, a freshly fried feeling suitable for the flavor of the fried product in the state after a lapse of time can be appropriately imparted.

[0032] The concentration of the branched-chain saturated aldehyde in the present freshly fried feeling-imparting composition can be arbitrarily determined according to the addition target of the freshly fried feeling-imparting composition. Examples of the concentration of the branched-chain saturated aldehyde include a range of 0.01 ppm to 90%, preferably 1 ppm to 1%, based on the total mass of the freshly fried feeling-imparting composition. More specifically, the lower limit can be any one of 0.01 ppm, 0.1 ppm, 1 ppm, 10 ppm, 100 ppm, 0.1%, 1%, 10%, 50%, and the upper limit can be any one of 90%, 50%, 10%, 1%, 0.1%, 100 ppm, 10 ppm, 1 ppm, 0.1 ppm, and the range can be within any combination of these lower and upper limits, but is not limited thereto.

[0033] The concentration ratio of the acetal form of the branched-chain saturated aldehyde to the branched-chain saturated aldehyde in the present freshly fried feeling-imparting composition can also be arbitrarily determined according to the addition target of the freshly fried feeling-imparting composition. As an example of the concentration ratio of the acetal form of the branched-chain saturated aldehyde to the branched-chain saturated aldehyde, it is preferable that the branched-chain saturated aldehyde is in a ratio of 0.01 to 1 with the acetal form of the branched-chain saturated aldehyde being 1. Thereby, the freshly fried feeling can be sustained over a long period of time. In particular, when used for fried foods to be eaten after a relatively long time (about 1 hour to 6 hours) has elapsed since the cooking of the fried foods, it is more preferable that the branched-chain saturated aldehyde is in a ratio of 0.01 to 0.1 with the acetal form of the branched-chain saturated aldehyde being 1, and when used for fried foods to be eaten within a relatively short time (about 30 minutes to 1 hour) after the cooking of the fried foods, it is more preferable that the branched-chain saturated aldehyde is in a ratio of 0.1 to 1 with the acetal form of the branched-chain saturated aldehyde being 1.

[0034] (Method for imparting the freshly fried feeling effect to the flavor-imparting composition) The method for imparting the freshly fried feeling effect to the flavor-imparting composition according to an embodiment of the present invention includes the step of adding the present freshly fried feeling-imparting composition to the flavor-imparting composition. By adding the present freshly fried feeling-imparting composition in an effective amount to the flavor-imparting composition, the freshly fried feeling effect of the flavor-imparting composition as the addition target can be imparted.

[0035] In this method, the addition amount of the present deep-fried flavor-imparting composition to the flavor-imparting composition to which it is added may be any effective amount as long as the deep-fried flavor effect is imparted by the acetal form of the branched-chain saturated aldehyde contained as an active ingredient (and the branched-chain saturated aldehyde optionally used in combination), and it can be arbitrarily set according to the type and form of the flavor-imparting composition to which it is added. Specific examples of the concentration are as described in the item of "Deep-fried flavor-imparting composition" above.

[0036] In this method, the method of adding the present deep-fried flavor-imparting composition to the flavor-imparting composition is not particularly limited. Also, the timing of adding the present deep-fried flavor-imparting composition to the flavor-imparting composition is not particularly limited.

[0037] (Flavor-imparting composition) Hereinafter, the flavor-imparting composition to which the present deep-fried flavor-imparting composition is added will be described. The flavor-imparting composition exhibits an excellent flavor-imparting effect when added to various articles. The articles to which the flavor-imparting composition is added are not particularly limited, but other flavor-imparting compositions or foods (fried foods or their raw materials) can be exemplified. Examples of the flavor-imparting composition include a fragrance composition, a flavor improver, a flavor modifier, a taste-imparting agent, a taste improver, and a taste modifier.

[0038] The present deep-fried flavor-imparting composition can be added to the flavor-imparting composition to impart a deep-fried flavor effect. That is, the flavor-imparting composition added with the present deep-fried flavor-imparting composition can be used as a flavor-imparting composition having a deep-fried flavor-imparting effect.

[0039] Also, by constituting the present deep-fried flavor-imparting composition with the present compound and a compound capable of imparting flavor (for example, a fragrance compound), the present deep-fried flavor-imparting composition can also be used as a flavor-imparting composition having a deep-fried flavor-imparting effect.

[0040] As a specific example of the fragrance composition which is one aspect of the fragrance - imparting composition, a fragrance composition for food and drink (also referred to as a flavor composition) can be mentioned. As an example of the article to which it is added, as described above, food (fried food or its raw material) can be mentioned. The form of the fragrance composition is not particularly limited, and examples thereof include a water - soluble fragrance composition, an oil - soluble fragrance composition, an emulsified fragrance composition, and a powder fragrance composition.

[0041] The fragrance composition may contain the compounds or components exemplified below. Examples thereof include various types of fragrance compounds or fragrance compositions, oil - soluble pigments, vitamins, functional substances, fish extracts, livestock meat extracts, plant extracts, yeast extracts, animal and plant proteins, animal and plant protein hydrolysates, starch, dextrin, saccharides, amino acids, nucleic acids, organic acids, solvents, etc. For example, natural essential oils, natural fragrances, synthetic fragrances, etc. described in "Patent Office Gazette, Well - Known and Conventional Technology Collection (Fragrances) Part II, Food Fragrances, issued on January 14, 2000", "Investigation of the Actual Use of Food Fragrance Compounds in Japan" (Report on Hygiene Science Research in 2000, Japan Flavor Industry Association, issued in March 2001), and "Synthetic Fragrances, Chemistry and Product Knowledge" (Supplemental New Edition issued on December 20, 2016, edited by the Synthetic Fragrance Editorial Committee, Chemical Industry Daily) can be mentioned.

[0042] As specific examples of synthetic fragrance compounds, as hydrocarbon compounds, monoterpenes such as α - pinene, β - pinene, γ - terpinene, myrcene, camphene, limonene, sesquiterpenes such as valencene, cedrene, caryophyllene, longifolene, and 1,3,5 - undecatriene can be mentioned.

[0043] Examples of alcohol compounds include saturated alcohols such as butanol, pentanol, 3-octanol, hexanol, unsaturated alcohols such as (Z)-3-hexen-1-ol, prenol, 2,6-nonadienol, terpene alcohols such as linalool, geraniol, citronellol, tetrahydromyrcenol, farnesol, nerolidol, cedrol, α-terpineol, terpinene-4-ol, borneol, and aromatic alcohols such as benzyl alcohol, phenylethyl alcohol, cinnamyl alcohol.

[0044] Examples of aldehyde compounds include saturated aldehydes such as acetaldehyde, hexanal, octanal, decanal, unsaturated aldehydes such as (E)-2-hexenal, 2,4-octadienal, terpene aldehydes such as citronellal, hydroxycitronellal, citral, myrtenal, perillyl aldehyde, and aromatic aldehydes such as benzaldehyde, cinnamyl aldehyde, vanillin, ethylvanillin, heliotropin, p-tolyl aldehyde.

[0045] Examples of ketone compounds include saturated and unsaturated ketones such as 2-heptanone, 2-undecanone, 1-octen-3-one, acetoin, 6-methyl-5-hepten-2-one (methylheptenone), diketones and hydroxyketones such as diacetyl, 2,3-pentanedione, maltol, ethylmaltol, cycloten, 2,5-dimethyl-4-hydroxy-3(2H)-furanone, terpene ketones such as carvone, menthone, nootkatone, ketones derived from terpene degradation products such as α-ionone, β-ionone, β-damascenone, and aromatic ketones such as raspberry ketone.

[0046] Examples of furan or ether compounds include furfuryl alcohol, furfural, rose oxide, linalool oxide, menthofuran, theaspirane, estragole, eugenol, 1,8-cineole, and the like.

[0047] Examples of ester compounds 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, ethyl nonanoate, terpene alcohol esters such as linalyl acetate, geranyl acetate, lavandulyl acetate, terpinyl acetate, neryl acetate, and aromatic esters such as benzyl acetate, methyl salicylate, methyl cinnamate, cinnamyl propionate, ethyl benzoate, cinnamyl isovalerate, ethyl 3-methyl-2-phenylglycidate.

[0048] Examples of lactone compounds include saturated lactones such as γ-decalactone, γ-dodecalactone, δ-decalactone, δ-dodecalactone, and unsaturated lactones such as 7-decen-4-olide, 2-decen-5-olide.

[0049] 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.

[0050] Examples of nitrogen-containing compounds include indole, skatole, pyridine, alkyl-substituted pyrazine, methyl anthranilate, trimethylpyrazine, etc.

[0051] Examples of sulfur-containing compounds include methanethiol, dimethyl sulfide, dimethyl disulfide, allyl isothiocyanate, 3-methyl-2-buten-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.

[0052] Examples of 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, hinoki, vetiver, patchouli, labdanum, etc.

[0053] Examples of various extracts of animals and plants include extracts of herbs or spices, extracts of coffee, green tea, black tea, or oolong tea, and various enzymatic hydrolysates such as milk or milk processed products and their lipases or proteases.

[0054] The flavor composition can be prepared by adding the flavoring composition to a suitable solvent or dispersion medium by a known method.

[0055] As the form of the flavor composition, a solution in which the flavoring composition or other components are dissolved in a water-soluble or oil-soluble solvent, an emulsified preparation, a powder preparation, or other solid preparations (such as solid fats) is preferred.

[0056] Examples of water-soluble solvents include ethanol, methanol, acetone, tetrahydrofuran, acetonitrile, 2-propanol, methyl ethyl ketone, glycerin, propylene glycol, dipropylene glycol, etc. Among these, from the viewpoint of use in foods and beverages, ethanol or glycerin is particularly preferred. Examples of oil-soluble solvents include vegetable oils, animal fats and oils, refined oils and fats (such as processed oils such as medium-chain fatty acid triglycerides (MCT), and short-chain fatty acid triglycerides such as triacetin and tripropionin), various essential oils, triethyl citrate, etc. Among these, from the viewpoint of minimizing the influence on the flavor of foods and beverages, MCT is particularly preferred.

[0057] In addition, in order to obtain an emulsified preparation, the flavoring composition can be obtained by emulsifying it together with a water-soluble solvent and an emulsifier. The emulsification method of the flavoring composition is not particularly limited, and various emulsifiers conventionally used in foods and beverages, etc., for example, fatty acid monoglycerides, fatty acid diglycerides, fatty acid triglycerides, propylene glycol fatty acid esters, sucrose fatty acid esters, polyglycerol fatty acid esters, lecithin, modified 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, casein quillaja saponin, or casein sodium, etc. can be used, and an emulsion with excellent stability can be obtained by performing an emulsification treatment using a homomixer, a colloid mill, a rotary disk type homogenizer, a high-pressure homogenizer, etc. The usage amount of these emulsifiers is not strictly limited and can be varied over a wide range depending on the type of emulsifier used, etc. Further, in order to stabilize the emulsified state, in addition to water, for example, 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 can be added to such an emulsion.

[0058] In addition, the emulsion thus obtained can be made into a powder preparation by drying if desired. When powdering, sugars such as gum arabic, trehalose, dextrin, sugar, lactose, glucose, starch syrup, and reduced starch syrup can be appropriately added as needed. These usage amounts can be appropriately selected according to the properties desired for the powder preparation, etc.

[0059] In addition to the above, the perfume composition may contain components commonly used in perfume compositions as needed. For example, it may contain solvents such as water and ethanol, and perfume retention agents such as ethylene glycol, propylene glycol, dipropylene glycol, glycerin, hexyl glycol, benzyl benzoate, triethyl citrate, diethyl phthalate, hercolyn, medium-chain fatty acid triglycerides, and medium-chain fatty acid diglycerides.

[0060] (Method for imparting a freshly fried feeling to fried foods) The method for imparting a freshly fried feeling effect to fried foods according to an embodiment of the present invention (hereinafter referred to as "the present freshly fried feeling effect imparting method") includes a step of adding the present freshly fried feeling imparting composition to food (fried foods or their raw materials).

[0061] By adding the present freshly fried feeling imparting composition to food (fried foods or their raw materials) in an effective amount, a freshly fried feeling can be imparted to fried foods produced using the fried foods or their raw materials as the addition target.

[0062] In this method, the addition amount of the present freshly fried feeling imparting composition to the food (fried foods or their raw materials) to be added may be an effective amount that imparts a freshly fried feeling by the acetal form of the branched-chain saturated aldehyde (and the branched-chain saturated aldehyde optionally used in combination) contained as an active ingredient, and can be arbitrarily set according to the type and form of the food to be added.

[0063] As the concentration of the acetal form of the preferred branched-chain saturated aldehyde, when the object to which it is added is fried food, it is based on the total mass of the fried food, and when the object to which it is added is the raw material of the fried food, it is based on the total mass of the fried food produced using the raw material. It can impart a just-fried feeling within the range of at least 0.001 ppm (1 ppb, 1000 ppt) to 100 ppm, and can more effectively impart a just-fried feeling within the range of 0.01 ppm (10 ppb) to 1 ppm (1000 ppb). More specifically, the lower limit can be any one of 1 ppb, 10 ppb, 100 ppb, 1 ppm, 10 ppm, and the upper limit can be any one of 100 ppm, 10 ppm, 1 ppm, 100 ppb, 10 ppb, and it can be within the range of any combination of these lower and upper limits, but is not limited thereto.

[0064] Also, when the acetal form of the branched-chain saturated aldehyde and the branched-chain saturated aldehyde are used in combination, as the concentration of the preferred branched-chain saturated aldehyde, when the object to which it is added is fried food, it is based on the total mass of the fried food, and when the object to which it is added is the raw material of the fried food, it is based on the total mass of the fried food produced using the raw material. It can impart a just-fried feeling within the range of at least 0.0001 ppm (0.1 ppb, 100 ppt) to 10 ppm, and can more effectively impart a just-fried feeling within the range of 0.001 ppm (1 ppb) to 0.1 ppm (100 ppb). More specifically, the lower limit can be any one of 100 ppt, 1 ppb, 10 ppb, 100 ppb, 1 ppm, and the upper limit can be any one of 10 ppm, 1 ppm, 100 ppb, 10 ppb, 1 ppb, and it can be within the range of any combination of these lower and upper limits, but is not limited thereto.

[0065] In this method, the method of adding the present just-fried feeling-imparting composition to food (fried food or its raw material) is not particularly limited. Also, the timing of adding the present just-fried feeling-imparting composition to food (fried food or its raw material) is not particularly limited.

[0066] When the freshly fried flavor-imparting composition of the present case is added to and used in the raw materials of fried foods, in consideration of the loss of the acetal form of branched-chain saturated aldehydes (and branched-chain saturated aldehydes used in combination as necessary) due to frying, it may be added in an amount more than the aforementioned preferred concentration. Similarly, when the freshly fried flavor-imparting composition of the present case is added to and used in fried food products such as frozen foods, in consideration of the loss of the acetal form of branched-chain saturated aldehydes (and branched-chain saturated aldehydes used in combination as necessary) due to range cooking, it may be added in an amount more than the aforementioned preferred concentration. According to the study by the present inventors, the remaining amount of the acetal form of branched-chain saturated aldehydes (and branched-chain saturated aldehydes used in combination as necessary) after deep-frying is larger when the freshly fried flavor-imparting composition of the present case is added to the meat seasoning liquid (in the case of deep-fried chicken) or the sponge (in the case of beef croquettes) than when it is added to the coating liquid containing deep-fried chicken powder (batter liquid, in the case of deep-fried chicken) or the coating liquid containing batter powder (batter liquid, in the case of beef croquettes). Therefore, the freshly fried flavor-imparting composition of the present case can be effectively used in a small amount when added inside rather than to the coating of fried foods.

[0067] (Method for manufacturing fried foods) The method for manufacturing fried foods according to an embodiment of the present invention includes a step of adding the freshly fried flavor-imparting composition of the present case to fried foods or their raw materials.

[0068] By adding an effective amount of the freshly fried flavor-imparting composition of the present case to fried foods or their raw materials to manufacture fried foods (as products), a freshly fried flavor can be imparted to the manufactured fried foods.

[0069] Examples of the manufacturing method include a method in which the freshly fried flavor-imparting composition of the present case is added to known coating liquid components, namely, wheat flour, starch, protein, eggs, water, etc., homogenized, and this is adhered to fried ingredients as a coating liquid and deep-fried, and a method in which the freshly fried flavor-imparting composition of the present case is added to known seasoning liquid components, namely, salt, soy sauce, sugar, cooking wine, water, etc., homogenized, adhered to fried ingredients (ingredients) as a seasoning liquid, and then a known coating liquid is further adhered and deep-fried.

[0070] In this production method, the addition amount of the present deep-fried freshness-imparting composition to the deep-fried food to be produced may be any effective amount that imparts a deep-fried freshness by the acetal form of the branched-chain saturated aldehyde contained as an active ingredient (and the branched-chain saturated aldehyde optionally used in combination), and can be arbitrarily set according to the type and form of the deep-fried food to be produced. Specific examples of the concentration are as described in the item of "Method for imparting deep-fried freshness to deep-fried food" mentioned above.

[0071] In this production method, the method for adding the present deep-fried freshness-imparting composition to the deep-fried food or its raw material is not particularly limited. Also, the timing for adding the present deep-fried freshness-imparting composition to the deep-fried food or its raw material is not particularly limited. Specific examples of the addition method are as described in the item of "Method for imparting deep-fried freshness to deep-fried food" mentioned above.

[0072] (Food) Hereinafter, the food (deep-fried food or its raw material), which is the addition target of the present deep-fried freshness-imparting composition, will be described.

[0073] Examples of deep-fried foods include fried chicken, fried chicken, tonkatsu, French fries, beef croquettes, tempura, fried takoyaki, fried dumplings, American hot dogs, cheese hot dogs, potato chips, fried cakes, doughnuts, sesame balls, etc. As described above, preferred addition target deep-fried foods of the present deep-fried freshness-imparting composition include deep-fried food products, that is, deep-fried foods stored in a warming case for a long time after frying or frozen foods cooked in a microwave oven.

[0074] Examples of the raw materials for deep-fried foods include deep-frying seeds (ingredients), seasoning liquids, coatings, coating liquids, deep-frying oil, etc. The deep-frying seeds (ingredients) are not particularly limited, and examples include livestock meats, seafoods, and vegetables. Examples of the seasoning liquids include mixtures of various seasonings and spices such as liquor, sugar, salt, vinegar, soy sauce, miso, water, and oils and fats. Examples of the coatings include wheat flour, arrowroot starch, breadcrumbs, mochi rice flour, cellophane noodles, sesame seeds, and nuts. Examples of the coating liquids include those obtained by mixing a coating liquid powder (also referred to as batter powder, batter mix, etc.) and water, and those obtained by homogeneously mixing eggs and other seasonings and spices as necessary, followed by dissolution, emulsification, or dispersion. The coating liquid powder is a mixed powder composed of powder components among the raw materials used for the coating liquid, namely, wheat flour, starch, protein, etc.

[0075] More specific examples of the deep-fried ingredients include various livestock meat flavors such as chicken, duck, pork, beef, mutton, and horse meat; red meat fish flavors such as tuna, white meat fish flavors such as mackerel, sea bream, snapper, salmon, and horse mackerel, freshwater fish flavors such as ayu, trout, and carp, shellfish flavors such as abalone, ark shell, littleneck clam, and clam, various crustacean flavors such as shrimp and crab, various seaweed flavors such as wakame and kelp, etc.; various cereal flavors such as rice, barley, wheat, and malt; various fat flavors such as livestock fats like beef tallow, chicken fat, and lard, and oils of various fish; various spice or herb flavors such as cinnamon, chamomile, cardamom, caraway, cumin, clove, pepper, coriander, sansho, shiso, ginger, star anise, thyme, chili pepper, nutmeg, basil, marjoram, rosemary, laurel, garlic, and wasabi; various nut flavors such as almond, cashew nut, and walnut; various liquor flavors such as wine, 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, tangerine, kabosu, sudachi, hassaku, yokan, yuzu, calamondin, 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 grape; 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; cocoa flavor; various mint flavors such as spearmint and peppermint; etc. Foods having one or more of the above flavors are included. That is, it may be a food that gives the impression of only one of the above flavors, or a food that gives the impression of two or more flavors, and the plurality of flavors may be of the same type or different types.

[0076] More specific examples of foods include confectioneries such as senbei (rice crackers), arare (tiny rice crackers), okoshi (puffed rice cakes), mochi (rice cakes), manju (steamed buns), an (sweet bean paste), biscuits, crackers, potato chips, cookies, pies, puddings, waffles, sponge cakes, doughnuts, chocolate, caramel, peanut paste or other pastes; breads, noodles, rices, and other grains such as bread, udon noodles, ramen noodles, Chinese noodles, gomoku rice (rice with various ingredients), fried rice, pilaf, dumpling wrappers, shumai wrappers, okonomiyaki (savory pancakes), takoyaki (octopus balls); seafood such as mackerel, sardines, saury, salmon, tuna, bonito, whale, flounder, needlefish, ayu (sweetfish); squids such as surume squid, spear squid, marbled squid, firefly squid; octopuses such as common octopus, longarm octopus; shrimps such as kuruma shrimp, button shrimp, ise shrimp, black tiger shrimp; crabs such as taraba crab, snow crab, horsehair crab, hairy crab; shellfish such as clams, ark shell, scallop, oyster, mussel; processed food and drink products made from seafood such as canned seafood, cooked fish, tsukudani (simmered seafood or vegetables), surimi, processed seafood products (chikuwa, kamaboko, fried kamaboko, crab leg kamaboko, etc.); meats such as chicken, pork, beef, mutton, horse meat; processed food and drink products made from meat such as hamburgers, dumplings, meatballs, stewed meat; seasonings such as table salt, seasoning salt, soy sauce, powdered soy sauce, miso, powdered miso, moromi (mash for making soy sauce), shiokara (fermented fish sauce), furikake (seasoning sprinkle), tea soup base, margarine, mayonnaise, dressing, vinegar, sanbai vinegar, powdered sushi vinegar, Chinese seasoning, tenkasu (tempura sauce), mentaiko sauce (made from kelp or bonito stock), sauce (medium thick sauce, tomato sauce, etc.), ketchup, grilled meat sauce, curry roux, stew base, soup base, dashi base (made from kelp or bonito stock), compound seasonings, new mirin (sweet cooking sake), mixed powders such as tempura powder and takoyaki powder; animal or plant-based dashi-flavored food and drink products added with these seasonings; dairy products such as cheese, yogurt, butter; various microbial fermentation products such as various yeasts like brewer's yeast and baker's yeast, and lactic acid bacteria; boiled foods such as boiled vegetables, chikuzenni (simmered chicken and vegetables), oden (simmered fish cakes, vegetables, etc.), nabe (hot pot); ingredients and side dishes for takeout bento; fruits such as apples, grapes, citrus fruits (grapefruit, orange, lemon, etc.); vegetables such as tomatoes, bell peppers, celery, melons, bitter melons, carrots, potatoes, asparagus, bracken, fiddlehead ferns, and vegetable-containing foods such as vegetable soup containing these vegetables; foods containing crude drugs and herbs;Alcoholic beverages such as wine, shochu, awamori, sake, beer, chu-hi, cocktail drinks, sparkling wine, fruit wine, herbal liquor, other fermented alcoholic beverages (sparkling) or liqueurs (sparkling), etc., or alcoholic beverages as seasonings containing these; etc. can be mentioned.

Example

[0077] Hereinafter, the present invention will be described more specifically by way of examples. Note that the present invention is not limited to these.

[0078] [Example 1] Deep-fried chicken (stored in a warming case) The evaluation of the effect of imparting a freshly fried feeling to deep-fried chicken (stored in a warming case) added with the composition for imparting a freshly fried feeling of this case was carried out according to the following procedure.

[0079] <Example 1-1> Confirmation of the effect of the acetal form of branched-chain saturated aldehyde 1000 g of chicken meat (without skin) was cut into pieces of about 25 to 30 g. 2 g of the spice for deep-fried chicken prepared according to the formulation in Table 1, 8 g of table salt, and 140 g of water were mixed and dissolved to prepare a seasoning liquid. In Table 1, "MCT" means a neutral fat composed of fatty acids having 8 to 12 carbon atoms and glycerin (the same applies hereinafter).

[0080]

Table 1

[0081] To this seasoning liquid, a commercially available product of the acetal form of a branched-chain saturated aldehyde having 4 or 5 carbon atoms (isobutyl aldehyde = diethyl = acetal, 2-methylbutyl aldehyde = diethyl = acetal, isovaleraldehyde = diethyl = acetal, isovaleraldehyde = propylene glycol = acetal, isovaleraldehyde = benzyl = isoamyl = acetal; hereinafter denoted as compound (a) in the tables of the examples) diluted with MCT as needed was added as the composition for imparting a freshly fried feeling of this case.

[0082] Here, including the examples described later, in the deep-fried chicken (stored in a warming case) of Examples 1-1 to 1-3, based on the mass of the deep-fried chicken after deep-frying, considering the loss due to deep-frying, a branched-chain saturated aldehyde acetal (and branched-chain saturated aldehyde used in combination in some examples) was added to the meat seasoning liquid so as to reach the concentration shown in Table 2 (Table 3 in Example 1-2 and Table 4 in Example 1-3).

[0083] Thereafter, the chopped chicken meat was immersed in the seasoning liquid after adding the branched-chain saturated aldehyde acetal for 45 minutes. Next, commercially available deep-fried chicken powder was dissolved in water (hereinafter referred to as "coating liquid"), and the chicken meat immersed in the seasoning liquid was immersed in this for 5 minutes. Next, the chicken meat immersed in the coating liquid was fried in rice salad oil heated to 180°C for 4 minutes to obtain the deep-fried chicken of the present invention products 1-1 to 1-30. This state was defined as "immediately after cooking", and sensory evaluation was performed as follows. Thereafter, the deep-fried chicken of the present invention products 1-1 to 1-30 was placed in a warming case at 80°C for 2 hours. This state was defined as "after 2 hours", and sensory evaluation was performed as follows. Thereafter, the deep-fried chicken of the present invention products 1-1 to 1-30 was placed in a warming case at 80°C for another 2 hours. This state was defined as "after 4 hours", and sensory evaluation was performed as follows. Thereafter, the deep-fried chicken of the present invention products 1-1 to 1-30 was placed in a warming case at 80°C for another 2 hours. This state was defined as "after 6 hours", and sensory evaluation was performed as follows.

[0084] On the other hand, in the production procedure of deep-fried chicken of the products 1-1 to 1-30 of the present invention, instead of the acetal form of branched-chain saturated aldehyde, the acetal forms of linear saturated aldehydes shown in Table 2 (propionaldehyde = diethyl = acetal, butyraldehyde = diethyl = acetal, pentylaldehyde = diethyl = acetal, hexylaldehyde = diethyl = acetal, heptylaldehyde = diethyl = acetal), the acetal forms of branched-chain saturated aldehydes having 6 or more carbon atoms (2-ethylbutyraldehyde = diethyl = acetal, 2-methylhexylaldehyde = diethyl = acetal), and the acetal form of 2,4-dodecadienal that has been conventionally used for fried foods were each added and prepared to obtain deep-fried chicken of Comparative Products 1-1 to 1-8 (each compound added in Comparative Products 1-1 to 1-8 is also described in the column of Compound (a) in Table 2 for convenience). In addition, also in Comparative Products 1-1 to 1-8, similar to the products 1-1 to 1-30 of the present invention, the concentrations shown in Table 2 were based on the mass of deep-fried chicken after deep-frying.

[0085] For the sensory evaluation of the deep-fried chicken of the products 1-1 to 1-30 and Comparative Products 1-1 to 1-8 of the present invention, in the production procedure of the deep-fried chicken of the products 1-1 to 1-30 of the present invention, deep-fried chicken prepared without adding the acetal form of branched-chain saturated aldehyde was used as Control 1 (also used in Examples 1-2 to 1-3 below). Ten well-trained panelists (with more than 10 years of experience) were asked to comment on the flavor when comparing the products 1-1 to 1-30 and Comparative Products 1-1 to 1-8 with Control 1, and the panelists scored the freshly fried feeling compared to Control 1 according to the following evaluation criteria, and the average was taken.

[0086] <Evaluation Criteria for Freshly Fried Feeling> Significantly increased compared to Control 1: 5 points Greatly increased compared to Control 1: 4 points Somewhat increased compared to Control 1: 3 points Slightly increased compared to Control 1: 2 points Equivalent to Control 1 or decreased compared to Control 1: 1 point

[0087] Table 2 shows the results of the sensory evaluation of the fried chicken of the inventive products 1-1 to 1-30 and the comparative products 1-1 to 1-8.

[0088]

Table 2

[0089] As shown in Table 2, it was confirmed that the fried chicken produced by adding the acetal form of a branched-chain saturated aldehyde having 4 or 5 carbon atoms had a freshly fried feeling even when stored in a warming case for a long time after frying, as compared with the non-added one. According to the evaluated panelists, the fried chicken of the inventive products 1-1 to 1-30, in addition to the comments in Table 2, had a crispy texture of fried chicken, a crunchy texture and a crispy texture, and a juicy feeling of chicken meat.

[0090] Note that even immediately after frying, it is considered that a part of the acetal form of the branched-chain saturated aldehyde is decomposed by frying to produce a branched-chain saturated aldehyde, which imparts a freshly fried feeling. Also, according to the panelists, in the state of "after 6 hours", the fried chicken of the chicken was dried by long-term storage in a warming case, and it was difficult to feel the difference in the freshly fried feeling from the control product 1 (the same applies to Examples 1-2 to 1-3 below).

[0091] On the other hand, as shown in Table 2, it was confirmed that compounds that do not fall under the acetal form of a branched-chain saturated aldehyde having 4 or 5 carbon atoms, that is, the acetal form of a straight-chain saturated aldehyde, the acetal form of a branched-chain saturated aldehyde having 6 or 7 carbon atoms, and the acetal form of 2,4-dodecadienal that has been conventionally used in fried foods, do not impart a freshly fried feeling. From the above results, the usefulness of the freshly fried feeling-imparting composition containing the acetal form of a branched-chain saturated aldehyde having 4 or 5 carbon atoms as an active ingredient was shown.

[0092] <Example 1-2> Combined use of two types of acetal forms of branched-chain saturated aldehydes In the procedure for making deep-fried chicken of the inventive products 1-1 to 1-30 of Example 1-1, those made by adding (using in combination) two types rather than one type of acetal of branched-chain saturated aldehyde were used as the deep-fried chicken of the inventive products 2-1 to 2-2 (hereinafter, in the tables of the examples, when using acetals of branched-chain saturated aldehydes in combination, one of them is denoted as compound (a-1), the other as compound (a-2), and these are collectively denoted as compound (a), and the same applies to all the following examples). In addition, for the inventive products 2-1 to 2-2 shown in Table 3, the concentration was based on the mass of the deep-fried chicken after deep-frying, similar to that of the inventive products 1-1 to 1-30.

[0093] Then, for the deep-fried chicken of the obtained inventive products 2-1 to 2-2, those in the states of "immediately after cooking", "2 hours later", "4 hours later", and "6 hours later" were subjected to sensory evaluation by 10 well-trained panelists (with more than 10 years of experience) in the same manner as in Example 1-1. The sensory evaluation was carried out by having the panelists comment on the flavor when comparing the inventive products 2-1 to 2-2 with control product 1 (see Example 1-1), and averaging the scores given by the panelists to the freshly fried feeling when compared with control product 1 according to the following evaluation criteria.

[0094] Table 3 shows the results of the sensory evaluation of the deep-fried chicken of the inventive products 2-1 to 2-2.

[0095]

Table 3

[0096] As shown in Table 3, it was confirmed that the deep-fried chicken produced by adding two types of acetals of branched-chain saturated aldehydes having 4 or 5 carbon atoms had a freshly fried feeling even when stored in a warming case for a long time after deep-frying, compared to those without addition. According to the evaluating panelists, in addition to the comments in Table 3, the deep-fried chicken of the inventive products 2-1 to 2-2 was also felt to have a crispy texture, a crunchy texture, and a crispy texture of the deep-fried chicken, and a juicy feeling of the chicken meat.

[0097] In particular, when two types of acetal forms of branched-chain saturated aldehydes are used in combination (specifically, different alcohols as raw materials for the acetal form and different branched-chain saturated aldehydes), it was confirmed that a crispy feeling is more effectively imparted compared to using only one type (see Table 2).

[0098] <Example 1-3> Combined use of acetal form of branched-chain saturated aldehyde and branched-chain saturated aldehyde In the procedure for making deep-fried chicken of the inventive products 1-1 to 1-30 of Example 1-1, in addition to the acetal form of branched-chain saturated aldehyde, a commercially available product of branched-chain saturated aldehyde (isobutyl aldehyde, 2-methylbutyl aldehyde, isovaleraldehyde; hereinafter referred to as compound (b) in the tables of the examples) diluted with MCT as needed was added (used in combination) to make deep-fried chicken, which was used as the deep-fried chicken of the inventive products 3-1 to 3-4 (hereinafter, in the tables of the examples, branched-chain saturated aldehyde is referred to as compound (b)). In addition, for the inventive products 3-1 to 3-4 shown in Table 4, the concentration was based on the mass of the deep-fried chicken after frying, similar to that of the inventive products 1-1 to 1-30.

[0099] Then, for the deep-fried chicken of the obtained inventive products 3-1 to 3-4, the samples in the states of "immediately after cooking", "2 hours later", "4 hours later", and "6 hours later" were subjected to sensory evaluation by 10 well-trained panelists (with more than 10 years of experience) in the same manner as in Example 1-1. The sensory evaluation was carried out by having the panelists comment on the flavor when comparing the inventive products 3-1 to 3-4 with the control product 1 (see Example 1-1), and averaging the scores given by the panelists to the crispy feeling compared to the control product 1 according to the following evaluation criteria.

[0100] Table 4 shows the results of the sensory evaluation of the deep-fried chicken of the inventive products 3-1 to 3-4.

[0101]

Table 4

[0102] As shown in Table 4, it was confirmed that the deep-fried chicken produced by adding the acetal form of the branched-chain saturated aldehyde and the branched-chain saturated aldehyde had a freshly fried feeling even when stored in a warming case for a long time after deep frying, compared to the non-added one. According to the evaluated panelists, the deep-fried chicken of the products 3-1 to 3-4 of the present invention had, in addition to the comments in Table 4, not only a crispy texture of deep-fried chicken, but also a crispy texture and a crispy texture, and a juicy feeling of chicken meat was also felt.

[0103] In particular, when the acetal form of the branched-chain saturated aldehyde and the branched-chain saturated aldehyde were used in combination, it was confirmed that a freshly fried feeling was effectively imparted even immediately after deep-frying cooking, compared to the case where only the acetal form of the branched-chain saturated aldehyde was added (see Table 2).

[0104] From the above results, the usefulness of the freshly fried feeling-imparting composition containing the acetal form of the branched-chain saturated aldehyde and the branched-chain saturated aldehyde was shown.

[0105] [Example 2] Beef croquette (stored in a warming case) Hereinafter, the evaluation of the effect of imparting a freshly fried feeling of the beef croquette (stored in a warming case) added with the freshly fried feeling-imparting composition of the present case was carried out by the following procedure.

[0106] 80 g of ground beef and 80 g of minced onion were stir-fried with 10 g of salad oil, and 10 g of soy sauce was added, and the mixture was mixed with 724.7 g of boiled and mashed potatoes, and further 8 g of sugar, 7 g of salt, and 0.3 g of black pepper were added and thoroughly mixed (hereinafter referred to as "seed dough"). This seed dough was formed into small portions so that each portion was 50 g.

[0107] Dissolve commercially available batter powder in water (hereinafter referred to as "batter solution"), add 2 g of the croquette flavor prepared according to the formulation in Table 5 thereto, and add a commercially available product of an acetal form of a branched-chain saturated aldehyde (one or two types) and a commercially available product of a branched-chain saturated aldehyde (one or two types) to be used in part in combination, diluted with MCT as needed, as the composition for imparting a freshly fried feeling of this fried food.

[0108]

Table 5

[0109] Here, in the case of the beef croquettes of Example 2 (stored in a warming case), similar to Example 1, after considering the loss due to deep-frying, based on the mass of the beef croquettes after deep-frying, an acetal form of a branched-chain saturated aldehyde (and a branched-chain saturated aldehyde used in combination in some examples) was added to the batter solution so as to have the concentration shown in Table 6.

[0110] Thereafter, the batter solution after adding an acetal form of a branched-chain saturated aldehyde (and a branched-chain saturated aldehyde used in part in combination) was evenly applied to the small-sized formed sponge, and then breadcrumbs were evenly applied. The sponge coated with the batter solution and breadcrumbs was fried in rice salad oil heated to 180°C for 3 minutes and 30 seconds to obtain the beef croquettes of the inventive products 4-1 to 4-8. This state was defined as "immediately after cooking", and a sensory evaluation was performed as follows. Thereafter, the beef croquettes of the inventive products 4-1 to 4-8 were placed in a warming case at 80°C for 2 hours. This state was defined as "after 2 hours", and a sensory evaluation was performed as follows. Thereafter, the beef croquettes of the inventive products 4-1 to 4-8 were further placed in a warming case at 80°C for 2 hours. This state was defined as "after 4 hours", and a sensory evaluation was performed as follows. Thereafter, the beef croquettes of the inventive products 4-1 to 4-8 were further placed in a warming case at 80°C for 2 hours. This state was defined as "after 6 hours", and a sensory evaluation was performed as follows.

[0111] The sensory evaluation of the beef croquettes of the products of the present invention 4-1 to 4-8 was carried out as follows. In the production procedure of the beef croquettes of the products of the present invention 4-1 to 4-8, beef croquettes prepared without adding the acetal form of branched-chain saturated aldehyde and branched-chain saturated aldehyde were used as the control product 2. Ten well-trained panelists (with more than 10 years of experience) were asked to comment on the flavor when comparing the products of the present invention 4-1 to 4-8 with the control product 2, and the panelists scored the crispiness when fried compared with the control product 2 according to the following evaluation criteria, and the average was taken.

[0112] <Evaluation Criteria for Crispiness when Fried> Significantly increased compared to the control product 2: 5 points Greatly increased compared to the control product 2: 4 points Somewhat increased compared to the control product 2: 3 points Slightly increased compared to the control product 2: 2 points Equivalent to the control product 2 or decreased compared to the control product 3: 1 point

[0113] The results of the sensory evaluation of the beef croquettes of the products of the present invention 4-1 to 4-8 are shown in Table 6.

[0114]

Table 6

[0115] As shown in Table 6, it was confirmed that the beef croquettes produced by adding the acetal form of branched-chain saturated aldehyde, and the beef croquettes produced by adding the acetal form of branched-chain saturated aldehyde and branched-chain saturated aldehyde, even when stored in a warming case for a long time after deep-frying, had a crisper feeling compared to those without addition. According to the panelists who evaluated, in addition to the comments in Table 6, the beef croquettes of the products of the present invention 4-1 to 4-8 also had a crispy texture of the croquettes, a crispy texture of the breadcrumbs, and a juicy feeling of the ground beef contained in the croquettes.

[0116] In particular, it was confirmed that when two kinds of acetal forms of branched-chain saturated aldehydes were used in combination, a crispy feeling was more effectively imparted compared to using only one kind. Furthermore, when an acetal form of a branched-chain saturated aldehyde and a branched-chain saturated aldehyde were used in combination, it was confirmed that a crispy feeling was effectively imparted even immediately after deep-frying, compared to adding only the acetal form of the branched-chain saturated aldehyde. According to the panelists, in the state of "after 6 hours", like deep-fried chicken, the beef croquettes were dried due to long-term storage in a warming case, and it was difficult to feel the difference in the crispy feeling from Control 2.

[0117] <Summary of Examples> It was confirmed that the present crispy feeling-imparting composition can impart a crispy feeling regardless of the type of fried food and the flavoring method.

Claims

1. A branched-chain saturated aldehyde (however, limited to those having 4 or 5 carbon atoms), one or more alcohols selected from the group consisting of ethanol, isoamyl alcohol, benzyl alcohol, propylene glycol, and glycerin, An oil-fried feeling-imparting composition containing an acetal compound obtained therefrom as an active ingredient, The oil-fried feeling-imparting composition is used by adding it to fried foods or raw materials for fried foods, An oil-fried feeling-imparting composition used in an amount such that the concentration of the acetal compound is 0.01 to 100 ppm based on the total mass of the fried food.

2. In the oil-fried feeling-imparting composition according to Claim 1, An oil-fried feeling-imparting composition further containing a branched-chain saturated aldehyde (however, limited to those having 4 or 5 carbon atoms).

3. A method for imparting an oil-fried feeling effect to a flavor-imparting composition, the method including a step of adding the oil-fried feeling-imparting composition according to Claim 1 or 2 to the flavor-imparting composition.

4. In a method for imparting an oil-fried feeling to a fried food, the method including a step of adding the oil-fried feeling-imparting composition according to Claim 1 or 2 to the fried food or its raw material, When the addition target is a fried food, based on the total mass of the fried food, When the addition target is a raw material for a fried food, based on the total mass of the fried food produced using the raw material, The branched-chain saturated aldehyde (however, limited to those having 4 or 5 carbon atoms ), the oil-fried feeling-imparting composition is added so that the concentration of the acetal compound thereof is 0.01 to 100 ppm, A method for imparting an oil-fried feeling to a fried food.

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