Flavor Enhancement Composition

Abstract

The object of the present invention is to provide a composition that can be used to improve the flavor of food and beverages containing dashi (broth) components, while being relatively easy to obtain, so that the flavor derived from the dashi components is strongly perceived. [Solution] The above objectives can be achieved by a composition for improving the flavor of food and beverages containing dashi components, which includes ethyl decanoate; food and beverages containing ethyl decanoate and dashi components; and a method for improving the flavor of food and beverages containing dashi components, which includes using ethyl decanoate to improve the flavor of food and beverages containing dashi components.

Description

Technical Field

[0001] The present invention relates to a composition used for improving the flavor of food and beverages.

Background Art

[0002] Stock (dashi) is a liquid containing dashi components, which are flavor-providing components contained in dashi raw materials, obtained by treating the dashi raw materials by themselves or using a solvent such as water. By using stock as a seasoning, the resulting food and beverages can be felt to have umami, and further have various tastes and scents depending on the types of dashi components. Thus, food and beverages containing dashi components are rich in flavor, have depth and richness in taste and scent, and tend to have high palatability.

[0003] However, the flavor of stock weakens or becomes hardly perceptible over time or due to temperature changes. Also, there are individual differences in the way the flavor of stock is felt. Considering these, it is desired to make the flavor derived from dashi components felt more strongly and improve the flavor of food and beverages containing dashi components.

[0004] As something for improving the flavor of stock, there is known a flavor improver for stock containing Peru balsam essential oil as an active ingredient (for example, Patent Document 1).

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0006] However, Peruvian balsam essential oil, the active ingredient in the dashi flavor enhancer described in Patent Document 1, is derived from a pine plant native to South America and is difficult to obtain. As a result, even if the food and beverages obtained using the dashi flavor enhancer described in Patent Document 1 have a strong flavor derived from the dashi components, they are significantly less economical.

[0007] On the other hand, there are very few known ingredients that are readily available but are used to enhance the flavor of food and beverages containing dashi (broth) components, so that the flavor derived from the dashi components is strongly perceived.

[0008] Therefore, the problem that the present invention aims to solve is to provide a composition that can be used to improve the flavor of food and beverages containing dashi components, while being relatively easy to obtain, so that the flavor derived from the dashi components is strongly perceived. [Means for solving the problem]

[0009] To solve the above problems, the inventors repeatedly conducted trials and errors to search for a substance that can enhance the flavor of dashi (Japanese soup stock) from among the thousands to tens of thousands of substances that impart taste and aroma, as well as many other substances. As a result, they succeeded in narrowing down the substances that function to make the flavor of dashi more strongly perceived.

[0010] Furthermore, after diligently investigating the narrowed-down substances, the inventors surprisingly discovered that by using ethyl decanoate, it is possible to make the flavor of dashi (broth) more pronounced in food and beverages containing dashi components. Ethyl decanoate is a relatively low molecular weight substance and can be obtained through chemical synthesis, making it relatively easy to acquire.

[0011] The inventors have finally succeeded in creating a composition that can be used to improve the flavor of food and beverages containing dashi (broth) components, which is relatively easy to obtain, and in which the flavor derived from the dashi components is strongly perceived, thus solving the problems of the present invention. The present invention is completed based on the knowledge and successful examples that were first discovered by the inventors.

[0012] Accordingly, according to each aspect of the present invention, the following embodiments are provided. [1] A composition for improving the flavor of food and beverages containing dashi components, which includes ethyl decanoate. [2] The composition according to item [1], wherein the ethyl decanoate is used in an amount of 0.04 ppb to 2,000 ppb per 1 wt% of salt relative to the amount of the food and beverage. [3] Furthermore, if HEMF is included, the amount of HEMF is used such that it is 0.4 ppm or less per 1 wt% of salt relative to the amount of the food or beverage. Furthermore, if n-butyl alcohol is included, the amount of n-butyl alcohol is used such that it is 20 ppb or less per 1 wt% of salt relative to the amount of food or beverage. Furthermore, if isobutyl alcohol is included, the amount of isobutyl alcohol used shall be such that it is 25 ppb or less per 1 wt% of salt relative to the amount of food and / or Furthermore, if isoamyl alcohol is included, the composition according to item [1] is used in such an amount that the isoamyl alcohol is 35 ppb or less per 1 wt% of salt relative to the amount of the food or beverage. [4] The composition according to any one of items [1] to [3], wherein the broth component is at least one selected from the group consisting of meat extract, seafood extract, vegetable extract, mushroom extract and yeast extract. [5] Food and beverages containing ethyl decanoate and dashi components. [6] A method for improving the flavor of food and beverages containing dashi components, comprising using ethyl decanoate to improve the flavor of food and beverages containing dashi components. [Effects of the Invention]

[0013] According to the present invention, the flavor of food and beverages containing dashi (broth) components can be improved so that the flavor derived from the dashi components is more strongly perceived. According to the present invention, food and beverages such as soups, bouillon, broths, sauces, noodles, wontons, gratins, stews, and curries can be made more palatable. [Modes for carrying out the invention]

[0014] The details of each aspect of the present invention will be described below, but the present invention is not limited to the matters described in this section and can take various forms insofar as it achieves the objective of the present invention.

[0015] In this specification, unless otherwise specified, each term is used in the sense commonly used by those skilled in the art, such as in the food industry, and should not be interpreted as having an unreasonably restrictive meaning. Furthermore, since the assumptions and theories made herein are based on the inventors' prior knowledge and experience, the present invention is not limited solely to such assumptions and theories.

[0016] "Composition" is not particularly limited to its usual meaning, but examples include a substance made up of two or more components combined. "Raw materials" means substances used (added) when manufacturing a composition. "Components" may be the raw materials themselves or components contained in the raw materials. "Raw materials" and "components" may exist in a state that is maintained or changed qualitatively and / or quantitatively compared to before use. "Food and beverages" is a comprehensive term that refers to food products, beverages, or both, obtained by processing raw materials. Food and beverages also include seasonings. "Content" is synonymous with concentration and amount added (amount used), and refers to the ratio of the amount of an ingredient to the total amount of the composition or food / beverage. However, the total amount of the ingredient content will not exceed 100%. "w / v%" represents mass-volume percentage concentration, which is synonymous with "%(w / v)", "vol%" represents volume percentage concentration, which is synonymous with "%(v / v)", and "wt%" represents mass percentage concentration, which is synonymous with "%(w / w)". "ppb" is a unit as commonly understood, specifically 1 ppb is 1 / 10 9 This is equivalent to 1 ng / g in grams and approximately 1 μg / l in mass-volume terms. "ppm" is a unit with the commonly known meaning, specifically 1 ppm is 1 / 10 6 This is equivalent to 1 μg / g in terms of mass, and approximately 1 mg / l in terms of mass-volume. "Flavor" refers to the aroma that escapes from the mouth to the nose when food is placed in the mouth (retronasal), the taste perceived by the tongue when food is placed in the mouth (tasting), or both. "Containerization" means being filled or contained in a sealable, airtight, or airtight container. An airtight container is one that, under normal handling, transport, or storage conditions, prevents the ingress of solid or liquid foreign matter and prevents the loss or evaporation of its contents. An airtight container is one that, under normal handling, transport, or storage conditions, prevents the ingress of gases. "To include" means that elements other than those explicitly included can be added (synonymous with "at least include"), but it also encompasses "consisting of" and "essentially consisting of." In other words, "to include" can mean that it includes the explicitly included elements and any one or more of those elements, consists of the explicitly included elements, or essentially consists of the explicitly included elements. Examples of elements include components, processes, conditions, parameters, and other limitations. The terms "and / or" mean any one of the listed related items, any combination of two or more, or any combination of all of them. The "~" in a numerical range represents a range that includes the numerical values before and after it, and also includes a range excluding one of the included limit values. For example, "0%~100%" may be any of 0% or more, 100% or less, and 0% or more and 100% or less. "About" means an amount within ±10% of the quantity following the term. For example, "about 100" means 100 ± 10%, that is, 90~110. "Exceeding" and "less than" mean the lower and upper limits respectively, without including the numerical value before them. For example, "exceeding 1" means a numerical value greater than 1, and "less than 100" means a numerical value less than 100. "About" means an amount within ±10% of the quantity following the term. For example, "about 100" means 100 ± 10%, that is, 90~110. The number of digits of an integer value coincides with the number of significant figures. For example, the significant figure of 1 is 1 digit, and the significant figure of 10 is 2 digits. Also, for a decimal value, the number of digits after the decimal point coincides with the number of significant figures. For example, the significant figure of 0.1 is 1 digit, and the significant figure of 0.10 is 2 digits.

[0017] [Summary of the Invention] One aspect of the present invention is a flavor improving composition. The flavor improving composition is used to improve the flavor of food and drink products containing a dashi component. The flavor improving composition according to one embodiment of the present invention contains ethyl decanoate.

[0018] Another aspect of the present invention is a food and drink product. The food and drink product according to one embodiment of the present invention contains ethyl decanoate and a dashi component.

[0019] Another aspect of the present invention is a flavor improving method. The flavor improving method is a method for improving the flavor of food and drink products containing a dashi component. The flavor improving method according to one embodiment of the present invention includes using ethyl decanoate to improve the flavor of a food and drink product containing a dashi component.

[0020] [Flavor Improving Composition] A flavor-enhancing composition can improve the flavor of food and beverages containing dashi components so that the flavor derived from the dashi components is strongly perceived. The effect of making the flavor derived from dashi components strongly perceived in food and beverages containing dashi components is also called the "flavor-enhancing effect." The flavor derived from dashi components is sometimes called "dashi sensation," and accordingly the flavor-enhancing effect may be called the "dashi sensation enhancement effect" or "dashi flavor enhancement effect." "Flavor derived from dashi components" (dashi sensation) refers to the richness of flavor and aroma resulting from the combination of umami, sweetness, and saltiness derived from the dashi components contained in the dashi raw materials.

[0021] A flavor-enhancing composition according to one aspect of the present invention (a composition for enhancing dashi flavor, a composition for enhancing dashi flavor) can exhibit a flavor-enhancing effect by containing ethyl decanoate as an active ingredient. Food and beverages containing dashi components using the flavor-enhancing composition according to one aspect of the present invention will have a stronger dashi flavor compared to those that do not use the flavor-enhancing composition according to one aspect of the present invention.

[0022] Ethyl decanoate, also known as ethyl caprate, has CAS registry number 110-38-3 and is represented by the following formula (I) [ka] (I) It is a compound consisting of the structure shown.

[0023] The amount of ethyl decanoate can be set according to the amount of flavor-enhancing composition used in food and beverages containing dashi components. The inventors have found that when food and beverages containing dashi components contain 0.04 ppb or more of ethyl decanoate per 1 wt% of salt, the dashi flavor of the food and beverage tends to be strongly perceived. Therefore, the amount of ethyl decanoate in food and beverages containing dashi components is preferably 0.04 ppb or more, more preferably 0.08 ppb or more, and even more preferably 10 ppb or more, per 1 wt% of salt.

[0024] On the other hand, if the ethyl decanoate content is high, there is a risk that the food and beverage containing dashi components may acquire flavors (off-flavors) that are not normally present. For example, if food and beverages containing dashi components contain more than 2,000 ppb of ethyl decanoate per 1 wt% of salt, the dashi flavor may be perceived as weaker due to the off-flavor. Therefore, the ethyl decanoate content in food and beverages containing dashi components is preferably such that it is 2,000 ppb or less per 1 wt% of salt, more preferably 1,500 ppb or less, and even more preferably 500 ppb or less.

[0025] Therefore, in order to exhibit excellent flavor-enhancing effects, the ethyl decanoate content in food and beverages containing dashi components is preferably such that it is 0.04 ppb to 2,000 ppb per 1 wt% of salt, more preferably 0.08 ppb to 1,500 ppb, and even more preferably 10 ppb to 500 ppb. The phrase "an amount of ethyl decanoate such that it is 0.04 ppb to 2,000 ppb" means, for example, that if 100g of food and beverages containing dashi components contains 1g of salt, the amount of ethyl decanoate used in said food and beverages is 0.04 ng to 2,000 ng (2 μg).

[0026] For example, when a flavor-enhancing composition according to one aspect of the present invention is used at a 1 wt% concentration in food or beverages containing dashi components (containing 1 wt% salt), if the flavor-enhancing composition according to one aspect of the present invention contains 4 ppb to 200 ppm of ethyl decanoate, the ethyl decanoate content in the food or beverage containing dashi components will be 0.4 ppb to 2,000 ppb per 1 wt% of salt.

[0027] A flavor-enhancing composition according to one aspect of the present invention may contain other components in addition to ethyl decanoate. Examples of other components include minerals, vitamins, flavonoids, quinones, polyphenols, amino acids, nucleic acids, essential fatty acids, carbohydrates, proteins, cooling agents, binders, sweeteners, disintegrants, lubricants, colorants, flavorings, stabilizers, gelling agents, preservatives, sustained-release regulators, surfactants, solvents, and wetting agents. A flavor-enhancing composition according to one aspect of the present invention may also contain components used in food and beverages and components contained in food and beverages.

[0028] Other components may be one of those described above, or a combination of two or more. The content of other components can be set as appropriate, as long as the problem of the present invention can be solved.

[0029] In one embodiment of the present invention, it is preferable that the flavor-enhancing composition contains a small amount of components that may reduce the flavor of the dashi (broth) components. From this viewpoint, in the case of the flavor-enhancing composition in one embodiment of the present invention, for example, if it contains 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (homofuraneol; HEMF), the amount of HEMF is preferably 0.4 ppm or less, more preferably 0 ppm to 0.4 ppm, per 1 wt% of salt, relative to the amount of food or beverage containing the dashi components. In the case of the flavor-enhancing composition in one embodiment of the present invention, for example, if it contains n-butyl alcohol, the amount of n-butyl alcohol is preferably 20 ppb or less, more preferably 0 ppb to 20 ppb, per 1 wt% of salt, relative to the amount of food or beverage containing the dashi components. In the case of the flavor-enhancing composition in one embodiment of the present invention, for example, if it contains isobutyl alcohol, the amount of isobutyl alcohol is preferably 25 ppb or less, more preferably 0 ppb to 25 ppb, per 1 wt% of salt, relative to the amount of food or beverage containing the dashi components. In one embodiment of the present invention, a flavor-enhancing composition, for example, containing isoamyl alcohol, is used in such an amount that isoamyl alcohol is preferably 35 ppb or less, more preferably 0 ppb to 35 ppb, per 1 wt% of salt relative to the amount of food or beverage containing dashi components.

[0030] The flavor-enhancing composition according to one embodiment of the present invention is not particularly limited in form and may be solid, liquid, or semi-solid. However, it is preferably a liquid composition such as a liquid, suspension, or paste, as it mixes well with the raw materials of food and beverages containing dashi components.

[0031] One embodiment of the present invention, a flavor-enhancing composition, may be a packaged composition filled in a sealable airtight or airtight container. The container is not particularly limited as long as it is an airtight or airtight container, but examples include single-layer or laminated film bags, retort pouches, vacuum packs, molded containers, bottles, cans, etc., made from materials such as metals like aluminum and steel, paper, plastics like PET, and glass. The packaged composition can be independently distributed and sold commercially. Note that a lidded container used for storing food in the home is an airtight container and is strictly distinguished from an airtight container and an airtight container, especially an airtight container.

[0032] The flavor-enhancing effect of a flavor-enhancing composition according to one aspect of the present invention is sufficient if the food or beverage containing the dashi component using the composition gives a stronger sense of dashi flavor compared to a food or beverage containing the dashi component without using the composition under the same conditions (control).

[0033] The flavor-enhancing effect can be confirmed by the method described in the examples below. For example, when a vegetable broth or noodle soup using a flavor-enhancing composition according to one embodiment of the present invention is subjected to a sensory evaluation for the evaluation item "broth flavor," the effect should be such that the evaluation result indicates a stronger "broth flavor" compared to the control. A stronger flavor-enhancing effect makes the food and beverages containing the broth components used more palatable. From this viewpoint, the flavor-enhancing effect is, for example, an effect that, when subjected to a similar sensory evaluation, preferably results in an evaluation of "◎," "○," or "△," more preferably "◎" or "○," and even more preferably "◎."

[0034] Foods and beverages containing dashi components tend to have a savory flavor and a pleasant aroma due to the presence of these components. The raw materials from which the dashi components are derived can be either animal-derived or plant-derived. Animal-derived dashi raw materials can be any part of an animal's body or dashi raw materials derived from animals, such as meat, fish, shellfish, eggs, milk, and yeast. Specifically, examples include dried fish such as bonito flakes, which are obtained by heat treatment, drying treatment, and fermentation treatment, and dried fish such as sardines, which are obtained by heat treatment and drying treatment. Plant-derived dashi raw materials are any part of a plant or dashi raw materials derived from plants, such as grains, potatoes, beans, vegetables, fruits, mushrooms, and seaweed. Specifically, examples include dried kelp and shiitake mushrooms. Dashi raw materials can be in the form of solids such as powders and granules, liquids, or semi-solids.

[0035] Dashi components can be obtained either by using the dashi raw materials themselves or by subjecting them to an extraction process using solvents such as water, hot water, or alcohol. Examples of dashi components include meat extracts made from meats such as beef, pork, and chicken; seafood extracts made from fish and shellfish such as bonito and kelp; vegetable extracts made from vegetables such as onions, leeks, and garlic; mushroom extracts made from mushrooms such as shiitake; and yeast extracts. Dashi components may also contain umami components such as glutamic acid, inosinic acid, guanylic acid and their sodium salts, as well as amino acids such as glycine.

[0036] Foods and beverages containing dashi components may be dashi itself, or foods and beverages obtained using dashi. Specific examples of foods and beverages containing dashi include bonito broth obtained by extracting bonito flakes with a solvent such as water, hot water, or alcohol, and vegetable extracts obtained by extracting vegetables such as onions with the above solvents.

[0037] A flavor-enhancing composition according to one aspect of the present invention can be used before, during, or after the manufacture of food and beverages containing dashi components. That is, the flavor-enhancing composition according to one aspect of the present invention may be mixed with dashi raw materials, added to dashi, or added to food and beverages obtained using dashi. In order to make the flavor of the dashi components more strongly perceived, it is preferable to use the flavor-enhancing composition according to one aspect of the present invention before the manufacture of food and beverages containing dashi components. For example, it is preferable to mix it with dashi raw materials and water, and then subject the resulting mixture to a heat treatment to produce dashi as a boiled liquid.

[0038] [Food and beverages] A food or beverage according to one aspect of the present invention contains ethyl decanoate and a dashi component. The food or beverage according to one aspect of the present invention has an enhanced flavor due to the flavor-enhancing effect of ethyl decanoate, resulting in a strong dashi flavor and high palatability. The food or beverage according to one aspect of the present invention is preferably a packaged food or beverage.

[0039] Food and beverages according to one embodiment of the present invention may contain other ingredients in addition to ethyl decanoate and dashi components. The other ingredients may be any ingredients used in the manufacture of food and beverages, such as water, alcohol, sweeteners (mirin, liquid sugar, starch syrup, etc.), acidic ingredients (vinegar, apple, yuzu, lemon and other aromatic citrus fruits, etc.), oils and fats (sesame oil, olive oil, salad oil, soybean oil, chili oil, etc.), fruit juice (apple juice, etc.), salt, sugars (sugar, glucose, fructose, starch syrup, isomerized liquid sugar, etc.), cereal ingredients (bread crumbs, wheat flour, oatmeal, etc.), spices (ginger, chili pepper, black pepper, basil, oregano, ginger, mixed spices, etc.), thickeners (polysaccharides such as carrageenan, etc.). Examples of ingredients include seasonings such as starch, modified starch, and gums; vegetables such as radish, onion, leek, carrot, burdock, lotus root, ginger, garlic, cabbage, bell pepper, tomato, corn, and bamboo shoots; meats such as beef, pork, chicken, sheep, goat, horse, reindeer, buffalo, yak, camel, donkey, mule, rabbit, duck, turkey, guinea fowl, goose, quail, and rock pigeon; seafood such as tuna, squid, scallop, crab, and salmon; and processed foods such as tofu, fried tofu, konjac, and soy protein. These can be used individually or in combination of two or more. Other ingredients may be used after being grated, made into a paste, crushed, julienned, diced, or cut into strips. Glutamic acid, inosinic acid, guanylic acid and their sodium salts, as well as amino acids such as glycine, contained in the dashi (broth) components, may be used as chemical seasonings.

[0040] Specific examples of foods and beverages containing dashi components include dashi, broth, sauce, soup, bouillon, dressing, salad, sauce, ketchup, ponzu, and noodles, with vegetable broth and noodle broth having a strong dashi flavor being preferred.

[0041] Food and beverages according to one aspect of the present invention can be produced, for example, by mixing ethyl decanoate, dashi raw materials or dashi components, water, and optionally other raw materials, then heating the resulting mixture to 70°C to 90°C, and optionally diluting it with water or hot water.

[0042] Food and beverages according to one aspect of the present invention may be used for consumption on their own, or for use in the manufacture or consumption of other food and beverages.

[0043] [Another aspect of the present invention] By using ethyl decanoate, the flavor of food and beverages containing dashi components can be enhanced to give a stronger dashi flavor. Therefore, another aspect of the present invention is a method for enhancing the flavor of food and beverages containing dashi components (a method for enhancing dashi sensation, a method for enhancing dashi flavor), which includes using ethyl decanoate to enhance the flavor of food and beverages containing dashi components. The method of one aspect of the present invention may include, for example, the step of cooking food and beverages containing dashi components using ethyl decanoate, dashi raw materials or dashi components, water, and optionally other raw materials.

[0044] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples, and can take various forms as long as it can solve the problems of the present invention. [Examples]

[0045] [Example 1: Evaluation of the improvement in the flavor of vegetable broth using ethyl decanoate] <1-1. Manufacturing of vegetable stock> The types and quantities of ingredients shown in Table 1 (where the amount of ethyl decanoate is the amount per 1 wt% of salt) were placed in a pot and heated while stirring until the temperature reached 80°C to produce control vegetable broth and test vegetable broths 1-1 to 1-5. The vegetable broth component used was "Maggi Bouillon" (Nestlé; ingredients include salt, dextrin, yeast extract, sugar, onion, and spices).

[0046] <1-2. Sensory evaluation method for vegetable broth> A sensory evaluation of vegetable broth was conducted using a paired comparison method. Three panelists with the ability to distinguish the flavors of food and beverages took a spoonful of room-temperature vegetable broth and tasted it. Using a control vegetable broth as an index, they evaluated the intensity of the "broth flavor" on a three-point scale according to the following evaluation criteria.

[0047] (Vegetable broth evaluation criteria) Broth flavor: The richness and aroma of the complex flavors, sweetness, and saltiness inherent in vegetable broth components. △: Slightly stronger broth flavor than controlled vegetable broth. ○: Stronger broth flavor than controlled vegetable broth ◎: A much stronger broth flavor than controlled vegetable broth.

[0048] <1-3. Sensory evaluation results of vegetable broth> Table 1 shows the sensory evaluation results of the test vegetable broths. As shown in Table 1, the test vegetable broths 1-1 to 1-5, which contained ethyl decanoate, had a stronger broth flavor than the control vegetable broth that did not contain ethyl decanoate. From this, it was found that ethyl decanoate has the effect of improving the flavor of vegetable broths containing broth components.

[0049] [Table 1]

[0050] [Example 2. Evaluation of the improvement in the dashi flavor of noodle soup using ethyl decanoate] <2-1. Manufacturing of noodle soup base> The types and quantities of ingredients shown in Table 2 (however, the amount of ethyl decanoate is the amount per 1 wt% of salt) were placed in a pot and heated while mixing until the temperature reached 80°C to produce the control noodle soup and test noodle soups 2-1 to 2-5. For soy sauce, Kikkoman Usukuchi Shoyu (Kikkoman Corporation) was used; for mirin, Kappo Hon Mirin (King Brewing Co., Ltd.) was used; for kelp extract, Makonbu Extract (Turbid) (Kikkoman Corporation) was used; for bonito flake extract, Kikkoman Bonicon C (Kikkoman Corporation) was used; and for bonito flakes, Kikkoman Katsuo Up (Kikkoman Corporation) was used.

[0051] <2-2. Sensory Evaluation Method for Noodle Soup Base> For noodle soup diluted five times with 80°C water, the intensity of the "dashi flavor" was evaluated in the same manner as in 1-2 above, except that the following evaluation criteria were used.

[0052] (Noodle soup evaluation criteria) Dashi flavor: The richness and aroma of the umami, sweetness, and saltiness inherent in the dashi components of noodle soup. △: Slightly stronger dashi flavor than standard noodle soup base ○: Stronger dashi flavor than controlled noodle soup base ◎: A much stronger broth flavor than regular noodle soup base.

[0053] <2-3. Sensory evaluation results of noodle soup> Table 2 shows the sensory evaluation results of the tested noodle soups. As shown in Table 2, the tested noodle soups 2-1 to 2-5, which contained ethyl decanoate, had a stronger dashi (broth) flavor than the control noodle soup that did not contain ethyl decanoate. From this, it was found that ethyl decanoate has the effect of improving the flavor of noodle soups containing dashi components.

[0054] [Table 2] [Industrial applicability]

[0055] A composition according to one embodiment of the present invention can be manufactured on an industrial scale and, when used in cooking food and beverages containing dashi components at home or in manufacturing food and beverages containing dashi components in a factory, can enhance the flavor of food and beverages containing dashi components by making the flavor derived from the dashi components more pronounced.

Claims

1. A composition for improving the dashi flavor of food and beverages, comprising ethyl decanoate and at least one dashi component selected from the group consisting of glutamic acid, inosinic acid, and guanylic acid.

2. The composition according to claim 1, wherein the ethyl decanoate is used in an amount of 0.04 ppb to 2,000 ppb per 1 wt% of salt relative to the amount of the food and beverage.

3. Furthermore, if HEMF is included, the amount of HEMF used is such that it is 0.4 ppm or less per 1 wt% of salt relative to the amount of food or beverage. Furthermore, if n-butyl alcohol is included, the amount of n-butyl alcohol is used such that it is 20 ppb or less per 1 wt% of salt relative to the amount of food or beverage. Furthermore, if isobutyl alcohol is included, the amount of isobutyl alcohol used is such that it is 25 ppb or less per 1 wt% of salt relative to the amount of the food and beverage, and / or Furthermore, if isoamyl alcohol is included, the composition according to claim 1 is used in such an amount that the isoamyl alcohol is 35 ppb or less per 1 wt% of salt relative to the amount of the food or beverage.

4. The composition according to any one of claims 1 to 3, wherein the aforementioned broth component is at least one selected from the group consisting of meat extract, seafood extract, vegetable extract, mushroom extract, and yeast extract.

5. A method for improving the dashi flavor of food and beverages containing a dashi component, comprising using ethyl decanoate to improve the dashi flavor of food and beverages containing a dashi component which is at least one selected from the group consisting of glutamic acid, inosinic acid, and guanylic acid.

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