Animal oil / fat flavor-imparting agent

Abstract

The present invention provides an animal oil / fat flavor-imparting agent or the like containing 1-penten-3-ol.

Description

Animal fat flavoring agent

[0001] The present invention relates to an animal fat flavor imparting agent capable of imparting an animal fat flavor such as lard-like flavor to food, a method for imparting an animal fat flavor, and the like.

[0002] In recent years, there has been a demand to reduce the amount of animal-derived fats and oils used in foods from the perspectives of sustainability, health, etc. However, when animal fats and oils are simply reduced or replaced with vegetable fats and oils, the physical properties, flavor, and oral sensation specific to fats are significantly altered, resulting in a loss of palatability. Various technologies have been developed to solve these issues, but it is still difficult to completely reproduce the excellent flavor of animal fats and oils, and further technological development is required.

[0003] Conventionally, methods for enhancing the oily and fatty feel have been reported, such as those utilizing hydrocolloids, low molecular weight compounds, polyphenols, or glycosides (Non-Patent Documents 1 to 5). However, all of these methods have had problems, such as the quality being different from the oily and fatty feel enhanced by increasing the amount of fat or oil.

[0004] Patent Document 1 discloses a method for enhancing the oil-like richness of a low-fat emulsified seasoning, which comprises blending octanoic acid and / or decanoic acid into the low-fat emulsified seasoning or a raw material thereof. Patent Document 2 also discloses an aroma / flavor-imparting composition containing 1-octen-3-ol and / or 1-octen-3-one, etc., which imparts a meat stock-like aroma / flavor to a food or drink.

[0005] On the other hand, no method is known that is specifically designed to enhance the fat and oily flavor, particularly the lard-like flavor.

[0006] JP 2016-174541 A International Publication No. 2012 / 020598

[0007] Arocas et al. , “Sensory properties determined by starch type in white sauces: effects of freeze / thaw and hydrocolloid addition.”J Food Sci 2010, 75:S132-S140Flett et al. , “Perceived creaminess and viscosity of aggregated particles of casein micelles and κ-carrageenan.”J Food Sci 2010, 75: S255-S261 Dawid et al. , “Identification of sensory-active phytochemicals in asparagus (Asparagus officialis L.).”J Agric Food Chem 2012, 60: 11877-11888 Schwarz et al. , “Identification of novel orosensory active molecules in cured vanilla beans (Vanilla planifolia).”J Agric and Food Chem 2009, 57:3729-3737Scharbert et al. , “Identification of the astringent taste compounds in black tea infusions by combining instrumental analysis and human bioresponse.”J Agric and Food Chem 2004, 52: 3498-3508

[0008] An object of the present invention is to provide an animal fat flavor imparting agent capable of imparting an animal fat flavor such as lard-like flavor to food, a method for imparting an animal fat flavor, etc.

[0009] As a result of extensive research into the above-mentioned problems, the present inventors have found that adding 1-penten-3-ol or the like to a food material can impart a lard-like flavor to a food obtained from the food material, and have carried out further research based on this finding, thereby completing the present invention.

[0010] [1] An animal fat / oil flavor imparting agent containing 1-penten-3-ol. [2] The imparting agent according to [1] above, further containing pyrazines. [3] The imparting agent according to [2] above, wherein the pyrazines are 2-methylpyrazine. [4] The imparting agent according to [2] above, wherein the ratio (W1:W2) of the content of 1-penten-3-ol (W1) to the content of pyrazines (W2) in the imparting agent is 1:0.000000001 to 1:3,000,000,000 by weight. [5] The imparting agent according to any one of [1] to [3] above, further containing β-caryophyllene oxide. [6] The imparting agent according to the above [5], wherein the ratio (W1:W3) of the content of 1-penten-3-ol (W1) to the content of β-caryophyllene oxide (W3) in the imparting agent is 1:0.000000001 to 1:1,000,000,000 by weight. [7] The imparting agent according to [5] above, wherein the ratio (W1:W2:W3) of the content of 1-penten-3-ols (W1), the content of pyrazines (W2), and the content of β-caryophyllene oxide (W3) in the imparting agent is 1:0.000000001:0.000000001 to 1:3,000,000,000:1,000,000,000, 0.0000000003:1:0.0000000003 to 1,000,000,000:1:1,000,000,000, or 0.000000001:0.000000001:1 to 1,000,000,000:3,000,000,000:1 by weight. [8] The agent for imparting an animal fat flavor described in any one of [1] to "7" above, wherein the animal fat flavor is a lard-like flavor. [9] A method for imparting an animal fat flavor to a food obtained from a food material, comprising the step of adding 1-penten-3-ol to the food material.

[10] The method for imparting an animal fat flavor described in [9] above, wherein the amount of 1-penten-3-ol added is an amount such that the concentration in the food at the time of consumption is 0.0001 to 100,000 ppb by weight.

[11] The method for imparting an animal fat flavor described in [9] or

[10] above, further comprising the step of adding pyrazines to the food material.

[12] The method for imparting an animal fat flavor described in

[11] above, wherein the pyrazines are 2-methylpyrazine.

[13] The method for imparting an animal fat flavor described in

[11] or

[12] above, wherein the amount of pyrazines added is an amount such that the concentration in the food at the time of consumption is 0.0001 to 300,000 ppb by weight.

[14] The method of any one of [9] to

[13] above, further comprising the step of adding β-caryophyllene oxide to a food material.

[15] The method of any one of

[14] above, wherein the amount of β-caryophyllene oxide added is such that the concentration in the food at the time of consumption is 0.0001 to 100,000 ppb by weight.

[16] The method of any one of [9] to

[15] above, wherein the animal fat flavor is a lard-like flavor.

[17] A method for producing a food obtained from a food material to which an animal fat flavor has been imparted, the method comprising the step of adding 1-penten-3-ol to the food material so that the concentration in the food at the time of consumption is 0.0001 to 100,000 ppb by weight.

[18] The method of production according to any one of

[17] above, further comprising the step of adding pyrazines to the food material.

[19] The method of production according to any one of

[18] above, wherein the pyrazines are 2-methylpyrazine.

[20] The manufacturing method according to

[18] or

[19] above, wherein the amount of pyrazines added is an amount that results in a concentration in the food of 0.0001 to 300,000 ppb by weight when eaten.

[21] The manufacturing method according to any of

[17] to

[20] above, further comprising a step of adding β-caryophyllene oxide to a food material.

[22] The manufacturing method according to

[21] above, wherein the amount of β-caryophyllene oxide added is an amount that results in a concentration in the food of 0.0001 to 100,000 ppb by weight when eaten.

[23] The manufacturing method according to any of

[17] to

[22] above, wherein the animal fat or oil flavor is a lard-like flavor.

[24] A food product containing 1-penten-3-ol and pyrazines in amounts that result in concentrations of 0.0001 ppb to 100,000 ppb by weight and 0.0001 ppb to 300,000 ppb by weight, respectively, when ingested.

[25] A food product containing 1-penten-3-ol and β-caryophyllene oxide in amounts that result in concentrations of 0.0001 ppb to 100,000 ppb by weight and 0.0001 ppb to 100,000 ppb by weight, respectively, when ingested.

[26] A food containing 1-penten-3-ol, pyrazines, and β-caryophyllene oxide in amounts such that the concentrations upon ingestion are 0.0001 ppb to 100,000 ppb by weight, 0.0001 ppb to 300,000 ppb by weight, and 0.0001 ppb to 100,000 ppb by weight, respectively.

[0011] According to the present invention, it is possible to provide an animal fat flavor imparting agent capable of imparting an animal fat flavor such as lard-like flavor to food, a method for imparting an animal fat flavor, and the like.

[0012] 1. Animal Fat Flavoring Agent The present invention provides an animal fat flavoring agent (hereinafter also referred to as "the agent of the present invention") containing 1-penten-3-ol.

[0013] The 1-penten-3-ol used in the imparting agent of the present invention may exist in the form of various salts such as sodium salt, potassium salt, calcium salt, etc. and / or solvates such as hydrates, but in the present invention, these salts and / or solvates are also included and referred to as 1-penten-3-ol. When 1-penten-3-ol is in the form of these salts and / or solvates, its content (for example, the content in an imparting agent, the content in a food, etc.) is expressed as the amount converted into a form (free form) that does not form a salt and is not solvated such as hydrated.

[0014] Furthermore, 1-penten-3-ol used in the imparting agent of the present invention is included in the list of designated additives under the Food Sanitation Act, and may be synthesized by a method known per se, or may be extracted from plants such as green tea, black tea, roasted green tea, guava, apricot, etc. by a method known per se, and isolated and purified for use, but commercially available products can also be suitably used.

[0015] In the imparting agent of the present invention, the content of 1-penten-3-ol is preferably 0.000001% by weight to 100% by weight, more preferably 0.000003% by weight to 98% by weight, 0.00001% by weight to 95% by weight, 0.00003% by weight to 93% by weight, or 0.0001% by weight to 90% by weight, even more preferably 0.0003% by weight to 85% by weight, 0.001% by weight to 80% by weight, or 0.01% by weight to 70% by weight, even more preferably 0.01% by weight to 60% by weight, 0.1% by weight to 50% by weight, or 1% by weight to 40% by weight, and particularly preferably 2% by weight to 30% by weight.

[0016] In one embodiment, the imparting agent of the present invention further contains pyrazines.

[0017] Pyrazines are a type of heterocyclic compound, and are a general term for aromatic compounds having nitrogen atoms at the 1st and 4th positions of a 6-membered ring, such as pyrazine, 2-methylpyrazine, 2-ethylpyrazine, 3-ethylpyrazine, 2-propylpyrazine, 2-isopropylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-diethylpyrazine, 2,5-diethylpyrazine, 2,6-diethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethyl-3-methoxypyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, 2-methyl-6-propylpyrazine, 2-methyl-5-isopropylpyrazine, 2,3,5-trimethylpyrazine, 2,3,5-triethylpyrazine, 2,3-dimethyl-5-ethylpyrazine, 2,5-dimethyl-3-ethylpyrazine, 2,5-dimethyl-3-propylpyrazine, 3,5-dimethyl-2-ethylpyrazine, 3,6-dimethyl-2-ethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2,3-diethyl-5,6-dimethylpyrazine, 2,5-diethyl-3-methylpyrazine, 2 ,6-diethyl-3-methylpyrazine, 3,5-diethyl-2-methylpyrazine, 3-isopropyl-2,5-dimethylpyrazine, 2-butyl-3,5-dimethylpyrazine, 2-isobutyl-3-methoxypyrazine, 2,3,5,6-tetramethylpyrazine, 2-isopropenylpyrazine, 2-acetylpyrazine, 2-acetyl-3,5-dimethylpyrazine, 2-acetyl-3,6-dimethylpyrazine, 2-ethoxy-3-methylpyrazine, 2-ethoxy-5-methylpyrazine, 2-ethoxy-6-methylpyrazine, 2-methoxy-3- Examples include unsubstituted or alkyl-substituted pyrazines such as (1-methylpropyl)pyrazine, 2-acetyl-3-methylpyrazine, and 5H-5-methyl-6,7-dihydrocyclopenta[b]pyrazine. Of these, pyrazine, 2-methylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 2,5-dimethyl-3-ethylpyrazine, and 2,3,5-trimethylpyrazine are preferred.5-trimethylpyrazine is more preferred, and 2-methylpyrazine is even more preferred.

[0018] The pyrazines used in the imparting agent of the present invention may exist in the form of various salts such as hydrochlorides, acetates, methanesulfonates, etc. and / or solvates such as hydrates, but in the present invention, these salts and / or solvates are also referred to as pyrazines. When the pyrazines are salts and / or solvates, the content (for example, the content in the imparting agent, the content in food, etc.) is expressed as the amount converted into a form (free form) that does not form a salt and is not solvated such as hydrated.

[0019] The pyrazines used in the imparting agent of the present invention may be synthesized by a method known per se, or commercially available products may be suitably used.

[0020] In the imparting agent of the present invention, the content of pyrazines is preferably 0.000001% by weight to 99.999% by weight, more preferably 0.000003% by weight to 98% by weight, 0.00001% by weight to 95% by weight, 0.00003% by weight to 93% by weight, or 0.0001% by weight to 90% by weight, even more preferably 0.0003% by weight to 85% by weight, 0.001% by weight to 80% by weight, or 0.01% by weight to 70% by weight, even more preferably 0.01% by weight to 60% by weight, 0.1% by weight to 50% by weight, or 1% by weight to 40% by weight, and particularly preferably 2% by weight to 30% by weight.

[0021] When the imparting agent of the present invention contains 1-penten-3-ol and pyrazines, the ratio (W1:W2) of the content of 1-penten-3-ols (W1) to the content of pyrazines (W2) in the imparting agent is preferably 1:0.000000001 to 1:3,000,000,000, more preferably 1:0.00000001 to 1:300,000,000, 1:0.0000001 to 1:30,000,000, or 1:0.000001 to 1 :3,000,000, more preferably 1:0.0000015 to 1:1,500,000, 1:0.000005 to 1:1,000,000, or 1:0.00001 to 1:300,000, even more preferably 1:0.0001 to 1:100,000, 1:0.0001 to 1:10,000, or 1:0.001 to 1:1,000, and particularly preferably 1:0.01 to 1:100.

[0022] In one embodiment, the imparting agent of the present invention further contains β-caryophyllene oxide.

[0023] The β-caryophyllene oxide used in the additive of the present invention may exist in the form of a solvate such as a hydrate, and in the present invention, these solvates are also included in the term β-caryophyllene oxide. When β-caryophyllene oxide is a solvate, its content (for example, the content in an additive, the content in a food, etc.) is expressed as the amount converted into a form (free form) that is not solvated such as hydrated.

[0024] The β-caryophyllene oxide used in the color imparting agent of the present invention may be synthesized by a method known per se, or a commercially available product may be suitably used.

[0025] In the imparting agent of the present invention, the content of β-caryophyllene oxide is preferably 0.000001% by weight to 99.999% by weight, more preferably 0.000003% by weight to 98% by weight, 0.00001% by weight to 95% by weight, 0.00003% by weight to 93% by weight, or 0.0001% by weight to 90% by weight, even more preferably 0.0003% by weight to 85% by weight, 0.001% by weight to 80% by weight, or 0.01% by weight to 70% by weight, even more preferably 0.01% by weight to 60% by weight, 0.1% by weight to 50% by weight, or 1% by weight to 40% by weight, and particularly preferably 2% by weight to 30% by weight.

[0026] When the imparting agent of the present invention contains 1-penten-3-ol and β-caryophyllene oxide, the weight ratio (W1:W3) of the content of 1-penten-3-ols (W1) to the content of β-caryophyllene oxide (W3) in the imparting agent is 1:0.000000001 to 1: Preferably it is 1,000,000,000, more preferably 1:0.00000001 to 1:100,000,000, 1:0.0000001 to 1:10,000,000 or 1:0.000001 to 1:1,000,000, even more preferably 1:0.000005 to 1:500,000, 1:0.00001 to 1:300,000 or 1:0.00003 to 1:200,000, even more preferably 1:0.00005 to 1:100,000, 1:0.0001 to 1:10,000 or 1:0.001 to 1:1,000, and particularly preferably 1:0.01 to 1:100.

[0027] When the imparting agent of the present invention contains 1-penten-3-ol, pyrazines, and β-caryophyllene oxide, the ratio (W1:W2:W3) of the content of 1-penten-3-ol (W1), the content of pyrazines (W2), and the content of β-caryophyllene oxide (W3) in the imparting agent is, by weight, 1:0.000000001:0.000000001 to 1:3,000,000,000:1,000,000,000, or 0.0000000003:1:0.0000000003 to 1,000,000,000:1:1,000,000,00 0, or 0.000000001:0.000000001:1 to 1,000,000,000:3,000,000,000:1, is preferred, and is 1:0.00000001:0.00000001 to 1:300,000,000:100,000,000, 0.000000003:1:0.000000003 to 100,000,000:1:100,000,000, or 0.00000001:0.00000001:1 to 100,000,000:300,000,000:1, or 1:0.0000001:0 0000001-1:30,000,000:10,000,000, 0.00000003:1:0.00000003-10,000,000:1:10,000,000, or 0.0000001:0.0000001:1-10,000,000:30,000,000:1, or 1:0.000001:0.000001-1:3,000,000:1,000,000, 0.0000003:1:0.0000003-1,000,000:1:10,000,000, or 0.000001:0.000000 It is more preferably 1:1 to 1,000,000:3,000,000:1, and more preferably 1:0.0000015:0.000005 to 1:1,500,000:500,000, 0.0000007:1:0.0000003 to 700,000:1:3,500,000, or 0.000002:0.0000003:1 to 200,000:3,000,000:1, or 1:0.000005:0.00001 to 1:1,000,000:300,000, 0.000001:1:0.000001 to 300,000:1:1,000,000, or 0.000005:0.000001:1 to 100,000:1,000,000:1, or 1:0.00001:0.00003 to 1:300,000:200,000, 0.000003:1:0.000003 to 100,000:1:300,000, or 0.00001:0.000003:1 to 30,000:300,000:1, more preferably 1:0.0001:0.0001 to 1:10,000:10,000, 0.0001:1:0.0001 to 10,000 :1:10,000, or 0.0001:0.0001:1 to 10,000:10,000:1, or 1:0.001:0.001 to 1:1,000:1,000, 0.001:1:0.001 to 1,000:1:1,000, or 0.001:0.001:1 to 1,000:1,000:1 is even more preferred, and 1:0.01:0.01 to 1:100:100, 0.01:1:0.01 to 100:1:100, or 0.01:0.01:1 to 100:100:1 is particularly preferred.

[0028] Specific forms of the imparting agent of the present invention include solid forms (tablets, granules, powders, etc.), pastes, liquids, suspensions, emulsions, etc., but solid forms are preferred.

[0029] The composition of the present invention may further contain other components in addition to 1-penten-3-ol, pyrazines, and β-caryophyllene oxide, as long as the effects of the present invention are not impaired. The other components can be appropriately selected depending on the form of the composition of the present invention described above, and examples include diluents, excipients, disintegrants, lubricants, binders, surfactants, water, physiological saline, vegetable oil solubilizers, isotonic agents, preservatives, antioxidants, etc., with excipients being preferred. One or more of the other components may be contained as needed.

[0030] When the imparting agent of the present invention contains other components, the other components can be contained in the imparting agent of the present invention at a concentration of, for example, a total amount of 0.001% by weight to 99.9% by weight, preferably 0.01% by weight to 99% by weight, and more preferably 0.1% by weight to 95% by weight.

[0031] Next, a method for producing the imparting agent of the present invention will be described.

[0032] The composition of the present invention can be produced by adding pyrazines and / or β-caryophyllene oxide, and other components to 1-penten-3-ol as needed, and mixing them together, or by other production methods commonly used in the food industry. The order in which these components are added is not particularly limited and can be determined appropriately depending on the intended use.

[0033] Furthermore, when the imparting agent of the present invention contains 1-penten-3-ol and pyrazines and / or β-caryophyllene oxide, the imparting agent of the present invention also includes imparting agents prepared separately into a plurality of compositions, such as (a) a first composition containing 1-penten-3-ol (including the case where 1-penten-3-ol is present alone) and (b) a second composition containing pyrazines and / or β-caryophyllene oxide (including the case where pyrazines and / or β-caryophyllene oxide is present alone), or an imparting agent prepared separately from (a) a first composition containing 1-penten-3-ol (including the case where 1-penten-3-ol is present alone), (b) a second composition containing pyrazines (including the case where pyrazines are present alone), and (c) a third composition containing β-caryophyllene oxide (including the case where β-caryophyllene oxide is present alone), and these imparting agents prepared separately into a plurality of compositions are preferred.

[0034] 2. Method for imparting animal fat flavor to food The present invention also provides a method for imparting an animal fat flavor to a food obtained from a food material, the method comprising the step of adding 1-penten-3-ol to the food material (hereinafter referred to as the "method of imparting the animal fat flavor of the present invention").

[0035] The "1-penten-3-ol" is as explained above for the imparting agent of the present invention.

[0036] As used herein, "food" refers to natural ingredients, processed foods made from such ingredients, seasonings, beverages, etc., and among these, ramen such as tonkotsu ramen, miso ramen, soy sauce ramen, and shio ramen, soups, gyoza, meatballs, etc. are preferred, ramen is more preferred, and tonkotsu ramen or miso ramen is even more preferred. Furthermore, as used herein, "food" also encompasses powdered foods and the like that can be made into edible foods by simple processing. Furthermore, as used herein, "food" may be provided as, for example, a health function food, a food for specified health uses, a nutrient-functional food, a dietary supplement, a nutritional supplement, a health supplement, a medical food, a medical food, etc.

[0037] As used herein, the term "food material" refers to the raw materials of food products and intermediate compositions before the final food product is produced.

[0038] In this specification, the animal fat flavor refers to flavors such as lard-like flavor, beef tallow-like flavor, and chicken oil-like flavor, and the lard-like flavor refers to the flavor possessed by refined fats and oils obtained by removing meat components from pork fat, particularly the flavor of heated lard, a sweet meat-like flavor, and an animal-like flavor. The beef tallow-like flavor refers to the flavor possessed by fats and oils obtained by refining beef fat, and the chicken oil-like flavor refers to the flavor possessed by fats and oils extracted from chicken fat.

[0039] In this specification, the term "imparting" an animal fat flavor refers not only to the addition of an animal fat flavor to a food that does not have an animal fat flavor, but also to the addition of an animal fat flavor to a food that already has an animal fat flavor, i.e., the enhancement of the animal fat flavor. The presence or absence and level of the animal fat flavor can be evaluated by sensory evaluation by a specialist panel (for example, the sensory evaluation shown in the test examples described below).

[0040] Next, the application method of the present invention will be described in more detail.

[0041] As the 1-penten-3-ol to be added to the food material, 1-penten-3-ol may be used as it is, but the imparting agent of the present invention containing 1-penten-3-ol described above for the imparting agent of the present invention may also be used.

[0042] The method for adding 1-penten-3-ol to a food material is not particularly limited, and 1-penten-3-ol may be added at any stage in a food manufacturing method known per se.

[0043] The amount of 1-penten-3-ol added to a food material is preferably an amount that results in a concentration in the food at the time of consumption of 0.0001 ppb by weight to 100,000 ppb by weight, more preferably an amount that results in a concentration of 0.001 ppb by weight to 10,000 ppb by weight or 0.01 ppb by weight to 5,000 ppb by weight, even more preferably an amount that results in a concentration of 0.1 ppb by weight to 5,000 ppb by weight, 1 ppb by weight to 5,000 ppb by weight or 2 ppb by weight to 5,000 ppb by weight, even more preferably an amount that results in a concentration of 5 ppb by weight to 2,000 ppb by weight, 10 ppb by weight to 1,000 ppb by weight or 20 ppb by weight to 1,000 ppb by weight, and particularly preferably an amount that results in a concentration of 20 ppb by weight to 500 ppb by weight.

[0044] In one embodiment, the method of the present invention further comprises the step of adding pyrazines to a food material.

[0045] The "pyrazines" are as described above for the imparting agent of the present invention.

[0046] As the pyrazines to be added to the food material, pyrazines may be used as they are, but the imparting agent of the present invention containing pyrazines as explained above for the imparting agent of the present invention may also be used.

[0047] The method for adding pyrazines to food materials is not particularly limited, and pyrazines may be added at any stage in a known food manufacturing method.

[0048] The amount of pyrazines added to a food material is preferably an amount that results in a concentration in the food at the time of consumption of 0.0001 ppb to 300,000 ppb by weight, more preferably an amount that results in a concentration of 0.001 ppb to 100,000 ppb by weight or 0.003 ppb to 30,000 ppb by weight, even more preferably an amount that results in a concentration of 0.01 ppb to 10,000 ppb by weight or 0.03 ppb to 3,000 ppb by weight, even more preferably an amount that results in a concentration of 0.1 ppb to 2,000 ppb by weight, 0.3 ppb to 1,000 ppb by weight or 1 ppb to 500 ppb by weight, and particularly preferably an amount that results in a concentration of 1 ppb to 100 ppb by weight.

[0049] In one embodiment, the method of the present invention further comprises the step of adding β-caryophyllene oxide to a food material.

[0050] The "β-caryophyllene oxide" is as described above for the color-imparting agent of the present invention.

[0051] As the β-caryophyllene oxide to be added to a food material, β-caryophyllene oxide may be used as is, or the imparting agent of the present invention containing β-caryophyllene oxide described above for the imparting agent of the present invention may also be used.

[0052] The method for adding β-caryophyllene oxide to a food material is not particularly limited, and β-caryophyllene oxide may be added at any stage of a known food manufacturing method.

[0053] The amount of β-caryophyllene oxide added to a food material is preferably an amount that results in a concentration in the food at the time of consumption of 0.0001 ppb to 100,000 ppb by weight, more preferably an amount that results in a concentration of 0.001 ppb to 30,000 ppb by weight or 0.01 ppb to 10,000 ppb by weight, even more preferably an amount that results in a concentration of 0.03 ppb to 10,000 ppb by weight or 0.1 ppb to 10,000 ppb by weight, still more preferably an amount that results in a concentration of 0.3 ppb to 5,000 ppb by weight, 1 ppb to 3,000 ppb by weight, or 10 ppb to 1,000 ppb by weight, and particularly preferably an amount that results in a concentration of 100 ppb to 1,000 ppb by weight.

[0054] 3. Food Production Method The present invention also provides a method for producing a food obtained from a food material to which an animal fat or oil flavor has been imparted, the method comprising the step of adding 1-penten-3-ol to the food material so that the concentration in the food at the time of consumption is 0.0001 ppb by weight to 100,000 ppb by weight (hereinafter referred to as the "production method of the present invention").

[0055] The "1-penten-3-ol" is as described above for the imparting agent of the present invention. The "food" and "food material" as well as the method for adding 1-penten-3-ol to a food material are as described above for the imparting method of the present invention.

[0056] In one embodiment, the production method of the present invention further comprises the step of adding pyrazines to the food material.

[0057] The "pyrazines" are as explained above in relation to the imparting agent of the present invention, and the method for adding pyrazines to food materials is as explained above in relation to the imparting method of the present invention.

[0058] In one embodiment, the production method of the present invention further comprises the step of adding β-caryophyllene oxide to the food material.

[0059] The "β-caryophyllene oxide" is as described above for the imparting agent of the present invention, and the method for adding β-caryophyllene oxide to a food material is as described above for the imparting method of the present invention.

[0060] 4. Food The present invention also provides (1) a food containing 1-penten-3-ol and pyrazines in amounts such that the concentrations upon ingestion are 0.0001 ppb to 100,000 ppb by weight and 0.0001 ppb to 300,000 ppb by weight, respectively; (2) a food containing 1-penten-3-ol and β-caryophyllene oxide in amounts such that the concentrations upon ingestion are 0.0001 ppb to 100,000 ppb by weight and 0. and (3) a food product containing 1-penten-3-ol, pyrazines, and β-caryophyllene oxide in amounts such that the concentrations upon consumption are 0.0001 ppb to 100,000 ppb by weight, 0.0001 ppb to 300,000 ppb by weight, and 0.0001 ppb to 100,000 ppb by weight, respectively. By containing 1-penten-3-ol, pyrazines, and / or β-caryophyllene oxide in the above concentrations, the food product of the present invention has an animal fat flavor or an enhanced animal fat flavor.

[0061] The "1-penten-3-ol," "pyrazines," "β-caryophyllene oxide," and "food" are as described above for the additive of the present invention. The method for producing the food is as described above for the production method of the present invention.

[0062] Next, the present invention will be specifically explained by way of test examples, but the present invention is not limited to these examples in any way.

[0063] The materials used in the test examples were as follows, unless otherwise specified.・Pork extract powder (contains 30% lard): "Pork Powder A-6420" (Nikken Foods Co., Ltd.) ・Chicken extract powder: "Chicken Powder NK" (Nikken Foods Co., Ltd.) ・Beef extract powder: "Beef Powder A-3386" (Nikken Foods Co., Ltd.) ・Garlic powder: "Garlic Powder" (Gaban Co., Ltd.) ・Ginger powder: "Ginger Powder HJ" (K.I.S. Co., Ltd.) ・White pepper: "White Pepper SSP" (Gaban Co., Ltd.) ・Salt: "Nakuru M" (Naikai Salt Co., Ltd.) ・Water: City water ・Salad oil: "Salad oil rich in soybean oil" (J-Oil Mills Co., Ltd.) ・Lard: "Pure lard" (Megmilk Snow Brand Co., Ltd.) ・1-Penten-3-ol: 1-penten-3-ol (food grade) (Sigma-Aldrich Co.) 2-Methylpyrazine: 2-Methylpyrazine (Sigma-Aldrich Co.) Pyrazine: Pyrazine (Sigma-Aldrich Co.) 2,3-Dimethylpyrazine: 2,3-Dimethylpyrazine (Sigma-Aldrich Co.) 2,3,5-Trimethylpyrazine: 2,3,5-Trimethylpyrazine (Sigma-Aldrich Co.) 2-Ethylpyrazine: 2-Ethylpyrazine (Sigma-Aldrich Co.) β-Caryophyllene oxide: Caryophyllene Oxide (Sigma-Aldrich Co.) Rapeseed oil: "First Pressed Canola Oil" (J-Oil Mills Co.) Soybean oil: "Soybean Oil" (J-Oil Mills Co.) Corn oil: "J-Corn Oil" (J-Oil Mills Co.) Olive oil: "OLIVE OIL" (J-Oil Mills Co., Ltd.) ・Safflower oil: "Safflower Oil" (J-Oil Mills Co., Ltd.) ・Grape oil: "Grapeseed Oil" (J-Oil Mills Co., Ltd.) ・Rice bran oil: "Edible Rice Bran Oil" (J-Oil Mills Co., Ltd.) ・Linseed oil: "Linseed Oil" (Sun Seeds Co., Ltd.) ・Perilla oil: "Perilla Oil" (Sun Seeds Co., Ltd.) ・Sesame oil: "Kadoya's Pure Sesame Oil" (Kadoya Oil Mills Co., Ltd.) ・Hydrogenated palm kernel oil: "Hydrogenated Palm Kernel Oil" (Yamakei Sangyo Co., Ltd.) ・MCT oil: "Nissin MCT Oil 100%" (The Nisshin Oillio Group, Ltd.) ・Chicken oil: "Chicken Oil S" (Maruzen Foods Co., Ltd.) ・Beef tallow: "Beef tallow (Heat)" (Gourmet Foods Co., Ltd.) ・Minced pork round: "Minced pork round (fat removed)" (Yamachiku Co., Ltd.)・Pork fat: "Pork fat (domestic)" (Yamachiku Co., Ltd.) ・Weak flour: "Flour Weak Wheat Flour" (Nissin Flour Milling Group, Inc.) ・Bread crumbs: "Frystar Seven Gold" (Frystar Co., Ltd.) ・Dextrin: "Sandec #30" (Sanwa Starch Industry Co., Ltd.) ・Powdered red miso: "Powdered Red Miso KM" (Imuraya Co., Ltd.) ・Powdered white miso: "Powdered White Miso KM" (Imuraya Co., Ltd.) ・MSG: "Ajinomoto FC" (Ajinomoto Co., Ltd.) ・Nucleic acid: "TRI" (Ajinomoto Co., Ltd.)

[0064] Test Example 1 (Effect of 1-penten-3-ol concentration 1) (Preparation of pork soup) Pork extract powder, salt, and water were mixed in the amounts shown in Table 1 to prepare a pork soup base. 1 g of salad oil was added to the obtained pork soup base, and 1-penten-3-ol (100 ppm or 10,000 ppm propylene glycol solution) was further added so that the concentration in the pork soup (food) (concentration at the time of eating) was the value shown in Table 2, thereby preparing the pork soups of test plots 1 to 9.

[0065]

[0066]

[0067] In addition, the pork soup prepared above without adding 1-penten-3-ol was used as a negative control (NC), and the pork soup prepared with 1 g of lard added instead of salad oil and without adding 1-penten-3-ol was used as a positive control (PC).

[0068] (Sensory Evaluation) Each of the pork soups obtained above was subjected to a sensory evaluation regarding the intensity of lard-like flavor and the presence or absence of off-flavors.

[0069] The lard-like flavor was evaluated by a panel of four experts who tasted the pork soups of PC, NC, and test plots 1 to 9, scored each pork soup in increments of 0.1 points from 1.0 to 10.0 (with PC pork soup being given a score of 10.0 and NC pork soup being given a score of 1.0) (non-blind evaluation), and then averaged the scores obtained by the four experts. Table 3 below shows, for reference, the average scores for the PC pork soups when the lard content was 0.1 g, 0.2 g, 0.3 g, 0.4 g, 0.5 g, and 0.75 g (in each case, the amount of water was adjusted so that the total of the lard and water contents was 97.2 g) in the above (preparation of pork soups).

[0070]

[0071] The evaluation of off-flavors was carried out by a panel of four experts who tasted each pork soup and judged the intensity of the off-flavor (a flavor different from the original pork soup) by consensus (non-blind) using the following rating scale: -: Same flavor as NC pork soup, no off-flavor ±: Different flavor is detected, but acceptable as a pork soup +: Different flavor is detected from pork soup ++: Flavor significantly different from pork soup is detected Note that a rating of -, which indicates the same flavor as NC pork soup, no off-flavor, is the most preferable. The results are shown in Table 2.

[0072] As shown in Table 2, in all of the pork soups of test plots 1 to 9 to which 1-penten-3-ol was added, the lard-like flavor was enhanced compared to the NC pork soup, and the pork soups of test plots 8 and 9 exhibited a lard-like flavor equivalent to that of the PC pork soup.

[0073] Test Example 2 (Effect of Salad Oil Content) (Preparation of Pork Soup) Pork extract powder, salt, and water were mixed in the amounts shown in Table 4 to prepare pork soup bases. Salad oil was added to the obtained pork soup bases in the amounts shown in Table 5, and 1-penten-3-ol (100 ppm or 10,000 ppm propylene glycol solution) was further added so that the concentration in the pork soup (food product) (concentration at the time of consumption) was 5,000 ppb by weight, thereby preparing pork soups for test plots 10 to 15.

[0074]

[0075] In addition, in each of the above test plots, pork soup prepared without adding 1-penten-3-ol was used as control plots 10 to 15.

[0076] (Sensory Evaluation) Each of the pork soups obtained above was subjected to a sensory evaluation regarding the intensity of lard-like flavor and the presence or absence of an off-flavor in the same manner as in the sensory evaluation in Test Example 1. The results are shown in Table 5.

[0077]

[0078] As shown in Table 5, in pork soups containing any amount of salad oil, the addition of 1-penten-3-ol imparted or enhanced a lard-like flavor.

[0079] Test Example 3 (Effect of Type of Vegetable Oil) (Preparation of Pork Soup) Pork extract powder, salt, and water were mixed in the amounts shown in Table 1 to prepare pork soup bases. 1 g of each vegetable oil shown in Table 6 was added to the obtained pork soup bases, and 1-penten-3-ol (10,000 ppm propylene glycol solution) was further added so that the concentration in the pork soup (food product) (concentration at the time of consumption) was 1,000 ppb by weight, thereby preparing pork soups for Test Plots 16 to 27.

[0080]

[0081] In addition, in each of the above test plots, pork soup prepared without adding 1-penten-3-ol was used as control plots 16 to 27.

[0082] (Sensory Evaluation) Each of the pork soups obtained above was subjected to a sensory evaluation regarding the intensity of lard-like flavor and the presence or absence of an off-flavor in the same manner as in the sensory evaluation in Test Example 1. The results are shown in Table 6.

[0083] As shown in Table 6, the lard-like flavor was enhanced by adding 1-penten-3-ol to the pork soup containing any of the vegetable oils.

[0084] Test Example 4 (Type 1 of Substituteable Animal Fats and Oils) (Preparation of Soup) Chicken soup (1-penten-3-ol concentration 1000 ppb by weight: Test Group 28, 1-penten-3-ol concentration 5000 ppb by weight: Test Group 29) and beef soup (1-penten-3-ol concentration 1000 ppb by weight: Test Group 30, 1-penten-3-ol concentration 5000 ppb by weight: Test Group 31) were prepared in the same manner as in (Preparation of Pork Soup) in Test Example 1, except that chicken extract powder or beef extract powder was used instead of pork extract powder and the concentration of 1-penten-3-ol in the soup (food) (concentration at the time of consumption) was set to 1000 ppb by weight or 5000 ppb by weight.

[0085] Furthermore, in the above, each soup prepared without adding 1-penten-3-ol served as a negative control (NC chicken and NC beef), and each soup prepared with 1 g of chicken oil or beef tallow instead of salad oil and without adding 1-penten-3-ol served as a positive control (PC chicken and PC beef).

[0086] (Sensory Evaluation) Each of the soups obtained above was subjected to a sensory evaluation regarding the strength of the animal fat and oil flavor (chicken fat-like flavor when chicken extract powder was used, and beef fat-like flavor when beef extract powder was used) and the presence or absence of any off-flavors.

[0087] The evaluation of animal fat flavor was carried out by having a four-member expert panel taste the PC chicken, PC beef, NC chicken, NC beef, and each of the soups from test plots 28 to 31, and rating each soup in increments of 0.1 points within the range of 1.0 to 10.0 points (non-blind), with each of the PC chicken and PC beef soups being given a score of "10.0 points" and each of the NC chicken and NC beef soups being given a score of "1.0 point." The scores obtained by the four expert panels were then averaged.

[0088] The evaluation of off-flavors was carried out by a panel of four experts who tasted each soup and judged the intensity of the off-flavor (a flavor different from the original soup) by consensus (non-blind) using the following rating scale: -: Same flavor as NC chicken or NC beef, no off-flavor ±: Different flavor detected, but acceptable as chicken soup or beef soup +: Different flavor detected from chicken soup or beef soup ++: Flavor significantly different from chicken soup or beef soup Note that a rating of -, which indicates the same flavor as NC chicken or NC beef, and no off-flavor, is most preferable. The results are shown in Tables 7 and 8.

[0089]

[0090]

[0091] As shown in Tables 7 and 8, the animal fat flavor was enhanced by adding 1-penten-3-ol to both chicken soup and beef soup containing salad oil.

[0092] Test Example 5 (Effect of 1-penten-3-ol concentration 2) (Preparation of ramen soup) Ramen soup bases were prepared by mixing the ingredients in the amounts shown in Table 9 (Pinex #1 (Matsutani Chemical Industry Co., Ltd.) was used as the dextrin). 1-penten-3-ol (100 ppm or 10,000 ppm propylene glycol solution) was added to the obtained ramen soup base so that the concentration in the ramen soup (food) (concentration at the time of eating) was the value shown in Table 10, and ramen soups for test plots 31 to 42 were prepared.

[0093]

[0094]

[0095] In addition, the pork soup prepared without adding 1-penten-3-ol was used as a negative control (NC), and the pork soup prepared with 1.5 g of lard added but without adding 1-penten-3-ol was used as a positive control (PC).

[0096] (Sensory Evaluation) Each of the ramen soups obtained above was subjected to a sensory evaluation regarding the strength of lard-like flavor and the presence or absence of off-flavors.

[0097] The lard-like flavor evaluation was carried out by a panel of three experts who tasted each of the ramen soups from PC, NC, and test plots 31 to 42, scored each ramen soup in increments of 0.1 points on a scale of 1.0 to 10.0, with PC ramen soup receiving a score of 10.0 and NC ramen soup receiving a score of 1.0, and then conducted a non-blind evaluation by consensus. Table 11 below shows, for reference, the scores for the lard contents of the PC pork soups in the above (preparation of ramen soups) of 0.25 g, 0.5 g, 0.75 g, 1.0 g, and 1.5 g (in all cases, the amount of water blended was adjusted so that the total of the lard and water contents was 98.0 g), along with the scores for lard contents of 0 g and 1.5 g.

[0098]

[0099] The evaluation of off-flavors was carried out by a panel of three experts who tasted each ramen soup and judged the intensity of the off-flavor (a flavor different from the original ramen soup) by consensus (non-blind) using the following rating scale: -: Same flavor as NC ramen soup, no off-flavor ±: Different flavor is detected, but acceptable as ramen soup +: Different flavor is detected from ramen soup ++: Flavor significantly different from ramen soup Note that a rating of -, which indicates the same flavor as NC ramen soup, no off-flavor, is the most preferable. The results are shown in Table 10.

[0100] As shown in Table 10, in all of the ramen soups in test plots 32 to 42, in which 1-penten-3-ol was added in an amount that resulted in a concentration in the ramen soup (food) of 0.01 ppb by weight or more (concentration at the time of consumption), the lard-like flavor was enhanced compared to the ramen soup containing NC.

[0101] Test Example 6 (Combination Effect 1) (Preparation of Ramen Soup) To a ramen soup base prepared in the same manner as in Test Example 5 (Preparation of Ramen Soup), one or two of 1-penten-3-ol (100 ppm or 10,000 ppm propylene glycol solution), 2-methylpyrazine (100 ppm or 10,000 ppm propylene glycol solution), and β-caryophyllene oxide (100 ppm or 10,000 ppm propylene glycol solution) were added so that the concentrations in the ramen soup (food) (concentrations at the time of consumption) were the values ​​shown in Table 12, and ramen soups for Test Groups 43 to 45 and Reference Groups 1 to 3 were prepared.

[0102]

[0103] (Sensory Evaluation) Each of the ramen soups obtained above was subjected to a sensory evaluation regarding the intensity of lard-like flavor and the presence or absence of an off-flavor in the same manner as in the sensory evaluation in Test Example 5. The results are shown in Table 12.

[0104] As shown in Table 12, the lard-like flavor was further enhanced in the ramen soups of Test Plots 44 and 45, to which 2-methylpyrazine or β-caryophyllene oxide was further added in addition to 1-penten-3-ol.

[0105] Test Example 7 (Combination Effect 2) (Preparation of Ramen Soup) To a ramen soup base prepared in the same manner as in Test Example 5 (Preparation of Ramen Soup), three components, namely, 1-penten-3-ol (100 ppm or 10,000 ppm propylene glycol solution), 2-methylpyrazine (100 ppm or 10,000 ppm propylene glycol solution), and β-caryophyllene oxide (100 ppm or 10,000 ppm propylene glycol solution), were added so that the concentrations in the ramen soup (food) (concentrations at the time of eating) were the values ​​shown in Table 13, to prepare ramen soups for Test Plots 46 to 55.

[0106]

[0107] (Sensory Evaluation) Each of the ramen soups obtained above was subjected to a sensory evaluation regarding the intensity of lard-like flavor and the presence or absence of off-flavors in the same manner as in the sensory evaluation in Test Example 5. The results are shown in Table 13.

[0108] As shown in Table 13, the ramen soup of each of the evaluated test groups had an enhanced lard-like flavor compared to the ramen soup of NC.

[0109] Test Example 8 (Combination Effect 3) (Preparation of Ramen Soup) To a ramen soup base prepared in the same manner as in Test Example 5 (Preparation of Ramen Soup), three components, namely, 1-penten-3-ol (100 ppm or 10,000 ppm propylene glycol solution), 2-methylpyrazine (100 ppm or 10,000 ppm propylene glycol solution), and β-caryophyllene oxide (100 ppm or 10,000 ppm propylene glycol solution), were added so that the concentrations in the ramen soup (food) (concentrations at the time of eating) were the values ​​shown in Table 14, to prepare ramen soups for Test Plots 56 to 61.

[0110]

[0111] (Sensory Evaluation) Each of the ramen soups obtained above was subjected to a sensory evaluation regarding the intensity of lard-like flavor and the presence or absence of off-flavors in the same manner as in the sensory evaluation in Test Example 5. The results are shown in Table 14 (along with the results of Test Plot 51).

[0112] As shown in Table 14, the ramen soup of each of the evaluated test groups had an enhanced lard-like flavor compared to the ramen soup of NC.

[0113] Test Example 9 (Type of Substituteable Animal Fats and Oils 2, Effect of Combination Use 4) (Soup Preparation) Pork soup base, chicken soup base, and beef soup base were prepared by mixing extract powder (pork extract powder, chicken extract powder, or beef extract powder), salt, and water in the amounts shown in Table 15. 1 g of salad oil was added to each of the resulting soup bases, and one to three of 1-penten-3-ol (100 ppm or 10,000 ppm propylene glycol solution), 2-methylpyrazine (100 ppm or 10,000 ppm propylene glycol solution), and β-caryophyllene oxide (100 ppm or 10,000 ppm propylene glycol solution) were further added so that the concentrations in the pork soup, chicken soup, or beef soup (food) (concentration at time of consumption) were the values ​​shown in Table 16, to prepare the soups of Test Plots 62 to 73.

[0114]

[0115]

[0116] In addition, each soup prepared above without adding any of 1-penten-3-ol, 2-methylpyrazine, and β-caryophyllene oxide served as a negative control (NC pork, NC chicken, and NC beef), and each soup prepared above with 1 g of lard, chicken oil, or beef tallow ("edible beef tallow" (Miyoshi Oil & Fats Co., Ltd.) used) instead of salad oil but without adding any of 1-penten-3-ol, 2-methylpyrazine, and β-caryophyllene oxide served as a positive control (PC pork, PC chicken, and PC beef).

[0117] (Sensory Evaluation) Each of the soups obtained above was subjected to a sensory evaluation regarding the strength of the animal fat and oil flavor (lard-like flavor when pork extract powder was used, chicken oil-like flavor when chicken extract powder was used, and beef tallow-like flavor when beef extract powder was used) and the presence or absence of any off-flavors.

[0118] The evaluation of the animal fat flavor was carried out by a panel of four experts who tasted the soups of PC pork, PC chicken, PC beef, NC pork, NC chicken, NC beef, and test plots 62 to 73, and scored each soup in increments of 0.1 points within the range of 1.0 to 10.0 points, with each of the PC pork, PC chicken, and PC beef soups being assigned a score of "10.0 points" and each of the NC pork, NC chicken, and NC beef soups being assigned a score of "1.0 point," and then the evaluation was conducted by consensus (non-blind).

[0119] The evaluation of off-flavors was carried out by a panel of four experts who tasted each soup and judged the intensity of the off-flavor (a flavor different from the original soup) by consensus (non-blind) using the following rating scale: -: Same flavor as NC pork, NC chicken, or NC beef, no off-flavor ±: Different flavor is detected, but acceptable as pork soup, chicken soup, or beef soup +: Different flavor is detected from pork soup, chicken soup, or beef soup ++: Flavor significantly different from pork soup, chicken soup, or beef soup Note that a rating of -, which indicates the same flavor as NC pork, NC chicken, or NC beef, and no off-flavor, is most preferable. The results are shown in Table 16.

[0120] As shown in Table 16, in all of the pork soup, chicken soup, and beef soup containing salad oil, the animal fat flavor was enhanced by adding one to three of 1-penten-3-ol, 2-methylpyrazine, and β-caryophyllene oxide. Furthermore, the animal fat flavor was further enhanced by adding 2-methylpyrazine and / or β-caryophyllene oxide in addition to 1-penten-3-ol.

[0121] Test Example 10 (Effect of Food Properties) (Preparation of Meat Paste Product) Ground pork thigh was cut and mixed with salt in the amounts shown in Table 17. The other ingredients shown in Table 17 were added to and mixed with the obtained mixture in the amounts shown in Table 17 to prepare a meat pasta product base. 5 g of salad oil was added to the obtained meat paste product base, and either 1-penten-3-ol (100 ppm or 10,000 ppm propylene glycol solution), or 1-penten-3-ol (100 ppm or 10,000 ppm propylene glycol solution), 2-methylpyrazine (100 ppm or 10,000 ppm propylene glycol solution), or β-caryophyllene oxide (100 ppm or 10,000 ppm propylene glycol solution) was added so that the concentrations in the meat paste product (food) (concentrations at the time of consumption) were the values ​​shown in Table 18. The mixture was molded (30±2 g), allowed to stand in a freezer, and then heated in an oven range (600 W, 30 seconds) to prepare the meat paste products of test plots 74 to 77.

[0122]

[0123]

[0124] In addition, a meat paste product prepared without adding any of 1-penten-3-ol, 2-methylpyrazine, and β-caryophyllene oxide was used as a negative control (NC), and a meat paste product prepared by adding 5 g of lard instead of salad oil and without adding any of 1-penten-3-ol, 2-methylpyrazine, and β-caryophyllene oxide was used as a positive control (PC).

[0125] (Sensory Evaluation) Each of the meat paste products obtained above was subjected to a sensory evaluation regarding the strength of lard-like flavor and the presence or absence of an off-flavor.

[0126] The lard-like flavor was evaluated by a panel of three experts who tasted the meat paste products of PC, NC, and test plots 74 to 77, scored each meat paste product in increments of 0.1 points within a range of 3.0 to 6.0 points, with the PC meat paste product being given a score of "6.0 points" and the NC meat paste product being given a score of "3.0 points," and then conducted a non-blind evaluation.

[0127] The evaluation of off-flavors was carried out by a panel of four experts who tasted each meat paste product and judged the intensity of the off-flavor (a flavor different from that of the original meat paste product) by consensus (non-blind) using the following rating scale: -: Same flavor as NC meat paste product, no off-flavor ±: Different flavor is detected, but acceptable as a meat paste product +: Different flavor is detected from meat paste product ++: Flavor significantly different from meat paste product Note that a rating of -, which indicates the same flavor as NC meat paste product, no off-flavor, is most preferable. The results are shown in Table 18.

[0128] As shown in Table 18, even in meat paste products containing salad oil, the addition of 1-penten-3-ol or the three components of 1-penten-3-ol, 2-methylpyrazine, and β-caryophyllene oxide enhanced the lard-like flavor. Furthermore, compared with Test Group 74, in which only 1-penten-3-ol was added, the lard-like flavor was further enhanced, albeit slightly, in the ramen soup of Test Group 75, in which 2-methylpyrazine or β-caryophyllene oxide was added in addition to 1-penten-3-ol.

[0129] Test Example 11 (Effect of Type of Pyrazine) (Preparation of Ramen Soup) To a ramen soup base prepared in the same manner as in Test Example 5 (Preparation of Ramen Soup), 1-penten-3-ol (100 ppm or 10,000 ppm propylene glycol solution), various pyrazines (100 ppm or 10,000 ppm propylene glycol solution), and β-caryophyllene oxide (100 ppm or 10,000 ppm propylene glycol solution) were added so that the concentrations in the ramen soup (food) (concentrations at the time of eating) were the values ​​shown in Table 19, and ramen soups for Test Plots 78 to 81 were prepared.

[0130]

[0131] (Sensory Evaluation) Each of the ramen soups obtained above was subjected to a sensory evaluation regarding the intensity of lard-like flavor and the presence or absence of off-flavors in the same manner as in the sensory evaluation in Test Example 5. The results are shown in Table 19 (along with the results of Test Group 51, in which 2-methylpyrazine was used as the pyrazine).

[0132] As shown in Table 19, the lard-like flavor was enhanced in ramen soup to which any of the pyrazines was added.

[0133] The present invention provides an animal fat flavor imparting agent and a method for imparting an animal fat flavor, such as lard-like flavor, to foods. By imparting an animal fat flavor to foods, the amount of animal-derived fats and oils used can be reduced. Therefore, the present invention is useful in the food industry.

[0134] This application is based on patent application No. 2023-137175 filed in Japan (filing date: August 25, 2023), the contents of which are incorporated in their entirety herein.

Claims

1. An animal fat flavoring agent containing 1-penten-3-ol.

2. The additive according to claim 1, further comprising a pyrazine.

3. The imparting agent according to claim 2, wherein the pyrazine is 2-methylpyrazine.

4. The imparting agent according to claim 2, wherein the ratio (W1:W2) of the content of 1-penten-3-ol (W1) to the content of pyrazines (W2) in the imparting agent is 1:0.000000001 to 1:3,000,000,000 by weight.

5. The imparting agent according to any one of claims 1 to 3, further comprising β-caryophyllene oxide.

6. The imparting agent according to claim 5, wherein the ratio (W1:W3) of the content of 1-penten-3-ol (W1) to the content of β-caryophyllene oxide (W3) in the imparting agent is 1:0.000000001 to 1:1,000,000,000 by weight.

7. The imparting agent according to claim 5, wherein the ratio (W1:W2:W3) of the content of 1-penten-3-ols (W1), the content of pyrazines (W2), and the content of β-caryophyllene oxide (W3) in the imparting agent is, by weight, 1:0.000000001:0.000000001 to 1:3,000,000,000:1,000,000,000, 0.0000000003:1:0.000000003 to 1,000,000,000:1:1,000,000,000, 0.000000001:0.000000001:1 to 1,000,000,000:3,000,000,000:

1.

8. The agent according to claim 1, wherein the animal fat flavor is a lard-like flavor.

9. A method for imparting an animal fat or oil flavor to a food obtained from a food material, which comprises a step of adding 1-penten-3-ol to the food material.

10. The method of adding 1-penten-3-ol according to claim 9, wherein the amount of 1-penten-3-ol added is an amount that results in a concentration in the food at the time of consumption of 0.0001 ppb by weight to 100,000 ppb by weight.

11. The method of claim 9, further comprising the step of adding pyrazines to a food material.

12. The method of claim 11, wherein the pyrazine is 2-methylpyrazine.

13. The method of adding pyrazines according to claim 11, wherein the pyrazines are added in an amount such that the concentration in the food at the time of consumption is 0.0001 ppb to 300,000 ppb by weight.

14. The method according to any one of claims 9 to 13, further comprising the step of adding β-caryophyllene oxide to a food material.

15. The method of adding according to claim 14, wherein the amount of β-caryophyllene oxide added is an amount that results in a concentration in the food at the time of consumption of 0.0001 ppb by weight to 100,000 ppb by weight.

16. The method of claim 9, wherein the animal fat flavor is a lard-like flavor.

17. A method for producing a food obtained from a food material having an animal fat flavor, comprising the step of adding 1-penten-3-ol to the food material so that the concentration in the food at the time of consumption is 0.0001 ppb by weight to 100,000 ppb by weight.

18. The method of claim 17, further comprising the step of adding pyrazines to the food material.

19. The process according to claim 18, wherein the pyrazine is 2-methylpyrazine.

20. The method according to claim 18, wherein the amount of pyrazines added is an amount that results in a concentration in the food of 0.0001 ppb by weight to 300,000 ppb by weight when eaten.

21. The method according to any one of claims 17 to 20, further comprising the step of adding β-caryophyllene oxide to the food material.

22. The method of claim 21, wherein the amount of β-caryophyllene oxide added is an amount that results in a concentration in the food of 0.0001 ppb by weight to 100,000 ppb by weight when eaten.

23. The method of claim 17, wherein the animal fat flavor is a lard-like flavor.

24. Food containing 1-penten-3-ol and pyrazines in amounts whose concentrations at the time of consumption are 0.0001 ppb to 100,000 ppb by weight and 0.0001 ppb to 300,000 ppb by weight, respectively.

25. A food containing 1-penten-3-ol and β-caryophyllene oxide in amounts whose concentrations when eaten are 0.0001 ppb to 100,000 ppb by weight and 0.0001 ppb to 100,000 ppb by weight, respectively.

26. Food containing 1-penten-3-ol, pyrazines, and β-caryophyllene oxide in amounts that, when consumed, are 0.0001 ppb to 100,000 ppb by weight, 0.0001 ppb to 300,000 ppb by weight, and 0.0001 ppb to 100,000 ppb by weight, respectively.

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