Modifier for fried cooked foods, batter material for fried cooked foods, method for improving flavor of fried cooked food, method for producing fried cooked food, modifier for oil / fat-containing processed foods, method for improving flavor of oil / fat-containing processed food, and method for producing oil / fat-containing processed food

Abstract

The present invention relates to a modifier for fried cooked foods, a powdery or granular batter material for fried cooked foods, or a modifier for oil / fat-containing processed foods, each of which contains glycine and trimethylglycine. Glycine and trimethylglycine are added in amounts of 0.01-0.75 wt% and 0.001-0.1 wt% respectively or 0.75 wt% and 0.0001-0.1 wt% respectively with respect to the whole amount of the batter material for fried cooked foods, the whole amount of raw materials for an oil / fat-containing processed food, or the whole amount of an oil-fat-containing processed food (provided that, when the glycine content is 0.001 wt%, the amount of trimethylglycine is 0.01-0.1 wt%).　According to the present invention, it is possible to improve the deterioration of the flavor of an oil or an oil / fat and suppress the formation of a deterioration odor of the oil or the oil / fat which occur over time. In addition, it is also possible to mask a pleasant taste or flavor of a fried cooked food or an oil / fat-containing processed food so that the taste or flavor is less likely to be deteriorated.

Description

Modifier for fried foods, coating material for fried foods, method for improving the flavor of fried foods and method for producing fried foods, as well as modifier for processed foods containing fats and oils, method for improving the flavor of processed foods containing fats and oils and method for producing processed foods containing fats and oils

[0001] The present invention relates to a modifier for fried foods, a coating material for fried foods, a method for improving the flavor of fried foods, and a method for producing fried foods with improved flavor.The present invention also relates to a modifier for processed foods containing oils and fats, a method for improving the flavor of processed foods containing oils and fats, and a method for producing processed foods containing oils and fats.

[0002] Fried foods such as fried chicken, fries, fritters, and tempura are prepared by dipping ingredients such as vegetables, meat, and seafood in a batter prepared from a suspension of wheat flour or potato starch to coat them, or by further coating them with breadcrumbs, followed by deep-frying. Such fried foods can have problems such as a heavy oily flavor and a deterioration odor over time, which makes them difficult to remove from the mouth and makes it difficult to eat lightly and smoothly. Furthermore, in the production of fried foods, stored oil may be reused for deep-frying, or the same oil may be used repeatedly. In such cases, the resulting fried foods may lose flavor or develop a deterioration odor due to deterioration of the oil used for deep-frying. The same problems are also observed in deep-frying noodles (fried noodles) used in instant noodles, local dishes such as Nagasaki sara udon, and Chinese noodle dishes such as jamien.

[0003] To improve the flavor and texture of fried foods, it has been proposed to apply a weak current and high voltage while frying, and then coat the fried foods with one or more selected from proteins, phosphates, thickeners, organic acids, glycine, and sodium carbonate (Patent Document 1). It has also been proposed to add betaine (trimethylglycine) to maintain the juiciness of fried foods and remove animal odors (Patent Document 2). It has also been proposed to treat frozen, fried seafood with a shelf-life enhancer containing glycine and crushed lemon fruit extract after natural thawing, so as to maintain the antibacterial effect for a long period of time without impairing the flavor or appearance of the food (Patent Document 3). However, with the techniques proposed in Patent Documents 1 to 3, when attempting to sufficiently improve the flavor and texture of fried foods, the added ingredients can sometimes affect the taste of the fried foods.

[0004] Therefore, a modifier containing a compound having an imidazole group, such as histidine or carnosine, has been proposed as a modifier for fried foods that can improve the changes in oil flavor and deterioration odor that occur over time in fried foods, as well as the deterioration of oil flavor and deterioration odor that occur due to the deterioration of the oil used for frying, while also having little effect on the taste of the fried foods (Patent Document 4). However, a new problem has been discovered with the technology proposed in Patent Document 4: the compound having an imidazole group, such as histidine, not only masks the unpleasant odor caused by the deterioration of oil, but also masks the desirable taste and flavor of fried foods, such as the salty taste and savory flavor. Therefore, there is a need for a modifier for fried foods that can improve the changes in oil flavor and deterioration odor that occur over time in fried foods, as well as the deterioration of oil flavor and deterioration odor that occur due to the deterioration of the oil used for frying, without masking the desirable taste and flavor.

[0005] Furthermore, many processed foods contain fats and oils derived from their raw materials, fats and oils added during processing, and fats and oils added for the purpose of enhancing or supplementing nutrients. Therefore, even in processed foods containing fats and oils, oxidation of the fats and oils can occur during storage after production or cooking, resulting in problems such as a deterioration in the flavor of the fats and oils and the development of a deteriorated odor over time. To prevent oxidation of fats and oils, antioxidants such as L-ascorbic acid, tocopherol, erythorbic acid, dibutylhydroxytoluene, and butylhydroxyanisole have been used in processed foods containing fats and oils. However, antioxidant vitamins such as L-ascorbic acid, tocopherol, and erythorbic acid sometimes lack sufficient antioxidant effect, and the use of dibutylhydroxytoluene, butylhydroxyanisole, and the like tends to be avoided due to the increasing trend toward natural foods. Therefore, even in processed foods containing fats and oils, there is a need for a modifier that can improve the deterioration in flavor and deteriorated odor of fats and oils that occurs over time without masking the taste or flavor of the processed food.

[0006] Japanese Patent Application Laid-Open No. 10-150928 Japanese Patent Application Laid-Open No. 2012-165650 Japanese Patent Application Laid-Open No. 2015-177746 International Publication No. 2022 / 163737

[0007] Therefore, the present invention aims to provide a fried food modifier that can improve the flavor of fried foods by improving the changes in flavor and deteriorated odor of oil that occur over time, as well as the deterioration of flavor and deteriorated odor of oil that occurs due to the deterioration of the oil used for frying, and that does not mask the desirable taste and flavor felt in fried foods. Another object of the present invention is to provide a fried food modifier that can improve the flavor and desirable taste of fried foods. The present invention also aims to provide a processed food containing oils and fats that can improve the deterioration of flavor and deteriorated odor of oils that occurs over time due to storage after production or cooking, and that can improve the flavor of the food containing oils and fats, and that does not mask the desirable taste and flavor that the food originally has. The present invention also aims to provide a processed food containing oils and fats that has improved flavor and desirable flavor and that has improved flavor and deteriorated odor that occurs over time.

[0008] As a result of intensive research to solve the above problems, the present inventors have found that by using glycine and trimethylglycine as the active ingredients of a fried food modifier at concentrations that do not affect the taste and flavor of the food, it is possible to improve the change or deterioration of oil flavor and deteriorated odor that occurs over time in fried foods or due to deterioration of the oil used for frying, and to minimize the masking and reduction of the desirable taste and flavor felt in fried foods, and further research led to the completion of the present invention. Furthermore, the present inventors have found that by using glycine and trimethylglycine as the active ingredients of the processed food modifier at concentrations that do not affect the taste and flavor of processed foods containing oils and fats, it is possible to improve the deterioration of oil flavor and deteriorated odor that occurs over time during storage of processed foods containing oils and fats after production or cooking, and to minimize the masking and reduction of the desirable taste and flavor felt in processed foods containing oils and fats.

[0009] That is, the present invention relates to the following: [1] A modifier for fried foods containing glycine and trimethylglycine. [2] The modifier according to [1], which is added to a coating material for fried foods or a marinade for fried foods. [3] A powdered or granular coating material for fried foods containing glycine and trimethylglycine, wherein the contents of glycine and trimethylglycine are 0.01% to 0.75% by weight and 0.001% to 0.1% by weight, respectively, based on the total weight of the coating material (however, when the glycine content is 0.01% by weight, the trimethylglycine content is 0.01% to 0.1% by weight). [4] A method for improving the flavor of fried foods, which comprises contacting glycine and trimethylglycine with ingredients used in preparing the fried foods. [5] The method according to [4], wherein a powdered or granular coating material for fried foods containing glycine and trimethylglycine or a suspension thereof is applied to ingredients used in the preparation of fried foods to bring the glycine and trimethylglycine into contact with the ingredients. [6] The method according to [5], wherein the ingredients are applied so that the amounts of glycine and trimethylglycine added per 100 g of the ingredients are 0.5 mg to 450 mg and 0.05 mg to 60 mg, or 37.5 mg to 450 mg and 0.005 mg to 60 mg, respectively (however, when the amount of glycine added per 100 g of the ingredients is 0.5 mg to 6 mg, trimethylglycine is added so that the amount added per 100 g of the ingredients is 0.5 mg to 60 mg). [7] A method for producing fried foods with improved flavor, comprising contacting ingredients used in the preparation of fried foods with glycine and trimethylglycine and then frying the ingredients. [8] A method for producing fried foods with improved flavor, which comprises contacting ingredients used in the preparation of fried foods with the fried food modifier described in [1] and then frying the ingredients. [9] A method for producing fried foods with improved flavor, which comprises applying the coating material described in [3] or a suspension thereof to ingredients used in the preparation of fried foods and then frying the ingredients.

[10] The manufacturing method according to [9], wherein glycine and trimethylglycine are added in amounts of 0.5 mg to 450 mg and 0.05 mg to 60 mg, or 37.5 mg to 450 mg and 0.005 mg to 60 mg, per 100 g of ingredients, respectively (however, when the amount of glycine added per 100 g of ingredients is 0.5 mg to 6 mg, trimethylglycine is added in an amount of 0.5 mg to 60 mg, per 100 g of ingredients).

[11] A modifier for processed foods containing oils and fats, comprising glycine and trimethylglycine.

[12] The modifier according to

[11] , wherein glycine and trimethylglycine are added in amounts of 0.01 g to 0.75 g and 0.001 g to 0.1 g, respectively, per 100 g of raw materials for a processed food containing oil or fat, or 100 g of a processed food containing oil or fat (provided that when the amount of glycine added per 100 g of raw materials for a processed food containing oil or fat, or 100 g of a processed food containing oil or fat, is 0.01 g, trimethylglycine is added in an amount of 0.01 g to 0.1 g per 100 g of raw materials for a processed food containing oil or fat, or 100 g of a processed food containing oil or fat).

[13] A method for improving the flavor of a processed food containing oil or fat, comprising contacting a raw material for a processed food containing oil or fat, or a processed food containing oil or fat, with glycine and trimethylglycine.

[14] The method according to

[13] , wherein 100 g of raw materials for a processed food containing oil or fat, or 100 g of a processed food containing oil or fat, is contacted with 0.01 g to 0.75 g of glycine and 0.001 g to 0.1 g of trimethylglycine, respectively (however, when 0.01 g of glycine is contacted, 0.01 g to 0.1 g of trimethylglycine is contacted).

[15] A method for producing a processed food containing oil or fat, which has an improved flavor, comprising contacting raw materials for a processed food containing oil or fat with glycine and trimethylglycine, and processing the raw materials for the processed food containing oil or fat.

[16] The method according to

[15] , wherein 100 g of raw materials for a processed food containing oils and fats are contacted with 0.01 g to 0.75 g of glycine and 0.001 g to 0.1 g of trimethylglycine, respectively (provided that when 0.01 g of glycine is contacted, 0.01 g to 0.1 g of trimethylglycine is contacted).

[17] The method according to

[15] or

[16] , wherein the contact of the raw materials for a processed food containing oils and fats with glycine and trimethylglycine is carried out before or during processing of the raw materials for a processed food containing oils and fats.

[0010] The present invention provides a fried food modifier and a fried food coating material that are useful for improving the flavor of fried foods, as well as a method for improving the flavor of fried foods and a method for producing fried foods with improved flavor. The present invention can improve the changes in oil flavor and deteriorated odor that occur over time in fried foods, as well as the deterioration of oil flavor and deteriorated odor that occur due to the deterioration of the oil used for frying, and is less likely to mask or reduce the desirable taste and flavor of fried foods. Therefore, the present invention can improve the changes in oil flavor and deteriorated odor that occur over time, as well as the deterioration of oil flavor and deteriorated odor that occur due to the deterioration of the oil used for frying, and provide fried foods with desirable taste and flavor.

[0011] The present invention provides a modifier for processed foods containing fats and oils that is useful for improving the deterioration of fat and oil flavor and deterioration odor that occur over time in processed foods containing fats and oils, and also provides a method for improving the flavor of processed foods containing fats and oils, and a method for producing processed foods containing fats and oils with improved flavor. According to the present invention, the deterioration of fat and oil flavor and the occurrence of deterioration odor that occur over time due to storage after production or cooking in processed foods containing fats and oils can be improved, and the desirable taste and flavor that the processed foods containing fats and oils originally have are less likely to be masked and reduced. Therefore, the present invention can provide processed foods containing fats and oils that have improved deterioration of fat and oil flavor and deterioration odor that occur over time.

[0012] The present invention provides a fried food modifier (hereinafter also referred to as the "modifier of the present invention" in this specification). The term "fried food" as used herein refers to a food prepared by frying ingredients such as meat, seafood, or vegetables in high-temperature edible oil. Examples include deep-fried foods, which are prepared by frying ingredients directly in oil, and fried chicken, fries, fritters, and tempura, which are prepared by coating ingredients with batter, flour, or other coating materials and then frying them. Furthermore, the term "fried food" as used herein also includes fried noodles (fried noodles) used in local dishes such as instant noodles and Nagasaki sara udon, as well as Chinese noodle dishes such as jia mian (fried noodles), san ha min (shrimp noodles), Cantonese yimian (Cantonese noodles), and chopsi (chupshi). The term "fried food modifier" as used herein refers to an additive added to ingredients, coating materials, or marinades during the preparation of fried foods, or an additive used to treat ingredients, in order to improve the flavor of the fried foods.

[0013] The modifier of the present invention contains glycine and trimethylglycine.

[0014] Glycine (2-aminoacetic acid) contained in the modifying agent of the present invention is a non-essential amino acid contained in the tissues of various animals and plants, and "glycine" can be used not only in the free form but also in the form of a salt. Therefore, the term "glycine" in this specification is a concept that also encompasses salts. The form of the salt is not particularly limited as long as it is an edible salt, and examples thereof include acid addition salts and salts with bases. Specific examples include salts with inorganic bases, organic bases, inorganic acids, organic acids, and salts with amino acids.

[0015] Examples of salts with inorganic bases include salts with alkali metals such as lithium, sodium, and potassium, salts with alkaline earth metals such as magnesium and calcium, and ammonium salts. Examples of salts with organic bases include salts with alkanolamines such as monoethanolamine, diethanolamine, and triethanolamine, and salts with heterocyclic amines such as morpholine and piperidine. Examples of salts with inorganic acids include salts with hydrohalic acids (hydrochloric acid, hydrobromic acid, hydroiodic acid, and the like), sulfuric acid, nitric acid, phosphoric acid, and the like. Examples of salts with organic acids include salts with monocarboxylic acids such as formic acid, acetic acid, and propanoic acid; salts with saturated dicarboxylic acids such as oxalic acid, malonic acid, malic acid, and succinic acid; salts with unsaturated dicarboxylic acids such as maleic acid and fumaric acid; salts with tricarboxylic acids such as citric acid; and salts with keto acids such as α-ketoglutaric acid. Examples of salts with amino acids include salts with aliphatic amino acids such as alanine; salts with aromatic amino acids such as tyrosine; salts with basic amino acids such as arginine; salts with acidic amino acids such as aspartic acid and glutamic acid; and salts with amino acids that form lactams such as pyroglutamic acid.

[0016] The above-mentioned salts may each be a hydrate (hydrated salt), and examples of such hydrates include monohydrate to hexahydrate.

[0017] In the present invention, as "glycine," one type may be selected from the group consisting of the above-mentioned glycines in the free form and salt form, and used alone, or two or more types may be selected and used in combination, but for the purposes of the present invention, glycine in the free form is preferably used. In the present invention, glycine in the free form and salt form may be extracted and purified from naturally occurring animals and plants, or may be obtained by chemical synthesis, fermentation, enzymatic methods, genetic recombination methods, etc., or commercially available products provided by various companies may also be used.

[0018] Trimethylglycine (N,N,N-trimethylglycine) contained in the modifier of the present invention is an organic compound having a structure in which the nitrogen of glycine has been methylated to form a quaternary ammonium. The compound contains ammonium and a carboxylate anion in the molecule and is a type of betaine in the broad sense (a compound having stable positive and negative charges in the molecule, a zwitterion). It is found in large amounts in the molasses of sugar beet (Beta vulgaris) of the Amaranthaceae family, as well as in plants such as malt, mushrooms, and fruits of the Chenopodiaceae subfamily, mollusks such as squid and octopus, and crustaceans and shellfish such as shrimp and crab. In the present invention, trimethylglycine may be extracted and purified from naturally occurring animals and plants, or may be obtained by chemical synthesis, fermentation, enzymatic methods, genetic recombination, or the like. However, commercially available products available from various companies can also be used.

[0019] The contents of glycine and trimethylglycine in the modifier of the present invention are set so that the amounts of glycine and trimethylglycine described below can be added to a coating material for fried foods described below, and so that the amounts of glycine and trimethylglycine described below can come into contact with ingredients when the coating material for fried foods described below is attached to the ingredients to prepare fried foods. When glycine is contained in the form of a salt, the content is expressed as the amount converted into the amount of free glycine.

[0020] The modifier of the present invention can be prepared by adding common food additives to glycine and trimethylglycine as necessary, and by methods conforming to common formulation means, into various forms such as solid forms such as powder, granules, granules, cubes, tablets, etc.; semi-solid forms such as gels, pastes, creams, etc.; and liquid forms such as solutions, suspensions, dispersions, etc. Alternatively, the modifier can be provided in a solid form such as powder, granules, granules, etc., and then dissolved, dispersed, or suspended in a solvent such as water at the time of use.

[0021] Examples of the food additives include water (water for food manufacturing such as purified water and tap water), solvents such as lower alcohols (ethanol, etc.), and polyhydric alcohols (propylene glycol, glycerin, etc.); bases such as polyethylene glycol; excipients such as dextrin and lactose; binders such as gelatin, pregelatinized starch, partially pregelatinized starch, cellulose and its derivatives (crystalline cellulose, hydroxypropyl cellulose, etc.); disintegrants such as crospovidone, povidone, and crystalline cellulose; lubricants such as talc and magnesium stearate; Examples of suitable ingredients include emulsifiers such as lycerin fatty acid esters, saponin, lecithin, and sodium caseinate; seasonings such as salt, sugar, soy sauce, amino acid salts (such as monosodium L-glutamate), ribonucleotide salts (such as disodium 5'-inosinate), yeast extract, and meat extract; vegetable proteins (such as soy protein and gluten), and animal proteins such as egg white, gelatin, and casein; protein hydrolysates; partial protein hydrolysates; pH adjusters such as organic acid salts (such as fumarate); chelating agents such as polymerized phosphates; thickening polysaccharides such as alginic acid and xanthan gum; kansui (water-based mineral water); colorants; acidulants; and flavorings.

[0022] Use of the modifier of the present invention in the preparation of fried foods can improve changes in oil flavor and deteriorated odor that occur over time in fried foods. Furthermore, use of the modifier of the present invention in the preparation of fried foods can improve the deterioration of oil flavor and deteriorated odor that occur due to deterioration of the oil used in frying, even when fried foods are produced using oil that has been stored after use or that has been used repeatedly. Furthermore, when the modifier of the present invention is used in the preparation of fried foods, the desirable taste and flavor perceived in fried foods are less likely to be masked or reduced. Examples of how the modifier of the present invention can be used in the preparation of fried foods include adding the modifier of the present invention to a coating material or marinade for the fried food to prepare the fried food, or preparing the fried food after contacting ingredients with the modifier of the present invention to treat the ingredients. The phrase "contacting ingredients with the modifier of the present invention to treat" also includes adding the modifier of the present invention to noodle ingredients and kneading them together during the preparation of fried noodles.

[0023] The present invention also provides a coating material for fried foods (hereinafter also referred to as "the coating material of the present invention" in this specification). The coating material of the present invention contains glycine and trimethylglycine and is provided in powdered or granular form. The coating material of the present invention can be prepared by adding glycine and trimethylglycine to a powdered or granular coating material typically used in preparing fried foods. Glycine and trimethylglycine can also be added as the modifier of the present invention described above. Coating materials of the present invention include powdered or granular coating materials used by sprinkling ingredients on them, such as flour for dusting, fried chicken flour, and breadcrumbs, which are made primarily from wheat flour, starch, etc. The coating material of the present invention can also be used as a batter by mixing it with water to form a suspension, and adding eggs and seasonings as necessary.

[0024] The contents of glycine and trimethylglycine in the coating material of the present invention are 0.01% to 0.75% by weight and 0.001% to 0.1% by weight, respectively, based on the total weight of the coating material, or 0.75% by weight and 0.0001% to 0.1% by weight, respectively. However, when the glycine content is 0.01% by weight, the trimethylglycine content is 0.01% to 0.1% by weight. When the contents of glycine and trimethylglycine in the coating material of the present invention are within the above ranges, changes in oil flavor and deterioration odor that occur over time in fried foods, as well as deterioration of oil flavor and deterioration odor caused by deterioration of the oil used for frying, can be improved. Furthermore, desirable tastes and flavors perceived in fried foods are less likely to be masked or reduced, and the taste of glycine and trimethylglycine themselves is less likely to affect the taste and flavor of the fried foods. The respective contents of glycine and trimethylglycine in the coating material of the present invention are preferably 0.05% to 0.75% by weight and 0.001% to 0.1% by weight, and more preferably 0.1% to 0.75% by weight and 0.001% to 0.01% by weight, based on the total weight of the coating material. When the glycine contained in the coating material of the present invention is in the form of a salt, the above-mentioned glycine content is expressed as the amount converted into the free form.

[0025] By preparing fried foods using the coating material of the present invention, it is possible to improve the change in oil flavor and deteriorated odor that occur over time in fried foods. Furthermore, by preparing fried foods using the coating material of the present invention, it is possible to improve the deterioration in oil flavor and deteriorated odor that occur due to deterioration of the oil used in frying when fried foods are produced using oil that has been stored after use or that has been used repeatedly. Furthermore, when fried foods are prepared using the coating material of the present invention, the desirable taste and flavor felt in fried foods are less likely to be masked and reduced.

[0026] The present invention also provides a method for improving the flavor of fried foods (hereinafter also referred to as the "improvement method of the present invention"). The improvement method of the present invention involves contacting glycine and trimethylglycine with ingredients used in preparing fried foods. In the improvement method of the present invention, means for contacting the ingredients with glycine and trimethylglycine include adding powdered glycine and trimethylglycine to the ingredients by sprinkling or coating them, applying a solution containing glycine and trimethylglycine to the ingredients, injecting the solution into the ingredients, or immersing the ingredients in the solution. From the standpoint of ease of operation and modification efficiency in contacting the ingredients with glycine and trimethylglycine, a method of contacting the ingredients by sprinkling powdered glycine and trimethylglycine or a method of contacting the ingredients by immersing them in a solution of glycine and trimethylglycine is preferred. The contact of the ingredients with glycine and trimethylglycine may be carried out either during pre-treatment (preparation) of the ingredients or during application of the coating material.

[0027] In the improvement method of the present invention, glycine and trimethylglycine can be contacted with ingredients as the above-mentioned modifiers of the present invention. Examples of means for contacting the modifier of the present invention with ingredients include adding the modifier of the present invention in powder, granule, or granular form to the ingredients by sprinkling it on, applying a liquid or paste-like modifier of the present invention to the ingredients, injecting a liquid or paste-like modifier of the present invention into the ingredients, or immersing the ingredients in a liquid modifier of the present invention, or a solution, dispersion, or suspension of the modifier of the present invention. From the standpoint of ease of operation and modification efficiency in contacting the ingredients with the modifier of the present invention, a method in which the modifier of the present invention in powder, granule, or granule form is sprinkled on the ingredients to contact them, or a method in which the ingredients are immersed in a solution, dispersion, or suspension of the modifier of the present invention to contact them is preferred. The contact of the modifier of the present invention with the ingredients may be carried out either during the pre-treatment (preparation) of the ingredients or when the coating material is applied.

[0028] In the improvement method of the present invention, glycine and trimethylglycine can be contacted in the amounts described below per 100 g of the ingredient. Also, in the improvement method of the present invention, the modifying agent of the present invention can be contacted with the ingredient so that the amounts of glycine and trimethylglycine described below per 100 g of the ingredient can be contacted.

[0029] In the improvement method of the present invention, contact between glycine and trimethylglycine and the ingredients, or contact between the modifier of the present invention and the ingredients, can be specifically achieved by adhering the above-described coating material of the present invention to the ingredients. Means for adhering the coating material of the present invention to the ingredients include sprinkling the coating material of the present invention on the ingredients, spraying a suspension of the coating material of the present invention (e.g., batter liquid) on the ingredients, or immersing the ingredients in a suspension of the coating material of the present invention (e.g., batter liquid). The coating material of the present invention is preferably adhered to the ingredients at a weight ratio of the powdered or granular coating material of the present invention to the ingredients (coating material of the present invention:ingredients) of 0.05:1 to 0.6:1, more preferably 0.1:1 to 0.5:1.

[0030] In the improvement method of the present invention, when the contact of glycine and trimethylglycine with the ingredient, or the contact of the modifier of the present invention containing glycine and trimethylglycine with the ingredient is carried out by adhering the coating material of the present invention to the ingredient, the amounts of glycine and trimethylglycine added per 100 g of the ingredient are preferably 0.5 mg to 450 mg and 0.05 mg to 60 mg, or 37.5 mg to 450 mg and 0.005 mg to 60 mg, respectively. However, when the amount of glycine added per 100 g of the ingredient is 0.5 mg to 6 mg, the amount of trimethylglycine added per 100 g of the ingredient is preferably 0.5 mg to 60 mg. Furthermore, contact between glycine and trimethylglycine and ingredients by adhering the coating material of the present invention to ingredients, or contact between the ingredients and the modifier of the present invention containing glycine and trimethylglycine, is preferably carried out so that the amounts of glycine and trimethylglycine added per 100 g of ingredients are 1 mg to 375 mg and 0.1 mg to 50 mg, respectively, or 75 mg to 375 mg and 0.01 mg to 50 mg, respectively. However, when the amount of glycine added per 100 g of ingredients is 1 mg to 5 mg, it is more preferable to add trimethylglycine in an amount of 1 mg to 50 mg per 100 g of ingredients. Note that when glycine is in the form of a salt, the amount of glycine added is expressed as the amount converted into the amount of the free form.

[0031] When glycine and trimethylglycine or the modifier of the present invention is brought into contact with an ingredient by sprinkling powdered glycine and trimethylglycine on the ingredient, applying a solution of glycine and trimethylglycine to the ingredient, sprinkling a powdered, granular or particulate modifier of the present invention on the ingredient, applying a liquid or paste form of the modifier of the present invention to the ingredient, or attaching the coating material of the present invention or a suspension of the coating material of the present invention to the ingredient, the contact is generally carried out at 1°C to 30°C for about 1 minute to 60 minutes, preferably at 5°C to 25°C for about 1 minute to 30 minutes. When glycine and trimethylglycine or the modifier of the present invention are brought into contact with an ingredient by immersing the ingredient in a solution of glycine and trimethylglycine, or by immersing the ingredient in a solution, dispersion or suspension of the modifier of the present invention, or by immersing the ingredient in a pickling liquid containing the modifier of the present invention, the immersion treatment is usually carried out at 1°C to 30°C for about 5 minutes to 24 hours, preferably at 5°C to 25°C for about 10 minutes to 12 hours.

[0032] The improvement method of the present invention can improve the flavor of fried foods by improving the change in oil flavor and deteriorated odor that occurs over time in fried foods, and also by improving the deterioration of oil flavor and deteriorated odor that occurs due to the deterioration of the oil used for frying. Furthermore, the improvement method of the present invention rarely masks or reduces the desirable taste and flavor that can be perceived in fried foods.

[0033] The present invention further provides a method for producing a fried food with improved flavor (hereinafter also referred to as the "production method of the present invention" in this specification). The production method of the present invention comprises contacting glycine and trimethylglycine with an ingredient, followed by deep-frying. Glycine and trimethylglycine can be prepared as the modifier of the present invention described above, and then contacted with the ingredient. The production method of the present invention also comprises applying the coating material of the present invention described above to the ingredient, followed by deep-frying.

[0034] The modifier of the present invention and the coating material of the present invention are as described above, and the means for contacting glycine and trimethylglycine or the modifier of the present invention with ingredients, the means for attaching the coating material of the present invention to ingredients, and the conditions therefor are as described above for the improved method of the present invention. Furthermore, the conditions for immersing ingredients in an aqueous solution of glycine and trimethylglycine or a solution of the modifier of the present invention, or for immersing ingredients in a marinade containing the modifier of the present invention, are also as described above for the improved method of the present invention.

[0035] In the production method of the present invention, frying is typically carried out at 150°C to 190°C for 1 minute to 15 minutes, and preferably at 160°C to 180°C for 2 minutes to 12 minutes. When producing fried noodles as a fried food product, frying is typically carried out at 130°C to 160°C for 1 minute to 3 minutes, and preferably at 140°C to 150°C for 1 minute to 2 minutes.

[0036] The production method of the present invention can further include treatments and steps that are typically performed in the production of fried foods, such as pretreatments such as chopping, crushing, shaping, and seasoning of ingredients; application of a typical coating material or breadcrumbs to ingredients; and refrigerating or freezing the ingredients after coating them or immersing them in a marinade until frying, which can be performed using methods and conditions typically used in the production of fried foods.

[0037] The production method of the present invention improves the change in oil flavor and deterioration odor that occurs over time, and also improves the deterioration of oil flavor and deterioration odor caused by the deterioration of the oil used for frying, thereby providing fried foods with improved flavor. Furthermore, in fried foods produced by the production method of the present invention, desirable taste and flavor are less likely to be masked and reduced.

[0038] Furthermore, the present invention can improve the deterioration of the flavor of oils and the occurrence of deteriorated odors over time not only in the above-mentioned fried foods but also in processed foods that contain oils and fats and in which deterioration of the flavor of oils and fats over time and the occurrence of deteriorated odors can be problematic. Therefore, in another aspect of the present invention, there are provided a modifier for processed foods containing oils and fats (hereinafter also referred to as the "modifier of this aspect"), a method for improving the flavor of processed foods containing oils and fats (hereinafter also referred to as the "improvement method of this aspect"), and a method for producing processed foods containing oils and fats with improved flavor (hereinafter also referred to as the "production method of this aspect").

[0039] In this embodiment of the invention, "processed food containing fats and oils" refers to a food containing fats and oils that has been processed by heating, seasoning, etc., and embodiments in which fats and oils are contained include foods that contain fats and oils as raw materials, foods that contain fats and oils as raw materials, foods that have fats and oils added during the processing, foods that have fats and oils added for the purpose of strengthening or supplementing nutrients, etc. Specific examples of foods include processed meat foods such as stew, curry, pot-au-feu, braised pork, roast beef, roast pork, roast chicken, yakiniku (grilled meat), roast pork, yakitori (grilled chicken), sausage, hamburger steak, ham, bacon, and luncheon meat; processed fish foods such as boiled blue fish such as sardines, mackerel, and saury, kamaboko (fish paste), chikuwa (fish cake), and fish sausage; processed rice foods such as fried rice and pilaf; processed dairy foods such as cream, butter, cheese, and yogurt; processed egg foods such as egg tofu, tamagoyaki (rolled omelet), and egg soup; processed nut foods such as almonds, cashews, peanuts, and pistachios; confectioneries containing fats and oils such as cheesecake, chocolate, and pie; condiments containing fats and oils such as mayonnaise and dressing; and meat substitute foods such as soy meat, as well as foods that are canned or further processed by retort processing or freeze-drying.

[0040] Furthermore, in this aspect of the invention, "processed foods containing fats and oils" also include edible fats and oils produced by using animal fats and oils including those from aquatic animals, vegetable fats and oils, or mixtures thereof as raw material fats and oils, and then subjecting them to hydrogenation, fractionation, or interesterification for the purposes of adjusting the melting point and imparting oxidation stability, and then refining them to make them suitable for consumption. Examples of edible oils and fats include vegetable oils such as avocado oil, flaxseed oil, almond oil, perilla oil, olive oil, rice oil, sesame oil, corn oil, soybean oil, rapeseed oil (canola oil), peanut oil, sunflower oil, grape seed oil, hazelnut oil, safflower oil, cottonseed oil, and palm oil (palm kernel oil); animal oils such as fish oil; vegetable fats such as cocoa butter, peanut butter, and palm oil; animal fats such as lard, hemp, and chicken oil; refined vegetable oils such as salad oil and refined oil; processed vegetable fats such as margarine and shortening; processed animal fats such as butter; and medium-chain fatty acid triglycerides.

[0041] In this embodiment, the "modifier for processed foods containing fats and oils" refers to an additive that is added to the raw materials of a processed food containing fats and oils during the production of the processed food containing fats and oils, or added during the processing of the raw materials of a food containing fats and oils, or an additive that is added during the cooking of a processed food containing fats and oils, in order to improve the flavor of the processed food containing fats and oils.

[0042] The modifier of this embodiment contains glycine and trimethylglycine. The glycine and trimethylglycine contained in the modifier of this embodiment are as described above for the modifier of the present invention. The contents of glycine and trimethylglycine in the modifier of this embodiment are set so that the amounts described below can be contacted with 100 g of processed food containing oils and fats in the method for improving the flavor of processed food containing oils and fats described below. When glycine is contained in the form of a salt, the content is expressed as the amount converted into the amount of free glycine.

[0043] The modifier of this embodiment can be prepared by adding common food additives to glycine and trimethylglycine as needed, and then by methods similar to common formulation procedures, into various forms, such as solid forms such as powder, granules, granules, cubes, tablets, etc.; semi-solid forms such as gels, pastes, creams, etc.; and liquid forms such as solutions, suspensions, and dispersions. It can also be provided in solid forms such as powders, granules, and granules, and then dissolved, dispersed, or suspended in a solvent such as water before use. The food additives are as described above for the modifier of the present invention.

[0044] By using the modifier of this embodiment in the production of processed foods containing fats and oils, it is possible to improve the deterioration of the flavor and deteriorated odor of fats and oils that occurs over time during storage after production or cooking. Furthermore, when the modifier of this embodiment is used in the production of processed foods containing fats and oils, the desirable taste and flavor that the processed foods containing fats and oils originally have are rarely masked or reduced.

[0045] The improvement method of this embodiment includes contacting glycine and trimethylglycine with raw materials for a processed food containing fats and oils or with a processed food containing fats and oils. Glycine and trimethylglycine are as described above for the modifying agent of the present invention, and the processed food containing fats and oils is as described above for the modifying agent of this embodiment.

[0046] Examples of means for contacting glycine and trimethylglycine with raw materials for processed foods containing oils and fats or processed foods containing oils and fats include adding powdered glycine and trimethylglycine to the raw materials by sprinkling or dusting them, adding glycine and trimethylglycine to the raw materials and mixing or kneading them, applying a solution containing glycine and trimethylglycine to the raw materials, injecting a solution containing glycine and trimethylglycine into the raw materials, immersing the raw materials in a solution containing glycine and trimethylglycine, adding glycine and trimethylglycine to a seasoning liquid for preparing processed foods containing oils and fats, and adding glycine and trimethylglycine when cooking processed foods containing oils and fats. From the viewpoint of the ease of operation and modification efficiency of bringing glycine and trimethylglycine into contact with raw materials for processed foods containing oils and fats or processed foods containing oils and fats, preferred methods include adding glycine and trimethylglycine to the raw materials and mixing or kneading them, immersing the raw materials in a solution containing glycine and trimethylglycine, adding glycine and trimethylglycine to a seasoning liquid for preparing processed foods containing oils and fats, and adding glycine and trimethylglycine when cooking processed foods containing oils and fats.

[0047] In the improvement method of this embodiment, glycine and trimethylglycine can be used as the modifier of this embodiment to contact the raw materials of processed foods containing fats and oils or processed foods containing fats and oils. Means for contacting the modifier of this embodiment with the raw materials of processed foods containing fats and oils or processed foods containing fats and oils include adding a powdery, granular, or granular modifier of this embodiment to the raw materials by sprinkling, adding the modifier of this embodiment to the raw materials and mixing or kneading, applying a liquid or paste-like modifier of this embodiment to the raw materials, injecting a liquid or paste-like modifier of this embodiment into the raw materials, immersing the raw materials in a liquid modifier of this embodiment or a solution, dispersion, or suspension of the modifier of this embodiment, adding the modifier of this embodiment to a seasoning liquid for preparing processed foods containing fats and oils, or adding the modifier of this embodiment when cooking processed foods containing fats and oils. From the viewpoint of the ease of operation for contacting the modifier of this embodiment with the raw materials and the efficiency of modification, preferred methods of contacting the raw materials include adding the modifier of this embodiment to the raw materials and mixing or kneading them, immersing the raw materials in a liquid form of the modifier of this embodiment or a solution, dispersion or suspension of the modifier of this embodiment, adding the modifier of this embodiment to a seasoning liquid for preparing a processed food containing fats and oils, or adding the modifier of this embodiment when cooking a processed food containing fats and oils.

[0048] In this embodiment of the improvement method, the amounts of glycine and trimethylglycine contacted with the raw materials of a processed food containing oils and fats are 0.01 g to 0.75 g and 0.001 g to 0.1 g, or 0.75 g and 0.0001 g to 0.1 g, respectively, per 100 g of the raw materials. However, when the amount of glycine contacted is 0.01 g, the amount of trimethylglycine contacted is 0.01 g to 0.1 g. Furthermore, the amounts of glycine and trimethylglycine contacted with the raw materials of a processed food containing oils and fats are preferably 0.05 g to 0.75 g and 0.001 g to 0.1 g, respectively, per 100 g of the raw materials, and more preferably 0.1 g to 0.75 g and 0.001 g to 0.01 g, respectively. When glycine and trimethylglycine are brought into contact with raw materials for processed foods containing fats and oils as the modifier of this embodiment, the modifier of this embodiment is brought into contact with the raw materials so that the above-mentioned amounts of glycine and trimethylglycine are contacted per 100 g of the raw materials.

[0049] In the improvement method of this embodiment, when glycine and trimethylglycine are added and contacted with processed foods containing fats and oils during cooking, glycine and trimethylglycine are added in amounts of 0.01 g to 0.75 g and 0.001 g to 0.1 g, or 0.75 g and 0.0001 g to 0.1 g, respectively, per 100 g of the processed food containing fats and oils. However, when the amount of glycine added is 0.01 g, the amount of trimethylglycine added is 0.01 g to 0.1 g. Furthermore, the amounts of glycine and trimethylglycine added and contacted with the processed food containing fats and oils are preferably 0.05 g to 0.75 g and 0.001 g to 0.1 g, respectively, per 100 g of the processed food, and more preferably 0.1 g to 0.75 g and 0.001 g to 0.01 g, respectively. When glycine and trimethylglycine are added as the modifier of this embodiment to a processed food containing fats and oils for contact, the modifier of this embodiment is added and contacted so that the above-mentioned amounts of glycine and trimethylglycine are brought into contact with 100 g of the processed food.

[0050] When the processed food containing oils and fats is a food that is prepared by flash oil drying, hot air drying, freeze-drying, or the like, and is eaten by adding hot water to reconstitute the noodles, soup, ingredients, etc., such as instant noodles or instant soup, glycine and trimethylglycine are contacted by adding them to and mixing with the raw materials of the noodles or freeze-dried food, adding them to and mixing with seasonings such as powdered soup, adding them to and mixing with both the raw materials of the freeze-dried food and the seasonings, etc. In such cases, the noodles, soup, ingredients, etc. containing oils and fats are immersed in hot water to be cooked as foods to be eaten, and therefore glycine and trimethylglycine are added and contacted in the amounts described above per 100 g of noodles, soup, ingredients, etc., including hot water.

[0051] In the improvement method of this embodiment, contact of glycine and trimethylglycine with the raw materials of a processed food containing fats and oils, or contact of the raw materials with the modifier of this embodiment containing glycine and trimethylglycine, can be carried out under appropriate conditions depending on the type of fat-and-oil-containing food, the processing method, the contacting means, etc. For example, when glycine and trimethylglycine or the modifier of this embodiment containing glycine and trimethylglycine is added to the raw materials and mixed and kneaded to contact them, for example, the contacting is typically carried out at −5° C. to 300° C. for 10 seconds or more, preferably at −5° C. to 233° C. for 30 seconds or more. Another example is when the contacting is typically carried out at 0° C. to 30° C. for 30 seconds to 60 minutes, preferably at 4° C. to 25° C. for 1 minute to 30 minutes. When the raw materials are immersed in a solution containing glycine and trimethylglycine or a solution containing the modifier of this embodiment containing glycine and trimethylglycine, for example, the treatment is typically carried out at -5°C to 300°C for 5 seconds or more, preferably at -5°C to 233°C for 10 seconds or more. Another example is typically carried out at 1°C to 30°C for 5 minutes to 24 hours, preferably at 5°C to 25°C for 10 minutes to 12 hours. When the raw materials are immersed in a seasoning liquid containing glycine and trimethylglycine or a seasoning liquid containing the modifier of this embodiment containing glycine and trimethylglycine, for example, the treatment is typically carried out at -5°C to 300°C for 5 seconds or more, preferably at -5°C to 233°C for 10 seconds or more. Another example is typically carried out at 1°C to 100°C for 5 minutes to 24 hours, preferably at 5°C to 90°C for 10 minutes to 12 hours. When the modifier of this embodiment containing glycine and trimethylglycine, or glycine and trimethylglycine, is added and brought into contact with processed foods containing oils and fats during cooking, the modifier is brought into contact with the food at a temperature appropriate for the cooking method, such as by adding hot water, boiling, baking, or frying, for the time required for the cooking method.

[0052] The improvement method of this embodiment can improve the flavor of processed foods containing oils and fats by improving the deterioration of the flavor and deteriorated odor of oils and fats that occurs over time during storage after production or cooking, and improves the flavor of processed foods containing oils and fats. The improvement method of this embodiment also reduces the masking and reduction of the desirable taste and flavor that the processed foods containing oils and fats inherently have.

[0053] The manufacturing method of this embodiment includes contacting glycine and trimethylglycine with raw materials for processed foods containing fats and oils, and processing the raw materials. Glycine and trimethylglycine can also be prepared as the modifier of this embodiment described above and contacted with raw materials for processed foods containing fats and oils. Glycine and trimethylglycine are as described above for the modifier of the present invention, and processed foods containing fats and oils are as described above for the modifier of this embodiment. The means and conditions for contacting glycine and trimethylglycine or the modifier of this embodiment with raw materials for processed foods containing fats and oils are as described above for the improvement method of this embodiment.

[0054] In the manufacturing method of this embodiment, the processing of raw materials for processed foods containing fats and oils includes common processing means such as chopping, grinding, mixing, kneading, molding, drying, heating, cooling, and sterilization of the raw materials, and is carried out under normal conditions and methods depending on the type and processing mode of the processed food. Retort processing, freeze-drying, and the like may also be included. In the manufacturing method of this embodiment, the raw materials for processed foods containing fats and oils are contacted with glycine and trimethylglycine either before or during the processing of the raw materials for processed foods containing fats and oils. The manufacturing method of this embodiment may further include treatments and steps that are commonly performed in the production of processed foods containing fats and oils. Such treatments and steps include storage under refrigeration or freezing, filling into containers, and packaging in packaging films, packaging bags, etc.

[0055] According to the manufacturing method of this embodiment, it is possible to provide processed foods containing fats and oils that have a desirable taste and flavor, by improving the deterioration of the flavor of the fats and oils over time and the occurrence of deteriorated odors.

[0056] The present invention will be explained in more detail below with reference to test examples and examples.

[0057] [Test Example 1-1] Study on the effect of glycine and trimethylglycine content in fried food coating materials on the flavor of fried food (1) Preparation of fried food coating materials Fried chicken flour ("Sajiku (registered trademark)", PT. Ajinomoto Indonesia) was used as a control coating material. Glycine as a fried food modifier was added to the fried chicken flour in amounts of 1.0 wt%, 0.75 wt%, 0.1 wt%, 0.01 wt%, and 0.001 wt%, based on the total amount of fried chicken flour. Trimethylglycine was added to each of the glycine amounts in amounts of 0.1 wt%, 0.01 wt%, 0.001 wt%, and 0.0001 wt%, based on the total amount of fried chicken flour, to form the respective sample coating materials.

[0058] (2) Preparation of Fried Foods (Fried Chicken) Batters were prepared by mixing 100 parts by weight of each of the control and sample coating materials with 150 parts by weight of water for food production. Each of the control and sample coating materials was used as a blender. 150 g of chicken breast meat was immersed in 100 g of each of the batters at room temperature for 1 minute to ensure even coverage. Afterwards, 30 g of each blender was sprinkled around the chicken breast (amount of coating material used per 100 g of chicken breast meat = 46.7 g). The sample and control fried chicken (fried foods) were prepared by deep-frying as described below. The acid value (AV value) of used "soybean oil" (J-Oil Mills, Inc.) was measured using a shortening monitor (3M Japan Co., Ltd.) to determine the acid value. Oils with an acid value of 2.5 or higher were used as "oxidized oil." The control fried chicken was prepared using new, unused "Soybean White Oil" (J-Oil Mills Co., Ltd.) as the frying oil. The chicken was deep-fried in 700 g of oil at 180°C for 4 minutes, and then allowed to stand at room temperature for 30 minutes.

[0059] (3) Evaluation of Unpleasant Odors Due to Oil Deterioration in Fried Foods Five panelists evaluated the unpleasant odors (oxidized odor and burnt odor) due to oil deterioration of each of the fried chicken prepared above, and the oxidized odor and burnt odor of the control fried chicken were evaluated by consensus based on the following evaluation criteria, with the oxidized odor and burnt odor of the control fried chicken being "not noticeable; 5 points." Evaluations were also conducted simultaneously for the likability of the overall flavor of the fried chicken and the presence or absence of any off-flavors other than the oil flavor. When the average score for the oxidized odor and the burnt odor was 3.5 points or higher, it was determined that the unpleasant odor due to oil deterioration had been improved. Furthermore, the evaluation results for the likability of the overall flavor of the fried chicken and the evaluation results for the presence or absence of any off-flavors other than the oil were combined to evaluate the likability of the fried chicken as fried chicken based on the following evaluation criteria, with the likability of the control fried chicken being evaluated as "very preferable; ◎." <Evaluation criteria for oxidized odor and burnt odor> Not noticeable: 5 points Slightly noticeable: 4 points Slightly noticeable: 3 points Clearly noticeable: 2 points Strongly noticeable: 1 point <Overall evaluation criteria> Very preferable: ◎ Suitable: ○ Slightly unfavorable: △ Unfavorable: ×

[0060] Test Example 1-2: Examination of the effect of the content of glycine and trimethylglycine in a coating material for fried foods on the flavor of fried foods. As in Test Example 1-1 above, fried chicken flour ("Sajiku (registered trademark)", P.T. Ajinomoto Indonesia) was used as a control coating material. Trimethylglycine as a fried food modifier was added to the total amount of the fried chicken flour in amounts of 0.1 wt%, 0.01 wt%, 0.001 wt%, and 0.0001 wt%. Glycine was added to each of the added amounts of trimethylglycine in amounts of 1.0 wt%, 0.75 wt%, 0.1 wt%, 0.01 wt%, and 0.001 wt%, to prepare the sample coating materials. Fried chicken was prepared as a fried food product in the same manner as in Test Example 1-1 above using each of the control and sample coating materials prepared above. As in Test Example 1-1 above, evaluations were made for unpleasant odors (oxidized odor and burnt odor) due to deterioration of the oil in the fried chicken, the desirability of the overall flavor of the fried chicken, and the presence or absence of off-flavors other than the oil flavor. As in Test Example 1-1 above, if the average score for the oxidized odor and the burnt odor was 3.5 points or higher, it was determined that the unpleasant odor due to deterioration of the oil had been improved, and an overall evaluation was also made of the desirability of the fried chicken. The evaluation results for Test Examples 1-1 and 1-2 are shown in Tables 1 and 2.

[0061]

[0062]

[0063] As shown in Tables 1 and 2, when the glycine content in the coating material was 1.0 wt%, i.e., when 467 mg of glycine was added per 100 g of chicken breast meat, the off-flavor (sweetness) caused by the taste of glycine was observed to be unacceptable. When the glycine content in the coating material was 0.75 wt% (350 mg of glycine added per 100 g of chicken breast meat), the unpleasant odor caused by oil deterioration was improved regardless of the trimethylglycine content (0.0001 wt%, 0.001 wt%, 0.01 wt%, or 0.1 wt% (0.0467 mg, 0.467 mg, 4.67 mg, or 46.7 mg of trimethylglycine added per 100 g of chicken breast meat), and an overall rating of "○" or "◎" was obtained. When the glycine content of the coating material was 0.1% by weight (46.7 mg of glycine added per 100 g of chicken breast meat), improvements in unpleasant odors caused by oil deterioration and a good overall rating were obtained when the trimethylglycine content was 0.001%, 0.01%, or 0.1% by weight (0.467 mg, 4.67 mg, and 46.7 mg of trimethylglycine added per 100 g of chicken breast meat). When the trimethylglycine content was 0.0001% by weight (0.0467 mg of trimethylglycine added per 100 g of chicken breast meat), no sufficient improvements in unpleasant odors caused by oil deterioration were observed. When the glycine content in the coating material was 0.01 wt% (4.67 mg of glycine added per 100 g of chicken breast meat), a trimethylglycine content of 0.01 wt% or 0.1 wt% was required to improve the unpleasant odor caused by oil deterioration.When the glycine content in the coating material was 0.001 wt% (0.467 mg added per 100 g of chicken breast meat), no improvement in the unpleasant odor caused by oil deterioration was observed, even with a trimethylglycine content of 0.1 wt%.

[0064] The results of Test Examples 1-1 and 1-2 suggest that, in order to improve the unpleasant odor caused by oil deterioration without impairing the overall taste and flavor of fried chicken and without causing any significant off-flavors due to the taste of glycine or trimethylglycine, it is necessary to add glycine and trimethylglycine to the total amount of a powdered or granular coating material for fried foods so that their respective contents are 0.01% to 0.75% by weight and 0.001% to 0.1% by weight, respectively, or 0.75% by weight and 0.0001% to 0.1% by weight, respectively. Furthermore, it was suggested that when the glycine content is 0.01% by weight, it is necessary to add 0.01% to 0.1% by weight of trimethylglycine.

[0065] Test Example 2: Examination of the effect of adding glycine and trimethylglycine alone as fried food modifiers. As in Test Example 1-1 above, fried chicken flour ("Sajiku (registered trademark)", PT. Ajinomoto Indonesia) was used as a control coating material. Trimethylglycine and glycine were added as fried food modifiers in amounts of 0.01 wt%, 0.003 wt%, and 0.001 wt%, respectively, relative to the total amount of the fried chicken flour, to form comparative coating materials. Using the control and comparative coating materials prepared above, batters were prepared in the same manner as in Test Example 1-1 above. The batters were then applied to chicken breast meat, and the control and comparative coating materials were then blended and deep-fried in the same manner as in Test Example 1-1 above. Fried chicken was then prepared as a fried food product. Five panelists evaluated each of the fried chicken pieces prepared above for unpleasant odors (oxidized odor and burnt odor) due to deterioration of the oil in the fried chicken. They then scored the fried chicken pieces by consensus according to the evaluation criteria described in Test Example 1-1 above. If the average score for the oxidized odor and the burnt odor was 3.5 points or higher, it was determined that the unpleasant odor due to oil deterioration had been improved. The evaluation results are shown in Table 3.

[0066]

[0067] As shown in Table 3, the control fried chicken prepared using a batter without trimethylglycine or glycine was rated as having a strong unpleasant odor (oxidized odor and burnt odor) due to oil deterioration. The fried chicken prepared using comparative batters containing 0.01 wt%, 0.003 wt%, and 0.001 wt% trimethylglycine, as well as the fried chicken prepared using comparative batters containing 0.10 wt%, 0.03 wt%, and 0.01 wt% glycine, were also rated below 3.0 for the oxidized odor and burnt odor, with average scores of 2.8 or less, indicating no improvement in unpleasant odors due to oil deterioration. The results of Test Example 2 suggest that contacting ingredients with trimethylglycine and glycine alone in amounts comparable to those used in the present invention does not improve unpleasant odors due to oil deterioration.

[0068] [Example 1] Modifier for processed foods containing fats and oils Glycine and trimethylglycine were mixed in a weight ratio of 15:2 (glycine:trimethylglycine) to prepare the modifier for processed foods containing fats and oils of Example 1 (hereinafter sometimes abbreviated as "modifier of Example 1").

[0069] Test Example 3-1: Study of the Improvement Effect of the Modifier of Example 1 on the Deterioration Odor of Edible Oils and Fats (1) Sample Preparation: A 30.0 cm x 20.5 cm tray was lined with food wrapping film, and 100 g of each of the edible oils and fats listed in Table 4 was poured onto the tray and spread evenly over the entire wrapping film. The tray containing the spread edible oils and fats was placed in a zipper bag (480 mm x 340 mm x 0.04 mm) with ten 1 mm x 1 mm holes. The bag was left at room temperature for 3 days, and the edible oils and fats were then collected. Each sample was prepared by adding 0.051 g (glycine added amount = 0.045 g, trimethylglycine added amount = 0.006 g) or 0.51 g (glycine added amount = 0.45 g, trimethylglycine added amount = 0.06 g) of the modifier of Example 1 of the present invention to 100 g of edible oil. After the above treatment and recovery, each edible oil or fat to which glycine and trimethylglycine were not added was used as a control.

[0070] (2) Evaluation of Deteriorated Odor of Edible Oils and Fats The deteriorated odor of the edible oils and fats in each sample prepared above was evaluated by three panelists for coconut oil, medium-chain fatty acid triglyceride, light sesame oil, linseed oil, palm oil, sunflower oil, fish oil, beef tallow, and unsalted butter, and by five panelists for the other edible oils and fats, in comparison with the control, and the results were evaluated by consensus according to the following evaluation criteria. <Evaluation criteria> Deteriorated odor is perceived to the same extent as the control: 0 points Deteriorated odor is slightly improved compared to the control: 1 point Deteriorated odor is improved compared to the control: 2 points Deteriorated odor is significantly improved compared to the control: 3 points

[0071] (3) Evaluation Results The evaluation results are shown in Table 4.

[0072]

[0073] As shown in Table 4, the deterioration odor of edible oils and fats caused by oxidation was improved by adding 0.051 g of the modifier of Example 1 to 100 g of edible oils and fats (glycine added amount = 0.045 g, trimethylglycine added amount = 0.006 g). From the above results of Test Example 3-1, it was confirmed that the modifier of the present invention improves the unpleasant odor (deterioration odor) caused by the oxidation and deterioration of various oils and fats.

[0074] Test Example 3-2: Study of the effect of adding glycine and trimethylglycine on the deterioration odor of edible oils and fats (1) Sample preparation Canola oil ("First Pressed Canola Oil" (J-Oil Mills Co., Ltd.)) and soybean oil ("Soybean Oil" (J-Oil Mills Co., Ltd.)) were each treated in the same manner as in Test Example 3-1 to accelerate deterioration. To 100 g of the accelerated deterioration canola oil and soybean oil, glycine and trimethylglycine were added in the amounts shown in Tables 5 and 6, respectively, to prepare samples (Comparative Examples 1 to 12 and Examples 2 to 4) for evaluating the effect of improving the deterioration odor of oils and fats. The 10-fold and 100-fold trimethylglycine triturations and the 10-fold trimethylglycine trituration were prepared using dextrin ("Pinex #1" from Matsutani Chemical Industry Co., Ltd.). The accelerated deterioration canola oil and soybean oil were used as controls without the addition of either glycine or trimethylglycine.

[0075] (2) For each of the samples of the Comparative Examples and Examples prepared above, three panelists evaluated the effect of improving the deteriorated odor of each edible oil or fat according to the same evaluation criteria as in Test Example 3-1. In addition, the presence or absence of the taste of glycine or trimethylglycine, and the presence or absence of any off-flavor or off-taste derived from glycine or trimethylglycine were also evaluated.

[0076] (3) Evaluation Results The evaluation results are shown in Tables 5 and 6, respectively.

[0077]

[0078]

[0079] As shown in Tables 5 and 6, when 2 g or 4 g of trimethylglycine was added to 100 g of aged canola oil and soybean oil (Comparative Examples 1, 2, 7, and 8), the deterioration odor of the oil was significantly improved, but an unpleasant taste or flavor due to trimethylglycine was detected. When 0.0012 g of trimethylglycine alone was added (Comparative Examples 3 and 9), and when 0.009 g of glycine alone was added (Comparative Examples 4 and 10), the deterioration odor of the oil was evaluated as being slightly improved compared to the control. Furthermore, when 0.01 g of trimethylglycine alone was added (Comparative Examples 5 and 11), and when 0.09 g of glycine alone was added (Comparative Examples 6 and 12), the deterioration odor of the oil was evaluated as being improved compared to the control. However, when 0.0012 g of trimethylglycine and 0.009 g of glycine were added (Examples 2 and 4), and when 0.012 g of trimethylglycine and 0.09 g of glycine were added (Examples 3 and 5), the deteriorated odor of fats and oils was evaluated as being significantly improved compared to the control, and no off-taste or off-flavor attributed to trimethylglycine or glycine was observed. The above results of Test Example 3-2 suggest that the deteriorated odor of fats and oils can be significantly improved by adding glycine and trimethylglycine at concentrations low enough that the off-taste or off-flavor attributed to each of them is not produced.

[0080] [Test Example 4] Examination of the Improvement Effect of the Modifier of Example 1 on the Deterioration Odor Generated Over Time in Processed Foods Containing Oils and Fats (1) Sample Preparation As described below, processed foods containing oils and fats, in which oxidation was accelerated over time, were used, or processed foods containing oils and fats were treated as described below to accelerate oxidation, and the modifier of Example 1 was added as described below to prepare samples. (i) Soy meat: A product that had been stored at room temperature after production and had been left for two years was used. 30.3 g of soy meat was reconstituted with 69.7 g of water, placed in a plastic bag, and sealed with a vacuum sealer. After refrigerated overnight, the bag was left to stand at room temperature for 2 hours, then opened and the deterioration odor was evaluated. The modifier of Example 1 was added and dissolved in the water used to reconstitute the soy meat, so that the amount was 0.051 g or 0.51 g per 100 g of soy meat. (ii) Deep-fried crust: The surimi in Table 7 was kneaded, salt was added, and the mixture was further kneaded. The other ingredients were then added and mixed. The modifier from Example 1 was added at 0.051 g or 0.51 g per 100 g of the ingredients, and the mixture was divided into small portions. The texture modifier was added and mixed, and the mixture was formed into oval shapes. The deep-fried crust was prepared by deep-frying (at 145°C for 90 seconds, then at 160°C for 90 seconds, with the crust turned over every 45 seconds). The deep-fried crust is a processed food that corresponds to a deep-fried food. The prepared deep-fried crust was cooled at room temperature, placed in a plastic bag, and sealed with a vacuum sealer. After storage at 5°C for 4 days, the deterioration odor was evaluated upon opening the plastic bag. (iii) Soybean oil: Refined soybean oil that had been repeatedly used for deep-frying, and had an acid value (AV value) of 2.5 or higher as measured with a shortening monitor (3M Japan Ltd.), was used. The modifier of Example 1 was added to 100 g of the soybean oil in an amount of 0.051 g or 0.51 g and mixed, and the deterioration odor was evaluated. (iv) Boiled mackerel, retort beef bowl, retort curry, luncheon meat, and fresh cream: Each food was opened under aseptic conditions, the contents were placed in a transparent stand-up pouch, sealed, and stored in a constant temperature bath at 55°C for 17 or 19 days. The modifier of Example 1 was added to 100 g of each food in an amount of 0.051 g or 0.51 g and mixed, and the deterioration odor was evaluated. For boiled mackerel, the deterioration odor of the liquid in the can was evaluated.(v) Packaged instant noodles and egg soup (freeze-dried): Each food product was opened under aseptic conditions, the contents were placed in a transparent stand-up pouch, sealed, and stored in a thermostatic chamber at 55°C for 41 or 19 days. Hot water was then added, and the product was cooked, and the deterioration odor was evaluated. The modifier of Example 1 was added at 0.051 g or 0.51 g per 100 g total of ingredients (noodles and ingredients in the case of packaged instant noodles) and hot water. Packaged instant noodles were evaluated by reconstituting the noodles in hot water only, without using ramen soup. For each of the oil-containing processed foods, a control was prepared by treating the noodles as described above in (i) to (v), except that the modifier of Example 1 was not added. The oil-containing foods used in this test and the conditions under which oxidation was accelerated (accelerated conditions) are shown in Table 8.

[0081] (2) Evaluation of Deteriorated Odors of Fats and Oils in Foods For each sample prepared above, the unpleasant odor (deteriorated odor) caused by the deterioration of fats and oils in the food was evaluated and scored by six panelists for sustainable meat, three panelists for soybean oil, and five panelists for other foods using the same evaluation criteria as in Test Example 3-1 above, and each sample was scored by consensus of the panelists.

[0082] (3) Evaluation Results The evaluation results are shown in Table 8.

[0083]

[0084]

[0085] As shown in Table 8, adding 0.051 g of the modifier of Example 1 to 100 g of food or raw material containing fats and oils (glycine added amount = 0.045 g, trimethylglycine added amount = 0.006 g) slightly improved the deterioration odor of boiled mackerel when oxidation was promoted under accelerated conditions, while clearly improved it in the other test foods. When the amount of the modifier of Example 1 added to 100 g of food or raw material containing fats and oils (glycine added amount = 0.45 g, trimethylglycine added amount = 0.06 g) was 0.51 g, a significant improvement in the deterioration odor was observed in most test foods, and the deterioration odor of boiled mackerel was also evaluated as clearly improved. For packaged instant noodles, adding 0.051 g to 100 g of noodles and soup combined (glycine added amount = 0.045 g, trimethylglycine added amount = 0.006 g) significantly improved the deterioration odor. However, when 0.51 g was added (glycine added amount = 0.45 g, trimethylglycine added amount = 0.06 g), although the deterioration odor was evaluated as having been improved, a sweet taste was detected, and it was therefore impossible to determine whether the rating should be 2 or 3. The above results of Test Example 4 suggest that the modifier of the present invention can effectively improve unpleasant odors (deterioration odors) caused by deterioration of oils and fats not only in fried foods but also in a wide range of foods containing oils and fats.

[0086] As described above in detail, the present invention provides a fried food modifier and a fried food coating material that are useful for improving the flavor of fried foods, and also provides a method for improving the flavor of fried foods and a method for producing fried foods with improved flavor. According to the present invention, changes in oil flavor and deteriorated odor that occur over time in fried foods, as well as deterioration of oil flavor and deteriorated odor that occur due to deterioration of the oil used for frying, can be improved, and the desirable taste and flavor perceived in fried foods are less likely to be masked or reduced. Therefore, the present invention improves changes in oil flavor and deteriorated odor that occur over time, as well as deterioration of oil flavor and deteriorated odor that occur due to deterioration of the oil used for frying, and provides fried foods with desirable taste and flavor.

[0087] Furthermore, the fried food modifier of the present invention can be used not only in fried foods, but also in foods that contain fats and oils and that can suffer from a deterioration in the flavor of the fats and oils and the generation of a deteriorated odor over time, such as processed meat foods such as sausages and hamburgers; processed rice foods such as fried rice and pilaf; processed blue fish products such as sardines, mackerel, and saury; processed nuts such as almonds, cashews, peanuts, and pistachios; confectioneries containing fats and oils such as cheesecake, chocolate, and pie; and seasonings containing fats and oils such as mayonnaise and dressings, to improve the deterioration in the flavor of fats and oils and the deterioration odor.

[0088] Therefore, the present invention can provide a processed food modifier containing fats and oils that is useful for improving the deterioration in flavor and deteriorated odor caused by the oxidation of fats and oils over time in processed foods containing fats and oils, and can also provide a method for improving the flavor of processed foods containing fats and oils, and a method for producing processed foods containing fats and oils with improved flavor. According to the present invention, the deterioration in flavor and deteriorated odor of fats and oils that occurs over time due to storage after production or storage after cooking in processed foods containing fats and oils can be improved, and the desirable taste and flavor inherent in processed foods containing fats and oils are less likely to be masked and reduced. Therefore, the present invention can provide processed foods containing fats and oils that have improved deteriorated odor of fats and oils and have desirable taste and flavor.

[0089] This application is based on patent application No. 2024-061642 filed in Japan, the contents of which are incorporated in their entirety herein.

Claims

1. A food modifier containing glycine and trimethylglycine for deep-fried foods.

2. The modifier according to claim 1, which is added to a coating material for deep-fried foods or a marinade for deep-fried foods.

3. A powdered or granular coating material for deep-fried foods containing glycine and trimethylglycine, wherein the glycine and trimethylglycine contents are 0.01% to 0.75% by weight and 0.001% to 0.1% by weight, or 0.75% by weight and 0.0001% to 0.1% by weight, respectively, relative to the total weight of the coating material (however, when the glycine content is 0.01% by weight, the trimethylglycine content is 0.01% to 0.1% by weight).

4. A method for improving the flavor of fried foods, comprising contacting an ingredient used in preparing the fried foods with glycine and trimethylglycine.

5. The method according to claim 4, wherein a powdered or granular coating material for fried foods containing glycine and trimethylglycine or a suspension thereof is attached to ingredients used in preparing fried foods to bring them into contact with glycine and trimethylglycine.

6. The method according to claim 5, wherein glycine and trimethylglycine are added in amounts of 0.5 mg to 450 mg and 0.05 mg to 60 mg, or 37.5 mg to 450 mg and 0.005 mg to 60 mg, per 100 g of ingredient (however, when the amount of glycine added per 100 g of ingredient is 0.5 mg to 6 mg, trimethylglycine is added in an amount of 0.5 mg to 60 mg, per 100 g of ingredient).

7. A method for producing fried foods with improved flavor, comprising contacting ingredients used in preparing fried foods with glycine and trimethylglycine and then deep-frying the ingredients.

8. A method for producing fried foods with improved flavor, comprising contacting ingredients used in preparing fried foods with the fried food modifier described in claim 1 and then deep-frying the ingredients.

9. A method for producing fried foods with improved flavor, comprising applying the coating material or a suspension thereof according to claim 3 to ingredients used in preparing fried foods, and then deep-frying the ingredients.

10. The manufacturing method according to claim 9, wherein glycine and trimethylglycine are attached so that the amounts added per 100 g of the ingredient are 0.5 mg to 450 mg and 0.05 mg to 60 mg, or 37.5 mg to 450 mg and 0.005 mg to 60 mg, respectively (however, when the amount of glycine added per 100 g of the ingredient is 0.5 mg to 6 mg, trimethylglycine is attached so that the amount added per 100 g of the ingredient is 0.5 mg to 60 mg).

11. A food modifier for processed foods containing fats and oils, containing glycine and trimethylglycine.

12. The modifier according to claim 11, wherein glycine and trimethylglycine are added in amounts of 0.01 g to 0.75 g and 0.001 g to 0.1 g, or 0.75 g and 0.0001 g to 0.1 g, respectively, per 100 g of raw materials for processed foods containing oils and fats or 100 g of processed food containing oils and fats (however, when the amount of glycine added per 100 g of raw materials for processed foods containing oils and fats or 100 g of processed food containing oils and fats is 0.01 g, trimethylglycine is added in an amount of 0.01 g to 0.1 g per 100 g of raw materials for processed foods containing oils and fats or 100 g of processed food containing oils and fats).

13. A method for improving the flavor of a processed food containing fats and oils, comprising contacting a raw material for the processed food containing fats and oils or the processed food containing fats and oils with glycine and trimethylglycine.

14. The method according to claim 13, wherein 100 g of raw materials for a processed food containing oil or fat, or 100 g of a processed food containing oil or fat, is contacted with 0.01 g to 0.75 g of glycine and 0.001 g to 0.1 g of trimethylglycine, respectively (however, when 0.01 g of glycine is contacted, 0.01 g to 0.1 g of trimethylglycine is contacted).

15. A method for producing a processed food containing fats and oils with improved flavor, the method comprising contacting raw materials for the processed food containing fats and oils with glycine and trimethylglycine, and processing the raw materials for the processed food containing fats and oils.

16. The method of claim 15, wherein 100 g of raw material for a processed food containing oil or fat is contacted with 0.01 g to 0.75 g of glycine and 0.001 g to 0.1 g of trimethylglycine, respectively (provided that when 0.01 g of glycine is contacted, 0.01 g to 0.1 g of trimethylglycine is contacted).

17. The method of claim 15 or 16, wherein the contact of glycine and trimethylglycine with the raw materials for the processed food containing oil and fat is carried out before or during the processing of the raw materials for the processed food containing oil and fat.

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