Food composition and method for producing same, method for producing seasoning, and method for enhancing flavor

Abstract

The purpose of the present invention is to provide: a food composition which can achieve a good flavor balance as a whole; a method for producing the food composition; a seasoning; a method for producing the seasoning; a flavor improving agent for seasonings; and a method for enhancing a flavor. This food composition is characterized by satisfying all of the following requirements (1) to (3). (1) The water content in terms of wet mass is 20% by mass or more. (2) Isovaleraldehyde is contained in an amount of 10 ppb by mass or more. (3) At least one requirement selected from the group consisting of the following requirements (A) to (E) is satisfied. (A) The content of benzeneacetaldehyde is 1 ppb by mass or more. (B) The content of 2-methylfuran is 1 ppb by mass or more. (C) The content of 2,3-pentanedione is 4 ppb by mass or more. (D) The content of 1-penten-3-ol is 10 ppb by mass or more. (E) The content of furfural and a furfural-based compound is 30 ppb by mass or more.

Description

Food composition and its manufacturing method, seasoning manufacturing method, and flavor enhancement method

[0001] The present invention relates to a food composition and a method for producing the same, a seasoning production method, and a flavor enhancement method, and more particularly to a food composition containing isovaleraldehyde and a method for producing the same, a seasoning production method, and a flavor enhancement method.

[0002] In recent years, there has been a trend in food demands to avoid excessive intake of salt and sugar due to growing health consciousness. This has also led to a trend toward demand for quality that brings out the inherent flavor of ingredients. In other words, there is a demand for foods with excellent flavor enhancement effects, foods with enhanced flavor, and the like. In this regard, the following Patent Document 1 is known as a technology related to flavor enhancement of food.

[0003] JP 2016-187363 A

[0004] The above-mentioned Patent Document 1 discloses a fried flavor enhancer (Patent Document 1 [Claim 1]) containing, as an active ingredient, an oxidized partially hydrogenated oil or fat having a peroxide value of 25 to 300, for the purpose of providing a processed food containing a fried flavor enhancer or a food cooked using the fried flavor enhancer or a processed food (Patent Document 1

[0006] ), and for the purpose of providing a processed food containing a fried flavor enhancer or a food cooked using the fried flavor enhancer or a processed food (Patent Document 1

[0007] ).

[0005] The flavor enhancer of Patent Document 1 is said to be able to enhance the flavor of cooked foods by adding a small amount to ingredients, but it contains a specific oxidized partially hydrogenated oil and fat, and the target of flavor enhancement is specifically fried foods, etc., and the flavor enhanced is specialized for fried flavor. Therefore, there is a problem that it lacks versatility. Furthermore, when a specific flavor is enhanced, the balance of the food as a whole is often lost, and although it is actually difficult to achieve a cohesive and balanced taste in the food as a whole, Patent Document 1 does not focus on the need for cohesiveness in the food as a whole.

[0006] The present invention has been made in view of the above-mentioned circumstances, and aims to provide a food composition and a method for producing the same, a seasoning and a method for producing the same, a flavor improver for seasonings, and a method for enhancing flavor, which are capable of achieving a unified flavor.

[0007] As a result of extensive research conducted by the inventors in order to solve the above-mentioned problems, they discovered that when specific ingredients are combined, it is possible to impart to a food composition a flavor that is not expressed by each ingredient alone, and furthermore, it is possible to provide a food composition that has an excellent overall flavor cohesion, which led to the completion of the present invention.

[0008] That is, the gist of the present invention relates to, for example, the following: [1] A food composition characterized by satisfying all of the following requirements (1) to (3): (1) The moisture content converted to wet mass is 20% by mass or more, 40% by mass or more, 45% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, 85% by mass or more, or 90% by mass or more, with the upper limit being 99% by mass or less, 98% by mass or less, 97% by mass or less, 96% by mass or less, 95% by mass or less, 94% by mass or less, or 93% by mass or less. (2) Isovaleraldehyde of 10 mass ppb or more, 20 mass ppb or more, 30 mass ppb or more, 50 mass ppb or more, 70 mass ppb or more, 100 mass ppb or more , 120 mass ppb or more, 150 mass ppb or more, 180 mass ppb or more, 230 mass ppb or more, 260 mass ppb or more, 300 mass ppb or more, 400 mass ppb Above, 600 mass ppb or more, 800 mass ppb or more, 1000 mass ppb or more, and the upper limit is 1,000,000 mass ppb or less, 800,000 mass ppb or less, 6 00000 mass ppb or less, 400000 mass ppb or less, 200000 mass ppb or less, 100000 mass ppb or less, 80000 mass ppb or less, 60000 mass ppb or less ppb or less, 40,000 mass ppb or less, 30,000 mass ppb or less, 20,000 mass ppb or less, 18,000 mass ppb or less, 16,000 mass ppb or less, 150 00 mass ppb or less, 14000 mass ppb or less, 13000 mass ppb or less, 12000 mass ppb or less, 11000 mass ppb or less, 10000 mass ppb or less, (3) Satisfy at least one of the following requirements (A) to (E):(A) The content of 1 ppm or more, 3.0 ppm or more, 5.0 ppm or more, 10 ppm or more, 15 ppm or more, 20 ppm or more, 25 ppm or more, 30 ppm or more, 35 ppm or more, 40 ppm or more, 45 ppm or more, 50 ppm or more, 60 ppm or more, 80 ppm or more, 100 ppm or more, 120 ppm or more, 1 40 ppb or more, 160 ppb or more, 180 ppb or more, 200 ppb or more, 250 ppb or more, 300 ppb or more, 400 ppb or more, 500 ppb or more; The upper limit is 5000 ppb or less, 4500 ppb or less, 4000 ppb or less, 3800 ppb or less, 3600 ppb or less, 3400 ppb or less, 3200 ppb or less, 3000 ppb or less. Below 2800 ppb, below 2600 ppb, below 2500 ppb, below 2400 ppb, below 2200 ppb, below 2000 ppb, below 1800 ppb, below 1600 ppb, below 1400 ppb, below 1200 ppb, below 1000 ppb, below 950 ppb, below 900 ppb, below 800 ppb, below 750 ppb, below 700 Quality below ppb, 650 ppb or less, 600 ppb or less, 500 ppb or less, 400 ppb or less, 300 ppb or less, 200 ppb or less, 100 ppb or less, 90 ppb or less, 80 ppb or less, 70 ppb or less, 60 ppb or less, 50 ppb or less, 40 ppb or less, 30 ppb or less, 20 ppb or less, 10 ppb or less, 5.0 ppb or less(B) The content of 2-methylfuran is 1 mass ppb or more, 2.0 mass ppb or more, 3.0 mass ppb or more, 4.0 mass ppb or more, 4.5 mass ppb or more, 5.0 mass ppb or more, 6.0 mass ppb or more, 7.0 mass ppb or more, 8.0 mass ppb or more, 8.5 mass ppb or more, 9.0 mass ppb or more, and the upper limit is 1000 mass ppb or less, 950 mass ppb or less, 900 mass ppb or less, 800 mass ppb or less, 700 mass ppb or less, 600 mass ppb or less, 500 mass ppb or less, 400 mass ppb or less, 300 mass ppb or less, 200 mass ppb or less, 100 mass ppb or less, 90 mass ppb or less, 80 mass ppb or less, 70 mass ppb or less, 60 mass ppb or less, 50 mass ppb or less, 40 mass ppb or less, 30 mass ppb or less, 20 mass ppb or less, 10 mass ppb or less, 5.0 mass ppb or less. (C) The content of 2,3-pentanedione is 4 mass ppb or more, 4.2 mass ppb or more, 4.5 mass ppb or more, 5.0 mass ppb or more, 5.5 mass ppb or more, 6.0 mass ppb or more, 6.5 mass ppb or more, 7.0 mass ppb or more, 7.5 mass ppb or more, 8.0 mass ppb or more, 8.5 mass ppb or more, and the upper limit is 500 mass ppb or less, 300 mass ppb or less, 200 mass ppb or less, 100 mass ppb or less, 90 mass ppb or less, 80 mass ppb or less, 70 mass ppb or less, 60 mass ppb or less, 50 mass ppb or less, 40 mass ppb or less, 30 mass ppb or less, 20 mass ppb or less, 10 mass ppb or less, 5.0 mass ppb or less. (D) The content of 1-penten-3-ol is 10 mass ppb or more, 11 mass ppb or more, 12 mass ppb or more, 13 mass ppb or more, 14 mass ppb or more, 15 mass ppb or more, 16 mass ppb or more, 18 mass ppb or more, 20 mass ppb or more, 25 mass ppb or more, 27 mass ppb or more, and the upper limit is 500 mass ppb or less, 300 mass ppb or less, 200 mass ppb or less, 100 mass ppb or less, 90 mass ppb or less, 80 mass ppb or less, 70 mass ppb or less, 65 mass ppb or less, 60 mass ppb or less, 55 mass ppb or less, 50 mass ppb or less, 45 mass ppb or less, 40 mass ppb or less, 35 mass ppb or less, 30 mass ppb or less, 20 mass ppb or less, 10 mass ppb or less, 5.0 mass ppb or less(E) The content of flax is 30 ppb or more, 35 ppb or more, 40 ppb or more, 45 ppb or more, 50 ppb or more, 55 ppb or more, 60 ppb or more, 70 ppb or more, 80 ppb or more, 100 ppb or more, 110 ppb or more, 120 ppb or more, 130 ppb or more, 140 ppb or more, 150 ppb or more. The upper limit is less than 500 ppb, less than 400 ppb, less than 300 ppb, less than 250 ppb, less than 200 ppb. Less than 150 ppb, less than 125 ppb, less than 100 ppb, less than 90 ppb, less than 80 ppb, less than 70 ppb, less than 65 ppb, less than 60 ppb, less than 55 ppb, less than 50 ppb, less than 40 ppb [2] Salt equivalent amount of 0.3% or more, 0.32% or more, 0.34% or more, 0.36% or more, 0.38% or more, 0.40% or more, 0.42% or more, 0.45% or more, 0.50% or more, 0.55% or more 0.60% or more by mass, 0.65% or more by mass, 0.70% or more by mass, 0.75% or more by mass, 0.80% or more by mass, 0.85% or more by mass, 0.90% or more by mass, 0.95% or more by mass, 1.0% or more by mass, 1.2% or more by mass, 1.4% or more by mass, 1.6% or more by mass, 1.8% or more by mass, 2.0% or more by mass, 2.4% or more by mass, 2.8% or more by mass, 3.2% or more by mass, 3.6% or more by mass, 4.0% or more by mass, 4.5% or more by mass, 5.0% or more by mass, 5.5% or more by mass, 6.0% or more by mass, 6.5% or more by mass, 7. 0% or more of the above, so no upper limit is 20% or less of the above, 18.0% or less of the above, 16.0% or less of the above, 14.0% or less of the above, 12.0% or less of the above, 11.0% or less of the above, 10.0% or less of the above, 9.0% or less of the above, 8.0% or less of the above, 7.5% or less of the above, 7.0% or less of the above, 6.5% or less of the above, 6.0% or less of the above, 5.5% or less of the above, 5.0% or less of the above, 4.5% or less of the above, 4.0% or less of the above, 3.5% or less of the above, 3.0% or less of the above, 2.5% or less of the above, 2.0% or less of the above, the food composition recorded above [1].[3] Soluble saccharide content is 0.3% by mass or more, 0.40% by mass or more, 0.45% by mass or more, 0.50% by mass or more, 0.55% by mass or more, 0.60% by mass or more, 0.65% by mass or more, 0.70% by mass % or more, 0.75 mass% or more, 0.80 mass% or more, 0.85 mass% or more, 0.90 mass% or more, 0.95 mass% or more, 1.0 mass% or more, 1.2 mass% or more, 1.4 mass% or more, 1.6 mass% or more , 1.8% by mass or more, 2.0% by mass or more, 2.4% by mass or more, 2.8% by mass or more, 3.2% by mass or more, 3.6% by mass or more, 4.0% by mass or more, 4.5% by mass or more, 5.0% by mass or more, 5.5% by mass 6.0% by mass or more, 6.5% by mass or more, 7.0% by mass or more, 8.0% by mass or more, 9.0% by mass or more, 10.0% by mass or more, 11.0% by mass or more, 12.0% by mass or more, 13.0% by mass or more, 1 4.0 mass% or more, 15.0 mass% or more, and the upper limit thereof is 40 mass% or less, 38.0 mass% or less, 36.0 mass% or less, 34.0 mass% or less, 32.0 mass% or less, 30.0 mass% or less, 28. 0 mass% or less, 26.0 mass% or less, 24.0 mass% or less, 22.0 mass% or less, 20.0 mass% or less, 19.0 mass% or less, 18.0 mass% or less, 17.0 mass% or less, 16.0 mass% or less, 14 [4] The food composition according to [1] or [2] above, wherein the salt equivalent amount is 0.3% to 20% by mass and the soluble sugar content is 0.3% to 40% by mass. [5] The food composition according to [4] above, wherein the ratio of the soluble sugar content (mass%) to the salt equivalent (mass%) is 0.2 or more, 0.30 or more, 0.40 or more, 0.50 or more, 0.60 or more, or 0.80 or more, and the upper limit is 10.0 or less, 9.0 or less, 8.0 or less, 7.0 or less, 6.0 or less, 5.0 or less, 4.0 or less, 3.5 or less, 3.0 or less, 2.5 or less, or 2.0 or less.[6] Protein content is more than 0% by mass, 0.0001% by mass or more, 0.0003% by mass or more, 0.006% by mass or more, 0.009% by mass or more, or 0.1% by mass or more, 0.15% by mass or more, 0.20% by mass or more, 0.25% by mass or more, 0.30% by mass or more, 0. 35 mass% or more, 0.40 mass% or more, 0.45 mass% or more, 0.50 mass% or more, 0.55 mass% or more, 0.60 mass% or more, 0.65 mass% or more, 0.70 mass% or more, 0.75 mass% or more, 0.80 mass% or more, 0.85 mass% or more, 0.90 mass% or more, The food composition according to any one of [1] to [5] above, having a water activity of at least 0.95% by mass, at least 1.0% by mass, at least 1.2% by mass, at least 1.4% by mass, at least 1.6% by mass, at least 1.8% by mass, at least 2.0% by mass, at least 2.2% by mass, or at least 2.4% by mass, with upper limits of at most 15% by mass, at most 14.0% by mass, at most 12.0% by mass, at most 10.0% by mass, at most 9.0% by mass, at most 8.0% by mass, at most 7.0% by mass, at most 6.0% by mass, at most 5.0% by mass, at most 4.0% by mass, at most 3.0% by mass, at most 2.0% by mass, or at most 1.0% by mass. [7] The food composition according to any one of [1] to [6] above, having a water activity of more than 0.85 or more than 0.94, with an upper limit of less than 1.00. [8] The food composition according to any one of [1] to [7] above, having a pH of more than 4.6, 4.7 or more, 4.8 or more, 5.0 or more, 5.2 or more, or 5.4 or more, with the upper limit being 9.0 or less, 8.5 or less, 8.0 or less, 7.5 or less, 7.0 or less, less than 7.0, 6.6 or less, 6.4 or less, 6.2 or less, or 6.0 or less. [9] The food composition according to any one of [1] to [8] above, satisfying at least two of the requirements (A) to (E).

[10] The food composition according to any one of [1] to [9] above, which is in a liquid form.

[11] The food composition according to any one of [1] to

[10] above, which is intended to be used by heating a mixture of the food composition and ingredients to 90°C or higher.

[12] The food composition according to any one of [1] to

[11] above, which is intended to be used by heating a mixture of the food composition and ingredients to 90°C or higher two or more times.

[13] The food composition according to

[11] or

[12] above, wherein the ingredients comprise at least one selected from the group consisting of meat, vegetables, grains, potatoes, seafood, mushrooms, algae, legumes, dairy products, fruits, nuts and seeds, and processed products thereof.

[14] The food composition according to any of [1] to

[10] above, which is a seasoning.

[15] The food composition according to

[14] above, which is used for stewing ingredients.

[16] The food composition according to

[15] above, which is used to enhance the flavor of the ingredients.

[17] The food composition according to any of [1] to

[10] above, which is a flavor improver for seasonings.

[18] The food composition according to any of [1] to

[17] above, which comprises a seasoning component derived from at least one selected from the group consisting of meat, vegetables, grains, potatoes, seafood, mushrooms, algae, legumes, dairy products, fruits, nuts and seeds.

[19] The food composition according to

[18] above, comprising a seasoning ingredient derived from the vegetables.

[20] The food composition according to

[19] above, wherein the vegetables are vegetables belonging to the genus Allium.

[21] The food composition according to

[20] above, wherein the vegetables belonging to the genus Allium are selected from onion, leek, garlic, and rakkyo.

[22] The food composition according to

[18] above, comprising a seasoning ingredient derived from the beans.

[23] The food composition according to

[22] above, wherein the seasoning ingredient is at least one selected from the group consisting of soy sauce, miso, and soy milk.

[24] The food composition according to

[18] above, comprising a seasoning ingredient derived from livestock meat.

[25] The food composition according to

[18] above, comprising a seasoning ingredient derived from seafood.

[26] The food composition according to

[18] above, comprising a seasoning ingredient derived from mushrooms.

[27] The food composition according to any one of [1] to

[26] above, which is a flavoring to which at least a portion of the isovaleraldehyde has been added.

[28] The food composition according to any one of [1] to

[27] above, which is a flavoring to which at least one of at least a portion of the benzeneacetaldehyde in requirement (A), at least a portion of the 2-methylfuran in requirement (B), at least a portion of the 2,3-pentanedione in requirement (C), at least a portion of the 1-penten-3-ol in requirement (D), or at least a portion of the furfurals in requirement (E) has been added.

[29] The food composition according to any one of [1] to

[28] above, wherein the ratio of the isovaleraldehyde content (mass ppb) to the salt equivalent amount (mass%) is 10 or more, 50 or more, 60 or more, 70 or more, 80 or more, 90 or more, or 100 or more, with the upper limit being 10,000 or less, 8,000 or less, 6,000 or less, 4,000 or less, 3,000 or less, or 2,000 or less.

[30] The food composition according to any one of [1] to

[29] above, wherein the ratio of the benzeneacetaldehyde content (mass ppb) to the salt equivalent amount (mass%) is 1 or more, 5 or more, 10 or more, 15 or more, 20 or more, 30 or more, or 50 or more, with the upper limit being 3,000 or less, 1,500 or less, 1,000 or less, 800 or less, 500 or less, or 300 or less.

[31] The food composition according to any one of [1] to

[30] above, wherein the ratio of the 2-methylfuran content (mass ppb) to the salt equivalent amount (mass %) is 1 or more, 1.2 or more, 1.4 or more, 1.6 or more, 1.8 or more, 2.0 or more, or 2.5 or more, with its upper limit being 30 or less, 25 or less, 20 or less, 18 or less, 17 or less, or 16 or less.

[32] The food composition according to any one of [1] to

[31] above, wherein the ratio of the 2,3-pentanedione content (mass ppb) to the salt equivalent amount (mass %) is 1 or more, 1.5 or more, 2.0 or more, 2.5 or more, 2.7 or more, 2.9 or more, or 3.1 or more, with its upper limit being 30 or less, 25 or less, 20 or less, 18 or less, 16 or less, or 14 or less.

[33] The food composition according to any one of [1] to

[32] above, wherein the ratio of the 1-penten-3-ol content (mass ppb) to the salt equivalent amount (mass %) is 5 or more, 5.2 or more, 5.4 or more, 5.6 or more, 5.8 or more, 6.0 or more, or 6.2 or more, with the upper limit being 30 or less, 25 or less, 20 or less, 18 or less, 15 or less, or 12 or less.

[34] The food composition according to any one of [1] to

[33] above, wherein the ratio of the furfural content (mass ppb) to the salt equivalent amount (mass %) is 10 or more, 25 or more, 50 or more, 75 or more, 100 or more, 125 or more, or 150 or more, with the upper limit being 500 or less, 400 or less, 300 or less, 280 or less, 250 or less, or 240 or less.

[35] The food composition according to any one of [1] to

[34] above, wherein the ratio of the isovaleraldehyde content (mass ppb) to the soluble sugar content (mass%) is 10 or more, 20 or more, 40 or more, 60 or more, 80 or more, 100 or more, or 120 or more, with the upper limit being 1500 or less, 1000 or less, 800 or less, 700 or less, 600 or less, or 550 or less.

[36] The food composition according to any one of [1] to

[35] above, wherein the ratio of the benzeneacetaldehyde content (mass ppb) to the soluble sugar content (mass%) is 1 or more, 5 or more, 10 or more, 12 or more, 15 or more, 18 or more, 20 or more, or 30 or more, with the upper limit being 800 or less, 500 or less, 400 or less, 300 or less, 250 or less, or 200 or less.

[37] The food composition according to any one of [1] to

[36] above, wherein the ratio of the 2-methylfuran content (ppb by mass) to the soluble sugar content (% by mass) is 1 or more, 1.3 or more, 1.6 or more, 1.9 or more, 2.1 or more, 2.2 or more, or 2.3 or more, with its upper limit being 100 or less, 50 or less, 40 or less, 30 or less, 20 or less, or 15 or less.

[38] The food composition according to any one of [1] to

[37] above, wherein the ratio of the 2,3-pentanedione content (ppb by mass) to the soluble sugar content (% by mass) is 1 or more, 1.5 or more, 2.0 or more, 2.3 or more, 2.5 or more, 2.7 or more, or 3.0 or more, with its upper limit being 100 or less, 25 or less, 20 or less, 15 or less, 12 or less, or 10 or less.

[39] The food composition according to any one of [1] to

[38] above, wherein the ratio of the 1-penten-3-ol content (mass ppb) to the soluble sugar content (mass %) is 5 or more, 5.2 or more, 5.4 or more, 5.6 or more, 5.8 or more, 6.0 or more, or 6.2 or more, with the upper limit being 60 or less, 40 or less, 20 or less, 15 or less, 13 or less, or 11 or less.

[40] The food composition according to any one of [1] to

[39] above, wherein the ratio of the furfural content (mass ppb) to the soluble sugar content (mass %) is 10 or more, 14 or more, 20 or more, 25 or more, 35 or more, 45 or more, or 48 or more, with the upper limit being 500 or less, 400 or less, 350 or less, 300 or less, 275 or less, or 250 or less.

[41] The ratio of the benzeneacetaldehyde content (mass ppb) to the isovaleraldehyde content (mass ppb) is 0.1 or more, 0.12 or more, 0.14 or more, 0.16 or more, 0.18 or more, 0.20 or more, 0.22 or more, and the upper limit is 10 or less, 9.0 or less, 8.0 or less, 7.0 or less, 6.0 or less, 5.0 or less, 4.0 or less, 3.0 or less, 2.0 or less, 1.0 or less, 0.80 or less, 0.60 or less, 0.30 or less, 0.28 or less, 0.26 or less, 0.25 or less, or 0.24 or less. The food composition according to any one of [1] to

[40] above.

[42] The ratio of the 2-methylfuran content (mass ppb) to the isovaleraldehyde content (mass ppb) is 0.01 or more, 0.02 or more, 0.03 or more, 0.04 or more, 0.05 or more, 0.06 or more, and the upper limit is 1.0 or less, 0.5 or less, 0.3 or less, 0.2 or less, 0.1 or less, or 0.09 or less. The food composition according to any one of [1] to

[41] above.

[43] The ratio of the 2,3-pentanedione content (mass ppb) to the isovaleraldehyde content (mass ppb) is 0.01 or more, 0.015 or more, 0.020 or more, 0.025 or more, 0.030 or more, 0.035 or more, 0.040 or more, and the upper limit is 1.0 or less, 0.5 or less, 0.25 or less, 0.15 or less, 0.10 or less, or 0.08 or less. The food composition according to any one of [1] to

[42] above.

[44] The food composition according to any one of [1] to

[43] above, wherein the ratio of the 1-penten-3-ol content (mass ppb) to the isovaleraldehyde content (mass ppb) is 0.1 or more, 0.12 or more, 0.14 or more, 0.18 or more, 0.20 or more, 0.25 or more, or 0.30 or more, with the upper limit being 10 or less, 5 or less, 2.5 or less, 2.0 or less, 1.5 or less, or 1.0 or less.

[45] The food composition according to any one of [1] to

[44] above, wherein the ratio of the furfural content (mass ppb) to the isovaleraldehyde content (mass ppb) is 0.1 or more, 0.12 or more, 0.13 or more, 0.14 or more, 0.15 or more, 0.16 or more, or 0.18 or more, with the upper limit being 10 or less, 5.0 or less, 4.0 or less, 3.0 or less, 2.5 or less, or 2.0 or less.

[46] A method for producing the food composition according to any one of [1] to

[45] above,A method for producing a food composition, comprising all of the following steps (S1) to (S3): (S1) adjusting the moisture content, calculated on a wet mass basis, to 20% by mass or more, 40% by mass or more, 45% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, 85% by mass or more, or 90% by mass or more, with an upper limit of 99% by mass or less, 98% by mass or less, 97% by mass or less, 96% by mass or less, 95% by mass or less, 94% by mass or less, or 93% by mass or less. (S2) Isovaleraldehyde of 10 mass ppb or more, 20 mass ppb or more, 30 mass ppb or more, 50 mass ppb or more, 70 mass ppb or more, 100 mass ppb or more , 120 mass ppb or more, 150 mass ppb or more, 180 mass ppb or more, 230 mass ppb or more, 260 mass ppb or more, 300 mass ppb or more, 400 mass ppb or more Above, 600 mass ppb or more, 800 mass ppb or more, 1000 mass ppb or more, and the upper limit is 1000000 mass ppb or less, 800000 mass ppb or less, 6000 mass ppb or more 00 mass ppb or less, 400,000 mass ppb or less, 200,000 mass ppb or less, 100,000 mass ppb or less, 80,000 mass ppb or less, 60,000 mass ppb or less Lower, 40,000 mass ppb or less, 30,000 mass ppb or less, 20,000 mass ppb or less, 18,000 mass ppb or less, 16,000 mass ppb or less, 15,000 mass p pb or less, 14,000 mass ppb or less, 13,000 mass ppb or less, 12,000 mass ppb or less, 11,000 mass ppb or less, 10,000 mass ppb or less, 8,000 mass ppb or less (S3) a step of adjusting the concentration so that the concentration is 1,800 mass ppb or less, 1,600 mass ppb or less, 1,400 mass ppb or less, 1,200 mass ppb or less, or 1,100 mass ppb or less. (S4) a step of adjusting the concentration so that the concentration is 1,800 mass ppb or less, 1,600 mass ppb or less, 1,400 mass ppb or less, 1,200 mass ppb or less, or 1,100 mass ppb or less.(A) The content of 1 ppm or more, 3.0 ppm or more, 5.0 ppm or more, 10 ppm or more, 15 ppm or more, 20 ppm or more, 25 ppm or more, 30 ppm or more, 35 ppm or more, 40 ppm or more, 45 ppm or more, 50 ppm or more, 60 ppm or more, 80 ppm or more, 100 ppm or more, 120 ppm or more, 14 0 ppb or higher, 160 ppb or higher, 180 ppb or higher, 200 ppb or higher, 250 ppb or higher, 300 ppb or higher, 400 ppb or higher, 500 ppb or higher; The upper limit is 5000 ppb or lower, 4500 ppb or lower, 4000 ppb or lower, 3800 ppb or lower, 3600 ppb or lower, 3400 ppb or lower, 3200 ppb or lower, 3000 ppb or lower. Below b, below 2800 ppb, below 2600 ppb, below 2500 ppb, below 2400 ppb, below 2200 ppb, below 2000 ppb, below 1800 ppb, below 1600 ppb, below 1400 ppb, below 1200 ppb, below 1000 ppb, below 950 ppb, below 900 ppb, below 800 ppb, below 750 ppb, below 700 ppb Below ppb, below 650 ppb, below 600 ppb, below 500 ppb, below 400 ppb, below 300 ppb, below 200 ppb, below 100 ppb, below 90 ppb, below 80 ppb, below 70 ppb, below 60 ppb, below 50 ppb, below 40 ppb, below 30 ppb, below 20 ppb, below 10 ppb, below 5.0 ppb(B) The content of 2-methylfuran is 1 mass ppb or more, 2.0 mass ppb or more, 3.0 mass ppb or more, 4.0 mass ppb or more, 4.5 mass ppb or more, 5.0 mass ppb or more, 6.0 mass ppb or more, 7.0 mass ppb or more, 8.0 mass ppb or more, 8.5 mass ppb or more, 9.0 mass ppb or more, and the upper limit is 1000 mass ppb or less, 950 mass ppb or less, 900 mass ppb or less, 800 mass ppb or less, 700 mass ppb or less, 600 mass ppb or less, 500 mass ppb or less, 400 mass ppb or less, 300 mass ppb or less, 200 mass ppb or less, 100 mass ppb or less, 90 mass ppb or less, 80 mass ppb or less, 70 mass ppb or less, 60 mass ppb or less, 50 mass ppb or less, 40 mass ppb or less, 30 mass ppb or less, 20 mass ppb or less, 10 mass ppb or less, 5.0 mass ppb or less. (C) The content of 2,3-pentanedione is 4 mass ppb or more, 4.2 mass ppb or more, 4.5 mass ppb or more, 5.0 mass ppb or more, 5.5 mass ppb or more, 6.0 mass ppb or more, 6.5 mass ppb or more, 7.0 mass ppb or more, 7.5 mass ppb or more, 8.0 mass ppb or more, 8.5 mass ppb or more, and the upper limit is 500 mass ppb or less, 300 mass ppb or less, 200 mass ppb or less, 100 mass ppb or less, 90 mass ppb or less, 80 mass ppb or less, 70 mass ppb or less, 60 mass ppb or less, 50 mass ppb or less, 40 mass ppb or less, 30 mass ppb or less, 20 mass ppb or less, 10 mass ppb or less, 5.0 mass ppb or less. (D) The content of 1-penten-3-ol is 10 mass ppb or more, 11 mass ppb or more, 12 mass ppb or more, 13 mass ppb or more, 14 mass ppb or more, 15 mass ppb or more, 16 mass ppb or more, 18 mass ppb or more, 20 mass ppb or more, 25 mass ppb or more, 27 mass ppb or more, and the upper limit is 500 mass ppb or less, 300 mass ppb or less, 200 mass ppb or less, 100 mass ppb or less, 90 mass ppb or less, 80 mass ppb or less, 70 mass ppb or less, 65 mass ppb or less, 60 mass ppb or less, 55 mass ppb or less, 50 mass ppb or less, 45 mass ppb or less, 40 mass ppb or less, 35 mass ppb or less, 30 mass ppb or less, 20 mass ppb or less, 10 mass ppb or less, 5.0 mass ppb or less.(E) The content of furfurals is 30 mass ppb or more, 35 mass ppb or more, 40 mass ppb or more, 45 mass ppb or more, 50 mass ppb or more, 55 mass ppb or more, 60 mass ppb or more, 70 mass ppb or more, 80 mass ppb or more, 100 mass ppb or more, 110 mass ppb or more, 120 mass ppb or more, 130 mass ppb or more, 140 mass ppb or more, 150 mass ppb or more; The upper limit of the range is 500 mass ppb or less, 400 mass ppb or less, 300 mass ppb or less, 250 mass ppb or less, 200 mass ppb or less, 150 mass ppb or less, 125 mass ppb or less, 100 mass ppb or less, 90 mass ppb or less, 80 mass ppb or less, 70 mass ppb or less, 65 mass ppb or less, 60 mass ppb or less, 55 mass ppb or less, 50 mass ppb or less, and 40 mass ppb or less.

[47] A method for producing a food composition, comprising all of the following steps (T1) to (T3): (T1) a step of preparing a raw material X containing leucine and phenylalanine; (T2) a step of obtaining raw material Y by performing an enzyme treatment for 10 minutes to 720 minutes under conditions in which the temperature of raw material X is 30°C or higher and 70°C or lower. (T3) The temperature of the raw material Y is higher than 100°C, 105°C or higher, 110°C or higher, 115°C or higher, 120°C or higher, 123°C or higher, 125°C or higher, or 127°C or higher, with the upper limit being 150°C or lower, 145°C or lower, 140°C or lower, 135°C or lower, or 130°C or lower, for 4 minutes or more, 5 minutes or more, 7 minutes or more, 8 minutes or more, 9 minutes or more, 10 minutes or more, 12 minutes or more, 15 minutes or more, or 20 minutes. a step of obtaining a food composition that satisfies all of the following requirements (α) to (γ) by performing a heat treatment for at least 10 minutes, at least 10 minutes, at least 30 minutes, at least 40 minutes, at least 45 minutes, at least 50 minutes, at least 55 minutes, at least 60 minutes, at least 80 minutes, at least 90 minutes, or at least 120 minutes, with the upper limit being 480 minutes or less, 420 minutes or less, 360 minutes or less, 300 minutes or less, 240 minutes or less, 180 minutes or less, or 150 minutes or less.(α) Moisture content conversion: 20% or more, 40% or more, 45% or more, 50% or more, 60% or more, 70% or more, 75% or more, 80% or more, 85% or more, 90% or more. Upper limit: 99% or less, 98% or less, 97% or less, 96% or less, 95% or less, 94% or less, 93% or less. (β) Moisture content conversion: 10% or more, 20% or more. b or more, 30 ppb or more, 50 ppb or more, 70 ppb or more, 100 ppb or more, 120 ppb or more, 150 ppb or more, 180 ppb or more, 230 ppb or more, 260 ppb or more, 300 ppb or more, 400 ppb or more, 600 ppb or more, 800 ppb or more, 1000 ppb or more, the upper limit is below 1,000,000 ppb, 800,000 ppb. Below, 600,000 ppb, below 400,000 ppb, below 200,000 ppb, below 100,000 ppb, below 80,000 ppb, below 60,000 ppb, below 40,000 ppb, below 30,000 ppb, below 20,000 ppb, below 18,000 ppb, below 16,000 ppb, below 15,000 ppb, below 14,000 ppb, below 13,000 ppb 、12000 ppb or less, 11000 ppb or less, 10000 ppb or less, 8000 ppb or less, 7000 ppb or less, 6000 ppb or less, 5000 ppb or less, 4000 ppb or less, 3000 ppb or less, 2000 ppb or less, 1800 ppb or less, 1600 ppb or less, 1400 ppb or less, 1200 ppb or less, and also 1100 ppb or less.(γ) Content of benzene acetaldehyde is 1 mass ppb or more, 3.0 mass ppb or more, 5.0 mass ppb or more, 10 mass ppb or more, 15 mass ppb or more, 20 mass ppb or more, 25 mass ppb or more, 3 0 mass ppb or more, 35 mass ppb or more, 40 mass ppb or more, 45 mass ppb or more, 50 mass ppb or more, 60 mass ppb or more, 80 mass ppb or more, 100 mass ppb or more, 120 mass ppb or more, 14 0 mass ppb or more, 160 mass ppb or more, 180 mass ppb or more, 200 mass ppb or more, 250 mass ppb or more, 300 mass ppb or more, 400 mass ppb or more, 500 mass ppb or more, and the upper limit value is 5000 mass ppb or less, 4500 mass ppb or less, 4000 mass ppb or less, 3800 mass ppb or less, 3600 mass ppb or less, 3400 mass ppb or less, 3200 mass ppb or less, 3000 mass ppb b or less, 2800 mass ppb or less, 2600 mass ppb or less, 2500 mass ppb or less, 2400 mass ppb or less, 2200 mass ppb or less, 2000 mass ppb or less, 1800 mass ppb or less, 1600 Mass ppb or less, 1400 mass ppb or less, 1200 mass ppb or less, 1000 mass ppb or less, 950 mass ppb or less, 900 mass ppb or less, 800 mass ppb or less, 750 mass ppb or less, 700 mass ppb or less

[48] ​​The method for producing a food composition according to

[47] above, wherein step (T1) comprises preparing a solid raw material X as the raw material X and crushing the solid raw material X.

[49] The method for producing a food composition according to

[47] above, wherein the raw material X is derived from a vegetable.

[50] The method for producing a food composition according to any one of

[48] to

[49] above, wherein the vegetable is at least one selected from onion, leek, garlic, and scallion.

[51] A method for producing a food composition according to any one of

[47] to

[50] above, wherein the enzyme treatment includes at least a protease treatment.

[52] A method for producing a food composition according to any one of

[47] to

[51] above, comprising step (T4) of adjusting the state of the food composition obtained in step (T3) to a liquid state.

[53] A method for producing a food composition according to any one of

[47] to

[52] above, wherein the isovaleraldehyde content in (β) is 1000 ppb by mass or more.

[54] A method for producing a food composition according to any one of

[47] to

[53] above, wherein the benzeneacetaldehyde content in (γ) is 500 ppb by mass or more.

[55] A method for producing a seasoning, comprising a step of blending a food composition obtained by the food composition production method according to any one of

[47] to

[54] above.

[56] A method for producing the seasoning according to

[55] above, comprising a step of mixing with ingredients, wherein the ingredients comprise at least one selected from the group consisting of meats, vegetables, grains, potatoes, seafood, mushrooms, algae, beans, dairy products, fruits, nuts and seeds, and processed products thereof.

[57] A method for enhancing the flavor of ingredients contained in stews, comprising a step of preparing a stew by heating a mixture obtained by mixing ingredients with a food composition that satisfies all of the following requirements (1) to (3) to 90°C or higher: (1) The moisture content converted to wet mass is 20% by mass or more. (2) The isovaleraldehyde content is 10 ppb by mass or more. (3) At least one selected from the group consisting of the following requirements (A) to (E) is satisfied: (A) The benzeneacetaldehyde content is 1 ppb by mass or more. (B) The 2-methylfuran content is 1 ppb by mass or more. (C) The 2,3-pentanedione content is 4 ppb by mass or more. (D) The 1-penten-3-ol content is 10 ppb by mass or more. (E) The furfural content is 30 ppb by mass or more.

[58] A method for enhancing the flavor of ingredients contained in a stew, comprising the steps of: preparing a stew by heating a mixture of a food composition that satisfies all of the following requirements (1) to (3) and ingredients to 90°C or more;and reheating the stewed dish to 90° C. or higher. (1) The moisture content on a wet mass basis is 20% by mass or more. (2) The isovaleraldehyde content is 10 ppb by mass or more. (3) At least one selected from the group consisting of the following requirements (A) to (E) is satisfied: (A) The benzeneacetaldehyde content is 1 ppb by mass or more. (B) The 2-methylfuran content is 1 ppb by mass or more. (C) The 2,3-pentanedione content is 4 ppb by mass or more. (D) The 1-penten-3-ol content is 10 ppb by mass or more. (E) The furfural content is 30 ppb by mass or more.

[0009] According to a food composition of one aspect of the present invention, a food composition with excellent flavor unity can be provided. According to a method for producing a food composition of one aspect of the present invention, a food composition with excellent flavor unity can be provided. According to a method for producing a seasoning of one aspect of the present invention, a seasoning that can impart excellent flavor unity can be provided. According to a method for enhancing flavor of one aspect of the present invention, the flavor of ingredients can be enhanced by imparting excellent flavor unity.

[0010] The present invention will be described below based on specific embodiments. However, the present invention is not limited to the following embodiments and can be implemented in any form without departing from the spirit of the present invention. Furthermore, all publications, patents, and patent applications cited in this specification are incorporated herein by reference in their entirety.

[0011] According to one aspect of the present invention, the description of the above-mentioned problems does not preclude the existence of other problems disclosed in this specification. In other words, as one aspect of the present invention, for example, one of the problems may be to impart a sense of ripeness to a food composition, to improve the flavor unity of a food composition, to add depth to the taste of a food composition, or to bring out the flavor of ingredients in a seasoning used in the production of stews. Furthermore, one aspect of the present invention does not necessarily need to solve all of these problems. Furthermore, problems other than these may be extracted from the description of this specification and the claims.

[0012] As used herein, the terms "containing" and "comprise" encompass the concepts of "containing," "comprise," "consist essentially of," and "consist only of." When using the terms "containing" and "comprise," the listed steps or options do not necessarily have to be exhaustive. As used herein, the expression "and / or" encompasses both "and" and "or." For example, "A and / or B" encompasses both A and B and A or B, and indicates three possibilities: "A alone," "B alone," and "both A and B."

[0013] In this specification, when multiple upper and / or lower limits are indicated in a numerical range, even if not otherwise specified, it is assumed that the numerical range defined by combining at least the maximum value of the upper limit definition and the minimum value of the lower limit definition is directly stated, and furthermore, it is assumed that all numerical ranges obtained by combining any upper limit value among the upper limits with any lower limit value among the lower limits are directly stated. Furthermore, in this specification, a numerical range connected by "to" means a numerical range that includes the numbers before and after "to" as the lower and upper limits. When multiple lower limits and multiple upper limits are indicated separately, it is assumed that any lower limit value and any upper limit value can be selected and connected by "to".

[0014] In this specification, values ​​expressed by the terms "mass %," "mass ppm," and "mass ppb" are values ​​in "wet mass equivalent." "Wet mass equivalent" represents the content ratio of a target component in a sample, calculated using the wet mass of the sample including water as the denominator and the mass of the target component contained in the sample as the numerator.

[0015] In this specification, "% by mass" refers to the mass (g) of the target component in the sample relative to the mass (100 g) of the sample, and can be interpreted as w / w%. Furthermore, ppm by mass refers to the mass (mg) of the target component in 1 kg of sample, and ppb by mass refers to the mass (μg) of the target component in 1 kg of sample.

[0016] In this specification, the expression "the ratio of the content of the XX component (▲▲) to the content of the ◆◆ component (△△)" refers to the ratio between the content of the ◆◆ component specified by the unit △△ in the food composition of the present invention and the content of the XX component specified by the unit ▲▲ in the food composition of the present invention. For example, in an embodiment in which the salt equivalent content in the food composition of the present invention is 5% by mass and the isovaleraldehyde content is 10 ppb by mass, the "ratio of the isovaleraldehyde content (ppb by mass) to the salt equivalent content (% by mass)" is calculated to be 2.0.

[0017] In the present invention, the term "flavor" of a food composition encompasses the taste, aroma, or sensations resulting from them that occur in the mouth upon ingestion of the food composition. That is, according to one aspect of the present invention, the flavor may refer to at least one of the five tastes of salty, sweet, bitter, umami, and sour, or may refer to sensations such as pungency, astringency (the sensation of the mouth contracting upon ingestion), fishy odor, stuffy odor, moldy odor, oxidized oily odor, metallic odor, powdery taste, the richness felt immediately after putting the food in the mouth, the sense of maturity, the sense of dashi, or the sense of cooking, or other "smell, aroma, or sensation like XX." These flavors can be evaluated by sensory testers who are skilled in the art to which the present invention pertains and who have undergone the discrimination training described below and are capable of making absolute evaluations for each sensory test item.

[0018] In the present invention, when an embodiment of processing an object under a specific temperature condition is specified, the temperature refers to the temperature of the object. For example, the expression "a food composition is mixed with at least one ingredient and heated at a temperature of 90°C or higher" refers to the condition in which the object is "a food composition mixed with at least one ingredient" and the core temperature of the object is 90°C or higher.

[0019] [1] Food composition The food composition is characterized by satisfying all of the following requirements (1) to (3): (1) A moisture content calculated on a wet mass basis is 20% by mass or more; (2) The food composition contains 10 ppb by mass or more of isovaleraldehyde; and (3) The food composition satisfies at least one of the following requirements (A) to (E): (A) A benzeneacetaldehyde content of 1 ppb by mass or more; (B) A 2-methylfuran content of 1 ppb by mass or more; (C) A 2,3-pentanedione content of 4 ppb by mass or more; (D) A 1-penten-3-ol content of 10 ppb by mass or more; and (E) A furfural content of 30 ppb by mass or more.

[0020] That is, the food composition satisfies all three requirements: requirement (1), requirement (2), and requirement (3). <Moisture content converted to wet mass> Of these, requirement (1) is that the moisture content converted to wet mass is 20% by mass or more. By making the moisture content converted to wet mass 20% by mass or more, the food composition can be easily permeated throughout the mouth when placed in the mouth. This makes it easier to enjoy the effects of the food composition, such as excellent flavor unity and sharpness. When the food composition is a seasoning (particularly a seasoning used in making stews, or a seasoning used by mixing with ingredients and heating to 90°C or higher, or a seasoning used by mixing with ingredients and heating to 90°C or higher two or more times), the ingredients can be simmered using the water contained in the seasoning (food composition), making it easy to process the ingredients into a state suitable for eating. As a result, it is possible to more easily enjoy the effect of the present food composition, which is to impart flavor while also achieving excellent flavor unity, as described above. In other words, the flavor of the ingredients can be enhanced.

[0021] In view of the above-mentioned effects, the lower limit of the moisture content in terms of wet mass of the present food composition may be 20% by mass or more, and may further be 40% by mass or more, 45% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, 85% by mass or more, or 90% by mass or more. On the other hand, the upper limit of the moisture content in terms of wet mass is not limited, and may be, for example, 99% by mass or less, and further may be 98% by mass or less, 97% by mass or less, 96% by mass or less, 95% by mass or less, 94% by mass or less, or 93% by mass or less. The moisture content in terms of wet mass of the food composition is preferably within a predetermined range, and the above-mentioned upper and lower limit values ​​may be any combination thereof. Numerical ranges specified by combining these upper and lower limit values ​​are also disclosed in the present invention. That is, for example, it can be 20 to 99 mass%, 40 to 99 mass%, 45 to 98 mass%, 50 to 98 mass%, 60 to 97 mass%, 70 to 97 mass%, 75 to 96 mass%, 80 to 95 mass%, 85 to 94 mass%, or 90 to 93 mass%.

[0022] The "moisture content converted to wet mass" is a value (% by mass) calculated by using the wet mass of the food composition (including all moisture derived from raw materials, added moisture, etc.) as the denominator and the mass of the target component in the sample as the numerator. This measurement is performed by Karl Fischer titration.

[0023] <Isovaleraldehyde> Of the above, requirement (2) is that the food composition contains 10 ppb or more of isovaleraldehyde by mass. Isovaleraldehyde is a compound designated by the CAS number "590-86-3." In the present food composition, by increasing the isovaleraldehyde content to 10 ppb or more by mass, the food composition is endowed with a unified flavor (a balanced flavor without excessive expression of a specific flavor), and furthermore, can exhibit a flavor-improving effect when combined with the components described below. Although the mechanism is unknown, it is believed that the isovaleraldehyde content within a specified range triggers the expression of some flavor and suppresses the excessive expression of any flavor.

[0024] The origin of the isovaleraldehyde contained in the present food composition is not limited, and it can be derived from, for example, natural raw materials (e.g., food raw materials such as meat, vegetables, grains, potatoes, seafood, mushrooms, algae, beans, dairy products, fruits, and nuts). It can also be derived from processed raw materials (e.g., seasoning ingredients) obtained by processing these natural raw materials. Processing includes "mixing" multiple raw materials, "heating" raw materials, "extracting" optional components from raw materials, "drying" raw materials, "freezing" raw materials, "fermenting" raw materials, "enzyme treating" raw materials, "ripening" raw materials, "salting" raw materials, and "removing" raw materials. These methods may be used alone or in combination.

[0025] That is, requirement (2) may be satisfied using natural raw materials and / or processed raw materials. For example, requirement (2) may be satisfied using isolated isovaleraldehyde so that it can be used as a reagent, flavoring, etc., or concentrated isovaleraldehyde so that it can be used as a reagent, flavoring, etc. Alternatively, requirement (2) may be satisfied using natural raw materials and / or processed raw materials and isolated or concentrated isovaleraldehyde. Among these, a food composition that satisfies requirement (2) using natural raw materials and / or processed raw materials is preferred. More specifically, an example of this embodiment is a heat treatment of natural raw materials containing leucine at a temperature above 100°C for 4 minutes or more, or under conditions corresponding to an F value of 4. Details of this will be described later.

[0026] From the viewpoint of the above-mentioned effects, the lower limit of the isovaleraldehyde content in the present food composition may be 10 ppb by mass or more, but can also be 20 ppb by mass or more, 30 ppb by mass or more, 50 ppb by mass or more, 70 ppb by mass or more, 100 ppb by mass or more, 120 ppb by mass or more, 150 ppb by mass or more, 180 ppb by mass or more, 230 ppb by mass or more, 260 ppb by mass or more, 300 ppb by mass or more, 400 ppb by mass or more, 600 ppb by mass or more, 800 ppb by mass or more, or 1000 ppb by mass or more. On the other hand, the upper limit of the content of isovaleraldehyde is not limited, but can be, for example, 1,000,000 mass ppb or less, further 800,000 mass ppb or less, 600,000 mass ppb or less, 400,000 mass ppb or less, 200,000 mass ppb or less, 100,000 mass ppb or less, 80,000 mass ppb or less, 60,000 mass ppb or less, 40,000 mass ppb or less, 30,000 mass ppb or less, 20,000 mass ppb or less, 18,000 mass ppb or less, 16,000 mass ppb or less, 15,000 mass ppb or less, 14,000 mass ppb or less, 13,000 mass ppb or less, 12,000 mass ppb or less, 11,000 mass ppb or less, 10,000 mass ppb or less. Furthermore, if a burnt smell is to be avoided, the isovaleraldehyde content can be further set to 8000 ppb by mass or less, 7000 ppb by mass or less, 6000 ppb by mass or less, 5000 ppb by mass or less, 4000 ppb by mass or less, 3000 ppb by mass or less, 2000 ppb by mass or less, 1800 ppb by mass or less, 1600 ppb by mass or less, 1400 ppb by mass or less, 1200 ppb by mass or less, or 1100 ppb by mass or less. The content of isovaleraldehyde in the food composition is preferably within a predetermined range, and the above-mentioned upper and lower limit values ​​can be combined with each other, and the present invention also discloses a numerical range specified by combining these upper and lower limit values.That is, for example, it is preferably 10 to 30,000 mass ppb, and further 50 to 30,000 mass ppb, 100 to 20,000 mass ppb, 120 to 15,000 mass ppb, 180 to 4,000 mass ppb, 230 to 4,000 mass ppb, 300 to 4,000 mass ppb, 400 to 4,000 mass ppb, 600 to 4,000 mass ppb, 800 to 4,000 mass ppb, or 1,000 to 4,000 mass ppb.

[0027] Among the above, when the food composition of the present invention is a seasoning as described below, the range of the isovaleraldehyde content in the food composition is preferably 15 to 5000 ppb by mass, more preferably 30 to 3000 ppb by mass, even more preferably 50 to 1500 ppb by mass, even more preferably 70 to 1200 ppb by mass, and even more preferably 100 to 1000 ppb by mass.

[0028] Among the above, when the food composition of the present invention is a flavor improving agent for seasonings, which will be described later, the range of the isovaleraldehyde content in the food composition is preferably 1,200 to 25,000 ppb by mass, more preferably 1,500 to 24,000 ppb by mass, even more preferably 1,800 to 22,000 ppb by mass, even more preferably 2,000 to 18,000 ppb by mass, and even more preferably 2,500 to 16,000 ppb by mass.

[0029] The content of isovaleraldehyde is quantified by the Dynamic Headspace Sampling (DHS) method using a gas chromatography mass spectrometer (GC / MS) as follows. Specifically, a standard sample of each component with a known content is diluted with 99.5% ethanol to 1000 ppm, and then further diluted with ultrapure water to an appropriate content (diluted standard), and the sample is analyzed. 1 ml of the diluted standard and sample are measured and placed in a 10 ml vial, sealed, and preheated at 80 °C. The gas phase in the vial is then adsorbed / concentrated in a collection tube (filled with Tenax TA) and subjected to analysis as the measurement target. The components in the sample are quantified by comparing the integrated results of the peak areas of the confirmed ion amounts of the diluted standard and the sample at retention times considered to be the target components when compared with the retention times of the standard samples, based on the mass spectral pattern of the mass spectrometer.

[0030] <Gas chromatography mass spectrometer (GC / MS) conditions> Apparatus: Agilent 7890B (GC), 5977B (MS), Gester MultiPurpose Sampler (auto-sampler) Adsorption resin: TENAX Incubation temperature: 80°C Nitrogen gas purge volume: 60 ml Nitrogen gas purge flow rate: 10 mL / min TDU: [30°C] - [210°C / min] - [240°C (3 min)] CIS: [10°C] - [12°C / sec] - [240°C (30 min)]

[0031] As the capillary column, DB-WAX (length 30 m, inner diameter 250 μm, film thickness 0.25 μm, for LTM) (Agilent) is used as the first-dimensional column, and helium is used as the carrier gas.

[0032] The content of isovaleraldehyde in a sample is determined by analyzing the mass spectrum pattern of a mass spectrometer and comparing the integration results of the peak areas of the confirmed ions in the diluted standard and the sample at retention times considered to be those of the target component when compared with the retention time of the standard. A standard of isovaleraldehyde with known content (manufactured by Tokyo Chemical Industry Co., Ltd.) is diluted with 99.5% ethanol and distilled water to prepare a diluted standard and the sample are placed in a 10 mL headspace vial (flat bottom) for analysis. The peak area integration results for m / z = 44 are measured at retention times where m / z = 44, 43, 41, and 58 are significantly detected around 4 to 7 minutes, and the concentration of isovaleraldehyde contained in the sample is calculated by comparing the obtained peak areas. Note that "m / z" in this disclosure refers to the value detected in the range of -0.3 to +0.7 at the center m / z value of each component. For example, m / z = 81 represents the cumulative value of the ion peak area detected at 80.7 to 81.7. The peak area ratio of each aroma component in the sample is calculated by TIC analysis.

[0033] <Benzeneacetaldehyde> Among the above, requirement (3)(A) requires that the food composition contain 1 ppb or more of benzeneacetaldehyde by mass. Benzeneacetaldehyde (phenylacetaldehyde) is a compound designated by CAS number "122-78-1." The present food composition may or may not contain benzeneacetaldehyde. However, if the food composition contains benzeneacetaldehyde, and the benzeneacetaldehyde content is 1 ppb or more by mass while satisfying requirement (2) that the isovaleraldehyde content is 10 ppb or more by mass, the food composition can be imparted with a distinct flavor. Here, "a distinct flavor" refers to the enhancement of various flavors and the distinct taste perception upon ingestion of the food composition. In particular, by satisfying requirements (2) and (3)(A), the food composition can be provided with a distinct flavor while still having a well-balanced overall taste and excellent flavor cohesion, resulting in a food composition with excellent flavor depth. Although the mechanism is unknown, it is believed that benzeneacetaldehyde exerts its potential effect of enhancing various flavors. Since benzeneacetaldehyde alone does not have the effect of enhancing flavors, this finding is extremely unique and industrially useful.

[0034] The source of the benzeneacetaldehyde contained in the present food composition is not limited. For example, it can be derived from natural raw materials (e.g., food raw materials such as meat, vegetables, grains, potatoes, seafood, mushrooms, algae, beans, dairy products, fruits, and nuts). It can also be derived from processed raw materials (e.g., seasoning ingredients) obtained by processing these natural raw materials. Processing includes "mixing" multiple raw materials, "heating" raw materials, "extracting" optional components from raw materials, "drying" raw materials, "freezing" raw materials, "fermenting" raw materials, "enzyme treating" raw materials, "ripening" raw materials, "salting" raw materials, and "removing" raw materials. These methods may be used alone or in combination.

[0035] That is, requirement (3)(A) may be satisfied using natural raw materials and / or processed raw materials. Alternatively, requirement (3)(A) may be satisfied using, for example, benzeneacetaldehyde isolated so that it can be used as a reagent, flavoring, etc., or benzeneacetaldehyde concentrated so that it can be used as a reagent, flavoring, etc. Alternatively, requirement (3)(A) may be satisfied using natural raw materials and / or processed raw materials and isolated or concentrated benzeneacetaldehyde. Among these, food compositions that satisfy requirement (3)(A) using natural raw materials and / or processed raw materials are preferred. More specifically, an example of this embodiment is a heat treatment of natural raw materials containing phenylalanine at a temperature above 100°C for 4 minutes or longer, or under conditions corresponding to an F value of 4. Details of this embodiment will be described later.

[0036] In view of the above-mentioned effects, the lower limit of the benzeneacetaldehyde content in the present food composition is preferably 1.0 mass ppb or more, but can also be set to 3.0 mass ppb or more, 5.0 mass ppb or more, 10 mass ppb or more, 15 mass ppb or more, 20 mass ppb or more, 25 mass ppb or more, 30 mass ppb or more, 35 mass ppb or more, 40 mass ppb or more, 45 mass ppb or more, 50 mass ppb or more, 60 mass ppb or more, 80 mass ppb or more, 100 mass ppb or more, 120 mass ppb or more, 140 mass ppb or more, 160 mass ppb or more, 180 mass ppb or more, 200 mass ppb or more, 250 mass ppb or more, 300 mass ppb or more, 400 mass ppb or more, or 500 mass ppb or more. On the other hand, the upper limit of the benzeneacetaldehyde content is not limited, and can be, for example, 5000 mass ppb or less, 4500 mass ppb or less, 4000 mass ppb or less, 3800 mass ppb or less, 3600 mass ppb or less, 3400 mass ppb or less, 3200 mass ppb or less, 3000 mass ppb or less, 2800 mass ppb or less, 2600 mass ppb or less, 2500 mass ppb or less, 2400 mass ppb or less, 2200 mass ppb or less, 2000 mass ppb or less, 1800 mass ppb or less, 1600 mass ppb or less, 1400 mass ppb or less, 1200 mass ppb or less, or 1000 mass ppb or less. Furthermore, from the viewpoint of preventing a strong pollen-like scent caused by benzeneacetaldehyde, the concentration can be further set to 950 mass ppb or less, 900 mass ppb or less, 800 mass ppb or less, 750 mass ppb or less, 700 mass ppb or less, 650 mass ppb or less, 600 mass ppb or less, 500 mass ppb or less, 400 mass ppb or less, 300 mass ppb or less, 200 mass ppb or less, 100 mass ppb or less, 90 mass ppb or less, 80 mass ppb or less, 70 mass ppb or less, 60 mass ppb or less, 50 mass ppb or less, 40 mass ppb or less, 30 mass ppb or less, 20 mass ppb or less, 10 mass ppb or less, or 5.0 mass ppb or less.The benzeneacetaldehyde content in the food composition is preferably within a predetermined range, and the above-mentioned upper and lower limits can be any combination thereof, and numerical ranges specified by combining these upper and lower limits are also disclosed in the present invention. That is, for example, the content is preferably 1.0 to 5000 mass ppb, and can further be 3.0 to 2500 mass ppb, 5.0 to 1000 mass ppb, 10 to 900 mass ppb, 15 to 700 mass ppb, 20 to 500 mass ppb, 25 to 400 mass ppb, or 30 to 300 mass ppb.

[0037] Among the above, when the food composition of the present invention is a seasoning as described below, the range of the benzeneacetaldehyde content in the food composition is preferably 3.0 to 600 ppb by mass, more preferably 5.0 to 500 ppb by mass, even more preferably 10 to 450 ppb by mass, even more preferably 20 to 430 ppb by mass, and even more preferably 50 to 400 ppb by mass.

[0038] Among the above, when the food composition of the present invention is a flavor improving agent for seasonings, which will be described later, the range of the benzeneacetaldehyde content in the food composition is preferably 100 to 5000 ppb by mass, more preferably 130 to 4500 ppb by mass, even more preferably 500 to 4300 ppb by mass, even more preferably 1000 to 4100 ppb by mass, and even more preferably 2000 to 4000 ppb by mass.

[0039] The content of benzeneacetaldehyde is measured by gas chromatography mass spectrometry (GC / MS) under the same conditions as in the case of isovaleraldehyde.

[0040] The benzeneacetaldehyde content in a sample is determined by analyzing the mass spectrum pattern of a mass spectrometer and comparing the integration results of the peak areas of the confirmed ions in the diluted standard and the sample at retention times considered to be those of the target component when compared with the retention time of the standard. A benzeneacetaldehyde standard (manufactured by Tokyo Chemical Industry Co., Ltd.) with known content is diluted with 99.5% ethanol and distilled water to prepare a diluted standard and the sample, which are then placed in 10 mL headspace vials (flat-bottom) for analysis. The peak area integration results for m / z = 91 are measured at retention times where m / z = 91, 92, 120, and 65 are significantly detected around 22-26 minutes, and the concentration of benzeneacetaldehyde in the sample is calculated by comparing the obtained peak areas. Note that "m / z" in this disclosure refers to the value detected within the range of -0.3 to +0.7 of the m / z center value of each component. For example, m / z=81 represents the cumulative value of the ion peak areas detected between 80.7 and 81.7. The peak area ratios of the aroma components in the sample are calculated by TIC analysis.

[0041] <2-Methylfuran> Among the above, requirement (3)(B) requires that the food composition contain 2-methylfuran at a concentration of 1 ppb by mass or more. 2-Methylfuran is a compound designated by CAS number "534-22-5." The food composition may or may not contain 2-methylfuran. However, if the food composition contains 2-methylfuran and satisfies requirement (2) that the isovaleraldehyde content be 10 ppb by mass or more, a refreshing sensation (refreshing flavor) can be imparted immediately after sipping the food composition. While the mechanism is unknown, it is believed that the potential refreshing effect of 2-methylfuran is exerted. Furthermore, since 2-methylfuran alone is unlikely to provide the effect of imparting a refreshing sensation immediately after sipping, this finding is highly unique and industrially useful.

[0042] The origin of the 2-methylfuran contained in the food composition is not limited, and it may be derived from, for example, natural raw materials (e.g., food raw materials such as meat, vegetables, grains, potatoes, seafood, mushrooms, algae, beans, dairy products, fruits, and nuts). It may also be derived from processed raw materials (e.g., seasoning ingredients) obtained by processing these natural raw materials. Processing includes "mixing" multiple raw materials, "heating" raw materials, "extracting" optional components from raw materials, "drying" raw materials, "freezing" raw materials, "fermenting" raw materials, "enzyme treating" raw materials, "ripening" raw materials, "salting" raw materials, and "removing the bitterness" from raw materials. These may be used alone or in combination of two or more types.

[0043] That is, requirement (3)(B) may be satisfied by using natural raw materials and / or processed raw materials, or by using, for example, 2-methylfuran isolated so that it can be used as a reagent, flavoring, etc., or 2-methylfuran concentrated so that it can be used as a reagent, flavoring, etc., or by using natural raw materials and / or processed raw materials and isolated or concentrated 2-methylfuran. Among these, food compositions that use natural raw materials and / or processed raw materials and satisfy requirement (3)(B) are preferred.

[0044] From the viewpoint of the above-mentioned effects, the lower limit of the 2-methylfuran content in the food composition is preferably 1.0 mass ppb or more, but can also be set to 2.0 mass ppb or more, 3.0 mass ppb or more, 4.0 mass ppb or more, 4.5 mass ppb or more, 5.0 mass ppb or more, 6.0 mass ppb or more, 7.0 mass ppb or more, 8.0 mass ppb or more, 8.5 mass ppb or more, or 9.0 mass ppb or more. On the other hand, the upper limit of the content of 2-methylfuran is not limited, but for example, 1000 mass ppb or less, 950 mass ppb or less, 900 mass ppb or less, 800 mass ppb or less, 700 mass ppb or less, 600 mass ppb or less, 500 mass ppb or less, 400 mass ppb or less, 300 mass ppb The following values ​​may be 200 mass ppb or less, 100 mass ppb or less, 90 mass ppb or less, 80 mass ppb or less, 70 mass ppb or less, 60 mass ppb or less, 50 mass ppb or less, 40 mass ppb or less, 30 mass ppb or less, 20 mass ppb or less, 10 mass ppb or less, and 5.0 mass ppb or less. Furthermore, from the viewpoint of preventing a strong ink-like odor due to 2-methylfuran, the content may be further set to 950 ppb by mass or less, 800 ppb by mass or less, 600 ppb by mass or less, 400 ppb by mass or less, 200 ppb by mass or less, 80 ppb by mass or less, 60 ppb by mass or less, 40 ppb by mass or less, or 30 pppb by mass or less. The content of 2-methylfuran in the food composition is preferably within a predetermined range, and the above-mentioned upper and lower limit values ​​can be combined with each other, and the present invention also discloses a numerical range specified by combining these upper and lower limit values. That is, for example, it is preferably 1.0 to 1000 mass ppb, and can further be 3.0 to 800 mass ppb, 4.0 to 600 mass ppb, 5.0 to 400 mass ppb, 6.0 to 200 mass ppb, 7.0 to 80 mass ppb, 8.0 to 60 mass ppb, or 9.0 to 40 mass ppb.

[0045] The content of 2-methylfuran is measured by gas chromatography mass spectrometry (GC / MS) under the same conditions as those for isovaleraldehyde.

[0046] The content of 2-methylfuran in a sample is determined by analyzing the mass spectrum pattern of a mass spectrometer and comparing the integration results of the peak areas of the confirmed ion amounts of the diluted standard and the sample at retention times considered to be the target component when compared with the retention time of the standard. A 2-methylfuran standard (manufactured by Tokyo Chemical Industry Co., Ltd.) with a known content is diluted with 99.5% ethanol and distilled water to prepare a diluted standard and the sample, which are then placed in 10 mL headspace vials (flat-bottom) for analysis. The peak area integration results for m / z = 82 are measured at retention times where m / z = 82, 53, 81, 39, and 27 are significantly detected around 7 to 12 minutes, and the concentration of 2-methylfuran contained in the sample is calculated by comparing the obtained peak areas. Note that "m / z" in this disclosure refers to the value detected in the range of -0.3 to +0.7 from the center m / z value of each component. For example, m / z = 81 represents the cumulative value of the ion peak area detected at 80.7 to 81.7. The peak area ratio of each aroma component in the sample is calculated by TIC analysis.

[0047] <2,3-Pentanedione> Among the above, requirement (3)(C) requires that the food composition contain 2,3-pentanedione at a concentration of 4 ppb by mass or more. 2,3-Pentanedione is a compound designated by CAS number "600-14-6." While the present food composition may or may not contain 2,3-pentanedione, if the food composition contains 2,3-pentanedione and satisfies requirement (2) that the isovaleraldehyde content be 10 ppb by mass or more, a ripe flavor (a flavor reminiscent of fermented foods or nuts) can be imparted to the food composition. While the mechanism is unknown, it is believed that the potential effect of 2,3-pentanedione in imparting a ripe flavor is exerted. Furthermore, since 2,3-pentanedione alone is unlikely to impart a ripe flavor, this finding is highly unique and industrially useful.

[0048] The source of 2,3-pentanedione contained in the present food composition is not limited, and it can be derived from, for example, natural raw materials (e.g., food raw materials such as meat, vegetables, grains, potatoes, seafood, mushrooms, algae, beans, dairy products, fruits, and nuts). It can also be derived from processed raw materials (e.g., seasoning ingredients) obtained by processing these natural raw materials. Processing includes "mixing" multiple raw materials, "heating" raw materials, "extracting" optional components from raw materials, "drying" raw materials, "freezing" raw materials, "fermenting" raw materials, "enzyme treating" raw materials, "ripening" raw materials, "salting" raw materials, and "removing the bitterness" from raw materials. These methods may be used alone or in combination of two or more.

[0049] That is, requirement (3)(C) may be satisfied by using natural raw materials and / or processed raw materials, or by using, for example, 2,3-pentanedione isolated so that it can be used as a reagent, flavoring, etc., or 2,3-pentanedione concentrated so that it can be used as a reagent, flavoring, etc., or by using natural raw materials and / or processed raw materials and isolated or concentrated 2,3-pentanedione. Among these, a food composition that uses natural raw materials and / or processed raw materials and satisfies requirement (3)(C) is preferred.

[0050] From the viewpoint of the above-mentioned effects, the lower limit of the 2,3-pentanedione content in the present food composition is preferably 4.0 mass ppb or more, but can also be set to 4.2 mass ppb or more, 4.5 mass ppb or more, 5.0 mass ppb or more, 5.5 mass ppb or more, 6.0 mass ppb or more, 6.5 mass ppb or more, 7.0 mass ppb or more, 7.5 mass ppb or more, 8.0 mass ppb or more, or 8.5 mass ppb or more. On the other hand, the upper limit of the 2,3-pentanedione content is not limited, and can be, for example, 500 ppb by mass or less, 300 ppb by mass or less, 200 ppb by mass or less, 100 ppb by mass or less, 90 ppb by mass or less, 80 ppb by mass or less, 70 ppb by mass or less, 60 ppb by mass or less, 50 ppb by mass or less, 40 ppb by mass or less, 30 ppb by mass or less, 20 ppb by mass or less, 10 ppb by mass or less, or 5.0 ppb by mass or less. Furthermore, from the viewpoint of preventing a strong oil-oxidized odor due to 2,3-pentanedione, the content may be 950 ppb by mass or less, 650 ppb by mass or less, 500 ppb by mass or less, 450 ppb by mass or less, 300 ppb by mass or less, 200 ppb by mass or less, 100 ppb by mass or less, 80 ppb by mass or less, 60 ppb by mass or less, 40 ppb by mass or less, or 30 ppb by mass or less. The content of 2,3-pentanedione in the food composition is preferably within a predetermined range, and the above-mentioned upper and lower limit values ​​can be combined with each other, and the present invention also discloses a numerical range specified by combining these upper and lower limit values. That is, for example, it is preferably 4.0 to 500 mass ppb, and can further be 5.0 to 200 mass ppb, 6.0 to 100 mass ppb, 6.5 to 80 mass ppb, 7.0 to 60 mass ppb, 7.5 to 50 mass ppb, 8.0 to 40 mass ppb, or 8.5 to 30 mass ppb.

[0051] The content of 2,3-pentanedione is measured by gas chromatography mass spectrometry (GC / MS) under the same conditions as in the case of isovaleraldehyde.

[0052] The content of 2,3-pentanedione in a sample is quantified by comparing the integration results of the peak areas of the confirmed ions in the diluted standard and the sample at retention times considered to be those of the target component, based on the mass spectrum pattern of a mass spectrometer. A 2,3-pentanedione standard (manufactured by Tokyo Chemical Industry Co., Ltd.) with a known content is diluted with 99.5% ethanol and distilled water. The diluted standard and the sample are placed in 10 mL headspace vials (flat bottom) and analyzed. The peak area integration results for m / z = 43 are measured at retention times where m / z = 43, 57, 29, and 27 are significantly detected, around 6 to 9 minutes, and the concentration of 2,3-pentanedione in the sample is calculated by comparing the obtained peak areas. Note that "m / z" in this disclosure refers to the value detected in the range of -0.3 to +0.7 from the center m / z value of each component. For example, m / z=81 represents the cumulative value of the ion peak areas detected between 80.7 and 81.7. The peak area ratios of the aroma components in the sample are calculated by TIC analysis.

[0053] <1-Penten-3-ol> Among the above, requirement (3)(D) is that the food composition contains 1-penten-3-ol at a concentration of 10 ppb by mass or more. 1-Penten-3-ol is a compound designated by CAS number "616-25-1." The food composition may or may not contain 1-penten-3-ol. However, when the food composition contains 1-penten-3-ol, a dashi-like flavor (a flavor with an umami reminiscent of seafood) can be imparted to the food composition while satisfying requirement (2) that the isovaleraldehyde content be 10 ppb by mass or more. The mechanism by which this occurs is unknown, but it is believed that the potential effect of 1-penten-3-ol in imparting a dashi-like flavor is exerted. Furthermore, since the effect of imparting a dashi-like flavor is difficult to obtain when 1-penten-3-ol is contained alone, this finding is extremely unique and industrially useful.

[0054] The origin of the 1-penten-3-ol contained in the present food composition is not limited, and it can be derived from, for example, natural raw materials (e.g., food raw materials such as meat, vegetables, grains, potatoes, seafood, mushrooms, algae, beans, dairy products, fruits, and nuts). It can also be derived from processed raw materials (e.g., seasoning ingredients) obtained by processing these natural raw materials. Processing includes "mixing" multiple raw materials, "heating" raw materials, "extracting" optional components from raw materials, "drying" raw materials, "freezing" raw materials, "fermenting" raw materials, "enzyme treating" raw materials, "ripening" raw materials, "salting" raw materials, and "removing the bitterness" from raw materials. These methods may be used alone or in combination of two or more.

[0055] That is, requirement (3)(D) may be satisfied by using natural raw materials and / or processed raw materials, or by using, for example, 1-penten-3-ol isolated so that it can be used as a reagent, flavoring, etc., or 1-penten-3-ol concentrated so that it can be used as a reagent, flavoring, etc., or by using natural raw materials and / or processed raw materials and isolated or concentrated 1-penten-3-ol. Among these, a food composition that uses natural raw materials and / or processed raw materials and satisfies requirement (3)(D) is preferred.

[0056] From the viewpoint of the above-mentioned effects, the lower limit of the content of 1-penten-3-ol in the present food composition is preferably 10 mass ppb or more, but can also be 10 mass ppb or more, 11 mass ppb or more, 12 mass ppb or more, 13 mass ppb or more, 14 mass ppb or more, 15 mass ppb or more, 16 mass ppb or more, 18 mass ppb or more, 20 mass ppb or more, 25 mass ppb or more, or 27 mass ppb or more. On the other hand, the upper limit of the content of 1-penten-3-ol is not limited, but can be, for example, 500 mass ppb or less, 300 mass ppb or less, 200 mass ppb or less, 100 mass ppb or less, 90 mass ppb or less, 80 mass ppb or less, 70 mass ppb or less, 65 mass ppb or less, 60 mass ppb or less, 55 mass ppb or less, 50 mass ppb or less, 45 mass ppb or less, 40 mass ppb or less, 35 mass ppb or less, 30 mass ppb or less, 20 mass ppb or less, 10 mass ppb or less, or 5.0 mass ppb or less. Furthermore, from the viewpoint of preventing a strong adhesive-like odor due to 1-penten-3-ol, the content may be 500 ppb by mass or less, 200 ppb by mass or less, 80 ppb by mass or less, 60 ppb by mass or less, 40 ppb by mass or less, or 30 ppb by mass or less. The content of 1-penten-3-ol in the food composition is preferably within a predetermined range, and the above-mentioned upper and lower limits may be combined with each other. Numerical ranges specified by combining these upper and lower limits are also disclosed in the present invention. That is, for example, the content is preferably 10 to 500 ppb by mass, and may further be 5.0 to 200 ppb by mass, 6.0 to 100 ppb by mass, 6.5 to 80 ppb by mass, 7.0 to 60 ppb by mass, 7.5 to 50 ppb by mass, 8.0 to 40 ppb by mass, or 8.5 to 30 ppb by mass.

[0057] The content of 1-penten-3-ol is measured by gas chromatography mass spectrometry (GC / MS) under the same conditions as in the case of isovaleraldehyde.

[0058] The content of 1-penten-3-ol in a sample is determined by analyzing the mass spectrum pattern of a mass spectrometer and comparing the integration results of the peak areas of the confirmed ions of the diluted standard and the sample at retention times considered to be the target component when compared with the retention time of the standard. A standard of 1-penten-3-ol with known content (manufactured by Tokyo Chemical Industry Co., Ltd.) is diluted with 99.5% ethanol and distilled water to prepare a diluted standard and the sample, which are then placed in a 10 mL headspace vial (flat bottom) for analysis. The peak area integration results for m / z = 57 are measured at retention times where m / z = 57, 29, 31, and 27 are significantly detected around 8 to 12 minutes, and the concentration of 1-penten-3-ol contained in the sample is calculated by comparing the obtained peak areas. In this disclosure, "m / z" refers to the value detected in the range of -0.3 to +0.7 from the center m / z value of each component. For example, m / z=81 represents the cumulative value of the ion peak areas detected between 80.7 and 81.7. The peak area ratios of the aroma components in the sample are calculated by TIC analysis.

[0059] <Furfurals> Of the above, requirement (3)(E) is a requirement that the furfurals be contained at 30 ppb by mass or more. In the present invention, furfurals are a compound represented by CAS number "98-01-1" (2-furaldehyde, having an aldehyde group (formyl group) at the 2-position) and a compound represented by CAS number "498-60-2" (3-furaldehyde, having an aldehyde group (formyl group) at the 3-position). In the present invention, the content of furfurals usually refers to the total content of 2-furaldehyde and 3-furaldehyde. The present food composition may or may not contain furfurals. However, if the food composition contains furfurals and satisfies requirement (2) that the isovaleraldehyde content be 10 ppb by mass or more, and the furfural content be 30 ppb by mass or more, the food composition can be imparted with a stewed texture (a mellow flavor with a slight sweetness that is reminiscent of stewed dishes). While the mechanism is unclear, for example, 2-furaldehyde is known to have a burnt odor. It is thought that the coexistence of isovaleraldehyde and furfurals may convert this burnt odor into a perceived stewed texture. Furthermore, since furfurals alone are unlikely to impart a stewed texture, this finding is highly unique and industrially useful.

[0060] The origin of the furfurals contained in the present food composition is not limited, and they can be derived from, for example, natural raw materials (e.g., food raw materials such as meat, vegetables, grains, potatoes, seafood, mushrooms, algae, beans, dairy products, fruits, and nuts). They can also be derived from processed raw materials (e.g., seasoning ingredients) obtained by processing these natural raw materials. Processing includes "mixing" multiple raw materials, "heating" raw materials, "extracting" optional components from raw materials, "drying" raw materials, "freezing" raw materials, "fermenting" raw materials, "enzyme treating" raw materials, "ripening" raw materials, "salting" raw materials, and "removing" raw materials. These may be used alone or in combination of two or more types.

[0061] That is, requirement (3)(E) may be satisfied by using natural raw materials and / or processed raw materials, or by using, for example, furfurals isolated so as to be usable as reagents, flavorings, etc., or furfurals concentrated so as to be usable as reagents, flavorings, etc., or by using natural raw materials and / or processed raw materials and isolated or concentrated furfurals. Among these, food compositions that use natural raw materials and / or processed raw materials and that satisfy requirement (3)(E) are preferred.

[0062] From the viewpoint of the above-mentioned effects and of imparting a stewed texture to the food composition, the lower limit of the content of furfurals in the food composition is preferably 30 mass ppb or more, but can also be 35 mass ppb or more, 40 mass ppb or more, 45 mass ppb or more, 50 mass ppb or more, 55 mass ppb or more, 60 mass ppb or more, 70 mass ppb or more, 80 mass ppb or more, 100 mass ppb or more, 110 mass ppb or more, 120 mass ppb or more, 130 mass ppb or more, 140 mass ppb or more, or 150 mass ppb or more. On the other hand, the upper limit of the content of furfurals is not limited, but can be, for example, 500 ppb by mass or less, 400 ppb by mass or less, 300 ppb by mass or less, 250 ppb by mass or less, 200 ppb by mass or less, 150 ppb by mass or less, 125 ppb by mass or less, 100 ppb by mass or less, 90 ppb by mass or less, 80 ppb by mass or less, 70 ppb by mass or less, 65 ppb by mass or less, 60 ppb by mass or less, 55 ppb by mass or less, 50 ppb by mass or less, or 40 ppb by mass or less. Furthermore, from the viewpoint of preventing a strong meat-like aroma due to furfurals, the upper limit can be 500 ppb by mass or less, 400 ppb by mass or less, 300 ppb by mass or less, 250 ppb by mass or less, 200 ppb by mass or less, 150 ppb by mass or less, or 125 ppb by mass or less. The content of furfurals in the food composition is preferably within a predetermined range, and the above-mentioned upper and lower limit values ​​can be any combination thereof, and numerical ranges specified by combining these upper and lower limit values ​​are also disclosed in the present invention. That is, for example, the content is preferably 30 to 500 mass ppb, and can further be 35 to 400 mass ppb, 35 to 300 mass ppb, 40 to 250 mass ppb, 40 to 200 mass ppb, 45 to 150 mass ppb, 45 to 125 mass ppb, or 50 to 125 mass ppb.

[0063] Furthermore, the furfurals may include 2-furaldehyde, 3-furaldehyde, or both, but among these, 3-furaldehyde may be included, or even an embodiment in which only 3-furaldehyde is included as a furfural may be included. When 3-furaldehyde is included, the proportion of the content of 3-furaldehyde in the total content of furfurals (more than 0%) is not limited, but may be 1% or more, 10% or more, 20% or more, 30% or more, 40% or more, 50% or more, 60%, 70% or more, 80% or more, 90% or more, or 99% or more. On the other hand, the upper limit of this content is not limited, and can be, for example, less than 100%, 99% or less, 90% or less, 80% or less, 70% or less, 60% or less, 50% or less, 40% or less, 30% or less, 20% or less, 10% or less, or 1% or less. On the other hand, according to one aspect of the present invention, the present invention can also be an embodiment in which only 2-furaldehyde is contained as the furfural. When 2-furaldehyde is contained, the proportion of 2-furaldehyde (greater than 0%) in the total furfural content is not limited, and can be 1% or more, 10% or more, 20% or more, 30% or more, 40% or more, 50% or more, 60%, 70% or more, 80% or more, 90% or more, or 99% or more. On the other hand, the upper limit of this content ratio is not limited, but can be, for example, less than 100%, 99% or less, 90% or less, 80% or less, 70% or less, 60% or less, 50% or less, 40% or less, 30% or less, 20% or less, 10% or less, or 1% or less.

[0064] The content of furfurals is measured by gas chromatography mass spectrometry (GC / MS) under the same conditions as in the case of isovaleraldehyde.

[0065] The furfural content in a measurement sample is quantified by comparing the integrated peak areas of the confirmed ion amounts of the diluted standard and the sample at the retention time considered to be that of the target component, based on the mass spectrum pattern of a mass spectrometer. Standards of furfurals with known content (2-furaldehyde (Tokyo Chemical Industry Co., Ltd.), 3-furaldehyde (Tokyo Chemical Industry Co., Ltd.)) are diluted with 99.5% ethanol and distilled water to prepare diluted standards, and the samples are placed in 10 mL headspace vials (flat bottom) for analysis. For 2-furaldehyde, the peak area integration result for m / z=96 is measured at a retention time of approximately 18 to 22 minutes where m / z values ​​of 96, 95, 39, 38, and 29 are predominantly detected. For 3-furaldehyde, the peak area integration result for m / z=95 is measured at a retention time of approximately 18 to 22 minutes where m / z values ​​of 95, 96, and 39 are significantly detected. The concentration of furfurals contained in the sample is calculated by comparing the obtained peak areas. Note that, in this disclosure, "m / z" refers to the value detected in the range of -0.3 to +0.7 from the center m / z value of each component. For example, m / z=81 represents the cumulative value of the ion peak area detected at 80.7 to 81.7. The peak area ratio of each aroma component in the sample is calculated by TIC analysis.

[0066] As mentioned above, the present food composition only needs to satisfy one of the above-mentioned requirements (A) to (E), but it is preferable to satisfy at least two, more preferably at least three, even more preferably at least four, and particularly preferably all five of the requirements (A) to (E). The flavor-improving effects of these components can be obtained synergistically, and the benefits of the flavor-unifying effect of isovaleraldehyde can be enjoyed, resulting in a food composition with excellent depth of flavor.

[0067] Furthermore, among the above requirements, the present food composition preferably satisfies at least one selected from requirements (A), (C), and (E), and particularly preferably satisfies at least requirement (A). Furthermore, it is more preferable that the present food composition satisfies requirement (A) while also satisfying at least one selected from requirements (B) to (E). By satisfying requirements (A) and (B), the present food composition can achieve both a unity of flavor and a sharp flavor. Furthermore, by satisfying requirement (B), requirement (C), requirement (D), or requirement (E), the various flavors described above can be imparted, resulting in a food composition with excellent depth of flavor.

[0068] In addition, in this food composition, the content of benzeneacetaldehyde in requirement (A) can be adjusted to satisfy the specification regarding the content of benzeneacetaldehyde, the content of 2-methylfuran in requirement (B) can be adjusted to satisfy the specification regarding the content of 2-methylfuran, the content of 2,3-pentanedione in requirement (C) can be adjusted to satisfy the specification regarding the content of 2,3-pentanedione, the content of 1-penten-3-ol in requirement (D) can be adjusted to satisfy the specification regarding the content of 1-penten-3-ol, and the content of furfurals in requirement (E) can be adjusted to satisfy the specification regarding the content of furfurals.

[0069] <Salt Equivalent Amount> The food composition of the present invention may contain no sodium, but preferably contains sodium from the viewpoint of more effectively achieving a unified flavor in the food composition. The source of sodium is not limited, and may be derived from, for example, salt or other raw materials. That is, it may be derived from, for example, soy sauce (dark soy sauce, light soy sauce, white soy sauce, tamari soy sauce, re-brewed soy sauce, etc.), dashi, miso, etc. These may be used alone or in combination of two or more types.

[0070] When the salt equivalent amount in the food composition of the present invention is more than 0% by mass, the amount is not limited, but the lower limit of the salt equivalent amount is preferably 0.30% by mass or more. This salt equivalent amount may further be 0.32% by mass or more, 0.34% by mass or more, 0.36% by mass or more, 0.38% by mass or more, 0.40% by mass or more, 0.42% by mass or more, 0.45% by mass or more, 0.50% by mass or more, 0.55% by mass or more, 0.60% by mass or more, 0.65% by mass or more, 0.70% by mass or more, 0.75% by mass or more, 0.80% by mass or more, 0.85% by mass or more, 0.90% by mass or more, 0.95 mass% or more, 1.0 mass% or more, 1.2 mass% or more, 1.4 mass% or more, 1.6 mass% or more, 1.8 mass% or more, 2.0 mass% or more, 2.4 mass% or more, 2.8 mass% or more, 3.2 quality It can be % by mass or more, 3.6% by mass or more, 4.0% by mass or more, 4.5% by mass or more, 5.0% by mass or more, 5.5% by mass or more, 6.0% by mass or more, 6.5% by mass or more, and 7.0% by mass or more. On the other hand, from the viewpoint of more effectively achieving a unified flavor in the food composition, the upper limit can be set to 20.0% by mass or less, 18.0% by mass or less, 16.0% by mass or less, 14.0% by mass or less, 12.0% by mass or less, 11.0% by mass or less, 10.0% by mass or less, 9.0% by mass or less, 8.0% by mass or less, 7.5% by mass or less, 7.0% by mass or less, 6.5% by mass or less, 6.0% by mass or less, 5.5% by mass or less, 5.0% by mass or less, 4.5% by mass or less, 4.0% by mass or less, 3.5% by mass or less, 3.0% by mass or less, 2.5% by mass or less, or 2.0% by mass or less.

[0071] The salt equivalent content in a food composition can be within a predetermined range, and the above-mentioned upper and lower limits can be combined, and the present invention also discloses numerical ranges specified by combining these upper and lower limits. For example, the salt equivalent content is preferably 0.3 to 20% by mass, but can also be 0.30 to 20.0% by mass, 0.32 to 18.0% by mass, 0.34 to 16.0% by mass, 0.36 to 14.0% by mass, 0.38 to 12.0% by mass, 0.40 to 11.0% by mass, or 0.42 to 10.0% by mass. The salt equivalent content is measured using atomic absorption spectrometry in accordance with the "Sodium" section of the Standard Tables of Food Composition in Japan, 2015 Edition (7th Edition), and calculated by multiplying the sodium content measured by this method by 2.54.

[0072] <Soluble Sugars> The food composition of the present invention may contain no soluble sugars. However, it is preferable to include soluble sugars in order to more effectively achieve a unified flavor in the food composition. Soluble sugars are carbohydrates soluble in water, including monosaccharides and oligosaccharides (sugars composed of 2 to 10 monosaccharides). These may be used alone or in combination of two or more (note that starch, which has a much larger number of sugars bound to it, is not included in soluble sugars). Among these, monosaccharides include glucose, fructose, mannose, galactose, etc. On the other hand, oligosaccharides include sucrose, maltose, lactose, trehalose, etc. These may be used alone or in combination of two or more. When soluble sugars are included in the present food composition, the source of the soluble sugars is not limited, and they may be derived from, for example, sugar, fructose, brown sugar, honey, maple syrup, starch syrup (e.g., reduced starch syrup), etc. In particular, when the food composition contains soluble sugars, the majority of the soluble sugars can be derived from sugar, fructose, brown sugar, honey, maple syrup, or starch syrup (e.g., reduced starch syrup).

[0073] When the food composition of the present invention contains soluble sugars, the content of the soluble sugars is not limited, but from the viewpoint of more effectively achieving a unified flavor in the food composition, the lower limit is preferably 0.30% by mass or more, 0.40% by mass or more, 0.45% by mass or more, 0.50% by mass or more, 0.55% by mass or more, 0.60% by mass or more, 0.65% by mass or more, 0.70% by mass or more, 0.75% by mass or more, 0.80% by mass or more, 0.85% by mass or more, 0.90% by mass or more, 0.95% by mass or more, 1.0% by mass or more, 1.2% by mass or more. Top, 1.4 mass% or more, 1.6 mass% or more, 1.8 mass% or more, 2.0 mass% or more, 2.4 mass% or more, 2.8 mass% or more, 3.2 mass% or more, 3.6 mass% or more, 4.0 mass% or more, 4.5 mass% or more, 5.0 mass% or more, 5.5 mass% or more, 6. 0 mass% or more, 6.5 mass% or more, 7.0 mass% or more, 8.0 mass% or more, 9.0 mass% or more, 10.0 mass% or more, 11.0 mass% or more, 12.0 mass% or more, 13.0 mass% or more, 14.0 mass% or more, 15.0 mass% or more. On the other hand, from the viewpoint of more effectively achieving a unified flavor in the food composition, the upper limit is, for example, 38.0% by mass or less, 36.0% by mass or less, 34.0% by mass or less, 32.0% by mass or less, 30.0% by mass or less, 28.0% by mass or less, 26.0% by mass or less, 24.0% by mass or less, 22.0% by mass or less, 20.0% by mass or less, 19.0% by mass or less, 18.0% by mass or less, or 17.0% by mass or less. , 16.0% by mass or less, 14.0% by mass or less, 12.0% by mass or less, 10.0% by mass or less, 9.0% by mass or less, 8.0% by mass or less, 7.5% by mass or less, 7.0% by mass or less, 6.5% by mass or less, 6. It can be 0 mass% or less, 5.5 mass% or less, 5.0 mass% or less, 4.5 mass% or less, 4.0 mass% or less, 3.5 mass% or less, 3.0 mass% or less, 2.5 mass% or less, or 2.0 mass% or less.

[0074] The content of soluble sugars in the food composition can be within a predetermined range, and the above-mentioned upper and lower limits can be any combination thereof, and numerical ranges specified by combining these upper and lower limits are also disclosed in the present invention. That is, for example, the content of soluble sugars can be 0.30 to 40.0% by mass, 0.32 to 35.0% by mass, 0.34 to 30.0% by mass, 0.36 to 25.0% by mass, 0.38 to 24.0% by mass, 0.40 to 22.0% by mass, or 0.42 to 20.0% by mass. The content of soluble sugars in the food composition of the present invention is determined by measuring using high performance liquid chromatography in accordance with the method for measuring "available carbohydrates (glucose, fructose, galactose, sucrose, maltose, lactose, and trehalose)" in the 2015 edition (seventh revision) of the Standard Tables of Food Composition in Japan, and then comparing each measured value with the content of a standard monosaccharide or oligosaccharide (2-10 sugars) of known concentration and adding up the obtained values.

[0075] While the salt equivalent amount and the soluble sugar content may be unrelated, it is preferable that both are greater than 0% by mass, and it is even more preferable that the salt equivalent amount be 0.3 to 20% by mass and the soluble sugar content be 0.3 to 40% by mass. This allows for a food composition that has both saltiness and sweetness while exhibiting an excellent unity of flavor due to the satisfaction of requirements (1) to (3). In particular, when the salt equivalent amount is 0.3 to 20% by mass, the soluble sugar content is 0.3 to 40% by mass, and requirements (1), (2), and (3)(A) are satisfied, a food composition that has both saltiness and sweetness while exhibiting an excellent unity of flavor and a sharp flavor can be obtained, resulting in a food composition with excellent depth of flavor.

[0076] As described above, when the salt equivalent amount and the soluble sugar content are both greater than 0% by mass, the ratio of the soluble sugar content (% by mass) to the salt equivalent amount (% by mass) is not limited, but is preferably 0.2 or more. ＳＥ (mass%), and the content of soluble sugars is M ＳＳ (mass%), M ＳＳ / M ＳＥIn this case, a food composition having an excellent balance between saltiness and sweetness and an excellent unity of flavor can be obtained.

[0077] The above "M ＳＳ / M ＳＥ The value of " is not limited, but the lower limit can be, for example, 0.20 or more, 0.30 or more, 0.40 or more, 0.50 or more, 0.60 or more, or 0.80 or more. On the other hand, the upper limit can be, for example, 10.0 or less, 9.0 or less, 8.0 or less, 7.0 or less, 6.0 or less, 5.0 or less, 4.0 or less, 3.5 or less, 3.0 or less, 2.5 or less, or 2.0 or less. ＳＳ / M ＳＥ " can be a predetermined range, and the above upper and lower limit values ​​can be each combination, and the numerical range specified by combining these upper and lower limit values ​​is also disclosed in the present invention. That is, for example, ＳＳ / M ＳＥ " can be set to 0.20 to 7.0, 0.30 to 5.0, 0.40 to 3.0, 0.50 to 2.5, or 0.60 to 2.0. This allows the food composition to have both saltiness and sweetness, while achieving a well-balanced flavor due to the fulfillment of requirements (1) to (3). In particular, "M ＳＳ / M ＳＥ " and when requirement (1), requirement (2), and requirement (3) (A) are satisfied, a food composition can be obtained that has both saltiness and sweetness, and that has excellent unity of flavor and sharpness of flavor, and as a result, a food composition with excellent depth of flavor can be provided.

[0078] <Protein> The food composition of the present invention may contain no protein. However, from the viewpoint of obtaining a food composition with excellent flavor unity while retaining the umami of the food composition, it is preferable to contain protein. The origin of the protein contained in the food composition is not limited, and it may be derived from natural raw materials (e.g., food raw materials such as livestock meat, seafood, eggs, beans, and dairy). It may also be derived from processed raw materials obtained by processing these natural raw materials. Among the above, livestock meat includes meat from beef, pork, horse, sheep, goat, etc., and avian meat such as chicken, duck, and turkey. Seafood includes meat from fish, shellfish, crustaceans, mollusks, etc. Eggs may be chicken eggs or eggs from other birds. In addition, soybean processed products include soy milk, tofu, yuba (bean curd skin), and frozen tofu. In addition, processed raw materials include seasoning ingredients processed from livestock meat such as chicken extract, and seasoning ingredients processed from seafood such as bonito extract. These may be used alone or in combination of two or more. Processing includes "mixing" multiple raw materials, "heating" raw materials, "extracting" any component from raw materials, "drying" raw materials, "freezing" raw materials, "fermenting" raw materials, "enzyme treating" raw materials, "ripening" raw materials, "salting" raw materials, "removing the bitterness" raw materials, etc. These may be used alone or in combination of two or more.

[0079] When the food composition of the present invention contains protein, the protein content is not limited, but from the viewpoint of obtaining a food composition that has a good taste and an excellent flavor unity, the protein content can be 15% by mass or less when the total food composition is 100% by mass. When the food composition contains protein, the lower limit can be, for example, more than 0% by mass, 0.0001% by mass or more, 0.0003% by mass or more, 0.006% by mass or more, 0.009% by mass or more, or 0.1% by mass or more, 0.15% by mass or more, 0.20% by mass or more, 0.25% by mass or more, 0.30% by mass or more, 0.35% by mass or more, 0.40% by mass or more, 0.45% by mass or more, 0.50% by mass or more, The content can be 0.55% by mass or more, 0.60% by mass or more, 0.65% by mass or more, 0.70% by mass or more, 0.75% by mass or more, 0.80% by mass or more, 0.85% by mass or more, 0.90% by mass or more, 0.95% by mass or more, 1.0% by mass or more, 1.2% by mass or more, 1.4% by mass or more, 1.6% by mass or more, 1.8% by mass or more, 2.0% by mass or more, 2.2% by mass or more, or 2.4% by mass or more. On the other hand, from the viewpoint of obtaining a food composition that has a good umami taste while also having an excellent flavor unity, the upper limit can be, for example, 25.0% by mass or less, 22.0% by mass or less, 20.0% by mass or less, 18.0% by mass or less, 16.0% by mass or less, 15.0% by mass or less, 14.0% by mass or less, 12.0% by mass or less, 10.0% by mass or less, 9.0% by mass or less, 8.0% by mass or less, 7.0% by mass or less, 6.0% by mass or less, 5.0% by mass or less, 4.0% by mass or less, 3.0% by mass or less, 2.0% by mass or less, or 1.0% by mass or less.

[0080] The protein content can be within a predetermined range, and the above-mentioned upper and lower limits can be combined, and the present invention also discloses numerical ranges specified by combining these upper and lower limits. That is, for example, the protein content can be greater than 0 to 25.0% by mass, 0.05 to 20.0% by mass, 0.1 to 15.0% by mass, 0.15 to 12.0% by mass, 0.2 to 10.0% by mass, 0.30 to 9.5% by mass, or 0.4 to 9.0% by mass. This allows for a food composition that has umami and an excellent flavor unity due to the satisfaction of requirements (1) to (3). In particular, when the protein content is within the above range and requirements (1), (2), and (3)(A) are satisfied, a food composition that has umami and an excellent flavor unity and flavor sharpness can be obtained, resulting in a food composition with excellent flavor depth. The protein content is measured using the macro-modified Kjeldahl method in accordance with the measurement method for "protein" in the Standard Tables of Food Composition in Japan, 2015 Edition (7th revision).

[0081] The salt equivalent amount (mass%) and the protein content (mass%) may be unrelated, but it is preferable that both are greater than 0 mass%, and furthermore, from the viewpoint of optimizing the balance of taste, the ratio of the protein content (mass%) to the salt equivalent amount (mass%) can be set within a predetermined range. ＳＥ (mass%), and the protein content is M ＰＴ (mass%) ＰＴ / M ＳＥ The range of M can be set to a predetermined range. ＰＴ / M ＳＥThe range is not limited, but the lower limit can be, for example, 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, 0.9 or more, 1.0 or more, 1.2 or more, 1.4 or more, 1.6 or more, 1.8 or more, 2.0 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.40 or more, 3.2 or more, 3.4 or more, 3.4 or more, 3.6 or more, 3.8 or more, 4.0 or more. On the other hand, the upper limit can be, for example, 50.0 or less, 40.0 or less, 30.0 or less, 20.0 or less, 10.0 or less, 9.0 or less, 8.0 or less, 7.0 or less, 6.0 or less, 5.0 or less, 4.0 or less, 3.0 or less, 2.0 or less, 1.0 or less, or 0.5 or less.

[0082] M ＰＴ / M ＳＥ The above upper and lower limit values ​​for M can be combined with each other, and the present invention also discloses a numerical range specified by combining these upper and lower limit values. ＰＴ / M ＳＥ can be set to 0.2 to 50.0, and furthermore, 0.3 to 4.0. This allows the food composition to have a good balance of saltiness and umami, and to have an excellent flavor unity due to the satisfaction of requirements (1) to (3). In particular, M ＰＴ / M ＳＥ is within the above range and requirements (1), (2) and (3) (A) are satisfied, a food composition can be obtained that has a good balance of saltiness and umami, and that has excellent unity of flavor and sharpness of flavor, and as a result, a food composition with excellent depth of flavor can be provided.

[0083] The above-mentioned soluble sugar content (% by mass) and protein content (% by mass) may be unrelated, but it is preferable that both are greater than 0% by mass. Furthermore, from the viewpoint of optimizing the balance of taste, the ratio of the soluble sugar content (% by mass) to the protein content (% by mass) can be set within a predetermined range. ＰＴ (mass%), and the content of soluble sugars is M ＳＳ (mass%) ＳＳ / M ＰＴThe range of M can be set to a predetermined range. ＳＳ / M ＰＴ The range is not limited, but the lower limit can be, for example, 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, 0.9 or more, 1.0 or more, 1.2 or more, 1.4 or more, 1.6 or more, 1.8 or more, 2.0 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.40 or more, 3.2 or more, 3.4 or more, 3.4 or more, 3.6 or more, 3.8 or more, 4.0 or more, 4.2 or more, 4.5 or more, 4.8 or more, 5.2 or more, 5.6 or more, 6.0 or more, 6.4 or more, 6.8 or more, 7.2 or more, 7.6 or more, 8.0 or more, 8.4 or more, 8.8 or more, 9.2 or more, 9.6 or more, or 10.0 or more. On the other hand, the upper limit can be, for example, 50.0 or less, 40.0 or less, 30.0 or less, 20.0 or less, 10.0 or less, 9.0 or less, 8.0 or less, 7.0 or less, 6.0 or less, 5.0 or less, 4.0 or less, 3.0 or less, 2.0 or less, 1.0 or less, or 0.5 or less.

[0084] M ＳＳ / M ＰＴ The above upper and lower limit values ​​for M can be combined with each other, and the present invention also discloses a numerical range specified by combining these upper and lower limit values. ＳＳ / M ＰＴ can be set to 0.2 to 50.0, and furthermore, 0.3 to 4.0. This allows the food composition to have a good balance of sweetness and umami, and to have an excellent flavor unity due to the satisfaction of requirements (1) to (3). In particular, M ＳＳ / M ＰＴ is within the above range and requirements (1), (2) and (3) (A) are satisfied, a food composition can be obtained that has a good balance of sweetness and umami, and that has excellent unity and sharpness of flavor, and as a result, a food composition with excellent depth of flavor can be provided.

[0085] <Lipids> The food composition of the present invention may contain no lipids, but from the viewpoint of obtaining a food composition with excellent flavor unity while retaining the umami of the food composition, it is preferable to contain lipids. The origin of the lipids contained in the food composition is not limited, and for example, they may be derived from natural raw materials (e.g., food raw materials such as meat, seafood, eggs, beans, and dairy). They may also be derived from processed raw materials (e.g., seasoning ingredients) obtained by processing these natural raw materials. More specifically, they may be derived from edible animal fats and / or edible vegetable fats and oils. Among these, edible animal fats and oils include beef tallow, pork fat, lard, chicken oil, fish oil, and processed fats and oils thereof. Examples of edible vegetable oils include sesame oil, rapeseed oil, soybean oil, safflower oil, olive oil, rice bran oil, corn oil, cottonseed oil, sunflower oil, peanut oil, perilla oil, linseed oil, coconut oil, palm oil, palm kernel oil, cocoa butter, butter, and processed oils and fats thereof. These may be used alone or in combination of two or more. Processing includes "mixing" multiple raw materials, "heating" raw materials, "extracting" optional components from raw materials, "drying" raw materials, "freezing" raw materials, "fermenting" raw materials, "enzyme treating" raw materials, "ripening" raw materials, "salting" raw materials, and "removing the bitterness" from raw materials. These may be used alone or in combination of two or more.

[0086] When the food composition of the present invention contains fats and oils, the fat content is not limited, but from the viewpoint of obtaining a food composition that has a good taste and an excellent flavor unity, the fat and oil content can be 0.00001% by mass or more when the total weight of the food composition is 100% by mass. When the food composition contains fats and oils, the lower limit can be, for example, more than 0% by mass, 0.00001% by mass or more, 0.0001% by mass or more, 0.001% by mass or more, 0.01% by mass or more, 0.1% by mass or more, 0.3% by mass or more, 0.5% by mass or more, 1.0% by mass or more, 1.5% by mass or more, 2.0% by mass or more, 3.0% by mass or more, 5.0% by mass or more, 8.0% by mass or more, 10.0% by mass or more, 15.0% by mass or more, or 20.0% by mass or more. On the other hand, the upper limit values ​​are, for example, 25.0 mass% or less, 22.0 mass% or less, 20.0 mass% or less, 18.0 mass% or less, 16.0 mass% or less, 14.0 mass% or less, 12.0 mass% or less, 10.0 mass% or less, 8.0 mass% or less, 6. It can be 0 mass% or less, 5.0 mass% or less, 4.0 mass% or less, 3.0 mass% or less, 2.0 mass% or less, 1.0 mass% or less, 0.8 mass% or less, 0.6 mass% or less, 0.5 mass% or less, 0.4 mass% or less, 0.2 mass% or less.

[0087] The above-mentioned upper and lower limits for the fat and oil content can be combined, and the present invention also discloses a numerical range specified by combining these upper and lower limits. That is, for example, the fat and oil content can be greater than 0% by mass and less than or equal to 30% by mass. This allows a food composition to have a balanced umami flavor and a well-integrated flavor due to the satisfaction of requirements (1) to (3). In particular, when the fat and oil content is within the above range and requirements (1), (2), and (3)(A) are satisfied, a food composition can be obtained that has a balanced umami flavor and a well-integrated and well-defined flavor, resulting in a food composition with excellent depth of flavor. The lipid content of the food composition of the present invention is measured by the Soxhlet extraction method in accordance with the measurement method for "lipids" in the Standard Tables of Food Composition in Japan, 2015 Edition (7th Edition).

[0088] <Water Activity> The water activity of the food composition of the present invention is not limited, but can be, for example, greater than 0.85. When the water activity is within a predetermined range, the effects of the present invention can be more pronounced. Although the mechanism is unclear, it is believed that high water activity may promote the development of flavor on the tongue. The water activity of the food composition is not limited, but the lower limit can be, for example, greater than 0.70, greater than 0.85, or greater than 0.94. On the other hand, the upper limit can be, for example, less than 1.00. The above-mentioned upper and lower limits for water activity can be combined, and numerical ranges specified by combining these upper and lower limits are also disclosed in the present invention. That is, for example, the water activity can be greater than 0.85 and less than 1.00.

[0089] Water activity (aw) is an index that represents the proportion of "free water" in a food composition. That is, the water in a food composition can be divided into "free water" and "bound water." In this case, "free water" refers to water whose molecules can move freely, while "bound water" refers to water that is bound to components other than water in the food and cannot move freely. In the present invention, water activity (aw) is expressed as the value (a value between 0 and 1) obtained by dividing the water vapor pressure of a food composition by the water vapor pressure of pure water at the same temperature.

[0090] <pH> The pH of the food composition of the present invention is not limited, but can be, for example, greater than 4.6. When the pH is within a predetermined range, a well-balanced flavor can be obtained. The pH of the food composition is not limited, but the lower limit can be, for example, 3.0 or more, 3.4 or more, 3.8 or more, 4.0 or more, more than 4.6, 4.7 or more, 4.8 or more, 5.0 or more, 5.2 or more, or 5.4 or more. On the other hand, the upper limit can be, for example, 9.0 or less, 8.5 or less, 8.0 or less, 7.5 or less, 7.0 or less, less than 7.0, 6.6 or less, 6.4 or less, 6.2 or less, or 6.0 or less. The above-mentioned upper and lower limits for pH can be combined, and numerical ranges specified by combining these upper and lower limits are also disclosed in the present invention. That is, for example, the pH can be greater than 4.6 and less than 7.0. Note that, in the present invention, the "pH" value refers to the value measured at 20°C under 1 atmosphere.

[0091] The properties of the present food composition are not limited as long as the present invention can be carried out, but a liquid food composition (liquid food composition) or a gel (jelly) food composition is preferred, and a liquid food composition is more preferred. That is, for example, the present food composition can be used as a seasoning (liquid seasoning), a flavor improver for a seasoning (liquid flavor improver), a beverage, etc. Among these, a seasoning or a flavor improver is more preferred. Furthermore, the present food composition can be a food composition filled in a container, i.e., a packaged food composition.

[0092] Of the above, the beverage is preferably a fruit beverage that meets the Japanese Agricultural Standards for Fruit Beverages (Ministry of Agriculture, Forestry and Fisheries Notification No. 489 of February 24, 2016), or a fruit juice-containing beverage or a carbonated beverage that meets the Japanese Agricultural Standards for Carbonated Beverages (Ministry of Agriculture, Forestry and Fisheries Notification No. 1387 of May 28, 2015).

[0093] The type of seasoning is not limited, and examples thereof include sauces (such as Worcestershire sauce, oyster sauce, salsa, sambal sauce, chili sauce, yakisoba sauce, and pasta sauce; sesame-containing seasonings such as yakiniku sauce, kabayaki sauce, and sesame sauce; and yakiniku sauce), vinegars (raw vinegar, seasoning vinegar (e.g., general-purpose seasoning vinegar, seasoning vinegar for vinegared dishes, seasoning vinegar for sushi rice, seasoning liquid for pickling (e.g., pickles), sweet vinegar, etc.)), seasonings for rice, ponzu seasoning, soups (such as hot pot soups (chanko nabe, yosenabe, kimchi nabe, shabu-shabu soup, oden soup, imoni soup, etc.), udon soup, etc.), soups (such as curry roux, Examples of suitable seasonings include beef stew bases, cream stew bases, and soup bases (chicken soup, corn soup, bouillon, miso soup, seafood soup, and powdered soups thereof), as well as seasonings for natto, seasonings for pickles, seasonings for meat, ketchup, seasonings containing spicy spices, chutney, mustard, mayonnaise, and the like. Among these, the food composition is preferably a seasoning used in the preparation of stews. Examples of seasonings used in the preparation of stews include the above-mentioned soups and dipping sauces. These may be used alone or in combination with two or more. Furthermore, as described below, the food composition is more preferably a food composition used for stewing ingredients, and is more preferably a seasoning used for stewing ingredients. The use of the food composition in stewing ingredients can enhance the flavor of the ingredients. That is, the food composition can be used as a food composition for enhancing the flavor of ingredients, and can also be used as a seasoning for enhancing the flavor of ingredients.

[0094] Examples of flavor improvers (flavor improvers for seasonings) include various seasoning ingredients used for the purpose of improving flavor in producing the above-mentioned seasonings. Therefore, for example, when the above-mentioned seasonings are used as seasoning A to produce another seasoning B for the purpose of improving flavor, the seasoning A corresponds to a flavor improver for seasonings (more specifically, for example, when raw vinegar is used for the purpose of improving the flavor of seasoned vinegar, the raw vinegar corresponds to a flavor improver for seasonings. Also, when a dashi raw material is used to improve the flavor of soup, the dashi raw material corresponds to a flavor improver for seasonings).

[0095] The method of use of the present food composition is not limited, but it can be used by heating a mixture of the present food composition and ingredients to 90°C or higher. The mixture can also be heated to 90°C or higher two or more times. In this application, the present food composition can more significantly improve various flavors while imparting a unified flavor, resulting in a food composition with excellent flavor depth. That is, the effect of enhancing the flavor of ingredients can be more significantly achieved. For example, the above-mentioned seasonings can be actively used in such food compositions. Specifically, the food compositions can be used as sauces (pasta sauce, yakisoba sauce, yakiniku sauce, kabayaki sauce, etc.), soups such as curry roux, beef stew base, cream stew base, soup bases (chicken soup, corn soup, bouillon, miso soup, seafood soup, etc.), hot pot soups (chanko nabe, yosenabe, kimchi nabe, shabu-shabu soup, oden soup, imoni soup, etc.), udon soup, and other soups. These may be used alone or in combination of two or more. Among these, they are suitable for use as hot pot soup, from the viewpoint of the great need to fully enjoy the flavor of ingredients.

[0096] The hot pot soups mentioned above include straight-type soups that can be used as is, and concentrated types (e.g., liquid or powder) that are diluted with water before use. The food composition of the present invention can be used as either type of hot pot soup, but in the case of the concentrated type, it is preferable that the contents of the various components when diluted with water be adjusted to satisfy the numerical ranges disclosed in this specification (this applies not only to concentrated hot pot soups, but also to concentrated soups, broths, other seasonings, and beverages). Furthermore, from the viewpoint of ease of use, the food composition of the present invention can be suitably used as straight-type hot pot soup.

[0097] Furthermore, since the present food composition has the effect of improving various flavors while imparting a unified flavor as described above, it has an excellent depth of flavor and can ultimately enhance the flavor of ingredients. From this perspective, the present food composition can be suitably used as a seasoning used to enhance the flavor of ingredients in stews. In this embodiment, the seasonings exemplified above (soups, sauces, sauces, vinegars, etc.) can be actively used.

[0098] As mentioned above, the method of use of the present food composition is not limited, but may include heating a mixture of the present food composition and ingredients to 90°C or higher, and furthermore, heating the mixture to 90°C or higher two or more times. That is, an embodiment in which the mixture is heated once at 90°C or higher includes heating the mixture to 90°C or higher, stopping the heating, and serving the resulting dish (food composition) for consumption. An embodiment in which the mixture is heated twice or more at 90°C or higher includes heating the mixture to 90°C or higher, stopping the heating once, serving the resulting dish (food composition), and then adding ingredients to the dish, heating again at 90°C or higher, and serving it again. In such an embodiment, adding ingredients and reheating at 90°C or higher can be repeated two or more times. Among the above embodiments, an embodiment in which reheating is performed includes, for example, a consumption mode commonly known as the "finishing of a hot pot" or the like. That is, when heating again, for example, ingredients belonging to the grain category (noodles (udon, ramen, etc.), cooked rice (white rice, mochi, kiritanpo, etc.)) can be added and simmered again.

[0099] An example of a food composition having the above-described configuration is hot pot soup. In such a configuration, various flavors are mixed together, and generally, the flavor changes due to heating or the addition of ingredients, so there is a great need for the effect of improving various flavors and the effect of unifying flavors. Therefore, it can be said that this is a usage configuration in which the effects of the present food composition can be enjoyed more significantly. In particular, when the present food composition is hot pot soup, this configuration can be actively adopted.

[0100] The ingredients described above are foods to be simmered using the food composition. While their form is not limited, they are typically solid, and as described above, ingredients that can maintain their solid state even when heated (simmered) at 90°C or higher are preferred. Among edible ingredients, solid ingredients can be suitably used as ingredients for the ingredients. Specific examples include animal ingredients (animal-derived ingredients) and plant ingredients (plant-derived ingredients). These ingredients may be used alone or in combination of two or more. Among these, animal ingredients include meat, seafood, dairy products, and processed products thereof. Plant ingredients include vegetables, grains, potatoes, mushrooms, algae, beans, fruits, and processed products thereof. These ingredients may be used alone or in combination of two or more.

[0101] Among the above, examples of livestock meat include beef, pork, horse meat, mutton, bear meat, rabbit meat, chicken, duck meat, turkey meat, duck meat, crossbred duck meat, ostrich meat, pheasant meat, and marine meat, as well as the organs, bones, and skin of the animals from which these meats are derived. Examples of processed meats include ham, sausages, braised pork, roasted pork fillets, meatballs, fish balls, and other processed meat products. These may be used alone or in combination of two or more.

[0102] Of the above, vegetables include carrots, radishes, onions, green onions, celery, bell peppers, ginger, mustard, cabbage, lettuce, bean sprouts, lotus root, cucumber, zucchini, Chinese cabbage, chrysanthemum, spinach, komatsuna, bok choy, purple jasmine, chives, garlic, tomatoes, rutabaga, parsnips, turnips, black salsify, beets, arrowheads, shallots, radishes, lily root, kale, asparagus, bracken, Japanese mustard greens, Japanese mustard greens, butterbur, fern, mizuna, eggplant, pumpkin, myoga, eggplant, and onions. Examples of vegetables include kelp, cauliflower, broccoli, bitter melon, artichoke, sugar beet, tiger nuts, shiso (perilla), wasabi, paprika, herbs (watercress, coriander, sage, thyme, oregano, laurel, rosemary, lemongrass, peppermint, wasabi greens, Japanese pepper leaves, stevia, etc.), bracken, bamboo shoots, spices (pepper, cardamom, nutmeg, Japanese pepper, turmeric, chili pepper, etc.), wax gourd, aloe, cactus, shishito pepper, taros, and bellflower. Processed products of these vegetables include dried daikon radish, dried tomatoes, tomato paste, mixed spices, frozen spinach, grated daikon radish, grated garlic, vegetable tempura, and roasted garlic. These may be used alone or in combination.

[0103] Among the above, examples of cereals include plants of the Poaceae, Polygonaceae, Chenopodiaceae, and Amaranthaceae families. More specifically, examples include rice (including non-glutinous or glutinous rice), wheat, barley, rye, corn, millet, barnyard millet, oats, millet, finger millet, sorghum, buckwheat, quinoa, and amaranth. Processed products of these grains include bread, noodles (udon, soba, ramen, pasta, vermicelli, and the like, including dried noodles), couscous, cookies, naan, chapati, crackers, cooked rice (white rice, red rice, rice cakes, multigrain rice, kiritanpo, and the like, including dried products thereof), and the like. These grains may be used alone or in combination of two or more. Furthermore, when the present food composition is used in an application in which the mixture mixed with ingredients is heated at 90°C or higher two or more times, rice dishes and noodles are particularly suitable as ingredients to be used in the second and subsequent heating steps.

[0104] Among the above, examples of tubers include potato, sweet potato, taro, taro, yam, Chinese yam, konjac, cassava, Jerusalem artichoke, water yam, hoopoe, ginkgo, Japanese yam, water yam, yam, yacon, and white yam. Examples of processed products of these include konjac, potato mochi, tapioca, and grated yam. These may be used alone or in combination of two or more.

[0105] Among the above, examples of seafood include mackerel, bonito, flying fish, sea bream, flounder, flatfish, ray, saury, tuna, swordfish, cod, monkfish, rockfish, sweetfish, trout, salmon, herring, yellowtail, sardine, mullet, Spanish mackerel, filefish, smelt, sandfish, grouper, scallop, ark shell, giant clam, thorn oyster, turban shell, oyster, surf clam, littleneck clam, cockle, freshwater clam, octopus, squid, sea cucumber, and other seafood, as well as their fry, eggs, or larvae. Examples of processed products include fish pastes such as hanpen (fish cake), kamaboko (fish paste), and chikuwa (fish cake), dried fish such as tsukune (meatballs), fishballs, dried sardines, and salmon roe, and smoked products such as smoked salmon. These may be used alone or in combination.

[0106] Among the above, examples of mushrooms include enokitake mushrooms, wood ear mushrooms, black abalone mushrooms, shiitake mushrooms, shimeji mushrooms (particularly Bunashimeji, Hatakeshimeji, and Honshimeji), Tamogitake mushrooms, nameko mushrooms, Sugitake mushrooms, oyster mushrooms, king oyster mushrooms, Maitake mushrooms, mushrooms, matsutake mushrooms, and Yanagimatsutake mushrooms. Examples of processed products of these mushrooms include dried shiitake mushrooms. These may be used alone or in combination of two or more.

[0107] Among the above, examples of algae include wakame seaweed, kelp, hijiki seaweed, Japanese laurel, Caulerpa lentillifera, Agar, seaweed, fucus, Sargassum, Mozuku seaweed, Trumpet seaweed, Asakusa nori, Agar, Ulva, Green laver, Laver, Cactus spp., and millet. Examples of processed products of these include agar, dried laver, dried kelp, and grated kelp. These may be used alone or in combination of two or more.

[0108] Among the above, examples of beans include one or more types of beans selected from the genus Pisum, Phaseolus, Pigeonpea, Vigna, Vicia, Chickpea, Glycine, and Lentil. More specific examples include, but are not limited to, peas (particularly yellow peas, white peas, etc.), common beans (kingen), kidney beans, red beans, white beans, black beans, pinto beans, tiger beans, lima beans, scarlet beans, pigeon peas, mung beans, cowpeas, adzuki beans, broad beans, soybeans, chickpeas, lentils, lentils, blue peas, purple peas, lentils, peanuts, lupine beans, grass peas, carob, parkiaca, longleaf pea, coffee beans, cacao beans, and Mexican jack beans. Examples of processed products thereof include noodles, bread, tofu (firm tofu, silken tofu, freeze-dried tofu, frozen tofu, etc.), fried tofu, soy milk, etc. These may be used alone or in combination of two or more.

[0109] Among the above, examples of dairy products include cheese, cow's milk, goat's milk, fermented milks thereof, yogurt, etc. These may be used alone or in combination of two or more kinds.

[0110] Among the above, fruits include acerola, avocado, apricot, strawberry, fig, plum, citrus fruits (iyokan, satsuma mandarin, orange, grapefruit, lime, lemon, etc.), olive, persimmon, kiwi, guava, coconut, pomegranate, watermelon, plum, cherry (cherry, black cherry, etc.), jujube, pineapple, haskap, banana, papaya, loquat, grape, berry (blueberry, raspberry, etc.), mango, mangosteen, melon, peach, apple, etc. Processed products of these fruits include dried mango, dried banana, etc. These fruits may be used alone or in combination of two or more.

[0111] Among the above, nuts and seeds include almonds, hemp, linseed, perilla, cashew nuts, pumpkin seeds, kaya, ginkgo nuts, chestnuts, walnuts, poppy seeds, coconuts, sesame seeds, chestnuts, lotus seeds, water chestnuts, pistachios, sunflower seeds, Brazil nuts, hazelnuts, pecans, macadamia nuts, pine nuts, and peanuts. Processed products of these nuts and seeds include roasted almonds, sesame tofu, and jimami tofu. These nuts and seeds may be used alone or in combination of two or more.

[0112] The food composition may contain the ingredients described above as ingredients constituting the fillings as raw materials. That is, the food composition may contain the ingredients themselves or processed products thereof.

[0113] In addition to the various ingredients described above, the present food composition may contain one or more other ingredients, such as seasoning ingredients and food additives.

[0114] Among these, seasoning ingredients are components that can constitute a food composition. Their form is not limited, but they are usually powdered, water-soluble, or the like, and may not be visible in the food composition. Seasoning ingredients may be derived from any food material, such as animal-derived ingredients (animal-derived ingredients), plant-derived ingredients (plant-derived ingredients), etc. These may be used alone or in combination of two or more. Among these, animal-derived ingredients include meat, seafood, dairy products, and processed products thereof. Furthermore, plant-derived ingredients include vegetables, grains, potatoes, mushrooms, algae, beans, fruits, and processed products thereof. These may be used alone or in combination of two or more.

[0115] Among the above, examples of livestock meat include beef, pork, horse meat, mutton, bear meat, rabbit meat, chicken, duck meat, turkey meat, duck meat, crossbred duck meat, ostrich meat, pheasant meat, and marine meat, as well as the organs, bones, and skin of the animals from which these meats are derived. That is, examples of seasoning ingredients derived from livestock meat include pulverized products of these livestock meats, decomposition products of these livestock meats (enzyme-treated products, hydrolysates, protein hydrolysates, nucleic acid decomposition products, etc.), and extracts extracted from these livestock meats (beef extract, pork extract, chicken extract, etc.). These may be used alone or in combination of two or more types.

[0116] Of the above, examples of seafood include mackerel, bonito, flying fish, sea bream, flounder, righteye flounder, ray, saury, tuna, swordfish, cod, monkfish, rockfish, sweetfish, trout, salmon, herring, yellowtail, sardine, mullet, Spanish mackerel, filefish, smelt, sandfish, grouper, scallop, ark shell, giant clam, thorn oyster, turban shell, oyster, surf clam, littleneck clam, clam, shijimi clam, octopus, squid, sea cucumber, other seafood, and their fry, eggs, or larvae. That is, seasoning components derived from seafood include pulverized products of these seafood, decomposition products of these seafood (enzyme-treated products, hydrolysates, protein hydrolysates, nucleic acid decomposition products, etc.), dried products of these seafood (bonito flakes, dried scallops, etc.), extracts extracted from these seafood (bonito extract, scallop extract, etc.), fermented products derived from these seafood (fish sauce, etc.), etc. These may be used alone or in combination of two or more.

[0117] Among the above, examples of dairy products include those mentioned above as ingredients used in ingredients. That is, seasoning components derived from dairy products include milk, butter, dried and pulverized products of these dairy products, decomposition products of these dairy products (enzyme-treated products, hydrolysates, protein hydrolysates, nucleic acid decomposition products, etc.), extracts extracted from these dairy products (whey extract, etc.), fermented products derived from these dairy products, etc. These may be used alone or in combination of two or more.

[0118] Among the above, vegetables include those previously mentioned as ingredients used for ingredients. Among the above, potatoes include those previously mentioned as ingredients used for ingredients. Among the above, fruits include those previously mentioned as ingredients used for ingredients. Among the above, nuts and seeds include those previously mentioned as ingredients used for ingredients. Among the above, grains include those previously mentioned as ingredients used for ingredients, and among these, yeast extract and the like can be mentioned. That is, seasoning components derived from these vegetables, potatoes, fruits, nuts and seeds, grains, etc. include oils (plant-derived oils, seed oils, etc.), juices (vegetable juices, fruit juices), pulverized products of these types (dried pulverized products), decomposition products of these types (enzyme-treated products, hydrolyzates, etc.), extracts extracted from these types, etc. These may be used alone or in combination of two or more types.

[0119] Among the above, legumes include those previously mentioned as ingredients used in ingredients, but seasoning ingredients derived from legumes in particular include soy milk, soy sauce (dark soy sauce, light soy sauce, white soy sauce, tamari soy sauce, re-brewed soy sauce, etc.), miso, etc. These may be used alone or in combination of two or more. When at least one selected from the group consisting of soy sauce, miso, and soy milk is contained among these legume-derived seasoning ingredients, the flavor unifying effect of isovaleraldehyde and the flavor improving effects of requirements (A) to (E) can be significantly obtained, resulting in a food composition with a rich flavor. Furthermore, the effect of enhancing the flavor of ingredients when stewing can be significantly obtained. Among the above, mushrooms include those previously mentioned as ingredients used in ingredients. Seasoning ingredients derived from mushrooms in particular include dried and crushed products of these mushrooms (dried shiitake mushroom crushed products, etc.), decomposition products of these mushrooms (hydrolysates, protein hydrolysates, nucleic acid decomposition products, etc.), extracts extracted from these mushrooms (mushroom extract, etc.), and fermented products derived from these mushrooms. These may be used alone or in combination of two or more. Among the above, algae include those previously mentioned as ingredients used in ingredients. Seasoning ingredients derived from algae in particular include dried and crushed products of these algae (dried wakame seaweed crushed products, dried kelp crushed products, etc.), decomposition products of these algae (hydrolysates, nucleic acid decomposition products, etc.), extracts extracted from these algae (kelp extract, etc.), and fermented products derived from these algae. These may be used alone or in combination of two or more.

[0120] In addition to the above, examples of seasonings and food additives include alcohols, sugar alcohols (xylitol, erythritol, maltitol, etc.), artificial sweeteners (sucralose, aspartame, saccharin, acesulfame K, etc.), minerals (calcium, potassium, sodium, iron, zinc, magnesium, etc., and their salts, etc.), flavorings, pH adjusters (potassium hydroxide, lactic acid, citric acid, tartaric acid, malic acid, acetic acid, etc.), cyclodextrin, antioxidants (vitamin E, vitamin C, tea extract, green coffee bean extract, chlorogenic acid, etc.), and the like. Examples of suitable additives include phosphate, spice extracts, caffeic acid, rosemary extract, vitamin C palmitate, rutin, quercetin, bayberry extract, sesame extract, etc.), emulsifiers (glycerin fatty acid esters, acetate monoglyceride, lactate monoglyceride, citric acid monoglyceride, diacetyltartaric acid monoglyceride, succinic acid monoglyceride, polyglycerin fatty acid esters, polyglycerin condensed linosyl acid esters, quillaja extract, soybean saponin, tea seed saponin, sucrose fatty acid esters, lecithin, etc.), coloring agents, thickening stabilizers, and gochujang.

[0121] The present food composition may contain one or more, two or more, three or more, four or more, five or more, six or more, seven or more, eight or more, nine or more, ten or more, eleven or more, twelve or more, thirteen or more, fourteen or more, or fifteen or more of the above-mentioned seasoning ingredients and food additives, etc., or may contain 100 or less, 90 or less, 80 or less, 70 or less, 60 or less, 50 or less, 40 or less, 30 or less, or 20 or less, or may contain from one to 100 types.

[0122] Among the seasoning components derived from the above-mentioned plant food materials, the present food composition preferably contains seasoning components derived from vegetables, and the vegetables are particularly preferably those of the genus Allium. Examples of vegetables of the genus Allium include onion, leek, garlic, and scallion, with onion being particularly preferred. Furthermore, when the present food composition is a seasoning, or even a flavor improver for seasonings, it can preferably contain, among the seasoning components derived from the above-mentioned plant food materials, enzyme-treated vegetables (particularly protease-treated vegetables). This is because enzyme treatment of certain vegetables can increase the content of benzeneacetaldehyde and isovaleraldehyde. In other words, the inclusion of enzyme-treated vegetables makes it easier to prepare the present food composition.

[0123] In the present food composition, the vegetables used for the enzyme treatment are particularly preferably vegetables belonging to the genus Allium, and particularly preferably vegetables selected from onion, leek, garlic, and scallion (vegetables belonging to the genus Allium). Of these, onion is more preferred. Furthermore, when the present food composition is a seasoning and further a flavor improver for seasonings, it can suitably contain enzyme-treated vegetables (particularly protease-treated vegetables), and particularly preferably contains a protease-treated onion (see the embodiments described below).

[0124] When the food composition is a flavor improver for a seasoning, the content of the enzyme-treated vegetable (particularly the protease-treated vegetable) in the entire flavor improver for a seasoning is not limited, but can be, for example, 1 to 100% by mass, and can further be 10 to 90% by mass. The upper limit of this range may be 100% by mass or less, 90% by mass or less, 80% by mass or less, 70% by mass or less, or 60% by mass or less. The lower limit of this range may be 1% by mass or more, 10% by mass or more, 20% by mass or more, 30% by mass or more, or 40% by mass or more. Numerical ranges specified by combining the above upper and lower limits are also disclosed in the present invention.

[0125] Furthermore, when the food composition is a seasoning containing the above-mentioned flavor improving agent, the content of the flavor improving agent in the entire seasoning is not limited, and may be, for example, 0.001 to 99% by mass, 0.01 to 90% by mass, 0.1 to 80% by mass, 0.5 to 70% by mass, or 1 to 60% by mass. The upper limit of this range may be 99% by mass or less, 90% by mass or less, 80% by mass or less, 70% by mass or less, 60% by mass or less, 50% by mass or less, 40% by mass or less, 30% by mass or less, 20% by mass or less, or 10% by mass or less. The lower limit of this range can be 0.001% by mass or more, 0.01% by mass or more, 0.1% by mass or more, 0.5% by mass or more, 0.8% by mass or more, 1.0% by mass or more, 1.5% by mass or more, 2.0% by mass or more, 3.0% by mass or more, 4.0% by mass or more, or 5% by mass or more. Numerical ranges specified by combining the above upper and lower limit values ​​are also disclosed in the present invention.

[0126] The "improvement of flavor" includes, for example, the flavor improving effects described above. That is, the effects include the effect of imparting a unity of flavor, the effect of imparting a sharpness of flavor, the effect of imparting a refreshing feeling immediately after putting it in the mouth, the effect of imparting a matured feeling, the effect of imparting a dashi-like feeling, the effect of imparting umami, the effect of imparting a stewed feeling, etc., and may refer to at least one, two, three, four, five, six, or all seven of these effects selected from these, or may refer to the effect of imparting depth of flavor due to the manifestation of multiple of these effects.

[0127] In the present food composition, the ratio of the content of isovaleraldehyde (mass ppb) to the salt equivalent (mass %) can be 10 or more. ＳＥ (mass%), and the content of isovaleraldehyde is M ＩＶＡ (mass ppb), M ＩＶＡ / M ＳＥ ≧10. ＩＶＡ / M ＳＥThe range of M is not limited, but from the viewpoint of more effectively obtaining a unified flavor, the lower limit is preferably 10 or more, and can be 50 or more, 60 or more, 70 or more, 80 or more, 90 or more, or 100 or more. On the other hand, the upper limit can be 10,000 or less, 8,000 or less, 6,000 or less, 4,000 or less, 3,000 or less, or 2,000 or less. ＩＶＡ / M ＳＥ The range is preferably within a predetermined range, and the above upper and lower limit values ​​can be any combination thereof, and the range specified by combining these upper and lower limit values ​​is also disclosed in the present invention. That is, for example, the range can be 10 to 10,000, 50 to 8,000, 60 to 6,000, 70 to 4,000, 80 to 3,000, 90 to 3,000, or 100 to 2,000.

[0128] In the present food composition, the ratio of the benzeneacetaldehyde content (mass ppb) to the salt equivalent amount (mass %) can be made to be 1 or more. ＳＥ (mass%), and the content of benzeneacetaldehyde is M ＰＡＡ (mass ppb), M ＰＡＡ / M ＳＥ ≧1. ＰＡＡ / M ＳＥ The range of M is not limited, but from the viewpoint of more effectively obtaining a sharp flavor, the lower limit is preferably 1 or more, and can be 5 or more, 10 or more, 15 or more, 20 or more, 30 or more, or 50 or more. On the other hand, the upper limit can be 3000 or less, 1500 or less, 1000 or less, 800 or less, 500 or less, or 300 or less. ＰＡＡ / M ＳＥ The range is preferably within a predetermined range, and the above upper and lower limit values ​​can be any combination thereof, and numerical ranges specified by combining these upper and lower limit values ​​are also disclosed in the present invention. That is, for example, the ranges can be 1 to 3,000, 5 to 3,000, 10 to 1,500, 15 to 1,000, 20 to 800, 30 to 500, or 50 to 300.

[0129] In the present food composition, the ratio of the content of 2-methylfuran (mass ppb) to the aforementioned salt equivalent (mass %) can be made to be 1 or more. ＳＥ (mass%), and the content of 2-methylfuran is M ２ＭＦ (mass ppb), M ２ＭＦ / M ＳＥ ≧1. ２ＭＦ / M ＳＥ The range of M is not limited, but from the viewpoint of balancing the effect of providing a refreshing feeling immediately after putting it in the mouth with the salty taste, the lower limit is preferably 1 or more, and can be 1.2 or more, 1.4 or more, 1.6 or more, 1.8 or more, 2.0 or more, or 2.5 or more. On the other hand, the upper limit can be 30 or less, 25 or less, 20 or less, 18 or less, 17 or less, or 16 or less. ２ＭＦ / M ＳＥ The range is preferably within a predetermined range, and the above upper and lower limit values ​​can be any combination thereof, and the numerical ranges specified by combining these upper and lower limit values ​​are also disclosed in the present invention. That is, for example, the ranges can be 1 to 30, 1.2 to 25, 1.4 to 20, 1.8 to 18, 2.0 to 17, and 2.5 to 16.

[0130] In the present food composition, the ratio of the content of 2,3-pentanedione (mass ppb) to the salt equivalent (mass %) can be made to be 1 or more. ＳＥ (mass%), and the content of 2,3-pentanedione is M ２３ＰＤ (mass ppb), M ２３ＰＤ / M ＳＥ ≧1. ２３ＰＤ / M ＳＥ The range of M is not limited, but from the viewpoint of balancing the effect of imparting a ripe feeling and the salty taste, the lower limit is preferably 1 or more, and can be 1.5 or more, 2.0 or more, 2.5 or more, 2.7 or more, 2.9 or more, or 3.1 or more. On the other hand, the upper limit can be 30 or less, 25 or less, 20 or less, 18 or less, 16 or less, or 14 or less. ２３ＰＤ / M ＳＥThe range is preferably within a predetermined range, and the above upper and lower limit values ​​can be any combination thereof, and the numerical ranges specified by combining these upper and lower limit values ​​are also disclosed in the present invention. That is, for example, the ranges can be 1 to 30, 1.5 to 25, 2.0 to 20, 2.7 to 18, 2.9 to 16, and 3.1 to 14.

[0131] In the present food composition, the ratio of the 1-penten-3-ol content (mass ppb) to the aforementioned salt equivalent amount (mass %) can be 5 or more. ＳＥ (mass%), and the content of 1-penten-3-ol is M １Ｐ３ｏ (mass ppb), M １Ｐ３ｏ / M ＳＥ ≧5. １Ｐ３ｏ / M ＳＥ The range of M is not limited, but from the viewpoint of balancing the effect of imparting a dashi flavor and the salty taste, the lower limit is preferably 5 or more, and can be 5.2 or more, 5.4 or more, 5.6 or more, 5.8 or more, 6.0 or more, or 6.2 or more. On the other hand, the upper limit can be 30 or less, 25 or less, 20 or less, 18 or less, 15 or less, or 12 or less. １Ｐ３ｏ / M ＳＥ The range is preferably within a predetermined range, and the above upper and lower limit values ​​can be any combination thereof, and the ranges specified by combining these upper and lower limit values ​​are also disclosed in the present invention. That is, for example, the ranges can be 5 to 30, 5.2 to 30, 5.4 to 25, 5.6 to 20, 5.8 to 18, 6.0 to 15, and 6.2 to 12.

[0132] In the present food composition, the ratio of the content of furfurals (mass ppb) to the salt equivalent (mass %) can be 10 or more. ＳＥ (mass%), and the content of furfurals is M ＦＦ (mass ppb), M ＦＦ / M ＳＥ ≧10. ＦＦ / M ＳＥThe range of M is not limited, but from the viewpoint of balancing the effect of imparting a stewed texture and the salty taste, the lower limit is preferably 10 or more, and can be 25 or more, 50 or more, 75 or more, 100 or more, 125 or more, or 150 or more. On the other hand, the upper limit can be 500 or less, 400 or less, 300 or less, 280 or less, 250 or less, or 240 or less. ＦＦ / M ＳＥ The range is preferably within a predetermined range, and the above upper and lower limit values ​​can be any combination thereof, and the numerical ranges specified by combining these upper and lower limit values ​​are also disclosed in the present invention. That is, for example, the ranges can be 10 to 500, 25 to 400, 50 to 300, 75 to 280, 100 to 250, 125 to 240, or 150 to 240.

[0133] In the present food composition, the ratio of the content of isovaleraldehyde (mass ppb) to the content of the soluble sugars (mass %) can be 10 or more. ＳＳ (mass%), and the content of isovaleraldehyde is M ＩＶＡ (mass ppb), M ＩＶＡ / M ＳＳ ≧10. ＩＶＡ / M ＳＳ The range of M is not limited, but from the viewpoint of more effectively obtaining a unified flavor, the lower limit is preferably 10 or more, and can be further set to 20 or more, 40 or more, 60 or more, 80 or more, 100 or more, or 120 or more. On the other hand, the upper limit can be set to 1500 or less, 1000 or less, 800 or less, 700 or less, 600 or less, or 550 or less. ＩＶＡ / M ＳＳ The range is preferably within a predetermined range, and the above upper and lower limit values ​​can be any combination thereof, and numerical ranges specified by combining these upper and lower limit values ​​are also disclosed in the present invention. That is, for example, the ranges can be 10 to 1500, 20 to 1000, 40 to 800, 60 to 800, 80 to 700, 100 to 700, 45 to 600, or 120 to 550.

[0134] In the present food composition, the ratio of the content of benzeneacetaldehyde (mass ppb) to the content of soluble sugars (mass %) can be set to 1 or more. ＳＳ (mass%), and the content of benzeneacetaldehyde is M ＰＡＡ (mass ppb), M ＰＡＡ / M ＳＳ ≧1. ＰＡＡ / M ＳＳ The range of M is not limited, but from the viewpoint of more effectively obtaining a sharp flavor, the lower limit is preferably 1 or more, and can be 5 or more, 10 or more, 12 or more, 15 or more, 18 or more, 20 or more, or 30 or more. On the other hand, the upper limit can be 800 or less, 500 or less, 400 or less, 300 or less, 250 or less, or 200 or less. ＰＡＡ / M ＳＳ The range is preferably within a predetermined range, and the above upper and lower limit values ​​can be combined, and numerical ranges specified by combining these upper and lower limit values ​​are also disclosed in the present invention. That is, for example, the ranges can be 1 to 800, 10 to 500, 12 to 400, 15 to 300, 18 to 250, 20 to 250, 30 to 200, and 20 to 250.

[0135] In the present food composition, the ratio of the content of 2-methylfuran (mass ppb) to the content of the soluble sugars (mass %) can be set to 1 or more. ＳＳ (mass%), and the content of 2-methylfuran is M ２ＭＦ (mass ppb), M ２ＭＦ / M ＳＳ ≧1. ２ＭＦ / M ＳＳThe range of M is not limited, but from the viewpoint of balancing the effect of providing a refreshing feeling immediately after putting it in the mouth with the sweetness, the lower limit is preferably 1 or more, and can further be 1.3 or more, 1.6 or more, 1.9 or more, 2.1 or more, 2.2 or more, or 2.3 or more. On the other hand, the upper limit can be 100 or less, 50 or less, 40 or less, 30 or less, 20 or less, or 15 or less. ２ＭＦ / M ＳＳ The range is preferably within a predetermined range, and the above upper and lower limit values ​​can be any combination thereof, and the numerical ranges specified by combining these upper and lower limit values ​​are also disclosed in the present invention. That is, for example, the ranges can be 1 to 100, 1.3 to 100, 1.6 to 50, 1.9 to 40, 2.1 to 30, 2.2 to 20, and 2.3 to 15.

[0136] In the present food composition, the ratio of the content of 2,3-pentanedione (mass ppb) to the content of the soluble sugars (mass %) can be set to 1 or more. ＳＳ (mass%), and the content of 2,3-pentanedione is M ２３ＰＤ (mass ppb), M ２３ＰＤ / M ＳＳ ≧1. ２３ＰＤ / M ＳＳ The range of M is not limited, but from the viewpoint of balancing the effect of imparting a ripe feeling and sweetness, the lower limit is preferably 1 or more, and can be further set to 1.5 or more, 2.0 or more, 2.3 or more, 2.5 or more, 2.7 or more, or 3.0 or more. On the other hand, the upper limit can be set to 100 or less, 25 or less, 20 or less, 15 or less, 12 or less, or 10 or less. ２３ＰＤ / M ＳＳ The range is preferably within a predetermined range, and the above upper and lower limit values ​​can be combined with each other, and the range specified by combining these upper and lower limit values ​​is also disclosed in the present invention. That is, for example, the range can be 1 to 100, 1.5 to 100, 2.0 to 25, 2.3 to 20, 2.5 to 15, 2.7 to 12, or 3.0 to 10.

[0137] In the present food composition, the ratio of the content of 1-penten-3-ol (mass ppb) to the content of the soluble sugars (mass %) can be 5 or more. ＳＳ (mass%), and the content of 1-penten-3-ol is M １Ｐ３ｏ (mass ppb), M １Ｐ３ｏ / M ＳＳ ≧5. １Ｐ３ｏ / M ＳＳ The range of M is not limited, but from the viewpoint of balancing the effect of imparting a dashi flavor and sweetness, the lower limit is preferably 5 or more, and can be 5.2 or more, 5.4 or more, 5.6 or more, 5.8 or more, 6.0 or more, or 6.2 or more. On the other hand, the upper limit can be 60 or less, 40 or less, 20 or less, 15 or less, 13 or less, or 11 or less. １Ｐ３ｏ / M ＳＳ The range is preferably within a predetermined range, and the above upper and lower limit values ​​can be any combination thereof, and the ranges specified by combining these upper and lower limit values ​​are also disclosed in the present invention. That is, for example, the ranges can be 5 to 60, 5.2 to 60, 5.4 to 40, 5.6 to 20, 5.8 to 15, 6.0 to 13, and 6.2 to 11.

[0138] In the present food composition, the ratio of the content of furfurals (mass ppb) to the content of soluble sugars (mass %) can be 10 or more. ＳＳ (mass%), and the content of furfurals is M ＦＦ (mass ppb), M ＦＦ / M ＳＳ ≧10. ＦＦ / M ＳＳ The range of M is not limited, but from the viewpoint of balancing the effect of imparting a stewed texture and sweetness, the lower limit is preferably 10 or more, and can be 14 or more, 20 or more, 25 or more, 35 or more, 45 or more, or 48 or more. On the other hand, the upper limit can be 500 or less, 400 or less, 350 or less, 300 or less, 275 or less, or 250 or less. ＦＦ / M ＳＳ The range is preferably within a predetermined range, and the above upper and lower limit values ​​can be any combination thereof, and the numerical ranges specified by combining these upper and lower limit values ​​are also disclosed in the present invention. That is, for example, the ranges can be 10 to 500, 14 to 500, 20 to 400, 25 to 350, 35 to 300, 45 to 275, or 48 to 250.

[0139] In the present food composition, the ratio of the content of benzeneacetaldehyde (mass ppb) to the content of isovaleraldehyde (mass ppb) can be 0.1 or more. ＩＶＡ (mass%), and the content of benzeneacetaldehyde is M ＰＡＡ (mass ppb), M ＰＡＡ / M ＩＶＡ ≧0.1. ＰＡＡ / M ＩＶＡ The range of M is not limited, but from the viewpoint of providing a food composition that has a well-balanced overall taste while adding a sharpness to the taste, has a united flavor, and is excellent in depth of flavor, the lower limit is preferably 0.1 or more, and can further be 0.12 or more, 0.14 or more, 0.16 or more, 0.18 or more, 0.20 or more, or 0.22 or more. On the other hand, the upper limit can be 10 or less, 9.0 or less, 8.0 or less, 7.0 or less, 6.0 or less, 5.0 or less, 4.0 or less, 3.0 or less, 2.0 or less, 1.0 or less, 0.80 or less, 0.60 or less, 0.30 or less, 0.28 or less, 0.26 or less, 0.25 or less, or 0.24 or less. ＰＡＡ / M ＩＶＡ The range is preferably within a predetermined range, and the above upper and lower limit values ​​can be combined with each other, and the range specified by combining these upper and lower limit values ​​is also disclosed in the present invention. That is, for example, the range can be 0.10 to 0.60, 0.12 to 0.30, 0.14 to 0.28, 0.16 to 0.28, 0.18 to 0.26, 0.20 to 0.26, 0.22 to 0.25, or 0.22 to 0.24.

[0140] In the present food composition, the ratio of the content of 2-methylfuran (mass ppb) to the content of isovaleraldehyde (mass %) can be 0.01 or more. ＩＶＡ (mass%), and the content of 2-methylfuran is M ２ＭＦ (mass ppb), M ２ＭＦ / M ＩＶＡ ≧0.01. ２ＭＦ / M ＩＶＡ The range of M is not limited, but from the viewpoint of providing a food composition that provides a refreshing feeling immediately after putting it in the mouth, while also having a well-balanced taste overall, a united flavor, and excellent depth of flavor, the lower limit is preferably 0.01 or more, and can further be 0.02 or more, 0.03 or more, 0.04 or more, 0.05 or more, or 0.06 or more. On the other hand, the upper limit can be 1.0 or less, 0.5 or less, 0.3 or less, 0.2 or less, 0.1 or less, or 0.09 or less. ２ＭＦ / M ＩＶＡ The range is preferably within a predetermined range, and the above upper and lower limit values ​​can be combined, and the numerical ranges specified by combining these upper and lower limit values ​​are also disclosed in the present invention. That is, for example, the ranges can be 0.01 to 1.0, 0.02 to 0.5, 0.03 to 0.3, 0.04 to 0.2, 0.05 to 0.1, and 0.06 to 0.09.

[0141] In the present food composition, the ratio of the content of 2,3-pentanedione (mass ppb) to the content of isovaleraldehyde (mass %) can be 0.01 or more. ＩＶＡ (mass%), and the content of 2,3-pentanedione is M ２３ＰＤ (mass ppb), M ２３ＰＤ / M ＩＶＡ ≧0.01. ２３ＰＤ / M ＩＶＡThe range of M is not limited, but from the viewpoint of providing a food composition that has a well-balanced taste overall, a united flavor, and excellent depth of flavor while imparting a ripe feeling, the lower limit is preferably 0.01 or more, and can be further set to 0.015 or more, 0.020 or more, 0.025 or more, 0.030 or more, 0.035 or more, or 0.040 or more. On the other hand, the upper limit can be set to 1.0 or less, 0.5 or less, 0.25 or less, 0.15 or less, 0.10 or less, or 0.08 or less. ２３ＰＤ / M ＩＶＡ The range is preferably within a predetermined range, and the above upper and lower limit values ​​can be combined with each other, and the numerical ranges specified by combining these upper and lower limit values ​​are also disclosed in the present invention. That is, for example, the ranges can be 0.01 to 1.0, 0.015 to 0.5, 0.020 to 0.25, 0.025 to 0.15, 0.030 to 0.10, and 0.035 to 0.08.

[0142] In the present food composition, the ratio of the content of 1-penten-3-ol (mass ppb) to the content of isovaleraldehyde (mass %) can be 0.1 or more. ＩＶＡ (mass%), and the content of 1-penten-3-ol is M １Ｐ３ｏ (mass ppb), M １Ｐ３ｏ / M ＩＶＡ ≧0.1. １Ｐ３ｏ / M ＩＶＡ The range of M is not limited, but from the viewpoint of providing a food composition that has a good balance of taste overall, a united flavor, and excellent depth of flavor while imparting a dashi flavor, the lower limit is preferably 0.1 or more, and can be further set to 0.12 or more, 0.14 or more, 0.18 or more, 0.20 or more, 0.25 or more, or 0.30 or more. On the other hand, the upper limit can be set to 10 or less, 5 or less, 2.5 or less, 2.0 or less, 1.5 or less, or 1.0 or less. １Ｐ３ｏ / M ＩＶＡThe range is preferably within a predetermined range, and the above upper and lower limit values ​​can be combined, and the numerical ranges specified by combining these upper and lower limit values ​​are also disclosed in the present invention. That is, for example, the ranges can be 0.10 to 10, 0.12 to 5.0, 0.14 to 2.5, 0.18 to 2.5, 0.20 to 2.0, 0.25 to 1.5, and 0.30 to 1.0.

[0143] In the present food composition, the ratio of the content of furfurals (mass ppb) to the content of isovaleraldehyde (mass %) can be 0.1 or more. ＩＶＡ (mass%), and the content of furfurals is M ＦＦ (mass ppb), M ＦＦ / M ＩＶＡ ≧0.1. ＦＦ / M ＩＶＡ The range of M is not limited, but from the viewpoint of providing a food composition that has a stewed texture while also having a well-balanced overall taste, a united flavor, and excellent depth of flavor, the lower limit is preferably 0.1 or more, and can be further set to 0.12 or more, 0.13 or more, 0.14 or more, 0.15 or more, 0.16 or more, or 0.18 or more. On the other hand, the upper limit can be set to 10 or less, 5.0 or less, 4.0 or less, 3.0 or less, 2.5 or less, or 2.0 or less. ＦＦ / M ＩＶＡ The range is preferably within a predetermined range, and the above upper and lower limit values ​​can be combined, and the numerical ranges specified by combining these upper and lower limit values ​​are also disclosed in the present invention. That is, for example, the ranges can be 0.10 to 10, 0.12 to 5.0, 0.13 to 4.0, 0.14 to 3.0, 0.15 to 2.5, and 0.16 to 2.0.

[0144] [2] Method for producing a food composition (method for producing a first food composition) The method for producing a first food composition is characterized by comprising all of the following steps (S1) to (S3): (S1) a step of adjusting the moisture content to 20% by mass or more on a wet mass basis, (S2) a step of adjusting the content of isovaleraldehyde to 10 ppb by mass or more, and (S3) a step of adjusting the content of isovaleraldehyde to 10 ppb by mass or more, and (A) a step of adjusting the content of benzeneacetaldehyde to 1 ppb by mass or more, (B) a content of 2-methylfuran to 1 ppb by mass or more, (C) a content of 2,3-pentanedione to 4 ppb by mass or more, (D) a content of 1-penten-3-ol to 10 ppb by mass or more, and (E) a content of furfurals to 30 ppb by mass or more.

[0145] That is, the first method for producing a food composition includes step (S1) of satisfying the aforementioned food composition requirement (1). Also, step (S2) includes step (S3) of satisfying the aforementioned food composition requirement (2). Furthermore, step (S3) includes step (S4) of satisfying the aforementioned food composition requirement (3). These steps (S1) to (S3) may be performed in any order. Furthermore, each step may be performed individually, or two or more of these steps may be performed simultaneously.

[0146] The content of isovaleraldehyde (ppb by mass) in step (S2) can be directly applied to the content (numerical range, quantitative correlation with other components) described for the food composition. The content of benzeneacetaldehyde (ppb by mass) in step (S3)(A), the content of 2-methylfuran (ppb by mass) in step (S3)(B), the content of 2,3-pentanedione (ppb by mass) in step (3)(C), the content of 1-penten-3-ol (ppb by mass) in step (3)(D), and the content of furfurals (ppb by mass) in step (3)(E) can be directly applied to the content (numerical range, quantitative correlation with other components) described for the food composition.

[0147] Among the above, step (S1) may be performed by any operation. For example, when the raw materials for the food composition contain water, step (S1) can be performed using these raw materials. That is, step (S1) can be performed by preparing raw materials for the food composition having a wet mass equivalent moisture content of 20% by mass or more. Furthermore, when the prepared raw materials for the food composition have a wet mass equivalent moisture content of 20% by mass or more and are subsequently heated, if the wet mass equivalent moisture content becomes less than 20% by mass, step (S1) can be performed by adding water (moisture) to the heated material. That is, step (S1) can be performed by adding moisture to the heated material so that the wet mass equivalent moisture content becomes 20% by mass or more. Of course, even if the raw materials are not heated, step (S1) can be performed by adding moisture if the wet mass equivalent moisture content is less than 20% by mass before the food composition is completed. The addition of moisture can be performed by adding water (moisture), and this can be done by adding water itself or by adding raw materials containing moisture. These may be used alone or in combination of two or more.

[0148] Step (S2) may be performed by any operation, including, for example, the addition of isolated isovaleraldehyde, the addition of a raw material containing concentrated isovaleraldehyde, or the generation of isovaleraldehyde by heating leucine or a raw material containing leucine. Among these, the generation of isovaleraldehyde by heating leucine or a raw material containing leucine includes, for example, adding leucine to a raw material to be used as a food composition and heating the mixture to generate isovaleraldehyde, thereby adjusting the isovaleraldehyde content to 10 ppb by mass or more, and adding a raw material containing leucine to a raw material to be used as a food composition and heating the mixture to generate isovaleraldehyde, thereby adjusting the isovaleraldehyde content to 10 ppb by mass or more. These methods may be used alone or in combination. In other words, by performing one or more of these operations in step (S2), the isovaleraldehyde content of the food composition can be increased to 10 ppb by mass or more.

[0149] Step (S3) may be carried out by any operation, but may be carried out, for example, by adding any of isolated benzeneacetaldehyde, isolated 2-methylfuran, isolated 2,3-pentanedione, isolated 1-penten-3-ol, and isolated furfurals. Alternatively, step (S3) may be carried out by adding a raw material containing, in a concentrated form, one or more of benzeneacetaldehyde, 2-methylfuran, 2,3-pentanedione, 1-penten-3-ol, and furfurals. These may be used alone or in combination. Furthermore, requirement (A) may be achieved by generating benzeneacetaldehyde by heating phenylalanine or a raw material containing phenylalanine. That is, the present invention includes an embodiment in which phenylalanine is added to raw materials for a food composition and the mixture is heated to generate benzeneacetaldehyde and adjust the benzeneacetaldehyde content to 1 ppb by mass or more, and an embodiment in which a raw material containing phenylalanine is added to raw materials for a food composition and the mixture is heated to generate benzeneacetaldehyde and adjust the benzeneacetaldehyde content to 1 ppb by mass or more. From the above, by performing one or more of these operations in step (S3), at least one of the requirements (A) to (E) for a food composition can be satisfied.

[0150] The steps (S2) and (S3) may be carried out separately or simultaneously. That is, for example, when an isolated component is added, steps (S2) and (S3) can be carried out simultaneously by adding two or more necessary components. Furthermore, for example, isovaleraldehyde and benzeneacetaldehyde can be produced simultaneously by heating a raw material containing both leucine and phenylalanine. Therefore, in this embodiment, steps (S2) and (S3) can also be carried out simultaneously. Furthermore, a raw material containing both leucine and phenylalanine can be obtained by treating a vegetable belonging to the genus Allium with a protease.

[0151] As described above, the heating conditions for producing isovaleraldehyde from leucine and for producing benzeneacetaldehyde from phenylalanine are not limited, but heating at a temperature of 100°C or higher for 4 minutes or longer is preferred. The heating method is not limited, but heating under pressure is preferred in order to efficiently raise the temperature of the food composition to 100°C or higher. The heating temperature can be, for example, 105°C or higher, 110°C or higher, 115°C or higher, 120°C or higher, 123°C or higher, 125°C or higher, or 127°C or higher. The upper limit can be, for example, 150°C or lower, 145°C or lower, 140°C or lower, 135°C or lower, or 130°C or lower. The above upper and lower limits can be combined, and the present invention also discloses numerical ranges specified by combining these upper and lower limits. That is, for example, the temperature can be 100°C to 150°C. Within these additional ranges, isovaleraldehyde and benzeneacetaldehyde can be produced more efficiently. Furthermore, the heating time can be, for example, 5 minutes or more, 7 minutes or more, 8 minutes or more, 9 minutes or more, 10 minutes or more, 12 minutes or more, 15 minutes or more, or 20 minutes or more. The upper limit can be, for example, 60 minutes or less, 50 minutes or less, 45 minutes or less, 40 minutes or less, 35 minutes or less, 30 minutes or less, or 25 minutes or less. The above upper and lower limit values ​​can be combined, and numerical ranges specified by combining these upper and lower limit values ​​are also disclosed in the present invention. That is, for example, the heating time can be 5 minutes or more and 60 minutes or less. These additional ranges can further increase the production of isovaleraldehyde and benzeneacetaldehyde. That is, the above-mentioned heating can be realized, for example, by retort heating, if the raw material for the food composition contains leucine and / or phenylalanine. Retort heating is heating performed while the food compositions are individually sealed in sealable packaging containers such as pouches.

[0152] [3] Method for Producing a Food Composition (Method for Producing a Second Food Composition) The method for producing a first food composition is characterized by comprising all of the following steps (T1) to (T3): (T1) preparing a raw material X containing leucine and phenylalanine; (T2) obtaining raw material Y by performing an enzyme treatment for 10 minutes or more under conditions in which the temperature of raw material X is 30°C to 70°C; (T3) obtaining a food composition that satisfies all of the following requirements (α) to (γ) by performing a heat treatment for 4 minutes or more under conditions in which the temperature of raw material Y exceeds 100°C: (α) having a moisture content of 20% by mass or more on a wet mass basis; (β) containing 10 ppb or more of isovaleraldehyde; and (γ) having a benzeneacetaldehyde content of 1 ppb or more by mass.

[0153] The wet mass equivalent moisture content in the above step (T3)(α) can be directly applied to the wet mass equivalent moisture content (numerical range) described for the food composition. The isovaleraldehyde content (mass ppb) in the above step (T3)(β) can be directly applied to the content (numerical range, quantitative correlation with other components) described for the food composition. The benzeneacetaldehyde content (mass ppb) in the above step (T3)(γ) can be directly applied to the content (numerical range, quantitative correlation with other components) described for the food composition.

[0154] Among the above, step (T1) is a step of preparing raw material X containing leucine and phenylalanine (note that leucine and phenylalanine refer to L-isomers). That is, raw material X is a raw material containing both leucine and phenylalanine. Raw material X is preferably a food material, and any food material may be used, for example, at least one selected from the group consisting of meat, vegetables, grains, potatoes, seafood, mushrooms, algae, beans, dairy products, fruits, nuts and seeds, and processed products thereof. For details, the above description of the ingredients can be applied as is. Among these, raw material X is preferably a natural food material, more preferably a vegetable, and even more preferably a vegetable belonging to the Allium genus (Allium genus). Vegetables belonging to the Allium genus include onions (early varieties, mid-season varieties, mid-late varieties, late varieties, red onion varieties, shallots, pearl onions, etc.), leeks (all-purpose leeks, thin leeks, sprout leeks, small leeks, local leeks, scallions, Shimonita leeks, Kujo leeks, Fukaya leeks, leeks, etc.), scallions, wild onions, chives, garlic, shallots, Chinese chives, etc. These may be used alone or in combination of two or more. Among these, at least one selected from onions, leeks, garlic, and shallots is preferred in this method, with onions being particularly preferred.

[0155] Raw material X may be used as is. However, when raw material X is solid, it is preferable to include a step of crushing the solid raw material X (crushing step). Crushing makes it easier to perform enzymatic treatment on raw material X. That is, it can improve the efficiency of enzymatic treatment and increase the amount of leucine and phenylalanine produced. The degree of crushing is not limited, but it can be fragmented to a maximum length of approximately 1 to 20 mm, or even approximately 3 to 10 mm. It can also be fragmented into a paste. When a crushing step is included, it is preferable to intervene between step (T1) and step (T2). Furthermore, water may be added in this step to promote the enzymatic reaction in step (T2), which will be described later. In this embodiment, the step of adjusting the moisture content in raw material X based on wet mass to 30% by mass, 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, or 75% by mass or more (hydration step) can be used.

[0156] Among the above, step (T2) is a step in which raw material Y is obtained by performing an enzyme treatment for 10 minutes or more under conditions in which the temperature of raw material X is 30°C or higher and 70°C or lower. In this step (T2), the above-mentioned enzyme treatment of raw material X can increase the contents of leucine and phenylalanine. That is, the enzyme treatment can make the amounts of leucine and phenylalanine contained in raw material Y greater than the amounts of leucine and phenylalanine contained in raw material X. In this embodiment, the enzyme may be added to raw material X in an amount of 0.01 to 5.0% by mass, or 0.1 to 1.0% by mass, for example.

[0157] Any enzyme may be used for the enzyme treatment, but hydrolases are preferred. Examples of hydrolases include proteases, peptidases, glycosidases, cellulases, nucleases, esterases, ribonucleases, deoxyribonucleases, lipases, and phospholipases. Among these, it is preferable that at least a protease is included in step (T2). That is, it is preferable that the enzyme treatment includes a protease treatment. The temperature conditions for the enzyme treatment may be such that the temperature of raw material X is 30 to 70°C, but may also be 30 to 65°C or 35 to 60°C. The enzyme treatment time may be, for example, 10 to 720 minutes, 20 to 660 minutes, 30 to 600 minutes, 40 to 540 minutes, 60 to 480 minutes, 90 to 420 minutes, 120 to 360 minutes, or 150 to 300 minutes. By carrying out step (T2), leucine and phenylalanine can be contained in the raw material Y at high concentrations, which is useful in the present invention.

[0158] Among the above, step (T3) is a step of obtaining a food composition that satisfies all of the following requirements (α) to (γ): requirement (α) a moisture content of 20% by mass or more on a wet mass basis; requirement (β) a content of 10 ppb by mass or more of isovaleraldehyde; and requirement (γ) a content of 1 ppb by mass or more of benzeneacetaldehyde. Specifically, the heating in step (T3) produces isovaleraldehyde from leucine and benzeneacetaldehyde from phenylalanine. Therefore, as described above, the contents of leucine and phenylalanine are increased in step (T2), and then isovaleraldehyde and benzeneacetaldehyde are produced in step (T3). Therefore, according to the second method for producing a food composition, the contents of isovaleraldehyde and benzeneacetaldehyde can be significantly increased.

[0159] The heating conditions in step (T3) are not limited, but are preferably performed under pressure in order to efficiently raise the temperature of raw material Y to 100°C or higher. The heating temperature can be, for example, 105°C or higher, 110°C or higher, 115°C or higher, 120°C or higher, 123°C or higher, 125°C or higher, or 127°C or higher. The upper limit can be, for example, 150°C or lower, 145°C or lower, 140°C or lower, 135°C or lower, or 130°C or lower. The above upper and lower limit values ​​can be combined, and the present invention also discloses numerical ranges specified by combining these upper and lower limit values. That is, for example, the range can be 100°C to 150°C. These additional ranges allow for more efficient production of isovaleraldehyde and benzeneacetaldehyde. Furthermore, the heating time can be, for example, 5 minutes or more, 7 minutes or more, 8 minutes or more, 9 minutes or more, 10 minutes or more, 12 minutes or more, 15 minutes or more, 20 minutes or more, 30 minutes or more, 40 minutes or more, 45 minutes or more, 50 minutes or more, 55 minutes or more, 60 minutes or more, 80 minutes or more, 90 minutes or more, or 120 minutes or more. The upper limit can be, for example, 480 minutes or less, 420 minutes or less, 360 minutes or less, 300 minutes or less, 240 minutes or less, 180 minutes or less, or 150 minutes or less. The above upper and lower limits can be combined, and the present invention also discloses numerical ranges specified by combining these upper and lower limits. That is, for example, 5 minutes or more and 480 minutes or less. Within these additional ranges, the production amounts of isovaleraldehyde and benzeneacetaldehyde can be increased.

[0160] The second method for producing a food composition may include other steps in addition to the above-mentioned steps (T1), (T2), (T3), and the crushing step. Examples of such other steps include step (T4), in which the food composition obtained through step (T3) is liquid. That is, if the food composition obtained through step (T3) is not liquid, this step is used to liquidize it. Step (T4) may be performed by any operation, but can be performed, for example, by adding water (moisture) to the food composition obtained through step (T3). Hydration can be performed by adding water (moisture), but water itself may be added, or a food material containing moisture may be added. These steps may be used alone or in combination of two or more.

[0161] [4] Method for producing seasoning The method for producing a seasoning may be characterized in that the food composition obtained by the first method for producing a food composition is used as a seasoning as is, but may also include a step of blending the food composition and / or a step of blending a food composition obtained by the second method for producing a food composition.

[0162] According to the first method for producing a food composition, as described above, a food composition containing isovaleraldehyde and at least one of benzeneacetaldehyde, 2-methylfuran, 2,3-pentanedione, 1-penten-3-ol, and furfurals can be obtained, which has an improved flavor and excellent flavor unity. Therefore, by using this food composition, a seasoning can be obtained which has an improved flavor and excellent flavor unity and excellent flavor depth.

[0163] Furthermore, according to the second method for producing a food composition, as described above, the contents of leucine and phenylalanine are increased in step (T2), and then isovaleraldehyde and benzeneacetaldehyde are produced in step (T3), so that the second method for producing a food composition can produce a food composition with significantly increased contents of isovaleraldehyde and benzeneacetaldehyde. Therefore, by using this food composition, a seasoning can be obtained that has an improved flavor, excellent flavor unity, and excellent flavor depth.

[0164] As described in the description of the food composition, the seasoning can be used when simmering ingredients to more effectively enhance the flavor of the ingredients. That is, the seasoning can be used in a manner that includes a step of mixing with the ingredients. The ingredients can include at least one selected from the group consisting of meat, vegetables, grains, potatoes, seafood, mushrooms, algae, beans, dairy products, fruits, nuts, and processed products thereof, and the description of the ingredients described in the description of the food composition can be applied to this ingredient as is. From this perspective, one aspect of the present invention can also relate to a method for producing a stewed dish, which includes a step of mixing the first food composition (seasoning) with ingredients.

[0165] [5] Flavor Enhancement Method (First Flavor Enhancement Method) The flavor enhancement method is a method for enhancing the flavor of ingredients contained in a stew, characterized in that it comprises a step of preparing a stew by heating a mixture of ingredients and a food composition that satisfies all of the following requirements (1) to (3) to 90°C or higher: (1) The moisture content on a wet mass basis is 20% by mass or more; (2) The isovaleraldehyde content is 10 ppb by mass or more; (3) The food composition satisfies at least one of the following requirements (A) to (E): (A) The benzeneacetaldehyde content is 1 ppb by mass or more; (B) The 2-methylfuran content is 1 ppb by mass or more; (C) The 2,3-pentanedione content is 4 ppb by mass or more; (D) The 1-penten-3-ol content is 10 ppb by mass or more; and (E) The furfural content is 30 ppb by mass or more.

[0166] The above requirements (1) to (3) are as described above in the description of the food composition, and the description of the food composition can be applied as is. Furthermore, the ingredients are as described above in the description of the food composition, and the description of the ingredients can be applied as is. The first flavor enhancement method includes a step of preparing a stew by heating a mixture of a food composition and ingredients to 90°C or higher. By including this step, the flavor of the ingredients can be enhanced. That is, the food composition contains isovaleraldehyde and at least one of benzeneacetaldehyde, 2-methylfuran, 2,3-pentanedione, 1-penten-3-ol, and furfurals, and as described above, has the effect of improving various flavors while imparting a unified flavor, thereby ultimately enhancing the flavor of the ingredients. From this perspective, soups, sauces, sauces, vinegars, and the like can be actively used as the food composition in the first flavor enhancement method, as described above.

[0167] An example of a mode in which the above mixture is heated once at 90°C or higher is to heat the mixture to 90°C or higher, stop heating, and then serve the resulting dish for consumption. An example of a consumption method employing this mode is hot pot soup. In this mode, various flavors are mixed together, and generally, flavor changes occur due to heating or the addition of ingredients, so there is a significant need for an effect of improving various flavors and bringing the flavors together. Therefore, the effect of the first flavor enhancement method can be more significantly enjoyed.

[0168] [6] Flavor enhancement method (second flavor enhancement method) The flavor enhancement method is a method for enhancing the flavor of ingredients contained in a stew, and includes the steps of: preparing a stew by heating a mixture of ingredients and a food composition that satisfies all of the following requirements (1) to (3) to 90°C or higher; and heating the stew again to 90°C or higher. (1) The moisture content calculated on a wet mass basis is 20% by mass or more. (2) The isovaleraldehyde content is 10 ppb by mass or more. (3) At least one of the following requirements (A) to (E) is satisfied: (A) The benzeneacetaldehyde content is 1 ppb by mass or more. (B) The 2-methylfuran content is 1 ppb by mass or more. (C) The 2,3-pentanedione content is 4 ppb by mass or more. (D) The 1-penten-3-ol content is 10 ppb by mass or more. (E) The furfural content is 30 ppb by mass or more.

[0169] The above requirements (1) to (3) are as described above in the description of the food composition, and the description of the food composition is applicable as is. Furthermore, the ingredients are as described above in the description of the food composition, and the description of the ingredients is applicable as is. The second flavor enhancement method comprises the steps of preparing a stew by heating a mixture of a food composition and ingredients to 90°C or higher, and reheating the stew to 90°C or higher. By including both of these steps, the flavor of the ingredients can be enhanced. That is, the food composition contains isovaleraldehyde and at least one of benzeneacetaldehyde, 2-methylfuran, 2,3-pentanedione, 1-penten-3-ol, and furfurals, and as described above, it has the effect of improving various flavors while imparting a unified flavor, thereby ultimately enhancing the flavor of the ingredients. From this perspective, soups, sauces, sauces, vinegars, and the like can be actively used as the food composition in the first flavor enhancement method, as described above.

[0170] An example of a method for using the above mixture by heating it at 90°C or higher two or more times is to heat the mixture to 90°C or higher, stop heating, and serve the resulting dish (food composition) for consumption. Then, ingredients are added to the dish, and the dish is reheated at 90°C or higher and served again for consumption. In this embodiment, the addition of ingredients and reheating at 90°C or higher can be repeated two or more times. Examples of consumption methods that employ this type of method include hot pot soup. Among the above, examples of reheating include the consumption method commonly known as "nabe no shime," or the like. For example, when reheating, examples include adding ingredients such as cereals (noodles (udon, ramen, etc.), cooked rice (white rice, mochi, kiritanpo, etc.)) and simmering again. In such a method, various flavors blend together, and since the flavor generally changes due to heating or the addition of ingredients, there is a significant need for an effect of improving various flavors and unifying the flavors. Therefore, the effect of the second flavor enhancement method can be enjoyed more significantly.

[0171] The present disclosure will be described in more detail below with reference to examples. However, these examples are merely examples shown for the convenience of explanation, and the present disclosure is not limited to these examples in any sense.

[0172] In this example, the evaluation of various flavors was carried out by sensory evaluation. Prior to the sensory evaluation test, sensory testers were selected according to the following procedure.

[0173] <Sensory Evaluators> The sensory evaluators who performed each sensory evaluation were selected after undergoing the following discrimination training in advance: A) to C) below. They had particularly excellent records, experience in product development, and ample knowledge about food quality such as taste and texture, and were capable of making absolute evaluations for each sensory evaluation item. In addition, for each sensory evaluation test, all the evaluators evaluated a standard sample in advance, standardizing the evaluation criteria, and then five or ten evaluators conducted objective sensory evaluations.

[0174] A) A taste quality discrimination test in which one aqueous solution of each of the five tastes (sweetness: the taste of sugar, sourness: the taste of tartaric acid, umami: the taste of monosodium glutamate, saltiness: the taste of sodium chloride, bitterness: the taste of caffeine) was prepared at a concentration close to the threshold value of each component, and two distilled waters were added to these to create a total of seven samples, in which each taste sample was accurately distinguished. B) A concentration difference discrimination test in which the difference in concentration between five types of saline solutions and an acetic acid solution with slightly different concentrations was accurately distinguished. C) A three-point discrimination test in which the soy sauce from manufacturer B was accurately distinguished from a total of three samples, two from manufacturer A and one from manufacturer B.

[0175] <Test 1> Test on flavor evaluation when isovaleraldehyde, benzeneacetaldehyde, 2-methylfuran, 2,3-pentanedione, 1-penten-3-ol, or 2-furaldehyde is added to water

[0176] Commercially available fragrances, isovaleraldehyde (CAS: 590-86-3), benzeneacetaldehyde (CAS: 122-78-1), 2-methylfuran (CAS: 534-22-5), 2,3-pentanedione (CAS: 600-14-6), 1-penten-3-ol (CAS: 616-25-1), and 2-furaldehyde (CAS: 98-01-1), were added to water at concentrations of 1 ppb by mass, 10 ppb by mass, 100 ppb by mass, or 1,000 ppb by mass to prepare test samples. Five sensory panelists orally ingested 15 ml of each of the resulting test samples and evaluated whether or not the aroma (flavor) was detectable. Evaluations were conducted according to the following [Evaluation Criteria 1], and results obtained when three or more panelists gave the same evaluation were adopted. The results are shown in Table 1. If a scent was detected, the type of scent perceived was evaluated and recorded in Table 1.

[0177] [Evaluation Criteria 1] ○: Fragrance can be detected ×: Fragrance cannot be detected

[0178] From Table 1, it was found that when each component was added to water alone, isovaleraldehyde was perceived as having a nutty, heavy aroma from 10 ppb by mass. Benzeneacetaldehyde was perceived as having a sweet aroma from 100 ppb, and as having a pollen-like aroma from 1000 ppb. Furthermore, it was found that 2-methylfuran, 2,3-pentanedione, 1-penten-3-ol, and 2-furaldehyde each had a different aroma from 1000 ppb by mass (2-methylfuran was perceived as having an ink-like aroma, 2,3-pentanedione as having an oily, oxidized odor, 1-penten-3-ol as having a glue-like aroma, and furfural as having a meat-like, heavy aroma).

[0179] <Test 2> <Production of Food Composition (Flavor Improving Agent)> <Step of Preparing Raw Material X [Step (T1)]> A mixture of 70 g of onion (leucine content: 0.025% by mass, phenylalanine content: 0.024% by mass) and 30 g of water was placed in a food processor and crushed to prepare raw material X.

[0180] <Step of obtaining raw material Y [Step (T2)]> Commercially available enzymes (protease, manufactured by Amano Enzyme Inc., product name "Protease M", peptidase, manufactured by Amano Enzyme Inc., product name "Peptidase R", cellulase, manufactured by Amano Enzyme Inc., product name "Cellulase A") were added to the obtained raw material X so that the amount added to raw material X was 0.43 mass %, and the mixture was maintained at a core temperature of 30 to 70°C (see Table 2) for 4 hours, thereby obtaining three types of raw materials Y.

[0181] <Step of Obtaining Food Composition [Step (T3)]> The obtained raw material Y was heated at 130°C for 1 hour (heat treatment) to obtain the food compositions of Examples 1 to 3 (flavor improving agents for seasonings).

[0182] <Measurement of moisture content in wet mass equivalent of food composition> For the obtained food compositions of Examples 1 to 3, the moisture content in wet mass equivalent was calculated using the wet mass of the food composition including water as the denominator and the mass of the target component contained in the sample as the numerator. As a result, the moisture content in wet mass equivalent of all the food compositions was 20% by mass or more.

[0183] <Measurement of components contained in food compositions> The contents of isovaleraldehyde and benzeneacetaldehyde contained in each of the obtained food compositions of Examples 1 to 3 were measured using the methods described in the above specification. The results are shown in Table 2.

[0184]

[0185] A food composition (Example 4) was obtained by the same procedure as in Test 2, except that sweet potato was used instead of onion. The contents of isovaleraldehyde and benzeneacetaldehyde were measured in the same manner, and it was found that each component was contained at a concentration of 1,000 ppb by mass or more. In other words, a food composition that is a flavor improving agent for seasonings could be produced.

[0186] <Test 3> <Production of Food Compositions (Seasonings)> Food compositions (seasonings) having salty, sweet, and umami flavors were prepared in Examples 5 to 17 and Comparative Examples 1 to 4 by appropriately blending kelp extract, monosodium L-glutamate, sodium inosinate, flavoring (isovaleraldehyde and / or benzeneacetaldehyde), salt, and sugar to achieve the compositions shown in Tables 3 and 4. The resulting food compositions were evaluated from three perspectives: flavor unity, flavor sharpness, and overall evaluation (depth of flavor). The evaluations were performed according to the following [Evaluation Criteria 2] to [Evaluation Criteria 4]. Each evaluation was performed by the 10 aforementioned sensory panelists, and each panelist selected the number closest to their own evaluation. In addition, any effects observed other than those evaluated were noted in the remarks column. The evaluation results were compiled by calculating the arithmetic mean of each score given by 10 sensory examiners, and the obtained arithmetic mean was rounded off to one decimal place to obtain a score, which is shown in the columns for each evaluation item in Tables 3 and 4.

[0187] [Evaluation Criteria 2] <Unity of flavor> 1: Poorly balanced flavor, not preferable 2: Slightly unbalanced flavor, slightly unfavorable, but acceptable 3: Slightly well balanced flavor, slightly preferable 4: Well balanced flavor, preferable 5: Very well balanced flavor, very preferable

[0188] [Evaluation Criteria 3] <Sharpness of Flavor> 1: The flavor is not sharp, not preferable 2: The flavor is weak, somewhat unfavorable, but acceptable 3: The flavor is somewhat sharp, somewhat preferable 4: The flavor is sharp, preferable 5: The flavor is very sharp, very preferable

[0189] [Evaluation Criteria 4] <Overall Evaluation> 1: The flavor is weak and undesirable. 2: The flavor is somewhat weak, but acceptable. 3: The flavor is strong and somewhat desirable. 4: The flavor is strong and desirable. 5: The flavor is very strong and extremely desirable.

[0190]

[0191] In addition, "Note 1" in Table 4 indicates that "a slightly burnt floral scent was perceived."

[0192] Table 3 shows that by satisfying requirement (1) and then adjusting the content of isovaleraldehyde and benzeneacetaldehyde to satisfy requirements (2) and (3)(A), it is possible to improve the flavor unity while imparting a more pronounced flavor, thereby imparting a richer flavor to the food composition. Furthermore, in comparison with the results in Table 1, it was considered that these effects were manifested by the coexistence of isovaleraldehyde and benzeneacetaldehyde. Similar effects were also obtained when Examples 1 to 4 were used instead of flavorings as a source of isovaleraldehyde and benzeneacetaldehyde. This demonstrates that the production methods of Examples 1 to 4 can provide food compositions (flavor improvers) that can improve the flavor of seasonings.

[0193] <Test 4> <Preparation of Food Composition (Hot Pot Soup)> Food compositions (seasonings) of Examples 18 to 31 having salty, sweet, umami, and spicy flavors were prepared by appropriately blending kelp extract, bonito extract, chicken extract, pork extract, scallop extract, gochujang, sesame paste, soy milk, garlic paste, sodium L-glutamate, sodium inosinate, sesame oil, yeast extract, flavorings (isovaleraldehyde, benzeneacetaldehyde, 2-methylfuran, 2,3-pentanedione, 1-penten-3-ol, or 2-furaldehyde), the flavor improver of Example 1, dark soy sauce, salt, miso paste, and sugar so as to obtain the compositions shown in Tables 5 and 6. The resulting food compositions were evaluated for flavor unity and flavor sharpness according to [Evaluation Criteria 2] to [Evaluation Criteria 3] in the same manner as in Test 3. As in Test 3, each evaluation was performed by the 10 sensory panelists described above, with each panelist selecting the number that most closely matched their own evaluation. Any effects observed outside of the evaluation items were noted in the remarks column. The evaluation results were compiled by calculating the arithmetic mean of each score from the 10 panelists, and the resulting arithmetic mean was rounded to the nearest tenth to obtain a score, which is shown in the columns for each evaluation item in Tables 5 and 6. Furthermore, the refreshing feeling, ripe feeling, dashi feeling, and stewed feeling were evaluated according to the following [Evaluation Criteria 5], and results with six or more panelists giving the same evaluation were adopted as the evaluation results. Additionally, based on the evaluation results for flavor unity, flavor sharpness, refreshing feeling, ripe feeling, dashi feeling, and stewed feeling, the overall evaluation (depth of flavor) was evaluated according to [Evaluation Criteria 4], as in Test 3. The results are shown in Tables 5 and 6. In Examples 18 to 24, the ingredients other than the flavoring were mixed, the contents of the various components were calculated using the measurement methods described above, and the flavoring was then added as needed. In Examples 25 to 31, the ingredients other than the flavoring were mixed, the mixture was heated at 127°C for 9 minutes, the contents of the various components were calculated using the measurement methods described above, and the flavoring was then added as needed.

[0194] [Evaluation Criteria 5] <Evaluation of refreshing feeling, mature feeling, dashi feeling, or stewed feeling> ○: The flavor to be evaluated is felt, and it is preferable. ◎: The flavor to be evaluated is felt strongly, and it is very preferable.

[0195]

[0196]

[0197] Test 4 revealed that the coexistence of isovaleraldehyde with benzeneacetaldehyde, 2-methylfuran, 2,3-pentanedione, 1-penten-3-ol, or furfurals can improve flavor unity while imparting a crisp, refreshing, mature, dashi-like, or stewed flavor, thereby imparting a rich flavor to the food composition. Furthermore, in comparison with the results in Table 1, these effects are believed to be manifested by the coexistence of isovaleraldehyde with benzeneacetaldehyde, 2-methylfuran, 2,3-pentanedione, 1-penten-3-ol, or furfurals. The moisture content, calculated on a wet mass basis, of all of the food compositions of Examples 18 to 31 shown in Tables 5 and 6 was 20% by mass or more.

[0198] In addition, as a reference test, a food composition (hot pot soup) was prepared with the same composition as Example 30 in Table 6, except that the concentration of each component was not adjusted using flavorings. Each food composition was individually sealed and heated (at 127°C for 9 minutes) to determine whether the isovaleraldehyde and benzeneacetaldehyde contents differed between the two cases. As a result, the isovaleraldehyde and benzeneacetaldehyde contents were each more than two-fold higher when the heating was performed than when the heating was not performed. This suggests that the heating promoted the production of isovaleraldehyde from leucine and benzeneacetaldehyde from phenylalanine, both of which were contained in the raw materials used. Therefore, it is believed that the heating method provides superior results. As mentioned above, such heating can be achieved, for example, by retort heating.

[0199] <Test 5> Evaluation of hot pot dishes using food compositions Comparative Example 1, Example 25, Example 27, and Example 30 were used as hot pot soup, and hot pot dishes were prepared by stewing (heating to 90°C or higher) using Chinese cabbage, daikon radish, carrot, leek, chicken thigh, and silken tofu as ingredients as shown in Table 7. The hot pot dishes were then left to stand until the temperature reached 70°C, and then udon noodles were added and stewing (heating to 90°C or higher) was performed again to produce the hot pot dishes of Comparative Example 5 and Examples 32 to 34.

[0200] The resulting hot pot dishes were evaluated for the unity of the flavors of the ingredients and the sharpness of the flavors of the ingredients according to the following [Evaluation Criteria 6] to [Evaluation Criteria 8]. Furthermore, as an overall evaluation, the depth of the flavor of the ingredients was evaluated. As in Test 3, each evaluation was performed by the 10 aforementioned sensory examiners, and each sensory examiner selected the number that most closely matched their own evaluation. The evaluation results were also compiled by calculating the arithmetic mean of each score given by the 10 sensory examiners, and the resulting arithmetic mean was rounded to one decimal place to obtain a score, which is shown in the column for each evaluation item in Table 7.

[0201] [Evaluation Criteria 6] <Unity of Flavor> 1: The flavor balance of the ingredients is poor and not preferable. 2: The flavor balance of the ingredients is somewhat poor and somewhat unfavorable, but acceptable. 3: The flavor balance of the ingredients is somewhat good and somewhat preferable. 4: The flavor balance of the ingredients is good and preferable. 5: The flavor balance of the ingredients is very good and very preferable.

[0202] [Evaluation Criteria 7] <Sharpness of Flavor> 1: The flavor of the ingredients is not sharp, not preferable 2: The flavor of the ingredients is weak, somewhat unfavorable, but acceptable 3: The flavor of the ingredients is somewhat sharp, somewhat preferable 4: The flavor of the ingredients is sharp, preferable 5: The flavor of the ingredients is strong, very preferable

[0203] [Evaluation Criteria 8] <Overall Evaluation> 1: The flavor of the ingredients is weak and not preferable. 2: The flavor of the ingredients is somewhat weak, but acceptable. 3: The flavor of the ingredients is strong and somewhat preferable. 4: The flavor of the ingredients is strong and preferable. 5: The flavor of the ingredients is very strong and very preferable.

[0204]

[0205] Table 7 shows that hot pot soups containing adjusted amounts of isovaleraldehyde, benzeneacetaldehyde, 2-methylfuran, 2,3-pentanedione, 1-penten-3-ol, or furfurals can provide a hot pot dish that brings out the flavor of the ingredients by enhancing their flavor. Comparative Example 1, Example 25, Example 27, and Example 30 all had a pH greater than 4.6 and a water activity greater than 0.85.

[0206] The food composition and method for producing the same, the seasoning and method for producing the same, the flavor improver, and the flavor enhancement method of the present disclosure are widely used in the food industry.

Claims

1. A food composition characterized by satisfying all of the following requirements (1) to (3): (1) A moisture content calculated on a wet mass basis of 20% by mass or more; (2) A content of isovaleraldehyde of 10 ppb by mass or more; (3) A content of at least one selected from the group consisting of the following requirements (A) to (E): (A) A benzeneacetaldehyde content of 1 ppb by mass or more; (B) A 2-methylfuran content of 1 ppb by mass or more; (C) A 2,3-pentanedione content of 4 ppb by mass or more; (D) A 1-penten-3-ol content of 10 ppb by mass or more; and (E) A furfural content of 30 ppb by mass or more.

2. A food composition according to claim 1, wherein the salt equivalent amount is 0.3% by mass or more and 20% by mass or less.

3. A food composition according to claim 1 or 2, having a soluble sugar content of 0.3% by mass or more and 40% by mass or less.

4. A food composition as described in claim 1, having a salt equivalent content of 0.3% by mass or more and 20% by mass or less, and a soluble sugar content of 0.3% by mass or more and 40% by mass or less.

5. A food composition as described in claim 4, in which the ratio of the soluble sugar content (mass%) to the salt equivalent (mass%) is 0.2 or more.

6. A food composition according to any one of claims 1 to 5, having a protein content of 15% by mass or less.

7. A food composition according to any one of claims 1 to 6, having a water activity of more than 0.

85.

8. A food composition according to any one of claims 1 to 7, having a pH greater than 4.

6.

9. A food composition according to any one of claims 1 to 8, which satisfies at least two of the requirements (A) to (E).

10. The food composition according to any one of claims 1 to 9, which is in a liquid form.

11. The food composition according to any one of claims 1 to 10, which is used by heating a mixture of the food composition and ingredients to 90°C or higher.

12. A food composition according to any one of claims 1 to 11, which is intended to be used by heating a mixture of the food composition and ingredients to 90°C or higher at least twice.

13. The food composition according to claim 11 or 12, wherein the ingredients comprise at least one selected from the group consisting of meat, vegetables, grains, potatoes, seafood, mushrooms, algae, beans, dairy products, fruits, nuts and seeds, and processed products thereof.

14. The food composition according to any one of claims 1 to 10, which is a seasoning.

15. The food composition according to claim 14, which is used for stewing ingredients.

16. The food composition according to claim 15, which is used to enhance the flavor of the ingredients.

17. The food composition according to any one of claims 1 to 10, which is a flavor improving agent for seasonings.

18. The food composition according to any one of claims 1 to 17, comprising a seasoning component derived from at least one selected from the group consisting of meat, vegetables, grains, potatoes, seafood, mushrooms, algae, beans, dairy products, fruits, and nuts and seeds.

19. The food composition of claim 18, comprising a seasoning component derived from said vegetables.

20. The food composition according to claim 19, wherein the vegetables are vegetables belonging to the Allium genus.

21. The food composition according to claim 20, wherein the vegetables belonging to the genus Allium are selected from onion, leek, garlic, and rakkyo.

22. The food composition of claim 18, comprising a seasoning component derived from said legume.

23. The food composition according to claim 22, wherein the seasoning ingredient is at least one selected from the group consisting of soy sauce, miso, and soy milk.

24. The food composition of claim 18, comprising a seasoning component derived from said meat.

25. The food composition of claim 18, comprising a seasoning component derived from said seafood.

26. The food composition of claim 18, comprising a seasoning component derived from said mushrooms.

27. A food composition according to any one of claims 1 to 26, wherein at least a portion of the isovaleraldehyde is an added flavoring.

28. The food composition according to any one of claims 1 to 27, which is a flavoring to which at least one of at least a portion of the benzeneacetaldehyde in requirement (A), at least a portion of the 2-methylfuran in requirement (B), at least a portion of the 2,3-pentanedione in requirement (C), at least a portion of the 1-penten-3-ol in requirement (D), and at least a portion of the furfurals in requirement (E) has been added.

29. A food composition described in any one of claims 1 to 28, in which the ratio of the isovaleraldehyde content (mass ppb) to the salt equivalent (mass %) is 10 or more.

30. A food composition described in any one of claims 1 to 29, in which the ratio of the benzeneacetaldehyde content (mass ppb) to the salt equivalent amount (mass %) is 1 or more.

31. A food composition according to any one of claims 1 to 30, in which the ratio of the 2-methylfuran content (mass ppb) to the salt equivalent amount (mass %) is 1 or more.

32. A food composition according to any one of claims 1 to 31, in which the ratio of the 2,3-pentanedione content (mass ppb) to the salt equivalent amount (mass %) is 1 or more.

33. A food composition according to any one of claims 1 to 32, in which the ratio of the 1-penten-3-ol content (mass ppb) to the salt equivalent amount (mass %) is 5 or more.

34. A food composition according to any one of claims 1 to 33, in which the ratio of the furfural content (mass ppb) to the salt equivalent (mass %) is 10 or more.

35. A food composition described in any one of claims 1 to 34, in which the ratio of the isovaleraldehyde content (mass ppb) to the soluble sugar content (mass %) is 10 or more.

36. A food composition described in any one of claims 1 to 35, in which the ratio of the benzeneacetaldehyde content (mass ppb) to the soluble sugar content (mass %) is 1 or more.

37. A food composition described in any one of claims 1 to 36, in which the ratio of the 2-methylfuran content (mass ppb) to the soluble sugar content (mass %) is 1 or more.

38. A food composition described in any one of claims 1 to 37, in which the ratio of the 2,3-pentanedione content (mass ppb) to the soluble sugar content (mass %) is 1 or more.

39. A food composition described in any one of claims 1 to 38, in which the ratio of the 1-penten-3-ol content (mass ppb) to the soluble sugar content (mass %) is 5 or more.

40. A food composition described in any one of claims 1 to 39, in which the ratio of the furfural content (mass ppb) to the soluble sugar content (mass %) is 10 or more.

41. A food composition described in any one of claims 1 to 40, in which the ratio of the benzeneacetaldehyde content (mass ppb) to the isovaleraldehyde content (mass ppb) is 0.1 or more.

42. A food composition according to any one of claims 1 to 41, in which the ratio of the 2-methylfuran content (mass ppb) to the isovaleraldehyde content (mass ppb) is 0.01 or more.

43. A food composition according to any one of claims 1 to 42, in which the ratio of the 2,3-pentanedione content (mass ppb) to the isovaleraldehyde content (mass ppb) is 0.01 or more.

44. A food composition described in any one of claims 1 to 43, in which the ratio of the 1-penten-3-ol content (mass ppb) to the isovaleraldehyde content (mass ppb) is 0.1 or more.

45. A food composition described in any one of claims 1 to 44, in which the ratio of the furfural content (mass ppb) to the isovaleraldehyde content (mass ppb) is 0.1 or more.

46. ​​A method for producing a food composition according to any one of claims 1 to 45, comprising all of the following steps (S1) to (S3): (S1) a step of adjusting the moisture content to 20% by mass or more on a wet mass basis; (S2) a step of adjusting the content to 10 ppb by mass or more of isovaleraldehyde; and (S3) a step of adjusting the content to satisfy at least one of the following requirements (A) to (E): (A) the benzeneacetaldehyde content is 1 ppb by mass or more; (B) the 2-methylfuran content is 1 ppb by mass or more; (C) the 2,3-pentanedione content is 4 ppb by mass or more; (D) the 1-penten-3-ol content is 10 ppb by mass or more; and (E) the furfural content is 30 ppb by mass or more.

47. A method for producing a food composition comprising all of the following steps (T1) to (T3): (T1) preparing raw material X containing leucine and phenylalanine; (T2) obtaining raw material Y by performing an enzyme treatment for 10 minutes or more under conditions in which the temperature of raw material X is 30°C to 70°C; and (T3) obtaining a food composition that satisfies all of the following requirements (α) to (γ) by performing a heat treatment for 4 minutes or more under conditions in which the temperature of raw material Y exceeds 100°C: (α) having a moisture content of 20% by mass or more on a wet mass basis; (β) containing 10 ppb or more of isovaleraldehyde; and (γ) having a benzeneacetaldehyde content of 1 ppb or more by mass.

48. The method for producing a food composition according to claim 47, wherein step (T1) includes a step of preparing a solid raw material X as the raw material X and crushing the solid raw material X.

49. A method for producing a food composition according to claim 47 or 48, wherein ingredient X is derived from vegetables.

50. A method for producing a food composition according to any one of claims 47 to 49, wherein the vegetables are at least one selected from onions, green onions, garlic, and radishes.

51. A method for producing a food composition according to any one of claims 47 to 50, wherein the enzyme treatment includes at least a protease treatment.

52. A method for producing a food composition according to any one of claims 47 to 51, comprising a step (T4) of adjusting the state of the food composition obtained in step (T3) to a liquid state.

53. A method for producing a food composition described in any one of claims 47 to 52, wherein the content of isovaleraldehyde in (β) is 1000 mass ppb or more.

54. A method for producing a food composition described in any one of claims 47 to 53, wherein the content of benzeneacetaldehyde in (γ) is 500 mass ppb or more.

55. A method for producing a seasoning, comprising the step of blending a food composition obtained by the method for producing a food composition according to any one of claims 47 to 54.

56. A method for producing a seasoning as described in claim 55, comprising a step of mixing with ingredients, wherein the ingredients include at least one selected from the group consisting of meats, vegetables, grains, potatoes, seafood, mushrooms, algae, beans, dairy products, fruits, nuts and seeds, and processed products thereof.

57. A method for enhancing the flavor of ingredients in a stew, comprising the step of preparing a stew by heating a mixture of ingredients and a food composition that satisfies all of the following requirements (1) to (3) to 90°C or higher: (1) The moisture content on a wet mass basis is 20% by mass or more; (2) The isovaleraldehyde content is 10 ppb by mass or more; and (3) The food composition satisfies at least one of the following requirements (A) to (E): (A) The benzeneacetaldehyde content is 1 ppb by mass or more; (B) The 2-methylfuran content is 1 ppb by mass or more; (C) The 2,3-pentanedione content is 4 ppb by mass or more; (D) The 1-penten-3-ol content is 10 ppb by mass or more; and (E) The furfural content is 30 ppb by mass or more.

58. A method for enhancing the flavor of ingredients in a stew, comprising the steps of: preparing a stew by heating a mixture of ingredients and a food composition that satisfies all of the following requirements (1) to (3) to 90°C or higher; and reheating the stew to 90°C or higher: (1) The moisture content on a wet mass basis is 20% by mass or higher; (2) The isovaleraldehyde content is 10 ppb by mass or higher; and (3) The food satisfies at least one of the following requirements (A) to (E): (A) The benzeneacetaldehyde content is 1 ppb by mass or higher; (B) The 2-methylfuran content is 1 ppb by mass or higher; (C) The 2,3-pentanedione content is 4 ppb by mass or higher; (D) The 1-penten-3-ol content is 10 ppb by mass or higher; and (E) The furfural content is 30 ppb by mass or higher.

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