Flavor oil composition

Abstract

The present invention addresses the problem of providing a new seasoning composition for imparting flavor to food or enhancing the flavor of food using isovaleric acid, and a method for producing the seasoning composition. The present invention provides a method for producing a flavor oil composition that contains an oil layer, the method comprising a step for: mixing raw materials including isovaleric acid, water, and an oil and fat to obtain a mixture; separating the resulting mixture into an oil layer and a water layer; and obtaining the oil layer.

Description

flavored oil composition

[0001] The present invention relates to a flavor oil composition. The present invention is useful in the field of food manufacturing, etc.

[0002] Isovaleric acid (IUPAC name: 3-methylbutanoic acid) is a naturally occurring fatty acid found in valerian plants, hop essential oil, human sweat, etc. It has a distinctive pungent odor and is a cause of foot and sweat and bad breath caused by aging. At low concentrations, it is also known to impart a meaty flavor to foods.

[0003] The use of isovaleric acid in foods has been investigated. For example, Patent Document 1 provides a method for producing a food or beverage, which includes adding 1-octen-3-ol and / or 1-octen-3-one, lower fatty acids, and methional to a food or beverage so that the concentration of 1-octen-3-ol and / or 1-octen-3-one is 0.00006 ppm by weight or more and 0.065 ppm by weight or less, the concentration of lower fatty acids is 0.0006 ppm by weight or more and 0.7 ppm by weight or less, and the concentration of methional is 0.2 ppm by weight or more and 230 ppm by weight or less. This document lists isovaleric acid as a preferred example of a lower fatty acid, and also states that the addition of such a component can impart to the food or beverage the desirable aroma and / or flavor inherent in fermented fermented foods or seafood extracts. Furthermore, Patent Document 2 proposes a flavor-imparting composition containing cyclotene, isovaleric acid, and octanoic acid as active ingredients, and states that such a composition can impart a stew-like flavor to food, with the main components being an oily, meaty, sweet, and fragrant flavor. Patent Document 3 proposes a method for suppressing heat-deteriorated odors, characterized by adding lower fatty acids to foods having such odors, and lists isovaleric acid, valeric acid, and isobutyric acid as preferred lower fatty acids for this purpose. Patent Document 4 proposes a method for enhancing the flavor of aromatic vegetables, characterized by adding lower fatty acids to foods, and lists isovaleric acid, valeric acid, and isobutyric acid as preferred lower fatty acids for this purpose.

[0004] Meanwhile, production methods suitable for food use of isovaleric acid have also been investigated. For example, Patent Document 5 proposes a method for producing a culture containing isovaleric acid, which includes culturing a yeast belonging to the genus Pichia and capable of producing isovaleric acid in a medium containing 20 to 50 mM leucine. Patent Document 6 also proposes a method for producing a solid material containing fatty acids having 3 to 5 carbon atoms, which comprises adjusting an aqueous solution of fatty acids having 3 to 5 carbon atoms to a pH of 5 or higher and then drying the resulting solution. It is stated that isovaleric acid is a preferred example of a fatty acid having 3 to 5 carbon atoms, and that the aqueous solution of fatty acids is preferably a fermentation broth of a microorganism capable of producing the fatty acid. An example is presented in which a solid material containing isovaleric acid was actually produced using a fermentation broth of Gluconobacter thailandicus. Patent Document 7 also proposes the use of a fermented seasoning composition containing isovaleric acid, obtained by fermentation of a yeast belonging to the genera Saccharomyces, Candida, or Hansenula, for enhancing meat flavor.

[0005] Japanese Patent No. 6079644 (International Publication WO2012 / 118741) International Publication WO2014 / 142267 JP 2017-225417 A JP 2018-42484 A JP 2013-223485 A JP 2016-13103 A JP 2020-156343 A

[0006] The use of meat extracts and fermented liquids containing isovaleric acid has been investigated to impart some flavor, particularly meat flavor enhancement and richness, to foods. However, when using isovaleric acid as a seasoning, a more effective way of using it, the composition of the seasoning composition for that purpose, and a method for producing the same have not yet been clarified, and investigations into these are ongoing.

[0007] The present invention provides the following: [1] A method for producing a flavor oil composition containing an oil layer, comprising the steps of mixing raw materials containing isovaleric acid, water, and a fat or oil to obtain a mixture, and separating the resulting mixture into an oil layer and an aqueous layer to obtain the oil layer. [2] The method according to [1], wherein the fat or oil is plant- or animal-derived. [3] The method according to [1] or [2], wherein the fat or oil is plant- or animal-derived. [4] The method according to [1] or [2], wherein the mixture is heated to 50°C or higher, and the resulting heated mixture is separated into an oil layer and an aqueous layer. [4] The method according to [1], wherein the heating is carried out at 70 to 125°C. [5] The method according to [1], wherein the heating is carried out for 30 to 400 minutes. [6] The method according to [1], wherein the pH at the start of heating is 2 to 6. [7] The method according to [1], wherein the raw material mixture further contains an acidulant. [8] The method according to [1], wherein the raw material mixture further contains a sugar. [9] The method for producing according to any one of items 1 to 8, wherein the acidulant is any one selected from citric acid, malic acid, lactic acid, succinic acid, gluconic acid, and food-acceptable salts thereof.

[10] The method for producing a flavor oil composition for imparting or enhancing a meat flavor to food according to any one of items 1 to 9.

[11] A flavor oil composition containing an oil layer, obtained by the following production method: a production method comprising the steps of mixing raw materials containing isovaleric acid, water, and an oil or fat to obtain a mixture; and separating the obtained mixture into an oil layer and an aqueous layer to obtain the oil layer.

[0008] Numerical ranges "X to Y" include both the end values ​​X and Y unless otherwise specified. Foods include not only solid foods but also liquid oral intakes such as beverages and soups. Foods also include those intended for immediate consumption (e.g., various cooked foods, supplements, and energy drinks), as well as food additives, seasoning compositions, and beverage concentrates. Foods also include those intended for humans as well as non-human animals (pets, livestock, etc.). Foods also include general foods (including so-called health foods) as well as health-claimed foods (including foods with functional claims, foods with nutrient claims, and foods for specified health uses). Concentrations or ratios (%, parts, etc.) are based on mass unless otherwise specified.

[0009] [Production Method] The present embodiment relates to a method for producing a flavor oil composition containing an oil layer, which includes the following steps: mixing raw materials containing isovaleric acid, water, and oils and fats to obtain a mixture; and, after heating the obtained mixture as desired, separating it into an oil layer and a water layer to obtain the oil layer.

[0010] Isovaleric acid (molecular formula: (CH3)2CHCH2COOH; melting point: -29 °C; boiling point: 175–177 °C) is also known as 3-methylbutanoic acid, 3-methylbutyric acid, 3-methyl-n-butyric acid, beta-methylbutyric acid, isopentanoic acid, or 3-methylbutanoic acid. While the odor of isovaleric acid alone is generally considered unpleasant, its esters, isoamyl isovalerate and ethyl isovalerate, are used as food additives for flavoring purposes.

[0011] When used in the production method of this embodiment, isovaleric acid may be in the form of a fermented seasoning composition (sometimes simply referred to as a fermented seasoning). A method for producing a fermented seasoning composition containing isovaleric acid at a high concentration is described in detail in Patent Document 7.

[0012] The fermented seasoning composition may contain salt, starch, sugar, etc. in order to enhance storage stability. The amount of these added is not particularly limited, but in the case of salt, it can be added in an amount of, for example, 10% or more, preferably 15% or more, more preferably 18% or more relative to the yeast fermentation liquid in order to sufficiently lower the water activity.

[0013] The fermented seasoning composition may be in various forms. For example, the liquid composition may be concentrated or dried as needed to form a paste, solid, powder, granules, or the like.

[0014] In one embodiment, the concentration of isovaleric acid in the fermented seasoning composition, when converted to a liquid with a solids content of 2.5%, is 700 ppm or more, preferably 1000 ppm or more, more preferably 1100 ppm or more, even more preferably 1200 ppm or more, and even more preferably 1300 ppm or more. The solids content referred to here does not include salt (sodium chloride). Specifically, the solids content referred to here is the value obtained by subtracting the added salt content from the measured moisture content of the target fermented seasoning composition. For example, if the measured moisture content of a certain fermented seasoning composition is 78.0% and the salt concentration of the fermented seasoning composition is 20.0%, the solids content of the fermented seasoning composition is calculated to be 2.0%. Furthermore, if the solids concentration calculated in this manner is lower or higher than 2.5%, the isovaleric acid concentration converted to a solids content of 2.5% is used to determine the solids content. The moisture content is measured by a method commonly used in the food industry.

[0015] Yeast can be used when producing a fermented seasoning composition. It is desirable to select yeast from those used in food production so that the culture solution can ultimately be used directly in food. Commonly used yeasts, such as sake yeast, brewer's yeast, wine yeast, and wild yeast, can be used as the yeast. More specifically, yeasts belonging to the genera Saccharomyces, Candida, and Hansenula are preferred. Examples of the Saccharomyces genus include Saccharomyces cerevisiae, Saccharomyces sake, and Saccharomyces beticus. Saccharomyces sake and Saccharomyces beticus are sometimes classified as species of Saccharomyces cerevisiae. Examples of the Candida genus include Candida utilis, Candida tropicalis, Candida lypolitica, and Candida sake. Examples of the genus Hansenula include Hansenula suaveolens, Hansenula anomala, Hansenula javanica, Hansenula schneggii, Hansenula saturnus, and Hansenula odessa. In a preferred embodiment, any one selected from the group consisting of Saccharomyces cerevisiae, Candida utilis, and Hansenula suaveolens is used.

[0016] The concentration of isovaleric acid in the raw material mixture is not particularly limited as long as the desired effect is obtained, but is, for example, 0.02% or more, preferably 0.05% or more, more preferably 0.1% or more, and even more preferably 0.2% or more. Regardless of other conditions, the concentration of isovaleric acid can be 5% or less, or may be 2% or less, 1% or less, or 0.5% or less.

[0017] When isovaleric acid is used in the form of a fermented seasoning composition containing 700 ppm or more of isovaleric acid, the concentration of the fermented seasoning composition in the raw material mixture is not particularly limited as long as the desired effect is obtained, but is, for example, 3% or more, preferably 5% or more, more preferably 7% or more, and even more preferably 15% or more. Regardless of other conditions, the concentration of the fermented seasoning composition can be 35% or less, or may be 30% or less, 25% or less, or 20% or less.

[0018] (Sour Seasoning) The term "sour seasoning" used in this embodiment refers to an additive or preparation thereof used to enhance or improve taste by imparting or enhancing sourness during the manufacturing or processing of food. Examples of the sour seasoning include adipic acid, citric acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, phosphoric acid, and phytic acid.

[0019] In one embodiment, the acidulant is any one selected from citric acid, malic acid, lactic acid, succinic acid, gluconic acid, and food-acceptable salts thereof, including sodium salts and potassium salts.

[0020] In one embodiment, the acidulant is used in an amount that can adjust the pH of the aqueous layer of the raw material mixture (a solution of a water-soluble component containing isovaleric acid dissolved in water, before mixing with an oil or fat) to less than 7, preferably 6 or less, more preferably 5.1 or less, and even more preferably 4.5 or less. Regardless of other conditions, the acidulant may also be used in an amount that can adjust the pH of the aqueous layer of the raw material mixture to 2 or more, preferably 2.5 or more, more preferably 3 or more, and even more preferably 3.5 or more. The acidulant may be used in an amount that allows the pH to fall within the predetermined range when heating is initiated, and the adjustment of the pH with the acidulant may be carried out before heating is initiated.

[0021] In one embodiment, the concentration of the acidulant in the raw material mixture is not particularly limited as long as the desired effect is obtained, but is, for example, 0.02% or more, preferably 0.05% or more, more preferably 0.1% or more, and even more preferably 0.2% or more. Regardless of other conditions, the concentration of the acidulant can be 5% or less, or may be 2% or less, 1% or less, or 0.5% or less.

[0022] (Fat and oil) The fat and oil used in the present embodiment is not particularly limited, and may be, for example, vegetable fat or animal fat, processed fat and oil, etc. Only one type of fat and oil may be used, or two or more types may be used in any combination.

[0023] Examples of vegetable oils include olive oil, rapeseed oil, sesame oil, rice bran oil, safflower oil, high oleic safflower oil, soybean oil, corn oil, palm oil, palm olein, coconut oil, rapeseed oil, sunflower oil, high oleic sunflower oil, and cottonseed oil.

[0024] Examples of animal fats and oils include tallow such as beef oil (het) and pork oil (lard), chicken oil, butter, milk fat such as milk fat, and fish oil.

[0025] Examples of processed oils and fats include shortening, margarine, fat spreads, refined lard, edible refined processed oils and fats, other edible processed oils and fats, etc. There are no particular limitations on the processed oils and fats as long as they have been treated to be suitable for consumption, and examples of raw materials for processed oils and fats include olive oil, rapeseed oil, sesame oil, rice bran oil, safflower oil, soybean oil, corn oil, palm oil, sunflower oil, cottonseed oil, etc.

[0026] (Sugars) In the production method of this embodiment, it is preferable to use sugars from the viewpoint of obtaining a better flavor.

[0027] Examples of sugars that can be used in this embodiment include monosaccharides, disaccharides, oligosaccharides, and sugar alcohols. These sugars may be used alone or in combination of two or more. Examples of sugars that can be used include glucose, fructose, sucrose, maltose, lactose, enzyme-saccharified starch syrup, reduced starch syrup, isomerized liquid sugar, sucrose-bound starch syrup, oligosaccharides, reduced sugar polydextrose, reduced lactose, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, raffinose, lactulose, palatinose oligosaccharides, white sugar, granulated sugar, powdered sugar, and liquid sugar.

[0028] In one embodiment, sugars capable of undergoing the Maillard reaction are used. Examples of such sugars include monosaccharides having a reducing end, such as glucose, fructose, ribose, xylose, and arabinose, and disaccharides, such as maltose, lactose, and oligosaccharides. From the viewpoint of high reactivity, monosaccharides and disaccharides with small molecular weights are preferred.

[0029] When sugars are used, the concentration of the sugars in the raw material mixture is not particularly limited as long as the desired effect is obtained, but is, for example, 0.02% or more, preferably 0.05% or more, more preferably 0.1% or more, and even more preferably 0.2% or more. Regardless of other conditions, the sugar concentration can be 5% or less, or may be 2% or less, 1% or less, or 0.5% or less.

[0030] (Conditions for Heating, etc.) In this embodiment, a raw material mixture containing isovaleric acid, water, and fats and oils, and optionally an acidulant and sugars, is prepared. The order of mixing is not particularly limited as long as the desired effect is obtained, but for example, water and an aqueous solution of isovaleric acid (optionally, a fermented seasoning composition) are mixed, and then other raw materials that dissolve in water are mixed. Thereafter, fats and oils are further mixed.

[0031] In one embodiment, the raw material mixture is first heated under predetermined conditions. Heating can be carried out using conventional equipment.

[0032] In one embodiment, the heating temperature is 50°C or higher, preferably 70°C or higher, more preferably 80°C or higher, and even more preferably 85°C or higher. Regardless of other conditions, the heating temperature may be 130°C or lower, or may be 125°C or lower, 120°C or lower, or 110°C or lower. In a preferred embodiment, the heating temperature is 85 to 125°C.

[0033] In one embodiment, the heating time is 0 minutes or more, preferably 15 minutes or more, more preferably 30 minutes or more, even more preferably 45 minutes or more, and even more preferably 70 minutes or more. Regardless of other conditions, the heating time can be 400 minutes or less, or may be 300 minutes or less, 240 minutes or less, 180 minutes or less, or 120 minutes or less. In one embodiment, the heating time is 30 to 180 minutes.

[0034] In one embodiment, the heating temperature is 60°C or higher and lower than 85°C, and the heating time is 180 to 400 minutes, preferably greater than 180 to 300 minutes, and more preferably 220 to 260 minutes. In another embodiment, the heating temperature is 85°C or higher and lower than 100°C, and the heating time is 150 to 300 minutes. In yet another embodiment, the heating temperature is 100°C or higher and lower than 115°C, and the heating time is 240 minutes or less, preferably 5 to 250 minutes, more preferably 30 to 180 minutes, and even more preferably 60 to 120 minutes. In yet another embodiment, the heating temperature is 115°C or higher and lower than 125°C, and the heating time is 90 minutes or less, preferably 30 to 90 minutes.

[0035] In one embodiment, regardless of the other conditions, the pH of the aqueous layer (a solution of a water-soluble component containing isovaleric acid dissolved in water, before mixing with an oil or fat) at the start of heating is adjusted to less than 7, preferably 6 or less, more preferably 5.1 or less, and even more preferably 4.5 or less. Regardless of the other conditions, the lower limit of the pH of the aqueous layer can be 2 or more, preferably 2.5 or more, more preferably 3 or more, and even more preferably 3.5 or more. It is sufficient that the pH at the start of heating is within a predetermined range, and the pH adjustment may be carried out before the start of heating.

[0036] The raw material composition after heating is allowed to stand, etc., to separate into an oil layer and an aqueous layer. The target oil layer can be obtained by removing the aqueous layer.

[0037] [Flavor Oil Composition] The flavor oil composition comprising the oil layer obtained by the above-described production method is novel. Therefore, this embodiment provides a novel flavor oil composition.

[0038] The present embodiment provides a flavor oil composition containing an oil layer, which is obtained by the following production method: a production method comprising the steps of: mixing raw materials containing isovaleric acid, water, and fats and oils, and optionally an acidulant, sugar, etc. to obtain a mixture; and separating the obtained mixture into an oil layer and an aqueous layer to obtain the oil layer. The raw materials used and process conditions described for the above production method also apply to this embodiment.

[0039] The flavor oil composition may be the oil layer itself, or other ingredients may be blended into the oil layer as long as it can exert the intended effect. The other ingredients may include various food-acceptable food materials, additives, etc. Examples include antioxidants (antioxidants), flavorings, seasonings, sweeteners, coloring agents, thickening stabilizers, color formers, bleaching agents, fungicides, gum bases, bittering agents, enzymes, glazing agents, acidulants, emulsifiers, strengthening agents, manufacturing agents, excipients, binders, tonicity agents (isotonicity agents), buffers, solubilizers, preservatives, stabilizers, coagulants, etc. The amount of the oil layer in the composition is, for example, 1 to 100%, can be 10 to 95%, or may be 20 to 90%.

[0040] The flavor oil composition of the present embodiment contains isovaleric acid. The content of isovaleric acid in the flavor oil composition may be appropriate, depending on the raw materials, and may be 100 ppm or more.

[0041] [Uses of the Composition] (Actions, Effects, and Uses) The flavor oil composition containing the oil layer described above can be used for various purposes, but is particularly suitable for imparting or enhancing a meat flavor to foods.

[0042] Meat flavor refers to the flavor of cooked livestock products (including livestock and poultry), particularly the flavor of cooked beef, pork, or chicken. "Imparting" refers to imparting a meat flavor to an object that does not originally have a meat flavor, and "enhancing" refers to improving the meat flavor of an object that already has a meat flavor.

[0043] According to the inventors' investigations, it has been found that the addition of the flavor oil composition of the above-described embodiment can impart a meat flavor to foods that do not use meat as an ingredient. It has also been found that the meat flavor can be enhanced in processed foods that use meat extract or meat. That is, the flavor oil composition of the present invention can be used to impart or enhance a meat flavor. Therefore, one aspect of the present invention is a meat flavor imparting or enhancing agent, or a method for imparting or enhancing a meat flavor, that uses the flavor oil composition. Generally, foods that use substitutes such as plant proteins instead of meat often lack a satisfying meat flavor, but the present invention can make such foods have a rich, umami-like flavor.

[0044] (Evaluation Method and Criteria) Those skilled in the art can evaluate whether or not the meat flavor has been enhanced, and the degree of enhancement, by planning a sensory evaluation using an appropriate control (comparison) food as a standard. More specifically, an appropriate control, such as a food that does not contain the active ingredient, is prepared, and a scale of about 3 to 7 levels is set. Based on the standard (which can be set so that a product is deemed to pass if it exceeds an industrially significant standard), a trained panel can compare the target food with the control to evaluate.

[0045] For more specific evaluation methods, reference can be made to the methods described in the Examples section of this specification.

[0046] (Applicable Foods) The flavor oil composition of the present invention can be applied to various foods. Particularly preferred foods to which the flavor oil composition of the present invention can be applied include soups or soup bases (for example, ramen soup, udon soup, champon soup, beef consommé soup, chicken consommé soup, minestrone, clam chowder, various potages, corn soup, onion soup, tomato soup, miso soup, clear soup), fried rice, pilaf, takoyaki, yakisoba, fried udon, okonomiyaki, pizza, meat buns, spring rolls, gyoza, shumai, xiaolongbao, eight treasure dishes, double-cooked pork, green pepper and pork stir-fry, stir-fried vegetables, kinpira, chikuzenni, croquettes, minced meat cutlets, shrimp cutlets, hamburger steak, thick-fried udon noodles, Nagasaki tea Examples of suitable foods include npon (fish dumplings), spaghetti Napolitan, macaroni gratin, lasagna, sauces (for example, white sauce, demi-glace sauce, meat sauce, tomato sauce, curry roux), tomato ketchup, Worcestershire sauce, pork cutlet sauce, sauces, dressings, herb salt, miso, soy sauce, noodle soup base, meat products (for example, hams: boneless ham, loin ham, prosciutto, ham on the bone, pressed ham, etc.; sausages: wieners, dry sausages, frankfurters, bologna, lyonnaise, etc.; bacon, corned beef, roast pork), retort pouch prepared foods, chilled prepared foods, and frozen prepared foods.

[0047] The amount of flavor oil composition added to food can be adjusted appropriately depending on the type of food. The lower limit of the concentration in food when eaten is, for example, 0.1% or more, preferably 0.3% or more, and more preferably 0.5% or more. The upper limit of the added amount is not limited as long as the acidity and aroma of the flavor oil composition do not impair the flavor of the target food. Depending on the food, if the concentration when eaten exceeds 40%, the unpleasant flavor of isovaleric acid will be perceived, so it is preferably 35% or less, and may be 30% or less, or may be 25% or less.

[0048] In particular, when used in soups such as ramen noodles, the following can be used: When used in soup bases to be diluted, the flavor oil composition can be used at 1 to 40%, preferably 5 to 30%. In the soup itself, the flavor oil composition can be used at 0.1 to 25%, preferably 0.2 to 10%.

[0049] [Manufacturing Method and Test Method] Unless otherwise specified, the following methods were used below.

[0050] (Method for producing fermented seasoning) <Preparation of yeast seed cream> A yeast strain (Hansenula suaveolens) was aseptically inoculated into a medium having the composition shown in the table below, and then cultured with shaking at 30°C for 24 hours. The cells were collected by centrifugation, the supernatant was removed, and the cells were then washed with distilled water to recover the cells. The amount of the recovered cells was measured, and distilled water was added to suspend the cells in a cell:water ratio of 2:1 to prepare a yeast seed cream. The moisture content of the prepared yeast seed cream was measured using a moisture meter, and the solids content of the yeast seed cream was calculated from the difference.

[0051]

[0052] The medium was heat sterilized at 120°C for 25 minutes before use.

[0053] <Preparation of lactic acid bacteria seed> A lactic acid bacteria strain (Pediococcus acidilactici) was aseptically inoculated into a medium having the composition shown in the table below, and then anaerobic culture was carried out by leaving it to stand at 37°C for 24 hours. After confirming that the pH of the culture supernatant was 4.1 or less, the entire volume was recovered and the culture was terminated.

[0054]

[0055] <Preparation of isovaleric acid-containing fermentation broth> The recovered lactic acid bacteria culture broth was aseptically inoculated into a medium of the above composition and subjected to anaerobic culture at 37°C for 20 hours. An appropriate amount of the yeast seed cream and a nutrient source of the composition shown in the table below were then added, and the culture was subjected to aeration culture at 30°C for 3 days. From 22 hours after yeast inoculation until the end of culture, the pH of the culture broth was adjusted to 8 by adding a 10% aqueous solution of sodium hydroxide.

[0056]

[0057] After the cultivation was completed, the culture medium was adjusted to pH 7 with 6N HCl, centrifuged, and the supernatant was collected. Impurities were further removed from the supernatant using an MF filter. NaCl was added to the collected supernatant to a concentration of 20%, and the mixture was heated to 90°C for salt sterilization, yielding a fermented seasoning.

[0058] The resulting fermented seasoning had an isovaleric acid content of 1384 ppm and a solid content of 22.5% (20% of which was presumably derived from the added salt).

[0059] (Sensory Evaluation Method) Each sample was evaluated by a sensory test according to the following method. That is, eight trained panelists conducted a sensory test according to the following criteria. Example 1, which had been shown to have a high rating in a preliminary test, was given a score of 5, and the evaluation was conducted according to the following criteria. When vegetable oil was used, since the vegetable oil used as the raw material did not originally have a meat flavor, samples with an average score of 2.5 or more, which was recognized as having a sufficient meat flavor, were judged to be effective. When animal oil was used, since the animal oil itself has a meat flavor, evaluation was conducted by confirming the difference between a comparative example produced by adding only the original animal oil and a sample produced by further adding isovaleric acid (or a fermented seasoning containing isovaleric acid). That is, the comparative example was given a score of 3, and samples with an average score of more than 3.0 were judged to be effective.

[0060] Evaluation criteria: 1.0 No meat flavor. 2.0 Slight meat flavor. 3.0 Meat flavor. 4.0 Strong meat flavor. 5.0 Very strong meat flavor.

[0061] (Method for producing flavor oil composition) First, a 10% aqueous solution of fermented seasoning or isovaleric acid (reagent grade) was added to water and mixed. Then, salt, citric acid (anhydrous), glucose, and vitamin B1 were added and dissolved (this dissolved solution may be referred to as the aqueous layer). Then, oils and fats were mixed into the solution.

[0062] The mixture was filled into containers in 300 g portions and sealed, and then heated for a predetermined time in an oil bath if the temperature was below 100°C, or in an autoclave under pressure if the temperature was above 100°C. After heating, the container was cooled and then left overnight.

[0063] The aqueous layer obtained after standing was collected from the oil layer and discarded. An antioxidant was added to the remaining oil layer to prepare a sample.

[0064] [Test 1: Investigation of trial production conditions for flavor oil composition] Objective: Using the above test method, a method for preparing a flavor oil composition was investigated with the aim of transferring the flavor of isovaleric acid to fats and oils.

[0065] (Production of flavor oil composition) Raw materials: The isovaleric acid fermentation liquid was the fermented seasoning produced by the method described above. Isovaleric acid (manufactured by Sigma Aldrich, 99% content) was used.

[0066] Test details: Comparative Example 1: No sample containing isovaleric acid was added. Example 1: A test was conducted using a preparation combining isovaleric acid fermentation liquid with sugar, vitamin B1, and other ingredients known to be involved in improving flavor. Example 2: A test was conducted by omitting sugar and vitamin B1, which are involved in improving flavor, from Example 1. Example 3: Isovaleric acid bulk material (reagent grade) was added instead of the isovaleric acid-containing fermented seasoning. The concentration of isovaleric acid was adjusted to the isovaleric acid content in the fermented seasoning in Example 1.

[0067]

[0068] (Test results)

[0069]

[0070] As described above, it was revealed that the addition of isovaleric acid improves the meat flavor and enhances the meat flavor and cooked feeling that is contained in isovaleric acid. Furthermore, as is clear from the comparison between Examples 1 and 2, it was revealed that the addition of bases known to have a flavor-enhancing effect, such as sugar, vitamin B1, protein, and amino acid components, can further increase the cooked feeling and complexity, and a good seasoning composition can be prepared.

[0071] Furthermore, in Example 3, when reagent-grade isovaleric acid was added in a 10-fold dilution rather than the fermented seasoning prepared by the method shown in this example, the potency was weaker, but the same effect could be obtained, demonstrating that this method can be applied not only to fermented seasonings but also to anything containing isovaleric acid.

[0072] Furthermore, the use of the fermented seasoning prepared by the method shown in this example was more effective than that of reagent-grade seasoning, suggesting that the components other than isovaleric acid in fermented seasonings containing isovaleric acid are more complex.

[0073] [Test 2: Verification of different oils and fats] (Objective) Verification of the difference in flavor between various animal and vegetable oils and the enhancement of meat flavor

[0074] (Test Method) Tests were carried out using the above-described method for producing flavor oil compositions.

[0075]

[0076] Test conditions: Using the above method, a total amount of 300 g was heated in an autoclave at a temperature of 110°C for 90 minutes.

[0077] (Test results)

[0078]

[0079] Among vegetable oils, a mixture of approximately equal amounts of rapeseed oil and rice oil was found to have a particularly strong effect of imparting a meaty flavor, so a comparative test was conducted using this as the standard (5 points). Rapeseed oil, rice oil, and corn oil, in particular, had little distinctive flavor and were confirmed to impart a particularly good meaty flavor. On the other hand, palm oil, while possessing a distinctive palm oil aroma and its meaty flavoring effect was less pronounced compared to other vegetable oils, was confirmed to impart a significant meaty flavor compared to the original palm oil, and the effect was found to be sufficient to demonstrate its characteristics. From the above, it was revealed that adding isovaleric acid to vegetable oils can impart a meaty flavor that is not inherently present to the oil.

[0080] [Test 3] Animal fats and oils were examined in the same manner as in Test 2.

[0081] (Test Method) Tests were carried out using the above-described method for producing flavor oil compositions.

[0082]

[0083] A sample was prepared by heating a total amount of 300 g of the above composition in an autoclave at a temperature of 110°C for 90 minutes.

[0084] (Test results)

[0085]

[0086] When the flavor oil composition was added to animal fats and oils, it was confirmed that all of the fat and oil raw materials used had a meat flavor, although the strength of the flavor varied. In particular, the meat flavor imparted to pork oil shown in Example 8 was significant.

[0087] [Test 4: Effect of Heating Temperature on Flavor of Flavor Oil] Experimental method: Using the formulation of Example 1, the effect of heating temperature was examined.

[0088] (Test method) The total weight was 300 g, the heating time was fixed at 90 minutes, and the temperatures were 50°C, 70°C, 85°C, 95°C, 105°C, 110°C, 115°C, and 125°C. For temperatures between 50°C and 85°C, an oil bath was used. For temperatures between 95°C and 125°C, the container was sealed and then heated using an autoclave.

[0089] (Test results)

[0090] It was confirmed that a certain level of meat flavor was imparted at temperatures between 70 and 125°C, and the sensory evaluation was also favorable. The meat flavor was particularly strong at 110°C, and the evaluation was favorable.

[0091] [Test 5: Effect of Heating Time on Flavor of Flavor Oil] (Test Method) Using the formulation of Example 1, the effect of heating time was examined.

[0092] Specifically, the total weight was 300 g, the heating temperature was fixed at 110°C, and the heating times were 0, 10, 30, 60, 90, 120, 180, and 240 minutes. Furthermore, heating times at 70°C for 240 and 300 minutes were also investigated.

[0093] (Test results) At 110°C

[0094] At 110°C, which was the most effective heating temperature, a certain level of meat flavor was imparted between 30 and 180 minutes, and even at 240 minutes, a weak meat flavor was imparted. It was also confirmed that the most meat flavor was imparted at 90 minutes.

[0095] In the case of 70°C, further investigation was carried out to see whether extraction for longer times, such as 240 minutes and 300 minutes, was possible at 70°C, a temperature lower than 110°C. As a result, the results were as good as in Example 1 at 240 minutes, and even at 300 minutes, a flavor oil of quality exceeding the passing grade of 2.5 was prepared.

[0096]

[0097] Test Example 6: Effect of Different Amounts of Acidulant Added on Flavor Oil Flavor Next, it was examined whether the flavor would differ due to the difference in pH of the aqueous layer caused by changing the amount of acidulant added.

[0098] Using Example 1, the amount of citric acid added was varied to verify whether the flavor of the resulting flavor oil differed depending on the pH of the aqueous layer before heating.

[0099] (Test Method)

[0100]

[0101] The verification conditions were set to a total amount of 300 g, a heating temperature of 110°C, and a time of 90°C. Citric acid was added to the formulation of the example in the following amounts: (1) 0.05%, 0%, (2) 0.01%, (3) 0.05%, (4) 0.06%, (5) 0.18%, (6) 0.5%, and (7) 1.5%. The blend was adjusted using rice bran oil. pH measurement method: The pH was measured using a pH meter in the aqueous layer before adding the oil.

[0102] (Test results)

[0103]

[0104] In a test in which the pH of the aqueous layer before heating was changed by varying the amount of citric acid added, a certain level of meat flavor was confirmed, except for the extremely low pH of 1.5 when 1.5% citric acid was added. Evaluation was particularly favorable at pH 4.3 (0.05% citric acid added). Furthermore, the impartation of meat flavor was confirmed even at pH 5.44 without the addition of citric acid. It was revealed that even without citric acid, the reaction solution can impart meat flavor as long as it reaches a certain pH, but that a stronger meat flavor can be obtained by adjusting the pH within a certain range.

[0105] [Test 7: Effect of the type of acidulant on the flavor of flavor oil]

[0106]

[0107] The test conditions were a total of 300 g, heated in an autoclave at 110°C for 90 minutes, and 0.05% each of the following acidulants was added: (1) citric acid, (2) malic acid, (3) lactic acid, (4) succinic acid, and (5) glucono-delta-lactone.

[0108] (Test results)

[0109]

[0110] All of the acidulants tested were found to impart a certain level of meat flavor and were well-received. However, the acidic flavor and the expression pattern of isovaleric acid differed from one another, resulting in different flavors.

[0111] [Test 8: Use Consideration] 1) Animal-free seasoning

[0112]

[0113] An animal-free seasoning was produced using Formulation 1. Despite not containing any animal-based ingredients, it had a meaty flavor and could be eaten as a seasoning that imparted a satisfactory meaty flavor.

[0114] 2) Ramen soup base

[0115]

[0116] A ramen soup base was prepared using recipe 2. After diluting it with 10 times the amount of hot water, boiled noodles were added and the ramen soup was tasted. The ramen had a strong, meaty flavor characteristic of pork and was very tasty.

[0117] 3) Frozen chicken stock

[0118]

[0119] Frozen clear soup was prepared by producing and freezing clear soup according to formula 3. When it was thawed and used as clear soup, it had a stronger cooked feel compared to clear soup without the addition of flavor oil, and a good clear soup was produced.

Claims

A raw material containing isovaleric acid, water, and an oil or fat is mixed to obtain a mixture, The resulting mixture is separated into an oil layer and an aqueous layer, and the oil layer is obtained. A method for producing a flavor oil composition comprising an oil layer, comprising the steps of: 　 The method according to claim 1, wherein the fat or oil is of vegetable or animal origin. 　 The method according to claim 1, further comprising the step of heating the mixture to 50°C or higher, and separating the resulting heated mixture into an oil layer and an aqueous layer.

4. The method according to claim 3, wherein the heating is carried out at 70 to 125°C.

4. The method of claim 3, wherein the heating is carried out for 30 to 400 minutes. 　 The method according to claim 3, wherein the pH is 2 to 6 at the start of heating. 　 The method of claim 1, wherein the raw material mixture further comprises an acidulant. 　 The method according to claim 1, wherein the raw material mixture further comprises a sugar.

2. The method according to claim 1, wherein the acidulant is any one selected from the group consisting of citric acid, malic acid, lactic acid, succinic acid, gluconic acid, and food-acceptable salts thereof. 　 The method according to any one of claims 1 to 9, which is a method for producing a flavor oil composition for imparting or enhancing a meat flavor to food. 　 A flavor oil composition comprising an oil layer, obtained by the following manufacturing method: Mixing raw materials containing isovaleric acid, water, and oil to obtain a mixture; The resulting mixture is separated into an oil layer and an aqueous layer, and the oil layer is obtained. A manufacturing method including the steps of:

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