Spice sensation enhancer

Abstract

The present invention provides a spice sensation enhancer containing: a methyl-branched saturated aliphatic monocarboxylic acid having 6 to 10 carbon atoms; and at least one selected from components (A) and (B). Component (A): at least one selected from alkali metal chlorides and alkaline earth metal chlorides; component (B): at least one selected from basic amino acids and acidic amino acids.

Description

Spice flavor enhancer 【0001】 The present invention relates to a spice flavor enhancer and the like. 【0002】 Spices (seasonings) exhibit effects such as imparting aroma, pungency, or color, or eliminating odors when added to food and beverages, leading to an improvement in the palatability of food and beverages. However, since some spices are expensive, finding compounds that can enhance the unique flavor and pungency (spice flavor) of spices in small amounts is conducive to cost reduction in food and beverages and is very industrially significant. 【0003】 Patent Document 1 discloses a spice flavor enhancer containing a branched saturated aliphatic monocarboxylic acid. 【0004】 International Publication No. 2019 / 177003 【0005】 An object of the present invention is to provide a novel spice flavor enhancer, a spice flavor enhancement method, etc. that can effectively enhance the spice flavor. 【0006】 As a result of intensive studies on the above problems, the present inventors have found that by adding (A) a methyl-branched saturated aliphatic monocarboxylic acid having 6 to 10 carbon atoms such as 4-methylpentanoic acid and (B) one or more selected from potassium chloride, magnesium chloride, and L-arginine, sodium L-aspartate, and L-lysine hydrochloride to instant ramen, the spice flavor is enhanced. Based on such findings and further research, the present invention has been completed. That is, the present invention is as follows. 【0007】[1] A spice enhancer containing a methyl branched saturated aliphatic monocarboxylic acid having 6 to 10 carbon atoms, and one or more selected from the following components (A) and (B): Component (A): One or more selected from alkali metal chlorides and alkaline earth metal chlorides Component (B): One or more selected from basic amino acids and acidic amino acids [2] The enhancer according to [1] above, containing both component (A) and component (B). [3] The enhancer according to [1] or [2] above, wherein the methyl branched saturated aliphatic monocarboxylic acid having 6 to 10 carbon atoms is one or more selected from 3-methylpentanoic acid, 4-methylpentanoic acid, 5-methylhexanoic acid, 4-methyloctanoic acid and 4-methylnonanoic acid. [4] The enhancer according to any one of [1] to [3] above, wherein component (A) is one or more selected from potassium chloride and magnesium chloride. [5] The enhancement agent according to any one of [1] to [4] above, wherein component (B) is one or more selected from L-arginine, L-lysine, and L-aspartic acid. [6] The enhancement agent according to any one of [1] to [5] above, wherein the ratio of the content of monocarboxylic acid to the content of component (A) in the enhancement agent (monocarboxylic acid: component (A)) is 10:1 to 1:100,000 by weight. [7] The enhancement agent according to any one of [1] to [6] above, wherein the ratio of the content of monocarboxylic acid to the content of component (B) in the enhancement agent (monocarboxylic acid: component (B)) is 10:1 to 1:100,000 by weight. [8] The enhancer according to any one of [1] to [7] above, wherein a monocarboxylic acid is added to the spice-containing food in such a way that its content is in the range of 0.01 ppb by weight to 15,000 ppb by weight, and / or component (A) is added to the food in such a way that its content is in the range of 0.0001% by weight to 10% by weight, and / or component (B) is added to the food in such a way that its content is in the range of 0.00001% by weight to 10% by weight. [9] A spice-containing food containing a methyl-branched saturated aliphatic monocarboxylic acid having 6 to 10 carbon atoms, and one or more selected from the following components (A) and (B).Component (A): One or more selected from alkali metal chlorides and alkaline earth metal chlorides. Component (B): One or more selected from basic amino acids and acidic amino acids.

[10] The food according to [9] above, which contains both component (A) and component (B).

[11] The food according to [9] or

[10] above, wherein the spice-containing food is a spice-containing food with enhanced spice flavor.

[12] The food according to any of [9] to

[11] above, wherein the methyl branched saturated aliphatic monocarboxylic acid having 6 to 10 carbon atoms is one or more selected from 3-methylpentanoic acid, 4-methylpentanoic acid, 5-methylhexanoic acid, 4-methyloctanoic acid and 4-methylnonanoic acid.

[13] The food according to any of [9] to

[12] above, wherein component (A) is one or more selected from potassium chloride and magnesium chloride.

[14] The food according to any one of [9] to

[13] above, wherein component (B) is one or more selected from L-arginine, L-lysine, and L-aspartic acid.

[15] The food according to any one of [9] to

[14] above, wherein the content of monocarboxylic acid in the food is 0.01% to 15,000 ppb by weight, and / or the content of component (A) in the food is 0.0001% to 10% by weight, and / or the content of component (B) in the food is 0.00001% to 10% by weight.

[16] The food according to any one of [9] to

[15] above, wherein the ratio of the content of monocarboxylic acid to the content of component (A) (monocarboxylic acid: component (A)) in the food is 10:1 to 1:100,000 by weight.

[17] A food according to any one of [9] to

[16] above, wherein the ratio of the content of monocarboxylic acid to the content of component (B) (monocarboxylic acid: component (B)) in the food is 10:1 to 1:100,000 by weight.

[18] A method for producing a spice-containing food, comprising the step of adding a methyl branched saturated aliphatic monocarboxylic acid having 6 to 10 carbon atoms, and one or more selected from the following components (A) and (B): Component (A): one or more selected from alkali metal chlorides and alkaline earth metal chlorides Component (B): one or more selected from basic amino acids and acidic amino acids

[19] The method for producing the food according to

[18] above, wherein both component (A) and component (B) are added.

[20] The method for producing the product according to

[18] or

[19] , wherein the methyl branched saturated aliphatic monocarboxylic acid having 6 to 10 carbon atoms is one or more selected from 3-methylpentanoic acid, 4-methylpentanoic acid, 5-methylhexanoic acid, 4-methyloctanoic acid, and 4-methylnonanoic acid.

[21] The method for producing the product according to any one of

[18] to

[20] , wherein component (A) is one or more selected from potassium chloride and magnesium chloride.

[22] The method for producing the product according to any one of

[18] to

[21] , wherein component (B) is one or more selected from L-arginine, L-lysine, and L-aspartic acid.

[23] The manufacturing method according to any one of

[18] to

[22] above, wherein a monocarboxylic acid is added such that its content in the food is in the range of 0.01 ppb by weight to 15,000 ppb by weight, and / or component (A) is added such that its content is in the range of 0.0001% by weight to 10% by weight, and / or component (B) is added such that its content is in the range of 0.00001% by weight to 10% by weight.

[24] The manufacturing method according to any one of

[18] to

[23] above, wherein the ratio of the amount of monocarboxylic acid added to the amount of component (A) added (monocarboxylic acid: component (A)) is 10:1 to 1:100,000 by weight.

[25] The manufacturing method according to any one of

[18] to

[24] above, wherein the ratio of the amount of monocarboxylic acid added to the amount of component (B) added (monocarboxylic acid: component (B)) is 10:1 to 1:100,000 by weight.

[26] A method for enhancing the spiciness of a spice-containing food, comprising the step of adding a methyl branched saturated aliphatic monocarboxylic acid having 6 to 10 carbon atoms, and one or more selected from the following components (A) and (B): Component (A): One or more selected from alkali metal chlorides and alkaline earth metal chlorides Component (B): One or more selected from basic amino acids and acidic amino acids

[27] The method according to

[26] , wherein both component (A) and component (B) are added.

[28] The method according to

[26] or

[27] , wherein the methyl branched saturated aliphatic monocarboxylic acid having 6 to 10 carbon atoms is one or more selected from 3-methylpentanoic acid, 4-methylpentanoic acid, 5-methylhexanoic acid, 4-methyloctanoic acid and 4-methylnonanoic acid.

[29] The method according to any one of

[26] to

[28] above, wherein component (A) is one or more selected from potassium chloride and magnesium chloride.

[30] The method according to any one of

[26] to

[29] above, wherein component (B) is one or more selected from L-arginine, L-lysine and L-aspartic acid.

[31] The method according to any one of

[26] to

[30] above, wherein a monocarboxylic acid is added in a food product in a quantity of 0.01 ppb by weight to 15,000 ppb by weight, and / or component (A) is added in a quantity of 0.0001% by weight to 10% by weight, and / or component (B) is added in a quantity of 0.00001% by weight to 10% by weight.

[32] The method according to any one of

[26] to

[31] above, wherein the ratio of the amount of monocarboxylic acid added to the amount of component (A) added (monocarboxylic acid: component (A)) is 10:1 to 1:100,000 by weight.

[33] The method according to any one of

[26] to

[32] above, wherein the ratio of the amount of monocarboxylic acid added to the amount of component (B) added (monocarboxylic acid: component (B)) is 10:1 to 1:100,000 by weight. 【0008】 The present invention can provide an effective spice flavor enhancer and the like. 【0009】 1. Spice Flavor Enhancer The present invention provides a spice flavor enhancer (hereinafter also referred to as "the enhancer of the present invention") containing a methyl branched saturated aliphatic monocarboxylic acid having 6 to 10 carbon atoms, and one or more components selected from the following components (A) and (B). Component (A): One or more components selected from alkali metal chlorides and alkaline earth metal chlorides Component (B): One or more components selected from basic amino acids and acidic amino acids 【0010】 In one embodiment, the enhancer of the present invention contains both component (A) and component (B). 【0011】The methyl-branched saturated aliphatic monocarboxylic acids (hereinafter also simply referred to as "monocarboxylic acids") having 6 to 10 carbon atoms used in the enhancer of the present invention are linear saturated aliphatic monocarboxylic acids having 5 to 9 carbon atoms and a methyl group in the side chain. Specifically, these include 2-methylpentanoic acid, 3-methylpentanoic acid, 4-methylpentanoic acid, 2-methylhexanoic acid, 3-methylhexanoic acid, 4-methylhexanoic acid, 5-methylhexanoic acid, 2-methylheptanoic acid, 3-methylheptanoic acid, 4-methylheptanoic acid, 5-methylheptanoic acid, 6-methylheptanoic acid, 2-methyloctanoic acid, 3-methyloctanoic acid, 4-methyloctanoic acid, 5-methyloctanoic acid, 6-methyloctanoic acid, 7-methyloctanoic acid, 2-methylnonanoic acid, 3-methylnonanoic acid, 4-methylnonanoic acid Examples include nanoic acid, 5-methylnonanoic acid, 6-methylnonanoic acid, 7-methylnonanoic acid, and 8-methylnonanoic acid, among which 2-methylpentanoic acid, 3-methylpentanoic acid, 4-methylpentanoic acid, 2-methylhexanoic acid, 5-methylhexanoic acid, 2-methylheptanoic acid, 4-methyloctanoic acid, and 4-methylnonanoic acid are preferred, 3-methylpentanoic acid, 4-methylpentanoic acid, 5-methylhexanoic acid, 4-methyloctanoic acid, and 4-methylnonanoic acid are more preferred, and 4-methylpentanoic acid is even more preferred. Any one monocarboxylic acid may be used alone, or two or more may be used in combination. 【0012】 The monocarboxylic acid used in the enhancer of the present invention may be in the form of a salt, but it is preferably in the free form. Examples of such salts include metal salts, ammonium salts, and organic amine addition salts. 【0013】 Examples of metal salts include alkali metal salts such as sodium salts and potassium salts, alkaline earth metal salts such as magnesium salts and calcium salts, aluminum salts, and zinc salts. Examples of ammonium salts include ammonium salts and tetramethylammonium salts. Examples of organic amine addition salts include morpholine and piperidine. 【0014】When obtaining a salt of a monocarboxylic acid, if the monocarboxylic acid is obtained in salt form, it can be purified directly. If it is obtained in free form, the acid can be dissolved or suspended in a suitable solvent, isolated and purified by adding a base. 【0015】 Furthermore, the monocarboxylic acid used in the enhancer of the present invention may exist in the form of an adduct with water or various solvents, but in the present invention, these adducts are also referred to as monocarboxylic acids. 【0016】 The monocarboxylic acid used in the enhancer of the present invention may be synthesized by methods known to the present day, but commercially available products can also be suitably used. Among these, products manufactured for food use are preferred. 【0017】 In the enhancer of the present invention, the monocarboxylic acid content is preferably 0.00001% to 99% by weight, more preferably 0.00003% to 95% by weight, even more preferably 0.0001% to 90% by weight, even more preferably 0.0001% to 70% by weight, and particularly preferably 0.0001% to 50% by weight. In one embodiment, the content is preferably 0.00001% to 99% by weight, more preferably 0.0001% to 95% by weight, even more preferably 0.001% to 90% by weight, even more preferably 0.003% to 70% by weight, and particularly preferably 0.01% to 50% by weight. Furthermore, if the monocarboxylic acid is in the form of a salt and / or an adduct with water or various solvents, the above content is expressed in terms of the amount converted to the free form without water or various solvents (the same applies hereinafter, including "amount added"). 【0018】 In the enhancer of the present invention, component (A) (one or more selected from alkali metal chlorides and alkaline earth metal chlorides) includes sodium, potassium, etc. as alkali metals and calcium, magnesium, etc. as alkaline earth metals. Among component (A), potassium chloride and magnesium chloride are preferred, and potassium chloride is more preferred. 【0019】Component (A) used in the enhancer of the present invention may be synthesized by a method known to the present day, but commercially available products can also be suitably used. In particular, products manufactured for food use are preferred. 【0020】 In the enhancer of the present invention, the content of component (A) is preferably 0.0001% to 99.9% by weight, more preferably 0.001% to 99% by weight, even more preferably 0.01% to 95% by weight, even more preferably 0.03% to 90% by weight, and particularly preferably 0.1% to 80% by weight. 【0021】 In the enhancer of the present invention, the ratio of the content of monocarboxylic acid to the content of component (A) (monocarboxylic acid:component (A)) is preferably 10:1 to 1:1,000,000 by weight, more preferably 1:1 to 1:300,000, even more preferably 1:10 to 1:100,000, even more preferably 1:100 to 1:80,000, and particularly preferably 1:1,000 to 1:50,000. 【0022】 In the enhancer of the present invention, component (B) (one or more selected from basic amino acids and acidic amino acids) includes basic amino acids such as arginine, lysine, and histidine, and acidic amino acids such as aspartic acid and glutamic acid. These amino acids are preferably in their L-form. 【0023】 The basic amino acid and acidic amino acid used in the enhancer of the present invention may each be in the form of a salt. 【0024】 Examples of salts of basic amino acids include acid addition salts. Examples of acid addition salts include inorganic acid salts such as hydrochloride, sulfate, hydrobromide, nitrate, and phosphate, and organic acid salts other than monocarboxylic acids such as acetate, mesylate, succinate, maleate, fumarate, citrate, and tartrate. 【0025】Examples of salts of acidic amino acids include metal salts and ammonium salts. Examples of metal salts include alkali metal salts such as sodium salts and potassium salts, alkaline earth metal salts such as magnesium salts and calcium salts, aluminum salts and zinc salts, and examples of ammonium salts include ammonium salt and tetramethylammonium salt. 【0026】 When obtaining a salt of a basic amino acid or an acidic amino acid, if the basic amino acid or acidic amino acid is obtained in the form of a salt, it can be purified as is. If it is obtained in the form of a free amino acid, the acid can be dissolved or suspended in a suitable solvent, and then isolated and purified by adding an acid or base. 【0027】 Component (B) is preferably one or more selected from L-arginine (L-Arg), L-lysine (L-Lys), and L-aspartic acid (L-Asp), and more preferably one or more selected from L-Arg, L-lysine hydrochloride (L-LysHCl), and L-aspartate sodium (L-AspNa) in their free forms other than salt forms. 【0028】 Furthermore, component (B) used in the enhancer of the present invention may exist in the form of an adduct with water or various solvents, but in the present invention, these adducts are also referred to as component (B). 【0029】 Component (B) used in the enhancer of the present invention may be synthesized by a method known to the present, but commercially available products can also be suitably used. In particular, products manufactured for food use are preferred. 【0030】 In the enhancer of the present invention, the content of component (B) is preferably 0.0001% to 99.9% by weight, more preferably 0.0003% to 99% by weight, even more preferably 0.001% to 95% by weight, even more preferably 0.003% to 90% by weight, and particularly preferably 0.01% to 80% by weight. When component (B) is in the form of a salt and / or an adduct with water or various solvents, the above content is expressed in terms of the amount converted to a free form without water or various solvents (the same applies hereinafter, including "amount added"). 【0031】 In the enhancer of the present invention, the ratio of the monocarboxylic acid content to the content of component (B) (monocarboxylic acid:component (B)) is preferably 10:1 to 1:1,000,000 by weight, more preferably 3:1 to 1:300,000, even more preferably 1:1 to 1:100,000, even more preferably 1:10 to 1:80,000, and particularly preferably 1:100 to 1:50,000. 【0032】 More specifically, for example, when component (B) is L-Arg, the ratio of the monocarboxylic acid content to the L-Arg content in the enhancer of the present invention (monocarboxylic acid:L-Arg) is preferably 1:1 to 1:1,000,000 by weight, more preferably 1:3 to 1:300,000, even more preferably 1:10 to 1:100,000, even more preferably 1:100 to 1:80,000, and particularly preferably 1:1,000 to 1:50,000. When component (B) is L-Lys, the ratio of the monocarboxylic acid content to the L-Lys content (monocarboxylic acid:L-Lys) in the enhancer of the present invention is preferably 10:1 to 1:1,000,000 by weight, more preferably 3:1 to 1:300,000, even more preferably 1:1 to 1:100,000, even more preferably 1:10 to 1:30,000, and particularly preferably 1:10 to 1:10,000. When component (B) is L-Asp, the ratio of the monocarboxylic acid content to the L-Asp content in the enhancer of the present invention (monocarboxylic acid:L-Asp) is preferably 10:1 to 1:1,000,000 by weight, more preferably 3:1 to 1:300,000, even more preferably 1:1 to 1:100,000, even more preferably 1:10 to 1:30,000, and particularly preferably 1:10 to 1:10,000. 【0033】The enhancer of the present invention is preferably used in spice-containing foods. In this specification, "spice-containing food" means food that contains spices as an essential component, and the spices are not particularly limited as long as they can be commonly used to flavor or spice food, but examples include nutmeg, mace, garlic, bay leaf, thyme, pepper (e.g., black pepper, white pepper, etc.), chili pepper, basil, ginger, turmeric, fennel, caraway, chili pepper, cinnamon, marjoram, rosemary, cumin, celery, coriander, onion, curry spice, sesame, Sichuan pepper, gochujang, doubanjiang, etc. These spices may be processed and cooked in a manner known or equivalent, depending on the type of food, cooking method, etc., as long as it does not impair the purpose of the present invention. In this specification, "spice-containing food" also includes the spices themselves. In this specification, "food" is a broad concept that includes anything that can be ingested orally, and also includes beverages, seasonings, etc. Furthermore, in this specification, "food" may also include foods that dissolve in cold water, hot water, etc., when consumed. 【0034】 In this specification, "spice sensation" refers to the characteristic flavor and spiciness of the spices described above, and "enhanced spice sensation" means that the characteristic flavor and spiciness of the spices are perceived more strongly, as if the spice content had been increased. The presence and degree of spice sensation can be evaluated by sensory evaluation by expert panelists (for example, the sensory evaluation shown in the examples below). 【0035】 The enhancer of the present invention more preferably further comprises at least one selected from the group consisting of methional, butyric acid or a salt thereof, and sotolon or a salt thereof. The enhancer of the present invention can more effectively enhance spiciness by further comprising a methyl-branched saturated aliphatic monocarboxylic acid having 6 to 10 carbon atoms, and one or more selected from components (A) and (B), in addition to at least one selected from the group consisting of methional, butyric acid or a salt thereof, and sotolon or a salt thereof. 【0036】The methional used in the enhancer of the present invention may exist in the form of adducts with water or various solvents, but in the present invention, these adducts are also referred to as methional. 【0037】 The methional used in the enhancer of the present invention may be synthesized by methods known to the present day, but commercially available products can also be suitably used. Among these, products manufactured for food use are preferred. 【0038】 When the enhancer of the present invention contains methional, the methional content in the enhancer of the present invention is preferably 0.000001% to 99% by weight, more preferably 0.00001% to 95% by weight, even more preferably 0.0001% to 90% by weight, even more preferably 0.001% to 70% by weight, and particularly preferably 0.01% to 50% by weight. Note that if methional is an adduct with water or various solvents, the above content is expressed in terms of the amount converted to a free form without water or various solvents (the same applies hereinafter, including "amount added"). 【0039】 Examples of butyric acid salts used in the enhancer of the present invention include metal salts, ammonium salts, and organic amine addition salts. Examples of metal salts include alkali metal salts such as sodium salt and potassium salt, alkaline earth metal salts such as magnesium salt and calcium salt, aluminum salt, and zinc salt. Examples of ammonium salts include ammonium salt and tetramethylammonium salt. Examples of organic amine addition salts include morpholine and piperidine. When it is desired to obtain a butyric acid salt, if it is obtained in salt form, it can be purified as is. If it is obtained in free form, the acid can be dissolved or suspended in a suitable solvent, isolated and purified by adding a base. 【0040】 The butyric acid or its salts used in the enhancer of the present invention may exist in the form of adducts with water or various solvents, but in the present invention, these adducts are also referred to as butyric acid or its salts. 【0041】The butyric acid or its salt used in the enhancer of the present invention may be synthesized by a method known per se, but commercially available products can also be preferably used. Among them, products manufactured for food are preferably used. 【0042】 When the enhancer of the present invention contains butyric acid or its salt, the content of butyric acid or its salt in the enhancer of the present invention is preferably 0.00001% by weight to 99% by weight, more preferably 0.0001% by weight to 95% by weight, still more preferably 0.001% by weight to 90% by weight, even more preferably 0.01% by weight to 70% by weight, and particularly preferably 0.1% by weight to 50% by weight. When butyric acid or its salt is an adduct with water or various solvents, and when the salt of butyric acid is not in the form of an adduct with various solvents, the above content is represented by the amount converted to the free form without water or various solvents (hereinafter, the same applies including "addition amount"). 【0043】 Examples of the salt of sotron used in the enhancer of the present invention include metal salts, ammonium salts, organic amine addition salts, etc. Examples of metal salts include alkali metal salts such as sodium salts and potassium salts, alkaline earth metal salts such as magnesium salts and calcium salts, aluminum salts, zinc salts, etc. Examples of ammonium salts include salts such as ammonium salts and tetramethylammonium salts. Examples of organic amine addition salts include addition salts such as morpholine and piperidine. When obtaining the salt of sotron, if sotron is obtained in the form of a salt, it may be purified as it is. When obtained in the free form, the acid may be dissolved or suspended in an appropriate solvent, and a base may be added for isolation and purification. 【0044】 The sotron or its salt used in the enhancer of the present invention may exist in the form of an adduct with water or various solvents. In the present invention, these adducts are also included and are referred to as sotron or its salt. 【0045】 The sotron or its salt used in the enhancer of the present invention may be synthesized by a method known per se, but commercially available products can also be preferably used. Among them, products manufactured for food are preferably used. 【0046】When the enhancer of the present invention contains sotolon or a salt thereof, the content of sotolon or a salt thereof in the enhancer of the present invention is preferably 0.000001% by weight to 99% by weight, more preferably 0.00001% by weight to 95% by weight, still more preferably 0.0001% by weight to 90% by weight, even more preferably 0.001% by weight to 70% by weight, and particularly preferably 0.01% by weight to 50% by weight. When sotolon or a salt thereof is an adduct with water or various solvents, and when the salt of sotolon is not in the form of an adduct with various solvents, the above content is represented by the amount converted to the free form without water or various solvents (hereinafter the same applies to "addition amount"). 【0047】 Specific forms of the enhancer of the present invention include solid forms (including tablets, granules, powders, powders, etc.), paste forms, liquid forms (including slurries, etc.), gel forms, suspension forms, emulsion forms, etc., but solid forms, etc. are preferred. 【0048】 Furthermore, the enhancer of the present invention may contain monocarboxylic acids, component (A), component (B), methional, butyric acid or a salt thereof, and other components other than sotolon or a salt thereof, as long as the effects of the present invention are not impaired. Other components can be appropriately selected according to each form of the above-described composition. For example, acids other than monocarboxylic acids and butyric acid, amino acids other than component (B), saccharides, etc., and furthermore, seasonings, spices, coloring agents, color developers, emulsifiers, oils and fats, diluents, excipients, disintegrants, lubricants, binders, surfactants, water, physiological saline, vegetable oils, solubilizers, isotonic agents, preservatives, antioxidants, and other various additives that can be used in foods can be mentioned. Other components can contain one kind or two or more kinds as necessary. 【0049】The content of the above-mentioned other components in the enhancer of the present invention is not particularly limited, but is preferably 0.000001% to 90% by weight, more preferably 0.00001% to 80% by weight, even more preferably 0.00001% to 60% by weight, even more preferably 0.0001% to 40% by weight, particularly preferably 0.0001% to 30% by weight, and particularly more preferably 0.001% to 20% by weight. 【0050】 Next, a method for producing the enhancer of the present invention will be described. 【0051】 The enhancer of the present invention can be produced by mixing a monocarboxylic acid and one or more selected from components (A) and (B) with methional, butyric acid or a salt thereof, sotolon or a salt thereof, and / or other components as described above, as needed, or by other production methods common in the food industry. The order in which these components are added is not particularly limited and can be set as appropriate depending on the intended use. 【0052】 By adding the enhancer of the present invention to the spice-containing food described above, the spice flavor of the food is enhanced. The presence and degree of the spice flavor can be evaluated by sensory evaluation by expert panelists (for example, the sensory evaluation shown in the examples described later). 【0053】When adding the enhancer of the present invention to the spice-containing food described above, it is preferable to add the monocarboxylic acid, component (A), and component (B) in the food (if "food" is a food that dissolves in cold water, hot water, etc. when consumed, the food at the time of consumption; the same applies hereinafter) so that the content of each is within the following ranges. - Monocarboxylic acid: 0.01 wt ppb to 15,000 wt ppb, more preferably 0.1 wt ppb to 8,000 wt ppb, even more preferably 1 wt ppb to 1,000 wt ppb; also, in one embodiment, 0.01 wt ppb to 10,000 wt ppb, more preferably 0.1 wt ppb to 1,000 wt ppb, even more preferably 1 wt ppb to 100 wt ppb - Component (A): 0.0001 wt% to 10 wt%, more preferably 0.001 wt% to 5 wt%, even more preferably 0.01 wt% to 1 wt%; also, in one embodiment, 0.0001 wt% to 10 wt%, more preferably 0.001 wt% to 1 wt%, even more preferably 0.01 wt% to 0.1 wt% • Component (B): 0.00001% to 10% by weight, more preferably 0.0001% to 5% by weight, even more preferably 0.001% to 1% by weight; also, in one embodiment, 0.00001% to 10% by weight, more preferably 0.0001% to 1% by weight, even more preferably 0.001% to 0.1% by weight, 【0054】More specifically, for example, ...When component (B) is L-Arg, ...L-Arg: 0.0001% to 10% by weight, more preferably 0.001% to 5% by weight, even more preferably 0.01% to 1% by weight; also, in one embodiment, 0.0001% to 10% by weight, more preferably 0.001% to 1% by weight, even more preferably 0.01% to 0.1% by weight ...When component (B) is L-Lys, ...Lys: 0.00001% to 10% by weight, more preferably 0.0001% to 5% by weight, even more preferably 0.001% to 1% by weight; also, in one embodiment, 0.00001% to 1% by weight, more preferably 0.0001% to 0.1% by weight, even more preferably 0.001% to 0.01% by weight ...When component (B) is L-Asp, ...L-Asp: 0.00001% to 10% by weight, more preferably 0.0001% to 5% by weight, even more preferably 0.001% to 1% by weight; also, in one embodiment, 0.00001% to 1% by weight, more preferably 0.0001% to 0.1% by weight, even more preferably 0.001% to 0.01% by weight 【0055】 When the enhancer of the present invention is added to the spice-containing food described above, the ratio of the monocarboxylic acid content to the content of component (A) in the food (monocarboxylic acid:component (A)) is preferably 10:1 to 1:1,000,000 by weight, more preferably 1:1 to 1:300,000, even more preferably 1:10 to 1:100,000, even more preferably 1:100 to 1:80,000, and particularly preferably 1:1,000 to 1:50,000. 【0056】 When the enhancer of the present invention is added to the spice-containing food described above, the ratio of the monocarboxylic acid content to the content of component (B) in the food (monocarboxylic acid:component (B)) is preferably 10:1 to 1:1,000,000 by weight, more preferably 3:1 to 1:300,000, even more preferably 1:1 to 1:100,000, even more preferably 1:10 to 1:80,000, and particularly preferably 1:100 to 1:50,000. 【0057】 More specifically, for example, when component (B) is L-Arg, the ratio of the monocarboxylic acid content to the L-Arg content in the food (monocarboxylic acid:L-Arg) is preferably 1:1 to 1:1,000,000 by weight, more preferably 1:3 to 1:300,000, even more preferably 1:10 to 1:100,000, even more preferably 1:100 to 1:80,000, and particularly preferably 1:1,000 to 1:50,000. When component (B) is L-Lys, the ratio of the monocarboxylic acid content to the L-Lys content in the food (monocarboxylic acid:L-Lys) is preferably 10:1 to 1:1,000,000 by weight, more preferably 3:1 to 1:300,000, even more preferably 1:1 to 1:100,000, even more preferably 1:10 to 1:30,000, and particularly preferably 1:10 to 1:10,000. When component (B) is L-Asp, the ratio of the monocarboxylic acid content to the L-Asp content in the food (monocarboxylic acid:L-Asp) is preferably 10:1 to 1:1,000,000 by weight, more preferably 3:1 to 1:300,000, even more preferably 1:1 to 1:100,000, even more preferably 1:10 to 1:30,000, and particularly preferably 1:10 to 1:10,000. 【0058】 2. Spice-containing foods The present invention also provides spice-containing foods (hereinafter also referred to as "the foods of the present invention") that contain a methyl branched saturated aliphatic monocarboxylic acid having 6 to 10 carbon atoms, and one or more selected from the following components (A) and (B): Component (A): One or more selected from alkali metal chlorides and alkaline earth metal chlorides Component (B): One or more selected from basic amino acids and acidic amino acids 【0059】 In one embodiment, the food of the present invention contains both component (A) and component (B). 【0060】The enhancers of the present invention are as described above for "methyl-branched saturated aliphatic monocarboxylic acids having 6 to 10 carbon atoms," "alkali metal or alkaline earth metal chlorides," "basic amino acids," "acidic amino acids," "spices," and "spice-containing foods." 【0061】 In the food of the present invention (where "food" refers to food that dissolves in cold water, hot water, etc., at the time of consumption, the food at the time of consumption; the same applies hereinafter), there are no particular restrictions on the content of monocarboxylic acid, component (A), and component (B), however, it is preferable that the content of monocarboxylic acid, component (A), and component (B) in the food is within the following ranges, respectively. - Monocarboxylic acid: 0.01 wt ppb to 15,000 wt ppb, more preferably 0.1 wt ppb to 8,000 wt ppb, even more preferably 1 wt ppb to 1,000 wt ppb; also, in one embodiment, 0.01 wt ppb to 10,000 wt ppb, more preferably 0.1 wt ppb to 1,000 wt ppb, even more preferably 1 wt ppb to 100 wt ppb - Component (A): 0.0001 wt% to 10 wt%, more preferably 0.001 wt% to 5 wt%, even more preferably 0.01 wt% to 1 wt%; also, in one embodiment, 0.0001 wt% to 10 wt%, more preferably 0.001 wt% to 1 wt%, even more preferably 0.01 wt% to 0.1 wt% • Component (B): 0.00001% to 10% by weight, more preferably 0.0001% to 5% by weight, even more preferably 0.001% to 1% by weight; also, in one embodiment, 0.00001% to 10% by weight, more preferably 0.0001% to 1% by weight, even more preferably 0.001% to 0.1% by weight, 【0062】More specifically, for example, ...When component (B) is L-Arg, ...L-Arg: 0.0001% to 10% by weight, more preferably 0.001% to 5% by weight, even more preferably 0.01% to 1% by weight; also, in one embodiment, 0.0001% to 10% by weight, more preferably 0.001% to 1% by weight, even more preferably 0.01% to 0.1% by weight ...When component (B) is L-Lys, ...Lys: 0.00001% to 10% by weight, more preferably 0.0001% to 5% by weight, even more preferably 0.001% to 1% by weight; also, in one embodiment, 0.00001% to 1% by weight, more preferably 0.0001% to 0.1% by weight, even more preferably 0.001% to 0.01% by weight ...When component (B) is L-Asp, ...L-Asp: 0.00001% to 10% by weight, more preferably 0.0001% to 5% by weight, even more preferably 0.001% to 1% by weight; also, in one embodiment, 0.00001% to 1% by weight, more preferably 0.0001% to 0.1% by weight, even more preferably 0.001% to 0.01% by weight 【0063】 In the food of the present invention, the ratio of the content of monocarboxylic acid to the content of component (A) in the food (monocarboxylic acid:component (A)) is preferably 10:1 to 1:1,000,000 by weight, more preferably 1:1 to 1:300,000, even more preferably 1:10 to 1:100,000, even more preferably 1:100 to 1:80,000, and particularly preferably 1:1,000 to 1:50,000. 【0064】 In the food of the present invention, the ratio of the content of monocarboxylic acid to the content of component (B) in the food (monocarboxylic acid:component (B)) is preferably 10:1 to 1:1,000,000 by weight, more preferably 3:1 to 1:300,000, even more preferably 1:1 to 1:100,000, even more preferably 1:10 to 1:80,000, and particularly preferably 1:100 to 1:50,000. 【0065】More specifically, for example, when component (B) is L-Arg, the ratio of the monocarboxylic acid content to the L-Arg content in the food (monocarboxylic acid:L-Arg) is preferably 1:1 to 1:1,000,000 by weight, more preferably 1:3 to 1:300,000, even more preferably 1:10 to 1:100,000, even more preferably 1:100 to 1:80,000, and particularly preferably 1:1,000 to 1:50,000. When component (B) is L-Lys, the ratio of the monocarboxylic acid content to the L-Lys content in the food (monocarboxylic acid:L-Lys) is preferably 10:1 to 1:1,000,000 by weight, more preferably 3:1 to 1:300,000, even more preferably 1:1 to 1:100,000, even more preferably 1:10 to 1:30,000, and particularly preferably 1:10 to 1:10,000. When component (B) is L-Asp, the ratio of the monocarboxylic acid content to the L-Asp content in the food (monocarboxylic acid:L-Asp) is preferably 10:1 to 1:1,000,000 by weight, more preferably 3:1 to 1:300,000, even more preferably 1:1 to 1:100,000, even more preferably 1:10 to 1:30,000, and particularly preferably 1:10 to 1:10,000. 【0066】 The food of the present invention more preferably further comprises at least one selected from the group consisting of methional, butyric acid or a salt thereof, and sotolon or a salt thereof. The food of the present invention may become a spice-containing food with an enhanced spiciness by further comprising a methyl-branched saturated aliphatic monocarboxylic acid having 6 to 10 carbon atoms, and one or more selected from components (A) and (B), in addition to at least one selected from the group consisting of methional, butyric acid or a salt thereof, and sotolon or a salt thereof. 【0067】 Regarding "methional," "butyric acid or its salt," and "sotolon or its salt," they are as described above in relation to the enhancers of the present invention. 【0068】 When the food of the present invention contains methional, the methional content in the food of the present invention is preferably 0.0008 ppm by weight or more, more preferably 0.001 ppm by weight or more, even more preferably 0.003 ppm by weight or more, even more preferably 0.005 ppm by weight or more, and particularly preferably 0.008 ppm by weight or more. Also, it is preferably 500 ppm by weight or less, more preferably 300 ppm by weight or less, even more preferably 100 ppm by weight or less, even more preferably 50 ppm by weight or less, particularly preferably 30 ppm by weight or less, and most preferably 20 ppm by weight or less. 【0069】 When the food of the present invention contains butyric acid or a salt thereof, the content of butyric acid or a salt thereof in the food of the present invention is preferably 0.008 ppm by weight or more, more preferably 0.01 ppm by weight or more, even more preferably 0.05 ppm by weight or more, and even more preferably 0.08 ppm by weight or more. Also, it is preferably 5,000 ppm by weight or less, more preferably 3,000 ppm by weight or less, even more preferably 1,000 ppm by weight or less, even more preferably 500 ppm by weight or less, particularly preferably 300 ppm by weight or less, and most preferably 200 ppm by weight or less. 【0070】 When the food of the present invention contains sotolon or a salt thereof, the content of sotolon or a salt thereof in the food of the present invention is preferably 0.0001 ppm by weight or more, more preferably 0.0005 ppm by weight or more, even more preferably 0.0008 ppm by weight or more, even more preferably 0.001 ppm by weight or more, and particularly preferably 0.003 ppm by weight or more. Also, it is preferably 300 ppm by weight or less, more preferably 100 ppm by weight or less, even more preferably 50 ppm by weight or less, even more preferably 30 ppm by weight or less, particularly preferably 20 ppm by weight or less, and most preferably 10 ppm by weight or less. 【0071】Furthermore, the food of the present invention may contain other components besides monocarboxylic acid, component (A), component (B), methional, butyric acid or its salt, and sotolon or its salt, to the extent that it does not impair the effects of the present invention. Examples of other components include acids other than monocarboxylic acid and butyric acid, amino acids other than component (B), sugars, and various additives that can be used in food and beverages, such as seasonings, spices, colorants, color fixatives, emulsifiers, oils and fats, diluents, excipients, disintegrants, lubricants, binders, surfactants, water, physiological saline, vegetable oil, solubilizers, isotonic agents, preservatives, and antioxidants. The other components may be included one or more as needed. 【0072】 Next, the method for producing the food of the present invention will be described. 【0073】 The food product can be produced by adding a monocarboxylic acid, and one or more selected from components (A) and (B), and optionally methional, butyric acid or a salt thereof, sotolon or a salt thereof, and / or other components mentioned above, to the raw materials or intermediate compositions of the food product before it reaches the final food product, and mixing them as is, or by other manufacturing methods common in the food industry. The order in which these components are added is not particularly limited and can be set as appropriate depending on the intended use. 【0074】 In the food of the present invention, the spiciness of the food is enhanced compared to a food that does not contain a monocarboxylic acid and one or more selected from components (A) and (B). That is, in one embodiment, the present invention provides a spice-containing food with enhanced spiciness, which contains a methyl-branched saturated aliphatic monocarboxylic acid having 6 to 10 carbon atoms and one or more selected from components (A) and (B). The terms "spiciness" and "enhancement" of "spiciness" are as described above for the enhancers of the present invention. The presence or absence and degree of spiciness can be evaluated by sensory evaluation by expert panelists (for example, the sensory evaluation shown in the examples below). 【0075】3. Method for producing spice-containing foods and method for enhancing the spiciness of spice-containing foods The present invention also provides a method for producing spice-containing foods (hereinafter also referred to as "the method of the present invention"), comprising the step of adding a methyl branched saturated aliphatic monocarboxylic acid having 6 to 10 carbon atoms and one or more selected from the following components (A) and (B), and a method for enhancing the spiciness of the food (hereinafter also referred to as "the method of the present invention"), comprising the step of adding a methyl branched saturated aliphatic monocarboxylic acid having 6 to 10 carbon atoms and one or more selected from the following components (A) and (B) to the spice-containing food. Component (A): One or more selected from alkali metal chlorides and alkaline earth metal chlorides Component (B): One or more selected from basic amino acids and acidic amino acids 【0076】 In one embodiment of the manufacturing method and the method of the present invention, both component (A) and component (B) are added. 【0077】 Regarding "methyl-branched saturated aliphatic monocarboxylic acids having 6 to 10 carbon atoms," "alkali metal or alkaline earth metal chlorides," "basic amino acids," "acidic amino acids," "spice-containing foods," "spices," "spice sensation," and "enhancement of spice sensation," the enhancers of the present invention are as described above. 【0078】There are no particular restrictions on the amount of monocarboxylic acid, as well as components (A) and (B) added to spice-containing foods. However, it is preferable to add them so that the content of monocarboxylic acid, component (A), and component (B) in the food (if "food" is a food that dissolves in cold water, hot water, etc. when consumed, the food at the time of consumption; the same applies hereinafter) is within the following ranges. - Monocarboxylic acid: 0.01 wt ppb to 15,000 wt ppb, more preferably 0.1 wt ppb to 8,000 wt ppb, even more preferably 1 wt ppb to 1,000 wt ppb; also, in one embodiment, 0.01 wt ppb to 10,000 wt ppb, more preferably 0.1 wt ppb to 1,000 wt ppb, even more preferably 1 wt ppb to 100 wt ppb - Component (A): 0.0001 wt% to 10 wt%, more preferably 0.001 wt% to 5 wt%, even more preferably 0.01 wt% to 1 wt%; also, in one embodiment, 0.0001 wt% to 10 wt%, more preferably 0.001 wt% to 1 wt%, even more preferably 0.01 wt% to 0.1 wt% • Component (B): 0.00001% to 10% by weight, more preferably 0.0001% to 5% by weight, even more preferably 0.001% to 1% by weight; also, in one embodiment, 0.00001% to 10% by weight, more preferably 0.0001% to 1% by weight, even more preferably 0.001% to 0.1% by weight, 【0079】More specifically, for example, ...When component (B) is L-Arg, ...L-Arg: 0.0001% to 10% by weight, more preferably 0.001% to 5% by weight, even more preferably 0.01% to 1% by weight; also, in one embodiment, 0.0001% to 10% by weight, more preferably 0.001% to 1% by weight, even more preferably 0.01% to 0.1% by weight ...When component (B) is L-Lys, ...Lys: 0.00001% to 10% by weight, more preferably 0.0001% to 5% by weight, even more preferably 0.001% to 1% by weight; also, in one embodiment, 0.00001% to 1% by weight, more preferably 0.0001% to 0.1% by weight, even more preferably 0.001% to 0.01% by weight ...When component (B) is L-Asp, ...L-Asp: 0.00001% to 10% by weight, more preferably 0.0001% to 5% by weight, even more preferably 0.001% to 1% by weight; also, in one embodiment, 0.00001% to 1% by weight, more preferably 0.0001% to 0.1% by weight, even more preferably 0.001% to 0.01% by weight 【0080】 The ratio of the amount of monocarboxylic acid added to the amount of component (A) added (monocarboxylic acid:component (A)) is preferably 10:1 to 1:1,000,000 by weight, more preferably 1:1 to 1:300,000, even more preferably 1:10 to 1:100,000, even more preferably 1:100 to 1:80,000, and particularly preferably 1:1,000 to 1:50,000. 【0081】 The ratio of the amount of monocarboxylic acid added to the amount of component (B) added (monocarboxylic acid:component (B)) is preferably 10:1 to 1:1,000,000 by weight, more preferably 3:1 to 1:300,000, even more preferably 1:1 to 1:100,000, even more preferably 1:10 to 1:80,000, and particularly preferably 1:100 to 1:50,000. 【0082】More specifically, for example, when component (B) is L-Arg, the ratio of the amount of monocarboxylic acid added to the amount of L-Arg added (monocarboxylic acid:L-Arg) is preferably 1:1 to 1:1,000,000 by weight, more preferably 1:1 to 3:300,000, even more preferably 1:10 to 1:100,000, even more preferably added in the range of 1:100 to 1:80,000, and particularly preferably added in the range of 1:1,000 to 1:50,000. When component (B) is L-Lys, the ratio of the amount of monocarboxylic acid added to the amount of L-Lys added (monocarboxylic acid:L-Lys) is preferably 10:1 to 1:100,000 by weight, more preferably 3:1 to 1:300,000, even more preferably 1:1 to 1:100,000, even more preferably within the range of 1:10 to 1:30,000, and particularly preferably within the range of 1:100 to 1:10,000. When component (B) is L-Asp, the ratio of the amount of monocarboxylic acid added to the amount of L-Asp added (monocarboxylic acid:L-Asp) is preferably 10:1 to 1:1,000,000 by weight, more preferably 3:1 to 1:300,000, even more preferably 1:1 to 1:100,000, even more preferably within the range of 1:10 to 1:30,000, and particularly preferably within the range of 1:100 to 1:10,000. 【0083】 In the manufacturing method and method of the present invention, it is more preferable to include a step of further adding at least one selected from the group consisting of methional, butyric acid or a salt thereof, and sotolon or a salt thereof. By further adding at least one selected from the group consisting of methional, butyric acid or a salt thereof, and sotolon or a salt thereof, in addition to a methyl branched saturated aliphatic monocarboxylic acid having 6 to 10 carbon atoms, and one or more selected from components (A) and (B), a spice-containing food with a more enhanced spice flavor can be obtained. 【0084】Regarding "methional," "butyric acid or its salt," and "sotolon or its salt," they are as described above in relation to the enhancers of the present invention. 【0085】 When the manufacturing method and method of the present invention include a step of adding methional, the amount of methional added to the spice-containing food is preferably such that the methional content in the food is within the following ranges: Preferably 0.0008 ppm by weight or more, more preferably 0.001 ppm by weight or more, even more preferably 0.003 ppm by weight or more, even more preferably 0.005 ppm by weight or more, and particularly preferably 0.008 ppm by weight or more; also preferably 500 ppm by weight or less, more preferably 300 ppm by weight or less, even more preferably 100 ppm by weight or less, even more preferably 50 ppm by weight or less, particularly preferably 30 ppm by weight or less, and most preferably 20 ppm by weight or less. 【0086】 When the manufacturing method and method of the present invention include a step of adding butyric acid or a salt thereof, the amount of butyric acid or a salt thereof added to the spice-containing food is preferably such that the content of butyric acid or a salt thereof in the food is within the following ranges: Preferably 0.008 ppm by weight or more, more preferably 0.01 ppm by weight or more, even more preferably 0.05 ppm by weight or more, and even more preferably 0.08 ppm by weight or more; also preferably 5,000 ppm by weight or less, more preferably 3,000 ppm by weight or less, even more preferably 1,000 ppm by weight or less, even more preferably 500 ppm by weight or less, particularly preferably 300 ppm by weight or less, and most preferably 200 ppm by weight or less. 【0087】When the manufacturing method and method of the present invention include a step of adding sotolon or a salt thereof, the amount of sotolon or a salt thereof added to the spice-containing food is preferably such that the content of sotolon or a salt thereof in the food is within the following ranges: Preferably 0.0001 ppm by weight or more, more preferably 0.0005 ppm by weight or more, even more preferably 0.0008 ppm by weight or more, even more preferably 0.001 ppm by weight or more, and particularly preferably 0.003 ppm by weight or more; also preferably 300 ppm by weight or less, more preferably 100 ppm by weight or less, even more preferably 50 ppm by weight or less, even more preferably 30 ppm by weight or less, particularly preferably 20 ppm by weight or less, and most preferably 10 ppm by weight or less. 【0088】 Furthermore, the manufacturing method and method of the present invention may further include a step of adding other components other than monocarboxylic acid, component (A), component (B), methional, butyric acid or its salt, and sotolon or its salt to the spice-containing food, to the extent that the effects of the present invention are not impaired. Examples of other components include acids other than monocarboxylic acid and butyric acid, amino acids other than component (B), sugars, and various additives that can be used in food and beverages, such as seasonings, spices, colorants, color fixatives, emulsifiers, oils and fats, diluents, excipients, disintegrants, lubricants, binders, surfactants, water, physiological saline, vegetable oil, solubilizers, isotonic agents, preservatives, and antioxidants. One or more of these other components may be added as needed. 【0089】 The manufacturing method and the method of the present invention can be carried out in accordance with the "Method for Manufacturing the Food of the Present Invention" described above for the food of the present invention. 【0090】 The manufacturing method and method of the present invention enhance the spice flavor of a spice-containing food to which a monocarboxylic acid and one or more components selected from component (A) and component (B) are added. The presence and degree of the spice flavor can be evaluated by sensory evaluation by expert panelists (for example, the sensory evaluation shown in the examples described below). 【0091】Next, the present invention will be specifically described with reference to examples, but the present invention is not limited in any way by these examples. 【0092】 In the examples, unless otherwise specified, the following raw materials were used. - Instant ramen: "Sapporo Ichiban Soy Sauce Flavor" (manufactured by Sanyo Foods Co., Ltd.) - Curry noodles: "Cup Noodle Curry" (manufactured by Nissin Foods Holdings Co., Ltd.) - Spicy ramen: "Spicy Miso Ramen" (manufactured by Sanyo Foods Co., Ltd.) - 4-Methylpentanoic acid: "4-methylpentanoic acid" (manufactured by Aldrich) - 3-Methylpentanoic acid: "3-methylpentanoic acid" (manufactured by Aldrich) - 5-Methylhexanoic acid: "5-methylhexanoic acid" (manufactured by Penta Manufacturing) - 4-Methyloctanoic acid: "4-methyloctanoic acid" (manufactured by Aldrich) - 4-Methylnonanoic acid: "4-methylnonanoic acid" (manufactured by Aldrich) • Potassium chloride (KCl): "Potassium chloride" (manufactured by Akaho Chemical Co., Ltd.) • Magnesium chloride (MgCl ２ ) "Crystalline" (manufactured by Akaho Chemicals Co., Ltd.) ・Sodium carbonate (Na ２ CO ３ ) : Purified sodium carbonate (anhydrous) (manufactured by Soda Nikka Co., Ltd.) ・L-Arg : L-arginine (manufactured by Ajinomoto Co., Inc.) ・L-AspNa : L-sodium aspartate (manufactured by Ajinomoto Co., Inc.) ・L-LysHCl : L-lysine hydrochloride (manufactured by Ajinomoto Co., Inc.) ・DL-Ala : DL-alanine (manufactured by Nippon Kayaku Food Techno Co., Ltd.) ・Methional : Methional (manufactured by Aldrich) ・Butyric acid : Butyric acid (manufactured by Aldrich) ・Sotolon : 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one (manufactured by Aldrich) 【0093】Comparative Examples 1-7 (Preparation of Evaluation Samples) Instant ramen (containing garlic, ginger, onion, and pepper-based spices) was prepared according to the directions, and the noodles were filtered to obtain the soups for each evaluation sample. At that time, each component listed in Table 1 was added to the instant ramen ingredients in the amounts shown in Table 1, dissolved in a small amount of water as needed. 【0094】 【0095】 (Spiciness Evaluation) For each soup obtained above, two expert panelists experienced in evaluation tasted them and, through deliberation, assigned scores in 0.1-point increments using the evaluation scale shown below to evaluate the spice level. The results are shown in Table 1. 【0096】 [Evaluation Scale] 0 points: No spice-enhancing effect 3 points: Has a spice-enhancing effect 6 points: Has a very high spice-enhancing effect 10 points: Has a very high spice-enhancing effect 【0097】 Reference Examples 1-15 (Preparation of Evaluation Samples) Each soup was prepared in the same manner as described in Comparative Examples 1-7 (Preparation of Evaluation Samples), except that each component listed in Table 2-1 or Table 2-2 was added in the amounts shown in Table 2-1 or Table 2-2 instead of adding each component listed in Table 1 in the amounts shown in Table 1. 【0098】 【0099】 【0100】 (Evaluation of spice level) For each soup obtained above, the spice level was evaluated in the same manner as described in (Evaluation of spice level) for Comparative Examples 1 to 7. The results are shown in Tables 2-1 and 2-2. 【0101】 Examples 1-19 (Two-component systems) (Preparation of evaluation samples) Each soup was prepared in the same manner as described in Comparative Examples 1-7 (Preparation of evaluation samples), except that each component listed in Table 3-1 or Table 3-2 was added in the amounts shown in Table 3-1 or Table 3-2 instead of each component listed in Table 1. 【0102】 【0103】 【0104】 (Evaluation of spice level) For each soup obtained above, the spice level was evaluated in the same manner as described in (Evaluation of spice level) for Comparative Examples 1 to 7. The results are shown in Tables 3-1 and 3-2. 【0105】 Comparative Examples 8-11 (Two-Component Systems) (Preparation of Evaluation Samples) Each soup was prepared in the same manner as described in Comparative Examples 1-7 (Preparation of Evaluation Samples), except that each component listed in Table 4 was added in the amounts shown in Table 4 instead of each component listed in Table 1. 【0106】 【0107】 (Evaluation of spice level) For each soup obtained above, the spice level was evaluated in the same manner as described in (Evaluation of spice level) for Comparative Examples 1 to 7. The results are shown in Table 4. 【0108】 Examples 20-31 (3-component system) (Preparation of evaluation samples) Each soup was obtained in the same manner as described in Comparative Examples 1-7 (Preparation of evaluation samples), except that each component listed in Table 5 was added in the amounts shown in Table 5 instead of each component listed in Table 1. 【0109】 【0110】 (Evaluation of spice level) For each soup obtained above, the spice level was evaluated in the same manner as described in (Evaluation of spice level) for Comparative Examples 1 to 7. The results are shown in Table 5. 【0111】 Examples 32-39 (4-component system) (Preparation of evaluation samples) Each soup was obtained in the same manner as described in Comparative Examples 1-7 (Preparation of evaluation samples), except that each component listed in Table 6 was added in the amounts shown in Table 6 instead of each component listed in Table 1. 【0112】 【0113】(Evaluation of spice level) For each soup obtained above, the spice level was evaluated in the same manner as described in (Evaluation of spice level) for Comparative Examples 1 to 7. The results are shown in Table 6. 【0114】 Examples 40-41 (5-component system) (Preparation of evaluation samples) Each soup was obtained in the same manner as described in Comparative Examples 1-7 (Preparation of evaluation samples), except that each component listed in Table 7 was added in the amounts shown in Table 7 instead of each component listed in Table 1. 【0115】 【0116】 (Evaluation of spice level) For each soup obtained above, the spice level was evaluated in the same manner as described in (Evaluation of spice level) for Comparative Examples 1 to 7. The results are shown in Table 7. 【0117】 Examples 42-47 (6-component system) (Preparation of evaluation samples) Each soup was obtained in the same manner as described in Comparative Examples 1-7 (Preparation of evaluation samples), except that each component listed in Table 8 was added in the amounts shown in Table 8 instead of each component listed in Table 1. 【0118】 【0119】 (Evaluation of spice level) For each soup obtained above, the spice level was evaluated in the same manner as described in (Evaluation of spice level) for Comparative Examples 1 to 7. The results are shown in Table 8. 【0120】 Examples 48-63 (Two-component system) (Preparation of evaluation samples) Each soup was prepared in the same manner as described in Comparative Examples 1-7 (Preparation of evaluation samples), except that each component listed in Table 9-1 or Table 9-2 was added in the amounts shown in Table 9-1 or Table 9-2 instead of each component listed in Table 1. 【0121】 【0122】 【0123】(Evaluation of spice level) For each soup obtained above, the spice level was evaluated in the same manner as described in (Evaluation of spice level) for Comparative Examples 1 to 7. The results are shown in Tables 9-1 and 9-2. 【0124】 Examples 64-75 (3-component system) (Preparation of evaluation samples) Each soup was obtained in the same manner as described in Comparative Examples 1-7 (Preparation of evaluation samples), except that each component listed in Table 10 was added in the amounts shown in Table 1 instead of each component listed in Table 1. 【0125】 【0126】 (Evaluation of spice level) For each soup obtained above, the spice level was evaluated in the same manner as described in (Evaluation of spice level) for Comparative Examples 1 to 7. The results are shown in Table 10. 【0127】 Examples 76-83 (Magnesium Chloride) (Preparation of Evaluation Samples) Each soup was prepared in the same manner as in Comparative Examples 1-7 (Preparation of Evaluation Samples), except that each component listed in Table 1 was added in the amounts shown in Table 1 instead of each component listed in Table 1. 【0128】 【0129】 (Evaluation of spice level) For each soup obtained above, the spice level was evaluated in the same manner as described in (Evaluation of spice level) for Comparative Examples 1 to 7. The results are shown in Table 11. 【0130】 As shown in Tables 1 to 11, the spiciness of instant ramen soup was synergistically enhanced by adding monocarboxylic acids such as 4-methylpentanoic acid, and one or more selected from "(A) potassium chloride or magnesium chloride and (B) one or more selected from L-arginine, L-lysine hydrochloride, and L-sodium aspartate." Furthermore, the spiciness of instant ramen soup was further enhanced by adding methional, butyric acid, or sotolon in addition to 4-methylpentanoic acid, potassium chloride, L-arginine, L-lysine hydrochloride, and L-sodium aspartate. 【0131】 Comparative Example 12 and Reference Examples 16-19 (Curry Noodles) (Preparation of Evaluation Samples) Curry noodles (containing curry spices) were prepared according to the directions, and the noodles were filtered to obtain each soup of the evaluation samples. At that time, each component listed in Table 12 was added to the raw materials of the curry noodles in the respective amounts shown in Table 12, dissolved in a small amount of water as needed. 【0132】 【0133】 (Evaluation of spice level) For each soup obtained above, the spice level was evaluated in the same manner as described in (Evaluation of spice level) for Comparative Examples 1 to 7. The results are shown in Table 12. 【0134】 Examples 84-87 (Curry Noodles) (Preparation of Evaluation Samples) Each soup was prepared in the same manner as in Comparative Example 12 and Reference Examples 16-19 (Preparation of Evaluation Samples), except that each component listed in Table 13 was added in the amounts shown in Table 13 instead of each component listed in Table 12. 【0135】 【0136】 (Evaluation of spice level) For each soup obtained above, the spice level was evaluated in the same manner as described in (Evaluation of spice level) for Comparative Examples 1 to 7. The results are shown in Table 13. 【0137】 As shown in Tables 12-13, the spiciness of the curry noodle soup was synergistically enhanced by adding 4-methylpentanoic acid and one selected from "potassium chloride, L-arginine, L-lysine hydrochloride, and sodium L-aspartate." 【0138】 Comparative Example 13 and Reference Examples 20-23 (Spicy Ramen) (Preparation of Evaluation Samples) Spicy ramen (containing garlic and chili pepper spices) was prepared according to the directions, and the noodles were filtered to obtain the soups for each evaluation sample. At that time, each component listed in Table 14 was added to the raw materials of the spicy ramen in the amounts shown in Table 14, dissolved in a small amount of water as needed. 【0139】 【0140】 (Evaluation of spice level) For each soup obtained above, the spice level was evaluated in the same manner as described in (Evaluation of spice level) for Comparative Examples 1 to 7. The results are shown in Table 14. 【0141】 Examples 88-91 (Spicy Ramen) (Preparation of Evaluation Samples) Each soup was prepared in the same manner as in Comparative Example 13 and Reference Examples 20-23 (Preparation of Evaluation Samples), except that each component listed in Table 15 was added in the amounts shown in Table 15 instead of each component listed in Table 14. 【0142】 【0143】 (Evaluation of spice level) For each soup obtained above, the spice level was evaluated in the same manner as described in (Evaluation of spice level) for Comparative Examples 1 to 7. The results are shown in Table 15. 【0144】 As shown in Tables 14-15, the spiciness of the soup was synergistically enhanced by adding 4-methylpentanoic acid and one selected from "potassium chloride, L-arginine, L-lysine hydrochloride, and sodium L-aspartate" to the soup of the spicy ramen. 【0145】 The present invention provides an effective spice flavor enhancer and the like. Therefore, the present invention is useful in the food industry. 【0146】 This application is based on Japanese Patent Application No. 2024-216483 (filing date: December 11, 2024), the contents of which are fully incorporated herein.

Claims

1. A spice enhancer containing a methyl branched saturated aliphatic monocarboxylic acid having 6 to 10 carbon atoms, and one or more components selected from the following components (A) and (B): Component (A): One or more components selected from alkali metal chlorides and alkaline earth metal chlorides; Component (B): One or more components selected from basic amino acids and acidic amino acids.

2. The enhancer according to claim 1, comprising both component (A) and component (B).

3. The enhancer according to claim 1, wherein the methyl branched saturated aliphatic monocarboxylic acid having 6 to 10 carbon atoms is one or more selected from 3-methylpentanoic acid, 4-methylpentanoic acid, 5-methylhexanoic acid, 4-methyloctanoic acid, and 4-methylnonanoic acid.

4. The enhancer according to claim 1, wherein component (A) is one or more selected from potassium chloride and magnesium chloride.

5. The enhancer according to claim 1, wherein component (B) is one or more selected from L-arginine, L-lysine, and L-aspartic acid.

6. The enhancer according to any one of claims 1 to 5, wherein the ratio of the content of monocarboxylic acid to the content of component (A) in the enhancer (monocarboxylic acid:component (A)) is 10:1 to 1:1,000,000 by weight.

7. The enhancer according to any one of claims 1 to 5, wherein the ratio of the content of monocarboxylic acid to the content of component (B) in the enhancer (monocarboxylic acid:component (B)) is 10:1 to 1:1,000,000 by weight.

8. The enhancer according to any one of claims 1 to 5, wherein a monocarboxylic acid is added to the spice-containing food in such a way that its content is in the range of 0.01 ppb by weight to 15,000 ppb by weight, and / or component (A) is added to the food in such a way that its content is in the range of 0.0001% by weight to 10% by weight, and / or component (B) is added to the food in such a way that its content is in the range of 0.00001% by weight to 10% by weight.

9. A spice-containing food containing a methyl branched saturated aliphatic monocarboxylic acid having 6 to 10 carbon atoms, and one or more selected from the following components (A) and (B): Component (A): One or more selected from alkali metal chlorides and alkaline earth metal chlorides; Component (B): One or more selected from basic amino acids and acidic amino acids.

10. The food according to claim 9, which contains both component (A) and component (B).

11. The food according to claim 9, wherein the spice-containing food is a spice-containing food with an enhanced spice flavor.

12. The food according to claim 9, wherein the methyl branched saturated aliphatic monocarboxylic acid having 6 to 10 carbon atoms is one or more selected from 3-methylpentanoic acid, 4-methylpentanoic acid, 5-methylhexanoic acid, 4-methyloctanoic acid, and 4-methylnonanoic acid.

13. The food according to claim 9, wherein component (A) is one or more selected from potassium chloride and magnesium chloride.

14. The food according to claim 9, wherein component (B) is one or more selected from L-arginine, L-lysine, and L-aspartic acid.

15. A food according to any one of claims 9 to 14, wherein the content of monocarboxylic acid in the food is 0.01 ppb by weight to 15,000 ppb by weight, and / or the content of component (A) in the food is 0.0001% by weight to 10% by weight, and / or the content of component (B) in the food is 0.00001% by weight to 10% by weight.

16. A food according to any one of claims 9 to 14, wherein the ratio of the content of monocarboxylic acid to the content of component (A) in the food (monocarboxylic acid: component (A)) is 10:1 to 1:100,000 by weight.

17. A food according to any one of claims 9 to 14, wherein the ratio of the content of monocarboxylic acid to the content of component (B) in the food (monocarboxylic acid: component (B)) is 10:1 to 1:100,000 by weight.

18. A method for producing a spice-containing food product, comprising the step of adding a methyl branched saturated aliphatic monocarboxylic acid having 6 to 10 carbon atoms, and one or more components selected from the following components (A) and (B): Component (A): One or more components selected from alkali metal chlorides and alkaline earth metal chlorides; Component (B): One or more components selected from basic amino acids and acidic amino acids.

19. The manufacturing method according to claim 18, wherein both component (A) and component (B) are added.

20. The manufacturing method according to claim 18, wherein the methyl branched saturated aliphatic monocarboxylic acid having 6 to 10 carbon atoms is one or more selected from 3-methylpentanoic acid, 4-methylpentanoic acid, 5-methylhexanoic acid, 4-methyloctanoic acid, and 4-methylnonanoic acid.

21. The manufacturing method according to claim 18, wherein component (A) is one or more selected from potassium chloride and magnesium chloride.

22. The manufacturing method according to claim 18, wherein component (B) is one or more selected from L-arginine, L-lysine, and L-aspartic acid.

23. A manufacturing method according to any one of claims 18 to 22, wherein a monocarboxylic acid is added in a food product in a quantity of 0.01 ppb by weight to 15,000 ppb by weight, and / or component (A) is added in a quantity of 0.0001% by weight to 10% by weight, and / or component (B) is added in a quantity of 0.00001% by weight to 10% by weight.

24. The manufacturing method according to any one of claims 18 to 22, wherein the ratio of the amount of monocarboxylic acid added to the amount of component (A) added (monocarboxylic acid:component (A)) is 10:1 to 1:100,000 by weight.

25. The manufacturing method according to any one of claims 18 to 22, wherein the ratio of the amount of monocarboxylic acid added to the amount of component (B) added (monocarboxylic acid:component (B)) is 10:1 to 1:100,000 by weight.

26. A method for enhancing the spiciness of a food product, comprising the step of adding a methyl branched saturated aliphatic monocarboxylic acid having 6 to 10 carbon atoms, and one or more components selected from the following components (A) and (B), to the spice-containing food product. Component (A): One or more components selected from alkali metal chlorides and alkaline earth metal chlorides. Component (B): One or more components selected from basic amino acids and acidic amino acids.

27. The method according to claim 26, wherein both component (A) and component (B) are added.

28. The method according to claim 26, wherein the methyl-branched saturated aliphatic monocarboxylic acid having 6 to 10 carbon atoms is one or more selected from 3-methylpentanoic acid, 4-methylpentanoic acid, 5-methylhexanoic acid, 4-methyloctanoic acid, and 4-methylnonanoic acid.

29. The method according to claim 26, wherein component (A) is one or more selected from potassium chloride and magnesium chloride.

30. The method according to claim 26, wherein component (B) is one or more selected from L-arginine, L-lysine, and L-aspartic acid.

31. The method according to any one of claims 26 to 30, wherein a monocarboxylic acid is added in a food product such that its content is in the range of 0.01 ppb by weight to 15,000 ppb by weight, and / or component (A) is added such that its content is in the range of 0.0001% by weight to 10% by weight, and / or component (B) is added such that its content is in the range of 0.00001% by weight to 10% by weight.

32. The method according to any one of claims 26 to 30, wherein the ratio of the amount of monocarboxylic acid added to the amount of component (A) added (monocarboxylic acid:component (A)) is 10:1 to 1:100,000 by weight.

33. The method according to any one of claims 26 to 30, wherein the ratio of the amount of monocarboxylic acid added to the amount of component (B) added (monocarboxylic acid:component (B)) is 10:1 to 1:100,000 by weight.

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