Taste-enhancing composition, method for producing same, and method for enhancing taste of food product

Abstract

The description of the present invention discloses a taste-enhancing composition capable of enhancing the taste of a food product by being blended in the food product, and a method for producing the taste-enhancing composition. The present disclosure relates to a taste-enhancing composition and a method for producing the same, the taste-enhancing composition containing one or more heat-treated spices selected from the group consisting of heat-treated fenugreek, heat-treated garlic, and heat-treated capsicum, wherein the heat-treated fenugreek is obtained by subjecting fenugreek to a heat treatment under one or more conditions selected from a1) a condition in which the heating temperature is 165°C or higher and the heating value is 100 or higher, b1) a condition in which oil is also present, and c1) a condition involving pressurized sealing.

Description

Composition for enhancing taste, method for producing the same, and method for enhancing taste of food

[0001] The present invention relates to a composition for enhancing taste, a method for producing the same, and a method for enhancing the taste of food.

[0002] Table salt (sodium chloride) imparts a favorable taste to food and is used in food as a source of chlorine and sodium, which are essential elements for maintaining life. On the other hand, it is known that excessive intake of table salt causes many diseases such as hypertension, and suppression of the intake amount of table salt is desired.

[0003] On the other hand, fenugreek, chili pepper, and garlic are known as spices.

[0004] In Patent Document 1, there is described a processed spice containing two or more kinds of spices, which is prepared by (a) heat-treating unground fenugreek, pulverizing it, and then aging it in a sealed container having a predetermined oxygen permeability, and (b) other spices other than fenugreek prepared separately from (a). According to Patent Document 1, this processed spice is described as imparting a strong fragrance that stings the nose with sweetness and aroma, and other spices having a favorable flavor. In Patent Document 1, it is described that the heat treatment of unground fenugreek is carried out until the temperature of fenugreek reaches a temperature of 130°C or higher and 200°C or lower, and in the examples, it is described that unground fenugreek was heated in an oven until it reached 160°C and roasted.

[0005] In Patent Document 2, it is described that a nutty flavor composition can be obtained by heating red chili pepper at a maximum reached product temperature of 135°C to 170°C and a heating value of 8 minutes to 30 minutes. In Patent Document 2, the heating value is defined as a value obtained by integrating the value obtained by 10^{((A - 150) / 30)} with respect to the product temperature (A) [°C] of the red chili pepper over the heating time [minutes].

[0006] Patent Document 3 describes a seasoning composition comprising seeds and / or nuts and curry leaves and / or their extract. Furthermore, Patent Document 3 describes that by blending roasted spices such as roasted garlic into the seasoning composition, the savory flavor of the seeds and nuts is enhanced, and in particular, the taste (main flavor) perceived after the initial taste is enhanced.

[0007] Patent Document 4 describes a method for producing a roasted spice paste in which the characteristic aroma and flavor of spices such as fenugreek, chili peppers, and garlic are enhanced. Specifically, Patent Document 4 describes a method for producing a roasted spice paste containing pulverized roasted spices, comprising the steps of roasting the spices in oil and grease, and pulverizing the roasted spices obtained in the first step under predetermined conditions. Patent Document 4 states that the roasting process with oil and grease should be carried out under conditions that are sufficient to extract the aroma and flavor components contained in the spices without substantially losing them. Specifically, it is stated that this should be done by immersing the spices in oil and grease at 70°C to 200°C, preferably 90°C to 180°C, for 5 seconds to 30 minutes, preferably 10 seconds to 20 minutes.

[0008] Patent Document 5 describes a spice having a new flavor and a method for producing the same. Specifically, Patent Document 5 includes at least two spice groups selected from the group consisting of characteristic flavor spices, caramel flavor enhancing spices, almond flavor enhancing spices, and charcoal flavor enhancing spices. The characteristic flavor spices are either unheated spices or spices obtained by heating unheated spices under conditions where the heating value is 5 or less. The caramel flavor enhancing spices are at least one spice selected from the group consisting of coriander, cumin, dried tangerine peel, anise, celery, turmeric, fenugreek, garlic, chili pepper, paprika, fennel, black pepper, ginger, and asafoetida, heated at a gauge pressure of 0.05 MPa or higher. The invention describes a mixed spice obtained by heating under pressure to achieve a heating value of 15 to 170, wherein the almond aroma-enhancing spice is obtained by heating at least one spice selected from the group consisting of turmeric, chili pepper, fenugreek, cumin, coriander, dried tangerine peel, garlic, paprika, fennel, anise, celery, black pepper, ginger, fenugreek cleaves, and cinnamon under conditions of a gauge pressure of less than 0.05 MPa to achieve a heating value of 50 to 180, and the charcoal aroma-enhancing spice is obtained by heating coriander under conditions of a heating value of 800 or more.

[0009] Japanese Patent Publication No. 2016-189737, Japanese Patent Publication No. 2019-140916, Japanese Patent Publication No. 2020-202765, Japanese Patent Publication No. 2016-123329, Japanese Patent Publication No. 2020-103257

[0010] This disclosure relates to a flavor-enhancing composition that can enhance the taste of food when incorporated into the food, and a method for producing the same. This disclosure also relates to a method for enhancing the taste of food.

[0011] The present inventors have discovered a flavor-enhancing composition that can enhance the taste of food, a method for producing the flavor-enhancing composition, and the following means as a method for enhancing the taste of food.

[0012] [1] A flavor-enhancing composition comprising one or more heat-treated spices selected from the group consisting of heat-treated fenugreek, heat-treated garlic, and heat-treated chili peppers, wherein the heat-treated fenugreek is obtained by heat-treating fenugreek under one or more conditions selected from a1) a heating temperature of 165°C or higher and a heat value of 100 or higher, b1) a condition in which oil is present, and c1) a pressure-sealed condition.

[0013] [2] The flavor-enhancing composition according to [1], wherein the heat-treated spice contains the heat-treated fenugreek, specifically, the heat-treated spice is the heat-treated fenugreek.

[0014] [3] The flavor-enhancing composition according to [2], wherein the heating temperature in the condition of a1) is 205°C or higher, the condition of b1) further includes a heating value of 100 or higher, and the condition of c1) further includes a heating value of 100 or higher.

[0015] [4] The flavor-enhancing composition according to [2] or [3], wherein the fenugreek is one or more selected from unground fenugreek and ground fenugreek.

[0016] [5] The flavor-enhancing composition according to any one of [2] to [4], wherein the fenugreek is a mixture of fenugreek and an amino acid or peptide.

[0017] [6] The heat-treated fenugreek is analyzed by adding 5 μg / g caffeine-d9 and 5 μg / g L-methionine sulfone to the heat-treated fenugreek and the resulting chromatogram obtained by liquid chromatography-mass spectrometry (LC-MS) according to the following method, in which: (101) The sum of the area ratios of the peak areas derived from the alanine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 3.9 or more, (102) The sum of the area ratios of the peak areas derived from the arginine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 3.1 or more, (103) The sum of the area ratios of the peak areas derived from the aspartic acid-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 2.0 or more, (104) The sum of the area ratios of the peak areas derived from the asparagine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 0.29 or more. (105) The total area ratio of peak areas derived from cyclic dipeptides containing glutamic acid to peak areas derived from caffeine-d9 is 1.5 or more, (106) The total area ratio of peak areas derived from cyclic dipeptides containing glutamine to peak areas derived from caffeine-d9 is 0.47 or more, (107) The total area ratio of peak areas derived from cyclic dipeptides containing glycine to peak areas derived from caffeine-d9 is 0.70 or more, (108) The total area ratio of peak areas derived from cyclic dipeptides containing histidine to peak areas derived from caffeine-d9 is 3.3 or more, (109) The total area ratio of peak areas derived from cyclic dipeptides containing leucine or isoleucine to peak areas derived from caffeine-d9 is 3.2 or more, (110) The total area ratio of peak areas derived from cyclic dipeptides containing lysine to peak areas derived from caffeine-d9 is 1.1 or more, (111) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing methionine to the peak areas derived from caffeine-d9 is 3.0 or greater.(112) The total area ratio of peak areas derived from cyclic dipeptides containing phenylalanine to peak areas derived from caffeine-d9 is 2.5 or more, (113) The total area ratio of peak areas derived from cyclic dipeptides containing proline to peak areas derived from caffeine-d9 is 6.5 or more, (114) The total area ratio of peak areas derived from cyclic dipeptides containing serine to peak areas derived from caffeine-d9 is 0.80 or more, (115) The total area ratio of peak areas derived from cyclic dipeptides containing threonine to peak areas derived from caffeine-d9 is 3.5 or more, (116) The total area ratio of peak areas derived from cyclic dipeptides containing tryptophan to peak areas derived from caffeine-d9 is 0.44 or more, (117) The total area ratio of peak areas derived from cyclic dipeptides containing tyrosine to peak areas derived from caffeine-d9 is 2.2 or more, (118) The sum of the area ratios of peak areas derived from valine-containing cyclic dipeptides to the peak areas derived from caffeine-d9 is 3.5 or more, (119) The area ratio of peak areas derived from quinic acid to the peak area derived from L-methionine sulfone is 4.2 or more, (120) The area ratio of peak areas derived from malic acid to the peak area derived from L-methionine sulfone is 900 or more, (121) The area ratio of peak areas derived from succinic acid to the peak area derived from L-methionine sulfone is 73 or more, (122) The area ratio of peak areas derived from tartaric acid to the peak area derived from L-methionine sulfone is 1.8 or more, (123) The area ratio of peak areas derived from lactic acid to the peak area derived from L-methionine sulfone is 90 or more, (124) The area ratio of peak areas derived from citric acid to the peak area derived from L-methionine sulfone is 4300 or more, (125) The area ratio of the peak area derived from adipic acid to the peak area derived from L-methionine sulfone is 9.1 or greater.A flavor-enhancing composition according to any one of [2] to [5], wherein one or more of the following conditions are met: (126) The area ratio of the peak area derived from pyroglutamic acid to the peak area derived from caffeine-d9 is 16 or more; (127) The area ratio of the peak area derived from 4-hydroxy-5-methyl-3(2H)-furanone to the peak area derived from caffeine-d9 is 0.18 or more; (128) The area ratio of the peak area derived from ethyl lactate to the peak area derived from L-methionine sulfone is 1.6 or more; (129) The area ratio of the peak area derived from ascorbic acid to the peak area derived from L-methionine sulfone is 0.035 or more; (130) The area ratio of the peak area derived from gallic acid to the peak area derived from L-methionine sulfone is 1.9 or more. (LC-MS Measurement Method) A 15 mL test tube containing 200 mg of the heat-treated fenugreek and 7.5 mL of water is heated in a 75°C constant temperature water bath for 10 minutes to prepare an aqueous extract. 2.5 mL of acetonitrile, 5 μg / g of caffeine-d9 and 5 μg / g of L-methionine sulfone relative to the heat-treated fenugreek are added to the aqueous extract in the test tube, and after stirring, the solid components are removed and the liquid components are recovered to prepare a sample. The sample is analyzed by LC-MS (ionization method: electrospray ionization (ESI) positive mode and ESI negative mode) to obtain a chromatogram.

[0018] [7] The flavor-enhancing composition according to any one of [2] to [6], wherein the heat-treated fenugreek is analyzed by adding 4 μg / g of 4-methylthiazole to the heat-treated fenugreek and, in the chromatogram obtained by gas chromatography-mass spectrometry (GC-MS) according to the following method, (131) the area ratio of the peak area derived from sotolon to the peak area derived from 4-methylthiazole is 0.43 or more, (132) the area ratio of the peak area derived from furaneol to the peak area derived from 4-methylthiazole is 0.12 or more, (133) the area ratio of the peak area derived from nerolidol to the peak area derived from 4-methylthiazole is 0.072 or more, and (134) the area ratio of the peak area derived from pyrrole-2-carboxyaldehyde to the peak area derived from 4-methylthiazole is 0.022 or more. (GC-MS Measurement Method) A 10 mL test tube containing 25 mg of the heat-treated fenugreek, 4 μg / g of 4-methylthiazole relative to the heat-treated fenugreek, 4 mL of acetone, and 4 mL of methanol is stirred, the solid components are removed, the liquid components are recovered, and 1 mL of acetone is added for every 0.1 mL of the liquid components to prepare a GC-MS sample. The GC-MS sample is analyzed by GC-MS (ionization method: electron ionization (EI) positive mode) to obtain a chromatogram.

[0019] A method for producing a flavor-enhancing composition according to any one of [8], [2] to [7], comprising: subjecting fenugreek to a heat treatment under one or more conditions selected from a1) a heating temperature of 165°C or higher and a heating value of 100 or higher, b1) a condition in which oil is present, and c1) a pressure-sealed condition, in order to obtain the heat-treated fenugreek.

[0020] [9] The method according to [8], wherein the heating temperature in the condition of a1) is 205°C or higher, the condition of b1) further includes that the heating value is 100 or higher, and the condition of c1) further includes that the heating value is 100 or higher.

[0021]

[10] The method according to [8] or [9], wherein the fenugreek is one or more selected from unground fenugreek and ground fenugreek.

[0022]

[11] The method according to any one of [8] to

[10] , wherein the fenugreek is a mixture of fenugreek and an amino acid or peptide.

[0023]

[12] The flavor-enhancing composition according to any one of [1] to [7], wherein the heat-treated spice contains the heat-treated garlic, specifically, the heat-treated spice is the heat-treated garlic.

[0024]

[13] The flavor-enhancing composition according to

[12] , wherein the heat-treated garlic is garlic that has been heat-treated under conditions that result in a heat value of 40 or more.

[0025]

[14] The flavor-enhancing composition according to

[12] or

[13] , wherein the heat-treated garlic is obtained by heat-treating garlic under one or more conditions selected from a3) a heating temperature of 105°C or higher, b3) a condition in which oil is present, and c3) a pressure-sealed condition.

[0026]

[15] The flavor-enhancing composition according to any one of

[12] to

[14] , wherein the heat-treated garlic is subjected to one or more heat treatments selected from unground garlic and ground garlic.

[0027]

[16] The flavor-enhancing composition according to any one of

[12] to

[15] , wherein the garlic is a mixture of garlic and an amino acid or peptide.

[0028]

[17] The heat-treated garlic is analyzed by adding 5 μg / g caffeine-d9 and 5 μg / g L-methionine sulfone to the heat-treated garlic and the resulting chromatogram obtained by liquid chromatography-mass spectrometry (LC-MS) according to the following method, in which: (301) The sum of the area ratios of the peak areas derived from the alanine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 1.4 or more; (302) The sum of the area ratios of the peak areas derived from the arginine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 4.5 or more; (303) The sum of the area ratios of the peak areas derived from the aspartic acid-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 2.5 or more; (304) The sum of the area ratios of the peak areas derived from the asparagine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 3.7 or more. (305) The total area ratio of peak areas derived from glutamic acid-containing cyclic dipeptides to peak areas derived from caffeine-d9 is 15 or more, (306) The total area ratio of peak areas derived from glutamine-containing cyclic dipeptides to peak areas derived from caffeine-d9 is 4.1 or more, (307) The total area ratio of peak areas derived from glycine-containing cyclic dipeptides to peak areas derived from caffeine-d9 is 1.3 or more, (308) The total area ratio of peak areas derived from histidine-containing cyclic dipeptides to peak areas derived from caffeine-d9 is 2.5 or more, (309) The total area ratio of peak areas derived from leucine or isoleucine-containing cyclic dipeptides to peak areas derived from caffeine-d9 is 11 or more, (310) The total area ratio of peak areas derived from lysine-containing cyclic dipeptides to peak areas derived from caffeine-d9 is 1.0 or more. (311) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing methionine to the peak areas derived from caffeine-d9 is 3.5 or more.(312) The total area ratio of peak areas derived from cyclic dipeptides containing phenylalanine to peak areas derived from caffeine-d9 is 3.5 or more, (313) The total area ratio of peak areas derived from cyclic dipeptides containing proline to peak areas derived from caffeine-d9 is 30 or more, (314) The total area ratio of peak areas derived from cyclic dipeptides containing serine to peak areas derived from caffeine-d9 is 10 or more, (315) The total area ratio of peak areas derived from cyclic dipeptides containing threonine to peak areas derived from caffeine-d9 is 22 or more, (316) The total area ratio of peak areas derived from cyclic dipeptides containing tryptophan to peak areas derived from caffeine-d9 is 0.50 or more, (317) The total area ratio of peak areas derived from cyclic dipeptides containing tyrosine to peak areas derived from caffeine-d9 is 9 or more, (318) The sum of the area ratios of peak areas derived from cyclic dipeptides containing valine to the peak area derived from caffeine-d9 is 6.4 or more, (319) The area ratio of peak areas derived from sulfurol to the peak area derived from caffeine-d9 is 0.42 or more, (320) The area ratio of peak areas derived from quinic acid to the peak area derived from L-methionine sulfone is 0.99 or more, (321) The area ratio of peak areas derived from malic acid to the peak area derived from L-methionine sulfone is 160 or more, (322) The area ratio of peak areas derived from succinic acid to the peak area derived from L-methionine sulfone is 5.5 or more, (323) The area ratio of peak areas derived from tartaric acid to the peak area derived from L-methionine sulfone is 0.070 or more, (324) The area ratio of the peak area derived from citric acid to the peak area derived from L-methionine sulfone is 1700 or more, and (325) The area ratio of the peak area derived from adipic acid to the peak area derived from L-methionine sulfone is 0.45 or more.(326) The area ratio of the peak area derived from pyroglutamic acid to the peak area derived from caffeine-d9 is 100 or more, (327) The area ratio of the peak area derived from sulfuryl acetate to the peak area derived from caffeine-d9 is 0.040 or more, (328) The area ratio of the peak area derived from sulfurylhexanoate to the peak area derived from caffeine-d9 is 0.060 or more, (329) The area ratio of the peak area derived from 4-methyl-5-vinylthiazole to the peak area derived from caffeine-d9 is 0.13 or more, (330) The area ratio of the peak area derived from anserine to the peak area derived from caffeine-d9 is 0.27 or more, (331) The area ratio of the peak area derived from 4-hydroxy-5-methyl-3(2H)-furanone to the peak area derived from caffeine-d9 is 0.058 or more, (332) The taste-enhancing composition according to any one of

[12] to

[16] , satisfying one or more of the following: the area ratio of the peak area derived from ethyl lactate to the peak area derived from L-methionine sulfone is 0.20 or more. (LC-MS measurement method) A 15 mL test tube containing 200 mg of the heat-treated garlic and 7.5 mL of water is heated in a constant temperature water bath at 75°C for 10 minutes to prepare an aqueous extract. 2.5 mL of acetonitrile and 5 μg / g of caffeine-d9 and 5 μg / g of L-methionine sulfone relative to the heat-treated garlic are added to the aqueous extract in the test tube, and after stirring, the solid components are removed and the liquid components are recovered to prepare a sample. The sample is analyzed by LC-MS (ionization method: electrospray ionization (ESI) positive mode and ESI negative mode) to obtain a chromatogram.

[0029]

[18] The flavor-enhancing composition according to any one of

[12] to

[17] , wherein the heat-treated garlic is analyzed by adding 4 μg / g of 4-methylthiazole to the heat-treated garlic and, in the chromatogram obtained by gas chromatography-mass spectrometry (GC-MS) according to the following method, (333) the area ratio of the peak area derived from 3-methyl-1,2,4-trithiolane to the peak area derived from 4-methylthiazole is 0.50 or more, (334) the area ratio of the peak area derived from 2,6-dimethylpyrazine to the peak area derived from 4-methylthiazole is 0.092 or more, (335) the area ratio of the peak area derived from 2,6-diethylpyrazine to the peak area derived from 4-methylthiazole is 0.24 or more, and (336) the area ratio of the peak area derived from 2,3,5-trimethylpyrazine to the peak area derived from 4-methylthiazole is 0.053 or more. (GC-MS Measurement Method) A 10 mL test tube containing 25 mg of the heat-treated garlic, 4-methylthiazole in an amount equivalent to 4 μg / g relative to the heat-treated garlic, 4 mL of acetone, and 4 mL of methanol is stirred, the solid components are removed, the liquid components are recovered, and 1 mL of acetone is added for every 0.1 mL of the liquid components to prepare a GC-MS sample. The GC-MS sample is analyzed by GC-MS (ionization method: electron ionization (EI) positive mode) to obtain a chromatogram.

[0030] A method for producing a flavor-enhancing composition according to any one of

[19] ,

[12] to

[18] , comprising: heat-treating garlic to obtain the heat-treated garlic.

[0031]

[20] The method according to

[19] , wherein the heat treatment is performed under conditions that result in a heating value of 40 or more.

[0032]

[21] The method according to

[19] or

[20] , wherein the heat treatment is performed under one or more conditions selected from a3) a heating temperature of 105°C or higher, b3) a condition in which oil is present, and c3) a pressure-sealed condition.

[0033]

[22] The method according to

[19] to

[21] , wherein the garlic is one or more selected from unground garlic and ground garlic.

[0034]

[23] The method according to any one of

[19] to

[22] , wherein the garlic is a mixture of garlic and an amino acid or peptide.

[0035]

[24] The flavor-enhancing composition according to any one of [1] to [7] and

[12] to

[18] , wherein the heat-treated spice contains the heat-treated chili pepper, specifically, the heat-treated spice is the heat-treated chili pepper.

[0036]

[25] The flavor-enhancing composition according to

[24] , wherein the heat-treated chili peppers are obtained by heat-treating chili peppers under conditions that result in a heat value of 100 or more.

[0037]

[26] The flavor-enhancing composition according to

[24] or

[25] , wherein the heat-treated chili peppers are subjected to heat treatment under one or more conditions selected from a2) a heating temperature of 175°C or higher, b2) a condition in which oil is present, and c2) a pressure-sealed condition.

[0038]

[27] The flavor-enhancing composition according to any one of

[24] to

[26] , wherein the heat-treated chili peppers are subjected to one or more heat treatments selected from unground chili peppers and ground chili peppers.

[0039]

[28] The flavor-enhancing composition according to any one of

[24] to

[27] , wherein the heat-treated chili pepper is a mixture of chili pepper and amino acids or peptides that has been heat-treated.

[0040]

[29] The heat-treated chili peppers are analyzed by adding 5 μg / g caffeine-d9 and 5 μg / g L-methionine sulfone to the heat-treated chili peppers and, in the chromatogram obtained by liquid chromatography-mass spectrometry (LC-MS) according to the following method, (201) the total area ratio of the peak area derived from the alanine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 4.6 or more, (202) the total area ratio of the peak area derived from the arginine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 3.4 or more, (203) the total area ratio of the peak area derived from the aspartic acid-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 3.2 or more, (204) the total area ratio of the peak area derived from the asparagine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 0.83 or more. (205) The total area ratio of peak areas derived from cyclic dipeptides containing glutamic acid to peak areas derived from caffeine-d9 is 6.5 or more, (206) The total area ratio of peak areas derived from cyclic dipeptides containing glutamine to peak areas derived from caffeine-d9 is 4.5 or more, (207) The total area ratio of peak areas derived from cyclic dipeptides containing glycine to peak areas derived from caffeine-d9 is 1.9 or more, (208) The total area ratio of peak areas derived from cyclic dipeptides containing histidine to peak areas derived from caffeine-d9 is 14 or more, (209) The total area ratio of peak areas derived from cyclic dipeptides containing leucine or isoleucine to peak areas derived from caffeine-d9 is 2.8 or more, (210) The total area ratio of peak areas derived from cyclic dipeptides containing lysine to peak areas derived from caffeine-d9 is 8.6 or more, (211) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing methionine to the peak areas derived from caffeine-d9 is 3.8 or more.(212) The total area ratio of peak areas derived from cyclic dipeptides containing phenylalanine to peak areas derived from caffeine-d9 is 4.7 or more, (213) The total area ratio of peak areas derived from cyclic dipeptides containing proline to peak areas derived from caffeine-d9 is 17 or more, (214) The total area ratio of peak areas derived from cyclic dipeptides containing serine to peak areas derived from caffeine-d9 is 1.7 or more, (215) The total area ratio of peak areas derived from cyclic dipeptides containing threonine to peak areas derived from caffeine-d9 is 18 or more, (216) The total area ratio of peak areas derived from cyclic dipeptides containing tryptophan to peak areas derived from caffeine-d9 is 0.80 or more, (217) The total area ratio of peak areas derived from cyclic dipeptides containing tyrosine to peak areas derived from caffeine-d9 is 4.9 or more, (218) The sum of the area ratios of peak areas derived from valine-containing cyclic dipeptides to the peak areas derived from caffeine-d9 is 3.6 or more, (219) The area ratio of peak areas derived from sulfurol to the peak areas derived from caffeine-d9 is 0.54 or more, (220) The area ratio of peak areas derived from fumaric acid to the peak areas derived from L-methionine sulfone is 20 or more, (221) The area ratio of peak areas derived from 4-hydroxy-5-methyl-3(2H)-furanone to the peak areas derived from caffeine-d9 is 0.050 or more, (222) The area ratio of peak areas derived from vanillin to the peak areas derived from caffeine-d9 is 0.45 or more, (223) The area ratio of peak areas derived from ascorbic acid to the peak areas derived from L-methionine sulfone is 0.70 or more. (224) The taste-enhancing composition according to any one of

[24] to

[28] , satisfying one or more of the following conditions: the area ratio of the peak area derived from vanillic acid to the peak area derived from L-methionine sulfone is 4.0 or more. (LC-MS measurement method)A 15 mL test tube containing 200 mg of the heat-treated chili peppers and 7.5 mL of water is heated in a 75°C constant temperature water bath for 10 minutes to prepare an aqueous extract. To the aqueous extract in the test tube, 2.5 mL of acetonitrile, 5 μg / g of caffeine-d9 and 5 μg / g of L-methionine sulfone relative to the heat-treated chili peppers are added, and after stirring, the solid components are removed and the liquid components are recovered to prepare a sample. The sample is analyzed by LC-MS (ionization method: electrospray ionization (ESI) positive mode and ESI negative mode) to obtain a chromatogram.

[0041]

[30] The heat-treated chili peppers are analyzed by adding 4 μg / g of 4-methylthiazole to the heat-treated chili peppers and the resulting chromatogram obtained by gas chromatography-mass spectrometry (GC-MS) according to the following method, in which: (225) the area ratio of the peak area derived from neryl acetate to the peak area derived from 4-methylthiazole is 1.6 or more, (226) the area ratio of the peak area derived from sotolon to the peak area derived from 4-methylthiazole is 0.67 or more, (227) the area ratio of the peak area derived from ethyl 2-furate to the peak area derived from 4-methylthiazole is 0.055 or more, (228) the area ratio of the peak area derived from furaneol to the peak area derived from 4-methylthiazole is 1.1 or more, (229) the area ratio of the peak area derived from cyclotene to the peak area derived from 4-methylthiazole is 0.016 or more. A flavor-enhancing composition according to any one of

[24] to

[29] , satisfying one or more of the following: (230) The area ratio of the peak area derived from 2-acetylfuran to the peak area derived from 4-methylthiazole is 0.60 or more; (231) The area ratio of the peak area derived from hydroxymethylfurfural to the peak area derived from 4-methylthiazole is 3.0 or more; (232) The area ratio of the peak area derived from α-angelicalactone to the peak area derived from 4-methylthiazole is 0.18 or more; (233) The area ratio of the peak area derived from 2-phenyl-2-butenal to the peak area derived from 4-methylthiazole is 0.10 or more; (234) The area ratio of the peak area derived from guaiacol to the peak area derived from 4-methylthiazole is 0.55 or more. (GC-MS measurement method) A 10 mL test tube containing 25 mg of the heat-treated chili peppers, 4 μg / g of 4-methylthiazole relative to the heat-treated chili peppers, 4 mL of acetone, and 4 mL of methanol is stirred, the solid components are removed, the liquid components are recovered, and 1 mL of acetone is added for every 0.1 mL of the liquid components to prepare a GC-MS sample.The GC-MS sample is analyzed by GC-MS (ionization method: electron ionization method (EI) positive mode) to obtain a chromatogram.

[0042] A method for producing a flavor enhancing composition according to any one of

[31]

[24] to

[30] , comprising subjecting capsicum to a heat treatment to obtain the heat-treated capsicum.

[0043] The method according to

[31] , wherein the heat treatment is a heat treatment under conditions such that the heating value is 100 or more.

[0044] The method according to

[31] or

[32] , wherein the heat treatment is a heat treatment under one or more conditions selected from: a2) conditions where the heating temperature is 175 ° C or higher, b2) conditions where oil coexists, and c2) pressure sealing conditions.

[0045] The method according to any one of

[31] to

[33] , wherein the capsicum is one or more selected from unground capsicum and ground capsicum.

[0046] The method according to any one of

[31] to

[34] , wherein the capsicum is a mixture of capsicum and an amino acid or a peptide.

[0047] A flavor enhancing composition according to any one of [1] to [7],

[12] to

[18] , and

[24] to

[30] for enhancing the flavor of a food when incorporated into the food.

[0048] A method for enhancing the flavor of a food, comprising incorporating a flavor enhancing composition according to any one of [1] to [7],

[12] to

[18] , and

[24] to

[30] into the food.

[0049] The method according to

[37] , wherein the flavor to be enhanced is the flavor of the food itself.

[0050] The method according to

[37] or

[38] , comprising incorporating the flavor enhancing composition into the food such that the concentration of the heat-treated spice in the food is 0.002% by mass or more and 2% by mass or less.

[0051]

[40] The method according to any one of

[37] to

[39] , comprising blending the flavor-enhancing composition into the food such that the amount of heat-treated spice is 0.5 g or more per 100 g of salt equivalent in the food.

[0052]

[41] Use of heat-treated spices for enhancing the flavor of food, comprising one or more heat-treated spices selected from the group consisting of heat-treated fenugreek, heat-treated garlic, and heat-treated chili peppers, wherein the heat-treated fenugreek is obtained by heat-treating fenugreek under one or more conditions selected from a1) a heating temperature of 165°C or higher and a heat value of 100 or higher, b1) the presence of oil, and c1) a pressurized and sealed condition.

[0053]

[42] The use according to

[41] , wherein the heat-treated spice contains the heat-treated fenugreek, specifically the heat-treated spice is the heat-treated fenugreek, and the heat-treated fenugreek is the heat-treated fenugreek specified in any of [1] to [7].

[0054]

[43] The use according to

[41] or

[42] , wherein the heat-treated spice contains the heat-treated garlic, specifically the heat-treated spice is the heat-treated garlic, and the heat-treated garlic is the heat-treated garlic specified in any of

[12] to

[18] .

[0055]

[44] The use according to any one of

[41] to

[43] , wherein the heat-treated spice contains the heat-treated chili pepper, specifically the heat-treated spice is the heat-treated chili pepper, and the heat-treated chili pepper is the heat-treated chili pepper as defined in any one of

[24] to

[30] .

[0056]

[45] The use according to any one of

[41] to

[44] for which the food is incorporated into the food to enhance the taste of the food itself.

[0057]

[46] The use according to any one of

[41] to

[45] , wherein the heat-treated spice is blended into the food so that the concentration of the heat-treated spice in the food is 0.002% by mass or more and 2% by mass or less, in order to enhance the taste of the food.

[0058]

[47] The use according to any one of

[41] to

[46] , wherein the heat-treated spice is added to the food in such a way that the amount of heat-treated spice is 0.5 g or more per 100 g of salt equivalent in the food, thereby enhancing the taste of the food.

[0059]

[48] ​​A method for enhancing the flavor of a food, comprising incorporating a heat-treated spice into the food, wherein the heat-treated fenugreek is obtained by heat-treating fenugreek under one or more conditions selected from a1) a heating temperature of 165°C or higher and a heat value of 100 or higher, b1) the presence of oil, and c1) a pressurized and sealed condition.

[0060]

[49] The method according to

[48] , wherein the heat-treated spice contains the heat-treated fenugreek, specifically the heat-treated spice is the heat-treated fenugreek, and the heat-treated fenugreek is the heat-treated fenugreek specified in any of [1] to [7].

[0061]

[50] The method according to either

[48] or

[49] , wherein the heat-treated spice contains the heat-treated garlic, specifically the heat-treated spice is the heat-treated garlic, and the heat-treated garlic is the heat-treated garlic specified in any of

[12] to

[18] .

[0062]

[51] The method according to any one of

[48] to

[50] , wherein the heat-treated spice contains the heat-treated chili pepper, specifically the heat-treated spice is the heat-treated chili pepper, and the heat-treated chili pepper is the heat-treated chili pepper as defined in any one of

[24] to

[30] .

[0063]

[52] The method according to any one of

[48] to

[51] , wherein the enhanced taste is the taste of the food itself.

[0064]

[53] The method according to any one of

[48] to

[52] , comprising blending the heat-treated spices into the food such that the concentration of the heat-treated spices in the food is 0.002% by mass or more and 2% by mass or less.

[0065]

[54] The method according to any one of

[48] to

[53] , comprising adding the heat-treated spice to the food such that the amount of the heat-treated spice is 0.5 g or more per 100 g of salt equivalent in the food.

[0066]

[55] A heat-treated spice selected from the group consisting of heat-treated fenugreek, heat-treated garlic, and heat-treated chili pepper, for the purpose of enhancing the flavor of food, wherein the heat-treated fenugreek is obtained by heat-treating fenugreek under one or more conditions selected from a1) a heating temperature of 165°C or higher and a heat value of 100 or higher, b1) a condition in which oil is present, and c1) a pressure-sealed condition.

[0067]

[56] The heat-treated spice according to

[55] , wherein the heat-treated spice contains the heat-treated fenugreek, specifically the heat-treated spice is the heat-treated fenugreek, and the heat-treated fenugreek is the heat-treated fenugreek specified in any of [1] to [7].

[0068]

[57] The heat-treated spice according to

[55] or

[56] , wherein the heat-treated spice contains the heat-treated garlic, specifically the heat-treated spice is the heat-treated garlic, and the heat-treated garlic is the heat-treated garlic specified in any of

[12] to

[18] .

[0069]

[58] The heat-treated spice according to any one of

[55] to

[57] , wherein the heat-treated spice contains the heat-treated chili pepper, specifically the heat-treated spice is the heat-treated chili pepper, and the heat-treated chili pepper is the heat-treated chili pepper as defined in any one of

[24] to

[30] .

[0070]

[59] A heat-treated spice according to any one of

[55] to

[58] , wherein the use is to enhance the flavor of the food by being incorporated into the food.

[0071]

[60] The heat-treated spice according to any one of

[55] to

[59] , wherein the use is to blend the heat-treated spice into the food such that the concentration of the heat-treated spice in the food is 0.002% by mass or more and 2% by mass or less.

[0072]

[61] The heat-treated spice according to any one of

[55] to

[60] , wherein the use includes blending the heat-treated spice into the food such that the amount of heat-treated spice is 0.5 g or more per 100 g of salt equivalent in the food.

[0073]

[62] Use of heat-treated spices in the manufacture of food additives for enhancing the taste of food, wherein one or more heat-treated spices selected from the group consisting of heat-treated fenugreek, heat-treated garlic and heat-treated chili peppers, wherein the heat-treated fenugreek is obtained by heat-treating fenugreek under one or more conditions selected from a1) a heating temperature of 165°C or higher and a heat value of 100 or higher, b1) a condition in which oil is present, and c1) a pressure-sealed condition.

[0074]

[63] The use according to

[62] , wherein the heat-treated spice contains the heat-treated fenugreek, specifically the heat-treated spice is the heat-treated fenugreek, and the heat-treated fenugreek is the heat-treated fenugreek specified in any of [1] to [7].

[0075]

[64] The use according to

[62] or

[63] , wherein the heat-treated spice contains the heat-treated garlic, specifically the heat-treated spice is the heat-treated garlic, and the heat-treated garlic is the heat-treated garlic specified in any of

[12] to

[18] .

[0076]

[65] The use according to any one of

[62] to

[64] , wherein the heat-treated spice contains the heat-treated chili pepper, specifically the heat-treated spice is the heat-treated chili pepper, and the heat-treated chili pepper is the heat-treated chili pepper as defined in any one of

[24] to

[30] .

[0077]

[66] The use according to any one of

[62] to

[65] , wherein the additive is incorporated into a food to enhance the taste of the food itself.

[0078]

[67] The use according to any one of

[62] to

[66] , wherein the additive is incorporated into the food in such a way that the concentration of the heat-treated spice in the food is 0.002% by mass or more and 2% by mass or less, in order to enhance the taste.

[0079]

[68] The use according to any one of

[62] to

[67] , wherein the additive is incorporated into the food in such a way that the amount of heat-treated spice is 0.5 g or more per 100 g of salt equivalent in the food, in order to enhance the taste.

[0080] In any one embodiment of [1] to

[68] above, the food may be a low-sodium food, a low-fat food, or a low-carbohydrate food.

[0081] In one embodiment of

[39] ,

[46] ,

[53] ,

[60] and

[67] , the concentration of the heat-treated spices refers to the total concentration of one or more of the heat-treated spices, if the heat-treated spices include one or more of the heat-treated fenugreek, the heat-treated garlic, and the heat-treated chili peppers. In another embodiment of

[39] ,

[46] ,

[53] ,

[60] and

[67] , the concentration of the heat-treated spices refers to the individual concentrations of one or more of the heat-treated spices, if the heat-treated spices include one or more of the heat-treated fenugreek, the heat-treated garlic, and the heat-treated chili peppers. In the above

[39] ,

[46] ,

[53] ,

[60] and

[67] , the flavor-enhancing composition, the heat-treated spices, or the additives are blended into the food so that the heat-treated spices in the food (calculated as dried spices; excluding components other than spices such as oil, amino acids, peptides, and water) are concentrated, either in total or individually, to, for example, 0.002% by mass or more and 2% by mass or less, preferably 0.01% by mass or more and 1% by mass or less, and more preferably 0.05% by mass or more and 0.5% by mass or less. In the cases described in

[39] ,

[46] ,

[53] ,

[60] and

[67] above, when used to enhance the taste of food with a lipid content of less than 20% by mass, the flavor-enhancing composition, the heat-treated spices, or the additives can be blended such that, per unit amount of the total food, the heat-treated spices (calculated amount as dried spices; excluding components other than spices such as oil, amino acids, peptides, and water) have a final concentration of, for example, 0.005% by mass or more and 2% by mass or less, preferably 0.01% by mass or more and 1% by mass or less, more preferably 0.05% by mass or more and 0.5% by mass or less. In the cases described in

[39] ,

[46] ,

[53] ,

[60] and

[67] above, when used to enhance the taste of food with a lipid content of 20% by mass or more (for example, chocolate), the heat-treated spices (calculated amount as dried spices; excluding components other than spices such as oil, amino acids, peptides, and water) can be blended such that, per unit amount of the total food, the heat-treated spices (calculated amount as dried spices)The flavor-enhancing composition, the heat-treated spices, or the additives can be blended such that the final concentration of oil, amino acids, peptides, water, and other components (excluding spices) is, for example, 0.002% by mass or more and 0.1% by mass or less, preferably 0.004% by mass or more and 0.05% by mass or less, more preferably 0.005% by mass or more and 0.01% by mass or less, and even more preferably 0.005% by mass or more and 0.008% by mass or less.

[0082] In one embodiment of

[39] ,

[46] ,

[53] ,

[60] and

[67] above, the heat-treated spice is the heat-treated fenugreek, and the flavor-enhancing composition, the heat-treated spice, or the additive is blended into the food so that the total concentration of the heat-treated fenugreek (calculated as dried fenugreek) is, for example, 0.002% by mass or more and 2% by mass or less, preferably 0.01% by mass or more and 1% by mass or less, and more preferably 0.05% by mass or more and 0.5% by mass or less. In another embodiment of

[39] ,

[46] ,

[53] ,

[60] and

[67] above, the heat-treated spice is the heat-treated fenugreek, and the flavor-enhancing composition, the heat-treated spice, or the additive is blended into the food such that the food has a lipid content of less than 20% by mass, and the heat-treated fenugreek (calculated as dried fenugreek) is in total concentration of, for example, 0.005% by mass or more and 2% by mass or less, preferably 0.01% by mass or more and 1% by mass or less, more preferably 0.05% by mass or more and 0.5% by mass or less, and even more preferably 0.05% by mass or more and 0.3% by mass or less. In yet another embodiment of

[39] ,

[46] ,

[53] ,

[60] and

[67] above, the heat-treated spice is the heat-treated fenugreek, and the flavor-enhancing composition, the heat-treated spice, or the additive is blended into the food such that the food has a lipid content of 20% by mass or more, and the heat-treated fenugreek (calculated as dried fenugreek) is in total concentration of, for example, 0.002% by mass or more and 0.1% by mass or less, preferably 0.004% by mass or more and 0.05% by mass or less, more preferably 0.005% by mass or more and 0.008% by mass or less.

[0083] In one embodiment of

[39] ,

[46] ,

[53] ,

[60] and

[67] above, the heat-treated spice is the heat-treated garlic, and the flavor-enhancing composition, the heat-treated spice, or the additive is blended into the food so that the total concentration of the heat-treated garlic (calculated as dried garlic) is, for example, 0.002% by mass or more and 2% by mass or less, preferably 0.01% by mass or more and 1% by mass or less, and more preferably 0.05% by mass or more and 0.5% by mass or less. In another embodiment of

[39] ,

[46] ,

[53] ,

[60] and

[67] above, the heat-treated spice is the heat-treated garlic, and the flavor-enhancing composition, the heat-treated spice, or the additive is blended into the food such that the food has a lipid content of less than 20% by mass, and the heat-treated garlic (calculated as dried garlic) is in total concentration of, for example, 0.005% by mass or more and 2% by mass or less, preferably 0.01% by mass or more and 1% by mass or less, more preferably 0.05% by mass or more and 0.5% by mass or less, and even more preferably 0.05% by mass or more and 0.3% by mass or less. In yet another embodiment of

[39] ,

[46] ,

[53] ,

[60] and

[67] above, the heat-treated spice is the heat-treated garlic, and the flavor-enhancing composition, the heat-treated spice, or the additive is blended into the food such that the food has a lipid content of 20% by mass or more, and the heat-treated garlic (calculated as dried garlic) is in total concentration of, for example, 0.002% by mass or more and 0.1% by mass or less, preferably 0.004% by mass or more and 0.05% by mass or less, more preferably 0.005% by mass or more and 0.008% by mass or less.

[0084] In one embodiment of

[39] ,

[46] ,

[53] ,

[60] and

[67] above, the heat-treated spice is the heat-treated chili pepper, and the flavor-enhancing composition, the heat-treated spice, or the additive is blended into the food so that the total concentration of the heat-treated chili pepper (calculated as dried chili pepper) is, for example, 0.002% by mass or more and 2% by mass or less, preferably 0.01% by mass or more and 1% by mass or less, and more preferably 0.05% by mass or more and 0.5% by mass or less. In another embodiment of

[39] ,

[46] ,

[53] ,

[60] and

[67] above, the heat-treated spice is the heat-treated chili pepper, and the flavor-enhancing composition, the heat-treated spice, or the additive is blended into the food such that the food has a lipid content of less than 20% by mass, and the heat-treated chili pepper (calculated as dried chili pepper) is in total concentration of, for example, 0.005% by mass or more and 2% by mass or less, preferably 0.01% by mass or more and 1% by mass or less, more preferably 0.05% by mass or more and 0.5% by mass or less, and even more preferably 0.05% by mass or more and 0.3% by mass or less. In yet another embodiment of

[39] ,

[46] ,

[53] ,

[60] and

[67] above, the heat-treated spice is the heat-treated chili pepper, and the flavor-enhancing composition, the heat-treated spice, or the additive is blended into the food such that the food has a lipid content of 20% by mass or more, and the heat-treated chili pepper (calculated amount as dried chili pepper) is in total concentration of, for example, 0.002% by mass or more and 0.1% by mass or less, preferably 0.004% by mass or more and 0.05% by mass or less, more preferably 0.005% by mass or more and 0.008% by mass or less.

[0085] In one embodiment of

[40] ,

[47] ,

[54] ,

[61] and

[68] , the amount of heat-treated spices per 100 g of salt equivalent in the food refers to the total amount of one or more heat-treated spices if the heat-treated spices include one or more of the heat-treated fenugreek, heat-treated garlic, and heat-treated chili peppers. In another embodiment of

[40] ,

[47] ,

[54] ,

[61] and

[68] , the amount of heat-treated spices per 100 g of salt equivalent in the food refers to the amount of each of the one or more heat-treated spices if the heat-treated spices include one or more of the heat-treated fenugreek, heat-treated garlic, and heat-treated chili peppers. In the above

[40] ,

[47] ,

[54] ,

[61] and

[68] , the flavor-enhancing composition, the heat-treated spices, or the additives are blended into the food so that, for every 100 g of salt equivalent in the food, the total or individual amount of the heat-treated spices (on a dry basis) is, for example, 0.5 g or more, preferably 1 g or more, preferably 2 g or more, more preferably 4 g or more, even more preferably 5 g or more, for example, 0.5 g or more and 100 g or less, preferably 1 g or more and 75 g or less, even more preferably 2 g or more and 50 g or less, particularly preferably 4 g or more and 40 g or less, and even more preferably 5 g or more and 25 g or less.

[0086] In one embodiment of

[40] ,

[47] ,

[54] ,

[61] and

[68] above, the heat-treated spice is the heat-treated fenugreek, and the flavor-enhancing composition, the heat-treated spice, or the additive is blended into the food such that the total amount of the heat-treated fenugreek (calculated as dried fenugreek) is, for example, 0.5 g or more, preferably 1 g or more, preferably 2 g or more, more preferably 4 g or more, even more preferably 5 g or more, for example, 0.5 g or more and 100 g or less, preferably 1 g or more and 75 g or less, even more preferably 2 g or more and 50 g or less, particularly preferably 4 g or more and 40 g or less, and even more preferably 5 g or more and 25 g or less, per 100 g of the salt equivalent amount of the food.

[0087] In one embodiment of

[40] ,

[47] ,

[54] ,

[61] and

[68] above, the heat-treated spice is the heat-treated garlic, and the flavor-enhancing composition, the heat-treated spice, or the additive is blended into the food such that the total amount of the heat-treated garlic (calculated as dried garlic) is, for example, 0.5 g or more, preferably 1 g or more, preferably 2 g or more, more preferably 4 g or more, even more preferably 5 g or more, for example, 0.5 g or more and 100 g or less, preferably 1 g or more and 75 g or less, even more preferably 2 g or more and 50 g or less, particularly preferably 4 g or more and 40 g or less, and even more preferably 5 g or more and 25 g or less, based on 100 g of the salt equivalent amount of the food.

[0088] In one embodiment of

[40] ,

[47] ,

[54] ,

[61] and

[68] above, the heat-treated spice is the heat-treated chili pepper, and the flavor-enhancing composition, the heat-treated spice, or the additive is blended into the food such that the total amount of the heat-treated chili pepper (calculated as dried chili pepper) is, for example, 0.5 g or more, preferably 1 g or more, preferably 2 g or more, more preferably 4 g or more, even more preferably 5 g or more, for example, 0.5 g or more and 100 g or less, preferably 1 g or more and 75 g or less, even more preferably 2 g or more and 50 g or less, particularly preferably 4 g or more and 40 g or less, and even more preferably 5 g or more and 25 g or less, based on 100 g of the salt equivalent amount of the food.

[0089] In this specification and in the claims, the numerical range "X to Y" is synonymous with "X or greater, and Y or less," and refers to a range that includes the values ​​X and Y at both ends, as well as the values ​​in between.

[0090] This Specified Publication incorporates the disclosures of Japanese Patent Application Nos. 2024-233138, 2024-233140, and 2024-233141, which form the basis of the priority claim of this Application. All publications, patents, and patent applications cited herein are incorporated herein by reference in their entirety.

[0091] The flavor-enhancing composition relating to this disclosure can enhance the flavor of food when incorporated into the food.

[0092] According to the method for producing a flavor-enhancing composition described herein, the flavor-enhancing composition can be produced.

[0093] According to the method for enhancing the taste of food according to this disclosure, the taste of the food can be enhanced by incorporating the taste-enhancing composition into the food.

[0094] This specification discloses one or more heat-treated spices selected from the group consisting of heat-treated fenugreek, heat-treated garlic, and heat-treated chili peppers, uses of the heat-treated spices, and methods for producing the heat-treated spices.

[0095] In this specification, an aspect of the present invention in which the heat-treated spice includes heat-treated fenugreek, specifically, the heat-treated spice is heat-treated fenugreek, is described as the "first disclosure."

[0096] In this specification, an aspect of the present invention in which the heat-treated spice includes heat-treated chili peppers, specifically, the heat-treated spice is heat-treated chili peppers, is described as the "second disclosure."

[0097] In this specification, an aspect of the present invention in which the heat-treated spice includes heat-treated garlic, specifically, the heat-treated spice is heat-treated garlic, is described as the "third disclosure."

[0098] The first, second, and third disclosures of this specification are collectively referred to as the "Disclosure" or the "Invention."

[0099] In this disclosure, "flavor" refers to the flavor possessed by food, and can be one or more flavors selected from, for example, saltiness, sweetness, sourness, bitterness, umami, richness, oiliness, and milkiness. "Flavor enhancement" refers to enhancing the flavor perceived when food is consumed, and for example, it refers to enhancing the weak flavor perceived when consuming food containing flavor components in reduced amounts (e.g., low-salt foods, low-fat foods, low-sugar foods).

[0100] In this disclosure, the taste perceived when consuming food can be divided into three stages: the "top" taste perceived first, the "middle" taste perceived next, and the "last" taste perceived last. In this disclosure, taste enhancement refers to enhancing at least one of these tastes.

[0101] Saltiness, in terms of taste, is the taste perceived when consuming salt (sodium chloride). Saltiness encompasses both the taste of salt itself and the taste perceived when salt is combined with other ingredients. For example, the top taste of a food containing salt is the pungent taste of salt, known as "saltiness," while the middle tastes include "fullness" and "savory flavor," and the final tastes include "metallic complexity" and "lingering aftertaste." Saltiness may also include the taste resulting from "flavor enhancement," where the taste of other ingredients is enhanced by salt. In this disclosure, enhancing saltiness refers to enhancing at least one of these types of saltiness.

[0102] In this disclosure, "fatty sensation" refers to the taste perceived when consuming foods containing fats and oils. Examples of fat-induced tastes include richness, depth of flavor, fullness, lingering taste, aftertaste, and smoothness. Here, fat-induced taste also includes tastes produced by fat-soluble components contained in fats and oils.

[0103] In terms of taste, "richness" can also be described as the "depth" or "body" of the flavor perceived when eating food. Therefore, "enhancing richness" can also be rephrased as "adding depth" or "adding body."

[0104] In this disclosure, flavor enhancement more preferably refers to flavor enhancement derived from one or more flavor components selected from salt, oils and fats, sucrose, citric acid, tartaric acid, naringin, glutamic acid or its salt, aspartic acid or its salt, succinic acid or its salt, inosinic acid or its salt, guanylic acid or its salt, glycine or its salt, alanine or its salt, chili pepper, black pepper, animal or plant-derived extracts, and seasonings. Examples of salts in the one or more flavor components include sodium salts. Examples of animal or plant-derived extracts include one or more extracts selected from beef extract, chicken extract, pork extract, seafood extract, garlic extract, and onion extract. Examples of seasonings include one or more selected from tomato paste, banana paste, apple paste, honey, soy sauce, miso, ketchup, Worcestershire sauce, mayonnaise, cheese, noodle soup base, defatted soybeans, skim milk powder, yeast extract, protein hydrolysate, and curry powder. In this disclosure, enhanced taste more preferably refers to enhanced taste derived from the one or more taste components in a food containing the one or more taste components, particularly in a food containing the one or more taste components in a smaller amount than usual.

[0105] Examples of foods whose taste is enhanced in this disclosure include low-sodium foods, low-fat foods (foods with reduced fat content), and low-carbohydrate foods.

[0106] Reduced-salt foods refer to foods in which the amount of salt equivalent is reduced compared to the corresponding regular foods. Examples include foods in which the amount of salt equivalent per unit mass is 95% or less by mass, 90% or less by mass, 70% or less by mass, or 50% or less by mass, or 10% to 95% by mass, 20% to 90% by mass, 30% to 70% by mass, or 40% to 50% by mass, compared to the amount of salt equivalent per unit mass of the corresponding regular food.

[0107] Low-fat foods refer to foods that contain or do not contain a reduced amount of fat compared to the corresponding regular foods. Examples include foods in which the amount of fat per unit mass is 95% or less by mass, 90% or less by mass, 70% or less by mass, or 50% or less by mass, or 10% to 95% by mass, 20% to 90% by mass, 30% to 70% by mass, or 40% to 50% by mass, compared to the amount of fat per unit mass of the corresponding regular food.

[0108] Low-carbohydrate foods refer to foods that contain or do not contain carbohydrates in a reduced amount compared to the corresponding regular foods. Examples include foods in which the amount of carbohydrates per unit mass is 95% or less by mass, 90% or less by mass, 70% or less by mass, or 50% or less by mass, or 10% to 95% by mass, 20% to 90% by mass, 30% to 70% by mass, or 40% to 50% by mass, compared to the amount of carbohydrates per unit mass of the corresponding regular food.

[0109] The salt equivalent in food can be measured, for example, based on the amount of sodium in the food. The amount of sodium can be measured by inductively coupled plasma emission spectrometry. If the food consists of known ingredients, the salt equivalent can be calculated based on the amount of salt added. Also, if the salt equivalent is listed as a nutritional information on the packaging of the known ingredients that make up the food, that can be considered the salt equivalent of those ingredients, and the salt equivalent in the food can be calculated accordingly.

[0110] The amount of lipids in food can be measured, for example, by ether extraction. If the food consists of known ingredients, the amount of lipids in the food can be calculated based on the amount of lipids in the ingredients. Also, if the amount of lipids is listed as nutritional information on the packaging of the known ingredients that make up the food, that can be considered as the amount of lipids in those ingredients and used to calculate the amount of lipids in the food. In this specification, the terms "reduced-fat food" and "fat-reduced food" are used interchangeably.

[0111] The amount of sugar in food can be measured by methods such as the phenol-sulfuric acid method, enzymatic methods, high-performance liquid chromatography (HPLC) analysis of free sugars, and the Bertrand method. If the food is made up of known ingredients, the amount of sugar in the food can be calculated based on the amount of sugar in the ingredients. Furthermore, if the amount of carbohydrates is listed as nutritional information on the packaging of the known ingredients that make up the food, this can be considered as the amount of sugar in those ingredients, and the amount of sugar in the food can be calculated accordingly.

[0112] In this disclosure of heating value, the heating value is determined as the value obtained by integrating the value expressed by the following formula (hereinafter referred to as the "CV value") with respect to the heating time (minutes).

[0113] (Formula): CV value = 10 [(product temperature - reference temperature) / Z value] In this disclosure, "reference temperature" is 110°C and "Z value" is 30°C. "Product temperature" refers to the temperature of the object being heated during the heat treatment.

[0114] In this disclosure, cyclic dipeptides are represented by (Val-Arg), etc., which represent a cyclic dipeptide consisting of two amino acids. Leu / Ile represents either or both of leucine (Leu) and isoleucine (Ile), for example, "peak area derived from cyclic (Leu / Ile-Ala))" refers to the sum of the peak area derived from cyclic (Leu-Ala) and the peak area derived from cyclic (Ile-Ala). In this disclosure, "hyPro" refers to γ-hydroxyproline. In this disclosure, each amino acid constituting the cyclic dipeptide may be the L-form, the D-form, or a mixture of the L-form and the D-form.

[0115] A. The First Disclosure of This Specification Sections A-1, A-2, A-3, and A-4 below specifically describe the first disclosure of this specification.

[0116] A-1. Flavor-enhancing composition relating to the first disclosure The first aspect of the first disclosure relates to a flavor-enhancing composition containing heat-treated fenugreek, wherein the heat-treated fenugreek is obtained by heat-treating fenugreek under one or more conditions selected from a1) a heating temperature of 165°C or higher and a heating value of 100 or higher, b1) a condition in which oil is present, and c1) a pressure-sealed condition.

[0117] The first disclosed flavor-enhancing composition can enhance the flavor of food by being incorporated into the food itself. For example, a food containing one or more flavor components in a reduced amount compared to normal (for example, a low-salt food containing salt in a reduced amount compared to normal, a low-fat food containing oil in a reduced amount compared to normal, or a low-carbohydrate food containing carbohydrates in a reduced amount compared to normal) that incorporates the first disclosed flavor-enhancing composition can have a flavor closer to that of a food containing one or more flavor components in normal amounts compared to a food that does not contain it, and more preferably, a flavor equivalent to that of a food containing one or more flavor components in normal amounts. The first disclosed flavor-enhancing composition is more preferably a flavor-enhancing composition that enhances the flavor of a food by being incorporated into a salt-containing food such as a low-salt food, a lipid-containing food such as a low-carbohydrate food, or a carbohydrate-containing food such as a low-carbohydrate food. As shown in Reference Examples 1 to 3, cyclic dipeptides have the effect of enhancing the taste (greasy feel) of foods containing oils and fats when incorporated into such foods. As will be described later, heat-treated fenugreek contains more cyclic dipeptides than raw fenugreek, so the taste-enhancing composition of the first disclosure can be a taste-enhancing composition that enhances the taste (greasy feel) of foods containing oils and fats when incorporated into such foods.

[0118] In the first disclosure, fenugreek refers to the dried seeds commonly used as a spice. To distinguish the fenugreek used as a raw material from heat-treated fenugreek, it may be referred to as "raw material fenugreek." As raw material fenugreek, one or more selected from unground fenugreek and ground fenugreek can be used. The particle size of the ground fenugreek is not particularly limited and may be coarsely ground fenugreek or a powdered form.

[0119] The raw material fenugreek may be a mixture of fenugreek and amino acids or peptides. By heating the mixture of fenugreek and amino acids or peptides, heat-treated fenugreek can be obtained that has a particularly high effect in enhancing the richness of the flavor. The amino acids or peptides are preferably one or more amino acids selected from alanine, arginine, aspartic acid, asparagine, glutamic acid, glutamine, glycine, histidine, leucine, isoleucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, and valine, or peptides containing the above amino acids as constituent amino acids. In specific examples, the amino acids or peptides mixed with fenugreek are preferably one or more amino acids selected from proline, methionine, alanine, aspartic acid, glutamic acid, and histidine, or peptides containing the above amino acids as constituent amino acids, and are particularly preferably the above amino acids. In a mixture of fenugreek and amino acids or peptides, the blending ratio of fenugreek to amino acids or peptides is not particularly limited, but for every 100 parts by mass (on a dry basis), the total amount of amino acids or peptides can be, for example, 0.5 parts by mass or more and 20 parts by mass or less, more specifically 1 part by mass or more and 15 parts by mass or less, and more specifically 2 parts by mass or more and 10 parts by mass or less. The amino acids can be L-forms, D-forms, or mixtures of L-forms and D-forms, for example, L-forms can be used.

[0120] The heat-treated fenugreek in the flavor-enhancing composition of the first disclosure is preferably in powder form, and the particle size is not particularly limited, but can be, for example, 1000 μm or less, preferably 500 μm or less. Here, the particle size can be determined by the mesh size of a standard sieve specified in JIS. The powdered heat-treated fenugreek may be powdered before or after the heat treatment. The heat-treated fenugreek in the flavor-enhancing composition of the first disclosure may be provided in the form of a mixture of heat-treated fenugreek and oil. Depending on the melting point of the oil, the mixture may be solid at room temperature or liquid at room temperature.

[0121] The flavor-enhancing composition of the first disclosure may consist solely of heat-treated fenugreek, or it may contain heat-treated fenugreek and other components. Examples of other components include one or more components having a flavor-enhancing effect, or one or more components that are acceptable as food. The flavor-enhancing composition of the first disclosure may contain heat-treated fenugreek in a proportion of 5% to 100% by mass, more preferably 10% to 100% by mass, even more preferably 15% to 100% by mass, and most preferably 50% to 100% by mass, on a dry basis. The flavor-enhancing composition of the first disclosure may be in the form of powder, granules, paste, liquid, etc., and may contain one or more food-acceptable components, such as excipients and carriers, as necessary to achieve the desired form.

[0122] Next, a preferred embodiment of the heat treatment for preparing the heat-treated fenugreek will be described.

[0123] Fenugreek that has been heat-treated under the conditions described above (a1) where the heating temperature is 165°C or higher and the heating value is 100 or higher (hereinafter sometimes referred to as "heating condition a1") is preferable because it has a high effect in enhancing the flavor.

[0124] The heat treatment under heating condition a1) may be carried out in an open system or a closed system, but it is preferably carried out in an open system. An open system refers to an environment that is not sealed and in which moisture and volatile components including aromatic components can volatilize into the surrounding atmosphere during heat treatment. Fenugreek heat-treated in an open system under conditions where the heating temperature is 165°C or higher and the heating value is 100 or higher has a particularly strong effect in enhancing the taste when incorporated into food. Examples of heat treatment devices that can be used for heat treatment in an open system include roasters equipped with open containers such as flat kettles, rotary cylindrical kettles, and pots, as well as ovens with open interiors, hot air roasters, and superheated steam stirring and mixing sterilization devices. Such heat treatment in an open system can be called "roasting". Heat treatment in an open system can be carried out under non-pressurized conditions.

[0125] The heating value of the heat treatment under heating condition a1) should be 100 or higher, preferably 1000 or higher, more preferably 5000 or higher, preferably 100 to 400000, more preferably 1000 to 200000, even more preferably 5000 to 50000, and particularly preferably 5000 to 10000. By setting the heating value of the heat treatment under heating condition a1) within the above range, heat-treated fenugreek with a particularly high flavor-enhancing effect can be obtained.

[0126] In the heat treatment under heating condition a1), in addition to the heating value being within the above range, the high heating temperature of 165°C or higher results in heat-treated fenugreek with a particularly high flavor-enhancing effect. The heating temperature is preferably 190°C or higher, more preferably 205°C or higher, and even more preferably 210°C or higher, and can be, for example, 165°C to 400°C, preferably 190°C to 350°C, more preferably 205°C to 320°C, and even more preferably 210°C to 300°C. The time for the heat treatment under heating condition a1) can be appropriately adjusted so that the heating value is within the above range, but can be, for example, 3 minutes or more, preferably 5 minutes or more, for example, 3 minutes to 50 minutes, and preferably 5 minutes to 40 minutes.

[0127] The form of the raw material fenugreek used in the heat treatment under heating condition a1) is not particularly limited, but preferably it is one or more selected from unground fenugreek and ground fenugreek, and more preferably unground fenugreek. The raw material fenugreek used in the heat treatment under heating condition a1) may be fenugreek alone, or it may be a mixture of fenugreek and amino acids or peptides. In the heat treatment under heating condition a1), oil and / or water may be added to the raw material fenugreek, or not, but it is particularly preferable not to add them.

[0128] Fenugreek heat-treated under the conditions described in "b1) where oil is present" (hereinafter sometimes referred to as "heating condition b1") is preferable because it has a high effect of enhancing flavor. The oil is not particularly limited as long as it is an edible oil derived from plants, animals, etc. that is acceptable as food. The oil may have its melting point adjusted by techniques such as transesterification or hydrogenation of fatty acids. The amount of oil used in the heat treatment under heating condition b1) is not particularly limited, but for example, for 100 parts by mass of fenugreek, for example, 5 parts by mass or more and 500 parts by mass or less, preferably 50 parts by mass or more and 200 parts by mass or less, and more preferably 75 parts by mass or more and 150 parts by mass or less of oil can be used.

[0129] The heat treatment under heating condition b1) can be performed by setting the temperature and time so that the heating value is, for example, 100 or more, preferably 120 or more, more preferably 140 or more, particularly preferably 150 or more, for example 100 to 800,000, preferably 120 to 400,000, more preferably 140 to 200,000, particularly preferably 150 to 200,000, even more preferably 150 to 10,000, and most preferably 150 to 1,000. By setting the heating value of the heat treatment under heating condition b1) within the above range, heat-treated fenugreek with a particularly high flavor-enhancing effect can be obtained.

[0130] The temperature and time during the heat treatment under heating condition b1) can be appropriately set so that the heating value falls within the above range. The temperature during the heat treatment under heating condition b1) can be such that the maximum temperature reached is, for example, 100°C or higher, preferably 120°C or higher, more preferably 130°C or higher, and even more preferably 145°C or higher, and can be such as 100°C to 300°C, preferably 120°C to 280°C, more preferably 130°C to 250°C, and even more preferably 145°C to 230°C. The time during the heat treatment under heating condition b1) can be, for example, 2 minutes or more, preferably 4 minutes or more, and can be such as 2 minutes to 40 minutes, and even more preferably 4 minutes to 25 minutes.

[0131] The heat treatment under heating condition b1) can be carried out in either an open or closed system, and can be performed by heating with superheated steam or heating with an oven. Examples of heating devices used for the heat treatment under heating condition b1) include ovens, flat-pan roasters, vertical heating mixers, and microwave heating devices.

[0132] The form of fenugreek heated with oil in the heat treatment under heating condition b1) is not particularly limited, but preferably one or more selected from unground fenugreek and ground fenugreek. The fenugreek heated with oil in the heat treatment under heating condition b1) may be fenugreek alone, or it may be a mixture of fenugreek and amino acids or peptides.

[0133] Fenugreek that has been heat-treated under the aforementioned "c1) pressurized and sealed conditions" (which may be referred to as "heating conditions c1") is preferable because it has a high effect in enhancing the flavor.

[0134] The heat treatment under heating condition c1) can be performed by setting the temperature and time so that the heating value is, for example, 100 or more, preferably 120 or more, more preferably 150 or more, for example, 100 to 2000, preferably 120 to 1500, and more preferably 150 to 1000. By setting the heating value of the heat treatment under heating condition c1) within the above range, heat-treated fenugreek with a particularly high flavor-enhancing effect can be obtained.

[0135] The temperature and time in the heat treatment under heating condition c1) can be appropriately set so that the heating value falls within the above range. The temperature in the heat treatment under heating condition c1) can be such that the maximum temperature reached is, for example, 100°C or higher, preferably 110°C or higher, more preferably 120°C or higher, and even more preferably 125°C or higher, and can be such as 100°C to 200°C, preferably 110°C to 180°C, more preferably 120°C to 160°C, and even more preferably 125°C to 150°C. The time in the heat treatment under heating condition c1) can be, for example, 10 minutes or more, preferably 20 minutes or more, and can be such as 10 minutes to 90 minutes, preferably 20 minutes to 60 minutes, and even more preferably 20 minutes to 40 minutes.

[0136] The heat treatment under heating condition c1) can be carried out under pressure conditions where the gauge pressure is preferably 0.05 MPa or higher, more preferably 0.15 MPa or higher, preferably 0.05 MPa to 0.60 MPa, and more preferably 0.15 MPa to 0.40 MPa.

[0137] Examples of heating devices used for pressurized sealed heating under heating condition c1) include pressurized sealed kettles and retort sterilizers. Heat treatment under heating condition c1) using a retort sterilizer may involve placing the raw material fenugreek in a soft, heat-resistant bag (for example, a bag made of aluminum foil laminated resin sheet), sealing it, and heating it under pressurized conditions.

[0138] The form of the raw material fenugreek used in the heat treatment under heating condition c1) is not particularly limited, but preferably one or more selected from unground fenugreek and ground fenugreek, and particularly preferably unground fenugreek. The raw material fenugreek used in the heat treatment under heating condition c1) may be fenugreek alone, or it may be a mixture of fenugreek and amino acids or peptides. In the heat treatment under heating condition c1), oil and / or water may be added to the raw material fenugreek, or not.

[0139] In a preferred embodiment, the heat-treated fenugreek obtained by heat-treating fenugreek under one or more conditions selected from heating conditions a1), heating conditions b1), and heating conditions c1) shows an increase in one or more compounds selected from the following: cyclic dipeptides, quinic acid, malic acid, succinic acid, tartaric acid, lactic acid, citric acid, adipic acid, pyroglutamic acid, 4-hydroxy-5-methyl-3(2H)-furanone, ethyl lactate, ascorbic acid, gallic acid, sotolon, furaneol, nerolidol, and pyrrole-2-carboxyaldehyde, compared to the fenugreek before heating. The inventors have found that the amount of the compounds contained in the heat-treated fenugreek correlates with the strength of its taste-enhancing effect.

[0140] In a preferred embodiment of the flavor-enhancing composition of the first disclosure, the heat-treated fenugreek is subjected to the addition of 5 μg / g caffeine-d9 and 5 μg / g L-methionine sulfone, and in the chromatogram obtained by liquid chromatography-mass spectrometry (LC-MS) according to the following method, (101) the sum of the area ratios of the peak areas derived from the alanine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 3.9 or more, preferably 5.0 or more, preferably 3.9 to 36, and more preferably 5.0 to 36, and (102) the sum of the area ratios of the peak areas derived from the arginine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 3.1 or more, preferably 4.5 or more, preferably 3.1 to 46, and more preferably 4.5 to 46. (103) The total area ratio of the peak area derived from the cyclic dipeptide containing aspartic acid to the peak area derived from caffeine-d9 is 2.0 or more, preferably 2.6 or more, preferably 2.0 to 23, and more preferably 2.6 to 23; (104) The total area ratio of the peak area derived from the cyclic dipeptide containing asparagine to the peak area derived from caffeine-d9 is 0.29 or more, preferably 0.35 or more, preferably 0.29 to 4.7, and more preferably 0.35 to 3.2; (105) The total area ratio of the peak area derived from the cyclic dipeptide containing glutamic acid to the peak area derived from caffeine-d9 is 1.5 or more, preferably 1.5 to 12; (106) The sum of the area ratios of the peak areas derived from the glutamine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 0.47 or more, preferably 0.57 or more, preferably 0.47 to 3.6, and more preferably 0.57 to 3.6. (107) The sum of the area ratios of the peak areas derived from the glycine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 0.70 or more, preferably 0.70 to 7.1.(108) The total area ratio of the peak area derived from the histidine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 3.3 or more, preferably 3.7 or more, preferably 3.3 to 11, and more preferably 3.7 to 11; (109) The total area ratio of the peak area derived from the leucine or isoleucine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 3.2 or more, preferably 3.5 or more, preferably 3.2 to 43, and more preferably 3.5 to 43; (110) The total area ratio of the peak area derived from the lysine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 1.1 or more, preferably 1.5 or more, preferably 1.1 to 7.8, and more preferably 1.5 to 7.8; (111) The total area ratio of the peak area derived from the methionine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 3.0 or more, preferably 3.0 to 6.8; (112) The total area ratio of the peak area derived from the cyclic dipeptide containing phenylalanine to the peak area derived from caffeine-d9 is 2.5 or more, preferably 2.5 to 11, more preferably 2.5 to 10; (113) The total area ratio of the peak area derived from the cyclic dipeptide containing proline to the peak area derived from caffeine-d9 is 6.5 or more, preferably 8.0 or more, preferably 6.5 to 100, more preferably 8.0 to 100; (114) The total area ratio of the peak area derived from the cyclic dipeptide containing serine to the peak area derived from caffeine-d9 is 0.80 or more, preferably 0.80 to 7.3; (115) The total area ratio of the peak area derived from the cyclic dipeptide containing threonine to the peak area derived from caffeine-d9 is 3.5 or more, preferably 3.5 to 27; (116) The sum of the area ratios of the peak areas derived from the cyclic dipeptide containing tryptophan to the peak area derived from caffeine-d9 is 0.44 or more, preferably 0.47 or more, preferably 0.44 to 2.0, and more preferably 0.47 to 1.6.(117) The sum of the area ratios of the peak areas derived from tyrosine-containing cyclic dipeptides to the peak areas derived from caffeine-d9 is preferably 2.2 or more, more preferably 2.3 or more, preferably 2.2 to 11, and more preferably 2.3 to 11; (118) The sum of the area ratios of the peak areas derived from valine-containing cyclic dipeptides to the peak areas derived from caffeine-d9 is preferably 3.5 or more, preferably 4.0 or more, preferably 3.5 to 49, and more preferably 4.0 to 49; (119) The area ratio of the peak areas derived from quinic acid to the peak areas derived from L-methionine sulfone is preferably 4.2 or more, preferably 4.5 or more, preferably 4.2 to 17, and more preferably 4.5 to 17; (120) The area ratio of the peak areas derived from malic acid to the peak areas derived from L-methionine sulfone is preferably 900 or more, preferably 930 or more, preferably 900 to 2800, and more preferably 930 to 2500; (121) The area ratio of the peak area derived from succinic acid to the peak area derived from L-methionine sulfone is 73 or more, preferably 80 or more, preferably 73 to 220, more preferably 80 to 220, (122) The area ratio of the peak area derived from tartaric acid to the peak area derived from L-methionine sulfone is 1.8 or more, preferably 2.0 or more, preferably 1.8 to 5.5, more preferably 2.0 to 5.5, (123) The area ratio of the peak area derived from lactic acid to the peak area derived from L-methionine sulfone is 90 or more, preferably 90 to 610, more preferably 90 to 360, (124) The area ratio of the peak area derived from citric acid to the peak area derived from L-methionine sulfone is 4300 or more, preferably 4300 to 12700, more preferably 4300 to 12000, (125) The area ratio of the peak area derived from adipic acid to the peak area derived from L-methionine sulfone is 9.1 or more, preferably 9.1 or more and 32 or less.(126) The area ratio of the peak area derived from pyroglutamic acid to the peak area derived from caffeine-d9 is 16 or more, preferably 18 or more, preferably 16 to 90, more preferably 18 to 90, (127) The area ratio of the peak area derived from 4-hydroxy-5-methyl-3(2H)-furanone to the peak area derived from caffeine-d9 is 0.18 or more, preferably 0.18 to 1.1, (128) The area ratio of the peak area derived from ethyl lactate to the peak area derived from L-methionine sulfone is 1.6 or more, preferably 1.8 or more, preferably 1.6 to 7.3, more preferably 1.8 to 7.3, (129) The area ratio of the peak area derived from ascorbic acid to the peak area derived from L-methionine sulfone is 0.035 or more, preferably 0.035 to 0.58, more preferably 0.035 to 0.40, (130) The area ratio of the peak area derived from gallic acid to the peak area derived from L-methionine sulfone is 1.9 or more, preferably 2.5 or more, preferably 1.9 to 10, more preferably 2.5 to 10, and of these, 1 or more, preferably 10 or more, more preferably 15 or more, even more preferably 20 or more, particularly preferably 25 or more, and most preferably all of the above.

[0141] Here, the LC-MS measurement method is as follows, and more preferably, the LC-MS measurement method described in the examples.

[0142] A 15 mL test tube containing 200 mg of the heat-treated fenugreek (on a dry weight basis; if the heat-treated fenugreek is heat-treated with oil, or with amino acids or peptides, the converted mass is calculated as fenugreek excluding the oil, amino acids, or peptides) and 7.5 mL of water is heated in a 75°C constant temperature water bath for 10 minutes to prepare an aqueous extract. To the aqueous extract in the test tube, 2.5 mL of acetonitrile and 5 μg / g of caffeine-d9 and 5 μg / g of L-methionine sulfone per unit of the heat-treated fenugreek (on a dry weight basis; if the heat-treated fenugreek is heat-treated with oil, or with amino acids or peptides, the converted mass is calculated as fenugreek excluding the oil, amino acids, or peptides) are added, stirred, and the solid components are removed and the liquid components are recovered to prepare a sample. The aforementioned sample is analyzed by LC-MS (ionization method: electrospray ionization (ESI) positive mode and ESI negative mode) to obtain a chromatogram. Here, the heat-treated fenugreek used as the analytical sample is preferably in the form of pulverized material.

[0143] Caffeine-d9 is the internal standard in positive mode. Caffeine-d9 and each of the compounds described in (101) to (118), (126) and (127) above are separated by LC and detected as [M+H] ions in positive mode by MS, and the peak area of ​​the extracted ion chromatogram with m / z values ​​corresponding to the precise mass of the [M+H] ions described in the examples is determined. From the obtained peak area, the peak area ratios specified in (101) to (118), (126) and (127) above can be calculated.

[0144] L-methionine sulfone is the internal standard in negative mode. L-methionine sulfone and each of the compounds described in (119) to (125) and (128) to (130) above are separated by LC and detected as [M-H] ions in negative mode by MS, and the peak area of ​​the extracted ion chromatogram with m / z values ​​corresponding to the precise mass of the [M-H] ions described in the examples is determined. From the obtained peak areas, the peak area ratios specified in (119) to (125) and (128) to (130) above can be calculated.

[0145] The alanine-containing cyclic dipeptide in (101) above is typically the cyclic dipeptide listed in the row for "Alanine (Ala)" in Table 9.

[0146] The cyclic dipeptide containing arginine in (102) above is typically the cyclic dipeptide listed in the "Arginine (Arg)" row of Table 9.

[0147] The cyclic dipeptide containing aspartic acid in (103) above is typically the cyclic dipeptide listed in the row for "Aspartic acid (Asp)" in Table 9.

[0148] The asparagine-containing cyclic dipeptide in (104) above is typically the cyclic dipeptide listed in the row for "Asparagine (Asn)" in Table 9.

[0149] The glutamic acid-containing cyclic dipeptide in (105) above is typically the cyclic dipeptide listed in the row for "Glutamic Acid (Glu)" in Table 9.

[0150] The glutamine-containing cyclic dipeptide in (106) above is typically the cyclic dipeptide listed in the "Glutamine (Gln)" row of Table 9.

[0151] The cyclic dipeptide containing glycine in (107) above is typically the cyclic dipeptide listed in the row for "Gly" in Table 9.

[0152] The histidine-containing cyclic dipeptides in (108) above are typically the cyclic dipeptides listed in the row for "Histidine (His)" in Table 9.

[0153] The leucine or isoleucine in (109) above is typically a cyclic dipeptide as shown in the row for "Leucine / Isoleucine (Leu / Ile)" in Table 9.

[0154] The lysine-containing cyclic dipeptide in (110) above is typically the cyclic dipeptide listed in the row for "Lys" in Table 9.

[0155] The cyclic dipeptide containing methionine in (111) above is typically the cyclic dipeptide listed in the row for "Methionine (Met)" in Table 9.

[0156] The cyclic dipeptide containing phenylalanine in (112) above is typically the cyclic dipeptide listed in the row for "Phenylalanine (Phe)" in Table 9.

[0157] The cyclic dipeptide containing proline in (113) above is typically the cyclic dipeptide listed in the row for "Proline (Pro)" in Table 9.

[0158] The serine-containing cyclic dipeptide in (114) above is typically the cyclic dipeptide listed in the "Serine (Ser)" row of Table 9.

[0159] The cyclic dipeptide containing threonine in (115) above is typically the cyclic dipeptide listed in the row for "Threonine (Thr)" in Table 9.

[0160] The cyclic dipeptide containing tryptophan in (116) above is typically the cyclic dipeptide listed in the row for "Tryptophan (Trp)" in Table 9.

[0161] The tyrosine-containing cyclic dipeptide in (117) above is typically the cyclic dipeptide listed in the row for "Tyrosine (Tyr)" in Table 9.

[0162] The valine-containing cyclic dipeptide in (118) above is typically the cyclic dipeptide listed in the row for "Valine (Val)" in Table 9.

[0163] In a preferred embodiment of the flavor-enhancing composition of the first disclosure, the heat-treated fenugreek is analyzed by adding 4 μg / g of 4-methylthiazole to the heat-treated fenugreek and, in the chromatogram obtained by gas chromatography-mass spectrometry (GC-MS) according to the following method, (131) the area ratio of the peak area derived from sotolon to the peak area derived from 4-methylthiazole is 0.43 or more, preferably 0.45 or more, preferably 0.43 to 1.3, and more preferably 0.45 to 1.3, and (132) the area ratio of the peak area derived from furaneol to the peak area derived from 4-methylthiazole is 0.12 or more, preferably 0.14 or more, more preferably 0.12 to 1.2, and more preferably 0.14 to 1.2. (133) The area ratio of the peak area derived from nerolidol to the peak area derived from 4-methylthiazole is 0.072 or more, preferably 0.090 or more, preferably 0.072 or more and 0.32 or less, more preferably 0.090 or more and 0.32 or less, and (134) The area ratio of the peak area derived from pyrrole-2-carboxyaldehyde to the peak area derived from 4-methylthiazole is 0.022 or more, preferably 0.040 or more, preferably 0.22 or more and 0.31 or less, more preferably 0.040 or more and 0.31 or less, and one or more of these conditions is satisfied, preferably two or more, more preferably three or more, and most preferably all of them.

[0164] Here, the GC-MS measurement method is as follows, and more preferably, the GC-MS measurement method described in the examples.

[0165] (GC-MS measurement method) A 10 mL test tube containing 25 mg of the heat-treated fenugreek (on a dry weight basis; if the heat-treated fenugreek is heat-treated with oil, or with amino acids or peptides, the converted mass is calculated as fenugreek excluding oil, amino acids, or peptides), 4 μg / g of 4-methylthiazole relative to the heat-treated fenugreek (on a dry weight basis; if the heat-treated fenugreek is heat-treated with oil, or with amino acids or peptides, the converted mass is calculated as fenugreek excluding oil, amino acids, or peptides), 4 mL of acetone, and 4 mL of methanol is stirred, the solid components are removed and the liquid components are recovered, and 1 mL of acetone is added for every 0.1 mL of the liquid components to prepare a GC-MS sample. The GC-MS sample is analyzed by GC-MS (ionization method: electron ionization (EI) positive mode) to obtain a chromatogram. Here, the heat-treated fenugreek used as the analytical sample is preferably in the form of pulverized material.

[0166] For the peak area derived from 4-methylthiazole and the peak area derived from the components specified in (131) to (134) above, the peak area of ​​the extracted ion chromatogram of the ions corresponding to the precise mass of each component described in the examples can be used, respectively.

[0167] In certain cases, flavor enhancement, as described above, involves enhancing one or more flavors selected from saltiness, sweetness, sourness, bitterness, umami, richness, oiliness, and milkiness. However, differences in the heating conditions of heat-treated fenugreek can lead to differences in the composition and ratio of cyclic dipeptides, and thus the types of flavors that can be enhanced may also differ.

[0168] To impart to the first disclosure a flavor-enhancing composition an effect of enhancing saltiness, a flavor-enhancing composition produced by one or more heating conditions having an effect of enhancing saltiness may be added; to impart to the first disclosure a flavor-enhancing composition an effect of enhancing sweetness, a flavor-enhancing composition produced by one or more heating conditions having an effect of enhancing sweetness may be added; to impart to the first disclosure a flavor-enhancing composition an effect of enhancing sourness, a flavor-enhancing composition produced by one or more heating conditions having an effect of enhancing sourness may be added; and to impart to the first disclosure a flavor-enhancing composition an effect of enhancing bitterness may be added. To enhance the umami flavor, a flavor-enhancing composition produced by one or more heating conditions that enhance the umami flavor can be incorporated; to enhance the richness flavor, a flavor-enhancing composition produced by one or more heating conditions that enhance the richness flavor can be incorporated; to enhance the oiliness flavor, a flavor-enhancing composition produced by one or more heating conditions that enhance the oiliness flavor can be incorporated; and to enhance the milkiness flavor, a flavor-enhancing composition produced by one or more heating conditions that enhance the milkiness flavor can be incorporated. Furthermore, in order to enhance multiple stages of flavor among saltiness, sourness, bitterness, umami, richness, oiliness, and milkiness in the flavor-enhancing composition according to the first disclosure, multiple heat-treated fenugreeks can be combined and incorporated according to the flavor to be enhanced.

[0169] A-2. Method for producing a flavor-enhancing composition according to the first disclosure A second aspect of the first disclosure is a method for producing a flavor-enhancing composition according to the first aspect of the first disclosure, comprising: subjecting fenugreek to a heat treatment under one or more conditions selected from a1) a heating temperature of 165°C or higher and a heating value of 100 or higher, b1) a condition in which oil is present, and c1) a pressure-sealed condition, in order to obtain the heat-treated fenugreek.

[0170] According to this embodiment, a flavor-enhancing composition relating to the first embodiment of the first disclosure can be manufactured.

[0171] In the method relating to the second aspect of the first disclosure, the characteristics of the fenugreek used as a raw material, the heat treatment, etc., may have the characteristics described in the flavor-enhancing composition relating to the first aspect of the first disclosure. For example, a1) the condition of heating temperature of 165°C or higher and a heat value of 100 or higher, b1) the condition of coexistence of oil, and c1) the condition of pressurized sealing may each have the characteristics described with respect to the heating conditions a1), b1), and c1) for obtaining heat-treated fenugreek in the flavor-enhancing composition relating to the first aspect of the first disclosure.

[0172] The method for producing the flavor-enhancing composition according to this embodiment may involve using the heat-treated fenugreek as is, or further including preparing the flavor-enhancing composition by combining the heat-treated fenugreek with other components. Preferred examples of the other components are as described with respect to the flavor-enhancing composition according to the first embodiment of the first disclosure.

[0173] The method for producing the flavor-enhancing composition according to this embodiment may include processing the obtained flavor-enhancing composition into the form of a powder, granules, paste, liquid, or the like.

[0174] A-3. A method for enhancing the taste using a taste-enhancing composition relating to the first disclosure. The third aspect of the first disclosure relates to a method for enhancing the taste of food, which includes incorporating a taste-enhancing composition relating to the first aspect of the first disclosure into food.

[0175] The method according to this embodiment can enhance the taste of food, and therefore can be suitably used to enhance the taste of foods containing one or more of the above-mentioned taste components in amounts lower than usual (for example, low-sodium foods with reduced salt content, low-fat foods with reduced fat content, and low-carbohydrate foods with reduced carbohydrate content).

[0176] In the method according to this embodiment, the amount of the flavor-enhancing composition according to the first embodiment of the first disclosure added to the food is not particularly limited and can be appropriately adjusted according to the form of the food. Preferably, the flavor-enhancing composition is added at a concentration in which it does not have a taste of its own, but is able to enhance the taste of the food. Specifically, the final concentration of heat-treated fenugreek (calculated as dried fenugreek) per unit of the total amount of food is, for example, 0.002% by mass or more and 2% by mass or less, preferably 0.01% by mass or more and 1% by mass or less, and more preferably 0.05% by mass or more and 0.5% by mass or less. When the aforementioned flavor-enhancing composition is used to enhance the flavor of food products with a lipid content of less than 20% by mass, the flavor-enhancing composition can be blended such that, per the total amount of food product, the final concentration of heat-treated fenugreek (calculated as dried fenugreek) is, for example, 0.005% by mass or more and 2% by mass or less, preferably 0.01% by mass or more and 1% by mass or less, more preferably 0.05% by mass or more and 0.5% by mass or less, and even more preferably 0.05% by mass or more and 0.3% by mass or less. When the aforementioned flavor-enhancing composition is used to enhance the flavor of a food product having a lipid content of 20% by mass or more (for example, chocolate), the flavor-enhancing composition can be formulated such that, per the total amount of food product, the final concentration of heat-treated fenugreek (calculated as dried fenugreek) is, for example, 0.002% by mass or more and 0.1% by mass or less, preferably 0.004% by mass or more and 0.05% by mass or less, more preferably 0.005% by mass or more and 0.01% by mass or less, and even more preferably 0.005% by mass or more and 0.008% by mass or less. For example, for the purpose of enhancing saltiness, the flavor-enhancing composition can be blended such that, for every 100g of salt equivalent in the food, the amount of heat-treated fenugreek (converted to an amount equivalent to dried fenugreek) is, for example, 0.5g or more, preferably 1g or more, preferably 2g or more, more preferably 4g or more, even more preferably 5g or more, for example, 0.5g or more and 100g or less, preferably 1g or more and 75g or less, more preferably 2g or more and 50g or less, particularly preferably 4g or more and 40g or less, and even more preferably 5g or more and 25g or less.For example, for the purpose of enhancing the taste of food with lipids in a food with a lipid content of less than 20% by mass, the taste-enhancing composition can be blended such that, for 100g of lipids in the food, the amount of heat-treated fenugreek (calculated as dried fenugreek) is, for example, 0.05g or more, preferably 0.10g or more, more preferably 0.20g or more, even more preferably 0.5g or more, particularly preferably 1.0g or more, for example, 0.05g or more and 100g or less, preferably 0.10g or more and 75g or less, more preferably 0.20g or more and 50g or less, even more preferably 0.50g or more and 25g or less, particularly preferably 1.0g or more and 25g or less. For example, for the purpose of enhancing the taste of a food product with a lipid content of 20% by mass or more (e.g., chocolate), the taste-enhancing composition can be blended such that, per 100g of lipids in the food product, the amount of heat-treated fenugreek (calculated as dried fenugreek) is, for example, 1.0 mg or more, preferably 3.0 mg or more, for example 1.0 mg to 45 mg, preferably 3.0 mg to 30 mg, and more preferably 5.0 mg to 20 mg. For the purpose of enhancing the taste with carbohydrates, the flavor-enhancing composition can be blended so that, for every 100g of carbohydrates in the food, the amount of heat-treated fenugreek (calculated as dried fenugreek) is, for example, 0.20g or more, preferably 0.50g or more, more preferably 0.60g or more, even more preferably 1g or more, particularly preferably 2g or more, for example, 0.20g to 100g, preferably 0.50g to 70g, more preferably 0.60g to 60g, even more preferably 1g to 50g, particularly preferably 2g to 50g.

[0177] In the method according to this embodiment, the type of food is not limited, but examples include liquid condiments such as curry sauce, stew sauce, soup, beverages, chocolate, and dressings, rice products, meat products, prepared foods, and confectionery. The food may contain one or more of the above-mentioned flavor components in amounts lower than usual. The food may contain one or more of the above-mentioned flavor components, such as salt.

[0178] A-4. Further aspects of the first disclosure of this specification relate to the use of heat-treated fenugreek to enhance the flavor of food, a method for enhancing the flavor of food, including incorporating heat-treated fenugreek into food, and the use of heat-treated fenugreek in the manufacture of heat-treated fenugreek for the purpose of enhancing the flavor of food, or in the manufacture of additives for the purpose of enhancing the flavor of food. Herein, the heat-treated fenugreek is heat-treated under one or more conditions selected from a1), b1), and c1).

[0179] In the further embodiments described above, the heat-treated fenugreek preferably has the characteristics described with respect to the heat-treated fenugreek contained in the flavor-enhancing composition according to the first aspect of the first disclosure.

[0180] In the further embodiments described above, the heat-treated fenugreek can preferably be produced by the method for producing heat-treated fenugreek described in the method for producing a flavor-enhancing composition according to the second aspect of the first disclosure.

[0181] In the further embodiments, the food preferably has the features described in relation to the method according to the third aspect of the first disclosure. In the further embodiments, the amount of heat-treated fenugreek used in the food, or the amount of salt equivalent, lipids, or carbohydrates used in the food, is preferably the amount described in relation to the method according to the third aspect of the first disclosure.

[0182] B. Second Disclosure of This Specification Sections B-1, B-2, B-3 and B-4 below describe in detail the second disclosure of this Specification.

[0183] B-1. Flavor-enhancing composition relating to the second disclosure The first aspect of the second disclosure relates to a flavor-enhancing composition containing heat-treated chili peppers.

[0184] The flavor-enhancing composition of the second disclosure can enhance the flavor of food by being incorporated into the food itself. For example, a food containing one or more flavor components in a reduced amount compared to normal (for example, a low-salt food containing salt in a reduced amount compared to normal, a low-fat food containing oil in a reduced amount compared to normal, or a low-carbohydrate food containing carbohydrates in a reduced amount compared to normal) that incorporates the flavor-enhancing composition of the second disclosure can have a flavor closer to that of a food containing one or more flavor components in normal amounts compared to a food that does not contain it, and more preferably, can have a flavor equivalent to that of a food containing one or more flavor components in normal amounts. The flavor-enhancing composition of the second disclosure is more preferably a flavor-enhancing composition that enhances the flavor of a food by being incorporated into a food containing salt, such as a low-salt food, a food containing lipids, such as a low-carbohydrate food, or a food containing carbohydrates, such as a low-carbohydrate food. As shown in Reference Examples 1 to 3, cyclic dipeptides have the effect of enhancing the taste (greasy feel) of foods containing oils and fats when incorporated into such foods. As will be described later, heat-treated chili peppers contain more cyclic dipeptides than raw chili peppers, so the taste-enhancing composition of the second disclosure can be a taste-enhancing composition that enhances the taste (greasy feel) of foods containing oils and fats when incorporated into such foods.

[0185] In the second disclosure, chili pepper refers to the dried fruit, also known as "red chili pepper," which is commonly used as a spice. The chili pepper used as a raw material may be referred to as "raw chili pepper" to distinguish it from heat-treated chili pepper. As raw chili pepper, one or more selected from unground chili peppers and ground chili peppers can be used. The ground chili pepper is not particularly limited in particle size and may be coarsely ground chili pepper or a powdered chili pepper.

[0186] The raw material chili pepper may be a mixture of chili pepper and amino acids or peptides. By heating the mixture of chili pepper and amino acids or peptides, heat-treated chili peppers can be obtained that have a particularly high effect in enhancing the richness of the flavor. The amino acids or peptides are preferably one or more amino acids selected from alanine, arginine, aspartic acid, asparagine, glutamic acid, glutamine, glycine, histidine, leucine, isoleucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, and valine, or peptides containing the above amino acids as constituent amino acids. In specific examples, the amino acids or peptides mixed with chili peppers are preferably one or more amino acids selected from proline, methionine, alanine, aspartic acid, glutamic acid, and histidine, or peptides containing the above amino acids as constituent amino acids, and are particularly preferably the above amino acids. In a mixture of chili pepper and amino acids or peptides, the mixing ratio of chili pepper to amino acids or peptides is not particularly limited, but for every 100 parts by mass (on a dry basis), the total amount of amino acids or peptides can be, for example, 0.5 parts by mass or more and 20 parts by mass or less, more specifically 1 part by mass or more and 15 parts by mass or less, and more specifically 2 parts by mass or more and 10 parts by mass or less. The amino acids can be L-forms, D-forms, or mixtures of L-forms and D-forms, for example, the L-form can be used.

[0187] The heat-treated chili peppers in the flavor-enhancing composition of the second disclosure are preferably in powder form, and the particle size is not particularly limited, but can be, for example, 1000 μm or less, preferably 500 μm or less. Here, the particle size can be determined by the mesh size of a standard sieve specified in JIS. The powdered heat-treated chili peppers may be powdered before or after the heat treatment. The heat-treated chili peppers in the flavor-enhancing composition of the second disclosure may be provided in the form of a mixture of heat-treated chili peppers and oil. Depending on the melting point of the oil, the mixture may be solid at room temperature or liquid at room temperature.

[0188] The flavor-enhancing composition of the second disclosure may consist solely of heat-treated chili peppers, or it may contain heat-treated chili peppers and other components. Examples of other components include one or more components having a flavor-enhancing effect, or one or more components that are acceptable as food. The flavor-enhancing composition of the second disclosure may contain heat-treated chili peppers in a proportion of 5% to 100% by mass, more preferably 10% to 100% by mass, even more preferably 15% to 100% by mass, and most preferably 50% to 100% by mass, on a dry basis. The flavor-enhancing composition of the second disclosure may be in the form of powder, granules, paste, liquid, etc., and may contain one or more food-acceptable components, such as excipients and carriers, as necessary to achieve the desired form.

[0189] Next, a preferred embodiment of the heat treatment for preparing the heat-treated chili peppers will be described.

[0190] The first form of the heat treatment for preparing the heat-treated chili peppers may be a heat treatment under conditions where the heating value is preferably 100 or more, more preferably 150 or more, preferably 100 to 400,000, and more preferably 150 to 200,000. Chili peppers heat-treated under conditions where the heating value is in this range are preferred because they have a high effect of enhancing the flavor. The temperature and time in the first form of the heat treatment can be appropriately set so that the heating value is in the above range. The temperature in the heat treatment can be such that the maximum temperature reached is, for example, 100°C or more, preferably 120°C or more, more preferably 125°C or more, and can be such as 100°C to 400°C, preferably 120°C to 350°C, and more preferably 125°C to 320°C. The time in the first form of the heat treatment can be, for example, 2 minutes or more, preferably 4 minutes or more, for example 2 minutes to 60 minutes, and preferably 4 minutes to 40 minutes. The first form of the heat treatment may be carried out in an open system or a closed system. The raw material chili peppers subjected to the heat treatment in the first form may be mixed with one or more selected from water, oil, amino acids, and peptides, or they may consist only of raw material chili peppers.

[0191] A second form of heat treatment for preparing the heat-treated chili peppers may be heat treatment under one or more conditions selected from a2) a heating temperature of 175°C or higher, b2) a condition in which oil is present, and c2) a pressure-sealed condition.

[0192] Chili peppers that have been heat-treated under the condition described above as "a2) heating temperature of 175°C or higher" (hereinafter sometimes referred to as "heating condition a2") are preferred because they have a high effect in enhancing flavor. The heating temperature refers to the highest temperature reached and is not particularly limited as long as it is 175°C or higher, but is preferably 190°C or higher, more preferably 205°C or higher, and even more preferably 210°C or higher. For example, it can be 175°C to 400°C, preferably 190°C to 350°C, more preferably 205°C to 320°C, and even more preferably 210°C to 300°C.

[0193] The heat treatment under heating condition a2) may be carried out in an open system or a closed system, but is preferably carried out in an open system. An open system refers to an environment that is not sealed and in which moisture and volatile components including aromatic components can volatilize into the surrounding atmosphere during the heat treatment. Examples of heat treatment devices that can be used for heat treatment in an open system include roasters equipped with open containers such as flat kettles, rotary cylindrical kettles, and pots, as well as ovens with open interiors, hot air roasters, and superheated steam stirring and mixing sterilization devices. Such heat treatment in an open system can be called "roasting". Heat treatment in an open system can be carried out under non-pressurized conditions.

[0194] The heating value of the heat treatment under heating condition a2) is preferably 100 or more, more preferably 1000 or more, even more preferably 5000 or more, preferably 100 to 400000, more preferably 1000 to 200000, even more preferably 5000 to 50000, and particularly preferably 5000 to 10000. By setting the heating value of the heat treatment under heating condition a2) within the above range, heat-treated chili peppers with a particularly high flavor-enhancing effect can be obtained.

[0195] The heating time in the heat treatment under heating condition a2) can be set appropriately according to the heating temperature, and it is particularly preferable to set it so that the heating value falls within the above range. The heating time in the heat treatment under heating condition a2) can be, for example, 3 minutes or more, preferably 5 minutes or more, for example, 3 minutes or more and 50 minutes or less, and preferably 5 minutes or more and 40 minutes or less.

[0196] The form of the raw chili peppers used in the heat treatment under heating condition a2) is not particularly limited, but preferably one or more selected from unground chili peppers and ground chili peppers, and more preferably unground chili peppers. The raw chili peppers used in the heat treatment under heating condition a2) may be chili peppers alone, or a mixture of chili peppers and amino acids or peptides. In the heat treatment under heating condition a2), oil and / or water may be added to the raw chili peppers, or not, but it is particularly preferable not to add them.

[0197] Chili peppers heat-treated under the conditions described in "b2) where oil is present" (hereinafter sometimes referred to as "heating condition b2") are preferred because they have a high effect in enhancing flavor. The oil is not particularly limited as long as it is an edible oil derived from plants, animals, etc. that is acceptable as food. The oil may have its melting point adjusted by techniques such as transesterification or hydrogenation of fatty acids. The amount of oil used in the heat treatment under heating condition b2) is not particularly limited, but for example, for 100 parts by mass of chili peppers, for example, 5 parts by mass or more and 500 parts by mass or less, preferably 50 parts by mass or more and 200 parts by mass or less, and more preferably 75 parts by mass or more and 150 parts by mass or less of oil can be used.

[0198] The heat treatment under heating condition b2) can be performed by setting the temperature and time so that the heating value is, for example, 100 or more, preferably 120 or more, more preferably 150 or more, for example 100 to 800,000, preferably 120 to 400,000, more preferably 150 to 200,000, even more preferably 150 to 10,000, and especially preferably 150 to 1,000. By setting the heating value of the heat treatment under heating condition b2) within the above range, heat-treated chili peppers with a particularly high flavor-enhancing effect can be obtained.

[0199] The temperature and time in the heat treatment under heating condition b2) can be appropriately set so that the heating value falls within the above range. The temperature in the heat treatment under heating condition b2) can be such that the maximum temperature reached is, for example, 100°C or higher, preferably 120°C or higher, more preferably 130°C or higher, and even more preferably 145°C or higher, and can be such as 100°C to 300°C, preferably 120°C to 280°C, more preferably 130°C to 250°C, and even more preferably 145°C to 230°C. The time in the heat treatment under heating condition b2) can be, for example, 2 minutes or more, preferably 4 minutes or more, and can be such as 2 minutes to 40 minutes, and even more preferably 4 minutes to 25 minutes.

[0200] The heat treatment under heating condition b2) can be carried out in either an open or closed system, and can be performed by heating with superheated steam or heating with an oven. Examples of heating devices used for the heat treatment under heating condition b2) include ovens, flat-pan roasters, vertical heating mixers, and microwave heating devices.

[0201] The form of the chili peppers heated with oil in the heat treatment under heating condition b2) is not particularly limited, but preferably it is one or more selected from unground chili peppers and ground chili peppers, and more preferably ground chili peppers. The chili peppers heated with oil in the heat treatment under heating condition b2) may be chili peppers alone, or a mixture of chili peppers and amino acids or peptides.

[0202] Chili peppers that have been heat-treated under the aforementioned "c2) pressurized and sealed conditions" (which may be referred to as "heating conditions c2") are preferable because they have a high effect in enhancing flavor.

[0203] The heat treatment under heating condition c2) can be performed by setting the temperature and time so that the heating value is, for example, 100 or more, preferably 120 or more, more preferably 150 or more, for example, 100 to 2000, preferably 120 to 1500, and more preferably 150 to 1000. By setting the heating value of the heat treatment under heating condition c2) within the above range, heat-treated chili peppers with a particularly high flavor-enhancing effect can be obtained.

[0204] The temperature and time in the heat treatment under heating condition c2) can be appropriately set so that the heating value falls within the above range. The temperature in the heat treatment under heating condition c2) can be such that the maximum temperature reached is, for example, 100°C or higher, preferably 110°C or higher, more preferably 120°C or higher, and even more preferably 125°C or higher, and can be such as 100°C to 200°C, preferably 110°C to 180°C, more preferably 120°C to 160°C, and even more preferably 125°C to 150°C. The time in the heat treatment under heating condition c2) can be such as 10 minutes or more, preferably 20 minutes or more, and can be such as 10 minutes to 90 minutes, preferably 20 minutes to 60 minutes, and even more preferably 20 minutes to 40 minutes.

[0205] The heat treatment under heating condition c2) can be carried out under pressure conditions where the gauge pressure is preferably 0.05 MPa or higher, more preferably 0.15 MPa or higher, preferably 0.05 MPa to 0.60 MPa, and more preferably 0.15 MPa to 0.40 MPa.

[0206] Examples of heating devices used for pressurized sealed heating under heating condition c2) include pressurized sealed kettles and retort-type sterilizers. Heat treatment under heating condition c2) using a retort-type sterilizer may involve placing the raw chili peppers in a soft, heat-resistant bag (for example, a bag made of aluminum foil laminated resin sheet), sealing it, and heating it under pressurized conditions.

[0207] The form of the raw chili peppers used in the heat treatment under heating condition c2) is not particularly limited, but preferably one or more selected from unground chili peppers and ground chili peppers. The raw chili peppers used in the heat treatment under heating condition c2) may be chili peppers alone, or a mixture of chili peppers and amino acids or peptides. In the heat treatment under heating condition c2), oil and / or water may be added to the raw chili peppers, or not.

[0208] In a preferred embodiment, the heat-treated chili peppers obtained by subjecting chili peppers to the heat treatment described in the first or second embodiment have an increased amount of one or more compounds selected from the following: cyclic dipeptides, sulfrol, pyroglutamic acid, 4-hydroxy-5-methyl-3(2H)-furanone, vanillin, ascorbic acid, vanillic acid, neryl acetate, sotolon, ethyl 2-furoate, furaneol, cyclotene, 2-acetylfuran, hydroxymethylfurfural, α-angelicalactone, 2-phenyl-2-butenal, and guaiacol, compared to the chili peppers before heating. The inventors have found that the amount of the compounds contained in the heat-treated chili peppers correlates with the strength of the flavor-enhancing effect.

[0209] In a preferred embodiment of the flavor-enhancing composition of the second disclosure, the heat-treated chili pepper is treated with 5 μg / g caffeine-d9 and 5 μg / g L-methionine sulfone, and in the chromatogram obtained by liquid chromatography-mass spectrometry (LC-MS) according to the following method, (201) the total area ratio of the peak area derived from the alanine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 4.6 or more, preferably 4.6 or more and 18 or less, (202) the total area ratio of the peak area derived from the arginine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 3.4 or more, preferably 3.4 or more and 10 or less, (203) the total area ratio of the peak area derived from the aspartic acid-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 3.2 or more, preferably 3.2 or more and 11 or less. (204) The total area ratio of the peak area derived from the cyclic dipeptide containing asparagine to the peak area derived from caffeine-d9 is 0.83 or more, preferably 1.1 or more, preferably 0.83 to 4.6, and more preferably 1.1 to 4.6; (205) The total area ratio of the peak area derived from the cyclic dipeptide containing glutamic acid to the peak area derived from caffeine-d9 is 6.5 or more, preferably 6.8 or more, preferably 6.5 to 21, and more preferably 6.8 to 21; (206) The total area ratio of the peak area derived from the cyclic dipeptide containing glutamine to the peak area derived from caffeine-d9 is 4.5 or more, preferably 4.9 or more, preferably 4.5 to 15, and more preferably 4.9 to 15; (207) The total area ratio of the peak area derived from the cyclic dipeptide containing glycine to the peak area derived from caffeine-d9 is 1.9 or more, preferably 1.9 to 8.5; (208) The sum of the area ratios of the peak areas derived from the histidine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 14 or more, preferably 14 or more and 38 or less.(209) The total area ratio of the peak area derived from the cyclic dipeptide containing leucine or isoleucine to the peak area derived from caffeine-d9 is 2.8 or more, preferably 2.8 or more and 10 or less; (210) The total area ratio of the peak area derived from the cyclic dipeptide containing lysine to the peak area derived from caffeine-d9 is 8.6 or more, preferably 8.6 or more and 22 or less; (211) The total area ratio of the peak area derived from the cyclic dipeptide containing methionine to the peak area derived from caffeine-d9 is 3.8 or more, preferably 3.8 or more and 13 or less; (212) The total area ratio of the peak area derived from the cyclic dipeptide containing phenylalanine to the peak area derived from caffeine-d9 is 4.7 or more, preferably 4.7 or more and 14 or less; (213) The total area ratio of the peak area derived from the cyclic dipeptide containing proline to the peak area derived from caffeine-d9 is 17 or more, preferably 17 or more and 75 or less; (214) The total area ratio of the peak area derived from the serine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 1.7 or more, preferably 1.7 or more and 26 or less; (215) The total area ratio of the peak area derived from the threonine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 18 or more, preferably 18 or more and 73 or less; (216) The total area ratio of the peak area derived from the tryptophan-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 0.80 or more, preferably 0.80 or more and 2.7 or less; (217) The total area ratio of the peak area derived from the tyrosine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 4.9 or more, preferably 4.9 or more and 34 or less; (218) The total area ratio of the peak area derived from the valine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 3.6 or more, preferably 3.6 or more and 19 or less; (219) The area ratio of the peak area derived from sulfurol to the peak area derived from caffeine-d9 is 0.54 or more, preferably 0.54 or more and 3.1 or less.(220) The area ratio of the peak area derived from fumaric acid to the peak area derived from L-methionine sulfone is 20 or more, preferably 28 or more, preferably 20 to 110, more preferably 28 to 110; (221) The area ratio of the peak area derived from 4-hydroxy-5-methyl-3(2H)-furanone to the peak area derived from caffeine-d9 is 0.050 or more, preferably 0.050 to 1.6; (222) The area ratio of the peak area derived from vanillin to the peak area derived from caffeine-d9 is 0.45 or more, preferably 0.45 to 1.8; (223) The area ratio of the peak area derived from ascorbic acid to the peak area derived from L-methionine sulfone is 0.70 or more, preferably 0.70 to 7.2, more preferably 0.70 to 4.4. (224) The area ratio of the peak area derived from vanillic acid to the peak area derived from L-methionine sulfone is 4.0 or more, preferably 4.0 or more and 14 or less, and of the above, 1 or more, preferably 10 or more, more preferably 15 or more, even more preferably 20 or more, and most preferably all of the above are satisfied.

[0210] Here, the LC-MS measurement method is as follows, and more preferably, the LC-MS measurement method described in the examples.

[0211] A 15 mL test tube containing 200 mg of the aforementioned heat-treated chili peppers (on a dry weight basis; if the heat-treated chili peppers were heated with oil, or with amino acids or peptides, the converted mass is that of chili peppers excluding the oil, amino acids, or peptides) and 7.5 mL of water is heated in a 75°C constant temperature water bath for 10 minutes to prepare an aqueous extract. To the aqueous extract in the test tube, 2.5 mL of acetonitrile and 5 μg / g of caffeine-d9 and 5 μg / g of L-methionine sulfone per 200 mg of the aforementioned heat-treated chili peppers (on a dry weight basis; if the heat-treated chili peppers were heated with oil, or with amino acids or peptides, the converted mass is that of chili peppers excluding the oil, amino acids, or peptides) are added, stirred, and then the solid components are removed and the liquid components are recovered to prepare a sample. The aforementioned sample is analyzed by LC-MS (ionization method: electrospray ionization (ESI) positive mode and ESI negative mode) to obtain a chromatogram. Here, it is preferable that the heat-treated chili pepper used as the analytical sample is in the form of a pulverized product.

[0212] Caffeine-d9 is the internal standard in positive mode. Caffeine-d9 and each of the compounds described in (201) to (219) above are separated by LC and detected as [M+H] ions in positive mode by MS, and the peak area of ​​the extracted ion chromatogram with m / z values ​​corresponding to the precise mass of the [M+H] ions described in the examples is determined. From the obtained peak area, the peak area ratio defined in (201) to (219) above can be calculated.

[0213] L-methionine sulfone is the internal standard in negative mode. L-methionine sulfone and each compound described in (220) above are separated by LC and detected as [M-H] ions in negative mode by MS, and the peak area of ​​the extracted ion chromatogram with m / z values ​​corresponding to the precise mass of the [M-H] ions described in the examples is determined. From the obtained peak area, the peak area ratio specified in (220) above can be calculated.

[0214] The alanine-containing cyclic dipeptide in (201) above is typically the cyclic dipeptide listed in the "Alanine (Ala)" row of Table 18.

[0215] The cyclic dipeptide containing arginine in (202) above is typically the cyclic dipeptide listed in the "Arginine (Arg)" row of Table 18.

[0216] The cyclic dipeptides containing aspartic acid in (203) above are typically the cyclic dipeptides listed in the "Aspartic Acid (Asp)" row of Table 18.

[0217] The asparagine-containing cyclic dipeptide in (204) above is typically the cyclic dipeptide listed in the "Asparagine (Asn)" row of Table 18.

[0218] The cyclic dipeptide containing glutamic acid in (205) above is typically the cyclic dipeptide listed in the row for "Glutamic Acid (Glu)" in Table 18.

[0219] The glutamine-containing cyclic dipeptide in (206) is typically the cyclic dipeptide listed in the "Glutamine (Gln)" row of Table 18.

[0220] The cyclic dipeptide containing glycine in (207) above is typically the cyclic dipeptide listed in the row for "Gly" in Table 18.

[0221] The histidine-containing cyclic dipeptides in (208) above are typically the cyclic dipeptides listed in the "Histidine (His)" row of Table 18.

[0222] The leucine or isoleucine in (209) above is typically a cyclic dipeptide as shown in the row for "Leucine / Isoleucine (Leu / Ile)" in Table 18.

[0223] The lysine-containing cyclic dipeptide in (210) above is typically the cyclic dipeptide listed in the row for "Lys" in Table 18.

[0224] The cyclic dipeptide containing methionine in (211) above is typically the cyclic dipeptide listed in the row for "Methionine (Met)" in Table 18.

[0225] The cyclic dipeptide containing phenylalanine in (212) above is typically the cyclic dipeptide listed in the row for "Phenylalanine (Phe)" in Table 18.

[0226] The cyclic dipeptides containing proline in (213) above are typically the cyclic dipeptides listed in the "Proline (Pro)" row of Table 18.

[0227] The serine-containing cyclic dipeptides in (214) above are typically the cyclic dipeptides listed in the "Serine (Ser)" row of Table 18.

[0228] The cyclic dipeptide containing threonine in (215) above is typically the cyclic dipeptide listed in the row for "Threonine (Thr)" in Table 18.

[0229] The cyclic dipeptide containing tryptophan in (216) above is typically the cyclic dipeptide listed in the row for "Tryptophan (Trp)" in Table 18.

[0230] The tyrosine-containing cyclic dipeptides in (217) above are typically the cyclic dipeptides listed in the row for "Tyrosine (Tyr)" in Table 18.

[0231] The valine-containing cyclic dipeptide in (218) above is typically the cyclic dipeptide listed in the row for "Valine (Val)" in Table 18.

[0232] In a preferred embodiment of the flavor-enhancing composition of the second disclosure, the heat-treated chili pepper is subjected to 4 μg / g of 4-methylthiazole, and in the chromatogram obtained by gas chromatography-mass spectrometry (GC-MS) according to the following method, the area ratio of the peak area derived from (225) neryl acetate to the peak area derived from 4-methylthiazole is 1.6 or more, preferably 1.6 to 6.9, more preferably 1.6 to 4.7, and the area ratio of the peak area derived from (226) sotolon to the peak area derived from 4-methylthiazole is 0.67 or more, preferably 0.67 to 5.0, more preferably 0.67 to 1.8. (227) The area ratio of the peak area derived from ethyl 2-furate to the peak area derived from 4-methylthiazole is 0.055 or more, preferably 0.080 or more, preferably 0.055 to 0.33, and more preferably 0.080 to 0.33; (228) The area ratio of the peak area derived from furaneol to the peak area derived from 4-methylthiazole is 1.1 or more, preferably 1.1 to 7.3; (229) The area ratio of the peak area derived from cyclotene to the peak area derived from 4-methylthiazole is 0.016 or more, preferably 0.020 or more, preferably 0.016 to 0.085, and more preferably 0.020 to 0.085; (230) The area ratio of the peak area derived from 2-acetylfuran to the peak area derived from 4-methylthiazole is 0.60 or more, preferably 0.60 to 3.4; (231) The area ratio of the peak area derived from hydroxymethylfurfural to the peak area derived from 4-methylthiazole is 3.0 or more, preferably 3.0 or more and 48 or less, and (232) The area ratio of the peak area derived from α-angelicalactone to the peak area derived from 4-methylthiazole is 0.18 or more, preferably 0.19 or more, preferably 0.18 or more and 1.1 or less, more preferably 0.19 or more and 1.1 or less,(233) The area ratio of the peak area derived from 2-phenyl-2-butenal to the peak area derived from 4-methylthiazole is 0.10 or more, preferably 0.10 or more and 1.0 or less, and (234) The area ratio of the peak area derived from guaiacol to the peak area derived from 4-methylthiazole is 0.55 or more, preferably 0.68 or more, preferably 0.55 or more and 2.5 or less, more preferably 0.68 or more and 2.5 or less, and one or more of these, preferably five or more, more preferably eight or more, and most preferably all of them are satisfied.

[0233] The GC-MS measurement method is as follows, and more preferably, the GC-MS measurement method described in the examples.

[0234] (GC-MS measurement method) A 10 mL test tube containing 25 mg of the heat-treated chili peppers (on a dry weight basis; if the heat-treated chili peppers are those that have been heat-treated with oil, or with amino acids or peptides, the converted mass is that of chili peppers excluding the oil, amino acids or peptides), 4 μg / g of 4-methylthiazole, 4 mL of acetone, and 4 mL of methanol is stirred, the solid components are removed and the liquid components are recovered, and 1 mL of acetone is added for every 0.1 mL of the liquid components to prepare a GC-MS sample. The GC-MS sample is analyzed by GC-MS (ionization method: electron ionization (EI) positive mode) to obtain a chromatogram. Here, the heat-treated chili pepper used as the analytical sample is preferably in the form of pulverized material.

[0235] For the peak area derived from 4-methylthiazole and the peak area derived from the components specified in (225) to (234) above, the peak area of ​​the extracted ion chromatogram of the ions corresponding to the precise mass of each component described in the examples can be used, respectively.

[0236] In certain cases, flavor enhancement, as described above, involves enhancing one or more flavors selected from saltiness, sweetness, sourness, bitterness, umami, richness, oiliness, and milkiness. However, differences in the heating conditions of the heat-treated chili peppers can lead to differences in the composition and ratio of cyclic dipeptides, and thus the types of flavors that can be enhanced may also differ.

[0237] To impart to the second disclosure a flavor-enhancing composition an effect of enhancing saltiness, a flavor-enhancing composition produced by one or more heating conditions having an effect of enhancing saltiness may be incorporated; to impart to the second disclosure a flavor-enhancing composition an effect of enhancing sweetness, a flavor-enhancing composition produced by one or more heating conditions having an effect of enhancing sweetness may be incorporated; to impart to the second disclosure a flavor-enhancing composition an effect of enhancing sourness, a flavor-enhancing composition produced by one or more heating conditions having an effect of enhancing sourness may be incorporated; and to impart to the second disclosure a flavor-enhancing composition an effect of enhancing bitterness may be incorporated. To enhance the umami flavor, a flavor-enhancing composition produced by one or more heating conditions that enhance the umami flavor can be incorporated. To enhance the richness flavor, a flavor-enhancing composition produced by one or more heating conditions that enhance the richness flavor can be incorporated. To enhance the oiliness flavor, a flavor-enhancing composition produced by one or more heating conditions that enhance the oiliness flavor can be incorporated. To enhance the milkiness flavor, a flavor-enhancing composition produced by one or more heating conditions that enhance the milkiness flavor can be incorporated. Furthermore, to enhance multiple stages of flavor among saltiness, sourness, bitterness, umami, richness, oiliness, and milkiness in the flavor-enhancing composition according to the second disclosure, multiple heat-treated chili peppers can be combined and incorporated according to the flavor to be enhanced.

[0238] B-2. Method for producing a flavor-enhancing composition relating to the second disclosure The second aspect of the second disclosure relates to a method for producing a flavor-enhancing composition relating to the first aspect of the second disclosure, comprising: heat-treating chili peppers to obtain the heat-treated chili peppers.

[0239] According to this embodiment, a flavor-enhancing composition relating to the first embodiment of the second disclosure can be manufactured.

[0240] In the method relating to the second aspect of the second disclosure, the characteristics of the chili peppers used as raw materials, the heat treatment, etc., may have the characteristics described in the flavor-enhancing composition relating to the first aspect of the second disclosure. For example, in the method relating to the second aspect of the second disclosure, the heat treatment may have the characteristics of the first form of heat treatment or the second form of heat treatment for obtaining the heat-treated chili peppers of the flavor-enhancing composition relating to the first aspect of the second disclosure, and the second form of heat treatment may have the characteristics described with respect to heat treatment under one or more conditions selected from heating conditions a2), heating conditions b2), and heating conditions c2) for obtaining the heat-treated chili peppers of the flavor-enhancing composition relating to the first aspect of the second disclosure.

[0241] The method for producing the flavor-enhancing composition according to this embodiment may involve using the heat-treated chili peppers as they are, or further including preparing the flavor-enhancing composition by combining the heat-treated chili peppers with other components. Preferred examples of the other components are as described with respect to the flavor-enhancing composition according to the first embodiment of the second disclosure.

[0242] The method for producing the flavor-enhancing composition according to this embodiment may include processing the obtained flavor-enhancing composition into the form of a powder, granules, paste, liquid, or the like.

[0243] B-3. ​​Method for enhancing taste using the taste-enhancing composition relating to the second disclosure The third aspect of the second disclosure relates to a method for enhancing the taste of food, which includes incorporating the taste-enhancing composition relating to the first aspect of the second disclosure into food.

[0244] The method according to this embodiment can enhance the taste of food, and therefore can be suitably used to enhance the taste of foods containing one or more of the above-mentioned taste components in amounts lower than usual (for example, low-sodium foods with reduced salt content, low-fat foods with reduced fat content, and low-carbohydrate foods with reduced carbohydrate content).

[0245] In the method according to this embodiment, the amount of the flavor-enhancing composition according to the first embodiment of the second disclosure added to the food is not particularly limited and can be appropriately adjusted according to the form of the food. Preferably, the flavor-enhancing composition is added at a concentration in which it does not have any taste of its own, but is able to enhance the taste of the food. Specifically, the final concentration of heat-treated chili peppers (calculated as dried chili peppers) per unit of the total amount of food is, for example, 0.002% by mass or more and 2% by mass or less, preferably 0.01% by mass or more and 1% by mass or less, and more preferably 0.05% by mass or more and 0.5% by mass or less. When the aforementioned flavor-enhancing composition is used to enhance the flavor of food products with a lipid content of less than 20% by mass, the flavor-enhancing composition can be blended such that, per the total amount of food product, the final concentration of heat-treated chili peppers (calculated as dried chili peppers) is, for example, 0.005% by mass or more and 2% by mass or less, preferably 0.01% by mass or more and 1% by mass or less, more preferably 0.05% by mass or more and 0.5% by mass or less, and even more preferably 0.05% by mass or more and 0.3% by mass or less. When the aforementioned flavor-enhancing composition is used to enhance the flavor of a food product having a lipid content of 20% by mass or more (for example, chocolate), the flavor-enhancing composition can be formulated such that, per the total amount of food product, the final concentration of heat-treated chili peppers (calculated as dried chili peppers) is, for example, 0.002% by mass or more and 0.1% by mass or less, preferably 0.004% by mass or more and 0.05% by mass or less, more preferably 0.005% by mass or more and 0.01% by mass or less, and even more preferably 0.005% by mass or more and 0.008% by mass or less. For example, for the purpose of enhancing saltiness, the flavor-enhancing composition can be blended such that, for every 100g of salt equivalent in the food, the amount of heat-treated chili peppers (converted to an amount equivalent to dried chili peppers) is, for example, 0.5g or more, preferably 1g or more, preferably 2g or more, more preferably 4g or more, even more preferably 5g or more, for example, 0.5g or more and 100g or less, preferably 1g or more and 75g or less, more preferably 2g or more and 50g or less, particularly preferably 4g or more and 40g or less, and even more preferably 5g or more and 25g or less.For example, for the purpose of enhancing the taste of food containing less than 20% by mass, the taste-enhancing composition can be blended such that, per 100g of lipids in the food, the amount of heat-treated chili peppers (calculated as dried chili peppers) is, for example, 0.05g or more, preferably 0.10g or more, more preferably 0.20g or more, even more preferably 0.5g or more, particularly preferably 1.0g or more, for example, 0.05g or more and 100g or less, preferably 0.10g or more and 75g or less, more preferably 0.20g or more and 50g or less, even more preferably 0.50g or more and 25g or less, particularly preferably 1.0g or more and 25g or less. For example, for the purpose of enhancing the taste of a food product with a lipid content of 20% by mass or more (e.g., chocolate), the flavor-enhancing composition can be blended such that, per 100g of lipids in the food product, the amount of heat-treated chili peppers (calculated as dried chili peppers) is, for example, 1.0 mg or more, preferably 3.0 mg or more, for example 1.0 mg to 45 mg, preferably 3.0 mg to 30 mg, and more preferably 5.0 mg to 20 mg. For the purpose of enhancing the taste with carbohydrates, the flavor-enhancing composition can be blended so that, for every 100g of carbohydrates in the food, the amount of heat-treated chili peppers (calculated as dried chili peppers) is, for example, 0.20g or more, preferably 0.50g or more, more preferably 0.60g or more, even more preferably 1g or more, particularly preferably 2g or more, for example, 0.20g or more and 100g or less, preferably 0.50g or more and 70g or less, more preferably 0.60g or more and 60g or less, even more preferably 1g or more and 50g or less, particularly preferably 2g or more and 50g or less.

[0246] In the method according to this embodiment, the type of food is not limited, but examples include liquid condiments such as curry sauce, stew sauce, soup, beverages, chocolate, and dressings, rice products, meat products, prepared foods, and confectionery. The food may contain one or more of the above-mentioned flavor components in amounts lower than usual. The food may contain one or more of the above-mentioned flavor components, such as salt.

[0247] B-4. Further aspects of the second disclosure of this specification relate to the use of heat-treated peppers to enhance the flavor of food; methods for enhancing the flavor of food, including incorporating heat-treated peppers into food; and the use of heat-treated peppers in the manufacture of heat-treated peppers for the purpose of enhancing the flavor of food, or additives for the purpose of enhancing the flavor of food.

[0248] In the further embodiments described above, the heat-treated chili peppers preferably have the characteristics described with respect to heat-treated chili peppers included in the flavor-enhancing composition according to the first aspect of the second disclosure.

[0249] In the further embodiments described above, the heat-treated chili peppers may preferably be produced by the method for producing heat-treated chili peppers described in the method for producing a flavor-enhancing composition according to the second aspect of the second disclosure.

[0250] In the further embodiments, the food preferably has the features described in relation to the method according to the third aspect of the second disclosure. In the further embodiments, the amount of heat-treated chili peppers used in the food, or the amount of salt equivalent, lipids, or carbohydrates used in the food, is preferably the amount described in relation to the method according to the third aspect of the second disclosure.

[0251] C. Third Disclosures of This Specification Sections C-1, C-2, C-3 and C-4 below describe in detail the third disclosures of this Specification.

[0252] C-1. Flavor-enhancing composition relating to the third disclosure The first aspect of the third disclosure relates to a flavor-enhancing composition containing heat-treated garlic.

[0253] The third disclosed flavor-enhancing composition can enhance the flavor of food by being incorporated into the food itself. For example, a food containing one or more flavor components in a reduced amount compared to normal (for example, a low-salt food containing salt in a reduced amount compared to normal, a low-fat food containing oil in a reduced amount compared to normal, or a low-carbohydrate food containing carbohydrates in a reduced amount compared to normal) that incorporates the third disclosed flavor-enhancing composition can have a flavor closer to that of a food containing one or more flavor components in normal amounts compared to a food that does not contain it, and more preferably, a flavor equivalent to that of a food containing one or more flavor components in normal amounts. The third disclosed flavor-enhancing composition is more preferably a flavor-enhancing composition that enhances the flavor of a food by being incorporated into a salt-containing food such as a low-salt food, a lipid-containing food such as a low-carbohydrate food, or a carbohydrate-containing food such as a low-carbohydrate food. As shown in Reference Examples 1 to 3, cyclic dipeptides have the effect of enhancing the taste (greasy feel) of foods containing oils and fats when incorporated into such foods. As will be described later, heat-treated garlic contains more cyclic dipeptides than raw garlic, so the taste-enhancing composition of the third disclosure can be a taste-enhancing composition that enhances the taste (greasy feel) of foods containing oils and fats when incorporated into such foods.

[0254] In the third disclosure, garlic generally refers to the dried bulb portion used as a spice. Garlic used as a raw material may be referred to as "raw garlic" to distinguish it from heat-treated garlic. As raw garlic, one or more selected from unground garlic (dried bulb portion) and ground garlic can be used. As ground garlic, any ground dried bulb portion is acceptable, and the particle size is not particularly limited; it may be coarsely ground or a powdered material. Examples of ground garlic include one or more selected from sliced ​​dried bulb portion and ground dried bulb portion.

[0255] The raw material garlic may be a mixture of garlic and amino acids or peptides. By heating the mixture of garlic and amino acids or peptides, heat-treated garlic can be obtained that has a particularly high effect in enhancing the richness of the flavor. The amino acids or peptides are preferably one or more amino acids selected from alanine, arginine, aspartic acid, asparagine, glutamic acid, glutamine, glycine, histidine, leucine, isoleucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, and valine, or peptides containing the above amino acids as constituent amino acids. In specific examples, the amino acids or peptides mixed with garlic are preferably one or more amino acids selected from proline, methionine, alanine, aspartic acid, glutamic acid, and histidine, or peptides containing the above amino acids as constituent amino acids, and are particularly preferably the above amino acids. In a mixture of garlic and amino acids or peptides, the ratio of garlic to amino acids or peptides is not particularly limited, but for every 100 parts by mass (on a dry basis), the total amount of amino acids or peptides can be, for example, 0.5 parts by mass or more and 20 parts by mass or less, more specifically 1 part by mass or more and 15 parts by mass or less, and more specifically 2 parts by mass or more and 10 parts by mass or less. The amino acids can be L-forms, D-forms, or mixtures of L-forms and D-forms, for example, the L-form can be used.

[0256] The heat-treated garlic in the flavor-enhancing composition of the third disclosure is preferably in powder form, and the particle size is not particularly limited, but can be, for example, 1000 μm or less, preferably 500 μm or less. Here, the particle size can be determined by the mesh size of a standard sieve specified in JIS. The powdered heat-treated garlic may be powdered before or after the heat treatment. The heat-treated garlic in the flavor-enhancing composition of the third disclosure may be provided in the form of a mixture of heat-treated garlic and oil. Depending on the melting point of the oil, the mixture may be solid or liquid at room temperature.

[0257] The third disclosure's flavor-enhancing composition may consist solely of heat-treated garlic, or it may contain heat-treated garlic and other components. Examples of other components include one or more components having a flavor-enhancing effect, or one or more components that are acceptable as food. The third disclosure's flavor-enhancing composition may contain heat-treated garlic in a dry weight of preferably 5% to 100% by mass, more preferably 10% to 100% by mass, even more preferably 15% to 100% by mass, and most preferably 50% to 100% by mass. The third disclosure's flavor-enhancing composition may be in the form of powder, granules, paste, liquid, etc., and may contain one or more food-acceptable components, such as excipients and carriers, as necessary to achieve the desired form.

[0258] Next, a preferred embodiment of the heat treatment for preparing the heat-treated garlic will be described.

[0259] The first form of heat treatment for preparing the heat-treated garlic may be a heat treatment under conditions where the heating value is specifically 40 or more, more specifically 60 or more, preferably 100 or more, more preferably 150 or more, specifically 40 to 400,000, more specifically 60 to 400,000, preferably 100 to 400,000, and more preferably 150 to 200,000. Garlic heat-treated under conditions where the heating value is within this range is preferred because it has a high effect of enhancing flavor. The temperature and time in the heat treatment of the first form can be appropriately set so that the heating value is within the above range. The temperature in the heat treatment is such that the maximum temperature reached is, for example, 100°C or higher, specifically 105°C or higher, more specifically 110°C or higher, preferably 120°C or higher, more preferably 125°C or higher, and can be, for example, 100°C to 400°C, specifically 105°C to 400°C, more specifically 110°C to 400°C, preferably 120°C to 350°C, more preferably 125°C to 320°C. The time in the first embodiment of the heat treatment can be, for example, 2 minutes or more, preferably 4 minutes or more, for example, 2 minutes to 60 minutes, preferably 4 minutes to 40 minutes. The first embodiment of the heat treatment may be carried out in an open system or a closed system. The raw material garlic used in the first embodiment of the heat treatment may be mixed with one or more selected from water, oil, amino acids, and peptides, or it may consist only of raw material garlic.

[0260] A second form of heat treatment for preparing the heat-treated garlic may be heat treatment under one or more conditions selected from a3) a heating temperature of 105°C or higher, b3) a condition in which oil is present, and c3) a pressure-sealed condition.

[0261] Garlic that has been heat-treated under the condition described in "a3) The heating temperature is 105°C or higher" (hereinafter sometimes referred to as "heating condition a3") is preferable because it has a high effect of enhancing flavor. The heating temperature refers to the highest temperature reached and is not particularly limited as long as it is 105°C or higher, but for example it can be 110°C or higher, specifically 130°C or higher, more specifically 150°C or higher, preferably 165°C or higher, more preferably 190°C or higher, even more preferably 205°C or higher, and especially preferably 210°C or higher. For example it can be 105°C or higher and 400°C or lower, specifically 110°C or higher and 400°C or lower, more specifically 130°C or higher and 400°C or lower, especially specifically 150°C or higher and 500°C or lower, preferably 165°C or higher and 400°C or lower, more preferably 190°C or higher and 350°C or lower, even more preferably 205°C or higher and 320°C or lower, and especially preferably 210°C or higher and 300°C or lower.

[0262] The heat treatment under heating condition a3) may be carried out in an open system or a closed system, but is preferably carried out in an open system. An open system refers to an environment that is not sealed and in which moisture and volatile components including aromatic components can volatilize into the surrounding atmosphere during the heat treatment. Examples of heat treatment devices that can be used for heat treatment in an open system include roasters equipped with open containers such as flat kettles, rotary cylindrical kettles, and pots, as well as ovens with open interiors, hot air roasters, and superheated steam stirring and mixing sterilization devices. Such heat treatment in an open system can be called "roasting". Heat treatment in an open system can be carried out under non-pressurized conditions.

[0263] The heating value of the heat treatment under heating condition a3) is specifically 40 or higher, more specifically 60 or higher, preferably 100 or higher, more preferably 150 or higher, even more preferably 1000 or higher, particularly preferably 5000 or higher, more specifically 40 to 400000, more specifically 60 to 400000, preferably 100 to 400000, more preferably 150 to 200000, even more preferably 1000 to 100000, particularly preferably 5000 to 50000, and most preferably 5000 to 10000. By setting the heating value of the heat treatment under heating condition a3) within the above range, heat-treated garlic with a particularly high flavor-enhancing effect can be obtained.

[0264] The heating time in the heat treatment under heating condition a3) can be set appropriately according to the heating temperature, and it is particularly preferable to set it so that the heating value falls within the above range. The heating time in the heat treatment under heating condition a3) can be, for example, 3 minutes or more, preferably 5 minutes or more, for example 3 minutes or more and 150 minutes or less, specifically 3 minutes or more and 120 minutes or less, preferably 3 minutes or more and 50 minutes or less, and preferably 5 minutes or more and 40 minutes or less.

[0265] The form of the raw garlic used in the heat treatment under heating condition a3) is not particularly limited, but preferably it is one or more selected from dried bulbs, slices of dried bulbs, and pulverized dried bulbs. The raw garlic used in the heat treatment under heating condition a3) may be garlic alone, or it may be a mixture of garlic and amino acids or peptides. In the heat treatment under heating condition a3), oil and / or water may be added to the raw garlic, or not, but it is particularly preferable not to add them.

[0266] Garlic heat-treated under the conditions described in "b3) where oil is present" (hereinafter sometimes referred to as "heating condition b3") is preferable because it has a high effect of enhancing flavor. The oil is not particularly limited as long as it is an edible oil derived from plants, animals, etc. that is acceptable as food. The oil may have its melting point adjusted by techniques such as transesterification or hydrogenation of fatty acids. The amount of oil used in the heat treatment under heating condition b3) is not particularly limited, but for example, for 100 parts by mass of garlic, for example, 5 parts by mass or more and 500 parts by mass or less, preferably 50 parts by mass or more and 200 parts by mass or less, and more preferably 75 parts by mass or more and 150 parts by mass or less of oil can be used.

[0267] The heat treatment under heating condition b3) can be performed by setting the temperature and time so that the heating value is, for example, 100 or more, preferably 120 or more, more preferably 150 or more, for example 100 to 800,000, preferably 120 to 400,000, more preferably 150 to 200,000, even more preferably 150 to 10,000, and particularly preferably 150 to 1,000. By setting the heating value of the heat treatment under heating condition b3) within the above range, heat-treated garlic with a particularly high flavor-enhancing effect can be obtained.

[0268] The temperature and time during the heat treatment under heating condition b3) can be appropriately set so that the heating value falls within the above range. The temperature during the heat treatment under heating condition b3) can be such that the maximum temperature reached is, for example, 100°C or higher, preferably 120°C or higher, more preferably 130°C or higher, and even more preferably 145°C or higher, and can be such as 100°C to 300°C, preferably 120°C to 280°C, more preferably 130°C to 250°C, and even more preferably 145°C to 230°C. The time during the heat treatment under heating condition b3) can be, for example, 2 minutes or more, preferably 4 minutes or more, and can be such as 2 minutes to 40 minutes, and even more preferably 4 minutes to 25 minutes.

[0269] The heat treatment under heating condition b3) can be carried out in either an open or closed system, and can be performed by heating with superheated steam or heating with an oven. Examples of heating devices used for the heat treatment under heating condition b3) include ovens, flat-pan roasters, vertical heating mixers, and microwave heating devices.

[0270] The form of garlic heated with oil in the heat treatment under heating condition b3) is not particularly limited, but preferably it is one or more selected from dried bulbs, slices of dried bulbs, and pulverized dried bulbs. The garlic heated with oil in the heat treatment under heating condition b3) may be garlic alone, or it may be a mixture of garlic and amino acids or peptides.

[0271] Garlic that has been heat-treated under the aforementioned "c3) pressurized and sealed conditions" (which may be referred to as "heating conditions c3") is preferable because it has a high effect in enhancing flavor.

[0272] The heat treatment under heating condition c3) can be performed by setting the temperature and time so that the heating value is, for example, 100 or more, preferably 120 or more, more preferably 150 or more, for example, 100 to 2000, preferably 120 to 1500, and more preferably 150 to 1000. By setting the heating value of the heat treatment under heating condition c3) within the above range, heat-treated garlic with a particularly high flavor-enhancing effect can be obtained.

[0273] The temperature and time in the heat treatment under heating condition c3) can be appropriately set so that the heating value falls within the above range. The temperature in the heat treatment under heating condition c3) can be such that the maximum temperature reached is, for example, 100°C or higher, preferably 110°C or higher, more preferably 120°C or higher, and even more preferably 125°C or higher, and can be such as 100°C to 200°C, preferably 110°C to 180°C, more preferably 120°C to 160°C, and even more preferably 125°C to 150°C. The time in the heat treatment under heating condition c3) can be such as 10 minutes or more, preferably 20 minutes or more, and can be such as 10 minutes to 90 minutes, preferably 20 minutes to 60 minutes, and even more preferably 20 minutes to 40 minutes.

[0274] The heat treatment under heating condition c3) can be carried out under pressure conditions where the gauge pressure is preferably 0.05 MPa or higher, more preferably 0.15 MPa or higher, preferably 0.05 MPa to 0.60 MPa, and more preferably 0.15 MPa to 0.40 MPa.

[0275] Examples of heating devices used for pressurized sealed heating under heating condition c3) include pressurized sealed kettles and retort-type sterilizers. Heat treatment under heating condition c3) using a retort-type sterilizer may involve placing the raw garlic in a soft, heat-resistant bag (for example, a bag made of aluminum foil laminated resin sheet), sealing it, and heating it under pressurized conditions.

[0276] The form of the raw garlic used in the heat treatment under heating condition c3) is not particularly limited, but preferably it is one or more selected from dried bulbs, slices of dried bulbs, and pulverized dried bulbs. The raw garlic used in the heat treatment under heating condition c3) may be garlic alone, or it may be a mixture of garlic and amino acids or peptides. Oil and / or water may be added to the raw garlic during the heat treatment under heating condition c3), or it may not be added.

[0277] In a preferred embodiment, the heat-treated garlic obtained by subjecting garlic to the heat treatment described in the first or second embodiment has an increased amount of one or more compounds selected from the following: cyclic dipeptides, quinic acid, malic acid, succinic acid, tartaric acid, lactic acid, citric acid, adipic acid, pyroglutamic acid, sulfuryl acetate, sulfurylhexanoate, 4-methyl-5-vinylthiazole, anserine, 4-hydroxy-5-methyl-3(2H)-furanone, ethyl lactate, 3-methyl-1,2,4-trithiolane, 2,6-dimethylpyrazine, 2,6-diethylpyrazine, and 2,3,5-trimethylpyrazine, compared to the garlic before heating. The inventors have found that the amount of the compounds contained in the heat-treated garlic correlates with the strength of its flavor-enhancing effect.

[0278] In a preferred embodiment of the flavor-enhancing composition of the third disclosure, the heat-treated garlic is to be to which 5 μg / g of caffeine-d9 and 5 μg / g of L-methionine sulfone are added, and in the chromatogram obtained by liquid chromatography-mass spectrometry (LC-MS) according to the following method, (301) the total area ratio of the peak area derived from the alanine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 1.4 or more, preferably 1.4 to 21, and preferably 1.4 to 15; (302) the total area ratio of the peak area derived from the arginine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 4.5 or more, preferably 4.5 to 33; (303) the total area ratio of the peak area derived from the aspartic acid-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 2.5 or more, preferably 2.7 or more, preferably 2.5 to 15, and preferably 2.7 to 14. (304) The total area ratio of the peak area derived from the cyclic dipeptide containing asparagine to the peak area derived from caffeine-d9 is 3.7 or more, preferably 4.0 or more, preferably 3.7 to 32, more preferably 4.0 to 32; (305) The total area ratio of the peak area derived from the cyclic dipeptide containing glutamic acid to the peak area derived from caffeine-d9 is 15 or more, preferably 19 or more, preferably 15 to 82, more preferably 19 to 82; (306) The total area ratio of the peak area derived from the cyclic dipeptide containing glutamine to the peak area derived from caffeine-d9 is 4.1 or more, preferably 4.5 or more, preferably 4.1 to 23, more preferably 4.5 to 23; (307) The total area ratio of the peak area derived from the cyclic dipeptide containing glycine to the peak area derived from caffeine-d9 is 1.3 or more, preferably 1.3 to 14; (308) The sum of the area ratios of the peak areas derived from the histidine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 2.5 or more, preferably 2.5 to 28, and more preferably 2.5 to 27.(309) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing leucine or isoleucine to the peak areas derived from caffeine-d9 is 11 or more, preferably 19 or more, preferably 11 to 130, and more preferably 19 to 130. (310) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing lysine to the peak areas derived from caffeine-d9 is 1.0 or more, preferably 1.1. The above is preferably 1.0 to 18, more preferably 1.1 to 18, (311) the total area ratio of the peak area derived from the cyclic dipeptide containing methionine to the peak area derived from caffeine-d9 is 3.5 or more, preferably 3.9 or more, preferably 3.5 to 20, more preferably 3.9 to 20, (312) the total area ratio of the peak area derived from the cyclic dipeptide containing phenylalanine to the peak area derived from caffeine-d9 is 3.5 or more, preferably 3.5 to 23, (313) the total area ratio of the peak area derived from the cyclic dipeptide containing proline to the peak area derived from caffeine-d9 is 30 or more, preferably 32 or more, preferably 30 to 240, more preferably 30 to 200, (314) the total area ratio of the peak area derived from the cyclic dipeptide containing serine to the peak area derived from caffeine-d9 is 10 or more, preferably 12 or more, preferably 10 to 42, preferably 12 to 38, (315) The sum of the area ratios of the peak areas derived from the cyclic dipeptide containing threonine to the peak area derived from caffeine-d9 is 22 or more, preferably 22 to 190, and more preferably 22 to 140. (316) The sum of the area ratios of the peak areas derived from the cyclic dipeptide containing tryptophan to the peak area derived from caffeine-d9 is 0.50 or more, preferably 0.53 or more, preferably 0.50 to 5.0, and more preferably 0.53 to 5.0.(317) The total area ratio of the peak area derived from the tyrosine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 9 or more, preferably 13 or more, preferably 9 to 110, more preferably 13 to 110; (318) The total area ratio of the peak area derived from the valine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 6.4 or more, preferably 10 or more, preferably 6.4 to 54, more preferably 10 to 43; (319) The area ratio of the peak area derived from sulfurol to the peak area derived from caffeine-d9 is 0.42 or more, preferably 0.60 or more, preferably 0.42 to 4.0, more preferably 0.60 to 3.8; (320) The area ratio of the peak area derived from quinic acid to the peak area derived from L-methionine sulfone is 0.99 or more, preferably 0.99 to 60. (321) The area ratio of the peak area derived from malic acid to the peak area derived from L-methionine sulfone is 160 or more, preferably 160 to 630, more preferably 160 to 430, (322) The area ratio of the peak area derived from succinic acid to the peak area derived from L-methionine sulfone is 5.5 or more, preferably 5.5 to 36, more preferably 5.5 to 21, (323) The area ratio of the peak area derived from tartaric acid to the peak area derived from L-methionine sulfone is 0.070 or more, preferably 0.070 to 0.84, more preferably 0.070 to 0.30, (324) The area ratio of the peak area derived from citric acid to the peak area derived from L-methionine sulfone is 1700 or more, preferably 1760 or more, preferably 1700 to 7500, more preferably 1760 to 4500, (325) The area ratio of the peak area derived from adipic acid to the peak area derived from L-methionine sulfone is 0.45 or more, preferably 0.45 or more and 2.7 or less, more preferably 0.45 or more and 1.5 or less.(326) The area ratio of the peak area derived from pyroglutamic acid to the peak area derived from caffeine-d9 is 100 or more, preferably 110 or more, preferably 100 to 570, and more preferably 110 to 570. (327) The area ratio of the peak area derived from sulfuryl acetate to the peak area derived from caffeine-d9 is 0.040 or more, preferably 0.040 to 2.7, and more preferably 0.040 to 0.40. (328) The area ratio of the peak area derived from sulfurylhexanoate to the peak area derived from caffeine-d9 is 0.060 or more, preferably 0.10 or more, preferably 0.060 to 0.52, and more preferably 0.10 to 0.52. (329) The area ratio of the peak area derived from 4-methyl-5-vinylthiazole to the peak area derived from caffeine-d9 is 0.13 or more, preferably 0.15 or more, preferably 0.13 to 1.0, and more preferably 0.15 to 0.83; (330) The area ratio of the peak area derived from anserine to the peak area derived from caffeine-d9 is 0.27 or more, preferably 0.40 or more, preferably 0.27 to 5.7, and more preferably 0.40 to 5.7; (331) The area ratio of the peak area derived from 4-hydroxy-5-methyl-3(2H)-furanone to the peak area derived from caffeine-d9 is 0.058 or more, preferably 0.060 or more, preferably 0.058 to 0.53, and more preferably 0.060 to 0.27; (332) The area ratio of the peak area derived from ethyl lactate to the peak area derived from L-methionine sulfone is 0.20 or more, preferably 0.20 or more and 1.3 or less, preferably 0.20 or more and 0.87 or less, and of these, 1 or more, preferably 10 or more, more preferably 15 or more, even more preferably 20 or more, particularly preferably 25 or more, and most preferably all of the above.

[0279] Here, the LC-MS measurement method is as follows, and more preferably, the LC-MS measurement method described in the examples.

[0280] A 15 mL test tube containing 200 mg of the aforementioned heat-treated garlic (on a dry weight basis; if the heat-treated garlic is garlic that has been heat-treated with oil, or garlic that has been heat-treated with amino acids or peptides, the weight is calculated as garlic excluding the oil, amino acids or peptides) and 7.5 mL of water is heated in a 75°C constant temperature water bath for 10 minutes to prepare a water extract. To the water extract in the test tube, 2.5 mL of acetonitrile and 5 μg / g of caffeine-d9 and 5 μg / g of L-methionine sulfone per 200 mg of the aforementioned heat-treated garlic (on a dry weight basis; if the heat-treated garlic is garlic that has been heat-treated with oil, or garlic that has been heat-treated with amino acids or peptides, the weight is calculated as garlic excluding the oil, amino acids or peptides) are added, stirred, and then the solid components are removed and the liquid components are recovered to prepare a sample. The aforementioned sample is analyzed by LC-MS (ionization method: electrospray ionization (ESI) positive mode and ESI negative mode) to obtain a chromatogram. Here, the heat-treated garlic used as the analytical sample is preferably in the form of pulverized material.

[0281] Caffeine-d9 is the internal standard in positive mode. Caffeine-d9 and each of the compounds described in (301) to (319) and (326) above are separated by LC and detected as [M+H] ions in positive mode by MS, and the peak area of ​​the extracted ion chromatogram with m / z values ​​corresponding to the precise mass of the [M+H] ions described in the examples is determined. From the obtained peak area, the peak area ratios specified in (301) to (319) and (326) above can be calculated.

[0282] L-methionine sulfone is the internal standard in negative mode. L-methionine sulfone and each of the compounds described in (320) to (325) above are separated by LC and detected as [M-H] ions in negative mode by MS, and the peak area of ​​the extracted ion chromatogram with m / z values ​​corresponding to the precise mass of the [M-H] ions described in the examples is determined. From the obtained peak area, the peak area ratio specified in (320) to (325) above can be calculated.

[0283] The alanine-containing cyclic dipeptide in (301) is typically the cyclic dipeptide listed in the row for "Alanine (Ala)" in Table 27.

[0284] The cyclic dipeptide containing arginine in (302) is typically the cyclic dipeptide listed in the "Arginine (Arg)" row of Table 27.

[0285] The cyclic dipeptide containing aspartic acid in (303) above is typically the cyclic dipeptide listed in the row for "Aspartic acid (Asp)" in Table 27.

[0286] The asparagine-containing cyclic dipeptide in (304) above is typically the cyclic dipeptide listed in the "Asparagine (Asn)" row of Table 27.

[0287] The cyclic dipeptide containing glutamic acid in (305) is typically the cyclic dipeptide listed in the row for "Glutamic Acid (Glu)" in Table 27.

[0288] The glutamine-containing cyclic dipeptide in (306) is typically the cyclic dipeptide listed in the "Glutamine (Gln)" row of Table 27.

[0289] The cyclic dipeptide containing glycine in (307) is typically the cyclic dipeptide listed in the row for "Gly" in Table 27.

[0290] The histidine-containing cyclic dipeptide in (308) is typically the cyclic dipeptide listed in the row for "Histidine (His)" in Table 27.

[0291] The leucine or isoleucine in (309) above is typically a cyclic dipeptide as shown in the row for "Leucine / Isoleucine (Leu / Ile)" in Table 27.

[0292] The cyclic dipeptide containing lysine in (310) is typically the cyclic dipeptide listed in the row for "Lys" in Table 27.

[0293] The cyclic dipeptide containing methionine in (311) above is typically the cyclic dipeptide listed in the row for "Methionine (Met)" in Table 27.

[0294] The cyclic dipeptide containing phenylalanine in (312) is typically the cyclic dipeptide listed in the row for "phenylalanine (Phe)" in Table 27.

[0295] The cyclic dipeptide containing proline in (313) above is typically the cyclic dipeptide listed in the row for "Proline (Pro)" in Table 27.

[0296] The serine-containing cyclic dipeptide in (314) above is typically a cyclic dipeptide listed in the "Serine (Ser)" row of Table 27.

[0297] The cyclic dipeptide containing threonine in (315) is typically the cyclic dipeptide listed in the row for "Threonine (Thr)" in Table 27.

[0298] The cyclic dipeptide containing tryptophan in (316) is typically the cyclic dipeptide listed in the row for "Tryptophan (Trp)" in Table 27.

[0299] The tyrosine-containing cyclic dipeptide in (317) above is typically the cyclic dipeptide listed in the row for "Tyrosine (Tyr)" in Table 27.

[0300] The valine-containing cyclic dipeptide in (318) above is typically the cyclic dipeptide listed in the row for "Valine (Val)" in Table 27.

[0301] In a preferred embodiment of the flavor-enhancing composition of the third disclosure, the heat-treated garlic is analyzed by adding 4 μg / g of 4-methylthiazole to the heat-treated garlic and, in the chromatogram obtained by gas chromatography-mass spectrometry (GC-MS) according to the following method, (333) the area ratio of the peak area derived from 3-methyl-1,2,4-trithiolane to the peak area derived from 4-methylthiazole is 0.50 or more, preferably 0.50 or more and 24 or less, and (334) the area ratio of the peak area derived from 2,6-dimethylpyrazine to the peak area derived from 4-methylthiazole is 0.092 or more, preferably 0.18 or more, preferably 0.092 or more and 3.7 or less, more preferably 0.18 or more and 1.0 or less. (335) The area ratio of the peak area derived from 2,6-diethylpyrazine to the peak area derived from 4-methylthiazole is 0.24 or more, preferably 0.35 or more, preferably 0.24 to 20, preferably 0.35 to 9.2, and (336) The area ratio of the peak area derived from 2,3,5-trimethylpyrazine to the peak area derived from 4-methylthiazole is 0.053 or more, preferably 0.080 or more, preferably 0.053 to 2.1, more preferably 0.080 to 0.51, satisfying one or more of these conditions, preferably two or more, more preferably three or more, and most preferably all of them.

[0302] The GC-MS measurement method is as follows, and more preferably, the GC-MS measurement method described in the examples.

[0303] (GC-MS Measurement Method) A 10 mL test tube containing 25 mg of the heat-treated garlic (on a dry weight basis; if the heat-treated garlic is garlic that has been heat-treated with oil, or garlic that has been heat-treated with amino acids or peptides, the weight is calculated as garlic excluding the oil, amino acids or peptides), 4 μg / g of 4-methylthiazole relative to the heat-treated garlic (on a dry weight basis; if the heat-treated garlic is garlic that has been heat-treated with oil, or garlic that has been heat-treated with amino acids or peptides, the weight is calculated as garlic excluding the oil, amino acids or peptides), 4 mL of acetone, and 4 mL of methanol is stirred, the solid components are removed and the liquid components are recovered, and 1 mL of acetone is added for every 0.1 mL of the liquid components to prepare a GC-MS sample. The GC-MS sample is analyzed by GC-MS (ionization method: electron ionization (EI) positive mode) to obtain a chromatogram. In this case, the heat-treated garlic used as the analytical sample is preferably in the form of a pulverized product.

[0304] For the peak area derived from 4-methylthiazole and the peak area derived from the components specified in (331) to (334) above, the peak area of ​​the extracted ion chromatogram of the ions corresponding to the precise mass of each component described in the examples can be used, respectively.

[0305] In certain cases, flavor enhancement, as described above, involves enhancing one or more flavors selected from saltiness, sweetness, sourness, bitterness, umami, richness, oiliness, and milkiness. However, differences in the heating conditions of heat-treated garlic can lead to differences in the composition and ratio of cyclic dipeptides, and thus the types of flavors that can be enhanced may also differ.

[0306] To impart an effect of enhancing saltiness to the third disclosure, a flavor-enhancing composition produced by one or more heating conditions having an effect of enhancing saltiness may be incorporated; to impart an effect of enhancing sweetness, a flavor-enhancing composition produced by one or more heating conditions having an effect of enhancing sweetness may be incorporated; to impart an effect of enhancing sourness, a flavor-enhancing composition produced by one or more heating conditions having an effect of enhancing sourness may be incorporated; and to impart an effect of enhancing bitterness, a flavor-enhancing composition produced by one or more heating conditions having an effect of enhancing bitterness may be incorporated. To enhance the umami flavor, a flavor-enhancing composition produced by one or more heating conditions that enhance the umami flavor can be incorporated. To enhance the richness flavor, a flavor-enhancing composition produced by one or more heating conditions that enhance the richness flavor can be incorporated. To enhance the oiliness flavor, a flavor-enhancing composition produced by one or more heating conditions that enhance the oiliness flavor can be incorporated. To enhance the milkiness flavor, a flavor-enhancing composition produced by one or more heating conditions that enhance the milkiness flavor can be incorporated. Furthermore, to enhance multiple stages of flavor among saltiness, sourness, bitterness, umami, richness, oiliness, and milkiness in the flavor-enhancing composition according to the third disclosure, multiple heat-treated garlic can be combined and incorporated according to the flavor to be enhanced.

[0307] C-2. Method for producing a flavor-enhancing composition relating to the third disclosure The second aspect of the third disclosure relates to a method for producing a flavor-enhancing composition relating to the first aspect of the third disclosure, comprising: heat-treating garlic to obtain the heat-treated garlic.

[0308] According to this embodiment, a flavor-enhancing composition relating to the first embodiment of the third disclosure can be manufactured.

[0309] In the method relating to the second aspect of the third disclosure, the characteristics of the garlic used as a raw material, the heat treatment, etc., may have the characteristics described in the flavor-enhancing composition relating to the first aspect of the third disclosure. For example, in the method relating to the second aspect of the third disclosure, the heat treatment may have the characteristics of the first form of heat treatment or the second form of heat treatment for obtaining the heat-treated garlic of the flavor-enhancing composition relating to the first aspect of the third disclosure, and the second form of heat treatment may have the characteristics described with respect to heat treatment under one or more conditions selected from heating conditions a3), heating conditions b3), and heating conditions c3) for obtaining the heat-treated garlic of the flavor-enhancing composition relating to the first aspect of the third disclosure.

[0310] The method for producing the flavor-enhancing composition according to this embodiment may involve using the heat-treated garlic as is, or further including preparing the flavor-enhancing composition by combining the heat-treated garlic with other components. Preferred examples of the other components are as described with respect to the flavor-enhancing composition according to the first embodiment of the third disclosure.

[0311] The method for producing the flavor-enhancing composition according to this embodiment may include processing the obtained flavor-enhancing composition into the form of a powder, granules, paste, liquid, or the like.

[0312] C-3. Method for enhancing taste using a taste-enhancing composition relating to the third disclosure The third aspect of the third disclosure relates to a method for enhancing the taste of food, comprising incorporating a taste-enhancing composition relating to the first aspect of the third disclosure into food.

[0313] The method according to this embodiment can enhance the taste of food, and therefore can be suitably used to enhance the taste of foods containing one or more of the above-mentioned taste components in amounts lower than usual (for example, low-sodium foods with reduced salt content, low-fat foods with reduced fat content, and low-carbohydrate foods with reduced carbohydrate content).

[0314] In the method according to this embodiment, the amount of the flavor-enhancing composition according to the first embodiment of the third disclosure added to the food is not particularly limited and can be appropriately adjusted according to the form of the food. Preferably, the flavor-enhancing composition is added at a concentration in which it does not have a taste of its own, but is able to enhance the taste of the food. Specifically, the final concentration of heat-treated garlic (calculated as dried garlic) per total amount of food is, for example, 0.002% by mass or more and 2% by mass or less, preferably 0.01% by mass or more and 1% by mass or less, and more preferably 0.05% by mass or more and 0.5% by mass or less. When the aforementioned flavor-enhancing composition is used to enhance the flavor of food products with a lipid content of less than 20% by mass, the flavor-enhancing composition can be blended such that the final concentration of heat-treated garlic (calculated as dried garlic) per total amount of food product is, for example, 0.005% by mass or more and 2% by mass or less, preferably 0.01% by mass or more and 1% by mass or less, more preferably 0.05% by mass or more and 0.5% by mass or less, and even more preferably 0.05% by mass or more and 0.3% by mass or less. When the aforementioned flavor-enhancing composition is used to enhance the flavor of a food product having a lipid content of 20% by mass or more (for example, chocolate), the flavor-enhancing composition can be formulated such that, per the total amount of food product, the final concentration of heat-treated garlic (calculated as dried garlic) is, for example, 0.002% by mass or more and 0.1% by mass or less, preferably 0.004% by mass or more and 0.05% by mass or less, more preferably 0.005% by mass or more and 0.01% by mass or less, and even more preferably 0.005% by mass or more and 0.008% by mass or less. For example, for the purpose of enhancing saltiness, the flavor-enhancing composition can be blended such that, for every 100g of salt equivalent in the food, the amount of heat-treated garlic (on a dry basis) is, for example, 0.5g or more, preferably 1g or more, preferably 2g or more, more preferably 4g or more, even more preferably 5g or more, for example, 0.5g or more and 100g or less, preferably 1g or more and 75g or less, more preferably 2g or more and 50g or less, particularly preferably 4g or more and 40g or less, and even more preferably 5g or more and 25g or less.For example, for the purpose of enhancing the taste of food with lipids in a food with a lipid content of less than 20% by mass, the flavor-enhancing composition can be blended such that, for 100g of lipids in the food, the amount of heat-treated garlic (calculated as dried garlic) is, for example, 0.05g or more, preferably 0.10g or more, more preferably 0.20g or more, even more preferably 0.5g or more, particularly preferably 1.0g or more, for example, 0.05g or more and 100g or less, preferably 0.10g or more and 75g or less, more preferably 0.20g or more and 50g or less, even more preferably 0.50g or more and 25g or less, particularly preferably 1.0g or more and 25g or less. For example, for the purpose of enhancing the taste of a food product with a lipid content of 20% by mass or more (e.g., chocolate), the flavor-enhancing composition can be blended such that, per 100g of lipids in the food product, the amount of heat-treated garlic (calculated as dried garlic) is, for example, 1.0 mg or more, preferably 3.0 mg or more, for example 1.0 mg to 45 mg, preferably 3.0 mg to 30 mg, and more preferably 5.0 mg to 20 mg. For the purpose of enhancing the taste with carbohydrates, the flavor-enhancing composition can be blended so that, for every 100g of carbohydrates in the food, the amount of heat-treated garlic (calculated as dried garlic) is, for example, 0.20g or more, preferably 0.50g or more, more preferably 0.60g or more, even more preferably 1g or more, particularly preferably 2g or more, for example, 0.20g to 100g, preferably 0.50g to 70g, more preferably 0.60g to 60g, even more preferably 1g to 50g, particularly preferably 2g to 50g.

[0315] In the method according to this embodiment, the type of food is not limited, but examples include liquid condiments such as curry sauce, stew sauce, soup, beverages, chocolate, and dressings, rice products, meat products, prepared foods, and confectionery. The food may contain one or more of the above-mentioned flavor components in amounts lower than usual. The food may contain one or more of the above-mentioned flavor components, such as salt.

[0316] C-4. Further aspects of the third disclosure of this specification relate to the use of heat-treated garlic to enhance the flavor of food, methods for enhancing the flavor of food, including incorporating heat-treated garlic into food, and the use of heat-treated garlic in the manufacture of heat-treated garlic for the purpose of enhancing the flavor of food, or additives for the purpose of enhancing the flavor of food.

[0317] In the further embodiments described above, the heat-treated garlic preferably has the characteristics described with respect to the heat-treated garlic contained in the flavor-enhancing composition according to the third aspect of the third disclosure.

[0318] In the further embodiments described above, the heat-treated garlic can preferably be produced by the method for producing heat-treated garlic described in the method for producing a flavor-enhancing composition according to the second aspect of the third disclosure.

[0319] In the further embodiments, the food preferably has the features described in relation to the method according to the third aspect of the third disclosure. In the further embodiments, the amount of heat-treated garlic used in the food, or the amount of salt equivalent, lipids, or carbohydrates used in the food, is preferably the amount described in relation to the method according to the third aspect of the third disclosure.

[0320] Experiment 1 below relates to the first disclosure of this specification. Experiment 2 below relates to the second disclosure of this specification. Experiment 3 below relates to the third disclosure of this specification.

[0321] 1. Experiment 1: Flavor-enhancing composition containing heat-treated fenugreek

[0322] 1.1. Heat treatment of fenugreek

[0323] (1) Heat Value The heat value is obtained by integrating the value expressed by the formula (hereinafter referred to as the "CV value") with respect to the heating time (minutes).

[0324] (Formula): CV value = 10 [(product temperature - reference temperature) / Z value] In this specification, "reference temperature" is 110°C and "Z value" is 30°C. "Product temperature" refers to the temperature of the object being heated during the heat treatment.

[0325] (2) Preparation of heat-treated fenugreek Fenugreek was heat-treated under the conditions shown in the table below. The definition of the heat value is as previously described. The temperature and time listed in the processing conditions column are the theoretical maximum temperature reached and the holding time (however, in the case of oven heating, the oven setting time and total heating time), but the temperature measured over time with a temperature sensor was used to calculate the heat value. Therefore, the heat value reflects the change in temperature over time, including the temperature and time during temperature rise and fall.

[0326]

[0327] Comparative Example 101 used unsterilized fenugreek that had been ground into a powder for evaluation and analysis.

[0328] The pressurized sealed heating in Example 101 was carried out according to the following procedure. 50 g of fenugreek was filled into an aluminum foil pouch and sealed. The sealed pouch was heat-treated in a retort sterilizer at 130°C for 30 minutes and then cooled with water. The heat treatment in the retort sterilizer was carried out under a gauge pressure of 0.2 MPa. The pulverized powder obtained after heating was used for evaluation and analysis.

[0329] The oven heating in Example 102 was carried out according to the following procedure. 10 g of fenugreek was placed on an aluminum tray and heated in an oven set to 230°C for 5.5 minutes. The temperature was measured by inserting a sensor thermometer into the oven. After heating, it was transferred to a tray and allowed to cool to room temperature. The powder obtained by grinding the fenugreek after heating was used for evaluation and analysis.

[0330] The oil roasting in Examples 103 and 104 was carried out according to the following procedure. In Example 103, unheated fenugreek was crushed into a powder. 100 g of palm oil (melting point 45°C) was heated, and when it reached 80°C, 100 g of the fenugreek powder was mixed in. The resulting mixture was heated to 150°C while stirring, held at that temperature for 5 minutes, and then cooled. Cooling was carried out while stirring until the fenugreek powder did not separate in the mixture up to about 60°C, and then in a freezer until solidified. The resulting oil-roasted products were used for evaluation and analysis.

[0331] In Example 104, 100 g of palm oil (melting point 45°C) was heated until it reached 80°C. 100 g of unground whole fenugreek was then mixed in, and the resulting mixture was heated to 150°C while stirring. This temperature was maintained for 5 minutes, after which the mixture was cooled. Cooling was carried out with stirring until the mixture reached approximately 60°C, ensuring that the whole fenugreek did not separate from the mixture. After that, the mixture was cooled in a freezer until it solidified. The oil-heated whole fenugreek was evaluated and analyzed after the particles were ground in oil following solidification.

[0332] The oven-roasted amino acids in Example 105 were prepared using the following procedure. An amino acid mixture was prepared containing equal amounts by mass of L-proline, L-methionine, DL-alanine, L-aspartic acid, L-glutamic acid, and L-histidine. 50 g of fenugreek and 2.5 g of the amino acid mixture were mixed, placed on an aluminum tray, and heated in an oven set to 230°C for 5 minutes. The temperature was measured by inserting a sensor thermometer into the oven. After heating, the mixture was transferred to a tray and allowed to cool to room temperature. The mixture was then ground into a powder and used for evaluation and analysis.

[0333] 1.2. Enhancement of flavor by heat treatment of fenugreek (1) (1) Preparation of regular curry roux 20g of wheat flour and 30g of beef fat were placed in a pot and heated and stirred at 120°C to make wheat flour roux.

[0334] To this wheat flour roux, 10g of salt, 10g of sugar, 10g of cornstarch, 5g of curry powder, and 15g of other seasoning ingredients (vegetable / fruit extract, yeast extract, seafood extract) were added, and after heating to 105°C, it was cooled and solidified to create a block-shaped, standard curry roux.

[0335] The salt content of this curry roux was 10.6g per 100g.

[0336] (2) Preparation of reduced-sodium curry roux A reduced-sodium curry roux was prepared using the same procedure as the regular curry roux described in (1) above, except that the amount of salt was reduced to 7g.

[0337] The sodium chloride content of this reduced-sodium curry roux was 7.7g per 100g. Foods containing sodium chloride (salt) have not only a salty taste, but also sweetness, sourness, bitterness, umami, richness, oiliness, and milkiness, and reduced-sodium foods tend to have weaker tastes in these various aspects. For this reason, reduced-sodium foods such as the reduced-sodium curry roux used in this experiment are useful as an evaluation system for taste enhancement.

[0338] (3) Sensory evaluation One sample was prepared by dissolving 44g of the regular curry roux from (1) above in 300g of hot water and boiling it while stirring.

[0339] Multiple solutions were prepared by dissolving 44 g of the reduced-sodium curry roux described in (2) above in 300 g of hot water and boiling it while stirring. To one of these solutions, a sample of the comparative example or example of the heat-treated fenugreek was added to achieve a final concentration of 0.1% by mass. In this test system, 10.1 g of the comparative example or example of the heat-treated fenugreek was added for every 100 g of sodium chloride equivalent in the hot water dilution of the reduced-sodium curry roux.

[0340] The taste of the reduced-sodium curry roux (dissolved in hot water) and the regular curry roux (dissolved in hot water) was compared, and evaluated by three evaluators (evaluators 1, 2, and 3) or two evaluators (evaluators 1 and 2) according to the following evaluation criteria.

[0341] The taste-enhancing effect was assigned a score of 1, 2, 3, 4, and 5 points as follows. The taste of each sample was evaluated by three or two evaluators in 0.1-point increments, and the average score was calculated.

[0342] 1 point: Taste similar to reduced-sodium curry roux. 2 points: Slightly stronger taste than reduced-sodium curry roux. 3 points: Stronger taste than reduced-sodium curry roux. 4 points: Significantly stronger taste than reduced-sodium curry roux. 5 points: Taste similar to regular curry roux.

[0343] When samples of the comparative example or example of heat-treated fenugreek were added, the taste was evaluated by marking with an asterisk (*) which of the following tastes was perceived to be enhanced: saltiness, sweetness, sourness, bitterness, umami, richness, oiliness, or milkiness. The number of asterisks (*) corresponds to the number of evaluators who reported feeling an enhancement effect on the corresponding taste.

[0344] (4) Evaluation Results The evaluation results are shown in the table below.

[0345]

[0346] 1.3. Component Analysis The components contained in the comparative example and example samples (fenugreek samples) of heat-treated fenugreek were analyzed using the following procedure.

[0347] 1.3.1. Component Analysis by LC-MS (1) Preparation of LC-MS Sample 200 mg of fenugreek sample (on a dry basis; if the sample is a sample that has been heat-treated with oil, this refers to the mass converted to spice excluding the oil) was taken into a 15 mL test tube, and 7.5 mL of ultrapure water was added and mixed well. The test tube was heated in a constant temperature water bath set to 75°C for 10 minutes, then the test tube was stirred in a benchtop high-speed shaker at 2,500 rpm for 10 minutes and allowed to stand until it reached room temperature. 2.5 mL of acetonitrile (Fujifilm Wako Pure Chemical Industries) was added to the test tube, and caffeine-d9 (Kanto Chemical Industries) was added as an internal standard for the positive mode, and L-methionine sulfone (Fujifilm Wako Pure Chemical Industries) was added as an internal standard for the negative mode. To a fenugreek sample (on a dry weight basis; if the sample was heat-treated with oil, this refers to the mass calculated as spice excluding the oil), caffeine-d9 and L-methionine sulfone were added at a concentration of 5 μg / g each. The test tube was stirred in a benchtop high-speed shaker at room temperature at 2,500 rpm for 10 minutes, and after centrifugation, 0.5 mL of the solution in the test tube was transferred to an ultrafiltration filter (Nanosep centrifugal filtration device 3K, Nippon Pall). The ultrafiltration filter was centrifuged at room temperature at 15,000 rpm for 30 minutes, and then 0.75 mL of ultrapure water and 0.25 mL of acetonitrile were added to the filtrate below the filter and vortexed for 10 seconds. The solution after loading onto a 0.2 μm filter was used as the LC-MS sample (n=3).

[0348] (2) LC-MS analysis conditions The analysis conditions for LC-orbitrap-MS are shown below. Analytical equipment: LC: Vanquish Flex (Thermo Fisher Scientific) MS: ID-X (Thermo Fisher Scientific) Analytical column: Unison UK-C18, 3 μm [particle size], 250 mm [length] x 4.6 mm [inner diameter] (Imtakt) LC conditions: Column temperature: 40°C Injection volume: 5 μL Mode: ESI positive, ESI negative Flow rate: 0.3 mL / min Mobile phase: Solution A 0.1% formic acid aqueous solution (formic acid: LCMS grade, Fujifilm Wako Pure Chemical Industries) Solution B 0.1% formic acid / acetonitrile (LCMS grade, Fujifilm Wako Pure Chemical Industries) Mobile phase composition - Analysis time 68 minutes

[0349]

[0350] MS conditions: Ion source temperature: 230°C. Monitoring ions: As shown in the table below.

[0351] (3) Data Analysis The precise mass of each component (see table below) was extracted from the LC-MS ion chromatogram, and the peak area was obtained. The components in each sample were compared by calculating the peak area ratio (= peak area of ​​each component / peak area of ​​the internal standard). In the table below, A1 and A2 represent the two amino acids that make up each cyclic dipeptide. For cyclic dipeptides, the result of summing the peak area ratios for each bound amino acid is listed.

[0352]

[0353]

[0354]

[0355] 1.3.2. Component Analysis by GC-MS (1) Preparation of GC-MS Sample 25 mg of fenugreek sample (on a dry weight basis; if the sample was heat-treated with oil, this refers to the mass converted to that of spice excluding the oil) was taken into a 10 mL test tube, and 4 mL of acetone (Fujifilm Wako Pure Chemical Industries) and 4 mL of methanol (Fujifilm Wako Pure Chemical Industries) were added. 4-methylthiazole (Tokyo Chemical Industries) was added as an internal standard at a concentration of 4 μg / g relative to the fenugreek sample (on a dry weight basis; if the sample was heat-treated with oil, this refers to the mass converted to that of spice excluding the oil) in the test tube, and the test tube was stirred at room temperature, 2,500 rpm, for 10 minutes. After stirring, centrifugation was performed, and after centrifugation, 0.1 mL of the solution in the test tube was taken into a GC-MS vial, and 1 mL of acetone was added to prepare the GC-MS sample (n=3).

[0356] (2) GC-MS Analysis Conditions The analysis conditions for GC-orbitrap-MS are as follows: Analytical instrument: GC: TRACE1310 (Thermo Fisher Scientific) MS: QExactiveGC (Thermo Fisher Scientific) Analytical column: TG-WAXMS [Length] 60m [Inner diameter] 0.25mm [Film thickness] 0.25μm (Thermo Fisher Scientific) Autosampler: TRIPLUS RSH (Thermo Fisher Scientific) GC conditions: Injection method: Liquid injection, splitless Injection volume: 1μL Gas: Helium, 120kPa (pressure) Injection port temperature: 240℃ Oven temperature: 40°C (hold for 1 minute) - 10°C / min - 110°C - 2°C / min - 180°C - 3°C / min - 220°C - 30°C / min - 250°C (hold for 5.5 minutes), total 63 minutes MS conditions: Transfer temperature: 240°C Ion source temperature: 230°C Ionization method: Electron ionization (EI) method, EI positive MS scan: m / z 30-250 Monitoring ions: As shown in the table below.

[0357] (3) Data Analysis The precise mass of each component (see table below) was extracted from the GC-MS chromatogram, and the peak area was obtained. The components in each sample were compared by calculating the peak area ratio (= peak area of ​​each component / peak area of ​​the internal standard).

[0358] 1.3.3 Results The results of the analysis of cyclic dipeptides in the samples of the examples or comparative examples of heat-treated fenugreek are shown in Table 8 below. For each detected cyclic dipeptide, the peak area ratio relative to the internal standard (caffeine-d9) was determined, and the sum of the peak area ratios of cyclic dipeptides containing a predetermined amino acid is shown in Table 8. The molecular species of cyclic dipeptides detected by contained amino acid are shown in Table 9. The sample from Example 105 was not analyzed.

[0359]

[0360]

[0361] The table below shows the peak area ratios of the fenugreek heat-treated samples in the examples and comparative examples to the internal standard for organic acids.

[0362]

[0363] 1.4. Enhancement of Flavor by Heat-Treated Fenugreek (2) The flavor-enhancing effect of the heat-treated fenugreek (amino acid co-roasting in an oven) of Example 105 on the flavor of several food items was confirmed.

[0364] (1) Reduced-sodium fried rice A commercially available frozen reduced-sodium fried rice was prepared according to the instructions on the back of the package. The prepared reduced-sodium fried rice was mixed with the fenugreek heat-treated powder of Example 105 at a final concentration of 0.1% (W / W) (0.095% (W / W) as fenugreek excluding amino acids), and this was used as the Example 105 sample. The reduced-sodium fried rice without the addition of the powder of Example 105 was used as the negative control sample. In addition, the reduced-sodium fried rice mixed with 0.28% (W / W) sodium chloride was used as the positive control sample. The sodium chloride equivalent was 0.71% (W / W) for the negative control sample and the Example 105 sample, and 0.99% (W / W) for the positive control sample. In Example 105 of the reduced-sodium fried rice, 14.1 g of the heat-treated fenugreek powder from Example 105 (13.4 g as fenugreek excluding amino acids) was added to 100 g of salt equivalent.

[0365] (2) Miso-flavored reduced-sodium ramen soup A ramen soup was prepared using a commercially available miso-flavored powdered ramen soup. To facilitate the evaluation of enhanced flavor, a low-concentration reduced-sodium ramen soup was prepared by dispersing the powder in hot water at 0.8 times the concentration specified in the product. The prepared reduced-sodium ramen soup was mixed with the fenugreek heat-treated powder from Example 105 at a final concentration of 0.1% (W / W) (0.095% (W / W) as fenugreek excluding amino acids), and this was used as the Example 105 sample. The reduced-sodium ramen soup from Example 105 without the addition of the powder was used as the negative control sample. In addition, a standard ramen soup was prepared by dispersing the powdered ramen soup in hot water at the concentration specified in the product, and this was used as the positive control sample. The sodium chloride equivalent was 1.03% (W / W) for the negative control and the Example 105 sample, and 1.291% (W / W) for the positive control sample. In Example 105 of the reduced-sodium ramen soup, 9.7 g of the heat-treated fenugreek powder from Example 105 (9.2 g as fenugreek excluding amino acids) was added to 100 g of salt equivalent.

[0366] (3) Evaluation Two evaluators tasted the 105 sample of the reduced-salt fried rice and reduced-salt ramen soup, the negative control sample, and the positive control sample, and evaluated the saltiness, sweetness, and oiliness of the 105 sample according to the following criteria. The evaluation for each item was decided through discussion between the two evaluators. AA: Stronger than the positive control sample A: About the same as the positive control sample B: Stronger than the negative control sample and weaker than the positive control sample C: About the same as the negative control sample

[0367] (4) Evaluation Results The evaluation results are shown in the table below.

[0368]

[0369] 2. Experiment 2: Flavor-enhancing composition containing heat-treated chili peppers

[0370] 2.1. Heat treatment of chili peppers

[0371] (1) The heating value is as defined in 1. / 1.1. / (1) above.

[0372] (2) Prepared chili peppers were heat-treated under the conditions shown in the table below. The definition of the heat value is as previously described. The temperature and time listed in the processing conditions column are the theoretical maximum temperature reached and the time it is held (however, in the case of oven heating, the oven setting time and the total heating time), but the temperature measured over time with a temperature sensor was used to calculate the heat value. Therefore, the heat value reflects the change in temperature over time, including the temperature and time during temperature rise and fall.

[0373]

[0374] Comparative Example 201 used unsterilized chili peppers that had been crushed into a powder for evaluation and analysis.

[0375] The pressurized sealed heating method in Example 201 was performed according to the following procedure. 50 g of chili peppers were filled into an aluminum foil pouch and sealed. The sealed pouch was heat-treated in a retort sterilizer at 130°C for 30 minutes and then cooled with water. The heat treatment in the retort sterilizer was performed under a gauge pressure of 0.2 MPa. The powder obtained by pulverizing after heating was used for evaluation and analysis.

[0376] The oven heating in Example 202 was carried out according to the following procedure. 10 g of chili peppers were placed on an aluminum tray and heated in an oven set to 230°C for 5.5 minutes. The temperature was measured by inserting a sensor thermometer into the oven. After heating, the peppers were transferred to a tray and allowed to cool to room temperature. The powdered product, which was crushed after heating, was used for evaluation and analysis.

[0377] The oil heating in Example 203 was carried out using the following procedure. Unheated chili peppers were crushed into a powder. 100 g of palm oil (melting point 45°C) was heated, and when it reached 80°C, 100 g of the chili pepper powder was mixed in. The resulting mixture was heated to 150°C while stirring, held at this temperature for 5 minutes, and then cooled. Cooling was carried out while stirring until the chili pepper powder did not separate in the mixture up to about 60°C, and then in a freezer until solidified. The resulting oil-roasted product was used for evaluation and analysis.

[0378] 2.2. Enhancement of flavor by heat treatment of chili peppers (1) (1) Preparation of regular curry roux Regular curry roux (salt equivalent of 10.6g per 100g) was prepared according to the procedure described in 1. / 1.2. / (1) above.

[0379] (2) Preparation of reduced-sodium curry roux A reduced-sodium curry roux (sodium equivalent per 100g is 7.7g) was prepared according to the procedure described in 1. / 1.2. / (2) above.

[0380] (3) Sensory evaluation One sample was prepared by dissolving 44g of the regular curry roux from (1) above in 300g of hot water and boiling it while stirring.

[0381] Multiple solutions were prepared by dissolving 44 g of the reduced-sodium curry roux described in (2) above in 300 g of hot water and boiling it while stirring. To one of these solutions, a sample of the comparative example or example of the heat-treated chili pepper was added to achieve a final concentration of 0.1% by mass. In this test system, 10.1 g of the comparative example or example of the heat-treated chili pepper was added for every 100 g of sodium chloride equivalent in the hot water diluted solution of the reduced-sodium curry roux.

[0382] The taste of the reduced-sodium curry roux (dissolved in hot water) and the regular curry roux (dissolved in hot water) was compared, and evaluated by three evaluators (evaluators 1, 2, and 3) or two evaluators (evaluators 1 and 2) according to the following evaluation criteria.

[0383] The evaluation criteria for the taste-enhancing effect and the method for calculating the average score are as described in 1. / 1.2. / (3) above.

[0384] When samples from the comparative example or example of heat-treated chili peppers were added, evaluators were asked to indicate which of the following tastes was enhanced: saltiness, sweetness, sourness, bitterness, umami, richness, oiliness, or milkiness, using an asterisk (*). The number of asterisks (*) corresponds to the number of evaluators who reported feeling an enhancement effect on the corresponding taste.

[0385] (4) Evaluation Results The evaluation results are shown in the table below.

[0386]

[0387] 2.3. Component Analysis The components contained in the comparative example and example samples (chili pepper samples) of heat-treated chili peppers were analyzed using the following procedure.

[0388] 2.3.1. Component analysis by LC-MS (1) Preparation of LC-MS sample The LC-MS sample was prepared according to the procedure described in 1. / 1.3. / 1.3.1. / (1) above, except that a chili pepper sample was used instead of a fenugreek sample.

[0389] (2) LC-MS analysis conditions The analysis conditions for LC-orbitrap-MS are as described in 1. / 1.3. / 1.3.1. / (2) above. The monitoring ions are as follows.

[0390] (3) Data Analysis The precise mass of each component was extracted from the LC-MS ion chromatogram, and the peak area was obtained. The components in each sample were compared by calculating the peak area ratio (= peak area of ​​each component / peak area of ​​the internal standard). The retention time and precise mass of the LC-MS analytes other than cyclic dipeptides are shown in the table below. The retention time and precise mass of cyclic dipeptides are as shown in 1. / 1.3. / 1.3.1. / (3) above. For cyclic dipeptides, the result of summing the peak area ratio for each bound amino acid is listed.

[0391]

[0392]

[0393] 2.3.2. Component analysis by GC-MS (1) Preparation of GC-MS sample The GC-MS sample was prepared according to the procedure described in 1. / 1.3. / 1.3.2. / (1) above, except that a chili pepper sample was used instead of a fenugreek sample.

[0394] (2) GC-MS analysis conditions The analysis conditions for GC-orbitrap-MS are as described in 1. / 1.3. / 1.3.2. / (2) above. The monitoring ions are as follows.

[0395] (3) Data Analysis The precise mass of each component (see table below) was extracted from the GC-MS chromatogram, and the peak area was obtained. The components in each sample were compared by calculating the peak area ratio (= peak area of ​​each component / peak area of ​​the internal standard).

[0396]

[0397] 2.3.3 Results The results of the analysis of cyclic dipeptides in the samples of the heat-treated chili pepper examples or comparative examples are shown in Table 17 below. For each detected cyclic dipeptide, the peak area ratio relative to the internal standard (caffeine-d9) was determined, and the sum of the peak area ratios of cyclic dipeptides containing a predetermined amino acid is shown in Table 17. The molecular species of cyclic dipeptides detected by contained amino acid are shown in Table 18.

[0398]

[0399]

[0400] The table below shows the peak area ratios of aroma components and organic acids relative to the internal standard for the examples and comparative examples of heat-treated chili peppers.

[0401]

[0402] 2.4. Enhancement of Flavor by Heat-Treated Chili Peppers (2) The flavor-enhancing effect of the heat-treated chili peppers (pressure-sealed heating) of Example 201 on the flavor of several food items was confirmed.

[0403] (1) Samples of Example 201 of reduced-salt fried rice, a negative control, and a positive control were prepared according to the procedure described in 1. / 1.4. / (1) above, except that the heat-treated fenugreek powder of Example 201 was used instead of the heat-treated fenugreek powder of Example 105 of reduced-salt fried rice. The salt equivalent was 0.71% (W / W) for the negative control and Example 201 samples, and 0.99% (W / W) for the positive control sample. In the Example 201 sample of reduced-salt fried rice, 14.1g of the heat-treated chili powder of Example 201 was added for every 100g of salt equivalent.

[0404] (2) Sample of Example 201 of the reduced-sodium ramen soup, a negative control, and a positive control were prepared according to the procedure described in 1. Experiment 1 / 1.4. / (2) above, except that the heat-treated fenugreek powder of Example 201 was used instead of the heat-treated fenugreek powder of Example 105 of the reduced-sodium miso ramen soup. The sodium chloride equivalent was 1.03 (W / W) for the negative control and Sample 201, and 1.29% (W / W) for the positive control sample. In Sample 201 of the reduced-sodium ramen soup, 9.7 g of the heat-treated chili powder of Example 201 was added for every 100 g of sodium chloride equivalent.

[0405] (3) Evaluation The reduced-salt fried rice and reduced-salt ramen soup were sampled by two evaluators, and the saltiness, sweetness, and oiliness of the sample from Example 201 were evaluated. The evaluation criteria were as described in 1. / 1.4. / (3) above. The evaluation for each item was decided through discussion between the two evaluators.

[0406] (4) Evaluation Results The evaluation results are shown in the table below.

[0407]

[0408] 3. Experiment 3: Flavor-enhancing composition containing heat-treated garlic

[0409] 3.1. Heat treatment of garlic

[0410] (1) Heating value The heating value is as defined in 1. / 1.1. / (1) above.

[0411] (2) Preparation of heat-treated garlic The garlic was heat-treated under the conditions shown in the table below. The definition of the heat value is as previously described. The temperature and time listed in the processing conditions column are the theoretical maximum temperature reached and the time it is held (however, in the case of oven heating, the oven setting time and the total heating time), but the temperature measured over time with a temperature sensor was used to calculate the heat value. Therefore, the heat value reflects the change in temperature over time, including the temperature and time during temperature rise and fall.

[0412]

[0413] Comparative Example 301 used powdered unheated whole garlic for evaluation and analysis.

[0414] The pressurized sealed heating in Example 301 was carried out according to the following procedure. 50 g of whole garlic (dried bulbs) was filled into an aluminum foil pouch and sealed. The sealed pouch was heat-treated in a retort sterilizer at 130°C for 30 minutes and then cooled with water. The heat treatment in the retort sterilizer was carried out under a gauge pressure of 0.2 MPa. The powder obtained by grinding after heating was used for evaluation and analysis.

[0415] The pressurized sealed heating in Example 302 was carried out according to the following procedure. 50 g of powdered garlic was filled into an aluminum foil pouch and sealed. The sealed pouch was heat-treated in a retort sterilizer at 130°C for 30 minutes and then cooled with water. The heat treatment in the retort sterilizer was carried out under a gauge pressure of 0.2 MPa.

[0416] The oven heating for Examples 303, 304, 305, and 307 was carried out according to the following procedure. 10 g of powdered garlic was placed on an aluminum tray and heated in an oven set to 230°C (Example 303), 110°C (Example 304), 130°C (Example 305), and 150°C (Example 307) for 5.5 minutes (Example 303), 110 minutes (Example 304), 25 minutes (Example 305), and 20 minutes (Example 307). The temperature of the product was measured by inserting a sensor thermometer into the oven. After heating, the product was transferred to a tray and allowed to cool to room temperature.

[0417] The oil roasting in Example 306 was carried out according to the following procedure. 100 g of palm oil (melting point 45°C) was heated, and when it reached 80°C, 100 g of unground whole garlic was mixed in. The resulting mixture was heated to 150°C while stirring, held at that temperature for 5 minutes, and then cooled. Cooling was carried out while stirring until the whole garlic did not separate in the mixture up to about 60°C, and then in a freezer until solidified. The oil-heated whole garlic product was evaluated and analyzed after the granules were ground in oil after solidification.

[0418] The oven-roasted amino acids in Example 308 were prepared using the following procedure. An amino acid mixture was prepared containing equal amounts by mass of L-proline, L-methionine, DL-alanine, L-aspartic acid, L-glutamic acid, and L-histidine. 50 g of garlic and 2.5 g of the amino acid mixture were mixed, placed on an aluminum tray, and heated in an oven set to 230°C for 5 minutes. The temperature was measured by inserting a sensor thermometer into the oven. After heating, the mixture was transferred to a tray and allowed to cool to room temperature. The mixture was then ground into a powder and used for evaluation and analysis.

[0419] 3.2. Enhancement of flavor by heat treatment of garlic (1) (1) Preparation of regular curry roux Regular curry roux (salt equivalent of 10.6g per 100g) was prepared according to the procedure described in 1. / 1.2. / (1) above.

[0420] (2) Preparation of reduced-sodium curry roux A reduced-sodium curry roux (sodium equivalent per 100g is 7.7g) was prepared according to the procedure described in 1. / 1.2. / (2) above.

[0421] (3) Sensory evaluation One sample was prepared by dissolving 44g of the regular curry roux from (1) above in 300g of hot water and boiling it while stirring.

[0422] Multiple solutions were prepared by dissolving 44 g of the reduced-sodium curry roux described in (2) above in 300 g of hot water and boiling it while stirring. To one of these solutions, a sample of the comparative example or example of the heat-treated garlic product was added to achieve a final concentration of 0.1% by mass. In this test system, 10.1 g of the comparative example or example of the heat-treated garlic product was added for every 100 g of sodium chloride equivalent in the hot water diluted solution of the reduced-sodium curry roux.

[0423] The taste of the reduced-sodium curry roux (dissolved in hot water) and the regular curry roux (dissolved in hot water) was compared, and evaluated by three evaluators (evaluators 1, 2, and 3) or two evaluators (evaluators 1 and 2) according to the following evaluation criteria.

[0424] The evaluation criteria for the taste-enhancing effect and the method for calculating the average score are as described in 1. / 1.2. / (3) above.

[0425] When a sample from the comparative example or example of heat-treated garlic was added, the taste was evaluated by marking with an asterisk (*) which of the following tastes was perceived to be enhanced: saltiness, sweetness, sourness, bitterness, umami, richness, oiliness, or milkiness. The number of asterisks (*) corresponds to the number of evaluators who reported feeling an enhancement effect on the corresponding taste.

[0426] (4) Evaluation Results The evaluation results are shown in the table below.

[0427]

[0428] 3.3. Component Analysis The components contained in the comparative example and example samples (garlic samples) of heat-treated garlic were analyzed using the following procedure.

[0429] 3.3.1. Component analysis by LC-MS (1) Preparation of LC-MS sample The LC-MS sample was prepared according to the procedure described in 1. / 1.3. / 1.3.1. / (1) above, except that a garlic sample was used instead of a fenugreek sample.

[0430] (2) LC-MS analysis conditions The analysis conditions for LC-orbitrap-MS are as described in 1. / 1.3. / 1.3.1. / (2) above. The monitoring ions are as follows.

[0431] (3) Data analysis: From the LC-MS ion chromatogram, the exact mass of each component was extracted to obtain the peak area. The components in each sample were calculated and compared as the peak area ratio (= peak area of each component / peak area of the internal standard). The retention times and exact masses of the LC-MS analysis target components other than cyclic dipeptides are shown in the following table. The retention times and exact masses of cyclic dipeptides are as shown in 1. / 1.3. / 1.3.1. / (3) above. For cyclic dipeptides, the results of integrating the peak area ratios for each amino acid bound are described.

[0432]

[0433]

[0434] 3.3.2. Component analysis by GC-MS (1) Preparation of GC-MS test solution: A GC-MS sample was prepared according to the procedure described in 1. / 1.3. / 1.3.2. / (1) above, except that a garlic sample was used instead of the fenugreek sample.

[0435] (2) GC-MS analysis conditions: The analysis conditions of GC-orbitrap-MS are as described in 1. / 1.3. / 1.3.2. / (2) above. The monitoring ions are as follows.

[0436] (3) Data analysis: From the GC-MS chromatogram, the exact mass (in the following table) of each component was extracted to obtain the peak area. The components in each sample were calculated and compared as the peak area ratio (= peak area of each component / peak area of the internal standard).

[0437]

[0438] 3.3.3. Results: The analysis results of cyclic dipeptides in the samples of the examples or comparative examples of the garlic heat-treated product are shown in Table 26 below. For each detected individual cyclic dipeptide, the peak area ratio to the internal standard (caffeine-d9) was determined, and the total value of the peak area ratios of cyclic dipeptides containing a predetermined amino acid is shown in Table 26. Table 27 shows the molecular species of the cyclic dipeptides detected by amino acid content. The sample of Example 308 has not been analyzed.

[0439]

[0440]

[0441] The table below shows the peak area ratios of aroma components and organic acids relative to the internal standard for the examples and comparative examples of heat-treated garlic.

[0442]

[0443] 3.4. Enhancement of Flavor by Heat-Treated Garlic (2) The flavor enhancement effect of the heat-treated garlic from Example 302 (pressure-sealed heating at 130°C for 30 minutes) on the flavor of several food items was confirmed.

[0444] (1) Sample 302 of reduced-salt fried rice, a negative control sample, and a positive control sample were prepared according to the procedure described in 1. / 1.4. / (1) above, except that powder of the heat-treated garlic from Example 302 was used instead of the heat-treated fenugreek from Example 105 of reduced-salt fried rice. The salt equivalent was 0.71% (W / W) for the negative control sample and Sample 302, and 0.99% (W / W) for the positive control sample. In Sample 302 of reduced-salt fried rice, 14.1 g of powder of the heat-treated garlic from Example 302 was added for every 100 g of salt equivalent.

[0445] (2) Example 302 of the reduced-sodium ramen soup, a negative control, and a positive control were prepared according to the procedure described in 1. / 1.4. / (1) above, except that the powder of the heat-treated garlic from Example 302 was used instead of the heat-treated fenugreek from Example 105 of the reduced-sodium miso ramen soup. The sodium chloride equivalent was 1.03% (W / W) for the negative control and Example 302 sample, and 1.29% (W / W) for the positive control sample. In the Example 302 sample of the reduced-sodium ramen soup, 9.7g of the heat-treated garlic powder from Example 302 was added for every 100g of sodium chloride equivalent.

[0446] (3) Evaluation The Example 302 sample of the reduced-sodium fried rice and reduced-sodium ramen soup, the negative control sample and the positive control sample were consumed by two evaluators, and the saltiness, sweetness, and oiliness of the Example 302 sample were evaluated. The evaluation criteria are as described in 1. / 1.4. / (3) above. The evaluation for each item was decided through discussion between the two evaluators.

[0447] (4) Evaluation Results The evaluation results are shown in the table below.

[0448]

[0449] Reference Example 1. Evaluation of Low-Fat Milk (1) Sample Preparation Eight types of cyclic dipeptide mixtures (No. 1 to No. 8 shown in the table below) were prepared. Each cyclic dipeptide was prepared by heating one or two types of edible amino acids together. Each cyclic dipeptide mixture was prepared by mixing the multiple cyclic dipeptides shown in the table in equal amounts by mass.

[0450] The cyclic dipeptide mixtures prepared above were added to low-fat milk (processed milk) with a lipid content of 1.9%. The cyclic dipeptide mixtures were added so that the concentration of each cyclic dipeptide contained in them was 4 μg / g in the low-fat milk.

[0451] (2) Sensory evaluation Three evaluators evaluated samples containing two cups of additive-free low-fat milk and one cup of low-fat milk to which one of the cyclic dipeptide mixtures No. 1 to 8 had been added. Each evaluator selected the sample in which they felt the oiliness of the low-fat milk was most enhanced. If they felt there was no difference between the three samples, they responded accordingly and did not select a sample. The effect of the cyclic dipeptide mixture on enhancing oiliness was evaluated based on the number of evaluators who selected the sample with enhanced oiliness (test sample). A: Two or more evaluators selected the test sample. B: One evaluator selected the test sample. C: No evaluators selected the test sample.

[0452]

[0453] Example 2: Evaluation of dark chocolate

[0454] (1) Preparation of samples Eight types of cyclic dipeptide mixtures (No. 1 to No. 8) having the same composition as in Reference Example 1 (1) above were prepared by the method described in Reference Example 1 (1) above.

[0455] Each cyclic dipeptide mixture prepared above was added to an aluminum pouch and freeze-dried to remove moisture. 40 g of dark chocolate with a lipid content of 36.4% and a cocoa content of 54% was placed in the aluminum pouch containing the cyclic dipeptides, and the contents were thoroughly mixed while the aluminum pouch was heated in a water bath. The mixture was poured into a mold and cooled in a refrigerator until solid. The cyclic dipeptide mixture was added so that the concentration of each cyclic dipeptide in the chocolate was 10 μg / g. Chocolate without added cyclic dipeptides was prepared similarly using an aluminum pouch that did not contain cyclic dipeptides.

[0456] (2) Sensory evaluation Two samples were evaluated by three evaluators without disclosing the contents of the samples: one was additive-free chocolate, and the other was chocolate to which one of the cyclic dipeptide mixtures No. 1 to 8 had been added. Each evaluator selected the sample in which they felt the fattiness of the chocolate was enhanced. If they felt there was no difference between the two samples, they responded accordingly and did not select a sample. The effect of the cyclic dipeptide mixture on enhancing the fattiness was evaluated based on the number of evaluators who selected the sample with enhanced fattiness (test sample). A: Two or more evaluators selected the test sample. B: One evaluator selected the test sample. C: No evaluators selected the test sample.

[0457] If either sample was perceived as having an enhanced oily feel, evaluators were asked to indicate which of the following enhanced oily feel they perceived: "oiliness," "richness / body," "oil-like fullness," or "lingering aftertaste / oiliness," by marking it with an asterisk (*). The asterisks (*) in the table only represent the results of evaluators who assessed that the chocolate with the added cyclic dipeptide mixture had an enhanced oily feel. The number of asterisks (*) corresponds to the number of evaluators.

[0458]

[0459] Reference Example 3. Evaluation Results of Cocoa Powder Instant Drinks (1) Preparation of Samples 4 g of low-fat cocoa powder with a lipid content of 11% (11% cocoa butter) and 4 g of granulated sugar were placed in a cup. Then, 140 g of hot water and each cyclic dipeptide mixture prepared above were added and mixed well. The cyclic dipeptide mixture was added so that the concentration of each cyclic dipeptide contained therein was 10 μg / g in the low-fat cocoa powder instant drink respectively.

[0460] As comparison targets, 4 g of cocoa powder with a lipid content of 24% (24% cocoa butter) and 4 g of granulated sugar dissolved in 140 g of hot water, and 4 g of low-fat cocoa powder with a lipid content of 11% (11% cocoa butter) and 4 g of granulated sugar dissolved in 140 g of hot water were prepared.

[0461] Taking the instant drink of cocoa powder and the instant drink of low-fat cocoa powder as comparison targets, three evaluators (Evaluator 1, 2, and 3) evaluated the "enhancement of oiliness" according to the following evaluation criteria.

[0462] The one point, two points, three points, four points, and five points of the oiliness enhancement effect were defined as follows respectively. Three evaluators evaluated the oiliness of each sample in increments of 0.1 point, and the average score was obtained.

[0463] 1 point: Oiliness comparable to that of the low-fat cocoa powder instant drink. 2 points: Oiliness slightly stronger than that of the low-fat cocoa powder instant drink. 3 points: Oiliness stronger than that of the low-fat cocoa powder instant drink. 4 points: Oiliness considerably stronger than that of the low-fat cocoa powder instant drink. 5 points: The strength of oiliness comparable to that of the cocoa powder instant drink.

[0464] When any of the cyclic dipeptide mixtures of No. 1 to 8 was added, the evaluation was made by marking * for whether any of the oiliness enhancements such as "oil feeling", "richness, umami", "oil-like swelling", "aftertaste, persistence of oil" was felt. The number of * corresponds to the number of evaluators who answered that they felt the enhancement effect for the corresponding oiliness.

[0465]

Claims

1. A flavor-enhancing composition comprising one or more heat-treated spices selected from the group consisting of heat-treated fenugreek, heat-treated garlic, and heat-treated chili peppers, wherein the heat-treated fenugreek is obtained by heat-treating fenugreek under one or more conditions selected from a1) a heating temperature of 165°C or higher and a heat value of 100 or higher, b1) a condition in which oil is present, and c1) a pressure-sealed condition.

2. The flavor-enhancing composition according to claim 1, wherein the heat-treated spice contains the heat-treated fenugreek.

3. The flavor-enhancing composition according to claim 2, wherein the heating temperature in condition a1) is 205°C or higher, the condition b1) further includes a heating value of 100 or higher, and the condition c1) further includes a heating value of 100 or higher.

4. The flavor-enhancing composition according to claim 2 or 3, wherein the fenugreek is one or more selected from unground fenugreek and ground fenugreek.

5. The flavor-enhancing composition according to any one of claims 2 to 4, wherein the fenugreek is a mixture of fenugreek and an amino acid or peptide.

6. The heat-treated fenugreek is analyzed by adding 5 μg / g caffeine-d9 and 5 μg / g L-methionine sulfone to the heat-treated fenugreek and the resulting chromatogram obtained by liquid chromatography-mass spectrometry (LC-MS) according to the following method: (101) The total area ratio of the peak area derived from the alanine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 3.9 or more; (102) The total area ratio of the peak area derived from the arginine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 3.1 or more; (103) The total area ratio of the peak area derived from the aspartic acid-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 2.0 or more; (104) The total area ratio of the peak area derived from the asparagine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 0.29 or more. (105) The total area ratio of peak areas derived from cyclic dipeptides containing glutamic acid to peak areas derived from caffeine-d9 is 1.5 or more, (106) The total area ratio of peak areas derived from cyclic dipeptides containing glutamine to peak areas derived from caffeine-d9 is 0.47 or more, (107) The total area ratio of peak areas derived from cyclic dipeptides containing glycine to peak areas derived from caffeine-d9 is 0.70 or more, (108) The total area ratio of peak areas derived from cyclic dipeptides containing histidine to peak areas derived from caffeine-d9 is 3.3 or more, (109) The total area ratio of peak areas derived from cyclic dipeptides containing leucine or isoleucine to peak areas derived from caffeine-d9 is 3.2 or more, (110) The total area ratio of peak areas derived from cyclic dipeptides containing lysine to peak areas derived from caffeine-d9 is 1.1 or more, (111) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing methionine to the peak areas derived from caffeine-d9 is 3.0 or greater.(112) The total area ratio of peak areas derived from cyclic dipeptides containing phenylalanine to peak areas derived from caffeine-d9 is 2.5 or more, (113) The total area ratio of peak areas derived from cyclic dipeptides containing proline to peak areas derived from caffeine-d9 is 6.5 or more, (114) The total area ratio of peak areas derived from cyclic dipeptides containing serine to peak areas derived from caffeine-d9 is 0.80 or more, (115) The total area ratio of peak areas derived from cyclic dipeptides containing threonine to peak areas derived from caffeine-d9 is 3.5 or more, (116) The total area ratio of peak areas derived from cyclic dipeptides containing tryptophan to peak areas derived from caffeine-d9 is 0.44 or more, (117) The total area ratio of peak areas derived from cyclic dipeptides containing tyrosine to peak areas derived from caffeine-d9 is 2.2 or more, (118) The sum of the area ratios of peak areas derived from valine-containing cyclic dipeptides to the peak areas derived from caffeine-d9 is 3.5 or more, (119) The area ratio of peak areas derived from quinic acid to the peak area derived from L-methionine sulfone is 4.2 or more, (120) The area ratio of peak areas derived from malic acid to the peak area derived from L-methionine sulfone is 900 or more, (121) The area ratio of peak areas derived from succinic acid to the peak area derived from L-methionine sulfone is 73 or more, (122) The area ratio of peak areas derived from tartaric acid to the peak area derived from L-methionine sulfone is 1.8 or more, (123) The area ratio of peak areas derived from lactic acid to the peak area derived from L-methionine sulfone is 90 or more, (124) The area ratio of peak areas derived from citric acid to the peak area derived from L-methionine sulfone is 4300 or more, (125) The area ratio of the peak area derived from adipic acid to the peak area derived from L-methionine sulfone is 9.1 or greater.A flavor-enhancing composition according to any one of claims 2 to 5, satisfying one or more of the following: (126) The area ratio of the peak area derived from pyroglutamic acid to the peak area derived from caffeine-d9 is 16 or more; (127) The area ratio of the peak area derived from 4-hydroxy-5-methyl-3(2H)-furanone to the peak area derived from caffeine-d9 is 0.18 or more; (128) The area ratio of the peak area derived from ethyl lactate to the peak area derived from L-methionine sulfone is 1.6 or more; (129) The area ratio of the peak area derived from ascorbic acid to the peak area derived from L-methionine sulfone is 0.035 or more; (130) The area ratio of the peak area derived from gallic acid to the peak area derived from L-methionine sulfone is 1.9 or more. (LC-MS measurement method) A 15 mL test tube containing 200 mg of the heat-treated fenugreek and 7.5 mL of water is heated in a constant temperature water bath at 75°C for 10 minutes to prepare an aqueous extract. To the aqueous extract in the test tube, 2.5 mL of acetonitrile and 5 μg / g of caffeine-d9 and 5 μg / g of L-methionine sulfone relative to the heat-treated fenugreek are added and stirred. After stirring, the solid components are removed and the liquid components are recovered to prepare the sample. The aforementioned sample is analyzed by LC-MS (ionization method: electrospray ionization (ESI) positive mode and ESI negative mode) to obtain a chromatogram.

7. The flavor-enhancing composition according to any one of claims 2 to 6, wherein the heat-treated fenugreek satisfies one or more of the following conditions in a chromatogram obtained by adding 4 μg / g of 4-methylthiazole to the heat-treated fenugreek and analyzing it by gas chromatography-mass spectrometry (GC-MS) according to the following method: (131) The area ratio of the peak area derived from sotolon to the peak area derived from 4-methylthiazole is 0.43 or more; (132) The area ratio of the peak area derived from furaneol to the peak area derived from 4-methylthiazole is 0.12 or more; (133) The area ratio of the peak area derived from nerolidol to the peak area derived from 4-methylthiazole is 0.072 or more; and (134) The area ratio of the peak area derived from pyrrole-2-carboxyaldehyde to the peak area derived from 4-methylthiazole is 0.022 or more. (GC-MS measurement method) A 10 mL test tube containing 25 mg of the heat-treated fenugreek, 4-methylthiazole in an amount equivalent to 4 μg / g relative to the heat-treated fenugreek, 4 mL of acetone, and 4 mL of methanol is stirred, the solid components are removed, the liquid components are recovered, and 1 mL of acetone is added for every 0.1 mL of the liquid components to prepare a GC-MS sample. The GC-MS sample is analyzed by GC-MS (ionization method: electron ionization (EI) positive mode) to obtain a chromatogram.

8. A method for producing a flavor-enhancing composition according to any one of claims 2 to 7, comprising: heating fenugreek under one or more conditions selected from a1) a heating temperature of 165°C or higher and a heating value of 100 or higher, b1) a condition in which oil is present, and c1) a pressure-sealed condition, to obtain the heat-treated fenugreek.

9. The method according to claim 8, wherein the heating temperature in condition a1) is 205°C or higher, the condition b1) further includes a heating value of 100 or higher, and the condition c1) further includes a heating value of 100 or higher.

10. The method according to claim 8 or 9, wherein the fenugreek is one or more selected from unground fenugreek and ground fenugreek.

11. The method according to any one of claims 8 to 10, wherein the fenugreek is a mixture of fenugreek and an amino acid or peptide.

12. The flavor-enhancing composition according to any one of claims 1 to 7, wherein the heat-treated spice contains the heat-treated garlic.

13. The flavor-enhancing composition according to claim 12, wherein the heat-treated garlic is garlic that has been heat-treated under conditions that result in a heating value of 40 or more.

14. The flavor-enhancing composition according to claim 12 or 13, wherein the heat-treated garlic is obtained by heat-treating garlic under one or more conditions selected from a3) a heating temperature of 105°C or higher, b3) a condition in which oil is present, and c3) a pressure-sealed condition.

15. The flavor-enhancing composition according to any one of claims 12 to 14, wherein the heat-treated garlic is subjected to one or more heat treatments selected from unground garlic and ground garlic.

16. The flavor-enhancing composition according to any one of claims 12 to 15, wherein the garlic is a mixture of garlic and an amino acid or peptide.

17. The heat-treated garlic is analyzed by liquid chromatography-mass spectrometry (LC-MS) using the following method, and in the resulting chromatogram, the following conditions are met: (301) The sum of the area ratios of the peak areas derived from the alanine-containing cyclic dipeptide to the peak area derived from the caffeine-d9 is 1.4 or more; (302) The sum of the area ratios of the peak areas derived from the arginine-containing cyclic dipeptide to the peak area derived from the caffeine-d9 is 4.5 or more; (303) The sum of the area ratios of the peak areas derived from the aspartic acid-containing cyclic dipeptide to the peak area derived from the caffeine-d9 is 2.5 or more; (304) The sum of the area ratios of the peak areas derived from the asparagine-containing cyclic dipeptide to the peak area derived from the caffeine-d9 is 3.7 or more. (305) The total area ratio of peak areas derived from glutamic acid-containing cyclic dipeptides to peak areas derived from caffeine-d9 is 15 or more, (306) The total area ratio of peak areas derived from glutamine-containing cyclic dipeptides to peak areas derived from caffeine-d9 is 4.1 or more, (307) The total area ratio of peak areas derived from glycine-containing cyclic dipeptides to peak areas derived from caffeine-d9 is 1.3 or more, (308) The total area ratio of peak areas derived from histidine-containing cyclic dipeptides to peak areas derived from caffeine-d9 is 2.5 or more, (309) The total area ratio of peak areas derived from leucine or isoleucine-containing cyclic dipeptides to peak areas derived from caffeine-d9 is 11 or more, (310) The total area ratio of peak areas derived from lysine-containing cyclic dipeptides to peak areas derived from caffeine-d9 is 1.0 or more. (311) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing methionine to the peak areas derived from caffeine-d9 is 3.5 or more.(312) The total area ratio of peak areas derived from cyclic dipeptides containing phenylalanine to peak areas derived from caffeine-d9 is 3.5 or more, (313) The total area ratio of peak areas derived from cyclic dipeptides containing proline to peak areas derived from caffeine-d9 is 30 or more, (314) The total area ratio of peak areas derived from cyclic dipeptides containing serine to peak areas derived from caffeine-d9 is 10 or more, (315) The total area ratio of peak areas derived from cyclic dipeptides containing threonine to peak areas derived from caffeine-d9 is 22 or more, (316) The total area ratio of peak areas derived from cyclic dipeptides containing tryptophan to peak areas derived from caffeine-d9 is 0.50 or more, (317) The total area ratio of peak areas derived from cyclic dipeptides containing tyrosine to peak areas derived from caffeine-d9 is 9 or more, (318) The sum of the area ratios of peak areas derived from cyclic dipeptides containing valine to the peak area derived from caffeine-d9 is 6.4 or more, (319) The area ratio of peak areas derived from sulfurol to the peak area derived from caffeine-d9 is 0.42 or more, (320) The area ratio of peak areas derived from quinic acid to the peak area derived from L-methionine sulfone is 0.99 or more, (321) The area ratio of peak areas derived from malic acid to the peak area derived from L-methionine sulfone is 160 or more, (322) The area ratio of peak areas derived from succinic acid to the peak area derived from L-methionine sulfone is 5.5 or more, (323) The area ratio of peak areas derived from tartaric acid to the peak area derived from L-methionine sulfone is 0.070 or more, (324) The area ratio of the peak area derived from citric acid to the peak area derived from L-methionine sulfone is 1700 or more, and (325) The area ratio of the peak area derived from adipic acid to the peak area derived from L-methionine sulfone is 0.45 or more.(326) The area ratio of the peak area derived from pyroglutamic acid to the peak area derived from caffeine-d9 is 100 or more, (327) The area ratio of the peak area derived from sulfuryl acetate to the peak area derived from caffeine-d9 is 0.040 or more, (328) The area ratio of the peak area derived from sulfurylhexanoate to the peak area derived from caffeine-d9 is 0.060 or more, (329) The area ratio of the peak area derived from 4-methyl-5-vinylthiazole to the peak area derived from caffeine-d9 is 0.13 or more, (330) The area ratio of the peak area derived from anserine to the peak area derived from caffeine-d9 is 0.27 or more, (331) The area ratio of the peak area derived from 4-hydroxy-5-methyl-3(2H)-furanone to the peak area derived from caffeine-d9 is 0.058 or more, (332) The flavor-enhancing composition according to any one of claims 12 to 16, wherein the area ratio of the peak area derived from ethyl lactate to the peak area derived from L-methionine sulfone is 0.20 or more. (LC-MS measurement method) A 15 mL test tube containing 200 mg of the heat-treated garlic and 7.5 mL of water is heated in a constant temperature water bath at 75°C for 10 minutes to prepare an aqueous extract. To the aqueous extract in the test tube, 2.5 mL of acetonitrile and 5 μg / g of caffeine-d9 and 5 μg / g of L-methionine sulfone relative to the heat-treated garlic are added and stirred. After stirring, the solid components are removed and the liquid components are recovered to prepare the sample. The aforementioned sample is analyzed by LC-MS (ionization method: electrospray ionization (ESI) positive mode and ESI negative mode) to obtain a chromatogram.

18. The flavor-enhancing composition according to any one of claims 12 to 17, wherein the heat-treated garlic satisfies one or more of the following conditions in a chromatogram obtained by adding 4 μg / g of 4-methylthiazole to the heat-treated garlic and analyzing it by gas chromatography-mass spectrometry (GC-MS) according to the following method: (333) The area ratio of the peak area derived from 3-methyl-1,2,4-trithiolane to the peak area derived from 4-methylthiazole is 0.50 or more; (334) The area ratio of the peak area derived from 2,6-dimethylpyrazine to the peak area derived from 4-methylthiazole is 0.092 or more; (335) The area ratio of the peak area derived from 2,6-diethylpyrazine to the peak area derived from 4-methylthiazole is 0.24 or more; and (336) The area ratio of the peak area derived from 2,3,5-trimethylpyrazine to the peak area derived from 4-methylthiazole is 0.053 or more. (GC-MS measurement method) A 10 mL test tube containing 25 mg of the heat-treated garlic, 4-methylthiazole in an amount equivalent to 4 μg / g relative to the heat-treated garlic, 4 mL of acetone, and 4 mL of methanol is stirred, the solid components are removed, the liquid components are recovered, and 1 mL of acetone is added for every 0.1 mL of the liquid components to prepare a GC-MS sample. The GC-MS sample is analyzed by GC-MS (ionization method: electron ionization (EI) positive mode) to obtain a chromatogram.

19. A method for producing a flavor-enhancing composition according to any one of claims 12 to 18, comprising: heat-treating garlic to obtain the heat-treated garlic.

20. The method according to claim 19, wherein the heat treatment is performed under conditions that result in a heating value of 40 or higher.

21. The method according to claim 19 or 20, wherein the heat treatment is performed under one or more conditions selected from a3) a heating temperature of 105°C or higher, b3) a condition in which oil is present, and c3) a pressure-sealed condition.

22. The method according to any one of claims 19 to 21, wherein the garlic is one or more selected from unground garlic and ground garlic.

23. The method according to any one of claims 19 to 22, wherein the garlic is a mixture of garlic and an amino acid or peptide.

24. The flavor-enhancing composition according to any one of claims 1 to 7 and 12 to 18, wherein the heat-treated spice contains the heat-treated chili pepper.

25. The flavor-enhancing composition according to claim 24, wherein the heat-treated chili peppers are obtained by heat-treating chili peppers under conditions that result in a heat value of 100 or more.

26. The flavor-enhancing composition according to claim 24 or 25, wherein the heat-treated chili peppers are obtained by heat-treating chili peppers under one or more conditions selected from a2) a heating temperature of 175°C or higher, b2) a condition in which oil is present, and c2) a condition of pressurized sealing.

27. The flavor-enhancing composition according to any one of claims 24 to 26, wherein the heat-treated chili peppers are subjected to one or more heat treatments selected from unground chili peppers and ground chili peppers.

28. The flavor-enhancing composition according to any one of claims 24 to 27, wherein the heat-treated chili pepper is a mixture of chili pepper and amino acids or peptides that has been heat-treated.

29. The heat-treated chili peppers are analyzed by liquid chromatography-mass spectrometry (LC-MS) using the following method, and in the resulting chromatogram, the following conditions are met: (201) The sum of the area ratios of the peak areas derived from the alanine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 4.6 or higher; (202) The sum of the area ratios of the peak areas derived from the arginine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 3.4 or higher; (203) The sum of the area ratios of the peak areas derived from the aspartic acid-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 3.2 or higher; (204) The sum of the area ratios of the peak areas derived from the asparagine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 0.83 or higher. (205) The total area ratio of peak areas derived from cyclic dipeptides containing glutamic acid to peak areas derived from caffeine-d9 is 6.5 or more, (206) The total area ratio of peak areas derived from cyclic dipeptides containing glutamine to peak areas derived from caffeine-d9 is 4.5 or more, (207) The total area ratio of peak areas derived from cyclic dipeptides containing glycine to peak areas derived from caffeine-d9 is 1.9 or more, (208) The total area ratio of peak areas derived from cyclic dipeptides containing histidine to peak areas derived from caffeine-d9 is 14 or more, (209) The total area ratio of peak areas derived from cyclic dipeptides containing leucine or isoleucine to peak areas derived from caffeine-d9 is 2.8 or more, (210) The total area ratio of peak areas derived from cyclic dipeptides containing lysine to peak areas derived from caffeine-d9 is 8.6 or more, (211) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing methionine to the peak areas derived from caffeine-d9 is 3.8 or more.(212) The total area ratio of peak areas derived from cyclic dipeptides containing phenylalanine to peak areas derived from caffeine-d9 is 4.7 or more, (213) The total area ratio of peak areas derived from cyclic dipeptides containing proline to peak areas derived from caffeine-d9 is 17 or more, (214) The total area ratio of peak areas derived from cyclic dipeptides containing serine to peak areas derived from caffeine-d9 is 1.7 or more, (215) The total area ratio of peak areas derived from cyclic dipeptides containing threonine to peak areas derived from caffeine-d9 is 18 or more, (216) The total area ratio of peak areas derived from cyclic dipeptides containing tryptophan to peak areas derived from caffeine-d9 is 0.80 or more, (217) The total area ratio of peak areas derived from cyclic dipeptides containing tyrosine to peak areas derived from caffeine-d9 is 4.9 or more, (218) The sum of the area ratios of peak areas derived from valine-containing cyclic dipeptides to the peak areas derived from caffeine-d9 is 3.6 or more, (219) The area ratio of peak areas derived from sulfurol to the peak areas derived from caffeine-d9 is 0.54 or more, (220) The area ratio of peak areas derived from fumaric acid to the peak areas derived from L-methionine sulfone is 20 or more, (221) The area ratio of peak areas derived from 4-hydroxy-5-methyl-3(2H)-furanone to the peak areas derived from caffeine-d9 is 0.050 or more, (222) The area ratio of peak areas derived from vanillin to the peak areas derived from caffeine-d9 is 0.45 or more, (223) The area ratio of peak areas derived from ascorbic acid to the peak areas derived from L-methionine sulfone is 0.70 or more. (224) The area ratio of the peak area derived from vanillic acid to the peak area derived from L-methionine sulfone is 4.0 or more, and the flavor-enhancing composition according to any one of claims 24 to 28 satisfies one or more of the above conditions. (LC-MS measurement method)A 15 mL test tube containing 200 mg of the heat-treated chili peppers and 7.5 mL of water is heated in a 75°C constant temperature water bath for 10 minutes to prepare an aqueous extract. To the aqueous extract in the test tube, 2.5 mL of acetonitrile and 5 μg / g of caffeine-d9 and 5 μg / g of L-methionine sulfone relative to the heat-treated chili peppers are added and stirred. After stirring, the solid components are removed and the liquid components are recovered to prepare the sample. The aforementioned sample is analyzed by LC-MS (ionization method: electrospray ionization (ESI) positive mode and ESI negative mode) to obtain a chromatogram.

30. In the chromatogram obtained by adding 4 μg / g of 4-methylthiazole to the heat-treated chili peppers and analyzing it by gas chromatography-mass spectrometry (GC-MS) according to the following method, (225) the area ratio of the peak area derived from neryl acetate to the peak area derived from 4-methylthiazole is 1.6 or more, (226) the area ratio of the peak area derived from sotolon to the peak area derived from 4-methylthiazole is 0.67 or more, (227) the area ratio of the peak area derived from ethyl 2-furate to the peak area derived from 4-methylthiazole is 0.055 or more, (228) the area ratio of the peak area derived from furaneol to the peak area derived from 4-methylthiazole is 1.1 or more, (229) the area ratio of the peak area derived from cyclotene to the peak area derived from 4-methylthiazole is 0.016 or more. A flavor-enhancing composition according to any one of claims 24 to 29, satisfying one or more of the following: (230) The area ratio of the peak area derived from 2-acetylfuran to the peak area derived from 4-methylthiazole is 0.60 or more; (231) The area ratio of the peak area derived from hydroxymethylfurfural to the peak area derived from 4-methylthiazole is 3.0 or more; (232) The area ratio of the peak area derived from α-angelicalactone to the peak area derived from 4-methylthiazole is 0.18 or more; (233) The area ratio of the peak area derived from 2-phenyl-2-butenal to the peak area derived from 4-methylthiazole is 0.10 or more; (234) The area ratio of the peak area derived from guaiacol to the peak area derived from 4-methylthiazole is 0.55 or more. (GC-MS measurement method) A 10 mL test tube containing 25 mg of the heat-treated chili peppers, 4 μg / g of 4-methylthiazole relative to the heat-treated chili peppers, 4 mL of acetone, and 4 mL of methanol is stirred, the solid components are removed, the liquid components are recovered, and 1 mL of acetone is added for every 0.1 mL of the liquid components to prepare a GC-MS sample. The GC-MS sample is analyzed by GC-MS (ionization method: electron ionization (EI) positive mode) to obtain a chromatogram.

31. A method for producing a flavor-enhancing composition according to any one of claims 24 to 30, comprising: heat-treating chili peppers to obtain the heat-treated chili peppers.

32. The method according to claim 31, wherein the heat treatment is performed under conditions that result in a heating value of 100 or more.

33. The method according to claim 31 or 32, wherein the heat treatment is performed under one or more conditions selected from a2) a heating temperature of 175°C or higher, b2) a condition in which oil is present, and c2) a pressure-sealed condition.

34. The method according to any one of claims 31 to 33, wherein the chili pepper is one or more selected from unground chili peppers and ground chili peppers.

35. The method according to any one of claims 31 to 34, wherein the chili pepper is a mixture of chili pepper and an amino acid or peptide.

36. A flavor-enhancing composition according to any one of claims 1 to 7, 12 to 18, and 24 to 30, for use in food to enhance the flavor of the food itself.

37. A method for enhancing the taste of food, comprising incorporating a taste-enhancing composition according to any one of claims 1 to 7, 12 to 18, and 24 to 30 into the food.

38. The method according to claim 37, wherein the enhanced taste is the taste of the food itself.

39. The method according to claim 37 or 38, comprising blending the flavor-enhancing composition into the food such that the concentration of the heat-treated spice in the food is 0.002% by mass or more and 2% by mass or less.

40. The method according to any one of claims 37 to 39, comprising blending the flavor-enhancing composition into the food such that the amount of heat-treated spice is 0.5 g or more per 100 g of salt equivalent in the food.

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