Flavor-enhancing composition, production method therefor, and method for enhancing flavor of food product

Abstract

The present specification discloses: a flavor-enhancing composition capable of enhancing the flavor of a food product by being blended in the food product; and a production method therefor. The present disclosure relates to a flavor-enhancing composition and a production method therefor, the flavor-enhancing composition containing at least one heat-treated food ingredient selected from among: heat-treated cereal grain of wheat, oats, barley, or rye; and heat-treated rice, wherein the heat-treated cereal grain is heat treated under at least one condition selected from a1) an open-system condition in which no oil is added when the cereal grain is wheat, rye, or oats, b1) a condition in which oil is also present, and c1) a condition of undergoing pressurized sealing, and the heat-treated rice is heat treated under at least one condition selected from a2) a condition in which the heating temperature is 185°C or higher and / or a condition in which the open-system heating value is 7 or more, b2) a condition in which oil is also present, and c2) a condition of undergoing pressurized sealing.

Description

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

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

[0002] 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, excessive intake of salt is known to cause many diseases such as hypertension, and suppression of salt intake is desired.

[0003] Patent Document 1 describes a flavor enhancer for barley tea beverages containing a roasted product of barley having a free amino acid content of 150 to 900 mg / 100 g and a glucose content of 1.8 g / 100 g or less. In Patent Document 1, as specific conditions for obtaining the roasted product of barley, for example, the roasting temperature is preferably 130 to 350°C, more preferably 180 to 330°C, particularly preferably 200 to 300°C, and the roasting time is preferably 10 to 120 minutes, particularly preferably 15 to 60 minutes. Further, Patent Document 1 describes that any method such as direct-fire roasting or hot-air roasting may be used for roasting, and hot-air roasting is preferred.

[0004] Patent Document 2 describes a bittering agent characterized in that oil and flour are roasted until the temperature reaches 180 to 200°C at a mass ratio of 30:70 to 95:5 as a bittering agent for imparting a bitter taste and a fragrant roasted flavor (roasted bitterness) to food by roasting. In Cited Document 2, by setting the temperature in the range of 180 to 200°C, a bittering agent capable of imparting a desired roasted bitterness to food can be obtained. If the temperature does not reach this range, the roasted bitterness for imparting to food is not sufficiently developed. On the other hand, if the temperature exceeds this range, the oil is likely to burn and the flour is scorched, so that the burnt taste / burnt odor becomes strong as a whole, and a preferable roasted bitterness as a bittering agent cannot be obtained.

[0005] Patent Document 3 describes a method for producing roux having excellent flavor and aroma, characterized by dividing the raw materials into at least two groups: a first group containing one or more selected from onions, garlic, ginger, meats, wheat flour, and curry powder; and a second group containing one or more selected from dairy products, vegetables other than those listed in the first group, fruits, spices for imparting aroma, ketchup, soy sauce, and sauces; subjecting the raw materials of the first group to high-temperature heat treatment at a temperature of 100°C or higher, and the raw materials of the second group to low-temperature heat treatment at a temperature of 40 to 95°C; mixing all the raw materials including these; and subjecting them to further finishing heat treatment as necessary. Patent Document 3 describes, as an example of finishing heat treatment, that after making wheat flour roux by heating and mixing oil and wheat flour (usually 100 to 170°C), the raw materials of the first group and the second group, which have been heat-treated under the above-mentioned predetermined conditions, and other raw materials as necessary are mixed in, and then subjected to finishing heat treatment.

[0006] On the other hand, Patent Document 4 describes a flavoring agent that imparts the flavor (cooked taste) produced when grains are heated with water, such as by boiling, simmering, or steaming. This flavoring agent is produced by heating proline, sugars, grain flour, an alkaline agent, water, and edible oil. Patent Document 4 states that various grain flours such as wheat flour, rice flour, barley flour, corn flour, potato starch, mung bean flour, potato flour, and tapioca flour can be used as the grain flour, and that wheat flour and rice flour are particularly preferred. Patent Document 4 describes a heating temperature range of approximately 90°C to 160°C and a heating time of approximately 5 to 60 minutes. Patent Document 4 describes heating using an autoclave.

[0007] Patent Document 5 describes a method for producing a flavor enhancer for food and beverages, which includes the step of adjusting the pH of an extract of grain raw materials to pH 6 to pH 12, and then heating it at 100°C to 180°C for 10 minutes to 5 hours to obtain a heat-treated product, wherein the grain raw materials are unprocessed or processed roasted grains, and the heat-treated product is the OD of its diluted solution ６８０A method is described characterized in that the ratio (A / B) of the value (A) measured and the corresponding value (B) of the unadjusted pH heat-treated product is 0.88 or less. Patent Document 5 describes that by adding a minute amount of the flavor enhancer for food and beverages produced by the above method to food and beverages containing food ingredients such as tea, coffee, roasted grains, cocoa, and fruit, the depth of flavor and body of the food ingredients can be greatly enhanced, and the balance can be improved without any off-flavors. Patent Document 5 gives brown rice, sprouted rice, roasted rice, roasted brown rice, roasted sprouted rice, etc. as examples of grain raw materials. Patent Document 5 describes that it is preferable to use an autoclave that can heat and stir the contents in a sealed system for the heat treatment.

[0008] Japanese Patent Publication No. 2024-156628, Japanese Patent Publication No. 2015-77080, Japanese Patent Publication No. Hei 10-304852, Japanese Patent Publication No. 2022-162152, Japanese Patent Publication No. 2018-102308

[0009] 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.

[0010] 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.

[0011] [1] A flavor-enhancing composition comprising one or more heat-treated grains selected from wheat, oats, barley, and rye, and one or more heat-treated food ingredients selected from heat-treated rice, wherein the heat-treated grains are obtained by heat-treating one or more grains selected from wheat, oats, barley, and rye under one or more conditions selected from a1) open system conditions without the addition of oil, b1) conditions in which oil is present, and c1) pressurized sealed conditions, and the heat-treated rice is obtained by heat-treating rice under one or more conditions selected from a2) conditions in which the heating temperature is 185°C or higher, and conditions in which the heating value is 7 or higher in an open system, b2) conditions in which oil is present, and c2) pressurized sealed conditions.

[0012] [2] The flavor-enhancing composition according to [1], wherein the heat-treated food material contains the heat-treated grains, specifically, the heat-treated food material is the heat-treated grains.

[0013] [3] The flavor-enhancing composition according to [2], wherein the grains are one or more selected from unground grains and ground grains.

[0014] [4] The flavor-enhancing composition according to [2] or [3], wherein the condition in a1) further includes a heating value of 10 or more, the condition in b1) further includes a heating value of 40 or more, and the condition in c1) further includes a heating value of 120 or more.

[0015] [5] The flavor-enhancing composition according to [4], wherein the grains are crushed grains, and the condition of b1) is further comprising a heating value of 5,000 or more and 350,000 or less.

[0016] [6] The taste-enhancing composition according to [4] or [5], further comprising the condition in b1) being a temperature greater than 200°C.

[0017] [7] The flavor-enhancing composition according to any one of [2] to [6], wherein the grains are a mixture of grains and amino acids or peptides.

[0018] [8] The flavor-enhancing composition according to any one of [2] to [7], wherein the grains are wheat, and the heat-treated grains are to be analyzed by adding 5 μg / g of caffeine-d9 and 5 μg / g of L-methionine sulfone to the heat-treated grains and analyzing the chromatogram obtained by liquid chromatography-mass spectrometry (LC-MS) according to the method described below, and the chromatogram obtained satisfies one or more of the following characteristics (101) to (113) and (116) to (122). (LC-MS measurement method) A 15 mL test tube containing 200 mg (on a dry basis) of the heat-treated grains 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 grains (on a dry basis) are added and stirred. 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.

[0019] [9] The flavor-enhancing composition according to any one of [2] to [7], wherein the grains are oats, and the heat-treated grains are to which 5 μg / g of caffeine-d9 and 5 μg / g of L-methionine sulfone are added, and the chromatogram obtained by analysis by liquid chromatography-mass spectrometry (LC-MS) according to the method in [8] satisfies one or more of the following characteristics (401) to (421).

[0020]

[10] The flavor-enhancing composition according to any one of [2] to [7], wherein the grains are barley, and the heat-treated grains are to which 5 μg / g of caffeine-d9 and 5 μg / g of L-methionine sulfone are added, and the chromatogram obtained by analysis by liquid chromatography-mass spectrometry (LC-MS) according to the method in [8] satisfies one or more of the following characteristics (201) to (222).

[0021]

[11] The flavor-enhancing composition according to any one of [2] to [7], wherein the grains are rye, and the heat-treated grains are to which 5 μg / g caffeine-d9 and 5 μg / g L-methionine sulfone are added, and the chromatogram obtained by analysis by liquid chromatography-mass spectrometry (LC-MS) according to the method in [8] satisfies one or more of the following characteristics (301) to (321).

[0022] A method for producing a flavor-enhancing composition according to any one of

[12] , [2] to

[11] , comprising: heating one or more grains selected from wheat, oats, barley, and rye under one or more conditions selected from: a1) open system conditions without oil addition when the grains are one or more selected from wheat, oats, and rye; b1) conditions in which oil is present; and c1) pressurized sealed conditions, to obtain the heat-treated grains.

[0023]

[13] The method according to

[12] , wherein the condition in a1) further includes that the heating value is 10 or more, the condition in b1) further includes that the heating value is 40 or more, and the condition in c1) further includes that the heating value is 120 or more.

[0024]

[14] The method according to

[13] , wherein the grains are crushed grains, and the condition in b1) further comprises a heating value of 5,000 or more and 350,000 or less.

[0025]

[15] The method according to

[13] or

[14] , further comprising the condition in b1) being a temperature greater than 200°C.

[0026]

[16] The method according to any one of

[12] to

[15] , wherein the grains are a mixture of grains and amino acids or peptides.

[0027]

[17] The flavor-enhancing composition according to any one of [1] to

[11] , wherein the heat-treated food material contains the heat-treated rice, specifically, the heat-treated food material is the heat-treated rice.

[0028]

[18] The flavor-enhancing composition according to

[17] , wherein the rice is one or more selected from unground rice and ground rice.

[0029]

[19] The flavor-enhancing composition according to

[17] or

[18] , wherein the condition in a2) is that the heating value is 7 or more in an open system, the condition in b2) is further that the heating value is 40 or more, and the condition in c2) is further that the heating value is 120 or more.

[0030]

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

[17] to

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

[0031]

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

[17] to

[20] , wherein the heat-treated rice contains one or more selected from the group consisting of a cyclic dipeptide containing alanine, a cyclic dipeptide containing asparagine, and a cyclic dipeptide containing tryptophan.

[0032]

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

[17] to

[21] , wherein the rice is polished rice, brown rice, or black rice.

[0033]

[23] The rice is polished rice, and the heat-treated rice is analyzed by adding 5 μg / g caffeine-d9 and 5 μg / g L-methionine sulfone to the heat-treated rice and the resulting chromatogram obtained by liquid chromatography-mass spectrometry (LC-MS) according to the following method, in which: (1) 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 0.030 or more, (2) 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 0.030 or more, (3) 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 0.040 or more, (4) 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 0.005 or more. (5) The total area ratio of peak areas derived from cyclic dipeptides containing glutamic acid to peak areas derived from caffeine-d9 is 0.010 or more, (6) The total area ratio of peak areas derived from cyclic dipeptides containing glutamine to peak areas derived from caffeine-d9 is 0.020 or more, (7) The total area ratio of peak areas derived from cyclic dipeptides containing glycine to peak areas derived from caffeine-d9 is 0.060 or more, (8) The total area ratio of peak areas derived from cyclic dipeptides containing histidine to peak areas derived from caffeine-d9 is 0.15 or more, (9) The total area ratio of peak areas derived from cyclic dipeptides containing leucine or isoleucine to peak areas derived from caffeine-d9 is 0.055 or more, (10) The total area ratio of peak areas derived from cyclic dipeptides containing lysine to peak areas derived from caffeine-d9 is 0.030 or more, (11) 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 0.40 or more.(12) The total area ratio of peak areas derived from cyclic dipeptides containing phenylalanine to peak areas derived from caffeine-d9 is 0.50 or more, (13) The total area ratio of peak areas derived from cyclic dipeptides containing proline to peak areas derived from caffeine-d9 is 0.080 or more, (14) The total area ratio of peak areas derived from cyclic dipeptides containing serine to peak areas derived from caffeine-d9 is 0.015 or more, (15) The total area ratio of peak areas derived from cyclic dipeptides containing threonine to peak areas derived from caffeine-d9 is 0.030 or more, (16) The total area ratio of peak areas derived from cyclic dipeptides containing tryptophan to peak areas derived from caffeine-d9 is 0.010 or more, (17) The total area ratio of peak areas derived from cyclic dipeptides containing tyrosine to peak areas derived from caffeine-d9 is 0.50 or more, A flavor-enhancing composition according to any one of [1] to [6], satisfying one or more of the following: (18) The sum of the area ratios of peak areas derived from valine-containing cyclic dipeptides to the peak areas derived from caffeine-d9 is 0.025 or more; (19) The area ratio of peak areas derived from sulfurol to the peak areas derived from caffeine-d9 is 0.060 or more; (20) The area ratio of peak areas derived from tartaric acid to the peak areas derived from L-methionine sulfone is 0.150 or more; (21) The area ratio of peak areas derived from fumaric acid to the peak areas derived from L-methionine sulfone is 1.1 or more; (22) The area ratio of peak areas derived from pyroglutamic acid to the peak areas derived from caffeine-d9 is 0.12 or more. (LC-MS measurement method)A 15 mL test tube containing 200 mg of the heat-treated rice 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 rice 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.

[0034]

[24] The rice is brown rice, and the heat-treated rice is analyzed by adding 5 μg / g caffeine-d9 and 5 μg / g L-methionine sulfone to the heat-treated rice and a chromatogram obtained by liquid chromatography-mass spectrometry (LC-MS) according to the method described in

[23] above, in which: (1) 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 0.10 or more, (2) 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 0.075 or more, (3) 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 0.12 or more, (4) 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 0.025 or more. (5) The total area ratio of peak areas derived from cyclic dipeptides containing glutamic acid to peak areas derived from caffeine-d9 is 0.050 or more, (6) The total area ratio of peak areas derived from cyclic dipeptides containing glutamine to peak areas derived from caffeine-d9 is 0.20 or more, (7) The total area ratio of peak areas derived from cyclic dipeptides containing glycine to peak areas derived from caffeine-d9 is 0.12 or more, (8) The total area ratio of peak areas derived from cyclic dipeptides containing histidine to peak areas derived from caffeine-d9 is 1.0 or more, (9) The total area ratio of peak areas derived from cyclic dipeptides containing leucine or isoleucine to peak areas derived from caffeine-d9 is 0.17 or more, (10) The total area ratio of peak areas derived from cyclic dipeptides containing lysine to peak areas derived from caffeine-d9 is 0.20 or more. (11) 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 0.60 or more.(12) The total area ratio of peak areas derived from cyclic dipeptides containing phenylalanine to peak areas derived from caffeine-d9 is 0.50 or more, (13) The total area ratio of peak areas derived from cyclic dipeptides containing proline to peak areas derived from caffeine-d9 is 0.20 or more, (14) The total area ratio of peak areas derived from cyclic dipeptides containing serine to peak areas derived from caffeine-d9 is 0.050 or more, (15) The total area ratio of peak areas derived from cyclic dipeptides containing threonine to peak areas derived from caffeine-d9 is 0.060 or more, (16) The total area ratio of peak areas derived from cyclic dipeptides containing tryptophan to peak areas derived from caffeine-d9 is 0.010 or more, (17) The total area ratio of peak areas derived from cyclic dipeptides containing tyrosine to peak areas derived from caffeine-d9 is 0.18 or more, A flavor-enhancing composition according to any one of

[17] to

[22] , satisfying one or more of the following: (18) The sum of the area ratios of peak areas derived from cyclic dipeptides containing valine to the peak areas derived from caffeine-d9 is 0.080 or more; (19) The area ratio of peak areas derived from sulfurol to the peak areas derived from caffeine-d9 is 0.15 or more; (20) The area ratio of peak areas derived from tartaric acid to the peak areas derived from L-methionine sulfone is 0.17 or more; (21) The area ratio of peak areas derived from fumaric acid to the peak areas derived from L-methionine sulfone is 0.85 or more; (22) The area ratio of peak areas derived from pyroglutamic acid to the peak areas derived from caffeine-d9 is 0.55 or more.

[0035] A method for producing a flavor-enhancing composition according to any one of

[25] ,

[17] to

[24] , comprising: subjecting rice to a heat treatment under one or more conditions selected from a2) a heating temperature of 185°C or higher and a heating value of 7 or higher in an open system, b2) a condition in which oil is present, and c2) a pressure-sealed condition, in order to obtain the heat-treated rice.

[0036]

[26] The method according to

[25] , wherein the condition in a2) is an open system and the heating value is 7 or more, the condition in b2) is further a heating value of 40 or more, and the condition in c2) is further a heating value of 120 or more.

[0037]

[27] The method according to

[25] or

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

[0038]

[28] A flavor-enhancing composition according to any one of [1] to

[11] and

[17] to

[24] , which is incorporated into food to enhance the flavor of the food itself.

[0039] A method for enhancing the taste of food, comprising incorporating a taste-enhancing composition described in any of

[29] [1] to

[11] and

[17] to

[24] into the food.

[0040]

[30] The method according to

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

[0041]

[31] The method according to

[29] or

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

[0042]

[32] The method according to any one of

[29] to

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

[0043]

[33] When the lipid content of the food is less than 20% by mass, the flavor-enhancing composition is blended with the food so that the heat-treated food material is 0.10 g or more per 100 g of the lipid in the food. When the lipid content of the food is 20% by mass or more, the flavor-enhancing composition is blended with the food so that the heat-treated food material is 1.0 mg or more per 100 g of the lipid in the food. The method according to any one of

[29] to

[32] .

[0044]

[34] For enhancing the flavor of a food, one or more heat-treated food materials selected from heat-treated wheat, oats, barley, and rye, and heat-treated rice, wherein the heat-treated cereal is one or more cereals selected from wheat, oats, barley, and rye, and is heat-treated under one or more conditions selected from: a1) open-system conditions without adding oil when the cereal is one or more selected from wheat, oats, and rye; b1) conditions where oil coexists; and c1) pressurized sealing conditions; and the heat-treated rice is heat-treated under one or more conditions selected from: a2) conditions where the heating temperature is 185°C or higher and at least one of the conditions where the heating value in an open system is 7 or higher; b2) conditions where oil coexists; and c2) pressurized sealing conditions. Use of the heat-treated food material.

[0045]

[35] The use according to

[34] , wherein the heat-treated food material contains the heat-treated cereal, specifically, the heat-treated food material is the heat-treated cereal, and the heat-treated cereal is the heat-treated cereal defined in any one of [2] to

[11] .

[0046]

[36] The use according to

[34] or

[35] , wherein the heat-treated food material contains the heat-treated rice, specifically, the heat-treated food material is the heat-treated rice, and the heat-treated rice is the heat-treated rice defined in any one of

[17] to

[24] .

[0047]

[37] Use as described in any one of

[34] to

[36] , which is blended with the food to enhance the flavor inherent in the food itself.

[0048]

[38] Use as described in any one of

[34] to

[37] , wherein the heat-treated food material is blended with the food so that the concentration of the heat-treated food material in the food is 0.002% by mass or more and 2% by mass or less to enhance the flavor of the food.

[0049]

[39] Use as described in any one of

[34] to

[38] , wherein the heat-treated food material is blended with the food so that the amount of the heat-treated food material is 0.5 g or more per 100 g of the salt equivalent in the food to enhance the flavor of the food.

[0050]

[40] Use as described in any one of

[34] to

[39] , wherein when the lipid content of the food is less than 20% by mass, the heat-treated food material is blended with the food so that the amount of the heat-treated food material is 0.10 g or more per 100 g of the lipid in the food to enhance the flavor of the food; when the lipid content of the food is 20% by mass or more, the heat-treated food material is blended with the food so that the amount of the heat-treated food material is 1.0 mg or more per 100 g of the lipid in the food to enhance the flavor of the food.

[0051]

[41] A method for enhancing the taste of a food, comprising incorporating a heat-treated food material into a food, wherein the heat-treated grains are obtained by heat-treating one or more grains selected from wheat, oats, barley, and rye, and heat-treated rice, wherein the heat-treated grains are obtained by heat-treating one or more grains selected from wheat, oats, barley, and rye under one or more conditions selected from a1) open system conditions without the addition of oil, b1) conditions in which oil is present, and c1) pressurized sealed conditions, and the heat-treated rice is obtained by heat-treating rice under one or more conditions selected from a2) conditions where the heating temperature is 185°C or higher, and conditions where the heating value is 7 or higher in an open system, b2) conditions in which oil is present, and c2) pressurized sealed conditions.

[0052]

[42] The method according to

[41] , wherein the heat-treated food material contains the heat-treated grains, specifically, the heat-treated food material is the heat-treated grains, and the heat-treated grains are the heat-treated grains specified in any of [2] to

[11] .

[0053]

[43] The method according to

[41] or

[42] , wherein the heat-treated food material contains the heat-treated rice, specifically, the heat-treated food material is the heat-treated rice, and the heat-treated rice is the heat-treated rice specified in any of

[17] to

[24] .

[0054]

[44] The method according to any one of

[41] to

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

[0055]

[45] The method according to any one of

[41] to

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

[0056]

[46] The method according to any one of

[41] to

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

[0057]

[47] The method according to any one of

[41] to

[46] , comprising: if the lipid content of the food is less than 20% by mass, the heat-treated food material is added to the food so that the amount of the heat-treated food material is 0.10 g or more per 100 g of lipid in the food; and if the lipid content of the food is 20% by mass or more, the heat-treated food material is added to the food so that the amount of the heat-treated food material is 1.0 mg or more per 100 g of lipid in the food.

[0058]

[48] ​​A heat-treated food material for the purpose of enhancing the taste of food, comprising: heat-treated wheat, oats, barley, and rye, one or more grains selected from heat-treated wheat, oats, barley, and rye, and heat-treated rice, wherein the heat-treated grains are obtained by heat-treating one or more grains selected from wheat, oats, barley, and rye under one or more conditions selected from: a1) open system conditions without the addition of oil when the grains are one or more selected from wheat, oats, and rye; b1) conditions in which oil is present; and c1) pressurized sealed conditions, wherein the heat-treated rice is obtained by heat-treating rice under one or more conditions selected from: a2) conditions where the heating temperature is 185°C or higher; and conditions where the heating value is 7 or higher in an open system; b2) conditions in which oil is present; and c2) pressurized sealed conditions.

[0059]

[49] The heat-treated food material according to

[48] , wherein the heat-treated food material contains the heat-treated grains, specifically, the heat-treated food material is the heat-treated grains, and the heat-treated grains are the heat-treated grains specified in any of [2] to

[11] .

[0060]

[50] The heat-treated food material according to

[48] or

[49] , wherein the heat-treated food material contains the heat-treated rice, specifically, the heat-treated food material is the heat-treated rice, and the heat-treated rice is the heat-treated rice specified in any of

[17] to

[24] .

[0061]

[51] The heat-treated food material according to any one of

[48] to

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

[0062]

[52] The heat-treated food material according to any one of

[48] to

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

[0063]

[53] The heat-treated food material according to any one of

[48] to

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

[0064]

[54] The heat-treated food material according to any one of

[48] to

[53] , wherein the use includes, when the lipid content of the food is less than 20% by mass, incorporating the heat-treated food material into the food such that the amount of heat-treated food material is 0.10 g or more per 100 g of lipid in the food, and when the lipid content of the food is 20% by mass or more, incorporating the heat-treated food material into the food such that the amount of heat-treated food material is 1.0 mg or more per 100 g of lipid in the food.

[0065]

[55] Use of heat-treated food materials in the manufacture of additives for enhancing the taste of food, wherein the heat-treated grains are obtained by heat-treating one or more grains selected from wheat, oats, barley, and rye, and heat-treated rice, wherein the heat-treated grains are obtained by heat-treating one or more grains selected from wheat, oats, barley, and rye under one or more conditions selected from a1) open system conditions without the addition of oil, b1) conditions in which oil is present, and c1) pressurized sealed conditions, and the heat-treated rice is obtained by heat-treating rice under one or more conditions selected from a2) conditions in which the heating temperature is 185°C or higher, and conditions in which the heating value is 7 or higher in an open system, b2) conditions in which oil is present, and c2) pressurized sealed conditions.

[0066]

[56] The use according to

[55] , wherein the heat-treated food material contains the heat-treated grains, specifically, the heat-treated food material is the heat-treated grains, and the heat-treated grains are the heat-treated grains specified in any of [2] to

[11] .

[0067]

[57] The use according to

[55] or

[56] , wherein the heat-treated food material contains the heat-treated rice, specifically, the heat-treated food material is the heat-treated rice, and the heat-treated rice is the heat-treated rice specified in any of

[17] to

[24] .

[0068]

[58] The use according to any one of

[55] to

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

[0069]

[59] The use according to any one of

[55] to

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

[0070]

[60] The use according to any one of

[55] to

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

[0071]

[61] The use according to any one of

[55] to

[60] , wherein if the lipid content of the food is less than 20% by mass, the additive is incorporated into the food so that the amount of heat-treated food material is 0.10 g or more per 100 g of lipid in the food to enhance the taste, and if the lipid content of the food is 20% by mass or more, the additive is incorporated into the food so that the amount of heat-treated food material is 1.0 mg or more per 100 g of lipid in the food to enhance the taste.

[0072] In any one embodiment of [1] to

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

[0073] In one embodiment of

[31] ,

[38] ,

[45] ,

[52] and

[59] , the concentration of the heat-treated food material refers to the total concentration of one or more of the heat-treated food materials if the heat-treated food material includes one or more of the heat-treated grains and heat-treated rice. In another embodiment of

[31] ,

[38] ,

[45] ,

[52] and

[59] , the concentration of the heat-treated food material refers to the concentration of one or more of the heat-treated food materials if the heat-treated food material includes one or more of the heat-treated grains and heat-treated rice. In the cases described in

[31] ,

[38] ,

[45] ,

[52] and

[59] above, the flavor-enhancing composition, the heat-treated food material, or the additive is blended into the food so that the heat-treated food material in the food (calculated as dry food material; excluding components other than grains and rice, such as oil, amino acids, peptides, and water) is 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 above

[31] ,

[38] ,

[45] ,

[52] and

[59] , when used to enhance the taste of food with a lipid content of less than 20% by mass, the taste-enhancing composition, the heat-treated food material, or the additive can be blended such that, per the total amount of food, the heat-treated food material (calculated as dry food material) has 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, and even more preferably 0.05% by mass or more and 0.3% by mass or less. In the cases described in

[31] ,

[38] ,

[45] ,

[52] and

[59] above, when used to enhance the taste of a food product having a lipid content of 20% by mass or more (for example, chocolate), the taste-enhancing composition, the heat-treated food material, or the additive can be blended such that, per the total amount of food product, the heat-treated food material (calculated as a dry food material) has a final concentration of, for example, 0.002% by mass or more and 1.0% by mass or less, preferably 0.01% by mass or more and 0.5% by mass or less, and more preferably 0.05% by mass or more and 0.1% by mass or less.

[0074] In one embodiment of

[31] ,

[38] ,

[45] ,

[52] and

[59] above, the heat-treated food material is the heat-treated grains, and the flavor-enhancing composition, the heat-treated food material, or the additive is blended into the food such that the total concentration of the heat-treated grains (calculated as dried grains) 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

[31] ,

[38] ,

[45] ,

[52] and

[59] above, the heat-treated food material is the heat-treated grains, the food has a lipid content of less than 20% by mass, and the flavor-enhancing composition, the heat-treated food material, or the additive is blended into the food such that the total concentration of the heat-treated grains (calculated as dried grains) 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. In yet another embodiment of

[31] ,

[38] ,

[45] ,

[52] and

[59] above, the heat-treated food material is the heat-treated grains, and the food has a lipid content of 20% by mass or more, and the flavor-enhancing composition, the heat-treated food material, or the additive is blended into the food such that the heat-treated grains (calculated as dried grains) have a total concentration of, for example, 0.002% by mass or more and 1.0% by mass or less, preferably 0.01% by mass or more and 0.5% by mass or less, more preferably 0.05% by mass or more and 0.1% by mass or less. In each embodiment described in this paragraph, the grains may be wheat, barley, rye, oats, or a mixture of two or more of wheat, oats, barley, and rye.

[0075] In one embodiment of

[31] ,

[38] ,

[45] ,

[52] and

[59] above, the heat-treated food material is the heat-treated rice, and the flavor-enhancing composition, the heat-treated food material, or the additive are blended into the food such that the total concentration of the heat-treated rice (calculated as dry rice) 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

[31] ,

[38] ,

[45] ,

[52] and

[59] above, the heat-treated food material is the heat-treated rice, and the food has a lipid content of less than 20% by mass, and the flavor-enhancing composition, the heat-treated food material, or the additive is blended into the food such that the total concentration of the heat-treated rice (calculated as dry rice) 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. In yet another embodiment of

[31] ,

[38] ,

[45] ,

[52] and

[59] above, the heat-treated food material is the heat-treated rice, the food has a lipid content of 20% by mass or more, and the flavor-enhancing composition, the heat-treated food material, or the additive is blended into the food such that the total concentration of the heat-treated rice (calculated as dry rice) is, for example, 0.002% by mass or more and 1.0% by mass or less, preferably 0.01% by mass or more and 0.5% by mass or less, more preferably 0.05% by mass or more and 0.1% by mass or less. In each embodiment described in this paragraph, the rice may be polished rice, brown rice, black rice, or a mixture of two or more of polished rice, brown rice, and black rice.

[0076] In one embodiment of

[32] ,

[39] ,

[46] ,

[53] and

[60] , the amount of heat-treated food material per 100 g of salt equivalent in the food refers to the total amount of one or more heat-treated food materials if the heat-treated food material includes one or more of the heat-treated grains and heat-treated rice. In another embodiment of

[32] ,

[39] ,

[46] ,

[53] and

[60] , the amount of heat-treated food material per 100 g of salt equivalent in the food refers to the amount of one or more heat-treated food materials if the heat-treated food material includes one or more of the heat-treated grains and heat-treated rice. In the above

[32] ,

[39] ,

[46] ,

[53] and

[60] , the flavor-enhancing composition, the heat-treated food material, or the additive can be blended such that, for 100 g of salt equivalent in the food, the heat-treated food material (converted to an amount as dry food material) 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, 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.

[0077] In one embodiment of

[32] ,

[39] ,

[46] ,

[53] and

[60] above, the heat-treated food material is the heat-treated grains, and the flavor-enhancing composition, the heat-treated food material, or the additive is blended into the food such that the heat-treated grains (calculated as dry grains) total amount, 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.

[0078] In one embodiment of

[32] ,

[39] ,

[46] ,

[53] and

[60] above, the heat-treated food material is the heat-treated rice, and the flavor-enhancing composition, the heat-treated food material, or the additive is blended into the food such that the total amount of the heat-treated rice (calculated as dry rice) 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.

[0079] In one embodiment of

[33] ,

[40] ,

[47] ,

[54] and

[61] , the amount of heat-treated food material per 100g of lipids in the food refers to the total amount of one or more heat-treated food materials if the heat-treated food material includes one or more of the heat-treated grains and heat-treated rice. In another embodiment of

[33] ,

[40] ,

[47] ,

[54] and

[61] , the amount of heat-treated food material per 100g of lipids in the food refers to the amount of one or more heat-treated food materials if the heat-treated food material includes one or more of the heat-treated grains and heat-treated rice. In the above

[33] ,

[40] ,

[47] ,

[54] and

[61] , if the lipid content of the food is less than 20% by mass, the heat-treated food material (calculated as dry food material) per 100 g of lipid in the food can be blended into the food such that, for example, the amount of heat-treated food material (calculated as dry food material) is, for example, 0.10 g or more, preferably 0.50 g or more, more preferably 1.0 g or more, even more preferably 1.2 g or more, for example, 0.10 g or more and 100 g or less, preferably 0.50 g or more and 75 g or less, more preferably 1.0 g or more and 50 g or less, and even more preferably 1.2 g or more and 25 g or less. In the above

[33] ,

[40] ,

[47] ,

[54] and

[61] , if the lipid content of the food is 20% by mass or more, the flavor-enhancing composition, the heat-treated food material, or the additive can be blended into the food such that the amount of the heat-treated food material (calculated as a dry food material) per 100 g of lipid in the food is, for example, 1.0 mg or more, preferably 10 mg or more, for example 1.0 mg to 500 mg, preferably 10 mg to 300 mg, and more preferably 30 mg to 100 mg.

[0080] In one embodiment of

[33] ,

[40] ,

[47] ,

[54] and

[61] above, the heat-treated food material is the heat-treated grains, the food has a lipid content of less than 20% by mass, and the heat-treated grains (calculated as dried grains) are in total at, for example, 0.10 g or more, preferably 0.50 g or more, more preferably 1.0 g or more, even more preferably 1.2 g or more, for example, 0.10 g or more and 100 g or less, preferably 0.50 g or more and 75 g or less, more preferably 1.0 g or more and 50 g or less, even more preferably 1.2 g or more and 25 g or less per 100 g of lipids in the food, the flavor-enhancing composition, the heat-treated food material, or the additive is blended into the food. In another embodiment of

[33] ,

[40] ,

[47] ,

[54] and

[61] above, the heat-treated food material is the heat-treated grains, the food has a lipid content of 20% by mass or more, and the flavor-enhancing composition, the heat-treated food material, or the additive is blended into the food such that the heat-treated grains (calculated as dried grains) total amount to, for example, 1.0 mg or more, preferably 10 mg or more, for example, 1.0 mg to 500 mg, preferably 10 mg to 300 mg, and more preferably 30 mg to 100 mg per 100 g of lipids in the food. In each embodiment described in this paragraph, the grains may be wheat, barley, rye, oats, or a mixture of two or more of wheat, oats, barley, and rye.

[0081] In one embodiment of

[33] ,

[40] ,

[47] ,

[54] and

[61] above, the heat-treated food material is the heat-treated rice, the food has a lipid content of less than 20% by mass, and the heat-treated rice (calculated as dried rice) is, in total, 0.10 g or more, preferably 0.50 g or more, more preferably 1.0 g or more, even more preferably 1.2 g or more, for example, 0.10 g or more and 100 g or less, preferably 0.50 g or more and 75 g or less, more preferably 1.0 g or more and 50 g or less, even more preferably 1.2 g or more and 25 g or less, per 100 g of lipid in the food, the flavor-enhancing composition, the heat-treated food material, or the additive is blended into the food. In another embodiment of

[33] ,

[40] ,

[47] ,

[54] and

[61] above, the heat-treated food material is heat-treated rice, the food has a lipid content of 20% by mass or more, and the flavor-enhancing composition, the heat-treated food material, or the additive is blended into the food such that the heat-treated rice (calculated as dried rice) is, in total, for example, 1.0 mg or more, preferably 10 mg or more, for example 1.0 mg to 500 mg, preferably 10 mg to 300 mg, and more preferably 30 mg to 100 mg per 100 g of lipid in the food. In each embodiment described in this paragraph, the rice may be polished rice, brown rice, black rice, or a mixture of two or more of polished rice, brown rice, and black rice.

[0082] 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.

[0083] This Specified Version incorporates the disclosures of Japanese Patent Application Nos. 2024-233095 and 2024-233098, 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.

[0084] One or more flavor-enhancing compositions according to one or more embodiments of this disclosure can enhance the flavor of food when incorporated into the food.

[0085] According to the method for producing a flavor-enhancing composition according to one or more embodiments of this disclosure, the flavor-enhancing composition can be produced.

[0086] According to one or more embodiments of the present disclosure, a method for enhancing the taste of a food can be used to enhance the taste of a food by incorporating the taste-enhancing composition into the food.

[0087] This specification discloses an invention relating to one or more heat-treated food materials selected from the group consisting of heat-treated wheat, barley, rye, and oats, and heat-treated rice, uses of the heat-treated food materials, and methods for producing the heat-treated food materials.

[0088] In this specification, an aspect of the present invention in which the heat-treated food material includes one or more grains selected from heat-treated wheat, barley, rye, and oats, specifically, one or more grains selected from heat-treated wheat, barley, rye, and oats, is described as the "first disclosure."

[0089] In this specification, an aspect of the present invention in which the heat-treated food material includes heat-treated rice, specifically, the heat-treated food material is heat-treated rice, is described as the "second disclosure."

[0090] The first and second disclosures of this specification are collectively referred to as the "Disclosure" or the "Invention."

[0091] Taste Enhancement In this disclosure, "taste" refers to the taste possessed by food, and can be one or more tastes selected from, for example, saltiness, sweetness, sourness, bitterness, umami, richness, oiliness, and milkiness. "Taste enhancement" refers to enhancing the taste perceived when food is consumed, and can be a comparison to enhancing the weak taste perceived when consuming food containing reduced amounts of taste components (e.g., low-salt foods, low-fat foods, low-sugar foods). In particular, in the first disclosure, when wheat is used as the grain, the tastes to be enhanced include, for example, one or more tastes selected from, saltiness, sweetness, sourness, bitterness, umami, richness, oiliness, and milkiness. In the first disclosure, when barley is used as the grain, the tastes to be enhanced include, for example, one or more tastes selected from, saltiness, sweetness, sourness, umami, richness, oiliness, and milkiness. In the first disclosure, when rye is used as the grain, the enhanced flavors include, for example, one or more selected from saltiness, sweetness, sourness, bitterness, umami, richness, oiliness, and milkiness. In the first disclosure, when oats are used as the grain, the enhanced flavors include, for example, one or more selected from saltiness, sweetness, sourness, umami, richness, oiliness, and milkiness.

[0092] 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.

[0093] 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.

[0094] 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.

[0095] 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."

[0096] 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.

[0097] 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.

[0098] 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.

[0099] 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.

[0100] 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.

[0101] 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.

[0102] 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.

[0103] 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.

[0104] 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).

[0105] (Formula): CV value = 10 [(product temperature - reference temperature) / Z value] In this disclosure, the "reference temperature" is 110°C and the "Z value" is 30°C. "Product temperature" refers to the temperature of the object being heated during the heat treatment.

[0106] 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.

[0107] 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.

[0108] A-1. Flavor-enhancing composition relating to the first disclosure The first aspect of the first disclosure relates to a flavor-enhancing composition containing one or more heat-treated grains selected from wheat, barley, rye, and oats, wherein the heat-treated grains are obtained by heat-treating one or more grains selected from wheat, barley, rye, and oats under one or more conditions selected from: a1) open system conditions without the addition of oil when the grains are one or more selected from wheat, rye, and oats; b1) conditions in which oil is present; and c1) pressurized sealed conditions.

[0109] 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-fat 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 grains contain more cyclic dipeptides than raw grains, 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.

[0110] In the first disclosure, "cereals" refers to grains of one or more grasses selected from wheat, barley, rye, and oats. The grains include at least the endosperm and may further include one or more of the husk and germ. Cereals that are heat-treated may be referred to as "raw grains" to distinguish them from heat-treated grains. Raw grains may be one or more selected from unmilled grains and milled grains. Unmilled grains are also called whole grains. Milled grains are not particularly limited in particle size and may be coarsely ground grains or powdered grains.

[0111] The raw material grains may be a mixture of grains and amino acids or peptides. By heating the mixture of grains and amino acids or peptides, heat-treated grains 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 grains 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 grains and amino acids or peptides, the blending ratio of grains 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.

[0112] The heat-treated grains in the flavor-enhancing composition of the first 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 grains may be powdered before or after the heat treatment. The heat-treated grains in the flavor-enhancing composition of the first disclosure may be provided in the form of a mixture of heat-treated grains and oil. Depending on the melting point of the oil, the mixture may be solid at room temperature or liquid at room temperature.

[0113] The flavor-enhancing composition of the first disclosure may consist solely of heat-treated grains, or it may contain heat-treated grains 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 grains 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.

[0114] Next, a preferred embodiment of the heat treatment for preparing the heat-treated grains will be described.

[0115] In the aforementioned "a1) When the grains are one or more selected from wheat, rye, and oats, no oil is added, under open-system conditions" (hereinafter sometimes referred to as "heating condition a1"), an open system refers to an environment that is not sealed and in which volatile components, including moisture and aroma components, can volatilize into the surrounding atmosphere during heat treatment. The inventors have found that grains other than barley, selected from wheat, rye, and oats, which are heat-treated in an open system without the addition of oil, have 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 under heating condition a1) 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 referred to as "roasting". Heat treatment in an open system can be carried out under non-pressurized conditions. In the heat treatment under heating condition a1), water may or may not be added to the raw grains.

[0116] The heat treatment under heating condition a1) may further include a heating value of, for example, 10 or more, preferably 100 or more, more preferably 1000 or more, even more preferably 15000 or more, particularly preferably 30000 or more, for example 10 to 150000, preferably 100 to 120000, more preferably 1000 to 100000, even more preferably 15000 to 100000, and particularly preferably 30000 to 90000. By setting the heating value within the above range under heating condition a1), heat-treated grains with a particularly high flavor-enhancing effect can be obtained.

[0117] The temperature and time in the heat treatment under heating condition a1) can be appropriately set so that the heating value falls within the above range. The temperature under heating condition a1) can be such that the maximum temperature reached is, for example, 100°C or higher, preferably 150°C or higher, more preferably 200°C or higher, and even more preferably 210°C or higher, and can be such as 100°C to 400°C, preferably 150°C to 350°C, more preferably 200°C to 300°C, and even more preferably 210°C to 250°C. The time under heating condition a1) can be such as 5 minutes or more, preferably 10 minutes or more, and can be such as 5 minutes to 40 minutes, and even more preferably 10 minutes to 30 minutes.

[0118] The form of the raw grains used in the heat treatment under heating condition a1) is not particularly limited, but preferably one or more selected from unground grains and ground grains, and particularly preferably ground grains. The raw grains used under heating condition a1) may be grains alone, or a mixture of grains and amino acids or peptides.

[0119] In embodiments where unground grains are used as grains, the heating conditions a1) are particularly preferably further defined as having a heating value of, for example, 5000 or more, preferably 15000 or more, more preferably 30000 or more, for example, 5000 to 150000, preferably 15000 to 100000, and more preferably 30000 to 60000. In this embodiment, the temperature and time in heating conditions a1) can be appropriately set so that the heating value falls within the above range. In this embodiment, the temperature in heating conditions a1) is such that the maximum temperature reached is, for example, 150°C or more, preferably 180°C or more, more preferably 200°C or more, even more preferably 210°C or more, for example, 150°C to 400°C, preferably 180°C to 350°C, more preferably 200°C to 300°C, and even more preferably 210°C to 250°C. In this embodiment, the time under heating condition a1) can be, for example, 5 minutes or more, preferably 10 minutes or more, for example, 5 minutes or more and 40 minutes or less, preferably 10 minutes or more and 30 minutes or less.

[0120] In embodiments using crushed grains as grains, the heating conditions a1) preferably further include a heating value of, for example, 10 or more, preferably 100 or more, more preferably 1000 or more, even more preferably 15000 or more, particularly preferably 30000 or more, for example 10 to 150000, preferably 100 to 120000, more preferably 1000 to 100000, even more preferably 15000 to 100000, and particularly preferably 30000 to 90000. In this embodiment, the temperature and time in heating conditions a1) can be appropriately set so that the heating value falls within the above range. In this embodiment, the temperature under heating condition a1) is such that the maximum temperature reached is, for example, 100°C or higher, preferably 150°C or higher, more preferably 200°C or higher, and even more preferably 210°C or higher. For example, it can be between 100°C and 400°C, preferably between 150°C and 350°C, more preferably between 200°C and 300°C, and even more preferably between 210°C and 250°C. In this embodiment, the time under heating condition a1) can be, for example, 5 minutes or more, preferably 10 minutes or more, for example, 5 minutes or more and 40 minutes or less, and preferably between 10 minutes and 30 minutes or less.

[0121] Grains subjected to heat treatment under the aforementioned "b1) conditions in which oil is present" (hereinafter sometimes referred to as "heating conditions b1") are highly preferable as they enhance the 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 also have its melting point adjusted by techniques such as transesterification or hydrogenation of fatty acids. The amount of oil used under heating conditions b1) is not particularly limited, but for example, per 100 parts by mass of grains, 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.

[0122] The heating value in the heat treatment under heating condition b1) is, for example, 40 or more, preferably 70 or more, more preferably 120 or more, and particularly preferably 5000 or more, and can further include, for example, 40 to 400000, preferably 70 to 350000, more preferably 120 to 350000, and particularly preferably 5000 to 350000. By setting the heating value of heating condition b1) within the above range, heat-treated grains with a particularly high flavor-enhancing effect can be obtained.

[0123] The temperature and time in the heat treatment under heating condition b1) can be appropriately set so that the heating value falls within the above range. The temperature under heating condition b1) can be such that the maximum temperature reached is, for example, 120°C or higher, preferably 130°C or higher, more preferably over 200°C, and even more preferably 205°C or higher, for example, 120°C to 350°C, preferably 130°C to 310°C, more preferably over 200°C to 300°C, and even more preferably 205°C to 250°C. The time under heating condition b1) can be, for example, 2 minutes or more, preferably 4 minutes or more, for example, 2 minutes to 40 minutes, and preferably 4 minutes to 25 minutes.

[0124] The form of grains heated in the presence of oil during the heat treatment under heating condition b1) is not particularly limited, but preferably it is one or more selected from unground grains and ground grains. The grains heated with oil under heating condition b1) may be grains alone, or a mixture of grains and amino acids or peptides.

[0125] When using crushed grains as grains, heating conditions b1) include a heating value of 5,000 to 350,000, which is particularly preferable.

[0126] The heating 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 under heating condition b1) include ovens, flat-pan roasters, vertical heating mixers, and microwave heating devices.

[0127] Grains subjected to heat treatment under the aforementioned "c1) pressurized and sealed conditions" (which may be referred to as "heating conditions c1") are preferable because they have a high effect in enhancing flavor.

[0128] In the heat treatment under heating condition c1), the temperature and time can be set so that the heating value is, for example, 120 or more, preferably 140 or more, more preferably 160 or more, for example, 120 to 2000, preferably 140 to 1500, and more preferably 160 to 1000. By setting the heating value under heating condition c1) within the above range, heat-treated grains with a particularly high flavor-enhancing effect can be obtained.

[0129] 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 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 under heating condition c1) can be such as 10 minutes or more, preferably 20 minutes or more, and can be such as 10 minutes to 60 minutes, and even more preferably 20 minutes to 40 minutes.

[0130] The heating condition c1) may further include pressure conditions in which the gauge pressure is preferably in the range of 0.05 MPa or higher, more preferably 0.15 MPa or higher, more preferably 0.05 MPa to 0.60 MPa, and more preferably 0.15 MPa to 0.40 MPa.

[0131] Examples of heating devices used for heat treatment under heating condition c1) include pressurized sealed kettles and retort-type sterilizers. Heat treatment under heating condition c1) using a retort-type sterilizer may involve placing the raw grains 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.

[0132] The form of the raw grains used in heating condition c1) is not particularly limited, but preferably one or more selected from unground grains and ground grains, and particularly preferably ground grains. The raw grains used in heating condition c1) may be grains alone, or a mixture of grains and amino acids or peptides. In the heat treatment under heating condition c1), oil and / or water may be added to the raw grains, or not.

[0133] In a preferred embodiment, the heat-treated cereals obtained by heat-treating cereals under one or more conditions selected from heating conditions a1), heating conditions b1), and heating conditions c1) show an increase in one or more compounds selected from the cyclic dipeptides, sulfole, tartaric acid, succinic acid, and pyroglutamic acid described later, compared to the cereals before heating. The inventors have found that the amount of the compound contained in the heat-treated cereals correlates with the strength of the flavor-enhancing effect.

[0134] In a preferred embodiment of the flavor-enhancing composition of the first disclosure, when wheat is used as the grains, the heat-treated grains are 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 total area ratio of the peak area derived from the alanine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 0.10 or more, preferably 0.10 to 88, (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 0.080 or more, preferably 0.080 to 29, and (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 0.20 or more, preferably 0.20 to 10. (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 0.006 or more, preferably 0.006 to 8.0; (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 0.070 or more, preferably 0.070 to 35; (106) The total area ratio of the peak area derived from the cyclic dipeptide containing glutamine to the peak area derived from caffeine-d9 is 0.080 or more, preferably 0.080 to 20; (107) The total area ratio of the peak area derived from the cyclic dipeptide containing glycine to the peak area derived from caffeine-d9 is 0.10 or more, preferably 0.10 to 68. (108) 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 0.50 or more, preferably 0.50 to 39, and (109) The sum of the area ratios of the peak areas derived from the leucine or isoleucine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 0.10 or more, preferably 0.10 to 83,(110) The total area ratio of the peak area derived from the cyclic dipeptide containing lysine to the peak area derived from caffeine-d9 is 0.10 or more, preferably 0.10 to 13; (111) The total area ratio of the peak area derived from the cyclic dipeptide containing methionine to the peak area derived from caffeine-d9 is 0.40 or more, preferably 0.40 to 6.0; (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 0.70 or more, preferably 0.70 to 60; (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 0.15 or more, preferably 0.15 to 204; (116) The total area ratio of the peak area derived from the cyclic dipeptide containing tryptophan to the peak area derived from caffeine-d9 is 0.045 or more, preferably 0.045 to 5.2. (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 0.20 or more, preferably 0.20 to 21; (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 0.15 or more, preferably 0.15 to 26; (119) The area ratio of the peak areas derived from sulfurol to the peak areas derived from caffeine-d9 is 0.070 or more, preferably 0.070 to 1.4; (120) The area ratio of the peak areas derived from tartaric acid to the peak areas derived from L-methionine sulfone is 0.050 or more, preferably 0.050 to 0.50; (121) The area ratio of the peak areas derived from succinic acid to the peak areas derived from L-methionine sulfone is 1.5 or more, preferably 1.5 to 24. (122) The area ratio of the peak area derived from pyroglutamic acid to the peak area derived from caffeine-d9 is 0.90 or more, preferably 0.90 to 117, and one or more, preferably 10 or more, more preferably 15 or more, and most preferably all of the above conditions are met.

[0135] In a preferred embodiment of the flavor-enhancing composition of the first disclosure, when barley is used as the grains, the heat-treated grains are 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, (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 1.0 or more, preferably 1.0 to 10; (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 0.15 or more, preferably 0.15 to 3.5; (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 0.50 or more, preferably 0.50 to 5.0. (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 0.20 or more, preferably 0.20 to 2.0; (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 0.70 or more, preferably 0.70 to 10; (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 0.50 or more, preferably 0.50 to 18; (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 0.25 or more, preferably 0.25 to 4.5; (208) The total area ratio of the peak area derived from the cyclic dipeptide containing histidine to the peak area derived from caffeine-d9 is 2.5 or more, preferably 2.5 to 25. (209) 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 0.60 or more, preferably 0.60 to 9.0.(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 0.50 or more, preferably 0.50 to 4.0; (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 1.2 or more, preferably 1.2 to 6.0; (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 2.0 or more, preferably 2.0 to 10; (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 5.0 or more, preferably 5.0 to 30; (214) The total area ratio of the peak area derived from the cyclic dipeptide containing serine to the peak area derived from caffeine-d9 is 0.40 or more, preferably 0.40 to 4.0. (215) The total area ratio of the peak area derived from the cyclic dipeptide containing threonine to the peak area derived from caffeine-d9 is 1.2 or more, preferably 1.2 to 9.0; (216) The total area ratio of the peak area derived from the cyclic dipeptide containing tryptophan to the peak area derived from caffeine-d9 is 0.060 or more, preferably 0.060 to 1.3; (217) The total area ratio of the peak area derived from the cyclic dipeptide containing tyrosine to the peak area derived from caffeine-d9 is 0.40 or more, preferably 0.40 to 6.5; (218) The total area ratio of the peak area derived from the cyclic dipeptide containing valine to the peak area derived from caffeine-d9 is 0.50 or more, preferably 0.50 to 4.5; (219) The area ratio of the peak area derived from sulfurol to the peak area derived from caffeine-d9 is 0.15 or more, preferably 0.15 to 1.70. (220) The area ratio of the peak area derived from tartaric acid to the peak area derived from L-methionine sulfone is 0.13 or more, preferably 0.13 to 0.40.(221) The area ratio of the peak area derived from succinic acid to the peak area derived from L-methionine sulfone is 5.0 or more, preferably 5.0 to 55, and (222) The area ratio of the peak area derived from pyroglutamic acid to the peak area derived from caffeine-d9 is 5.5 or more, preferably 5.5 to 40. One or more of these conditions are satisfied, preferably 10 or more, more preferably 15 or more, even more preferably 20 or more, and most preferably all of them.

[0136] In a preferred embodiment of the flavor-enhancing composition of the first disclosure, when rye is used as the grain, the heat-treated grain 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, (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 1.0 or more, preferably 1.0 to 14, (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 0.20 or more, preferably 0.20 to 2.0, and (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 0.30 or more, preferably 0.30 to 5.0. (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 0.20 or more, preferably 0.20 to 2.9; (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 0.20 or more, preferably 0.20 to 4.0; (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 0.20 or more, preferably 0.20 to 4.0; (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 0.40 or more, preferably 0.40 to 5.0; (308) The total area ratio of the peak area derived from the cyclic dipeptide containing histidine to the peak area derived from caffeine-d9 is 1.5 or more, preferably 1.5 to 10.4. (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 0.40 or more, preferably 0.40 to 14.(310) The total area ratio of the peak area derived from the cyclic dipeptide containing lysine to the peak area derived from caffeine-d9 is 0.60 or more, preferably 0.60 to 4.2; (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 1.2 or more, preferably 1.2 to 4.5; (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 1.2 or more, preferably 1.2 to 7.0; (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 2.0 or more, preferably 2.0 to 50; (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 0.30 or more, preferably 0.30 to 3.2. (315) The total area ratio of the peak area derived from the cyclic dipeptide containing threonine to the peak area derived from caffeine-d9 is 1.5 or more, preferably 1.5 to 20; (316) The total area ratio of the peak area derived from the cyclic dipeptide containing tryptophan to the peak area derived from caffeine-d9 is 0.030 or more, preferably 0.030 to 2.5; (317) The total area ratio of the peak area derived from the cyclic dipeptide containing tyrosine to the peak area derived from caffeine-d9 is 0.30 or more, preferably 0.30 to 8.0; (318) The total area ratio of the peak area derived from the cyclic dipeptide containing valine to the peak area derived from caffeine-d9 is 0.25 or more, preferably 0.25 to 6.5; (319) The area ratio of the peak area derived from sulfurol to the peak area derived from caffeine-d9 is 0.25 or more, preferably 0.25 to 3.1. (320) The area ratio of the peak area derived from tartaric acid to the peak area derived from L-methionine sulfone is 0.20 or more, preferably 0.20 to 1.1.(321) The area ratio of the peak area derived from pyroglutamic acid to the peak area derived from caffeine-d9 is 12 or more, preferably 12 to 70, 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.

[0137] In a preferred embodiment of the flavor-enhancing composition of the first disclosure, when oats are used as the grains, the heat-treated grains are further treated by adding 5 μg / g caffeine-d9 and 5 μg / g L-methionine sulfone to the heat-treated grains and analyzing the resulting chromatogram by liquid chromatography-mass spectrometry (LC-MS) according to the following method: (401) 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 0.60 or more, preferably 0.60 to 45; (402) 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 0.20 or more, preferably 0.20 to 20; (403) 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 0.25 or more, preferably 0.25 to 4.5. (404) The total area ratio of the peak area derived from the cyclic dipeptide containing asparagine to the peak area derived from caffeine-d9 is 0.10 or more, preferably 0.10 to 3.3; (405) 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 0.15 or more, preferably 0.15 to 6.0; (406) The total area ratio of the peak area derived from the cyclic dipeptide containing glutamine to the peak area derived from caffeine-d9 is 0.10 or more, preferably 0.10 to 5.0; (407) The total area ratio of the peak area derived from the cyclic dipeptide containing glycine to the peak area derived from caffeine-d9 is 0.40 or more, preferably 0.40 to 22; (408) The total area ratio of the peak area derived from the cyclic dipeptide containing histidine to the peak area derived from caffeine-d9 is 2.0 or more, preferably 2.0 to 12. (409) 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 0.23 or more, preferably 0.40 to 14.(410) The total area ratio of the peak area derived from the cyclic dipeptide containing lysine to the peak area derived from caffeine-d9 is 0.90 or more, preferably 0.90 to 4.0; (411) The total area ratio of the peak area derived from the cyclic dipeptide containing methionine to the peak area derived from caffeine-d9 is 1.4 or more, preferably 1.4 to 5.0; (412) The total area ratio of the peak area derived from the cyclic dipeptide containing phenylalanine to the peak area derived from caffeine-d9 is 1.0 or more, preferably 1.0 to 15; (413) The total area ratio of the peak area derived from the cyclic dipeptide containing proline to the peak area derived from caffeine-d9 is 1.0 or more, preferably 1.0 to 45; (414) The total area ratio of the peak area derived from the cyclic dipeptide containing serine to the peak area derived from caffeine-d9 is 0.25 or more, preferably 0.25 to 7.5. (415) The total area ratio of the peak area derived from the cyclic dipeptide containing threonine to the peak area derived from caffeine-d9 is 0.60 or more, preferably 0.60 to 9.5; (416) The total area ratio of the peak area derived from the cyclic dipeptide containing tryptophan to the peak area derived from caffeine-d9 is 0.025 or more, preferably 0.025 to 1.60; (417) The total area ratio of the peak area derived from the cyclic dipeptide containing tyrosine to the peak area derived from caffeine-d9 is 0.35 or more, preferably 0.35 to 6.3; (418) The total area ratio of the peak area derived from the cyclic dipeptide containing valine to the peak area derived from caffeine-d9 is 0.25 or more, preferably 0.25 to 8.5; (419) The area ratio of the peak area derived from sulfurol to the peak area derived from caffeine-d9 is 0.40 or more, preferably 0.40 to 5.0. (420) The area ratio of the peak area derived from tartaric acid to the peak area derived from L-methionine sulfone is 0.11 or more, preferably 0.11 to 0.45.(421) The area ratio of the peak area derived from pyroglutamic acid to the peak area derived from caffeine-d9 is 12 or more, preferably 12 to 60, 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.

[0138] The LC-MS measurement method is as follows, and more preferably, the LC-MS measurement method described in the examples.

[0139] A 15 mL test tube containing 200 mg of the heat-treated grains (on a dry weight basis; if the heat-treated grains are those that have been heat-treated with oil, or those that have been heat-treated with amino acids or peptides, the converted mass is calculated as grains 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 heat-treated grains (on a dry weight basis; if the heat-treated grains are those that have been heat-treated with oil, or those that have been heat-treated with amino acids or peptides, the converted mass is calculated as grains 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.

[0140] Caffeine-d9 is the internal standard in positive mode. Caffeine-d9 and each of the compounds described in (101) to (113), (116) to (119), (122), (201) to (219), (222), (301) to (319), (321), (401) to (419), and (421) 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 areas, the peak area ratios specified in (101) to (113), (116) to (119), (122), (201) to (219), (222), (301) to (319), (321), (401) to (419), and (421) can be calculated.

[0141] L-methionine sulfone is the internal standard in negative mode. L-methionine sulfone and the compounds described in (120) to (121), (220), (221), (320) and (420) 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 (120) to (121), (220), (221), (320) and (420) can be calculated.

[0142] The alanine-containing cyclic dipeptides in (101), (201), (301), and (401) are typically the cyclic dipeptides listed in the row for "Alanine (Ala)" in Table 14 if the grain is wheat, Table 17 if the grain is barley, Table 20 if the grain is rye, and Table 23 if the grain is oats.

[0143] The arginine-containing cyclic dipeptides in (102), (202), (302), and (402) are typically the cyclic dipeptides listed in the "Arginine (Arg)" row of Table 14 if the grain is wheat, Table 17 if the grain is barley, Table 20 if the grain is rye, and Table 23 if the grain is oats.

[0144] The cyclic dipeptides containing aspartic acid in (103), (203), (303), and (403) are typically the cyclic dipeptides listed in the row for "aspartic acid (Asp)" in Table 14 if the grain is wheat, Table 17 if the grain is barley, Table 20 if the grain is rye, and Table 23 if the grain is oats.

[0145] The asparagine-containing cyclic dipeptides in (104), (204), (304), and (404) are typically the cyclic dipeptides listed in the "Asparagine (Asn)" row in Table 14 if the grain is wheat, Table 17 if the grain is barley, Table 20 if the grain is rye, and Table 23 if the grain is oats.

[0146] The glutamic acid-containing cyclic dipeptides in (105), (205), (305), and (405) are typically the cyclic dipeptides listed in the "Glutamic Acid (Glu)" row in Table 14 if the grain is wheat, Table 17 if the grain is barley, Table 20 if the grain is rye, and Table 23 if the grain is oats.

[0147] The glutamine-containing cyclic dipeptides in (106), (206), (306), and (406) are typically the cyclic dipeptides listed in the "Glutamine (Gln)" row in Table 14 if the grain is wheat, Table 17 if the grain is barley, Table 20 if the grain is rye, and Table 23 if the grain is oats.

[0148] The glycine-containing cyclic dipeptides in (107), (207), (307), and (407) are typically the cyclic dipeptides listed in the row for "Glycine (Gly)" in Table 14 if the grain is wheat, Table 17 if the grain is barley, Table 20 if the grain is rye, and Table 23 if the grain is oats.

[0149] The histidine-containing cyclic dipeptides in (108), (208), (308), and (408) are typically the cyclic dipeptides listed in the "Histidine (His)" row in Table 14 if the grain is wheat, Table 17 if the grain is barley, Table 20 if the grain is rye, and Table 23 if the grain is oats.

[0150] The cyclic dipeptides containing leucine or isoleucine in (109), (209), (309), and (409) are typically the cyclic dipeptides listed in the "Leucine / Isoleucine (Leu / Ile)" row in Table 14 if the grain is wheat, Table 17 if the grain is barley, Table 20 if the grain is rye, and Table 23 if the grain is oats.

[0151] The lysine-containing cyclic dipeptides in (110), (210), (310), and (410) are typically the cyclic dipeptides listed in the "Lysine (Lys)" row in Table 14 if the grain is wheat, Table 17 if the grain is barley, Table 20 if the grain is rye, and Table 23 if the grain is oats.

[0152] The cyclic dipeptides containing methionine in (111), (211), (311), and (411) are typically the cyclic dipeptides listed in the row for "methionine (Met)" in Table 14 if the grain is wheat, Table 17 if the grain is barley, Table 20 if the grain is rye, and Table 23 if the grain is oats.

[0153] The cyclic dipeptides containing phenylalanine in (112), (212), (312), and (412) are typically the cyclic dipeptides listed in the row for "phenylalanine (Phe)" in Table 14 if the grain is wheat, Table 17 if the grain is barley, Table 20 if the grain is rye, and Table 23 if the grain is oats.

[0154] The proline-containing cyclic dipeptides in (113), (213), (313), and (413) are typically the cyclic dipeptides listed in the "Proline (Pro)" row in Table 14 when the grain is wheat, Table 17 when the grain is barley, Table 20 when the grain is rye, and Table 23 when the grain is oats.

[0155] The serine-containing cyclic dipeptides in (214), (314), and (414) are typically the cyclic dipeptides listed in the "Serine (Ser)" row in Table 14 if the grain is wheat, Table 17 if the grain is barley, Table 20 if the grain is rye, and Table 23 if the grain is oats.

[0156] The cyclic dipeptides containing threonine in (215), (315), and (415) are typically the cyclic dipeptides listed in the row for "Threonine (Thr)" in Table 14 if the grain is wheat, Table 17 if the grain is barley, Table 20 if the grain is rye, and Table 23 if the grain is oats.

[0157] The tryptophan-containing cyclic dipeptides in (116), (216), (316), and (416) are typically the cyclic dipeptides listed in the row for "Tryptophan (Trp)" in Table 14 if the grain is wheat, Table 17 if the grain is barley, Table 20 if the grain is rye, and Table 23 if the grain is oats.

[0158] The tyrosine-containing cyclic dipeptides in (117), (217), (317), and (417) are typically the cyclic dipeptides listed in the row for "Tyrosine (Tyr)" in Table 14 if the grain is wheat, Table 17 if the grain is barley, Table 20 if the grain is rye, and Table 23 if the grain is oats.

[0159] The valin-containing cyclic dipeptides in (118), (218), (318), and (418) are typically the cyclic dipeptides listed in the row for "Valine (Val)" in Table 14 if the grain is wheat, Table 17 if the grain is barley, Table 20 if the grain is rye, and Table 23 if the grain is oats.

[0160] 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 type of heat-treated grains and heating conditions can lead to differences in the composition and ratio of cyclic dipeptides, and consequently, the types of flavors that can be enhanced may also differ.

[0161] 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, sweetness, sourness, bitterness, umami, richness, oiliness, and milkiness in the flavor-enhancing composition according to the first disclosure, a combination of multiple heat-treated grains can be incorporated depending on the flavor to be enhanced.

[0162] 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: heating one or more grains selected from wheat, barley, rye, and oats under one or more conditions selected from a1) open system conditions without oil, b1) conditions in which oil is present, and c1) pressurized sealed conditions, to obtain the heat-treated grains.

[0163] According to this embodiment, a flavor-enhancing composition relating to the first embodiment of the first disclosure can be manufactured.

[0164] In the method relating to the second aspect of the first disclosure, the characteristics of the grains 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 first disclosure. For example, "a1) open system conditions in which no oil is added when the grains are one or more selected from wheat, rye, and oats," "b1) conditions in which oil is present," and "c1) pressurized sealed conditions" may each have the characteristics described with respect to the heating conditions a1), heating conditions b1), and heating conditions c1) for obtaining the heat-treated grains of the flavor-enhancing composition relating to the first aspect of the first disclosure.

[0165] The method for producing the flavor-enhancing composition according to this embodiment may involve using the heat-treated grains as is for the flavor-enhancing composition, or it may further include preparing the flavor-enhancing composition by combining the heat-treated grains 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.

[0166] 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.

[0167] 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.

[0168] 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).

[0169] 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 grains (calculated as dried grains) 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 a food product with a lipid content of less than 20% by mass, the flavor-enhancing composition can be blended such that, per total amount of food, the final concentration of heat-treated grains (calculated as dried grains) 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 with a lipid content of 20% by mass or more (for example, chocolate), the flavor-enhancing composition can be blended such that, per total amount of food, the final concentration of heat-treated grains (calculated as dried grains) is, for example, 0.002% by mass or more and 1.0% by mass or less, preferably 0.01% by mass or more and 0.5% by mass or less, and more preferably 0.05% by mass or more and 0.1% 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 grains (converted to dried grains) 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 so that, for example, the amount of heat-treated grains (calculated as dried grains) per 100g of lipids in the food is, for example, 0.10g or more, preferably 0.50g or more, more preferably 1.0g or more, even more preferably 1.2g or more, for example, 0.10g or more and 100g or less, preferably 0.50g or more and 75g or less, more preferably 1.0g or more and 50g or less, and even more preferably 1.2g 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 20% by mass or more (e.g., chocolate), the taste-enhancing composition can be blended so that, for example, the amount of heat-treated grains (calculated as dried grains) per 100g of lipids in the food is, for example, 1.0mg or more, preferably 10mg or more, for example, 1.0mg or more and 500mg or less, preferably 10mg or more and 300mg or less, and even more preferably 30mg or more and 100mg or less. 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 grains (calculated as dried grains) 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.

[0170] 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.

[0171] A-4. Further aspects of the first disclosure of this specification relate to: the use of one or more heat-treated grains selected from wheat, barley, rye, and oats for enhancing the flavor of food; a method for enhancing the flavor of food, comprising incorporating one or more heat-treated grains selected from wheat, barley, rye, and oats into food; the use of one or more heat-treated grains selected from wheat, barley, rye, and oats for the purpose of enhancing the flavor of food, or the use of one or more heat-treated grains selected from wheat, barley, rye, and oats in the manufacture of an additive for the purpose of enhancing the flavor of food. Herein, the one or more heat-treated grains selected from wheat, barley, rye, and oats are heat-treated under one or more conditions selected from a1), b1), and c1).

[0172] In the further embodiments described above, the heat-treated grains selected from wheat, barley, rye, and oats preferably have the characteristics described with respect to the heat-treated grains selected from wheat, barley, rye, and oats included in the flavor-enhancing composition according to the first aspect of the first disclosure.

[0173] In the further embodiments described above, the heat-treated grains selected from wheat, barley, rye, and oats may preferably be produced by the method for producing heat-treated grains selected from wheat, barley, rye, and oats as described in the method for producing a flavor-enhancing composition according to the second aspect of the first disclosure.

[0174] In the further embodiments, the food preferably has the features described in relation to the method relating to the third aspect of the first disclosure. In the further embodiments, the amount of heat-treated grains 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 relating to the third aspect of the first disclosure.

[0175] 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.

[0176] 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 rice, wherein the heat-treated rice is subjected to heat treatment under one or more conditions selected from a2) a heating temperature of 185°C or higher and a heating value of 7 or higher in an open system, b2) a condition in which oil is present, and c2) a pressure-sealed condition.

[0177] 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 rice contains more cyclic dipeptides than raw rice, 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.

[0178] In the second disclosure, "rice" refers to the grain of the rice plant. The grain includes at least the endosperm and may further include one or more of the hull and germ. The process of removing the hull and endosperm from the rice grain is called polishing, and polished rice grains are called polished rice or white rice, while unpolished grains are called brown rice. Grains containing pigment in the hull are called black rice. In the second disclosure, polished rice, brown rice, black rice, etc., can be used, and polished rice or brown rice is more preferable. In this specification, rice that is subjected to heat treatment may be referred to as "raw rice" for the purpose of distinguishing it from heat-treated rice. Raw rice may be one or more selected from unground rice and ground rice. Unground rice is also called whole grain. Ground rice is an example of rice flour. The size of the ground rice is not particularly limited and may be coarsely ground rice or powdered rice flour.

[0179] The raw material rice may be a mixture of rice and amino acids or peptides. By heating the mixture of rice and amino acids or peptides, heat-treated rice 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 rice 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 rice and amino acids or peptides, the blending ratio of rice to amino acids or peptides is not particularly limited, but per 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.

[0180] The heat-treated rice in the flavor-enhancing composition of the second 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 rice may be powdered before or after the heat treatment. The heat-treated rice in the flavor-enhancing composition of the second disclosure may be provided in the form of a mixture of heat-treated rice and oil. Depending on the melting point of the oil, the mixture may be solid at room temperature or liquid at room temperature.

[0181] The flavor-enhancing composition of the second disclosure may consist solely of heat-treated rice, or it may contain heat-treated rice 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 rice in a proportion 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, 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.

[0182] Next, a preferred embodiment of the heat treatment for preparing the heat-treated rice will be described.

[0183] Rice that has been heat-treated under the aforementioned "a2) conditions in which the heating temperature is 185°C or higher, and conditions in which the heating value is 7 or higher in an open system" (which may be referred to as "heating condition a2") is preferable because it has a high effect of enhancing the flavor.

[0184] The heating condition a2) only needs to satisfy either or both of the following conditions: the heating temperature is 185°C or higher (condition a2)-1, and the heating value is 7 or higher in an open system (condition a2)-2. However, it is preferable to satisfy at least condition a2)-2, and it is particularly preferable to satisfy both conditions a2)-1 and a2)-2. Here, an open system refers to an environment that is not sealed and in which volatile components, including moisture and aroma components, can volatilize into the surrounding atmosphere during the heating process. Examples of heating devices that can be used for heating in an open system under heating condition a2) 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 heating in an open system can be called "roasting". Heating in an open system can be carried out under non-pressurized conditions.

[0185] Rice heated under the heating condition a2)-1, where the heating temperature is 185°C or higher, is particularly effective in enhancing at least one of the sourness, umami, and richness flavors of the food. The heating temperature in the heating treatment under condition a2)-1 refers to the highest temperature reached. The highest temperature reached in the heating treatment under condition a2)-1 is more preferably 190°C or higher, even more preferably 200°C or higher, particularly preferably 210°C or higher, and most preferably 225°C or higher. For example, it can be 185°C or higher and 400°C or lower, preferably 200°C or higher and 350°C or lower, more preferably 210°C or higher and 300°C or lower, and even more preferably 225°C or higher and 250°C or lower. The heating time for the rice at a heating temperature of 185°C or higher under condition a2)-1 can be, for example, 5 minutes or more, preferably 10 minutes or more, for example, 5 minutes or more and 50 minutes or lower, and preferably 10 minutes or more and 40 minutes or lower. More preferably, the heating temperature and heating time are set so that the heating value falls within the range described below for condition a2)-2.

[0186] In the above condition a2)-2, the heating value is 7 or higher, preferably 10 or higher, more preferably 100 or higher, even more preferably 1000 or higher, even more preferably 15000 or higher, particularly preferably 20000 or higher, and most preferably 30000 or higher. For example, it can be 7 to 300000, preferably 10 to 250000, more preferably 100 to 150000, even more preferably 1000 to 120000, even more preferably 15000 to 100000, particularly preferably 20000 to 90000, and most preferably 30000 to 90000. By setting the heating value within the above range in the above condition a2)-2, heat-treated rice with a particularly high flavor-enhancing effect can be obtained.

[0187] The temperature and time of heating in an open system with a heating value within the above range according to condition a2)-2 can be appropriately set so that the heating value falls within the above range. The temperature in the heat treatment according to condition a2)-2 is such that the maximum temperature reached is, for example, 100°C or higher, preferably 150°C or higher, more preferably 185°C or higher, even more preferably 200°C or higher, particularly preferably 210°C or higher, and most preferably 225°C or higher. For example, it can be 100°C or higher and 400°C or lower, preferably 150°C or higher and 350°C or lower, more preferably 185°C or higher and 350°C or lower, even more preferably 200°C or higher and 350°C or lower, particularly preferably 210°C or higher and 300°C or lower, and most preferably 225°C or higher and 250°C or lower. The heating time in the heat treatment according to condition a2)-2 can be, for example, 5 minutes or more, preferably 10 minutes or more, for example, 5 minutes or more and 50 minutes or lower, and preferably 10 minutes or more and 40 minutes or lower.

[0188] The form of the raw rice used in the heat treatment under heating condition a2) is not particularly limited, but preferably it is one or more selected from unground rice and ground rice, and particularly preferably ground rice. The raw rice used in heating condition a2) may be rice alone, or it may be a mixture of rice and amino acids or peptides. In the heat treatment under heating condition a2), oil and / or water may be added to the raw rice, or not, but it is particularly preferable not to add them.

[0189] Rice that has been heat-treated under the conditions described in "b2) where oil is present" (hereinafter sometimes referred to as "heating condition b2") is preferable because it has a high effect of enhancing the 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, per 100 parts by mass of rice, 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.

[0190] The heat treatment under heating condition b2) can further include a heating value of, for example, 40 or more, preferably 70 or more, more preferably 100 or more, even more preferably 120 or more, for example, 40 to 400,000, preferably 70 to 350,000, even more preferably 100 to 300,000, even more preferably 120 to 100,000, particularly preferably 120 to 10,000, and most preferably 120 to 1,000. By setting the heating value of heating condition b2) within the above range, heat-treated rice with a particularly high flavor-enhancing effect can be obtained.

[0191] 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, 120°C or higher, preferably 130°C or higher, more preferably 140°C or higher, and can be, for example, 120°C to 300°C, preferably 130°C to 250°C, and more preferably 140°C to 200°C. The time in the heat treatment under heating condition b2) can be, for example, 2 minutes or more, preferably 4 minutes or more, for example, 2 minutes to 40 minutes, and preferably 4 minutes to 25 minutes.

[0192] The form of rice heated in the presence of oil during the heat treatment under heating condition b2) is not particularly limited, but preferably one or more selected from unground rice and ground rice. The rice heated with oil during the heat treatment under heating condition b2) may be rice alone, or a mixture of rice and amino acids or peptides. However, this excludes cases where proline, carbohydrates, an alkaline agent, and water are added to the rice before heating.

[0193] 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.

[0194] Rice that has been heat-treated under the aforementioned "c2) pressurized and sealed conditions" (which may be referred to as "heating conditions c2") is preferable because it has a high effect in enhancing its flavor.

[0195] In the heat treatment under heating condition c2), the temperature and time can be set so that the heating value is, for example, 120 or more, preferably 140 or more, more preferably 160 or more, for example, 120 to 2000, preferably 140 to 1500, and more preferably 160 to 1000. By setting the heating value under heating condition c2) within the above range, heat-treated rice with a particularly high flavor-enhancing effect can be obtained.

[0196] 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, for example, 10 minutes or more, preferably 20 minutes or more, and can be such as 10 minutes to 60 minutes, and even more preferably 20 minutes to 40 minutes.

[0197] The heating condition c2) may further include pressure conditions in which the gauge pressure is preferably in the range of 0.05 MPa or higher, more preferably 0.15 MPa or higher, more preferably 0.05 MPa to 0.60 MPa, and more preferably 0.15 MPa to 0.40 MPa.

[0198] Examples of heating devices used for heat treatment 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 rice 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.

[0199] The form of the raw rice used for the heat treatment under heating condition c2) is not particularly limited, but preferably it is one or more selected from unground rice and ground rice, and particularly preferably ground rice. The raw rice used under heating condition c2) may be rice alone, or it may be a mixture of rice and amino acids or peptides. Oil and / or water may be added to the raw rice during the heat treatment under heating condition c2), or it may not be added.

[0200] In a preferred embodiment, the heat-treated rice obtained by heat-treating rice under one or more conditions selected from heating conditions a2), heating conditions b2), and heating conditions c2) shows an increase in one or more compounds selected from the cyclic dipeptides, sulfole, tartaric acid, fumaric acid, and pyroglutamic acid described later, compared to the rice before heating. The inventors have found that the amount of the compound contained in the heat-treated rice correlates with the strength of its flavor-enhancing effect.

[0201] In a preferred embodiment of the flavor-enhancing composition of the second disclosure, the heat-treated rice contains one or more, preferably two or more, and more preferably all, selected from the group consisting of alanine-containing cyclic dipeptides, asparagine-containing cyclic dipeptides, and tryptophan-containing cyclic dipeptides.

[0202] In a preferred embodiment of the flavor-enhancing composition of the second disclosure, when polished rice is used as the rice, the heat-treated rice is analyzed by adding 5 μg / g caffeine-d9 and 5 μg / g L-methionine sulfone to the heat-treated rice and the resulting chromatogram obtained by liquid chromatography-mass spectrometry (LC-MS) according to the following method, in which: (1) 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 0.030 or more, preferably 0.030 to 25; (2) 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 0.030 or more, preferably 0.030 to 13; (3) 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 0.040 or more, preferably 0.040 to 1.7. (4) The total area ratio of the peak area derived from the cyclic dipeptide containing asparagine to the peak area derived from caffeine-d9 is 0.005 or more, preferably 0.005 to 4.0; (5) 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 0.010 or more, preferably 0.010 to 6.0; (6) The total area ratio of the peak area derived from the cyclic dipeptide containing glutamine to the peak area derived from caffeine-d9 is 0.020 or more, preferably 0.020 to 5.0; (7) The total area ratio of the peak area derived from the cyclic dipeptide containing glycine to the peak area derived from caffeine-d9 is 0.060 or more, preferably 0.060 to 16; (8) The total area ratio of the peak area derived from the cyclic dipeptide containing histidine to the peak area derived from caffeine-d9 is 0.15 or more, preferably 0.15 to 5.0. (9) 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 0.055 or more, preferably 0.055 to 17.(10) The total area ratio of the peak area derived from the cyclic dipeptide containing lysine to the peak area derived from caffeine-d9 is 0.030 or more, preferably 0.030 to 1.1; (11) The total area ratio of the peak area derived from the cyclic dipeptide containing methionine to the peak area derived from caffeine-d9 is 0.40 or more, preferably 0.40 to 2.0; (12) The total area ratio of the peak area derived from the cyclic dipeptide containing phenylalanine to the peak area derived from caffeine-d9 is 0.50 or more, preferably 0.50 to 9.5; (13) The total area ratio of the peak area derived from the cyclic dipeptide containing proline to the peak area derived from caffeine-d9 is 0.080 or more, preferably 0.080 to 22; (14) The total area ratio of the peak area derived from the cyclic dipeptide containing serine to the peak area derived from caffeine-d9 is 0.015 or more, preferably 0.015 to 1.4. (15) The total area ratio of the peak area derived from the cyclic dipeptide containing threonine to the peak area derived from caffeine-d9 is 0.030 or more, preferably 0.030 to 0.60; (16) The total area ratio of the peak area derived from the cyclic dipeptide containing tryptophan to the peak area derived from caffeine-d9 is 0.010 or more, preferably 0.010 to 1.2; (17) The total area ratio of the peak area derived from the cyclic dipeptide containing tyrosine to the peak area derived from caffeine-d9 is 0.50 or more, preferably 0.50 to 3.0; (18) The total area ratio of the peak area derived from the cyclic dipeptide containing valine to the peak area derived from caffeine-d9 is 0.025 or more, preferably 0.025 to 6.0; (19) The area ratio of the peak area derived from sulfurol to the peak area derived from caffeine-d9 is 0.060 or more, preferably 0.060 to 0.90. (20) The area ratio of the peak area derived from tartaric acid to the peak area derived from L-methionine sulfone is 0.150 or more, preferably 0.150 to 0.65.(21) The area ratio of the peak area derived from fumaric acid to the peak area derived from L-methionine sulfone is 1.1 or more, preferably 1.1 to 4.5, and (22) The area ratio of the peak area derived from pyroglutamic acid to the peak area derived from caffeine-d9 is 0.12 or more, preferably 0.12 to 18. One or more of these conditions are satisfied, preferably 10 or more, more preferably 15 or more, and most preferably all of them.

[0203] In a preferred embodiment of the flavor-enhancing composition of the second disclosure, when brown rice is used as the rice, the heat-treated rice is further treated by adding 5 μg / g of caffeine-d9 and 5 μg / g of L-methionine sulfone to the heat-treated rice and analyzing the resulting chromatogram by liquid chromatography-mass spectrometry (LC-MS) according to the following method: (1) 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 0.10 or more, preferably 0.10 to 42; (2) 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 0.075 or more, preferably 0.075 to 33; (3) 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 0.12 or more, preferably 0.12 to 4.2. (4) The total area ratio of the peak area derived from the cyclic dipeptide containing asparagine to the peak area derived from caffeine-d9 is 0.025 or more, preferably 0.025 to 3.0; (5) 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 0.050 or more, preferably 0.050 to 8.0; (6) The total area ratio of the peak area derived from the cyclic dipeptide containing glutamine to the peak area derived from caffeine-d9 is 0.20 or more, preferably 0.20 to 6.0; (7) The total area ratio of the peak area derived from the cyclic dipeptide containing glycine to the peak area derived from caffeine-d9 is 0.12 or more, preferably 0.12 to 16; (8) The total area ratio of the peak area derived from the cyclic dipeptide containing histidine to the peak area derived from caffeine-d9 is 1.0 or more, preferably 1.0 to 11. (9) 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 0.17 or more, preferably 0.17 to 26.(10) The total area ratio of the peak area derived from the cyclic dipeptide containing lysine to the peak area derived from caffeine-d9 is 0.20 or more, preferably 0.20 to 1.5; (11) The total area ratio of the peak area derived from the cyclic dipeptide containing methionine to the peak area derived from caffeine-d9 is 0.60 or more, preferably 0.60 to 4.6; (12) The total area ratio of the peak area derived from the cyclic dipeptide containing phenylalanine to the peak area derived from caffeine-d9 is 0.50 or more, preferably 0.50 to 21; (13) The total area ratio of the peak area derived from the cyclic dipeptide containing proline to the peak area derived from caffeine-d9 is 0.20 or more, preferably 0.20 to 38; (14) The total area ratio of the peak area derived from the cyclic dipeptide containing serine to the peak area derived from caffeine-d9 is 0.050 or more, preferably 0.050 to 4.7. (15) The total area ratio of the peak area derived from the cyclic dipeptide containing threonine to the peak area derived from caffeine-d9 is 0.060 or more, preferably 0.060 to 2.0; (16) The total area ratio of the peak area derived from the cyclic dipeptide containing tryptophan to the peak area derived from caffeine-d9 is 0.010 or more, preferably 0.010 to 2.0; (17) The total area ratio of the peak area derived from the cyclic dipeptide containing tyrosine to the peak area derived from caffeine-d9 is 0.18 or more, preferably 0.18 to 5.6; (18) The total area ratio of the peak area derived from the cyclic dipeptide containing valine to the peak area derived from caffeine-d9 is 0.080 or more, preferably 0.080 to 12; (19) The area ratio of the peak area derived from sulfurol to the peak area derived from caffeine-d9 is 0.15 or more, preferably 0.15 to 1.2. (20) The area ratio of the peak area derived from tartaric acid to the peak area derived from L-methionine sulfone is 0.17 or more, preferably 0.17 to 0.45.(21) The area ratio of the peak area derived from fumaric acid to the peak area derived from L-methionine sulfone is 0.85 or more, preferably 0.85 to 11, and (22) The area ratio of the peak area derived from pyroglutamic acid to the peak area derived from caffeine-d9 is 0.55 or more, preferably 0.55 to 23. One or more of these conditions are satisfied, preferably 10 or more, more preferably 15 or more, even more preferably 20 or more, and most preferably all of them.

[0204] The LC-MS measurement method is as follows, and more preferably, the LC-MS measurement method described in the examples.

[0205] A 15 mL test tube containing 200 mg of the heat-treated rice (on a dry weight basis; if the heat-treated rice is rice that has been heat-treated with oil, or rice that has been heat-treated with amino acids or peptides, the converted mass is calculated as rice 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 rice (on a dry weight basis; if the heat-treated rice is rice that has been heat-treated with oil, or rice that has been heat-treated with amino acids or peptides, the converted mass is calculated as rice excluding the oil, amino acids or peptides) 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.

[0206] Caffeine-d9 is the internal standard in positive mode. Caffeine-d9 and each of the compounds described in (1) to (19) and (22) 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 (1) to (19) and (22) above can be calculated.

[0207] L-methionine sulfone is the internal standard in negative mode. L-methionine sulfone and each of the compounds described in (20) and (21) 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 (20) and (21) above can be calculated.

[0208] The alanine-containing cyclic dipeptide in (1) above is typically the cyclic dipeptide listed in the row for "Alanine (Ala)" in Table 33 when the rice is polished rice, or in Table 36 when the rice is brown rice.

[0209] The cyclic dipeptide containing arginine in (2) above is typically the cyclic dipeptide listed in the row for "Arginine (Arg)" in Table 33 when the rice is polished rice, or in Table 36 when the rice is brown rice.

[0210] The cyclic dipeptide containing aspartic acid in (3) above is typically the cyclic dipeptide listed in the row for "aspartic acid (Asp)" in Table 33 when the rice is polished rice, or in Table 36 when the rice is brown rice.

[0211] The cyclic dipeptide containing asparagine in (4) above is typically the cyclic dipeptide listed in the row for "Asparagine (Asn)" in Table 33 when the rice is polished rice, or in Table 36 when the rice is brown rice.

[0212] The glutamic acid-containing cyclic dipeptide in (5) above is typically the cyclic dipeptide listed in the row for "Glutamic Acid (Glu)" in Table 33 when the rice is polished rice, or in Table 36 when the rice is brown rice.

[0213] The glutamine-containing cyclic dipeptide in (6) above is typically the cyclic dipeptide listed in the row for "Glutamine (Gln)" in Table 33 if the rice is polished rice, or in Table 36 if the rice is brown rice.

[0214] The cyclic dipeptide containing glycine in (7) above is typically the cyclic dipeptide listed in the row for "Glycine (Gly)" in Table 33 when the rice is polished rice, or in Table 36 when the rice is brown rice.

[0215] The histidine-containing cyclic dipeptide in (8) above is typically the cyclic dipeptide listed in the row for "histidine (His)" in Table 33 when the rice is polished rice, or in Table 36 when the rice is brown rice.

[0216] The cyclic dipeptides containing leucine or isoleucine in (9) above are typically the cyclic dipeptides listed in the "Leucine / Isoleucine (Leu / Ile)" row in Table 33 when the rice is polished rice, or in Table 36 when the rice is brown rice.

[0217] The cyclic dipeptide containing lysine in (10) above is typically the cyclic dipeptide listed in the row for "Lysine (Lys)" in Table 33 when the rice is polished rice, or in Table 36 when the rice is brown rice.

[0218] The cyclic dipeptide containing methionine in (11) above is typically the cyclic dipeptide listed in the row for "methionine (Met)" in Table 33 when the rice is polished rice, or in Table 36 when the rice is brown rice.

[0219] The cyclic dipeptide containing phenylalanine in (12) above is typically the cyclic dipeptide listed in the row for "phenylalanine (Phe)" in Table 33 when the rice is polished rice, or in Table 36 when the rice is brown rice.

[0220] The cyclic dipeptide containing proline in (13) above is typically the cyclic dipeptide listed in the row for "Proline (Pro)" in Table 33 when the rice is polished rice, or in Table 36 when the rice is brown rice.

[0221] The serine-containing cyclic dipeptide in (14) above is typically the cyclic dipeptide listed in the row for "Serine (Ser)" in Table 33 when the rice is polished rice, or in Table 36 when the rice is brown rice.

[0222] The cyclic dipeptide containing threonine in (15) above is typically the cyclic dipeptide listed in the row for "Threonine (Thr)" in Table 33 when the rice is polished rice, or in Table 36 when the rice is brown rice.

[0223] The cyclic dipeptide containing tryptophan in (16) above is typically the cyclic dipeptide listed in the row for "Tryptophan (Trp)" in Table 33 if the rice is polished rice, or in Table 36 if the rice is brown rice.

[0224] The tyrosine-containing cyclic dipeptide in (17) above is typically the cyclic dipeptide listed in the row for "Tyrosine (Tyr)" in Table 33 when the rice is polished rice, or in Table 36 when the rice is brown rice.

[0225] The valin-containing cyclic dipeptide in (18) above is typically the cyclic dipeptide listed in the row for "Valine (Val)" in Table 33 when the rice is polished rice, or in Table 36 when the rice is brown rice.

[0226] 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 raw materials and heating conditions of the heat-treated rice can lead to differences in the composition and ratio of cyclic dipeptides, and consequently, the types of flavors that can be enhanced may also differ.

[0227] 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 the flavor-enhancing composition according to the second disclosure in multiple stages of flavor from saltiness, sweetness, sourness, bitterness, umami, richness, oiliness, and milkiness, multiple heat-treated rice products can be combined and incorporated according to the flavor to be enhanced.

[0228] B-2. Method for producing a flavor-enhancing composition according to the second disclosure The second aspect of the second disclosure relates to a method for producing a flavor-enhancing composition according to the first aspect of the second disclosure, comprising: subjecting rice to heat treatment under one or more conditions selected from a2) a heating temperature of 185°C or higher and a heating value of 7 or higher in an open system, b2) a condition in which oil is present, and c2) a pressure-sealed condition, in order to obtain the heat-treated rice.

[0229] According to this embodiment, a flavor-enhancing composition relating to the first embodiment of the second disclosure can be manufactured.

[0230] In the method relating to the second aspect of the second disclosure, the characteristics of the rice 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 second disclosure. For example, "a2) at least one of the conditions that the heating temperature is 185°C or higher, and the condition that the heating value is 7 or higher in an open system," "b2) the condition that oil is present," and "c2) the condition that is pressurized and sealed" may each have the characteristics described with respect to the heating conditions a2), heating conditions b2), and heating conditions c2) for obtaining the heat-treated rice of the flavor-enhancing composition relating to the first aspect of the second disclosure.

[0231] The method for producing the flavor-enhancing composition according to this embodiment may involve using the heat-treated rice as is for the flavor-enhancing composition, or it may further include preparing the flavor-enhancing composition by combining the heat-treated rice 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.

[0232] The method for producing the flavor-enhancing composition according to this embodiment may include processing the obtained heat-treated rice or the obtained flavor-enhancing composition into the form of powder, granules, paste, liquid, etc.

[0233] 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.

[0234] 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).

[0235] 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 a taste of its own, but is able to enhance the taste of the food. Specifically, the final concentration of heat-treated rice (calculated as dried rice) 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 a food product with a lipid content of less than 20% by mass, the flavor-enhancing composition can be blended such that, per total amount of food, the final concentration of heat-treated rice (calculated as dried rice) 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 with a lipid content of 20% by mass or more (for example, chocolate), the flavor-enhancing composition can be blended such that, per total amount of food, the final concentration of heat-treated rice (calculated as dried rice) is, for example, 0.002% by mass or more and 1.0% by mass or less, preferably 0.01% by mass or more and 0.5% by mass or less, and more preferably 0.05% by mass or more and 0.1% 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 rice (calculated as dried rice) 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 to 100g, preferably 1g to 75g, even more preferably 2g to 50g, particularly preferably 4g to 40g, and even more preferably 5g to 25g.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, for every 100g of lipids in the food, the amount of heat-treated rice (calculated as dried rice) is, for example, 0.1g or more, preferably 1g or more, more preferably 5g or more, for example 0.10g or more, preferably 0.50g or more, more preferably 1.0g or more, even more preferably 1.2g or more, for example 0.10g or more and 100g or less, preferably 0.50g or more and 75g or less, even more preferably 1.0g or more and 50g or less, and even more preferably 1.2g or more and 25g or less. For example, for the purpose of enhancing the taste of a food with a lipid content of 20% by mass or more (e.g., chocolate) by lipids, the taste-enhancing composition can be blended so that, for 100g of lipids in the food, the amount of heat-treated rice (converted to an amount equivalent to dried rice) is, for example, 1.0mg or more, preferably 10mg or more, for example 1.0mg to 500mg, preferably 10mg to 300mg, and more preferably 30mg to 100mg. For the purpose of enhancing the taste by carbohydrates, the taste-enhancing composition can be blended so that, for 100g of carbohydrates in the food, the amount of heat-treated rice (converted to an amount equivalent to dried rice) 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, even more preferably 0.60g to 60g, even more preferably 1g to 50g, and particularly preferably 2g to 50g.

[0236] 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.

[0237] B-4. Further aspects of the second disclosure of this specification relate to the use of heat-treated rice for enhancing the flavor of food, a method for enhancing the flavor of food, including incorporating heat-treated rice into food, and the use of heat-treated rice in the manufacture of heat-treated rice for the purpose of enhancing the flavor of food, or in the manufacture of additives for the purpose of enhancing the flavor of food. Here, the heat-treated soybeans are heat-treated under one or more conditions selected from a2), b2), and c2).

[0238] In the further embodiments described above, the heat-treated rice preferably has the characteristics described with respect to the heat-treated rice contained in the flavor-enhancing composition according to the first aspect of the second disclosure.

[0239] In the further embodiments described above, the heat-treated rice can preferably be produced by a method for producing heat-treated rice as described in the method for producing a flavor-enhancing composition according to the second aspect of the second disclosure.

[0240] 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 grains 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.

[0241] Experiment 1 below relates to the first disclosure of this specification.

[0242] Experiment 2, described below, relates to the second disclosure of this specification.

[0243] 1. Experiment 1: Flavor-enhancing composition containing heat-treated wheat, barley, rye, and oats.

[0244] 1.1. Heat treatment of wheat, barley, rye, and oats

[0245] (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).

[0246] (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.

[0247] (2) Processed wheat, barley, rye, and oats were heat-treated under the following conditions. The definition of the heat value is as previously described. The temperatures and times listed in the processing conditions column of the table below 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), whereas the temperature measured over time by 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.

[0248] (2)-1: Heat treatment of wheat

[0249]

[0250] Comparative Example 1-1 involved placing 20g of wheat grains and 100g of water in a pot, boiling it over low heat for 10 minutes until the water evaporated, and then removing the water using a freeze-dryer. After drying, the grains were ground into a powder, which was used for evaluation and analysis.

[0251] The oven heating in Example 1-1 was carried out according to the following procedure. 20g of strong flour was placed on an aluminum tray and heated in an oven set to 100°C for 30 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.

[0252] The pressurized sealing and heating in Examples 1-2 was carried out according to the following procedure. 50 g of strong flour 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.

[0253] The oil heating in Examples 1-3 and 1-4 was carried out according to the following procedure. 100g of palm oil (melting point 45°C) was heated, and when it reached 80°C, 100g of wheat grains (Example 1-3) or strong flour (Example 1-4) 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 to the extent that the mixture did not separate until it reached about 60°C, and then in a freezer until it solidified. After the oil-heated wheat grains solidified, the grains were crushed in oil.

[0254] The oil-in-oven roasting in Examples 1-5 and 1-6 was carried out using the following procedure: 5 g of palm oil (melting point 45°C) was placed in an aluminum dish and heated. When it reached 80°C, 5 g of strong flour was added and mixed well. The mixture was then roasted in an oven set to 210°C (Example 1-5) or 230°C (Example 1-6) for 20 minutes. After heating, it was allowed to cool to room temperature.

[0255] Oven roasting in Examples 1-7 and 1-8 was carried out according to the following procedure. 10 g of wheat grains (Example 1-7) or strong flour (Example 1-8) was placed on an aluminum tray and roasted in an oven set to 230°C for 21 minutes (Example 1-7) or 30 minutes (Example 1-8). The temperature 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. The wheat grains were ground into a powder after heating and used for evaluation and analysis.

[0256] The oil-in-oven roasting in Examples 1-9 was carried out using the following procedure: 5g of palm oil (melting point 45°C) was placed in an aluminum dish and heated. When it reached 80°C, 5g of strong flour was added and mixed well. The dish was then placed in an oven preheated to 300°C and roasted for 5 minutes. After heating, it was allowed to cool to room temperature.

[0257] (2)-2: Heat treatment of barley

[0258]

[0259] Comparative Example 2-1 involved placing 20 g of barley grains and 100 g of water in a pot, boiling it over low heat for 11 minutes until the water evaporated, and then removing the water using a freeze-dryer. After drying, the grains were ground into a powder, which was used for evaluation and analysis.

[0260] The pressurized sealing and heating in Example 2-1 was carried out according to the following procedure. 50 g of barley flour 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.

[0261] The oil heating in Example 2-2 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 barley flour was mixed in. The resulting mixture was heated to 150°C while stirring, and held at this temperature for 5 minutes, after which the mixture was cooled. Cooling was carried out while stirring to the extent that the mixture did not separate until it reached about 60°C, and then in a freezer until it solidified.

[0262] The oil-in-oven roasting in Example 2-3 was carried out using the following procedure: 5g of palm oil (melting point 45°C) was placed in an aluminum dish and heated. When it reached 80°C, 5g of barley flour was added and mixed well. The dish was then placed in an oven set to 210°C and roasted for 20 minutes. After heating, it was allowed to cool to room temperature.

[0263] The oven roasting in Example 2-4 was carried out using the following procedure. 10 g of barley grains were placed on an aluminum tray and roasted in an oven set to 230°C for 21 minutes. The temperature was measured by inserting a sensor thermometer into the oven. After heating, the grains were transferred to a tray and allowed to cool to room temperature. The powdered barley grains, which were crushed after heating, were used for evaluation and analysis.

[0264] (2)-3: Heat treatment of rye

[0265]

[0266] Comparative Example 3-1 involved placing 20 g of rye grains and 100 g of water in a pot, boiling it over low heat for 11 minutes until the water evaporated, and then removing the water using a freeze-dryer. After drying, the grains were ground into a powder, which was used for evaluation and analysis.

[0267] The pressurized sealing and heating in Example 3-1 was carried out according to the following procedure. 50 g of rye flour 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.

[0268] The oil heating in Example 3-2 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 rye flour was mixed in. The resulting mixture was heated to 150°C while stirring, and held at this temperature for 5 minutes, after which the mixture was cooled. Cooling was carried out while stirring to the extent that the mixture did not separate until it reached about 60°C, and then in a freezer until it solidified.

[0269] The oven roasting in Example 3-3 was carried out using the following procedure: 5g of palm oil (melting point 45°C) was placed in an aluminum dish and heated. When it reached 80°C, 5g of rye flour was added and mixed well. The dish was then placed in an oven set to 210°C and roasted for 20 minutes. After heating, it was allowed to cool to room temperature.

[0270] The oven roasting in Examples 3-4 was carried out according to the following procedure. 10 g of rye grains were placed on an aluminum tray and roasted in an oven set to 230°C for 21 minutes. The temperature was measured by inserting a sensor thermometer into the oven. After heating, the grains were transferred to a tray and allowed to cool to room temperature. The powdered rye grains, which were ground after heating, were used for evaluation and analysis.

[0271] (2)-4: Heat treatment conditions for oats

[0272]

[0273] Comparative Example 4-1 involved placing 20 g of oat grains and 100 g of water in a pot, boiling it over low heat for 11 minutes until the water evaporated, and then removing the water using a freeze-dryer. After drying, the oats were ground into a powder, which was used for evaluation and analysis.

[0274] The pressurized sealing and heating in Example 4-1 was carried out according to the following procedure. 50 g of oat flour 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.

[0275] The oil heating in Example 4-2 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 oat flour was mixed in. The resulting mixture was heated to 150°C while stirring, and held at this temperature for 5 minutes, after which the mixture was cooled. Cooling was carried out while stirring to the extent that the mixture did not separate until it reached about 60°C, and then in a freezer until it solidified.

[0276] The oven roasting in Example 4-3 was carried out using the following procedure: 5g of palm oil (melting point 45°C) was placed in an aluminum dish and heated. When it reached 80°C, 5g of oat flour was added and mixed well. The dish was then placed in an oven set to 210°C and roasted for 20 minutes. After heating, it was allowed to cool to room temperature.

[0277] The oven roasting in Example 4-4 was carried out using the following procedure. 10 g of oat grains were placed on an aluminum tray and roasted in an oven set to 230°C for 21 minutes. The temperature was measured by inserting a sensor thermometer into the oven. After heating, the oat grains were transferred to a tray and allowed to cool to room temperature. The oat grains were ground into a powder after heating and used for evaluation and analysis.

[0278] 1.2. Enhancement of flavor by heat treatment of wheat, barley, rye, and oats (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.

[0279] 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.

[0280] The salt content of this curry roux was 10.6g per 100g.

[0281] (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.

[0282] 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.

[0283] (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.

[0284] 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 comparative example or example sample of heat-treated wheat, barley, rye, or oats 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 sample of heat-treated wheat, barley, rye, or oats was added for every 100 g of sodium chloride equivalent in the hot water diluted solution of reduced-sodium curry roux.

[0285] Three evaluators (evaluators 1, 2, and 3) compared the taste of a reduced-sodium curry roux dissolved in hot water with that of a regular curry roux dissolved in hot water, using the following evaluation criteria.

[0286] The taste-enhancing effect was assigned a score of 1, 2, 3, 4, and 5 points as follows. Three evaluators evaluated the taste of each sample in 0.1-point increments, and the average score was calculated.

[0287] 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.

[0288] When samples of comparative examples or examples of heat-treated wheat, barley, rye, or oats were added, the taste was evaluated by marking with an asterisk (*) whether the taste of "saltiness," "sweetness," "sourness," "bitterness," "umami," "richness," "oiliness," or "milkiness" was enhanced. The number of asterisks (*) corresponds to the number of evaluators who answered that they felt an enhancement effect on the corresponding taste.

[0289] (4) Evaluation Results The evaluation results are shown in the table below.

[0290]

[0291]

[0292]

[0293]

[0294] 1.3. Component Analysis The components contained in the comparative examples and example samples of heat-treated wheat, barley, rye, or oats were analyzed using the following procedure.

[0295] Component analysis by LC-MS (1) Preparation of LC-MS sample solution 200 mg (on a dry weight basis; if the sample is a sample that has been heat-treated with oil, the mass refers to the mass calculated as the sample excluding the oil) of an example or comparative example of heat-treated wheat, barley, rye, or oats 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 at 2,500 rpm for 10 minutes using a benchtop high-speed shaker, 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 in positive mode, and L-methionine sulfone (Fujifilm Wako Pure Chemical Industries) was added as an internal standard in negative mode. To the aforementioned sample (on a dry weight basis; if the sample was heat-treated with oil, this refers to the mass calculated as the sample 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).

[0296] (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

[0297]

[0298] MS conditions: Ion source temperature: 230°C. Monitoring ions: As shown in the table below.

[0299] (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.

[0300]

[0301]

[0302]

[0303] (4) Results (4)-1: Analysis results of heat-treated wheat products The analysis results of cyclic dipeptides in the examples and comparative examples of heat-treated wheat products are shown in Table 13 below. In Table 13, the peak area ratio relative to the internal standard (caffeine-d9) was calculated for each detected cyclic dipeptide, and the sum of the peak area ratios of cyclic dipeptides containing a predetermined amino acid is shown. The molecular species of cyclic dipeptides detected by contained amino acid are shown in Table 14.

[0304]

[0305]

[0306] 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 wheat samples.

[0307] (4)-2: Analysis results of heat-treated barley The analysis results of cyclic dipeptides in the samples of the examples and comparative examples of heat-treated barley are shown in Table 16 below. In Table 16, the peak area ratio relative to the internal standard (caffeine-d9) was calculated for each detected cyclic dipeptide, and the sum of the peak area ratios of cyclic dipeptides containing a predetermined amino acid is shown. The molecular species of cyclic dipeptides detected by contained amino acid are shown in Table 17.

[0308]

[0309]

[0310] 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 barley.

[0311] (4)-3: Analysis results of heat-treated rye products The analysis results of cyclic dipeptides in the samples of the examples and comparative examples of heat-treated rye products are shown in Table 19 below. In Table 19, the peak area ratio relative to the internal standard (caffeine-d9) was calculated for each detected cyclic dipeptide, and the sum of the peak area ratios of cyclic dipeptides containing a predetermined amino acid is shown. The molecular species of cyclic dipeptides detected by contained amino acid are shown in Table 20.

[0312]

[0313]

[0314] 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 rye products.

[0315] (4)-4: Analysis results of heat-treated oats The analysis results of cyclic dipeptides in the samples of the examples and comparative examples of heat-treated oats are shown in Table 22 below. In Table 22, the peak area ratio relative to the internal standard (caffeine-d9) was calculated for each detected cyclic dipeptide, and the sum of the peak area ratios of cyclic dipeptides containing a predetermined amino acid is shown. The molecular species of cyclic dipeptides detected by contained amino acid are shown in Table 23.

[0316]

[0317]

[0318] 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 oats.

[0319]

[0320] 1.4. Enhancement of Flavor by Heat-Treated Wheat Products The effect of enhancing flavor by heat-treated wheat products (wheat strong flour heated in an oven at 230°C for 30 minutes) in Examples 1-8 was confirmed.

[0321] (1) Reduced-sodium miso soup Miso soup was prepared using commercially available reduced-sodium dried miso soup powder (dried ingredients removed). The Example 1-8 sample was prepared by mixing the wheat heat-treated powder of Example 1-8 with the miso soup at a final concentration of 0.1% (W / W). The miso soup without the powder of Example 1-8 was used as the negative control sample. The positive control sample was prepared by mixing salt with the miso soup at a final concentration of 0.14% (W / W). The salt equivalent was 0.63% (W / W) for the Example 1-8 sample and the negative control sample of miso soup, and 0.77% (W / W) for the positive control sample. The Example 1-8 sample of reduced-sodium miso soup contained 15.9g of the wheat heat-treated powder of Example 1-8 for every 100g of salt equivalent.

[0322] (2) Reduced Fat Curry Sauce A reduced fat curry sauce was prepared using a commercially available curry roux with reduced fat content. The reduced fat curry sauce was mixed with the heat-treated wheat powder of Example 1-8 at a final concentration of 0.1% (W / W) to form the Example 1-8 sample. The reduced fat curry sauce of Example 1-8 without the powder was used as a negative control sample. The reduced fat curry sauce was mixed with palm oil at a final concentration of 0.36% (W / W) to form the positive control sample. The lipid concentration of the reduced fat curry sauce in Example 1-8 sample and the negative control sample was 1.10% (W / W), and the lipid concentration of the positive control sample was 1.46% (W / W). The reduced fat curry sauce in Example 1-8 sample contains 9.1g of the heat-treated wheat of Example 1-8 per 100g of lipid, in terms of wheat equivalent.

[0323] (3) Reduced-sodium soy sauce flavored ramen soup A ramen soup was prepared using a commercially available soy sauce 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 wheat heat-treated powder from Example 1-8 at a final concentration of 0.1% (W / W) to form the Example 1-8 sample. The reduced-sodium ramen soup from Example 1-8 without the addition of the aforementioned 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 1.13% (W / W) for the negative control sample and the Example 1-8 sample, and 1.41% (W / W) for the positive control sample. Examples 1-8 of the reduced-sodium soy sauce ramen soup contain 8.8 g of the heat-treated wheat product of Examples 1-8, calculated as wheat, per 100 g of salt equivalent.

[0324] (4) Evaluation Two evaluators consumed each of the above items, including the sample from Example 1-8, the negative control sample, and the positive control sample. The intensity of saltiness, sweetness, and oiliness of the sample from Example 1-8 was evaluated 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

[0325] The evaluation results are shown in the table below.

[0326]

[0327] 2. Experiment 2: Flavor-enhancing composition containing heat-treated rice

[0328] 2.1. Heat treatment of polished rice and brown rice

[0329] (1) Heating value The heating value is as defined in 1. / 1.1. / (1) above.

[0330] (2) Preparation of heat-treated polished rice and brown rice. Polished rice and brown rice were heat-treated under the following conditions. The definition of the heating value is as previously described. The temperature and time listed in the processing conditions column of the table below 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), whereas the temperature measured over time by a temperature sensor was used to calculate the heating value. For this reason, the heating value reflects the change in temperature over time, including the temperature and time during temperature rise and fall.

[0331] (2)-1: Heat treatment of milled rice

[0332]

[0333] Comparative Example 5-1 involved placing 20g of polished rice and 100g of water in a pot, soaking it for one hour, then boiling it over low heat for 11 minutes until all the water was gone, and finally removing the moisture using a freeze-dryer. After drying, the rice was ground into a powder, which was used for evaluation and analysis.

[0334] The oven heating in Example 5-1 was carried out according to the following procedure. 20g of commercially available rice flour was placed on an aluminum tray and heated in an oven set to 100°C for 30 minutes. The product temperature reached 100°C after 15 minutes, and then it was heated for another 15 minutes at 100°C. The product 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.

[0335] The pressurized sealing and heating in Example 5-2 was carried out according to the following procedure. 50 g of rice flour 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.

[0336] The oil heating in Example 5-3 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 rice flour was mixed in. The resulting mixture was heated to 150°C while stirring, and held at this temperature for 5 minutes, after which the mixture was cooled. Cooling was carried out while stirring to the extent that the mixture did not separate until it reached about 60°C, and then in a freezer until it solidified.

[0337] Coffee roasting in Example 5-4 was carried out using the following procedure. 200g of raw polished rice was placed in a home coffee roaster (open system). The roaster was rotated at 18.5 rpm (maximum rotation speed) and stirred. The roaster was ignited and heated until the rice reached a temperature of 210°C (8 minutes for heating). The rice was heated at 210°C for 11 minutes while stirring. The temperature was measured using an infrared thermometer. The heated polished rice was removed from the roaster and allowed to cool to room temperature. The powdered rice, which was crushed after heating, was used for evaluation and analysis.

[0338] Oven roasting in Examples 5-5 and 5-6 was carried out according to the following procedure. 10 g of raw polished rice (Example 5-5) or rice flour (Example 5-6) was placed on an aluminum tray and roasted in an oven set to 230°C for 21 minutes (Example 5-5) or 30 minutes (Example 5-6). The temperature 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. In Example 5-5, polished rice was heated and then ground into a powder which was used for evaluation and analysis.

[0339] (2)-2: Heat treatment of brown rice

[0340]

[0341] Comparative Example 6-1 involved placing 20g of brown rice and 100g of water in a pot, soaking it for one hour, then boiling it over low heat for 11 minutes until all the water was gone, and finally removing the moisture using a freeze-dryer. After drying, the rice was ground into a powder, which was used for evaluation and analysis.

[0342] The oven heating in Example 6-1 was carried out according to the following procedure. 20g of commercially available brown rice flour was placed on an aluminum tray and heated in an oven set to 100°C for 30 minutes. The product temperature reached 100°C after 15 minutes, and then it was heated for another 15 minutes at 100°C. The product 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.

[0343] The pressurized sealed heating in Example 6-2 was carried out according to the following procedure. 50 g of brown rice flour 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.

[0344] The oil heating in Example 6-3 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 brown rice flour was mixed in. The resulting mixture was heated to 150°C while stirring, and this temperature was maintained for 5 minutes, after which the mixture was cooled. Cooling was carried out while stirring to the extent that the mixture did not separate until it reached about 60°C, and thereafter it was cooled in a freezer until it solidified.

[0345] Oven roasting in Examples 6-4 and 6-5 was carried out using the following procedure. 10 g of raw brown rice (Example 6-4) or brown rice flour (Example 6-5) was placed on an aluminum tray and roasted in an oven set to °C for 21 minutes (Example 6-4) or 30 minutes (Example 6-5). The temperature 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. In Example 6-4, brown rice was heated and then ground into a powder which was used for evaluation and analysis.

[0346] 2.2. Enhancement of flavor by heat treatment of rice and brown rice (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.

[0347] (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.

[0348] (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.

[0349] 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 heat-treated rice or brown rice 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 heat-treated rice or brown rice was added for every 100 g of sodium chloride equivalent in the hot water diluted solution of reduced-sodium curry roux.

[0350] Three evaluators (evaluators 1, 2, and 3) compared the taste of a reduced-sodium curry roux dissolved in hot water with that of a regular curry roux dissolved in hot water, using the following evaluation criteria.

[0351] 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.

[0352] When samples of comparative examples or examples of heat-treated rice or brown rice 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.

[0353] (4) Evaluation Results The evaluation results are shown in the table below.

[0354]

[0355]

[0356] 2.3. Component Analysis The components contained in the samples of the comparative examples and examples of heat-treated rice or brown rice were analyzed using the following procedure.

[0357] Component analysis by LC-MS (1) Preparation of LC-MS sample solution LC-MS samples were prepared according to the procedure described in 1. / 1.3. / (1) above, except that samples from examples or comparative examples of heat-treated rice or brown rice were used instead of samples from examples or comparative examples of heat-treated wheat, barley, rye, or oats.

[0358] (2) LC-MS analysis conditions The analysis conditions for LC-orbitrap-MS are as described in 1. / 1.3. / (2) above. The monitoring ions are as follows.

[0359] (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. / (3) above. For cyclic dipeptides, the result of summing the peak area ratio for each bound amino acid is listed.

[0360]

[0361]

[0362] (4) Results (4)-1: Analysis results of heat-treated polished rice The analysis results of cyclic dipeptides in the samples of the examples and comparative examples of heat-treated polished rice are shown in Table 32 below. In Table 32, the peak area ratio relative to the internal standard (caffeine-d9) was determined for each detected cyclic dipeptide, and the sum of the peak area ratios of cyclic dipeptides containing a predetermined amino acid is shown. The molecular species of cyclic dipeptides detected by contained amino acid are shown in Table 33.

[0363]

[0364]

[0365] 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 polished rice samples.

[0366] (4)-2: Analysis results of heat-treated brown rice The analysis results of cyclic dipeptides in the samples of the examples and comparative examples of heat-treated brown rice are shown in Table 35 below. In Table 25, the peak area ratio relative to the internal standard (caffeine-d9) was determined for each detected cyclic dipeptide, and the sum of the peak area ratios of cyclic dipeptides containing a predetermined amino acid is shown. The molecular species of cyclic dipeptides detected by contained amino acid are shown in Table 36.

[0367]

[0368]

[0369] 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 brown rice samples.

[0370]

[0371] 2.4. Enhancement of flavor by heat-treated rice products (2) The effect of heat-treated rice flour products (rice flour heated in an oven at 230°C for 30 minutes) in Examples 5-6 on enhancing flavor was confirmed.

[0372] (1) Reduced-sodium miso soup Miso soup was prepared using commercially available reduced-sodium dried miso soup powder (dried ingredients removed). The Example 5-6 sample was prepared by mixing the rice flour heat-treated powder of Example 5-6 with the miso soup at a final concentration of 0.1% (w / w). The miso soup without the powder of Example 5-6 was used as the negative control sample. The positive control sample was prepared by mixing salt with the miso soup at a final concentration of 0.14% (w / w). The salt equivalent amount was 0.63% (w / w) for the Example 5-6 sample and the negative control sample of miso soup, and 0.77% (w / w) for the positive control sample. The Example 5-6 sample of reduced-sodium miso soup contained 15.9g of the rice flour heat-treated powder of Example 5-6 for every 100g of salt equivalent.

[0373] (2) Reduced Fat Curry Sauce A reduced fat curry sauce was prepared using a commercially available curry roux with reduced fat content. The reduced fat curry sauce was mixed with the rice flour heat-treated powder of Example 5-6 at a final concentration of 0.1% (W / W) to form the Example 5-6 sample. The reduced fat curry sauce of Example 5-6 without the powder was used as the negative control sample. The reduced fat curry sauce was mixed with palm oil at a final concentration of 0.36% (W / W) to form the positive control sample. The lipid concentration of the reduced fat curry sauce in Example 5-6 sample and the negative control sample was 1.10% (W / W), and the lipid concentration of the positive control sample was 1.46% (W / W). The reduced fat curry sauce in Example 5-6 sample contains 9.1 g of the rice flour heat-treated powder of Example 5-6 per 100 g of lipid, converted to rice flour amount.

[0374] (3) Reduced-sodium soy sauce flavored ramen soup A ramen soup was prepared using a commercially available soy sauce 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 rice flour heat-treated powder from Example 5-6 at a final concentration of 0.1% (W / W) to form the Example 5-6 sample. The reduced-sodium ramen soup from Example 5-6 without the addition of the aforementioned 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 1.13% (W / W) for the negative control sample and the Example 5-6 sample, and 1.41% (W / W) for the positive control sample. The sample of soy sauce-flavored reduced-sodium ramen soup in Example 5-6 contains 8.8 g of the heat-treated rice flour product of Example 5-6, calculated as rice flour, per 100 g of salt equivalent.

[0375] (4) Evaluation Two evaluators consumed each of the above items, including the Example 5-6 samples, the negative control sample, and the positive control sample. The saltiness, sweetness, and oiliness of the Example 5-6 samples were evaluated 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

[0376] The evaluation results are shown in the table below.

[0377]

[0378] 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.

[0379] 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.

[0380] (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.

[0381]

[0382] Example 2: Evaluation of dark chocolate

[0383] (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.

[0384] 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.

[0385] (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.

[0386] 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.

[0387]

[0388] Reference Example 3. Evaluation Results of Cocoa Powder Dissolved in Hot Water (1) Sample Preparation 4g of low-fat cocoa powder with a lipid content of 11% (11% cocoa butter) and 4g of granulated sugar were taken into a cup, and 140g of hot water and the cyclic dipeptide mixtures prepared above were added and mixed well. The cyclic dipeptide mixture was added so that the concentration of each cyclic dipeptide contained therein in the low-fat cocoa powder dissolved in hot water was 10 μg / g each.

[0389] For comparison, we prepared two solutions: one using 4g of cocoa powder with a fat content of 24% (24% cocoa butter) and 4g of granulated sugar dissolved in 140g of hot water, and another using 4g of low-fat cocoa powder with a fat content of 11% (11% cocoa butter) and 4g of granulated sugar dissolved in 140g of hot water.

[0390] Three evaluators (evaluators 1, 2, and 3) compared a hot water-dissolved cocoa powder product with a hot water-dissolved low-fat cocoa powder product, evaluating the "enhancement of the oily texture" based on the following criteria.

[0391] The effect of enhancing the oily sensation was assigned a score of 1, 2, 3, 4, and 5 points as follows. Three evaluators evaluated the oily sensation of each sample in 0.1-point increments, and the average score was calculated.

[0392] 1 point: Similar oiliness to low-fat cocoa powder dissolved in hot water. 2 points: Slightly stronger oiliness than low-fat cocoa powder dissolved in hot water. 3 points: Stronger oiliness than low-fat cocoa powder dissolved in hot water. 4 points: Significantly stronger oiliness than low-fat cocoa powder dissolved in hot water. 5 points: Similar oiliness to cocoa powder dissolved in hot water.

[0393] When any of the cyclic dipeptide mixtures No. 1 to 8 was added, the evaluators evaluated which of the following aspects of the oiliness was perceived to be enhanced: "oiliness," "richness, depth of flavor," "oily fullness," and "lingering aftertaste, oily aftertaste," marking each with an asterisk (*). The number of asterisks (*) corresponds to the number of evaluators who reported feeling an enhancement in the corresponding oiliness.

[0394]

Claims

Heat-treated grains, one or more selected from wheat, oats, barley, and rye, Heat-treated rice, It contains one or more heat-treated food ingredients selected from the following: The heat-treated grains are further divided into one or more grains selected from wheat, oats, barley, and rye. a1) When the grains are one or more selected from wheat, oats, and rye, oil is not added, and under open system conditions, b1) Conditions under which oil can coexist, c1) Pressurized and sealed conditions, It is subjected to heat treatment under one or more conditions selected from the following: The aforementioned heat-treated rice, a2) At least one of the following conditions: heating temperature of 185°C or higher, and heating value of 7 or higher in an open system. b2) Conditions under which oil can coexist, c2) Pressurized and sealed conditions, It is subjected to heat treatment under one or more conditions selected from the following: A composition for enhancing flavor. 　 The flavor-enhancing composition according to claim 1, wherein the heat-treated food material contains the heat-treated grains. 　 The flavor-enhancing composition according to claim 2, wherein the grains are one or more selected from unground grains and ground grains. 　 The condition in a1) above further includes that the heating value is 10 or more, The condition in b1) above further includes that the heating value is 40 or higher, The condition in c1) further includes that the heating value is 120 or more. The flavor-enhancing composition according to claim 2 or 3. 　 The aforementioned grains are crushed grains, The condition in b1) above further includes that the heating value is 5,000 or more and 350,000 or less. The flavor-enhancing composition according to claim 4. 　 The flavor-enhancing composition according to claim 4 or 5, further comprising the condition in b1) being a temperature greater than 200°C. 　 The flavor-enhancing composition according to any one of claims 2 to 6, wherein the grains are a mixture of grains and amino acids or peptides. 　 The aforementioned grains are wheat. The heat-treated cereals, when 5 μg / g of caffeine-d9 and 5 μg / g of L-methionine sulfone are added to the heat-treated cereals and analyzed by liquid chromatography-mass spectrometry (LC-MS) according to the following method, yield a chromatogram in which: (101) The sum of the area ratios of the peak areas derived from the cyclic dipeptide containing alanine to the peak area derived from caffeine-d9 is 0.10 or more. (102) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing arginine to the peak areas derived from caffeine-d9 is 0.080 or more. (103) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing aspartic acid to the peak areas derived from caffeine-d9 is 0.20 or more. (104) The sum of the area ratios of the peak areas derived from the cyclic dipeptide containing asparagine to the peak area derived from caffeine-d9 is 0.006 or more. (105) The sum of the area ratios of the peak areas derived from glutamic acid-containing cyclic dipeptides to the peak areas derived from caffeine-d9 is 0.070 or more. (106) The sum of the area ratios of the peak areas derived from glutamine-containing cyclic dipeptides to the peak areas derived from caffeine-d9 is 0.080 or greater. (107) The sum of the area ratios of the peak areas derived from glycine-containing cyclic dipeptides to the peak areas derived from caffeine-d9 is 0.10 or more. (108) 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 0.50 or more. (109) 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 0.10 or more. (110) 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 0.10 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 0.40 or more. (112) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing phenylalanine to the peak areas derived from caffeine-d9 is 0.70 or more. (113) The sum of the area ratios of the peak areas derived from the cyclic dipeptide containing proline to the peak area derived from caffeine-d9 is 0.15 or greater. (116) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing tryptophan to the peak areas derived from caffeine-d9 is 0.045 or greater. (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 0.20 or more. (118) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing valine to the peak areas derived from caffeine-d9 is 0.15 or greater. (119) The area ratio of the peak area derived from sulfurol to the peak area derived from caffeine-d9 is 0.070 or higher. (120) The area ratio of the peak area derived from tartaric acid to the peak area derived from L-methionine sulfone is 0.050 or more. (121) The area ratio of the peak area derived from succinic acid to the peak area derived from L-methionine sulfone is 1.5 or more. (122) The area ratio of the peak area derived from pyroglutamic acid to the peak area derived from caffeine-d9 is 0.90 or greater. A flavor-enhancing composition according to any one of claims 2 to 7, satisfying one or more of the following conditions. (LC-MS measurement method) 　 A 15 mL test tube containing 200 mg of the heat-treated grains 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 cereals 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. 　 The aforementioned grains are oats, The heat-treated cereals, when 5 μg / g of caffeine-d9 and 5 μg / g of L-methionine sulfone are added to the heat-treated cereals and analyzed by liquid chromatography-mass spectrometry (LC-MS) according to the following method, yield a chromatogram in which: (401) The sum of the area ratios of the peak areas derived from the cyclic dipeptide containing alanine to the peak area derived from caffeine-d9 is 0.60 or more. (402) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing arginine to the peak areas derived from caffeine-d9 is 0.20 or more. (403) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing aspartic acid to the peak areas derived from caffeine-d9 is 0.25 or more. (404) The sum of the area ratios of the peak areas derived from the cyclic dipeptide containing asparagine to the peak area derived from caffeine-d9 is 0.10 or more. (405) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing glutamic acid to the peak areas derived from caffeine-d9 is 0.15 or greater. (406) The sum of the area ratios of the peak areas derived from glutamine-containing cyclic dipeptides to the peak areas derived from caffeine-d9 is 0.10 or more. (407) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing glycine to the peak areas derived from caffeine-d9 is 0.40 or more. (408) 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 2.0 or greater. (409) 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 0.23 or more. (410) 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 0.90 or more. (411) 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 1.4 or more. (412) The sum of the area ratios of the peak areas derived from the cyclic dipeptide containing phenylalanine to the peak area derived from caffeine-d9 is 1.0 or greater. (413) The sum of the area ratios of the peak areas derived from the cyclic dipeptide containing proline to the peak area derived from caffeine-d9 is 1.0 or greater. (414) The sum of the area ratios of the peak areas derived from serine-containing cyclic dipeptides to the peak areas derived from caffeine-d9 is 0.25 or greater. (415) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing threonine to the peak areas derived from caffeine-d9 is 0.60 or more. (416) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing tryptophan to the peak areas derived from caffeine-d9 is 0.025 or greater. (417) 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 0.35 or greater. (418) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing valine to the peak areas derived from caffeine-d9 is 0.25 or greater. (419) The area ratio of the peak area derived from sulfurol to the peak area derived from caffeine-d9 is 0.40 or more. (420) The area ratio of the peak area derived from tartaric acid to the peak area derived from L-methionine sulfone is 0.11 or greater. (421) The area ratio of the peak area derived from pyroglutamic acid to the peak area derived from caffeine-d9 is 12 or more. A flavor-enhancing composition according to any one of claims 2 to 7, satisfying one or more of the following conditions. (LC-MS measurement method) 　 A 15 mL test tube containing 200 mg of the heat-treated grains 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 cereals 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. 　 The aforementioned grains are barley, The heat-treated cereals, when 5 μg / g of caffeine-d9 and 5 μg / g of L-methionine sulfone are added to the heat-treated cereals and analyzed by liquid chromatography-mass spectrometry (LC-MS) according to the following method, yield a chromatogram in which: (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 1.0 or greater. (202) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing arginine to the peak areas derived from caffeine-d9 is 0.15 or greater. (203) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing aspartic acid to the peak areas derived from caffeine-d9 is 0.50 or more. (204) The sum of the area ratios of the peak areas derived from the cyclic dipeptide containing asparagine to the peak area derived from caffeine-d9 is 0.20 or more. (205) The sum of the area ratios of the peak areas derived from glutamic acid-containing cyclic dipeptides to the peak areas derived from caffeine-d9 is 0.70 or more. (206) The sum of the area ratios of the peak areas derived from glutamine-containing cyclic dipeptides to the peak areas derived from caffeine-d9 is 0.50 or more. (207) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing glycine to the peak areas derived from caffeine-d9 is 0.25 or greater. (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 2.5 or more. (209) 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 0.60 or more. (210) 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 0.50 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 1.2 or more. (212) The sum of the area ratios of the peak areas derived from the cyclic dipeptide containing phenylalanine to the peak area derived from caffeine-d9 is 2.0 or more. (213) The sum of the area ratios of the peak areas derived from the cyclic dipeptide containing proline to the peak area derived from caffeine-d9 is 5.0 or more. (214) The sum of the area ratios of the peak areas derived from serine-containing cyclic dipeptides to the peak areas derived from caffeine-d9 is 0.40 or more. (215) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing threonine to the peak areas derived from caffeine-d9 is 1.2 or more. (216) 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 0.060 or more. (217) 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 0.40 or more. (218) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing valine to the peak areas derived from caffeine-d9 is 0.50 or more. (219) The area ratio of the peak area derived from sulfurol to the peak area derived from caffeine-d9 is 0.15 or greater. (220) The area ratio of the peak area derived from tartaric acid to the peak area derived from L-methionine sulfone is 0.13 or greater. (221) The area ratio of the peak area derived from succinic acid to the peak area derived from L-methionine sulfone is 5.0 or greater. (222) The area ratio of the peak area derived from pyroglutamic acid to the peak area derived from caffeine-d9 is 5.5 or greater. A flavor-enhancing composition according to any one of claims 2 to 7, satisfying one or more of the following conditions. (LC-MS measurement method) 　 A 15 mL test tube containing 200 mg of the heat-treated grains 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 cereals 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. 　 The aforementioned grains are rye, The heat-treated cereals, when 5 μg / g of caffeine-d9 and 5 μg / g of L-methionine sulfone are added to the heat-treated cereals and analyzed by liquid chromatography-mass spectrometry (LC-MS) according to the following method, yield a chromatogram in which: (301) The sum of the area ratios of the peak areas derived from the cyclic dipeptide containing alanine to the peak area derived from caffeine-d9 is 1.0 or greater. (302) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing arginine to the peak areas derived from caffeine-d9 is 0.20 or more. (303) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing aspartic acid to the peak areas derived from caffeine-d9 is 0.30 or more. (304) The sum of the area ratios of the peak areas derived from the cyclic dipeptide containing asparagine to the peak area derived from caffeine-d9 is 0.20 or more. (305) The sum of the area ratios of the peak areas derived from the cyclic dipeptide containing glutamic acid to the peak area derived from caffeine-d9 is 0.20 or more. (306) The sum of the area ratios of the peak areas derived from glutamine-containing cyclic dipeptides to the peak areas derived from caffeine-d9 is 0.20 or more. (307) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing glycine to the peak areas derived from caffeine-d9 is 0.40 or more. (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 1.5 or more. (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 0.40 or more. (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 0.60 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 1.2 or more. (312) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing phenylalanine to the peak areas derived from caffeine-d9 is 1.2 or more. (313) The sum of the area ratios of the peak areas derived from the cyclic dipeptide containing proline to the peak area derived from caffeine-d9 is 2.0 or more. (314) The sum of the area ratios of the peak areas derived from serine-containing cyclic dipeptides to the peak areas derived from caffeine-d9 is 0.30 or more. (315) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing threonine to the peak areas derived from caffeine-d9 is 1.5 or more. (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 0.030 or more. (317) 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 0.30 or more. (318) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing valine to the peak areas derived from caffeine-d9 is 0.25 or more. (319) The area ratio of the peak area derived from sulfurol to the peak area derived from caffeine-d9 is 0.25 or greater. (320) The area ratio of the peak area derived from tartaric acid to the peak area derived from L-methionine sulfone is 0.20 or greater. （３２１） The area ratio of the peak area derived from pyroglutamic acid to the peak area derived from caffeine-d9 is 12 or greater. A flavor-enhancing composition according to any one of claims 2 to 7, satisfying one or more of the following conditions. (LC-MS measurement method) 　 A 15 mL test tube containing 200 mg of the heat-treated grains 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 cereals 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. 　 A method for producing a flavor-enhancing composition according to any one of claims 2 to 11, One or more grains selected from wheat, oats, barley, and rye, a1) When the grains are one or more selected from wheat, oats, and rye, oil is not added, and under open system conditions, b1) Conditions under which oil can coexist, c1) Pressurized and sealed conditions, To obtain the heat-treated grains by subjecting them to a heat treatment under one or more conditions selected from the above, A method that includes this. 　 The condition in a1) above further includes that the heating value is 10 or more, The condition in b1) above further includes that the heating value is 40 or higher, The condition in c1) further includes that the heating value is 120 or more. The method according to claim 12. 　 The aforementioned grains are crushed grains, The condition in b1) above further includes that the heating value is 5,000 or more and 350,000 or less. The method according to claim 13. 　 The method according to claim 13 or 14, further comprising the condition in b1) being a temperature greater than 200°C. 　 The method according to any one of claims 12 to 15, wherein the grains are a mixture of grains and amino acids or peptides. 　 The flavor-enhancing composition according to any one of claims 1 to 11, wherein the heat-treated food material contains the heat-treated rice. 　 The flavor-enhancing composition according to claim 17, wherein the rice is one or more selected from unground rice and ground rice. 　 The condition in a2) above includes that the heating value is 7 or higher in an open system, The condition in b2) above further includes that the heating value is 40 or higher, The condition in c2) above further includes that the heating value is 120 or more. The flavor-enhancing composition according to claim 17 or 18. 　 The flavor-enhancing composition according to any one of claims 17 to 19, wherein the rice is a mixture of rice and an amino acid or peptide. 　 The flavor-enhancing composition according to any one of claims 17 to 20, wherein the heat-treated rice contains one or more selected from the group consisting of a cyclic dipeptide containing alanine, a cyclic dipeptide containing asparagine, and a cyclic dipeptide containing tryptophan. 　 The flavor-enhancing composition according to any one of claims 17 to 21, wherein the rice is polished rice, brown rice, or black rice. 　 The aforementioned rice is polished rice, The heat-treated rice is analyzed by adding 5 μg / g of caffeine-d9 and 5 μg / g of L-methionine sulfone, and the resulting chromatogram obtained by liquid chromatography-mass spectrometry (LC-MS) according to the following method shows that, (1) The sum of the area ratios of the peak areas derived from the cyclic dipeptide containing alanine to the peak area derived from caffeine-d9 is 0.030 or more. (2) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing arginine to the peak areas derived from caffeine-d9 is 0.030 or more. (3) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing aspartic acid to the peak areas derived from caffeine-d9 is 0.040 or more. (4) The sum of the area ratios of the peak areas derived from the cyclic dipeptide containing asparagine to the peak area derived from caffeine-d9 is 0.005 or more. (5) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing glutamic acid to the peak areas derived from caffeine-d9 is 0.010 or more. (6) The sum of the area ratios of the peak areas derived from glutamine-containing cyclic dipeptides to the peak areas derived from caffeine-d9 is 0.020 or greater. (7) The sum of the area ratios of the peak areas derived from glycine-containing cyclic dipeptides to the peak areas derived from caffeine-d9 is 0.060 or more. (8) 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 0.15 or more. (9) 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 0.055 or more. (10) 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 0.030 or more. (11) 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 0.40 or more. (12) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing phenylalanine to the peak areas derived from caffeine-d9 is 0.50 or more. (13) The sum of the area ratios of the peak areas derived from the cyclic dipeptide containing proline to the peak area derived from caffeine-d9 is 0.080 or more. (14) The sum of the area ratios of the peak areas derived from serine-containing cyclic dipeptides to the peak areas derived from caffeine-d9 is 0.015 or greater. (15) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing threonine to the peak areas derived from caffeine-d9 is 0.030 or more. (16) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing tryptophan to the peak areas derived from caffeine-d9 is 0.010 or greater. (17) 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 0.50 or more. (18) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing valine to the peak areas derived from caffeine-d9 is 0.025 or greater. (19) The area ratio of the peak area derived from sulfurol to the peak area derived from caffeine-d9 is 0.060 or more. (20) The area ratio of the peak area derived from tartaric acid to the peak area derived from L-methionine sulfone is 0.150 or more. (21) The area ratio of the peak area derived from fumaric acid to the peak area derived from L-methionine sulfone is 1.1 or greater. (22) The area ratio of the peak area derived from pyroglutamic acid to the peak area derived from caffeine-d9 is 0.12 or greater. A flavor-enhancing composition according to any one of claims 17 to 22, satisfying one or more of the following conditions. (LC-MS measurement method) 　 A 15 mL test tube containing 200 mg of the heat-treated rice 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 rice 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. 　 The aforementioned rice is brown rice, The heat-treated rice is analyzed by adding 5 μg / g of caffeine-d9 and 5 μg / g of L-methionine sulfone, and the resulting chromatogram obtained by liquid chromatography-mass spectrometry (LC-MS) according to the following method shows that, (1) The sum of the area ratios of the peak areas derived from the cyclic dipeptide containing alanine to the peak area derived from caffeine-d9 is 0.10 or more. (2) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing arginine to the peak areas derived from caffeine-d9 is 0.075 or more. (3) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing aspartic acid to the peak areas derived from caffeine-d9 is 0.12 or more. (4) The sum of the area ratios of the peak areas derived from the cyclic dipeptide containing asparagine to the peak area derived from caffeine-d9 is 0.025 or more. (5) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing glutamic acid to the peak areas derived from caffeine-d9 is 0.050 or more. (6) The sum of the area ratios of the peak areas derived from glutamine-containing cyclic dipeptides to the peak areas derived from caffeine-d9 is 0.20 or more. (7) The sum of the area ratios of the peak areas derived from glycine-containing cyclic dipeptides to the peak areas derived from caffeine-d9 is 0.12 or more. (8) 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 1.0 or greater. (9) 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 0.17 or more. (10) 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 0.20 or more. (11) 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 0.60 or more. (12) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing phenylalanine to the peak areas derived from caffeine-d9 is 0.50 or more. (13) The sum of the area ratios of the peak areas derived from the cyclic dipeptide containing proline to the peak area derived from caffeine-d9 is 0.20 or more. (14) The sum of the area ratios of the peak areas derived from serine-containing cyclic dipeptides to the peak areas derived from caffeine-d9 is 0.050 or more. (15) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing threonine to the peak areas derived from caffeine-d9 is 0.060 or more. (16) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing tryptophan to the peak areas derived from caffeine-d9 is 0.010 or greater. (17) 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 0.18 or more. (18) The sum of the area ratios of the peak areas derived from cyclic dipeptides containing valine to the peak areas derived from caffeine-d9 is 0.080 or more. (19) The area ratio of the peak area derived from sulfurol to the peak area derived from caffeine-d9 is 0.15 or greater. (20) The area ratio of the peak area derived from tartaric acid to the peak area derived from L-methionine sulfone is 0.17 or greater. (21) The area ratio of the peak area derived from fumaric acid to the peak area derived from L-methionine sulfone is 0.85 or greater. (22) The area ratio of the peak area derived from pyroglutamic acid to the peak area derived from caffeine-d9 is 0.55 or greater. A flavor-enhancing composition according to any one of claims 17 to 22, satisfying one or more of the following conditions. (LC-MS measurement method) 　 A 15 mL test tube containing 200 mg of the heat-treated rice 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 rice 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. 　 A method for producing a flavor-enhancing composition according to any one of claims 17 to 24, In rice, a2) At least one of the following conditions: heating temperature of 185°C or higher, and heating value of 7 or higher in an open system. b2) Conditions under which oil can coexist, c2) Pressurized and sealed conditions, To obtain the heat-treated rice by subjecting it to one or more heat treatment conditions selected from the above, A method that includes this. 　 The condition in a2) above includes that the heating value is 7 or higher in an open system, The condition in b2) above further includes that the heating value is 40 or higher, The condition in c2) above further includes that the heating value is 120 or more. The method according to claim 25. 　 The method according to claim 25 or 26, wherein the rice is a mixture of rice and an amino acid or peptide. 　 A flavor-enhancing composition according to any one of claims 1 to 11 and 17 to 24, for which the composition is incorporated into food to enhance the flavor of the food itself. 　 This includes incorporating a flavor-enhancing composition according to any one of claims 1 to 11 and 17 to 24 into a food product. Methods for enhancing the taste of food. 　 The method according to claim 29, wherein the enhanced taste is the taste of the food itself. 　 The method according to claim 29 or 30, comprising blending the flavor-enhancing composition into the food such that the concentration of the heat-treated food material in the food is 0.002% by mass or more and 2% by mass or less. 　 The method according to any one of claims 29 to 31, comprising blending the flavor-enhancing composition into the food such that the amount of heat-treated food material is 0.5 g or more per 100 g of salt equivalent in the food. 　 If the lipid content of the aforementioned food is less than 20% by mass, This includes incorporating the flavor-enhancing composition into the food such that the amount of heat-treated food material is 0.10 g or more per 100 g of lipids in the food, If the lipid content of the food is 20% by mass or more, This includes incorporating the flavor-enhancing composition into the food such that the amount of the heat-treated food material is 1.0 mg or more per 100 g of lipids in the food, The method according to any one of claims 29 to 32.

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