Flavor enhancing composition, method for producing same, and method for enhancing flavor of food product

Abstract

The present specification discloses: a flavor-enhancing composition which is capable of enhancing the flavor of a food product by being blended in the food product; and a method for producing the flavor-enhancing composition. The present disclosure relates to a flavor-enhancing composition containing one or more selected from among heat-treated corn and heat-treated cereal grains, and a method for producing the flavor-enhancing composition, wherein: the heat-treated corn is obtained by subjecting corn to a heat treatment under one or more conditions selected from among a1) a condition in which the heating temperature is 185 °C or higher and the heating value is 15,000 or higher, b1) a condition in which oil coexists, and c1) a pressurized sealed condition; and the heat-treated cereal grains are obtained by subjecting cereal grains to one or more heat treatments selected from among a2) at least one condition selected from a condition in which the heating temperature is 185 °C or higher and a condition in which the heating value is 5,000 or higher in an open system, b2) a condition in which oil coexists, and c2) a pressurized sealed condition.

Description

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

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

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

[0003] On the other hand, in Patent Document 1, as a means for solving the problem that the flavor and taste of corn puree soup are relatively monotonous and lack depth even though they have umami and taste, a roasted corn powder capable of reinforcing the flavor and taste is disclosed. Specifically, in Patent Document 1, a method for producing a roasted corn powder for adding to puree soup is described, which comprises roasting a dry pulverized corn powder having a predetermined moisture content and particle size at a roasting temperature of 100 to 200 ° C until a yellow to light brown roasting color is obtained. In the examples of Patent Document 1, Example 1 in which sweet corn powder was roasted at 110 to 180 ° C for an appropriate time, Example 6 roasted at 160 ° C for 15 minutes + 180 ° C for 5 minutes, Comparative Example 6 roasted at 180 ° C for 15 minutes, and Comparative Example 7 roasted at 180 ° C for 25 minutes + 190 ° C for 20 minutes are described. In Patent Document 1, it is described that the roasted corn powders of Comparative Example 6 and Comparative Example 7 had a burnt odor, burnt taste, and unpleasant bitterness remaining.

[0004] In Patent Document 2, as a method for improving the flavor of corn, a method for improving the flavor of corn is described, which comprises blending (1) proline alone or (1) proline with at least one amino acid selected from the group consisting of (ii) glutamic acid and / or its edible salts and (ii) alanine in corn or a corn-containing material, or blending and heat-treating. In Patent Document 2, as the heat treatment conditions, for example, a temperature range of about 60 ° C to about 180 ° C and a treatment time range of about 5 minutes to about 48 hours are preferably described.

[0005] Patent Document 3 describes a flavoring agent that imparts flavor (cooked taste) to grains cooked by boiling, simmering, or steaming, which occurs when grains are heated with water. The flavoring agent is produced by heating proline, sugars, grain flour, an alkaline agent, water, and edible oil. Patent Document 3 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 3 describes a heating temperature range of approximately 90°C to 160°C and a heating time of approximately 5 to 60 minutes. Patent Document 3 describes heating using an autoclave.

[0006] Patent Document 4 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 ６８０ A 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 4 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 4 gives barley, brown rice, sprouted rice, wheat, adlay, buckwheat, corn, sesame, quinoa, amaranth, millet, barnyard millet, foxtail millet, and soybeans as examples of grain raw materials. Patent Document 4 describes that it is preferable to use an autoclave that can heat and stir the contents in a sealed system for the heat treatment.

[0007] Japanese Patent Publication No. 2013-63033, Japanese Patent Publication No. 59-34862, Japanese Patent Publication No. 2022-162152, Japanese Patent Publication No. 2018-102308

[0008] 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.

[0009] 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.

[0010] [1] A flavor-enhancing composition comprising one or more heat-treated food materials selected from heat-treated corn and heat-treated grains, wherein the heat-treated corn is heat-treated under one or more conditions selected from a1) a heating temperature of 185°C or higher and a heat value of 15000 or higher, b1) a condition in which oil is present, and c1) a pressure-sealed condition, and the heat-treated grains are heat-treated under one or more conditions selected from a2) a heating temperature of 185°C or higher and a heat value of 5000 or higher in an open system, b2) a condition in which oil is present, and c2) a pressure-sealed condition.

[0011] [2] The flavor-enhancing composition according to [1], wherein the heat-treated food material contains the heat-treated corn, specifically, the heat-treated food material is the heat-treated corn.

[0012] [3] The flavor-enhancing composition according to [2], wherein the corn is one or more selected from unground corn and ground corn.

[0013] [4] The flavor-enhancing composition according to [3], further comprising the condition in a1) that the corn is one or more selected from unground corn and corn grits.

[0014] [5] The flavor-enhancing composition according to any one of [2] to [4], wherein the corn is a mixture of corn and an amino acid or peptide.

[0015] [6] The heat-treated corn is analyzed by adding 5 μg / g caffeine-d9 and 5 μg / g L-methionine sulfone to the heat-treated corn and the resulting chromatogram obtained 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 0.20 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 0.10 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 0.15 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 0.050 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 0.10 or more, (6) The total area ratio of peak areas derived from cyclic dipeptides containing glutamine to peak areas derived from caffeine-d9 is 0.45 or more, (7) The total area ratio of peak areas derived from cyclic dipeptides containing glycine to peak areas derived from caffeine-d9 is 0.25 or more, (8) The total area ratio of peak areas derived from cyclic dipeptides containing histidine to peak areas derived from caffeine-d9 is 1.5 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 0.35 or more, (10) The total area ratio of peak areas derived from cyclic dipeptides containing lysine to peak areas derived from caffeine-d9 is 0.15 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 1.0 or greater.(12) The total area ratio of peak areas derived from cyclic dipeptides containing phenylalanine to peak areas derived from caffeine-d9 is 1.0 or more, (13) The total area ratio of peak areas derived from cyclic dipeptides containing proline to peak areas derived from caffeine-d9 is 0.80 or more, (14) The total area ratio of peak areas derived from cyclic dipeptides containing serine to peak areas derived from caffeine-d9 is 0.15 or more, (15) The total area ratio of peak areas derived from cyclic dipeptides containing threonine to peak areas derived from caffeine-d9 is 0.70 or more, (16) The total area ratio of peak areas derived from cyclic dipeptides containing tryptophan to peak areas derived from caffeine-d9 is 0.040 or more, (17) The total area ratio of peak areas derived from cyclic dipeptides containing tyrosine to peak areas derived from caffeine-d9 is 0.10 or more, A flavor-enhancing composition according to any one of [2] to [5], 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 0.15 or more; (19) The area ratio of peak areas derived from sulfurol to the peak areas derived from caffeine-d9 is 0.14 or more; (20) The area ratio of peak areas derived from tartaric acid to the peak areas derived from L-methionine sulfone is 0.075 or more; (21) The area ratio of peak areas derived from lactic acid to the peak areas derived from L-methionine sulfone is 0.60 or more; (22) The area ratio of peak areas derived from pyroglutamic acid to the peak areas derived from caffeine-d9 is 1.2 or more; (23) The area ratio of peak areas derived from adipic acid to the peak areas derived from L-methionine sulfone is 0.57 or more. (LC-MS measurement method)A 15 mL test tube containing 200 mg of the heat-treated corn 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 corn 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.

[0016] A method for producing a flavor-enhancing composition according to any one of [7], [2] to [6], comprising: subjecting corn to a heat treatment under one or more conditions selected from a1) a heating temperature of 185°C or higher and a heat value of 15000 or higher, b1) a condition in which oil is present, and c1) a pressure-sealed condition, in order to obtain the heat-treated corn.

[0017] [8] The method according to [7], wherein the corn is one or more selected from unground corn and ground corn.

[0018] [9] The method according to [7] or [8], wherein the corn is a mixture of corn and an amino acid or peptide.

[0019]

[10] The flavor-enhancing composition according to any one of [1] to [6], wherein the heat-treated food material contains the heat-treated grain, specifically, the heat-treated food material contains the heat-treated grain.

[0020]

[11] The flavor-enhancing composition according to

[10] , wherein the grains are one or more selected from unground grains and ground grains.

[0021]

[12] The flavor-enhancing composition according to

[10] or

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

[0022]

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

[10] to

[12] , wherein the grains are one or more selected from quinoa, amaranth, chickpeas, foxtail millet, perilla, and sunflower.

[0023]

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

[10] to

[13] , wherein the grain is quinoa, and the heat-treated grain is analyzed by adding 5 μg / g caffeine-d9 and 5 μg / g L-methionine sulfone to the heat-treated grain and analyzing it 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 (127). (LC-MS measurement method) A 15 mL test tube containing 200 mg of the heat-treated grain and 7.5 mL of water is heated in a constant temperature water bath at 75°C for 10 minutes to prepare an aqueous extract. 2.5 mL of acetonitrile and 5 μg / g caffeine-d9 and 5 μg / g L-methionine sulfone relative to the heat-treated grain are added to the aqueous extract in the test tube, and after stirring, the solid components are removed and the liquid components are recovered to prepare a sample. The aforementioned sample is analyzed by LC-MS (ionization method: electrospray ionization (ESI) positive mode and ESI negative mode) to obtain a chromatogram.

[0024]

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

[10] to

[13] , wherein the grain is amaranth, and the heat-treated grain is to be analyzed by adding 5 μg / g caffeine-d9 and 5 μg / g L-methionine sulfone to the heat-treated grain, and the chromatogram obtained by liquid chromatography-mass spectrometry (LC-MS) according to the method described in

[14] satisfies one or more of the following characteristics (201) to (227).

[0025]

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

[10] to

[13] , wherein the grains are chickpeas, and the heat-treated grains are to which 5 μg / g of caffeine-d9 and 5 μg / g of L-methionine sulfone have been added, and the chromatogram obtained by analysis by liquid chromatography-mass spectrometry (LC-MS) according to the method described in

[14] satisfies one or more of the following characteristics (301) to (327).

[0026]

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

[10] to

[13] , wherein the grain is glutinous millet and the heat-treated grain contains a cyclic dipeptide containing serine, or the grain is glutinous millet and the heat-treated grain is the heat-treated grain 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 described in

[14] satisfies one or more of the following characteristics (401) to (427).

[0027]

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

[10] to

[13] , wherein the grain is perilla, and the heat-treated grain is to be analyzed by adding 5 μg / g of caffeine-d9 and 5 μg / g of L-methionine sulfone to the heat-treated grain, and the chromatogram obtained by liquid chromatography-mass spectrometry (LC-MS) according to the method described in

[14] satisfies one or more of the following characteristics (501) to (527).

[0028]

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

[10] to

[13] , wherein the grain is sunflower, and the heat-treated grain is to be analyzed by adding 5 μg / g of caffeine-d9 and 5 μg / g of L-methionine sulfone to the heat-treated grain, and the chromatogram obtained by liquid chromatography-mass spectrometry (LC-MS) according to the method described in

[14] satisfies one or more of the following characteristics (601) to (627).

[0029] A method for producing a flavor-enhancing composition according to any one of

[20] ,

[10] to

[19] , comprising: subjecting a grain to heat treatment under one or more conditions selected from a2) a heating temperature of 185°C or higher and a heating value of 5000 or higher in an open system, b2) a condition in which oil is present, and c2) a pressure-sealed condition, thereby obtaining the heat-treated grain.

[0030]

[21] The method according to

[20] , wherein the grains are one or more selected from unground grains and ground grains.

[0031]

[22] The method according to

[20] or

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

[0032]

[23] The method according to any one of

[20] to

[22] , wherein the grains are one or more selected from quinoa, amaranth, chickpeas, foxtail millet, perilla, and sunflower.

[0033]

[24] A flavor-enhancing composition according to any one of [1] to [6] and

[10] to

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

[0034] A method for enhancing the taste of food, comprising incorporating a taste-enhancing composition described in any of

[25] [1] to [6] and

[10] to

[19] into the food.

[0035]

[26] The method according to

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

[0036]

[27] The method according to

[25] or

[26] , 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 g by mass or more and 2 by mass or less.

[0037]

[28] The method according to any one of

[25] to

[27] , 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.

[0038]

[29] The method according to any one of

[25] to

[27] , comprising: if the lipid content of the food is less than 20% by mass, the flavor-enhancing composition is added to 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 if the lipid content of the food is 20% by mass or more, the flavor-enhancing composition is added to 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.

[0039]

[30] Use of heat-treated food materials selected from heat-treated corn and heat-treated grains for enhancing the taste of food, wherein the heat-treated corn is heat-treated under one or more conditions selected from a1) a heating temperature of 185°C or higher and a heat value of 15000 or higher, b1) a condition in which oil is present, and c1) a pressure-sealed condition, and the heat-treated grains are heat-treated under one or more conditions selected from a2) a heating temperature of 185°C or higher and a heat value of 5000 or higher in an open system, b2) a condition in which oil is present, and c2) a pressure-sealed condition.

[0040]

[31] The use according to

[30] , wherein the heat-treated food material contains the heat-treated corn, specifically, the heat-treated food material is the heat-treated corn, and the heat-treated corn is the heat-treated corn specified in any of [2] to [6].

[0041]

[32] The use according to

[30] or

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

[10] to

[19] .

[0042]

[33] The use according to any one of

[31] to

[32] , which is incorporated into the food to enhance the taste of the food itself.

[0043]

[34] The use according to any one of

[30] to

[33] , wherein the heat-treated food material is incorporated into 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, in order to enhance the taste of the food.

[0044]

[35] The use according to any one of

[30] to

[34] , wherein the heat-treated food material is added to 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, thereby enhancing the taste of the food.

[0045]

[36] When the lipid content of the food is less than 20% by mass, the heat-treated food material is blended into 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, thereby enhancing the taste of the food. When the lipid content of the food is 20% by mass or more, the heat-treated food material is blended into 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, thereby enhancing the taste of the food. Use according to any one of

[30] to

[35] .

[0046]

[37] A method for enhancing the taste of a food, which includes blending one or more heat-treated food materials selected from heat-treated corn and heat-treated grains into the food. The heat-treated corn is obtained by subjecting corn to heat treatment under one or more conditions selected from the following: a1) conditions where the heating temperature is 185°C or higher and the heating value is 15,000 or higher; b1) conditions where oil coexists; and c1) pressure-sealing conditions. The heat-treated grains are obtained by subjecting grains to heat treatment under one or more conditions selected from the following: a2) at least one of the conditions where the heating temperature is 185°C or higher and the heating value is 5,000 or higher in an open system; b2) conditions where oil coexists; and c2) pressure-sealing conditions.

[0047]

[38] The method according to

[37] , wherein the heat-treated food material contains the heat-treated corn, specifically, the heat-treated food material is the heat-treated corn, and the heat-treated corn is the heat-treated corn defined in any one of [2] to [6].

[0048]

[39] The method according to

[37] or

[38] , 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 defined in any one of

[10] to

[19] .

[0049]

[40] The method according to any one of

[37] to

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

[0050]

[41] The method according to any one of

[37] to

[40] , 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.

[0051]

[42] The method according to any one of

[37] to

[41] , 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.

[0052]

[43] The method according to any one of

[37] to

[42] , 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.

[0053]

[44] A heat-treated food material for the purpose of enhancing the flavor of food, wherein the heat-treated corn is heat-treated under one or more conditions selected from a1) a heating temperature of 185°C or higher and a heat value of 15000 or higher, b1) a condition in which oil is present, and c1) a condition of pressurized sealing, and the heat-treated grains are heat-treated under one or more conditions selected from a2) a heating temperature of 185°C or higher and a condition in which the heat value is 5000 or higher in an open system, b2) a condition in which oil is present, and c2) a condition of pressurized sealing.

[0054]

[45] The heat-treated food material according to

[44] , wherein the heat-treated food material contains the heat-treated corn, specifically, the heat-treated food material is the heat-treated corn, and the heat-treated corn is the heat-treated corn specified in any of [2] to [6].

[0055]

[46] The heat-treated food material according to

[44] or

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

[10] to

[19] .

[0056]

[47] A heat-treated food material according to any one of

[44] to

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

[0057]

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

[44] to

[47] , 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.

[0058]

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

[44] to

[48] , 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.

[0059]

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

[44] to

[49] , 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.

[0060]

[51] Use of heat-treated food materials selected from heat-treated corn and heat-treated grains in the manufacture of additives for the purpose of enhancing the taste of food, wherein the heat-treated corn is subjected to heat treatment under one or more conditions selected from a1) a heating temperature of 185°C or higher and a heat value of 15000 or higher, b1) a condition in which oil is present, and c1) a pressure-sealed condition, and the heat-treated grains are subjected to heat treatment under one or more conditions selected from a2) a heating temperature of 185°C or higher and a heat value of 5000 or higher in an open system, b2) a condition in which oil is present, and c2) a pressure-sealed condition.

[0061]

[52] The use according to

[51] , wherein the heat-treated food material contains the heat-treated corn, specifically, the heat-treated food material is the heat-treated corn, and the heat-treated corn is the heat-treated corn specified in any of [2] to [6].

[0062]

[53] The use according to

[51] or

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

[10] to

[19] .

[0063]

[54] The use according to any one of

[51] to

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

[0064]

[55] The use according to any one of

[51] to

[54] , 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.

[0065]

[56] The use according to any one of

[51] to

[55] , 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.

[0066]

[57] Use according to any one of

[51] to

[56] , 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.

[0067] In any one embodiment of [1] to

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

[0068] In one embodiment of

[27] ,

[34] ,

[41] ,

[48] and

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

[27] ,

[34] ,

[41] ,

[48] and

[55] , the concentration of the heat-treated food material refers to the individual concentrations of two or more heat-treated food materials if the heat-treated food material includes two or more of the heat-treated corn and the heat-treated grains. In the cases described in

[27] ,

[34] ,

[41] ,

[48] and

[55] 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 corn and grains 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 preceding paragraphs

[27] ,

[34] ,

[41] ,

[48] and

[55] , when used to enhance the taste of food products with a lipid content of less than 20% by mass, the taste-enhancing composition, the heat-treated food material, or the additive may 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. When

[27] ,

[34] ,

[41] ,

[48] and

[55] are used to enhance the taste of food products having a lipid content of 20% by mass or more (for example, chocolate), the flavor-enhancing composition, the heat-treated food material, or the additive may be blended such that, per the total amount of food, 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% 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.

[0069] In one embodiment of

[27] ,

[34] ,

[41] ,

[48] and

[55] above, the heat-treated food material is the heat-treated corn, 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 corn (calculated as dry corn) 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

[27] ,

[34] ,

[41] ,

[48] and

[55] above, the heat-treated food material is the heat-treated corn, 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 corn (calculated as dry corn) 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

[27] ,

[34] ,

[41] ,

[48] and

[55] , the heat-treated food material is the heat-treated corn, 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 corn (calculated as dry corn) is, for example, 0.002% by mass or more and 1% 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.

[0070] In one embodiment of

[27] ,

[34] ,

[41] ,

[48] and

[55] above, the heat-treated food material is the heat-treated grain, 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 grain (calculated as dried grain) 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

[27] ,

[34] ,

[41] ,

[48] and

[55] above, the heat-treated food material is the heat-treated grain, 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 grain (calculated as dried grain) 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

[27] ,

[34] ,

[41] ,

[48] and

[55] above, the heat-treated food material is the heat-treated grain, 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 grain (calculated as dried grain) has a total concentration of, for example, 0.002% by mass or more and 1% 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 grain may be quinoa, amaranth, chickpeas, foxtail millet, perilla, sunflower, or a mixture of two or more of quinoa, amaranth, chickpeas, foxtail millet, perilla, and sunflower.

[0071] In one embodiment of

[28] ,

[35] ,

[42] ,

[49] and

[56] , 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 corn and the heat-treated grains. In another embodiment of

[28] ,

[35] ,

[42] ,

[49] and

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

[28] ,

[35] ,

[42] ,

[49] and

[56] , 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 60 g or less, particularly preferably 4 g or more and 50 g or less, and even more preferably 5 g or more and 40 g or less.

[0072] In one embodiment of

[28] ,

[35] ,

[42] ,

[49] and

[56] above, the heat-treated food material is the heat-treated corn, 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 corn (calculated as dry corn) 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 60 g or less, particularly preferably 4 g or more and 50 g or less, and even more preferably 5 g or more and 40 g or less, with respect to 100 g of the salt equivalent amount of the food.

[0073] In one embodiment of

[28] ,

[35] ,

[42] ,

[49] and

[56] above, the heat-treated food material is the heat-treated grain, 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 grain (calculated as dried grain) 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, based on 100 g of the salt equivalent amount of the food. In each embodiment described in this paragraph, the grains may be quinoa, amaranth, chickpeas, foxtail millet, perilla, sunflower, or a mixture of two or more of quinoa, amaranth, chickpeas, foxtail millet, perilla, and sunflower.

[0074] In one embodiment of

[29] ,

[36] ,

[43] ,

[50] and

[57] above, 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 corn and the heat-treated grains. In another embodiment of

[29] ,

[36] ,

[43] ,

[50] and

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

[29] ,

[36] ,

[43] ,

[50] and

[57] , if the lipid content of the food is less than 20% by mass, the heat-treated food material (converted to an amount as dry food material) per 100 g of lipid in the food may be blended into the food such that, for example, the amount of heat-treated food material (converted to an amount 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

[29] ,

[36] ,

[43] ,

[50] and

[57] , 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.

[0075] In one embodiment of

[29] ,

[36] ,

[43] ,

[50] and

[57] above, the heat-treated food material is the heat-treated corn, the food has a lipid content of less than 20% by mass, and the heat-treated corn (calculated as dry corn) is in total, 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 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

[29] ,

[36] ,

[43] ,

[50] and

[57] above, the heat-treated food material is the heat-treated corn, 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 amount of the heat-treated corn (calculated as dry corn) 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, per 100 g of lipids in the food.

[0076] In one embodiment of

[29] ,

[36] ,

[43] ,

[50] and

[57] above, the heat-treated food material is the heat-treated grain, the food has a lipid content of less than 20% by mass, and the heat-treated grain (calculated as dried grain) is in total, 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 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

[29] ,

[36] ,

[43] ,

[50] and

[57] above, the heat-treated food material is the heat-treated grain, 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 grain (calculated as dried grain) 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 grain may be quinoa, amaranth, chickpeas, foxtail millet, perilla, sunflower, or a mixture of two or more of quinoa, amaranth, chickpeas, foxtail millet, perilla, and sunflower.

[0077] 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.

[0078] This specification includes the disclosures of Japanese Patent Application Nos. 2024-233137 and 2024-233136, 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.

[0079] 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.

[0080] 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.

[0081] 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.

[0082] This specification discloses one or more heat-treated food materials selected from the group consisting of heat-treated corn and heat-treated grains, uses of the heat-treated food materials, and methods for producing the heat-treated food materials.

[0083] In this specification, an aspect of the present invention in which the heat-treated food material includes heat-treated corn, specifically, the heat-treated food material is heat-treated corn, is described as the "first disclosure."

[0084] In this specification, an aspect of the present invention in which the heat-treated food material includes heat-treated grains, specifically, the heat-treated food material is heat-treated grains, is described as the "second disclosure."

[0085] The first and second disclosures of this specification are collectively referred to as the "Disclosure" or the "Invention."

[0086] In this disclosure, "flavor" refers to the flavor possessed by food, and can be one or more flavors selected from, for example, saltiness, sweetness, sourness, bitterness, umami, richness, oiliness, and milkiness. "Flavor enhancement" refers to enhancing the flavor perceived when food is consumed, and for example, it refers to enhancing the weak flavor perceived when consuming food containing flavor components in reduced amounts than usual (e.g., low-salt foods, low-fat foods, low-sugar foods).

[0087] 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.

[0088] 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.

[0089] 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.

[0090] 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."

[0091] 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.

[0092] 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.

[0093] 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.

[0094] 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.

[0095] 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.

[0096] 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.

[0097] 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.

[0098] 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.

[0099] 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).

[0100] (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.

[0101] 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.

[0102] 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.

[0103] A-1. Flavor-enhancing composition relating to the first disclosure The first aspect of the first disclosure relates to a flavor-enhancing composition containing heat-treated corn, wherein the heat-treated corn is subjected to one or more conditions selected from a1) a heating temperature of 185°C or higher and a heating value of 15000 or higher, b1) a condition in which oil is present, and c1) a pressure-sealed condition.

[0104] The first disclosed flavor-enhancing composition can enhance the flavor of food by being incorporated into the food itself. For example, a food containing one or more flavor components in a reduced amount compared to normal (for example, a low-salt food containing salt in a reduced amount compared to normal, a low-fat food containing oil in a reduced amount compared to normal, or a low-carbohydrate food containing carbohydrates in a reduced amount compared to normal) that incorporates the first disclosed flavor-enhancing composition can have a flavor closer to that of a food containing one or more flavor components in normal amounts compared to a food that does not contain it, and more preferably, a flavor equivalent to that of a food containing one or more flavor components in normal amounts. The first disclosed flavor-enhancing composition is more preferably a flavor-enhancing composition that enhances the flavor of a food by being incorporated into a salt-containing food such as a low-salt food, a lipid-containing food such as a low-carbohydrate food, or a carbohydrate-containing food such as a low-carbohydrate food. As shown in Reference Examples 1 to 3, cyclic dipeptides have the effect of enhancing the taste (greasy feel) of foods containing oils and fats when incorporated into such foods. As will be described later, heat-treated corn contains more cyclic dipeptides than raw corn, 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.

[0105] In the first disclosure, "corn" refers to the dried grain (corn kernels) of corn that is commonly consumed, or its ground form. The corn may include at least the endosperm of the grain, and may further include one or more of the husk and germ. For the purpose of distinguishing the corn used as a raw material from heat-treated corn, it may be referred to as "raw corn." As raw corn, one or more selected from unground corn and ground corn may be used. The particle size of the ground corn is not particularly limited and may be coarsely ground corn called "corn grits" (usually containing particles with a particle size of 0.30 mm to 0.85 mm), powdered corn flour called "corn flour" (usually containing particles with a particle size of 0.15 mm to 0.25 mm), or ground corn with a particle size intermediate between corn grits and corn flour called "cornmeal" (usually containing particles with a particle size of 0.18 mm to 0.50 mm).

[0106] The raw material corn may be a mixture of corn and amino acids or peptides. By heating the mixture of corn and amino acids or peptides, heat-treated corn 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 corn 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 corn and amino acids or peptides, the blending ratio of corn to amino acids or peptides is not particularly limited, but 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 per 100 parts by mass of corn (on a dry basis), 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.

[0107] The heat-treated corn in the flavor-enhancing composition of the first disclosure is preferably in powder form, and the particle size is not particularly limited, but can be, for example, 1000 μm or less, preferably 500 μm or less. Here, the particle size can be determined by the mesh size of a standard sieve specified in JIS. The powdered heat-treated corn may be powdered before or after the heat treatment. The heat-treated corn in the flavor-enhancing composition of the first disclosure may be provided in the form of a mixture of heat-treated corn and oil. Depending on the melting point of the oil, the mixture may be solid at room temperature or liquid at room temperature.

[0108] The flavor-enhancing composition of the first disclosure may consist solely of heat-treated corn, or it may contain heat-treated corn 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 corn 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 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.

[0109] Next, a preferred embodiment of the heat treatment for preparing the heat-treated corn will be described.

[0110] Corn that has been heat-treated under the conditions described above ("a1) where the heating temperature is 185°C or higher and the heating value is 15000 or higher" (hereinafter sometimes referred to as "heating condition a1") is preferable because it has a high effect of enhancing the flavor.

[0111] The heat treatment under heating condition a1) may be carried out in an open system or a closed system, but is preferably carried out in an open system. An open system refers to an environment that is not sealed and in which moisture and volatile components including aroma components can volatilize into the surrounding atmosphere during heat treatment. The inventors have found that corn heat-treated in an open system under conditions where the heating temperature is 185°C or higher and the heat value is 15000 or higher has a particularly strong effect in enhancing the taste when incorporated into food. Examples of heat treatment devices that can be used for heat treatment in an open system include roasters equipped with open containers such as flat kettles, rotary cylindrical kettles, and pots, as well as ovens with open interiors, hot air roasters, and superheated steam stirring and mixing sterilization devices. Such heat treatment in an open system can be called "roasting". Heat treatment in an open system can be carried out under non-pressurized conditions.

[0112] The heating value under heating condition a1) should be 15,000 or higher, preferably 20,000 or higher, more preferably 40,000 or higher, preferably 15,000 to 400,000, more preferably 20,000 to 200,000, and even more preferably 40,000 to 100,000. By setting the heating value under heating condition a1) within the above range, heat-treated corn with a particularly high flavor-enhancing effect can be obtained.

[0113] In the heat treatment under heating condition a1), in addition to the heating value being within the above range, the high heating temperature of 185°C or higher results in heat-treated corn with a particularly high flavor-enhancing effect. The maximum temperature reached by the heating is preferably 190°C or higher, more preferably 200°C or higher, and even more preferably 210°C or higher. For example, it can be 185°C to 400°C, preferably 190°C to 350°C, more preferably 200°C to 320°C, and even more preferably 210°C to 300°C. The time for the heat treatment under heating condition a1) can be appropriately adjusted so that the heating value is within the above range, but for example, it can be 5 minutes or more, preferably 10 minutes or more, for example, 5 minutes to 50 minutes, and preferably 10 minutes to 40 minutes.

[0114] The form of the raw corn used in the heat treatment under heating condition a1) is not particularly limited, but preferably it is one or more selected from unground corn and ground corn, and more preferably it is one or more selected from unground corn and corn grits. The raw corn used in the heat treatment under heating condition a1) may be corn alone, or it may be a mixture of corn and amino acids or peptides. In the heat treatment under heating condition a1), oil and / or water may be added to the raw corn, or not, but it is particularly preferable not to add them.

[0115] Corn that has been heat-treated under the conditions described in "b1) where oil is present" (which may be referred to as "heating condition b1") is preferred 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 b1) is not particularly limited, but for example, for 100 parts by mass of corn, 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.

[0116] The heat treatment under heating condition b1) can be performed by setting the temperature and time so that the heating value is, for example, 50 or more, preferably 100 or more, more preferably 135 or more, for example, 50 to 70000, preferably 100 to 56000, and more preferably 135 to 56000. By setting the heating value of the heat treatment under heating condition b1) within the above range, heat-treated corn with a particularly high flavor-enhancing effect can be obtained.

[0117] The temperature and time during the heat treatment under heating condition b1) can be appropriately set so that the heating value falls within the above range. The temperature during the heat treatment under heating condition b1) can be such that the maximum temperature reached is, for example, 100°C or higher, preferably 120°C or higher, more preferably 130°C or higher, and even more preferably 145°C or higher, and can be such as 100°C to 300°C, preferably 120°C to 280°C, more preferably 130°C to 255°C, and even more preferably 145°C to 235°C. The time during the heat treatment under heating condition b1) can be, for example, 2 minutes or more, preferably 4 minutes or more, and can be such as 2 minutes to 40 minutes, and even more preferably 4 minutes to 25 minutes.

[0118] The heat treatment under heating condition b1) can be carried out in either an open or closed system, and can be performed by heating with superheated steam or heating with an oven. Examples of heating devices used for the heat treatment under heating condition b1) include ovens, flat-pan roasters, vertical heating mixers, and microwave heating devices.

[0119] The form of corn heated with oil in the heat treatment under heating condition b1) is not particularly limited, but preferably one or more selected from unground corn and ground corn, and particularly preferably ground corn. The corn heated with oil in the heat treatment under heating condition b1) may be corn alone, or it may be a mixture of corn and amino acids or peptides.

[0120] Corn that has been heat-treated under the aforementioned "c1) pressurized and sealed conditions" (which may be referred to as "heating conditions c1") is preferable because it has a high effect in enhancing the flavor.

[0121] The heating treatment under heating condition c1) can be performed by setting the temperature and time so that the heating value is, for example, 50 or more, preferably 100 or more, more preferably 150 or more, for example, 50 to 2000, preferably 100 to 1500, and more preferably 150 to 1000. By setting the heating value of the heating treatment under heating condition c1) within the above range, heat-treated corn with a particularly high flavor-enhancing effect can be obtained.

[0122] The temperature and time in the heat treatment under heating condition c1) can be appropriately set so that the heating value falls within the above range. The temperature in the heat treatment under heating condition c1) can be such that the maximum temperature reached is, for example, 100°C or higher, preferably 110°C or higher, more preferably 120°C or higher, and even more preferably 125°C or higher, and can be such as 100°C to 200°C, preferably 110°C to 180°C, more preferably 120°C to 160°C, and even more preferably 125°C to 150°C. The time in the heat treatment under heating condition c1) can be, for example, 10 minutes or more, preferably 20 minutes or more, and can be such as 10 minutes to 60 minutes, and even more preferably 20 minutes to 40 minutes.

[0123] The heat treatment under heating condition c1) can be carried out under pressure conditions where the gauge pressure is preferably 0.05 MPa or higher, more preferably 0.15 MPa or higher, preferably 0.05 MPa to 0.60 MPa, and more preferably 0.15 MPa to 0.40 MPa.

[0124] Examples of heating devices used for pressurized sealed heating 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 corn 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.

[0125] The form of the raw corn used in the heat treatment under heating condition c1) is not particularly limited, but preferably one or more selected from unground corn and ground corn, and particularly preferably ground corn. The raw corn used in the heat treatment under heating condition c1) may be corn alone, or it may be a mixture of corn and amino acids or peptides. In the heat treatment under heating condition c1), oil and / or water may be added to the raw corn, or not.

[0126] In a preferred embodiment, the heat-treated corn obtained by heat-treating corn under one or more conditions selected from heating conditions a1), heating conditions b1), and heating conditions c1) shows an increase in one or more compounds selected from the cyclic dipeptides, sulfole, tartaric acid, lactic acid, pyroglutamic acid, and adipic acid described later, compared to the corn before heating. The inventors have found that the amount of the compound contained in the heat-treated corn correlates with the strength of its flavor-enhancing effect.

[0127] In a preferred embodiment of the flavor-enhancing composition of the first disclosure, the heat-treated corn is mixed with 5 μg / g of caffeine-d9 and 5 μg / g of L-methionine sulfone, and the chromatogram obtained by analysis by liquid chromatography-mass spectrometry (LC-MS) according to the following method is as follows: (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 0.20 or more, preferably 0.20 to 20; (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 0.10 or more, preferably 0.10 to 5.6; (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 0.15 or more, preferably 0.15 to 2.2. (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 0.050 or more, preferably 0.050 to 3.6; (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 0.10 or more, preferably 0.10 to 3.0; (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 0.45 or more, preferably 0.45 to 6.8; (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 0.25 or more, preferably 0.25 to 9.6; (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 1.5 or more, preferably 1.5 to 16. (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 0.35 or more, preferably 0.35 to 15.(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 0.15 or more, preferably 0.15 to 6.0; (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 1.0 or more, preferably 1.0 to 6.4; (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 1.0 or more, preferably 1.0 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 0.80 or more, preferably 0.80 to 40; (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 0.15 or more, preferably 0.15 to 3.3. (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 0.70 or more, preferably 0.70 to 19; (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 0.040 or more, preferably 0.040 to 1.1; (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 0.10 or more, preferably 0.10 to 4.1; (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 0.15 or more, preferably 0.15 to 7.0; (19) The area ratio of the peak area derived from sulfurol to the peak area derived from caffeine-d9 is 0.14 or more, preferably 0.14 to 3.2. (20) The area ratio of the peak area derived from tartaric acid to the peak area derived from L-methionine sulfone is 0.075 or more, preferably 0.075 to 0.45.(21) The area ratio of the peak area derived from lactic acid to the peak area derived from L-methionine sulfone is 0.60 or more, preferably 0.60 to 16; (22) The area ratio of the peak area derived from pyroglutamic acid to the peak area derived from caffeine-d9 is 1.2 or more, preferably 1.2 to 21; (23) The area ratio of the peak area derived from adipic acid to the peak area derived from L-methionine sulfone is 0.57 or more, preferably 0.57 to 2.1. 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.

[0128] Here, the LC-MS measurement method is as follows, and more preferably, the LC-MS measurement method described in the examples.

[0129] A 15 mL test tube containing 200 mg of the aforementioned heat-treated corn (on a dry weight basis; if the heat-treated corn is corn that has been heat-treated with oil, or corn that has been heat-treated with amino acids or peptides, the converted mass is calculated as corn 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 corn (on a dry weight basis; if the heat-treated corn is corn that has been heat-treated with oil, or corn that has been heat-treated with amino acids or peptides, the converted mass is calculated as corn 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. In this case, the heat-treated corn used as the analytical sample is preferably in the form of pulverized material.

[0130] 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.

[0131] L-methionine sulfone is the internal standard in negative mode. L-methionine sulfone and each of the compounds described in (20), (21), and (23) 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 ratios specified in (20), (21), and (23) above can be calculated.

[0132] The alanine-containing cyclic dipeptide in (1) above is typically the cyclic dipeptide listed in the row for "Alanine (Ala)" in Table 8.

[0133] The cyclic dipeptide containing arginine in (2) above is typically the cyclic dipeptide listed in the "Arginine (Arg)" row of Table 8.

[0134] The cyclic dipeptides containing aspartic acid in (3) above are typically the cyclic dipeptides listed in the "Aspartic Acid (Asp)" row of Table 8.

[0135] The asparagine-containing cyclic dipeptide in (4) above is typically the cyclic dipeptide listed in the "Asparagine (Asn)" row of Table 8.

[0136] The cyclic dipeptides containing glutamic acid in (5) above are typically the cyclic dipeptides listed in the row for "Glutamic Acid (Glu)" in Table 8.

[0137] The glutamine-containing cyclic dipeptide in (6) above is typically the cyclic dipeptide listed in the "Glutamine (Gln)" row of Table 8.

[0138] The cyclic dipeptide containing glycine in (7) above is typically the cyclic dipeptide listed in the row for "Gly" in Table 8.

[0139] The histidine-containing cyclic dipeptides in (8) above are typically the cyclic dipeptides listed in the "Histidine (His)" row of Table 8.

[0140] The leucine or isoleucine in (9) above is typically a cyclic dipeptide as shown in the row for "Leucine / Isoleucine (Leu / Ile)" in Table 8.

[0141] The cyclic dipeptide containing lysine in (10) above is typically the cyclic dipeptide listed in the row for "Lys" in Table 8.

[0142] The cyclic dipeptide containing methionine in (11) above is typically the cyclic dipeptide listed in the row for "Methionine (Met)" in Table 8.

[0143] The cyclic dipeptide containing phenylalanine in (12) above is typically the cyclic dipeptide listed in the row for "Phenylalanine (Phe)" in Table 8.

[0144] The cyclic dipeptide containing proline in (13) above is typically the cyclic dipeptide listed in the row for "Proline (Pro)" in Table 8.

[0145] The serine-containing cyclic dipeptide in (14) above is typically the cyclic dipeptide listed in the row for "Serine (Ser)" in Table 8.

[0146] The cyclic dipeptide containing threonine in (15) above is typically the cyclic dipeptide listed in the row for "Threonine (Thr)" in Table 8.

[0147] The cyclic dipeptide containing tryptophan in (16) above is typically the cyclic dipeptide listed in the row for "Tryptophan (Trp)" in Table 8.

[0148] The tyrosine-containing cyclic dipeptides in (17) above are typically the cyclic dipeptides listed in the row for "Tyrosine (Tyr)" in Table 8.

[0149] The valine-containing cyclic dipeptide in (18) above is typically the cyclic dipeptide listed in the row for "Valine (Val)" in Table 8.

[0150] 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 material and heating conditions of the heat-treated corn can lead to differences in the composition and ratio of cyclic dipeptides, and the types of flavors that can be enhanced may also differ.

[0151] 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. To enhance the milkiness flavor, a flavor-enhancing composition produced by one or more heating conditions that enhance the milkiness flavor can be incorporated. Furthermore, to enhance multiple stages of flavor among saltiness, sweetness, sourness, bitterness, umami, richness, oiliness, and milkiness in the flavor-enhancing composition according to the first disclosure, a combination of multiple heat-treated corn can be incorporated depending on the flavor to be enhanced.

[0152] A-2. Method for producing a flavor-enhancing composition according to the first disclosure A second aspect of the first disclosure is a method for producing a flavor-enhancing composition according to the first aspect of the first disclosure, comprising: subjecting corn to a heat treatment under one or more conditions selected from a1) a heating temperature of 185°C or higher and a heating value of 15000 or higher, b1) a condition in which oil is present, and c1) a pressure-sealed condition, in order to obtain the heat-treated corn.

[0153] According to this embodiment, a flavor-enhancing composition relating to the first embodiment of the first disclosure can be manufactured.

[0154] In the method relating to the second aspect of the first disclosure, the characteristics of the corn used as a raw material, the heat treatment, etc., may have the characteristics described in the flavor-enhancing composition relating to the first aspect of the first disclosure. For example, "a1) the condition of a heating temperature of 185°C or higher and a heating value of 15000 or higher," "b1) the condition of coexisting oil," and "c1) the condition of pressurized sealing" 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 corn of the flavor-enhancing composition relating to the first aspect of the first disclosure.

[0155] The method for producing the flavor-enhancing composition according to this embodiment may involve using the heat-treated corn as is for the flavor-enhancing composition, or it may further include preparing the flavor-enhancing composition by combining the heat-treated corn 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.

[0156] 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.

[0157] 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.

[0158] 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).

[0159] 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 corn (calculated as dried corn) 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 corn (calculated as dry corn) 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 corn (calculated as dry corn) is, for example, 0.002% by mass or more and 1% 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 corn (converted to an amount as dried corn) 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 corn (calculated as dry corn) 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 corn (calculated as dry corn) 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 corn (calculated as dried corn) 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.

[0160] 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.

[0161] A-4. Further aspects of the first disclosure of this specification relate to the use of heat-treated corn for enhancing the flavor of food, a method for enhancing the flavor of food, including incorporating heat-treated corn into food, and the use of heat-treated corn in the manufacture of heat-treated corn for the purpose of enhancing the flavor of food, or additives for the purpose of enhancing the flavor of food, wherein the heat-treated corn is heat-treated under one or more conditions selected from a1), b1), and c1).

[0162] In the further embodiments described above, the heat-treated corn preferably has the characteristics described with respect to heat-treated corn contained in a flavor-enhancing composition according to the first aspect of the first disclosure.

[0163] In the further embodiments described above, the heat-treated corn can preferably be produced by the method for producing heat-treated corn described in the method for producing a flavor-enhancing composition according to the second aspect of the first disclosure.

[0164] In the further embodiments, the food preferably has the features described in relation to the method according to the third aspect of the first disclosure. In the further embodiments, the amount of heat-treated corn used in the food, or the amount of salt equivalent, lipids, or carbohydrates used in the food, is preferably the amount described in relation to the method according to the third aspect of the first disclosure.

[0165] 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.

[0166] 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 grains, wherein the heat-treated grains are 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 5000 or higher in an open system, b2) a condition in which oil is present, and c2) a pressure-sealed condition.

[0167] 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 grains contain more cyclic dipeptides than raw grains, 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.

[0168] In the second disclosure, "grains" refers to dried grains of grains that are commonly consumed. The grains of grains that can be used in the second disclosure may include at least the endosperm and may further include one or more of the hull and germ. For the purpose of distinguishing the grains used as raw materials from heat-treated grains, they may be referred to as "raw grains." As raw grains, one or more selected from unground grains and ground grains may be used. The size of the ground grains is not particularly limited and may be coarsely ground grains or powdered grain flour.

[0169] The type of grain is not particularly limited, and any grain whose grains are edible is acceptable, but preferably one or more selected from quinoa, amaranth, chickpeas, foxtail millet, perilla, and sunflower. When quinoa is used as the grain, the flavor-enhancing composition of the second disclosure is particularly effective in enhancing one or more flavors selected from saltiness, sweetness, sourness, umami, and richness among the flavors of salt-containing foods. When amaranth is used as the grain, the flavor-enhancing composition of the second disclosure is particularly effective in enhancing one or more flavors selected from saltiness, sweetness, sourness, bitterness, umami, and richness among the flavors of salt-containing foods. When chickpeas are used as the grain, the flavor-enhancing composition of the second disclosure is particularly effective in enhancing one or more flavors selected from sweetness, umami, and richness among the flavors of salt-containing foods. The second disclosed flavor-enhancing composition, when used with millet as the grain, is particularly effective in enhancing one or more flavors selected from saltiness, sweetness, sourness, umami, richness, and oiliness among the flavors of salt-containing foods. The second disclosed flavor-enhancing composition, when used with perilla as the grain, is particularly effective in enhancing one or more flavors selected from saltiness, sweetness, sourness, bitterness, umami, richness, and oiliness among the flavors of salt-containing foods. The second disclosed flavor-enhancing composition, when used with sunflower as the grain, is particularly effective in enhancing one or more flavors selected from sweetness, sourness, bitterness, umami, richness, oiliness, and milkiness among the flavors of salt-containing foods.

[0170] 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 the 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.

[0171] The heat-treated grains in the flavor-enhancing composition of the second disclosure are preferably in powder form, and the particle size is not particularly limited, but can be, for example, 1000 μm or less, preferably 500 μm or less. Here, the particle size can be determined by the mesh size of a standard sieve specified in JIS. The powdered heat-treated grains may be powdered before or after the heat treatment. The heat-treated grains in the flavor-enhancing composition of the second 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.

[0172] The flavor-enhancing composition of the second 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 second 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 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.

[0173] Next, a preferred embodiment of the heat treatment for preparing the heat-treated grains will be described.

[0174] Grains subjected to heat treatment under the aforementioned "a2) conditions in which the heating temperature is 185°C or higher, and conditions in which the heating value is 5000 or higher in an open system" (which may be referred to as "heating condition a2") are highly preferable as they enhance the flavor.

[0175] 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 5000 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.

[0176] Among the heating conditions a2), the grains treated by heating under condition a2)-1, where the heating temperature is 185°C or higher, have a particularly high effect in enhancing the flavor of the food. The heating temperature in condition a2)-1 refers to the highest temperature reached. The highest temperature reached 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 grains 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 for condition a2)-1 are set such that the heating value falls within the range described below for condition a2)-2.

[0177] In the above condition a2)-2, the heating value is 5000 or more, preferably 15000 or more, more preferably 30000 or more, for example, 5000 to 200000, preferably 15000 to 150000, more preferably 30000 to 100000, and particularly preferably 30000 to 90000. By setting the heating value within the above range in the above condition a2)-2, heat-treated grains with a particularly high flavor-enhancing effect can be obtained.

[0178] The heating temperature and time in the 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 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 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.

[0179] The form of the raw grain used in heating condition a2) is not particularly limited, but preferably one or more selected from unground grain and ground grain, and particularly preferably unground grain. The raw grain used in heating condition a2) may be grain alone, or it may be a mixture of grain and amino acids or peptides. In the heat treatment under heating condition a2), oil and / or water may be added to the raw grain, or not, but it is particularly preferable not to add them.

[0180] Grains that have been heat-treated under the conditions described in "b2) conditions in which oil is present" (hereinafter sometimes referred to as "heating conditions b2") are preferred because they have a high effect in 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 also 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 conditions b2) is not particularly limited, but for example, for 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.

[0181] The heating treatment under heating condition b2) can be performed by setting the temperature and time so that the heating value is, for example, 50 or more, preferably 100 or more, more preferably 120 or more, even more preferably 130 or more, particularly preferably 150 or more, for example 50 to 70000, preferably 100 to 56000, more preferably 120 to 10000, even more preferably 130 to 10000, and particularly preferably 150 to 1000. By setting the heating value of the heating treatment under heating condition b2) within the above range, heat-treated grains with a particularly high flavor-enhancing effect can be obtained.

[0182] The temperature and time in the heat treatment under heating condition b2) can be appropriately set so that the heating value falls within the above range. The temperature in the heat treatment under heating condition b2) can be such that the maximum temperature reached is, for example, 100°C or higher, preferably 120°C or higher, more preferably 130°C or higher, and even more preferably 145°C or higher, and can be such as 100°C to 300°C, preferably 120°C to 280°C, more preferably 130°C to 250°C, and even more preferably 145°C to 230°C. The time in the heat treatment under heating condition b2) can be, for example, 2 minutes or more, preferably 4 minutes or more, and can be such as 2 minutes to 40 minutes, and even more preferably 4 minutes to 25 minutes.

[0183] 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.

[0184] The form of the grains heated with oil in the heat treatment under heating condition b2) is not particularly limited, but preferably it is one or more selected from unground grains and ground grains, and particularly preferably ground grains. The grains heated with oil in the heat treatment under heating condition b2) may be grains alone, or a mixture of grains and amino acids or peptides.

[0185] Grains that have been heat-treated under the aforementioned "c2) pressurized and sealed conditions" (which may be referred to as "heating conditions c2") are preferable because they have a high effect in enhancing flavor.

[0186] The heating treatment under heating condition c2) can be performed by setting the temperature and time so that the heating value is, for example, 50 or more, preferably 100 or more, more preferably 150 or more, for example, 50 to 2000, preferably 100 to 1500, and more preferably 150 to 1000. By setting the heating value of the heating treatment under heating condition c2) within the above range, heat-treated grains with a particularly high flavor-enhancing effect can be obtained.

[0187] 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.

[0188] The heat treatment under heating condition c2) can be carried out under pressure conditions where the gauge pressure is preferably 0.05 MPa or higher, more preferably 0.15 MPa or higher, preferably 0.05 MPa to 0.60 MPa, and more preferably 0.15 MPa to 0.40 MPa.

[0189] Examples of heating devices used for pressurized sealed heating under heating condition c2) include pressurized sealed kettles and retort-type sterilizers. Heat treatment under heating condition c2) using a retort-type sterilizer may involve placing the raw 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.

[0190] The form of the raw grain used in the heat treatment under heating condition c2) is not particularly limited, but preferably one or more selected from unground grain and ground grain, and particularly preferably unground grain. The raw grain used in the heat treatment under heating condition c2) may be grain alone, or it may be a mixture of grain and amino acids or peptides. Oil and / or water may be added to the raw grain during the heat treatment under heating condition c2), or it may not be added.

[0191] In a preferred embodiment, the heat-treated grains obtained by heat-treating the grains under one or more conditions selected from heating conditions a2), heating conditions b2), and heating conditions c2) show an increase in one or more compounds selected from the cyclic dipeptides, sulfole, quinic acid, malic acid, succinic acid, tartaric acid, lactic acid, adipic acid, citric acid, and pyroglutamic acid, as described later, compared to the grains before heating. The inventors have found that the amount of the compounds contained in the heat-treated grains correlates with the strength of their flavor-enhancing effect.

[0192] In a preferred embodiment of the flavor-enhancing composition of the second disclosure, when quinoa 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, (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 0.80 or more, preferably 0.80 to 12, (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 1.0 or more, preferably 1.0 to 6.0, 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 0.40 or more, preferably 0.40 to 3.0. (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 0.30 or more, preferably 0.30 to 1.4; (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 0.80 or more, preferably 0.80 to 8.0; (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 0.70 or more, preferably 0.70 to 2.6; (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 0.50 or more, preferably 0.50 to 9.0; (108) 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 8.0. (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 0.40 or more, preferably 0.40 to 7.6.(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 0.30 or more, preferably 0.30 to 1.9; (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 1.0 or more, preferably 1.0 to 5.0; (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 0.8 or more, preferably 0.8 to 7.5; (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 1.0 or more, preferably 1.0 to 29; (114) The total area ratio of the peak area derived from the cyclic dipeptide containing serine to the peak area derived from caffeine-d9 is 0.1 or more, preferably 0.1 to 2.0. (115) The total area ratio of the peak area derived from the cyclic dipeptide containing threonine to the peak area derived from caffeine-d9 is 1.0 or more, preferably 1.0 to 11; (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 0.17 or more, preferably 0.17 to 0.70; (117) 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 3.5; (118) The total area ratio of the peak area derived from the cyclic dipeptide containing valine to the peak area derived from caffeine-d9 is 0.30 or more, preferably 0.30 to 8.0; (119) The area ratio of the peak area derived from sulfurol to the peak area derived from caffeine-d9 is 0.70 or more, preferably 0.70 to 4.8. (120) The area ratio of the peak area derived from quinic acid to the peak area derived from L-methionine sulfone is 1.2 or more, preferably 1.2 to 5.9.(121) The area ratio of the peak area derived from malic acid to the peak area derived from L-methionine sulfone is 100 or more, preferably 100 to 490; (122) The area ratio of the peak area derived from succinic acid to the peak area derived from L-methionine sulfone is 24 or more, preferably 24 to 95; (123) The area ratio of the peak area derived from tartaric acid to the peak area derived from L-methionine sulfone is 9.0 or more, preferably 9.0 to 60; (124) The area ratio of the peak area derived from lactic acid to the peak area derived from L-methionine sulfone is 5.0 or more, preferably 5.0 to 27; (125) The area ratio of the peak area derived from adipic acid to the peak area derived from L-methionine sulfone is 1.2 or more, preferably 1.2 to 5.0. (126) The area ratio of the peak area derived from citric acid to the peak area derived from L-methionine sulfone is 190 or more, preferably 190 to 1300, and (127) The area ratio of the peak area derived from pyroglutamic acid to the peak area derived from caffeine-d9 is 10 or more, preferably 10 to 48, of which 1 or more, preferably 10 or more, more preferably 15 or more, even more preferably 20 or more, particularly preferably 25 or more, and most preferably all of the above are satisfied.

[0193] In a preferred embodiment of the flavor-enhancing composition of the second disclosure, when amaranth 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, (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 0.70 or more, preferably 0.70 to 10, (202) the sum of the area ratios of the peak areas derived from the arginine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 2.0 or more, preferably 2.0 to 10, and (203) the sum of the area ratios of the peak areas derived from the aspartic acid-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 0.50 or more, preferably 0.50 to 3.2. (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 0.83; (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 0.40 or more, preferably 0.40 to 7.0; (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 0.35 or more, preferably 0.35 to 2.5; (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 0.65 or more, preferably 0.65 to 9.0; (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 2.3 or more, preferably 2.3 to 9.4. (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 0.40 or more, preferably 0.40 to 7.5.(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 0.55 or more, preferably 0.55 to 3.5; (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 1.6 or more, preferably 1.6 to 9.3; (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 1.8 or more, preferably 1.8 to 9.0; (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 1.5 or more, preferably 1.5 to 22; (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 0.15 or more, preferably 0.15 to 2.7. (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 0.90 or more, preferably 0.90 to 6.9; (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 0.20 or more, preferably 0.20 to 0.80; (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 0.80 or more, preferably 0.80 to 3.8; (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 0.25 or more, preferably 0.25 to 5.8; (219) The area ratio of the peak area derived from sulfurol to the peak area derived from caffeine-d9 is 0.60 or more, preferably 0.60 to 2.8. (220) The area ratio of the peak area derived from quinic acid to the peak area derived from L-methionine sulfone is 0.090 or more, preferably 0.090 to 0.48.(221) The area ratio of the peak area derived from malic acid to the peak area derived from L-methionine sulfone is 15 or more, preferably 15 to 55; (222) The area ratio of the peak area derived from succinic acid to the peak area derived from L-methionine sulfone is 3.5 or more, preferably 3.5 to 33; (223) The area ratio of the peak area derived from tartaric acid to the peak area derived from L-methionine sulfone is 0.16 or more, preferably 0.16 to 0.63; (224) The area ratio of the peak area derived from lactic acid to the peak area derived from L-methionine sulfone is 2.5 or more, preferably 2.5 to 15; (225) The area ratio of the peak area derived from adipic acid to the peak area derived from L-methionine sulfone is 0.70 or more, preferably 0.70 to 2.0. (226) The area ratio of the peak area derived from citric acid to the peak area derived from L-methionine sulfone is 40 or more, preferably 40 to 170, and (227) The area ratio of the peak area derived from pyroglutamic acid to the peak area derived from caffeine-d9 is 4.0 or more, preferably 4.0 to 30, and one or more of these conditions are satisfied, preferably 10 or more, more preferably 15 or more, even more preferably 20 or more, particularly preferably 25 or more, and most preferably all of them.

[0194] In a preferred embodiment of the flavor-enhancing composition of the second disclosure, when chickpeas 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: (301) The sum of the area ratios of the peak areas derived from the alanine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 2.5 or more, preferably 2.5 to 36; (302) The sum of the area ratios of the peak areas derived from the arginine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 2.0 or more, preferably 2.0 to 21; (303) The sum of the area ratios of the peak areas derived from the aspartic acid-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 0.35 or more, preferably 0.35 to 5.5. (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 1.5 or more, preferably 1.5 to 13; (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 1.8 or more, preferably 1.8 to 17; (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 0.60 or more, preferably 0.60 to 7.0; (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 1.0 or more, preferably 1.0 to 20; (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 3.0 or more, preferably 3.0 to 41. (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 0.90 or more, preferably 0.90 to 16.(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 1.3 or more, preferably 1.3 to 10; (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 2.4 or more, preferably 2.4 to 28; (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 2.0 or more, preferably 2.0 to 19; (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 2.5 or more, preferably 2.5 to 80; (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 0.40 or more, preferably 0.40 to 6.7. (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 2.0 or more, preferably 2.0 to 44; (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 0.28 or more, preferably 0.28 to 3.7; (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 3.4 or more, preferably 3.4 to 30; (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 0.60 or more, preferably 0.60 to 26; (319) The area ratio of the peak area derived from sulfurol to the peak area derived from caffeine-d9 is 0.45 or more, preferably 0.45 to 2.4. (320) The area ratio of the peak area derived from quinic acid to the peak area derived from L-methionine sulfone is 1.7 or more, preferably 1.7 to 10, and (321) The area ratio of the peak area derived from malic acid to the peak area derived from L-methionine sulfone is 540 or more, preferably 540 to 1700,(322) The area ratio of the peak area derived from succinic acid to the peak area derived from L-methionine sulfone is 95 or more, preferably 95 to 500; (323) The area ratio of the peak area derived from tartaric acid to the peak area derived from L-methionine sulfone is 1.5 or more, preferably 1.5 to 4.9; (324) The area ratio of the peak area derived from lactic acid to the peak area derived from L-methionine sulfone is 38 or more, preferably 38 to 270; (325) The area ratio of the peak area derived from adipic acid to the peak area derived from L-methionine sulfone is 6.4 or more, preferably 6.4 to 16; (326) The area ratio of the peak area derived from citric acid to the peak area derived from L-methionine sulfone is 9000 or more, preferably 9000 to 30000. (327) The area ratio of the peak area derived from pyroglutamic acid to the peak area derived from caffeine-d9 is 15 or more, preferably 15 to 165, and of the above, 1 or more, preferably 10 or more, more preferably 15 or more, even more preferably 20 or more, particularly preferably 25 or more, and most preferably all of the above.

[0195] In a preferred embodiment of the flavor-enhancing composition of the second disclosure, the grain is glutinous millet, and the heat-treated grain contains a cyclic dipeptide containing serine.

[0196] In a preferred embodiment of the flavor-enhancing composition of the second disclosure, when millet 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, (401) the total area ratio of the peak area derived from the alanine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 0.25 or more, preferably 0.25 to 5.5, (402) the total area ratio of the peak area derived from the arginine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 0.30 or more, preferably 0.30 to 1.6, and (403) 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 0.12 or more, preferably 0.12 to 0.49. (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 0.090 or more, preferably 0.090 to 2.5; (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 0.10 or more, preferably 0.10 to 0.58; (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 0.50 or more, preferably 0.50 to 1.7; (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 0.50 or more, preferably 0.50 to 3.7; (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 1.4 or more, preferably 1.4 to 6.8, and (409) 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 0.29 or more, preferably 0.29 to 6.1,(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 0.65 or more, preferably 0.65 to 3.8; (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 0.75 or more, preferably 0.75 to 3.7; (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 0.90 or more, preferably 0.90 to 8.7; (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 0.65 or more, preferably 0.65 to 9.4; (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 0.10 or more, preferably 0.10 to 0.55. (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 0.50 or more, preferably 0.50 to 2.1; (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 0.21 or more, preferably 0.21 to 1.1; (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 0.20 or more, preferably 0.20 to 1.8; (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 0.17 or more, preferably 0.17 to 2.2; (419) The area ratio of the peak area derived from sulfurol to the peak area derived from caffeine-d9 is 0.14 or more, preferably 0.14 to 1.1. (420) The area ratio of the peak area derived from quinic acid to the peak area derived from L-methionine sulfone is 0.85 or more, preferably 0.85 to 2.0.(421) The area ratio of the peak area derived from malic acid to the peak area derived from L-methionine sulfone is 13 or more, preferably 13 to 38; (422) The area ratio of the peak area derived from succinic acid to the peak area derived from L-methionine sulfone is 2.1 or more, preferably 2.1 to 7.8; (423) The area ratio of the peak area derived from tartaric acid to the peak area derived from L-methionine sulfone is 0.19 or more, preferably 0.19 to 0.78; (424) The area ratio of the peak area derived from lactic acid to the peak area derived from L-methionine sulfone is 2.4 or more, preferably 2.4 to 42; (425) The area ratio of the peak area derived from adipic acid to the peak area derived from L-methionine sulfone is 0.55 or more, preferably 0.55 to 1.6. (426) The area ratio of the peak area derived from citric acid to the peak area derived from L-methionine sulfone is 17 or more, preferably 17 to 45, and (427) The area ratio of the peak area derived from pyroglutamic acid to the peak area derived from caffeine-d9 is 1.5 or more, preferably 1.5 to 8.3, of which 1 or more, preferably 10 or more, more preferably 15 or more, even more preferably 20 or more, particularly preferably 25 or more, and most preferably all of the above are satisfied.

[0197] In a preferred embodiment of the flavor-enhancing composition of the second disclosure, when perilla 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, (501) 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 0.46 or more, preferably 0.80 or more, preferably 0.46 to 50, more preferably 0.80 to 50, and (502) 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 2.0 or more, preferably 3.9 or more, preferably 2.0 to 47, more preferably 3.9 to 47. (503) The total area ratio of the peak area derived from the cyclic dipeptide containing aspartic acid to the peak area derived from caffeine-d9 is 0.38 or more, preferably 40 or more, preferably 0.38 to 6.0, more preferably 0.40 to 6.0; (504) The total area ratio of the peak area derived from the cyclic dipeptide containing asparagine to the peak area derived from caffeine-d9 is 0.35 or more, preferably 0.35 to 4.7; (505) The total area ratio of the peak area derived from the cyclic dipeptide containing glutamic acid to the peak area derived from caffeine-d9 is 1.0 or more, preferably 1.2 or more, preferably 1.0 to 22, more preferably 1.2 to 22; (506) The total area ratio of the peak area derived from the cyclic dipeptide containing glutamine to the peak area derived from caffeine-d9 is 0.49 or more, preferably 0.75 or more, preferably 0.49 to 6.1, more preferably 0.75 to 6.1; (507) The sum of the area ratios of the peak areas derived from the cyclic dipeptide containing glycine to the peak area derived from caffeine-d9 is 0.40 or more, preferably 0.40 to 33, and (508) The sum of the area ratios of the peak areas derived from the cyclic dipeptide containing histidine to the peak area derived from caffeine-d9 is 1.0 or more, preferably 1.0 to 12,(509) The total area ratio of the peak area derived from the cyclic dipeptide containing leucine or isoleucine to the peak area derived from caffeine-d9 is 0.50 or more, preferably 0.50 to 17; (510) The total area ratio of the peak area derived from the cyclic dipeptide containing lysine to the peak area derived from caffeine-d9 is 0.35 or more, preferably 0.35 to 7.0; (511) The total area ratio of the peak area derived from the cyclic dipeptide containing methionine to the peak area derived from caffeine-d9 is 1.0 or more, preferably 1.0 to 5.2, more preferably 1.0 to 3.2; (512) The total area ratio of the peak area derived from the cyclic dipeptide containing phenylalanine to the peak area derived from caffeine-d9 is 1.1 or more, preferably 1.1 to 21, more preferably 1.0 to 12; (513) The total area ratio of the peak area derived from the proline-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 1.6 or more, preferably 1.6 to 26; (514) The total area ratio of the peak area derived from the serine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 0.40 or more, preferably 0.40 to 4.9; (515) The total area ratio of the peak area derived from the threonine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 0.93 or more, preferably 1.0 or more, preferably 0.93 to 8.8, more preferably 1.0 to 8.8; (516) The total area ratio of the peak area derived from the tryptophan-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 0.20 or more, preferably 0.20 to 1.2. (517) 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 1.3 or more, preferably 2.0 or more, preferably 1.3 to 10, more preferably 2.0 to 10, and (518) 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 0.35 or more, preferably 0.35 to 13,(519) 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 2.6; (520) The area ratio of the peak area derived from quinic acid to the peak area derived from L-methionine sulfone is 6.4 or more, preferably 7.0 or more, preferably 6.4 to 29, more preferably 7.0 to 29; (521) The area ratio of the peak area derived from malic acid to the peak area derived from L-methionine sulfone is 68 or more, preferably 70 or more, preferably 68 to 240, more preferably 70 to 230; (522) The area ratio of the peak area derived from succinic acid to the peak area derived from L-methionine sulfone is 6.2 or more, preferably 7.0 or more, preferably 6.2 to 22, more preferably 7.0 to 22. (523) The area ratio of the peak area derived from tartaric acid to the peak area derived from L-methionine sulfone is 103 or more, preferably 110 or more, preferably 103 to 340, more preferably 110 to 320; (524) The area ratio of the peak area derived from lactic acid to the peak area derived from L-methionine sulfone is 2.6 or more, preferably 2.8 or more, preferably 2.6 to 9.4, more preferably 2.8 to 8.0; (525) The area ratio of the peak area derived from adipic acid to the peak area derived from L-methionine sulfone is 0.70 or more, preferably 0.74 or more, preferably 0.70 to 1.7, more preferably 0.74 to 1.7; (526) The area ratio of the peak area derived from citric acid to the peak area derived from L-methionine sulfone is 240 or more, preferably 240 to 1470, more preferably 240 to 1200; (527) The area ratio of the peak area derived from pyroglutamic acid to the peak area derived from caffeine-d9 is 6.5 or more, preferably 6.5 to 60, and of the above, 1 or more, preferably 10 or more, more preferably 15 or more, even more preferably 20 or more, particularly preferably 25 or more, and most preferably all of the above.

[0198] In a preferred embodiment of the flavor-enhancing composition of the second disclosure, when sunflower is used as the grain, the heat-treated grain is further treated by adding 5 μg / g caffeine-d9 and 5 μg / g L-methionine sulfone to the heat-treated grain and analyzing it by liquid chromatography-mass spectrometry (LC-MS) according to the following method. In the resulting chromatogram, (601) the total area ratio of the peak area derived from the alanine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 0.35 or more, preferably 0.35 to 28; (602) the total area ratio of the peak area derived from the arginine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 1.2 or more, preferably 1.2 to 26; (603) 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 0.80 or more, preferably 0.80 to 14. (604) The total area ratio of the peak area derived from the cyclic dipeptide containing asparagine to the peak area derived from caffeine-d9 is 0.12 or more, preferably 0.12 to 5.7; (605) 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 0.75 or more, preferably 0.75 to 12; (606) The total area ratio of the peak area derived from the cyclic dipeptide containing glutamine to the peak area derived from caffeine-d9 is 0.80 or more, preferably 0.80 to 9.0; (607) 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 28; (608) The total area ratio of the peak area derived from the cyclic dipeptide containing histidine to the peak area derived from caffeine-d9 is 1.7 or more, preferably 1.7 to 12. (609) 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 0.50 or more, preferably 0.50 to 22.(610) 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 6.6; (611) The total area ratio of the peak area derived from the cyclic dipeptide containing methionine to the peak area derived from caffeine-d9 is 1.0 or more, preferably 1.0 to 8.6; (612) 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 19; (613) The total area ratio of the peak area derived from the cyclic dipeptide containing proline to the peak area derived from caffeine-d9 is 1.9 or more, preferably 1.9 to 67; (614) The total area ratio of the peak area derived from the cyclic dipeptide containing serine to the peak area derived from caffeine-d9 is 0.10 or more, preferably 0.10 to 5.3. (615) The total area ratio of the peak area derived from the cyclic dipeptide containing threonine to the peak area derived from caffeine-d9 is 1.0 or more, preferably 1.0 to 26; (616) The total area ratio of the peak area derived from the cyclic dipeptide containing tryptophan to the peak area derived from caffeine-d9 is 0.15 or more, preferably 0.15 to 2.0; (617) 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 5.8; (618) The total area ratio of the peak area derived from the cyclic dipeptide containing valine to the peak area derived from caffeine-d9 is 0.30 or more, preferably 0.30 to 15; (619) The area ratio of the peak area derived from sulfurol to the peak area derived from caffeine-d9 is 1.0 or more, preferably 1.0 to 4.8. (620) The area ratio of the peak area derived from quinic acid to the peak area derived from L-methionine sulfone is 130 or more, preferably 130 to 730.(621) The area ratio of the peak area derived from malic acid to the peak area derived from L-methionine sulfone is 57 or more, preferably 57 to 158; (622) The area ratio of the peak area derived from succinic acid to the peak area derived from L-methionine sulfone is 5.5 or more, preferably 5.5 to 15; (623) The area ratio of the peak area derived from tartaric acid to the peak area derived from L-methionine sulfone is 0.27 or more, preferably 0.27 to 0.73; (624) The area ratio of the peak area derived from lactic acid to the peak area derived from L-methionine sulfone is 5.0 or more, preferably 5.0 to 43; (625) The area ratio of the peak area derived from adipic acid to the peak area derived from L-methionine sulfone is 0.65 or more, preferably 0.65 to 1.7. (626) The area ratio of the peak area derived from citric acid to the peak area derived from L-methionine sulfone is 43 or more, preferably 43 to 110, and (627) The area ratio of the peak area derived from pyroglutamic acid to the peak area derived from caffeine-d9 is 3.5 or more, preferably 3.5 to 38. The following conditions must be met: 1 or more, preferably 10 or more, more preferably 15 or more, even more preferably 20 or more, particularly preferably 25 or more, and most preferably all of the above.

[0199] Here, the LC-MS measurement method is as follows, and more preferably, the LC-MS measurement method described in the examples.

[0200] A 15 mL test tube containing 200 mg of the heat-treated grains (on a dry weight basis; if the heat-treated grains were heat-treated with oil, or 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 were heat-treated with oil, or 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. Here, the heat-treated grain used as the analytical sample is preferably in the form of a pulverized product.

[0201] Caffeine-d9 is the internal standard in positive mode. Caffeine-d9 and each of the compounds described in (101) to (119), (127), (201) to (219), (227), (301) to (319), (327), (401) to (419), (427), (501) to (519), (527), (601) to (619), and (627) 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 defined in (101) to (119), (127), (201) to (219), (227), (301) to (319), (327), (401) to (419), (427), (501) to (519), (527), (601) to (619), and (627) can be calculated.

[0202] L-methionine sulfone is the internal standard in negative mode. L-methionine sulfone and each of the compounds described in (120) to (126), (220) to (226), (320) to (326), (420) to (426), (520) to (526), ​​and (620) to (626) 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 (126), (220) to (226), (320) to (326), (420) to (426), (520) to (526), ​​and (620) to (626) can be calculated.

[0203] The alanine-containing cyclic dipeptides in (101), (201), (301), (401), (501), and (601) are typically the cyclic dipeptides listed in the "Alanine (Ala)" row of Tables 26, 29, 32, 35, 38, and 41, respectively.

[0204] The arginine-containing cyclic dipeptides in (102), (202), (302), (402), (502), and (602) are typically the cyclic dipeptides listed in the "Arginine (Arg)" row of Tables 26, 29, 32, 35, 38, and 41, respectively.

[0205] The cyclic dipeptides containing aspartic acid in (103), (203), (303), (403), (503), and (603) are typically the cyclic dipeptides listed in the "Aspartic Acid (Asp)" row of Tables 26, 29, 32, 35, 38, and 41, respectively.

[0206] The asparagine-containing cyclic dipeptides in (104), (204), (304), (404), (504), and (604) are typically the cyclic dipeptides listed in the "Asparagine (Asn)" row of Tables 26, 29, 32, 35, 38, and 41, respectively.

[0207] The glutamic acid-containing cyclic dipeptides in (105), (205), (305), (405), (505), and (605) are typically the cyclic dipeptides listed in the "Glutamic Acid (Glu)" row of Tables 26, 29, 32, 35, 38, and 41, respectively.

[0208] The glutamine-containing cyclic dipeptides in (106), (206), (306), (406), (506), and (606) are typically the cyclic dipeptides listed in the "Glutamine (Gln)" row of Tables 26, 29, 32, 35, 38, and 41, respectively.

[0209] The glycine-containing cyclic dipeptides in (107), (207), (307), (407), (507), and (607) are typically the cyclic dipeptides listed in the "Gly" row of Tables 26, 29, 32, 35, 38, and 41, respectively.

[0210] The histidine-containing cyclic dipeptides in (108), (208), (308), (408), (508), and (608) are typically the cyclic dipeptides listed in the "Histidine (His)" row of Tables 26, 29, 32, 35, 38, and 41, respectively.

[0211] In (109), (209), (309), (409), (509), and (609), the leucine or isoleucine is typically the cyclic dipeptide described in the "Leucine / Isoleucine (Leu / Ile)" row of Tables 26, 29, 32, 35, 38, and 41, respectively.

[0212] The lysine-containing cyclic dipeptides in (110), (210), (310), (410), (510), and (610) are typically the cyclic dipeptides listed in the "Lysine (Lys)" row of Tables 26, 29, 32, 35, 38, and 41, respectively.

[0213] The cyclic dipeptides containing methionine in (111), (211), (311), (411), (511), and (611) are typically the cyclic dipeptides listed in the "Methionine (Met)" row of Tables 26, 29, 32, 35, 38, and 41, respectively.

[0214] The cyclic dipeptides containing phenylalanine in (112), (212), (312), (412), (512), and (612) are typically the cyclic dipeptides listed in the "Phenylalanine (Phe)" row of Tables 26, 29, 32, 35, 38, and 41, respectively.

[0215] The proline-containing cyclic dipeptides in (113), (213), (313), (413), (513), and (613) are typically the cyclic dipeptides listed in the "Proline (Pro)" row of Tables 26, 29, 32, 35, 38, and 41, respectively.

[0216] The serine-containing cyclic dipeptides in (114), (214), (314), (414), (514), and (614) are typically the cyclic dipeptides listed in the "Serine (Ser)" row of Tables 26, 29, 32, 35, 38, and 41, respectively.

[0217] The cyclic dipeptides containing threonine in (115), (215), (315), (415), (515), and (615) are typically the cyclic dipeptides listed in the "Threonine (Thr)" row of Tables 26, 29, 32, 35, 38, and 41, respectively.

[0218] The tryptophan-containing cyclic dipeptides in (116), (216), (316), (416), (516), and (616) are typically the cyclic dipeptides listed in the "Tryptophan (Trp)" row of Tables 26, 29, 32, 35, 38, and 41, respectively.

[0219] The tyrosine-containing cyclic dipeptides in (117), (217), (317), (417), (517), and (617) are typically the cyclic dipeptides listed in the "Tyrosine (Tyr)" row of Tables 26, 29, 32, 35, 38, and 41, respectively.

[0220] The valine-containing cyclic dipeptides in (118), (218), (318), (418), (518), and (618) are typically the cyclic dipeptides listed in the "Valine (Val)" row of Tables 26, 29, 32, 35, 38, and 41, respectively.

[0221] 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 materials and heating conditions of the heat-treated grains 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.

[0222] 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; 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 second disclosure, a combination of multiple heat-treated grains can be incorporated depending on the flavor to be enhanced.

[0223] 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 grains to heat treatment under one or more conditions selected from a2) a heating temperature of 185°C or higher and a heating value of 5000 or higher in an open system, b2) a condition in which oil is present, and c2) a pressure-sealed condition, thereby obtaining the heat-treated grains.

[0224] According to this embodiment, a flavor-enhancing composition relating to the first embodiment of the second disclosure can be manufactured.

[0225] In the method relating to the second aspect of the second 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 second disclosure. For example, "a2) at least one of the conditions that the heating temperature is 185°C or higher and the heating value is 5000 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 grains of the flavor-enhancing composition relating to the first aspect of the second disclosure.

[0226] The method for producing the flavor-enhancing composition according to this embodiment may involve using the heat-treated grains as they are, or further including 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 second disclosure.

[0227] 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.

[0228] 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.

[0229] 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).

[0230] 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 grains (calculated as dried grains) per unit amount of the total 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% 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 to 100g, preferably 1g to 75g, 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 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 or more and 100g or less, preferably 0.50g or more and 70g or less, more preferably 0.60g or more and 60g or less, even more preferably 1g or more and 50g or less, particularly preferably 2g or more and 50g or less.

[0231] 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.

[0232] B-4. Further aspects of the second disclosure of this specification relate to the use of heat-treated grains for enhancing the flavor of food, a method for enhancing the flavor of food, including incorporating heat-treated grains into food, and the use of heat-treated grains in the manufacture of heat-treated grains for the purpose of enhancing the flavor of food, or additives for the purpose of enhancing the flavor of food. Herein, the heat-treated grains are heat-treated under one or more conditions selected from a2), b2), and c2).

[0233] In the further embodiments described above, the heat-treated grains preferably have the characteristics described with respect to heat-treated grains contained in a flavor-enhancing composition according to the first aspect of the second disclosure.

[0234] In the further embodiments described above, the heat-treated grains can preferably be produced by a method for producing heat-treated grains as described in the method for producing a flavor-enhancing composition according to the second aspect of the second disclosure.

[0235] 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 grain 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.

[0236] Experiment 1 below relates to the first disclosure of this specification.

[0237] Experiment 2, described below, relates to the second disclosure of this specification.

[0238] 1. Experiment 1: Flavor-enhancing composition containing heat-treated corn

[0239] 1.1. Heat treatment of corn

[0240] (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).

[0241] (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.

[0242] (2) The prepared corn from the heat-treated corn was heat-treated under the conditions shown in the table below. The definition of the heat value is as previously described. The temperature and time listed in the processing conditions column are the theoretical maximum temperature reached and the time it is held (however, in the case of oven heating, the oven setting time and the total heating time), but the temperature measured over time with a temperature sensor was used to calculate the heat value. Therefore, the heat value reflects the change in temperature over time, including the temperature and time during temperature rise and fall.

[0243]

[0244] Comparative Example 101 involved placing 10 g of dried corn kernels and 100 g of water in a pot, boiling over low heat for 14 minutes until the water evaporated, and then removing the water using a freeze-dryer. The dried kernels were then ground into a powder, which was used for evaluation and analysis.

[0245] The oven heating procedure for Comparative Example 102 was performed as follows: 20 g of corn grits 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 at 100°C for another 15 minutes. The product temperature was measured by inserting a sensor-type thermometer into the oven. After heating, it was transferred to a tray and allowed to cool to room temperature. The corn grits were then crushed into a powder and used for evaluation and analysis.

[0246] The pressurized sealed heating in Examples 101 and 102 was carried out according to the following procedure. 50 g of corn grits (Example 101) or corn flour (Example 102) was filled into an aluminum foil pouch and sealed. The sealed pouch was heat-treated in a retort sterilizer at 130°C for 30 minutes and then cooled with water. The heat treatment in the retort sterilizer was carried out under a gauge pressure of 0.2 MPa. The corn grits were pulverized after heating to produce a powder, which was used for evaluation and analysis.

[0247] The oil heating in Examples 103 and 104 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 corn grits (Example 103) or corn flour (Example 104) was mixed in. The resulting mixture was heated to 150°C while stirring, and held at that 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.

[0248] Oven roasting for Examples 105 and 106 was carried out using the following procedure. 10 g of corn grits (Example 105) or corn kernels (Example 106) were placed on an aluminum tray and roasted in an oven set to 230°C for 21 minutes (Example 105) or 30 minutes (Example 106). 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 product was then crushed into a powder and used for evaluation and analysis.

[0249] The oven roasting in Example 107 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 corn flour was added and mixed well. The dish was then placed in an oven set to 230°C and roasted for 20 minutes. After heating, it was allowed to cool to room temperature.

[0250] 1.2. Enhancement of flavor by heat treatment of corn (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.

[0251] 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.

[0252] The salt content of this curry roux was 10.6g per 100g.

[0253] (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.

[0254] The sodium content of this reduced-sodium curry roux was 7.7g per 100g. Foods containing sodium chloride 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 this reduced-sodium curry roux are useful as an evaluation system for taste enhancement.

[0255] (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.

[0256] Multiple solutions were prepared by dissolving 44 g of the reduced-sodium curry roux described in (2) above in 300 g of hot water and boiling it while stirring. To one of these solutions, a sample of the comparative example or example of the heat-treated corn was added to achieve a final concentration of 0.1% by mass. In this test system, 10.1 g of the comparative example or example of the heat-treated corn was added for every 100 g of sodium chloride equivalent in the hot water dilution of the reduced-sodium curry roux.

[0257] 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.

[0258] 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.

[0259] 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.

[0260] When a sample from the comparative example or example of heat-treated corn was added, the taste was evaluated by marking with an asterisk (*) which of the following tastes was perceived to be enhanced: saltiness, sweetness, sourness, bitterness, umami, richness, oiliness, or milkiness. The number of asterisks (*) corresponds to the number of evaluators who reported feeling an enhancement effect on the corresponding taste.

[0261] (4) Evaluation Results The evaluation results are shown in the table below.

[0262]

[0263] 1.3. Component Analysis The components contained in the comparative examples and example samples (corn samples) of heat-treated corn were analyzed using the following procedure.

[0264] Component analysis by LC-MS (1) Preparation of LC-MS sample solution 200 mg of cone sample (on a dry basis; if the sample is a sample that has been heat-treated with oil, this refers to the mass calculated as the sample excluding the oil. For example, the mass of the samples in Examples 103, 104, and 107 was 400 mg) was taken into a 15 mL test tube, and 7.5 mL of ultrapure water was added and mixed well. The test tube was heated in a constant temperature water bath set to 75°C for 10 minutes, then the test tube was stirred in a benchtop high-speed shaker at 2,500 rpm for 10 minutes and allowed to stand until it reached room temperature. 2.5 mL of acetonitrile (Fujifilm Wako Pure Chemical Industries) was added to the test tube, and caffeine-d9 (Kanto Chemical Industries) was added as an internal standard for the positive mode, and L-methionine sulfone (Fujifilm Wako Pure Chemical Industries) was added as an internal standard for the negative mode. Caffeine-d9 and L-methionine sulfone were added to a corn sample (on a dry weight basis; if the sample was heat-treated with oil, the mass refers to the mass calculated after removing the oil). The test tube was stirred at room temperature at 2,500 rpm for 10 minutes using a benchtop high-speed shaker. 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. 0.75 mL of ultrapure water and 0.25 mL of acetonitrile were added to the filtrate below the filter, and the mixture was vortexed for 10 seconds. The solution after loading onto a 0.2 μm filter was used as the LC-MS sample (n=3).

[0265] (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

[0266]

[0267] MS conditions: Ion source temperature: 230°C. Monitoring ions: As shown in the table below.

[0268] (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.

[0269]

[0270]

[0271]

[0272] (4) Results The results of the analysis of cyclic dipeptides in the samples of the examples or comparative examples of heat-treated corn are shown in Table 7 below. For each detected cyclic dipeptide, the peak area ratio relative to the internal standard (caffeine-d9) was determined, and the sum of the peak area ratios of cyclic dipeptides containing a predetermined amino acid is shown in Table 7. The molecular species of cyclic dipeptides detected by amino acid content are shown in Table 8.

[0273]

[0274]

[0275] The table below shows the peak area ratios of aroma components and organic acids relative to the internal standard.

[0276]

[0277] 1.4. Enhancement of Flavor by Heat-Treated Corn (2) The effect of heat-treating the corn from Example 103 (heated in oil at 150°C for 5 minutes) on enhancing flavor was confirmed.

[0278] (1) Reduced-sodium corn cream soup A reduced-sodium corn cream soup was prepared using commercially available reduced-sodium corn cream soup dried powder. The reduced-sodium corn cream soup was mixed with the corn heat treatment powder of Example 103 at a final concentration of 0.1% (W / W) (equivalent to 0.05% (W / W) of corn excluding oil) to form the Example 103 sample. The reduced-sodium corn cream soup without the powder of Example 103 was used as the negative control sample. The reduced-sodium corn cream soup was mixed with salt at a final concentration of 0.06% (W / W) to form the positive control sample. The salt equivalent was 0.31% (W / W) for the Example 103 sample and the negative control sample of reduced-sodium corn cream soup, and 0.38% (W / W) for the positive control sample. The Example 103 sample of reduced-sodium corn cream soup contains 32g of the corn heat treatment of Example 103 (equivalent to 16g of corn excluding oil) per 100g of salt equivalent.

[0279] (2) Reduced-sodium fried rice A commercially available frozen reduced-sodium fried rice was prepared according to the instructions on the back of the package. The prepared reduced-sodium fried rice was mixed with the corn heat-treated powder from Example 103 at a final concentration of 0.1% (W / W) (0.05% (W / W) when converted to corn excluding oil), and this was used as the Example 103 sample. The reduced-sodium fried rice without the addition of the powder from Example 103 was used as the negative control sample. In addition, the reduced-sodium fried rice mixed with 0.28% (W / W) salt was used as the positive control sample. The salt equivalent was 0.71% (W / W) for the negative control sample and the Example 103 sample, and 0.99% (W / W) for the positive control sample. In the Example 103 sample of reduced-sodium fried rice, 14.1g of the corn heat-treated powder from Example 103 (7.0g when converted to corn excluding oil) was added for every 100g of salt equivalent.

[0280] (3) Miso-flavored reduced-sodium ramen soup A ramen soup was prepared using a commercially available miso-flavored powdered ramen soup. To facilitate the evaluation of enhanced flavor, a low-concentration reduced-sodium ramen soup was prepared by dispersing the powder in hot water at 0.8 times the concentration specified in the product. The prepared reduced-sodium ramen soup was mixed with the corn heat-treated powder from Example 103 at a final concentration of 0.1% (W / W) (equivalent to 0.05% (W / W) as corn excluding oil) to form the Example 103 sample. The reduced-sodium ramen soup from Example 103 without the addition of the powder was used as the negative control sample. In addition, a standard ramen soup was prepared by dispersing the powdered ramen soup in hot water at the concentration specified in the product, and this was used as the positive control sample. The sodium chloride equivalent was 1.03% (W / W) for the negative control and the Example 103 sample, and 1.29% (W / W) for the positive control sample. In Example 103 of the reduced-sodium miso ramen soup, 9.7 g of the corn heat-treated powder from Example 103 (equivalent to 4.9 g of corn excluding oil) was added to 100 g of salt equivalent.

[0281] (4) Evaluation Two evaluators consumed each of the above items: Sample 103 of Example, the negative control sample, and the positive control sample. The saltiness, sweetness, and oiliness of Sample 103 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

[0282] The evaluation results are shown in the table below.

[0283]

[0284] 2. Experiment 2: Flavor-enhancing composition containing heat-treated grains (quinoa, amaranth, chickpeas, millet, perilla, or sunflower).

[0285] 2.1. Heat treatment of grains

[0286] (1) Heating value The heating value is as defined in 1. / 1.1. / (1) above.

[0287] (2) Preparation of heat-treated grains (quinoa, amaranth, chickpeas, glutinous millet, perilla, sunflower) Quinoa, amaranth, chickpeas, glutinous millet, perilla, and sunflower were heat-treated under the following conditions. The definition of the heating value is as previously described. The temperature and time listed in the heating conditions column are the theoretical maximum temperature reached and the time it is held (however, in the case of oven heating, the oven setting time and the total heating time), but the temperature measured over time by a temperature sensor was used to calculate the heating value. Therefore, the heating value reflects the change in temperature over time, including the temperature and time during temperature rise and fall.

[0288] (2)-1: Heat treatment of quinoa

[0289]

[0290] Comparative Example 1-1 involved placing 10g of quinoa and 50g of water in a pot, boiling it over low heat for 5 minutes until the water evaporated, then covering and letting it steam for 10 minutes. The water was removed using a freeze-dryer. After drying, the quinoa was ground into a powder, which was used for evaluation and analysis.

[0291] The pressurized sealed heating in Example 1-1 was carried out according to the following procedure. 50 g of quinoa was filled into an aluminum foil pouch and sealed. The sealed pouch was heat-treated in a retort sterilizer at 130°C for 30 minutes and then cooled with water. The heat treatment in the retort sterilizer was carried out under a gauge pressure of 0.2 MPa. The quinoa was pulverized after heating to produce a powder, which was used for evaluation and analysis.

[0292] The oven roasting in Examples 1-2 was carried out using the following procedure. 10g of quinoa was placed on an aluminum tray and roasted in an oven set to 230°C for 21 minutes. After heating, it was transferred to a tray and allowed to cool to room temperature. The quinoa was ground into a powder after heating and used for evaluation and analysis.

[0293] (2)-2: Heat treatment of amaranth

[0294]

[0295] Comparative Example 2-1 involved placing 10g of amaranth and 50g of water in a pot, boiling it over low heat for 5 minutes until the water evaporated, then covering and steaming for 10 minutes. The water was removed using a freeze-dryer. After drying, the amaranth was ground into a powder, which was used for evaluation and analysis.

[0296] The pressurized sealed heating method in Example 2-1 was performed according to the following procedure. 50 g of amaranth was filled into an aluminum foil pouch and sealed. The sealed pouch was heat-treated in a retort sterilizer at 130°C for 30 minutes and then cooled with water. The heat treatment in the retort sterilizer was carried out under a gauge pressure of 0.2 MPa. The amaranth was pulverized after heating to produce a powder, which was used for evaluation and analysis.

[0297] The oven roasting in Example 2-2 was carried out using the following procedure. 10 g of amaranth was placed on an aluminum tray and roasted in an oven set to 230°C for 21 minutes. After heating, it was transferred to a tray and allowed to cool to room temperature. The amaranth was ground into a powder after heating and used for evaluation and analysis.

[0298] (2)-3: Heat treatment of chickpeas

[0299]

[0300] Comparative Example 3-1 involved placing 10 g of chickpeas and 100 g of water in a pot, boiling them over low heat for 17 minutes until the water evaporated, and then removing the moisture using a freeze-dryer. The dried chickpeas were then ground into a powder, which was used for evaluation and analysis.

[0301] The pressurized sealed heating method in Example 3-1 was performed according to the following procedure. 50 g of chickpeas were filled into an aluminum foil pouch and sealed. The sealed pouch was heat-treated in a retort sterilizer at 130°C for 30 minutes and then cooled with water. The heat treatment in the retort sterilizer was performed under a gauge pressure of 0.2 MPa. The pulverized powder obtained after heating was used for evaluation and analysis.

[0302] The oven roasting in Example 3-2 was carried out using the following procedure. 10g of chickpeas were placed on an aluminum tray and roasted in an oven set to 230°C for 21 minutes. After heating, they were transferred to a tray and allowed to cool to room temperature. The powdered chickpeas, which were ground after heating, were used for evaluation and analysis.

[0303] (2)-4: Heat treatment of glutinous millet

[0304]

[0305] Comparative Example 4-1 involved placing 10g of glutinous millet and 50g of water in a pot, boiling it over low heat for 8 minutes until the water evaporated, then covering and steaming for 10 minutes. The water was removed using a freeze-dryer. After drying, the millet was ground into a powder, which was used for evaluation and analysis.

[0306] The pressurized sealed heating method in Example 4-1 was carried out according to the following procedure. 50 g of glutinous millet was filled into an aluminum foil pouch and sealed. The sealed pouch was heat-treated in a retort sterilizer at 130°C for 30 minutes and then cooled with water. The heat treatment in the retort sterilizer was carried out under a gauge pressure of 0.2 MPa. The powder obtained by pulverizing after heating was used for evaluation and analysis.

[0307] The oven roasting in Example 4-2 was carried out using the following procedure. 10g of glutinous millet was placed on an aluminum tray and roasted in an oven set to 230°C for 21 minutes. After heating, it was transferred to a tray and allowed to cool to room temperature. The powder obtained by grinding the millet after heating was used for evaluation and analysis.

[0308] (2)-5: Heat treatment of perilla

[0309]

[0310] Comparative Example 5-1 involved placing 10g of perilla seeds and 50g of water in a pot, boiling over low heat for 7 minutes until the water evaporated, then covering and steaming for 10 minutes. The water was removed using a freeze-dryer. After drying, the seeds were ground into a powder, which was used for evaluation and analysis.

[0311] The pressurized sealed heating method in Example 5-1 was carried out according to the following procedure. 50 g of perilla seeds were filled into an aluminum foil pouch and sealed. The sealed pouch was heat-treated in a retort sterilizer at 130°C for 30 minutes and then cooled with water. The heat treatment in the retort sterilizer was carried out under a gauge pressure of 0.2 MPa. The powder obtained by grinding after heating was used for evaluation and analysis.

[0312] The oven roasting in Example 5-2 was carried out using the following procedure. 10g of perilla seeds were placed on an aluminum tray and roasted in an oven set to 230°C for 21 minutes. After heating, the seeds were transferred to a tray and allowed to cool to room temperature. The powder obtained by grinding the seeds after heating was used for evaluation and analysis.

[0313] The oil roasting in Examples 5-3 and 5-4 was carried out according to the following procedure. In Example 5-3, unheated perilla seeds were ground into a powder. 100 g of palm oil (melting point 45°C) was heated, and when it reached 80°C, 100 g of the perilla powder was mixed in. The resulting mixture was heated to 150°C while stirring, held at that temperature for 5 minutes, and then cooled. Cooling was carried out while stirring to the extent that the perilla powder did not separate in the mixture until it reached about 60°C, and then cooled in a freezer until it solidified.

[0314] In Example 5-4, 100 g of palm oil (melting point 45°C) was heated, and when it reached 80°C, 100 g of unground whole perilla seeds were mixed in. The resulting mixture was heated to 150°C while stirring, held at that temperature for 5 minutes, and then cooled. Cooling was carried out while stirring until the whole perilla seeds did not separate in the mixture up to about 60°C, and then in a freezer until solidified. The oil-heated whole perilla seed product was evaluated and analyzed after the grains were ground in oil after solidification.

[0315] (2)-6: Heat treatment of sunflowers

[0316]

[0317] Comparative Example 6-1 involved placing 20 g of sunflower seeds and 200 g of water in a pot, boiling them over low heat for 10 minutes until the water evaporated, and then removing the moisture using a freeze-dryer. The dried seeds were then ground into a powder, which was used for evaluation and analysis.

[0318] The pressurized sealed heating method in Example 6-1 was performed according to the following procedure. 50 g of sunflower seeds were filled into an aluminum foil pouch and sealed. The sealed pouch was heat-treated in a retort sterilizer at 130°C for 30 minutes and then cooled with water. The heat treatment in the retort sterilizer was performed under a gauge pressure of 0.2 MPa. The powder obtained by grinding after heating was used for evaluation and analysis.

[0319] The oven roasting in Example 6-2 was carried out using the following procedure. 10 g of sunflower seeds were placed on an aluminum tray and roasted in an oven set to 230°C for 21 minutes. After heating, the seeds were transferred to a tray and allowed to cool to room temperature. The seeds were then ground into a powder and used for evaluation and analysis.

[0320] 2.2. Enhancement of flavor by heat treatment of grains (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.

[0321] (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.

[0322] (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.

[0323] Multiple solutions were prepared by dissolving 44 g of the reduced-sodium curry roux described in (2) above in 300 g of hot water and boiling it while stirring. To one of these solutions, a sample of the comparative example or example of the heat-treated grain product was added to achieve a final concentration of 0.1% by mass. In this test system, 10.1 g of the comparative example or example of the heat-treated grain product was added for every 100 g of sodium chloride equivalent in the hot water diluted solution of the reduced-sodium curry roux.

[0324] The taste of the reduced-sodium curry roux (dissolved in hot water) and the regular curry roux (dissolved in hot water) was compared, and evaluated by three evaluators (evaluators 1, 2, and 3) or two evaluators (evaluators 1 and 2) according to the following evaluation criteria.

[0325] 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.

[0326] When samples from comparative examples or examples of heat-treated grains 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.

[0327] (4) Evaluation Results The evaluation results are shown in the table below.

[0328]

[0329]

[0330]

[0331]

[0332]

[0333]

[0334] 2.3. Component Analysis The components contained in the samples (grain samples) of the comparative example and example of heat-treated grains were analyzed using the following procedure.

[0335] Component analysis by LC-MS (1) Preparation of LC-MS sample The LC-MS sample was prepared according to the procedure described in 1. / 1.3. / (1) above, except that a mixed grain sample was used instead of a corn sample.

[0336] (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.

[0337] (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.

[0338]

[0339]

[0340] (4) Results (4)-1: Analysis results of heat-treated quinoa The analysis results of cyclic dipeptides in the samples of the examples and comparative examples of heat-treated quinoa are shown in Table 25 below. For each detected cyclic dipeptide, the peak area ratio relative to the internal standard (caffeine-d9) was determined, and the sum of the peak area ratios of cyclic dipeptides containing a predetermined amino acid is shown in Table 25. The molecular species of cyclic dipeptides detected by contained amino acid are shown in Table 26.

[0341]

[0342]

[0343] The table below shows the peak area ratios of aroma components and organic acids relative to the internal standard.

[0344]

[0345] (4)-2: Analysis results of heat-treated amaranth products The analysis results of cyclic dipeptides in the samples of the examples and comparative examples of heat-treated amaranth products are shown in Table 28 below. For each detected cyclic dipeptide, the peak area ratio relative to the internal standard (caffeine-d9) was determined, and the sum of the peak area ratios of cyclic dipeptides containing a predetermined amino acid is shown in Table 28. The molecular species of cyclic dipeptides detected by contained amino acid are shown in Table 29.

[0346]

[0347]

[0348] The table below shows the peak area ratios of aroma components and organic acids relative to the internal standard.

[0349] (4)-3: Analysis results of heat-treated chickpeas The analysis results of cyclic dipeptides in the samples of the examples and comparative examples of heat-treated chickpeas are shown in Table 31 below. For each detected cyclic dipeptide, the peak area ratio relative to the internal standard (caffeine-d9) was determined, and the sum of the peak area ratios of cyclic dipeptides containing a predetermined amino acid is shown in Table 31. The molecular species of cyclic dipeptides detected by contained amino acid are shown in Table 32.

[0350]

[0351]

[0352] The table below shows the peak area ratios of aroma components and organic acids relative to the internal standard.

[0353] (4)-4: Analysis results of heat-treated glutinous millet The analysis results of cyclic dipeptides in the samples of the examples and comparative examples of heat-treated glutinous millet are shown in Table 34 below. For each detected cyclic dipeptide, the peak area ratio relative to the internal standard (caffeine-d9) was determined, and the sum of the peak area ratios of cyclic dipeptides containing a predetermined amino acid is shown in Table 34. The molecular species of cyclic dipeptides detected by contained amino acid are shown in Table 35.

[0354]

[0355]

[0356] The table below shows the peak area ratios of aroma components and organic acids relative to the internal standard.

[0357] (4)-5: Analysis results of heat-treated perilla products The analysis results of cyclic dipeptides in the samples of the examples and comparative examples of heat-treated perilla products are shown in Table 37 below. For each detected cyclic dipeptide, the peak area ratio relative to the internal standard (caffeine-d9) was determined, and the sum of the peak area ratios of cyclic dipeptides containing a predetermined amino acid is shown in Table 37. The molecular species of cyclic dipeptides detected by contained amino acid are shown in Table 38.

[0358]

[0359]

[0360] The table below shows the peak area ratios of aroma components and organic acids relative to the internal standard.

[0361] (4)-6: Analysis results of heat-treated sunflower products The analysis results of cyclic dipeptides in the samples of the examples and comparative examples of heat-treated sunflower products are shown in Table 40 below. For each detected cyclic dipeptide, the peak area ratio relative to the internal standard (caffeine-d9) was determined, and the sum of the peak area ratios of cyclic dipeptides containing a predetermined amino acid is shown in Table 40. The molecular species of cyclic dipeptides detected by contained amino acid are shown in Table 41.

[0362]

[0363]

[0364] The table below shows the peak area ratios of aroma components and organic acids relative to the internal standard.

[0365]

[0366] 2.4. Enhancement of Flavor by Heat-Treated Perilla Seeds (2) The flavor enhancement effect of the heat-treated perilla seed product of Example 5-1 (whole perilla seeds heated under pressure and sealed at 130°C for 30 minutes) was confirmed.

[0367] (1) Low-oil dressing Sample of Example 5-1 was prepared by mixing a commercially available low-oil dressing with the perilla seed paste powder of Example 5-1 at a final concentration of 0.1% (w / w). The low-oil dressing of Example 5-1 without the powder was used as the negative control sample. The low-oil dressing was prepared by mixing canola oil at a final concentration of 13.7% (w / w) with the low-oil dressing and used as the positive control sample. The oil concentration of the low-oil dressing sample of Example 5-1 and the negative control sample was 8.2% (w / w), and the oil concentration of the positive control sample was 21.9% (w / w). The low-oil dressing sample of Example 5-1 contained 1.22 g of the perilla seed paste of Example 5-1 per 100 g of oil.

[0368] (2) Reduced Fat Curry Sauce A reduced fat curry sauce was prepared using a commercially available curry roux with reduced fat content. Sample 5-1 was prepared by mixing the perilla seed paste powder from Example 5-1 with the reduced fat curry sauce at a final concentration of 0.1% (w / w). The reduced fat curry sauce from Example 5-1 without the powder was used as a negative control sample. The reduced fat curry sauce was prepared by mixing palm oil at a final concentration of 0.36% (w / w) with the reduced fat curry sauce. The lipid concentration of the reduced fat curry sauce sample 5-1 and the negative control sample was 1.10% (w / w), and the lipid concentration of the positive control sample was 1.46% (w / w). Sample 5-1 of the reduced fat curry sauce contained 9.1 g of the perilla seed paste from Example 5-1 per 100 g of lipid.

[0369] (3) Reduced Fat Stew Sauce A reduced fat stew sauce was prepared using commercially available stew roux and low-fat milk. Sample 5-1 was prepared by mixing the perilla seed paste powder from Example 5-1 with the reduced fat stew sauce at a final concentration of 0.1% (w / w). The reduced fat stew sauce from Example 5-1 without the powder was used as a negative control sample. A regular stew sauce prepared using the commercially available stew roux and milk with a normal fat concentration was used as a positive control sample. The lipid concentration of the reduced fat stew sauce sample 5-1 and the negative control sample was 0.83% (w / w), and the lipid concentration of the positive control sample was 1.62% (w / w). Sample 5-1 of the reduced fat stew sauce contained 12 g of the perilla seed paste from Example 5-1 per 100 g of fat.

[0370] (4) Evaluation Two evaluators consumed the Example 5-1 sample, negative control sample, and positive control sample for each of the above items, and evaluated the intensity of saltiness, sweetness, and oiliness of the Example 5-1 sample according to the following criteria. The evaluation for each item was decided through discussion between the two evaluators. AA: Stronger than the positive control sample A: About the same as the positive control sample B: Stronger than the negative control sample and weaker than the positive control sample C: About the same as the negative control sample

[0371] The evaluation results are shown in the table below.

[0372]

[0373] 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.

[0374] 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.

[0375] (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.

[0376]

[0377] Example 2: Evaluation of dark chocolate

[0378] (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.

[0379] 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.

[0380] (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.

[0381] 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.

[0382]

[0383] 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.

[0384] 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.

[0385] 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.

[0386] 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.

[0387] 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.

[0388] 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.

[0389]

Claims

1. A flavor-enhancing composition comprising one or more heat-treated food materials selected from heat-treated corn and heat-treated grains, wherein the heat-treated corn is obtained by heat-treating the corn under one or more conditions selected from a1) a heating temperature of 185°C or higher and a heat value of 15000 or higher, b1) a condition in which oil is present, and c1) a pressure-sealed condition, and the heat-treated grains are obtained by heat-treating the grains under one or more conditions selected from a2) a heating temperature of 185°C or higher and a heat value of 5000 or higher in an open system, b2) a condition in which oil is present, and c2) a pressure-sealed condition.

2. The flavor-enhancing composition according to claim 1, wherein the heat-treated food material contains the heat-treated corn.

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

4. The flavor-enhancing composition according to claim 3, further comprising the condition in a1) that the corn is one or more selected from unground corn and corn grits.

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

6. The heat-treated corn is analyzed by adding 5 μg / g caffeine-d9 and 5 μg / g L-methionine sulfone to the heat-treated corn and the resulting chromatogram obtained by liquid chromatography-mass spectrometry (LC-MS) according to the following method: (1) The total area ratio of the peak area derived from the alanine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 0.20 or more; (2) The total area ratio of the peak area derived from the arginine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 0.10 or more; (3) 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 0.15 or more; (4) The total area ratio of the peak area derived from the asparagine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 0.050 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 0.10 or more, (6) The total area ratio of peak areas derived from cyclic dipeptides containing glutamine to peak areas derived from caffeine-d9 is 0.45 or more, (7) The total area ratio of peak areas derived from cyclic dipeptides containing glycine to peak areas derived from caffeine-d9 is 0.25 or more, (8) The total area ratio of peak areas derived from cyclic dipeptides containing histidine to peak areas derived from caffeine-d9 is 1.5 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 0.35 or more, (10) The total area ratio of peak areas derived from cyclic dipeptides containing lysine to peak areas derived from caffeine-d9 is 0.15 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 1.0 or greater.(12) The total area ratio of peak areas derived from cyclic dipeptides containing phenylalanine to peak areas derived from caffeine-d9 is 1.0 or more, (13) The total area ratio of peak areas derived from cyclic dipeptides containing proline to peak areas derived from caffeine-d9 is 0.80 or more, (14) The total area ratio of peak areas derived from cyclic dipeptides containing serine to peak areas derived from caffeine-d9 is 0.15 or more, (15) The total area ratio of peak areas derived from cyclic dipeptides containing threonine to peak areas derived from caffeine-d9 is 0.70 or more, (16) The total area ratio of peak areas derived from cyclic dipeptides containing tryptophan to peak areas derived from caffeine-d9 is 0.040 or more, (17) The total area ratio of peak areas derived from cyclic dipeptides containing tyrosine to peak areas derived from caffeine-d9 is 0.10 or more, A flavor-enhancing composition according to any one of claims 2 to 5, 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 0.15 or more; (19) The area ratio of peak areas derived from sulfurol to the peak areas derived from caffeine-d9 is 0.14 or more; (20) The area ratio of peak areas derived from tartaric acid to the peak areas derived from L-methionine sulfone is 0.075 or more; (21) The area ratio of peak areas derived from lactic acid to the peak areas derived from L-methionine sulfone is 0.60 or more; (22) The area ratio of peak areas derived from pyroglutamic acid to the peak areas derived from caffeine-d9 is 1.2 or more; (23) The area ratio of peak areas derived from adipic acid to the peak areas derived from L-methionine sulfone is 0.57 or more. (LC-MS measurement method) A 15 mL test tube containing 200 mg of the heat-treated corn 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 corn are added and stirred. After stirring, the solid components are removed and the liquid components are recovered to prepare the sample. The aforementioned sample is analyzed by LC-MS (ionization method: electrospray ionization (ESI) positive mode and ESI negative mode) to obtain a chromatogram.

7. A method for producing a flavor-enhancing composition according to any one of claims 2 to 6, comprising: subjecting corn to a heat treatment under one or more conditions selected from a1) a heating temperature of 185°C or higher and a heat value of 15000 or higher, b1) a condition in which oil is present, and c1) a pressure-sealed condition, thereby obtaining the heat-treated corn.

8. The method according to claim 7, wherein the corn is one or more selected from unground corn and ground corn.

9. The method according to claim 7 or 8, wherein the corn is a mixture of corn and an amino acid or peptide.

10. The flavor-enhancing composition according to any one of claims 1 to 6, wherein the heat-treated food material contains the heat-treated grains.

11. The flavor-enhancing composition according to claim 10, wherein the grains are one or more selected from unground grains and ground grains.

12. The flavor-enhancing composition according to claim 10 or 11, wherein the grain is a mixture of grain and amino acids or peptides.

13. The flavor-enhancing composition according to any one of claims 10 to 12, wherein the grains are one or more selected from quinoa, amaranth, chickpeas, foxtail millet, perilla, and sunflower.

14. The aforementioned grain is quinoa, and the heat-treated grain is analyzed by adding 5 μg / g caffeine-d9 and 5 μg / g L-methionine sulfone to the heat-treated grain and the resulting chromatogram obtained by liquid chromatography-mass spectrometry (LC-MS) according to the following method, in which: (101) The sum of the area ratios of the peak areas derived from the alanine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 0.80 or more, (102) The sum of the area ratios of the peak areas derived from the arginine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 1.0 or more, (103) The sum of the area ratios of the peak areas derived from the aspartic acid-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 0.40 or more, (104) The sum of the area ratios of the peak areas derived from the asparagine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 0.30 or more. (105) The total area ratio of peak areas derived from cyclic dipeptides containing glutamic acid to peak areas derived from caffeine-d9 is 0.80 or more, (106) The total area ratio of peak areas derived from cyclic dipeptides containing glutamine to peak areas derived from caffeine-d9 is 0.70 or more, (107) The total area ratio of peak areas derived from cyclic dipeptides containing glycine to peak areas derived from caffeine-d9 is 0.50 or more, (108) The total area ratio of peak areas derived from cyclic dipeptides containing histidine to peak areas derived from caffeine-d9 is 2.0 or more, (109) The total area ratio of peak areas derived from cyclic dipeptides containing leucine or isoleucine to peak areas derived from caffeine-d9 is 0.40 or more, (110) The total area ratio of peak areas derived from cyclic dipeptides containing lysine to peak areas derived from caffeine-d9 is 0.30 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 1.0 or greater.(112) The sum of the area ratios of peak areas derived from cyclic dipeptides containing phenylalanine to peak areas derived from caffeine-d9 is 0.8 or more, (113) The sum of the area ratios of peak areas derived from cyclic dipeptides containing proline to peak areas derived from caffeine-d9 is 1.0 or more, (114) The sum of the area ratios of peak areas derived from cyclic dipeptides containing serine to peak areas derived from caffeine-d9 is 0.1 or more, (115) The sum of the area ratios of peak areas derived from cyclic dipeptides containing threonine to peak areas derived from caffeine-d9 is 1.0 or more, (116) The sum of the area ratios of peak areas derived from cyclic dipeptides containing tryptophan to peak areas derived from caffeine-d9 is 0.17 or more, (117) The sum of the area ratios of peak areas derived from cyclic dipeptides containing tyrosine to peak areas derived from caffeine-d9 is 0.50 or more, (118) The sum of the area ratios of peak areas derived from valine-containing cyclic dipeptides to the peak areas derived from caffeine-d9 is 0.30 or more, (119) The area ratio of peak areas derived from sulfurol to the peak areas derived from caffeine-d9 is 0.70 or more, (120) The area ratio of peak areas derived from quinic acid to the peak areas derived from L-methionine sulfone is 1.2 or more, (121) The area ratio of peak areas derived from malic acid to the peak areas derived from L-methionine sulfone is 100 or more, (122) The area ratio of peak areas derived from succinic acid to the peak areas derived from L-methionine sulfone is 24 or more, (123) The area ratio of peak areas derived from tartaric acid to the peak areas derived from L-methionine sulfone is 9.0 or more, (124) The area ratio of peak areas derived from lactic acid to the peak areas derived from L-methionine sulfone is 5.0 or more, (125) The area ratio of the peak area derived from adipic acid to the peak area derived from L-methionine sulfone is 1.2 or more.(126) The area ratio of the peak area derived from citric acid to the peak area derived from L-methionine sulfone is 190 or more, and (127) The area ratio of the peak area derived from pyroglutamic acid to the peak area derived from caffeine-d9 is 10 or more, satisfying one or more of the above, the flavor-enhancing composition according to any one of claims 10 to 13. (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 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 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.

15. The aforementioned grain is amaranth, and the heat-treated grain is analyzed by adding 5 μg / g caffeine-d9 and 5 μg / g L-methionine sulfone to the heat-treated grain and the resulting chromatogram obtained by liquid chromatography-mass spectrometry (LC-MS) according to the following method, 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 0.70 or more, (202) The sum of the area ratios of the peak areas derived from the arginine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 2.0 or more, (203) The sum of the area ratios of the peak areas derived from the aspartic acid-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 0.50 or more, (204) The sum of the area ratios of the peak areas derived from the asparagine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 0.20 or more. (205) The total area ratio of peak areas derived from cyclic dipeptides containing glutamic acid to peak areas derived from caffeine-d9 is 0.40 or more, (206) The total area ratio of peak areas derived from cyclic dipeptides containing glutamine to peak areas derived from caffeine-d9 is 0.35 or more, (207) The total area ratio of peak areas derived from cyclic dipeptides containing glycine to peak areas derived from caffeine-d9 is 0.65 or more, (208) The total area ratio of peak areas derived from cyclic dipeptides containing histidine to peak areas derived from caffeine-d9 is 2.3 or more, (209) The total area ratio of peak areas derived from cyclic dipeptides containing leucine or isoleucine to peak areas derived from caffeine-d9 is 0.40 or more, (210) The total area ratio of peak areas derived from cyclic dipeptides containing lysine to peak areas derived from caffeine-d9 is 0.55 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 1.6 or more.(212) The total area ratio of peak areas derived from cyclic dipeptides containing phenylalanine to peak areas derived from caffeine-d9 is 1.8 or more, (213) The total area ratio of peak areas derived from cyclic dipeptides containing proline to peak areas derived from caffeine-d9 is 1.5 or more, (214) The total area ratio of peak areas derived from cyclic dipeptides containing serine to peak areas derived from caffeine-d9 is 0.15 or more, (215) The total area ratio of peak areas derived from cyclic dipeptides containing threonine to peak areas derived from caffeine-d9 is 0.90 or more, (216) The total area ratio of peak areas derived from cyclic dipeptides containing tryptophan to peak areas derived from caffeine-d9 is 0.20 or more, (217) The total area ratio of peak areas derived from cyclic dipeptides containing tyrosine to peak areas derived from caffeine-d9 is 0.80 or more, (218) The sum of the area ratios of peak areas derived from cyclic dipeptides containing valine to the peak area derived from caffeine-d9 is 0.25 or more, (219) The area ratio of peak areas derived from sulfurol to the peak area derived from caffeine-d9 is 0.60 or more, (220) The area ratio of peak areas derived from quinic acid to the peak area derived from L-methionine sulfone is 0.090 or more, (221) The area ratio of peak areas derived from malic acid to the peak area derived from L-methionine sulfone is 15 or more, (222) The area ratio of peak areas derived from succinic acid to the peak area derived from L-methionine sulfone is 3.5 or more, (223) The area ratio of peak areas derived from tartaric acid to the peak area derived from L-methionine sulfone is 0.16 or more. (224) The area ratio of the peak area derived from lactic acid to the peak area derived from L-methionine sulfone is 2.5 or more, and (225) The area ratio of the peak area derived from adipic acid to the peak area derived from L-methionine sulfone is 0.70 or more.(226) The area ratio of the peak area derived from citric acid to the peak area derived from L-methionine sulfone is 40 or more, and (227) The area ratio of the peak area derived from pyroglutamic acid to the peak area derived from caffeine-d9 is 4.0 or more, satisfying one or more of the above, the flavor-enhancing composition according to any one of claims 10 to 13. (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 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 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.

16. The aforementioned grain is chickpeas, and the heat-treated grain is analyzed by adding 5 μg / g caffeine-d9 and 5 μg / g L-methionine sulfone to the heat-treated grain and the resulting chromatogram obtained by liquid chromatography-mass spectrometry (LC-MS) according to the following method, in which: (301) The sum of the area ratios of the peak areas derived from the alanine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 2.5 or more, (302) The sum of the area ratios of the peak areas derived from the arginine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 2.0 or more, (303) The sum of the area ratios of the peak areas derived from the aspartic acid-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 0.35 or more, (304) The sum of the area ratios of the peak areas derived from the asparagine-containing cyclic dipeptide to the peak area derived from caffeine-d9 is 1.5 or more. (305) The total area ratio of peak areas derived from cyclic dipeptides containing glutamic acid to peak areas derived from caffeine-d9 is 1.8 or more, (306) The total area ratio of peak areas derived from cyclic dipeptides containing glutamine to peak areas derived from caffeine-d9 is 0.60 or more, (307) The total area ratio of peak areas derived from cyclic dipeptides containing glycine to peak areas derived from caffeine-d9 is 1.0 or more, (308) The total area ratio of peak areas derived from cyclic dipeptides containing histidine to peak areas derived from caffeine-d9 is 3.0 or more, (309) The total area ratio of peak areas derived from cyclic dipeptides containing leucine or isoleucine to peak areas derived from caffeine-d9 is 0.90 or more, (310) The total area ratio of peak areas derived from cyclic dipeptides containing lysine to peak areas derived from caffeine-d9 is 1.3 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 2.4 or more.(312) The total area ratio of peak areas derived from cyclic dipeptides containing phenylalanine to peak areas derived from caffeine-d9 is 2.0 or more, (313) The total area ratio of peak areas derived from cyclic dipeptides containing proline to peak areas derived from caffeine-d9 is 2.5 or more, (314) The total area ratio of peak areas derived from cyclic dipeptides containing serine to peak areas derived from caffeine-d9 is 0.40 or more, (315) The total area ratio of peak areas derived from cyclic dipeptides containing threonine to peak areas derived from caffeine-d9 is 2.0 or more, (316) The total area ratio of peak areas derived from cyclic dipeptides containing tryptophan to peak areas derived from caffeine-d9 is 0.28 or more, (317) The total area ratio of peak areas derived from cyclic dipeptides containing tyrosine to peak areas derived from caffeine-d9 is 3.4 or more, (318) The total area ratio of peak areas derived from valine-containing cyclic dipeptides to peak areas derived from caffeine-d9 is 0.60 or more, (319) The area ratio of peak areas derived from sulfurol to peak areas derived from caffeine-d9 is 0.45 or more, (320) The area ratio of peak areas derived from quinic acid to peak areas derived from L-methionine sulfone is 1.7 or more, (321) The area ratio of peak areas derived from malic acid to peak areas derived from L-methionine sulfone is 540 or more, (322) The area ratio of peak areas derived from succinic acid to peak areas derived from L-methionine sulfone is 95 or more, (323) The area ratio of peak areas derived from tartaric acid to peak areas derived from L-methionine sulfone is 1.5 or more, (324) The area ratio of peak areas derived from lactic acid to peak areas derived from L-methionine sulfone is 38 or more. (325) The area ratio of the peak area derived from adipic acid to the peak area derived from L-methionine sulfone is 6.4 or more.(326) The area ratio of the peak area derived from citric acid to the peak area derived from L-methionine sulfone is 9000 or more, and (327) The area ratio of the peak area derived from pyroglutamic acid to the peak area derived from caffeine-d9 is 15 or more, satisfying one or more of the above, the flavor-enhancing composition according to any one of claims 10 to 13. (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 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 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.

17. The aforementioned grain is glutinous millet, and the heat-treated grain contains a cyclic dipeptide containing serine, or, the aforementioned grain is glutinous millet, and the heat-treated grain is analyzed by liquid chromatography-mass spectrometry (LC-MS) by adding 5 μg / g of caffeine-d9 and 5 μg / g of L-methionine sulfone to the heat-treated grain, and in the chromatogram obtained by the following method, (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 0.25 or more, (402) the sum of the area ratios of the peak areas derived from the cyclic dipeptide containing arginine to the peak area derived from caffeine-d9 is 0.30 or more, (403) the sum of the area ratios of the peak areas derived from the cyclic dipeptide containing aspartic acid to the peak area derived from caffeine-d9 is 0.12 or more. (404) The sum of the area ratios of peak areas derived from cyclic dipeptides containing asparagine to peak areas derived from caffeine-d9 is 0.090 or more, (405) The sum of the area ratios of peak areas derived from cyclic dipeptides containing glutamic acid to peak areas derived from caffeine-d9 is 0.10 or more, (406) The sum of the area ratios of peak areas derived from cyclic dipeptides containing glutamine to peak areas derived from caffeine-d9 is 0.50 or more, (407) The sum of the area ratios of peak areas derived from cyclic dipeptides containing glycine to peak areas derived from caffeine-d9 is 0.50 or more, (408) The sum of the area ratios of peak areas derived from cyclic dipeptides containing histidine to peak areas derived from caffeine-d9 is 1.4 or more, (409) The sum of the area ratios of peak areas derived from cyclic dipeptides containing leucine or isoleucine to peak areas derived from caffeine-d9 is 0.29 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 0.65 or more.(411) The sum of the area ratios of peak areas derived from cyclic dipeptides containing methionine to peak areas derived from caffeine-d9 is 0.75 or more, (412) The sum of the area ratios of peak areas derived from cyclic dipeptides containing phenylalanine to peak areas derived from caffeine-d9 is 0.90 or more, (413) The sum of the area ratios of peak areas derived from cyclic dipeptides containing proline to peak areas derived from caffeine-d9 is 0.65 or more, (414) The sum of the area ratios of peak areas derived from cyclic dipeptides containing serine to peak areas derived from caffeine-d9 is 0.10 or more, (415) The sum of the area ratios of peak areas derived from cyclic dipeptides containing threonine to peak areas derived from caffeine-d9 is 0.50 or more, (416) The sum of the area ratios of peak areas derived from cyclic dipeptides containing tryptophan to peak areas derived from caffeine-d9 is 0.21 or more, (417) The sum of the area ratios of peak areas derived from tyrosine-containing cyclic dipeptides to the peak area derived from caffeine-d9 is 0.20 or more, (418) The sum of the area ratios of peak areas derived from valine-containing cyclic dipeptides to the peak area derived from caffeine-d9 is 0.17 or more, (419) The area ratio of peak areas derived from sulfurol to the peak area derived from caffeine-d9 is 0.14 or more, (420) The area ratio of peak areas derived from quinic acid to the peak area derived from L-methionine sulfone is 0.85 or more, (421) The area ratio of peak areas derived from malic acid to the peak area derived from L-methionine sulfone is 13 or more, (422) The area ratio of peak areas derived from succinic acid to the peak area derived from L-methionine sulfone is 2.1 or more, (423) The area ratio of the peak area derived from tartaric acid to the peak area derived from L-methionine sulfone is 0.19 or more, and (424) The area ratio of the peak area derived from lactic acid to the peak area derived from L-methionine sulfone is 2.4 or more.(425) The area ratio of the peak area derived from adipic acid to the peak area derived from L-methionine sulfone is 0.55 or more, (426) The area ratio of the peak area derived from citric acid to the peak area derived from L-methionine sulfone is 17 or more, and (427) The area ratio of the peak area derived from pyroglutamic acid to the peak area derived from caffeine-d9 is 1.5 or more, satisfying one or more of the above, the flavor-enhancing composition according to any one of claims 10 to 13. (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 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 are added and stirred. After stirring, the solid components are removed and the liquid components are recovered to prepare the sample. The aforementioned sample is analyzed by LC-MS (ionization method: electrospray ionization (ESI) positive mode and ESI negative mode) to obtain a chromatogram.

18. The aforementioned grain is perilla, and the heat-treated grain is analyzed by adding 5 μg / g caffeine-d9 and 5 μg / g L-methionine sulfone to the heat-treated grain and the resulting chromatogram obtained by liquid chromatography-mass spectrometry (LC-MS) according to the following method, in which: (501) 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 0.46 or more, (502) 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 2.0 or more, (503) 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 0.38 or more, (504) 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 0.35 or more. (505) The sum of the area ratios of peak areas derived from glutamic acid-containing cyclic dipeptides to peak areas derived from caffeine-d9 is 1.0 or more, (506) The sum of the area ratios of peak areas derived from glutamine-containing cyclic dipeptides to peak areas derived from caffeine-d9 is 0.49 or more, (507) The sum of the area ratios of peak areas derived from glycine-containing cyclic dipeptides to peak areas derived from caffeine-d9 is 0.40 or more, (508) The sum of the area ratios of peak areas derived from histidine-containing cyclic dipeptides to peak areas derived from caffeine-d9 is 1.0 or more, (509) The sum of the area ratios of peak areas derived from leucine or isoleucine-containing cyclic dipeptides to peak areas derived from caffeine-d9 is 0.50 or more, (510) The sum of the area ratios of peak areas derived from lysine-containing cyclic dipeptides to peak areas derived from caffeine-d9 is 0.35 or more, (511) 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 1.0 or greater.(512) The total area ratio of peak areas derived from cyclic dipeptides containing phenylalanine to peak areas derived from caffeine-d9 is 1.1 or more, (513) The total area ratio of peak areas derived from cyclic dipeptides containing proline to peak areas derived from caffeine-d9 is 1.6 or more, (514) The total area ratio of peak areas derived from cyclic dipeptides containing serine to peak areas derived from caffeine-d9 is 0.40 or more, (515) The total area ratio of peak areas derived from cyclic dipeptides containing threonine to peak areas derived from caffeine-d9 is 0.93 or more, (516) The total area ratio of peak areas derived from cyclic dipeptides containing tryptophan to peak areas derived from caffeine-d9 is 0.20 or more, (517) The total area ratio of peak areas derived from cyclic dipeptides containing tyrosine to peak areas derived from caffeine-d9 is 1.3 or more, (518) The sum of the area ratios of peak areas derived from cyclic dipeptides containing valine to the peak area derived from caffeine-d9 is 0.35 or more, (519) The area ratio of peak areas derived from sulfurol to the peak area derived from caffeine-d9 is 0.40 or more, (520) The area ratio of peak areas derived from quinic acid to the peak area derived from L-methionine sulfone is 6.4 or more, (521) The area ratio of peak areas derived from malic acid to the peak area derived from L-methionine sulfone is 68 or more, (522) The area ratio of peak areas derived from succinic acid to the peak area derived from L-methionine sulfone is 6.2 or more, (523) The area ratio of peak areas derived from tartaric acid to the peak area derived from L-methionine sulfone is 103 or more, (524) The area ratio of peak areas derived from lactic acid to the peak area derived from L-methionine sulfone is 2.6 or more. (525) The area ratio of the peak area derived from adipic acid to the peak area derived from L-methionine sulfone is 0.70 or higher.(526) The area ratio of the peak area derived from citric acid to the peak area derived from L-methionine sulfone is 240 or more, and (527) The area ratio of the peak area derived from pyroglutamic acid to the peak area derived from caffeine-d9 is 6.5 or more, satisfying one or more of the above, the flavor-enhancing composition according to any one of claims 10 to 13. (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 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 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.

19. The aforementioned grain is sunflower, and the heat-treated grain is analyzed by adding 5 μg / g caffeine-d9 and 5 μg / g L-methionine sulfone to the heat-treated grain and the resulting chromatogram obtained by liquid chromatography-mass spectrometry (LC-MS) according to the following method, in which: (601) 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 0.35 or more, (602) 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 1.2 or more, (603) 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 0.80 or more, (604) 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 0.12 or more. (605) The total area ratio of peak areas derived from glutamic acid-containing cyclic dipeptides to peak areas derived from caffeine-d9 is 0.75 or more, (606) The total area ratio of peak areas derived from glutamine-containing cyclic dipeptides to peak areas derived from caffeine-d9 is 0.80 or more, (607) The total area ratio of peak areas derived from glycine-containing cyclic dipeptides to peak areas derived from caffeine-d9 is 0.40 or more, (608) The total area ratio of peak areas derived from histidine-containing cyclic dipeptides to peak areas derived from caffeine-d9 is 1.7 or more, (609) The total area ratio of peak areas derived from leucine or isoleucine-containing cyclic dipeptides to peak areas derived from caffeine-d9 is 0.50 or more, (610) The total area ratio of peak areas derived from lysine-containing cyclic dipeptides to peak areas derived from caffeine-d9 is 0.90 or more, (611) 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 1.0 or greater.(612) The sum of the area ratios of peak areas derived from cyclic dipeptides containing phenylalanine to peak areas derived from caffeine-d9 is 1.0 or more, (613) The sum of the area ratios of peak areas derived from cyclic dipeptides containing proline to peak areas derived from caffeine-d9 is 1.9 or more, (614) The sum of the area ratios of peak areas derived from cyclic dipeptides containing serine to peak areas derived from caffeine-d9 is 0.10 or more, (615) The sum of the area ratios of peak areas derived from cyclic dipeptides containing threonine to peak areas derived from caffeine-d9 is 1.0 or more, (616) The sum of the area ratios of peak areas derived from cyclic dipeptides containing tryptophan to peak areas derived from caffeine-d9 is 0.15 or more, (617) The sum of the area ratios of peak areas derived from cyclic dipeptides containing tyrosine to peak areas derived from caffeine-d9 is 0.40 or more, (618) The sum of the area ratios of peak areas derived from valine-containing cyclic dipeptides to the peak areas derived from caffeine-d9 is 0.30 or more, (619) The area ratio of peak areas derived from sulfurol to the peak areas derived from caffeine-d9 is 1.0 or more, (620) The area ratio of peak areas derived from quinic acid to the peak areas derived from L-methionine sulfone is 130 or more, (621) The area ratio of peak areas derived from malic acid to the peak areas derived from L-methionine sulfone is 57 or more, (622) The area ratio of peak areas derived from succinic acid to the peak areas derived from L-methionine sulfone is 5.5 or more, (623) The area ratio of peak areas derived from tartaric acid to the peak areas derived from L-methionine sulfone is 0.27 or more, (624) The area ratio of peak areas derived from lactic acid to the peak areas derived from L-methionine sulfone is 5.0 or more. (625) The area ratio of the peak area derived from adipic acid to the peak area derived from L-methionine sulfone is 0.65 or greater.(626) The area ratio of the peak area derived from citric acid to the peak area derived from L-methionine sulfone is 43 or more, and (627) The area ratio of the peak area derived from pyroglutamic acid to the peak area derived from caffeine-d9 is 3.5 or more, satisfying one or more of the above, the flavor-enhancing composition according to any one of claims 10 to 13. (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 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 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.

20. A method for producing a flavor-enhancing composition according to any one of claims 10 to 19, comprising: a2) heating grains under at least one of the following conditions: a2) a heating temperature of 185°C or higher and a heating value of 5000 or higher in an open system; b2) a condition in which oil is present; and c2) a pressure-sealed condition, thereby obtaining the heat-treated grains.

21. The method according to claim 20, wherein the grains are one or more selected from unground grains and ground grains.

22. The method according to claim 20 or 21, wherein the grain is a mixture of grain and amino acids or peptides.

23. The method according to any one of claims 20 to 22, wherein the grains are one or more selected from quinoa, amaranth, chickpeas, foxtail millet, perilla, and sunflower.

24. A flavor-enhancing composition according to any one of claims 1 to 6 and 10 to 19, for which the composition is incorporated into a food product to enhance the flavor of the food product itself.

25. A method for enhancing the taste of food, comprising incorporating a taste-enhancing composition according to any one of claims 1 to 6 and 10 to 19 into the food.

26. The method according to claim 25, wherein the enhanced taste is the taste of the food itself.

27. The method according to claim 25 or 26, 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.

28. The method according to any one of claims 25 to 27, 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.

29. The method according to any one of claims 25 to 27, comprising: if the lipid content of the food is less than 20% by mass, the flavor-enhancing composition being added to 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 if the lipid content of the food is 20% by mass or more, the flavor-enhancing composition being added to 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.

Images