JP2014076010A - Production method of seafood flavor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To establish an appropriate method of application of a synthetic perfume material as a systematic method as a preparation method of seafood flavor that is further strong and further natural,and to provide excellent seafood flavor by the method.SOLUTION: Desired seafood flavor can be prepared more easily comparing with a conventional method by that as a raw material of seafood flavor, (1):S-methyl methionine sulfonium chloride is essentially included, and further usable several thousands perfume materials are classified by a functional group to (2):(A) hydrocarbons, (B) alcohols, (C) phenols, (D) aldehydes, (E) ketones, (F) esters, (G) lactones, (H) carboxylic acids, (I) furan compounds, (J) nitrogen-containing compounds, (K) sulfur-containing compounds, and (L) natural perfumes of twelve kinds, and raw materials of one or more, preferably two or more selected from the group of them are properly blended.

Description

  In the method for producing seafood flavor, the present invention essentially comprises (1): S-methylmethionine sulfonium chloride, (2): (A) hydrocarbons, (B) alcohols, (C) phenols, (D) aldehydes, (E) ketones, (F) esters, (G) lactones, (H) carboxylic acids, (I) furan compounds, (J) nitrogen-containing compounds, (K) sulfur-containing compounds (L) It is related with the seafood flavor manufacturing method characterized by mix | blending at least 1 or more types of fragrance | flavor chosen from the group which consists of a natural fragrance | flavor, and this seafood flavor.

  Examples of seafood flavors include crab flavor, shrimp flavor, nori flavor, cut off flavor, salmon flavor, tuna flavor, scallop flavor, abalone flavor, oyster flavor, and clam flavor. Separately, raw, boiled and roasted types are arranged and prepared. These seafood flavors are used to impart and enhance the flavor of seafood in processed foods or improve the flavor of processed foods.

  Seafood flavors are widely used, for example, for imparting, enhancing, and improving flavor of processed foods such as kneaded products such as rice cakes, soups, snacks, confectionery, prepared dishes, and frozen foods. Seafood flavor is directly blended with the above processed foods, or various seasonings (extracted seasonings such as livestock meat extract, seafood extract, seaweed extract, yeast extract, protein hydrolyzate seasonings such as HVP, HAP, Brewing seasonings such as soy sauce, miso, vinegar, and complex seasonings).

  The main ingredients of these seafood flavors are, for example, (1) seafood extract, (2) oleoresin, (3) seasoning oil, (4) supercritical carbon dioxide extract, (5) fractionated fragrance, (6) synthetic fragrance A seafood flavor is prepared by blending at least one or two or more of these at an arbitrary ratio depending on the application.

  As flavor characteristics required for seafood flavors, more natural flavor characteristics that are reminiscent of seafood itself are required, but as materials used for that purpose, among the above materials (1) to (5 ) Was the main constituent, and it could not be said that the method of using the synthetic fragrance of (6) was established.

  In the preparation of a flavor using a synthetic fragrance, it is common to refer to the aroma analysis data of the seafood. Aroma analysis is usually carried out by gas chromatogram, and the analysis values are generally arranged in the order of volatility (retention time), or are summarized for each functional group. Therefore, the formulator who refers to the fragrance analysis data often selects various synthetic fragrances for each volatility or selects for each functional group to start the formulation. However, it is rare that a seafood flavor prepared by directly reproducing the quantitative analysis data of aroma components can be used as the intended seafood flavor, and it is usually difficult to obtain a satisfactory flavor.

  Commonly used synthetic flavor-based seafood flavors are image flavors that have been found to have characteristic flavor components of seafood (for example, dimethyl sulfide in scallops) by flavor analysis and emphasized and deformed. By using it together with its color and taste, the target seafood can be recognized, and the flavor of natural seafood could not be reproduced only by its flavor.

  Examples of seafood flavors using synthetic fragrances include 2,4-pentadienal, oxazoline (Patent Document 1), sclareolide (Patent Document 2), 5- (2-hydroxyethyl) thiazoles (Patent Document) 3), dialkyl thiazolidines and the like (Patent Document 4), and flavors (Patent Documents 5 to 7) containing various synthetic fragrances and amino acids have been proposed, but none of them was satisfactory.

US Pat. No. 3,627,540 U.S. Pat. No. 4,960,603 Japanese Patent Publication No. 48-14950 JP-A 49-42859 JP 2005-143465 A JP 2005-143466 A Japanese Patent Laid-Open No. 2005-160402

  As mentioned above, natural seafood flavors can be prepared by: (1) seafood extract, (2) oleoresin, (3) seasoning oil, (4) supercritical carbon dioxide extract, (5) fractionated fragrance. However, these materials have the problem that the potency is not high, and in the preparation of stronger and more natural seafood flavors, it is The usage method was desired.

  Accordingly, an object of the present invention is to establish a proper method of using synthetic fragrance materials as a systematic technique as a stronger and more natural seafood flavor preparation method, and to provide an excellent seafood flavor by the technique. .

    As a result of intensive studies to solve the problems as described above, the present inventor has (1): S-methylmethionine sulfonium chloride as an essential component, and thousands of usable fragrance materials classified by functional group. : (A) hydrocarbons, (B) alcohols, (C) phenols, (D) aldehydes, (E) ketones, (F) esters, (G) lactones, (H) carboxylic acids, It is classified into 12 types of (I) furan compounds, (J) nitrogen-containing compounds, (K) sulfur-containing compounds, and (L) natural fragrances, and at least one selected from these groups, preferably two or more. It is found that a desired seafood flavor can be easily prepared as compared with the prior art by appropriately blending, and further using the seafood flavor of the present invention together with an emulsifier and a solvent as necessary. It was also found to complete the present invention that it is possible to obtain a desirable result.

  That is, the present invention provides (1): S-methylmethionine sulfonium chloride as an essential component in the method for producing seafood flavors, and (2): (A) hydrocarbons, (B) alcohols, (C) Phenols, (D) aldehydes, (E) ketones, (F) esters, (G) lactones, (H) carboxylic acids, (I) furan compounds, (J) nitrogen-containing compounds, (K) -containing A method for producing a seafood flavor comprising blending at least one perfume selected from the group consisting of sulfur compounds and (L) natural perfume.

  According to the present invention, as a seafood flavor material, (1): S-methylmethionine sulfonium chloride is essential, and (2): (A) hydrocarbons, (B) alcohols, (C) phenol. , (D) aldehydes, (E) ketones, (F) esters, (G) lactones, (H) carboxylic acids, (I) furan compounds, (J) nitrogen-containing compounds, (K) sulfur-containing By blending at least one or more fragrances selected from the group consisting of compounds, (L) natural fragrances, the seafood flavor has an excellent effect of extremely high palatability compared to conventional ones, such as salmon Can give a comfortable feeling to foods and drinks such as kneaded products, soups, snacks, confectionery, prepared dishes, frozen foods, etc., and are added to these foods and drinks, for example, solvents, sweeteners, coloring agents Preservatives, thickening stabilizers, antioxidants, color formers, bleaches, fungicides, gum bases, bittering agents, enzymes, brighteners, acidulants, emulsifiers, fortifiers and manufacturing agents, improve flavor of materials, It is effective for masking the smell of materials.

Hereinafter, the present invention will be specifically described according to the embodiment.
Seafood flavor of the present invention, (1): S-methylmethionine sulfonium chloride is essential, and (2): (A) hydrocarbons, (B) alcohols, (C) phenols, (D ) Aldehydes, (E) ketones, (F) esters, (G) lactones, (H) carboxylic acids, (I) furan compounds, (J) nitrogen-containing compounds, (K) sulfur-containing compounds, L) A blend of at least one fragrance selected from the group consisting of natural fragrances, physical properties required for each seafood flavor, and necessary flavors (for example, crab flavor, shrimp flavor, nori flavor, cut-off flavor, salmon flavor) , Tuna flavor, scallop flavor, abalone flavor, oyster flavor, clam flavor, etc. Seafood flavors that give a roasted type etc.) can be easily prepared.

  For example, (1): S-methylmethionine sulfonium chloride is 0.001 to 90% by mass, (2): (A ) 0-100 mass% of hydrocarbon components, 0-100 mass% of (B) alcohol components, 0-100 mass% of (C) phenolic components, 0-100 mass% of (D) aldehyde components. , (E) ketone component is 0 to 100% by mass, (F) ester component is 0 to 100% by mass, (G) lactone component is 0 to 100% by mass, and (H) carboxylic acid component is 0 to 100% by mass. Mass%, (I) furan compound component is 0-100 mass%, (J) nitrogen-containing compound component is 0-100 mass%, (K) sulfur-containing compound component is 0-100 mass%, (L) natural perfume ingredient 0-100 Although used in the range of% by weight, usually (1): S-methylmethionine sulfonium chloride is 0.001 to 50% by mass, (2): (A) hydrocarbon components are 0 to 10% by mass. %, (B) 0-50 mass% of alcohol components, (C) 0-50 mass% of phenol components, (D) 0-30 mass% of aldehyde components, (E) ketone components of 0-0 mass% 30% by mass, 0 to 20% by mass of (F) ester component, 0 to 30% by mass of (G) lactone component, 0 to 20% by mass of (H) carboxylic acid component, (I) furan compound component 0 to 20% by mass, (J) 0 to 20% by mass of the nitrogen-containing compound component, (K) 0 to 20% by mass of the sulfur-containing compound component, and (L) a range of 0 to 90% by mass of the natural fragrance component. used.

  (1): S-methylmethionine sulphonium chloride used in the present invention, also called vitamin U, is discovered from cabbage juice and is known as a component of various gastrointestinal drugs. A pale yellow powder with a unique flavor.

  (2): (A) hydrocarbons used in the present invention are not particularly limited as long as they are volatile organic compounds composed of carbon and hydrogen, and are aliphatic hydrocarbons and alicyclic hydrocarbons. , Terpene hydrocarbons, aromatic hydrocarbons, etc., preferably (A) hydrocarbons are α-pinene, β-pinene, cumene, cymene, limonene, hexane, heptane, octane, nonane, decane , 3-methyl-3-butene, 1-octadecene, 1-tetradecene, 1-tridecene, 1-heptadecene, 2-octene, 2-methylnonane, 3-ethyl-1,4-hexadiene.

  The alcohol (B) used in the present invention is not particularly limited as long as it is a volatile organic compound having a hydroxyl group. Aliphatic alcohols, alicyclic alcohols, terpene alcohols, aromatic alcohols And preferably α-terpineol, octanol, geraniol, citronellol, decanol, dodecanol, nerol, nonanol, phenylethyl alcohol, linalool, 1-octen-5-ol, 3-hexanol, 2-methylbutanol, 1- Examples include octen-3-ol, 1-hexen-3-ol, 1-penten-3-ol, 2-ethylhexanol, 4-ethyl-2,6-dimethyl-4-heptanol.

  The (C) phenols used in the present invention are not particularly limited as long as they are phenolic compounds and derivatives thereof, and are organic compounds having a fragrance, for example, monovalent, divalent, and trivalent phenolic compounds. Examples include compounds, polyphenols, or ether derivatives of these compounds, and preferably 4-ethyl guaiacol, 4-vinyl guaiacol, m-cresol, o-cresol, p-cresol, 4-methyl guaiacol, 4-ethyl -2,6-dimethoxyphenol, methylisoeugenol, methyleugenol, 4-vinylphenol, 4-propylguaiacol, 1,2-dimethoxy-4- (1-propenyl) benzene, 1,2-dimethoxybenzene, 2,6 -Dimethoxy-4-propylphenol, 2,6-dimethoxy Examples include enol, anisole, isoeugenol, isosafrole, eugenol, guaiacol, safrole, phenol, 2-isopropylphenol, 4-ethyl-1,2-dimethoxybenzene, 2,3-dimethylphenol, 2,4-dimethylphenol, etc. Is done.

  The (D) aldehydes used in the present invention are not particularly limited as long as they are volatile organic compounds having an aldehyde group in the molecule, and examples include aliphatic aldehydes, terpene aldehydes, aromatic aldehydes, Preferably acetaldehyde, isopentanal, undecanal, ethyl maltol, octanal, cis-4-heptenal, decanal, tetradecanal, dodecanal, trans-4-heptenal, nonanal, phenylacetaldehyde, hexanal, heptanal, benzaldehyde, 2,4 -Octadienal, 2,4-decadienal, 2,4-hexadienal, 2,6-nonadienal, 2-octenal, 2-hexenal, 2-heptenal and the like are exemplified.

The (E) ketones used in the present invention are not particularly limited as long as they are volatile organic compounds having a ketone group in the molecule, and examples include aliphatic ketones, terpene ketones, and aromatic ketones. Preferably ethylmaltol, diacetyl, cycloten, pentane-2,3-dione, maltol, methylheptenone, 2-decanone, 2-nonanone, 2-hexanone, 2-heptanone, 2-pentanone, 2-methylacetophenone, 2-methylcyclo Pentanone, 3,5-octadien-2-one, 3-octanone, 3-hydroxy-2-pentanone, 3-hexanone, 4-isopropylacetophenone, 4-methylacetophenone, 2,3,4-trimethyl-2-cyclopentene -1-one, 2,6,6-trimethyl-2-cyclohexene-1,4- One, 2-undecanone, 2-octanone, 2-cyclohexenone, 2-cyclopenten-1-one is exemplified.

  The ester (F) used in the present invention is not particularly limited as long as it is a volatile organic compound having an ester group in the molecule, and examples thereof include aliphatic esters, terpene esters, aromatic esters, Preferably ethyl acetate, ethyl formate, methyl palmitate, methyl myristate, methyl benzoate, methyl 2-methylbenzoate, methyl 4-methylbenzoate, ethyl acetyl lactate, ethyl acetoacetate, ethyl aniseate, ethyl isovalerate, ethyl isobutyrate, ethyl isohexarate Noate, ethyl undecanoate, ethyl octanoate, ethyl oleate, ethyl crotonate, ethyl pentadecanoate, ethyl myristate, ethyl laurate, ethyl laurate Tate, ethyl ricinoleate, ethyl linoleate, ethyl linolenate, ethyl levulinate, ethyl levulinate, propylene glycol acetal, ethyl vanillin isobutyrate, ethyl maltol isobutyrate, ethyl maltol butyrate, ethyl maltol propionate, maltol isobutyrate, maltol butyrate, maltol propionate, methanethiol acetate Examples include thioglycolate, methionyl phenyl acetate, lauryl acetate and the like.

  The (G) lactone used in the present invention is not particularly limited as long as it is a volatile organic compound having a lactone group in the molecule, and examples thereof include aliphatic lactones, terpene lactones, and aromatic lactones. Preferably sclareolide, γ-butyrolactone, 2-hexene-4-olide, 4-nonanolide, 5-nonanolide, 3-methylbutane-4-olide, γ-valerolactone, 3-methyl-2-butene-4-olide 2-pentene-4-olide, γ-undecalactone, γ-decalactone, δ-undecalactone, δ-decalactone, jasmolactone and the like.

  The (H) carboxylic acid used in the present invention is not particularly limited as long as it is an organic compound having a carboxyl group in the molecule, and examples thereof include fatty acids and aromatic carboxylic acids. Preferably, butanoic acid, propionic Acid, hexanoic acid, heptadecanoic acid, heptanoic acid, pentadecanoic acid, pentanoic acid, myristic acid, lauric acid, lactic acid, docosahexaenic acid, nonanoic acid, palmic acid, phenyl acid Propanoic acid, 2-methyl-2-butenoic acid, 2-methylbutanoic acid, 4-hexenoic acid, 4-me Rupentanoic Acid, Acetic Acid, Isobutanoic Acid, Isopentanoic Acid, Undecanoic Acid, Eicosapentaenic Acid, Octanoic Acid, Oreic Acid, Citric Acid, Succinic Acid, Steadic Acid, Decanode Acidic, Decanode Acidic Examples include linolenic acid and levulinic acid.

  The (I) furan compound used in the present invention is not particularly limited as long as it is a volatile organic compound having a furan ring, and examples thereof include alkyl furans, furfuryl alcohols, furfurals, etc., preferably 2 -Methyldihydro-3 (2H) -furanone, 3,4-dimethyl-2 (5H) -furanone, 3,4-dimethyl-5-propyl-2 (5H) -furanone, 3,4-dimethyl-5-pentyl -2 (5H) -furanone, 3-methyl-2 (5H) -furanone, 5-ethyl-3,4-dimethyl-2 (5H) -furanone, furfuryl acetate, furfuryl alcohol, methyl 2-furancarboxylate, Examples include 5-methylfurfural, furfural, 2-pentylfuran, 2-acetyl-5-methylfuran, 2-acetylfuran and the like. The

  The nitrogen-containing compound (J) used in the present invention is not particularly limited as long as it is an effective organic compound containing a nitrogen atom in the molecule. Pyrazines, pyrroles, indoles, pyridines, quinolines And preferably dimethylamine, trimethylamine, piperidine, pyrazine, pyridine, pyrrole, phenylethylamine, butylamine, propylamine, methylamine, isobutylamine, isopropylamine, isopentylamine, indole, quinoline, 2, 3, 5 , 6-tetramethylpyrazine, 2,3,5-trimethylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethyl-3-ethylpyrazine, 2,5-dimethylpyrazine, 2,6-diethyl-3-methyl Pyrazine, 2,6-diethylpyrazine, 2,6-dimethyl- -Ethylpyrazine, 2,6-dimethylpyrazine, 2-acetylpyrrole, 2-ethylpyrazine, 2-methylpyrazine, 2-methylpyridine, 3-ethyl-2,5-dimethylpyrazine, 3-vinylpyridine, 3-methyl Examples include indole, 4,5-dimethylpyrazine, 4-methylpyridine, sec-butylamine, ammonia, isoquinoline and the like.

  The (K) sulfur-containing compound used in the present invention is not particularly limited as long as it is an effective organic compound containing a sulfur atom in the molecule. Thiazolidines, thiazoles, thiophenes, mercaptans, sulfides Etc., preferably isopropyl mercaptan, oxazoline, dimethyl-β-propiothetin, dimethyl disulfide, dimethyl sulfide, dimethyl trisulfide, thiazole, methional, methylpropyl trisulfide, methyl mercaptan, 2,2-diethylthiazolidine, 2,4 , 5-trimethylthiazole, 2,4-dimethylthiazole, 2,6-dimethyldithiine, 2-acetylthiazole, 2-formyl-5-methylthiophene, 2-methyl-2-ethylthiazolidine, 2-methylthioethanol, 3 5-dimethyl-1,2,4-trithiolane, 3-ethyl-5-methyl-1,2,4-trithiolane, 3-methylthiophene-3-carbaldehyde, 3-methylthiopropanol, 4-ethyl-5-ethyl Carbonyloxyethylthiazole, 4-butyl-5- (2-hydroxyethyl) thiazole, 4-methyl-5- (2-hydroxyethyl) thiazole, 4-methyl-5- (2-hydroxyethyl) thiazolidine, 4-methyl Examples include -5- (2-hydroxyethyl) thiazoline and 4-methyl-5- (2-hydroxypropyl) thiazole.

  In addition to these synthetic fragrances, "Survey on the use of food fragrance compounds in Japan" (2000 Health and Welfare Research Report; published by the Japan Fragrance Industry Association in March 2001), "Synthetic Fragrance Chemistry and Products" Synthetic fragrances described in “Knowledge” (published on March 6, 1996 by Motoichi Into, Chemical Daily Co., Ltd.) and the like can be used as an imparting / enhancing and modulating agent for the flavor and flavor of the seafood flavor of the present invention. For example, they are the following compounds.

  (A) As hydrocarbons, 2-methylnaphthalene, 3-ethyl-2-methylpentane, 1,2,3-trimethylbenzene, 1,2,4-trimethylbenzene, 1,3,5-trimethylbenzene, 1-ethyl-2-methylbenzene, 1-ethyl-3-methylbenzene, 1-ethyl-4-methylbenzene, 1-methylnaphthalene, caramenene, xylene, 1,5-dimethylcyclopentene, cyclopentene, ethylidenecyclohexane, ethylbenzene, Propylbenzene, tetradecane, dodecane, tridecane, hexadecane, heptadecane, pentadecane, undecane, 2,6,10,14-tetramethylpentadecane, octadecane, 1-propenylcyclohexane, d-cadinene, octadiene, vinylbenzene, 2,5-dimethyl − , 4-hexadiene, toluene, naphthalene, biphenyl, indene, and the like.

  (B) Examples of alcohols include 1-methylcyclohexanol, 3,5,5-trimethylhexanol, 2,5-octadienol, 2-octenol, tetradecanol, butanol, furfuryl alcohol, propanol, hexadecanol , Methanol, 2-hexanol, 4-heptanol, 2-methylheptanol, 3-octanol, 3-ethyl-3-pentanol, isopropanol, ethanol, 3-pentanol, p-ethylbenzyl alcohol, cyclopentanol, elemol Borneol, α-Cabinol, Muurolol, Heptanol, Cis-2-pentenol, Trans-2-pentenol, 2-hexenol, 1,5,8-undecatrien-3-ol, 1,5-undecadiene-3 -All, 1,5- Kutadien-3-ol, 2- (2-hydroxyphenyl) ethanol, hexanol, benzyl alcohol, pentanol, 3-methyl-2-butenol, 5-octen-2-ol, 5-decanol, 7-octene-4- All, p-cymen-8-ol, glucose, cedrol, fructose are exemplified.

  (C) As phenols, 4-methyl-2,6-dimethylphenol, 4-ethyl-2,6-dimethoxyphenol, 2-ethylphenol, 4-ethylphenol, 2,5-dimethylphenol, 2,6 -Dimethylphenol, 3,4-dimethylphenol, 3,5-dimethylphenol, 2-ethyl-5-methylphenol, 5-ethyl-3-methylphenol, 2,3,5-trimethylphenol, 2,4,6 -Trimethylphenol, 2,6-di-t-butyl-4-methylphenol, 1-methoxy-3-methylbenzene, 1-methoxy-4-propylbenzene, methoxynaphthalene, 1,2-dimethoxy-4-methylbenzene 1,3-dimethoxy-5-methylbenzene, 1,2-dimethoxy-4-propylbenzene, 1,2 3-trimethoxybenzene, 1,3,5-trimethoxybenzene, 2,6-dimethoxy-4-methylphenol, 1,2,3-trimethoxy-5-methylbenzene, 5-ethyl-1,2,3- Examples include trimethoxybenzene, 1,2,3-trimethoxy-5-vinylbenzene, 1,2,3-trimethoxy-5-propylbenzene, 1,2,3-trimethoxy-5- (1-propenyl) benzene. .

  (D) As the aldehydes, 2,2-dimethylpropanal, 2,4-heptadienal, 2,4-pentadienal, 2,5-octadienal, 2-ethylbutanal, 2-ethylhexanal, 2 -Phenyl-2-butenal, 2-pentenal, 2-methylbutanal, p-tolualdehyde, acrolein, octadecanal, cuminaldehyde, cinnamaldehyde, tetradecanal, tridecanal, propionaldehyde, hexadecanal, heptadeca Examples are nal, pentadecanal, formaldehyde, crotonaldehyde, tiglylaldehyde, butyraldehyde, pentanal, 2-undecenal, 2-nonenal, and isobutanal.

  (E) As ketones, acetoin, acetol, acetophenone, acetone, isomaltol, camphor, cyclohexanone, cyclopentanone, propiophenone, methylindanone, methyl ethyl ketone, 6,10-dimethyl-5,9-undecatriene 2-one, 3,4-dimethyl-2-cyclopenten-1-one, 3,5-dimethyl-2-cyclopenten-1-one, 3-ethyl-2-cyclopenten-1-one, 3-butyl-3 -Hexen-2-one, 3-penten-2-one, 3-methyl-2-cyclohexen-1-one, 3-methyl-2-cyclopenten-1-one, 3-methylcyclopentanone, 4-methyl- 2-cyclopenten-1-one, 4-methyl-2-pentanone, 4-methyl-4-penten-2-one, , 8,11-tetradecatrien-2-one, 5-methyl-2-cyclopenten-1-one, 5-methyl-3-hexen-2-one, 1- (4-methylphenyl) -1-propanone, -Indanone, 2,3-dimethyl-2-cyclopenten-1-one, 2,4-dimethyl-2-cyclopenten-1-one, 2,4-dimethylacetophenone, 2,5-dimethyl-2-cyclopenten-1- Examples thereof include ON, 2-tridecanone, 2-hexadecanone, 2-pentadecanone, 2-penten-4-one, 2-methyl-2-cyclohexen-1-one, and 2-methyl-2-cyclopenten-1-one.

  (F) Examples of esters include 1,3-nonanediol acetate, 10-undecenyl acetate, 10-undecenyl butyrate, 1-ethyl-1-methyl-3-phenylpropyl acetate, 2,3-butanediol diacetate, 2 , 4-hexadienyl acetate, 2,6-dimethyl-4-heptenyl acetate, 2,6-dimethyl-4-heptyl acetate, 2-acetoxy-1-methylpropyl butyrate, 2-decenyl acetate, 2-dodecenyl acetate, 2-hydroxy-1-methylpropyl 2-methylbutyrate, 2-hydroxy-1-methylpropyl butyrate, 3-mercapto-3-methylbutylformate, 4-hydroxybenzyl acetate, 6-nonenyl acetate, 6-nonenyl Sovalerate, 6-nonenyl butyrate, 6-nonenyl propionate, 9-decenyl acetate, p-cresyl isobutyrate, p-cresyl phenyl acetate, p-cresyl butyrate, S-methyl benzothioate, trans-2, cis-6-nonadienyl acetate , Trans-3, trans-5-octadienyl acetate, α-amylcinnamyl acetate, α-amylcinnamyl isovarate, δ-hydroxy decanoate, acetyl vanillin, acetoin acetate, isoeugenyl acetate, isoeugenyl phenylacetate, isoeugenylformate, undecyl acetate, undecyl butyrate 10-undecenoate, ethyl 2,4-decadienoe Ethyl 2-acetyloctanoate, ethyl 2-acetyldecanoate, ethyl 2-acetyldodecanoate,

  Ethyl 2-acetylhexanoate, ethyl 2-ethylbutyrate, ethyl 2-ethylhexanoate, ethyl 2-ethoxybenzoate, ethyl 2-octenoate, ethyl 2-nonenoate, ethyl 2-hydroxy-3-phenylpropionate, Ethyl 2-hexanoyloxyhexanoate, ethyl 2-hexenoate, ethyl 2-benzylacetoacetate, ethyl 2-methylbutyrate, ethyl 2-methylpentanoate, ethyl 3,5,5-trimethylhexanoate, ethyl 3-acetoxy-2-methylbutyrate, ethyl 3-acetoxyoctanoate, ethyl 3-acetoxybutyrate, ethyl 3-acetoxyhexanoate, ethyl 3-oxooctanoate, ethyl 3-oxohexano , Ethyl 3-octenoate, ethyl 3-nonenoate, ethyl 3-hydroxyoctanoate, ethyl 3-hydroxybutyrate, ethyl 3-hexenoate, ethyl 4-octenoate, ethyl 5-acetoxyoctanoate, ethyl 5-acetoxy Decanoate, ethyl 5-oxooctanoate, ethyl 5-oxodecanoate, ethyl 5-hydroxyoctanoate, ethyl 5-hydroxydecanoate, ethyl 5-hydroxynonanoate, ethyl 5-hexanoate, ethyl 9 -Decenoate, ethyl 9-hexadecenoate, ethyl cis-4-decenoate, ethyl o-anisate, ethyl p-methyl-β-phenylglycidate, ethyl trans-2, cis-4-decadienoe , Ethyl trans-2-decenoate, ethyl trans-2-hexenoate, ethyl trans-3-ethoxycrotonate, ethyl trans-3-octenoate, ethyl trans-3-decanoate, ethyl trans-4-octenoate, ethyl trans-4- Decenoate, ethyl α-ethyl-β-hydroxyphenylpropionate, ethyl α-methylcyclohexyl spiroglycidate, ethyl gelate, ethyl safranate, ethyl salicylate, ethyl cyclohexanepropionate, ethyl cinnamate, ethyl stearate, ethyl tiglate, ethyl decanoate , Ethyl nonadecanoate, ethyl nonanoate, ethyl vanillate, ethyl palmitate, ethyl barre , Ethyl pivalate, ethyl pyruvate, ethyl phenyl acetate, ethyl phenyl car vinyl butyrate, ethyl butyryl lactate, ethyl butyrate, ethyl furyl propionate, ethyl propionyl lactate, ethyl propionate, ethyl hexanoate, ethyl Ethyl heptadecanoate, ethyl heptanoate, ethyl benzoyl acetate, ethyl benzoate, ethylene glycol diacetate, ethylene glycol monoethyl ether acetate, eugenyl acetate, eugenyl phenyl acetate, eugenyl benzoate, eugenyl formate, octadecyl acetate, guayl acetate, cuminyl acetate, Geranil 2-methylbutyrate, geranyl acetate, geranyl isovalerate, geranyl isobutyrate, geranyl crotonate, geranyl tiglate, geranyl valerate, geranyl phenyl acetate, geranyl butyrate, geranyl propionate, geranyl hexanoate, geranyl benzoate, diethyl geranyl benzoate, diethyl Carbonate, diethyl succinate, diethyl sebacate, diethyl tartrate, diethyl dodecanedioate, diethyl fumarate, diethyl maleate, diethyl malate, diethyl malonate, cycloten isobutyrate, cycloten butyrate, cycloten propionate,

  Dihydrocarbyl acetate, dihydrocarbyl butyrate, dihydrocarbyl formate, dihydrolinalyl acetate, dihydrolinalyl butyrate, dimethyl malonate, neodihydrocarbyl acetate, neryl acetate, neryl isovarate, neryl isobutyrate, neryl crotonate, neryl tiglate, neryl phenyl acetate, neryl phenyl acetate , Neryl propionate, neryl formate, nerolidyl acetate, nerolidyl isobutyrate, vanillin isobutyrate, hydroxycitronellyl acetate, piperonyl acetate, piperonyl isobutyrate, farnesyl acetate, phenethyl 2-ethylhexanoate, phenethyl 2-furoate, phenethyl 2- Methyl butyrate, phenethyl acetate, phenethyl acetate, phenethyl anthranilate, phenethyl isovalerate, phenethyl isobutyrate, phenethyl octanoate, phenethyl crotonate, phenethyl salicylate, phenethyl cinnamate, phenethyl senecionate, phenethyl phenethylate, phenethyl phenethylate, phenethyl phennetate Pivalate, phenethyl phenylacetate, phenethyl butyrate, phenethyl propionate, phenethyl hexanoate, phenethyl heptanoate, phenethyl benzoate, phenethyl formate, fenquil acetate, fenquil acetate, furaneol acetate, furfuryl 2-methylpropionate, furfuryl acetate, furfuryl isovalerate, furfuryl octanoate, furfuryl thioacetate, furfuryl thiopropionate, furfuryl thiopropionate, furfuryl decanoate, furfuryl valerate, furfuryl butyrate, furfuryl propionate, furfuryl hexanoate, furfuryl hexanoate, furfuryl hexanoate Examples include furfuryl formate and bornyl acetate.

  (G) As lactones, γ-2-nonenolactone, γ-6-dodecenolactone, γ-dodecalactone, γ-hexadecalactone, γ-hexalactone, γ-heptalactone, γ-octalactone, δ-2- Dodecenolactone, δ-7-decenolactone, δ-dodecalactone, δ-hexadecanolide, δ-hexalactone, δ-heptalactone, δ-octadecalactone, δ-octalactone, δ-tetradecalactone, δ-tri Decalactone, δ-valerolactone, ε-dodecalactone, ε-decalactone, ambretlide, octahydrocoumarin, cyclopentadecanolide, dihydroactinidiolide, dihydroambridolide, dihydrocoumarin, massoilactone, mint lactone , Mentone lactone, α-angelica lactone, α-he Til-γ-valerolactone, α-methyl-γ-butyrolactone, β-methyl-γ-octalactone, 7-decene-1,4-lactone, 9-decene-5-olide, 3,3-dimethyl-2- Examples include hydroxy-4-butanolide, 3-butylidenephthalide, 3-propylidenephthalide, 4-vinyl-γ-valerolactone, 5-hydroxy-8-undecenoic acid δ-lactone, and 6-pentyl-α-pyrone. The

  (H) As carboxylic acids, trans-2-hexenoic acid, trans-3-octenoic acid, aconic acid, adipic acid, anisic acid, angelic acid, ethoxyacetic acid, crotonic acid, gernic acid, cyclohexane acetic acid , Cyclohexane carboxylic acid, cyclohexyl propionic acid, sorbic acid, tigric acid, tridecanoic acid, vanic acid, pivalic acid, pilvic acid, phenoxyacetic acid, benzoic acid, pentadecanoic acid, holmic acid, holmic acid 2-ethyl buty Rick acid, 2-ethylhexanoic acid, 2-oxoglutamic acid, 2-oxobutyric acid, 2-octenoic acid, 2-cyclopentene-1-acetic acid, 2-decenoic acid, 2-dodecenoic acid, 2 -Nonenoic acid, 2-hydroxy-3-methylpentanoic acid, 2-hydroxy-4-methylvaleric acid, 2-phenylpropionic acid, 2-hexadecenoic acid, 2-hexenoic acid, 2-heptenoic Acid, 2-pentenoic acid, 2-methyl-2-pentenoic acid, 2-methyl-4-pentenoic acid, 2-methylvaleric acid, 2-methylhexanoic acid 2-methylbenzoic acid, 2-methylpentanoic acid, 2-mercaptopropionic acid, 3,5,5-trimethylhexanoic acid, 3-octenoic acid, 3-nonenoic acid, 3-hydroxybuty Rick acid, 3-hydroxyhexanoic acid, 3-hexenoic acid, 3-methyl-2-oxopentanoic acid, 3-methylcrotonic acid, 3-methylthiopropionic acid, 3-methylvaleric acid, 3-methylbenzoic acid, 3-merptopropionic acid, 4-ethyl-2-octenoic acid, 4-ethyloctanoic acid, 4-decenoic acid, 4-hydroxy-3-methoxycinna Acid, 4-pentenoic acid, 4-methyloctanoic acid, 4-methylthiobutyric acid, 4-methylvaleric acid, 4-methylbenzoic acid, 5-methylhexanoic acid, 8-methylnonanoic acid Examples are ic acid and 9-decenoic acid.

  (I) As furan compounds, 2- (2-pentenyl) furan, 3,4,5-trimethyl-2 (3H) -furanone, 3,4,5-trimethyl-2 (5H) -furanone, 2-methyl Furan, 2-ethylfuran, 2-hexyl-5-methylfuran, 2-ethyl-5-vinylfuran, benzofuran, 2-methylbenzofuran, 2-ethylbenzofuran, dibenzofuran, 2-furancarboxylic acid, 5-methyl- A 2-furan carboxylic acid is exemplified.

  (J) As the nitrogen-containing compound, 2,3-dimethyl-5-propylpyrazine, 2,5-dimethyl-3-propylpyrazine, 2,6-dimethyl-3-propylpyrazine, 2-ethyl-5-methylpyrazine 2-ethyl-6-methylpyrazine, 3,4-dimethylpyridine, 1-methylpyrrole, 2-acetyl-3-methylpyrazine, 2-acetylpyrazine, 3-acetyl-2,5-dimethylpyrazine, 2-ethyl Pyridine, 3-ethylpyridine, 3-methylpyridine, 3-methoxypyridine, 1,4-butanediamine, 1,5-pentanediamine, (4-aminobutyl) guanidine, 2- (4-hydroxyphenyl) ethylamine, 3 -Methylbutanenitrile, 4-methylbutanenitrile, N- (3-aminopropyl) -1,4-butanediamine N, N-bis (3-aminopropyl) -1,4-butanediamine, N, N-dimethylacetamide, N, N-dimethylcyanamide, N, N-dimethylformamide, N-methyl-2-pyridone, N- Examples include methyl-2-pyrrolidone, t-butylamine, acetonitrile, isovaleramide, dimethylanthranilate, tetramethylurea, phenylacetonitrile, benzylcyanide, and benzonitrile.

  (K) Examples of sulfur-containing compounds include dimethyl sulfoxide, dimethyl sulfone, 3-methylthiopropylamine, hydrogen sulfide, carbon disulfide, sulfuryl acetate, sulfuryl isovalerate, sulfuryl isobutyrate, sulfuryl octanoate, sulfuryl decanoate, sulfuryl butyrate, and sulfuryl. Propionate, sulfuryl hexanoate, sulfuryl heptanoate, sulfuryl formate, methanethiol acetate, methionyl thioglycolate, methionyl phenylacetate, thiophene, 2- [4- (2,2-dimethyldioxolanyl)] thiazolidine, 2,2-dimethoxymethyl Thiazolidine, 2,2-tetramethylene thiazolidine, 2-methylthiophene, -Methyl-5-acetyloxyethylthiazole, 5,6-dihydro-2,4,6-triethyl-4H-1,2,5-dithiazine, 5,6-dihydro-2,4,6-trimethyl-4H- Examples include 1,2,5-dithiazine, 5,6-dihydro-4,6-dimethyl-4H-1,2,5-dithiazine, and 2-methyl-2-nonylthiazolidine.

  The (L) natural fragrance used in the present invention is not particularly limited as long as it is a natural fragrance, but preferably a marine product extract is used, more preferably (L): the marine product extract is (L-1 ) Extract or oleoresin, (L-2) seasoning oil, and (L-3) supercritical carbon dioxide extract.

  The extract or oleoresin referred to in the present invention is a composition concentrated mainly with a water-soluble component of a marine product. Alcohols, etc.) extracts, aquatic solvents (hydrous ethanol, etc.) extracts of marine products are concentrated as they are or mixed with optional components, and further powdered by adding an excipient or the like. As for the method for producing the extract or oleoresin, the method described on pages 687 to 707 of the Patent Office Gazette, Well-known / conventional technology collection (fragrance) Part II Food Fragrance is usually employed.

  The seafood seasoning oil as used in the present invention is mainly natural products such as fishery products and seasonings, and the flavor components are mainly used for vegetable oils and animal fats, and the flavor components are converted into oils by performing operations such as heat extraction. This refers to oil obtained by shifting. Also called flavoring oil, flavor oil, seasoning oil, flavor oil and the like. Examples of raw materials for seafood-based seasoning oil include fresh fishery products, dried marine products, marine product extracts or oleoresin, along with combinations of these raw materials and conditions such as the heating temperature and time for selection and extraction of fats and oils to be used. Depending on the selection, seasoning oils with a wide variety of cooking incense are obtained. For example, when far-infrared irradiation is used in the heating method, a method has been proposed in which the loss of the low boiling point portion is less than that of the conventional heating method and extraction efficiency is good.

  The supercritical carbon dioxide extract referred to in the present invention is not limited only to its name, but means an extract of a gas in a liquid state under pressure, a fluid in a subcritical to supercritical state. However, preferred forms include liquid carbon dioxide extract, subcritical to supercritical carbon dioxide extract, and supercritical carbon dioxide extract is particularly preferably used.

  The (L-1) extract or oleoresin used in the present invention is not particularly limited as long as it is a marine product extract or oleoresin, but preferably clams, anchovies, salmon roe, dolphins, sweetfish, bonito, bonito, Black abalone, anglerfish, octopus, salmon, sazae, mackerel, mackerel, shark, saury, sea bream, walleye pollock, turtle, squid, eel, tarako, aosa , Urumei Wushi, Herring, Bahununi, Ezobafununi, Scallop, Mika, Sardine, Magaki, Red sea bream, Sea bream, Mizudako, Muroazi, Karey, Yamatoshijimi, Squid, Carp, Kouika, Shishamo, White salmon, Cod Li, horse mackerel, Whitespotted Conger, tuna, Magurobushi, Mongo Ika, blowfish, such as carp and the like.

  The seasoning oil (L-2) used in the present invention is not particularly limited as long as it is a seasoning oil for marine products. Japanese common squid, eel, octopus, sea bream, sea bream, crab, snow crab, king crab, blue crab, krill, sea lobster, tiger prawn, black tiger, scallop, mica, sardine, octopus, sea cucumber, mud horse mackerel, sea lion, sea lion Examples include cod, goby, clam, horse mackerel, tuna, mongo squid and the like.

  The (L-3) supercritical carbon dioxide gas extract used in the present invention is not particularly limited as long as it is a supercritical carbon dioxide gas extract of marine products, but preferably clams, anchovies, salmon roe, katsuobushi, black abalone, Suppon, Japanese common eel, eel, octopus, sea bream, sea bream, crab, snow crab, king crab, blue crab, krill, Japanese shrimp, tiger prawn, black tiger, buffalo urchin, scallop, mica, oyster, red sea bream, red sea bream, sea bream, squid , Cod, swordfish, goby, clam, tuna, tuna, mongo squid, blowfish and the like.

  In addition to these marine products, extracts of various marine products can be used as imparting / enhancing and modulating agents for the flavor and aroma of the seafood flavor of the present invention. Examples of these are the following marine products.

  Aosa, Blue Squid, Stingray, Red-backed Shrimp, Red-backed Shrimp, White-backed Shrimp, White-backed Shrimp, White-backed Shrimp , Ezo Abalone, Black Tiger, Giant Ozozo, Obafun Sea Urchin, Crab, Mocked Crab, Yellowfin, Caviar, Crab Crab, Shrimp, Chlorella, Red Crab, Sodabushi, Japanese Red Shrimp, Konowata, Sawagani, Sawara, Taisho Ue, Giant Kelp Shirahige sea urchin, snowfish, hijiki, sasabinori, sujiaoori, stone club, hibamata, himeasari, hiraaoonori, flounder, dallus, tsu No krill, shrimp, Tenagadako, Gelidium, Abalone, Nagakonbu.

  Moreover, the said marine product extract can use a commercial item as an extract, extract powder, oleoresin, and a supercritical extract. Examples of generally available marine product extracts include cocoon extract powder A, cocoon extract powder A-2, cocoon extract powder AC-15, cocoon extract powder AC-40-N, cocoon extract powder FP, bonito extract A -40, strawberry seasoning No. 3 powder, strawberry seasoning No. 8 powder, boiled extract powder T-406, kelp extract powder SG, kelp extract powder PWK-3, clam extract powder KN, scallop extract powder U, scallop extract powder K -7331, clam extract powder G, clam extract powder KP, crab extract powder M, etc. (above, made by Maruhachi Muramatsu), shrimp paste, shrimp powder, clam extract W, clam extract R, clam powder WP, clam powder RP, scallop extract W, scallop powder W , Oyster extract W, oyster sauce, oyster powder WP, etc. (above, manufactured by Ariake Japan), salmon extract FE-579, salmon oil, scallop seasoning oil 5813, etc. (above, made by Food Institut), bonito extract S, EM Bonito, EM Iriko, EM Guchi, Horse mackerel extract, Horse mackerel extract B-1, Horse mackerel extract B-10, Horse mackerel extract P-10, Kombu M, Meat bonito H, Meat bonito P, Meat bonito L, Mame bonito L, LF Urume P, Extract Urume L, Extract Saba L, Extract Kombu K, etc. (above, Ajinomoto Co., Inc.), High Cook Kombu Extract T-3, High Cook Kombu Extract A, High Cook Kombu Extract Liquid, Fish Aid, Fish Aid Homo The Sueide and Ito, Fish Aid Scallop, Fish Aid, Dashi Dashi J-1, Dashi Dashi J-2, Dashi Dori Katsuo etc. (manufactured by Kyowa Hakko Kogyo Co., Ltd.), Katsu Odashi Dye TK-25 Bonito, Bonito extract MD-1, Dashi-no-mochi Conch D, Shrimp Extract, Niboshi Extract N, Scallop Extract S, Fish Amy D, Kelp Extract B-1, Kelp Extract Powder B-1 Kelp Extract MF-1, etc. Made by Bussan Co., Ltd.) Sakana Extract, Sakana Extract Special, Shrimp Extract, Shrimp Extract Special, Crab Extract, Shrimp Extract, Saddle Extract, Shrimp Extract (Smoke), Shrimp Extract (Clear), Scallop Extract, Comb Extract MC, Comb Extract N-2, Thai Extract, etc. As mentioned above, JT Foods Co., Ltd.) can be mentioned.

  In the seafood flavor composition of the present invention, yeast extract and protein hydrolyzate can also be used for improving flavoring, modulation and enhancement.

  The yeast extract used as an aroma and flavor imparting or improving agent of the present invention is a yeast extract obtained by using a general material such as brewer's yeast, baker's yeast or torula yeast by an autolysis method, an enzymatic degradation method or an acid degradation method. If there is no special restriction, these are market [for example, Meast (Asahi Breweries), yeast extract HR, yeast extract S, yeast extract SA-R, yeast extract SL-W (above, Takeda Pharmaceutical Co., Ltd. ), Various marine yeast extracts (Myoo Bussan Co., Ltd.)], or can be produced as desired.

  In the case of production, for example, a generally known yeast extract production method is exemplified. For example, in yeast extract obtained by the self-digestion method, as a raw material, by-product yeast for beer brewing, cultured yeast for bread, etc. are used. For example, triol (trihydric alcohol) is added to the suspension, and autolysis is performed under specific conditions. Thereafter, the extract and undegraded residue are separated by centrifugation, and the extract is concentrated, for example, under reduced pressure to obtain a concentrated extract, and this is added with salt if necessary. It can be concentrated under reduced pressure to give a paste-like yeast extract, or the concentrated extract can be spray-dried to obtain a powdered yeast extract.

  In addition, the production of yeast extract by the yeast degradation method differs from the self-degradation method in that yeast that has lost yeast activity in the yeast cells, that is, yeast that has been heated and dried for storage, is used as a raw material. It is performed by decomposing yeast cell components. Examples of the raw yeast used here include brewing by-product yeast such as beer and wine, cultured yeast from pulp waste liquor, cultured yeast from lactose, and alcohol-producing by-product yeast. In general, a suspension of raw material yeast is prepared, and this is heat-denatured to perform oxygen decomposition of the yeast. The yeast decomposition solution is centrifuged to separate the decomposed extract and the residue. Salt is added to this decomposed extract and concentrated under reduced pressure to obtain a concentrated extract. This concentrated extract is concentrated under reduced pressure or spray dried to give a paste-like yeast extract in the former case and a powder in the latter case. It can be obtained as yeast.

Similarly to the enzymatic decomposition method, the acid decomposition method uses a dry yeast as a raw material and decomposes with an inorganic acid such as hydrochloric acid. This is equivalent to the plant protein hydrolyzate (HVP) and animal protein hydrolyzate (HAP) of yeast. The acid degradation method has a high degradation rate and a large amount of free amino acids, but is characteristic of yeast extract. It has characteristics that lack complex taste.

  The yeast extract used in the present invention is not limited to known methods including the above-described methods, and any yeast extract produced by any method can be used as an aroma / flavoring or improving agent of the present invention. For example, the total nitrogen is generally in the range of about 2 to 15%, preferably in the range of about 4 to 12% (about 25 to 65% as crude protein).

  The seafood flavor of the present invention can be further added with an animal and plant protein hydrolyzate to further improve the flavor and flavor.

  Animal and plant protein hydrolysates used as fragrance / flavor imparting / improving agents of the present invention are also available on the market [e.g., Amiflex A-1, A-2, B-2, AE-1, AL-1, AL-G2. , Amino acid solution K, N-3, SU, Amix, Teflon NA-5, HW-7, HA-1 (above Takeda Pharmaceutical Company Limited), H. A. P SOLUGEL P, H.C. A. PE (above Asahi Breweries), H.C. A. P SOLUGEL D (Asahi Beverage Co., Ltd.), H.C. A. PE (Nitta Gelatin Co., Ltd.), H.C. V. P PASTE H. V. PHG-3164 (Nitta Gelatin Co., Ltd.) etc.], but can also be produced as desired.

  Animal and plant protein degradation products include animal and plant materials as raw materials. Plant protein hydrolyzates (hereinafter sometimes referred to as HVP) are, for example, soybeans, wheat, corn, and the like. As the protein hydrolyzate (hereinafter sometimes referred to as HAP), for example, gelatin, fish meal, egg white, bone extract and the like are used. In the production method, the difference between HVP and HAP is whether the raw protein is plant or animal, and both are produced by the same method.

  As the production method, chemical decomposition or enzymatic decomposition is performed. In the chemical hydrolysis method, the raw material protein is hydrolyzed by adding an acid such as hydrochloric acid, and the hydrolyzate is converted into caustic soda. Neutralize with base, add adsorbent such as humus, decolorize and deodorize, then filter, concentrate this filtrate and paste or spray-dry the filtrate to form a seafood flavor of the present invention It can be used as an aroma / flavoring or improving agent.

  In the enzymatic degradation method, a suspension of a protein raw material is prepared, subjected to an enzymatic degradation reaction with a proteolytic enzyme such as a protease, and the enzyme is deactivated after the reaction is completed. For example, activated carbon can be added for decolorization and concentrated under reduced pressure to obtain a concentrated paste, or the concentrated paste can be spray dried to obtain a powder.

  In animal and plant protein hydrolysates, the total nitrogen amount in animal protein hydrolysates produced by any method is not limited to known methods including the above method, and is generally in the range of about 5 to 12%, preferably Can exemplify a range of about 7 to 10%. The total amount of nitrogen in the plant protein hydrolyzate is generally in the range of about 3 to 17%, preferably in the range of about 5 to 15%.

  In addition to these natural product extracts, various natural fragrances can be used as imparting / enhancing and modulating agents for the flavor and flavor of the seafood flavor of the present invention. For example, asanomi, asafetida, ajowan, anise, angelica, fennel, turmeric, oregano, allspice, orange nope, pepper, cassia, chamomile, mustard, cardamom, curry leaf, licorice, caraway, gardenia , Cumin, watercress, clove, poppy, caper, pepper, sesame, coriander, sassafras, saffron, savory, salvia, salamander, perilla, cinnamon, charlotte, juniper berry, ginger, star anise, spearmint, horseradish, celery, sorrel , Thyme, onion, tamarind, tarragon, chives, dill, capsicum, nutmeg, sagebrush, nigera, carrot, garlic, basil, parsley, mint, vanilla, paprika Hyssop, fenugreek, peppermint, hose mint, horseradish, marjoram, Zingiber mioga, lavender, linden, lemon grass, lemon balm, rose, rosemary, laurel, spice extracts wasabi obtained from such as,

  Wine, cider, maraschino, sherry, beer, sake, mirin, shokoshu, kouryush, banyushu, paikal, lamb, whiskey, gin, brandy, cherry brandy, apple brandy, apricot brandy, awamori, shochu, fusel oil, vermouth And alcoholic extracts such as Cointreau, Absinthe, Pastis, Sloudine, Curacao, milk, sheep milk, goat milk, yogurt, kefir, acidophilus milk, bifido milk, and lactic acid bacteria beverage extract.

  In the present invention, (3): amino acids can be further used. Such amino acids are not particularly limited as long as they are amino acids and derivatives / analogues thereof, and examples include amino acids, peptides, nucleic acids, and the like, preferably asparagine, aspartic acid, alanine, arginine, anserine, isoleucine. , Carnosine, glycine, glutamine, glutamic acid, cystine, cysteine, threonine, serine, taurine, tyrosine, tryptophan, valine, ballenin, histidine, hydroxyproline, phenylalanine, proline, methionine, lysine, leucine and the like.

  In addition to these amino acids, various amino acids can be used as an imparting / enhancing and modulating agent for the flavor and aroma of the seafood flavor of the present invention. For example, they are the following amino acids.

  Sarcosine, ornithine, glycine betaine, glycogen, homarin, octopine, HVP, HAP, riboflavin, ATP, ADP, AMP, IMP, creatine, creatinine, trimethylamine oxide.

  In the present invention, it is preferable to use a solvent for the purpose of formulation. Such a solvent is not particularly limited as long as it is an edible solvent, and examples thereof include water, ethanol, propylene glycol, glycerin, vegetable oils and fats, animal fats and oils, and medium chain fatty acid triglycerides. .

  In the present invention, various optional components can be used in combination with the final food and drink as food additives as long as the effects of the present invention are not impaired. Examples of such optional ingredients include, for example, sweeteners, colorants, preservatives, thickening stabilizers, antioxidants, colorants, bleaching agents, fungicides, gum bases, bittering agents, enzymes, brighteners, Examples include acidulants, seasonings, emulsifiers, reinforcing agents, production agents and the like.

  Among the above-mentioned optional ingredients, sweeteners, thickening stabilizers, bitters, sours, seasonings, emulsifiers, enhancers, etc. can be used as an aroma and flavor enhancer, improver or modulator of the seafood flavor of the present invention. In particular, sweeteners may be used for this purpose.

  Examples of sweeteners used in the present invention include aspartame, N-acetylglucosamine, L-arabinose, alitame, oligo-N-acetylglucosamine, licorice extract, xylitol, D-xylose, disodium glycyrrhizinate, curculin, α- Glucosyltransferase-treated stevia, enzyme-treated licorice, enzyme-decomposed licorice, saccharin, saccharin sodium, sucralose, stevia extract, rebaudioside, stevia powder, L-sorbose, thaumatin, tenryocha extract, nigerian berry extract, neotame, neo Hesperidin dihydrochalcone, L-fucose, Brazilian licorice extract, fructosyltransferase-treated stevia, miracle fruit extract, monelin, rakanka extract, L-la North, D- ribose, armature extract, licorice powder is exemplified.

  Examples of the colorant used in the present invention include a red pigment, an anato pigment, an alkane pigment, an aluminum, an imo carotene, a turmeric pigment, a shrimp pigment, a krill pigment, an orange pigment, a cacao pigment, a cacao charcoal powder, an oyster pigment, and a crab pigment. , Caramel I, caramel II, caramel III, caramel IV, β-carotene, carob pigment, fish scale foil, gold, silver, peony pigment, gardenia blue pigment, gardenia red pigment, gardenia yellow pigment, coulomb pigment, chlorophyllin, chlorophyll, quorian Dye, Cochineal Dye, Bone Charcoal Dye, Sasa Dye, Iron Dioxide, Sheanut Dye, Shikon Dye, Rosewood Dye, Vegetable Charcoal Dye, Edible Red No. 2, Edible Red No. 2 Aluminum Lake, Edible Red No. 3, Edible Red No. 3 Aluminum Lake, Food Red No. 40, Food Red No. 40 Aluminum Lake, Food Red No. 02, Edible Red No. 104, Edible Red No. 105, Edible Red No. 106, Edible Yellow No. 4, Edible Yellow No. 4 Aluminum Lake, Edible Yellow No. 5, Edible Yellow No. 5 Aluminum Lake, Edible Green No. 3, Edible Green No. 3 No. Aluminum Lake, Edible Blue No. 1, Edible Blue No. 1 Aluminum Lake, Edible Blue No. 2, Edible Blue No. 2 Aluminum Lake, Suo Dye, Spirulina Dye, Onion Dye, Tamarind Dye, Iron Chlorophyrin Sodium, Dunaliella Carotene, Pepper Dye , Corn pigment, tomato pigment, copper chlorophyllin sodium, copper chlorophyll, titanium dioxide, carrot carotene, norbixin potassium, norbixin sodium, palm oil carotene, beet red, peanut pigment, paffia pigment, grape skin pigment, pecan nut pigment Benikouji yellow pigment, Beniculium pigment, Beninoki powder, safflower red pigment, safflower yellow pigment, Haematococcus alga pigment, marigold pigment, purple potato pigment, purple corn pigment, purple potato pigment, oil smoke pigment, lac pigment, riboflavin, riboflavin butyric acid Ester, sodium riboflavin 5'-phosphate ester, logwood dye, red cabbage dye, red omelet dye, red radish dye, azuki bean dye, squid ink dye, warbler dye, turmeric, elderberry dye, olive tea, cowberry dye, fruit juice, Gooseberry pigment, cranberry pigment, chlorella powder, cocoa, saffron, saffron pigment, salmon berry pigment, perilla pigment, strawberry pigment, dark sweet cherry pigment, cherry pigment, chicory pigment, tea, timbreberry Dye, Duberry dye, Nori dye, Hibiscus dye, Malt extract, Hackleberry dye, Paprika powder, Grape juice dye, Black currant dye, Blackberry dye, Plum dye, Blueberry dye, Boysenberry dye, White berry dye, Mulberry Examples thereof include dyes, morero cherry dyes, raspberry dyes, red currant dyes, and Loganberry dyes.

  Examples of preservatives used in the present invention are sodium sulfite, benzoic acid, sodium benzoate, Udo extract, Egonoki extract, Kawaramugi extract, enzymatically decomposed barley extract, sodium hyposulfite, shirako protein extract, Sorbic acid, potassium sorbate, tsuyapricin (extract), sodium dehydroacetate, isobutyl paraoxybenzoate, isopropyl paraoxybenzoate, ethyl paraoxybenzoate, butyl paraoxybenzoate, propyl paraoxybenzoate, potassium pyrosulfite, sodium pyrosulfite, Examples include propionic acid, calcium propionate, sodium propionate, pectin degradation product, honoki extract, ε-polylysine, forsythia extract.

  Examples of thickening stabilizers used in the present invention include Aureobasidium broth, Aeromonas gum, Agrobacterium succinoglycan, Azotobacter vinelandie gum, Amased gum, almond gum, gum arabic, arabinogalactan, alginic acid , Sodium alginate, propylene glycol alginate, aloe vera extract, welan gum, erwinia honey ensis gum, elemi resin, enterobacter gum, enterobacter sinas gum, oligoglucosamine, cassia gum, gati gum, curdlan, carrageenan, karaya gum, carboxymethylcellulose Calcium, sodium carboxymethyl cellulose, carob bean gum, xanthan gum, Kidachi aloe extract, chitin, chitosan, guar gum, guaga Enzymatic degradation product, glucosamine, yeast cell wall, psyllium seed gum, mackerel mugwort seed gum, gellan gum, sclero gum, sesbania gum, tamarind seed gum, tara gum, danmar resin, dextran, sodium starch glycolate, starch phosphate ester sodium, tragacanth gum, tri Acanthus gum, troro aoi, natto fungus gum, microfibrous cellulose, ferceloran, fukuronori extract, pullulan, pectin, sodium polyacrylate, macrohomopsis gum, methylcellulose, peach resin, lambzan gum, levan, okra extract, seaweed cellulose, Examples include brown algae extract, gluten, gluten degradation product, konjac potato extract, nata de coco, mannan, rennet casein and the like.

  Examples of antioxidants used in the present invention include aoi flower extract, L-ascorbic acid, L-ascorbic acid stearate, sodium L-ascorbate, L-ascorbyl palmitate, aspergillus terreus extract, sulfite Sodium, ethylenediaminetetraacetic acid calcium disodium, ethylenediaminetetraacetic acid disodium salt, ellagic acid, erythorbic acid, sodium erythorbate, γ-oryzanol, catechin, licorice oily extract, guaiac oil, quercetin, isopropyl citrate, clove extract, enzyme Processed isoquercitrin, enzyme-treated rutin, enzyme-degraded apple extract, sesame oil unsaponifiable, rice bran oil extract, rice bran enzyme digest, sodium hyposulfite, edible canna extract, dibutylhydroxytoluene Essential oil removing fennel extract, horseradish extract, sesamorin, sesamol, sage extract, seri extract, monosaccharide / amino acid complex, tea extract, tempeh extract, dokudami extract, tocotrienol, dl-α-tocopherol , D-α-tocopherol, d-γ-tocopherol, d-δ-tocopherol, rapeseed oil extract, raw coffee bean extract, sulfur dioxide, nordihydroguaiaretic acid, sunflower seed extract, pimenta extract, pyro Potassium sulfite, sodium pyrosulfite, ferulic acid, butylhydroxyanisole, grape seed extract, blueberry leaf extract, propolis extract, hego ginkgo extract, hesperetin, pepper extract, spinach extract, gallic acid, propyl gallate , Mixed tocopherol, melano essential oil, morin, bayberry extract Examples are extracts, eucalyptus leaf extract, gentian root extract, rutin enzyme degradation product, rutin (extract), and rosemary extract.

  Examples of the bittering agent used in the present invention include isoalpha bitter acid, caffeine (extract), Kawaratake extract, kina extract, yellowfin extract, gentian extract, spice extract, enzyme-treated naringin, and Jamaica cassia extract Products, theobromine, naringin, bittern extract, mulberry, extract of Japanese mugwort, tomato extract, Japanese matsutake extract, volapet, methylthioadenosine, litchi extract, olive tea, daidai extract, hop extract, mugwort extract The

  Examples of acidulants used in the present invention include adipic acid, itaconic acid, citric acid, monopotassium citrate, dipotassium citrate, trisodium citrate, gluconodeltalactone, gluconic acid, α-ketoglutaric acid (extract ), Succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, phytic acid, Examples include fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, and phosphoric acid.

  Examples of seasonings used in the present invention include L-asparagine, L-aspartic acid, sodium L-aspartate, DL-alanine, L-alanine, L-arginine, L-arginine-L-glutamate, L-isoleucine. Glycine, L-glutamine, L-glutamic acid, potassium L-glutamate, calcium L-glutamate, sodium L-glutamate, magnesium L-glutamate, L-cystine, L-serine, taurine (extract), L-tyrosine, L -Theanine, DL-tryptophan, L-tryptophan, DL-threonine, L-threonine, L-valine, L-histidine, L-histidine hydrochloride, L-hydroxyproline, L-phenylalanine, L-proline, betaine, DL- Methionine, L-methionine, L Lysine, L-lysine-L-aspartate, L-lysine hydrochloride, L-lysine-L-glutamate, L-leucine, disodium 5'-inosinate, disodium 5'-uridylate, 5'- Disodium guanylate, disodium 5'-cytidylate, 5'-ribonucleotide calcium, 5'-ribonucleotide disodium, monopotassium citrate, tripotassium citrate, calcium citrate, trisodium citrate, succinic acid, Monosodium succinate, disodium succinate, sodium acetate (crystal), sodium acetate (anhydrous), DL-sodium hydrogen tartrate, sodium L-tartrate, DL-sodium tartrate, sodium L-tartrate, calcium lactate, sodium lactate, Monosodium fumarate, DL-sodium malate, potassium chloride, brine lake Low sodium chloride solution, crude potassium salt of seawater, whey salt, tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, disodium hydrogen phosphate (crystal), disodium hydrogen phosphate (anhydrous), phosphoric acid Examples include sodium dihydrogen (crystal), sodium dihydrogen phosphate (anhydrous), trisodium phosphate (crystal), trisodium phosphate (anhydrous), and chlorella extract.

  Examples of emulsifiers used in the present invention include: Enjusaponin, barley husk extract, kiraya extract, glycerin fatty acid esters, enzyme-treated soybean saponin, enzyme-treated lecithin, enzyme-degraded lecithin, plant sterols, plant lecithin, Sphingolipids, sucrose fatty acid esters, stearoyl calcium lactate, sorbitan fatty acid esters, soybean saponin, bile powder, tea seed saponin, animal sterols, tomato glycolipid, beet saponin, propylene glycol fatty acid esters, fractionated lecithin, yucca Foam extract, egg yolk lecithin, etc. are exemplified, preferably Kiraya extract, glycerin fatty acid esters, enzyme-treated lecithin, plant lecithin, sphingolipid, sucrose fatty acid esters, stearoyl calcium lactate, sorbitan fat Acid esters, propylene glycol fatty acid esters, such as egg yolk lecithin and the like.

  Examples of toughening agents used in the present invention include zinc salts, L-ascorbic acid, L-ascorbic acid stearate, L-ascorbic acid sodium, L-ascorbic acid palmitate, L-aspartic acid, L-aspartic acid, Sodium L-aspartate, 5'-adenylic acid, DL-alanine, L-alanine, L-arginine, L-arginine-L-glutamate, inositol, L-isoleucine, imocarotene, ergocalciferol, calcium chloride, chlorinated Diiron, β-carotene, calcium citrate, sodium ferrous citrate, iron citrate, ammonium iron citrate, glycine, calcium glycerophosphate, calcium gluconate, ferrous gluconate, L-glutamine, L-glutamic acid, Potassium L-glutamate , Calcium L-glutamate, sodium L-glutamate, magnesium L-glutamate, enzyme-treated hesperidin, cholecalciferol, cyanocobalamin, L-cystine, L-cystine hydrochloride, 5'-cytidylic acid, calcined calcium, dibenzoyl thiamine, Dibenzoyl thiamine hydrochloride, calcium hydroxide, L-serine, calcium carbonate, thiamine hydrochloride, thiamine nitrate, thiamine cetyl sulfate, thiamine thiocyanate, thiamine naphthalene-1,5-disulfonate, thiamine lauryl sulfate, L-tyrosine, L-theanine, iron, Dunaliella carotene, copper salts, d-α-tocopherol, d-γ-tocopherol, d-δ-tocopherol, DL-tryptophan, L-tryptophan, DL-threonine, L-threonine Nicotinic acid, nicotinamide, calcium lactate, iron lactate, carrot carotene, palm oil carotene, L-valine, calcium pantothenate, sodium pantothenate, L-histidine, L-histidine hydrochloride, bisbenchamine, vitamin A, Vitamin A fatty acid ester, L-hydroxyproline, pyridoxine hydrochloride, calcium dihydrogen pyrophosphate, ferrous pyrophosphate, ferric pyrophosphate, L-phenylalanine, ferritin, L-proline, hesperidin, heme iron, uncalcined calcium , Mixed tocopherol, DL-methionine, L-methionine, methyl hesperidin, menaquinone, folic acid, L-lysine, L-lysine-L-aspartic acid, L-lysine hydrochloride, L-lysine-L-glutamate, riboflavin, riboflavin Butyrate S Tellurium, Riboflavin 5'-sodium phosphate ester, calcium sulfate, ferrous sulfate (dried), ferrous sulfate (crystal), tricalcium phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, L-leucine Is exemplified.

  Examples of the production agent used in the present invention include fig leaf extract, locust ash extract, inulin-type polyfractane, barley husk extract, oligogalacturonic acid, sodium oleate, oregano extract, seaweed ash extract , Gastric mucin, sodium caseinate, curdlan, mustard extract, caramel I, caramel II, caramel III, caramel IV, chitosan, calcium citrate, glycine, glycerin, glycerin fatty acid ester, grapefruit seed extract, mulberry extract , Liquid smoke, wood vinegar, liquid smoke, glucono delta lactone, higher fatty acid, kojic acid, enzyme-treated tea extract, yeast cell wall, sesame pattern ash extract, choline phosphate, sodium chondroitin sulfate, ethyl acetate, sodium acetate, Mackerel mugwort seed gum, oxalic acid, shik Rhodextrin, perilla extract, ginger extract, calcined calcium, horseradish extract, crude seawater magnesium chloride, buckwheat ash extract, D-sorbitol, soybean ash extract, tade extract, calcium carbonate, ammonium bicarbonate, Sodium bicarbonate, sodium carbonate, magnesium carbonate, tannin, thiamine lauryl sulfate, tea distillate, tea extract, chili aqueous extract, trehalose, natto gum, raw soybean extract, garlic extract, roasted rice bran extract , Roasted soybean extract, bee extract, paffia extract, microcrystalline cellulose, microfibrous cellulose, ice nuclei cytoplasm, glacial acetic acid, tetrapotassium pyrophosphate, calcium dihydrogen pyrophosphate, disodium dihydrogen pyrophosphate , Tetrasodium pyrophosphate, areca extract, phyti Acid, phytin (extract), grape skin extract, grape seed extract, pullulan, propylene glycol, powdered cellulose, jukoshi extract, potassium polyphosphate, sodium polyphosphate, mushroom extract, D-mannitol, mandarin seed extract , Mevalonic acid, Moso bamboo dry-distilled product, Moso bamboo charcoal extract, Moso bamboo extract, wood ash extract, maple extract, yucca foam extract, lactoferrin concentrate, lemon peel extract, wasabi extract.

  Examples of general food and drink additives used in the present invention include ethanol, casein, agar, chlorella extract, wheat flour, wheat extract, collagen, konjac potato extract, sweet potato cellulose, gelatin, soybean polysaccharide, corn cellulose, Egg white etc. are illustrated, and each is used at an appropriate usage rate as appropriate according to the purpose.

  In the seafood flavor of the present invention, a retention agent, a fragrance or an enhancer can be used to enhance the effect.

  The retentive agent and fragrance used in the present invention refers to those which adjust the volatility of the entire flavor and give an effect of maintaining the initial fragrance in a balanced manner. Specifically, for example, basil, nutmeg , Boad Rose, Origanum, Kananga, Patchouli, Cassia, Cedarwood, Saffron, Clove, Sandalwood, Coriander, Sassafras, Cumin, Cypress, Tarragon, Guayakwood, Iris, Linaroe, Valerian, Mace, Vetiver, Ylang Iran, Clarisage, Angelica, Anne Essential oils such as bullets, ambret, moss, angelica, oak moss, benzoin, olivine, camomil, opoponax, cascarilla, patchouli, lovedanum, cloves, sandals, elemi, true, galvanum, tonka bean, geranium, vanilla, Changers, vetiver, Iris, oleoresin such as juniper, ambergris, musk, civet, animal extracts such as castoreum,

  Acetyl isoeugenol, amyl benzoate, amyl phenyl acetate, amyl salicylate, benzophenone, benzyl butyrate, benzyl cinnamate, benzyl formate, benzyl isoeugenol, benzyl phenyl acetate, benzyl propionate, benzyl valeric acid, benzylidene acetone, butyl phthalate, cinnamic acid, syn Namic alcohol, cinnamaldehyde, cinnamyl acetate, cinnamyl cinnamate, coumarin, p-cresyl acetate, cuminaldehyde, dimethylbenzyl carbinol, diphenylmethane, diphenyl oxide, ethyl anthranilate, ethyl cinnamate, ethyl phenylacetate, ethyl salicylate, ethyl Succinate, methyl acetophenone, methyl cinnamate, methyl eugenol, methyl isoeugenol, methyl naphthyl ketone, methyl phenyl acetate, methyl salicylate, naphthyl butyl ether, naphthyl ethyl ether, naphthyl methyl ether, phenylacetic acid, phenylethyl butyrate, phenylpropyl alcohol, Santalol, skatole, vanillin, indole, musk ketone, eguisartolid, hydroxycitronellal, egizarton, cyclamenaldehyde, decylaldehyde, undecylaldehyde. Synthetic fragrances such as phenoxyethanol,

  Amyl phthalate, benzoic acid, benzyl benzoate, cyclohexyl oxalate, diethyl glycol, ethyl benzoate, ethyl phthalate, resorcinol acetate, tricresyl phosphate, triethylene glycol, malonic acid esters, succinic acid esters, adipic acid esters, sebacic acid esters And solvents such as tartaric acid esters, citric acid esters, myristic acid esters and stearic acid esters.

  The enhancer used in the present invention refers to an enhancer that gives mild flavor to the whole flavor and gives more naturalness and booster effect. Specifically, for example, parsley, fennel, clove, Dutch sennici, kibana Natural extracts such as Dutch sennicit, willow tree, squirrel, amino acids such as L-cysteine, glutamic acid, inosinic acid, proline, glycine, alanine, aspartic acid, arginine, leucine, isoleucine, valine, threonine, phenylalanine, peptide, Examples include synthetic fragrances such as sotron, maltol, furaneol, homofuraneol, and cycloten.

  Foods and drinks in which the seafood flavor of the present invention is used are not particularly limited as long as they are edible. For example, beverages such as soups, snacks such as snacks, dairy and fat products such as gratin, sprinkles Examples include seasonings such as processed fishery products such as processed fish products, cooked foods, and frozen foods. For details of the above-mentioned food and drink and aspects of using seafood flavors in the food and drink, see Part II of Foods and Fragrances (fragrance), Food Fragrance (issued on January 14, 2000 by the Japan Patent Office) 902 to 1157 The method described on the page is usually employed.

[Example 1]
S-methylmethionine sulfonium chloride (manufactured by Hamari Pharmaceutical Co., Ltd.) was added to ion-exchanged water, and the concentrations were adjusted to 1 ppm, 10 ppm, 100 ppm, and 1000 ppm, respectively, to prepare the seafood flavor of the present invention.

[Test Example 1]
A commercially available bonito extract (manufactured by Maruhachi Muramatsu Co., Ltd.) was diluted with hot water and Brix. 5 and 0.1 mass% of each seafood flavor of Example 1 was added (concentration 1 ppb to 1000 ppb in skipjack extract), and sensory evaluation was performed. The evaluation was conducted using a panel of 10 professionals, and the bonito extract with the same amount of hot water added as a comparison (standard 2 points) was used as a reference for the skipjack's “smelling smell reminiscent of seafood”. The average value of the scores of 10 people was calculated as 4 points when feeling more strongly, 1 point when feeling weakly, and 0 point when not feeling at all. Furthermore, at the time of evaluation, they freely commented on the impression of each beverage, and extracted many opinions. The results are shown in Table 1.

  As is apparent from the results in Table 1, it was found that S-methylmethionine sulfonium chloride imparts and enhances a scent that is more reminiscent of seafood than skipjack extract at an addition concentration of 1 to 1000 ppb. When the addition amount exceeds 1000 ppb, the plumpness will be felt stronger, but at the same time, the aroma reminiscent of seaweed will also be felt, and the overall flavor balance is preferably 10 to 100 ppb. It was.

[Test Example 2]
A commercially available scallop extract (Ariake Japan Co., Ltd.) was diluted with hot water and Brix. And 0.1% by mass of the flavor of Example 1 was added (concentration of 1 ppb to 1000 ppb in the scallop extract), and sensory evaluation was performed. The evaluation was conducted using a panel of 10 people, and the scallop extract with the same amount of hot water added as a reference for comparison (2 points) was used as a standard for comparison. The average value of the scores of 10 people was obtained with 4 points when feeling, 1 point when feeling weak, and 0 point when not feeling at all. Furthermore, at the time of evaluation, they freely commented on the impression of each beverage, and extracted many opinions. The results are shown in Table 2.

  As is clear from the results in Table 2, it was found that S-methylmethionine sulfonium chloride imparts and enhances more shell-specific texture to scallop extract at an addition concentration of 1 to 1000 ppb. When the amount added exceeds 1000 ppb, the plumpness will be felt stronger, but at the same time, the seaweed-like odor will also be felt, and the overall flavor balance is preferably 1 to 100 ppb. It was.

[Test Example 3]
A commercially available kombu extract (manufactured by Tokai Bussan Co., Ltd.) was diluted with hot water and Brix. And 0.1% by mass of the flavor of Example 1 was added (concentration of 1 ppb to 1000 ppb in the kombu extract), and sensory evaluation was performed. The evaluation uses a panel of 10 experts, and for the "seaweed peculiar smell" of the kombu, the kombu extract to which the same amount of water is added as a reference for comparison (standard 2 points), 3 points if you feel stronger, The average score of 10 people was obtained with 4 points when feeling stronger, 1 point when feeling weak, and 0 when not feeling at all. Furthermore, at the time of evaluation, they freely commented on the impression of each beverage, and extracted many opinions. The results are shown in Table 3.

  As is apparent from the results in Table 3, it was found that S-methylmethionine sulfonium chloride imparts and enhances a seaweed-specific odor by increasing the concentration of 1-1000 ppb. If the amount added exceeds 1000 ppb, the plumpness will be felt stronger, but at the same time, a laver-like odor will also be felt, and the overall flavor balance is preferably 1 to 100 ppb. It was.

[Example 2]
According to the following prescription, it mixed by the conventional method and the cut-off flavor (comparative product 1) was prepared.

  50 parts by mass of a 1% by mass aqueous solution of S-methylmethionine sulfonium chloride was mixed with the comparative product 1 to prepare a cut-off flavor of the present invention (product 1 of the present invention).

  About the comparative product 1 and this invention product 1, 0.1 mass% was added to 0.3 mass% salt solution, and it comparatively evaluated by 10 expert panelists. As a result, all 10 professional panelists evaluated that the odor of fish and shellfish associated with the product 1 of the present invention to which S-methylmethionine sulfonium chloride was added was improved.

Example 3
According to the following formulation, it mixed by the conventional method and prepared the scallop flavor (comparative product 2).

  The comparative product 2 was mixed with 50 parts by mass of a 1% by mass aqueous solution of S-methylmethionine sulfonium chloride to prepare a scallop flavor of the present invention (product 2 of the present invention).

  About Comparative product 2 and this invention product 2, 0.1 mass% was added to 0.3 mass% salt solution, and it comparatively evaluated by 10 expert panelists. As a result, all 10 expert panelists evaluated that the fleshiness peculiar to shellfish improved about this invention product 2 which added S-methylmethionine sulfonium chloride.

Example 4
According to the following prescription, it mixed by the conventional method, the scallop flavor miso cooking of this invention product 3 and the comparison product 3 was prepared, and it comparatively evaluated by 10 expert panelists. As a result, all 10 professional panelists evaluated that the scallop soup with enhanced scallop-specific sensation was obtained for the product 2 of the present invention to which the scallop flavor containing S-methylmethionine sulfonium chloride of the present invention was added.

Example 5
0.02% by mass of the scallop flavor of the product 2 of the present invention was added to a commercially available tomato soup (manufactured by Knorr) to obtain a tomato soup of the present invention (Example 5). These were all delicious seafood soups with tomato flavor plus seafood flavor.

Example 6
100 parts of frozen surimi special grade, 0.5 parts of seasoning for salmon (New Neri Taste, manufactured by Ajinomoto Co., Inc.), 0.5 part of MSG, 0.5 part of sugar, 1 part of 70% sorbit, 7 parts of egg white, 5 parts of mirin, starch (Essan silver candy, manufactured by Ajinomoto Co., Inc.) 0.2% by mass of the scallop flavor of the product 2 of the present invention was added to a raw material consisting of 1 part of glycine, 1.5 parts of kelp extract, 3 parts of salt, and 20 parts of water. Example 6) was prepared. These were all delicious with scallop flavor.

Example 7
20 parts of ground tuna, 10 parts of swordfish, 70 parts of surimi surimi, 10 parts of starch, 3 parts of salt, 3 parts of sugar, 0.5 part of MSG, 0.2 part of polymerized phosphate, 0.2 part of spice The scallop flavor of No. 2 was added at 0.2% by mass to prepare a fish sausage (Example 7). These were all delicious with scallop flavor.

Example 8
A flour roux obtained by roasting 32 parts of head and 13 parts of wheat flour, 7 parts of salt, 8 parts of sugar, 10 parts of curry powder, 2 parts of seasoning, 6 parts of onion powder, 4 parts of seafood / fruit mix powder, beef extract 3 parts, 3 parts of beef flavor oil, 7 parts of starch, 5 parts of milk powder and 0.2% by mass of the scallop flavor of the product 2 of the present invention were added, heated and mixed up to a temperature of 110 ° C., then solidified by cooling and the present invention. No curry roux (Example 8) was obtained. These were all delicious curries with a rich seafood flavor.

Example 9
60 kg of corn grits were adjusted by hydration so that the water content was 16% by mass, 600 g of crystalline cellulose having an average particle size of 200 μm, 60 g of cut-off flavor of the product 1 of the present invention, and 60 g of scallop flavor of the product 2 of the present invention were added, and uniform with a ribbon mixer Mixed. The head die of a collet type single screw extruder manufactured by Seiki Co., Ltd. is heated to 180 ° C, and the above ingredients are discharged from the extruder while being fed at 100 kg / h under the condition of the extruder rotating at 280 rpm. did. The puff product discharged from the extruder was cut with a cutter to obtain a corn curl puff of the present invention (Example 9). All of these were rich in seafood flavors.

  According to the present invention, as a seafood flavor material, (1): S-methylmethionine sulfonium chloride is essential, and (2): (A) hydrocarbons, (B) alcohols, (C) phenol. (D) aldehydes, (E) ketones, (F) ethers, (G) esters, (H) carboxylic acids, (I) lactones, (J) furan compounds, (K) furanones, By blending one or more fragrances selected from the group consisting of (L) nitrogen-containing and sulfur-containing compounds and (M) natural fragrances, the seafood flavor has an excellent effect with extremely high palatability compared to the past. For example, beverages such as soup, baked goods, bakery sweets, cheese and other dairy and fat products, Worcester sauce, tomato ketchup, grilled meat sauce, dressing, spices, etc. It can give a comfortable feeling to foods and beverages such as flavorings, processed meat products, processed fishery products, cooked foods, frozen foods, feeds, etc., and is added to these foods and beverages, for example, solvents, sweeteners, Colorants, preservatives, thickening stabilizers, antioxidants, color formers, bleaching agents, fungicides, gum bases, bittering agents, enzymes, brighteners, acidulants, emulsifiers, strengthening agents and manufacturing agents It is effective for improving flavor and masking the odor of ingredients.

Claims (32)

  In the method for producing seafood flavor, (1): S-methylmethionine sulfonium chloride is blended, and the method for producing seafood flavor is characterized.   Furthermore, (2): (A) hydrocarbons, (B) alcohols, (C) phenols, (D) aldehydes, (E) ketones, (F) esters, (G) lactones, ( H) a carboxylic acid, (I) a furan compound, (J) a nitrogen-containing compound, (K) a sulfur-containing compound, and (L) at least one fragrance selected from the group consisting of natural fragrances. A method for producing seafood flavors.   (1): S-methylmethionine The content of sulfonium chloride is 0.01 to 90% by mass, (2): The content of (A) hydrocarbons is 0 to 10% by mass, (B) of alcohols The content is 0 to 50% by mass, (C) the content of phenols is 0 to 50% by mass, (D) the content of aldehydes is 0 to 30% by mass, and (E) the content of ketones is 0 to 0% by mass. 30% by mass, (F) ester content is 0-20% by mass, (G) lactone content is 0-50% by mass, (H) carboxylic acid content is 0-20% by mass, ( I) 0-30 mass% of furan compound content, 0-30 mass% of (J) nitrogen-containing compound, 0-20 mass% of (K) sulfur-containing compound, (L) natural The content rate of a fragrance | flavor is 0-90 mass%, The manufacture of the seafood flavor of Claim 2 characterized by the above-mentioned. Method.   (A) The hydrocarbons are α-pinene, β-pinene, cumene, cymene, limonene, hexane, heptane, octane, nonane, decane, 3-methyl-3-butene, 1-octadecene, 1-tetradecene, 1-tridecene It is at least 1 sort (s) of synthetic | combination fragrance | flavor chosen from 1-heptadecene, 2-octene, 2-methylnonane, 3-ethyl-1, 4-hexadiene, The manufacturing method of the seafood flavor of Claim 2 characterized by the above-mentioned.   (B) Alcohols are α-terpineol, octanol, geraniol, citronellol, decanol, dodecanol, nerol, nonanol, phenylethyl alcohol, linalool, 1-octen-5-ol, 3-hexanol, 2-methylbutanol, 1-octene It is at least one synthetic fragrance selected from -3-ol, 1-hexen-3-ol, 1-penten-3-ol, 2-ethylhexanol, 4-ethyl-2,6-dimethyl-4-heptanol. The method for producing a seafood flavor according to claim 2.   (C) Phenols are 4-ethyl guaiacol, 4-vinyl guaiacol, m-cresol, o-cresol, p-cresol, 4-methyl guaiacol, 4-ethyl-2,6-dimethoxyphenol, methyl isoeugenol, methyl eugenol 4-vinylphenol, 4-propyl guaiacol, 1,2-dimethoxy-4- (1-propenyl) benzene, 1,2-dimethoxybenzene, 2,6-dimethoxy-4-propylphenol, 2,6-dimethoxyphenol , Anisole, isoeugenol, isosafrole, eugenol, guaiacol, safrole, phenol, 2-isopropylphenol, 4-ethyl-1,2-dimethoxybenzene, 2,3-dimethylphenol, 2,4-dimethylphenol Method for producing a seafood flavor according to claim 2, characterized in that at least one synthetic fragrances that.   (D) Aldehydes are acetaldehyde, isopentanal, undecanal, ethyl maltol, octanal, cis-4-heptenal, decanal, tetradecanal, dodecanal, trans-4-heptenal, nonanal, phenylacetaldehyde, hexanal, heptanal, benzaldehyde And at least one synthetic fragrance selected from 2,4-octadienal, 2,4-decadienal, 2,4-hexadienal, 2,6-nonadienal, 2-octenal, 2-hexenal, 2-heptenal The method for producing a seafood flavor according to claim 2, wherein:   (E) ketones are ethyl maltol, diacetyl, cycloten, pentane-2,3-dione, maltol, methylheptenone, 2-decanone, 2-nonanone, 2-hexanone, 2-heptanone, 2-pentanone, 2-methylacetophenone, 2-methylcyclopentanone, 3,5-octadien-2-one, 3-octanone, 3-hydroxy-2-pentanone, 3-hexanone, 4-isopropylacetophenone, 4-methylacetophenone, 2,3,4-trimethyl Selected from 2-cyclopenten-1-one, 2,6,6-trimethyl-2-cyclohexene-1,4-dione, 2-undecanone, 2-octanone, 2-cyclohexenone and 2-cyclopenten-1-one It is at least one kind of synthetic fragrance. The method for producing seafood flavor.   (F) Esters are ethyl acetate, ethyl formate, methyl palmitate, methyl myristate, methyl benzoate, methyl 2-methylbenzoate, methyl 4-methylbenzoate, ethyl acetyl lactate, ethyl acetoacetate, ethyl aniseate, ethyl isovarate, ethyl isobutyrate , Ethyl isohexanoate, ethyl undecanoate, ethyl octanoate, ethyl oleate, ethyl crotonate, ethyl pentadecanoate, ethyl myristate, ethyl laurate, ethyl lactate, ethyl ricinoleate, ethyl linoleate, ethyl linolenate, ethyl levulinate, ethyl levulinate propylene Glycol acetal, ethyl vanillin isobu It must be at least one synthetic fragrance selected from rate, ethyl maltol isobutyrate, ethyl maltol butyrate, ethyl maltol propionate, maltol isobutyrate, maltol butyrate, maltol propionate, methanethiol acetate, methionyl thioglycolate, methionyl phenylacetate, lauryl acetate The method for producing a seafood flavor according to claim 2.   (G) Lactones are sclareolide, γ-butyrolactone, 2-hexene-4-olide, 4-nonanolide, 5-nonanolide, 3-methylbutane-4-olide, γ-valerolactone, 3-methyl-2-butene It is at least one synthetic fragrance selected from -4-olide, 2-pentene-4-olide, γ-undecalactone, γ-decalactone, δ-undecalactone, δ-decalactone, and jasmolactone. The method for producing a seafood flavor according to claim 2.   (H) Carboxylic acid is butanoic acid, propionic acid, hexanoic acid, heptadecanoic acid, heptanoic acid, pentadecanoic acid, pentanoic acid, myristic acid, lauric acid, lactic acid, docosahexanoic acid, docosahexaenoic acid , Palmitic acid, phenylacetic acid, phenylpropanoic acid, 2-methyl-2-butenoic acid, 2-methylbutanoic acid, 4-hexenoic acid, 4-methylpentanoic acid, acetic acid, isobutanoic acid , Isopentanoic acid, undecanoic acid, eicosapenta Synthetic fragrance characterized by at least one synthetic fragrance selected from enic acid, octanoic acid, oleic acid, citric acid, succinic acid, steeric acid, decanoic acid, decenoic acid, linolitic acid, linolenic acid, levulinic acid Item 3. A method for producing a seafood flavor according to Item 2.   (I) the furan compound is 2-methyldihydro-3 (2H) -furanone, 3,4-dimethyl-2 (5H) -furanone, 3,4-dimethyl-5-propyl-2 (5H) -furanone, 3, 4-dimethyl-5-pentyl-2 (5H) -furanone, 3-methyl-2 (5H) -furanone, 5-ethyl-3,4-dimethyl-2 (5H) -furanone, furfuryl acetate, furfuryl alcohol, It is at least one synthetic fragrance selected from methyl 2-furancarboxylate, 5-methylfurfural, furfural, 2-pentylfuran, 2-acetyl-5-methylfuran, and 2-acetylfuran. 2. A method for producing a seafood flavor according to 2.   (J) The nitrogen-containing compound is dimethylamine, trimethylamine, piperidine, pyrazine, pyridine, pyrrole, phenylethylamine, butylamine, propylamine, methylamine, isobutylamine, isopropylamine, isopentylamine, indole, quinoline, 2, 3, 5 , 6-tetramethylpyrazine, 2,3,5-trimethylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethyl-3-ethylpyrazine, 2,5-dimethylpyrazine, 2,6-diethyl-3-methyl Pyrazine, 2,6-diethylpyrazine, 2,6-dimethyl-3-ethylpyrazine, 2,6-dimethylpyrazine, 2-acetylpyrrole, 2-ethylpyrazine, 2-methylpyrazine, 2-methylpyridine, 3-ethyl -2,5-dimethylpyrazine, 3-vinylpyridy It is at least one synthetic flavor selected from 3-methylindole, 4,5-dimethylpyrazine, 4-methylpyridine, sec-butylamine, ammonia, and isoquinoline. Production method.   (K) The sulfur-containing compound is isopropyl mercaptan, oxazoline, dimethyl-β-propiothetine, dimethyl disulfide, dimethyl sulfide, dimethyl trisulfide, thiazole, methional, methylpropyl trisulfide, methyl mercaptan, 2,2-diethylthiazolidine, 2,4 , 5-trimethylthiazole, 2,4-dimethylthiazole, 2,6-dimethyldithiine, 2-acetylthiazole, 2-formyl-5-methylthiophene, 2-methyl-2-ethylthiazolidine, 2-methylthioethanol, 3 , 5-dimethyl-1,2,4-trithiolane, 3-ethyl-5-methyl-1,2,4-trithiolane, 3-methylthiophene-3-carbaldehyde, 3-methylthiopropanol, 4-ethyl-5- Ethyl carboni Oxyethylthiazole, 4-butyl-5- (2-hydroxyethyl) thiazole, 4-methyl-5- (2-hydroxyethyl) thiazole, 4-methyl-5- (2-hydroxyethyl) thiazolidine, 4-methyl- It is at least 1 sort (s) of synthetic | combination fragrance | flavor chosen from 5- (2-hydroxyethyl) thiazoline and 4-methyl-5- (2-hydroxypropyl) thiazole, The manufacturing method of the seafood flavor of Claim 2 characterized by the above-mentioned. .   (L) The method for producing a seafood flavor according to claim 2, wherein the natural flavor is at least one natural flavor selected from marine product extracts.   (L): The marine product extract is at least one seafood extract selected from (L-1) extract or oleoresin, (L-2) seasoning oil, and (L-3) supercritical carbon dioxide extract. The method for producing a seafood flavor according to claim 15.   (L-1) The extract or oleoresin is clam, anchovy, salmon roe, urume eagle, sweetfish, bonito, black abalone, anglerfish, octopus, salmon, salmon, mackerel, mackerel, shark, saury, damselfish, walleye pollock, turtle, Eel, octopus, sea bream, sea bream, crab, snow crab, king crab, blue crab, krill, lobster, black shrimp, black tiger, urine sardine, herring, baun sea urchin, squirrel sea urchin, scallop, mica, sardine, red sea bream, red sea bream At least one kind selected from flounder, yamatoshijimi, squid, carp, cuttlefish, shishamo, shiro salmon, cod, swordfish, goby, clam, maji, maanago, tuna, tuna, mongo squid, pufferfish, crucian carp Method for producing a seafood flavor according to claim 16, characterized in that a hood to extract or oleoresin.   (L-2) Seasoning oils are clams, anchovies, salmon roe, cuttlefish, octopus, salmon, mackerel saury, walleye pollock, squid, eel, tarako, seaweed, seaweed, kegani, snow crab, red crab, red crab, krill, red shrimp Characterized by being at least one seasoning oil selected from scallop, mica, sardine, octopus, edible octopus, mud eagle, yamajishijimi, squid, cuttlefish, shishamo, chum salmon, cod, goby, clam, mackerel, tuna, mongo squid The method for producing a seafood flavor according to claim 16.   (L-3) Supercritical carbon dioxide extract is clam, anchovy, salmon roe, cutlet abalone, black abalone, turtle, squid, eel, taraco, bluefin, crab, snow crab, king crab, blue crab, krill, lobster, prawn, tiger prawn, black tiger Supercritical carbonic acid of at least one kind of seafood selected from scallops, sea urchins, scallops, mica, oysters, red sea bream, red sea bream, flounder, squid, cuttlefish, chum salmon, cod, swordfish, goby, clam, tuna, tuna, sea bream, mongo squid It is a gas extract, The manufacturing method of the seafood flavor of Claim 16 characterized by the above-mentioned.   Furthermore, (3): Asparagine, aspartic acid, alanine, arginine, anserine, isoleucine, carnosine, glycine, glutamine, glutamic acid, cystine, cysteine, threonine, serine, taurine, tyrosine, tryptophan, valine, valenin, histidine, The method for producing a seafood flavor according to any one of claims 1 to 19, wherein at least one selected from hydroxyproline, phenylalanine, proline, methionine, lysine and leucine is blended.   A seafood flavor produced by the production method according to claim 1.   A food and drink comprising the seafood flavor according to claim 21 added thereto.   A beverage comprising the seafood flavor according to claim 21 added.   A seafood processed product obtained by adding 0.001 to 0.2% of the seafood flavor according to claim 21.   A sea bream characterized by adding 0.01 to 2.0% of the seafood flavor according to claim 21.   A fish sausage characterized by adding 0.001 to 0.1% of the seafood flavor according to claim 21.   A seafood flavor to which 0.001 to 0.5% of the seafood flavor according to claim 21 is added.   A soup comprising 0.001 to 0.5% of the seafood flavor according to claim 21.   A snack comprising 0.01 to 1.0% of the seafood flavor according to claim 21.   A tsunami characterized in that 0.05 to 0.5% of the seafood flavor according to claim 21 is added.   A prepared vegetable to which 0.001 to 0.3% of the seafood flavor according to claim 21 is added.   A frozen food comprising 0.005 to 0.5% of the seafood flavor according to claim 21.