JP6076036B2 - Flavor improver of soy sauce or soy sauce flavoring agent - Google Patents

Description

  The present invention is a soy sauce or soy sauce flavor imparting agent characterized by containing indole as an active ingredient, a soy sauce flavor improving method for food and drink characterized by adding a specific amount of the flavor improving agent, It is related with the food / beverage products containing the flavor composition which contains a flavor improving agent, and the soy sauce or the soy sauce flavor improving agent to which the said flavor improving agent was added.

Soy sauce is also called an all-purpose seasoning because of its versatility, and it is one of the essential seasonings for the Japanese table. In addition, because of the recent healthy food and Japanese food boom, its use is not limited to Japan. It is widely used overseas as Soy Sauce.
Japanese soy sauce is a fermented, salt-containing soy food that has been decomposed with the enzymes of soybeans, proteins, lipids, and carbohydrates, which are components of soybeans and wheat, and then fermented and aged with yeast and lactic acid bacteria. Therefore, soy sauce flavor is composed of many components, and more than 300 kinds of compounds have already been identified. Many of these ingredients are involved in the flavor, creating a unique, complex and delicate flavor.

  Most of the soy sauce produced in Japan is of the thick soy sauce type, and in recent years, the main brewing soy sauce produced using almost the same amount of soybean and wheat has been increasing. The flavor of this brewed soy sauce is affected by various factors such as sugars, alcohol, organic acids, esters, carbonyl compounds, lactic acid bacteria in the manufacturing process, fermented products by yeast, and component changes during ripening. Is given. For example, homofuronol (HEMF) and 4-ethyl-2-methoxyphenol, which are important aroma components of soy sauce, are produced by the action of yeast during fermentation. Furthermore, it is said that the component which determines the characteristic flavor of this brewed soy sauce is produced by the browning reaction (amino acid and sugar Maillard reaction) caused by heating.

Soy sauce or processed soy sauce products manufactured by traditional manufacturing methods are processed to a high degree according to the purpose of cooking due to the diversification of demand in recent years, and various soy sauces such as soy sauce flavored seasonings and soy sauce with reduced salt treatment Flavored foods and drinks are manufactured and sold.
In addition, homofuronol, furaneol (HDMF), norfuraneol (HMMF), 4-ethyl-2-methoxyphenol, 4-ethylphenol, methionol, maltol, 2- Artificial soy sauce flavoring agents obtained by selecting and combining methoxy-4-vinylphenol, methional, 3-hydroxy-4,5-dimethyl-2 (5H) -furanone and the like are also used.
However, processed foods and drinks that use soy sauce may not completely satisfy the consumer's needs because some of the soy sauce flavor may be altered or lost depending on the processing method and degree, and soy sauce's original flavor may deteriorate. Is the current situation. Moreover, the soy sauce flavor imparting agent combining only the characteristic flavor components of soy sauce has a problem that it does not reach the original flavor of soy sauce.

  On the other hand, various methods have been proposed to improve the soy sauce flavor. For example, a method of adding and enhancing the rich taste by adding an acidic insoluble fraction of livestock meat and seafood extract to food and drink (Patent Document 1), a method of adding an amino acid derivative to food and drink and adding thickness to the taste (Patent Document) 2), a seasoning (Patent Document 3) that has a soy sauce feeling composed of sodium, potassium, isoleucine and methionine has been proposed.

  However, the above-described method for improving the soy sauce flavor can sufficiently meet the demand for soy sauce flavored foods and drinks that have the original flavor of brewed soy sauce with a natural and rich fermented and matured taste that matches the natural orientation of consumers. It was not a thing.

Japanese Patent Laid-Open No. 9-94076 JP-A-8-143551 JP 2011-45247 A

  The object of the present invention is to restore the original flavor of soy sauce immediately after production to soy sauce that has been taste-degraded in the processing stage, and the flavor of soy sauce or soy sauce flavoring agent for imparting the preferred flavor of soy sauce that suits consumer preferences Furthermore, a soy sauce flavor improving method for foods and beverages to which a specific amount of the flavor improving agent is added, a flavor composition comprising the flavor improving agent and a food flavor, and the flavor improving agent are added. To provide food and drink containing soy sauce or soy sauce flavoring agent.

  The inventors of the present invention have studied in detail the aroma and flavor characteristics of indoles, and found that the taste of soy sauce has a voluminous and rich effect, and the inventors of the present invention independently used various indoles. Or, by combining a plurality of them appropriately and adding a very small amount to soy sauce flavored foods and drinks, we found a new fact that the taste and volume of soy sauce taste can be imparted, and delicious soy sauce flavored foods and drinks can be provided. The invention has been completed.

（式中、Ｒは水素又は低級アルキル基を表す）で示されるインドール類を有効成分として含むことを特徴とする醤油又は醤油香味付与剤の香味改善剤である。
好ましくは、インドール類が、１Ｈ−インドール又は３−メチル−１Ｈ−インドールからなる群から選ばれる化合物である。 That is, the present invention is as follows.
[1] The following general formula (1)

It is a flavor improving agent for soy sauce or soy sauce flavoring agent characterized by containing an indole represented by the formula (wherein R represents hydrogen or a lower alkyl group) as an active ingredient.
Preferably, the indole is a compound selected from the group consisting of 1H-indole or 3-methyl-1H-indole.

[2] A method for improving the soy sauce flavor of a food or drink containing soy sauce or a soy sauce flavor-imparting agent,
1H-indole or 3-methyl-1H-indole is added to a food or drink in a concentration range of 0.01 ppt to 100 ppt, respectively.

[3] In the method of improving the soy sauce flavor of food and drink by adding the flavor improving agent to food and drink containing soy sauce or soy sauce flavor imparting agent, indole is added to the food and drink in a concentration range of 0.01 ppt to 100 ppt, And it is the soy sauce flavor improvement method of the food / beverage products characterized by adding the concentration ratio of indole and soy sauce or the homo furonol derived from a soy sauce flavor imparting agent in the density | concentration range of 1: 500000000-1: 500,000.

[4] A flavor composition for foods and drinks having a soy sauce flavor, wherein the flavor improver is added to a food flavor in a concentration range of 1 ppt to 1 ppm.
[5] A method for improving the soy sauce flavor of a food or drink, comprising adding 0.01% by mass to 1% by mass of the above flavoring composition to a food or drink containing soy sauce or a soy sauce flavoring agent.

[6] A food or drink containing soy sauce or a soy sauce flavoring agent,
1H-indole or 3-methyl-1H-indole is a food or drink characterized by being added in a concentration range of 0.01 ppt to 100 ppt.

When the flavor improver or flavor composition of the present invention is used in soy sauce flavored foods and drinks, the soy sauce that has been taste-degraded in the processing stage is restored to the original flavor of the soy sauce immediately after production, and the soy sauce that suits consumer preferences A soy sauce-flavored food or drink having a preferred flavor, that is, a rich fermented and matured soy sauce can be provided to consumers.
In addition, a soy sauce flavor-imparting agent that combines only the characteristic flavor components of soy sauce can give a rich fermented or matured sensation that reaches the soy sauce flavor of this brew.

で示されるインドール類である。
式（１）において、Ｒは水素又は炭素数が１〜６（好ましくは１〜３）の低級アルキル基を表す。特に好ましくは、Ｒは、水素及びメチルである。
インドール類は、香料や試薬として市販されている。本発明においては、市販品を適宜購入して使用することができる。また、２種のインドール類を併用することができる。本発明においては、市販品あるいは合成品を使用することができる。 Hereinafter, the present invention will be described in detail according to embodiments.
[1] Flavor improver (1) active ingredient The active ingredient of the flavor improver of the present invention is represented by the following general formula (1)

It is indole shown by.
In the formula (1), R represents hydrogen or a lower alkyl group having 1 to 6 (preferably 1 to 3) carbon atoms. Particularly preferably R is hydrogen and methyl.
Indoles are commercially available as fragrances and reagents. In the present invention, commercially available products can be purchased and used as appropriate. Two kinds of indoles can be used in combination. In the present invention, commercially available products or synthetic products can be used.

Indoles which are active ingredients of the present invention are known as perfume compounds. For example, 1H-indole is present in jasmine, neroli, grapes, cheese, coffee, tea, etc., and has jasmine and neroli-like aromas. In the final product, 0.02 to 0.58 ppm is used as a flavor of chocolate, cheese, grapefruit, berries and the like. In addition, 3-methyl-1H-indole has a civet-like aroma and is used in a final product of 0.01 to 1 ppm as a flavor of cheese, nuts, grapefruit, and the like. (See Motoichi Into, "Synthetic fragrances-Chemistry and product knowledge", 1996, Chemical Industry Daily Co., Ltd.).
In addition, the proposal that indole imparts a thick taste and a feeling of drinking in the latter half of tea drinks (Japanese Patent Laid-Open No. 2008-148605) and a proposal that reduces the raw smell, bitterness and bad aftertaste of buckwheat tea. (Japanese Patent Laid-Open No. 2009-171856).
However, it has not been known that the indoles have an effect of improving the flavor of foods and drinks having a soy sauce flavor at a very small concentration.

(2) Subject of flavor improvement The flavor improver of the present invention is soy sauce, especially soy sauce with a deteriorated flavor, that is, flavouring, deodorizing or being added to food and drink to enhance sterilization and storage. It is effective in improving the flavor of soy sauce, in which a part of the aroma and flavor is altered and lost due to heating in the production process of food and drink and freezing means in the production process of frozen food.
Moreover, when it adds to the soy sauce which is not processed, it is effective and can further improve the original flavor of soy sauce.
Japanese soy sauce depends on the manufacturing method, raw materials, characteristics, etc., depending on the production method, raw materials, characteristics, etc., “Kokuchi soy sauce”, “Usukuchi soy sauce”, “Tamari soy sauce”, “Re-filled soy sauce”, “White” The flavor improving agent of the present invention is particularly remarkable for the flavor improving effect of brewed thick soy sauce.

The flavor improving agent of the present invention has the effect of enhancing the original soy sauce flavor by applying it to a material that has expressed the soy sauce flavor to some extent. Therefore, it is effective for artificial soy sauce flavoring agents that are prepared by selecting characteristic aroma components from a wide variety of soy sauce flavors, making artificial soy sauce-like flavors rich in the flavors of brewed soy sauce. It can also be improved to reach.
Such a soy sauce flavoring agent has a typical and characteristic flavor component homofuronol as a main component, and other soy sauce flavor components furaneol, norfuraneol, 4-ethyl-2-methoxyphenol, 4-ethylphenol, methionol. , Maltol, 2-methoxy-4-vinylphenol, methional, 3-hydroxy-4,5-dimethyl-2 (5H) -furanone and the like are generally blended as appropriate.

Here, homofuronol (also known as homofuraneol) is 2 (or5) -ethyl-4-hydroxy-5 (or2) -methyl-3 (2H) -furanone [HEMF]) of each structure. It is a characteristic scent component of brewed soy sauce that has been proven as a natural product for the first time from Japanese brewed soy sauce, and has a sweet caramel flavor associated with soy sauce. In addition to soy sauce, it has been confirmed to be present in coffee, strawberry and miso. The aroma is strong, the threshold in water is 0.04 ppb or more, and the abundance in soy sauce is 50 to 100 ppm.

(3) Addition amount of flavor improver The flavor improver of the present invention is generally added to a food or drink containing soy sauce or soy sauce flavor imparting agent in a concentration range of 0.01 ppt to 100 ppt.
Specifically, when 1H-indole or 3-methyl-1H-indole is used as a flavor improving agent, the amount added to the soy sauce flavored food or drink is 0.01 ppt to 100 ppt, preferably 0.1 ppt to Within the range of 10 ppt. When the addition amount is less than 0.01 ppt, the flavor improving effect may not be sufficient, while when the addition amount exceeds 100 ppt, the flavor of the compound may be raised.

More strictly speaking, the soy sauce flavor depends on the concentration of soy sauce or soy sauce flavoring agent contained in the food or drink. Therefore, it is reasonable to define the addition amount of the flavor improving agent based on homofuronol, which is a characteristic aroma component contained in soy sauce and is the main component of an artificial soy sauce flavor imparting agent.
That is, in a concentration range in which the concentration ratio of indole to soy sauce or homofuronol derived from soy sauce flavoring agent (indoles: homofuronol) is 1: 500000000 to 1: 500,000, particularly 1: 500000000 to 1: 5000000. It is preferable to add indoles.

(4) Additional components and dosage forms of flavor improvers In addition to the indole as an active ingredient, other components usually used for food and drink, such as sweeteners, colorants, preservatives, thickening stabilizers , Antioxidants, bitters, acidulants, emulsifiers, reinforcing agents, manufacturing agents, excipients, disintegrants, binders, lubricants, coating agents, plasticizers, etc. Can also be used.
The flavor improver can be used as it is in liquid form, but it can also be made into powder by spray drying by adding excipients (dextrin, etc.), and various dosage forms should be adopted depending on the application. Can do.

[2] Flavoring composition A flavor improver comprising the indole of the present invention as an active ingredient is added to one or more general-purpose food fragrances and mixed in a conventional manner to prepare a flavoring composition. It can also be used by adding it to food and drink.
That is, the flavor improving agent of the present invention can be used alone in a soy sauce flavored food or drink, and can be added as an optional component to a soy sauce flavoring agent or other food flavors.
As a soy sauce flavoring agent, homofuronol is a main component, and 4-ethyl-2-methoxyphenol, 4-hydroxy-2,5-dimethyl-3 (2H) -furanone, 2-methoxy-4-vinylphenol, methional, and 3-hydroxy-4,5-dimethyl-2 (5
A flavor composition containing H) -furanone can be exemplified.
Moreover, as a fragrance | flavor for foodstuffs, the following natural or synthetic fragrance | flavors can be illustrated, for example.

Ethyl acetoacetate, acetophenone, anisaldehyde, α-amylcinnamaldehyde, methyl anthranilate, ionone, isoeugenol, isoamyl isovalerate, ethyl isovalerate, allyl isothiocyanate, 3-butenyl isothiocyanate, 4-pentenyl isothiocyanate, Benzyl isothiocyanate, 3-methylthiopropyl isothiocyanate, isothiocyanates, γ-undecalactone, esters, ethyl vanillin, ethers, eugenol, octanol, octanal, ethyl octoate, isoamyl formate, geranyl formate, citronellyl formate, silicic acid Cinnamic acid, ethyl cinnamate, methyl cinnamate, ketones, geraniol, isoamyl acetate, ethyl acetate,

Geranyl acetate, cyclohexyl acetate, citronellyl acetate, cinnamyl acetate, terpinyl acetate, phenethyl acetate, butyl acetate, benzyl acetate, l-menthyl acetate, linalyl acetate, methyl salicylate, allyl cyclohexylpropionate, citral, citronellal, citronellol, 1,8- Cineol, fatty acids, higher aliphatic alcohols, higher aliphatic aldehydes, higher aliphatic hydrocarbons, cinnamyl alcohol, cinnamaldehyde, thioethers, thiols, decanal, decanol, ethyl decanoate, terpineol, limonene, pinene , Myrcene, tapinolen, terpene hydrocarbons, γ-nonalactone, vanillin, paramethylacetophenone, hydroxycitronellal, hydroxycitronellal dimethylacetal, Peronaru,

Isoamyl phenylacetate, isobutyl phenylacetate, ethyl phenylacetate, phenol ethers, phenols, furfural and derivatives thereof, propionic acid, isoamyl propionate, ethyl propionate, benzyl propionate, hexanoic acid, allyl hexanoate, ethyl hexanoate, Ethyl heptanoate, l-perilaldehyde, benzyl alcohol, benzaldehyde, aromatic alcohols, aromatic aldehydes, d-borneol, maltol, methyl N-methylanthranylate, methyl β-naphthyl ketone, dl-menthol, l-menthol Synthetic or natural flavors such as butyric acid, isoamyl butyrate, ethyl butyrate, cyclohexyl butyrate, butyl butyrate, lactones, linalool, orange, lemon, lime, grapefruit Citrus essential oils,

Fruit-based essential oils such as apple, banana, grape, melon, peach, pineapple, strawberry, or flavors such as milk, cream, butter, cheese, yogurt, flavored milk, green tea, oolong tea, tea, coffee, cocoa Mint essential oils such as flavors, peppermint, spearmint, asanomi, asafetida, ajowan, anise, angelica, fennel, turmeric, oregano, allspice, orange nope, pepper, cassia, camomil, mustard, cardamom, curry leaf, licorice , Caraway, gardenia, cumin, watercress, clove, poppy flea, caper, pepper, sesame, coriander, sassafras, saffron, savorie, salvia, salamander, perilla, cinnamon, sha Tsu door, juniper berry,

Ginger, Star Anise, Spearmint, Horseradish, Celery, Sorrel, Thyme, Onion, Tamarind, Tarragon, Chives, Dill, Pepper, Nutmeg, Scallop, Nigera, Carrot, Garlic, Basil, Parsley, Pepper, Vanilla, Paprika, Hisop Spice extract obtained from phenegrigree, peppermint, horse mint, horse radish, marjoram, ginger, lavender, linden, lemongrass, lemon balm, rose, rosemary, laurel, wasabi, Iceland moss, red pepper, akebi, Asa, Asafetida , Asian Tam, Ajowan, Azuki, Asparagus Linea Alice, Apple Mint, Artichoke, Anise, Avocado, Amateur, Amatazuru, Amiga Sayuri, Amiri , Almonds, Chenopodium ambrosioides L.,

Arcanna, Artemisia, Arnica, Alfalfa, Aloe, Angostura, Angola Weed, Apricot, Apricot, Angelica, Amber, Ambergris, Ambret, Squid, Epimedium, Rabbit, East, Plover, Strawberry, Fig, Ginkgo, Ginkgo, Iran Iran, Iwaogi, Imperatoria, Inmortel, Wintergreen, Watercress, Ukogi, Turmeric, Usbasaishin, Woodruff, Sea Urchin, Ume, Oolongcha, Egoma, Enokitake, Shrimp, Ebisugusa, Erigeron, Elder, Eletrocock, Elecanpen, Jeremi, Engosaku, Enju , Endive, European thistle, auren, plantain, casserole, krill, oak, oak moss, okera, osmanthus, opoponax, ominae , Alismataceae,

Dutch sennici, origanum, oris, olibanum, olives, allspice, orange, orange flower, chi, cainous, cacao, oysters, cassai, cashew nuts, cascara, cascarilla, castrium, bonito, bonito, cassie, cashia fistula, catechu, crab , Carnation, valerian, camomil, kayapte, mustard, crow crisp, crow biscak, guarana, calamus, galanga, currant, carissa, karin, cardamom, galvanum, curry, kawamidori, licorice, gambia, kanran, kiwifruit, kikaigaraki, kikyo garlic Jellyfish, catalpa, scallop, yellow-tailed aloe, kina, yellowfin, yellow-headed eagle, hosta, gymnema sylvestre, catnip, caraway, Yaroppu, cucumber, Quillaja,

Goldfish, guava, guayak, wolfberry, peony, kuboboke, kuzu, camphor, camphor, gooseberry, gardenia, cuber, bearberry, gummy, cumin, ground ivy, clara, clarisage, cranberry, chestnut, walnut, cream, grain of paras Detany, grapefruit, clover, clove, black moji, mulberry, quassha, caper, ghetto, cade, kebraco, gelmander, centur, kenponashi, genonosho, kouji, kodatake, kocha, kohone, coca, koganebana, kokuto, kokului, coconut , Goshyu, pepper, costas, costmary, copaipa, coffee, kobushi, burdock, sesame, cola, coriander, coltsfoot, golden rod Colombo, root vegetables,

Conzu Lango, Comfrey, Cypress, Fish, Sakura, Cherry, Pomegranate, Salmon Cass, Sasa, Sasakusa, Search, Sassafras, Saffron, Sapodilla, Cactus, Salamander, Salsaparilla, Salsify, Sarno shikake, Hawthorn, Sanshuyu, Salamander, Santa Herb, Sandalac, Sandalwood, Sandal Red, Shiitake, Gene, Perilla, Cedar, Citrus, Citronella, Sinus, Civet, Shimaruba, Shimeji, Peonies, Jasmine, Janohige, Jaborangi, Shallot, Shukusha, Juniper Berry, Ginger, Shoyu, Shoyukas, Joryushu, Shoro, Shirotamogitake, Ginseng, Cinnamon, Vinegar, Watermelon, Daffodil, Sugi, Star anise, Star fruit, Stylax, Suppo , Phallus Impudicus, Zudorabettsu,

Snake Root, Spike Nard, Spruce, Spearmint, Spruce, Slow Berry, Savory, Ginger, Sage, Zedary, Senega, Geranium, Celery, Senkyu, Centauria, Sengen, St. John's Walt, Senna, Sauce, Diou, Soy, Thyme, Bamboo Shoot , Octopus, Tade, Davana, Egg, Egg, Onion, Tamarind, Damiana, Tamogitake, Tarragon, Taranki, Tansy, Tangerine, Dandelion, Cherimola, Cherry Laurel, Cherry Wild, Chigaya, Chicory, Cheese, Chichitake, Chives, Chervil, Champaca , Tuberose, dung beetle, tilata, tsukushi, ivy, ivy, camellia, camellia, garlic carrot, tsurudukudami, diatang, thistle, Itani, dill, dates,

Ladybug, Tenma, Capsicum, Toki, Dokushokutsu Protein Sat, Dokushokutsuyu, Tomitsu, Corn, Dokudami, Tochu, Doggrass, Tomato, Dragon Blood, Dorian, Truffle, Truval Sam, Tonka, Naginata Koju, Pear, Naster Siam, Nuts , Natto, jujube, nutmeg, radish, sea cucumber, larvae, niauri, garlic, carrots, garlic, mouse potato, nettle, leeks, knotgrass, violet, pineapple, hibiscus, malt, coconut, basil, lotus, lotus cup, perth Cup, parsley, butter, butter oil, buttermilk, birch, honey, patchouli, mint, buck bean, kkoshu, hakkounyu, hakkoumieki, pa Deployment fruit, Hatsutake,

Buffalo berry, pearl barley, hanasuge, banana, vanilla, honeysuckle, papaya, barberry, clam, hamasuge, hamanasu, kingfish, hamamelis, rose, palmarosa, van litchi, hikiokoshi, hishi, pistachio, hisop, hickory, peanut, hinoki, peanut, hinoki cypress , Himehagi, hyacinth, oyster mushroom, loquat, betel nut, feijoa, fenugreek, fennel, fujibakama, fujimodoki, fusuma, fuselyu, petitgrain, butchu, grapes, grape salmon casserole, yellow peach, beech, beech, black caraway, blackberry, plum, Bryonia, Prickly Ash, Primrose, Prunella, Blueberry, Breadfruit, Hay, Bay, Hazelnut, Vetiver, Bethel, Nibana, Penny Royal,

Peppermint, snake, pepino, peptone, bergamot, bergamot mint, peru balsam, velvena, veronica, benzoin, boadrose, hoahound, hou, broomtake, shochu, bowfish, whey, honoki, horsemint, horseradish, button, hop, poppy, Poplar, popau, jojoba, squirt, bordeaux, bologna, maitake, magwalt, marshmallow, marjoram, mastic, masoy, matsutake, machiko, pine, pine moji, mushroom, matsutake, matsutake, matsuhodo, matecha, bean, marigold, maruba Daio, quince, malein, mallow, mango, mangosteen, mandarin orange, mishima psycho, miso, mitsumata, beeswax, meat, mimosa, ginger, milk, myrte, mirfu Yl, myrrh, Mirobaran, barley tea, musk, purple, mesquite, Meadow Sweet, Mehajiki,

Maple, Melissa, Merilot, Melon, Moennego, Moniria bayou, Echinome, Momo, Morohaya, Yakuchi, Yamamuro, Eucalyptus, Yukinoshita, Yuzu, Yucca, Lily, Yosai, Yoroigusa, Lionsfoot, Lychee, Life Everlasting Flower, Lime , Lilac, Lacanca, Lacancho, Raspberry, Latania, Radish, Labdanum, Lavender, Langwald, Langmoth, Rambutan, Liqueur, Leak, Lyzea, Linaroe, Longan, Ryofunso, Ryokucha, Apple, Linden, Gentian, Lou, Borage Reseda, lemon, lemongrass, forsythia, forsythia, renbu, rosemary, lobe, laurel, longosa, wasabi, cotton bud, wormwood, worm sea , Bracken, is like the illustration natural flavors derived from such burnet, are appropriately selected and used.

  In addition to the above-described flavor improver and the fragrance component, other components that are usually used for food and drink can be added to the flavor composition of the present invention. Examples of optional components used additionally include sweeteners, coloring agents, preservatives, thickening stabilizers, antioxidants, bittering agents, acidulants, emulsifiers, reinforcing agents, manufacturing agents, excipients, and disintegrating agents. , Binders, lubricants, coating agents, plasticizers, and the like, and these can be added and used as various preparations and dosage forms.

  The flavoring composition thus obtained can be used as it is in a liquid state, but it can also be made into powder by spray drying by adding excipients (dextrin, etc.). Various dosage forms can be employed.

  The addition amount of the flavor improving agent in the case of preparing a flavor composition by combining the flavor improving agent containing the indole of the present invention with the above-mentioned flavor for food generally varies depending on the purpose or the type of the indole. Is 1ppt to 1ppm, preferably 10ppt to 100ppb of the total amount of the flavoring composition at the added concentration. When the addition amount is less than 1 ppt, the effect of addition may not be sufficient, and when the addition amount exceeds 1 ppm, the flavor of the flavor improving agent itself may be strong.

[3] Soy sauce flavored food and drink The soy sauce flavored food and drink to which the flavor improving agent or flavor composition of the present invention is applied are a product using soy sauce and a product using a soy sauce flavoring agent.
Such soy sauce flavored foods and drinks include Japanese-style soup seasonings, Chinese seasonings, salad dressings, processed vegetables and meat, seafood, marine products (kamaboko, chikuwa, hampen, etc.), cooked foods (soba, ramen, Fried rice, etc.), prepared foods, snacks (potato chips, popcorn, etc.), snack foods (pizza, cup noodles, etc.), delicacies (noced squid, squid squid, shellfish, beef jerky, etc.), nutritional foods, frozen desserts (Ice cream, sherbet, etc.), desserts such as jelly, pudding, sheep candy, rice cakes (rice crackers, arabe etc.), confectionery such as cookies, cakes, buns, breads (confectionery bread, bread etc.) and the like.

EXAMPLES Next, although an Example is shown and this invention is demonstrated further more concretely, this invention is not limited to these Examples.
The various indoles used in the examples are as follows.

[Examples 1 to 3]
10ppt, 1ppb, and 100ppb ethanol solutions of 1H-indole were prepared.
0.1 mass% of this was added to the commercially available deep-mouthed soy sauce (Kikkoman company make) diluted 10 times with distilled water, and the soy sauce flavor liquids 1-3 of this invention were prepared.

[Examples 4 to 6]
10 ppt, 1 ppb, and 100 ppb ethanol solutions of 3-methyl-1H-indole were prepared.
0.1 mass% of this was added to commercially available deep-mouthed soy sauce (manufactured by Kikkoman) diluted 10 times with distilled water to prepare soy sauce flavor solutions 4 to 6 of the present invention.

[Comparative Example 1]
Soy sauce seasoning liquid comparative example 1 which does not contain the flavor improving agent of the present invention by blending ethanol instead of the flavor improving agent of Example 1 was prepared.

[Test Example 1]
Sensory evaluation of the soy sauce seasoning liquids of Examples 1 to 6 and Comparative Example 1 was performed by 10 skilled panels using the additive-free product as a control.
The flavor improvement effect was evaluated according to the following criteria. Table 2 shows the average value of the evaluation points.
Remarkably excellent flavor: 7 points Excellent flavor: 6 points Slightly excellent flavor: 5 points Control: 4 points Slight off-flavor odor: 3 points Off-flavor odor: 2 points Strong off-flavor odor: 1 point

[Examples 7 to 12]
Each component shown in Table 3 is adjusted so as to have each part by mass and mixed with a soy sauce flavoring agent and a solvent according to the formulation shown in Table 4 to prepare the soy sauce flavoring composition of the present invention (Examples 7 to 12). did.

  In addition, the fragrance | flavor component used with the said soy sauce flavor imparting agent is as follows.

[Comparative Example 2]
In the formulation of Table 3, a soy sauce flavoring composition of Comparative Example 2 was prepared by blending ethanol instead of the flavor improving agents of Examples 7-12.

[Test Example 2]
0.1 parts by mass of the soy sauce flavoring compositions prepared in Examples 7 to 12 and Comparative Example 2 were added to 100 parts by mass of commercially available concentrated kelp soup (Yamasa Co., Ltd.) diluted 10 times with distilled water, The kelp soup seasonings of Examples 13 to 18 and Comparative Example 3 were prepared.
Next, sensory evaluation was performed by 7 skilled panelists using the additive-free product as a control.
The flavor improvement effect was evaluated according to the following criteria. Table 6 shows the average value of the evaluation points.
Remarkably excellent flavor: 7 points Excellent flavor: 6 points Slightly excellent flavor: 5 points Control: 4 points Slight off-flavor odor: 3 points Off-flavor odor: 2 points Strong off-flavor odor: 1 point

[Test Example 3] (baked rice ball sauce)
After 80 parts by mass of thick soy sauce, 10 parts by mass of mirin, and 10 parts by mass of sugar were dissolved by heating and stirring, 0.1 parts by mass of the soy sauce flavoring compositions prepared in Examples 8 and 11 and Comparative Example 2, respectively. By adding, the rice balls of Examples 19 and 20 and Comparative Example 4 were prepared.
After baking 80-80 g of rice, 5 g of the prepared grilled rice ball was applied with a brush and dried with hot air (240 ° C., 3 minutes) to prepare each grilled rice ball. The sensory evaluation test was conducted by six professional panelists. The results are shown in Table 7.

[Test Example 4] (teriyaki sauce)
After 40 parts by weight of soy sauce, 20 parts by weight of mirin, 24 parts by weight of sugar, 1 part by weight of salt and 15 parts by weight of distilled water were dissolved by heating and stirring, the flavors prepared in Examples 8 and 11 and Comparative Example 2 were used. The teriyaki sauces of Examples 21 and 22 and Comparative Example 5 were prepared by adding 0.1 parts by mass of each composition and heating at 90 ° C. for 60 minutes.
A sensory evaluation test was conducted by 7 expert panelists. The results are shown in Table 8.

[Test Example 5] (Japanese style dressing)
Examples 8 and 11 after stirring and homogenizing 15 parts by mass of vinegar, 5 parts by mass of fructose glucose liquid sugar, 4 parts by mass of salt, 40 parts by mass of edible fats and oils, 0.2 part by mass of lecithin and 35.7 parts by mass of distilled water. In addition, 0.1 parts by mass of the flavoring composition prepared in Comparative Example 2 was added to prepare Japanese-style dressings of Examples 23 and 24 and Comparative Example 6, respectively.
A sensory evaluation test was conducted by 8 expert panelists. The results are shown in Table 9.

[Test Example 6] (Hard Candy)
After 50 parts by weight of sugar, 30 parts by weight of starch syrup, and 16 parts by weight of water were cooked at 155 ° C., they were cooled to 120 ° C., and the flavoring compositions prepared in Examples 8, 11 and Comparative Example 2 were each 0.1. The mass part was added, it shape | molded, and the soy sauce flavor hard candy of Examples 25 and 26 and the comparative example 7 was prepared.
A sensory evaluation test was conducted by 8 expert panelists. The results are shown in Table 10.

  When the flavor improving agent or soy sauce flavor flavoring composition of the present invention is used in foods and drinks, the rich fermented feeling and aging feeling of soy sauce, the volume of taste, the food and drink having a rich soy sauce flavor to consumers Can be provided.

Claims (5)

A soy sauce or soy sauce flavor imparting agent that imparts a soy sauce fermentation and maturation feeling, comprising the indole selected from 1H-indole or 3-methyl-1H-indole as an active ingredient Giving agent. A method for imparting soy sauce fermentation and aging to foods and beverages containing soy sauce or soy sauce flavoring agents,
1H-indole or 3-methyl-1H-indole is added to a food or drink containing soy sauce or soy sauce flavoring agent in a concentration range of 0.01 ppt to 100 ppt. In the method of adding the imparting agent according to claim 1 to a food or drink containing soy sauce or a soy sauce flavor imparting agent, and imparting a fermented and matured feeling of soy sauce to the food or drink,
Indole is added to food and drink in a concentration range of 0.01 ppt to 100 ppt, and a concentration ratio of indole to soy sauce or homofuronol derived from soy sauce flavoring agent is 1: 500000000 to 1: 500,000. A method of imparting a fermented and matured feeling of soy sauce to a featured food or drink. A fragrance composition that imparts a fermented and matured feeling of soy sauce to a food or drink, wherein the imparting agent according to claim 1 is added to a fragrance for food in a concentration range of 1 ppt to 1 ppm. Addition of 0.01% to 1% by mass of the fragrance composition according to claim 4 to a food or drink containing soy sauce or a soy sauce flavoring agent, the soy sauce has a fermented and matured feeling. How to grant.