CN104105414B - Give the manufacture method of composition, beverage/food and this beverage/food of fragrance and/or local flavor - Google Patents
Give the manufacture method of composition, beverage/food and this beverage/food of fragrance and/or local flavor Download PDFInfo
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- CN104105414B CN104105414B CN201380008326.2A CN201380008326A CN104105414B CN 104105414 B CN104105414 B CN 104105414B CN 201380008326 A CN201380008326 A CN 201380008326A CN 104105414 B CN104105414 B CN 104105414B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
Abstract
Problem of the present invention be to provide can give the gratifying fragrance of beverage/food to brewage fermented food or fish and shellfish extract and originally had and/or local flavor composition, have and brewage gratifying fragrance and/or the beverage/food of local flavor and the manufacture method of this beverage/food that fermented food or fish and shellfish extract had originally. The manufacture method of this beverage/food is included in the operation of adding 1-OCOL and/or 1-octene-3-ketone, lower aliphatic acids and first thiopropanal in beverage/food, wherein, the interpolation concentration of 1-OCOL and/or 1-octene-3-ketone is more than 0.00006 ppm by weight and below 0.065 ppm by weight, the interpolation concentration of lower aliphatic acids is that 0.0006 ppm by weight is above and below 0.7 ppm by weight, the interpolation concentration of first thiopropanal is more than 0.2 ppm by weight and below 230 ppm by weight.
Description
Technical field
The present invention relates to give beverage/food and make us full with what brewage that fermented food or fish and shellfish extract had originallyThe fragrance of meaning and/or the composition of local flavor.
Also relate to having and brewage gratifying fragrance that fermented food or fish and shellfish extract had originally and/or local flavorBeverage/food, and the manufacture method of this beverage/food.
Background technology
Brewage fermented food and fish and shellfish extract with headed by stripped tuna joint, soy sauce, miso, alec, oyster extract etc.,In countries in the world culinary arts, used and become basic food. But, as the yeast extract of natural class flavoring representative, asFruit is added the problem that has easy generation peculiar smell, and the exploitation that waits in expectation can be given beverage/food to brewage fermented food or fish and shellfishThe composition that the fragrance that extract had originally and/or local flavor obtain, and the adding method of this fragrance and/or local flavor.
On the other hand, although can see the flavor components containing in analysis alec or soy sauce, process these compositions by minimizingIn not satisfied composition, attempt improving the report (patent documentation 1～3) of local flavor of alec or soy sauce, but about taxGive beverage/food with the gratifying fragrance brewageing fermented food or fish and shellfish extract and originally had and/or the side of local flavorMethod is not recorded completely.
Prior art document
Patent documentation
Patent documentation 1: Japanese patent laid-open 11-123064 communique
Patent documentation 2: Japanese Patent Laid-Open 2004-187561 communique
Patent documentation 3: Japanese Patent Laid-Open 2008-212051 communique
Summary of the invention
Problem to be addressed by invention
Under above-mentioned background, the object of this invention is to provide and can give beverage/food to brewage fermented food or fish and shellfishThe gratifying fragrance that extract had originally and/or the composition of local flavor.
And, the object of this invention is to provide to have and brewage satisfactory that fermented food or fish and shellfish extract had originallyFragrance and/or the beverage/food of local flavor, and the manufacture method of this beverage/food.
Solve the means of problem
The result that the inventor studies intensively for above-mentioned problem, has been surprisingly found out that by eating at beverage according to specific concentrationIn product, add 1-OCOL and/or 1-octene-3-ketone, lower aliphatic acids and first thiopropanal, can free from extraneous odour groundGive gratifying fragrance and/or local flavor that beverage/food had originally to brewage fermented food or fish and shellfish extract.In addition, also found in giving this fragrance and/or local flavor, can also give the sense of soup juice and slaking sense.
The inventor studies as basis further taking these knowledge, has finally completed the present invention.
, the present invention is as follows.
[1] manufacture method for beverage/food, it is included in and in beverage/food, adds 1-OCOL and/or 1-octeneThe operation of-3-ketone, lower aliphatic acids and first thiopropanal, wherein, the adding of 1-OCOL and/or 1-octene-3-ketoneAdding concentration is that 0.00006 ppm by weight is above and below 0.065 ppm by weight, the interpolation concentration of lower aliphatic acids is 0.0006Ppm by weight is above and below 0.7 ppm by weight, the interpolation concentration of first thiopropanal is more than 0.2 ppm by weight and 230 weightsBelow amount ppm.
[2] method described in above-mentioned [1], wherein, lower aliphatic acids is isovaleric acid.
[3] method described in above-mentioned [1] or [2], wherein, beverage/food is the drink that selects free fish and shellfish sourceMaterial food material, beverage/food taking the beverage/food raw material in fish and shellfish source as Raw material processing, brewage fermented food,Any one in the cohort that flavoring forms.
[4] beverage/food, it forms according to the method manufacture described in any one of above-mentioned [1]～[3].
[5] give the composition of fragrance and/or local flavor, it contains 1-OCOL and/or 1-octene-3-ketone 0.12More than ppm by weight and below 130 ppm by weight, contain lower aliphatic acids 1.2 ppm by weight above and 1400 ppm by weightBelow, and to contain first thiopropanal 400 ppm by weight above and below 460000 ppm by weight.
[6] composition described in above-mentioned [5], wherein, lower aliphatic acids is isovaleric acid.
The effect of invention
According to the present invention, can provide and can give beverage/food fermented food or fish and shellfish extract had originally to brewageThe composition of gratifying fragrance and/or local flavor. And said composition also can be given beverage/food with soup juice sense and ripeAllelopathic.
In addition,, according to the present invention, can provide to have and brewage satisfactory that fermented food or fish and shellfish extract had originallyFragrance and/or the beverage/food of local flavor, and the manufacture method of this beverage/food.
Detailed description of the invention
In this description, so-called " fragrance ", the meaning is not taste the fragrance (nose that food only just can be experienced with noseFront fragrance (orthonasalflavor)). So-called " local flavor ", the meaning is in oral cavity, to run through nose while tasting foodThe fragrance (fragrance after nose (retronasalflavor)) in chamber.
In addition, so-called " brewageing fermented food ", the meaning is to have utilized by the fermentation reaction of microorganisms by comprisingBrewage the processed food that the method for making of operation manufactures, for example, can enumerate soy sauce, miso, alec, sweetener wine, local flavor seasoningMaterial etc. So-called " fish and shellfish extract ", the meaning be by by well-done fish and shellfish in hot water (for example, oyster, stripped tuna,Scad fish, mackerel, sardine etc.) the soup juice that obtains carries out concentrated concentrate, for example, can enumerate oyster extract, stripped tunaExtract, stripped tuna joint extract, Scad fish extracts, mackerel extract, sardine extract etc.
So-called " brewageing gratifying fragrance and/or local flavor that fermented food or fish and shellfish extract had originally ",The meaning is to have dense property (thickness), diffusivity (growth (mouthfulness)), continuation (continuity),Originally the gratifying fragrance and/or the local flavor that had from the raw material of fish and shellfish or from the raw material of plant. So-called taxGive " sense of soup juice ", the meaning is to give originally had from the raw material of fish and shellfish or from the raw material of plant gratifyingFragrance, and strengthen sweet taste (sweettaste), saline taste (saltytaste), tart flavour (sourtaste), delicate flavour(umami), strengthen further the thickness, diffusivity, continuation, coordination sense (harmony) etc. of following it. So-called" slaking sense ", the meaning is to brewage the what is called of fermented food " slaking ", for example, if using as brewageing fermented foodA kind of noodles served with soy sauce, sesame butter, etc. dip is that example describes, and the meaning is to mix " noodles served with soy sauce, sesame butter, etc. flavouring (kaeshi) " and " soup juice " modulationWhen noodles served with soy sauce, sesame butter, etc. dip, placed the associative perception of the taste that reaches for 1 to 3 day and local flavor and coordinated sense.
And, so-called " give brewage gratifying fragrance that fermented food or fish and shellfish extract had originally and/Or local flavor ", what is called in " giving the sense of soup juice ", " giving slaking sense " etc. " gives ", be not only for originally not havingThe beverage/food of brewageing gratifying fragrance and/or local flavor etc. that fermented food or fish and shellfish extract had is originally brand-newGive the concept of this fragrance and/or local flavor etc., or further give for the beverage/food that has this fragrance and/or local flavor etc.This fragrance and/or local flavor etc. and comprise the concept that strengthens this fragrance and/or local flavor etc.
[beverage/food of the present invention]
Beverage/food of the present invention forms according to following manufacture method manufacture, comprises according to specific concentration and adds 1-octene-3-alcohol and/or 1-octene-3-ketone, lower aliphatic acids and first thiopropanal (following, also referred to as " of the present invention 3 or4 compositions ") operation.
(1-OCOL and/or 1-octene-3-ketone)
1-OCOL and 1-octene-3-ketone can use wherein any, also can two kinds and use, but from obtaining moreThe viewpoint that adds natural fragrance and/or local flavor is considered, preferably uses 1-OCOL.
In 1-OCOL, have stereoisomer (R) (-) body, (S) (+) body and racemic modification, although energyEnough at least 1 kinds of using wherein, but consider from the viewpoint of tiring of fragrance and/or local flavor, preferably use (R) (-)Body and/or racemic modification, particularly preferably use racemic modification.
It is above (preferably that the suitable interpolation concentration of 1-OCOL and/or 1-octene-3-ketone is generally 0.00006 ppm by weightBe more than 0.0003 ppm by weight, more preferably more than 0.0006 ppm by weight, more preferably 0.003 ppm by weightAbove, more than being particularly preferably 0.006 ppm by weight) and be (to be preferably 0.052 ppm by weight below 0.065 ppm by weightBelow, more preferably, below 0.035 ppm by weight, more preferably, below 0.026 ppm by weight, be particularly preferably 0.013Ppm by weight is following). If the interpolation concentration of 1-OCOL and/or 1-octene-3-ketone be 0.00006 ppm by weight withUpper, just can fully give the gratifying fragrance that originally had from the raw material of fish and shellfish or from the raw material of plant with/ or local flavor, also can fully give dense property, diffusivity, continuation simultaneously. If exceed on the contrary 0.065 ppm by weight,Just occur the trend of careless sample, metal-like peculiar smell.
So-called in this description " interpolation concentration ", refers to material (for example, the 1-octene-3-adding in this beverage/foodAlcohol and/or 1-octene-3-ketone, lower aliphatic acids and first thiopropanal etc.) with respect to the weight ratio of beverage/food gross weightExample. In addition, in the time that beverage/food contains in advance the material same with the material adding in beverage/food before interpolation, this beverageIn the weight of the material that the weight of the material that food contains is in advance added not included in beverage/food.
(lower aliphatic acids)
As lower aliphatic acids, the preferably saturated or undersaturated monocarboxylic acid of carbon number 3～7 (preferably 4～6),Can be any of straight chain shape or chain, for example, can enumerate isovaleric acid, propionic acid, butyric acid, different butyric acid, valerianAcid, caproic acid (caproic acid), enanthic acid etc., preferably isovaleric acid or valeric acid, particularly preferably isovaleric acid.
More than the interpolation concentration of lower aliphatic acids is generally 0.0006 ppm by weight (more than being preferably 0.0014 ppm by weight,More preferably more than 0.006 ppm by weight, more preferably more than 0.03 ppm by weight, be particularly preferably 0.06 weightMore than ppm) and be 0.7 ppm by weight following (be preferably below 0.6 ppm by weight, more preferably 0.4 ppm by weight withUnder, more preferably, below 0.3 ppm by weight, be particularly preferably 0.28 ppm by weight following). If lower aliphaticInterpolation concentration less than 0.0006 ppm by weight of acids, just has from the raw material of fish and shellfish or from the original tool of raw material of plantThe trend that the gratifying fragrance having and/or local flavor die down, and have becoming that dense property, diffusivity, continuation also die downGesture. If exceed 0.7 ppm by weight on the contrary, just have the trend of giving as putrefactive odor sample peculiar smell.
(first thiopropanal)
It is above (more than being preferably 0.46 ppm by weight, more excellent that the interpolation concentration of first thiopropanal is generally 0.2 ppm by weightMore than electing 2.2 ppm by weight as, more preferably more than 11 ppm by weight, more than being particularly preferably 22 ppm by weight)And being that 230 ppm by weight are following (is preferably below 185 ppm by weight, more preferably below 115 ppm by weight, furtherBe preferably below 95 ppm by weight, be particularly preferably 91 ppm by weight following). If the interpolation concentration of first thiopropanal is notFoot 0.2 ppm by weight, just has the gratifying fragrance originally having from the raw material of fish and shellfish or from the raw material of plantAnd/or the trend that dies down of local flavor, and the trend that has dense property, diffusivity, continuation also to die down. If exceed 230 on the contraryPpm by weight, just has the trend of giving as putrefactive odor sample peculiar smell.
Only otherwise damage object of the present invention, beverage/food of the present invention also can add beyond of the present invention 3 or 4 compositionsOther compositions. As these other compositions, for example, can enumerate spices, carbohydrate, sweetener, food fiber class, vitamins,Inorganic salts, the citron of nucleic acid, the sodium chloride etc. of amino acids, the inosinicacid (IMP) etc. of sodium glutamate (MSG) etc.The organic acid, creatine, kreatinin, maltol, dimethyltrisulfide, cineole of acid etc. etc.
Beverage/food of the present invention is not particularly limited, as preferred beverage/food, for example, can enumerate fish and shellfish extract,The beverage/food raw material that come from fish and shellfish of stripped tuna joint etc.; With oyster sauce, shrimp paste thick soup, crab meat stick, soup, stew,The beverage/food raw material (comprising meat, bone etc.) from fish and shellfish of curry (comprising butter flour paste, retort curry etc.) etc.As the beverage/food of Raw material processing; Fresh milk, milk, specially milk, fresh Goat Milk, sterilization Goat Milk, fresh ewe's milk,The milk of adjusting component, low-fat milk, fat-free milk, processing milk, cream, whipping cream, butter, butter oil, breastJunket (for example, natural cheese, process cheese, cottage cheese etc.), condensed whey, ice cream (for example, ice cream,Blancmange, ice milk etc.), concentrated milk, degreasing concentrated milk, evaporated milk, sugar-free condensed skimmed milk, sweet condensed milk,Sweetened condensed skimmed milk, full milk powder, skimmed milk power, cream powder, whey powder, protein compression whey powder, butter milk powder,Breast and the dairy products of sweetened powdered milk, modified milk powder, acidified milk, sour milk beverage, milk beverage, white sauce sauce, Yoghourt etc.;Soy sauce (for example, dense mouthful soy sauce, thin soy sauce, slip soy sauce, fermented sauce, bechamel, alec, noodles served with soy sauce, sesame butter, etc. dip, fire againPot is with dip etc.), miso (for example, red miso, white miso, celestial platform miso, eight fourth misos, wheat miso, rice miso,Miso shiru, sweet fermented flour sauce, Korean style thick chilli sauce etc.) etc. brewage fermented food; Sauce (for example, worcester sauce, concentrated sauce(demi-glacesauce), tomato sauce etc.), salad-dressing (for example, French salad-dressing, Italian lookDraw sauce, happy to spread salad dressing etc.), flavoring (for example, kind has that stripped tuna, sardine, trash fish are dry, chicken, pork,Beef etc.), natural flavouring (for example, yeast extract, chicken extract, pork extract, beef extract, fishMussel extract, vegetable extract, protein hydrolysate etc.) etc. flavoring; Garlic, onion, ginger, shallot, fragrant-flowered garlicThe fragrance vegetables of dish, Chinese celery, Zingiber mioga, celery, purple perilla, Japanese cryptotaenia stem and leaf, Eutrema yunnanense etc. and taking fragrance vegetables as Raw material processingBeverage/foods etc., are particularly preferably from the beverage/food raw material of fish and shellfish, with the beverage/food raw material from fish and shellfishFor the beverage/food of Raw material processing, brewage fermented food, flavoring. In addition, so-called " with the beverage/food from fish and shellfishRaw material are the beverage/food of Raw material processing " and " fragrance vegetables and the beverage/food taking fragrance vegetables as Raw material processing " inSo-called " processing " is the concept that comprises manufacture, culinary art etc.
Beverage/food of the present invention except comprise according to above-mentioned interpolation concentration add 1-OCOL and/or 1-octene-3-ketone,Beyond the operation of lower aliphatic acids and first thiopropanal, can also use the raw material same with known beverage/food, rootAccording to known manufacture method manufacture.
The each composition adding in beverage/food of the present invention, as long as what can use in beverage/food, for example, canBe composite, extraction product etc., also can use the food material that contains in a large number each composition.
In beverage/food, add 1-OCOL and/or 1-octene-3-ketone, lower aliphatic acids and first thiopropanalMethod is not particularly limited, and for example, can one by one add each compound, also can add contain 1-OCOL and/Or the food material of at least a kind of 1-octene-3-ketone, lower aliphatic acids and first thiopropanal. Or, also canAdd the composition of giving fragrance and/or local flavor of the present invention described later.
In beverage/food of the present invention, add 1-OCOL and/or 1-octene-3-ketone, lower aliphatic acids and first sulphurFor each compound of propionic aldehyde or contain these food material time form be not particularly limited, for example, can enumerate dryPowder, pasty state, solution etc.
In beverage/food of the present invention, add 1-OCOL and/or 1-octene-3-ketone, lower aliphatic acids and first sulphurBe not particularly limited the period for propionic aldehyde, for example, can, manufacturing when beverage/food and other raw material adds in the lump, also canTo add after completing at beverage/food, can also before being about to eat beverage/food and/or in edible, add.
[composition of giving fragrance and/or local flavor of the present invention]
The composition (following, also referred to as " composition of the present invention ") of giving fragrance and/or local flavor of the present invention must containThere are 1-OCOL and/or 1-octene-3-ketone, lower aliphatic acids and first thiopropanal.
In the 1-OCOL that composition of the present invention contains and 1-octene-3-ketone, can use with aforementioned for thisThe same material of material of bright beverage/food, its optimal way is also identical.
Composition of the present invention is preferably the composition for adding at beverage/food by following concentration: with respect to beverage/food1-OCOL and/or the interpolation concentration of 1-octene-3-ketone be 0.00006 ppm by weight above (more preferably 0.0003More than ppm by weight, more preferably more than 0.0006 ppm by weight, be further preferably 0.003 ppm by weight withUpper, more than being particularly preferably 0.006 ppm by weight) and be following (more preferably 0.052 ppm by weight of 0.065 ppm by weightBelow, more preferably, below 0.035 ppm by weight, be further preferably below 0.026 ppm by weight, excellent especiallyElect 0.013 ppm by weight as following).
And composition of the present invention is preferably the composition for adding at beverage/food by following concentration: with respect to drinkThe interpolation concentration of lower aliphatic acids of material food be 0.0006 ppm by weight above (more preferably 0.0014 ppm by weight withUpper, more preferably more than 0.006 ppm by weight, more than being further preferably 0.03 ppm by weight, particularly preferablyBe more than 0.06 ppm by weight) and be that 0.7 ppm by weight is following (more preferably below 0.6 ppm by weight, further excellentElect as below 0.4 ppm by weight, be further preferably below 0.3 ppm by weight, be particularly preferably 0.28 ppm by weightBelow).
And composition of the present invention is the composition for adding at beverage/food by following concentration: eat with respect to beverageThe interpolation concentration of the first thiopropanal of product is that 0.2 ppm by weight is above (more preferably more than 0.46 ppm by weight, furtherMore than being preferably 2.2 ppm by weight, more than being further preferably 11 ppm by weight, be particularly preferably 22 ppm by weight withOn) and be 230 ppm by weight following (more preferably below 185 ppm by weight, more preferably 115 ppm by weight withUnder, be further preferably below 95 ppm by weight, be particularly preferably 91 ppm by weight following).
In composition of the present invention, the content of 1-OCOL and/or 1-octene-3-ketone can suitably be set, as long as 1-octene-3-Alcohol and/or 1-octene-3-ketone in above-mentioned scope, are generally 0.12 ppm by weight with respect to the interpolation concentration of beverage/foodAbove (more than being preferably 0.6 ppm by weight, more preferably more than 1.2 ppm by weight, more preferably 6 ppm by weightAbove, more than being particularly preferably 12 ppm by weight) and be 130 ppm by weight following (be preferably below 104 ppm by weight,More preferably below 70 ppm by weight, more preferably below 52 ppm by weight, be particularly preferably 26 ppm by weight withUnder). If 1-OCOL and/or 1-octene-3-ketone containing quantity not sufficient 0.12 ppm by weight, excipient brings qualityImpact has the large trend of change, and many and in original goods owing to giving the interpolation quantitative change of composition of fragrance and/or local flavorThe trend that has Package size and using method to change when interpolation, if exceed on the contrary 130 ppm by weight, when goods are manufacturedMixing when have occur segregation possibility raise trend.
So-called in this description " content of 1-OCOL and/or 1-octene-3-ketone in composition of the present invention ", meaningWhat think of was the 1-OCOL that contains in composition of the present invention and/or 1-octene-3-ketone with respect to composition of the present invention is totalThe part by weight of weight (also comprising the weight of 1-OCOL and/or 1-octene-3-ketone). In addition its of this description," content " in his part, recorded also calculates according to the method as standard.
In composition of the present invention, the content of lower aliphatic acids can suitably be set, as long as lower aliphatic acids is eaten with respect to beverageThe interpolation concentration of product in above-mentioned scope, be generally 1.2 ppm by weight above (more than being preferably 2.8 ppm by weight,More preferably more than 12 ppm by weight, more preferably more than 60 ppm by weight, be particularly preferably 120 ppm by weight withOn) and be 1400 ppm by weight following (be preferably below 1200 ppm by weight, more preferably below 800 ppm by weight,More preferably, below 600 ppm by weight, be particularly preferably 560 ppm by weight following). If lower aliphatic acidsContaining quantity not sufficient 1.2 ppm by weight, the impact that excipient brings quality has the trend that becomes large, and owing to giving fragrance and/or windMany and the trend that has Package size and using method to change when adding in original goods of the interpolation quantitative change of the composition of taste,If exceed on the contrary 1400 ppm by weight, the trend that has the possibility that segregation occurs to raise when mixing when goods are manufactured.
In composition of the present invention, the content of first thiopropanal can suitably be set, as long as first thiopropanal is with respect to beverage/foodAdd concentration in above-mentioned scope, be generally 400 ppm by weight above (more than being preferably 920 ppm by weight, moreMore than being preferably 4400 ppm by weight, more preferably more than 22000 ppm by weight, be particularly preferably 44000 weightMore than ppm) and be (to be preferably below 370000 ppm by weight, more preferably 230000 weights below 460000 ppm by weightBelow amount ppm, more preferably, below 190000 ppm by weight, be particularly preferably 182000 ppm by weight following).If first thiopropanal containing quantity not sufficient 400 ppm by weight, the impact that excipient brings quality has the trend that becomes large, and byMany and have Package size and user when adding in original goods in the interpolation quantitative change of composition of giving fragrance and/or local flavorThe trend that method changes, if exceed on the contrary 460000 ppm by weight, has when mixing when goods are manufactured segregation occursThe trend that possibility raises.
Only otherwise damage object of the present invention, composition of the present invention also can contain its beyond of the present invention 3 or 4 compositionsHis composition. As these other compositions, for example, can enumerate spices, carbohydrate, sweetener, food fiber class, vitamins,Inorganic salts, the citron of nucleic acid, the sodium chloride etc. of amino acids, the inosinicacid (IMP) etc. of sodium glutamate (MSG) etc.Organic acid, creatine, kreatinin, maltol, dimethyltrisulfide, the cineole of acid etc.
Each composition of composition of the present invention be as long as using in beverage/food, for example, can be composite,Extraction product etc., also can use the food material that contains in a large number each composition.
The form of composition of the present invention is not particularly limited, for example, can enumerate solid shape (comprise Powdered, graininess etc.),Liquid (comprising pulpous state etc.), gel, pasty state etc.
The manufacture method of composition of the present invention can be carried out according to known gimmick. For example, can enumerate (1) 1-octene-3-Each compound of alcohol and/or 1-octene-3-ketone, lower aliphatic acids and first thiopropanal or at least a kind of containing theseFood material mix after, the method that uses mortar or mixer to pulverize and mix; By (2) 1-OCOL and/orEach compound of 1-octene-3-ketone, lower aliphatic acids and first thiopropanal or the food of at least a kind that contains theseThe material that raw material obtain after dissolving in such as water, ethanol, edible oil and fat, propane diols etc. respectively mixes or willEach compound of 1-OCOL and/or 1-octene-3-ketone, lower aliphatic acids and first thiopropanal or contain theseThe material that obtains after mixing with various excipient etc. respectively of the food material of at least a kind etc. mix, liquid, solidBody all can mixed method etc.
The beverage/food that adds composition of the present invention is not particularly limited, as object lesson, can enumerate with at aforesaidThe same beverage/food of beverage/food of enumerating in the beverage/food of invention, wherein preferred beverage/food is also identical.
Composition of the present invention can suitably be set with respect to the interpolation concentration of beverage/food, as long as 1-OCOL and/or 1-Octene-3-ketone, lower aliphatic acids and first thiopropanal with respect to each interpolation concentration of beverage/food are in above-mentioned scopeCan, be generally 400 ppm by weight above (more than being preferably 920 ppm by weight, more preferably more than 4400 ppm by weight,More preferably more than 22000 ppm by weight, more than being particularly preferably 44000 ppm by weight) and be 470000 weightPpm is following (to be preferably below 380000 ppm by weight, more preferably below 240000 ppm by weight, more preferablyBelow 200000 ppm by weight, be particularly preferably 182000 ppm by weight following).
Be not particularly limited the period of adding composition of the present invention to beverage/food, for example, and can be at culinary art, manufacture beverageWhen food and other raw materials add in the lump, also can after beverage/food completes, add, can also be about to edible beverage/foodIn front and/or edible, add.
Below, enumerate embodiment the present invention is described in further detail, but therefore the present invention is not subject to any restriction.
Embodiment
The 1-OCOL, 1-octene-3-ketone, isovaleric acid and the first thiopropanal that in embodiment, use all use western latticeThe product of agate aldrich Amada Co., Ltd. system. 1-OCOL uses racemic modification.
The beverage/food using in embodiment is as shown in table 1.
[table 1]
Beverage/food shown in table 1, or former state use commercially available product, or according to the specified modulation of recording in commodity packagingMethod is modulated.
(modulation of embodiment 1～21, comparative example 1～77)
Measure respectively the beverage/food shown in 100ml table 1, in the each beverage/food measuring according to table 2-1～table 2-18Shown in interpolation concentration (unit: ppm by weight) add 1-OCOL, 1-octene-3-ketone, isovaleric acid and firstThiopropanal.
[table 2-1]
| Composition name | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 |
| 1-OCOL | 0.000064 | 0.00032 | 0.0016 | 0.0032 |
| Isovaleric acid | 0.00136 | 0.0068 | 0.034 | 0.068 |
| First thiopropanal | 0.4546 | 2.273 | 11.365 | 22.73 |
[table 2-2]
| Composition name | Embodiment 5 | Embodiment 6 | Embodiment 7 | Embodiment 8 | Embodiment 9 | Embodiment 10 |
| 1-OCOL | 0.0064 | 0.0096 | 0.0128 | 0.016 | 0.0256 | 0.032 |
| Isovaleric acid | 0.136 | 0.204 | 0.272 | 0.34 | 0.544 | 0.68 |
| First thiopropanal | 45.46 | 68.19 | 90.92 | 113.65 | 181.84 | 227.3 |
[table 2-3]
| Composition name | Embodiment 11 | Embodiment 12 | Embodiment 13 | Embodiment 14 | Embodiment 15 |
| 1-octene-3-ketone | 0.000064 | 0.000128 | 0.00064 | 0.0032 | 0.0064 |
| Isovaleric acid | 0.00068 | 0.00136 | 0.0068 | 0.034 | 0.068 |
| First thiopropanal | 0.2273 | 0.4546 | 2.273 | 11.365 | 22.73 |
[table 2-4]
| Composition name | Embodiment 16 | Embodiment 17 | Embodiment 18 | Embodiment 19 | Embodiment 20 | Embodiment 21 |
| 1-octene-3-ketone | 0.0128 | 0.0192 | 0.0256 | 0.032 | 0.0512 | 0.064 |
| Isovaleric acid | 0.136 | 0.204 | 0.272 | 0.34 | 0.544 | 0.68 |
| First thiopropanal | 45.46 | 68.19 | 90.92 | 113.65 | 181.84 | 227.3 |
[table 2-5]
| Composition name | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | Comparative example 5 |
| Isovaleric acid | 0.00068 | 0.00136 | 0.0068 | 0.034 | 0.068 |
| First thiopropanal | 0.2273 | 0.4546 | 2.273 | 11.365 | 22.73 |
[table 2-6]
| Composition name | Comparative example 6 | Comparative example 7 | Comparative example 8 | Comparative example 9 | Comparative example 10 | Comparative example 11 |
| Isovaleric acid | 0.136 | 0.204 | 0.272 | 0.34 | 0.544 | 0.68 |
| First thiopropanal | 45.46 | 68.19 | 90.92 | 113.65 | 181.84 | 227.3 |
[table 2-7]
| Composition name | Comparative example 12 | Comparative example 13 | Comparative example 14 | Comparative example 15 | Comparative example 16 |
| 1-octene-3-ketone | 0.000064 | 0.000128 | 0.00064 | 0.0032 | 0.0064 |
| First thiopropanal | 0.2273 | 0.4546 | 2.273 | 11.365 | 22.73 |
[table 2-8]
| Composition name | Comparative example 17 | Comparative example 18 | Comparative example 19 | Comparative example 20 | Comparative example 21 | Comparative example 22 |
| 1-octene-3-ketone | 0.0128 | 0.0192 | 0.0256 | 0.032 | 0.0512 | 0.064 |
| First thiopropanal | 45.46 | 68.19 | 90.92 | 113.65 | 181.84 | 227.3 |
[table 2-9]
| Composition name | Comparative example 23 | Comparative example 24 | Comparative example 25 | Comparative example 26 | Comparative example 27 |
| 1-OCOL | 0.000032 | 0.000064 | 0.00032 | 0.0016 | 0.0032 |
| First thiopropanal | 0.2273 | 0.4546 | 2.273 | 11.365 | 22.73 |
[table 2-10]
| Composition name | Comparative example 28 | Comparative example 29 | Comparative example 30 | Comparative example 31 | Comparative example 32 | Comparative example 33 |
| 1-OCOL | 0.0064 | 0.0096 | 0.0128 | 0.016 | 0.0256 | 0.032 |
| First thiopropanal | 45.46 | 68.19 | 90.92 | 113.65 | 181.84 | 227.3 |
[table 2-11]
| Composition name | Comparative example 34 | Comparative example 35 | Comparative example 36 | Comparative example 37 | Comparative example 38 |
| First thiopropanal | 0.2273 | 0.4546 | 2.273 | 11.365 | 22.73 |
[table 2-12]
| Composition name | Comparative example 39 | Comparative example 40 | Comparative example 41 | Comparative example 42 | Comparative example 43 | Comparative example 44 |
| First thiopropanal | 45.46 | 68.19 | 90.92 | 113.65 | 181.84 | 227.3 |
[table 2-13]
| Composition name | Comparative example 45 | Comparative example 46 | Comparative example 47 | Comparative example 48 | Comparative example 49 |
| 1-OCOL | 0.000032 | 0.000064 | 0.00032 | 0.0016 | 0.0032 |
[table 2-14]
| Composition name | Comparative example 50 | Comparative example 51 | Comparative example 52 | Comparative example 53 | Comparative example 54 | Comparative example 55 |
| 1-OCOL | 0.0064 | 0.0096 | 0.0128 | 0.016 | 0.0256 | 0.032 |
[table 2-15]
| Composition name | Comparative example 56 | Comparative example 57 | Comparative example 58 | Comparative example 59 | Comparative example 60 |
| 1-octene-3-ketone | 0.000064 | 0.000128 | 0.00064 | 0.0032 | 0.0064 |
[table 2-16]
| Composition name | Comparative example 61 | Comparative example 62 | Comparative example 63 | Comparative example 64 | Comparative example 65 | Comparative example 66 |
| 1-octene-3-ketone | 0.0128 | 0.0192 | 0.0256 | 0.032 | 0.0512 | 0.064 |
[table 2-17]
| Composition name | Comparative example 67 | Comparative example 68 | Comparative example 69 | Comparative example 70 | Comparative example 71 |
| Isovaleric acid | 0.00068 | 0.00136 | 0.0068 | 0.034 | 0.068 |
[table 2-18]
| Composition name | Comparative example 72 | Comparative example 73 | Comparative example 74 | Comparative example 75 | Comparative example 76 | Comparative example 77 |
| Isovaleric acid | 0.136 | 0.204 | 0.272 | 0.34 | 0.544 | 0.68 |
(evaluation of embodiment 1～21, comparative example 1～77)
2～6 professionals taste each beverage/food and evaluate according to following benchmark after relatively with control group. Control groupIn, use the each beverage/food that does not add 1-OCOL, 1-octene-3-ketone, isovaleric acid and first thiopropanal. AndAnd, the what is called " effect of expectation " of following benchmark, refer to mainly with dense property or diffusivity give brewage fermented food orGratifying fragrance and/or local flavor that fish and shellfish extract had originally, and give the sense of soup juice and slaking sense, go forward side by side oneThe quality that step promotes beverage/food by giving these.
[metewand]
×: compared with control group, the quality of fragrance and/or local flavor reduces.
-: with control group roughly the same (there is no the effect of expectation).
△: the weak effect of expectation.
Zero: expectation effective.
◎: the effect of expectation is very good.
Result is as shown in table 3-1～table 3-9.
[table 3-1]
[table 3-2]
Know clearly very much from table 2-1, table 2-2 and table 3-1, add 1-OCOL, isovaleric acid and first sulfo-When propionic aldehyde, when 1-OCOL is 0.000064 ppm by weight with respect to the interpolation concentration of beverage/food, mainly with dense propertyOr diffusivity is given and is brewageed gratifying fragrance and/or local flavor and the tax that fermented food or fish and shellfish extract had originallyThe effect of giving the sense of soup juice and slaking sense has the trend of variation. On the other hand, be above and 0.016 weight of 0.00032 ppm by weightWhen amount ppm is following, mainly gives and brewage the order that fermented food or fish and shellfish extract had originally with dense property or diffusivityFragrance and/or local flavor that people is satisfied, and also fully give the sense of soup juice and slaking sense, and further carry by giving theseRise the quality of beverage/food.
When isovaleric acid is 0.00136 ppm by weight with respect to the interpolation concentration of beverage/food, mainly with dense property or diffusivityGive and brewage gratifying fragrance and/or the local flavor that fermented food or fish and shellfish extract had originally and give the sense of soup juiceThere is the trend of variation with the effect of slaking sense. On the other hand, be more than 0.0068 ppm by weight and below 0.34 ppm by weightScope time, mainly with dense property or diffusivity give brewage that fermented food or fish and shellfish extract had originally make us fullFragrance and/or the local flavor of meaning, and also fully give the sense of soup juice and slaking sense, and further promote drink by giving theseThe quality of material food.
When first thiopropanal is 0.4546 ppm by weight with respect to the interpolation concentration of beverage/food, mainly with dense property or diffusionProperty is given and is brewageed gratifying fragrance and/or the local flavor that fermented food or fish and shellfish extract had originally and give soup juiceThe effect of sense and slaking sense has the trend of variation. It is the scope more than 2.273 ppm by weight and below 113.65 ppm by weightTime, mainly give and brewage the gratifying perfume (or spice) that fermented food or fish and shellfish extract had originally with dense property or diffusivityGas and/or local flavor, and also fully give the sense of soup juice and slaking sense, and further promote beverage/food by giving theseQuality.
In addition, know clearly very much from table 2-3, table 2-4 and table 3-2, add 1-octene-3-ketone, isovaleric acid andWhen first thiopropanal, 1-octene-3-ketone with respect to the interpolation concentration of beverage/food be 0.000064 ppm by weight above andWhen scope below 0.000128 ppm by weight, mainly give and brewage fermented food or fish and shellfish is carried with dense property or diffusivityThe effect of getting gratifying fragrance and/or the local flavor that thing had originally and giving the sense of soup juice and slaking sense has the trend of variation.On the other hand, be more than 0.00064 ppm by weight and when 0.032 ppm by weight is following, mainly compose with dense property or diffusivityGive and brewage gratifying fragrance and/or the local flavor that fermented food or fish and shellfish extract had originally, and also fully composeGive the sense of soup juice and slaking sense, and the quality that further promotes beverage/food by giving these.
Isovaleric acid with respect to the interpolation concentration of beverage/food be above and 0.00136 ppm by weight of 0.00068 ppm by weight withUnder scope time, mainly give and brewage making us that fermented food or fish and shellfish extract had originally with dense property or diffusivitySatisfied fragrance and/or local flavor and the effect of giving the sense of soup juice and slaking sense have the trend of variation. On the other hand, be 0.0068When above the and scope below 0.34 ppm by weight of ppm by weight, mainly give and brewage fermented food with dense property or diffusivityOr gratifying fragrance and/or local flavor that fish and shellfish extract had originally, and also fully give the sense of soup juice and slakingSense, and the quality that further promotes beverage/food by giving these.
First thiopropanal with respect to the interpolation concentration of beverage/food be above and 0.4546 ppm by weight of 0.2273 ppm by weight withUnder scope time, mainly give and brewage making us that fermented food or fish and shellfish extract had originally with dense property or diffusivitySatisfied fragrance and/or local flavor and the effect of giving the sense of soup juice and slaking sense have the trend of variation. Further, be 2.273 weightsWhen above the and scope below 113.65 ppm by weight of amount ppm, mainly give and brewage fermented food with dense property or diffusivityOr gratifying fragrance and/or local flavor that fish and shellfish extract had originally, and also fully give the sense of soup juice and slakingSense, and the quality that further promotes beverage/food by giving these.
[table 3-3]
[table 3-4]
[table 3-5]
[table 3-6]
[table 3-7]
[table 3-8]
[table 3-9]
From table 2-5～table 2-18, show 3-3～table 3-9 and know clearly very much, only have 1 composition or only have the group of 2 compositionsClose full confirmation less than the effect of expecting, even or confirm effect, also only a part of beverage/food of his-and-hers watches 1 is confirmedTo effect, and not the whole beverage/food of his-and-hers watches 1 all can be given and brewages fermented food or fish and shellfish extract had originallyGratifying fragrance and/or local flavor.
(Production Example of the composition of giving fragrance and/or local flavor of the present invention)
Laboratory stirring mixer for dextrin (close Krona of thin river Co., Ltd.'s system) is stirred under rotating speed 10～60rpm. RightDextrin 81.8g～95.6g in stirring, according to content be 12 ppm by weight～26 ppm by weight add 1-OCOLs and/Or 1-octene-3-ketone, be that 120 ppm by weight～560 ppm by weight are added isovaleric acid according to content, be 4.4 according to content% by weight～18.2 % by weight is added first thiopropanal, mixes, and modulates composition of the present invention.
In industry, utilize possibility
According to the present invention, can provide and can give beverage/food fermented food or fish and shellfish extract had originally to brewageThe composition of gratifying fragrance and/or local flavor. And said composition also can be given beverage/food with soup juice sense and ripeAllelopathic.
In addition,, according to the present invention, can provide to have and brewage satisfactory that fermented food or fish and shellfish extract had originallyFragrance and/or the beverage/food of local flavor and the manufacture method of this beverage/food.
The application is taking the Patent 2012-23550 in Japanese publication as basis, and its content all comprises in this manual.
Claims (9)
1. a manufacture method for beverage/food, it is included in and in beverage/food, adds 1-OCOL and/or 1-octene-3-The operation of ketone, lower aliphatic acids and first thiopropanal, wherein, the interpolation of 1-OCOL and/or 1-octene-3-ketoneConcentration is that 0.00006 ppm by weight is above and below 0.065 ppm by weight, the interpolation concentration of lower aliphatic acids is 0.0006Ppm by weight is above and below 0.7 ppm by weight, and the interpolation concentration of first thiopropanal is that 0.2 ppm by weight is above and 230Below ppm by weight.
2. method as described in claim 1, wherein, lower aliphatic acids is isovaleric acid.
3. the method described in claim 1 or 2, wherein, beverage/food is the beverage food that selects free fish and shellfish sourceProduct raw material, beverage/food taking the beverage/food raw material in fish and shellfish source as Raw material processing, brewage fermented food, seasoningAny one in the cohort that material forms.
4. a beverage/food, it forms according to the method manufacture described in any one of claim 1～3.
5. give a composition for fragrance and/or local flavor, it contains 1-OCOL and/or 1-octene-3-ketone 0.12More than ppm by weight and below 130 ppm by weight, contain lower aliphatic acids 1.2 ppm by weight above and 1400 ppm by weightBelow, and to contain first thiopropanal 400 ppm by weight above and below 460000 ppm by weight.
6. composition as described in claim 5, wherein, lower aliphatic acids is isovaleric acid.
7. the composition as described in claim 5 or 6, it is for making an addition to beverage/food, makes in beverage/food 1-pungentThe interpolation concentration of alkene-3-alcohol and/or 1-octene-3-ketone is more than 0.00006 ppm by weight and below 0.065 ppm by weight,
The interpolation concentration of lower aliphatic acids is more than 0.0006 ppm by weight and below 0.7 ppm by weight, and
The interpolation concentration of first thiopropanal is more than 0.2 ppm by weight and below 230 ppm by weight.
8. the composition as described in claim 5 or 6, it,, for making an addition to beverage/food, makes to give in beverage/foodThe interpolation concentration of the composition of fragrance and/or local flavor is more than 400 ppm by weight and below 470000 ppm by weight.
9. composition as claimed in claim 7, it is for making an addition to beverage/food, makes to give in beverage/food fragranceAnd/or the interpolation concentration of the composition of local flavor is more than 400 ppm by weight and below 470000 ppm by weight.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
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| JP2012-023550 | 2012-02-06 | ||
| JP2012023550 | 2012-02-06 | ||
| PCT/JP2013/052667 WO2013118741A1 (en) | 2012-02-06 | 2013-02-06 | Aroma and/or flavor imparting composition, foodstuff, and production method for said foodstuff |
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| JP (1) | JP6079644B2 (en) |
| CN (1) | CN104105414B (en) |
| BR (1) | BR112014019259B8 (en) |
| HK (1) | HK1201696A1 (en) |
| PE (1) | PE20141705A1 (en) |
| PH (1) | PH12014501740B1 (en) |
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| JP6247443B2 (en) * | 2012-08-10 | 2017-12-13 | 小川香料株式会社 | Flavor improver for miso or miso-containing foods and drinks |
| KR20220164550A (en) * | 2020-04-07 | 2022-12-13 | 니타 젤라틴 가부시키가이샤 | Peptide composition and method for its preparation |
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| CN1136764A (en) * | 1994-10-07 | 1996-11-27 | 弗门尼舍有限公司 | Flavouring compositions and its preparing method |
| JP2005015683A (en) * | 2003-06-27 | 2005-01-20 | Kiyomitsu Kawasaki | Meat flavor composition and product flavored with the meat flavor composition |
| JP2005143466A (en) * | 2003-11-20 | 2005-06-09 | Kiyomitsu Kawasaki | Method for producing flavor of fish and shell fish |
| WO2011030650A1 (en) * | 2009-09-14 | 2011-03-17 | 株式会社Ｊ－オイルミルズ | Taste enhancing agent |
| CN102283368A (en) * | 2011-09-09 | 2011-12-21 | 北京工商大学 | Soysauce-like essence |
| EP2412249A1 (en) * | 2009-03-27 | 2012-02-01 | Ajinomoto Co., Inc. | Flavoring material |
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|---|---|---|---|---|
| JP2003079336A (en) * | 2001-09-10 | 2003-03-18 | Ajinomoto Co Inc | Flavor raw material matter and beverage and food containing the same |
| WO2012020598A1 (en) * | 2010-08-10 | 2012-02-16 | 味の素株式会社 | Aroma/flavor-imparting composition |
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- 2013-02-06 CN CN201380008326.2A patent/CN104105414B/en active Active
- 2013-02-06 JP JP2013557531A patent/JP6079644B2/en active Active
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| CN1136764A (en) * | 1994-10-07 | 1996-11-27 | 弗门尼舍有限公司 | Flavouring compositions and its preparing method |
| JP2005015683A (en) * | 2003-06-27 | 2005-01-20 | Kiyomitsu Kawasaki | Meat flavor composition and product flavored with the meat flavor composition |
| JP2005143466A (en) * | 2003-11-20 | 2005-06-09 | Kiyomitsu Kawasaki | Method for producing flavor of fish and shell fish |
| EP2412249A1 (en) * | 2009-03-27 | 2012-02-01 | Ajinomoto Co., Inc. | Flavoring material |
| WO2011030650A1 (en) * | 2009-09-14 | 2011-03-17 | 株式会社Ｊ－オイルミルズ | Taste enhancing agent |
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| JP6079644B2 (en) | 2017-02-15 |
| BR112014019259A8 (en) | 2017-07-11 |
| HK1201696A1 (en) | 2015-09-11 |
| BR112014019259A2 (en) | 2017-06-20 |
| BR112014019259B1 (en) | 2019-11-26 |
| WO2013118741A1 (en) | 2013-08-15 |
| PH12014501740A1 (en) | 2014-11-10 |
| JPWO2013118741A1 (en) | 2015-05-11 |
| TWI576049B (en) | 2017-04-01 |
| TW201345433A (en) | 2013-11-16 |
| BR112014019259B8 (en) | 2019-12-17 |
| PE20141705A1 (en) | 2014-11-22 |
| CN104105414A (en) | 2014-10-15 |
| PH12014501740B1 (en) | 2014-11-10 |
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