JP2003000189A - Milk flavor imparting agent or enhancer - Google Patents
Milk flavor imparting agent or enhancerInfo
- Publication number
- JP2003000189A JP2003000189A JP2001191208A JP2001191208A JP2003000189A JP 2003000189 A JP2003000189 A JP 2003000189A JP 2001191208 A JP2001191208 A JP 2001191208A JP 2001191208 A JP2001191208 A JP 2001191208A JP 2003000189 A JP2003000189 A JP 2003000189A
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- JP
- Japan
- Prior art keywords
- product
- milk
- flavor
- present
- comparative
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
Description
【０００１】[0001]
【発明が属する技術分野】本発明は、乳製品特有の甘い
クリーミーな香味を付与する乳風味賦与乃至増強剤に関
し、更に詳しくは、（Ｚ）−６−オクテナールを極微量
を添加することにより、従来にない乳製品特有の甘いク
リーミーな香味を付与する乳風味賦与乃至増強剤に関す
る。TECHNICAL FIELD The present invention relates to a milk flavor imparting or enhancing agent for imparting a sweet and creamy flavor peculiar to dairy products, and more specifically, by adding an extremely small amount of (Z) -6-octenal, The present invention relates to a milk flavor imparting or enhancing agent that imparts a sweet and creamy flavor peculiar to dairy products.
【０００２】[0002]
【従来の技術】本発明で使用される（Ｚ）−６−オクテ
ナールは、公知化合物であり、例えば、該化合物を香粧
品香料又は香粧品製品へ使用することが提案されている
（米国特許第４１９２７８１号，米国特許第４１３２６
７５号公報）。前記米国特許には、該化合物が、脂肪
様、石鹸様、グリーン様、フルーツ様の香気を有し、フ
レーバーとしても使用できることが示されている。また
例えば、該化合物がグリーン、メロン様の香気特性を有
することが示されている。（Ｊ．Ａｍ．Ｏｉｌ Ｃｈｅ
ｍ．Ｓｏｃ．，５８（６），６８０−６８２（１９８
１））。The (Z) -6-octenal used in the present invention is a known compound, and for example, it has been proposed to use the compound in a perfume or a cosmetic product (US Patent No. 1). 4192781, U.S. Pat. No. 41326.
No. 75). The said US patent shows that the compounds have a fat-like, soap-like, green-like, fruit-like odor and can also be used as flavors. Further, for example, it has been shown that the compound has an aroma characteristic similar to green or melon. (J. Am. Oil Che
m. Soc. , 58 (6), 680-682 (198).
1)).
【０００３】しかしながら、前記従来技術には、該化合
物が脂肪様、石鹸様、グリーン様，フルーツ様、メロン
様の香気特性を有することは開示されているが、該化合
物を飲食品または乳風味賦与乃至増強剤に極微量を添加
することにより、乳製品特有の甘いクリーミーな香味を
付与することは記載も示唆もされていない。However, although the above-mentioned prior art discloses that the compound has aroma characteristics such as fat-like, soap-like, green-like, fruit-like and melon-like, the compound is imparted to foods and drinks or milk flavor. It has neither been described nor suggested that the addition of an extremely small amount to the enhancer gives a sweet creamy flavor peculiar to dairy products.
【０００４】[0004]
【発明が解決しようとする課題】近年、消費者の嗜好性
が多様化してきていることに伴い、各種各様の商品の開
発が望まれている。特に、飲食品・香粧品業界はこの傾
向が強く、消費者の嗜好性に合うバラエティーに富んだ
飲食品、香粧品の開発が強く要求されている。これらの
要求に対して、飲食品、香粧品の一つの原料素材である
香料についても、従来から提案されている香料化合物だ
けでは十分には対応しきれず、従来にないユニークな香
気香味特性を有し、且つ、その持続性に優れた香料化合
物の開発が緊急の課題となっている。ミルク、バター、
チーズなどの乳製品においても、より天然感のある香気
香味を有する香料化合物が要求されている。Recently, with the diversification of consumers' taste, it is desired to develop various kinds of products. This tendency is particularly strong in the food and drink / cosmetics industry, and there is a strong demand for the development of foods and drinks and cosmetics that are rich in variety that suits the tastes of consumers. In order to meet these demands, even the fragrance, which is one of the raw materials for foods and drinks and cosmetics, cannot be adequately addressed by the fragrance compounds that have been proposed in the past, and it has a unique aroma and flavor characteristic that has never been achieved. However, the development of a fragrance compound having excellent durability has become an urgent issue. Milk, butter,
Also in dairy products such as cheese, there is a demand for a flavoring compound having a more natural flavor and aroma.
【０００５】従って、本発明は乳製品特有の甘いクリー
ミーな香味を付与することができる乳風味賦与乃至増強
剤を提供することにある。Accordingly, the present invention is to provide a milk flavor imparting or enhancing agent capable of imparting a sweet creamy flavor peculiar to dairy products.
【０００６】[0006]
【課題を解決するための手段】本発明者らは、上記の課
題を解決するため鋭意研究を行ってきた結果、極微量の
（Ｚ）−６−オクテナールを飲食品または乳風味賦与乃
至増強剤に添加することにより、甘いクリーミーな香味
を付与することができることを見いだし本発明を完成し
た。従って本発明の１は、（Ｚ）−６−オクテナールを
有効成分として含有することを特徴とする乳風味賦与乃
至増強剤を提供することであり、本発明の２は、（Ｚ）
−６−オクテナールを有効成分として含有する乳風味賦
与乃至増強剤を有効量添加したことを特徴とする飲食品
を提供することである。Means for Solving the Problems As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that a very small amount of (Z) -6-octenal is added to a food or drink or a milk flavor enhancer or enhancer. The present invention has been completed by discovering that a sweet creamy flavor can be imparted by adding it to. Therefore, the first aspect of the present invention is to provide a milk flavor-imparting or enhancing agent comprising (Z) -6-octenal as an active ingredient, and the second aspect of the present invention is (Z).
It is to provide a food or drink characterized by adding an effective amount of a milk flavor imparting or enhancing agent containing -6-octenal as an active ingredient.
【０００７】[0007]
【発明の実施の態様】本発明の実施の態様について更に
詳しく説明する。本発明で使用される（Ｚ）−６−オク
テナールは、公知文献による方法で合成することができ
る。例えば、デカ−ｃｉｓ，ｃｉｓ−２，８−ジエンの
オゾン酸化により合成でき（米国特許第４１９２７８１
号公報）、また、２−ビニルシクロヘキサノールのレト
ロエン反応によっても合成できる（Ｊ．Ｏｒｇ．Ｃｈｅ
ｍ．，４２（２１），３３３６（１９７７））。BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described in more detail. The (Z) -6-octenal used in the present invention can be synthesized by a method according to known literature. For example, it can be synthesized by ozone oxidation of deca-cis, cis-2,8-diene (US Pat. No. 4,192,781).
), Or by a retroene reaction of 2-vinylcyclohexanol (J. Org. Che).
m. , 42 (21), 3336 (1977)).
【０００８】本発明は、（Ｚ）−６−オクテナールを有
効成分として含有することを特徴とする乳風味賦与乃至
増強剤に関する。（Ｚ）−６−オクテナールは、飲食品
に対して単独で使用しても良いが、好ましくはバター
様、ミルク様、チーズ様などの乳風味賦与乃至増強剤に
極微量の配合で従来にはない乳製品特有の甘いクリーミ
ーな香味を付与することができる。かかる乳風味賦与乃
至増強剤の素材としては、例えば、特許庁公報 周知・
慣用技術集（香料）第ＩＩ部食品用香料の２５９ページ
〜３４７ページに記載のように、オクタノール、ヘプタ
ノール、フエニルエタノールなどのアルコール類；ヘキ
サナール、ヘプタナール、バニリンなどのアルデヒド
類；アセトイン、ジアセチル、２−ペンタノン、３−ヘ
キサノン、２−ヘプタノン、２−オクタノン、２−ノナ
ノン、２−ウンデカノン、２−トリデカノンなどのケト
ン類；酢酸、酪酸、５−デセン酸、カプロン酸、カプリ
ル酸、カプリン酸、ラウリン酸、ミリスチン酸などの酸
類；エチルヘキサノエート、エチルブチレート、エチル
カプロエート、レブリン酸エチル、ブチルブチリルラク
テート、フエニルエチルアセテート、エチルミリステー
トなどのエステル類；γ−デカラクトン、γ−ウンデカ
ラクトン、δ−オクタラクトン、δ−デカラクトン、δ
−ウンデカラクトン、δ−ドデカラクトン、δ−トリデ
カラクトン、γ−ノナラクトンなどのラクトン類；チオ
ール類、チオエーテル類などのイオウ化合物など公知の
合成香料化合物及び乳製品の溶剤抽出、水蒸気蒸留、酵
素処理、加熱反応などにより得られる乳製品フレーバー
などを挙げることができ、これらを任意に組み合わせて
混合した乳風味賦与乃至増強剤を挙げることができる。The present invention relates to a milk flavor imparting or enhancing agent which comprises (Z) -6-octenal as an active ingredient. (Z) -6-octenal may be used alone for foods and drinks, but it is preferable to use a trace amount of it in a milky flavor-imparting or enhancing agent such as butter-like, milk-like, cheese-like, etc. A sweet creamy flavor peculiar to non-dairy products can be imparted. Examples of the material for such a milky flavor imparting or enhancing agent include,
Alcohols such as octanol, heptanol, and phenylethanol; aldehydes such as hexanal, heptanal, and vanillin; acetoin, diacetyl, and the like, as described on pages 259 to 347 of the conventional technique collection (fragrances) Part II Food flavors. Ketones such as 2-pentanone, 3-hexanone, 2-heptanone, 2-octanone, 2-nonanone, 2-undecanone, 2-tridecanone; acetic acid, butyric acid, 5-decenoic acid, caproic acid, caprylic acid, capric acid, Acids such as lauric acid and myristic acid; esters such as ethyl hexanoate, ethyl butyrate, ethyl caproate, ethyl levulinate, butylbutyryl lactate, phenylethyl acetate, ethyl myristate; γ-decalactone, γ -Undecalactone, δ-octa Lactone, δ- decalactone, δ
-Lactones such as undecalactone, δ-dodecalactone, δ-tridecalactone and γ-nonalactone; known synthetic perfume compounds such as thiols and sulfur compounds such as thioethers, and solvent extraction of dairy products, steam distillation, enzymes Examples thereof include dairy product flavors obtained by treatment, heating reaction, and the like, and examples thereof include a milk flavor imparting or enhancing agent obtained by arbitrarily combining and mixing these.
【０００９】本発明の（Ｚ）−６−オクテナールの配合
量は、その目的あるいは乳風味賦与乃至増強剤の種類に
よっても異なるが、例えば、乳風味賦与乃至増強剤の全
体重量に対して約１０−３ｐｐｍ〜約１０５ｐｐｍ程
度、好ましくは、約１０−２ｐｐｍ〜約１０４ｐｐｍの
範囲を例示することができる。上限を越える場合には、
該化合物単独の脂肪様、石鹸様、グリーン様，フルーツ
様、メロン様の香気・香味特性が出過すぎてしまい、ま
た下限を下まわると本発明特有の香気・香味付与効果が
得られない。The compounding amount of (Z) -6-octenal of the present invention varies depending on the purpose thereof or the type of the milk flavor imparting or enhancing agent. For example, it is about 10 based on the total weight of the milk flavor imparting or enhancing agent. A range of about −3 ppm to about 10 5 ppm, preferably about 10 −2 ppm to about 10 4 ppm can be exemplified. If the upper limit is exceeded,
The fat-like, soap-like, green-like, fruit-like, and melon-like aroma / flavor characteristics of the compound alone are excessive, and below the lower limit, the aroma / flavor imparting effect peculiar to the present invention cannot be obtained.
【００１０】更に、本発明は、（Ｚ）−６−オクテナー
ルを有効成分とし、該化合物単独で又、他の香料類との
配合により得られる乳風味賦与乃至増強剤を有効量添加
したことを特徴とする飲食品に関し、該飲食品に甘いク
リーミーな香気・香味を付与することができる。かかる
飲食品としては特に制限はなく、乳風味を有するもので
あればよく、広い分野の各種飲食品に配合利用すること
ができる。例えば、バター、マーガリン、ショートニン
グ、スナックチーズ、プロセスチーズ、デイリースプレ
ッドなどの乳加工製品；アイスクリーム、アイスミル
ク、ラクトアイス、氷菓、ヨーグルト、プリン、ゼリ
ー、デイリーデザートなどのデザート類；乳飲料、乳酸
菌飲料、豆乳、茶、清涼飲料、栄養飲料などの嗜好性飲
料・ドリンク剤；キャラメル、キャンディー、錠菓、ク
ラッカー、ビスケット、クッキー、パイ、チョコレー
ト、スナックなどの菓子類；ハム、ソーセージなどの魚
肉・畜肉製品、パン、ケーキミックス、デザートミック
ス、スープ、各種インスタント食品などの飲食品をあげ
ることができる。Further, in the present invention, (Z) -6-octenal is used as an active ingredient, and the compound is added alone or an effective amount of a milk flavor imparting or enhancing agent obtained by blending with other flavors is added. Regarding the featured food and drink, it is possible to impart a sweet creamy aroma and flavor to the food and drink. There is no particular limitation on the food and drink, and any food or drink having a milky flavor can be used, and it can be blended and used in various foods and drinks in a wide range of fields. For example, dairy products such as butter, margarine, shortening, snack cheese, processed cheese, daily spreads; desserts such as ice cream, ice milk, lacto ice, frozen desserts, yogurt, pudding, jelly, daily desserts; milk drinks, lactic acid bacteria drinks , Soymilk, tea, soft drinks, nutritional drinks, etc .; beverages / drinks; caramel, candy, tablets, crackers, biscuits, cookies, pies, chocolate, snacks, etc .; ham, sausage, etc. Foods and beverages such as products, breads, cake mixes, dessert mixes, soups and various instant foods can be mentioned.
【００１１】また、本発明の（Ｚ）−６−オクテナール
の飲食品への配合量は、その目的あるいは飲食品の種類
によっても異なるが、例えば、飲食品の全体重量に対し
て約１０−５ｐｐｍ〜約１０３ｐｐｍ程度、好ましく
は、約１０−４ｐｐｍ〜約１０ ２ｐｐｍの範囲を例示す
ることができる。上限を越える場合には、該化合物単独
の脂肪様、石鹸様、グリーン，フルーツ様、メロン様の
香気・香味特性が出過すぎてしまい、また下限を下まわ
ると本発明特有の香気・香味付与効果が得られない。Further, (Z) -6-octenal of the present invention
The amount to be mixed with food and drink is the purpose or type of food and drink.
Depending on the total weight of food and drink,
About 10-5ppm to about 10Threeppm, preferably
Is about 10-4ppm to about 10 TwoExample of ppm range
You can If the upper limit is exceeded, the compound alone
Of fat, soap, green, fruit, melon
The aroma and flavor characteristics are too much, and the lower limit is lowered.
In that case, the effect of imparting aroma and flavor peculiar to the present invention cannot be obtained.
【００１２】以下に実施例、比較例および参考例をあげ
て本発明を詳しく説明する。The present invention will be described in detail below with reference to Examples, Comparative Examples and Reference Examples.
【００１３】[0013]
【実施例】実施例１、比較例１
バター様の調合香料組成物として下記の各成分（重量
部）を調合した。Examples Example 1, Comparative Example 1 The following components (parts by weight) were prepared as a butter-like prepared fragrance composition.
【００１４】 メチルウンデシルケトン ５．０ δ−デカラクトン ６５．０ δ−ドデカラクトン １４０．０ 酪酸 １０．０ メチルヘプチルケトン １．０ γ−デカラクトン １．５ アセチルメチルカルビノール ２０．０植物油 ７５７．５ 合計 １０００．０Methyl undecyl ketone 5.0 δ-decalactone 65.0 δ-dodecalactone 140.0 Butyric acid 10.0 Methylheptyl ketone 1.0 γ-decalactone 1.5 Acetylmethylcarbinol 20.0 Vegetable oil 757.5 Total 1000.0
【００１５】上記バター様調合香料組成物１００重量部
に、（Ｚ）−６−オクテナールの０．１（重量部）を混
合して新規バター調合香料組成物（本発明品１）を調製
した。この本発明品１と該化合物を加えていない上記の
バター様調合香料組成物（比較品１）について、専門
パネラー１０人により比較した。その結果、専門パネラ
ー１０人の全員が該化合物を加えた本発明品１は、乳脂
肪独特のリッチでコクのあるクリーミーなボディー感が
賦与され、良好なバター様香気が強調されていると評価
した。100 parts by weight of the butter-like prepared fragrance composition was mixed with 0.1 (part by weight) of (Z) -6-octenal to prepare a novel butter-prepared fragrance composition (Product 1 of the present invention). The present invention product 1 and the above-mentioned butter-like compounded fragrance composition (comparative product 1) to which the compound was not added were compared by 10 expert panelists. As a result, the product 1 of the present invention in which all 10 professional panelists added the compound was evaluated to have a rich rich and creamy body sensation peculiar to milk fat and to emphasize good buttery aroma. did.
【００１６】実施例２、比較例２
チーズ様の調合香料組成物として下記の各成分（重量
部）を調合した。Example 2, Comparative Example 2 The following components (parts by weight) were mixed as a cheese-like mixed flavor composition.
【００１７】 酢酸 ８．０ イソ酪酸 ３．０ カプロン酸 ３３６．０ 吉草酸 ４．０ カプリン酸 １１２．０ カプリル酸 ８４．０ メチルアミルケトン ３．０ メチルヘプチルケトン ３．０ メチルノニルケトン ３．０ δ−デカラクトン １．０ δ−ドデカラクトン １．０ ジメチルスルフィド ０．４ メチオナール ０．１植物油 ４４１．５ 合計 １０００．０Acetic acid 8.0 Isobutyric acid 3.0 Caproic acid 336.0 Valeric acid 4.0 Capric acid 112.0 Caprylic acid 84.0 Methyl amyl ketone 3.0 Methyl heptyl ketone 3.0 Methyl nonyl ketone 3.0 δ-decalactone 1.0 δ- dodecalactone 1.0 dimethyl sulfide 0.4 methional 0.1 vegetable oil 441.5 total 1000.0
【００１８】上記チーズ様調合香料組成物１００重量部
に、（Ｚ）−６−オクテナールの０．０１（重量部）を
混合して新規チーズ様調合香料組成物（本発明品２）を
調製した。この本発明品２と該化合物を加えていない上
記の チーズ様調合香料組成物（比較品２）について、
専門パネラー１０人により比較した。その結果、専門パ
ネラー１０人の全員が該化合物を加えた本発明品２は、
乳脂肪独特のリッチでコクのあるクリーミーなボディー
感が賦与され、良好なチーズ様香気が強調されていると
評価した。To 100 parts by weight of the above cheese-like prepared flavor composition, 0.01 (part by weight) of (Z) -6-octenal was mixed to prepare a new cheese-like prepared flavor composition (Product 2 of the present invention). . Regarding the present invention product 2 and the above cheese-like compounded flavor composition (comparative product 2) in which the compound is not added,
Comparison was made by 10 professional panelists. As a result, the product 2 of the present invention in which all 10 professional panelists added the compound was
It was evaluated that the rich, rich and creamy body sensation peculiar to milk fat was endowed and the good cheese-like aroma was emphasized.
【００１９】実施例３、比較例３
ミルク様の調合香料組成物として下記の各成分（重量
部）を調合した。Example 3, Comparative Example 3 The following components (parts by weight) were mixed as a milk-like mixed flavor composition.
【００２０】 バニリン ２５．０ エチルバニリン ３５．０ メイプルラクトン ２．５ エチルマルトール ３．５ γ−ウンデカラクトン ２．０ γ−ノナラクトン １０．０ δ−デカラクトン ２．５ アセチルメチルカルビノール ３．０ ジアセチル ７．０ 酪酸 ５．０プロピレングリコール ９０４．５ 合計 １０００．０Vanillin 25.0 Ethylvanillin 35.0 Maplelactone 2.5 Ethylmaltol 3.5 γ-Undecalactone 2.0 γ-Nonalactone 10.0 δ-Decalactone 2.5 Acetylmethylcarbinol 3.0 Diacetyl 7.0 Butyric acid 5.0 Propylene glycol 904.5 Total 1000.0
【００２１】上記ミルク様調合香料組成物１００重量部
に、（Ｚ）−６−オクテナールの１％アルコール溶液
０．０１（重量部）を混合して新規ミルク様調合香料組
成物（本発明品３）を調製した。この本発明品３と該化
合物を加えていない上記の ミルク様調合香料組成物
（比較品３）について、専門パネラー１０人により比較
した。その結果、専門パネラー１０人の全員が該化合物
を加えた本発明品３は、乳脂肪独特のリッチでコクのあ
るクリーミーなボディー感が賦与され、良好なミルク様
香気が強調されていると評価した。100 parts by weight of the above milk-like mixed flavor composition was mixed with 0.01 (part by weight) of a 1% alcohol solution of (Z) -6-octenal to prepare a novel milk-like mixed flavor composition (Product 3 of the present invention). ) Was prepared. The product 3 of the present invention and the above milk-like mixed flavor composition (Comparative Product 3) to which the compound was not added were compared by 10 expert panelists. As a result, the product 3 of the present invention, to which all 10 professional panelists added the compound, was imparted with a rich and rich creamy body sensation peculiar to milk fat, and was evaluated as having a good milk-like aroma emphasized. did.
【００２２】実施例４、比較例４
実施例１及び比較例１で得られたバター様調合香料組成
物（本発明品１及び比較品１）を下記処方のクッキー生
地に添加し、２２０℃で７分間焼き上げクッキーを調製
した。Example 4, Comparative Example 4 The butter-like compounded fragrance composition obtained in Example 1 and Comparative Example 1 (Invention product 1 and Comparative product 1) was added to the cookie dough having the following formulation, and at 220 ° C. Bake cookies were prepared for 7 minutes.
【００２３】 クッキーの配合処方 本発明品４ 比較品４ 小麦粉（薄力粉） １０００（ｇ） 同左（ｇ） 砂糖 ２２０ 〃 ショートニング（M.P 37℃） ３５０ 〃 全脂加糖練乳 １１０ 〃 全脂粉乳 １５ 〃 食塩 ８ 〃 重炭酸ソーダ ３ 〃 重炭酸アンモニウム ４ 〃 ヨークレシチン １ 〃 配合水 １２０ 〃 本発明品１ １ ０ 比較品１ ０ １ 合計 １８３２ １８３２ Blending formulation of cookie Inventive product 4 Comparative product 4 Wheat flour (soft flour) 1000 (g) Same as left (g) Sugar 220 〃 shortening (MP 37 ° C) 350 〃 Full fat sweetened condensed milk 110 〃 Whole fat milk 15 〃 Salt 8 〃 Sodium bicarbonate 3 〃 Ammonium bicarbonate 4 〃 York lecithin 1 〃 Mixed water 120 〃 Invention product 1 1 0 Comparative product 1 0 1 Total 1832 1832
【００２４】本発明品１及び比較品１を添加したクッキ
ーをそれぞれ本発明品４及び比較品４とした。これらの
クッキーを、専門パネラー２０人により官能評価を行っ
た。その結果、専門パネラー２０人全員が、本発明品４
は比較品４に較べて、独特のクリーミーな乳脂肪感が賦
与され、バターリッチなイメージの風味が強調されてい
ると評価した。Cookies to which the present invention product 1 and the comparative product 1 were added were designated as the present invention product 4 and the comparative product 4, respectively. These cookies were subjected to sensory evaluation by 20 specialized panelists. As a result, all 20 specialist panelists
Evaluated that the creamy milk fat feeling peculiar to the product was imparted and the flavor of the butter rich image was emphasized as compared with Comparative product 4.
【００２５】実施例５、比較例５
実施例２及び比較例２で得られたチーズ様調合香料組成
物（本発明品２及び比較品２）を下記処方のクラッカー
生地に添加し、常法によりクラッカーを調製し、実施例
４及び比較例４と同様に官能評価を行った。Example 5, Comparative Example 5 The cheese-like compounded flavor composition obtained in Example 2 and Comparative Example 2 (inventive product 2 and comparative product 2) was added to a cracker dough having the following formulation, and the mixture was prepared by a conventional method. A cracker was prepared and sensory evaluation was performed in the same manner as in Example 4 and Comparative Example 4.
【００２６】 クラッカー配合処方 本発明品５ 比較品５ 小麦粉中力粉 １０００．０（ｇ） 同左（ｇ） 砂糖 １５．０ 〃 ブドウ糖果糖液糖（７５％） ４０．０ 〃 ショートニング（mp３７℃） １５０．０ 〃 食塩 １４．０ 〃 グルタミン酸ソーダ １．０ 〃 脱脂粉乳 １６．０ 〃 重炭酸アンモニウム １２．０ 〃 重炭酸ソーダ １０．０ 〃 第一リン酸カルシウム １２．０ 〃 タカフードＢ（三共） １．５ 〃 本発明品２ １．０ ０．０ 比較品２ ０．０ １．０ 合計 １２７２．５ １２７２．５[0026] Formulation of crackers 5 Inventive product 5 Comparative product 5 Flour medium strength flour 1000.0 (g) Same as left (g) Sugar 15.0 〃 Fructose fructose syrup (75%) 40.0 〃 Shortening (mp37 ° C) 150 0.0 〃 Salt 14.0 〃 Sodium glutamate 1.0 〃 Skim milk powder 16.0 〃 Ammonium bicarbonate 12.0 〃 Sodium bicarbonate 10.0 〃 Calcium monophosphate 12.0 〃 Taka food B (Sankyo) 1.5 〃 Present invention Product 2 1.0 0.0 Comparative product 2 0.0 1.0 Total 1272.5 1272.5
【００２７】本発明品２及び比較品２を添加したチーズ
をそれぞれ本発明品５及び比較品５とした。これらのチ
ーズを、専門パネラー２０人により官能評価を行った。
その結果、専門パネラー２０人全員が、本発明品５は比
較品５に較べて、チーズ様のボディー感が強調されてい
ると評価した。Cheeses to which the present invention product 2 and the comparative product 2 were added were designated as the present invention product 5 and the comparative product 5, respectively. These cheeses were sensory-evaluated by 20 professional panelists.
As a result, all 20 specialized panelists evaluated that the product 5 of the present invention emphasized the cheese-like body feeling as compared with the comparative product 5.
【００２８】実施例６、比較例６
実施例３及び比較例３で得られたミルク様調合香料組成
物（本発明品３及び比較品３）を下記処方のアイスクリ
ームに添加し、常法によりアイスクリームを調製し、実
施例４及び比較例４と同様に官能評価を行った。Example 6, Comparative Example 6 The milk-like mixed flavor composition (inventive product 3 and comparative product 3) obtained in Example 3 and Comparative Example 3 was added to an ice cream having the following formulation, and the mixture was prepared by a conventional method. An ice cream was prepared and sensory evaluation was performed in the same manner as in Example 4 and Comparative Example 4.
【００２９】 アイスクリーム配合処方 本発明品６ 比較品６ 牛乳 ５００（ｇ） 同左（ｇ） ４０％生クリーム １６０ 〃 脱脂粉乳 ４０ 〃 砂糖 １００ 〃 ７０％水あめ ８０ 〃 乳化・安定剤 ４ 〃 配合水 １１５ 〃 本発明品３ １ ０ 比較品３ ０ １ 合計 １０００ １０００ Formulation of ice cream 6 Inventive product 6 Comparative product 6 Milk 500 (g) Same as left (g) 40% fresh cream 160 〃 non-fat dry milk 40 〃 sugar 100 〃 70% water candy 80 〃 emulsifying / stabilizing agent 4 〃 mixed water 115 〃 Invention product 3 1 0 Comparative product 3 0 1 Total 1000 1000
【００３０】本発明品３及び比較品３を添加したアイス
クリームをそれぞれ本発明品６及び比較品６とした。こ
れらのアイスクリームを、専門パネラー２０人により官
能評価を行った。その結果、専門パネラー２０人全員
が、本発明品６は比較品６に較べて、良好な生乳感が強
調されていると評価した。The ice creams to which the present invention product 3 and the comparative product 3 were added were designated as the present invention product 6 and the comparative product 6, respectively. These ice creams were sensory-evaluated by 20 professional panelists. As a result, all 20 specialized panelists evaluated that the product 6 of the present invention emphasized a good raw milk feeling as compared with the comparative product 6.
【００３１】実施例７、比較例７
実施例３及び比較例３で得られたミルク様調合香料組成
物（本発明品３及び比較品３）を下記処方のミルクコー
ヒーに添加し、常法によりミルクコーヒー飲料を調製
し、実施例４及び比較例４と同様に官能評価を行った。Example 7, Comparative Example 7 The milk-like compounded flavor composition obtained in Example 3 and Comparative Example 3 (inventive product 3 and comparative product 3) was added to milk coffee having the following formulation, and the mixture was prepared by a conventional method. A milk coffee beverage was prepared and sensory evaluation was performed in the same manner as in Example 4 and Comparative Example 4.
【００３２】 ミルクコーヒー配合処方 本発明品７ 比較品７ コーヒーエキスＢｘ．２．７ ５００（ｇ） 同左（ｇ） グラニュー糖 ６１ 〃 全脂粉乳 ５ 〃 脱脂粉乳 ５ 〃 シュガーエステルＨＬＢ１５ ０．５ 〃 ｐＨ調整剤（重曹） ０．９ 〃 コーヒーフレーバー １ 〃 配合水 ４２５．６ 〃 本発明品３ １ ０ 比較品３ ０ １ 合計 １０００ １０００ Formulation of milk coffee Inventive product 7 Comparative product 7 Coffee extract Bx. 2.7 500 (g) Same as left (g) Granulated sugar 61 〃 Whole milk powder 5 〃 Skim milk powder 5 〃 Sugar ester HLB15 0.5 〃 pH adjuster (baking soda) 0.9 〃 Coffee flavor 1 〃 Blended water 425.6 〃 Invention product 3 1 0 Comparative product 3 0 1 Total 1000 1000
【００３３】本発明品３及び比較品３を添加したミルク
コーヒーをそれぞれ本発明品７及び比較品７とした。こ
れらのミルクコーヒーを、専門パネラー２０人により官
能評価を行った。その結果、専門パネラー２０人全員
が、本発明品７は比較品７に較べて、すっきりしたミル
ク風味が良好であると評価した。Milk coffee to which the present invention product 3 and the comparative product 3 were added was designated as the present invention product 7 and the comparative product 7, respectively. These milk coffees were sensory-evaluated by 20 professional panelists. As a result, all 20 professional panelists evaluated that the product 7 of the present invention had a refreshing milk flavor better than that of the comparative product 7.
【００３４】[0034]
【発明の効果】本発明の（Ｚ）−６−オクテナールは、
バター様、ミルク様、チーズ様などの乳風味賦与乃至増
強剤に極微量の配合で従来にはない乳製品特有の甘いク
リーミーな香味を付与することができる。The (Z) -6-octenal of the present invention is
It is possible to impart a sweet creamy flavor peculiar to dairy products, which has not been heretofore, by adding a very small amount of a milk flavor imparting or enhancing agent such as buttery, milky or cheese-like.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.7 識別記号 ＦＩ テーマコート゛(参考） Ａ２３Ｌ 2/00 Ａ２３Ｌ 2/00 Ｂ ４Ｂ０４７ (72)発明者 池本 陽市 神奈川県川崎市中原区苅宿335 長谷川香 料株式会社フレーバー研究所内 Ｆターム(参考） 4B014 GB18 GK05 GL03 GP01 4B017 LC02 LK06 LL01 4B027 FB24 FC01 FK02 4B032 DB22 DB23 DK05 DL06 4B035 LC01 LG04 LK02 4B047 LB08 LE01 LG05 ─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. 7 Identification code FI theme code (reference) A23L 2/00 A23L 2/00 B 4B047 (72) Inventor Yo Ikemoto 335 Kaya Hasegawa, Nakahara-ku, Kawasaki-shi, Kanagawa Prefecture F-term in Flavor Research Laboratories (reference) 4B014 GB18 GK05 GL03 GP01 4B017 LC02 LK06 LL01 4B027 FB24 FC01 FK02 4B032 DB22 DB23 DK05 DL06 4B035 LC01 LG04 LK02 4B047 LB08 LE01 LG05
Claims (2)
して含有することを特徴とする乳風味賦与乃至増強剤。1. A milk flavor-imparting or enhancing agent, which comprises (Z) -6-octenal as an active ingredient.
効量添加したことを特徴とする飲食品。2. A food or drink comprising the milk flavor imparting or enhancing agent according to claim 1 in an effective amount.
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|---|---|---|---|
| JP2001191208A JP4319361B2 (en) | 2001-06-25 | 2001-06-25 | Milk flavor enhancer or enhancer |
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|---|---|---|---|
| JP2001191208A JP4319361B2 (en) | 2001-06-25 | 2001-06-25 | Milk flavor enhancer or enhancer |
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| JP2003000189A true JP2003000189A (en) | 2003-01-07 |
| JP4319361B2 JP4319361B2 (en) | 2009-08-26 |
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|---|---|---|---|
| JP2001191208A Expired - Fee Related JP4319361B2 (en) | 2001-06-25 | 2001-06-25 | Milk flavor enhancer or enhancer |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007097591A (en) * | 2005-09-30 | 2007-04-19 | Kraft Foods Holdings Inc | Fresh cheese product containing bio-generated flavor ingredient and method for production |
| JP2011072290A (en) * | 2009-10-01 | 2011-04-14 | Uha Mikakuto Co Ltd | Milk taste-enhanced milk-based hard candy |
| WO2014167957A1 (en) | 2013-04-10 | 2014-10-16 | 長谷川香料株式会社 | Agent for imparting hardened oil flavor |
| KR20150083995A (en) | 2012-11-14 | 2015-07-21 | 제이-오일 밀스, 인코포레이티드 | Sweetness and/or milk flavor enhancer |
| WO2015119138A1 (en) * | 2014-02-06 | 2015-08-13 | 雪印メグミルク株式会社 | Oil/fat composition having butter flavor |
| JP2016505260A (en) * | 2013-01-14 | 2016-02-25 | シージェイ チェルジェダン コーポレイション | Composition for low-fat ice cream containing tagatose, low-fat ice cream using the same, and method for producing the same |
| CN107536004A (en) * | 2016-06-28 | 2018-01-05 | 长谷川香料株式会社 | Low-fat food flavor improving agent |
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2001
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007097591A (en) * | 2005-09-30 | 2007-04-19 | Kraft Foods Holdings Inc | Fresh cheese product containing bio-generated flavor ingredient and method for production |
| JP2011072290A (en) * | 2009-10-01 | 2011-04-14 | Uha Mikakuto Co Ltd | Milk taste-enhanced milk-based hard candy |
| KR20150083995A (en) | 2012-11-14 | 2015-07-21 | 제이-오일 밀스, 인코포레이티드 | Sweetness and/or milk flavor enhancer |
| JP2016505260A (en) * | 2013-01-14 | 2016-02-25 | シージェイ チェルジェダン コーポレイション | Composition for low-fat ice cream containing tagatose, low-fat ice cream using the same, and method for producing the same |
| WO2014167957A1 (en) | 2013-04-10 | 2014-10-16 | 長谷川香料株式会社 | Agent for imparting hardened oil flavor |
| JP2014200236A (en) * | 2013-04-10 | 2014-10-27 | 長谷川香料株式会社 | Hardened oil flavor imparting agent |
| CN104968214A (en) * | 2013-04-10 | 2015-10-07 | 长谷川香料株式会社 | Agent for imparting hardened oil flavor |
| US20150359241A1 (en) * | 2013-04-10 | 2015-12-17 | T. Hasegawa Co., Ltd. | Agent for imparting hydrogenated oil flavor |
| EP2989901A4 (en) * | 2013-04-10 | 2017-01-04 | T. Hasegawa Co., Ltd. | Agent for imparting hardened oil flavor |
| WO2015119138A1 (en) * | 2014-02-06 | 2015-08-13 | 雪印メグミルク株式会社 | Oil/fat composition having butter flavor |
| JP2015146759A (en) * | 2014-02-06 | 2015-08-20 | 雪印メグミルク株式会社 | Fat composition having butter-like flavor |
| CN107536004A (en) * | 2016-06-28 | 2018-01-05 | 长谷川香料株式会社 | Low-fat food flavor improving agent |
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