JP2004159507A - Flavor improver, food and drink product containing the improver, and method for improving flavor of food and drink product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a flavor improver reinforcing natural flavor or/and deliciousness of food and drink products by making the food and drink products maintain their original flavor and by reinforcing the characteristic flavor and taste of the food and drink products, and having no influence on the taste of the food and drink products. <P>SOLUTION: The flavor improver contains a vitamin C fatty acid ester as an active ingredient, and the method for improving the flavor of food and drink products comprises using the flavor improver. The vitamin C fatty acid ester preferably comprises a 14-16C saturated fatty acid ester of the vitamin C, and particularly preferable is vitamin C palmitate. <P>COPYRIGHT: (C)2004,JPO

Description

【００２８】
実施例２（ミルクプリンの風味向上）
牛乳２００ｇ、グラニュー糖１２０ｇ、脱脂粉乳３５ｇ、精製ヤシ油３０ｇ、ゲル化剤（κカラギーナン、ローカストビーンガム主体）５ｇ、粉末卵黄３ｇ、乳化剤１ｇ、精製水６０６ｇを溶解混合し、ピストンホモジナイザーにて均質化を行い、バニラフレーバー０．１重量％を添加しプリン液を調製した。
【００２９】
該プリン液を二分し、一方にはビタミンＣパルミチン酸エステルの１０％水分散液を０．３重量％を添加し被検サンプルとした。もう一方には蒸留水を同量添加し対照サンプルとした。
【００３０】
専門パネラー８名により官能評価により比較した結果、８名全員が被検サンプルの方がコク味が著しく強く風味が向上していると判定した。
【００３１】
実施例３（カスタードプリンの風味向上）
牛乳５７０ｇ、全卵２００ｇ、グラニュー糖１５０ｇ、卵黄８０ｇ、バニラエッセンス３ｇを使用し、常法に従いカスタードプリンを調製した。
【００３２】
該プリン液を二分し、一方にはビタミンＣパルミチン酸エステルの１０％水分散液を０．３重量％を添加し被検サンプルとした。もう一方には蒸留水を同量添加し対照サンプルとした。
【００３３】
専門パネラー８名により官能評価により比較した結果、８名全員が被検サンプルの方がさらにコク味が増しより風味が向上していると判定した。
【００３４】
実施例４（チョコレートの風味向上）
グラニュー糖４０重量％、全脂粉乳２５重量％、カカオバター２２．６重量％、カカオマス１２重量％、レシチン０．４重量％、バニリン０．０５重量％からなる市販チョコレートを使用した。被検サンプルにはビタミンＣパルミチン酸エステルの１０％アルコール溶液を０．３重量％を添加し対照サンプルには９９°アルコールを同量添加した。
【００３５】
専門パネラー８名により官能評価により比較した結果、８名中６名が被検サンプルの方が風味がまろやかであり、より風味が向上していると判定した。
【００３６】
実施例５（果実飲料の風味向上）
ブラジル産バレンシアオレンジ濃縮果汁（Ｂｒｉｘ６４．５°、酸度４．２重量％）１７０ｇを精製水にて希釈し、Ｂｒｉｘ１１°の果実飲料１ｋｇを作製した。該果実飲料を２分し、一方にはビタミンＣパルミチン酸エステルの１０％水分散液を０．０５重量％を添加し被検飲料とした。もう一方には蒸留水を同量添加し対照飲料とした。
【００３７】
訓練された専門パネラー８名により官能評価により比較した結果、８名中６名が被検飲料の方が酸味が緩和され、風味がまろやかに感じられ風味が向上していると判定した。
【００３８】
実施例６（乳成分を含むコーヒー飲料の風味向上）
牛乳２３重量％、グラニュー糖６．３重量％、市販インスタントコーヒー１．５重量％、シュガーエステル重量０．０４％、炭酸水素ナトリウム重量０．０５％に精製水にて１００重量％としたコーヒー飲料を調製した。該飲料を２分し、一方にはビタミンＣパルミチン酸エステルの１０％水分散液を０．０５重量％添加し被検サンプルとした。もう一方には蒸留水を同量添加し対照サンプルとした。
【００３９】
専門パネラー８名により官能評価により比較した結果、８名中５名がビタミンＣパルミチン酸エステルを添加した被検サンプルの方が、風味がまろやかであり風味が向上していると判定した。
【００４０】
【発明の効果】
本発明によれば、飲食品に特定のビタミンＣ飽和脂肪酸エステルを添加することにより、飲食品にコク味を付与し、まろやかな風味とし風味を向上させることが可能である。また、本風味向上剤は風味を低下させる弊害がほとんどない。すなわち、飲食品本来のフレーバーを保持し、その飲食品の特徴的香味を増強することで、飲食品の保有するナチュラルなフレーバー感や美味しさを増強し、なおかつ飲食品の食味に影響を及ぼさない風味向上剤を提供することができる。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a flavor enhancer for improving the flavor of food and drink, a food and drink containing the same, and a method for improving the taste of food and drink.
[0002]
[Prior art]
Conventionally, as a method of improving the flavor, amino acid typified by sodium glutamate, a method of imparting "umami" or "kokumi" by a seasoning such as nucleic acid such as sodium inosinate, and so-called high sweetness such as aspartame and glycyrrhizin Methods for enhancing and improving flavor with a degree of sweetener are widely known. In addition, a method of obtaining a pineapple-like flavored food / beverage product which has an enhanced body taste by adding a plurality of amino acids using amino acids, thereby enhancing the body taste, harmonizing acidity and sweetness, and having a mellow and rich pineapple-like flavor (Patent) Reference 1), and a method of improving the egg flavor of a food made of sucralose and a method of improving the egg flavor (Patent Document 2), etc., using a high-intensity sweetener are reported.
[0003]
However, in any of the above methods, the substance used has a strong taste itself, and the amount used is limited. In the use of high-intensity sweeteners, it is known that the amount of addition below the threshold value of sweetness is effective in enhancing flavor and improving undesirable flavor. Because of this, the amount of use is naturally limited.
[0004]
Food flavors are a type of flavor enhancer. Food flavors are used to enhance the flavor of foods and drinks, but it is difficult to produce the natural flavor of foods and drinks, and as one of the functions as food flavors, it has been required to impart a natural feeling.
[0005]
As described above, there is a need for a flavor enhancer that imparts and enhances the natural flavor inherent in foods and beverages. It is preferable that the flavor enhancer itself has almost no taste and smell, and when added, does not adversely affect the original flavor of the food or drink. Also, unlike food flavors that must be procured depending on the use of food and drink, there is also a demand for high versatility that can be applied to a wide variety of foods and drinks.
[0006]
Vitamin C palmitate, which has been approved as a food additive since January 1991, is used as an antioxidant in processed meat, processed fruits and vegetables, beverages, processed marine products, wine, pickles, oils and fats, etc. Has been proposed (Non-Patent Document 1), and is currently used mainly as an antioxidant for fat-containing foods.
[0007]
The present inventors have focused on the functionality of vitamin C palmitate and studied its application to foods and drinks. As a result, the use of thermostable spore bacterium as a growth inhibitor has been proposed. (Patent Document 3)
[0008]
However, the effect of improving the flavor of food and drink has not been known until now, irrespective of the antioxidant function and antibacterial function of vitamin C palmitate.
[0009]
[Patent Document 1] Japanese Patent No. 1977472 [Patent Document 2] Japanese Patent Application Laid-Open No. 8-196240 [Patent Document 3] Japanese Patent Application Laid-Open No. 2002-65231 [Non-Patent Document 1] New Food Industry, Vol. 33, no. 6, 1991
[0010]
[Problems to be solved by the invention]
In view of the above problems, an object of the present invention is to enhance the natural flavor and taste of foods and beverages by retaining the original flavor of foods and beverages and enhancing the characteristic flavor of the foods and beverages. Another object of the present invention is to provide a flavor enhancer that does not affect the taste of food and drink.
[0011]
[Means for Solving the Problems]
The present inventors have conducted intensive studies for the purpose of achieving the above object, and as a result, have newly shown that a specific vitamin C fatty acid ester such as vitamin C palmitate exhibits an excellent effect as a flavor enhancer. Heading, the present invention has been reached.
[0012]
That is, the present invention provides a flavor enhancer containing a vitamin C fatty acid ester as an active ingredient. The present invention also provides a food or drink containing the flavor enhancer of the present invention. Furthermore, the present invention provides a method for improving the flavor of food or drink, which comprises adding the flavor enhancer of the present invention to the food or drink.
[0013]
BEST MODE FOR CARRYING OUT THE INVENTION
As described above, the flavor enhancer of the present invention contains a vitamin C fatty acid ester as an active ingredient. As the vitamin C fatty acid ester, a C ₁₄ -C ₁₆ (C ₁₄ -C ₁₆ ) saturated fatty acid ester of vitamin C is preferable, and a vitamin C palmitate is particularly preferable.
[0014]
The flavor enhancer of the present invention can be used by adding it alone to food or drink. Moreover, it is possible to use it more suitably by adding it to various foods and drinks preferably in combination with other food additives such as flavors.
[0015]
The flavor enhancer of the present invention is preferably used in an amount of 0.001 to 1% by weight, more preferably 0.01 to 0.1%, as the content of the vitamin C saturated fatty acid ester in the food or drink.
[0016]
The flavor enhancer of the present invention can be used for any food or drink, but can be formulated into a suitable form depending on the form of the food or drink. When added to food or drink, a solution state is most preferable, but a typical form is a dispersion type in an aqueous or oily medium. In this case, a preparation prepared by dissolving and dispersing in a medium such as water, alcohols, edible organic solvents such as glycerin, propylene glycol and sorbitol, and medium-chain saturated fatty acid triglycerides is prepared and added.
[0017]
It is also possible to use other food additives in combination, for example, animal and vegetable oils and fats, natural essential oils, oleoresin and synthetic flavor compounds, oil-soluble pigments such as β-carotene, oils such as vitamin A and vitamin E It is also possible to mix and disperse by combining soluble vitamins and the like. When the food additive to be used in combination is oil-soluble, the oil-soluble substance to be used in combination with the vitamin C palmitate is dispersed and dissolved in the above-mentioned medium, and this is dispersed in glycerin fatty acid esters, sucrose fatty acid esters, and propylene. Emulsified and dispersed preparations can also be prepared using edible surfactants such as glycol fatty acid esters, lecithin and saponins.
[0018]
Examples of applications to foods and beverages include tea drinks such as coffee, cocoa, black tea, green tea, and other teas, plant tea drinks such as jasmine tea, cereal tea drinks such as barley, brown rice, and fruit juices, fruits, and vegetables. Drinks, carbonated drinks, functional drinks, nutritional drinks, sports drinks, jelly-like dietary supplements, fruit liquors, milk drinks, lactic acid drinks, soft drinks with milk, other milky drinks, ice cream, Frozen desserts such as sorbet, jelly, pudding, yogurt, dairy products such as margarine, shortening, condensed milk, whipped cream, coffee whitener, western confectionery such as cakes and bavarois, jams, breads, cookies, chewing gums, Retort foods such as candy and gummy soups, curries and stews, and flavors such as mayonnaise and dressings Fee, it is possible to use instant food products such as powdered instant drinks, cup noodles, such as coffee, cocoa and soups, eggs processed foods such as prepared foods, such as snack foods such.
[0019]
Particularly preferred is the use of dairy products, confectionery, frozen desserts, coffee whiteners, seasonings, etc., in foods and drinks characterized by milk and egg flavors, and these foods and drinks enhance excellent milk and egg flavors. It is possible to do.
[0020]
In addition, in foods and drinks that do not contain milk or egg ingredients, the original flavor of the food or drink can be enhanced as a hidden taste by adjusting the amount of addition.
[0021]
By adding this flavor enhancer, the food or drink can be given a rich taste or a mellow flavor without adversely affecting the taste of the food or drink.
[0022]
In other words, foods and drinks lacking in kokumi, or foods or drinks lacking the balance of flavor, enhance the flavor of foods or drinks by imparting kokumi, or make the flavor of foods and drinks comprehensively mild By balancing the flavor, the flavor can be improved. In addition, even when added to a food or drink already having a sufficient kokumi or an appropriate flavor balance, the kokumi taste is further enhanced, and the suitable flavor balance is not impaired.
[0023]
In the present invention, "flavor" in "flavor improvement" refers to each of taste and smell, the sense of feeling when taste and smell are present in combination, and when the stimulation to taste and throat are present in combination. It encompasses all of the feelings you feel.
[0024]
【Example】
Example 1 (Improving the flavor of cookies)
40 g of shortening, 0.1 g of lecithin, 30 g of white sugar, and 0.1 g of common salt were mixed and kneaded sufficiently (formulation 1). 8 g of whole egg, 2 g of water, 0.185 g of butter flavor, and 0.1 g of vitamin C palmitate were mixed and sufficiently dispersed with an Omni Homogenizer (Omni International, Inc.) (Formulation 2). Formulation 2 was added to Formulation 1 and kneaded well (Formulation 3). After 100 g of flour and 0.05 g of baking soda were added to Formulation 3 and kneaded sufficiently, the cookie dough was stretched to a thickness of 3 mm with a rolling pin or the like, and then molded using an appropriate mold. Subsequently, after baking at 180 ° C. for 7 minutes in a microwave oven, the mixture was air-cooled at room temperature (Product 1 of the present invention).
[0025]
As a comparative control, the same amount of distilled water was added instead of vitamin C palmitate to prepare a cookie in the same manner as described above (Comparative product 1).
[0026]
The cookies were subjected to a sensory evaluation by eight specialized panelists. In the sensory evaluation, pass / fail was determined for each evaluation item. Table 1 shows the results.
[0027]
[Table 1]
Table 1
Effect of adding flavor enhancer to cookies

[0028]
Example 2 (Improvement of flavor of milk pudding)
200 g of milk, 120 g of granulated sugar, 35 g of skim milk powder, 30 g of refined coconut oil, 5 g of a gelling agent (kappa carrageenan, mainly locust bean gum), 3 g of powdered egg yolk, 1 g of an emulsifier, and 606 g of purified water are dissolved and mixed, and homogenized with a piston homogenizer. Then, 0.1% by weight of vanilla flavor was added to prepare a pudding solution.
[0029]
The purine solution was divided into two portions, and to one of the portions was added 0.3% by weight of a 10% aqueous dispersion of vitamin C palmitate to prepare a test sample. To the other side, the same amount of distilled water was added as a control sample.
[0030]
As a result of a sensory evaluation by eight expert panelists, all eight panelists judged that the test sample had a significantly stronger body taste and improved flavor.
[0031]
Example 3 (Improving the flavor of custard pudding)
Custard pudding was prepared according to a conventional method using 570 g of milk, 200 g of whole egg, 150 g of granulated sugar, 80 g of egg yolk, and 3 g of vanilla extract.
[0032]
The purine solution was divided into two portions, and to one of the portions was added 0.3% by weight of a 10% aqueous dispersion of vitamin C palmitate to prepare a test sample. To the other side, the same amount of distilled water was added as a control sample.
[0033]
As a result of comparison by sensory evaluation by eight specialized panelists, all eight persons determined that the test sample had a further richer taste and a better flavor.
[0034]
Example 4 (Improvement of chocolate flavor)
A commercially available chocolate comprising 40% by weight of granulated sugar, 25% by weight of whole milk powder, 22.6% by weight of cocoa butter, 12% by weight of cocoa mass, 0.4% by weight of lecithin and 0.05% by weight of vanillin was used. 0.3% by weight of a 10% alcohol solution of vitamin C palmitate was added to the test sample, and the same amount of 99 ° alcohol was added to the control sample.
[0035]
As a result of a sensory evaluation performed by eight expert panelists, six out of eight panelists determined that the test sample had a more mellow flavor and that the flavor was further improved.
[0036]
Example 5 (Improvement of flavor of fruit drink)
170 g of Brazilian Valencia orange concentrated fruit juice (Bix 64.5 °, acidity 4.2% by weight) was diluted with purified water to prepare 1 kg of Brix 11 ° fruit drink. The fruit drink was divided into 2 minutes, and to one side was added 0.05% by weight of a 10% aqueous dispersion of vitamin C palmitate to prepare a test drink. To the other side, the same amount of distilled water was added to obtain a control drink.
[0037]
As a result of a sensory evaluation by eight trained professional panelists, six of the eight panelists determined that the test beverage had less sour taste, had a more mellow flavor, and had an improved flavor.
[0038]
Example 6 (Improvement of flavor of coffee beverage containing milk component)
23% by weight of milk, 6.3% by weight of granulated sugar, 1.5% by weight of commercial instant coffee, 0.04% of sugar ester, 0.05% of sodium bicarbonate, and 100% by weight of purified water in purified water Was prepared. The beverage was divided into 2 minutes, and to one side was added a 0.05% by weight of a 10% aqueous dispersion of vitamin C palmitate as a test sample. To the other side, the same amount of distilled water was added as a control sample.
[0039]
As a result of a sensory evaluation by eight expert panelists, five out of eight panelists determined that the test sample to which vitamin C palmitate was added had a more mellow flavor and improved flavor.
[0040]
【The invention's effect】
Advantageous Effects of Invention According to the present invention, by adding a specific vitamin C saturated fatty acid ester to food or drink, it is possible to impart richness to the food or drink and to improve the flavor with a mellow flavor. Further, the present flavor enhancer has almost no adverse effect of lowering the flavor. That is, by retaining the original flavor of food and drink, and by enhancing the characteristic flavor of the food and drink, the natural flavor and taste of the food and drink are enhanced, and the taste of the food and drink is not affected. A flavor enhancer can be provided.

Claims (7)

A flavor enhancer containing a vitamin C fatty acid ester as an active ingredient. Flavor enhancer according to claim 1, wherein _C 14 _{-C 16} saturated fatty acid esters of said fatty acid ester is vitamin C. The flavor enhancer according to claim 2, wherein the fatty acid ester is vitamin C palmitate. A food or drink comprising the flavor enhancer according to any one of claims 1 to 3. The food or drink according to claim 4, wherein the content of the ester in the food or drink is 0.001 to 1% by weight. A method for improving the flavor of food or drink, comprising adding the flavor enhancer according to any one of claims 1 to 3 to the food or drink. The method according to claim 6, wherein the content of the fatty acid ester in the food or drink is 0.001 to 1% by weight.