JP2009296951A - After-fanciness improver for roasted fancy drink or roasted fancy drink-flavored food/drink - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an additive imparting good "after-fanciness" to a roasted fancy drink or a roasted fancy drink-flavored processed food by a simple method. <P>SOLUTION: The additive is an after-fanciness improver for a roasted fancy drink or a roasted fancy drink-flavored food/drink, comprising wine lactone. A flavor composition for such a roasted fancy drink-flavored food/drink, containing 10-4 ppm to 102 ppm of the wine lactone, is also provided. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention contains a wine lactone lingering improver comprising a wine lactone capable of imparting an unprecedented lingering taste to a roasted beverage or a roasted beverage-flavored food or beverage, and contains a wine lactone at a specific low concentration. The present invention relates to a roasting-preferred beverage or a roasting-preferred beverage-flavored food / beverage containing a flavoring composition for a roasting / beverage-flavored food / beverage and a wine lactone at a specific low concentration.

  Coffee, cocoa, roasted tea, bancha, brown rice tea, barley tea, roasted brown rice, pearl barley tea, buckwheat tea, black mate tea and other roast-preferred beverages have long been loved by many people. In recent years, with the development of extraction, sterilization, filling, and fragrance technology, the flavor of even sterilized container-packed beverages filled in cans and PET bottles has improved to a lesser extent than beverages brewed at home. Since it is widely spread and easily available, it has been drunk by more people. Moreover, the raw materials of these roast-preferred beverages are used in many foods and beverages such as ice cream, jelly, pudding, candy, and chewing gum, and are widely accepted by consumers. On the other hand, with the recent diversification of consumer preferences, sterilized container-packed roast-preferred beverages and processed foods and beverages having the flavor of these roast-preferred beverages (hereinafter referred to as roast-preferred beverage-flavored foods and beverages) Therefore, development of products that pursue more authenticity is desired. In particular, the roasting preference beverage and the roasting preference beverage flavored food and beverage industry have a strong tendency, and there is a strong demand for the development of genuinely-oriented roasted preference beverage flavored foods and beverages that are rich in variety that suits consumer preferences. .

  As a sensory evaluation item for flavors such as taste beverages, “Reverend” after eating and drinking is one of the important items in addition to aroma, sweetness, sourness, richness, body feeling, miscellaneous taste, overall balance of these, etc. It is done. Looking at the evaluation items for coffee flavor in detail, in addition to the elements of freshly roasted, ground and freshly brewed (so-called “three fresh”), the aroma is of high quality sweetness, richness and body feeling. The roasted feeling is an important item.

  Among these evaluation items, sweet taste, sour taste, miscellaneous taste, etc. are largely derived from taste, and are often greatly influenced by selection of raw materials in beverage production. For this reason, various examinations and ingenuities have been made on the quality of the beverage ingredients before roasting, the roasting method, the roasting degree, and the extraction method.

  In addition, among the evaluation items, factors such as body taste and body feeling can often be improved by adding natural extracts, and it has been proposed to add natural extracts to control these flavors. I came. As a method for obtaining a natural extract for improving the taste of a favorite beverage, for example, after extracting a favorite beverage raw material with hot water and collecting an extract, the extraction residue is steam-extracted to collect a distillate, A method for producing an extract for a taste beverage characterized by mixing an extract and a distillate (Patent Document 1), extracting a coffee material with warm water, collecting the resulting extract, and separately using a coffee material Steam distillation at two stages of 80 to 120 ° C. and 130 to 150 ° C., recovering the distillate obtained, and mixing the extract and distillate, There has been proposed a method of adding a steam distilled / recovered fragrance of a natural product such as Patent Document 2) to food and drink. However, fragrances obtained from natural products such as those described above are expensive to manufacture, have limited usage, extract undesired fragrances, and inevitably lose fragrance and change over time in the manufacturing process. In addition, an extract from coffee beans having a rare and good flavor is required to be a more effective solution because it is difficult to use industrially in terms of cost and stable supply.

Furthermore, among the evaluation items, as one of the means for improving the fragrance, a flavor composition for tea by combining a fragrance that has been used in the past with a fragrance that is a part of a raw material such as a taste drink (Patent Document 3), a flavor composition for coffee (Patent Document 4), a flavor composition for cocoa (Patent Document 5), and the like have been proposed. However, the flavor improvement by these fragrances is mainly related to the flavor at the moment of eating and drinking a favorite beverage such as coffee, cocoa, and roasted tea. So far no proposal has been made.

  “Ryokan” is sometimes called “aftertaste” in coffee and is the taste after drinking. In addition to the flavor that you feel immediately after putting it in your mouth, there is a flavor that lasts for a while from the whole mouth to the back of your throat after swallowing, and this is called “Ryokan”. Furthermore, the sensation called “Ryokan” is thought to be born from a balance based on the scent of leaving the nose when drinking a roasted beverage and the bitterness, sweetness, richness, etc. remaining in the throat. After a while, you can enjoy that sensation as the remaining sensation, and it is an item that is particularly important in the evaluation of coffee, and it is said that it is no exaggeration to say that the quality of coffee determines the quality of coffee. For example, when you are drinking coffee and doing something else, you will have coffee in your mouth, swallow it, and you will feel the scent that goes through when you swallow it. It is a feeling that you can enjoy the “Reverberation” while doing other things while confirming that it remains in the back of the tongue and around the side. As described above, although “Ryokan” is an extremely important evaluation item in a roasted beverage, no improvement method has been studied so far.

Japanese Patent No. 2813178 Japanese Patent No. 3773524 JP 2005-143467 A JP 2006-20526 A JP 2006-121958 A

  Therefore, the present inventors have determined the flavor of roasted beverages such as coffee, cocoa, roasted tea, bancha, brown rice tea, barley tea, roasted brown rice, pearl barley tea, buckwheat tea, black mate tea, and the flavors of these roasted beverages. We have been searching for effective methods to improve the “roughness” of roasted beverages and foods with roasted beverage flavor, which are important evaluation items in food and drink products.

  Therefore, the main object of the present invention is to provide a roasting beverage and a processed food having a flavor of a roasting beverage (that is, a roasting beverage and food / beverage) with an additive for imparting a good “reverberation”. Is to provide in a way.

As a result of diligent research to solve the above-mentioned problems, the inventors of the present invention converted wine lactone, which has been conventionally considered as a fruit-like odorant, into coffee, cocoa, roasted tea, bancha, brown rice tea, barley tea, roasted tea, It is surprising when added in a small amount of 10 ⁻⁴ ppb to 10 ² ppb in roasted beverages such as brown rice, pearl barley tea, buckwheat tea, black mate tea, or other foods and beverages having the flavor of such roasted beverages In addition, the present inventors have found that it is possible to impart a “lingering finish” excellent in the flavor of roasted beverages or roasted beverage-flavored foods and drinks, and have completed the present invention.

  Thus, the present invention provides a lingering taste improving agent for roast-preferred beverages or roast-preferred beverage flavored foods and drinks comprising wine lactone.

The present invention also provides a flavor composition for roasting-preferred beverage flavored foods and drinks containing wine lactone at a concentration of 10 ⁻⁴ ppm to 10 ² ppm.

The present invention further provides a roast-preferred beverage or a roast-preferred beverage flavored food or drink containing wine lactone at a concentration of 10 ⁻⁴ ppb to 10 ² ppb.

The reverberation improving agent of the present invention has the flavor of roasted beverages such as coffee, cocoa, roasted tea, bancha, brown rice tea, barley tea, roasted brown rice, pearl barley tea, buckwheat tea, black mate tea or the like. By adding the wine lactone as a wine lactone at a concentration of 10 ⁻⁴ ppb to 10 ² ppb, it is possible to impart a “lingering” excellent in the flavor of the roasted beverage or the roasted beverage flavored food and beverage. At the same time as “Ryokan”, it is also possible to add a sweet, natural, roasted, bodyy and rich taste to the flavor. Furthermore, the roasting-preferred beverage or roasting-preferred beverage-flavored food or drink to which the aftertaste improving agent of the present invention is added not only has a flavor “resonance”, but the roasted-preferred beverage or roasted-preferred beverage-flavored food / beverage The original sweetness, roasted feeling, body feeling, and richness are enhanced and enhanced, and further, there is an excellent effect that sterilization and off-flavor generated with time are masked.

  Hereinafter, the present invention will be described in more detail.

BEST MODE FOR CARRYING OUT THE INVENTION

  Wine lactone (compound name: (3a, 4,5,7a) -tetrahydro-3,6-dimethyl-2 (3H) -benzofuranone) has the following formula (1)

In 1975, I.I. A. It was discovered by Southwell as a metabolite of essential oil from koala (see Tetrahedron Letters, (24), 1885-8 (1975)). It was named “Wine Lactone” because it was discovered by Guth in white wine (Special Publication-Royal Society of Chemistry, 197 (Flavour).
Science), 163-167 (1996)). In this document, the threshold value of wine lactone is 0.00001 to 0.00004 ng / L (in air), and fragrance characteristics are described as sweet, spicy. Subsequently, it has been found from Valencia orange juice, grapefruit juice, etc. (Flavour and Fragrance Journal, 13 (1), 49-55 (1998), Journal of
(See Agricultural and Food Chemistry, 49 (3), 1358-1363 (2001)). Also, use as a fragrance for food and drink has been proposed (see Japanese Patent Application Laid-Open No. 2004-269463).

  Since wine lactone has three asymmetric carbon atoms, there are eight stereoisomers (3S, 3aS, 7aR), (3R, 3aR, 7aS), (3R, 3aS, 7aR), (3S, 3aR). , 7aS), (3S, 3aS, 7aS), (3R, 3aR, 7aR), (3R, 3aS, 7aS), (3S, 3aR, 7aR).

  The odors of these isomers have already been investigated, and the intensity of the fragrance is described in Helv. Chim. Acta, 79, 1559, (1996), and the (3S, 3aS, 7aR) body called “natural type” has been found to have the best aroma.

  On the other hand, as the wine lactone that is a constituent of the finish improvement agent of the present invention, the above eight kinds of isomers or any mixture of two kinds or more thereof can be used. It is preferred to use those containing at least 20%, particularly at least 25%, more particularly at least 30% of the (3S, 3aS, 7aR) form.

  The wine lactone used in the present invention may be naturally derived from white wine, citrus fruits or the like, or synthesized by a method known per se. For example, a method using a 6-membered ring formation reaction by Diels-Alder reaction and a method using limonene having the same stereochemistry as the methyl group at the 3a position of wine lactone as a starting material (see above, Helv. Chim. Acta, 79, 1559, (1996)); a method for obtaining a natural wine lactone from an optically active alcohol using a rearrangement reaction while completely controlling the stereochemistry at the 3a position (J. Org. Chem., 46, 3869-3900 (1981)). (See Eur. J. Org. Chem., 419-423 (2000)); 3) a method for obtaining only a natural wine lactone by addition reaction of malonate with palladium using an optically active ligand; -Optically active oxazaborolidine with an alkyl adduct of methyl-2-cyclohexen-1-one Was subjected to asymmetric reduction of carbonyl groups was used as an asymmetric catalyst, followed 3 (see JP 2004-269463 publication) method for obtaining a natural wine lactone through the steps can be synthesized by a method such as.

In the present specification, the term “roasted favorite beverage raw material” is a raw material for extracting a preferred beverage, and in the course of manufacturing the raw material, heating is performed, and as a result of the heating, a browning reaction occurs and the raw material component This refers to a raw material in which a part of is changed and a so-called roasted flavor is expressed. Specific examples of such roast-preferred beverage ingredients include roasted coffee beans and ground products thereof, cocoa powder, roasted tea leaves, bancha tea leaves, brown rice tea leaves (including roasted brown rice), roasted rice Roasted barley and pulverized product thereof, roasted brown rice and pulverized product thereof, roasted pearl barley and pulverized product thereof, roasted buckwheat and crushed product thereof, black mate tea (roasted mate tea) tea leaves, etc. In addition, green tea leaves, black tea leaves, oolong tea leaves, green mate tea leaves, and the like that are heated (fired) at 100 ° C. or higher to generate “burning incense” are also included. Among these, roasted coffee beans and ground products thereof, roasted tea leaves, roasted barley and ground materials thereof, roasted brown rice and ground materials thereof, roasted barley and ground materials thereof, and cocoa powder are preferable.

  In the present specification, the term “roasted beverage” refers to a state and concentration suitable for human consumption by extracting the roasted beverage material with water, hot water, hot water or water-containing ethanol as necessary. In the present invention, in particular, sterilized and filled into a container or filled into a container and sterilized. Roast-preferred beverages are preferred. The method of brewing and extracting the roasted beverage is not particularly limited, and a normal method of brewing or an extraction method known per se suitable for the type of roasted beverage is used. Can be adopted.

  In the present specification, the term “roasted beverage-flavored food / drink” refers to a roasted beverage that is scented with a fragrance so that the flavor of the roasted beverage is reproduced and / or the flavor of the roasted beverage is reproduced. Processed foods and beverages with flavors such as ice cream, sorbet and other frozen desserts; desserts such as jelly, pudding, and sheep candy; cookies, cakes, chocolate, chewing gum, buns and other confectionery; Breads; jams, ramunes, tablets, tablet confections and the like.

  “Reverberation” is a concept relating to a flavor slightly different from “flavor” or “flavor”, and means a taste after drinking. In addition to the flavor that you feel immediately after putting it in your mouth, there is a flavor that lasts for a while from the whole mouth to the back of your throat after swallowing. This is called “Ryokan”. The aroma usually refers to the odor that rises when a food or drink is brought near the mouth, the scent that rises at the moment it is contained in the mouth, and immediately passes through the back of the nose. In addition, the flavor is usually a combined sense of aroma that includes food and drink in the mouth and is swallowed, and a taste that combines bitterness, sweetness, salt to taste, sourness, umami, and the like. On the other hand, the sensation, called “Ryokan”, is based on the scent of the nose when you swallow food and drink, the balance based on the bitterness, sweetness, richness, etc. remaining in the throat, the characteristics of their persistence, and the spiritual impression It is thought that it is born from a complex sense such as, but it is the remaining sense that can be enjoyed even after a while after drinking. This “Ringo” is sometimes called “aftertaste” in the evaluation of coffee, and is an especially important item, and it is said that it is no exaggeration to say that the quality of coffee determines the quality of coffee.

  Here, when you look at the flavor over time, (1) the flavor you feel at the moment the beverage is in your mouth (attack), (2) the flavor you feel while the beverage stays in your mouth (body feeling, richness, etc.) ), (3) After having finished drinking, it can be divided into three stages, the flavor (resonance) that is felt in the entire mouth, such as the tongue and the back of the throat. The reverberation of (3) can be evaluated by looking at the sensation that the residue remaining in the mouth passes through the nasal cavity and the flavor that remains on the tongue. Examples of positive evaluations are feelings such as `` long lasting '' and `` disappearing gradually with sweetness '', and examples of negative evaluations include `` disappearing immediately '', `` astringency, It is a sensation in which an unpleasant flavor remains, such as “bitterness and savory taste remain” and “stimulating disgusting sensation oozes out”.

  In foods and drinks other than roast-preferred beverages, “lingering” is listed as an important evaluation item in the sensory evaluation of wine, and those that last for a long time with a favorable balance are regarded as valuable products.

  The reverberation is not just that the flavor remains, but is composed of the balance with each component of the taste of the favorite beverage such as sweetness, acidity, bitterness, roasted feeling, and more three-dimensional and complicated impression Preferably given.

The reverberation improving agent of the present invention can consist essentially of wine lactone, or it can also consist of wine lactone and additives such as carriers, extenders and excipients. Examples of such additives include ethanol; sugar alcohols such as glycerin, propylene glycol, and sorbitol; soybean oil, safflower oil, sunflower oil, corn oil, sesame oil, rapeseed oil, nuka oil, cottonseed oil, olive oil, castor oil, Palm oil, palm oil, hardened soybean oil, hardened sesame oil, hardened rice oil, hardened wheat germ oil, hardened safflower oil, hardened corn oil, hardened sunflower oil, hardened palm oil, hardened palm kernel oil, hardened palm oil, hardened cottonseed oil , Oils such as hydrogenated peanut oil, hydrogenated camellia oil, beef tallow, hydrogenated beef tallow, hydrogenated whale oil, hydrogenated fish oil, triacetin, medium chain saturated fatty acid triglyceride, SAIB (specific gravity regulator); fatty acid monoglyceride, fatty acid glyceride, polyfatty acid glyceride, propylene Fatty acids such as glycol fatty acid esters and sucrose fatty acid esters Stealtes; Fatty acids such as fatty acids, fatty acid salts, higher alcohols, waxes, phospholipids, glycolipids, sterols, hydrocarbons and hydrogenated products thereof; monosaccharides such as glucose, galactose and fructose; maltose, lactose and sucrose A disaccharide such as trehalose; a low DE dextrin having a DE of about 2 to about 5, a dextrin having a DE of about 6 to about 40, a dextrin such as a cyclodextrin; an oxidized starch, a phosphate starch, a starch carboxylate degradation product, etc. Modified starches: natural and synthetic glues such as gelatin, gum arabic, gum tragacanth, xanthan gum, CMC, salt and the like.

When adding the afterglow improving agent of the present invention to a roasting-preferred beverage or a roasting-preferred beverage-flavored food / beverage product, the reverberation is improved when it is intended to add a “reverberation” to the flavor of the roasted-preference beverage or roasted beverage-flavored food / beverage product The blending amount of the agent is important, and the blending amount varies depending on the type of roasting-preferred beverage or the type of roasting-preferred beverage material contained in the roasted-preferred beverage-flavored food or drink. Based on the total weight of the decoction-flavored flavored food or drink, the wine lactone is generally in the range of 10 ⁻⁴ ppb to 10 ² ppb, preferably 10 ⁻³ ppb to 10 ppb, more preferably 10 ⁻² ppb to ¹ ppb. be able to. Addition of wine lactone within the range of these blending amounts can add a “lingering” to the flavor of roasted beverages or roasted beverages flavored foods and beverages. An excellent effect that a body feeling, richness, etc. are imparted is obtained. When the blending amount of wine lactone with respect to roasting-preferred beverage or roasted-preferred beverage flavored food or drink exceeds 10 ² ppb, a spicy flavor peculiar to wine lactone may appear as a foul odor, When the blending amount of the wine lactone with respect to the roasted beverage-flavored food / beverage product is less than 10 ⁻⁴ ppb, the effect of imparting the “lingering” intended by the present invention cannot be sufficiently obtained.

Wine lactone may be used alone for roasted beverages or roasted beverage flavored foods and beverages, but is usually added in a small amount to a flavoring composition for roasted beverage flavored foods and beverages. By adding it to the roasted beverage-flavored food and drink, it adds flavor to the roasted beverage-flavored food and drink to which the flavor composition is added, and the sweetness is full of naturalness. , Can give a roasted feeling, body feeling and richness. The blending amount of the wine lactone in the flavoring composition is the total weight of the flavoring composition, assuming that the amount of the flavoring composition added to the roasted beverage flavored food or drink is 0.1% in terms of weight. In general, it can be in the range of 10 ⁻⁴ ppm to 10 ² ppm, preferably 10 ⁻³ ppm to 10 ppm, more preferably 10 ⁻² ppm to ¹ ppm.

Examples of general ingredients for flavoring compositions for foods and drinks having the flavor of roasted beverages include various natural flavors, synthetic flavors, etc., for example, Patent Office Gazette, Well-known and commonly used technology collection (fragrance) Part II Perfume and Flavor Chemicals, 1, 2 (by Steffen Arctander); Synthetic perfume Moto Indo, Food Fragrance, P125-130, published on January 14, 2000; Perfume Chemical Directory 1, 2, 3, Okuda Osamu Yodogawa Shoten Publishing; One book published by Chemical Industry Daily, JP 2005-143467 (tea flavor composition); JP 2006-20526 (coffee flavor composition and foods and beverages containing the flavor composition); List natural fragrances and synthetic fragrances described in the literature such as No. 121958 (cocoa-like fragrance composition). Can be can be prepared roasted beverages for flavoring compositions by mixing appropriately combined.

  Hereinafter, the present invention will be described more specifically with reference to Examples, Comparative Examples and Reference Examples.

Example 1 (Addition of wine lactone to coffee beverage)
After crushing 1000 g of roasted coffee beans (Colombia L value 22), extraction was performed with 14 times the amount of 90 ° C. hot water for 15 minutes while stirring. After completion of extraction, the extract was filtered with a commercially available paper filter, and the filtrate was ice-cooled to obtain 10870 g (Bx2.3 °) of coffee extract. After 1525 g of sucrose was added to the extract and completely dissolved, sodium bicarbonate was added to adjust the pH to 6.9, and water was added to make 25000 g of the whole (hereinafter referred to as the coffee beverage stock solution before sterilization). . This was subdivided into an additive-free product (Comparative product 1), a 0.1% addition of a ^10-5 ppm solution of wine lactone (Comparative product 2), and a ^10-4 ppm solution added (0.1%) ( Invention product 1) Addition of 0.1% ^10-2 ppm solution (Invention product 2) Addition of 0.1% 1 ppm solution (Invention product 3), 0.1% of 100 ppm solution Preparations (additional product 4) and 0.1% addition of 0.1% solution (comparative product 3) were prepared, heated to 90 ° C., filled into cans 190 g at a time, and retort sterilized. (121 ° C., 20 minutes, F = 39) A canned coffee drink was obtained. Each coffee drink was scored with 10 points as the highest score for “Reverend”, “Scent”, and “Taste” by 10 panelists using the wine lactone additive-free product as a control. Criteria 2: bad, 4: slightly bad, 6: normal, 8: good, 10: very good). The average sensory evaluation results are shown in Table 1 below.

As shown in Table 1 above, in the products 1 to 4 of the present invention in which wine lactone was added in a range of 10 ⁻⁴ ppb to 10 ² ppb with respect to the canned coffee beverage, a “lingering” was imparted to the coffee beverage. At the same time, it was evaluated that a good coffee-like aroma was emphasized, and the result was that even the present invention product 1 in which only 10 ⁻⁴ ppb was added to a canned coffee drink added richness and sweetness to the aroma. It was. On the other hand, the addition of 10 ⁻⁵ ppb is no different from no addition,
Addition of ppb resulted in a chemical and spicy discomfort and was not good.

Example 2 (Formulation of coffee-like fragrance)
The following ingredients (parts by weight) were prepared as coffee-like blended fragrance compositions (Comparative Product 4).

2-nonanol 1
Diacetyl 10
Acetoin 5
Furfural 25
Furaneol 2.5
Sotron 0.005
Guaiacol 0.25
4-Ethylguaiacol 0.1
4-vinyl guaiacol 0.5
Valeric acid 2
Isovaleric acid 0.05
2-Ethyl-3-methylpyrazine 0.1
Furfuryl mercaptan 0.1
Bring the total amount to 1000 with 95% ethanol.

  What added the wine lactone addition amount variously with respect to the said coffee-like mixing | blending fragrance | flavor (comparative product 4) was made into this invention products 5-8 and the comparative products 5 and 6. In preparation of each invention product and comparative product, ethanol dilutions of wine lactones having concentrations shown in Table 2 below were prepared, and the amounts shown in Table 2 were added. Table 2 below shows the wine lactone addition amount and wine lactone concentration in each blended fragrance.

Example 3 (Addition of a coffee-like blended fragrance composition to a coffee beverage)
25,000 g of a coffee beverage stock solution before sterilization was prepared from 1000 g of roasted coffee beans (Colombia L value 22) in the same manner as in Example 1. This was subdivided, 0.1% by weight of each of the present invention products 5 to 8 or comparative products 4 to 6 prepared in Example 2 was added, heated to 90 ° C., filled into cans 190 g at a time, and retort sterilized. Performed (121 ° C., 20 minutes, F = 39) to obtain a canned coffee drink. Each coffee drink is given a 10-point score for “Reverend”, “Scent”, and “Taste”, and sensory evaluation is performed with 10 panelists specializing in wine lactone-free products. (Evaluation criteria 2: bad, 4: somewhat bad, 6: normal, 8: good, 10: very good). The average sensory evaluation results are shown in Table 3 below.

As shown in Table 3, in the comparative product 4 to which only the blended fragrance having a coffee fragrance was added, the “scent” of the coffee is well-established and improved in terms of fragrance, but the coffee fragrance is related to the “lingering”. There was no significant difference from the control product, which was the composition / wine lactone-free category. On the other hand, in the coffee beverage to which 0.1% of the present product 5 to 8 is added, the wine lactone concentration in the beverage is 10 ⁻⁴ ppb to 10 ² ppb, but the coffee beverage is rich, sweet, and roasted It was evaluated that a good coffee-like aroma was emphasized by adding a “lingering finish” to the body feeling and bean feeling. Moreover, it was a result that "remnant" was given even in the coffee drink containing only 10 < ^-4 > ppb of wine lactone which added 0.1% of this invention product 1 added in the canned coffee drink. On the other hand, a canned coffee beverage containing ^10-5 ppb of wine lactone was not different from the addition, and a concentration of 1000 ppb produced a chemical and spicy discomfort and was not good. That is, it was recognized that the presence of wine lactone in the coffee beverage at a concentration within the range of 10 ⁻⁴ ppb to 10 ² ppb imparts an effective “reverberation” to the coffee beverage.

Example 4 (Preparation of cocoa-like fragrance)
The following components (parts by weight) were prepared as a cocoa-like blended fragrance composition (Comparative Product 7).

Butyric acid 0.02
Isovaleric acid 0.01
Isobutanol 0.05
Benzyl alcohol 0.5
Phenylethyl alcohol 0.2
Isobutyraldehyde 0.5
Vanillin 5
Maltol 0.5
δ-decalactone 0.1
2-Methoxy-3-methylpyrazine 0.1
2-Ethyl-3-methylpyrazine 0.1
2,3,5-trimethylpyrazine 0.05
Bring the total amount to 1000 with 95% ethanol.

  A cocoa-like blended fragrance composition (product 9 of the present invention) was prepared by mixing 100 parts by weight of the cocoa-like blended fragrance composition with 0.1% by weight of a 0.01% alcohol solution of wine lactone.

Example 5 (Addition of cocoa-like blended fragrance composition to cocoa beverage)
A cocoa beverage was prepared according to the following formulation.

Cocoa powder (containing 22% by weight of cocoa butter) 1.5
Milk (containing 3% by weight of milk fat and 8% by weight of solid content of non-fat milk) 18.0
Sucrose 8.0
Cellulose powder 0.2
Salt 0.05
Emulsifier 0.10
Carrageenan 0.03
Hot water remaining
Total 100.00

The above components were mixed, heated to 70 ° C., stirred for 5 minutes with a high-speed mixer, and homogenized with a homogenizer at a pressure of 150 kg / cm ² .

  This was subdivided into an additive-free product (Comparative product 8), a wine lactone 100 ppb alcohol solution added at 0.1 (part by weight) (invention product 10), and an inventive product 9 at 0.1% by weight A product (invention product 11) and a product containing 0.1% by weight of comparative product 7 (comparative product 9) were prepared, each filled with 190 g of cans, sterilized by retort (124 ° C., 30 minutes, F = 58.5), a canned cocoa beverage was obtained. Each cocoa beverage was scored with 10 points as the highest score by 10 panelists with the wine lactone additive-free product (Comparative Product 8) as a control, and a sensory evaluation. (Evaluation criteria 2: bad, 4: somewhat bad, 6: normal, 8: good, 10: very good). The average sensory evaluation results are shown in Table 4 below.

As shown in Table 4, the canned cocoa beverages of the product 10 of the present invention to which only the wine lactone was added and the product 11 of the present invention to which the fragrance composition having the wine lactone added to the cocoa-like blended fragrance composition was added. It was recognized that a “rafter” was given. On the other hand, the comparative product 9 added with the cocoa-like blended fragrance composition not added with wine lactone has enhanced roasted feeling, sweetness, and flavor like cocoa compared to the control, and enhanced fragrance by adding the fragrance. However, “Ring” was not much different from the control. The canned cocoa beverage of the product of the present invention 11 to which a fragrance composition to which wine lactone is added is enhanced in roasted feeling, sweetness, and cocoa-like flavor as compared with the control, and is also given a “lingering finish”. It was a very high evaluation.

Example 6 (Formulation of barley tea-like fragrance)
The following ingredients (parts by weight) were prepared as a barley tea-like blended fragrance composition (Comparative Product 10).

Isoeugenol 0.1
Isobutyraldehyde 0.1
Vanillin 0.5
Maltol 2.0
Cycloten 5.0
Diacetyl 0.5
2-Furfuryl alcohol 5.0
4-vinyl guaiacol 0.05
Acetic acid 0.5
2,3,5-trimethylpyrazine 0.1
2,5-Dimethyl-3-ethylpyrazine 0.01
Bring the total amount to 1000 with 95% ethanol.

  A barley tea-like blended fragrance composition (product 12 of the present invention) was prepared by mixing 100 parts by weight of the above-mentioned barley tea-like blended fragrance composition with 0.1% by weight of a 0.01% alcohol solution of wine lactone.

Example 7 (Addition of barley tea-like blended fragrance composition to barley tea beverage)
Add 30 kg of ion-exchanged water heated to 95 ° C. to 1.5 kg of coarsely roasted barley (L value 35), slowly stir for 5 minutes, then filter hot with a flannel filter and cool the filtrate to 20 ° C. In addition, no. 26 filter paper (300 mm) (manufactured by ADVANTEC Toyo Filter Paper Co., Ltd.) was suction filtered with Nutsche pre-coated with 250 g of cellulose powder to obtain 22.05 Kg of mixed tea extract filtrate, pH adjusted to 6.5 with sodium bicarbonate, water In addition, the whole was 100 kg. This was subdivided into an additive-free product (Comparative product 11), a wine lactone 100 ppb alcohol solution added at 0.1 (part by weight) (present product 13), and a present product 12 added at 0.1% by weight. (Comparative product 12) and 0.1% by weight of Comparative product 10 (Comparative product 12) were prepared, sterilized by heating at 137 ° C. for 30 seconds, cooled to 88 ° C., and filled into a 500 ml PET bottle, After holding for 2 minutes, it was cooled to room temperature (25 ° C.) to obtain a barley tea beverage with a plastic bottle. Each barley tea drink was scored with 10 points as the highest score by 10 panelists with a wine lactone additive-free product (Comparative Product 11) as a control, and a sensory evaluation. (Evaluation criteria 2: bad, 4: somewhat bad, 6: normal, 8: good, 10: very good). The average sensory evaluation results are shown in Table 5 below.

  As shown in Table 5, the present invention product 13 to which only wine lactone was added and the present invention product 14 to which a fragrance composition to which wine lactone was added to the barley tea-like blended fragrance composition were added, In addition, “Rin” was given compared to the control. On the other hand, the comparative product 12 to which the barley tea-like blended fragrance composition to which no wine lactone is added is added with the barley tea feeling, roasted feeling, sweetness, etc., compared with the comparative product 11 to which no fragrance has been added, and is a good barley tea-like. The fragrance is emphasized and the effect of adding the fragrance is recognized, but the “resonance” is not much different from the control. The canned cocoa beverage of the present invention product 14 to which a fragrance composition to which wine lactone has been added is added has a roasted feeling, sweetness and flavor like barley tea compared to the control, and is also provided with “lingering” It was a high evaluation.

Example 8 (formulation of roasted tea-like fragrance)
The following components (parts by weight) were prepared as a roasted tea-like blended fragrance composition (Comparative Product 13).

Cis-3-hexenol 1
1-octen-3-ol 0.1
Nellore 0.05
(E, E) -2,4-octadienal 0.002
Sis Jasmon 0.001
Ethyl acetate 0.1
δ-octalactone 0.2
Dimethyl sulfide 0.002
2-Ethyl-3-methylpyrazine 0.02
2,3,5-trimethylpyrazine 0.01
2-Methoxy-3,5-dimethylpyrazine 0.01
Linalol oxide 0.15
Bring the total amount to 1000 with 95% ethanol.

  A hojicha-like blended fragrance composition (product 15 of the present invention) was prepared by mixing 0.02 (parts by weight) of a 0.01% alcohol solution of wine lactone with 100 parts by weight of the above-mentioned roasted tea-like blended fragrance composition.

Example 9 (Addition of roasted tea-like blended fragrance composition to roasted tea beverage)
1000 g of roasted tea was added to 20 kg of 90 ° C. ion-exchanged water in which 1.0 g of sodium ascorbate was dissolved, and the mixture was left and extracted for 10 minutes with occasional stirring, and then the tea leaves were separated with a 40 mesh wire net. The tea leaf residue was washed with 2 kg of ion-exchanged water, and the extract and washing solution were combined. After suction filtration using 26 filter paper (manufactured by ADVANTEC Toyo Filter Paper Co., Ltd.), 40 g of sodium L-ascorbate and 2 g of sodium bicarbonate were added to the filtrate, and ion exchange water was further added to make the whole 100 kg. This was subdivided into a non-added product (Comparative product 14), a 0.02 (part by weight) wine lactone 100 ppb alcohol solution (Invention product 16), and 0.1% by weight of Invention product 15 added. (Comparative product 15) with 0.1% by weight of the product (Invention product 17) and Comparative product 13 prepared (Comparative product 15), sterilized by heating at 137 ° C. for 30 seconds, cooled to 88 ° C., and filled into a 500 ml PET bottle, After holding for 2 minutes, it was cooled to room temperature (25 ° C.) to obtain a hojicha drink with a plastic bottle. Each roasted tea beverage was scored with 10 points as the highest score by 10 panelists with no wine lactone additive (comparative product 14) as a control, and a sensory evaluation (Evaluation criteria 2: bad, 4: somewhat bad, 6: normal, 8: good, 10: very good). The average sensory evaluation results are shown in Table 6 below.

  As shown in Table 6, the present invention product 16 to which only wine lactone is added and the roasted tea-like blended fragrance composition of the present invention 16 to which the fragrance composition to which wine lactone is added are added are used. In addition, “Rin” was given compared to the control. On the other hand, the comparative product 15 to which the roasted tea-like blended fragrance composition to which no wine lactone is added is given a savory roasted feeling, sweetness and the like as compared with the comparative product 14 to which no fragrance is added. The effect of adding a fragrance was recognized, but the “Round” was not much different from the control. The beverage in a plastic bottle of the present invention product 17 to which a fragrance composition to which wine lactone is added is given a savory roasted feeling, sweetness, etc., and in addition to a good roasted tea-like aroma, the “lingering” is also greatly enhanced. The evaluation was good.

Example 10 (Formulation of coffee-like blended fragrance composition into coffee candy)
The coffee-like blended fragrance composition (invention product 7 and comparative product 4) obtained in Example 2 was added to a coffee candy base material having the following formulation, and candy was prepared by a conventional method.

Candy formulation (parts by weight)
Granulated sugar 48
Minamata (75%) 32
Water 20
Gelatin 2
Hardened coconut oil (melting point 34 ° C) 9
Whole fat sweetened condensed milk 5
Citric acid (crystal) 0.5
Coloring agent 0.06
Invention product 7 (or comparison product 4) 0.5
Concentrated coffee extract Bx40 ° 2
About 100 finished dough

  These candies were subjected to sensory evaluation on the reverberation after finishing licking by 10 expert panelists. As a result, all 10 expert panelists evaluated that the candy added with the product 7 of the present invention was better than the candy added with the comparative product 4 because a good “lingering” of coffee was felt.

Example 11 (Formulation of cocoa-like blended fragrance composition into cocoa-flavored sponge cake)
The cocoa-like blended fragrance composition (invention product 9 and comparative product 7) obtained in Example 4 was added to a sponge cake dough having the following formulation, and a cocoa-flavored sponge cake was prepared by a conventional method.

Sponge cake formulation (parts by weight)
Soft flour 1000
Cocoa powder (contains 12% by weight of cocoa butter) 100
Baking powder 30
Sugar 1300
Whole egg 1600
Milk 400
Unsalted butter 30
Vanilla oil 1
Invention product 9 (or comparison product 7) 1
Total 4462

  These sponge cakes were subjected to sensory evaluation by 10 professional panelists. As a result, all 10 professional panelists evaluated the sponge cake added with the product 9 of the present invention as having a good “lingering” feeling of cocoa compared to the sponge cake added with the comparative product 7.

Example 12 (Formulation of barley tea-like blended fragrance composition into barley tea flavored sherbet)
The barley tea-like blended fragrance composition (invention product 12 and comparative product 10) obtained in Example 6 was added to a sherbet having the following formulation, and barley tea flavored sherbet was prepared by a conventional method.

Sherbet formulation (parts by weight)
Sugar 10
Minamata (75%) 6
Fructose glucose liquid sugar (75%) 5
Barley tea extract Bx10 ° 1
Invention product 12 (or comparison product 10) 0.2
Make the total amount 100 with water

  These sherbets were subjected to sensory evaluation by 10 professional panelists. As a result, all 10 professional panelists evaluated the sherbet to which the product 12 of the present invention was added as being preferable because it had a preferable “afterglow” of barley tea compared to the sherbet to which the comparative product 10 was added.

Example 13 (Combination of roasted tea-like fragrance composition into roasted tea flavored jelly)
The roasted tea-like flavor composition (Invention product 15 and Comparative product 13) obtained in Example 8 was added to a jelly having the following formulation, and a roasted tea flavored jelly was prepared by a conventional method.

Jelly formulation (parts by weight)
Granulated sugar 60
Sorbitol 12
Agar 1
Hojicha Extract Bx10 ° 1
Invention product 15 (or comparison product 13) 0.2
Bring the total amount to 100 with water.

  These jelly were subjected to sensory evaluation by 10 professional panelists. As a result, all 10 expert panelists evaluated that the jelly added with the product 15 of the present invention had a better “lingering feel” of the roasted tea than the jelly added with the comparative product 11.

Claims (3)

  A roasting-preferred beverage comprising a wine lactone or a reverberation improving agent for a roasted-preferred beverage flavored food or drink. A flavor composition for roasting-preferred beverage-flavored foods and drinks containing wine lactone at a concentration of 10 ⁻⁴ ppm to 10 ² ppm. A roast-preferred beverage or a roast-preferred beverage flavored food or drink containing a wine lactone at a concentration of 10 ⁻⁴ ppb to 10 ² ppb.