JP2014045766A - Method for enhancing taste of food and drink, and taste-enhancing flavor composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To solve the following problem: coriander stem and leaf parts are extremely limited in their use in a cooking field and a food-and-drink manufacturing and sales field because they have unique peculiar odor (flavor) and the odor becomes an obstacle.SOLUTION: It is found that decanal and decenal contained in steam distillate of the coriander stem and leaf parts have an action to enhance and reinforce taste such as "body" flavor of food and drink. Addition of such components to food and drink enables reinforcement of the taste inherent in the food and drink to provide a novel method for reinforcing taste. And, inclusion of the components enables production of a novel taste-enhancing flavor composition. Further, it is found that four components such as octanal have an action to supplement and reinforce the enhancing action of the two components. Combined use of the components enables further reinforcement/improvement of the taste-enhancing effect, so that a novel use of the coriander can be provided.

Description

The present invention relates to a method for enhancing the taste of a food or drink by adding a specific flavor to the food or drink, and a flavor composition for enhancing taste used in the method for enhancing the taste. In particular, it relates to a method for enhancing the taste of foods and drinks containing a specific substance derived from coriander as an active ingredient, and a flavor enhancing composition for enhancing taste containing the specific substance as an active ingredient.

Spices have been used for a variety of seasonings and flavors in food and drink and various dishes since ancient times. The method of use is mainly to add the spices themselves to the target food and drink and dishes, and when adding the spices, the spices are in the form of strips by physical means such as cutting, crushing, crushing and grinding. It was processed into a granular form.

Coriander (scientific name: Coriandrum sativum L.) is an annual plant of the genus Coriander genus Coriander, native to the eastern Mediterranean, with a unique aroma in its leaves and stems. Coriander leaves and stems are used as spices and spices in soups and hot pot dishes in Asian and Chinese cuisines such as Thailand, India, Vietnam, and China. In Chinese cuisine, the fresh vegetables are called “Shan Tsai”, “Yunsui” (Cantonese), “Pak Qi” in Thailand, “Rau mui” in Vietnam, and “Coentro” in Portugal. It is called an ingredient that characterizes the taste and aroma of each local dish. Coriander leaves are usually called “coriander leaves” and “Chinese parsley” in English-speaking countries, but also called “cilantro” in Spanish-speaking countries in the US and Latin America. It is used as an ingredient for soups and salsa sauce, or as a vegetable or herb with meat dishes, and has a taste completely different from the taste and aroma of coriander seeds and fruits used as spices. In Japan, coriander is also called the Japanese name “stink bug” because its smell of leaves and stems resembles that of stink bugs, and its unique odor is repelled as an unpleasant odor in Japanese taste. Therefore, it is rarely used or used for Japanese cuisine. When used in a so-called ethnic restaurant in Japan, it is merely used for the purpose of characterizing the food provided with the unique odor and peculiar odor of the foliage.

In Japan, “Coriander” sometimes refers to dried coriander seeds and fruits, or crushed powders and spices. This can be said to be a limited and narrow term unique to Japan, which has spread from the very limited eating habit of “for spices”. The term “Coriander” in the present invention is used as a name indicating the whole plant body including herbs such as fresh leaves and stems as described above.

Regarding the use of coriander in foods and drinks, there are several prior invention techniques as food processing industry uses other than the cooking food use.
For example, a technology that masks the persistent odor peculiar to fats and oils in food with processed processed savory vegetables (Coriander) (Patent Document 1), a predetermined amount of spices such as coriander in the yeast seasoning (Patent Document 2) masking technology, technology to improve the fragrance of curry sauce by adding a predetermined amount of spice extract such as coriander in the curry cooking method (Patent Document 3), ginger flavor preparation and ginger flavored food In the production of oil and fat-containing foods, the fats and oils are added by adding a fragrant vegetable or a fragrant vegetable extract in the production process. The technique (patent document 5) of the method of preventing the fat and oil oxidation of a containing food is disclosed.

Japanese Patent Publication No.57-58145 Japanese Patent Laid-Open No. 61-268151 Japanese Patent No. 3065480 Japanese Patent Laid-Open No. 10-52236 Japanese Patent Publication No.54-7861

However, Patent Documents 1 and 2 competitively mask other problem odors using the unique odor of coriander (Coriander), and Patent Documents 3 and 4 describe the specific odor of coriander. Alternatively, a slight amount of unpleasant odor is used as a control, and by contrasting with this, the outline of the scent of the subject food is more clearly highlighted, and the scent of the subject food is emphasized. It utilizes the antioxidant effect on the fats and oils of fragrant vegetables.

The present inventors have used the spices, particularly the coriander, which have been limited to the specific cooking field or the food processing field, whose cooking use application is extremely biased due to its unique odor, in a wider field of food processing or cooking. In particular, research was conducted on the use method that does not interfere with, and is not influenced by, the specific odor or unique odor.

As a result, the present inventors, in a distillate obtained by steam distillation of coriander foliage, tastes such as “koku”, “umami”, “sweetness”, etc. of cooked foods and foods Obtaining the knowledge that there is a potentiating and enhancing action on the ingredients, and that the main constituent effective for expressing the enhancing action is either decanal or trans-2-decenal, or both, Furthermore, octanal, trans-2-nonenal, linalool and trans, cis1-2,6-nonadienal, which are other components in the distillate, are each decanal or decanal in terms of expression of the taste enhancing effect. The knowledge of complementing or reinforcing the enhancement effect of trans-2-decenal was obtained.

The present invention has been completed based on the above novel findings.
That is, providing a new taste enhancing method for food and drink, providing a new type of flavor enhancing composition for taste enhancement based on the taste enhancing method, implementing the enhancing method, or the flavor In producing a food composition, it is an object to provide a method of using a distilled distillate obtained by steam distillation of coriander foliage or a component thereof for use in enhancing the taste of food and drink, etc. It is the purpose.

1st of this invention is 0.01- of the flavor detection threshold density | concentration in the said food / beverage products with respect to food / beverage products, and decanal and / or trans-2-decenal (henceforth abbreviated as "decenal" hereafter). This is a method for enhancing the taste of food and drink characterized by adding an amount of 40-fold concentration.

According to a second aspect of the present invention, in the first aspect, the decanal and / or decenal to be added has a decanal concentration of 0.001 to 1000 ppb and / or a decenal concentration of 0.001 to A method for enhancing the taste of foods and drinks, characterized by adding so as to have a concentration of 1000 ppb.

According to a third aspect of the present invention, in the first to second aspects of the invention, together with decanal and / or decenal, octanal, trans-2-nonenal (hereinafter sometimes simply referred to as “nonenal”), linalool and trans, Presenting a food or drink characterized by adding in combination one or more selected from the group consisting of cis-2,6-nonadienal (hereinafter sometimes simply referred to as “nonadienal”). It is a taste enhancement method.

4th of this invention is the distillation distillate obtained by steam-distilling the stem and leaf part of coriander in the taste enhancement method which concerns on the said 1st-3rd invention, Comprising: The image containing decanal and / or decenal Or a flavor enhancer composition comprising this as a constituent fraction is added.

The fifth aspect of the present invention is a flavor enhancer composition for enhancing the taste of foods and drinks containing either decanal or decenal, or both as active ingredients.

A sixth aspect of the present invention is characterized in that, in the fifth aspect, decanal and / or decenal is contained in a decanal concentration of 1 ppb to 10 ⁵ ppm, and / or a decenal concentration of 1 ppb to 10 ⁵ ppm. It is a flavor composition for enhancing the taste of food and drink.

7th of this invention contains the 1 type (s) or 2 or more types chosen from the group which consists of decanal and / or decenal, and octanal, nonenal, linalool, and nonadienal in the said 5th-6th invention. The flavor enhancer composition for enhancing the taste of food and drink.

In an eighth aspect of the present invention, in the fifth to seventh aspects, the flavor enhancing composition for enhancing taste is a distilled distillate obtained by steam-distilling the stems and leaves of coriander, wherein decanal and / or It is a flavoring composition for enhancing the taste of food and drink, characterized by being a fraction containing desenal or a flavoring composition comprising this as a constituent fraction.

9th of this invention is the food / beverage products obtained by the said 1st-4th invention.

A tenth aspect of the present invention is a food or beverage product, wherein 0.001 to 2% by weight of the flavor enhancing composition for enhancing taste in the fifth to eighth aspects of the present invention is added.

Since the present invention is as described above, it is possible to provide a novel method for enhancing the taste of food and drink and a novel flavor enhancer composition for enhancing taste.
According to the taste enhancing method and flavor composition in the present invention, the tastes such as the special “koku” flavor, “umami” or sweetness of various foods and beverages are enhanced and strengthened more than originally possessed by the foods and beverages. be able to.

The taste-enhancing effect is not limited to single foods and drinks, but also enhances the flavor and taste of the cooking ingredients and improves the quality of the cooking ingredients in various cooking fields. Also improve the taste quality by enhancing the flavor, especially the depth, umami, sweetness, etc. of the intermediate food material being processed, the final product of the processed food, or the cooked food at the time of eating. be able to.
In addition, for foods derived from flour raw materials, the “powder” flavor can be reduced to improve the mild taste. Therefore, it is possible to provide a novel improvement / improvement method that can greatly improve the taste quality of a wide range of foods and drinks and a novel flavoring composition used in the method.

The present inventors have found that a distilled distillate obtained by steam distillation of coriander has an action of enhancing and enhancing the taste of food and drink. Moreover, in the taste enhancing action, even when the addition amount is below the fragrance detection threshold of the characteristic aroma component of coriander of the distillate, a clear taste enhancing effect is exhibited, and the taste enhancing effect is the aroma. We have also found that it is independent of the effects of the characteristic scents of the ingredients. Then, the substance which has a taste enhancement effect in the distillate obtained by steam distillation of coriander was elucidated.

As described above, coriander grows in various parts of the world, and each is named with a unique name. The coriander, which is a raw material of the present invention, refers to a plant belonging to the scientific name “Coriandrum sativum L.” in plant taxonomy, that is, the genus Coriander genus Coriander. Vietnamese Coriander (Vietnamese Coriander) or psyllium (Polygonum odoratum L.) used for food in Vietnam and Thailand, and wild (or long) coriander grown in Fiji and other tropical climate areas (Wild (or Long) Coriander, scientific name: Eryngium foetidum L.) is different from coriander in botany, but both coriander and smell are similar and are used as alternative vegetables. Are also included in the category of coriander according to the present invention.

The coriander in the present invention can be any of various states, such as raw plants after harvesting, plants distributed in the market as foodstuffs, or plants subjected to drying treatment, and the foliage is used. .

The steam distillation in the present invention can employ a steam distillation method that is usually used as a method for collecting essential oils of vegetable flavors. In addition to the atmospheric pressure method, other improved methods such as vacuum steam distillation and continuous steam distillation are also available. Can be adopted.
In the steam distillation, the coriander material is processed into a strip or powder by a suitable cutting means and used for the distillation process. Distillation fractionation efficiency can be increased by reducing the shape, particle size and the like so that the contact area with water as an azeotropic medium is increased.
Distillation conditions such as the blending amount or blending ratio of coriander and water in steam distillation, distillation time, and heating adjustment can be carried out according to ordinary methods, and are not particularly limited.

Distillate distillate fractionated by steam distillation of coriander shoots and leaves, as described in "Examples 1-3, 5-9", with respect to its unique taste in foods and drinks to be added Has a taste enhancing effect.

When expressing the taste of food and drink, the expression “Koku” is used. “Koku” is a term representing a kind of food flavor and is a sensation felt in the mouth and nasal cavity, but is distinguished from “taste” and “smell” which are general chemical or physical sensations. Although a clear definition has not yet been established, in general, in the taste sensory test of food, as a complex taste expression, "Koku" = "total mass, rich taste with thickness and depth, It is understood in the sense of “taste enrichment” (Non-Patent Document 1).

“Food and Taste” edited by Fushiki Satoshi, Tokyo, Kouen Co., Ltd., September 2003, p62-63

The flavor enhancing composition for enhancing taste according to the present invention has a component that enhances or enhances the “koku” flavor, which is different from the “odor” flavor, and in foods and beverages to which the composition is added, The effect of enhancing or enhancing the unique “koku” flavor can be expressed. In addition, depending on the food to be added, it is possible to develop an effect of enhancing and enhancing the taste elements such as umami and sweetness in addition to the “koku” flavor. The term “taste” in the present invention is used as a general term for various taste elements other than such “smell”.

The inventors of the present invention also have a function of enhancing and enhancing the taste of foods and drinks by a specific and characteristic aroma component possessed by a distillate obtained by steam distillation of coriander (hereinafter simply referred to as “distillate”). The component which contributed to the characteristic aroma was narrowed down and identified from the aroma components of the distillate (Experimental Example 3).

(Table 1), 6 characteristic aroma contribution components (Decanal, trans-2-decenal, octanal, trans-2-nonenal, linalool, trans, cis-2,6-nonadienal) in coriander distillate, and The quantitative analysis value of content in the distillate of each component is shown.

Furthermore, as a result of studying the relationship between the six components and the expression of the effect of enhancing taste, decanal and trans-2-decenal are each independently an active ingredient having a taste enhancing effect, octanal, trans-2 -Nonenal, linalool and trans, cis-2,6-nonadienal are so-called enhancement auxiliary components having an action of enhancing or reinforcing the taste enhancing action of the two ingredients in the presence of either of the two active ingredients. It was found (Example 3).

The six substances that are fragrance contributing components described in Table 1 are both known substances as fragrances.
For example, [Non-Patent Document 2] describes material properties (chemical formula, structure, CAS number, property, etc.) of the substances (a) to (f). However, since this document is related to “synthetic fragrance”, there is an explanation of the use of the fragrance, but there is no description about the effect of taste improvement, particularly taste enhancement, and there is no description suggesting it. In other prior literatures, there is no description or knowledge regarding the taste enhancing action of the six substances (a) to (f) according to the present invention.

"Amendment revised edition, synthetic fragrances / chemistry and product knowledge" by Motoichi Into, published by Chemical Industry Daily, March 2005.

In other words, (I) decanal and trans-2-decenal are both known substances, but both substances are independent of each other, or a mixture of the two is synergistic, with a “koku” flavor possessed by the food and drink, and other presentations. By acting on the taste component, the effect of enhancing and enhancing the taste can be expressed, and (b) the effect is also due to the addition amount of the both substances in the food and beverage being below the flavor detection threshold. (C) Therefore, the taste enhancing action is not induced by the aroma sensation, and (d) octanal, trans-2-nonenal, linalool and trans, cis-2,6. -Nonadienal is a known substance, but these substances may be decanal and / or trans-2- By coexisting with senal, the taste enhancing action of the two substances is enhanced or reinforced, or qualitative supplementation such as heavy reinforcement is performed, so that the taste enhancing action is stronger and deeper. It has been found that an effect of improving and improving a product can be exhibited.

These relate to the new knowledge of the present inventors, and the present invention has been completed based on such knowledge.

The present invention will be described in detail below.
The present invention relates to a method for enhancing the taste of a food or drink characterized by adding either decanal or trans-2-decenal, or both as an active ingredient, and one or both of the two substances as an active ingredient. The present invention relates to a flavor enhancer composition for enhancing the taste of food and drink.

Since both substances that are active ingredients are known substances (for example, [Non-Patent Document 2]), each substance synthesized or marketed in a conventional manner is required to prepare the composition of the present invention. Can be used after purification. However, from the viewpoint of food safety, it is desirable to use an extract from a natural edible plant, particularly a distillate obtained by steam distillation of the coriander stalks and leaves, or one separated therefrom.

The decanal according to the present invention is a substance to which the existing chemical substance number 2-494, FEMA-GRAS list registration number 2362, CAS number 112-31-2 are given, and is a colorless liquid with an oily orange peel-like fragrance. The diluted solution has a refreshing orange fragrance and is used as a citrus fragrance and flavor.

Trans-2-decenal (hereinafter, simply referred to as “decenal”) is a substance to which FEMA-GRAS list registration number 2366 and CAS number 3913-71-1 are assigned, and is a colorless liquid with a fatty citrus fragrance. It is used as a fresh green fragrance for citrus and fruit.

In addition, octanal according to the present invention is a substance to which existing chemical substance number 2-494, FEMA-GRAS list registration number 2797, CAS number 124-13-0 is given, and the diluted liquid is colorless and has an oily odor. It is a liquid and is used in citrus, fruit and dairy flavors.

Trans-2-nonenal (hereinafter, simply referred to as “nonenal”) is a substance to which FEMA-GRAS list registration number 3213 and CAS number 18829-56-6 are assigned, and is a colorless to slightly yellow liquid with a strong fat-like Oris fragrance. It is used as a blended fragrance for the purpose of giving an Oris tone.

Linalool is a substance with existing chemical substance number 2-249, FEMA-GRAS list registration number 2635, CAS number 78-70-6, and is a colorless liquid with a lily of the valley aroma, and many fruits, vegetables, spices Its presence has been confirmed in aromatic components such as coffee, tea and tea.

Trans, cis-2,6-nonadienal (hereinafter simply referred to as “nonadienal”) is a substance to which an existing chemical substance number 2-2462, FEMA-GRAS list registration number 3377, and CAS number 557-48-2 are assigned. It is a colorless to pale yellow liquid having a diffusible cucumber-like green fragrance, and is used in flavors of vegetables, fruits and seasonings.

As the classification method of the component classification in the characteristic analysis of “scent”, “top note” (the scent component that enters the nasal cavity first when smelling), “middle note” (after top note, before base note) The scent part that can be felt, the scent that is the center of the scent), “base note” (the middle note followed by a relatively heavy scent part that is felt after the middle, which plays the role of the basic part of the scent and the remaining scent) There are four categories of “tenacity (persistence)” (the property that the scent continues to smell the same for a long time), but in the characteristic analysis of food and drink “taste” There are four categories of “first taste”, “middle taste”, “aftertaste”, and “sustainability”, and expresses taste-sensitive characteristics corresponding to each temporal category of the “scent”.

According to the sensory test results (Tables 6 to 8), the decanal according to the present invention has a potentiating action particularly in each of the taste, aftertaste and persistent taste categories in the taste enhancing action of foods and drinks, while decenal. Has a taste-enhancing effect. In addition, the blended mixture of both has an enhancing effect on the taste, aftertaste and sustainability. When the blending ratio of the two is “Decanal <Desenal”, it is classified into the tangent and aftertaste, and “Decanal ≧ In the case of “Desenal”, an enhancing effect is manifested in the categories of taste, aftertaste and persistence. In any case, the aftertaste enhancing effect increases with an increase in the amount of decanal added (or blending ratio). Furthermore, in decanal, when the addition amount becomes a predetermined amount or more, a content enhancement effect is newly developed (Table 7, for example, 1.6 ppb or more for chicken broth).

That is, decanal and desenal each show an independent taste enhancing action as described above. Furthermore, in the combined use of both, the expression intensity of each of the taste, middle taste, aftertaste, and sustainability is increased by some interaction or interference. Here, in particular, as the amount of decanal added (or blending ratio) increases, only the aftertaste category increases the enhancing effect in relation to the amount of increase, and the decanal blending ratio increases. It has been found that, by being superior to decenal, the effect of enhancing the sustainability is greatly expressed, and further, when the addition of decanal is more than a predetermined amount, the effect of enhancing the content is also exhibited. In general, considering that aftertaste and persistence are the parts that bear the basic character of the taste, the decanal is superior to the interference of desenal, and is particularly central to the taste enhancing action according to the present invention. It is recognized as a dominant active ingredient and a contributing ingredient that fluctuates the qualitative depth of the taste enhancement.

In other words, from this finding, by adding or subtracting the addition amount of decanal and / or desenal, or the blending ratio of the two, the effect of enhancing action in each category of taste taste, taste, aftertaste and sustainability is manifested. Therefore, the expression of the taste enhancing effect as a total can be adjusted qualitatively or quantitatively.

In addition, according to the findings described in [0048] to [0050], an enhancement effect is manifested in each characteristic category of taste, content, aftertaste, and sustainability depending on the amount of the active ingredient decanal and decenal added or the blending ratio of both. It was found that there is a difference in strength in the intensity, but the 4 taste evaluation characteristics are based on the time category of taste sensitivity, and are perceived and sensed continuously in a very short time. is there. The difference in sensitivity between each category is the difference in sensitivity between humans who perceive this characteristic. Sensation gives a sense of depth, depth, or perspective of the taste characteristic. In addition, a series of these strong and weak impacts that are perceived continuously and in a superimposed manner gives a sense of mass and thickness that are responsive to the entire series of tastes. When these are put together, it is related that what is regarded as a group of taste classifications of taste characteristics from the taste to the sustainability is a taste called a so-called “koku” flavor.
In other words, the intensity relationship of the sensitivity of each of the temporal divisions “early taste, medium taste, aftertaste, and sustainability” is the “koku” flavor described in [0028], that is, the “feel of mass”, “thickness / It can be said that it forms or constitutes the actual contents of “depth”, “rich taste” and “taste fulfillment”. Each food and drink has the same basic taste composition, but the “koku” flavor at the time of eating is different or different. This is thought to be caused by differences and fluctuations.
In other words, the enhancement of individual sensitivity of “first taste”, “middle taste”, “aftertaste” and “sustainability” leads to a result that emphasizes the perceived impact of “koku” flavor as a whole, and as a result, It is presumed that the overall taste and enhancement of overall taste are achieved by the enhancement mechanism in the taste enhancement method according to the present invention.

Therefore, the method for enhancing the taste of foods and drinks according to the present invention is characterized in that decanal or decenal is added alone as an active ingredient, or a combination of both is added as an active ingredient. is there. Moreover, the flavor enhancer composition for enhancing taste according to the present invention is produced and used using the decanal and / or desenal as an active ingredient.

In the case of using both, the mixing ratio is not particularly limited. Usually, the purpose of enhancing taste can be achieved in the range of decanal: decenal = (100: 0) to (0: 100), and the food and drink to be added The blending ratio can be adjusted and set as appropriate in consideration of the use of the product and which of the taste, taste, taste, finish, and sustainability. In that case, a commercially available decanal or decenal can be added suitably as needed, and a ratio can be adjusted.

In the present invention, a distillate obtained by steam distillation of coriander (hereinafter simply referred to as “distillate”) can be used as a flavoring composition according to the present invention, but because it is a natural material, Usually, the content ratio of decanal and decenal for each distillation is not always constant due to the difference in the growing place, growing time, harvesting time, distillation use site, etc., and the mixing ratio is usually unstable. Even in this case, the quality can be stabilized as a product by adjusting the addition of commercial decanal or decenal so as to obtain a desired blending ratio.

In the use of a flavor enhancer, it is used in a trace amount that is less than the flavor inherent to the enhancer substance, that is, the flavor of the enhancer itself is not felt or only slightly felt. When decanal or decenal is used for the purpose of expressing the effect of the taste enhancing effect, that is, when used as a taste enhancer, it is considered that flavor avoidance is caused by the unpleasantness of the specific odor. As with the enhancer, it is desirable to use the fragrance component in an amount less than or equal to the flavor recognition threshold concentration, preferably in a minute amount around the approximate value of the flavor detection threshold concentration of the fragrance component. Here, the flavor detection threshold is the minimum concentration at which the presence of the flavor can be sensed regardless of whether it is pleasant or unpleasant in the human olfaction, and the flavor recognition threshold is what flavor the flavor is in the human olfaction. Or the minimum concentration that can be individually identified.

According to [Non-Patent Documents 3 to 5], the “Odor threshold” in the aqueous solution (aqueous medium) of decanal is 0.1 to 2.0 ppb, the “Flavor threshold” is 7 ppb, and the aqueous solution (aqueous medium) of decenal. The “Odor threshold” is 0.3 to 0.4 ppb, and the “Flavor threshold” is 230 ppb. Therefore, if the odor of decanal or desenal is an unpleasant odor and hinders edible eating, it is added to a concentration below the flavor recognition threshold, preferably around or below the flavor detection threshold. There is a need to. In addition, in order to express and enjoy the taste and effect of pure taste without feeling the fragrance part at all in the eater, it is used to add the concentration below the flavor detection threshold. do it.

Guadagni, G., RG.Buttery and S.Okano, J. Sci. Food Agric., 14, 761-765 (1963) Boehlens, M.H. And J.vanGemert, Perfumer & Flavorist, 12 (5), 31-43 (1987) Buttery, B.G., J.G.Turnbaugh and L.C.Ling, J. Agric. Food Chem., 36 (5) 1006-1009 (1988)

However, ordinary foods and drinks, cooked products, or cooked products are composed of a large number of materials, and the fragrance is complicated by forming a complex of various fragrance components. Therefore, each of the flavor detection threshold and flavor recognition threshold of decanal, desenal and other fragrance components in them tends to be generally larger than each threshold value in an aqueous solution (aqueous medium), and it depends on the type and state of the food and drink. The fluctuation range is large.
In addition, the fragrances inherent to decanal and decenal are more difficult to perceive due to the influence of the various constituents contained in the food and drink and the fragrances of the constituents.
Therefore, in various foods and beverages, the flavor detection threshold and flavor recognition threshold of decanal, desenal and other fragrance components are not necessarily predetermined as specific, so in actual use and addition, In terms of product design, it is desirable to grasp the detection threshold value and the recognition threshold value in advance and set the addition amount or the mixing ratio.

Of course, in the flavor enhancement method according to the present invention, the use of addition as described above is not an object of repelling for fragrances such as coriander and its characteristic fragrance components decanal, desenal, etc. There is no particular limitation on the amount, and any amount can be added.

In the present invention, in the case of the purpose as a taste enhancer, a usage method according to a normal flavor enhancer can be adopted, and decanal and desenal which are the active ingredients of the present invention are contained in each food and drink, and each component substance in the food and drink Is added in the range of 0.01 to 40 times the flavor detection threshold, preferably in the range of 0.1 to 4 times, particularly preferably in the range of 0.1 to 2 times the concentration. .

If the added amount is less than 0.01 times the flavor detection threshold, it is difficult to sufficiently exhibit the effects of the present invention even by the combination and synergistic effect of each active ingredient and enhancement auxiliary ingredient. In some cases, the perception threshold may be exceeded, so that the presence of added components may be more noticeable. Depending on the combination of two or more, the balance of taste, flavor, flavor and the like of the food or drink to be added may be lost, and the taste and flavor may be altered beyond the purpose of an enhancer, and the taste improvement may be adversely affected. However, in the case of the application of imparting or creating a new taste, there is no hindrance to addition beyond the above range, and the addition amount is not particularly limited.

Specifically, when used as a taste enhancer for foods and drinks, it depends on the type and state of the foods and drinks, but (i) in decanal, usually a concentration range of 0.001 to 1000 ppb after addition And preferably used at a concentration of 0.01 to 100 ppb, particularly preferably at a concentration of 0.1 to 50 ppb. In (b) desenal, the concentration is usually in the range of 0.001 to 1000 ppb after addition. And preferably used at a concentration of 0.01 to 100 ppb, particularly preferably at a concentration of 0.03 to 50 ppb.

The addition amount of octanal, linalool, nonenal or nonadienal, which is a taste enhancing auxiliary component according to the present invention, can be adjusted appropriately depending on the category and combination of the auxiliary enhancement, but the blending ratio is adjusted to be about 50% or less of decanal It is desirable to do. As shown in (Table 4), with respect to desenal, even if the addition ratio is 100% or more, the effect can be achieved.

In the taste enhancing method according to the present invention, when decanal and / or desenal is added to a food or drink, or when other 4 taste enhancing auxiliary ingredients are used in combination, the respective substances may be added directly. Although possible, a method of adding as a flavoring composition for food and drink is effective.

The flavor enhancing composition for enhancing taste according to the present invention contains a predetermined amount of decanal and / or desenal, which is an effective ingredient for enhancing taste, or octanal, linalool, nonenal and / or nonadienal which are enhancement auxiliary ingredients. If it does, especially a form, a dosage form, etc. will not be limited. Moreover, a flavor composition can be comprised by each component individually or in combination of 2 or more types.

Specifically, in the flavor enhancing composition for enhancing taste according to the present invention, decanal contains 1 ppb to 10 ⁵ ppm as decanal concentration, and decenar contains 1 ppb to 10 ⁵ ppm as decenal concentration. If the amount is less than 1 ppb, the total amount added is inconvenient for handling in bulk production, and if it exceeds 10 ⁵ ppm, it is difficult to make fine adjustments in quantitative adjustment at the time of addition, and errors are likely to occur, stabilizing the quality. Cause trouble.

The said flavoring composition can be manufactured according to the manufacturing method of a normal spice flavor (for example, nonpatent literature 6-7). As the active ingredient and auxiliary ingredient, those produced by a known chemical or biochemical method or those extracted and separated from natural materials can be used. Each of the component substances is usually a liquid, but is a liquid substance emulsified / dispersed or dissolved in another known liquid, or a powder / coated or shaped powder adsorbed on another known carrier. The product can be processed into various forms such as a granulated product, a tablet, or a paste-like product mixed and kneaded with other known base materials. Furthermore, in the structure of the said flavoring composition, conventionally well-known various flavorings, spices, seasonings, etc. can be suitably selected and mix | blended as needed.

Moreover, when using a coriander distillate as a flavoring composition according to the present invention, each component is analyzed so as to obtain a desired component blending ratio after analyzing the contents and content ratios of the active ingredients and auxiliary ingredients according to the present invention. The composition can be prepared by additionally adjusting or by performing a concentration treatment, a granulation treatment or the like.

Generally, in the flavor enhancing composition for enhancing taste according to the present invention, the total concentration of the active ingredient and the auxiliary ingredient according to the present invention is 0.00001 to 99% by weight, preferably 0.00005 to 95. It can be produced at a content ratio of% by weight and is used.
For example, the total concentration of the coriander distillate stock solution (from Table 4, raw material 2-2) is about 0.65 × 0.0001% by weight (about 0.65 μg / ml). As a result of the addition, the effect expression of the taste enhancing action was obtained.
In addition, the concentrate of the distillate or the flavoring composition having a total concentration increased by the predetermined blending of each of the component substances is reduced in volume at the necessary titer, so the handling method is simplified, In addition, there is the convenience that the usage can be further diversified, so that quantitative design can be performed as appropriate.

"Known and Conventional Techniques (Fragrance) Part II Food Fragrance", pages 510-512, JPO Gazette (published on December 14, 2000). "Known and Conventional Techniques (Fragrance) Part I Fragrance General", pages 89-138, Gazette of the Patent Office (issued on November 29, 1999).

The foods and drinks to which the taste enhancing method according to the present invention is applied include noodles, wontons, gratins, stews, curries, cooked soups and bouillons (chicken soup, corn soup, vegetable soup, etc.), livestock meat・ Extracts such as vegetables, various blended seasonings, various soups and sauces, processed meat products such as ham and sausage, etc. There is no particular limitation such as food, commercial food, or cooking / dish at a restaurant.
In addition, if the flavor enhancing composition for enhancing taste according to the present invention is commercialized in a granular form or the like like a commercially available “umami seasoning”, it can be easily used for domestic cooking products.・ Can be used.

Next, examples will be shown and described in more detail.

[Example 1]
500 parts by weight of fresh coriander (Okinawa, summer harvested product) stems and leaves were cut into 1 cm size, and this was steam distilled together with 3000 parts by weight of distilled water in a normal steam distillation apparatus. Distillation time is 40 minutes. After distillation, 500 parts by weight of a distilled fraction (distillate) (A) and 2400 parts by weight of a flask residue (residue) (B) were obtained. The distillate thus obtained was used as a stock solution / material (A-1) of the coriander-derived flavoring composition in the present invention. In addition, the residue (B) was obtained by filtering the residual fraction of the flask with “No. 2 filter paper” and weighing the amount of the filtrate, and this was used as the residue stock solution (B-1).

The material (A-1) was used as a stock solution, and a 500-fold diluted solution thereof was prepared as a material sample (A-2) (2000 ppm solution). On the other hand, a chicken broth preparation (6-fold diluted product of the commercially available product) of commercially available chicken bouillon (Ariake Japan Co., Ltd. “Chicken bouillon EA”) is heated and prepared in a hot water bath (70-75 ° C.). 4.0 parts by weight of the raw material sample (A-2) is added to and mixed with 100 parts by weight of the prepared product, and the chicken broth taste improved product (A-3, the raw material addition amount = 80 ppm) according to the method of the present invention is added. Obtained.

Compared with the above-mentioned commercial chicken broth preparation, the chicken broth taste-improved product has enhanced and strengthened the “thickness / depth” and “taste richness” unique to chicken broth. The taste was enhanced and improved (Table 2) (FIG. 1).

[Experimental Example 1]
A comparative experiment was conducted on the effect of enhancing and enhancing the “koku” flavor inherent to the chicken broth by adding the present material to the chicken broth by the method of the present invention.
First, an addition amount (= flavor detection threshold) at which the aroma of coriander could not be detected when the material was added was examined. This is to eliminate the influence of the coriander odor on the evaluation judgment in sensory evaluation, and to determine the effect of this material on the taste purely, and to obtain a guideline for the amount of this material added. belongs to.

A test solution was prepared by sequentially diluting the material (A-1), and the amount of the material added (unit: ppm) was 5 (160, 80, 40, 20, 10). In the same manner as in “1”, the mixture was added to and mixed with the commercial chicken broth preparation, and a “flavor” sensory test was conducted by a trained panelist to evaluate the flavor detection threshold. As a result, it was determined that the scent of coriander remained slightly when the amount of the material added was 160 ppm, and that the scent could not be detected when the amount was 80 ppm or less. On the other hand, for the residue (B-1), the flavor detection threshold was determined by the same procedure. As a result, the determination value of the flavor detection threshold of the residue was 4000 ppm or more and less than 8000 ppm.

[Experiment 2]
In the same manner as described in “Example 1”, a commercial chicken broth preparation heated in a hot water bath (70 to 75 ° C.) was prepared, and this was used as a control control product (C) without the addition of this material. Further, 2.0 parts by weight of the 5-fold diluted residue stock solution (B-1) obtained in “Example 1” was added to and mixed with 100 parts by weight of the control product (addition amount: 4000 ppm). Was used as a control reference product (D). In addition, the addition amount of (B-1) in D is the determination value of the flavor detection threshold value obtained in the same procedure as in “Experimental example 1” where the scent of coriander cannot be sensed. Subsequently, the effect of flavor improvement / taste enhancement in this material was evaluated by a “taste / fragrance” sensory test in a normal manner by a skilled panelist (n = 6).

The “taste / fragrance” sensory test is performed for each of the control product (C) and the chicken broth taste-improved product added with this material ((A-3) in “Example 1”) or the control reference product (D). 2-point comparison and 6-item 7-step evaluation method (excellent (3), superior (2), slightly superior (1), equivalent (0), slightly inferior (-1), inferior to control product (-2) ), Very inferior (−3) 7-level evaluation, with points in parentheses). Evaluation items (characteristics) are “Koku” taste expression (thickness / depth, fullness) 2, aroma (specific odor suppression), sweet umami, salty taste, and overall evaluation 1 each.

The evaluation results of the sensory test of this “Experimental Example 2” are shown in (Table 2) and (FIG. 1).

The results of the sensory test were statistically processed to determine the presence or absence of a significant difference. As shown in (Table 2), the characteristics of this material-added chicken broth taste improved product (A-3) “Taste thickness / “Depth” and “taste enhancement” were evaluated superior to the control product with no addition of this material, and a significant difference was recognized at a risk rate of 5%.
This indicates that the chicken broth improved product has enhanced and enhanced “taste thickness / depth” and “taste richness” by adding this material, and improved “koku” taste. In addition, the “smell suppression” evaluation is a slightly positive evaluation, and the addition amount of this material is less than the coriander flavor detection threshold. This means that taste evaluation has been realized. Further, from the evaluation result of the residue (D), the “odor control” effect is similarly recognized as a result of addition less than the detection threshold.

[Experiment 3]
Identification of characteristic aroma contributing components in the distillate was performed as follows.
The distillate stock solution (A-1) obtained in the above “Example 1” is put in a vial, and the headspace aroma is obtained by a headspace adsorption extraction method (Headspace Sorptive Extraction method, 80 ° C., 120 minutes) using Twister. Were collected and components were identified with a gas chromatography mass spectrometer (GC-MS). In addition, regarding the odor quality and odor intensity of the fragrance component, an odor-smell gas chromatograph (GC-Olfactometry, GC-O) apparatus is used. As a screening method for the fragrance contribution component, fragrance extract dilution analysis (Aroma Extract) The contribution component was narrowed down by Dilution Analysis (AEDA) method. The analytical instruments and devices are shown in (Table 3).

As a result, smell was detected at 51 places on the chart by GC-MS analysis and GC-O smell sniffing, and 21 kinds of flavor components were identified. Among these components, as a result of narrowing down the aroma components that particularly contribute to the aroma of the coriander distillate (A-1) using the AEDA method, the six components (a) to (f) described in (Table 1) are the contributing components. Turned out to be.

The GC-MS quantitative analysis was further performed on the content of the six-component distillate using various raw materials. As a result, the content analysis value in the distillate of each component is shown in (Table 4) for the aroma contributing components 6 components (a) to (f) in the coriander distillate. The analytical value of (raw material 1) in (Table 4) is the analytical value of the distillate (A-1) obtained in “Example 1”, but the coriander raw material of (raw material 1) is from Okinawa. It is a summer product and the distillate is obtained by steam distillation of the stem and leaf. Separately, if the coriander raw material collection time and distillation part are different, it is an Okinawa autumn-collected product, and the distillation part is “leaf and stem” (raw material 2-1), “leaves only” (raw material 2-2), “ Each content analysis value in each distillate of “stem only” (raw material 2-3) is also shown in (Table 4).

As a result, the steam distillate made from coriander foliage is not necessarily constant in content and composition ratio of each of the six contributing components due to the growth or collection time of the raw material and the difference in distillation site. There was found.

[Example 2]

Three kinds of distillates with different distillation sites obtained in “Experimental Example 3” (derived from “Raw Material 2-1”, “Raw Material 2-2”, and “Raw Material 2-3”) are the same as in “Example 1”. The presence or absence of expression of the effect of enhancing taste in chicken broth was evaluated by the procedure described above. As a result of the sensory evaluation, each of the three kinds of distillates had a taste enhancing action, as was the case with the “raw material 1” -derived distillate. The evaluation results are shown in the lower part of (Table 4).

[Example 3]

About six flavor contribution components of a coriander distillate, the presence or absence of the effect expression of the taste enhancement effect | action of each component in chicken broth was verified, and the active component of the said action was identified.
Moreover, the difference in expression of the taste enhancing effect was compared and verified by various combinations of each component, and the presence and degree of interaction between the components were confirmed.

First, 0.3% of purified salt was added to a 6-fold diluted solution of commercially available chicken broth (“Chicken bouillon EA” manufactured by Ariake Japan Co., Ltd.) to prepare a chicken broth preparation. A control product with no sample added was used. Moreover, the chicken broth taste improvement product (A-3) obtained in “Example 1” (= (raw material 1) -derived coriander distillate (A-1) addition: 80 ppm) was used as a control reference product (sample No. 10). ).

On the other hand, for each of the fragrance components (a) to (f) described in (Table 4), each single reagent is diluted with 99.5% ethanol, and each predetermined amount is heated in a hot water bath (70 to 75 ° C.). Samples Nos. 11 to 16 for analysis of the aromatic components (a) to (f) were obtained by adding and mixing with 100 parts by weight of the prepared chicken broth preparation. The addition amount and addition concentration of the reagents (a) to (f) with respect to 100 g of chicken broth are shown in Table 5. The amount of each reagent added is set to about 10 times the content of each component in the coriander distillate (flavor detection threshold: equivalent to 80 ppm) in (A-3) for the purpose of clarifying the expression of the taste enhancing effect. did. However, the ratio of the amount added between the components is the same as the component composition ratio in the distillate.

Aroma components (a) to (f) are individually added to the chicken broth preparation, and the taste enhancement effect in each sample is applied to a skilled panelist (n = 3) by the same procedure as in “Experimental example 2”. In addition, the sensory test was conducted by comparing the control control product with a 2-point, 4-item 7-step evaluation method, and the enhancement effect was evaluated.
Evaluation items (characteristics) were evaluated based on four items of “first taste”, “middle taste”, “aftertaste”, and “sustainability” in the taste of chicken broth (thickness depth). The evaluation results of the sensory test on the samples No. 11 to 16 are shown in (Table 6).

Samples No. 17 containing both decanal (a) and decenal (b), and samples containing linalool (c), octanal (d), nonenal (e) and nonadienal (f) in combination with No. 17 For samples No. 18 to 21 and samples No. 25 containing all of (a) to (f), various samples with various combinations of each component were carried out in the same manner as the sensory test, and each taste enhancing effect was evaluated. did. The sensory test evaluation results for Sample Nos. 17 to 25 are also shown in (Table 6).

According to these results, the taste enhancement effect of chicken broth was expressed in Sample Nos. 11-12 and 17-25. All the samples are samples to which one or both of decanal and decenal are added, that is, each of the samples corresponds to the flavor composition according to the present invention, and the expression of the taste enhancing effect by the addition is It can be said that it constitutes an embodiment of the inventive method.

Looking at the results in more detail, the decanal (a) -added sample No. 11 exhibited an aftertaste / sustainability, and the decenal (b) -added sample No. 12 exhibited a potentiating effect, and (a) (b ) In both blended sample No. 17, the enhancement effect was manifested in taste, aftertaste and sustainability. That is, decanal and decenal are active ingredients for the taste enhancing action in the method of the present invention, but it has been found that they are separate and independent active ingredients from the individual difference of the enhancing effect expression category. The other components (c), (d), (e) and (f) have no taste enhancing effect in the single blended sample. However, in the sample in which these are added and combined with decanal (a) and decenal (b), the “(a) + (b)” sample exhibits a new effect with a content that does not exhibit the enhancement effect, and the aftertaste / Increases or decreases sustained effects. That is, the components (c) to (f) have the effect of assisting / complementing the taste enhancing action of (a) and (b) to reinforce, and (a) and (b) It can be considered that it is an enhancement auxiliary component.

Further, comparing sample No. 10 and No. 25, the total content of (a) to (f) in the No. 25 sample is about 10 times the total content of the components in the No. 10 sample. However, the enhancement effect of each taste expression category item is almost the same except for “sustainability”. This shows that the coriander distillate has a potency about 10 times higher than that of the sample in which each compound as the above-mentioned active ingredient of the present invention and the reinforcing auxiliary component is individually added and blended. That is, the distillate obtained from a natural material can achieve the purpose of the method of the present invention and the taste enhancement of food and drink with a smaller amount.

[Example 4]

Among the aroma-contributing components of the coriander distillate, decanal and decenal are the main active ingredients having a taste enhancing effect, but the difference in the degree of enhancement effect manifested when the blending ratio at the time of combination of both components was varied was verified. .

Addition amount of decanal (a) and decenal (b) in each blending ratio described in (Table 7) by the same procedure as in “Example 3” with respect to the chicken broth preparation prepared in the same manner as in “Example 3”. The sample No. 31-35 for analysis was prepared by adding and dissolving. Each sample was approximated to the total amount (about 163 ng) of (a) and (b) in sample No. 17 (Table 6), the total amount added (a) and (b) was 160 ng, and each component was 0 It is set to a blending ratio of 5 steps within a range of ˜160 ng (addition of 0 to 1.60 ppb to 100 g of chicken broth in decanal). A chicken broth preparation with no addition of each component was used as a control control product, and sample No. 17 was used as a control reference product.

According to the same procedure as in “Example 3”, a sensory test of “taste” sensory test of 2-point comparison and 4-item 7-step evaluation method was conducted by a skilled panelist (n = 3), and sensory evaluation of expression of taste enhancing effect in each sample Went. The results of the sensory evaluation are shown in (Table 7).

According to the results of the evaluation (Table 7), decanal alone has a taste-enhancing effect on the content, aftertaste, and sustainability, and decenal alone has a taste-enhancing effect. It has been found that the enhancement effect is manifested, and that the content enhancement effect is manifested when the amount of decanal added is about 160 ng (1.6 ppb) or more. In addition, in the combination of both, the aftertaste enhancement is amplified sequentially with the increase in the decanal compounding ratio and reflected in the overall enhancement, and the sustaining enhancement effect is manifested at a compounding ratio of “decanal ≥ decenal”. It was found that the taste enhancing effect was not interfered with decanal formulation.

That is, decanal and decenal are active ingredients independent of each other in taste enhancing action, but in combination, both enhancing effects are manifested depending on the blending ratio, and in particular, taste enhancing action depending on the amount of decanal added The strength and weakness effect is expressed. From these, it can be said that decanal has a more dominant and leading taste enhancing action over decenal.

[Example 5]

Commercially available instant “Corn Cream Soup” (Ajinomoto Co., Ltd. “Kunol Cup Soup Corn Cream”) is put into a cup, 150 ml of boiling water is poured according to a predetermined cooking method, 150 ml of corn cream soup is prepared, Further, the float and precipitate were removed by passing through a stainless steel sieve (32 mesh) to prepare a liquid corn cream soup (test soup M).

The coriander flavor detection threshold in the test soup M of the distillate material (A-1) obtained in “Example 1” is determined in advance using several steps of dilution liquid according to the same procedure as in “Experimental Example 1”, It was confirmed that the threshold value was 16000 ppm or more and less than 22000 ppm.

1.6 parts by weight of this material (A-1) is added to and mixed with 100 parts by weight of the newly prepared test soup M, and the corn cream soup taste improved product according to the method of the present invention (the amount of this material added corresponds to 16000 ppm). Prepared. For the soup taste improved product added with the present material, the “taste / scent” sensory test by a skilled panelist using the same procedure as described in “Experimental Example 2” (2-point comparison using the additive-free test soup M as a control control product) ), The soup taste was enhanced and strengthened in each of the “sweetness / umami” and “mellowness” characteristics. Refer to the sample No. 40 result in (Table 8).

[Example 6]

About six flavor contribution components of a coriander distillate, the presence or absence of the effect expression of the taste enhancement effect | action of each component in corn cream soup was verified, and the active ingredient of the said action was identified.
Moreover, in the expression of the taste enhancement effect, the strength and weakness of the combined effect of decanal and decenal, the combined addition effect of all the six components, and the addition effect of coriander distillate were compared and verified.

First, a liquid-only corn cream soup (test soup M) was prepared in the same manner as in “Example 5”, and this was used as a control product. Similarly, the material (A-1) is added to and mixed with the test soup M to prepare a corn cream soup taste improved product (the amount of the material added: 16000 ppm). 40 ".

On the other hand, for each of the six aromatic contribution components (a) to (f) described in (Table 4), each simplex reagent is diluted with 99.5% ethanol, and a predetermined amount of each is heated in a hot water bath (70 Each sample No. 41 to 48 for analysis of fragrance components (a ′) to (f ′) was obtained by adding to and mixed with 100 parts by weight of the test soup M made to ˜75 ° C.). In addition, the specimen addition amount of each component is shown in (Table 5) “Corn cream soup” column / corresponding specimen symbols (a ′) to (f ′). The amount of each component added was almost the same as the content (added amount) of each component in the coriander distillate in sample No. 40 (16000 ppm with respect to 100 g of test soup M).

For the sample Nos. 40 to 48, in accordance with the same procedure as in “Example 3”, a two-point comparison with a control control product by an experienced panelist (n = 3) and a “taste” sensory test of a four-item seven-step evaluation method went. The evaluation items were the four items of “first taste”, “middle taste”, “aftertaste”, and “sustainability” for the enhanced taste (sweetness / umami) of corn cream soup, and the strength of the effect was evaluated.
The evaluation results in the sensory test are shown in (Table 8).

From these results, it is found that “Delicious” and “Aftertaste” are added when decanal (a ′) is added, “Taste” is added when decenal (b ′) is added, and “Middle” and “Aftertaste are added when both are added (a ′) + (b ′). In the case of adding all of the six components in combination, it was found that the taste enhancing effect was manifested in each of the evaluation categories of “first taste”, “middle taste”, and “aftertaste”. The corn cream soup in this example has a high viscosity, and the amount of (b ′) added is relatively small relative to (a ′). For that reason, in the combined use of both, the effect of enhancing the priority of (b ′) is buried, but in the combined use of all the six components of sample No. 48, the enhancement of the priorities is achieved by the enhancement assisting actions of (c ′) to (f ′). The effect is reinforced.

Also in the present example, each of the decanal and decenal alone-added samples, and the both combined-added samples, each has an effect of enhancing the taste, and the two components are independent active ingredients of the taste enhancing action. It is clear that there is. It is also estimated that (c ′) to (f ′) are auxiliary components for the enhancement. Furthermore, in the comparison between sample No. 40 and 48, the effect of enhancing “aftertaste” and “sustainability” is large in 40, although the total amount of the six components added is almost the same. From this, it is presumed that the distillate derived from natural materials has a higher potency of enhancing action than the six-component individual blended sample.

[Example 7]

Commercially available instant "Tomato Potage Soup"("Kunol Cup Soup Tomato Potage" manufactured by Ajinomoto Co., Inc.) put into a cup, pour 150ml of hot water according to the prescribed cooking method, prepare 150ml of tomato potage soup, Furthermore, the float and the precipitate were removed by passing through a stainless steel sieve (32 mesh) to prepare a liquid tomato potage soup (test soup N).

The coriander flavor detection threshold value in the test soup N of the raw material (A-1) obtained in the “Example 1” is determined in advance by several steps of dilution liquid according to the same procedure as in “Experimental example 1”, and the threshold value is It was confirmed that it was 16000 ppm or more and less than 22000 ppm.

1.6 parts by weight of the raw material (A-1) is added to and mixed with 100 parts by weight of the newly prepared test soup N, and the tomato potage soup taste improved product according to the method of the present invention (the amount of the raw material added corresponds to 16000 ppm). Prepared. When the soup improved product added with this material was subjected to a “taste / fragrance” sensory test by an experienced panelist (comparison of 2 samples using the additive-free test soup N as a control product), “sweetness / umami” of taste In addition, the taste of the soup was enhanced and enhanced in each characteristic of “taste enhancement”.

[Example 8]

For one serving of instant cup noodles (Nisshin Foods Co., Ltd. “Nisshin Noodle Craftsman, Soy Sauce”), add 400 ml of hot water to 65 g of instant noodle chunks according to the prescribed cooking method, and 4 minutes have passed. After restoration, 24 g of accompanying seasoning soup was added, mixed and dissolved to prepare one serving of instant noodle cooked food (no additional ingredients added). This preparation with no addition of this material was designated as a control product (P).
On the other hand, when preparing instant noodles in the same manner as described above, 3.90 g of this raw material sample (A-4, 100-fold diluted solution of this raw material (A-1)) is added together with the accompanying seasoning soups and mixed and dissolved. Thus, instant noodle taste-improved cooked product (A-5) according to the method of the present invention was obtained. The amount of added material (A-1) added in “A-5” corresponds to 80 ppm.
On the other hand, in the same manner as in the above cooking method, 1.95 g of the residue (B-1) obtained in “Example 1” was added and dissolved in place of the material sample, and the instant noodle control reference cooked product (Q ) The (B-1) addition concentration in “Q” corresponds to 4000 ppm.
The amount of the material sample (A-1) or the residue (B-1) added to the instant noodle cooked product is the same as that of the “Experimental Example 1” in the same manner as in each of the instant noodle cooked products. The detection threshold was determined and a quantitative decision was made.

According to the sensory test method in the “Experimental Example 2”, each of the control product (P) and the instant noodle taste-improving cooked product (A-5) or the reference control cooked product (Q) added with the present material "Taste / fragrance" sensory test of 2 points comparison and 7 items 7-step evaluation was performed. As evaluation items (characteristics), in addition to the six items in “Experimental example 2”, the expression characteristic of the “powder reduction” effect was added. The “powderiness” in the present example means the residual feeling of the raw material flour in the texture of the restored noodles and the seasoned soup adhering thereto.
The evaluation results of the sensory test in this example are shown in (Table 9) and (FIG. 2).

The instant noodle taste-improved cooked product (A-5) according to the method of the present invention has a “thickness depth / depth”, “taste fulfillment”, The effect of enhancement / enhancement was exhibited in each of the characteristics of “odor control” and “enhancement of sweetness / umami”, and the enhancement of flavor / taste was improved.

[Example 9]

For one serving of commercial instant cooking soup (Nisshin Foods Co., Ltd. “Cumming Diet Clam Chowder Flavor”), according to the prescribed cooking method, add 13 ml of accompanying sheet-like ingredients and 43.8 g of seasoned soup to 230 ml of hot water. After adding and stirring, a predetermined instant cooking soup cooked product was prepared after a lapse of a predetermined time (additional ingredients and condiments other than sheet ingredients were not added). This preparation with no addition of this material was designated as a control product (S).
On the other hand, when preparing cooked soup in the same manner as described above, 2.28 g of this material sample (A-4, 100-fold diluted solution of this material (A-1)) and the accompanying seasoned soup are added and dissolved. The instant cooking soup taste-improved cooked product according to the method of the present invention (A-6, the concentration of the added amount of the raw material (A-1) corresponds to 80 ppm) was obtained.
On the other hand, in the same manner as in the cooking method, 1.14 g of the residue (B-1) obtained in “Example 1” was added and dissolved in place of the raw material sample, and the instant cooking soup contrast reference cooking product ( T) was obtained. The (B-1) addition concentration in “T” corresponds to 4000 ppm.
In addition, the addition amount of this raw material sample (A-1) or a residue (B-1) with respect to said cooking soup cooking product is each flavor in the said cooking soup cooking product by the same procedure as said "Experimental example 1". The detection threshold was determined and a quantitative decision was made.

According to the sensory test method in the above “Experimental Example 2”, the control control product (S) and the instant cooking soup taste-improved cooking product (A-6) or the reference reference cooking product (T) added with the present material. A “taste / fragrance” sensory test was conducted for each of the two-point comparison and seven-item seven-level evaluation. As for the evaluation items (characteristics), in addition to the six items in “Experimental example 2” as in the “Example 8”, the expression characteristic of the “powder reduction” effect was added. In addition, the “powder” in the present example means a taste texture that is a combination of the fine “non-smoothness” of the soup and the powdery odor due to the starch components in the restored cooked soup.
The evaluation results of the sensory test in this example are shown in (Table 10) and (FIG. 3).

The instant cooking soup taste-improved cooked product (A-6) according to the method of the present invention has a “thickness depth / depth”, “taste fulfillment”, There was an effect of enhancing and enhancing taste in each of the properties of “enhancement of sweetness and umami”, “reduction of powderiness” and “overall taste”, and the flavor and taste were enhanced and improved. .

The method for enhancing the taste of foods and drinks according to the method of the present invention, and the flavor enhancing composition for enhancing tastes according to the present invention selectively enhances and enhances tastes such as “koku” flavor, sweetness and umami inherent to foods and drinks. Can be provided, and a novel flavoring composition added for that purpose can be provided. In particular, as a raw material for coriander, it is possible to provide a new application that can be used and used without sensing the specific odor of perfume coriander that has been generally avoided in Japan due to its unique odor. It can contribute to the development of various new seasoning products.

In addition, the taste enhancing method and flavor composition according to the present invention have not only the effect of enhancing the taste such as the unique “koku” flavor of the food and drink to be added, but also the physical taste and texture. A reduction effect of “powder” in the region, and a kind of mild action can be exhibited.

Moreover, since the method and composition according to the present invention can be carried out in various forms, it can be used as needed for various processed foods, cooked foods or cooked foods, etc. It can be used to improve and improve the texture. Furthermore, since it is an unprecedented taste improving material, it is also possible to impart a hidden new taste and taste to the target food or drink.

In the “Experimental Example 2” of the method of the present invention, the addition of the raw material (raw material 1 derived coriander distillate) / taste-improved product (A-3) and the control reference product (D) with respect to each additive-free control product It is the radar chart figure which illustrated the two-point comparison sensory test evaluation result (Table 2) mutually compared and illustrated.

In the “Example 8” of the method of the present invention, 2 for each additive-free / control control product of the material (Coriander distillate / same as above) added / taste improved product (A-5) and the control reference product (Q) It is the radar chart figure which showed the point comparison sensory test evaluation result (Table 9) mutual comparison illustration.

In “Example 9” of the method of the present invention, the addition of the material (Coriander distillate / same as above) / taste improving product (A-6) and the control reference product (T) are 2 for each additive-free / control product. It is the radar chart figure which showed the point comparison sensory test evaluation result (Table 10) compared and illustrated.

Claims (10)

Addition of decanal and / or trans-2-decenal to the food or drink in an amount of 0.01 to 40 times the flavor detection threshold concentration in the food or drink. . Add decanal and / or trans-2-decenal so that the decanal concentration is 0.001 to 1000 ppb and / or the trans-2-decenal concentration is 0.001 to 1000 ppb. The method for enhancing the taste of food and drink according to claim 1. Adding together with decanal and / or trans-2-decenal, one or more selected from the group consisting of octanal, trans-2-nonenal, linalool and trans, cis-2,6-nonadienal, The method for enhancing the taste of food and drink according to claim 1, wherein: A distillation distillate obtained by steam distillation of coriander foliage and adding a fraction containing decanal and / or trans-2-decenal, or a flavor composition comprising this as a constituent fraction, The method for enhancing the taste of a food or drink according to claim 1, wherein: A flavor enhancer composition for enhancing the taste of food and drink, comprising either decanal or trans-2-decenal, or both as active ingredients. Decanal and / or trans-2-decenal, be contained 1Ppb～10 ⁵ ppm as decanal concentration, and / or trans-2-decenal concentration as 1Ppb～10 ⁵ ppm be contained, according to claim 5, wherein Flavor enhancer composition for enhancing taste of food and drink. It includes decanal and / or trans-2-decenal, and one or more selected from the group consisting of octanal, trans-2-nonenal, linalool and trans, cis-2,6-nonadienal. The flavor-enhancing composition for enhancing the taste of food and drink according to claim 5. The flavor enhancing composition for enhancing taste is a distillate obtained by steam-distilling coriander foliage and containing decanal and / or trans-2-decenal, or a constituent fraction thereof The flavor enhancer composition for enhancing the taste of food and drink according to claim 5, wherein the flavor enhancer composition is a flavor enhancer composition. The food-drinks obtained by the taste enhancement method of Claims 1-4. A food / beverage product comprising 0.001 to 2% by weight of the flavor enhancing composition for enhancing taste according to claim 5.