JP2014201671A - Flavoring aroma improver and food perfume composition including momordicae fruit extract - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a flavoring aroma improver capable of imparting/enhancing splendor, fresh feeling, voluminous feeling or the like and adjusting balance of the aroma by including it to a food perfume composition, and capable of maintaining the effects, and to provide a food perfume composition including the same and to which the effects are applied, and in addition, to provide food and drink products to which the effects are added.SOLUTION: Provided are the flavoring or aroma improver made of momordicae fruit extract, and the food perfume composition including the flavoring or aroma improver, and food and drink products to which the food perfume composition is included.

Description

  The present invention relates to a flavor or aroma improver that can be widely applied to foods and drinks, and a food flavor composition, and further relates to foods and drinks containing the same.

  In general, the taste and smell of food greatly affect the increase or decrease in appetite, so the flavor is considered to be an important factor in eating habits. In recent years, consumer preferences have been diversified, and there has been a demand for the appearance of foods having various aromas and flavors. The flavor of food deteriorates over time at each stage of manufacture, distribution, storage, etc., especially in the case of food and drink with a long storage period such as beverages in sealed containers, the original flavor of food disappears during storage Problems such as the generation of off-flavors and odors due to the deterioration of food components were likely to occur.

In addition, according to recent research, the deterioration of flavor components is caused not only by oxygen but also by light irradiation and heating from the outside, or by decomposition by a metal component contained in a trace amount in foods, resulting in aroma and flavor. Further, it has been clarified that the decomposition product causes degradation odor, discoloration, and alteration (Patent Documents 1 and 2).
On the other hand, it is not possible to respond with known fragrance compounds alone, but by adding a new type of fragrance material that has not been used in the past to the food fragrance composition, the above problems are solved, and gorgeousness, freshness, volume, etc. are given There is a strong need for enhanced flavor and flavor enhancers or fragrance compositions.

  On the other hand, Patent Documents 3 and 4 describe a food additive containing an extract from the fruit of Rahan fruit, but Patent Document 3 is directly added to food and drink as a sweetener. No. 4 is a method of using the Rakan fruit extract as a sweetness enhancer, and none of them exhibited the above effects.

JP 2001-346558 A JP 2002-330741 A JP 2003-252895 A JP 2011-254783 A

  The present invention has been made in view of the above-described background art, and its problem is to add to and enhance the fragrance, freshness, volume, etc., and to adjust the balance of the fragrance by including it in a food fragrance composition. It is intended to provide an aroma improving agent that can be put together and maintain these effects, and contains a food aroma composition containing the effects, and further, the effects Is to provide foods and drinks to which is given.

  As a result of diligent research to solve the above-mentioned problems, the present inventor has incorporated the Rakan fruit extract, which is generally used as a sweetener, into various food flavors, so that the Luo Han fruit extract improves the flavor and flavor. As a result, the present invention has been completed.

  That is, this invention provides the flavor or fragrance improving agent characterized by including the extract from the fruit of Rakan fruit.

  Moreover, this invention provides the food flavor composition characterized by containing said flavor or aroma improving agent.

  Moreover, this invention provides the usage method of the extract from the fruit of Rakan fruit as a flavor or fragrance | flavor improving agent added to a food flavor composition.

  Moreover, this invention provides the food-drinks characterized by including said food fragrance | flavor composition.

  According to the present invention, the above-mentioned problems and problems are solved, and by adding to a food fragrance composition, the food or drink containing the same is given a gorgeousness, a fresh feeling, a volume feeling, and the like, and the balance of the fragrance. It is possible to provide a fragrance improving agent that can be adjusted and put together, and that these effects can be sustained.

Moreover, the deterioration odor by the heating for sterilization etc. can be suppressed for the food-drinks containing it by making it contain in a food flavor composition.
Moreover, when the fragrance improving agent of the present invention is added, a food fragrance composition having a unique flavor or fragrance not found in the original food fragrance composition can be obtained.

In addition, an extract from the fruit of Rahan fruit (hereinafter abbreviated as “Rakan fruit extract”) has a masking effect against an unpleasant flavor and an effect of giving a volume feeling.
Further, by using the Luohan fruit extract added to the food flavor composition, that is, by using the Luo Han fruit extract as an “aroma improving agent for the food flavor composition”, the Luo Han fruit extract is directly applied to food and drink. The same effect can be obtained with a blending amount of Rakan fruit extract that is 1/2 to 1/3 of the amount added or even smaller.

  Hereinafter, the present invention will be described, but the present invention is not limited to the following specific embodiments, and can be arbitrarily modified within the scope of the technical idea.

  The present invention is a flavor or fragrance improving agent comprising an extract from the fruit of Rahan fruit.

Rakanka (scientific name: Siraitia grosvenorii), which is a raw material of the flavor or odor improving agent of the present invention, is a perennial plant belonging to the genus Lacanca, which originated in Guangxi, China. Widely used as a medicine.
The Rakan fruit extract used in the present invention is obtained by extracting dried Rakan fruit or undried Luhan fruit with water, ethanol or the like, and is selected from the group consisting of Mogroside V, Mogroside IV, 11-oxo-mogroside V, and Siamenoside I. It contains at least one triterpene glycoside.

Rahan fruit extract is obtained by crushing the fruit of Rahan fruit, heating and extracting with water or 50% ethanol, centrifugation, press filter, ultrafiltration, concentration, purification, spray drying or freeze drying. Is preferred.
In particular, it is preferable to reduce the peculiar smell and miscellaneous taste by repeating purification and to increase the content of glycosides such as mogrosite V.

In the present invention, it is preferable to extract the glycoside from raw fruit without drying after harvesting the fruit of Rahan fruit.
Below, an example of the extraction process is shown.
Undried fruit of Rakan fruit → Washing → Grinding → Water extraction → Filtration → Centrifugation → Microfiltration → Ion exchange resin treatment → Concentration → Sterilization → Freeze drying → Grinding → Sieve → Metal detection → Removal → Raw powder

In the present invention, the “flavor or fragrance improving agent” is an agent that improves the taste or odor of a food / beverage product containing a food fragrance composition or food fragrance composition contained in a “food fragrance composition”. That means.
The “food fragrance composition” refers to a composition that is contained in a food or drink to improve the taste or smell of the food or drink.

  "Food flavor composition" is not particularly limited, but fruit-based food flavor composition such as strawberry, apple, peach; milk-based food flavor composition such as milk, butter, yogurt; preference for coffee, cocoa, cider, etc. Beverage-type food fragrance composition; tea-type food fragrance composition such as black tea, green tea, hojicha; nut-type food fragrance composition such as marron, almond, peanut; herb-type food fragrance composition such as mint, Rafu hemp, chrysanthemum Thing; etc. are mentioned.

  The flavor or fragrance improving agent comprising the extract of Rakan fruit of the present invention is well matched with various synthetic fragrances, natural fragrances and the like. By adding the flavor or fragrance improving agent for food fragrances of the present invention to the food fragrance composition, there is an effect of imparting and enhancing volume feeling, fresh feeling and gorgeousness. Furthermore, the balance of the flavor and aroma can be adjusted and put together. In particular, among the food fragrance compositions, the effect is remarkable in milk-based, tea-based and fruit-based food fragrance compositions.

  In the food fragrance composition, examples of components mixed with the extract of Rahan fruit include known water-soluble synthetic fragrances and natural fragrances. For example, alcohols (hexanol, phenylethyl alcohol, cis-3-hexenol, nerolidol, isoamyl alcohol, citronellol, menthol, pentanol, cinnamyl alcohol, 1-octen-3-ol, perilla alcohol, farnesol, linalool, terpineol , Geraniol, benzyl alcohol, furfuryl alcohol, etc.), propylene glycol type, glycerin type and the like.

In particular, when combined with a known fruit-based single flavor or a blended flavor composition, the effect of imparting and enhancing the volume, freshness, and gorgeousness in the food flavor composition is evident.
Here, the “fruit-based single item fragrance or compounded fragrance composition” refers to “single item fragrance or compounded fragrance composition” such as strawberry, apple, peach, none, white grape and the like.

The addition amount (blending amount) of the Rakan fruit extract to the food fragrance composition varies depending on the purpose or the type of the fragrance composition. For example, in the case of a food and beverage fragrance composition, it is 0 with respect to the total amount. 0.05 to 20% by mass (hereinafter referred to as “%”) is preferable, 0.1 to 10% is more preferable, and a range of 0.5 to 5% is particularly preferable.
In addition, the method of addition is not specifically limited, You may add at the time of preparation of a food fragrance | flavor composition, and you may add to the prepared various types of fragrance | flavor compositions.

The food fragrance composition using the flavor or fragrance improving agent of the present invention can be widely used for food and drink.
For example, milk beverages, carbonated beverages, fruit juice beverages, beverages such as fruit liquor; Japanese and Western confectionery, jams, breads, chewing gums, cocoa, coffee, tea, tea and other luxury items such as tea; sorbets, ice Frozen confectionery such as creams and ice candy; various kinds of snack foods and the like can be imparted and enhanced with a flavor or aroma excellent in fruit juice feeling, fruity feeling and natural feeling, and their effects can be sustained.

  The amount of the food fragrance composition added to the food or drink varies depending on the type of the food or drink, but is preferably 0.005 to 1.0% with respect to the total amount of the food and drink, for example, 0.01 to 0.00. 5% is more preferable, and 0.05 to 0.1% is particularly preferable.

  Hereinafter, the present invention will be described more specifically with reference to examples and the like. However, the present invention is not limited to these examples as long as the gist thereof is not exceeded.

<Preparation of rahan fruit extract>
(1) Fruit treatment and extraction operation The harvested raw rakhan fruit was placed in a cool shade for 3 to 7 days (ripening operation) so that the bitter component remaining in the fruit was sufficiently converted. The spoiled fruit was removed and pulverized to 20 mesh or less with a pulverizer.

  A 15-fold amount of water was added to 1000 kg of the pulverized fruit to perform tertiary backflow extraction. Three time zones were set every 20 minutes. Extraction (backflow extraction) was performed by adding 25 times the amount of water to the residue after removing the extract. The extraction temperature was 60 ° C., and the time for one extraction was 75 minutes.

(2) Concentration operation Using a reverse osmosis membrane (RO membrane), the solution was concentrated to Brix 6 at room temperature (25 ° C) according to a conventional method. The value of “Brix” is a value measured with a Brix meter.

(3) Purification and decolorization operation Active ingredients such as mogrosides were adsorbed through a resin and desorbed with 50% water-containing ethanol. It was then decolorized through an anion exchange resin.

(4) Powdering operation After the concentrate was UHT sterilized, the product temperature at the initial stage of drying was −38 ° C. using a freeze drying (FD) machine. Since water was sublimated and removed, the product temperature rose and finally dried at a product temperature of 60 ° C. Then, it was pulverized to obtain a Rakan fruit extract. This is referred to as “Rakan fruit extract A”.

  The yield of all manufacturing processes was 1.1% by mass. Mogrosides in the “Arhat fruit extract A” were 90% by mass, of which the content of mogroside V was 40% by mass. Further, “Rakan fruit extract A” was milky white and was completely dissolved at 10% by mass in water at 20 ° C.

<Evaluation>
As the Rakan fruit extract, powder Rakan fruit extract JFL128 (manufactured by Dermin) was used.
In the following sensory test, 10 evaluators compared and conducted the four items of “Volume”, “Fresh”, “Preference for overall fragrance”, and “Preference for overall taste”. The number of people who selected which of the examples was better was judged by an evaluation method based on a 10-point scale method.

Example 1 and Comparative Example 1
<Verification of effects on apple tea>
As the Rakan fruit extract, powder Rakan fruit extract JFL128 (manufactured by Dermin) was used.
As a liquid flavor in the test area, an apple flavor (made by Zhangzhou Damin Roure Flavor Co., Ltd.) (Example 1) to which 2.0% by mass of the Luohan fruit extract JFL128 was added, and an Luohan fruit extract were added. A non-apple flavor (Comparative Example 1) was used.

(Combination)

(processing)
(1) Fructose glucose liquid sugar, sugar, citric acid and black tea extract powder were weighed.
(2) Apple 5-fold concentrated fruit juice and water were added to (1).
(3) Mixing was performed at a medium speed for 1 minute using a mixer.
(4) Add (3) to a container and add apple flavor.
(5) The can was filled in (4) and sterilized.
(6) The sample obtained in (5) was used as a control sample (Comparative Example 1).
(7) A test sample (Example 1) was produced as described above.
(8) Left in the refrigerator for 24 hours.
(9) The solution after being left for 24 hours was subjected to sensory evaluation by an evaluation method based on a 10-point scale method.

(Evaluation results)
Example 1 Comparative Example 1
・ Volume 8 2
・ Fresh feeling 7 3
・ Preference for overall fragrance 7 3
・ Preference for overall taste 8 2
・ Comprehensive evaluation 30 people 10 people

Example 2 and Comparative Example 2
<Verification of effects on lemon tea>
A powdered rahan fruit extract JFL128 (manufactured by Dermin) was used as the rahan fruit extract, and a lemon flavor (Zhangzhou Damin Roure Flavor Flavor Co., Ltd) containing 3.0% by mass of the rahan fruit extract JFL128 was used as the liquid flavor in the test area. (Example 2) and a lemon flavor (Comparative Example 2) to which no Rahan fruit extract was added were used.

(Combination)

(processing)
(1) Fructose glucose liquid sugar, sugar, citric acid and black tea extract powder were weighed.
(2) Concentrated reduced lemon transparent fruit juice and water were added to (1).
(3) Mixing was performed at a medium speed for 1 minute using a mixer.
(4) Lemon flavor was added to (3) in a container.
(5) The can was filled in (4) and sterilized.
(6) The sample obtained in (5) was used as a control sample (Comparative Example 2).
(7) A test sample (Example 2) was produced as described above.
(8) Left in the refrigerator for 24 hours.
(9) The solution after being left for 24 hours was subjected to sensory evaluation by an evaluation method based on a 10-point scale method.

(Evaluation results)
Example 2 Comparative Example 2
・ Volume 8 2
・ Fresh feeling 7 3
・ Preference for overall fragrance 8 2
・ Preference for overall taste 8 2
・ Comprehensive evaluation 31 people 9 people

Example 3 and Comparative Example 3
<Verification of effects on milk tea>
A powdered rahan fruit extract JFL128 (manufactured by Dermin) was used as the rahan fruit extract, and a milk flavor (Zhangzhou Damin Roure Flavor Flavor Co., Ltd) containing 2.0% by mass of the rahan fruit extract JFL128 was used as the liquid flavor in the test area. Used).

(Combination)

(processing)
(1) Fructose glucose liquid sugar, sugar, citric acid and black tea extract powder were weighed.
(2) Concentrated reduced lemon transparent fruit juice and water were added to (1).
(3) Mixing was performed at a medium speed for 1 minute using a mixer.
(4) Take (3) in a container and add Royal Milk Tea Flavor.
(5) The can was filled in (4) and sterilized.
(6) The sample obtained in (5) was used as a control sample (Comparative Example 3).
(7) A test sample (Example 3) was produced as described above.
(8) Left in the refrigerator for 24 hours.
(9) The solution after being left for 24 hours was subjected to sensory evaluation by an evaluation method based on a 10-point scale method.

(Evaluation results)
Example 3 Comparative Example 3
・ Volume 8 2
・ Fresh feeling 7 3
・ Preference for overall fragrance 8 2
・ Preference for overall taste 8 2
・ Comprehensive evaluation 31 people 9 people

Example 4 and Comparative Example 4
<Verification of effects on mango drink jelly>
A powdered rahan fruit extract JFL128 (manufactured by Dermin) was used as the rahan fruit extract, and a mango flavor (Zhangzhou Damin Roure Flavor Flavor Co., Ltd) containing 3.0% by mass of the rahan fruit extract JFL128 was used as the liquid flavor in the test area. Used).

(Combination)

(processing)
(1) While stirring water and fructose glucose liquid sugar, powder of sugar, gelling agent and trisodium citrate was added and dissolved by stirring at 80 ° C. for 10 minutes.
(2) Mango puree, citric acid (anhydrous), and L-ascorbic acid (crystal) carotene base were added and filled into a container after mass correction.
(3) Mango flavor was added to (2).
(4) Sterilized at 85 ° C. for 30 minutes and cooled.
(5) The sample obtained in (4) was used as a control sample (Comparative Example 4).
(6) A test sample (Example 4) was produced as described above.
(7) Left in the refrigerator for 24 hours.
(8) The solution after being left for 24 hours was subjected to sensory evaluation by an evaluation method based on a 10-point scale method.

(Evaluation results)
Example 4 Comparative Example 4
・ Volume 8 2
・ Fresh feeling 7 3
・ Preference for overall fragrance 8 2
・ Preference for overall taste 7 3
・ Comprehensive evaluation 30 people 10 people

Example 5, Comparative Example 5
<Verification of effect on tea ice cream>
As a rakan fruit extract, powdered rahan fruit extract JFL128 (manufactured by Dermin) was used, and as a liquid flavor in the test area, a black tea flavor (Zhangzhou Damin Roure Flavor Flavor Co., Ltd.) containing 2.0% by mass of the rahan fruit extract JFL128 was used. Used).

(Combination)

(processing)
(1) Nonfat dry milk, sugar, starch syrup powder, stabilizer and emulsifier were mixed.
(2) (1) was added to water, condensed milk and starch syrup (75%) and dissolved while stirring.
(3) Unsalted butter and coconut oil were heated at 80 ° C.
(4) Black tea extract powder was added to (2) and (3), the mass was corrected with water, and the mixture was heated at 80 ° C. for 10 minutes.
(5) After cooling (4) to 5 ° C., black tea flavor was added.
(6) (5) was filled into a container and frozen.
(7) The sample obtained in (6) was used as a control sample (Comparative Example 5).
(8) A test sample (Example 5) was produced as described above.
(9) After freezing for 24 hours, sensory evaluation was performed by an evaluation method based on a 10-point perfect score method.

(Evaluation results)
Example 5 Comparative Example 5
・ Volume 8 2
・ Fresh feeling 7 3
・ Preference for overall fragrance 8 2
・ Preference for overall taste 8 2
・ Comprehensive evaluation 31 people 9 people

Comparative Experiment Example 1
<Verification of effects on vegetable juice>
By sensory test, apple flavor (made by Zhangzhou Damin Roure Flavor Co., Ltd.) with 2.0% each of Rakan fruit extract JFL128, stevia extract and licorice extract is added to vegetable juice by 0.1% We compared and verified about.

  The vegetable juice used as a sample is a vegetable juice (green vegetable juice, manufactured by Kagome Co., Ltd.) that is produced by adding green apple and lime to a green vegetable base and not containing salt.

  As stevia extract and licorice extract, Stevia extract powder and licorice extract powder manufactured by Damin Foodstuff (Zhangzhou) Co., Ltd. were used.

(Combination)

(Evaluation results)
Sample 6A Sample 6B Sample 6C Sample 6D
・ Volume 2 7 0 1
・ Fresh feeling 2 7 1 0
・ Preference for overall fragrance 2 7 1 0
・ Preference for overall taste 3 7 0 0
・ Comprehensive evaluation 9 people 28 people 2 people 1 person

From the said result, it turned out that the blue odor taste, bitterness, and acidity which vegetable juice has are improved by adding Rakan fruit extract. Moreover, sweetness did not remain after the addition amount of the rahan fruit extract.
On the other hand, when the stevia and licorice which are sweeteners were added, the said effect was not able to be acquired.

Comparative Experiment Example 2
According to a sensory test, milk flavor (Zhangzhou Damin Roure Flavor Co., Ltd.) containing 2.0% each of Rakan fruit extract JFL128 (Damin Foodstuff (Zhangzhou) Co., Ltd.), stevia extract and licorice extract was added. Was added to the milk at 0.1%, and the effect was compared and verified.
Milk used as a sample is milk without adjustment of ingredients (made by Meiji Dairies Co., Ltd., delicious milk). As stevia extract and licorice extract, Stevia extract powder and licorice extract powder manufactured by Damin Foodstuff (Zhangzhou) Co., Ltd. were used.

(Combination)

(Evaluation results)
Sample 7A Sample 7B Sample 7C Sample 7D
・ Volume 2 7 0 1
・ Fresh feeling 2 7 1 0
・ Preference for overall fragrance 2 7 1 0
・ Preference for overall taste 2 8 0 0
・ Comprehensive evaluation 8 29 2 1

  From the above results, it was found that the peculiar characteristic of milk can be suppressed by adding Rakan fruit extract. In addition, Rakan fruit extract also has the properties as a sweetener. Therefore, by adjusting the amount of Rakan fruit extract added, it can be added with an appropriate amount of sweetness. However, if it is a food or drink that can be tasted better by adding sweetness, it was possible to produce a food or drink with a taste according to taste.

  On the other hand, when stevia or licorice, which is a sweetener, was added, not only the masking effect could not be obtained, but also the taste (bitter taste etc.) of stevia and licorice itself remained as an aftertaste, and the flavor was impaired.

  The fragrance improving agent of the present invention, when contained in a food fragrance composition, enhances the freshness, volume, and gorgeousness of the food and drink containing the food fragrance composition. It is widely used in the field of foods and drinks containing it.

Claims (5)

  A flavor or fragrance improving agent comprising an extract from a fruit of Rakan fruit.   A food flavor composition comprising the flavor or fragrance improving agent according to claim 1.   The food fragrance composition is a fruit food fragrance composition, a milk food fragrance composition, a taste beverage fragrance composition, a tea food fragrance composition, a nut food fragrance composition, or a nut food fragrance composition. The food fragrance composition according to claim 2.   The use of the extract from the fruit of Rahan fruit as a flavor or aroma improving agent added to a food flavor composition.   A food / beverage product comprising the food flavor composition according to claim 2.