JP2015044895A - Vanilla extract quality improver and quality improvement method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a quality improver that improves and enhances the quality of vanilla extract after production thereof, in order to provide a good quality vanilla extract without a need to depend on the preparation method, as the production of natural vanilla involves curing and drying steps followed by maturing for 6 to 12 months and whereas steps thereof are under a great constraint of weather and air temperature or the like and on top of it the risk of the microbial contamination is also high and therefore it has been very difficult to stably maintain the quality of vanilla and thus a good quality natural vanilla has been very rare.SOLUTION: A vanilla extract quality improver characterized in comprising 2-ethyl-3,5-dimethyl pyrazine is added to a vanilla extract by 0.001 ppb to 100 ppm, thereby the quality of a vanilla extract having a quite natural and luxury feeling as well as a good-quality flavoring can be ensured.

Description

  The present invention relates to a vanilla extract quality improver and method, a vanilla extract-containing food or drink containing the improver, a vanilla flavored food or drink, and a quality improver comprising 2-ethyl-3,5-dimethylpyrazine The flavor improvement composition for food-drinks using the vanilla extract containing this, and the flavor improvement method of the vanilla containing food-drinks or vanilla-flavored food-drinks characterized by adding the said quality improving agent in specific amount.

  A fragrance produced by curing, ripening, drying, and extracting and processing blue grapes such as Vanilla planifolia, Vanilla tahitensis, and Vanilla pompona. In other words, vanilla extract and vanilla oleoresin (collectively "vanilla extract" or simply "vanilla") are indispensable ingredients for confectionery and fragrance ingredients. Moisturize your life and is essential to your life. On the other hand, consumers are highly interested in the flavor of vanilla and are required to have a more natural, natural and high-class flavor.

  However, natural vanilla does not have any fragrance in the state of blue koji, and a unique sweet aroma can be obtained only after a complicated process of curing, aging and drying. This curing generally requires a long ripening time of 6 to 12 months, is subject to great restrictions such as weather and temperature, and has a high risk of microbial contamination, making it difficult to keep the quality of vanilla stable. It is said that. Therefore, since various conditions at the time of curing greatly affect the quality, the quality of natural vanilla is rare and very expensive.

  On the other hand, a vanilla flavoring agent (so-called artificial vanilla) mainly composed of synthetic vanillin produced by chemical synthesis using eugenol or guaiacol as a raw material, fermentation of lignin or the like is inexpensive and can be stably supplied. However, the sweet scent of natural vanilla is intricately intertwined with various scents, as it is said to be a miracle scent created by adding exquisite proportions of hundreds of chemicals based on vanillin. However, it is difficult to artificially reproduce the unique sweet flavor that is high-class, and it can be used inexpensively, but the attractiveness of the flavor is greatly impaired. For this reason, it has become an extremely important issue in the food industry to develop products that are more natural, natural, and have a high-quality flavor that meets consumer preferences.

In order to obtain high-quality natural vanilla, the following various techniques have been proposed.
That is,
(A) Addition of woody material during or after extraction of the cured vanilla beans to stably produce a vanilla extract with moderate sweetness and color tone and rich ripening A coexistence method (Patent Document 1),
(A) A method of extracting vanilla beans with an aroma component concentrated fraction of alcoholic beverages having an alcohol concentration of 40% by weight or more (Patent Document 2),
(C) A method of treating vanilla beans with carbon dioxide in a supercritical state or in the vicinity thereof (Patent Document 3),
(D) A method of extracting the solvent after the curing process is performed by heating and aging the vanilla beans in a sealed container in the presence of ethanol vapor (Patent Document 4),
(E) A method of extracting vanilla beans after curing in the presence of a mixture of sodium lactate and hydrous alcohol (Patent Document 5),

(F) A method in which a vanilla extract is brought into contact with a wooden material that suppresses component elution from the contact surface and stored for a short period of time (Patent Document 6),
(Ki) A method of treating vanilla beans after curing with a specific enzyme (Patent Document 7),
(H) A method of extracting a cut product in the longitudinal direction of vanilla beans with water and / or a water-soluble organic solvent (Patent Document 8),
(G) A method of extracting vanilla beans with water and / or a water-soluble organic solvent after applying shock waves to the vanilla beans to destroy the cellular tissue of the vanilla beans (Patent Document 9),
(Ko) A method of drying green ripe vanilla beans and treating with a beta-glucosidase enzyme for solvent extraction (Patent Document 10),
These are improved techniques related to the method for producing vanilla extract.

However, in the improved technology described above, many factors such as the curing conditions of the vanilla beans, the type and concentration of the extraction solvent, the extraction temperature and the time influence each other, so that the vanilla extract rich in sensual ripening has a stable quality. It was very difficult to obtain efficiently. For these reasons, the stable production of natural vanilla extract having a natural and high-quality flavor and high quality cannot be solved only by improving the production method and extraction conditions.
On the other hand, artificial vanilla having a lower flavor than natural vanilla is also required to have a simple and low-cost improvement technique that approximates the natural flavor.

JP 59-129298 A JP-A-4-94667 JP-A-4-214799 JP-A-5-95764 JP 2000-119684 A JP-A-11-279585 JP 2001-181671 A JP 2002-38188 A JP 2011-116850 A Special table 2012-511308 gazette

An object of the present invention is to improve the quality of the vanilla extract, which eliminates the variation and blurring of the quality of the generated vanilla extract and obtains a vanilla extract having a high quality level at all times. A vanilla extract-containing food or drink or vanilla flavored food or drink containing the improver, a flavor composition for food or drink using the vanilla extract containing the improver, and the improver. It is related with the flavor improvement method of vanilla containing food / beverage products or vanilla flavored food / beverage products characterized by adding.
Moreover, it is providing the quality improvement agent, the improvement method, etc. for approximating high quality natural flavor about the artificial vanilla which has vanilla flavor.

In order to solve the above problems, the present inventors have made a distinction from the prior art that improves the manufacturing method and eliminates the variation in quality. In order to obtain an improving agent capable of improving the quality, intensive studies were conducted.
As a result, it was found that natural vanilla contains 2-ethyl-3,5-dimethylpyrazine.

  Then, when the flavor characteristics were examined, the flavor that could not be predicted from the conventionally known flavor characteristics, that is, the compound unexpectedly increased the heavy spicy feeling, the natural sweetness of vanilla, the luxury feeling of vanilla, It has been found that the effect of improving the flavor is brought about. Furthermore, the present inventor can improve the quality of the vanilla extract by adding 2-ethyl-3,5-dimethylpyrazine to the vanilla extract in a very small concentration, and the compound contains vanilla-containing food or drink using the vanilla extract or Vanilla-flavored foods and drinks can be improved to a very natural and high-quality flavor, providing vanilla-containing foods and drinks or vanilla-flavored foods and drinks that reproduce the rich and rich flavor produced by traditional manufacturing methods The present inventors have found a new fact that it becomes possible and have completed the present invention.

That is, the present invention is as follows.
[1] A vanilla extract quality improver comprising adding 0.001 ppb to 100 ppm of 2-ethyl-3,5-dimethylpyrazine.
[2] Vanilla-containing food or drink or vanilla-flavored food or drink characterized by adding vanilla extract containing the quality improver described in 1 above in an amount of 0.01 to 1% by mass.
[3] A method for improving the quality of vanilla extract, comprising adding 0.001 ppb to 100 ppm of the quality improver described in 1 above to the vanilla extract.
[4] A flavor composition for vanilla-containing food or drink or vanilla-flavored food or drink, wherein 0.0001 ppb to 10% of a vanilla extract containing the quality improver described in 1 above is added to the food flavor.
[5] A method for improving the flavor of a vanilla-containing food or drink or a vanilla-flavored food or drink, comprising adding 0.01 to 1% by weight of a vanilla extract containing the quality improver described in 1 above to the food or drink.

If the quality improver of the present invention is added, even if the vanilla extract is inferior in quality, the flavor of the vanilla can be improved to a high quality flavor with a very natural and high-class feeling, and the vanilla extract has a stable quality and a high palatability. It can be modified.
Furthermore, the vanilla containing food / beverage or vanilla flavored food / beverage to which the modified vanilla extract was added felt a strong spicy feeling, a natural sweetness of vanilla, and a high-class feeling of vanilla, and became rich in flavor. Accordingly, the flavor of vanilla is improved to a very natural and high-quality flavor, and the effect of greatly contributing to the enhancement of people's taste is brought about.

As a result, the range of consumer choices can be expanded, and further demand expansion of vanilla-containing food or drink or vanilla flavored food or drink can be achieved.
Moreover, since it is the method of only adding to the manufactured vanilla extract, it is not necessary to change the installation and apparatus which were used conventionally. Moreover, since the improving agent according to the present invention is easily available in the market, it is an advantageous technique that is easy to spread because it is a simple method at low cost.

Hereinafter, the present invention will be described in detail according to embodiments.
(1) Vanilla extract The vanilla extract which is the object of quality improvement in the present invention is a vanilla extra as a natural fragrance material produced by curing the fruits (beans) of the above-mentioned orchidaceae vanilla genus plants and further extracting them. Kut and vanilla oleoresin. As vanilla beans, there are bourbon beans produced in Madagascar, Reunion, Indonesia, Seychelles and Comoros, Mexican varieties produced in the northern Veracruz region of Mexico, and Tahiti varieties produced in Tahiti and the vicinity. In addition, there are unique methods such as the Mexican method and the Bourbon method for producing vanilla beans by curing. Furthermore, solvent extraction with water-containing alcohol or the like, supercritical carbon dioxide extraction, and the like are applied as extraction methods.
In the present invention, these production areas, varieties, and production methods can be applied regardless of the case. However, it can be said that the improvement effect becomes higher as the quality of the vanilla extract is inferior in flavor or not high.

In addition to the natural vanilla extract described above, the vanilla extract that is subject to quality improvement in the present invention includes artificial vanilla, that is, a vanilla flavor and a preparation as a synthetic perfume material.
Synthetic fragrance materials are synthetically produced for the components in various natural vanilla extracts, mainly vanillin, which is the main component of natural vanilla and is the main fragrance component (Vanillin, Ethyl vanillin, Vanitrope, Maltol, Heliotropine, Cyclotene, Anisaldehyde, Anisalcohol, etc.). Moreover, as preparations, there are those prepared by adding various synthetic fragrances such as vanillin to natural vanilla extract, and those prepared using only synthetic fragrance without using any natural vanilla.
In the present invention, it is possible to improve the quality of such a synthetic product or blended product having a vanilla flavor close to the flavor of a natural vanilla-derived flavor.

２−エチル−３，５−ジメチルピラジンは、ウッディーなアーモンド様の芳香を有し、飲料、キャンディー、焼菓子、肉製品、スープ香料に用いられ、通常は１ｐｐｍ〜５ｐｐｍで用いられるとされている（印藤元一「合成香料 化学と商品知識」、1996年、株式会社化学工業日報社）。
しかしながら、当該化合物がバニラエキスの香味を改良する効果があることは全く知られていなかった。 (2) Quality improver and quality improvement method of vanilla extract The active ingredient of the quality improver according to the present invention is 2-ethyl-3,5-dimethylpyrazine having the following chemical structure and is commercially available as a reagent. .
In the present invention, commercially available products can be purchased and used as appropriate.

2-Ethyl-3,5-dimethylpyrazine has a woody almond-like fragrance and is used in beverages, candy, baked goods, meat products, and soup flavorings, and is usually used at 1 ppm to 5 ppm. (Gentomo Indo "Synthetic perfume chemistry and product knowledge", 1996, Chemical Industry Daily Co., Ltd.).
However, it has never been known that the compound has an effect of improving the flavor of vanilla extract.

When 2-ethyl-3,5-dimethylpyrazine is used as a quality improver for vanilla extract, the amount added is generally 0.001 ppb to 100 ppm, preferably 0.01 ppb to 10 ppm, More preferably, the range of 0.1 ppb to 1 ppm can be exemplified.
When the addition amount is less than 0.001 ppb, the flavor improving effect may not be sufficient, and when the addition amount exceeds 100 ppm, the flavor of 2-ethyl-3,5-dimethylpyrazine may be raised.

(3) Food / beverage products to which vanilla extract containing quality improver is added The amount of vanilla extract containing the quality improver of the present invention added to food / beverage products is usually 0.01% by mass to 1% by mass, preferably 0.0% by mass. 01% by mass to 0.5% by mass, more preferably 0.05% by mass to 0.5% by mass, still more preferably 0.05% by mass to 0.3% by mass, and most preferably 0.05% by mass to 0% by mass. .1% by mass.
When the addition amount is less than 0.01% by mass, the flavor improving effect may not be sufficient, and when the addition amount exceeds 1% by mass, the flavor of 2-ethyl-3,5-dimethylpyrazine may emerge. is there.

Here, food and drink containing the vanilla extract containing the quality improver of the present invention, that is, vanilla-containing food or drink or vanilla-flavored food and drink, ice cream, iced candy and other frozen desserts, milk drinks, carbonated drinks, coffee drinks, tea drinks And other soft drinks such as rice crackers, buns, cakes, rice cakes, candies, gummi, biscuits, cookies, and other sweets, jams, chewing gums, breads, soups, and various snack foods.

(4) Flavor composition comprising a vanilla extract containing a quality improver and a food fragrance The vanilla extract containing a quality improver comprising 2-ethyl-3,5-dimethylpyrazine according to the present invention contains vanilla alone. In addition to being able to be used for food and drink or vanilla-flavored food and drink, other food fragrances can be added as optional ingredients.
That is, a vanilla extract containing a quality improver and one or more food fragrances can be appropriately combined to form a flavor composition for vanilla-containing food or drink or vanilla flavored food or drink.
The other components blended in the flavor composition of the present invention are not particularly limited, and various conventionally used flavor materials can be used depending on the application and purpose. Specifically, aldehydes are used. And conventionally known fragrance materials such as alcohols and esters.

  Such food fragrances include, for example, ethyl acetoacetate, acetophenone, anisaldehyde, α-amylcinnamaldehyde, methyl anthranilate, ionone, isoeugenol, isoamyl isovalerate, ethyl isovalerate, allyl isothiocyanate, isothiocyanate Acid 3-butenyl, 4-pentenyl isothiocyanate, benzyl isothiocyanate, 3-methylthiopropyl isothiocyanate, isothiocyanates, indole and derivatives thereof, γ-undecalactone, esters, ethyl vanillin, ethers, eugenol, octanol, Octanal, ethyl octoate, isoamyl formate, geranyl formate, citronellyl formate, cinnamic acid, ethyl cinnamate, methyl cinnamate, ketones, geraniol, isoamyl acetate, ethyl acetate Le,

Geranyl acetate, cyclohexyl acetate, citronellyl acetate, cinnamyl acetate, terpinyl acetate, phenethyl acetate, butyl acetate, benzyl acetate, l-menthyl acetate, linalyl acetate, methyl salicylate, allyl cyclohexylpropionate, citral, citronellal, citronellol, 1,8- Cineol, fatty acids, higher aliphatic alcohols, higher aliphatic aldehydes, higher aliphatic hydrocarbons, cinnamyl alcohol, cinnamaldehyde, thioethers, thiols, decanal, decanol, ethyl decanoate, terpineol, limonene, pinene , Myrcene, tapinolen, terpene hydrocarbons, γ-nonalactone, vanillin, paramethylacetophenone, hydroxycitronellal, hydroxycitronellal dimethyl acetal Piperonal,

Isoamyl phenylacetate, isobutyl phenylacetate, ethyl phenylacetate, phenol ethers, phenols, furfural and derivatives thereof, propionic acid, isoamyl propionate, ethyl propionate, benzyl propionate, hexanoic acid, allyl hexanoate, ethyl hexanoate, Ethyl heptanoate, l-perilaldehyde, benzyl alcohol, benzaldehyde, aromatic alcohols, aromatic aldehydes, d-borneol, maltol, methyl N-methylanthranylate, methyl β-naphthyl ketone, dl-menthol, l-menthol Synthetic or natural flavors such as butyric acid, isoamyl butyrate, ethyl butyrate, cyclohexyl butyrate, butyl butyrate, lactones, linalool, orange, lemon, lime, grapefruit Citrus essential oils,

Fruit-based essential oils such as apple, banana, grape, melon, peach, pineapple, strawberry, or flavors such as milk, cream, butter, cheese, yogurt, flavored milk, green tea, oolong tea, tea, coffee, cocoa Mint essential oils such as flavors, peppermint, spearmint, asanomi, asafetida, ajowan, anise, angelica, fennel, turmeric, oregano, allspice, orange nope, pepper, cassia, camomil, mustard, cardamom, curry leaf, licorice , Caraway, gardenia, cumin, watercress, clove, poppy flea, caper, pepper, sesame, coriander, sassafras, saffron, savorie, salvia, salamander, perilla, cinnamon, sha Tsu door, juniper berry,

Ginger, Star Anise, Spearmint, Horseradish, Celery, Sorrel, Thyme, Onion, Tamarind, Tarragon, Chives, Dill, Pepper, Nutmeg, Scallop, Nigera, Carrot, Garlic, Basil, Parsley, Pepper, Vanilla, Paprika, Hisop Spice extract obtained from phenegrigree, peppermint, horse mint, horse radish, marjoram, ginger, lavender, linden, lemongrass, lemon balm, rose, rosemary, laurel, wasabi, Iceland moss, red pepper, akebi, Asa, Asafetida , Asian Tam, Ajowan, Azuki, Asparagus Linea Alice, Apple Mint, Artichoke, Anise, Avocado, Amateur, Amatazuru, Amiga Sayuri, Amiri , Almonds, Chenopodium ambrosioides L.,

Arcanna, Artemisia, Arnica, Alfalfa, Aloe, Angostura, Angola Weed, Apricot, Apricot, Angelica, Amber, Ambergris, Ambret, Squid, Epimedium, Rabbit, East, Plover, Strawberry, Fig, Ginkgo, Ginkgo, Iran Iran, Iwaogi, Imperatoria, Inmortel, Wintergreen, Watercress, Ukogi, Turmeric, Usbasaishin, Woodruff, Sea Urchin, Ume, Oolongcha, Egoma, Enokitake, Shrimp, Ebisugusa, Erigeron, Elder, Eletrocock, Elecanpen, Jeremi, Engosaku, Enju , Endive, European thistle, auren, plantain, casserole, krill, oak, oak moss, okera, osmanthus, opoponax, ominae , Alismataceae,

Dutch sennici, origanum, oris, olibanum, olives, allspice, orange, orange flower, chi, cainous, cacao, oysters, cassai, cashew nuts, cascara, cascarilla, castrium, bonito, bonito, cassie, cashia fistula, catechu, crab , Carnation, valerian, camomil, kayapte, mustard, crow crisp, crow biscak, guarana, calamus, galanga, currant, carissa, karin, cardamom, galvanum, curry, kawamidori, licorice, gambia, kanran, kiwifruit, kikaigaraki, kikyo garlic Jellyfish, catalpa, scallop, yellow-tailed aloe, kina, yellowfin, yellow-headed eagle, hosta, gymnema sylvestre, catnip, caraway, Yaroppu, cucumber, Quillaja,

Goldfish, guava, guayak, wolfberry, peony, kuboboke, kuzu, camphor, camphor, gooseberry, gardenia, cuber, bearberry, gummy, cumin, ground ivy, clara, clarisage, cranberry, chestnut, walnut, cream, grain of paras Detany, grapefruit, clover, clove, black moji, mulberry, quassha, caper, ghetto, cade, kebraco, gelmander, centur, kenponashi, genonosho, kouji, kodatake, kocha, kohone, coca, koganebana, kokuto, kokului, coconut , Goshyu, pepper, costas, costmary, copaipa, coffee, kobushi, burdock, sesame, cola, coriander, coltsfoot, golden rod Colombo, root vegetables,

Conzu Lango, Comfrey, Cypress, Fish, Sakura, Cherry, Pomegranate, Salmon Cass, Sasa, Sasakusa, Search, Sassafras, Saffron, Sapodilla, Cactus, Salamander, Salsaparilla, Salsify, Sarno shikake, Hawthorn, Sanshuyu, Salamander, Santa Herb, Sandalac, Sandalwood, Sandal Red, Shiitake, Gene, Perilla, Cedar, Citrus, Citronella, Sinus, Civet, Shimaruba, Shimeji, Peonies, Jasmine, Janohige, Jaborangi, Shallot, Shukusha, Juniper Berry, Ginger, Shoyu, Shoyukas, Joryushu, Shoro, Shirotamogitake, Ginseng, Cinnamon, Vinegar, Watermelon, Narcissus, Sugi, Star anise, Star fruit, Stylax, Suppo , Phallus Impudicus, Zudorabettsu,

Snake Root, Spike Nard, Spruce, Spearmint, Spruce, Slow Berry, Savory, Ginger, Sage, Zedary, Senega, Geranium, Celery, Senkyu, Centauria, Sengen, St. John's Walt, Senna, Sauce, Diou, Soy, Thyme, Bamboo Shoot , Octopus, Tade, Davana, Egg, Egg, Onion, Tamarind, Damiana, Tamogitake, Tarragon, Taranki, Tansy, Tangerine, Dandelion, Cherimola, Cherry Laurel, Cherry Wild, Chigaya, Chicory, Cheese, Chichitake, Chives, Chervil, Champaca , Tuberose, dung beetle, tilata, tsukushi, ivy, ivy, camellia, camellia, garlic carrot, tsurudukudami, diatang, thistle, Itani, dill, dates,

Ladybug, Tenma, Capsicum, Toki, Dokushokutsu Protein Sat, Dokushokutsuyu, Tomitsu, Corn, Dokudami, Tochu, Doggrass, Tomato, Dragon Blood, Dorian, Truffle, Truval Sam, Tonka, Naginata Koju, Pear, Naster Siam, Nuts , Natto, jujube, nutmeg, radish, sea cucumber, larvae, niauri, garlic, carrots, garlic, mouse potato, nettle, leeks, knotgrass, violet, pineapple, hibiscus, malt, coconut, basil, lotus, lotus cup, perth Cup, parsley, butter, butter oil, buttermilk, birch, honey, patchouli, mint, buck bean, kkoshu, hakkounyu, hakkoumieki, pa Deployment fruit, Hatsutake,

Buffalo berry, pearl barley, hanasuge, banana, vanilla, honeysuckle, papaya, barberry, clam, hamasuge, hamanasu, kingfish, hamamelis, rose, palmarosa, van litchi, hikiokoshi, hishi, pistachio, hisop, hickory, peanut, hinoki, peanut, hinoki cypress , Himehagi, hyacinth, oyster mushroom, loquat, betel nut, feijoa, fenugreek, fennel, fujibakama, fujimodoki, fusuma, fuselyu, petitgrain, butchu, grapes, grape salmon casserole, yellow peach, beech, beech, black caraway, blackberry, plum, Bryonia, Prickly Ash, Primrose, Prunella, Blueberry, Breadfruit, Hay, Bay, Hazelnut, Vetiver, Bethel, Nibana, Penny Royal,

Peppermint, snake, pepino, peptone, bergamot, bergamot mint, peru balsam, velvena, veronica, benzoin, boadrose, hoahound, hou, broomtake, shochu, bowfish, whey, honoki, horsemint, horseradish, button, hop, poppy, Poplar, popau, jojoba, squirt, bordeaux, bologna, maitake, magwalt, marshmallow, marjoram, mastic, masoy, matsutake, machiko, pine, pine moji, mushroom, matsutake, matsutake, matsuhodo, matecha, bean, marigold, maruba Daio, quince, malein, mallow, mango, mangosteen, mandarin orange, mishima psycho, miso, mitsumata, beeswax, meat, mimosa, ginger, milk, myrte, mirfu Yl, myrrh, Mirobaran, barley tea, musk, purple, mesquite, Meadow Sweet, Mehajiki,

Maple, Melissa, Merilot, Melon, Moennego, Moniria bayou, Echinome, Momo, Morohaya, Yakuchi, Yamamuro, Eucalyptus, Yukinoshita, Yuzu, Yucca, Lily, Yosai, Yoroigusa, Lionsfoot, Lychee, Life Everlasting Flower, Lime , Lilac, Lacanca, Lacancho, Raspberry, Latania, Radish, Labdanum, Lavender, Langwald, Langmoth, Rambutan, Liqueur, Leak, Lyzea, Linaroe, Longan, Ryofunso, Ryokucha, Apple, Linden, Gentian, Lou, Borage Reseda, lemon, lemongrass, forsythia, forsythia, renbu, rosemary, lobe, laurel, longosa, wasabi, cotton bud, wormwood, worm sea , Bracken, is like the illustration natural flavors derived from such burnet, are appropriately selected and used.

The quality improvement in the case of preparing the flavor composition for vanilla containing food / beverage products or vanilla flavored food / beverage products combining the vanilla extract containing the quality improving agent which consists of 2-ethyl-3, 5- dimethyl pyrazine with the said foodstuff flavor. The addition amount of the agent varies depending on the purpose or the type of the flavor composition, but is generally used at 0.0001 ppb to 10%, preferably 0.001 ppb to 5% of the total amount of the flavor composition. More preferably 0.001 ppb to 1%, still more preferably 0.005 ppb to 5000 ppm, and most preferably 0.005 ppb to 1000 ppb.
When the added amount is less than 0.0001 ppb, the flavor improving effect may not be sufficient, and when the added amount exceeds 10%, the flavor of 2-ethyl-3,5-dimethylpyrazine itself may be strongly produced. There is.

The amount of the flavoring composition of the present invention added to the food or drink is usually 0.01% by mass to 1% by mass, preferably 0.01% by mass to 0.5% by mass, and more preferably 0.05% by mass. It is -0.5 mass%, More preferably, it is 0.05 mass%-0.3 mass%, Most preferably, it is 0.05 mass%-0.1 mass%.
When the addition amount is less than 0.01% by mass, the flavor improving effect may not be sufficient, and when the addition amount exceeds 1% by mass, the flavor of 2-ethyl-3,5-dimethylpyrazine may emerge. is there.

  EXAMPLES Next, although an Example is shown and this invention is demonstrated further more concretely, this invention is not limited to these Examples.

[Raw materials, etc.]
For “2-ethyl-3,5-dimethylpyrazine”, a reagent manufactured by Sigma-Aldrich was used.
As the “high quality vanilla extract”, a product manufactured by Ogawa Fragrance Co., Ltd. was used. This high-quality vanilla extract is a natural vanilla extract that has a spicy feeling, natural sweetness, and a high-class feeling, and the bean species are bourbon beans.
As the “normal quality vanilla extract”, a product manufactured by Ogawa Fragrance Co., Ltd. was used. This normal quality vanilla extract is a natural vanilla extract that has a spicy feeling and natural sweetness but lacks a high-class feeling, and the bean species is bourbon beans.

[Example 1] (Addition to high-quality vanilla extract)
A 10 ppm ethanol solution of 2-ethyl-3,5-dimethylpyrazine was prepared, 0.1% by mass was added to the high-quality vanilla extract, and vanilla extract 1 containing 10 ppb of the quality improver of the present invention was prepared.
Further, 0.1% by mass of this vanilla extract was added to milk containing 5% sugar to prepare a vanilla-containing beverage 1 containing 10 ppt of the quality improver of the present invention.

[Example 2]
Prepare a 0.001 ppm ethanol solution of 2-ethyl-3,5-dimethylpyrazine,
Vanilla extract 2 containing 0.001 ppb of the quality improver of the present invention was prepared by adding 0.1% by mass to the high-quality vanilla extract.
Further, 0.1% by mass of this vanilla extract was added to milk containing 5% sugar to prepare vanilla-containing beverage 2 containing 0.001 ppt of the quality improver of the present invention.

[Comparative Example 1]
A 0.001 ppm ethanol solution of 2-ethyl-3,5-dimethylpyrazine was prepared, and 0.05 mass% was added to the high-quality vanilla extract to prepare vanilla extract 3 containing 0.5 ppt of the quality improver of the present invention. did.
Furthermore, 0.1% by mass of this vanilla extract was added to milk containing 5% sugar to prepare a vanilla-containing beverage 3 containing 0.0005ppt of the quality improver of the present invention.

[Example 3]
A 10% ethanol solution of 2-ethyl-3,5-dimethylpyrazine was prepared, and 0.1% by mass was added to the high-quality vanilla extract to prepare vanilla extract 4 containing 100 ppm of the quality improver of the present invention.
Further, 0.1% by mass of this vanilla extract was added to milk containing 5% sugar to prepare vanilla-containing beverage 4 containing 100 ppb of the quality improver of the present invention.

[Comparative Example 2]
A 10% ethanol solution of 2-ethyl-3,5-dimethylpyrazine was prepared, and 0.2% by mass was added to the high-quality vanilla extract to prepare vanilla extract 5 containing 200 ppm of the quality improver of the present invention.
Furthermore, 0.1% by mass of this vanilla extract was added to milk containing 5% sugar to prepare vanilla-containing beverage 5 containing 200 ppb of the quality improver of the present invention.

[Comparative Example 3]
Instead of 2-ethyl-3,5-dimethylpyrazine of Example 1, ethyl alcohol was blended to prepare a vanilla-containing beverage 6 containing no quality improver of the present invention.

[Example 4] (Addition to normal quality vanilla extract)
A 10 ppm ethanol solution of 2-ethyl-3,5-dimethylpyrazine was prepared, and 0.1% by mass was added to the normal quality vanilla extract to prepare vanilla extract 6 containing 10 ppb of the quality improver of the present invention.
Further, 0.1% by mass of this vanilla extract was added to milk containing 5% sugar to prepare a vanilla-containing beverage 7 containing 10 ppt of the quality improver of the present invention.

[Example 5]
A 0.001 ppm ethanol solution of 2-ethyl-3,5-dimethylpyrazine was prepared, and 0.1% by mass was added to a normal quality vanilla extract to prepare vanilla extract 7 containing 0.001 ppb of the quality improver of the present invention. did.
Further, 0.1% by mass of this vanilla extract was added to milk containing 5% sugar to prepare a vanilla-containing beverage 8 containing 0.001 ppt of the quality improver of the present invention.

[Comparative Example 4]
Prepare a 0.001 ppm ethanol solution of 2-ethyl-3,5-dimethylpyrazine, add 0.05% by mass to a normal quality vanilla extract, and prepare vanilla extract 8 containing 0.5 ppt of the quality improver of the present invention. did.
Further, 0.1% by mass of this vanilla extract was added to milk containing 5% sugar to prepare a vanilla-containing beverage 9 containing 0.0005 ppt of the quality improver of the present invention.

[Example 6]
A 10% ethanol solution of 2-ethyl-3,5-dimethylpyrazine was prepared, and 0.1% by mass was added to the normal quality vanilla extract to prepare vanilla extract 9 containing 100 ppm of the quality improver of the present invention.
Further, 0.1% by mass of this vanilla extract was added to milk containing 5% sugar to prepare a vanilla-containing beverage 10 containing 100 ppb of the quality improver of the present invention.

[Comparative Example 5]
A 10% ethanol solution of 2-ethyl-3,5-dimethylpyrazine was prepared, and 0.2% by mass was added to the normal quality vanilla extract to prepare vanilla extract 10 containing 200 ppm of the quality improver of the present invention.
Furthermore, 0.1% by mass of this vanilla extract was added to milk containing 5% sugar to prepare a vanilla-containing beverage 11 containing 200 ppb of the quality improver of the present invention.

[Comparative Example 6]
Instead of 2-ethyl-3,5-dimethylpyrazine in Example 4, ethyl alcohol was blended to prepare a vanilla-containing beverage 12 containing no quality improver of the present invention.

[Test Example 1]
Vanilla-containing beverages 1 to 5 using a high-quality vanilla extract to which the quality improver of the present invention is added, vanilla-containing beverage 6 using a high-quality vanilla extract not containing the quality improver of the present invention, and the quality improver of the present invention Spicy with gorgeousness by nine professional panelists about vanilla-containing beverages 7 to 11 using normal quality vanilla extract to which sucrose was added and vanilla-containing beverage 12 using normal quality vanilla extract not containing the quality improver of the present invention The feeling, natural sweetness, and luxury were evaluated according to the following 7 levels.

[Evaluation points]
1 point: Extremely weak 2 points: Weak 3 points: Slightly weak 4 points: Normal 5 points: Slightly strong 6 points: Strong 7 points: Extremely strong

As a result, the vanilla-containing beverages 1, 2, 4, 7, 8, and 10 containing vanilla extract to which all the quality panelists added the quality improver of the present invention in the range of 0.001 ppb to 100 ppm are As a result of the strong spicy feeling, natural sweetness, and high-quality feeling of good vanilla, and the rich flavor, it was evaluated that the flavor of the vanilla-containing beverage was improved and the palatability was improved.
Furthermore, from any sensory evaluation result, it was found that the quality of the vanilla extract was stabilized at a high level. Details are shown in Table 1. On the other hand, the vanilla-containing beverages 5 and 11 containing the vanilla extract felt a nut-like flavor different from the vanilla flavor, and the palatability did not improve.

[Example 7]
A perfume composition 1 containing a quality improving agent for improving spicy feeling, natural sweetness, and luxury was prepared according to the following formulation. The vanilla essence is an essence of vanilla extract.

[Comparative Example 7]
Perfume composition 2 was obtained by blending ethyl alcohol in place of 2-ethyl-3,5-dimethylpyrazine of Example 7.

[Test Example 2]
Nine specialists on vanilla flavored beverage 1 containing 0.1% by mass of fragrance composition 1 of the present invention and vanilla flavored beverage 2 containing 0.1% by mass of fragrance composition 2 not containing the quality improver of the present invention. The panelists evaluated the following 7 levels of heavy spicy, natural sweetness and luxury.

[Evaluation points]
1 point: Extremely weak 2 points: Weak 3 points: Slightly weak 4 points: Normal 5 points: Slightly strong 6 points: Strong 7 points: Extremely strong

As a result, the vanilla flavored beverage 1 to which all of the specialized panelists added the quality improver that is the product of the present invention has a strong spicy feeling, natural sweetness, and a high-class feeling, and rich flavor. As a result, it was evaluated that the flavor of the vanilla flavored beverage was improved and the palatability was improved.
Furthermore, from any sensory evaluation results, it was found that the sensor was stabilized at the same high level as the evaluation results in Table 1. Details are shown in Table 3.

[Example 8]
40 parts by mass of raw yeast dissolved in water was added to 1400 parts by mass of strong powder and stirred well, followed by fermentation at 28 ° C. for 4 hours. In the obtained dough, 600 parts by weight of strong powder, 100 parts by weight of sugar, 10 parts by weight of a commercially available vanilla extract to which a quality improver was added, 30 parts by weight of sodium chloride, flavor composition 1 prepared in Example 7 and Comparative Example 7 0.1 parts by weight of the prepared flavoring composition 2 was added and the dough was kneaded well, then packed in a container, fermented at 38 ° C. for 40 minutes, baked at 220 ° C. for 40 minutes, and vanilla-containing bread 1 of the present invention 1 A comparative bread 2 containing vanilla was obtained.
A sensory evaluation test was conducted by seven expert panelists. As a result, vanilla bread 1 with a quality improver added has a strong spicy, natural sweetness, and high-class feel that has a high quality vanilla. It became rich and palatability improved.

[Example 9]
15 parts by weight of shortening, 30 parts by weight of sugar, 3 parts by weight of whole egg, 1 part by weight of salt, 0.5 part by weight of vanilla powder to which a quality improver was added, flavoring composition 1 prepared in Example 7 or Comparative Example 7 0.1 parts by mass of the flavoring composition 2 prepared in (1) was added, stirred for 30 minutes, and then aged for 30 minutes. The obtained dough was poured into a mold and baked at 220 ° C. for 5 minutes to prepare a vanilla-containing hard biscuit 1 of the present invention and a comparative vanilla-containing hard biscuit 2.
When a sensory evaluation test was conducted by seven specialist panelists, the hard biscuit 1 with vanilla added with a quality improver felt a strong spicy feeling, natural sweetness, and high-class feel of a good-quality vanilla. Became richer and palatability improved.

[Example 10]
Dissolve 15 parts of whole fat condensed milk and 3 parts of fructose glucose liquid sugar in distilled water, add 2 parts of whole milk powder and 1 part of skimmed milk powder previously dispersed in distilled water, and heat to around 40 ° C. 3.5 parts of white sugar, 0.7 parts of a stabilizer and 0.02 parts of an emulsifier were added and heated to 80 ° C. After adding 0.3 part of corn starch, it was sterilized (80 ° C., 15 minutes). Weight was adjusted to 100 parts with hot water and emulsified with clear mix.
After adding 0.1 part by mass of the fragrance composition 1 prepared in Example 7 or the fragrance composition 2 prepared in Comparative Example 7, the mixture was stirred and cooled in a glass container to obtain vanilla flavored pudding 1 and vanilla flavored pudding 2. Prepared.
When a sensory evaluation test was conducted by seven professional panelists, vanilla flavored pudding 1 felt a strong spicy, natural sweetness, and high-class feeling of vanilla with good quality, and the flavor was richer and the palatability improved. did.

[Example 11]
30 parts by weight of milk, 11 parts by weight of syrup, 10 parts by weight of full-fat sweetened condensed milk, 7.5 parts by weight of unsalted butter, 2.5 parts by weight of skim milk powder, and 34.4 parts by weight of water are mixed and stirred in a hot water bath. Then, 2.5 parts by weight of sugar and 0.6 parts by weight of an emulsion stabilizer were added, and after stirring with heating, the fragrance composition 1 prepared in Example 7 or the fragrance composition prepared in Comparative Example 7 was emulsified. After adding 0.5 parts by mass of 2 and stirring and mixing, aging was performed to prepare vanilla flavored ice cream 1 and vanilla flavored ice cream 2.
A sensory evaluation test was conducted by seven professional panelists. As a result, vanilla flavored ice cream 1 has a spicy, natural sweetness, and high-class feeling with high-quality vanilla. Improved.

  The vanilla-containing food or drink or vanilla flavored food or drink containing the vanilla extract to which the quality improver of the present invention is added has been improved to a very high-quality flavor with a natural and high-class feeling. Can be provided.

Claims (5)

  A quality improver for vanilla extract, characterized by adding 0.001 ppb to 100 ppm of 2-ethyl-3,5-dimethylpyrazine.   A vanilla-containing food or drink or a vanilla-flavored food or drink comprising 0.01% to 1% by weight of vanilla extract containing the quality improver according to claim 1.   A method for improving the quality of a vanilla extract, comprising adding 0.001 ppb to 100 ppm of the quality improver according to claim 1 to the vanilla extract.   The flavor composition for vanilla containing food / beverage products or vanilla flavored food / beverage products characterized by adding 0.0001ppb-10% of the vanilla extract containing the quality improving agent of Claim 1 to the food flavors.   A vanilla-containing food / beverage product or a vanilla-flavored food / beverage flavor improvement method comprising adding vanilla extract containing the quality improver according to claim 1 to food / beverage product in an amount of 0.01% by mass to 1% by mass.