JP2015144600A - Method for improving flavor of vegetable oil/fat-containing food and drink product, method for preparing vegetable oil/fat-containing food and drink product, favorite drink, and composition for instant favorite drink - Google Patents
Method for improving flavor of vegetable oil/fat-containing food and drink product, method for preparing vegetable oil/fat-containing food and drink product, favorite drink, and composition for instant favorite drink Download PDFInfo
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- JP2015144600A JP2015144600A JP2015000316A JP2015000316A JP2015144600A JP 2015144600 A JP2015144600 A JP 2015144600A JP 2015000316 A JP2015000316 A JP 2015000316A JP 2015000316 A JP2015000316 A JP 2015000316A JP 2015144600 A JP2015144600 A JP 2015144600A
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- terpenes
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- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 229930004725 sesquiterpene Natural products 0.000 description 1
- 150000004354 sesquiterpene derivatives Chemical class 0.000 description 1
- 229910052814 silicon oxide Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 229960001790 sodium citrate Drugs 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 229940078499 tricalcium phosphate Drugs 0.000 description 1
- 229910000391 tricalcium phosphate Inorganic materials 0.000 description 1
- 235000019731 tricalcium phosphate Nutrition 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
- Tea And Coffee (AREA)
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
本発明は、植物油脂を含有する飲食品において生じる、植物油脂の持つ油っぽさやクセ（特有の風味）を低減することにより風味を改善する方法、当該方法により植物油脂含有飲食品を製造する方法、並びに当該方法を用いて得られた嗜好性飲料及びインスタント嗜好性飲料用組成物に関する。 The present invention produces a vegetable oil and fat-containing food and drink by the method for improving the flavor by reducing the oiliness and peculiarity (characteristic flavor) of the vegetable fat and oil that occur in the food and drink containing the vegetable oil and fat. The present invention relates to a method and a composition for a palatable beverage and an instant palatable beverage obtained using the method.
一般的に乳風味や 乳の食感を付与するため、 生乳やクリーム、クリームチーズ、 バターなどの乳製品が使用される。しかし、これらの材料はコストが高く、その配合量が制限されてしまうという問題がある。 Generally, dairy products such as raw milk, cream, cream cheese, and butter are used to impart milk flavor and milk texture. However, these materials have a problem that the cost is high and the blending amount thereof is limited.
この問題を解決するために、乳脂肪分の一部又は全部を植物油脂で代替する方法が汎用されている。乳脂肪分に代えて植物油脂を用いることにより、より低コストで、乳風味の飲食品を製造することが可能になる。しかし、乳脂肪分に代えて植物油脂を用いることにより、コスト低減等の利点はあるが、植物油脂自体の風味（油っぽさやクセ）が付与されてしまう欠点もある。 In order to solve this problem, a method of replacing part or all of milk fat with vegetable oil is widely used. By using vegetable oils and fats instead of milk fat, milk-flavored food and drink can be produced at lower cost. However, the use of vegetable fats and oils in place of milk fats has advantages such as cost reduction, but there is also a drawback that the flavor (oiliness and habit) of the vegetable fats and oils themselves are imparted.
特許文献１には、加熱殺菌して調製される容器詰めのコーヒーの製造に際して、飲料中に、乳脂肪１重量当たり植物油脂を０．１５〜２の割合で配合することにより、飲用後の不快な残り香や後味を改善する方法が開示されている。しかし、当該方法では、植物油脂の配合量によってはコーヒー等の素材の本来の好ましい風味がマスキングされてしまう場合や、乳様の食感が得られない場合がある。このため、乳様の食感及び風味を付与しながら、コーヒー等の素材の本来の風味がマスキングされることのない、最適な植物油脂の配合量については、明確ではない。 In Patent Document 1, in the production of container-packed coffee prepared by heat sterilization, vegetable oils and fats are blended in the beverage at a ratio of 0.15 to 2 per 1 weight of milk fat, thereby causing discomfort after drinking. A method for improving the remaining aroma and aftertaste is disclosed. However, in this method, depending on the blending amount of the vegetable oil and fat, the original preferable flavor of the material such as coffee may be masked, or the milky texture may not be obtained. For this reason, it is not clear about the optimal blending amount of vegetable oils and fats that does not mask the original flavor of a material such as coffee while giving a milky texture and flavor.
特許文献２には、植物油脂及びカゼインを特定の配合量及び配合比率にすることにより、乳様の好ましい食感及び風味を有していながらも、コーヒーや紅茶などの素材の本来の風味がマスキングされることなく際立っている飲料が開示されている。しかしながら、当該飲料において配合される植物油脂の含有量は０．５〜２．０重量％であるが、植物油脂の含有量が２．０重量％より高いと、植物油脂自体の風味が強くなり飲料のコーヒー等の素材の風味がマスキングされ、素材本来の好ましい風味が損なわれてしまう。このため、使用する植物油脂の含有量は制限されている。 In Patent Document 2, by making vegetable oil and casein into a specific blending amount and blending ratio, the original flavor of materials such as coffee and tea is masked while having a milky preferable texture and flavor. Beverages that stand out without being disclosed are disclosed. However, the content of vegetable oils and fats blended in the beverage is 0.5 to 2.0% by weight. However, if the content of vegetable oils and fats is higher than 2.0% by weight, the flavor of the vegetable oils and fats itself becomes strong. The flavor of the material such as coffee for beverage is masked, and the original preferred flavor of the material is impaired. For this reason, the content of the vegetable oil used is limited.
一方、これまでに、飲食物の風味向上や改善などの課題に対し、様々な成分を配合することによる解決策が提案されている。例えば、特許文献３には、乳清ミネラルの添加によるカゼインナトリウム類のカゼイン臭の低減方法が開示されている。特許文献４には、スクラロースを有効成分として、米粉、小麦粉、そば粉、トウモロコシ粉等の穀物粉の粉臭さをマスキングするマスキング剤が開示されている。特許文献５には、セスキテルペンを含有する柑橘類由来の抽出物を有効成分として、豆乳臭をマスキングするための組成物が開示されている。特許文献６には、エステル、テルペン、アルコール等を有効成分として魚類抽出物に規定量含有させることにより、魚類抽出物特有の魚臭さをマスキングした液体食品組成物が開示されている。 On the other hand, the solution by mix | blending various components with respect to subjects, such as a flavor improvement and improvement of food and drink, is proposed until now. For example, Patent Document 3 discloses a method for reducing the casein odor of sodium caseinates by adding whey minerals. Patent Document 4 discloses a masking agent that masks the odor of cereal flour such as rice flour, wheat flour, buckwheat flour, and corn flour using sucralose as an active ingredient. Patent Document 5 discloses a composition for masking soymilk odor using an extract derived from citrus fruits containing sesquiterpene as an active ingredient. Patent Document 6 discloses a liquid food composition in which a fish odor peculiar to a fish extract is masked by containing a specified amount of ester, terpene, alcohol or the like as an active ingredient in the fish extract.
特許文献３〜６で開示されているように、マスキング効果を有する成分を飲食品に添加することにより、特有の臭みや苦み、渋みといった風味の改善に関する報告はあるが、植物油脂を乳脂肪の代替として使用した飲食品において、その使用量や使用比率を制限することなく、かつコーヒーや紅茶などの素材の風味を維持しつつ、植物油脂自体の風味（油っぽさ、クセ）を抑制する方法はこれまでに無い。 As disclosed in Patent Documents 3 to 6, there are reports on the improvement of flavors such as a characteristic odor, bitterness, and astringency by adding ingredients having a masking effect to foods and drinks, but vegetable oils and fats are replaced with milk fats. In foods and drinks used as an alternative, the flavor (oiliness, peculiarity) of vegetable oils and fats itself is suppressed without limiting the amount and ratio of use and maintaining the flavor of materials such as coffee and tea. There is no way so far.
本発明は、植物油脂を用いた時に生じる、植物油脂自体の風味（油っぽさやクセ）を低減し、それを含む飲食品における全体的な風味を改善する方法、当該方法により植物油脂含有飲食品を製造する方法、並びに当該方法を用いて得られた嗜好性飲料及びインスタント嗜好性飲料用組成物を提供することを目的とする。 The present invention relates to a method for reducing the flavor (oiliness and habit) of vegetable oil itself that occurs when using vegetable oil and fat, and improving the overall flavor in foods and drinks containing the same, and the method containing vegetable oil and fat by the method. It aims at providing the method for manufacturing goods, and the composition for palatability drinks and instant palatability drinks obtained using the method concerned.
本発明者らは、上記課題を解決すべく鋭意研究した結果、植物油脂を含有する飲食品に対して、テルペン類を添加することにより、植物油脂の持つ油っぽさやクセを低減し得ることを見出し、本発明を完成させた。 As a result of earnest research to solve the above problems, the present inventors can reduce the oiliness and habit of vegetable oils and fats by adding terpenes to foods and drinks containing vegetable oils and fats. The present invention was completed.
［１］本発明の第一の態様に係る植物油脂含有飲食品の風味改善方法は、植物油脂を含有する飲食品に、テルペン類を含有させることを特徴とする。
［２］前記［１］の植物油脂含有飲食品の風味改善方法においては、前記植物油脂１００質量部に対して０．０００１〜０．０５質量部のテルペン類を含有させることが好ましい。
［３］前記［１］の植物油脂含有飲食品の風味改善方法においては、前記植物油脂１００質量部に対して０．０００３〜０．０３５質量部のテルペン類を含有させることが好ましい。
［４］前記［１］の植物油脂含有飲食品の風味改善方法においては、植物油脂含有飲食品におけるテルペン類の質量濃度を０．０１〜１５ｐｐｍとすることが好ましい。
［５］前記［１］〜［４］のいずれかの植物油脂含有飲食品の風味改善方法においては、前記テルペン類がリモネン、β−ピネン、α−ピネン、テルピノレン、リナロール、ヌートカトン、及びバレンセンからなる群より選択される一種以上であることが好ましい。
［６］前記［１］〜［５］のいずれかの植物油脂含有飲食品の風味改善方法においては、前記植物油脂含有飲食品が、さらに、乳原料を含有することが好ましい。
［７］前記［１］〜［６］のいずれかの植物油脂含有飲食品の風味改善方法においては、前記植物油脂含有飲食品が、嗜好性飲料であることが好ましい。
［８］前記［１］〜［７］のいずれかの植物油脂含有飲食品の風味改善方法においては、前記植物油脂含有飲食品が、コーヒー飲料、紅茶飲料、ココア飲料、又は抹茶飲料であることが好ましい。
［９］本発明の第二の態様に係る植物油脂含有飲食品の製造方法は、前記植物油脂１００質量部に対して０．０００１〜０．０５質量部のテルペン類を含有させることを特徴とする、植物油脂含有飲食品の製造方法。
［１０］本発明の第三の態様に係る嗜好性飲料は、植物油脂と、テルペン類からなる香料と、乳原料とを含有することを特徴とする。
［１１］前記［１０］の嗜好性飲料としては、前記植物油脂１００質量部に対して０．０００１〜０．０５質量部のテルペン類を含有することが好ましい。
［１２］前記［１０］又は［１１］の嗜好性飲料としては、前記テルペン類がリモネン、β−ピネン、α−ピネン、テルピノレン、リナロール、ヌートカトン、及びバレンセンからなる群より選択される一種以上であることが好ましい。
［１３］前記［１０］〜［１２］のいずれかの嗜好性飲料としては、コーヒー飲料、紅茶飲料、ココア飲料、又は抹茶飲料であることが好ましい。
［１４］本発明の第四の態様に係るインスタント嗜好性飲料用組成物は、原料として、嗜好性飲料の可溶性固形分と、乳原料と、植物油脂と、テルペン類からなる香料とを含有することを特徴とする。
［１５］前記［１４］のインスタント嗜好性飲料用組成物としては、前記植物油脂１００質量部に対して０．０００１〜０．０５質量部のテルペン類を含有することが好ましい。
［１６］前記［１４］又は［１５］のインスタント嗜好性飲料用組成物としては、前記テルペン類がリモネン、β−ピネン、α−ピネン、テルピノレン、リナロール、ヌートカトン、及びバレンセンからなる群より選択される一種以上であることが好ましい。
［１７］前記［１４］〜［１６］のいずれかのインスタント嗜好性飲料用組成物としては、前記嗜好性飲料が、コーヒー飲料、紅茶飲料、ココア飲料、又は抹茶飲料であることが好ましい。
[1] The flavor improving method for vegetable oil-containing foods and drinks according to the first aspect of the present invention is characterized in that a food or drink containing vegetable oils contains terpenes.
[2] In the method for improving the flavor of food and drink containing vegetable oil and fat according to [1], 0.0001 to 0.05 parts by mass of terpenes are preferably added to 100 parts by mass of the vegetable oil and fat.
[3] In the method for improving the flavor of food and drink containing vegetable oil and fat according to [1], 0.0003 to 0.035 parts by mass of terpenes are preferably added to 100 parts by mass of the vegetable oil and fat.
[4] In the method for improving the flavor of a vegetable oil-containing food or drink according to [1], the mass concentration of terpenes in the vegetable oil-containing food or drink is preferably 0.01 to 15 ppm.
[5] In the method for improving the flavor of a vegetable oil-containing food or drink according to any one of [1] to [4], the terpenes are limonene, β-pinene, α-pinene, terpinolene, linalool, nootkaton, and valencene. It is preferable that it is 1 or more types selected from the group which consists of.
[6] In the method for improving the flavor of a vegetable oil / fat-containing food or drink according to any one of [1] to [5], the vegetable oil / fat-containing food / beverage preferably further contains a milk raw material.
[7] In the method for improving the flavor of a vegetable oil-containing food or drink according to any one of [1] to [6], the vegetable oil-containing food or drink is preferably a palatable beverage.
[8] In the method for improving the flavor of a vegetable oil-containing food or drink according to any one of [1] to [7], the vegetable oil-containing food or drink is a coffee beverage, a tea beverage, a cocoa beverage, or a matcha beverage. Is preferred.
[9] The method for producing a vegetable oil-containing food or drink according to the second aspect of the present invention includes 0.0001 to 0.05 parts by mass of terpenes with respect to 100 parts by mass of the vegetable oils and fats. The manufacturing method of food-and-beverage products containing vegetable oil.
[10] The palatable beverage according to the third aspect of the present invention is characterized by containing vegetable oil and fat, a fragrance made of terpenes, and a milk raw material.
[11] The palatable beverage of [10] preferably contains 0.0001 to 0.05 parts by mass of a terpene with respect to 100 parts by mass of the vegetable oil.
[12] As the palatability drink according to [10] or [11], the terpene is one or more selected from the group consisting of limonene, β-pinene, α-pinene, terpinolene, linalool, nootkatone, and valencene. Preferably there is.
[13] The palatability drink according to any one of [10] to [12] is preferably a coffee drink, a tea drink, a cocoa drink, or a matcha drink.
[14] The instant palatable beverage composition according to the fourth aspect of the present invention contains, as raw materials, a soluble solid content of palatable beverages, milk raw materials, vegetable oils and fats, and fragrances made of terpenes. It is characterized by that.
[15] The instant palatable beverage composition according to [14] preferably contains 0.0001 to 0.05 parts by mass of terpenes with respect to 100 parts by mass of the vegetable oil.
[16] In the instant palatable beverage composition of [14] or [15], the terpenes are selected from the group consisting of limonene, β-pinene, α-pinene, terpinolene, linalool, nootkatone, and valencene. It is preferable that it is 1 or more types.
[17] As the instant palatable beverage composition of any one of [14] to [16], the palatable beverage is preferably a coffee beverage, a tea beverage, a cocoa beverage, or a matcha beverage.
本発明により、単にテルペン類を原料として用いることにより、植物油脂を原料とする飲食品において、植物油脂に由来する油っぽさやクセ（特有の風味）を低減させて飲食品の風味を改善することができる。 According to the present invention, by simply using terpenes as raw materials, in the foods and drinks made from vegetable oils and fats, the oiliness and peculiar flavors (specific flavors) derived from the vegetable oils and fats are reduced to improve the flavors of the foods and drinks. be able to.
＜植物油脂含有飲食品の風味改善方法、及び植物油脂含有飲食品の製造方法＞
本発明に係る植物油脂含有飲食品の風味改善方法（以下、「本発明に係る風味改善方法」）は、植物油脂を含有する飲食品に、テルペン類を含有させることを特徴とする。植物油脂と共にテルペン類を配合することにより、植物油脂の持つ油っぽさやクセが低減され、飲食品の風味が改善される。テルペン類により植物油脂の持つ油っぽさやクセが低減される理由は明らかではないが、テルペン類の特有の香味により、植物油脂の油っぽさやクセがマスキングされるためではないかと推察される。
<Flavor improvement method of vegetable oil and fat-containing food and drink, and manufacturing method of vegetable oil and fat-containing food and drink>
The method for improving the flavor of foods and drinks containing vegetable oils and fats according to the present invention (hereinafter referred to as the “flavor improving method according to the present invention”) is characterized by containing terpenes in foods and drinks containing vegetable oils and fats. By mix | blending terpenes with vegetable oil and fat, the oiliness and peculiarity which vegetable oil and fat have are reduced, and the flavor of food-drinks is improved. It is not clear why terpenes reduce the oiliness and peculiarities of vegetable oils and fats, but it is presumed that the oily and peculiar flavors of terpenes mask the oiliness and peculiarities of vegetable oils and fats. .
本発明に係る風味改善方法において、改善対象となる飲食品（植物油脂含有飲食品）が含有する植物油脂としては、食用油であれば特に限定されず、天然油であってもよく、加工油であってもよく、合成油であってもよく、クリーミングパウダー（クリームの代用として、紅茶、コーヒー等の嗜好性飲料に添加される粉末）のような複合体であってもよい。当該食用油としては、例えば、パーム油、パーム核油、ヤシ油（ココナッツオイル）、硬化ヤシ油、菜種油（キャノーラ油）、コーン油、大豆油、こめ油、サフラワー油（ベニバナ油）、綿実油、ひまわり油、中鎖脂肪酸トリグリセリド等が挙げられる。これらの植物油脂のうち、特にパーム油、パーム核油、ヤシ油、硬化ヤシ油、菜種油、又は中鎖脂肪酸トリグリセリドが好ましく用いられる。また、植物油脂含有飲食品が含有する植物油脂としては、一種類のみであってもよく、二種類以上が混合されていてもよい。 In the flavor improving method according to the present invention, the vegetable oil contained in the food / beverage product (vegetable oil / fat-containing food / beverage product) to be improved is not particularly limited as long as it is an edible oil, and may be natural oil or processed oil. It may be a synthetic oil, or a complex such as creaming powder (powder added to liquor drinks such as tea and coffee as a substitute for cream). Examples of the edible oil include palm oil, palm kernel oil, palm oil (coconut oil), hardened palm oil, rapeseed oil (canola oil), corn oil, soybean oil, rice bran oil, safflower oil (safflower oil), cottonseed oil , Sunflower oil, medium chain fatty acid triglycerides and the like. Among these vegetable oils and fats, palm oil, palm kernel oil, coconut oil, hydrogenated coconut oil, rapeseed oil, or medium chain fatty acid triglyceride is particularly preferably used. Moreover, as vegetable oil and fat which vegetable oil and fat containing food-drinks contain, only 1 type may be sufficient and 2 or more types may be mixed.
クリーミングパウダーは、ヤシ油、パーム油、パーム核油、大豆油、コーン油、綿実油、ナタネ油、乳脂、牛脂、豚脂等の食用油脂；シヨ糖、グルコース、澱粉加水分解物等の糖質；カゼインナトリウム、第二リン酸ナトリウム、クエン酸ナトリウム、脱脂粉乳、乳化剤等のその他の原料等を、望まれる品質特性に応じて選択し、水に分散し、均質化し、乾燥することによって製造できる。本発明に係る飲料用組成物の製造方法において原料とするクリーミングパウダーとしては、植物性油脂と、コーンシロップ等の澱粉加水分解物と、乳タンパク質とを少なくとも含むものが好ましく、乳脂肪分と乳タンパク質とを少なくとも含むものであってもよい。 Creaming powder is edible oils and fats such as coconut oil, palm oil, palm kernel oil, soybean oil, corn oil, cottonseed oil, rapeseed oil, milk fat, beef tallow and lard; saccharides such as sucrose, glucose and starch hydrolysate; Other raw materials such as sodium caseinate, dibasic sodium phosphate, sodium citrate, skim milk powder, emulsifier and the like can be selected according to the desired quality characteristics, dispersed in water, homogenized, and dried. The creaming powder used as a raw material in the method for producing a beverage composition according to the present invention preferably contains at least a vegetable oil and fat, a starch hydrolyzate such as corn syrup, and milk protein. It may contain at least protein.
クリーミングパウダーは、例えば、食用油脂をはじめとする原料を水中で混合し、次いで乳化機等で水中油型乳化液（Ｏ／Ｗエマルション）とした後、水分を除去することによって製造することができる。水分を除去する方法としては、噴霧乾燥、噴霧凍結、凍結乾燥、凍結粉砕、押し出し造粒法等、任意の方法を選択して行うことができる。得られたクリーミングパウダーは、必要に応じて、分級、造粒及び粉砕等を行ってもよい。 The creaming powder can be produced, for example, by mixing raw materials including edible fats and oils in water, then using an emulsifier or the like to make an oil-in-water emulsion (O / W emulsion), and then removing water. . As a method for removing moisture, any method such as spray drying, spray freezing, lyophilization, freeze pulverization, extrusion granulation can be selected and performed. The obtained creaming powder may be subjected to classification, granulation, pulverization and the like, if necessary.
本発明に係る風味改善方法において用いられるテルペン類としては、可食性のものであればよく、一般的に飲食品に添加される香料として使用される物の中から適宜選択して使用することができる。また、本発明に係る風味改善方法において用いられるテルペン類としては、天然物由来の精製油（精油）であってもよく、合成品であってもよい。 The terpenes used in the flavor improving method according to the present invention may be edible, and may be appropriately selected from those used as fragrances generally added to foods and drinks. it can. Moreover, as terpenes used in the flavor improving method according to the present invention, a refined oil (essential oil) derived from a natural product or a synthetic product may be used.
具体的には、テルペン類としては、例えば、リモネン（Ｄ−リモネン、Ｌ−リモネン）、α−ピネン、β−ピネン、テルピノレン、リナロール、ヌートカトン、バレンセン、及びｐ−シメン等が挙げられる。本発明においては、様々な飲食品に対して充分な効果が得られることから、テルペン類としてリモネン、α−ピネン、β−ピネン、テルピノレン、リナロール、ヌートカトン、及びバレンセンからなる群より選択される一種以上を用いることが好ましく、Ｄ−リモネン及びβ−ピネンからなる群より選択される一種以上を用いることが特に好ましい。本発明においては、一種類のみを植物油脂含有飲食品に含有させてもよく、二種類以上のテルペン類を組み合わせて植物油脂含有飲食品に含有させてもよい。 Specifically, examples of the terpenes include limonene (D-limonene, L-limonene), α-pinene, β-pinene, terpinolene, linalool, nootkatone, valencene, and p-cymene. In the present invention, since a sufficient effect is obtained for various foods and drinks, the terpenes are selected from the group consisting of limonene, α-pinene, β-pinene, terpinolene, linalool, nootkatone, and valencene. It is preferable to use the above, and it is particularly preferable to use one or more selected from the group consisting of D-limonene and β-pinene. In the present invention, only one type may be contained in the vegetable oil-containing food or drink, or two or more types of terpenes may be combined and contained in the vegetable oil-containing food or drink.
テルペン類による植物油脂の持つ油っぽさやクセが低減されるという効果（以下、単に「油感マスキング効果」ということがある。）はテルペン類の含有量に依存する。すなわち、飲食品中の植物油脂含量に対するテルペン類の含有量が高いほど、または飲食品中のテルペン類の含有量が高いほど、テルペン類による油感マスキング効果は高くなる。植物油脂含有飲食品の種類によっては、油感マスキング効果が高くなりすぎると、植物油脂含有飲食品の油っぽさが過剰に低くなり、全体の風味がすっきりしすぎて薄くなってしまう場合もある。植物油脂含有飲食品中の植物油脂に対して適当な量のテルペン類を含有させることにより、当該植物油脂含有飲食品に求められるコクやクリーム感を損なうことなく、植物油脂に由来する好ましくない油っぽさやクセを低減させることができる。 The effect of reducing the oiliness and peculiarity of vegetable oils and fats due to terpenes (hereinafter sometimes simply referred to as “oil feeling masking effect”) depends on the content of terpenes. That is, the higher the content of the terpenes relative to the vegetable oil content in the food or drink, or the higher the content of the terpenes in the food or drink, the higher the oily masking effect by the terpenes. Depending on the type of vegetable oil-containing food or drink, if the oily masking effect becomes too high, the oiliness of the vegetable oil-containing food or drink may become excessively low and the overall flavor may become too thin and thin. is there. By including an appropriate amount of terpenes with respect to the vegetable oil and fat in the vegetable oil and fat-containing food and drink, an unfavorable oil derived from the vegetable oil and fat without impairing the richness and cream feeling required for the vegetable oil and fat-containing food and drink Taste and habit can be reduced.
植物油脂含有飲食品に含有させるテルペン類の量は、所望の強さの油感マスキング効果が得られるように、植物油脂含有飲食品の種類、植物油脂含有飲食品中の植物油脂の含有量等を考慮して、適宜決定できる。例えば、テルペン類がリモネンの場合、植物油脂含有飲食品に含有させるリモネンの量は、植物油脂含有飲食品中の植物油脂１００質量部に対して０．０００１〜０．０５質量部であることが好ましく、０．０００３〜０．０３５質量部であることがより好ましく、０．００１〜０．０２質量部であることがさらに好ましい。 The amount of terpenes to be included in the vegetable oil-containing food or drink is such that the desired oil strength masking effect is obtained, the type of vegetable oil-containing food or drink, the content of vegetable oil or fat in the vegetable oil-containing food or drink, etc. Can be determined as appropriate. For example, when the terpene is limonene, the amount of limonene to be contained in the vegetable oil-containing food or drink is 0.0001 to 0.05 parts by mass with respect to 100 parts by mass of the vegetable oil in the vegetable oil-containing food or drink. Preferably, it is 0.0003-0.035 mass part, More preferably, it is 0.001-0.02 mass part.
また、テルペン類の多くが特有の香味を有しているため、テルペン類の含有量が多くなりすぎると、テルペン類自体の香味が強くなり、異味に感じられるようになる。このため、植物油脂含有飲食品に含有させるテルペン類の質量濃度は、当該植物油脂含有飲食品中において当該テルペン類特有の香味がヒトの五感で検知可能な最小質量濃度（検知閾値濃度）以下であることが好ましく、検知閾値濃度の０．６７倍濃度以下であることがより好ましい。例えば、テルペン類がリモネンの場合、植物油脂含有飲食品の種類によってやや変動するものの、検知閾値濃度はおよそ１０〜２０ｐｐｍ程度である。このため、本発明に係る風味改善方法において、テルペン類としてリモネンを用いる場合、植物油脂含有飲食品に含有させるリモネン量は、１５ｐｐｍ以下が好ましく、０．０１〜１５ｐｐｍがより好ましく、０．１〜１０ｐｐｍ以下がさらに好ましく、０．５〜５ｐｐｍがよりさらに好ましい。なお、各植物油脂含有飲食品における各テルペン類の検知閾値濃度は、植物油脂含有飲食品に様々な濃度となるようにテルペン類を添加した場合に、当該テルペン類特有の香味がヒトの五感で検知できるかどうかを調べ、特有の香味が検知できた最小濃度値を決定することにより求められる。 Moreover, since many terpenes have a peculiar flavor, when the content of terpenes increases too much, the flavor of terpenes itself will become strong and it will be felt by the taste. For this reason, the mass concentration of the terpenes contained in the vegetable oil / fat-containing food / beverage product is not more than the minimum mass concentration (detection threshold concentration) at which the flavor unique to the terpene can be detected by the human senses in the vegetable oil / fat-containing food / beverage product. It is preferable that the density is 0.67 times the detection threshold density or less. For example, when the terpene is limonene, the detection threshold concentration is about 10 to 20 ppm, although it varies slightly depending on the type of food and drink containing vegetable oil. For this reason, in the flavor improving method according to the present invention, when limonene is used as the terpene, the amount of limonene contained in the vegetable oil-containing food or drink is preferably 15 ppm or less, more preferably 0.01 to 15 ppm, and more preferably 0.1 to 15 ppm. 10 ppm or less is more preferable, and 0.5 to 5 ppm is further more preferable. In addition, the detection threshold density | concentration of each terpene in each vegetable oil and fat containing food / beverage products, when terpenes are added so that it may become various density | concentrations to vegetable oil and fat containing food / beverage products, the flavor peculiar to the said terpenes is a human sense It is calculated | required by investigating whether it can detect and determining the minimum density | concentration value in which the specific flavor was detectable.
本発明に係る風味改善方法において、改善の対象となる植物油脂含有飲食品としては、植物油脂を含有するものであれば特に限定されるものではなく、食品であってもよく、飲料であってもよい。テルペン類を含有させることにより、油感マスキング効果に加えて、植物油脂含有飲食品の香り立ちもより良好になる。このため、特有の香りが重要な品質の一つである嗜好性飲料に対して本発明に係る風味改善方法を行うことが好ましく、特に、テルペン類による油感マスキング効果が顕著に発揮されるため、牛乳やクリームのようなクリーム感が期待される飲食品に対して行うことがより好ましい。クリーム感が期待される飲食品としては、例えば、乳原料及びクリーミングパウダーからなる群より選択される一種以上を原料として含有する飲食品が挙げられる。 In the flavor improving method according to the present invention, the vegetable oil / fat-containing food / beverage to be improved is not particularly limited as long as it contains vegetable oil / fat, and may be a food or a beverage. Also good. By containing terpenes, in addition to the oily masking effect, the fragrance of the vegetable oil-containing food or drink becomes better. For this reason, it is preferable to carry out the flavor improving method according to the present invention for a palatable beverage whose unique fragrance is one of the important qualities, and in particular, the oily masking effect by terpenes is remarkably exhibited. More preferably, it is performed on foods and drinks that are expected to have a creamy feeling such as milk or cream. Examples of foods and drinks that are expected to have a creamy feeling include foods and drinks containing as raw materials one or more selected from the group consisting of milk raw materials and creaming powders.
乳原料としては、全粉乳、脱脂粉乳、ホエイパウダー、牛乳、低脂肪乳、濃縮乳、脱脂濃縮乳、乳糖、生クリーム、バター、クリームチーズ等が挙げられる。 Examples of the milk material include whole milk powder, skim milk powder, whey powder, cow milk, low fat milk, concentrated milk, skim concentrated milk, lactose, fresh cream, butter, cream cheese, and the like.
具体的には、植物油脂含有食品としては、マーガリン、ファットスプレッド等が挙げられる。また、植物油脂含有飲料としては、乳原料やクリーミングパウダーを含有する嗜好性飲料や果汁飲料等が挙げられる。なお、「嗜好性飲料」とは、紅茶、緑茶、ウーロン茶等の茶飲料、ハーブティー、コーヒー、ココア、又はこれらの混合飲料を意味する。ハーブティーの原料としては、ハイビスカス、ローズヒップ、ペパーミント、カモミール、レモングラス、レモンバーム、ラベンダー等が挙げられる。本発明においては、植物油脂含有飲食品が、嗜好性飲料であることが好ましく、コーヒー飲料、紅茶飲料、ココア飲料、又は抹茶飲料であって乳原料を含有するものがより好ましい。 Specifically, margarine, fat spread, etc. are mentioned as vegetable oil containing food. Moreover, as a vegetable oil and fat containing drink, the palatability drink, fruit juice drink, etc. containing a milk raw material and creaming powder are mentioned. The “taste beverage” means a tea beverage such as black tea, green tea, oolong tea, herbal tea, coffee, cocoa, or a mixed beverage thereof. Examples of herbal tea ingredients include hibiscus, rosehip, peppermint, chamomile, lemongrass, lemon balm, and lavender. In the present invention, the vegetable oil / fat-containing food or drink is preferably a palatable beverage, more preferably a coffee beverage, a tea beverage, a cocoa beverage, or a matcha beverage that contains a milk raw material.
本発明に係る風味改善方法を用いることにより、植物油脂の持つ油っぽさやクセが低減された植物油脂含有飲食品を製造することができる。具体的には、植物油脂１００質量部に対して０．０００１〜０．０５質量部のテルペン類を含有させるように原料を配合する。特に、乳脂の代替物として植物油脂を用いる飲食品を製造する際に、原料としてさらにテルペン類を用いることにより、植物油脂の持つ油っぽさやクセを低減し、飲食品の全体的な風味を改善することができる。例えば、植物油脂と、乳原料及びクリーミングパウダーからなる群より選択される一種以上とを含有する嗜好性飲料に対して、テルペン類として香料を用いて本発明に係る風味改善方法を行うことにより、植物油脂と、テルペン類からなる香料と、乳原料及びクリーミングパウダーからなる群より選択される一種以上とを含有する嗜好性飲料が製造できる。 By using the flavor improving method according to the present invention, it is possible to produce a vegetable oil-containing food or drink with reduced oiliness and peculiarities of vegetable oil. Specifically, a raw material is mix | blended so that 0.0001-0.05 mass part terpenes may be contained with respect to 100 mass parts of vegetable fats and oils. In particular, when producing foods and drinks that use vegetable oils and fats as a substitute for milk fats, by using terpenes as raw materials, the oiliness and peculiarities of vegetable oils and fats are reduced, and the overall flavor of foods and drinks is increased. Can be improved. For example, by performing the flavor improving method according to the present invention using a fragrance as a terpene for a palatable beverage containing vegetable oil and fat and one or more selected from the group consisting of milk raw materials and creaming powder, A palatable beverage containing a vegetable oil and fat, a fragrance composed of terpenes, and one or more selected from the group consisting of milk raw materials and creaming powder can be produced.
＜嗜好性飲料及びインスタント嗜好性飲料用組成物＞
本発明に係る嗜好性飲料は、植物油脂と、テルペン類からなる香料と、乳原料とを含有することを特徴とする。本発明に係る嗜好性飲料は、テルペン類からなる香料を含有するため、植物油脂を含有するにもかかわらず、植物油脂の持つ油っぽさやクセが低減された嗜好性飲料である。
<Composition for palatability drink and instant palatability drink>
The palatability drink which concerns on this invention contains vegetable oil and fat, the fragrance | flavor which consists of terpenes, and a milk raw material. Since the palatability drink which concerns on this invention contains the fragrance | flavor which consists of terpenes, it is a palatability drink with which the oiliness and peculiarity which vegetable fats and oils have were reduced in spite of containing vegetable fats and oils.
また、本発明に係るインスタント嗜好性飲料用組成物（以下、「本発明に係る飲料用組成物」）は、原料として、嗜好性飲料の可溶性固形分と、乳原料と、植物油脂と、テルペン類からなる香料とを含有することを特徴とする。本発明に係る飲料用組成物を、水や牛乳等の液体に混合することによって、植物油脂を含有するにもかかわらず、植物油脂の持つ油っぽさやクセが低減された嗜好性飲料が調製できる。 In addition, the instant palatable beverage composition according to the present invention (hereinafter referred to as the “beverage composition according to the present invention”) includes, as raw materials, a soluble solid content of the palatable beverage, milk raw materials, vegetable oils, and terpenes. It is characterized by containing a fragrance made of a kind. The beverage composition according to the present invention is mixed with a liquid such as water or milk to prepare a palatability beverage with reduced oiliness and peculiarities of vegetable oils and fats, despite containing vegetable oils and fats. it can.
乳原料、植物油脂、及びテルペン類としては、前記の通りのものを用いることができる。 As raw materials for milk, vegetable oils and fats, and terpenes, those described above can be used.
本発明に係る嗜好性飲料及び本発明に係る飲料用組成物におけるテルペン類からなる香料の含有量としては、油感マスキング効果が発揮される量であれば特に限定されるものではないが、当該嗜好性飲料や当該飲料用組成物を水等に溶解させて得られた飲料におけるテルペン類の質量濃度が、当該飲料において当該テルペン類特有の香味がヒトの五感で検知可能な最小質量濃度（検知閾値濃度）以下であることが好ましく、検知閾値濃度の０．６７倍濃度以下であることがより好ましい。特に、テルペン類がリモネンの場合、飲料用組成物中のリモネン含有量としては、植物油脂１００質量部に対して０．０００１〜０．０５質量部であることが好ましく、０．０００３〜０．０３５質量部であることがより好ましく、０．００１〜０．０２質量部であることがさらに好ましい。 The content of the fragrance comprising the terpenes in the palatability beverage according to the present invention and the beverage composition according to the present invention is not particularly limited as long as the oily masking effect is exhibited. The mass concentration of terpenes in a beverage obtained by dissolving a palatability beverage or the beverage composition in water or the like is the minimum mass concentration in which the flavor unique to the terpenes can be detected by the human senses (detection) Threshold concentration) or less, and more preferably 0.67 times or less the detection threshold concentration. In particular, when the terpene is limonene, the limonene content in the beverage composition is preferably 0.0001 to 0.05 parts by mass with respect to 100 parts by mass of the vegetable oil and fat, and 0.0003 to 0.00. The amount is more preferably 035 parts by mass, and further preferably 0.001 to 0.02 parts by mass.
本発明に係る嗜好性飲料は、常法により調製された嗜好性飲料に、植物油脂等を混合することにより調製できる。具体的には、例えば、紅茶、緑茶、ウーロン茶等の茶葉や、ハーブティーの原料、コーヒー豆等の嗜好性原料から抽出された抽出液に植物油脂等を混合することにより調製することができる。また、本発明に係る嗜好性飲料は、嗜好性飲料の可溶性固形分と植物油脂等を共に水等の液体に溶解させることにより調製することもできる。 The palatable beverage according to the present invention can be prepared by mixing vegetable fats and oils with the palatable beverage prepared by a conventional method. Specifically, for example, it can be prepared by mixing vegetable oils and fats into an extract extracted from tea leaves such as black tea, green tea, oolong tea, raw materials of herbal tea, and palatable materials such as coffee beans. In addition, the palatability beverage according to the present invention can be prepared by dissolving both the soluble solid content of the palatability beverage and the vegetable oil and fat in a liquid such as water.
本発明に係る嗜好性飲料及び本発明に係る飲料用組成物において原料として用いられる嗜好性飲料の可溶性固形分は、茶葉やコーヒー豆等の嗜好性原料から抽出された可溶性の固形分であり、粉末であってもよく、水溶液であってもよい。本発明に係る飲料用組成物を製造する場合には、保存安定性が良好であるため、粉末の可溶性固形分を原料とすることが好ましい。粉末の可溶性固形分としては、具体的には、インスタント紅茶粉末、インスタント緑茶粉末、インスタントウーロン茶粉末、インスタントハーブティー粉末、インスタントコーヒー粉末、ココアパウダー、及びこれらのうちの二種類以上の混合粉末等したものが挙げられる。 The soluble solid content of the palatability beverage used as a raw material in the palatability beverage according to the present invention and the beverage composition according to the present invention is a soluble solid content extracted from the palatability material such as tea leaves and coffee beans, It may be a powder or an aqueous solution. When the beverage composition according to the present invention is produced, it is preferable to use a soluble solid content of the powder as a raw material because of good storage stability. Specific examples of the soluble solid content of the powder include instant tea powder, instant green tea powder, instant oolong tea powder, instant herbal tea powder, instant coffee powder, cocoa powder, and mixed powders of two or more of these. Things.
嗜好性飲料の可溶性固形分は、常法により製造することができ、また、市販されているものを用いてもよい。例えば、茶飲料の可溶性固形分は、紅茶葉、緑茶葉（生茶葉）、ウーロン茶葉等の茶葉から熱水を用いて可溶性の固形分を抽出することで得られ、得られた抽出物を乾燥し、粉末化してもよい。また、インスタントコーヒー粉末は、焙煎したコーヒー豆から熱水を用いて可溶性の固形分を抽出することで得られ、得られた抽出物を乾燥し、粉末化してもよい。ハーブティーの可溶性固形分は、ハーブの原料から熱水を用いて可溶性の固形分を抽出することで得られ、得られた抽出物を乾燥することによりインスタントハーブティー粉末が得られる。茶葉やコーヒー豆等の嗜好性飲料の原料としては、一般的に嗜好性飲料に使用されているものを用いることができる。嗜好性飲料の原料から得られた抽出物は、必要に応じて濃縮してもよい。当該濃縮方法としては、熱濃縮方法、冷凍濃縮方法、逆浸透膜や限外濾過膜等を用いた膜濃縮方法等の汎用されている濃縮方法により行うことができる。また、嗜好性飲料の原料から得られた抽出物の乾燥方法としては、凍結乾燥、噴霧乾燥、真空乾燥等が挙げられる。 The soluble solid content of the palatable beverage can be produced by a conventional method, or a commercially available product may be used. For example, the soluble solid content of a tea beverage is obtained by extracting the soluble solid content from tea leaves such as black tea leaves, green tea leaves (raw tea leaves), oolong tea leaves, etc. using hot water, and drying the resulting extract. And may be powdered. The instant coffee powder may be obtained by extracting a soluble solid content from roasted coffee beans using hot water, and the resulting extract may be dried and powdered. Soluble solids of herbal tea are obtained by extracting soluble solids from hot herb ingredients using hot water, and instant herbal tea powder is obtained by drying the resulting extract. As materials for palatability beverages such as tea leaves and coffee beans, those generally used for palatability beverages can be used. You may concentrate the extract obtained from the raw material of the palatability drink as needed. As the said concentration method, it can carry out with the concentrating method currently used widely, such as the heat | fever concentration method, the freezing concentration method, the membrane concentration method using a reverse osmosis membrane, an ultrafiltration membrane, etc. Moreover, freeze drying, spray drying, vacuum drying, etc. are mentioned as a drying method of the extract obtained from the raw material of the palatability drink.
本発明に係る嗜好性飲料及び本発明に係る飲料用組成物の製造においては、望まれる品質特性によってその他の原料をさらに用いることができる。当該その他の原料としては、紅茶飲料やコーヒー飲料等に配合可能な成分が挙げられる。具体的には、甘味料、香料（但し、テルペン類は除く。）、澱粉分解物等が挙げられる。さらに、必要に応じて着色料を添加して色調を調整することもできる。また、必要に応じて、茶類やハーブ、コーヒー等を抽出することなく微粉砕したものを混ぜてもよい。また、本発明に係る飲料用組成物が粉末の場合には、当該その他の原料として、賦形剤、結合剤、流動性改良剤（固結防止剤）等も挙げられる。 In the production of the palatability beverage according to the present invention and the beverage composition according to the present invention, other raw materials can be further used depending on the desired quality characteristics. Examples of the other raw materials include ingredients that can be blended in tea beverages and coffee beverages. Specific examples include sweeteners, flavors (excluding terpenes), starch degradation products, and the like. Furthermore, if necessary, a colorant can be added to adjust the color tone. Moreover, you may mix the finely pulverized thing, without extracting teas, herbs, coffee, etc. as needed. In addition, when the beverage composition according to the present invention is a powder, examples of the other raw materials include excipients, binders, fluidity improvers (anti-caking agents), and the like.
甘味料としては、砂糖、ショ糖、オリゴ糖、ブドウ糖、果糖等の糖類、ソルビトール、マルチトール、エリスリトール等の糖アルコール、アスパルテーム、アセスルファムカリウム、スクラロース等の高甘味度甘味料、ステビア等が挙げられる。 Examples of sweeteners include sugars such as sugar, sucrose, oligosaccharides, glucose, and fructose, sugar alcohols such as sorbitol, maltitol, and erythritol, high-intensity sweeteners such as aspartame, acesulfame potassium, and sucralose, and stevia. .
賦形剤や結合剤としては、デキストリン等の澱粉分解物、麦芽糖、トレハロース等の糖類、難消化性デキストリン等の食物繊維、カゼイン等のタンパク質等が挙げられる。中でも、インスタント紅茶用組成物やインスタントコーヒー用組成物に汎用されているデキストリンが好ましい。なお、賦形剤や結合剤は、造粒時の担体としても用いられる。 Examples of excipients and binders include starch degradation products such as dextrin, sugars such as maltose and trehalose, dietary fibers such as indigestible dextrin, and proteins such as casein. Of these, dextrins widely used in instant tea compositions and instant coffee compositions are preferred. The excipient and binder are also used as a carrier during granulation.
流動性改良剤としては、微粒酸化ケイ素、第三リン酸カルシウム等の加工用製剤が用いられてもよい。 As the fluidity improver, processing preparations such as finely divided silicon oxide and tricalcium phosphate may be used.
本発明に係る嗜好性飲料及び本発明に係る飲料用組成物の製造においては、さらに、原料として酸味料を配合してもよい。原料として酸味料を配合することにより、嗜好性飲料や得られた飲料用組成物から調製される嗜好性飲料の味にアクセントをつけることもできる。 In the production of the palatability beverage according to the present invention and the beverage composition according to the present invention, an acidulant may be further blended as a raw material. By blending a sour agent as a raw material, the taste of a palatable beverage prepared from the palatable beverage or the obtained beverage composition can be accented.
本発明に係る嗜好性飲料及び本発明に係る飲料用組成物は、例えば、嗜好性飲料の可溶性固形分と、乳原料と、植物油脂と、テルペン類からなる香料と、必要に応じてその他の原料とを、混合することによって製造される。混合の順番は特に限定されるものではなく、全ての原料を同時に混合してもよく、順次混合させてもよい。全ての原料が液状の場合には、全ての原料をそのまま混合することによって、液状の嗜好性飲料又は飲料用組成物が製造される。一方で、全ての原料が粉末の場合には、全ての原料をそのまま混合することによって、粉末の飲料用組成物が製造される。 The palatable beverage according to the present invention and the beverage composition according to the present invention include, for example, a soluble solid content of the palatable beverage, a milk raw material, a vegetable oil and fat, a fragrance made of terpenes, and other as required. It is manufactured by mixing raw materials. The order of mixing is not particularly limited, and all raw materials may be mixed simultaneously or sequentially. When all the raw materials are in a liquid state, a liquid palatability beverage or a beverage composition is produced by mixing all the raw materials as they are. On the other hand, when all the raw materials are powders, a powdered beverage composition is produced by mixing all the raw materials as they are.
本発明に係る飲料用組成物の製造において粉末原料と液状の原料を用いる場合、粉末の原料を全て予め混合し、得られた混合粉末に、液状の原料の混合液を噴霧して乾燥させることによって、粉末の飲料用組成物が製造される。例えば、本発明に係る飲料用組成物は、水、アルコール類、グリセリン類、又はこれらの混合溶媒に溶解させたデキストリンを、固形状の原料を全て混合した混合物の造粒時噴霧した後、得られた造粒物を乾燥させることによって製造できる。逆に、液状の原料の混合液に、粉末の原料を溶解又は分散させることによって、液状の飲料用組成物が製造される。 When powder raw materials and liquid raw materials are used in the production of the beverage composition according to the present invention, all powder raw materials are mixed in advance, and a liquid mixture of liquid raw materials is sprayed and dried on the obtained mixed powder. To produce a powdered beverage composition. For example, the beverage composition according to the present invention is obtained by spraying dextrin dissolved in water, alcohols, glycerol, or a mixed solvent thereof at the time of granulation of a mixture in which all solid raw materials are mixed. It can be produced by drying the granulated product. Conversely, a liquid beverage composition is produced by dissolving or dispersing a powdery raw material in a liquid mixture of liquid raw materials.
次に実施例及び参考例を示して本発明をさらに詳細に説明するが、本発明は以下の実施例等に限定されるものではない。なお、以下の実施例等において、特に記載がない限り、「％」は「質量％」、「ｐｐｍ」は「質量ｐｐｍ」を意味する。 EXAMPLES Next, although an Example and a reference example are shown and this invention is demonstrated further in detail, this invention is not limited to a following example etc. In the following Examples and the like, unless otherwise specified, “%” means “mass%” and “ppm” means “mass ppm”.
［実施例１］
脂肪分として乳脂（還元乳）のみを含有するミルクコーヒー飲料と、脂肪分として植物油脂のみを含有するミルクコーヒー飲料と、脂肪分として植物油脂のみを含有し、かつリモネンも含有するミルクコーヒー飲料とを調製し、植物油脂特有のクセとコーヒーの香り立ちを評価した。具体的には、表１の処方で、ミルクコーヒー飲料を調製し、アイス飲用（約４℃〜１０℃）した時のコーヒーの鼻から抜ける香り、及び植物油脂のクセを評価した。表１中、インスタントコーヒー粉末は市販品（商品名：〈マキシム〉、味の素ゼネラルフーヅ（株）製）である。
[Example 1]
A milk coffee drink containing only milk fat (reduced milk) as a fat, a milk coffee drink containing only vegetable oil as a fat, and a milk coffee drink containing only vegetable oil as a fat and also containing limonene Were prepared and evaluated for the scent of coffee and coffee peculiar to vegetable oils and fats. Specifically, milk coffee drinks were prepared according to the formulations shown in Table 1, and the fragrance from the nose of coffee when drinking ice (about 4 ° C. to 10 ° C.) and the habit of vegetable oils and fats were evaluated. In Table 1, the instant coffee powder is a commercial product (trade name: <Maxim>, manufactured by Ajinomoto General Foods Co., Ltd.).
評価結果を表１に示す。この結果、乳脂のみを使用した飲料１−１は、当然ながら植物油脂のクセや不快な油っぽさはなく、かつコーヒーの香り立ちも良好であった。一方で、植物油脂のみを使用した飲料１−２は、植物油脂のクセがあり、かつコーヒーの香り立ちがやや不良であった。これに対して、飲料１−２にリモネンを添加した飲料１−３は、植物油脂のクセや油っぽさはなく、コーヒーの香り立ちも良好であった。これらの結果から、リモネンを含有させることにより、植物油脂特有のクセや油っぽさを抑制できることが明らかになった。 The evaluation results are shown in Table 1. As a result, the beverage 1-1 using only milk fat was naturally free from vegetable oils and fats and unpleasant oily, and had a good coffee aroma. On the other hand, the drink 1-2 which used only vegetable fats and oils had the peculiarity of vegetable fats and oils, and the aroma of coffee was a little bad. On the other hand, the drink 1-3 which added the limonene to the drink 1-2 did not have the habit and oiliness of vegetable oil and fat, and the smell of coffee was also favorable. From these results, it became clear that the habit and oiliness peculiar to vegetable fats and oils can be suppressed by containing limonene.
［実施例２］
脂肪分として植物油脂のみを含有するミルクコーヒー飲料に対して様々な濃度のリモネンを添加し、その効果を調べた。
具体的には、表２の処方で、脂肪分として乳脂（還元乳）のみを含有するミルクコーヒー飲料２−１と、脂肪分として植物油脂のみを含有するミルクコーヒー飲料２−２と、脂肪分として植物油脂のみを含有し、かつリモネン濃度が０．０５、０．１、０．５、１、５、１０、１５、又は２０ｐｐｍ（０．０００００５、０．００００１、０．００００５、０．０００１、０．０００５、０．００１、０．００１５、又は０．００２％）となるように添加したミルクコーヒー飲料２−３〜２−１０とを調製した。表２中のインスタントコーヒー粉末は表１と同じである。
[Example 2]
Various concentrations of limonene were added to milk coffee beverages containing only vegetable fats and oils as fat, and the effects were examined.
Specifically, in the formulation of Table 2, milk coffee beverage 2-1 containing only milk fat (reduced milk) as fat, milk coffee beverage 2-2 containing only vegetable oil as fat, and fat content As a limonene concentration of 0.05, 0.1, 0.5, 1, 5, 10, 15, or 20 ppm (0.000005, 0.00001, 0.00005, 0.0001). , 0.0005, 0.001, 0.0015, or 0.002%) was added to milk coffee beverages 2-3 to 2-10. The instant coffee powder in Table 2 is the same as in Table 1.
調製されたミルクコーヒー飲料のうち、リモネンを添加した飲料２−３〜２−１０について、リモネン風味（柑橘様の風味）を感じるかどうかを、３名のパネルにより評価した。この結果、２０ｐｐｍのリモネンを添加した飲料２−１０は、３名のパネル全員がリモネン風味を感じると評価し、１５ｐｐｍのリモネンを添加した飲料２−９は、３名のパネルのうち１名がリモネン風味を感じると評価し、残る２名は感じないと評価した。０．００５〜１０ｐｐｍのリモネンを添加した飲料２−３〜２−８については、３名のパネル全員がリモネン風味を感じないと評価した。 Of the prepared milk coffee beverages, three to three panelists evaluated whether limonene-flavored (citrus-like flavor) was felt for beverages 2-3 to 2-10 to which limonene was added. As a result, the beverage 2-10 added with 20 ppm of limonene was evaluated that all three panels felt limonene-flavored, and the beverage 2-9 added with 15 ppm of limonene was one of the three panels. Evaluated that it felt limonene-flavored, and evaluated that the remaining two did not feel. Regarding beverages 2-3 to 2-8 to which 0.005 to 10 ppm of limonene was added, all three panels evaluated that they did not feel limonene flavor.
リモネン風味が感じられなかった飲料２−３〜２−９について、油っぽさと植物油脂特有のクセに対するリモネンの効果を評価した。表３に示すように、各パネルが５段階（５点表記）で評価し、全パネルによる総評を５段階（○×表記）で評価した。リモネン不含有の飲料２−２を規準とし、油っぽさと植物油脂特有のクセが、飲料２−２と同程度の場合には「効果なし」とし、飲料２−２よりも油っぽさと植物油脂特有のクセが低減するほど、効果があるとした。 About the drinks 2-3-3-9 in which the limonene flavor was not felt, the effect of limonene on the peculiarity of oiliness and vegetable oil was evaluated. As shown in Table 3, each panel was evaluated in 5 levels (5-point notation), and the overall evaluation by all panels was evaluated in 5 levels (Ox notation). When the limonene-free beverage 2-2 is used as a standard, the oiliness and peculiarity of vegetable oils and fats are almost the same as those of the beverage 2-2. It is said that the effect is so small that the peculiar peculiarity to vegetable oils is reduced.
評価結果を、各飲料中のリモネン濃度と共に表４に示す。表中、「リモネン濃度（飲料中、ｐｐｍ）」とは、各飲料中のリモネン濃度を示し、「リモネン濃度（対油脂、ｐｐｍ）」とは、各飲料中の植物油脂に対するリモネン濃度を示す。この結果、リモネンを含有させた飲料２−３〜２−９の全てにおいて、油っぽさと植物油脂特有のクセが低減しており、リモネンによる油感マスキング効果が確認された。中でも、飲料中のリモネン濃度が０．１〜５ｐｐｍであり、対植物油脂に対するリモネン濃度が３．３〜１６６ｐｐｍ（植物油脂１００質量部に対して０．０００３３〜０．０１６６質量部）である飲料２−４〜２−７では、高い効果が得られた。よりリモネン濃度が高い飲料２−８及び２−９は、油感が減り過ぎた結果、ミルクコーヒー飲料としてはすっきりとしすぎて薄くなったため、飲料２−７等よりも評価が低くなった。 The evaluation results are shown in Table 4 together with the limonene concentration in each beverage. In the table, “limonene concentration (in beverages, ppm)” indicates the limonene concentration in each beverage, and “limonene concentration (to fats and oils, ppm)” indicates the limonene concentration with respect to vegetable oils and fats in each beverage. As a result, in all of the beverages 2-3 to 2-9 containing limonene, oiliness and peculiar peculiarity to vegetable oils and fats were reduced, and the oily masking effect by limonene was confirmed. Especially, the limonene density | concentration in a drink is 0.1-5 ppm, and the limonene density | concentration with respect to vegetable oil is 3.3-166 ppm (0.00033-0.0166 mass part with respect to 100 mass parts of vegetable oil) In 2-4 to 2-7, a high effect was obtained. Beverages 2-8 and 2-9 with higher limonene concentrations were too thin and thin as a milk coffee beverage as a result of excessively reduced oily feeling, and thus the evaluation was lower than beverages 2-7 and the like.
［実施例３］
植物油脂を含有するココア飲料、抹茶ミルク飲料、及びミルク紅茶飲料に対してリモネンを添加し、油感マスキング効果について調べた。
具体的には、表５に示す処方にて、リモネンを飲料中の濃度が１、５、又は１０ｐｐｍ（０．０００１、０．０００５、又は０．００１％）となるように添加したココア飲料３ａ−１〜３ａ−３、抹茶ミルク飲料３ｂ−１〜３ｂ−３、ミルク紅茶飲料３ｃ−１〜３ｃ−３を調製した。表中、ココアパウダーは市販品（森永製菓（株）製）、抹茶パウダーは市販品（共栄製茶（株）製）である。紅茶は、市販品（三井農林（株）製）の茶葉７０ｇに９５℃の湯を５００ｍＬ注ぎ、５分間抽出し、Ｂｒｉｘ分を固形分として調整したものである。
[Example 3]
Limonene was added to cocoa beverages, green tea milk beverages, and milk tea beverages containing vegetable oils and fats, and the oily masking effect was examined.
Specifically, in the formulation shown in Table 5, cocoa beverage 3a added with limonene so that the concentration in the beverage is 1, 5, or 10 ppm (0.0001, 0.0005, or 0.001%). -1 to 3a-3, matcha milk beverages 3b-1 to 3b-3, and milk tea beverages 3c-1 to 3c-3 were prepared. In the table, cocoa powder is a commercially available product (manufactured by Morinaga & Co., Ltd.), and matcha powder is a commercially available product (manufactured by Kyoei Seika Co., Ltd.). Black tea is prepared by pouring 500 mL of 95 ° C. hot water into 70 g of tea leaves of a commercial product (manufactured by Mitsui Norin Co., Ltd.), extracting for 5 minutes, and adjusting the Brix content as a solid content.
各飲料について、油っぽさと植物油脂特有のクセに対するリモネンの効果を、リモネン不含有の飲料を規準とし、実施例２と同様にして評価した。３名のパネルによる総評の結果を、各飲料中のリモネン濃度及びパネルのコメントと共に表６〜８に示す。表中、「リモネン濃度（飲料中、ｐｐｍ）」とは、各飲料中のリモネン濃度を示し、「リモネン濃度（対油脂、ｐｐｍ）」とは、各飲料中の植物油脂に対するリモネン濃度を示す。この結果、リモネンを含有させた全ての飲料において、油っぽさと植物油脂特有のクセが低減しており、コーヒー以外の嗜好性飲料（抹茶、紅茶、ココア）でも同様の効果があることがわかった。 For each beverage, the effect of limonene on the peculiarities of oiliness and vegetable oils and fats was evaluated in the same manner as in Example 2 with reference to beverages not containing limonene. The results of the overall review by three panels are shown in Tables 6-8 together with the limonene concentration in each beverage and the panel comments. In the table, “limonene concentration (in beverages, ppm)” indicates the limonene concentration in each beverage, and “limonene concentration (to fats and oils, ppm)” indicates the limonene concentration with respect to vegetable oils and fats in each beverage. As a result, in all beverages containing limonene, oiliness and peculiar peculiarity to vegetable oils and fats are reduced, and it is understood that the same effects can be obtained even in taste beverages (matcha tea, tea, cocoa) other than coffee. It was.
［実施例４］
異なる種類の植物油脂を含有するミルクコーヒー飲料に対してリモネンを添加し、油感マスキング効果について調べた。
具体的には、表９に示す処方にて、リモネンを飲料中の濃度が５ｐｐｍ（０．０００５％）となるように添加したミルクコーヒー飲料を調製した。表９中のインスタントコーヒー粉末は表１と同じである。
[Example 4]
Limonene was added to milk coffee beverages containing different types of vegetable oils and fats, and the oily masking effect was investigated.
Specifically, a milk coffee beverage was prepared by adding limonene so as to have a concentration of 5 ppm (0.0005%) in the beverage according to the formulation shown in Table 9. The instant coffee powder in Table 9 is the same as in Table 1.
飲料４−１〜４−２について、油っぽさと植物油脂特有のクセに対するリモネンの効果を、リモネン不含有の飲料を規準とし、実施例２と同様にして評価した。３名のパネルによる総評の結果を、各飲料中のリモネン濃度と共に表９に示す。表中、「リモネン濃度（飲料中、ｐｐｍ）」とは、各飲料中のリモネン濃度を示し、「リモネン濃度（対油脂、ｐｐｍ）」とは、各飲料中の植物油脂に対するリモネン濃度を示す。この結果、リモネンを含有させた飲料４−１〜４−２の両方において、油っぽさと植物油脂特有のクセが低減しており、植物油脂の種類にかかわらず、リモネンによる油感マスキング効果が確認された。 About the drinks 4-1 to 4-2, the effects of limonene on the peculiarities of oiliness and vegetable oils and fats were evaluated in the same manner as in Example 2 with reference to the limonene-free drink. The results of the overall review by three panels are shown in Table 9 along with the limonene concentration in each beverage. In the table, “limonene concentration (in beverages, ppm)” indicates the limonene concentration in each beverage, and “limonene concentration (to fats and oils, ppm)” indicates the limonene concentration with respect to vegetable oils and fats in each beverage. As a result, in both the beverages 4-1 to 4-2 containing limonene, oiliness and peculiar peculiarity to vegetable oils and fats are reduced, and the oily masking effect by limonene is obtained regardless of the type of vegetable oils and fats. confirmed.
［実施例５］
脂肪分として乳脂（還元乳）と植物油脂の両方を含有するミルクコーヒー飲料に対してリモネンを添加し、その効果を調べた。
具体的には、表１０の処方で、脂肪分の３０％が乳脂（還元乳）であり、７０％が植物油脂であるミルクコーヒー飲料５−１と、このミルクコーヒー飲料５−１にリモネンを飲料中の濃度が０．５、１、５、又は１０ｐｐｍ（０．００００５、０．０００１、０．０００５、又は０．００１％）となるように添加したミルクコーヒー飲料５−２〜５−５とを調製した。表１０中のインスタントコーヒー粉末は表１と同じである。
[Example 5]
Limonene was added to a milk coffee beverage containing both milk fat (reduced milk) and vegetable oil as fat, and the effect was examined.
Specifically, in the formulation of Table 10, 30% fat is milk fat (reduced milk), 70% is a milk coffee beverage 5-1 that is vegetable oil, and limonene is added to this milk coffee beverage 5-1. Milk coffee beverage added so that the concentration in the beverage is 0.5, 1, 5, or 10 ppm (0.00005, 0.0001, 0.0005, or 0.001%) 5-2-5-5 And were prepared. The instant coffee powder in Table 10 is the same as in Table 1.
飲料５−２〜５−５について、油っぽさと植物油脂特有のクセに対するリモネンの効果を、リモネン不含有の飲料５−１を規準とし、実施例２と同様にして評価した。３名のパネルによる総評の結果を、各飲料中のリモネン濃度と共に表１１に示す。表中、「リモネン濃度（飲料中、ｐｐｍ）」とは、各飲料中のリモネン濃度を示し、「リモネン濃度（対油脂、ｐｐｍ）」とは、各飲料中の植物油脂に対するリモネン濃度を示す。この結果、リモネンを含有させた飲料５−２〜５−５の全てにおいて、油っぽさと植物油脂特有のクセが低減しており、植物油脂と乳脂の両方を含有する飲料においても、リモネンによる油感マスキング効果が確認された。 For beverages 5-2 to 5-5, the effect of limonene on the peculiarities of oiliness and vegetable fats and oils was evaluated in the same manner as in Example 2 with reference to beverage 5-1 not containing limonene. The results of the overall review by the three panels are shown in Table 11 along with the limonene concentration in each beverage. In the table, “limonene concentration (in beverages, ppm)” indicates the limonene concentration in each beverage, and “limonene concentration (to fats and oils, ppm)” indicates the limonene concentration with respect to vegetable oils and fats in each beverage. As a result, in all of the beverages 5-2 to 5-5 containing limonene, oiliness and peculiar peculiarity to vegetable oils and fats are reduced, and even in beverages containing both vegetable oils and milk fats, limonene is used. The oily masking effect was confirmed.
［実施例６］
植物油脂と乳脂の含有割合の異なるミルクコーヒー飲料におけるリモネンの油感マスキング効果について調べた。
表１２に示す処方にて、脂肪分として植物油脂のみを含有するミルクコーヒー飲料６−１と、脂肪分として乳脂（還元乳）のみを含有するミルクコーヒー飲料６−２とを調製し、さらに両者を１：３、１：１、又は３：１で混合したミルクコーヒー飲料６−３〜６−５を調製し、植物油脂特有のクセを評価した。表１２中のインスタントコーヒー粉末は表１と同じである。
[Example 6]
The oily masking effect of limonene in milk coffee drinks with different proportions of vegetable oil and milk fat was investigated.
In the prescription shown in Table 12, milk coffee beverage 6-1 containing only vegetable fat and oil as fat and milk coffee beverage 6-2 containing only milk fat (reduced milk) as fat are prepared, and both Was prepared at a ratio of 1: 3, 1: 1, or 3: 1 to prepare milk coffee beverages 6-3 to 6-5, and the characteristic peculiarity of vegetable oils was evaluated. The instant coffee powder in Table 12 is the same as in Table 1.
３名のパネルの評価と総評の結果を、各飲料中の乳脂と植物油脂の含有割合と共に表１３に示す。この結果、植物油脂の含有割合の多い飲料ほど、高い油感マスキング効果が得られた。乳脂しか含有していない飲料では、元々植物油脂に特有のクセや油っぽさがないため、リモネン添加によりやや異味が感じられた。 Table 13 shows the results of evaluation and general review of the three panelists together with the content ratios of milk fat and vegetable oil in each beverage. As a result, the higher the oily masking effect was obtained for the beverage with a higher content of vegetable oil. In beverages containing only milk fat, there was no peculiar peculiarity or oiliness inherent to vegetable oils and fats, and a slightly different taste was felt by adding limonene.
［実施例７］
植物油脂と乳脂の含有割合の異なるココア飲料におけるリモネンの油感マスキング効果について調べた。
具体的には、インスタントコーヒー粉末にかえて、ココアパウダー（森永製菓（株）製）を用いた以外は、実施例６と同様にして、脂肪分中、乳脂と植物油脂の含有割合が、０：１、１：３、１：１、３：１、又は１：０であるココア飲料７−１、７-３〜５、７−２を調製し、植物油脂特有のクセを評価した。
[Example 7]
The oily masking effect of limonene in cocoa drinks with different contents of vegetable oil and milk fat was investigated.
Specifically, in the same manner as in Example 6 except that cocoa powder (manufactured by Morinaga Seika Co., Ltd.) was used instead of instant coffee powder, the content ratio of milk fat and vegetable fat / oil in the fat was 0. The cocoa beverages 7-1, 7-3 to 5, 7-2, which were 1: 1, 3: 1, 1: 1, 3: 1 or 1: 0, were prepared and evaluated for the peculiarity of vegetable oils and fats.
３名のパネルの評価と総評の結果を、各飲料中の乳脂と植物油脂の含有割合と共に表１４に示す。この結果、実施例６のミルクコーヒー飲料の場合と同様に、植物油脂の含有割合の多い飲料ほど、高い油感マスキング効果が得られた。乳脂しか含有していない飲料では、元々植物油脂に特有のクセや油っぽさがないため、リモネン添加によりやや異味が感じられた。 Table 14 shows the results of evaluation and general review of the three panelists, together with the content ratios of milk fat and vegetable oil in each beverage. As a result, as in the case of the milk coffee beverage of Example 6, a higher oily masking effect was obtained for a beverage with a higher content of vegetable oil. In beverages containing only milk fat, there was no peculiar peculiarity or oiliness inherent to vegetable oils and fats, and a slightly different taste was felt by adding limonene.
［実施例８］
乳原料を含有しないコーヒー飲料に対してリモネンを添加し、油感マスキング効果について調べた。
具体的には、表１５に示す処方にて、脂肪分として植物油脂のみを含有し、乳原料を含有していないクリーミングパウダーを含有するコーヒー飲料８−１と、このコーヒー飲料８−１にリモネンを飲料中の濃度が０．５、５、又は１０ｐｐｍ（０．００００５、０．０００５、又は０．００１％）となるように添加したコーヒー飲料８−２〜８−４を調製した。表１５中のインスタントコーヒー粉末は表１と同じであり、クリーミングパウダーは市販品（商品名：〈マリーム〉、味の素ゼネラルフーヅ（株）製）である。
[Example 8]
Limonene was added to a coffee beverage that did not contain milk ingredients, and the oily masking effect was examined.
Specifically, in the formulation shown in Table 15, the coffee beverage 8-1 containing only the vegetable oil and fat as fat and the creaming powder not containing the milk raw material, and limonene in this coffee beverage 8-1 Coffee beverages 8-2 to 8-4 were prepared so that the concentration in the beverage was 0.5, 5, or 10 ppm (0.00005, 0.0005, or 0.001%). The instant coffee powder in Table 15 is the same as in Table 1, and the creaming powder is a commercial product (trade name: <Marime>, manufactured by Ajinomoto General Foods Co., Ltd.).
飲料８−２〜８−４について、油っぽさと植物油脂特有のクセに対するリモネンの効果を、リモネン不含有の飲料８−１を規準とし、実施例２と同様にして評価した。３名のパネルによる総評の結果を、各飲料中のリモネン濃度と共に表１６に示す。表中、「リモネン濃度（飲料中、ｐｐｍ）」とは、各飲料中のリモネン濃度を示し、「リモネン濃度（対油脂、ｐｐｍ）」とは、各飲料中の植物油脂に対するリモネン濃度を示す。この結果、リモネンを含有させた飲料８−２〜８−４の全てにおいて、油っぽさと植物油脂特有のクセが低減しており、乳原料を含有しない飲料においても、リモネンによる油感マスキング効果が確認された。 For beverages 8-2 to 8-4, the effect of limonene on the peculiarities of oiliness and vegetable oils and fats was evaluated in the same manner as in Example 2 with reference to beverage 8-1 not containing limonene. The results of the overall review by three panels are shown in Table 16 along with the limonene concentration in each beverage. In the table, “limonene concentration (in beverages, ppm)” indicates the limonene concentration in each beverage, and “limonene concentration (to fats and oils, ppm)” indicates the limonene concentration with respect to vegetable oils and fats in each beverage. As a result, in all of the beverages 8-2 to 8-4 containing limonene, oiliness and peculiar peculiarity to vegetable oils and fats are reduced, and even in beverages that do not contain milk raw materials, an oily masking effect by limonene Was confirmed.
［実施例９］
スプレッドに対してリモネンを添加し、油感マスキング効果について調べた。
具体的には、市販品のチョコレートスプレッド（商品名：〈明治クリーミースムース（チョコレート仕立て）〉、（株）明治製、無脂乳固形分：１．４％、乳脂肪分：９．５％、植物性脂肪分：４７．１％）に、リモネンを、スプレッド中の濃度が１ｐｐｍ（スプレッド中の植物油脂に対するリモネン濃度が２ｐｐｍ）となるように混合し、実施例２と同様にして植物油脂特有のクセを評価した。
この結果、リモネン添加前のチョコレートスプレッドに比べて、リモネンを混合したチョコレートスプレッドは、油っぽさと植物油脂特有のクセが明らかに低減しており、植物油脂含有食品においてもリモネンによる油感マスキング効果があることが確認された。
[Example 9]
Limonene was added to the spread, and the oily masking effect was examined.
Specifically, commercially available chocolate spread (trade name: <Meiji creamy smooth (chocolate)>, manufactured by Meiji Co., Ltd., non-fat milk solid content: 1.4%, milk fat content: 9.5%, Vegetable fat: 47.1%) and limonene were mixed so that the concentration in the spread was 1 ppm (the concentration of limonene with respect to the vegetable oil in the spread was 2 ppm). The habit was evaluated.
As a result, compared with the chocolate spread before the addition of limonene, the chocolate spread mixed with limonene has clearly reduced oiliness and peculiar peculiarity to vegetable oils and fats. It was confirmed that there is.
［実施例１０］
脂肪分として植物油脂のみを含有するミルクコーヒー飲料に対して様々なテルペン類を添加し、その効果を調べた。
具体的には、表１７の処方で、脂肪分として植物油脂のみを含有するミルクコーヒー飲料１０−１と、脂肪分として植物油脂のみを含有し、かつテルピノレン、β−ピネン、α−ピネン、リナロール、ヌートカトン、又はバレンセンを表１８に記載の濃度となるように添加したミルクコーヒー飲料１０−２〜１０−７を調製した。表１７中のインスタントコーヒー粉末は表１と同じである。
[Example 10]
Various terpenes were added to milk coffee drinks containing only vegetable oils and fats as fat, and the effects were examined.
Specifically, in the formulation of Table 17, milk coffee drink 10-1 containing only vegetable oil and fat as fat, and only vegetable oil and fat as fat, and terpinolene, β-pinene, α-pinene, linalool , Nootkaton, or Valensen was added to prepare milk coffee beverages 10-2 to 10-7 to the concentrations shown in Table 18. The instant coffee powder in Table 17 is the same as in Table 1.
各飲料について、油っぽさと植物油脂特有のクセに対するテルペン類の効果を、テルペン類不含有の飲料１０−１を規準とし、実施例２と同様にして評価した。３名のパネルによる総評の結果とパネルのコメントを、各飲料中のテルペン類の種類及び濃度と共に表１８に示す。表中、「テルペン類」とは各飲料に添加したテルペン類の種類を示し、「テルペン類濃度（飲料中、ｐｐｍ）」とは、各飲料中に添加したテルペン類の濃度を示し、「テルペン類濃度（対油脂、ｐｐｍ）」とは、各飲料中の植物油脂に対するテルペン類濃度を示す。この結果、β−ピネン、α−ピネン、テルピノレン、リナロール、ヌートカトン、又はバレンセンを添加した飲料１０−２〜１０−７のいずれにおいても、油っぽさと植物油脂特有のクセが低減しており、リモネン以外のテルペン類であっても、リモネンと同様の効果があることがわかった。 About each drink, the effect of the terpenes with respect to oiliness and the peculiar peculiarity of vegetable fats and oils was evaluated like Example 2 on the basis of the drink 10-1 which does not contain terpenes. Table 18 shows the results of the overall review by the three panelists and the panel comments along with the types and concentrations of terpenes in each beverage. In the table, “terpene” indicates the type of terpene added to each beverage, and “terpene concentration (in beverage, ppm)” indicates the concentration of terpene added in each beverage. "Concentration (to oil and fat, ppm)" indicates the concentration of terpenes with respect to vegetable oil and fat in each beverage. As a result, in any of the beverages 10-2 to 10-7 to which β-pinene, α-pinene, terpinolene, linalool, nootkatone, or valencene is added, oiliness and peculiar peculiarity to vegetable oils and fats are reduced. Even terpenes other than limonene were found to have the same effect as limonene.
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| JP2017209088A (en) * | 2016-05-27 | 2017-11-30 | 雪印メグミルク株式会社 | Composition having action for improving light deterioration odor and food containing the composition |
| JP2019103408A (en) * | 2017-12-11 | 2019-06-27 | アサヒ飲料株式会社 | Beverage with ph of more than 4.6 containing lactic acid bacterium powder, method of producing the beverage and method of improving flavor of the beverage |
| WO2020250877A1 (en) * | 2019-06-10 | 2020-12-17 | サントリーホールディングス株式会社 | Milk component-containing tea beverage |
| JP2020198815A (en) * | 2019-06-10 | 2020-12-17 | サントリーホールディングス株式会社 | Tea beverage containing milk component and linalool |
| WO2023149442A1 (en) * | 2022-02-03 | 2023-08-10 | 味の素株式会社 | Method for suppressing p-cresol odor |
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| JP5993526B1 (en) * | 2016-01-14 | 2016-09-14 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Ponzu soy sauce seasoning |
| WO2017122760A1 (en) * | 2016-01-14 | 2017-07-20 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Ponzu-vinegar soy sauce seasoning |
| JP2017209088A (en) * | 2016-05-27 | 2017-11-30 | 雪印メグミルク株式会社 | Composition having action for improving light deterioration odor and food containing the composition |
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| WO2020250877A1 (en) * | 2019-06-10 | 2020-12-17 | サントリーホールディングス株式会社 | Milk component-containing tea beverage |
| JP2020198815A (en) * | 2019-06-10 | 2020-12-17 | サントリーホールディングス株式会社 | Tea beverage containing milk component and linalool |
| WO2023149442A1 (en) * | 2022-02-03 | 2023-08-10 | 味の素株式会社 | Method for suppressing p-cresol odor |
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