JP2016063759A - Method for adding honey-like taste - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a manufacturing method of a drink and food having deep taste or the like.SOLUTION: There is provided a manufacturing method of drink and food including adding a flavor raw material (A) containing cyclotene of 0.1 ppm or more obtained by a manufacturing method including a process for heating a solution or dispersion containing one or more kind of amino acid or a salt thereof selected from a group consisting of asparagic acid, glutamic acid, methionine, valine and histidine and a salt thereof of 0.1 to 8.5 M and one or more kind of saccharide selected from a group consisting of ribose, xylose, arabinose, glucose, fructose, sucrose, maltose and lactose of 0.1 to 6.7 M as a final concentration to a drink and food containing saccharide (B).SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a food or drink having a honey-like taste, a method for imparting honey-like taste, and an imparting agent for honey-like taste.

  In recent years, with the diversification of consumer tastes, more delicious foods and beverages have been preferred (for example, Patent Document 1). The deliciousness of food and drink is determined by the complex combination of the five basic tastes, the thickness and breadth of the taste itself, and the rich taste. Especially the thickness and rich taste are satisfied when eating. It is an important factor that affects For this reason, in order to improve the taste of food and drink, seasonings and the like that can impart a rich taste to food and drink are widely used.

  Examples of such seasonings include dashi derived from natural materials such as kelp and bonito, and various extracts such as livestock meat extract, seafood extract, vegetable extract, and yeast extract. Such extracts are mainly added to enhance the richness of prepared foods such as soups and stews, sauces and sauces.

  Various methods have been disclosed as methods for imparting a rich taste to food and drink using yeast extract. As this method, for example, Patent Document 2 includes (1) a method of adding a yeast extract having a peptide content of 20% by weight or more and a peptide content ratio of 80% or more to all amino acids to food or drink. It is disclosed. Thus, by adding a yeast extract rich in peptide content to a food or drink, a rich feeling can be imparted to the food or drink.

  In addition, as a method for producing a seasoning for improving the flavor of dairy products such as ice, for example, Patent Document 3 discloses (2) a production method comprising mixing fruit juice and yeast extract and heating. Yes. By adding the seasoning produced by the method, richness, sweetness, richness, fatness, milkiness, etc. can be imparted to the ice cream.

  However, when the yeast extract was used as it was, sweetness and richness could not be enhanced without impairing the taste of food and drink. Since the yeast extract has a unique yeast odor, there is a problem that the amount added to the food and drink and the intended use are limited in the first place.

  In addition to the yeast extract, several materials have been disclosed so far that improve the unique flavor and fruit juice feel of fruit juice. For example, Bisenin-2 (Patent Document 4) that gives a rich, voluminous and rich feeling like high fruit juice drinks, Glucan (Patent Document 5) that improves the fruit feeling, freshness, and juiciness of fruit juices are reported. ing.

  Each of these materials has been shown to have an effect of improving the flavor and feel of fruit juice, but the effect is not necessarily high. Moreover, the taste is not high, such as an unpleasant smell or taste being felt according to various materials.

  In view of the above, there is a strong demand for technological development that enhances the taste of food and drink and provides a rich taste.

JP 2014-18098 A JP 2005-245438 A JP 2006-61066 A JP 2006-238829 A JP 2003-289836 A

  The objective of this invention is providing the manufacturing method of the food / beverage products which have a rich taste, the provision method of a rich taste, and the imparting agent of a rich taste.

  By the present applicant, one or more amino acids selected from the group consisting of aspartic acid, glutamic acid, methionine, valine and histidine, and salts thereof, or salts thereof, ribose, xylose, arabinose, glucose, fructose, sucrose It is already possible to obtain a flavor material containing a sufficient amount of cyclotene by heating one or more sugars selected from the group consisting of claus, maltose and lactose in an aqueous solution or suspension. (International patent application PCT / JP2014 / 058630).

This inventor discovered that the said honey flavor was provided to the said food / beverage products by adding said flavor raw material to the food / beverage products containing sugar. Here, “honey-like taste” means a rich taste that is noticeable when a syrup or honey obtained by boiling down sugar is included in the mouth.
Moreover, when this inventor added the said flavor raw material to the food / beverage products containing sugar, when the said food / beverage products had a fruit juice feeling, it also discovered that the said fruit juice feeling was reinforced.
The present inventor has further completed the present invention by further research based on these findings.
That is, the present invention is as follows.

[1] Aspartic acid, glutamic acid, methionine, valine, histidine, and one or two or more amino acids selected from the group consisting of these salts or salts thereof in an amount of 0.1-8.5M, and ribose, xylose, arabinose Heating an aqueous solution or suspension containing one or more sugars selected from the group consisting of glucose, fructose, sucrose, maltose and lactose at a final concentration of 0.1 to 6.7M. A flavor material (A) obtained by a production method and containing 0.1 ppm or more of cycloten,
The manufacturing method of food / beverage products including adding to the food / beverage products containing sugar (B) (henceforth "the manufacturing method of the food / beverage products of this invention").
[2] The method according to [1], wherein the method for producing the flavor material (A) includes a step of heating an aqueous solution containing an amino acid or a salt thereof and a saccharide.
[3] The method according to [1] or [2], wherein the saccharide is one or more selected from the group consisting of xylose, glucose and fructose.
[4] The method according to any one of [1] to [3], wherein the amino acid or a salt thereof is sodium glutamate.
[5] The method according to any one of [1] to [4], wherein the pH when starting the heating is 5 to 9.
[6] The method according to any one of [1] to [5], wherein the heating temperature is 50 to 180 ° C.
[7] The method for producing a flavor material (A) according to any one of [1] to [6], further including a step of adjusting the pH to 7 to 9 after the heating is started. Method.
[8] The addition of the flavor material (A) to the food or drink containing the sugar (B) is performed such that the concentration of the flavor material (A) in the food or drink is 10 to 1500 ppm. [7] The method according to any one of [7].
[9] The method according to any one of [1] to [8], wherein the content of the sugar (B) in the food or drink containing the sugar (B) is 1 to 80% by weight.
[10] The method according to any one of [1] to [9], wherein the food or drink containing the sugar (B) has a fruit juice feeling.
[11] The method according to [10], wherein the fruit juice feeling is a fruit juice feeling of one kind of fruit selected from the group consisting of apple, orange, banana, grape and pear.
[12] The method according to any one of [1] to [9], which is a method for producing a food or drink having a honey-like taste.
[13] The method according to [10] or [11], which is a method for producing a food or drink with enhanced fruit juice feeling.

[14] Aspartic acid, glutamic acid, methionine, valine, histidine, and one or more amino acids selected from the group consisting of these salts or salts thereof in an amount of 0.1-8.5M, and ribose, xylose, arabinose Heating an aqueous solution or suspension containing one or more sugars selected from the group consisting of glucose, fructose, sucrose, maltose and lactose at a final concentration of 0.1 to 6.7M. A flavor material (A) containing 0.1 ppm or more of cycloten obtained by the production method,
A method for imparting honey-like taste comprising adding to a food or drink containing sugar (B) (hereinafter also referred to as “the method for imparting honey-like taste of the present invention”).
[15] The method according to [14], wherein the method for producing the flavor material (A) includes a step of heating an aqueous solution containing an amino acid or a salt thereof and a saccharide.
[16] The method according to [14] or [15], wherein the saccharide is one or more selected from the group consisting of xylose, glucose and fructose.
[17] The method according to any one of [14] to [16], wherein the amino acid or a salt thereof is sodium glutamate.
[18] The method according to any one of [14] to [17], wherein the pH when starting the heating is 5 to 9.
[19] The method according to any one of [14] to [18], wherein the heating temperature is 50 to 180 ° C.
[20] The method for producing a flavor material (A) according to any one of [14] to [19], further including a step of adjusting the pH to 7 to 9 after the heating is started. Method.
[21] The addition of the flavor material (A) to the food or drink containing the sugar (B) is performed such that the concentration of the flavor material (A) in the food or drink is 10 to 1500 ppm. 20]. The method according to any one of [20].
[22] The method according to any one of [14] to [21], wherein the content of the sugar (B) in the food or drink is 1 to 80% by weight.
[23] The method according to any one of [14] to [21], wherein the food or drink has a fruit juice feeling and is a method for enhancing the fruit juice feeling.
[24] The method according to [23], wherein the fruit juice feeling is a fruit juice feeling of one kind of fruit selected from the group consisting of apple, orange, banana, grape and pear.

[25] Aspartic acid, glutamic acid, methionine, valine, histidine, and one or more amino acids selected from the group consisting of these salts or salts thereof in an amount of 0.1-8.5M, and ribose, xylose, arabinose Heating an aqueous solution or suspension containing one or more sugars selected from the group consisting of glucose, fructose, sucrose, maltose and lactose at a final concentration of 0.1 to 6.7M. Containing a flavor material (A) containing 0.1 ppm or more of cycloten obtained by the production method;
An agent for imparting a honey-like taste to a food or drink containing a sugar (B) (hereinafter also referred to as “honey-like taste-imparting agent of the present invention”).
[26] The agent according to [25], wherein the method for producing the flavor material (A) includes a step of heating an aqueous solution containing an amino acid or a salt thereof and a saccharide.
[27] The agent according to [25] or [26], wherein the saccharide is one or more selected from the group consisting of xylose, glucose and fructose.
[28] The agent according to any one of [25] to [27], wherein the amino acid or a salt thereof is sodium glutamate.
[29] The agent according to any one of [25] to [28], wherein the pH when starting the heating is 5 to 9.
[30] The agent according to any one of [25] to [29], wherein the heating temperature is 50 to 180 ° C.
[31] The method for producing the flavor material (A) according to any one of [25] to [30], further including a step of adjusting the pH to 7 to 9 after the heating is started. Agent.
[32] The agent according to any one of [25] to [31], which is added so that the concentration of the flavor material (A) in the food or drink is 10 to 1500 ppm.
[33] The agent according to any one of [25] to [32], wherein the content of the sugar (B) in the food or drink is 1 to 80% by weight.
[34] The agent according to any one of [25] to [33], wherein the food or drink has a fruit juice feeling and is an enhancer of the fruit juice feeling.
[35] The agent according to [34], wherein the fruit juice feeling is a fruit juice feeling of one fruit selected from the group consisting of apple, orange, banana, grape and pear.

ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the food-drinks which have a honey-like taste, the provision method of a honey-like taste, and the imparting agent of a honey-like taste can be provided.
Moreover, according to this invention, the manufacturing method of the food-drinks with which fruit juice feeling was reinforced, the enhancement method of fruit juice feeling, and the enhancer of fruit juice feeling can be provided.

It is a graph which shows the verification result of the addition effect to 10% sugar aqueous solution of a flavor raw material (A) and a cycloten. *: Steel-Duworth test, p <0.05 vs Control. **: Steel Dewas test, p <0.01 vs Control. It is a graph which shows the comparison result of the addition effect to 10% sugar aqueous solution of a flavor raw material (A), and the addition effect to 10% sugar aqueous solution of a cycloten. *: Steel-Duworth test, p <0.05. **: Steel-Duworth test, p <0.01. It is a graph which shows the verification result of the addition effect to an apple juice drink of a flavor raw material (A) and a cycloten. *: Steel test, p <0.05 vs Control. **: Steel test, p <0.01 vs Control. It is a graph which shows the verification result of the addition effect to various fruitless drinks of a flavor raw material (A) and a cycloten. *: Steel test, p <0.05 vs Control.

  In this specification, “%” means “% by weight” unless otherwise specified. In the present specification, “ppm” means “weight ppm” unless otherwise specified. Further, in the present specification, “M” means “mol / L (mol / liter)” unless otherwise specified.

1. Manufacturing method of food / beverage products The manufacturing method of the food / beverage products of this invention is characterized by adding a flavor raw material (A) to the food / beverage products containing sugar (B).

[Flavoring material (A)]
The flavor material (A) used in the present invention is 0.1 to 8 amino acids or salts thereof selected from the group consisting of aspartic acid, glutamic acid, methionine, valine, histidine, and salts thereof. An aqueous solution containing 5M and one or more saccharides selected from the group consisting of ribose, xylose, arabinose, glucose, fructose, sucrose, maltose and lactose at a final concentration of 0.1-6.7M, or It is obtained by a production method including a step of heating the suspension (hereinafter, also simply referred to as “flavor material (A) production method”). Of course, the method for producing the flavor material (A) may further include other steps.
The “final concentration” in an aqueous solution or suspension containing an amino acid or a salt thereof and a saccharide refers to the concentration in the aqueous solution in the case of an aqueous solution, and is heated and solubilized in the case of a suspension. The concentration in the aqueous solution after being applied. Moreover, also when performing pH adjustment of aqueous solution or suspension, the density before pH adjustment is said.

  The amino acid or salt thereof used in the method for producing the flavor material (A) is one or more selected from the group consisting of aspartic acid, glutamic acid, methionine, valine and histidine and salts thereof, preferably asparagine. Sodium acid and / or sodium glutamate, more preferably sodium glutamate. When an amino acid other than the above or a salt thereof is used, a sufficient amount of cycloten is not produced.

The amino acid salt used in the method for producing the flavor material (A) is not particularly limited as long as it is an edible salt. For example, for an acidic group such as a carboxyl group, an alkali metal such as sodium or potassium is used. Salts with alkaline earth metals such as calcium and magnesium; Ammonium salts; Aluminum salts; Zinc salts; Salts with organic amines such as triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine, dicyclohexylamine; Arginine And salts with basic amino acids such as lysine.
For basic groups such as amino groups, salts with inorganic acids such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, hydrobromic acid; acetic acid, citric acid, benzoic acid, maleic acid, fumaric acid, tartaric acid , Salts with organic carboxylic acids such as succinic acid, tannic acid, butyric acid, hybenzic acid, pamoic acid, enanthic acid, decanoic acid, teocric acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid; methanesulfonic acid, benzene Examples thereof include salts with organic sulfonic acids such as sulfonic acid and p-toluenesulfonic acid.

  The amino acid used in the method for producing the flavor material (A) includes D-form and L-form. In the present invention, either of them may be used, or a DL-form that is a racemic mixture may be used. Further, these amino acids can be purified products, and food materials containing these amino acids (for example, yeast extract, protein hydrolyzate, etc.) can be used, and are not particularly limited.

  The final concentration of the amino acid or salt thereof in the aqueous solution or suspension in the method for producing the flavor material (A) is usually 0.1 M or more, preferably 0.2 M or more, more preferably 0.5 M or more, most preferably 1M or more, usually 8.5M or less, preferably 7M or less, more preferably 5M or less, still more preferably 3M or less, and most preferably 2.7M or less. Specifically, for example, it is 0.1 to 8.5M, preferably 0.2 to 5M, more preferably 0.5 to 3M, still more preferably 1 to 3M, and most preferably 1 to 2.7M. In addition, when using 2 or more types of amino acids or its salt, the sum of the final concentration should just be in the said range. Here, as described above, the “final concentration of amino acid or salt thereof” refers to the concentration in the aqueous solution when it is an aqueous solution containing amino acid or salt thereof, and is a suspension containing amino acid or salt thereof. In the case, it means the concentration in the aqueous solution after the suspension is heated and solubilized.

Reducing monosaccharides and disaccharides are desirable as the saccharides used in the method for producing the flavor material (A),
Examples thereof include monosaccharides such as ribose, xylose, arabinose, glucose and fructose, and disaccharides such as sucrose, maltose and lactose, preferably xylose, glucose and fructose, particularly preferably glucose. . These may be used alone or in combination of two or more.

  The final concentration of the saccharide in the aqueous solution or suspension in the method for producing the flavor material (A) is usually 0.1M or higher, preferably 0.2M or higher, more preferably 0.5M or higher, most preferably 1M or higher. Yes, usually 6.7M or less, preferably 6M or less, more preferably 5M or less, still more preferably 3M or less, and most preferably 2.7M or less. Specifically, for example, it is 0.1 to 6.7M, preferably 0.2 to 5M, more preferably 0.5 to 3M, still more preferably 1 to 3M, and most preferably 1 to 2.7M. In addition, when using 2 or more types of saccharides, the sum total of the final concentration should just be in the said range. Here, as described above, the “final concentration of saccharide” refers to the concentration in the aqueous solution in the case of an aqueous solution containing saccharide. In the case of a suspension containing saccharide, the suspension is heated. The concentration in the aqueous solution after being solubilized.

  In addition, the molar ratio of the saccharide to the amino acid or salt thereof in the aqueous solution or suspension is not particularly limited, but is usually 0.01 to 10 mol, preferably 0.1 to 1 mol of amino acid or salt thereof. 5 mol, more preferably 0.5 to 2 mol.

  Furthermore, in another aspect of the manufacturing method of a flavor raw material (A), 0.01-8.5M of amino acids or its salt, and saccharides are included at the final concentration of 0.01-6.7M, Furthermore, aqueous solution or In the suspension, the molar ratio of sugar to amino acid or salt thereof is in the range of 0.01 to 105 moles per mole of amino acid or salt thereof, and the final concentration of amino acid or salt thereof and the final concentration of sugars. If an amino acid or a salt thereof and a saccharide are contained so that both concentrations do not become less than 0.1M, 0.1 ppm or more of cycloten can be produced by heating the aqueous solution or suspension.

The amino acid or salt thereof and saccharide used in this embodiment are the same as described above.
In addition, the final concentration of the amino acid or salt thereof in the aqueous solution or suspension in this embodiment is usually 0.01M or more, preferably 0.1M or more, more preferably 0.2M or more, and further preferably 0.5M or more. Most preferably, it is 1M or more, usually 8.5M or less, preferably 7M or less, more preferably 5M or less, still more preferably 3M or less, and most preferably 2.7M or less. Specifically, for example, 0.01 to 8.5M, preferably 0.1 to 7M, more preferably 0.2 to 5M, still more preferably 0.5 to 3M, even more preferably 1 to 3M, most preferably Preferably it is 1-2.7M. When two or more kinds of amino acids or salts thereof are used, the total final concentration may be within the above range.
The final concentration of the saccharide in the aqueous solution or suspension in this embodiment is usually 0.01M or higher, preferably 0.1M or higher, more preferably 0.2M or higher, still more preferably 0.5M or higher, most preferably 1M. These are usually 6.7M or less, preferably 6M or less, more preferably 5M or less, still more preferably 3M or less, and most preferably 2.7M or less. Specifically, for example, 0.01 to 6.7M, preferably 0.1 to 6M, more preferably 0.2 to 5M, still more preferably 0.5 to 3M, still more preferably 1 to 3M, most preferably Preferably it is 1-2.7M. When using 2 or more types of saccharides, the sum of the final concentration should just be in the said range.

Furthermore, in this embodiment, the molar ratio of the saccharide to the amino acid or salt thereof in the aqueous solution or suspension is usually 0.01 to 105 mol, preferably 0.01 to mol per mol of amino acid or salt thereof. It is 10 mol, More preferably, it is 0.1-5 mol, More preferably, it is 0.5-2 mol.
Also, the amino acids or salts thereof and saccharides are contained in an aqueous solution or suspension so that their final concentrations are not less than 0.1M, and preferably their final concentrations are not less than 0.2M. As included. When the final concentration of the amino acid or salt thereof and the saccharide in the aqueous solution or suspension is both less than 0.1 M, 0.1 ppm or more of cycloten is not produced.

  The method for producing the flavor material (A) is not particularly limited, but preferably, the amino acid or salt thereof and the saccharide are each weighed in a desired amount, mixed with water, and an aqueous solution or suspension. Heat as. As the water, it is preferable to use tap water such as city water and town water, or purified water such as distilled water and deionized water. The amount of water used is such that the final concentration of each of the amino acids or their salts and saccharides is within the above range depending on the amount of each amino acid or salt thereof and saccharide used. The heating temperature of the aqueous solution or suspension is usually 50 to 180 ° C, preferably 70 to 160 ° C, more preferably 90 to 160 ° C, still more preferably 90 to 150 ° C, particularly preferably. 95-150 ° C. When the heating temperature is less than 50 ° C., cycloten tends not to be generated sufficiently. On the other hand, when the heating temperature exceeds 180 ° C., a burnt odor is generated and the flavor material tends to have a different flavor.

  The heating method of the aqueous solution or suspension is not particularly limited as long as the heating temperature is within the above range, and may be either direct heating or indirect heating, for example, heating by direct fire, electric heater, microwave, or the like. Can be mentioned. Further, stirring during heating may or may not be performed. Examples of the apparatus used for heating include an oil bath, a water bath, a thermostatic bath, a heat block, a kneader, and a combination mix. Of course, it is not limited to these.

In the method for producing the flavor material (A), the pH when the heating of the aqueous solution or suspension is started is usually 5 to 9, preferably 6 to 9, and more preferably 7 to 9. If the pH is less than 5, there is a tendency that cycloten is not sufficiently generated, and if the pH exceeds 9, the flavor material tends to have a different flavor.
Hereinafter, the pH at the start of heating the aqueous solution or suspension is also referred to as “initial pH”.

  Adjustment of pH of the said aqueous solution or suspension can be performed using the pH adjuster generally used for food-drinks. Although there is no limitation in particular in the pH adjuster which can be used in this invention, Hydrochloric acid, phosphoric acid, a citric acid, a formic acid, sodium hydroxide, potassium hydroxide, aqueous ammonia etc. are preferable from a distribution | circulation point. Of course, it is not limited to these.

Although the heating time of the said aqueous solution or suspension in the manufacturing method of a flavor raw material (A) should just be set suitably according to heating temperature etc., it is 1 to 64 hours normally, Preferably it is 2 to 32 hours. When the heating time is less than 1 hour, there is a tendency that cycloten is not sufficiently generated. On the other hand, when the heating time exceeds 64 hours, a burnt odor is generated, and the flavor material tends to have a different flavor.
Moreover, it is preferable to heat at 95-160 degreeC from the point of the production amount of cycloten for 1 to 7 hours, and it is more preferable to heat at 150 degreeC for 1 to 5 hours or at 160 degreeC for 1 to 3 hours.

  In the method for producing the flavor material (A), a step of adjusting the pH again (hereinafter, also referred to as “second-stage pH adjustment”) during the heating reaction may be added. The timing of the second stage pH adjustment may be appropriately adjusted according to the concentration of amino acid or salt thereof and saccharide in the aqueous solution or suspension and the heating temperature, for example, 0.5 to 4 hours after the start of heating, Preferably after 1 to 2 hours. Further, the second-stage pH adjustment is preferably performed so that the pH of the aqueous solution or suspension becomes 7 to 9, regardless of the pH at the start of heating, that is, the initial pH. It is more preferable. The heating time when the second stage pH adjustment is performed during the heating reaction may be appropriately set according to the heating temperature or the like, but the heating is first started as in the case where the second stage pH adjustment is not performed. The total time from the start to the end is usually 1 to 64 hours, preferably 2 to 32 hours, and more preferably 4 to 16 hours.

  The heating temperature when the second stage pH adjustment is performed is usually 50 to 180 ° C., preferably 70 to 160 ° C., more preferably 90 to 150 ° C., similarly to the case where the second stage pH adjustment is not performed. It is.

  The flavor material (A) obtained by the above-described production method may be used as it is after the reaction is completed, or may be appropriately subjected to a purification treatment or the like as long as the object of the present invention is not impaired. Eg, gum arabic, modified starch, α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin, branched cyclodextrin, soybean polysaccharide, gelatin, dextrin, skim milk powder, lactose, oligosaccharide, etc.) May be used.

  Moreover, after completion | finish of the heat reaction of the manufacturing method of a flavor raw material (A), after passing through the process of freezing a reaction product and crystallizing and removing the unreacted amino acid contained in a reaction product, it uses as a flavor raw material. Also good. The reaction product is preferably frozen at −10 to −15 ° C. for 12 to 36 hours, more preferably at −15 to −20 ° C. for 12 to 36 hours. The precipitated unreacted amino acid can be removed by a method such as natural sedimentation or filtration.

The flavor material (A) contains cycloten. The content of cycloten in the flavor material (A) is usually 0.1 ppm or more, preferably 1 ppm or more, more preferably 10 ppm or more, and most preferably 50 ppm or more. Moreover, content of the cycloten | flavor in a flavor raw material (A) is 1,000 ppm or less normally, Preferably it is 500 ppm or less, More preferably, it is 200 ppm or less.
The cycloten content in the flavor material (A) can be quantified by a gas chromatograph-mass spectrometer (GC-MS).

  In the present invention, the “content” of cycloten in the flavor material (A) is calculated by excluding the weight of the added excipient, etc., when the material of the present invention is added with the excipient, etc. Content.

  The form of the flavor material (A) is not particularly limited, and examples thereof include liquid (including oily, slurry, etc.), solid (including powder, granule, etc.), gel, and paste. .

[Food and drink containing sugar (B)]
Examples of the sugar (B) include sugar (eg, granulated sugar, super white sugar, medium white sugar, tri-warm sugar, white coarse sugar, medium coarse sugar, etc.), starch sugar (eg, glucose, malt sugar, starch syrup, powdered rice cake, Isomerized sugar, etc.), lactose and the like, and sugar is preferred from the viewpoint of good taste and versatility. These may be used alone or in combination of two or more.

  The content of the sugar (B) in the food / beverage product containing the sugar (B) is usually 1 to 80% by weight, and the effect of the present invention can be felt more strongly, preferably 1 to 50% by weight. More preferably, it is 1 to 20% by weight.

  The type of food or drink containing sugar (B) is not particularly limited as long as it is desired to be given a honey-like taste. For example, beverages (eg, soft drinks, alcoholic beverages), confectionery (Eg, cookies, cakes, chewing gum, etc.), frozen desserts (eg, ice cream, sherbet, etc.), desserts (eg, jelly, pudding, etc.), milk or dairy products (eg, milk, cream, sweetened condensed milk, etc.), Seasonings (eg, sauce, sauce, etc.) can be mentioned, and beverages are preferred. The food / beverage products containing sugar (B) may have a fruit juice feeling as mentioned later.

  The manufacturing method of the food / beverage products containing sugar (B) is not restrict | limited, In addition to sugar (B) (or the raw material containing sugar (B)), the well-known raw material according to the kind etc. of food / beverage products is used. What is necessary is just to carry out similarly to the manufacturing method of well-known food-drinks. Moreover, the food / beverage products containing sugar (B) may contain the additive conventionally used in the field of food / beverage products. The additive is not particularly limited as long as the object of the present invention is not impaired. For example, sweeteners other than sugar (B) (eg, high-intensity sweeteners), acidulants, preservatives, thickeners, stable agents Agents, gelling agents, color formers, fungicides, pH adjusters, antioxidants, swelling agents, emulsifiers, brighteners, fragrances, colorants and the like. These may be used alone or in combination of two or more.

  Examples of the acidulant include organic acids and organic acid salts. Examples of the organic acid include citric acid, lactic acid, alginic acid, malic acid, gluconic acid, adipic acid, acetic acid, and fumaric acid. Examples of the organic acid salt include salts of the above-described organic acids with alkali metals or alkaline earth metals. Of these, citric acid and its salts are preferable, and citric acid is more preferable.

  In the present invention, the flavor material (A) is preferably added to a food or drink containing the sugar (B) so that the concentration of the flavor material (A) in the food or drink is 10 to 1500 ppm. Due to the concentration of the flavor material (A) in the food / beverage products containing sugar (B) within the above range, a rich taste like when syrup or honey obtained by boiling sugar is included in the mouth is remarkable. I can feel it. The upper limit of the concentration is more preferably 1000 ppm, and particularly preferably 500 ppm, from the viewpoint of suppressing the expression of undesirable flavors. From the viewpoint of not impairing the effects of the present invention, the lower limit of the concentration is more preferably 100 ppm, and particularly preferably 200 ppm.

The time at which the flavor material (A) is added to the food or drink containing the sugar (B) is not particularly limited. For example, (i) when the food or drink is manufactured or cooked, it may be added together with the raw material. (Ii) It may be added after the production of food or drink or after cooking, or (iii) it may be added immediately before and / or during the eating of the food or drink.
In the case of (i) above, the flavor material (A) may be added before or after the sugar (B) (or the raw material containing the sugar (B)) is added to the other raw materials. Or you may add a flavor raw material (A) and sugar (B) simultaneously.

  The manufacturing method of the food / beverage products of this invention is still another manufacturing process as long as it includes adding a flavor raw material (A) to the food / beverage products containing sugar (B), unless the objective of this invention is impaired. May be included.

  The food / beverage products obtained by the manufacturing method of the food / beverage products of this invention may have a honey-like taste. As used herein, “honey-like taste” means a rich taste that is noticeable when a syrup, honey, or the like obtained by boiling sugar is included in the mouth. The presence or absence and degree of the honey-like taste can be evaluated by sensory evaluation using a specialized panel.

  As an example of the kind of food / beverage products obtained by the manufacturing method of the food / beverage products of this invention, the thing similar to what was illustrated as a kind of food / beverage products containing sugar (B) is mentioned.

The cycloten content in the food or drink obtained by the method for producing a food or drink of the present invention is usually 0.001 ppb to 100 ppm, preferably 0.005 ppb to 60 ppm, more preferably 0.01 ppb to 30 ppm. .
The cycloten content in the food or drink obtained by the method for producing a food or drink of the present invention can be quantified by a gas chromatograph-mass spectrometer (GC-MS).

  The weight ratio (A: B) of the content of the flavor material (A) and the content of the sugar (B) in the food or drink obtained by the method for producing a food or drink of the present invention is usually 1:50 to 10,000, Preferably it is 1: 100-1000, More preferably, it is 1: 150-250.

  In this invention, when the food / beverage products containing sugar (B) have a fruit juice feeling, the said fruit juice feeling can be strengthened by addition of a flavor raw material (A). Therefore, this invention also provides the manufacturing method of the food-drinks with enhanced fruit juice feeling. In the present specification, “fruit juice feeling” refers to a fresh taste and aroma that are noticeable in fruit juice obtained by squeezing fruit. Further, “enhancement” of the fruit juice feeling means that the fruit juice feeling can be felt strongly as if the content of the fruit juice was increased.

In the present invention, food and drink having a “fruit juice feeling” means that in addition to food and drink having a fruit juice feeling by actually containing fruit juice and / or pulp, fruit juice and pulp are not used as raw materials, It is also a concept that includes foods and drinks to which a fruit juice sensation is imparted by flavoring and / or flavoring the same or similar taste and / or fragrance as fruit using a fruit flavor or the like. Specific examples of food and drink having a fruit juice feeling include fruit juice and / or fruit-containing foods, fruit juice and / or fruit-containing beverages, fruit-free beverages, fruit juice and / or fruit-containing seasonings, preferably fruit juices and / or Or it is a fruit-containing drink and a fruitless drink, More preferably, it is a fruit juice-containing drink and a fruitless drink. Here, the “fruit-free beverage” having a fruit juice feeling refers to a beverage having a fruit juice feeling but not using fruit juice and pulp as raw materials.
Since the present invention can enhance the feeling of fruit juice, the present invention is directed to a low fruit juice beverage (preferably no more than 30% fruit juice, more preferably no more than 10% fruit juice) and a non-fruit juice drink. Particularly preferably used.

  The kind of fruit juice feeling that the food and drink containing sugar (B) can have is not particularly limited, but it should be the fruit juice feeling of one kind selected from the group consisting of apple, orange, banana, grape and pear. Preferably, it is a fruit juice sensation of one kind of fruit selected from the group consisting of apple, banana, grape and pear. In addition, the said fruit juice feeling may be expressed by the food and drink actually containing fruit juice and / or pulp, or may be imparted using a fruit flavor or the like.

2. Method for imparting honey-like taste The method for imparting honey-like taste of the present invention is characterized in that the flavor material (A) is added to a food or drink containing sugar (B). In this specification, “give” of honey-like taste means not only to newly add honey-like taste to foods and drinks that do not have honey-like taste, but also to food and drinks that have honey-like taste. Further, it is a concept including further imparting a honey-like taste, that is, enhancing a honey-like taste.

  The “flavoring material (A)” and the “food / beverage product containing sugar (B)” used in the method for imparting honey-like taste according to the present invention are those described in detail in the description of the method for producing a food / beverage product according to the present invention. It is the same.

  In the method for imparting honey-like taste of the present invention, the addition of the flavor material (A) to the food / beverage product containing the sugar (B) may be carried out in the same manner as in the method for producing a food / beverage product of the present invention. The aspect is also the same.

  In this invention, when the food / beverage products containing sugar (B) have a fruit juice feeling, the said fruit juice feeling can be strengthened by addition of a flavor raw material (A). Accordingly, the present invention also provides a method for enhancing the feeling of fruit juice.

  The kind of fruit juice sensation that the food or drink containing sugar (B) may have is the same as that described in detail in the description of the method for producing a food or drink of the present invention.

3. Honey-like taste imparting agent The honey-like taste imparting agent of the present invention is characterized by containing a flavor material (A).

  The “flavoring material (A)” contained in the honey-like taste imparting agent of the present invention is the same as that described in detail in the description of the method for producing a food or drink according to the present invention. In addition, the “food / beverage product containing sugar (B)” imparted with a honey-like taste by the honey-like taste imparting agent of the present invention is also described in detail in the description of the method for producing a food / beverage product of the present invention. It is the same.

  The content of the flavor material (A) in the honey-like taste imparting agent of the present invention is usually 0.1 to 100% by weight, preferably 1 to 99.9% by weight, and more preferably 1 to 99%. % By weight.

  The honey-like taste imparting agent of the present invention may contain a pharmaceutical substance in addition to the flavor material (A) as long as the object of the present invention is not impaired. The substance for formulation can be appropriately selected according to the form of the honey-like taste imparting agent, etc., for example, excipients, lubricants, binders, disintegrants, solvents, solubilizers, suspending agents, Examples include antiseptics, antioxidants, coloring agents, sweeteners (including sugars, high-intensity sweeteners, etc.), and flavors. In addition, when the honey-like taste imparting agent of the present invention contains the same sugar as the sugar (B), the content of the sugar (B) in the food or drink was increased by the addition of the honey-like taste imparting agent. It is calculated including the amount of sugar.

  The form of the honey-like taste imparting agent of the present invention is not particularly limited. For example, it is liquid (including oil, slurry, etc.), solid (including powder, granules, etc.), gel, paste And the like.

  The honey-like taste imparting agent of the present invention can be produced by a method known per se.

  The honey-like taste imparting agent of the present invention is preferably added such that the concentration of the flavor material (A) in the food or drink containing the sugar (B) is 10 to 1500 ppm. Due to the concentration of the flavor material (A) in the food / beverage products containing sugar (B) within the above range, a rich taste like when syrup or honey obtained by boiling sugar is included in the mouth is remarkable. I can feel it. The upper limit of the concentration is more preferably 1000 ppm, and particularly preferably 500 ppm, from the viewpoint of suppressing the expression of undesirable flavors. From the viewpoint of not impairing the effects of the present invention, the lower limit of the concentration is more preferably 100 ppm, and particularly preferably 200 ppm.

  The honey-like taste imparting agent of the present invention is preferably added so that the content of cycloten in the food or drink containing sugar (B) is 0.001 ppb to 100 ppm, and 0.005 ppb to 60 ppm. It is more preferable to add so that it may become, and it is especially preferable to add so that it may become 0.01ppb-30ppm.

  In this invention, when the food / beverage products containing sugar (B) have a fruit juice feeling, the said fruit juice feeling can be strengthened by addition of a flavor raw material (A). Therefore, the present invention also provides an enhancer of fruit juice feeling.

  The kind of fruit juice sensation that the food or drink containing sugar (B) may have is the same as that described in detail in the description of the method for producing a food or drink of the present invention.

  The present invention will be described more specifically in the following examples, but the present invention is not limited to these examples.

  The manufacturing method of the flavor raw material (A) used in the Example is as follows.

[Manufacture of flavor material (A)]
Fructose-glucose liquid sugar F-55 (manufactured by Nippon Starch Industries Co., Ltd.) and 9.4 g of sodium glutamate (manufactured by Ajinomoto Co., Inc.) are weighed into a 30 mL glass vial, added with 10 g of water and mixed at room temperature for 10 minutes. An aqueous solution was prepared. The fructose-glucose liquid sugar F-55 contains 34% glucose and 41% fructose. The pH of the resulting aqueous solution was 5.8, the final concentration of sodium glutamate in the aqueous solution was 2.6M, and the final concentration of saccharides (glucose and fructose) was 2.2M. The aqueous solution was heated at 95 ° C. for 5 hours while stirring with a heat block (manufactured by IKA, RCT basic) without adjusting pH to obtain a flavor material (A). The second-stage pH adjustment during heating was not performed. The content of cycloten in the obtained flavor material (A) was 28 ppm. The method for measuring the content of cycloten in the flavor material (A) is as follows.

[Method of measuring content of cycloten in flavor material (A)]
The measurement was carried out under the conditions shown below by a gas chromatograph-mass spectrometer (GC-MS).
<Analytical instruments>
GC-MS; manufactured by Agilent, part number 5973-N
Autosampler (pretreatment, injection device); manufactured by GESTER, part number MPS2
<Pre-analysis processing>
5 mL of a sample was placed in a 20 mL vial with a septum, and solid phase microextraction (SPME) fiber (85 μm Polyacrylate 57294-U: White) was exposed to the headspace portion for 60 minutes while heating to 70 ° C. to adsorb the components. .
<Analysis conditions>
Column; DB-WAX (60 m × 0.25 mm × 0.25 μm) manufactured by Agilent
Injection conditions: 220 ° C
Mode; splitless head pressure; initial pressure = increased from 105 kPa to 13 kPa / min to 200 kPa and held at 200 kPa for 4 minutes.
Oven conditions: After holding at 50 ° C. for 0.6 minutes, the temperature was raised to 230 ° C. at 25 ° C./min and held at 230 ° C. for 4.2 minutes.

[Raw materials used in Test Examples 1 to 4]
The cycloten used in the following Test Examples 2 to 4 is manufactured by Sigma-Aldrich Japan, and the granulated sugar used in Test Examples 1 to 4 is manufactured by Sumitomo Corporation.

[Test Example 1] Confirmation of Effect of Addition of Flavor Material (A) The raw materials shown in Table 1 were mixed and stirred at the mixing ratio shown in Table 1 to prepare a 10% sugar aqueous solution, and then the flavor material in the aqueous solution ( The flavor material (A) was added so that the concentration of A) became the concentration shown in Table 2, and the sensory evaluation by a specialized panel (one person) was performed on the strength of the honey-like taste of each sample obtained. . The evaluation criteria for the sensory evaluation are as follows.

[Evaluation criteria]
-: Same as additive-free product +: Stronger than additive-free product ++: Much stronger than additive-free product +++: Very strong compared to additive-free product

  The results are shown in Table 2.

  As is apparent from the results shown in Table 2, it was confirmed that the addition of the flavor material (A) to the 10% sugar solution developed a strong honey-like taste compared to the additive-free product. In particular, when the concentration of the flavor material (A) in the 10% sugar solution was 100 to 5000 ppm, a considerably strong to very strong honey-like taste was confirmed as compared with the additive-free product.

[Test Example 2] Potency comparison of flavor material (A) and cycloten The raw materials shown in Table 3 were mixed and stirred at the blending ratio shown in Table 3 to prepare a 10% sugar aqueous solution containing the flavor material (A). (Example 1) The raw materials shown in Table 4 were mixed and stirred at the blending ratio shown in Table 4 to prepare a 10% sugar aqueous solution containing cycloten (Comparative Example 1). The cycloten contents in Example 1 and Comparative Example 1 were both 1.5 ppb. A sensory evaluation was performed on the “sweetness”, “honey-like taste”, and “preference” of Example 1 and Comparative Example 1 by a specialized panel (6 persons). The evaluation criteria for the sensory evaluation are as follows.

[Evaluation criteria]
0 point: Same as additive-free product 1 point: Stronger than additive-free product 2 points: Much stronger than additive-free product 3 points: Very strong compared to additive-free product

  The results are shown in FIGS.

As is apparent from the results shown in FIG. 1, the honey-like taste of Example 1 was stronger than that of the additive-free product. Moreover, the sweetness and preference of Example 1 were also stronger than the additive-free product.
Further, as apparent from the results shown in FIG. 2, the honey-like taste of Example 1 was stronger than that of Comparative Example 1 and also preferred.

[Test Example 3] Confirmation of effect of flavor material (A) in apple juice drink and comparison of potency with cycloten The raw materials shown in Table 5 were mixed and stirred at the blending ratio shown in Table 5 to obtain a flavor material (A (Example 2), and the raw materials shown in Table 6 were mixed and stirred at the blending ratio shown in Table 6 to prepare an apple juice drink containing cycloten (Comparative Example 2). . In addition, the apple juice drink (10% of fruit juice, turbidity type) used for the said preparation is a product made by Oyama. The sugar contents in Example 2 and Comparative Example 2 are both 9.2% by weight (from fruit juice: 1% by weight, sugar-derived: 8.2% by weight), and the cycloten content is 15 ppb. Met. A sensory evaluation was performed by a professional panel (6 persons) on “sweetness”, “thickness”, “fruit juice feeling”, and “preference” of Example 2 and Comparative Example 2. The evaluation criteria for the sensory evaluation are as follows.

[Evaluation criteria]
0 point: Same as additive-free product 1 point: Stronger than additive-free product 2 points: Much stronger than additive-free product 3 points: Very strong compared to additive-free product

  The results are shown in FIG.

  As is apparent from the results shown in FIG. 3, the fruit juice feeling of Example 2 was stronger than that of the additive-free product, and sweetness and thickness were also strong.

[Test Example 4] Confirmation of effect of flavor material (A) in fruit juice drink and comparison of potency with cycloten The raw materials shown in Table 7 were mixed and stirred at the blending ratio shown in Table 7 to obtain a flavor material (A ) Or various fruitless beverages containing cycloten were prepared (Examples 3-7, Comparative Examples 3-7). The apple flavor, orange flavor, banana flavor and grape flavor used in the preparation are all manufactured by Givaudan, pear flavor is manufactured by Nagaoka Fragrance Co., and citric anhydride is manufactured by Fuso Chemical Industries. The cycloten contents in Examples 3 to 7 and Comparative Examples 3 to 7 were all 15 ppb. The sensory evaluation by a special panel (4 persons) was performed about "sweetness", "thickness", "fruit juice feeling", and "preferability" of Examples 3-7 and Comparative Examples 3-7. The evaluation criteria for the sensory evaluation are as follows.

[Evaluation criteria]
0 point: Same as additive-free product 1 point: Stronger than additive-free product 2 points: Much stronger than additive-free product 3 points: Very strong compared to additive-free product

  The results are shown in FIG.

As is clear from the results shown in FIG. 4, the fruit juice feeling of Examples 3 to 7 was stronger than that of the additive-free product.
In addition, Example 3 was stronger in sweetness and thickness than the additive-free product, and was also preferred. In Example 4, sweetness and thickness were stronger than the additive-free product. In Example 5, sweetness and thickness were stronger than the additive-free product, and the preference was also excellent. In Example 6, sweetness and thickness were stronger than the additive-free product, and the preference was also excellent. In Example 7, the sweetness was strong and the preference was excellent compared to the additive-free product.

ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the food-drinks which have a honey-like taste, the provision method of a honey-like taste, and the imparting agent of a honey-like taste can be provided.
Moreover, according to this invention, the manufacturing method of the food-drinks with which fruit juice feeling was reinforced, the enhancement method of fruit juice feeling, and the enhancer of fruit juice feeling can be provided.

Claims (17)

Aspartic acid, glutamic acid, methionine, valine and histidine and one or more amino acids selected from the group consisting of these salts or salts thereof in an amount of 0.1 to 8.5M, and ribose, xylose, arabinose, glucose, By a production method comprising a step of heating an aqueous solution or suspension containing one or more saccharides selected from the group consisting of fructose, sucrose, maltose and lactose at a final concentration of 0.1 to 6.7M The obtained flavor material (A) containing 0.1 ppm or more of cycloten,
The manufacturing method of food / beverage products including adding to the food / beverage products containing sugar (B).   The method of Claim 1 that addition of the flavor raw material (A) to the food / beverage products containing sugar (B) is performed so that the density | concentration of the flavor raw material (A) in this food / beverage products may be 10-1500 ppm.   The method of Claim 1 or 2 that content of the saccharide | sugar (B) in the food / beverage products containing a saccharide | sugar (B) is 1 to 80 weight%.   The method of any one of Claims 1-3 that the food / beverage products containing sugar (B) have a fruit juice feeling.   The method according to claim 4, wherein the fruit juice feeling is a fruit juice feeling of one kind of fruit selected from the group consisting of apple, orange, banana, grape and pear.   The method of any one of Claims 1-3 which is a manufacturing method of the food-drinks which have a honey-like taste.   The method of Claim 4 or 5 which is a manufacturing method of the food / beverage products in which the said fruit juice feeling was reinforced. Aspartic acid, glutamic acid, methionine, valine and histidine and one or more amino acids selected from the group consisting of these salts or salts thereof in an amount of 0.1 to 8.5M, and ribose, xylose, arabinose, glucose, By a production method comprising a step of heating an aqueous solution or suspension containing one or more saccharides selected from the group consisting of fructose, sucrose, maltose and lactose at a final concentration of 0.1 to 6.7M The obtained flavor material (A) containing 0.1 ppm or more of cycloten,
The impartation method of a honey-like taste including adding to the food / beverage products containing sugar (B).   The method of Claim 8 that addition of the flavor raw material (A) to the food / beverage products containing sugar (B) is performed so that the density | concentration of the flavor raw material (A) in this food / beverage products may be 10-1500 ppm.   The method according to claim 8 or 9, wherein a content of the sugar (B) in the food or drink is 1 to 80% by weight.   The method according to any one of claims 8 to 10, wherein the food or drink has a fruit juice feeling and is a method for enhancing the fruit juice feeling.   The method according to claim 11, wherein the fruit juice feeling is a fruit juice feeling of one kind of fruit selected from the group consisting of apple, orange, banana, grape and pear. Aspartic acid, glutamic acid, methionine, valine and histidine and one or more amino acids selected from the group consisting of these salts or salts thereof in an amount of 0.1 to 8.5M, and ribose, xylose, arabinose, glucose, By a production method comprising a step of heating an aqueous solution or suspension containing one or more saccharides selected from the group consisting of fructose, sucrose, maltose and lactose at a final concentration of 0.1 to 6.7M Containing a flavor material (A) containing 0.1 ppm or more of cycloten obtained,
An agent for imparting a honey-like taste to a food or drink containing a sugar (B).   The agent of Claim 13 added so that the density | concentration of the flavor raw material (A) in the said food-drinks may be 10-1500 ppm.   The agent of Claim 13 or 14 whose content of the saccharide | sugar (B) in the said food-drinks is 1 to 80 weight%.   The agent according to any one of claims 13 to 15, wherein the food or drink has a fruit juice feeling and is an enhancer of the fruit juice feeling.   The agent according to claim 16, wherein the fruit juice feeling is a fruit juice feeling of one kind of fruit selected from the group consisting of apple, orange, banana, grape and pear.

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