JP2017029040A - Method for enhancing rich taste of oil/fat-containing milk-flavored edible food and drink - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for enhancing the rich taste of an oil/fat-containing milk-flavored edible food and drink without increasing the content of oil/fat and milk raw material.SOLUTION: Provided are: a method for enhancing the rich taste of an oil/fat-containing milk-flavored edible food product characterized in that the rich taste of an oil/fat-containing milk-flavored edible food product is enhanced by adding 1 or more kind acetyl compound selected from the group consisting of 2-acetyl-thiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine and 2-acetyl-1-pyrroline; and a rich taste enhancer characterized in containing 1 or more kind acetyl compound selected from the group consisting of 2-acetyl-thiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine and 2-acetyl-1-pyrroline, and is used as a raw material for an oil/fat-containing milk-flavored edible food product for enhancing a rich taste.SELECTED DRAWING: None

Description

  The present invention relates to a method for enhancing the richness of foods and drinks containing fats and oils and having a milk flavor, and to foods and drinks manufactured using the methods.

  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. 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.

  On the other hand, the flavor of food and drink is generally improved by adding a fragrance. For example, in Patent Document 1, by adding a fragrance composition containing methional, thiazoles, and dienals in a specific range of content ratios to processed meat products, meat-like flavor and flavor are added. It is described that it can be given. In addition, in Patent Document 2, by adding 1-octen-3-ol and / or 1-octen-3-one to food and drink so that the concentration falls within a specific range, It is described that flavor can be imparted. Patent Document 3 describes that a flavor like beer can be imparted to a non-fermented beer-like sparkling beverage by adding a grain-like aroma component such as 2-acetylthiazole. Patent Document 4 describes that incense can be imparted by adding 2-acetyl-1-pyrroline to a tea beverage. Furthermore, Patent Document 5 lists many fragrances that can impart coffee flavor.

International Publication No. 2010/110493 International Publication No. 2012/020598 Japanese Patent No. 558878 Japanese Patent No. 4173971 JP 2006-20526 A

Foods and drinks in which milk fat is replaced with vegetable oils and fats have a problem that the richness and richness are inferior.
An object of this invention is to provide the method of enhancing the richness of fat-containing milk flavor food / beverage products, without increasing content of fats and oils or milk raw materials.

  As a result of earnest research to solve the above-mentioned problems, the present inventors have added 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, And the inventors found that the richness can be enhanced by containing one or more acetyl compounds selected from the group consisting of 2-acetyl-1-pyrroline, and the present invention has been completed.

[1] The method for enhancing the richness of the fat-containing milk flavored food and drink according to the first aspect of the present invention includes 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, And the richness of the fat-containing milk-flavored food or drink is enhanced by containing at least one acetyl compound selected from the group consisting of 2-acetyl-1-pyrroline.
[2] In the above-described method for enhancing the taste of fat-containing milk flavored foods and drinks according to [1], the acetyl compound is contained so that the concentration in the fat-containing milk flavored foods and drinks is 0.05 to 2000 mass ppb. It is preferable.
[3] In the method for enhancing the richness of the fat-containing milk flavored food / drink of [1], the acetyl compound is added to the oil / fat-containing milk flavored food / drink, and the concentration of the acetyl compound in the fat / fat-containing milk flavored food / beverage is 0. It is preferable to add so that it may increase 0.05-2000 mass ppb.
[4] In the method for enhancing the rich taste of the fat-containing milk flavored food / drink of [1], (a) 2-acetylthiazole is used as the oil / fat-containing milk flavored food / drink, and 2-acetyl in the fat / fat-containing milk flavored food / beverage The concentration of thiazole is added so that the concentration of thiazole is increased by 5 to 1500 mass ppb. (B) 2-acetylpyridine is added to an oil-containing milk flavored food or drink, and the concentration of 2-acetylpyridine in the oil-containing milk flavored food or drink is 10 to 10 (C) 2-acetyl-1,4,5,6-tetrahydropyridine, which is added so as to increase 2000 mass ppb, is added to an oil-containing milk-flavored food or drink, and 2-acetyl-1 in the oil-containing milk-flavored food or drink , 4,5,6-tetrahydropyridine is added so as to increase the concentration by 0.05 to 500 mass ppb, or (d) 2-acetyl-1-pyrroline Is preferably added to the fat-containing milk flavored food or drink so that the concentration of 2-acetyl-1-pyrroline in the fat-containing milk flavored food or drink increases by 0.1 to 1000 mass ppb.
[5] In the method for enhancing the richness of the fat-containing milk flavored food or drink according to any one of [1] to [4], the fat-containing milk flavored food or drink is preferably a beverage containing creaming powder.
[6] In the method for enhancing the richness of the fat-containing milk flavored food or drink according to any one of [1] to [5], the fat-containing milk flavored food or drink preferably contains a high-intensity sweetener.
[7] In the method for enhancing the richness of the fat-containing milk flavored food or drink according to any one of [1] to [6], the fat-containing milk flavored food or drink is obtained by mixing a liquid and an instant beverage composition. It is preferable that the composition for instant beverages contains the acetyl compound.
[8] The composition for an instant beverage according to the second aspect of the present invention is a composition for an instant beverage for preparing an oil-containing milk flavored beverage by mixing with a liquid, and (a) mixed with the liquid. 2-acetylthiazole in an amount of 2-acetylthiazole in the fat-containing milk flavored drink obtained in the range of 5 to 1500 mass ppb, (b) 2-acetylpyridine concentration in the fat-containing milk flavored drink obtained by mixing with the liquid Of 2-acetylpyridine in an amount of 10 to 2000 mass ppb, and (c) the concentration of 2-acetyl-1,4,5,6-tetrahydropyridine in the fat-containing milk flavor drink obtained by mixing with liquid is 0.05. In a fat-containing milk flavored beverage obtained by mixing 2-acetyl-1,4,5,6-tetrahydropyridine with an amount of ˜500 mass ppb, and (d) a liquid. And at least one selected from the group consisting of 2-acetyl-1-pyrroline in an amount such that the concentration of 2-acetyl-1-pyrroline is 0.1 to 1000 mass ppb.
[9] The instant beverage composition of [8] preferably further contains a soluble solid content of a palatable beverage and creaming powder.
[10] The instant beverage composition of [8] or [9] preferably further contains a high-intensity sweetener.
[11] The method for producing a fat-containing milk flavored food and drink according to the third aspect of the present invention includes 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, and 2 One or more acetyl compounds selected from the group consisting of -acetyl-1-pyrroline are added as raw materials.
[12] As a method for producing a fat-containing milk flavored food or drink according to [11], the concentration of 2-acetylthiazole in (a) 2-acetylthiazole is increased by 5 to 1500 mass ppb in the fat-containing milk flavored food or drink. (B) 2-acetylpyridine is added so that the concentration of 2-acetylpyridine in the fat-containing milk flavored food / beverage product is increased by 10 to 2000 mass ppb, (c) 2-acetyl-1,4 , 5,6-tetrahydropyridine is added so that the concentration of 2-acetyl-1,4,5,6-tetrahydropyridine in the fat-containing milk-flavored food or drink increases by 0.05 to 500 mass ppb, or (d ) With 2-acetyl-1-pyrroline, the concentration of 2-acetyl-1-pyrroline in fat-containing milk-flavored foods and drinks will increase by 0.1 to 1000 mass ppb. It is preferable to add it.
[13] The fat-containing milk flavored food and drink according to the fourth aspect of the present invention is 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, and 2-acetyl-. It is characterized by containing 0.05 to 2000 mass ppb of one or more acetyl compounds selected from the group consisting of 1-pyrroline.
[14] The fat-containing milk flavored food and drink according to the fifth aspect of the present invention has (a) 2-acetylthiazole concentration of 5 to 1500 mass ppb, (b) 2-acetylpyridine concentration of 10 to 2000 mass. ppb, (c) 2-acetyl-1,4,5,6-tetrahydropyridine concentration is 0.05 to 500 mass ppb, or (d) 2-acetyl-1-pyrroline concentration is 0.1 to It is 1000 mass ppb.
[15] The oil-containing milk-flavored food or drink according to [13] or [14] preferably further contains creaming powder.
[16] The oil-containing milk-flavored food or drink according to any one of [13] to [15] preferably further contains a high-intensity sweetener.
[17] The oil-containing milk flavored food or drink according to any one of [13] to [16] is preferably a palatable beverage.
[18] The rich taste enhancer according to the sixth aspect of the present invention includes 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, and 2-acetyl-1- It contains one or more acetyl compounds selected from the group consisting of pyrroline and is used as a raw material for fat-containing milk-flavored foods and drinks to enhance the richness.
[19] As the rich taste enhancer of [18], the content of the acetyl compound in the rich taste enhancer is added to the fat-containing milk flavored food or drink, so that the acetyl in the fat-containing milk flavored food or drink is added. The amount is preferably such that the concentration of the compound is increased by 0.05 to 2000 mass ppb.
[20] As the rich taste enhancer of [18], the acetyl compound is 2-acetylthiazole, and the content of 2-acetylthiazole in the rich taste enhancer is added to a fat-containing milk flavored food or drink. Thus, the amount of 2-acetylthiazole in the oil-containing milk-flavored food or drink is preferably increased by 5 to 1500 mass ppb.
[21] As the rich taste enhancer of [18], the acetyl compound is 2-acetylpyridine, and the content of 2-acetylpyridine in the rich taste enhancer is added to a fat-containing milk flavored food or drink. Thus, the amount of 2-acetylpyridine in the oil-containing milk flavored food or drink is preferably increased by 10 to 2000 mass ppb.
[22] As the body taste enhancer of [18], the acetyl compound is 2-acetyl-1,4,5,6-tetrahydropyridine, and 2-acetyl-1,4,5 in the body taste enhancer. The content of 2,6-tetrahydropyridine is added to the fat-containing milk flavored food or drink, so that the concentration of 2-acetyl-1,4,5,6-tetrahydropyridine in the fat-containing milk flavored food or drink is 0.05 to The amount is preferably increased by 500 mass ppb.
[23] As the rich taste enhancer of [18], the acetyl compound is 2-acetyl-1-pyrroline, and the content of 2-acetyl-1-pyrroline in the rich taste enhancer is an oil-containing milk flavor. It is preferable that it is the quantity which increases the 2-acetyl- 1-pyrroline density | concentration in the said fat-containing milk flavor food / beverage product by 0.1-1000 mass ppb by adding to food / beverage products.

  According to the present invention, the richness of fat-containing milk flavored foods and drinks can be enhanced without increasing the content of fats and oils and milk raw materials.

  The richness enhancing method for oil-containing milk flavored foods and beverages according to the present invention (hereinafter sometimes referred to as “the richness enhancing method according to the present invention”) is 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-. By containing at least one acetyl compound selected from the group consisting of 1,4,5,6-tetrahydropyridine and 2-acetyl-1-pyrroline, the richness of fat-containing milk flavored foods and drinks is enhanced. It is characterized by that. By containing an appropriate amount of these acetyl compounds, the richness and richness of the fat-containing food and drink having a milk flavor can be enhanced. For this reason, the rich taste enhancement method according to the present invention can enhance the rich taste of fat-containing milk-flavored foods and drinks without increasing the content of fats and milk ingredients, and the fat-containing milk-flavored food-drinks It is also possible to reduce the content of fats and oils and milk raw materials without lowering the body taste.

  In the kokumi enhancing method according to the present invention, the acetyl compound to be contained in order to enhance kokumi may be one of the four acetyl compounds or may be used in combination of two or more. Good. In addition, the amount of the acetyl compound to be contained for enhancing the richness can be appropriately determined in consideration of the type of the acetyl compound, the type of the fat-containing milk flavored food to be added, and the like.

  Also, one or more acetyl compounds selected from the group consisting of 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, and 2-acetyl-1-pyrroline are contained. What is used as a raw material for a fat-containing milk flavored food or drink in order to enhance the richness is called the richness enhancer according to the present invention. The richness can be enhanced by adding the richness enhancer according to the present invention to a fat-containing milk flavored food or drink.

  As a savoriness enhancer which concerns on this invention, only 1 type may be contained among the said 4 types of acetyl compounds, and it may use it in combination of 2 or more types. Moreover, as long as it does not impair the rich-taste enhancing effect when added to a fat-containing milk flavored food or drink, it may contain other fragrances.

The content of the acetyl compound in the rich taste enhancer according to the present invention is such that, by adding the rich taste enhancer, the total concentration of the four kinds of acetyl compounds in the fat-containing milk flavored food or drink is as follows.
The amount is preferably increased by 0.05 mass ppb or more, more preferably by 1 mass ppb or more, further preferably by 10 mass ppb or more, and by 50 mass ppb or more. Even more preferably. By increasing the total concentration of the four acetyl compounds by 0.05 mass ppb or more, the richness of the fat-containing milk-flavored food or drink can be sufficiently enhanced. Further, the total concentration of the four kinds of acetyl compounds to be increased by the addition of the kokumi enhancer is preferably 2000 mass ppb or less, and more preferably 1500 mass ppb or less. By setting the concentration to be increased to 2000 mass ppb or less, the richness of the fat-containing milk flavored food and drink can be enhanced without excessively damaging the milk flavor due to the flavor derived from the added acetyl compound.

  When the kokumi enhancer according to the present invention contains 2-acetylthiazole as the acetyl compound, the content of 2-acetylthiazole in the kokumi enhancer is added to the fat-containing milk flavored food or drink, The amount of 2-acetylthiazole in the oil-containing milk flavored food or drink is preferably increased by 5 mass ppb or more, more preferably increased by 20 mass ppb or more, and increased by 50 mass ppb or more. More preferably, the amount is increased by 100 mass ppb or more, more preferably 200 mass ppb or more. By increasing the 2-acetylthiazole concentration by 5 mass ppb or more, the richness of the fat-containing milk-flavored food or drink can be sufficiently enhanced. The concentration of 2-acetylthiazole to be increased by the addition of the kokumi enhancer is preferably 1500 mass ppb or less, more preferably 1000 mass ppb or less, and still more preferably 800 mass ppb or less. More preferably, it is 600 mass ppb or less. By setting the 2-acetylthiazole concentration to be increased to 1500 mass ppb or less, the richness of the fat-containing milk flavored food and drink can be enhanced without excessively damaging the milk flavor due to the flavor derived from 2-acetylthiazole. .

  When the kokumi enhancer according to the present invention contains 2-acetylpyridine as the acetyl compound, the content of 2-acetylpyridine in the kokumi enhancer is added to the oil-containing milk flavored food and drink. The amount of 2-acetylpyridine in the oil-containing milk flavored food or drink is preferably increased by 10 mass ppb or more, more preferably increased by 50 mass ppb or more, and increased by 100 mass ppb or more. More preferably, the amount is increased by 200 mass ppb or more, more preferably 400 mass ppb or more. By increasing the 2-acetylpyridine concentration by 10 mass ppb or more, the richness of the fat-containing milk-flavored food or drink can be sufficiently enhanced. The concentration of 2-acetylpyridine to be increased by the addition of the kokumi enhancer is preferably 2000 mass ppb or less, more preferably 1800 mass ppb or less, and further preferably 1500 mass ppb or less. More preferably, it is 1000 mass ppb or less, and particularly preferably 800 mass ppb or less. By setting the 2-acetylpyridine concentration to be increased to 2000 mass ppb or less, the richness of the fat-containing milk flavored food and drink can be enhanced without excessively damaging the milk flavor due to the flavor derived from 2-acetylpyridine. .

  When the body taste enhancer according to the present invention contains 2-acetyl-1,4,5,6-tetrahydropyridine as the acetyl compound, 2-acetyl-1,4,5,6 in the body taste enhancer. -The content of tetrahydropyridine is 0.05 mass ppb or more by adding 2-acetyl-1,4,5,6-tetrahydropyridine concentration in the fat-and-fat-containing milk-flavored food and drink by adding it to the fat-and-fat-containing milk-flavored food and drink. The amount to be increased is preferable, the amount to be increased by 1 mass ppb or more is more preferable, the amount to be increased by 5 mass ppb or more is further preferable, and the amount to be increased by 10 mass ppb or more is even more preferable. The amount is preferably increased by 50 mass ppb or more. By increasing the 2-acetyl-1,4,5,6-tetrahydropyridine concentration by 0.05 mass ppb or more, the richness of the fat-containing milk flavored food and drink can be sufficiently enhanced. Further, the concentration of 2-acetyl-1,4,5,6-tetrahydropyridine to be increased by the addition of the kokumi enhancer is preferably 500 mass ppb or less, more preferably 300 mass ppb or less, More preferably, it is 200 mass ppb or less, More preferably, it is 100 mass ppb or less. By increasing the concentration of 2-acetyl-1,4,5,6-tetrahydropyridine to 500 mass ppb or less, the milk flavor is excessively increased by the flavor derived from 2-acetyl-1,4,5,6-tetrahydropyridine. Without sacrificing, the richness of the fat-containing milk flavored food and drink can be enhanced.

  When the rich taste enhancer according to the present invention contains 2-acetyl-1-pyrroline as the acetyl compound, the content of 2-acetyl-1-pyrroline in the rich taste enhancer is an oil-containing milk flavored food or drink. It is preferably an amount that increases the concentration of 2-acetyl-1-pyrroline in the oil-containing milk-flavored food or drink by 0.1 mass ppb or more, and more preferably an amount that increases 5 mass ppb or more. Preferably, the amount is increased by 10 mass ppb or more, more preferably by 20 mass ppb or more, and particularly preferably by 100 mass ppb or more. By increasing the 2-acetyl-1-pyrroline concentration by 0.1 mass ppb or more, the richness of the fat-containing milk-flavored food or drink can be sufficiently enhanced. The concentration of 2-acetyl-1-pyrroline that is increased by the addition of the kokumi enhancer is preferably 1000 mass ppb or less, more preferably 600 mass ppb or less, and 500 mass ppb or less. Is more preferable, and 400 mass ppb or less is particularly preferable. By setting the 2-acetyl-1-pyrroline concentration to be increased to 1000 mass ppb or less, the flavor of the fat-containing milk-flavored food and drink is not excessively impaired by the flavor derived from 2-acetyl-1-pyrroline. Can be strengthened.

  2-Acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, or 2-acetyl-1 derived from raw materials other than the rich taste enhancer, wherein the fat-containing milk flavored food or drink In the case of containing -pyrroline, in the richness enhancing method according to the present invention, the total concentration of the four kinds of acetyl compounds in the fat-containing milk flavored food or drink may be 0.05 to 2000 mass ppb. Preferably, it is more preferably 10 to 1000 mass ppb.

  The richness enhancer according to the present invention may be a solid fragrance composition in which a raw material acetyl compound is fixed to a powder, and the raw material acetyl compound is dissolved in an edible organic solvent such as alcohol. It may be a liquid fragrance composition. The said powder is selected from starch decomposition products, such as dextrin, sugars, such as maltose and trehalose, and dietary fibers, such as indigestible dextrin. If necessary, a protein such as casein may be further added.

  By performing the kokumi enhancing method according to the present invention on the fat-containing milk flavored food or drink, that is, by adding the kokumi enhancing agent according to the present invention as a raw material, the kokumi enhancing agent was not added. An oil-containing milk-flavored food / beverage product having a stronger body than the case can be produced.

  In the present invention and the specification of the present application, “oil-and-fat-containing milk-flavored food / beverage” means a food / beverage that contains vegetable oil and fat and has a milk-flavor. The fat and oil-containing milk-flavored food or drink that enhances the richness by the richness enhancing method according to the present invention may be a food or a beverage.

  The vegetable oil contained in the oil-containing milk-flavored food or drink is not particularly limited as long as it is an edible oil, and may be natural oil, processed oil, or synthetic oil. Examples of the edible oil include palm oil, palm kernel oil, hydrogenated 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, hydrogenated 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 oil and fat containing milk flavor food-drinks contain, only 1 type may be used and you may use it in combination of 2 or more types. The fat-containing milk-flavored food or drink that enhances the richness by the richness-enhancing method according to the present invention may be made from fats and oils themselves, creaming powder (coffee, tea, cocoa as a substitute for cream) Or a processed product containing vegetable oils and fats may be used as a raw material.

  As the fat-and-fat-containing milk-flavored food / beverage products whose body is enhanced by the method for enhancing the body taste according to the present invention, dairy products and food / beverage products using dairy products as raw materials are particularly preferred. As the said food / beverage products, the food / beverage products which contain 1 or more types selected from the group which consists of a milk raw material and creaming powder as a raw material are mentioned, for example.

  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. In addition, whole milk powder and skim milk powder are milk (total fat milk) or skim milk obtained by removing moisture by spray drying or the like and drying to powder.

  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. As the creaming powder contained in the fat-and-fat-containing milk-flavored food or drink that enhances the richness by the richness-enhancing method according to the present invention, it contains at least a vegetable oil and fat, a starch hydrolyzate such as corn syrup, and milk protein. What is preferable is a thing containing at least milk fat content and milk protein.

  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.

  Specifically, fats and oils-containing milk flavored foods include margarine, fat spread and the like. Examples of the fat-containing milk flavored beverage include palatable beverages and fruit juice beverages containing milk raw materials and creaming powder. The “taste beverage” means tea beverages such as black tea, green tea, oolong tea, and roasted 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 fat-containing milk-flavored food or drink is preferably a palatable beverage, more preferably a palatable beverage containing dairy ingredients and creaming powder, and a palatable beverage containing creaming powder. More preferably. The palatability drink is preferably a coffee drink, a tea drink, a cocoa drink, or a matcha drink.

  Since the kokumi enhancing effect by the acetyl compound is easily exhibited, the fat-containing milk flavored food or drink whose kokumi is enhanced by the kokumi enhancing method according to the present invention is a food or drink containing a high-intensity sweetener. preferable. Although the high-intensity sweetener has a strong sweetness, taste other than sweetness is very weak. For this reason, foods and drinks using high-intensity sweeteners tend to have a weaker taste than foods and drinks using sugars having the same sweetness. By performing the richness enhancing method according to the present invention on a fat-containing milk-flavored food / beverage product containing a high-intensity sweetener, the richness and richness of the food / beverage product can be obtained without impairing sweetness and milk flavor It can be enhanced sufficiently.

  Examples of the high-intensity sweetener include aspartame, acesulfame potassium, sucralose, neotame, advantame, saccharin, stevia, licorice extract and the like.

  The rich taste enhancing method according to the present invention is also suitably used for the production of a fat-containing milk flavored beverage obtained by mixing a liquid and an instant beverage composition. Specifically, the kokumi enhancer according to the present invention is contained in the instant beverage composition before being mixed with the liquid. By mixing the instant beverage composition containing the rich taste enhancer according to the present invention with a liquid, a fat-containing milk flavored beverage whose richness is enhanced by at least one of the four kinds of acetyl compounds can be produced. .

  In the present invention and the present specification, the “instant beverage composition” means a composition capable of preparing a palatable beverage by dissolving or diluting it in a liquid such as water or milk. The instant beverage composition according to the present invention is one in which a palatability beverage containing vegetable oil and fat and having a milk flavor is produced by dissolving or diluting it in a liquid.

  In the present invention and the specification of the present application, “powder” means a granular material (consisting of many solid particles having different size distributions, and some interaction is acting between individual particles). A “granule” is an aggregate of particles (granular granules) granulated from a powder. The powder also includes granules.

  The instant beverage composition according to the present invention contains vegetable oils and fats and other ingredients necessary for producing a palatable beverage having a milk flavor in addition to the rich taste enhancer according to the present invention. . Examples of the other components include soluble solids of palatable beverages, dairy ingredients, creaming powder, sweeteners, flavors (excluding the above four acetyl compounds), excipients, binders, and fluidity. The powder which can be mix | blended with instant taste drinks, such as an improving agent (anticaking agent), antioxidant, a pH adjuster, and an emulsifier, is mentioned. When the instant beverage composition is dissolved or diluted in a liquid containing a milk raw material such as milk, it is not always necessary to contain the milk raw material or creaming powder. As a milk raw material and creaming powder, what was mentioned as what the said fat and oil containing milk flavor foodstuff may contain can be used.

  The soluble solid content of the palatable beverage is a soluble solid content extracted from palatable raw materials such as tea leaves and coffee beans, and may be a powder or an aqueous solution. Since the storage stability is good, the instant beverage composition according to the present invention preferably uses a soluble solid content of powder as a raw material. Specifically, the soluble solid content of the powder includes instant tea powder, instant green tea powder, instant oolong tea powder, instant hoji tea powder, instant herbal tea powder, instant coffee powder, cocoa powder, and two or more of these Mixed powder etc. are mentioned.

  The soluble solid content of the palatable beverage that is a powder or water-soluble system can be produced by a conventional method, or a commercially available product may be used. For example, the powdery soluble solid content of tea beverages is extracted from tea leaves such as black tea leaves, green tea leaves (raw tea leaves), oolong tea leaves, etc. using hot water, and the resulting extract is dried. Can be obtained. The instant coffee powder can be obtained by extracting soluble solids from roasted coffee beans using hot water and drying the resulting extract. Instant herbal tea powder is obtained by extracting soluble solids from hot herb ingredients using hot water and 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. Examples of the method for drying the obtained extract include freeze drying, spray drying, and vacuum drying. Moreover, you may concentrate the extract from tea leaves or coffee beans as needed before drying. 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.

  The sweetener may be a low sweetness sweetener, a high sweetness sweetener, or a combination of both. Examples of the low-intensity sweetener include sugars such as sugar, sucrose, oligosaccharide, glucose, and fructose, and sugar alcohols such as sorbitol, maltitol, erythritol, xylitol, and reduced starch candy. The sugar may be granulated sugar or powdered sugar. The above-mentioned thing is mentioned as a high sweetness degree sweetener.

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.
As the fluidity improver, processing preparations such as finely divided silicon oxide and tricalcium phosphate may be used.

  Examples of the antioxidant include vitamin C (ascorbic acid), vitamin E (tocopherol), BHT (dibutylhydroxytoluene), BHA (butylhydroxyanisole), sodium erythorbate, propyl gallate, sodium sulfite, sulfur dioxide, chlorogen Examples include acids and catechins.

  Examples of the pH adjuster include organic acids such as citric acid, succinic acid, acetic acid, lactic acid, malic acid, tartaric acid and gluconic acid, inorganic acids such as phosphoric acid, potassium carbonate, sodium bicarbonate (sodium bicarbonate), Examples include carbon dioxide.

  Examples of the emulsifier include glycerin fatty acid ester-based emulsifiers such as monoglyceride, diglyceride, organic acid monoglyceride, and polyglycerin ester; sorbitan fatty acid ester-based emulsifiers such as sorbitan monostearate and sorbitan monooleate; propylene glycol monostearate, propylene glycol Propylene glycol fatty acid ester emulsifiers such as monopalmitate and propylene glycol oleate; Sugar ester emulsifiers such as sucrose stearate, sucrose palmitate and sucrose oleate; lecithin such as lecithin and lecithin enzyme degradation products And emulsifiers.

  The fragrance may be any fragrance that is generally added to foods and drinks, and can be appropriately selected and used according to the desired product quality. Examples of the flavor contained in the instant beverage composition according to the present invention include ethyl maltol, milk flavor, and coffee flavor. Especially, in the fat-containing milk flavor drink containing a high sweetness degree sweetener, since the rich taste enhancement effect by the said 4 types of acetyl compound can be heightened more, the composition for instant drinks concerning this invention contains ethyl maltol. It is preferable to contain.

  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.

The instant beverage composition according to the present invention comprises a kokumi enhancer according to the present invention, a soluble solid content of a palatable beverage, and other ingredients such as milk ingredients, creaming powder, and sweeteners as necessary. Manufactured by mixing. The order of mixing is not particularly limited, and all raw materials may be mixed simultaneously or sequentially.
When all the raw materials are powders, a powdery instant beverage composition is produced by mixing all the raw materials as they are.

  When the kokumi enhancer according to the present invention as a raw material is a solution dissolved in an edible organic solvent such as alcohols, the solution is sprayed and dried on a soluble solid content of a powdered beverage. Thus, a soluble solid content of a palatable beverage having a part of the surface coated with the acetyl compound may be prepared, and other raw materials may be added thereto and mixed. Alternatively, all powder raw materials may be mixed in advance, and the resulting mixed powder may be sprayed and dried with a solution-like richness enhancer according to the present invention. In addition, the kokumi enhancer according to the present invention in the form of a solution is mixed with the soluble solid content of the palatability beverage before spray drying, and the resulting mixture is spray dried, freeze dried, etc. A powdery instant beverage composition can also be produced by preparing a soluble solid content of a palatable beverage containing the richness enhancer according to the present invention and mixing other ingredients with this. The kokumi enhancer according to the present invention in the form of a solution is mixed with the creaming powder before spray drying, and the resulting mixture is subjected to spray drying, freeze drying, etc. You may prepare creaming powder containing an enhancer, and may mix other raw materials, such as the soluble solid content of a palatability drink, with this.

  When the soluble solid content of the palatable beverage is a liquid (aqueous solution), a liquid instant beverage composition is produced by adding and dissolving the other raw materials to the soluble solid content of the palatable beverage. Moreover, after manufacturing the composition for powder instant drinks, the composition for liquid instant drinks is manufactured also by making it melt | dissolve in water, milk, etc.

  The instant beverage composition according to the present invention can be used to wrap several drinks in a container such as a bottle so that one drink can be individually packaged in a small pouch, or can be shaken out of the container or taken out with a spoon when used. It can also be packaged and supplied as a product.

  The individual wrapping type is to pack and wrap the contents of one cup of coffee drink in a stick-shaped aluminum pouch, one-portion cup, etc., and the contents can be taken out by a method such as opening the container and pushing it out with a finger. The individual wrapping type has an advantage that it is easy to handle and hygienic because one cup is hermetically sealed.

  EXAMPLES Next, although an Example is 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 “ppb” means “mass ppb”.

  In the following examples, etc., unless otherwise stated, sensory evaluation is performed by three well-trained professional panels, and the strength and flavor of beverages are preferred for their strength and flavor. Overall evaluation was made. A panel of 3 people scored 10 points with 10 points as the control (10 points were the highest and 1 point was the lowest), and the average of the three people's points was used as the evaluation for each beverage. .

[Example 1]
A milk coffee beverage was prepared according to the formulation shown in Table 1. Specifically, a milk coffee beverage is prepared by preparing a powder composition (composition for instant beverage) in which all solids other than water are mixed, and pouring and dissolving the amount of hot water described in Table 1 to this. did. In Table 1, the instant coffee powder is a commercial product (trade name: <Brendy>, manufactured by Ajinomoto General Foods Co., Ltd.), and the creaming powder is a commercial product (trade name: <Marime>, manufactured by Ajinomoto General Foods Co., Ltd.). . In Table 1, numerical values without units are “%”.

  Sensory evaluation of each milk coffee beverage was performed, and the results are shown in Tables 2 and 3. As a result, in the milk coffee beverages of Test Examples 1-1 to 1-12 to which 2-acetylthiazole was added, the rich body feeling was improved as compared with the control (Test Example 1-0). In particular, in Test Examples 1-2 to 1-11 in which the concentration of 2-acetylthiazole is 5 to 1500 ppb, the bitterness and the unique flavor of 2-acetylthiazole are suppressed, and the body and body feeling is strong. It was very good. In particular, at 100 to 600 ppb, the rich body feeling was very strong and the overall flavor was also good. In Test Example 1-12 in which the concentration of 2-acetylthiazole in the milk coffee beverage was 1800 ppb, the body feeling was improved, but the bitterness was very strong, and the flavor specific to 2-acetylthiazole was that of the milk coffee beverage. The flavor was spoiled.

  Similarly, in the milk coffee beverages of Test Examples 1-13 to 1-25 to which 2-acetylpyridine was added, the rich body feeling was improved as compared with the control (Test Example 1-0). In particular, in Test Examples 1-14 to 24 where the concentration of 2-acetylpyridine is 10 to 2000 ppb, the bitter taste and the unique flavor of 2-acetylpyridine are suppressed, and the body and body feeling is strong and very good. Met. In particular, at 200 to 1000 ppb, the body feeling was very strong and the overall flavor was also good. In Test Example 1-25 in which the concentration of 2-acetylpyridine in the milk coffee beverage was 2500 ppb, the body and body feeling was improved, but the bitterness was very strong, and the flavor specific to 2-acetylpyridine was that of the milk coffee beverage. The flavor was spoiled.

  Similarly, the milk coffee beverages of Test Examples 1-26 to 1-39 to which 2-acetyl-1,4,5,6-tetrahydropyridine was added were all richer than the control (Test Example 1-0).・ Body feeling improved. In particular, in Test Examples 1-27 to 1-38 in which the concentration of 2-acetyl-1,4,5,6-tetrahydropyridine is 0.05 to 500 ppb, bitterness and 2-acetyl-1,4,5, The unique flavor of 6-tetrahydropyridine was suppressed, and the body feeling was strong and very good. In particular, at 10 to 200 ppb, the rich body feeling was very strong and the overall flavor was also good. In Test Example 1-39 in which the concentration of 2-acetyl-1,4,5,6-tetrahydropyridine in the milk coffee beverage was 600 ppb, the rich body feeling was improved, but the bitterness was very strong. The flavor peculiar to acetyl-1,4,5,6-tetrahydropyridine impaired the flavor of the milk coffee beverage.

  Similarly, in the milk coffee beverages of Test Examples 1-40 to 1-54 to which 2-acetyl-1-pyrroline was added, the body feeling was improved compared to the control (Test Example 1-0). It was. Especially, in Test Examples 1-41 to 1-53 in which the concentration of 2-acetyl-1-pyrroline is 0.1 to 1000 ppb, the bitterness and the unique flavor of 2-acetyl-1-pyrroline are suppressed. The body and body were strong and very good. In particular, at 20 to 400 ppb, the body feeling was very strong and the overall flavor was also good. In Test Example 1-54 in which the concentration of 2-acetyl-1-pyrroline in the milk coffee beverage was 1500 ppb, the body feeling was improved, but the bitterness was very strong, which is characteristic of 2-acetyl-1-pyrroline. The flavor detracted from the flavor of the milk coffee drink.

  Moreover, the test example 1 with the highest evaluation among the milk coffee drinks which added only 2-acetyl pyridine and the half amount of the test example 1-7 with the highest evaluation among the milk coffee drinks which added only 2-acetyl thiazole and the 2-acetylpyridine only. Half amount of -19, half amount of test example 1-34 having the highest evaluation among milk coffee beverages to which only 2-acetyl-1,4,5,6-tetrahydropyridine was added, and 2-acetyl-1- In the milk coffee beverages of Test Examples 1-55 to 1-60 in which two of the half amount of Test Example 1-48, the most highly evaluated among the milk coffee beverages to which only pyrroline was added, were tested, A high body and body feeling improvement effect almost equivalent to that of the milk coffee beverage of Example 1-7 and the like was obtained. In addition, one-third of 2-acetylthiazole of Test Example 1-7, one-third of 2-acetylpyridine of Test Example 1-19, one-third of 2-acetylpyridine of Test Example 1-34 Test Example 1-61 containing acetyl-1,4,5,6-tetrahydropyridine and three kinds of 2-acetyl-1-pyrroline in one-third of Test Example 1-48 in combination. 1-63 milk coffee drink, 1/4 of 2-acetylthiazole of Test Example 1-7, 1/4 of 2-acetylpyridine of Test Example 1-19, 4 of Test Example 1-34 Test example 1-containing a fraction of 2-acetyl-1,4,5,6-tetrahydropyridine and a quarter quantity of 2-acetyl-1-pyrroline of test example 1-48 64 milk coffee drinks are also similar to the milk coffee drinks of Test Example 1-7. The same high Kok body feeling improvement effect was obtained.

  On the other hand, the milk which added 5-acetyl-2,4-dimethylthiazole to the milk coffee drink of control so that the density | concentration in a drink might be 1, 10, 50, 100, 300, 500, 1000, or 2000 ppb. When the coffee beverage was prepared, the sensory evaluation of the beverage to which 1-1000 ppb was added was 5 points, and the sensory evaluation of the beverage to which 2000 ppb was added was 4 points. That is, 5-acetyl-2,4-dimethylthiazole is an acetyl compound similar in structure to 2-acetylthiazole and the like, but even when added to oil-containing milk flavored foods and beverages such as milk coffee beverages, the richness is enhanced There was no effect.

[Comparative Example 1]
For soymilk coffee beverages containing no soymilk-derived vegetable oils and fats that contain soymilk instead of dairy ingredients and have no milk flavor, 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1, The effect of enhancing the body taste by 4,5,6-tetrahydropyridine and 2-acetyl-1-pyrroline was examined. Specifically, a soymilk coffee drink was prepared according to the formulation shown in Table 4. As a sensory evaluation control, a milk coffee beverage (Test Example 2-0) having the same formulation as Test Example 1-0 of Example 1 was also produced. In Table 4, instant coffee powder and creaming powder are the same as those in Table 1, and soy milk is a commercial product (trade name: <Daily Delicious Soymilk Everyday>, manufactured by Marsan Eye Co., Ltd.). In Table 4, a numerical value without a unit indicates “%”.

  Sensory evaluation of each milk coffee drink was performed, and the results are shown in Table 5. As a result, in Test Example 2-1 in which soy milk was added instead of creaming powder and skim milk powder, the body feeling was slightly improved compared to the control (Test Example 1-0), but 2-acetyl was further added. In Test Examples 2-2 to 2-13 to which thiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, or 2-acetyl-1-pyrroline was added, all were rich and bodyy. No increase was observed. On the contrary, as the amount of 2-acetylthiazole and the like increases, the flavor of the soy milk beverage has been impaired due to the bitter and unique flavor. From these results, in beverages containing soy milk, the body is enhanced with 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, or 2-acetyl-1-pyrroline. It turned out that the effect cannot be expected.

[Example 2]
About the taste enhancing effect of 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, and 2-acetyl-1-pyrroline when the amount of milk raw material is reduced Examined. Specifically, a milk coffee drink was prepared according to the formulation shown in Table 6. In Table 6, the instant coffee powder and the creaming powder are the same as in Table 1, and the numerical value without the unit indicates “%”.

  Sensory evaluation of each milk coffee drink was performed, and the results are shown in Table 6. As a result, in the milk coffee drink of Test Example 3-1, in which skim milk powder was removed from the control (Test Example 3-0), the body feeling was significantly reduced, but the test example in which 400 ppb of 2-acetylthiazole was added 3-2, Test Example 3-3 with 600 ppb 2-acetylpyridine, Test Example 3-4 with 100 ppb 2-acetyl-1,4,5,6-tetrahydropyridine, and 200 ppb 2-acetyl In Test Example 3-5 in which -1-pyrroline was added, the rich body feeling was stronger than the control. That is, by using 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, or 2-acetyl-1-pyrroline, reducing the amount of milk raw material used. It was enough to compensate for the decrease in body and body feeling.

[Example 3]
About the taste enhancing effect of 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, and 2-acetyl-1-pyrroline when the amount of vegetable oil used is reduced Examined. Specifically, milk coffee drinks were prepared according to the formulations shown in Tables 7 and 8. In Tables 7 and 8, instant coffee powder and creaming powder (with a fat content of 32%) are the same as in Table 1, and creaming powder (with a fat content of 16%) is a commercially available product (trade name: <Marime Loft>, Ajinomoto General Foods ( Co., Ltd.). In Tables 7 and 8, a numerical value without a unit indicates “%”. Tables 7 and 8 also show fat content (mass%) and solid content (mass%) in the beverage.

  Sensory evaluation of each milk coffee drink was performed, and the results are shown in Tables 7 and 8. As a result, in the milk coffee beverage of Test Example 4-1 in which half of the creaming powder was removed from the control (Test Example 4-0), a significant decrease in body and body feeling was observed, and the creaming powder had a fat content of 16%. Even in the milk coffee beverage of Test Example 4-2 that was replaced with a thing, although not as much as Test Example 4-1, a decrease in body and body feeling was observed.

  Meanwhile, a test in which 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, or 2-acetyl-1-pyrroline was added to the milk coffee beverage of Test Example 4-1. In Examples 4-3 to 4-6, the rich body feeling was compensated to the same extent as the control, and the decrease in rich body feeling due to the decrease in fat and solid content could be compensated. Moreover, the test example which put 2-acetyl thiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, or 2-acetyl-1-pyrroline in the milk coffee beverage of Test Example 4-2. In 4-7 to 4-10, the richness and body feeling were stronger than the control, and the reduction in richness and body feeling due to a decrease in fat content was sufficiently compensated.

[Example 4]
About the taste enhancing effect of 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, and 2-acetyl-1-pyrroline when using a high-intensity sweetener Examined. Specifically, a milk coffee drink was prepared according to the formulation shown in Table 9. In Table 9, the instant coffee powder and the creaming powder are the same as in Table 1, and the numerical value without the unit indicates “%”.

  Sensory evaluation of each milk coffee beverage was performed, and the results are shown in Tables 10-12. As a result, in the milk coffee beverage of Test Example 5-1, in which half the amount of sugar (granulated sugar) was removed from the control (Test Example 5-0), not only sweetness but also a substantial decrease in body feeling was observed. . Test Examples 5-2 to 5-4 in which the total concentration of aspartame and / or acesulfame potassium was added to be 1/20 of the sugar to be replaced (100 ppm) instead of half of the control sugar (2%) In the milk coffee drink, sweetness was compensated regardless of the blending ratio of aspartame and acesulfame potassium, but the rich body feeling was not so much compensated, and it did not reach the control. Instead of half the amount of control sugar (2%), the total concentration of aspartame and / or acesulfame potassium was added to be 1/800 (25 ppm) to 1/50 (400 ppm) of sugar to replace. In the milk coffee beverages of Test Examples 5-5 to 5-10, the sweetness was compensated according to the amounts of aspartame and acesulfame potassium added, but the body and body sensations were both insufficient. Specifically, Test Example 5-7 (1/400 amount) and Test Example 5-8 (1/150 amount) have the same effects as Test Examples 5-2 to 5-4 (1/200 amount). In Test Example 5-6 (1/600 amount), sweetness and rich body feeling were slightly weaker than Test Examples 5-2 to 5-4, and Test Example 5-9 (1/100 amount) Then, although the rich body feeling was identified as Test Examples 5-2 to 5-4, sweetness was strongly felt, and in Test Example 5-5 (1/800 amount), the sweetness and rich body feeling were Test Example 5- Both were weaker than 2-5-4, and in Test Example 5-10 (1/50 amount), the sweetness was too strong and the balance of flavor was lost.

  In Test Examples 5-11 to 5-14, the body feeling was stronger than in Test Example 5-1, and the body feeling was compensated to the same extent as the control. However, the sweetness of sugar could not be compensated, and the flavor balance was worse than the control. In Test Examples 5-15 to 5-18, compared to Test Example 5-2 and the control, the rich body feeling was strong, and the sweetness was also supplemented by aspartame, so the balance of flavor was also very good. there were. Also in Test Examples 5-19 to 5-26, the rich body feeling was stronger than Test Examples 5-3 and 5-4 and the control, and the sweetness was also supplemented with aspartame and / or acesulfame potassium. Therefore, the balance of flavor was also very good.

  In Test Examples 5-27 to 5-30, the rich body feeling was stronger than in Test Example 5-5, and the rich body feeling was compensated to the same extent as the control. However, the concentration of aspartame and acesulfame potassium was insufficient to compensate for the sweetness of sugar, and the flavor balance was slightly worse than the control. In Test Examples 5-31 to 5-34, the body feeling was stronger than Test Example 5-6, and although slightly less effective than Test Examples 5-19 to 5-22, it was equivalent to the control. A rich body feeling was compensated to the extent. In addition, the taste balance was good because the sweetness was supplemented to some extent by aspartame and acesulfame potassium.

  In Test Examples 5-35 to 5-42, compared to Test Examples 5-7 and 5-8 and the control, the body feeling is strong, which is similar to Test Examples 5-15 to 5-26. The effect was obtained. In Test Examples 5-43 to 5-46, the rich body feeling was stronger than Test Example 5-9 and the control. However, the sweetness due to aspartame and acesulfame potassium was felt slightly strong, and the same effects as Test Examples 5-15 to 5-26 and 5 to 35 to 5-42 were not obtained in terms of the balance of flavor.

  In Test Examples 5-47 to 5-50, the rich body feeling was stronger than Test Example 5-10 and the control. However, the sweetness of aspartame and acesulfame potassium was felt very strongly, resulting in a loss of flavor balance.

  From these results, the reduction of the body feeling due to sugar reduction is achieved by using 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, or 2-acetyl-1-pyrroline. It was found that it can be compensated by adding. In addition, when sugar is replaced with aspartame and / or acesulfame potassium, from the balance with sweetness, the total amount of aspartame and / or acesulfame potassium may be changed to 1/600 to 1/100 of the amount of sugar to be replaced. It was also shown that it is more preferable to make it 1/400 to 150 times the amount of sugar preferably replaced.

[Example 5]
When ethyl alcohol was used in combination, the body taste enhancing effect of 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, or 2-acetyl-1-pyrroline was examined. Specifically, a milk coffee drink was prepared according to the formulation shown in Table 13. In Table 13, the instant coffee powder and the creaming powder are the same as in Table 1, and the numerical value without the unit indicates “%”.

  Sensory evaluation of each milk coffee drink was performed, and the results are shown in Table 14. As a result, in the milk coffee beverage of Test Example 6-3 to which ethyl maltol was added to 50 ppb with respect to the milk coffee beverage of Test Example 6-2 to which 400 ppb of 2-acetylthiazole was added, Test Example 6-2 As a result, 2-acetylthiazole was able to provide a body and body filling effect (bacterial taste enhancing effect) of the same level. In the milk coffee beverages of Test Examples 6-4 to 6-10 in which 100 to 400 ppb of ethyl maltol was added to the milk coffee beverage of Test Example 6-2, the amount of 2-acetylthiazole added was the same. A higher body and body filling effect than 6-2 was obtained. In particular, in Test Examples 6-4 to 6-8 in which ethyl maltol was added to 150 to 300 ppb, it was felt that the effect of supplementing the rich body feeling was obviously increased by ethyl maltol, and the balance of flavor was also very high I felt well. In Test Examples 6-9 and 6-10 in which ethyl maltol was added to 350 to 400 ppb, the effect of supplementing the rich body feeling was obviously increased by ethyl maltol, but the sweet aroma derived from ethyl maltol was In Test Example 6-9, it was slightly strong, and in Test Example 6-10, it was felt very strong, resulting in a loss of flavor balance.

  In addition, in the milk coffee beverages of Test Examples 6-12 to 6-14 in which ethyl maltol was added to 100 to 350 ppb with respect to the milk coffee beverage of Test Example 6-11 to which 600 ppb of 2-acetylpyridine was added, Although the addition amount of 2-acetylpyridine was the same, a higher body and body filling effect than Test Example 6-11 was obtained. Similarly, Test Example 6 in which ethyl maltol was added to 100 to 350 ppb to the milk coffee beverage of Test Example 6-15 to which 100 ppb of 2-acetyl-1,4,5,6-tetrahydropyridine was added. In the milk coffee beverages of 15 to 6-18, the addition amount of 2-acetyl-1,4,5,6-tetrahydropyridine is the same, but the filling effect of a rich body feeling higher than that of Test Example 6-15 was gotten. In the milk coffee beverages of Test Examples 6-20 to 6-22 in which ethyl maltol was added to 100 to 350 ppb to the milk coffee beverage of Test Example 6-19 to which 200 ppb of 2-acetyl-1-pyrroline was added The amount of 2-acetyl-1-pyrroline added was the same, but a higher body and body filling effect than Test Example 6-19 was obtained.

  From these results, the reduction of the body feeling due to sugar reduction was reduced with 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, or 2-acetyl-1-pyrroline. When supplementing by adding ethyl maltol at the same time, the effect of supplementing the rich body feeling is further enhanced, and when using a high-intensity sweetener and ethyl maltol together, ethyl in the beverage The maltol concentration is preferably 100 to 350 ppb, more preferably 150 to 300 ppb.

[Example 6]
When ethyl alcohol was used in combination, the body taste enhancing effect of 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, or 2-acetyl-1-pyrroline was examined. Specifically, a milk coffee beverage was prepared according to the formulation shown in Table 15. In Table 15, the instant coffee powder and the creaming powder are the same as in Table 1, and the numerical value without a unit indicates “%”.

  The sensory evaluation of each milk coffee drink was performed, and the results are shown in Table 16 together with the fat content (mass%) and the solid content (%) of each drink. For comparison, the results of Test Examples 3-1 to 3-5 of Example 2 and Test Examples 4-1 and 4-3 to 4-6 of Example 3 are also shown side by side. As a result, in the milk coffee beverages of Test Examples 7-1 to 7-4 in which ethyl maltol was added to 250 ppb with respect to the milk coffee beverages of Test Examples 3-2 to 3-5, Test Example 3-2 A stronger kokumi enhancing effect than ˜3-5 was obtained, and the balance of flavor was very good. Similarly, in the milk coffee beverages of Test Examples 7-5 to 7-8 to which ethyl maltol was added to 250 ppb, a stronger kokumi enhancement effect was obtained than Test Examples 4-3 to 4-6, The balance of flavor was very good. That is, ethyl maltol clearly enhanced the body and body filling effect. From these results, 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, or 2-acetyl-1-pyrroline and ethylmaltol are used in combination, thereby providing a milk raw material. It has been shown that the body and body can be effectively compensated for a decrease in body and body feeling due to a decrease in fat and solid content, and the body taste can be enhanced.

[Example 7]
Cocoa beverages, tea beverages, matcha tea beverages, and hojicha beverages containing milk raw materials and creaming powder were prepared according to the formulations shown in Tables 17-19. Specifically, a powder composition (instant beverage composition) in which all solids other than water are mixed is prepared, and a beverage is prepared by pouring and dissolving the amount of hot water described in Tables 17 to 19 therein. did. In Tables 17-19, creaming powder is the same as Table 1, cocoa powder is a commercial item (trade name: <pure cocoa>, manufactured by Morinaga Seika Co., Ltd.), and matcha powder is a commercial product (trade name). : <Uji Matcha>, manufactured by Kyoei Tea Co., Ltd.). In addition, black tea (Brix) is poured into 10 commercial bags (trade name: <Lipton Yellow Label Tea Bag>, Unilever Japan Co., Ltd.) of tea bags (equal to 20 g of tea leaves) with 500 mL of hot water of 95 ° C. or higher. Extracted for 5 minutes and adjusted to a Brix content as a solid content. Hojicha (Brix) is a commercial product (trade name: <Oicha Ichibancha Houjicha>, made by ITO EN), poured 500mL of hot water at 95 ° C or higher, extracted for 5 minutes. It is adjusted as a solid content. In Tables 17 to 19, a numerical value without a unit indicates “%”.

  Sensory evaluation of each palatability beverage was performed, and the results are shown in Tables 17-19. As a result, 400 ppb of 2-acetylthiazole, 600 ppb of 2-acetylpyridine, and 100 ppb of 2-acetyl-1,4,5,6-, compared to Test Examples 8-1 to 8-4 used as a sensory evaluation control. In Test Examples 8-5 to 8-20 to which tetrahydropyridine or 200 ppb of 2-acetyl-1-pyrroline was added, the rich body feeling was enhanced and the overall flavor was also good.

[Example 8]
Coffee beverages, cocoa beverages, black tea beverages, matcha tea beverages, and roasted tea beverages containing only coconut oil as fat were prepared with the formulations shown in Tables 20-24. In Tables 20 to 24, the instant coffee powder is the same as Table 1, cocoa powder, matcha powder, black tea (Brix), and hojicha (Brix) are the same as Table 17, and the numerical values for which the unit is not described are “ % ".

  Sensory evaluation of each palatability beverage was performed, and the results are shown in Tables 20-24. As a result, 400 ppb of 2-acetylthiazole, 600 ppb of 2-acetylpyridine, and 100 ppb of 2-acetyl-1,4,5,6-, compared to Test Examples 9-1 to 9-5 used as a control for sensory evaluation. In Test Examples 9-6 to 9-25 to which tetrahydropyridine or 200 ppb of 2-acetyl-1-pyrroline was added, the rich body feeling was enhanced and the overall flavor was also good.

[Example 9]
Milk coffee beverages containing only hardened coconut oil, medium-chain fatty acid triglycerides, or hydrogenated palm kernel oil as fat were prepared according to the formulations shown in Tables 25-27. In Tables 25 to 27, the instant coffee powder is the same as Table 1, and a numerical value without a unit indicates “%”.

  Sensory evaluation of each palatability beverage was performed, and the results are shown in Tables 25-27. As a result, Test Example 10 containing hardened coconut oil, medium chain fatty acid triglyceride, and hydrogenated palm kernel oil was added to the milk coffee beverage of Test Example 10-1 containing coconut oil as a sensory evaluation control. The richness and body feeling of milk coffee drinks of −2 to 10-4 were not significantly different, although there were some differences depending on the type of vegetable oil added. Moreover, compared with the milk coffee drinks of Test Examples 10-1 to 10-4, 400 ppb 2-acetylthiazole, 600 ppb 2-acetylpyridine, 100 ppb 2-acetyl-1,4,5,6-tetrahydropyridine, Alternatively, the milk coffee beverages of Test Examples 10-5 to 10-16, to which 200 ppb of 2-acetyl-1-pyrroline was added, all had a rich body feeling and a good overall flavor.

[Comparative Example 2]
For coffee beverages and cocoa beverages that do not contain vegetable oils and have no milk flavor, 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, and 2-acetyl The body taste enhancing effect of -1-pyrroline was examined. Specifically, coffee beverages or cocoa beverages were prepared according to the formulation shown in Table 28. In Table 28, instant coffee powder is the same as Table 1, and cocoa powder is the same as Table 17. In Table 28, a numerical value without a unit indicates “%”.

  Sensory evaluation of each palatability beverage was performed, and the results are shown in Table 29. As a result, compared to Test Examples 11-1 and 11-2, which were used as controls for sensory evaluation, 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, or 2- In Test Examples 11-3 to 11-26 to which acetyl-1-pyrroline was added, no enhancement of the body feeling was observed. On the contrary, as the amount of 2-acetylthiazole and the like increases, the taste of each favorite beverage has been impaired due to the bitterness and unique flavor. From these results, in the palatability drink which does not contain fats and oils and has no milk flavor, 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, Alternatively, it was found that the body taste enhancing effect of 2-acetyl-1-pyrroline cannot be expected.

[1] The method for enhancing the richness of the fat-containing milk flavored food and drink according to the first aspect of the present invention includes 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, And the richness of the fat-containing milk-flavored food or drink is enhanced by containing at least one acetyl compound selected from the group consisting of 2-acetyl-1-pyrroline.
[2] In the above-described method for enhancing the taste of fat-containing milk flavored foods and drinks according to [1], the acetyl compound is contained so that the concentration in the fat-containing milk flavored foods and drinks is 0.05 to 2000 mass ppb. It is preferable.
[3] In the method for enhancing the richness of the fat-containing milk flavored food / drink of [1], the acetyl compound is added to the oil / fat-containing milk flavored food / drink, and the concentration of the acetyl compound in the fat / fat-containing milk flavored food / beverage is 0. It is preferable to add so that it may increase 0.05-2000 mass ppb.
[4] In the method for enhancing the rich taste of the fat-containing milk flavored food / drink of [1], (a) 2-acetylthiazole is used as the oil / fat-containing milk flavored food / drink, and 2-acetyl in the fat / fat-containing milk flavored food / beverage The concentration of thiazole is added so that the concentration of thiazole is increased by 5 to 1500 mass ppb. (B) 2-acetylpyridine is added to an oil-containing milk flavored food or drink, and the concentration of 2-acetylpyridine in the oil-containing milk flavored food or drink is 10 to 10 (C) 2-acetyl-1,4,5,6-tetrahydropyridine, which is added so as to increase 2000 mass ppb, is added to an oil-containing milk-flavored food or drink, and 2-acetyl-1 in the oil-containing milk-flavored food or drink , 4,5,6-tetrahydropyridine is added so as to increase the concentration by 0.05 to 500 mass ppb, or (d) 2-acetyl-1-pyrroline Is preferably added to the fat-containing milk flavored food or drink so that the concentration of 2-acetyl-1-pyrroline in the fat-containing milk flavored food or drink increases by 0.1 to 1000 mass ppb.
[5] In the method for enhancing the richness of the fat-containing milk flavored food or drink according to any one of [1] to [4], the fat-containing milk flavored food or drink is preferably a beverage containing creaming powder.
[6] In the method for enhancing the richness of the fat-containing milk flavored food or drink according to any one of [1] to [5], the fat-containing milk flavored food or drink preferably contains a high-intensity sweetener.
[7] In the method for enhancing the rich taste of the oil-containing milk flavored food or drink according to any one of [1] to [6], it is preferable that the oil-containing milk flavored food or drink further contains ethyl maltol.
[8] In the method for enhancing the richness of the fat-containing milk flavored food or drink according to any one of [1] to [7], the fat-containing milk flavored food or drink is obtained by mixing a liquid and an instant beverage composition. It is preferable that the composition for instant beverages contains the acetyl compound.
[9] The instant beverage composition according to the second aspect of the present invention is an instant beverage composition for preparing an oil-containing milk flavored beverage by mixing with a liquid, and (a) mixed with the liquid. 2-acetylthiazole in an amount of 2-acetylthiazole in the fat-containing milk flavored drink obtained in the range of 5 to 1500 mass ppb, (b) 2-acetylpyridine concentration in the fat-containing milk flavored drink obtained by mixing with the liquid Of 2-acetylpyridine in an amount of 10 to 2000 mass ppb, and (c) the concentration of 2-acetyl-1,4,5,6-tetrahydropyridine in the fat-containing milk flavor drink obtained by mixing with liquid is 0.05. In a fat-containing milk flavored beverage obtained by mixing 2-acetyl-1,4,5,6-tetrahydropyridine with an amount of ˜500 mass ppb, and (d) a liquid. And at least one selected from the group consisting of 2-acetyl-1-pyrroline in an amount such that the concentration of 2-acetyl-1-pyrroline is 0.1 to 1000 mass ppb.
[10] The instant beverage composition of [9] preferably further contains a soluble solid content of a palatable beverage and creaming powder.
[11] The instant beverage composition of [9] or [10] preferably further contains a high-intensity sweetener.
[12] The instant beverage composition of any one of [9] to [11] preferably further contains ethyl maltol.
[13] The method for producing a fat-containing milk flavored food and drink according to the third aspect of the present invention includes 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, and 2 One or more acetyl compounds selected from the group consisting of -acetyl-1-pyrroline are added as raw materials.
[14] As the method for producing a fat-containing milk flavored food or drink according to [13], the concentration of 2-acetylthiazole in (a) 2-acetylthiazole is increased by 5 to 1500 mass ppb in the fat-containing milk flavored food or drink. (B) 2-acetylpyridine is added so that the concentration of 2-acetylpyridine in the fat-containing milk flavored food / beverage product is increased by 10 to 2000 mass ppb, (c) 2-acetyl-1,4 , 5,6-tetrahydropyridine is added so that the concentration of 2-acetyl-1,4,5,6-tetrahydropyridine in the fat-containing milk-flavored food or drink increases by 0.05 to 500 mass ppb, or (d ) With 2-acetyl-1-pyrroline, the concentration of 2-acetyl-1-pyrroline in fat-containing milk-flavored foods and drinks will increase by 0.1 to 1000 mass ppb. It is preferable to add it.
[15] The fat-containing milk flavored food or drink according to the fourth aspect of the present invention is 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, and 2-acetyl-. It is characterized by containing 0.05 to 2000 mass ppb of one or more acetyl compounds selected from the group consisting of 1-pyrroline.
[16] The fat-containing milk flavored food or drink according to the fifth aspect of the present invention has (a) 2-acetylthiazole concentration of 5 to 1500 mass ppb, (b) 2-acetylpyridine concentration of 10 to 2000 mass. ppb, (c) 2-acetyl-1,4,5,6-tetrahydropyridine concentration is 0.05 to 500 mass ppb, or (d) 2-acetyl-1-pyrroline concentration is 0.1 to It is 1000 mass ppb.
[17] The oil-containing milk flavored food or drink of [15] or [16] preferably further contains creaming powder.
[18] The oil-containing milk-flavored food or drink according to any one of [15] to [17] preferably further contains a high-intensity sweetener.
[19] The oil-containing milk-flavored food or drink according to any one of [15] to [18] preferably further contains ethyl maltol.
[20] The oil-containing milk-flavored food or drink according to any one of [15] to [18] is preferably a palatable beverage.
[21] The richness enhancer according to the sixth aspect of the present invention includes 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, and 2-acetyl-1- It contains one or more acetyl compounds selected from the group consisting of pyrroline and is used as a raw material for fat-containing milk-flavored foods and drinks to enhance the richness.
[22] As the rich taste enhancer of [21], the content of the acetyl compound in the rich taste enhancer is added to the fat-containing milk flavored food or drink, so that the acetyl in the fat-containing milk flavored food or drink is added. The amount is preferably such that the concentration of the compound is increased by 0.05 to 2000 mass ppb.
[23] As the rich taste enhancer of [21], the acetyl compound is 2-acetylthiazole, and the content of 2-acetylthiazole in the rich taste enhancer is added to a fat-containing milk flavored food or drink. Thus, the amount of 2-acetylthiazole in the oil-containing milk-flavored food or drink is preferably increased by 5 to 1500 mass ppb.
[24] As the rich taste enhancer of [21], the acetyl compound is 2-acetylpyridine, and the content of 2-acetylpyridine in the rich taste enhancer is added to a fat-containing milk flavored food or drink. Thus, the amount of 2-acetylpyridine in the oil-containing milk flavored food or drink is preferably increased by 10 to 2000 mass ppb.
[25] As the rich taste enhancer of [21], the acetyl compound is 2-acetyl-1,4,5,6-tetrahydropyridine, and 2-acetyl-1,4,5 in the rich taste enhancer. The content of 2,6-tetrahydropyridine is added to the fat-containing milk flavored food or drink, so that the concentration of 2-acetyl-1,4,5,6-tetrahydropyridine in the fat-containing milk flavored food or drink is 0.05 to The amount is preferably increased by 500 mass ppb.
[26] As the rich taste enhancer of [21], the acetyl compound is 2-acetyl-1-pyrroline, and the content of 2-acetyl-1-pyrroline in the rich taste enhancer is an oil-containing milk flavor. It is preferable that it is the quantity which increases the 2-acetyl- 1-pyrroline density | concentration in the said fat-containing milk flavor food / beverage product by 0.1-1000 mass ppb by adding to food / beverage products.
[27] The body taste enhancer according to any one of [21] to [26] preferably further contains ethyl maltol.

Claims (23)

  Containing at least one acetyl compound selected from the group consisting of 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, and 2-acetyl-1-pyrroline; The method for enhancing the richness of fat-containing milk flavored foods and beverages, which enhances the richness of fat-containing milky flavored foods.   The richness enhancement method of the fat-and-fat milk flavored food / beverage products of Claim 1 which makes the said acetyl compound contain so that the density | concentration in fats and oils containing milk flavored food / beverage products may be 0.05-2000 mass ppb.   The fat-containing milk according to claim 1, wherein the acetyl compound is added to the fat-containing milk flavored food or drink so that the concentration of the acetyl compound in the fat-containing milk flavored food or drink increases by 0.05 to 2000 mass ppb. A method for enhancing the richness of flavored foods and drinks. (A) 2-acetylthiazole is added to a fat-containing milk flavored food or drink so that the concentration of 2-acetylthiazole in the fat-containing milk flavored food or drink increases by 5 to 1500 mass ppb.
(B) 2-acetylpyridine is added to the fat-containing milk flavored food or drink so that the concentration of 2-acetylpyridine in the oil-containing milk flavored food or drink increases by 10 to 2000 mass ppb.
(C) 2-acetyl-1,4,5,6-tetrahydropyridine is added to a fat-containing milk-flavored food or drink. The concentration is added so as to increase by 0.05 to 500 mass ppb, or (d) 2-acetyl-1-pyrroline is added to the fat-containing milk-flavored food / beverage product. -Adding so that the concentration of pyrroline increases by 0.1 to 1000 mass ppb,
The method for enhancing the richness of the fat-containing milk-flavored food or drink according to claim 1.   The richness-enhancing method of fats and oils containing milk flavor food / beverage products as described in any one of Claims 1-4 whose said fats and oils containing milk flavor food / beverage products are the drinks containing creaming powder.   The method for enhancing the richness of fat-containing milk-flavored food and drink according to any one of claims 1 to 5, wherein the fat-containing milk-flavored food or drink contains a high-intensity sweetener. The fat-containing milk flavored beverage is a fat-containing milk flavored beverage obtained by mixing a liquid and an instant beverage composition,
The method for enhancing the taste of fat-containing milk-flavored food or drink according to any one of claims 1 to 6, wherein the instant beverage composition contains the acetyl compound. An instant beverage composition for preparing a fat-containing milk flavored beverage by mixing with a liquid,
(A) 2-acetylthiazole in an amount such that the 2-acetylthiazole concentration in an oil-containing milk flavored beverage obtained by mixing with a liquid is 5 to 1500 mass ppb,
(B) 2-acetylpyridine in an amount such that the 2-acetylpyridine concentration in an oil-containing milk flavored beverage obtained by mixing with a liquid is 10 to 2000 mass ppb;
(C) 2-acetyl-1,4 in an amount such that the concentration of 2-acetyl-1,4,5,6-tetrahydropyridine in an oil-containing milk flavored beverage obtained by mixing with a liquid is 0.05 to 500 mass ppb. , 5,6-tetrahydropyridine, and (d) 2-acetyl-1-pyrroline in an amount of 2-acetyl-1-pyrroline in an oil-containing milk flavored beverage obtained by mixing with a liquid is 0.1 to 1000 mass ppb. One or more selected from the group consisting of pyrroline,
A composition for instant beverages, comprising:   Furthermore, the composition for instant drinks of Claim 8 containing the soluble solid content and creaming powder of a palatability drink.   Furthermore, the composition for instant drinks of Claim 8 or 9 containing a high sweetness degree sweetener.   One or more acetyl compounds selected from the group consisting of 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, and 2-acetyl-1-pyrroline as raw materials The manufacturing method of fat-and-oil containing milk flavor food-drinks characterized by adding. (A) 2-acetylthiazole is added so that the concentration of 2-acetylthiazole in the fat-and-fat-containing milk-flavored food / beverage product increases by 5 to 1500 mass ppb.
(B) 2-acetylpyridine is added so that the concentration of 2-acetylpyridine in the fat-containing milk-flavored food or drink increases by 10 to 2000 mass ppb.
(C) The concentration of 2-acetyl-1,4,5,6-tetrahydropyridine in oil-containing milk-flavored food or drink is 0.05 to 500 mass ppb. Or (d) 2-acetyl-1-pyrroline is added so that the concentration of 2-acetyl-1-pyrroline in the fat-containing milk-flavored food or drink increases by 0.1 to 1000 mass ppb. The manufacturing method of the fat and oil containing milk flavor food-drinks of Claim 11.   One or more acetyl compounds selected from the group consisting of 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, and 2-acetyl-1-pyrroline; Oil-containing milk flavored food or drink characterized by containing 05-2000 mass ppb. (A) The 2-acetylthiazole concentration is 5 to 1500 mass ppb.
(B) The 2-acetylpyridine concentration is 10 to 2000 mass ppb.
(C) The 2-acetyl-1,4,5,6-tetrahydropyridine concentration is 0.05 to 500 mass ppb, or (d) the 2-acetyl-1-pyrroline concentration is 0.1 to 1000 mass ppb. is there,
An oil-containing milk-flavored food or drink characterized by that.   Furthermore, fats and oils containing milk flavor food-drinks of Claim 13 or 14 containing creaming powder.   Furthermore, the fat-containing milk flavored food-drinks as described in any one of Claims 13-15 containing a high sweetness degree sweetener.   The fat-containing milk-flavored food / beverage products as described in any one of Claims 13-16 which are palatability drinks.   Containing one or more acetyl compounds selected from the group consisting of 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, and 2-acetyl-1-pyrroline The kokumi enhancer is characterized by being used as a raw material for fat-containing milk-flavored foods and drinks in order to enhance kokumi.   By the content of the acetyl compound in the rich taste enhancer added to the fat-containing milk flavored food or drink, the concentration of the acetyl compound in the fat-containing milk flavored food or drink is increased by 0.05 to 2000 mass ppb. The richness enhancer of Claim 18 which is. The acetyl compound is 2-acetylthiazole;
The content of 2-acetylthiazole in the kokumi enhancer is an amount that increases the 2-acetylthiazole concentration in the fat-containing milk flavored food or drink by 5 to 1500 mass ppb by adding it to the oil-containing milk flavored food or drink. The body taste enhancer according to claim 18. The acetyl compound is 2-acetylpyridine;
The content of 2-acetylpyridine in the kokumi enhancer is an amount that increases the 2-acetylpyridine concentration in the oil-containing milk flavored food or drink by 10 to 2000 mass ppb by adding it to the oil-containing milk flavored food or drink. The body taste enhancer according to claim 18. The acetyl compound is 2-acetyl-1,4,5,6-tetrahydropyridine;
When the content of 2-acetyl-1,4,5,6-tetrahydropyridine in the richness enhancer is added to the fat-containing milk flavored food or drink, 2-acetyl-1, in the fat-containing milk flavored food or drink The body taste enhancer according to claim 18, which is an amount that increases the 4,5,6-tetrahydropyridine concentration by 0.05 to 500 mass ppb. The acetyl compound is 2-acetyl-1-pyrroline;
When the content of 2-acetyl-1-pyrroline in the kokumi enhancer is added to the oil-containing milk-flavored food or drink, the 2-acetyl-1-pyrroline concentration in the oil-containing milk-flavored food or drink is 0.1 to 0.1. The rich taste enhancer according to claim 18, which is an amount to increase 1000 mass ppb.