JP2020005567A - Condensed milk flavor enhancing agent - Google Patents
Condensed milk flavor enhancing agent Download PDFInfo
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- JP2020005567A JP2020005567A JP2018129846A JP2018129846A JP2020005567A JP 2020005567 A JP2020005567 A JP 2020005567A JP 2018129846 A JP2018129846 A JP 2018129846A JP 2018129846 A JP2018129846 A JP 2018129846A JP 2020005567 A JP2020005567 A JP 2020005567A
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- 235000020186 condensed milk Nutrition 0.000 title claims abstract description 111
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 90
- 235000019634 flavors Nutrition 0.000 title claims abstract description 90
- 230000002708 enhancing effect Effects 0.000 title claims abstract description 13
- 239000003795 chemical substances by application Substances 0.000 title abstract description 3
- 150000001875 compounds Chemical group 0.000 claims abstract description 102
- ZFRKQXVRDFCRJG-UHFFFAOYSA-N skatole Chemical compound C1=CC=C2C(C)=CNC2=C1 ZFRKQXVRDFCRJG-UHFFFAOYSA-N 0.000 claims abstract description 58
- 235000013305 food Nutrition 0.000 claims abstract description 45
- 229940074386 skatole Drugs 0.000 claims abstract description 27
- UNYNVICDCJHOPO-UHFFFAOYSA-N sotolone Chemical compound CC1OC(=O)C(O)=C1C UNYNVICDCJHOPO-UHFFFAOYSA-N 0.000 claims abstract description 21
- YWHLKYXPLRWGSE-UHFFFAOYSA-N Dimethyl trisulfide Chemical compound CSSSC YWHLKYXPLRWGSE-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 16
- CLUWOWRTHNNBBU-UHFFFAOYSA-N 3-methylthiopropanal Chemical compound CSCCC=O CLUWOWRTHNNBBU-UHFFFAOYSA-N 0.000 claims abstract description 11
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- 235000011187 glycerol Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000020124 milk-based beverage Nutrition 0.000 description 2
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- WGPCZPLRVAWXPW-NSHDSACASA-N 5-octyloxolan-2-one Chemical compound CCCCCCCC[C@H]1CCC(=O)O1 WGPCZPLRVAWXPW-NSHDSACASA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
Abstract
Description
本発明は、乳風味飲食品に練乳様の風味を付与し増強する練乳風味増強剤、練乳風味香料組成物、当該練乳風味増強剤または練乳風味香料組成物によって練乳風味が付与増強された乳風味飲食品、並びに、当該練乳風味増強剤または練乳風味香料組成物による練乳風味の付与増強方法に関する。 The present invention provides a condensed milk flavor enhancer that imparts and enhances condensed milk-like flavor to milk-flavored foods and drinks, a condensed milk flavor flavor composition, a condensed milk flavor in which the condensed milk flavor is enhanced by the condensed milk flavor enhancer or the condensed milk flavor flavor composition. The present invention relates to a food and drink, and a method for enhancing the impartation of condensed milk flavor by the condensed milk flavor enhancer or the condensed milk flavor flavor composition.
練乳（加糖練乳）は、牛乳にショ糖（砂糖）を加え、加熱や減圧によって濃縮することにより保存性をもたせた乳製品である。当初は牛乳の代替品として、湯で薄めてそのまま飲用に供したり、コーヒーや紅茶等に加えて飲むために用いられたが、最近は、イチゴなどのフルーツやかき氷に使うシロップ用途、菓子やアイスクリーム、アイスキャンデーの素材としての用途が広がっている。
練乳は、加熱反応による独特の風味やコクを呈する調味料として高い価値があるが、工業的な製造は複雑でコントロールが難しい面があるため、大量生産が難しいとされている。
Condensed milk (sweetened condensed milk) is a dairy product that has been preserved by adding sucrose (sugar) to milk and concentrating it by heating or reducing pressure. Initially, it was used as a substitute for milk, diluted with hot water and used for drinking, or used in addition to coffee and tea, etc., but recently, syrups used for fruits such as strawberries and shaved ice, confectionery and ice cream Use as a material for cream and popsicles is expanding.
Condensed milk is highly valuable as a seasoning that exhibits a unique flavor and richness due to a heating reaction, but is difficult to mass-produce because industrial production is complicated and difficult to control.
そこで、生産時間の短縮（特許文献１）、効率化（特許文献２）、高圧処理を用いた製造技術（特許文献３）が提案されてきた。
しかし、いずれの方法によっても、食品の濃縮や加熱反応などの複雑な反応を依然として必要とするため、簡便性や低コスト性には欠けていた。
一方、練乳には多量の砂糖を使用するが、その砂糖や乳脂肪がカロリーアップの原因や虫歯の原因などになることが指摘されることもあり、健康面を配慮して、砂糖を低カロリー甘味料の糖アルコールに置換する技術も開発されている（特許文献４）。
Therefore, a manufacturing technique using a high-pressure process (Patent Document 3), a reduction in production time (Patent Document 1), an increase in efficiency (Patent Document 2), and the like have been proposed.
However, any of these methods still requires complicated reactions such as food concentration and heating reaction, and thus lacks simplicity and low cost.
On the other hand, a large amount of sugar is used in condensed milk, but it has been pointed out that the sugar and milk fat may cause a rise in calories and cause tooth decay. A technique for replacing a sweetener with a sugar alcohol has also been developed (Patent Document 4).
このように健康面を気にせず、簡単に練乳の風味を味わうため、練乳風味の香料が求められている。そうした練乳風味の香料に関する技術として、加糖練乳を超臨界炭酸ガス抽出することで香気成分を抽出する方法がある（特許文献５）。
しかし、この方法では、原料自体が練乳であるため簡便性にはやや欠けるし、工程が煩雑であり、高コストである。
上述した状況において、既存の香料素材を利用して、乳風味飲食品に練乳の風味やコクを付与増強することができ、様々なアレンジも可能な練乳風味の香料組成物の提供が求められている。
In order to easily enjoy the flavor of condensed milk without concern for health, a flavor of condensed milk flavor is required. As a technique related to such a flavor with a condensed milk flavor, there is a method of extracting a flavor component by extracting a condensed condensed milk with a supercritical carbon dioxide gas (Patent Document 5).
However, in this method, the raw material itself is condensed milk, so that the simplicity is somewhat lacking, the steps are complicated, and the cost is high.
In the situation described above, it is possible to enhance the flavor and richness of condensed milk to milk-flavored foods and drinks by using existing flavor materials, and to provide a condensed milk-flavored flavor composition that can be variously arranged. I have.
本発明の目的は、乳、乳製品、乳若しくは乳製品を含有する飲食品、又は乳の風味を有する飲食品に添加することにより、簡便に練乳様の風味やコクを付与増強することができる練乳風味増強剤、練乳風味が増強された乳風味飲食品、並びに乳風味飲食品に練乳風味を付与増強する方法を提供することである。 The object of the present invention, milk, dairy products, foods and drinks containing milk or dairy products, or by adding to foods and drinks having the flavor of milk, it is possible to easily enhance the flavor and richness of condensed milk-like An object of the present invention is to provide a condensed milk flavor enhancer, a milk-flavored food or drink having an enhanced condensed milk flavor, and a method for imparting and enhancing a condensed milk flavor to a milk-flavored food or drink.
本発明者は、上記課題を解決するために、練乳の香味特性は、加熱感、乳感および甘味感の3種が交錯して醸し出されることに着目した。すなわち、牛乳と比較して、練乳には、香ばしさのある加熱感、クリーミーでコクのある乳感、カラメリックな甘味感がある。そうした特徴を踏まえて、数多くの香料素材とそれらの組み合わせを鋭意検討した。
その結果、それぞれ特定の化合物から構成されるＡ群、Ｂ群及びＣ群から選ばれる２つの化合物群のそれぞれから選ばれる化合物（ここで各群から複数個選択可能である）を組み合わせた風味改善剤が、乳風味飲食品に特定の濃度で添加したときに、乳風味飲食品に練乳風味を付与増強できることを見出し本発明の完成に至った。Ａ群の化合物は主として加熱感付与に寄与し、Ｂ群の化合物は主として乳感付与に寄与し、そしてＣ群の化合物は主として甘味感付与に寄与する成分である。
In order to solve the above-mentioned problems, the present inventor has paid attention to the fact that the flavor characteristics of condensed milk are produced by intermixing three kinds of feelings of heating, milk and sweetness. That is, compared to milk, condensed milk has a savory heating sensation, a creamy, full-bodied milky sensation, and a caramelized sweetness. Based on these characteristics, we intensively studied many fragrance materials and their combinations.
As a result, the flavor improvement obtained by combining a compound selected from each of two compound groups selected from Group A, Group B and Group C each composed of a specific compound (a plurality of compounds can be selected from each group). The present inventors have found that when an agent is added to a milk-flavored food or drink at a specific concentration, it can impart and enhance the condensed milk flavor to the milk-flavored food or drink, and have completed the present invention. The compounds in Group A mainly contribute to imparting a feeling of heat, the compounds in Group B mainly contribute to imparting a feeling of milk, and the compounds of Group C are components which mainly contribute to imparting a sweetness.
すなわち、本発明は以下の通りである。
〔１〕下記のＡ群、Ｂ群及びＣ群から選ばれる少なくとも２つの化合物群からなる組成物であって、Ａ群化合物：Ｂ群化合物：Ｃ群化合物の質量比が０．１〜１：０．１〜１００（ただし、スカトールについては０．１〜１）：０．１〜１００である練乳風味増強剤。
Ａ群：２−メチル−３−フランチオール、
ｏ−トルエンチオール、
フルフリルメルカプタン、
ジメチルトリスルフィドおよび
メチルプロピルトリスルフィドから選ばれる少なくとも１種以上。
Ｂ群：メチオナール、
メチオノール、
β−ダマセノン、
１２−メチルトリデカナールおよび
スカトールから選ばれる少なくとも１種以上。
Ｃ群：２−エチル−３，５（３，６）−ジメチルピラジン、
２−エチルピラジン、
２−メトキシ−３−メチルピラジン、
４，５−ジメチル−３−ヒドロキシ−２（５Ｈ）−フラノン、
４−ヒドロキシ−２，５−ジメチル−３（２Ｈ）−フラノン、
４−ヒドロキシ−５−メチル−３（２Ｈ）−フラノン、
５−エチル−３−ヒドロキシ−４−メチル−２（５Ｈ）−フラノンおよび
３−メチル−２（５Ｈ）−フラノンから選ばれる少なくとも１種以上。
That is, the present invention is as follows.
[1] A composition comprising at least two compound groups selected from the following Group A, Group B and Group C, wherein the mass ratio of Group A compound: Group B compound: Group C compound is 0.1 to 1: 0.1 to 100 (however, 0.1 to 1 for skatole): a condensed milk flavor enhancer of 0.1 to 100.
Group A: 2-methyl-3-furanthiol,
o-toluenethiol,
Furfuryl mercaptan,
At least one selected from dimethyl trisulfide and methylpropyl trisulfide.
Group B: methional,
Methionol,
β-Damasenone,
At least one or more selected from 12-methyltridecanal and skatole.
Group C: 2-ethyl-3,5 (3,6) -dimethylpyrazine,
2-ethylpyrazine,
2-methoxy-3-methylpyrazine,
4,5-dimethyl-3-hydroxy-2 (5H) -furanone,
4-hydroxy-2,5-dimethyl-3 (2H) -furanone,
4-hydroxy-5-methyl-3 (2H) -furanone,
At least one or more selected from 5-ethyl-3-hydroxy-4-methyl-2 (5H) -furanone and 3-methyl-2 (5H) -furanone.
〔２〕Ａ群化合物が２−メチル−３−フランチオールおよびジメチルトリスルフィドから選択される少なくとも１種以上であり、Ｂ群化合物がメチオナール、β−ダマセノンおよびスカトールから選択される少なくとも１種以上であり、Ｃ群化合物が２−エチル−３，５（３，６）−ジメチルピラジンおよび４，５−ジメチル−３−ヒドロキシ−２（５Ｈ）−フラノンから選択される少なくとも１種以上である、上記記載の練乳風味増強剤。 [2] The Group A compound is at least one or more selected from 2-methyl-3-furanthiol and dimethyl trisulfide, and the Group B compound is at least one or more selected from methional, β-damasenone and skatole. Wherein the group C compound is at least one or more selected from 2-ethyl-3,5 (3,6) -dimethylpyrazine and 4,5-dimethyl-3-hydroxy-2 (5H) -furanone. The condensed milk flavor enhancer according to the above.
〔３〕上記記載の練乳風味増強剤を
Ａ群化合物が１０-13％〜１０-1％
Ｂ群化合物が１０-13％〜１０％、ただし、スカトールについては１０-13％〜１０-1％
Ｃ群化合物が１０-13％〜１０％
で含有することを特徴とする練乳風味を付与増強するための香料組成物。
[3] The condensed milk flavor enhancer according to the above description, wherein the Group A compound is 10 -13 % to 10 -1 %.
10-13 % to 10% for the group B compound, except for skatole, which is 10-13 % to 10-1 %
Group C compound is 10 -13 % to 10%
A fragrance composition for imparting and enhancing the condensed milk flavor, characterized by containing
〔４〕Ａ群化合物が２−メチル−３−フランチオールおよびジメチルトリスルフィドから選択される少なくとも１種以上であり、Ｂ群化合物がメチオナール、β−ダマセノンおよ
びスカトールから選択される少なくとも１種以上であり、Ｃ群化合物が２−エチル−３，５（３，６）−ジメチルピラジンおよび４，５−ジメチル−３−ヒドロキシ−２（５Ｈ）−フラノンから選択される少なくとも１種以上である、上記記載の香料組成物。
[4] The Group A compound is at least one or more selected from 2-methyl-3-furanthiol and dimethyl trisulfide, and the Group B compound is at least one or more selected from methional, β-damasenone and skatole. Wherein the group C compound is at least one or more selected from 2-ethyl-3,5 (3,6) -dimethylpyrazine and 4,5-dimethyl-3-hydroxy-2 (5H) -furanone. The fragrance composition according to claim.
〔５〕香料組成物がミルクフレーバーである上記記載の香料組成物。 [5] The perfume composition as described above, wherein the perfume composition is a milk flavor.
〔６〕上記記載の練乳風味増強剤が、
Ａ群化合物が０．１ｐｐｑ〜１ｐｐｂ、
Ｂ群化合物が０．１ｐｐｑ〜１００ｐｐｂ、ただし、スカトールについては０．１ｐｐｑ〜１ｐｐｂ、および
Ｃ群化合物が０．１ｐｐｑ〜１００ｐｐｂ
の濃度で添加されてなることを特徴とする、練乳風味が付与増強された乳風味飲食品。
[6] The condensed milk flavor enhancer described above,
Group A compound is 0.1 ppq to 1 ppb,
Group B compound is 0.1 ppq to 100 ppb, except for skatole is 0.1 ppq to 1 ppb, and Group C compound is 0.1 ppq to 100 ppb
A milk-flavored food or drink having enhanced condensed milk flavor, characterized by being added at a concentration of:
〔７〕上記のいずれか１項に記載の香料組成物が、
Ａ群化合物が０．１ｐｐｑ〜１ｐｐｂ、
Ｂ群化合物が０．１ｐｐｑ〜１００ｐｐｂ、ただし、スカトールについては０．１ｐｐｑ〜１ｐｐｂ、および
Ｃ群化合物が０．１ｐｐｑ〜１００ｐｐｂ
の濃度で添加されてなることを特徴とする、練乳風味が付与増強された飲食品。
[7] The fragrance composition according to any one of the above,
Group A compound is 0.1 ppq to 1 ppb,
Group B compound is 0.1 ppq to 100 ppb, except for skatole is 0.1 ppq to 1 ppb, and Group C compound is 0.1 ppq to 100 ppb
A food or drink with enhanced condensed milk flavor, characterized by being added at a concentration of:
〔８〕乳風味飲食品に対して、上記記載の練乳風味増強剤を、
Ａ群化合物が０．１ｐｐｑ〜１ｐｐｂ、
Ｂ群化合物が０．１ｐｐｑ〜１００ｐｐｂ、ただし、スカトールについては０．１ｐｐｑ〜１ｐｐｂ、および
Ｃ群化合物が０．１ｐｐｑ〜１００ｐｐｂ
の濃度で添加することを特徴とする、乳風味飲食品に練乳風味を付与増強する方法。
[8] For a milk flavored food or drink, the condensed milk flavor enhancer described above,
Group A compound is 0.1 ppq to 1 ppb,
Group B compound is 0.1 ppq to 100 ppb, except for skatole is 0.1 ppq to 1 ppb, and Group C compound is 0.1 ppq to 100 ppb
A method for imparting and enhancing condensed milk flavor to milk-flavored foods and drinks, characterized by being added at a concentration of:
〔９〕飲食品に対して、上記のいずれか１項に記載の香料組成物を、
Ａ群化合物が０．１ｐｐｑ〜１ｐｐｂ、
Ｂ群化合物が０．１ｐｐｑ〜１００ｐｐｂ、ただし、スカトールについては０．１ｐｐｑ〜１ｐｐｂ、および
Ｃ群化合物が０．１ｐｐｑ〜１００ｐｐｂ
の濃度で添加することを特徴とする、飲食品に練乳風味を付与増強する方法。
[9] For food and drink, the flavor composition according to any one of the above,
Group A compound is 0.1 ppq to 1 ppb,
Group B compound is 0.1 ppq to 100 ppb, except for skatole is 0.1 ppq to 1 ppb, and Group C compound is 0.1 ppq to 100 ppb
A method for adding and enhancing the flavor of condensed milk to foods and drinks, characterized by adding at a concentration of:
本発明の練乳風味増強剤を用いることにより、乳風味飲食品すなわち乳、乳製品、乳若しくは乳製品を含有する飲食品、又は乳の風味を有する飲食品に、練乳を使用することなく、簡便に練乳様の風味、具体的には、練乳様のコクのある加熱感、華やかで伸びのある乳感、やわらかな甘味感を付与することができる。
また、練乳を使用する飲食品に添加すれば、上記の練乳風味を一層増強することができ、その結果、練乳の使用量を減らして低カロリー化を図るなど、従来にない特徴的な製品の開発につながる。
By using the condensed milk flavor enhancer of the present invention, a milk-flavored food or drink, that is, milk, a dairy product, a food or drink containing milk or a dairy product, or a food or drink having a milky flavor, without using condensed milk, is simple. It can impart a condensed milk-like flavor, specifically, a condensed milk-like rich heating sensation, a gorgeous and stretchy milky sensation, and a soft sweetness.
In addition, if added to foods and beverages using condensed milk, the above-mentioned condensed milk flavor can be further enhanced, and as a result, the amount of condensed milk can be reduced to reduce calories, and a characteristic product that has never been seen before. Leads to development.
以下、本発明について詳細に説明する。
＜１＞ 練乳風味増強剤
下記のＡ群、Ｂ群及びＣ群から選ばれる少なくとも２つの群のそれぞれから選ばれる化合物（各群から複数個の化合物を選択可能）を組み合わせた練乳風味増強剤である。
すなわち、具体的な組み合わせは、Ａ群とＢ群、Ｂ群とＣ群、Ａ群とＣ群、あるいはＡ群とＢ群とＣ群であり、それぞれの群から１種又は２種以上の化合物が選択される。
Ａ群の化合物は主として加熱感付与に寄与し、Ｂ群の化合物は主として乳感付与に寄与し、そしてＣ群の化合物は主として甘味感付与に寄与する成分である。
本発明者は、練乳の特徴ある香味を再現するためには、乳感よりも加熱感と甘味感を優先させるべきであること、さらにこれら３つが全て存在することが最も好ましいことを見出した。
従って、群の組み合わせを、好適な順に挙げると、Ａ＋Ｂ＋Ｃ ＞ Ａ＋Ｃ ≧ Ａ＋Ｂ ＝ Ｂ＋Ｃ となる。
Ａ群とＣ群を選択した場合のそれぞれの比率は質量比でＡ：Ｂ：Ｃ ＝ ０．１〜１：０：０．１〜１００のように使用する群間のみの比率とする。
Hereinafter, the present invention will be described in detail.
<1> Condensed milk flavor enhancer A condensed milk flavor enhancer obtained by combining a compound selected from each of at least two groups selected from the following groups A, B and C (a plurality of compounds can be selected from each group). is there.
That is, specific combinations are Group A and Group B, Group B and Group C, Group A and Group C, or Group A, Group B and Group C, and one or two or more compounds from each group. Is selected.
The compounds in Group A mainly contribute to imparting a feeling of heat, the compounds in Group B mainly contribute to imparting a feeling of milk, and the compounds of Group C are components which mainly contribute to imparting a sweetness.
The present inventor has found that, in order to reproduce the characteristic flavor of condensed milk, the feeling of heating and the degree of sweetness should be prioritized over the feeling of milk, and that it is most preferable that all three be present.
Therefore, in a preferred order of group combinations, A + B + C> A + C ≧ A + B = B + C.
When the group A and the group C are selected, the respective ratios are the ratios between the groups used, such as A: B: C = 0.1 to 1: 0: 0.1 to 100 by mass ratio.
また、本発明の練乳風味増強剤は、製剤化に必要な溶剤を含むことができる。例えば、水、エタノール、プロピレングリコール、グリセリンおよびこれらの混合溶剤、植物性油脂、動物性油脂、中鎖脂肪酸トリグリセライドおよびこれらの混合溶剤を適宜、練乳風味増強剤に使用できる Further, the condensed milk flavor enhancer of the present invention can contain a solvent necessary for formulation. For example, water, ethanol, propylene glycol, glycerin and mixed solvents thereof, vegetable oils and fats, animal oils and fats, medium-chain fatty acid triglycerides and mixed solvents thereof can be appropriately used as a condensed milk flavor enhancer.
（Ａ）Ａ群化合物
(A-1)
２−メチル−３−フランチオール（2-Methyl-3-furanthiol；CAS 28588-74-1）は、ビーフ、ポーク、チキンなどに見出される、ローストミート様香気の液体である。
(A) Group A compound
(A-1)
2-Methyl-3-furanthiol (CAS 28588-74-1) is a liquid with a roast meat-like aroma found in beef, pork, chicken and the like.
(A-2)
ｏ−トルエンチオール（o-Toluenethiol；CAS 137-06-4）は、ｏ−チオクレゾールとも呼ばれ、コーヒーに存在する。
(A-2)
o-Toluenethiol (CAS 137-06-4), also called o-thiocresol, is present in coffee.
(A-3)
フルフリルメルカプタン（Furfuryl marcaptan；CAS 98-02-2）は、コーヒーの揮発性成分に存在し、強く拡散性のあるコーヒー様香気の無色液体である。
(A-3)
Furfuryl marcaptan (CAS 98-02-2) is a colorless liquid with a strong, diffusible coffee-like odor that is present in the volatile components of coffee.
(A-4)
ジメチルトリスルフィド（Dimethyl trisulfide；CAS 3658-80-8）は、ホップ、キャベツ、ブロッコリー、カリフラワーなどに存在する、強く新鮮なオニオン臭の無色〜淡黄色液体である。
(A-4)
Dimethyl trisulfide (CAS 3658-80-8) is a colorless to pale yellow liquid with a strong fresh onion smell present in hops, cabbage, broccoli, cauliflower and the like.
(A-5)
メチルプロピルトリスルフィド（Methyl propyl trisulfide；CAS 17619-36-2）は、ココア、オニオン等に存在し、強い浸透性あるオニオン様ハーバル様香気の淡黄色液体であり、希釈するとオニオン香となる。
(A-5)
Methyl propyl trisulfide (CAS 17619-36-2) is present in cocoa, onion, and the like, is a pale yellow liquid with a strong osmotic onion-like herbal-like odor, and becomes an onion fragrance when diluted.
上記のＡ群化合物の中でも、２−メチル−３−フランチオールとジメチルトリスルフィドが練乳様の香ばしさのある加熱感付与増強の観点から好ましい。 Among the above-mentioned Group A compounds, 2-methyl-3-furanthiol and dimethyltrisulfide are preferable from the viewpoint of enhancing the imparting of a heated sensation with a fragrance like condensed milk.
（Ｂ）Ｂ群化合物
(B-1)
メチオナール（Methional；CAS 3268-49-3）は、ビール、醤油、ポテトチップス、チーズなどに存在する、拡散性あるオニオン、ミート様香気の淡黄色液体である。
(B) Group B compound
(B-1)
Methional (Methional; CAS 3268-49-3) is a light yellow liquid with a diffusible onion, meaty aroma, present in beer, soy sauce, potato chips, cheese and the like.
(B-2)
メチオノール（Methionol；CAS 505-10-2）は、醤油中に存在する。拡散性あるオニオン、ミート様香気の淡黄色液体であり、希釈すると醤油様香気となる。
(B-2)
Methionol (CAS 505-10-2) is present in soy sauce. It is a light yellow liquid with diffusible onion and meat-like aroma. When diluted, it becomes a soy sauce-like aroma.
(B-3)
β−ダマセノン（Damascenone；CAS 23696-85-7（β））は、ブルガリアローズ油、ゼラニウム油、タバコ、ラズベリー、グレープに存在し、合成でも得られる。ローズ様の特徴あるフローラル香の淡黄色液体である。
(B-3)
β-Damascenone (CAS 23696-85-7 (β)) is present in Bulgarian rose oil, geranium oil, tobacco, raspberry and grape, and is also obtained synthetically. It is a pale yellow liquid with a floral scent characteristic of rose.
(B-4)
１２−メチルトリデカナール
下記構造の１２−メチルトリデカナール（12-Methyltridecanal；CAS 75853-49-5）は、加熱により放出されるフレーバー物質であり、乳風味の付与や増強、ビーフ特有の香気成分である。
12-Methyltridecanal 12-Methyltridecanal (12-Methyltridecanal; CAS 75853-49-5) having the following structure is a flavor substance released by heating and imparts or enhances a milky flavor, and is a flavor component unique to beef. is there.
(B-5)
スカトール（Skatole；3-Methyl Indole；CAS 83-34-1）は、シベット、チーズ、ミルク、茶、カツオなどに存在し、シベット様の不快な動物臭であるが、希薄にすると快香となる白色板状結晶である。
(B-5)
Skatole (3-Methyl Indole; CAS 83-34-1) is present in civet, cheese, milk, tea, skipjack, etc., and is an unpleasant animal odor similar to civet, but becomes fragrant when diluted. It is a white plate-like crystal.
上記のＢ群化合物の中でも、メチオナール、β−ダマセノン、スカトールが、練乳様のクリーミーでコクのある乳感付与増強の観点から好ましい。 Among the above-mentioned B-group compounds, methional, β-damasenone and skatole are preferred from the viewpoint of enhancing the imparting of a milky creamy and rich milky feeling.
（Ｃ）Ｃ群化合物
(C-1)
２−エチル−３，５（３，６）−ジメチルピラジン（2-Ethyl-3,5(3,6)-dimethyl pyrazine；CAS 27043-05-6(Mixt)）はココア、コーヒー、肉類、ピーナッツなどに存在し、ウッディなアーモンド香の無色液体である。
(C) Group C compounds
(C-1)
2-Ethyl-3,5 (3,6) -dimethyl pyrazine (CAS 27043-05-6 (Mixt)) is cocoa, coffee, meat, peanuts It is a colorless liquid with woody almond scent.
(C-2)
２−エチルピラジン（2-Ethylpyrazine；CAS 13925-00-3）は、ベーカリー製品、牛肉、ほうじ茶、ポテトチップス、豚レバー、ゴマなどに広く存在し、チョコレート、ピーナッツ様ロースト香の無色液体である。
(C-2)
2-Ethylpyrazine (CAS 13925-00-3) is widely found in bakery products, beef, roasted tea, potato chips, pork liver, sesame and the like, and is a colorless liquid of chocolate and peanut-like roasted aroma.
(C-3)
２−メトキシ−３−メチルピラジン（2-Methoxy-3-methyl pyrazine；CAS 2847-30-5）は、ヘーゼルナッツ、アーモンド、ピーナッツ様香気の無色液体である。
(C-3)
2-Methoxy-3-methyl pyrazine (CAS 2847-30-5) is a colorless liquid having a hazelnut, almond, and peanut-like odor.
(C-4)
４，５−ジメチル−３−ヒドロキシ−２（５Ｈ）−フラノン（4,5-Dimethyl-3-hydroxy-2(5H)-furanon；CAS 28664-35-9）はソトロンとも呼ばれ、糖蜜香気の主要成分であり、日本酒、醤油にも見出される強力な香気成分で、濃厚では醤油やカレー様でフェノール的カラメル香、希釈すると香気はマイルドになり、閾値付近で糖蜜用芳香になる。
(C-4)
4,5-Dimethyl-3-hydroxy-2 (5H) -furanon (4,5-Dimethyl-3-hydroxy-2 (5H) -furanon; CAS 28664-35-9) is also called sotolone, It is a main ingredient and is a strong fragrance component found in sake and soy sauce. When it is rich, it has a soy sauce or curry-like phenolic caramel fragrance. When diluted, the fragrance becomes mild, and near the threshold it becomes a molasses fragrance.
(C-5)
４−ヒドロキシ−２，５−ジメチル−３（２Ｈ）−フラノン（4-Hydroxy-2,5-dimethyl-3(2H)-furanone；CAS 3658-77-3）は、フラネオールとも呼ばれ、パイナップル、ストロベリー、ラズベリー、コーヒー、ポップコーン、ローストアーモンド、醤油、ローストビーフに存在し、強くフルーティでカラメル香を有し、ジャム、あるいは調理されたパイナップルを想起させる香気の無色結晶である。
(C-5)
4-hydroxy-2,5-dimethyl-3 (2H) -furanone (4-Hydroxy-2,5-dimethyl-3 (2H) -furanone; CAS 3658-77-3) is also called furaneol, Present in strawberry, raspberry, coffee, popcorn, roasted almonds, soy sauce, roast beef, it is a colorless crystal with an aroma reminiscent of jam, or cooked pineapple with strong fruity and caramel flavors.
(C-6)
４−ヒドロキシ−５−メチル−３（２Ｈ）−フラノン（4-Hydroxy-5-methyl-3(2H)-furanone；CAS 19322-27-1）は、牛肉、グアバ、ラズベリー、醤油、トマトなどに存在する。
(C-6)
4-Hydroxy-5-methyl-3 (2H) -furanone (CAS 19322-27-1) is used in beef, guava, raspberry, soy sauce, tomato and the like. Exists.
(C-7)
５−エチル−３−ヒドロキシ−４−メチル−２（５Ｈ）−フラノン（5-Ethyl-3-hydroxy-4-methyl-2(5H)-furanone；CAS 698-10-2）は、プロテインの加水分解物中に存在する、甘いフルーツ、カラメル様香気の無色液体である。
(C-7)
5-ethyl-3-hydroxy-4-methyl-2 (5H) -furanone (5-Ethyl-3-hydroxy-4-methyl-2 (5H) -furanone; CAS 698-10-2) is a protein hydrolyzate. It is a colorless liquid with sweet fruit and caramel-like aroma present in the digest.
(C-8)
３−メチル−２（５Ｈ）−フラノン（3-methyl-2(5H）-furanone；CAS 22122-36-7）は、ワイン、茶、コーヒーなどに存在する。
(C-8)
3-methyl-2 (5H) -furanone (CAS 22122-36-7) is present in wine, tea, coffee and the like.
上記のＣ群化合物の中でも、２−エチル−３，５（３，６）−ジメチルピラジンと４，５−ジメチル−３−ヒドロキシ−２（５Ｈ）−フラノンが練乳様のカラメリックな甘味感付与増強の観点から好ましい。 Among the above-mentioned C-group compounds, 2-ethyl-3,5 (3,6) -dimethylpyrazine and 4,5-dimethyl-3-hydroxy-2 (5H) -furanone enhance caramelized sweetness imparting condensed milk. It is preferable from the viewpoint of.
＜２＞ 香料組成物
本発明の練乳風味増強剤と、飲食品に一般的に用いられる香料成分、着色料、酸化防止剤、保存料等を混合することができる。香料成分としては、特許庁「周知慣用技術集（香料）第II部 食品用香料（２０００年１月１４日発行）等に記載されている各種天然香料、合成香料を特に制限なく使用することができる。
含有する香料成分に特に制限はないが、風味の点からミルクフレーバーが望ましい。ここで、ミルクフレーバーとは乳様の風味を付与する目的で使用される香料組成物を言い、δ−デカラクトン、γ−ドデカラクトンなどのラクトン類、ジアセチル、アセトイン等のケトン類が主要成分例として挙げられる。
<2> Flavor composition The condensed milk flavor enhancer of the present invention can be mixed with a flavor component, a coloring agent, an antioxidant, a preservative, and the like generally used in foods and drinks. As the fragrance component, various kinds of natural fragrances and synthetic fragrances described in the Patent Office, “Known and Collected Conventional Techniques (Flavours), Part II, Food Flavors (issued on January 14, 2000)” can be used without particular limitation. it can.
The flavor component contained is not particularly limited, but milk flavor is desirable from the viewpoint of flavor. Here, milk flavor refers to a fragrance composition used for the purpose of imparting a milky flavor, and lactones such as δ-decalactone and γ-dodecalactone, diacetyl, and ketones such as acetoin are examples of main components. No.
また、本発明の香料組成物は、製剤化に必要な溶剤やその他の付加的成分を含むことができる。例えば、水、エタノール、プロピレングリコール、グリセリンおよびこれらの混合溶剤、植物性油脂、動物性油脂、中鎖脂肪酸トリグリセライドおよびこれらの混合溶剤を適宜、香料組成物に使用できる。 In addition, the fragrance composition of the present invention can contain a solvent and other additional components necessary for formulation. For example, water, ethanol, propylene glycol, glycerin and mixed solvents thereof, vegetable oils and fats, animal oils and fats, medium-chain fatty acid triglycerides and mixed solvents thereof can be appropriately used for the fragrance composition.
＜３＞ 香料組成物の製造方法
本発明の香料組成物は、必須成分であるＡ群、Ｂ群およびＣ群のうち少なくとも２群に含まれる化合物を組み合わせ、必要に応じてその他食品香料成分や溶剤、付加的成分を適宜配合して常法によって混合し調製することができる。
例えば、前記の溶剤に適宜混合して香料組成物を調製し、飲食品に添加することができる。
また、香料組成物は、添加する対象の飲食品の形態に応じて適宜、剤形を変えて使用することができる。例えば、乳化剤を利用して乳化香料として、又、賦形剤を利用して粉末として飲食品に添加することができる。
<3> Method for producing a fragrance composition The fragrance composition of the present invention combines the compounds contained in at least two of the group A, group B, and group C, which are essential components, and optionally includes other food flavor components and It can be prepared by appropriately mixing a solvent and additional components and mixing by a conventional method.
For example, a fragrance composition can be prepared by appropriately mixing with the above-mentioned solvent and added to food or drink.
In addition, the flavor composition can be used by appropriately changing the dosage form according to the form of the food or drink to be added. For example, it can be added to food or drink as an emulsified flavor using an emulsifier, or as a powder using an excipient.
＜４＞ 乳風味飲食品
本発明の乳風味飲食品とは（ａ）乳、（ｂ）乳製品、（ｃ）乳若しくは乳製品を含有する飲食物、又は（ｄ）乳製品代用品であり、例としては以下のとおりである。
（ａ）乳としては、「乳及び乳製品の成分規格等に関する省令」（昭和26年12月27日厚生省令第52号）に規定された生乳、牛乳、特別牛乳、部分脱脂乳、加工乳などを挙げることができる。
（ｂ）乳製品としては、前記省令に規定されたクリーム、バター、バターオイル、ヨーグルトなどの発酵乳、乳酸菌飲料、乳飲料、チーズ、アイスクリーム類、濃縮乳、脱脂濃縮乳、全粉乳、脱脂粉乳、加糖練乳、無糖練乳、濃縮ホエー、ホエーパウダーなどを挙げることができる。
<4> Milk-flavored food or drink The milk-flavored food or drink of the present invention is (a) milk, (b) dairy product, (c) food or drink containing milk or dairy product, or (d) dairy product substitute. Examples are as follows.
(A) Milk includes raw milk, milk, special milk, partially skimmed milk, and processed milk prescribed in the “Ministry Ordinance on Milk and Dairy Product Standards” (Ministry of Health and Welfare Ordinance No. 52, December 27, 1951) And the like.
(B) As dairy products, cream, butter, butter oil, fermented milk such as yogurt, lactic acid drinks, milk drinks, cheese, ice creams, concentrated milk, skimmed concentrated milk, whole milk powder, defatted milk specified in the above ministerial ordinances Examples include powdered milk, sweetened condensed milk, sugar-free condensed milk, concentrated whey, whey powder, and the like.
（ｃ）乳若しくは乳製品を含有する飲食物としては、例えば、上記の牛乳、クリーム類、バター、チーズ、練乳、粉乳などを添加したコーヒー飲料（カフェラテなど）、ミルクティーなどの茶飲料、果汁飲料、炭酸飲料、アイスクリームやミルクシャーベットなどの冷菓類、ミルクキャンディーなどのキャンディーやクッキー・ビスケット、牛乳プリンなどの洋菓子類、和菓子類、パン類、カレーやクリームシチュー、クリームスープなどの各種インスタント飲食品、各種スナック食品、フラワーペースト、ドレッシングなどの調味料などを挙げることができる。
（ｄ）乳製品代用品としては、乳を用いずに乳の風味を再現したものであり、例えば、植物性油脂を乳化して製造されるマーガリン、ショートニングやファットスプレッドなどのバター代用品、コーヒーや紅茶などに添加するコーヒーホワイトナーなどのクリーム代用品を挙げることができる。
(C) As a food or drink containing milk or dairy products, for example, coffee drinks (caffe latte etc.) to which the above milk, creams, butter, cheese, condensed milk, powdered milk, etc. are added, tea drinks such as milk tea, fruit juice Beverages, carbonated drinks, frozen desserts such as ice cream and milk sorbet, candies such as milk candies, cookies and biscuits, western confectionery such as milk pudding, Japanese confectionery, breads, curry, cream stew, cream soup and other instant foods Products, various snack foods, flower pastes, seasonings such as dressings, and the like.
(D) Dairy product substitutes that reproduce the flavor of milk without using milk, for example, butter substitutes such as margarine, shortening and fat spread, which are produced by emulsifying vegetable oils and fats, coffee And cream substitutes such as coffee whiteners added to tea and tea.
本発明の練乳風味増強剤は、乳風味飲食品に添加することにより乳風味飲食品の練乳感を増強することができる。
添加方法は特に制限はなく、乳風味飲食品製造の各段階で適宜添加することができる。添加量は、乳風味飲食品中に添加される濃度が、Ａ群化合物が０．１ｐｐｑ〜１ｐｐｂ、Ｂ群化合物が０．１ｐｐｑ〜１００ｐｐｂ、ただし、スカトールについては０．１ｐｐｑ〜１ｐｐｂ、およびＣ群化合物が０．１ｐｐｑ〜１００ｐｐｂとなるよう適宜調整すればよい。
The condensed milk flavor enhancer of the present invention can enhance the condensed milk feeling of the milk flavored food or drink by adding it to the milk flavored food or drink.
The addition method is not particularly limited, and can be appropriately added at each stage of the production of milk-flavored food or drink. The amount added is 0.1 ppq to 1 ppb for the group A compound, 0.1 ppq to 100 ppb for the group B compound, and 0.1 ppq to 1 ppb for skatole, and the group C is added in the milk flavored food or drink. What is necessary is just to adjust suitably so that a compound may be set to 0.1 ppq-100 ppb.
以下に実施例をあげて本発明をさらに詳しく説明するが、本発明はこれらに限定されるものではない。
〔１〕練乳風味増強剤
実施例、比較例において練乳風味増強剤に使用した香料化合物、評価サンプル、評価方法は、以下の通りである。
香料化合物は、いずれも市販の香料原料を購入もしくは小川香料製の香料原料を使用した。
Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited thereto.
[1] Condensed milk flavor enhancer The flavor compounds, evaluation samples, and evaluation methods used in the condensed milk flavor enhancer in Examples and Comparative Examples are as follows.
As the fragrance compounds, commercially available fragrance raw materials were used, or fragrance raw materials manufactured by Ogawa Perfume were used.
実施例、比較例において、本発明品または比較品を添加して評価するサンプル用に、以下の牛乳シロップを調製した。
また、評価の際に基準とする練乳シロップも調製した。
In Examples and Comparative Examples, the following milk syrups were prepared for the samples to be evaluated by adding the product of the present invention or the comparative product.
Also, a condensed milk syrup was prepared as a reference for the evaluation.
評価方法は、評価サンプルの牛乳シロップに練乳風味増強剤を添加して十分に撹拌して混合し評価用サンプル作成した。
どの程度、練乳風味を呈するかを練乳シロップを基準にして、官能評価により判定した。官能評価は、６名の専門パネルによる下記の１０段階の採点及びコメントの記述により行った。
In the evaluation method, an evaluation sample was prepared by adding a condensed milk flavor enhancer to the milk syrup of the evaluation sample, sufficiently stirring and mixing.
The degree to which the condensed milk flavor was exhibited was determined by sensory evaluation based on the condensed milk syrup. The sensory evaluation was performed based on the following 10-grade scoring and comments by six specialized panels.
牛乳シロップの練乳感を１点、練乳シロップの練乳感を１０点と設定し、各サンプルの練乳感を以下の評価基準にもとづいて評価した。
１０点：上記の練乳シロップと同等の香味を有する。
９点：無添加品よりも練乳感が極めて強い。
８点：無添加品よりも練乳感が非常に強い。
７点：無添加品よりも練乳感がとても強い。
６点：無添加品よりも練乳感が強い。
５点：無添加品よりも練乳感がやや強い。
４点：無添加品よりも練乳感がわずかに強い。
３点：無添加品よりも練乳感がわずかに感じられる。
２点：無添加品よりも添加効果はあるが練乳感は感じられない。
１点：無添加品と差がない。
The condensed milk feeling of the milk syrup was set to 1 point, and the condensed milk feeling of the condensed milk syrup was set to 10 points, and the condensed milk feeling of each sample was evaluated based on the following evaluation criteria.
10 points: It has the same flavor as the above condensed milk syrup.
9 points: The feeling of condensed milk is extremely strong as compared with the non-added product.
8 points: The feeling of condensed milk is much stronger than the additive-free product.
7 points: The feeling of condensed milk is much stronger than the additive-free product.
6 points: Stronger feeling of condensed milk than the additive-free product.
5 points: The feeling of condensed milk is slightly stronger than the additive-free product.
4 points: The feeling of condensed milk is slightly stronger than the additive-free product.
3 points: The feeling of condensed milk is slightly felt compared to the additive-free product.
2 points: There is more effect of addition than no additive, but no feeling of condensed milk is felt.
1 point: There is no difference from the additive-free product.
点数を記録し、サンプル毎に６人の採点の平均値を求めて評価結果とした。さらに、評価時には各飲料の印象を自由にコメントし、そのうち多かった意見を抽出した。各飲料の得点及びコメントを表３〜７に示した。
表中、○印は練乳風味増強剤を構成する化合物であることを示す。無添加品は練乳風味増強剤が未添加の牛乳シロップ自体であり、比較品１、２、３は、それぞれＡ群化合物のみ、Ｂ群化合物のみ、Ｃ群化合物のみ添加したサンプルである。
The score was recorded, and an average value of the scores of six persons was obtained for each sample to obtain an evaluation result. Furthermore, at the time of evaluation, they freely commented on the impression of each beverage, and extracted the opinions that were frequently received. The scores and comments for each beverage are shown in Tables 3-7.
In the table, the symbol ○ indicates that it is a compound constituting the condensed milk flavor enhancer. The additive-free product is the milk syrup itself to which the condensed milk flavor enhancer is not added, and the comparative products 1, 2, and 3 are samples to which only the A group compound, only the B group compound, and only the C group compound are added, respectively.
表３において、添加した香料化合物の添加量はいずれも０．１ｐｐｑである。
表４において、添加した香料化合物の添加量はＡ群化合物とＢ群化合物はそれぞれ０．１ｐｐｂ、Ｃ群化合物はそれぞれ０．０１ｐｐｂである。
表５において、添加した香料化合物の添加量はＡ群化合物とスカトールはそれぞれ１ｐ
ｐｂ、スカトール以外のＢ群化合物とＣ群化合物はそれぞれ１００ｐｐｂである。
表６において、添加した香料化合物の添加量はいずれも０．０１ｐｐｑである。
表７において、添加した香料化合物の添加量はＡ群化合物とスカトールはそれぞれ０．０１ｐｐｍ、スカトール以外のＢ群化合物とＣ群化合物はそれぞれ１ｐｐｍである。
In Table 3, the amount of the added perfume compound is 0.1 ppq.
In Table 4, the added amount of the added fragrance compound is 0.1 ppb for the Group A compound and the Group B compound, respectively, and 0.01 ppb for the Group C compound.
In Table 5, the amount of the added fragrance compound was 1 p for each of the Group A compound and skatole.
The group B compounds and the group C compounds other than pb and skatole are each 100 ppb.
In Table 6, the amount of the added perfume compound is 0.01 ppq.
In Table 7, the added amount of the added fragrance compound is 0.01 ppm for the Group A compound and skatole, respectively, and 1 ppm for the Group B compound and the C group compound other than skatole.
以上の結果より、Ａ群、Ｂ群及びＣ群から選ばれる２群もしくは３群に含まれる化合物を１品以上組み合わせることにより、練乳風味の一部、もしくは全体感を付与増強させることが可能であることが示唆された。
また、その時の各群における各化合物の濃度は下記の範囲となった。
Ａ群化合物が０．１ｐｐｑ〜１ｐｐｂ、
Ｂ群化合物が０．１ｐｐｑ〜１００ｐｐｂ、ただし、スカトールについては０．１ｐｐｑ〜１ｐｐｂ、
Ｃ群化合物が０．１ｐｐｑ〜１００ｐｐｂ
From the above results, it is possible to impart and enhance a part or whole feeling of the condensed milk flavor by combining one or more compounds included in Group 2 or Group 3 selected from Group A, Group B and Group C. It was suggested that there is.
At that time, the concentration of each compound in each group was in the following range.
Group A compound is 0.1 ppq to 1 ppb,
Group B compound is 0.1 ppq to 100 ppb, except for skatole, which is 0.1 ppq to 1 ppb;
Group C compound is 0.1 ppq to 100 ppb
〔２〕練乳風味増強剤を含むミルクフレーバー
下記の表８に示した成分からなる練乳風味増強剤を含むミルクフレーバー（本発明品４４）を調製した。
[2] Milk flavor containing condensed milk flavor enhancer A milk flavor containing the condensed milk flavor enhancer consisting of the components shown in Table 8 below (Product 44 of the present invention) was prepared.
表８の〔Ａ群〕、〔Ｂ群〕、〔Ｃ群〕の化合物に代わりにプロピレングリコールを配合し、比較品６のミルクフレーバー組成物を得た。 Propylene glycol was blended in place of the compounds of [Group A], [Group B] and [Group C] in Table 8 to obtain a milk flavor composition of Comparative Product 6.
本発明品４４の練乳風味増強剤を含むミルクフレーバーまたは比較品６のミルクフレーバー組成物を、前記「表２の１」記載の「牛乳シロップ」に０．０２％添加し、十分に撹拌して混合し評価用サンプル作成した。
どの程度、練乳風味を呈するかを練乳シロップを基準にして、官能評価により判定した。官能評価は、６名の専門パネルによる下記の１０段階の採点及びコメントの記述により行った。
評価基準は以下の通りである。
0.02% of the milk flavor containing the condensed milk flavor enhancer of the product 44 of the present invention or the milk flavor composition of the comparative product 6 was added to the above-mentioned “milk syrup” described in “Table 2-1” and sufficiently stirred. The sample was mixed to prepare an evaluation sample.
The degree to which the condensed milk flavor was exhibited was determined by sensory evaluation based on the condensed milk syrup. The sensory evaluation was performed based on the following 10-grade scoring and comments by six specialized panels.
The evaluation criteria are as follows.
１０点：表２の２の練乳シロップと同等の香味を有する。
９点：無添加品よりも練乳感が極めて強い。
８点：無添加品よりも練乳感が非常に強い。
７点：無添加品よりも練乳感がとても強い。
６点：無添加品よりも練乳感が強い。
５点：無添加品よりも練乳感がやや強い。
４点：無添加品よりも練乳感がわずかに強い。
３点：無添加品よりも練乳感がわずかに感じられる。
２点：無添加品よりも添加効果はあるが練乳感は感じられない。
１点：無添加品と差がない。
10 points: It has the same flavor as the condensed milk syrup of 2 in Table 2.
9 points: The feeling of condensed milk is extremely strong as compared with the non-added product.
8 points: The feeling of condensed milk is much stronger than the additive-free product.
7 points: The feeling of condensed milk is much stronger than the additive-free product.
6 points: Stronger feeling of condensed milk than the additive-free product.
5 points: The feeling of condensed milk is slightly stronger than the additive-free product.
4 points: The feeling of condensed milk is slightly stronger than the additive-free product.
3 points: The feeling of condensed milk is slightly felt compared to the additive-free product.
2 points: There is more effect of addition than no additive, but no feeling of condensed milk is felt.
1 point: There is no difference from the additive-free product.
点数を記録し、サンプル毎に６人の採点の平均値を求めて評価結果とした。さらに、評価時には各飲料の印象を自由にコメントし、そのうち多かった意見を抽出した。各飲料の得点及びコメントを表９に示した。 The score was recorded, and the average value of the scores of the six persons was obtained for each sample to obtain the evaluation result. Furthermore, at the time of evaluation, they freely commented on the impression of each beverage, and extracted the opinions that were frequently received. Table 9 shows the scores and comments of each beverage.
〔３〕乳風味飲食品への適用
（１）練乳代替物
豆乳１００ｇに砂糖５０ｇを添加したものを撹拌・均一化した後、１００ｇになるまで加熱濃縮したものに、本発明品４４の練乳風味増強剤を含むミルクフレーバーまたは比較品６のミルクフレーバー組成物を０．０５％添加し、練乳代替物の評価サンプルを得た。
[3] Application to milk flavored foods and drinks (1) Condensed milk substitute 100 g of soy milk added with 50 g of sugar is stirred and homogenized, then heated and concentrated to 100 g, and the condensed milk flavor of the product 44 of the present invention is added. A milk flavor composition containing an enhancer or the milk flavor composition of Comparative product 6 was added at 0.05% to obtain an evaluation sample of a condensed milk substitute.
（２）乳飲料
表１０の処方のカフェラテに、本発明品４４の練乳風味増強剤を含むミルクフレーバーまたは比較品６のミルクフレーバー組成物を０．０２％添加し、カフェラテの評価サンプルを得た。
(2) Milk drink 0.02% of the milk flavor composition containing the condensed milk flavor enhancer of the product 44 of the present invention or the milk flavor composition of the comparative product 6 was added to the caffe latte having the formulation of Table 10 to obtain an evaluation sample of caffe latte. .
（３）牛乳プリン
表１１の処方の牛乳プリン基材に、本発明品４４の練乳風味増強剤を含むミルクフレーバーまたは比較品６のミルクフレーバー組成物を０．０５％添加し、常法によりプリンを調製し、評価サンプルを得た。
(3) Milk pudding To a milk pudding base material of the formulation of Table 11, 0.05% of a milk flavor composition containing the condensed milk flavor enhancer of the product 44 of the present invention or a milk flavor composition of Comparative product 6 was added, and the pudding was added in a conventional manner. Was prepared to obtain an evaluation sample.
（４）アイスクリーム
表１２の処方のアイスクリーム基材に、本発明品４４の練乳風味増強剤を含むミルクフレーバーまたは比較品６のミルクフレーバー組成物を０．０５％添加し、常法によりアイ
スクリームを調製し、評価サンプルを得た。
(4) Ice cream 0.05% of the milk flavor composition containing the condensed milk flavor enhancer of the product 44 of the present invention or the milk flavor composition of the comparative product 6 was added to the ice cream base material of the formulation of Table 12 by an ordinary method. A cream was prepared, and an evaluation sample was obtained.
（５）フラワーペースト
表１３の処方のフラワーペーストに、本発明品４４の練乳風味増強剤を含むミルクフレーバーまたは比較品６のミルクフレーバー組成物を０．０５％添加し、常法によりフラワーペーストを調製し、評価サンプルを得た。
(5) Flower paste To the flower paste of the formulation of Table 13, 0.05% of the milk flavor composition containing the condensed milk flavor enhancer of the product 44 of the present invention or the milk flavor composition of the comparative product 6 was added in an amount of 0.05%, and the flower paste was added in a conventional manner. It was prepared and an evaluation sample was obtained.
（６）ミルクキャンディー
表１４の処方のミルクキャンディー基材に、本発明品４４の練乳風味増強剤を含むミルクフレーバーまたは比較品６のミルクフレーバー組成物を０．２％添加し、常法によりキャンディーを調製し、評価サンプルを得た。
(6) Milk candy 0.2% of the milk flavor containing the condensed milk flavor enhancer of the product 44 of the present invention or the milk flavor composition of the comparative product 6 was added to the milk candy base material of the formulation of Table 14 by a conventional method. Was prepared to obtain an evaluation sample.
上記の（１）〜（６）の乳風味飲食品について、専門パネラー６名による官能評価を行った。その結果、専門パネラー６名全員が、比較品６を添加した製品と比較して、本発明品４４の練乳風味増強剤を含むミルクフレーバーを添加した乳風味飲食品は、トップにコクのある加熱感が感じられ、かつ華やかで伸びのある乳感も強くなっており、練乳様の風味が強く感じられるという回答であった。 The above-mentioned milky foods and drinks (1) to (6) were subjected to a sensory evaluation by six expert panelists. As a result, compared to the product to which the comparative product 6 was added, all of the six specialized panelists showed that the milk-flavored food and drink to which the milk flavor containing the condensed milk flavor enhancer of the product 44 of the present invention was added had a rich, heated top. The respondents answered that the sensation was felt, and the gorgeous and stretchy milky feeling was also strong, and the flavor of condensed milk was strongly felt.
Claims (9)
Ａ群：２−メチル−３−フランチオール、
ｏ−トルエンチオール、
フルフリルメルカプタン、
ジメチルトリスルフィドおよび
メチルプロピルトリスルフィドから選ばれる少なくとも１種以上。
Ｂ群：メチオナール、
メチオノール、
β−ダマセノン、
１２−メチルトリデカナールおよび
スカトールから選ばれる少なくとも１種以上。
Ｃ群：２−エチル−３，５（３，６）−ジメチルピラジン、
２−エチルピラジン、
２−メトキシ−３−メチルピラジン、
４，５−ジメチル−３−ヒドロキシ−２（５Ｈ）−フラノン、
４−ヒドロキシ−２，５−ジメチル−３（２Ｈ）−フラノン、
４−ヒドロキシ−５−メチル−３（２Ｈ）−フラノン、
５−エチル−３−ヒドロキシ−４−メチル−２（５Ｈ）−フラノンおよび
３−メチル−２（５Ｈ）−フラノンから選ばれる少なくとも１種以上。 A composition comprising at least two compound groups selected from the following Group A, Group B and Group C, wherein the mass ratio of Group A compound: Group B compound: Group C compound is 0.1 to 1: 0.1. -100 (however, 0.1-1 for skatole): condensed milk flavor enhancer of 0.1-100.
Group A: 2-methyl-3-furanthiol,
o-toluenethiol,
Furfuryl mercaptan,
At least one selected from dimethyl trisulfide and methylpropyl trisulfide.
Group B: methional,
Methionol,
β-Damasenone,
At least one or more selected from 12-methyltridecanal and skatole.
Group C: 2-ethyl-3,5 (3,6) -dimethylpyrazine,
2-ethylpyrazine,
2-methoxy-3-methylpyrazine,
4,5-dimethyl-3-hydroxy-2 (5H) -furanone,
4-hydroxy-2,5-dimethyl-3 (2H) -furanone,
4-hydroxy-5-methyl-3 (2H) -furanone,
At least one or more selected from 5-ethyl-3-hydroxy-4-methyl-2 (5H) -furanone and 3-methyl-2 (5H) -furanone.
Ａ群化合物が１０-13％〜１０-1％
Ｂ群化合物が１０-13％〜１０％、ただし、スカトールについては１０-13％〜１０-1％
Ｃ群化合物が１０-13％〜１０％
で含有することを特徴とする練乳風味を付与増強するための香料組成物。 The condensed milk flavor enhancer according to claim 1, wherein the A group compound is 10 -13 % to 10 -1 %.
10-13 % to 10% for the group B compound, except for skatole, which is 10-13 % to 10-1 %
Group C compound is 10 -13 % to 10%
A fragrance composition for imparting and enhancing the condensed milk flavor, characterized by containing
Ａ群化合物が０．１ｐｐｑ〜１ｐｐｂ、
Ｂ群化合物が０．１ｐｐｑ〜１００ｐｐｂ、ただし、スカトールについては０．１ｐｐｑ〜１ｐｐｂ、および
Ｃ群化合物が０．１ｐｐｑ〜１００ｐｐｂ
の濃度で添加されてなることを特徴とする、練乳風味が付与増強された乳風味飲食品。 The condensed milk flavor enhancer according to claim 1 or 2,
Group A compound is 0.1 ppq to 1 ppb,
Group B compound is 0.1 ppq to 100 ppb, except for skatole is 0.1 ppq to 1 ppb, and Group C compound is 0.1 ppq to 100 ppb
A milk-flavored food or drink having enhanced condensed milk flavor, characterized by being added at a concentration of:
Ａ群化合物が０．１ｐｐｑ〜１ｐｐｂ、
Ｂ群化合物が０．１ｐｐｑ〜１００ｐｐｂ、ただし、スカトールについては０．１ｐｐｑ〜１ｐｐｂ、および
Ｃ群化合物が０．１ｐｐｑ〜１００ｐｐｂ
の濃度で添加されてなることを特徴とする、練乳風味が付与増強された飲食品。 The fragrance composition according to any one of claims 3 to 5,
Group A compound is 0.1 ppq to 1 ppb,
Group B compound is 0.1 ppq to 100 ppb, except for skatole is 0.1 ppq to 1 ppb, and Group C compound is 0.1 ppq to 100 ppb
A food or drink with enhanced condensed milk flavor, characterized by being added at a concentration of:
Ａ群化合物が０．１ｐｐｑ〜１ｐｐｂ、
Ｂ群化合物が０．１ｐｐｑ〜１００ｐｐｂ、ただし、スカトールについては０．１ｐｐｑ〜１ｐｐｂ、および
Ｃ群化合物が０．１ｐｐｑ〜１００ｐｐｂ
の濃度で添加することを特徴とする、乳風味飲食品に練乳風味を付与増強する方法。 For milk flavored foods and drinks, the condensed milk flavor enhancer according to claim 1 or 2,
Group A compound is 0.1 ppq to 1 ppb,
Group B compound is 0.1 ppq to 100 ppb, except for skatole is 0.1 ppq to 1 ppb, and Group C compound is 0.1 ppq to 100 ppb
A method for imparting and enhancing condensed milk flavor to milk-flavored foods and drinks, characterized by being added at a concentration of:
Ａ群化合物が０．１ｐｐｑ〜１ｐｐｂ、
Ｂ群化合物が０．１ｐｐｑ〜１００ｐｐｂ、ただし、スカトールについては０．１ｐｐｑ〜１ｐｐｂ、および
Ｃ群化合物が０．１ｐｐｑ〜１００ｐｐｂ
の濃度で添加することを特徴とする、飲食品に練乳風味を付与増強する方法。 For food and drink, the fragrance composition according to any one of claims 3 to 5,
Group A compound is 0.1 ppq to 1 ppb,
Group B compound is 0.1 ppq to 100 ppb, except for skatole is 0.1 ppq to 1 ppb, and Group C compound is 0.1 ppq to 100 ppb
A method for adding and enhancing the flavor of condensed milk to foods and drinks, characterized by adding at a concentration of:
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