JP2020193257A - Vanilla-like perfume - Google Patents

Abstract

To provide a vanilla-like perfume composition having a deeper vanilla ripening feeling.SOLUTION: A vanilla-like perfume composition of the invention comprises: at least one vanilla flavor perfume selected from the group consisting of a vanilla-like base perfume and a vanilla extract; and a solid component of alcohol-fortified wine. Further, an improving method of vanilla flavor of the invention comprises adding a solid component of alcohol-fortified wine in a ratio of 0.00001 to 450 pts.mass based on 10000 pts.mass of an oral composition comprising at least one vanilla flavor perfume selected from the group consisting of a vanilla-like base perfume and a vanilla extract.SELECTED DRAWING: None

Description

The present invention relates to vanilla-like fragrance compositions.

Vanilla is one of the main flavors among natural flavors and is essential for flavoring various foods such as ice cream, baked goods, chocolate and dairy products.

In recent years, the price of vanilla beans has skyrocketed. Vanilla is cultivated mainly in developing countries in tropical regions such as Madagascar, and is easily affected by political conditions and weather. Therefore, the crop is unstable in terms of market price and supply, and the price remains high due to speculative factors. Therefore, stable use of natural vanilla has become difficult.

Conventionally, the aroma component of vanilla has been analyzed in considerable detail down to trace components by instrumental analysis. However, even if a synthetic vanilla fragrance is prepared based on the analysis data of the chemically synthesized products of these components, it is difficult to reproduce the aging feeling peculiar to natural vanilla. Therefore, Patent Documents 1 and 2 describe a method for imparting a natural feeling and a high-class feeling to a synthetic vanilla fragrance. However, even if such a method is adopted, the feeling of maturity may be insufficient, and further improvement of the feeling of maturity is desired.

Further, when extracting the aroma component of vanilla from vanilla beans, distilled liquor may be conventionally used as an extraction solvent. The purpose of using distilled liquor is not to give a feeling of aging, but to give the aroma of distilled liquor to the extract as a secondary effect. Brewed liquor is not used as an extraction solvent in terms of extraction efficiency and the like.

Japanese Unexamined Patent Publication No. 2018-115241 JP-A-2015-44894

An object of the present invention is to provide a vanilla-like fragrance composition having a deeper feeling of vanilla aging.

As a result of diligent studies to solve the above problems, the present inventors have found a solution means having the following configuration, and have completed the present invention.
(1) A vanilla-like flavor composition containing at least one vanilla-flavored flavor selected from the group consisting of a vanilla-like base flavor and a vanilla extract, and a solid component of fortified wine.
(2) Vanillin-like base fragrances include vanillin, ethylvanillin, p-cresol, 4-vinylguaiacol, guaiacol, anisaldehyde, phenylacetic acid, cinnamic acid, octanoic acid, nonanoic acid, decanoic acid, γ-butyrolactone, acetylvanillin, The above containing at least one compound selected from the group consisting of heliotropin, vanillin, veratraldehyde, dihydrocoumarin, 5-methylfurfural, acetophenone, maltor, cycloten, benzaldehyde, ethyl cinnamate, methyl cinnamate and acetoin The vanillin-like fragrance composition according to 1).
(3) The vanilla-like flavor composition according to (1) or (2) above, wherein the solid component of fortified wine is contained in a proportion of 0.01 to 45% by mass.
(4) 0.00001 to 450 mass of solid component of fortified wine with respect to 10000 parts by mass of an oral composition containing at least one vanilla flavor flavor selected from the group consisting of vanilla-like base flavor and vanilla extract. A method for improving the vanilla flavor of foods and drinks that are added in proportions of parts.

According to the vanilla-like flavor composition of the present invention, it is possible to impart a deeper aging feeling of vanilla to an oral composition such as food and drink.

The vanilla-like flavor composition according to one embodiment of the present disclosure contains a vanilla-flavored flavor and a solid component of fortified wines. The vanilla flavored fragrance is at least one selected from the group consisting of vanilla-like base fragrances and vanilla extracts.

The vanilla-like fragrance contained in the vanilla-like fragrance composition according to one embodiment means a synthetic fragrance containing one or more chemically synthesized products of the fragrance component based on the analyzed natural vanilla fragrance component. .. Examples of the components contained in the vanillin-like base fragrance include vanillin, ethylvanillin, p-cresol, 4-vinylguaiacol, guaiacol, anisaldehyde, phenylacetic acid, cinnamic acid, octanoic acid, nonanoic acid, decanoic acid, and γ-butyrolactone. , Acetylvanillin, heliotropin, vanillin, veratoraldehyde, dihydrocoumarin, 5-methylfurfural, acetophenone, maltor, cycloten, benzaldehyde, ethyl cinnamate, methyl cinnamate, acetoin and the like. Vanilla-like base fragrances usually contain at least one of these compounds.

Vanilla extract is a fragrance component extracted from vanilla beans and is a natural fragrance of vanilla. The vanilla beans used for extraction are obtained by curing (fermenting and drying) vanilla beans (seed pods) harvested from vanilla belonging to the genus Vanilla of the family Orchidaceae. Even if it is simply referred to as "vanilla beans" in the present specification, the vanilla beans used for extracting the perfume component mean "cured vanilla beans" without mentioning it.

Vanilla beans are composed of pods and seeds contained in the pods, and the aroma of vanilla is derived from the pods of vanilla beans. As a method of extracting the perfume component from the vanilla beans, there are a case where the vanilla beans are used as they are and a case where the seeds are taken out from the vanilla beans and only the pods are used. In the vanilla-like fragrance composition according to one embodiment, the vanilla extract obtained by any method may be used.

The solvent for extracting the perfume component from vanilla beans is not limited. Examples of the extraction solvent include water; monohydric alcohols such as ethanol, n-propanol, butanol, and 2-butanol; polyhydric alcohols such as propylene glycol and glycerin; hydrocarbons such as hexane; esters such as ethyl acetate. Kind; Ketones such as acetone; Carbon dioxide and the like. The extraction solvent may be used alone, or two or more kinds may be used in combination like hydrous ethanol. Alternatively, a distilled liquor having a high alcohol content such as brandy, rum, or white liquor may be used. The extraction method for extracting the perfume component from vanilla beans is not particularly limited. Examples of the extraction method include room temperature homogenized extraction, reflux extraction, supercritical fluid extraction, immersion extraction, stirring extraction, circulation extraction and the like.

When adjusting a vanilla-flavored fragrance, a vanilla extract (natural fragrance) may be added to the vanilla-like base fragrance (synthetic fragrance), if necessary. The combined use of synthetic fragrances and natural fragrances is generally practiced in the fragrance field in that the fragrance is closer to the natural fragrance than the synthetic fragrance alone and the price is cheaper than the natural fragrance alone. In the vanilla-like fragrance composition according to one embodiment, a vanilla-flavored fragrance in which a vanilla-like base fragrance and a vanilla extract are used in combination may be used.

The solid component of the fortified wine contained in the vanilla-like fragrance composition according to one embodiment means a component other than water and ethanol contained in the fortified wine. Fortified wines are wines whose fermentation is stopped by adding spirits such as brandy in the winemaking process, and have a higher alcohol content than ordinary wines. Depending on at what stage of the brewing process the fermentation is stopped, there are sweet and dry. When fermentation is stopped in the early stage of brewing, the sugar content of the grape juice remains high, which makes it sweeter. When fermentation is stopped in the latter stage of brewing, the sugar content of the grape juice is low and it becomes dry. The solid component of the fortified wine contained in the vanilla-like flavor composition according to one embodiment is preferably one containing a large amount of solid components other than sugars (dry). The ratio of solid components other than sugars to the solid components of fortified wine is preferably 50% by mass or more, more preferably about 60 to 80% by mass.

Examples of fortified wines include sherry wine, port wine, and Marsala wine. The solid component of the fortified wine does not need to be isolated from the fortified wine and used, and the fortified wine may be used as it is (non-concentrated), and at least the water content and ethanol of the fortified wine may be used. A partially removed concentrate may be used. It is preferable to use the concentrate rather than using the fortified wine as it is. This is because the concentrated product has a higher solid content concentration than the non-concentrated product, so that the concentrated product requires a smaller amount of tangible addition than the non-concentrated product.

Excipients and additives may be added to the vanilla-like fragrance composition according to the embodiment as long as the effects of the present invention are not impaired. Excipients are used to dilute the vanilla-like fragrance composition according to one embodiment. As the excipient, there are a liquid excipient and a powdery (solid) excipient.

Liquid excipients include water; monohydric alcohols such as ethanol, propanol and butanol; polyhydric alcohols such as glycerin and propylene glycol; triacetin; triethylcitrate; edible fats and oils, medium chain fatty acid triglycerides and other solvents. Can be mentioned. These solvents may be used alone or in combination of two or more, such as hydrous ethanol. Hydrous ethanol also includes alcoholic beverages such as distilled liquor. Further, liquid sugar, starch syrup and the like may be used as a liquid excipient.

Examples of the powdery excipient include starch, lactose, dextrin, and the like. These powdery excipients may be used alone or in combination of two or more. Among these excipients, liquid excipients are preferable because they are easy to handle.

Examples of the additive include an antioxidant, an ultraviolet absorber, a fungicide, an emulsifier, and a colorant (pigment).

In the vanilla-like flavor composition according to one embodiment, the blending ratio of the vanilla flavor flavor and the solid component of the fortified wine is not limited. For example, the solid component of the fortified wine is preferably 0.01 to 45% by mass, more preferably 0.01 to 45% by mass in the vanilla-like flavor composition according to one embodiment, which is appropriately set according to the type and proportion of the compound contained in the vanilla flavor flavor. Is contained in a proportion of 0.02-4% by mass.

The vanilla-like flavor composition according to one embodiment is obtained by sufficiently mixing vanilla-flavored flavors, solid components of fortified wines, and if necessary, excipients and additives. The vanilla-like flavor composition according to the embodiment thus obtained is used by being added to oral compositions such as foods and drinks, oral care products, pharmaceuticals and quasi-drugs, and pet foods.

The vanilla-like flavor composition according to one embodiment can be added when producing various foods and drinks. Such foods and drinks include, for example, frozen desserts such as ice cream, soft cream and sherbet; oil and fat creams such as custard cream, sand cream and filling cream; desserts such as pudding, yogurt and jelly; hot cakes and baked goods. Japanese and Western confectioneries such as sweets, cakes, bean paste, sheep cake, rice cakes, and buns; beverages such as soft drinks, dairy drinks, and alcoholic drinks; luxury items such as chocolate, coffee, cocoa, tea, and tobacco; dairy products such as yogurt ; Jam, gummy, candy, chewing gum, bread, soup, confectionery, seasoning, etc. can be mentioned.

Examples of the drug include medical drugs and over-the-counter drugs. Examples of quasi-drugs include designated quasi-drugs, quasi-drugs for pest control, and quasi-drugs. Oral care products include, for example, toothbrushes, floss, toothpaste, gums, tablets, moisturizers, oral waters, supplements, mouthwashes, etiquette products, lip balms and the like. Examples of pet food include dog food, cat food, insect food, fish food and the like.

The amount of the vanilla-like fragrance composition added according to the embodiment is appropriately set according to the type of the oral composition and the shade of the flavor. The vanilla-like fragrance composition according to one embodiment is added, for example, at a ratio of 0.001 to 10 parts by mass with respect to 10000 parts by mass of the oral composition. According to the vanilla-like fragrance composition according to one embodiment, it is possible to impart a deep aging feeling peculiar to natural vanilla to the oral composition.

Furthermore, the vanilla flavor of the oral composition is also improved by adding the solid component of the fortified wine to the oral composition containing the vanilla flavor. That is, the method for improving the vanilla flavor of the oral composition according to the embodiment of the present disclosure is applied to 10000 parts by mass of the oral composition containing at least one vanilla flavor flavor selected from the group consisting of a vanilla-like base flavor and a vanilla extract. On the other hand, the solid component of the fortified wine is added at a ratio of 0.00001 to 450 parts by mass, preferably 0.02 to 4 parts by mass. According to the method for improving the vanilla flavor of foods and drinks according to the embodiment, it is possible to impart a deep aging feeling peculiar to natural vanilla to the oral composition containing the vanilla flavor flavor.

Hereinafter, the present invention will be specifically described with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples.

First, the compounds shown in Table 1 were blended in the proportions shown in Table 1 to prepare a vanilla-like base fragrance.

(Example 1)
0.3% by mass of vanillin, 0.1% by mass of vanilla-like base flavor shown in Table 1, 2% by mass of sherry liquor (Dry Amontilla dross Arcos, Brix value 2, manufactured by Emilio Lustau) %, Ethanol was mixed at a ratio of 30% by mass, and water was mixed at a ratio of 67.6% by mass and sufficiently stirred to obtain a vanilla-like fragrance composition.

(Examples 2 and 3)
A vanilla-like fragrance composition was obtained in the same procedure as in Example 1 except that the components shown in Table 2 were used in the proportions shown in Table 2. The sherry concentrates shown in Table 2 are concentrated until the water content of the sherry liquor used in Example 1 is reduced to 1/10 (Brix value is 20).

(Comparative Example 1)
As shown in Table 2, a vanilla-like flavor composition was obtained in the same procedure as in Example 1 except that sherry and sherry concentrate were not used.

Next, the vanilla-like flavor compositions obtained in Examples 1 to 3 and Comparative Example 1 were added to a vanilla-flavored milk drink and a vanilla-flavored ice milk to evaluate the aging feeling of vanilla and the like.

As shown in Table 3, milk, granulated sugar, emulsifier (manufactured by Mitsubishi Chemical Foods Co., Ltd., Sugar Ester P-1670; manufactured by Mitsubishi Chemical Foods Co., Ltd., Sugar Ester S-570; and manufactured by Mitsubishi Chemical Foods Co., Ltd. , Polyglycerate SWA-10D), and ion-exchanged water were mixed in the proportions shown in Table 3 to prepare a milk beverage base. Furthermore, as shown in Table 4, sugar, fresh cream (milk fat content 35% by mass), skim milk powder, enzyme saccharified water candy (water content 25% by mass), vegetable fats and oils for frozen desserts (manufactured by Fuji Oil Co., Ltd., melanomero) 200), maltodextrin, emulsion stabilizer (manufactured by Saneigen FFI Co., Ltd., Sunvest NN-305, manufactured by Mitsubishi Chemical Foods Co., Ltd., sugar ester S-1570), and ion-exchanged water are shown in Table 4. The ice milk base was prepared by mixing in proportions.

A vanilla-flavored milk beverage (control) was prepared by adding vanilla extract (natural flavor) in a proportion of 500 parts by mass with respect to 10,000 parts by mass of the obtained milk beverage base. To 10000 parts by mass of this control, the vanilla-like flavor composition obtained in Example 1 was added at a ratio of 10 parts by mass to obtain a vanilla-flavored milk beverage to which the vanilla-like flavor composition was added. Similarly, the vanilla-like fragrance compositions obtained in Examples 2, 3 and Comparative Example 1 were added at a ratio of 10 parts by mass to 10000 parts by mass of the control, and the vanilla-like fragrance composition was added. I got a vanilla flavored milk drink.

A total of 23 panelists, 17 males and 6 females, were asked to taste the vanilla-flavored milk drink to which the obtained vanilla-like flavor composition was added. (A) Vanilla aging feeling, (B) Vanilla We asked them to evaluate the richness of the product and (C) the overall deliciousness of the food and drink. Specifically, first, we asked the panelists to sample only the milk drink base (blank). Then, the above controls were tasted, and the vanilla-flavored milk drinks to which the obtained vanilla-like flavor compositions were added were tasted.

The aged feeling of (A) vanilla and the rich taste of (B) vanilla were evaluated from 0 points (low evaluation) to 10 points (high evaluation), respectively, with 0 points for blanks and 1 point for controls. (C) The overall taste of food and drink was evaluated from 0 points (low evaluation) to 10 points (high evaluation) with a control of 5 points. The average score of 23 people is shown in Table 5.

Further, vanilla extract (natural flavor) was added in a proportion of 500 parts by mass with respect to 10,000 parts by mass of the obtained ice milk base to prepare vanilla-flavored ice milk (control). The vanilla-like flavor composition obtained in Example 1 was added in a proportion of 10 parts by mass to 10000 parts by mass of this control to obtain vanilla-flavored ice milk to which the vanilla-like flavor composition was added. Similarly, the vanilla-like fragrance compositions obtained in Examples 2 and 3 and Comparative Example 1 were added at a ratio of 10 parts by mass to 10000 parts by mass of the control, and vanilla containing the vanilla-like fragrance composition was added. I got a flavored ice milk.

Regarding the obtained vanilla-flavored ice milk to which the vanilla-like flavor composition was added, the same procedure as for the vanilla-flavored milk beverage to which the vanilla-like flavor composition was added to the above 23 panelists (A) vanilla We asked them to evaluate the maturity of (B), the richness of vanilla, and (C) the overall deliciousness of food and drink. The average score of 23 people is shown in Table 5.

As shown in Table 5, the vanilla-flavored food and drink to which the vanilla-like flavor composition of the present invention is added is superior in the aged feeling of vanilla and the richness of vanilla as compared with the control containing only vanilla extract. You can see that. Furthermore, it can be seen that the vanilla-flavored food and drink to which the vanilla-like flavor composition of the present invention is added is highly evaluated in terms of overall deliciousness as compared with the control.

Claims (4)

At least one vanilla-flavored fragrance selected from the group consisting of vanilla-like base fragrances and vanilla extracts, and
Solid ingredients of fortified wine and
Vanilla-like fragrance composition containing. The vanillin-like base fragrance is vanillin, ethylvanillin, p-cresol, 4-vinylguaiacol, guaiacol, anisaldehyde, phenylacetic acid, cinnamic acid, octanoic acid, nonanoic acid, decanoic acid, γ-butyrolactone, acetylvanillin, heliotropin. , Vanillin, veratraldehyde, dihydrocoumarin, 5-methylfurfural, acetophenone, maltor, cycloten, benzaldehyde, ethyl cinnamate, methyl cinnamate and at least one compound selected from the group consisting of acetoin. The vanillin-like fragrance composition described. The vanilla-like flavor composition according to claim 1 or 2, wherein the solid component of the fortified wine is contained in a proportion of 0.01 to 45% by mass. A ratio of 0.00001 to 450 parts by mass of the solid component of the fortified wine to 10,000 parts by mass of the oral composition containing at least one vanilla flavor flavor selected from the group consisting of vanilla-like base flavor and vanilla extract. How to improve the vanilla flavor of food and drink added in.