JP2021151197A - Method for giving fresh cream flavor - Google Patents

Abstract

To provide a technique which gives a fresh cream flavor to a food and drink.SOLUTION: An emulsified product is formulated comprising 2-pentanone, 2-heptanone, 2-nonanone, and/or 2-undecanone in an emulsion particle whose median diameter is in a predetermined range, thereby giving a fresh cream flavor to a food and drink.SELECTED DRAWING: None

Description

The present invention relates to a technique for imparting a fresh cream flavor to foods and drinks.

Patent Document 1 discloses an oil / fat composition having a natural flavor of milk fat and a good aftertaste. Ketones such as 2-pentanone, 2-heptanone, 2-nonanone, and 2-undecanone are exemplified as aroma components that are considered to have a high contribution to the natural flavor of milk fat.

Patent Document 2 describes a plastic W / O type (water-in-oil type) emulsified fat composition for spreads having a fermented butter flavor, which contains ketones such as 2-pentanone, 2-heptanone, 2-nonanone, and 2-undecanone. The thing is disclosed.

Patent Document 3 discloses a cheddar cheese flavor composition containing a methyl ketone having an alkyl chain having 2 to 15 carbon atoms.

Patent Document 4 discloses a milk-flavored composition containing ketones such as 2-heptanone, 2-nonanone, and 2-undecanone.

Patent Document 5 discloses a low-fat emulsion. Patent Document 5 discloses that a low-fat emulsified dressing was prepared and 2-heptanone was added.

Patent Document 6 discloses a flavor composition containing ketones such as 2-pentanone, 2-heptanone, 2-nonanone, and 2-undecanone.

Non-Patent Document 1 discloses that parameters such as fat globules size in dairy products are related to sensory properties.

Non-Patent Document 2 discloses ketones such as 2-pentanone, 2-heptanone, 2-nonanone, and 2-undecanone as aroma components of milk.

Non-Patent Document 3 discloses ketones such as 2-pentanone, 2-heptanone, and 2-nonanone as an aroma component of milk powder.

Non-Patent Document 4 discloses the use of 2-Undecanone in the reproduction of milk flavors.

Non-Patent Document 5 describes an O / W type (oil-in-water type) emulsion containing 2-heptanone and having an average particle size (D32) of 0.60, 0.73, 0.85, and 1.10 μm. It is disclosed that it was prepared.

JP2017-42157 JP6378512 US3520699 JP6520397 EP1102548 EP0410499

Ochi H. et al., Sensometric calibration of sensory characteristics of commercially available milk products with instrumental data. J Dairy Sci. 2010 May; 93 (5): 1794-806. Keiji Iwatsuki et al., Evaluation of aroma of pasteurized milk by Aroma Extract Dilution Analysis. Journal of Japan Society for Food Science and Technology. 1999 Vol. 46, No. 9 p.587-597 Hall, G., Andersson, J. 1985. Flavor changes in whole milk powder during storage. III. Relationships between Xavor properties and volatile compounds. J. Food Qual. 7, 237-253. Guangyong Zhu, Zuobing Xiao, Creation and imitation of a milk flavor. Food & Function. 8 (3), 2017, 1080-1084. van Ruth SM et al., Influence of lipid fraction, emulsifier fraction, and mean particle diameter of oil-in-water emulsions on the release of 20 aroma compounds. J Agric Food Chem. 2002 Apr 10; 50 (8): 2365 71.

An object of the present invention is to provide a technique for imparting a fresh cream flavor to foods and drinks.

By blending an emulsion containing 2-pentanone, 2-heptanone, 2-nonanone, and / or 2-undecanone in the emulsified particles, the median diameter of the emulsified particles is within a predetermined range. The present invention has been completed by finding that a fresh cream flavor is imparted to foods and drinks.

That is, the present invention can be exemplified as follows.
[1]
It ’s an emulsion,
Contains methyl ketone and emulsified particles,
At least a part of the methyl ketone is contained in the emulsified particles,
The methyl ketone is selected from the group consisting of 2-pentanone, 2-heptanone, 2-nonanone, 2-undecanone, and combinations thereof.
An emulsion having an emulsified particle having a median diameter of 0.2 to 3 μm.
[2]
The emulsion in which the methyl ketone is a combination of 2-pentanone, 2-heptanone, 2-nonanone, and 2-undecanone.
[3]
The emulsion in which 50% or more of the total amount of the methyl ketone is contained in the emulsified particles by weight.
[4]
The emulsion in which 90% or more of the total amount of the methyl ketone is contained in the emulsified particles by weight.
[5]
The emulsion having a median diameter of the emulsified particles of 0.5 to 2.2 μm.
[6]
The emulsion having a median diameter of 0.7 to 1.7 μm of the emulsified particles.
[7]
The emulsion, which is a liquid or powder.
[8]
The emulsion which is an O / W type emulsion or a dry powder thereof.
[9]
The emulsion, which is a composition for imparting a fresh cream flavor.
[10]
The emulsion containing the methyl ketone so that the eating concentration of the methyl ketone is 5 to 5000 ppb (v / w).
[11]
The emulsion having at least one characteristic selected from the group consisting of the following (1A) to (1D):
(1A) The emulsion contains 2-pentanone so that the eating concentration of 2-pentanone is 100 to 1500 ppb (v / w);
(1B) The emulsion contains 2-heptanone so that the eating concentration of 2-heptanone is 250 to 2000 ppb (v / w);
(1C) The emulsion contains 2-nonanone so that the eating concentration of 2-nonanone is 20 to 450 ppb (v / w);
(1D) The emulsion contains 2-undecanone so that the eating concentration of 2-undecanone is 5 to 3000 ppb (v / w).
[12]
The emulsion containing the methyl ketone so that the eating concentration of the methyl ketone derived from the emulsified particles is 5 to 5000 ppb (v / w).
[13]
The emulsion having at least one characteristic selected from the group consisting of the following (2A) to (2D):
(2A) The emulsion contains 2-pentanone so that the eating concentration of 2-pentanone derived from the emulsified particles is 100 to 1500 ppb (v / w);
(2B) The emulsion contains 2-heptanone so that the eating concentration of 2-heptanone derived from the emulsified particles is 250 to 2000 ppb (v / w);
(2C) The emulsion contains 2-nonanone so that the eating concentration of 2-nonanone derived from the emulsified particles is 20 to 450 ppb (v / w);
(2D) The emulsion contains 2-undecanone so that the eating concentration of 2-undecanone derived from the emulsified particles is 5 to 3000 ppb (v / w).
[14]
The methyl ketone is a combination of 2-pentanone, 2-heptanone, 2-nonanone, and 2-undecanone.
The emulsion containing the methyl ketone so that the eating concentration of the methyl ketone is 0.2 to 5000 ppb (v / w).
[15]
The methyl ketone is a combination of 2-pentanone, 2-heptanone, 2-nonanone, and 2-undecanone.
The emulsion containing the methyl ketone so that the eating concentration of the methyl ketone derived from the emulsified particles is 0.2 to 5000 ppb (v / w).
[16]
A method for producing a food or drink, which comprises adding the emulsion to the food or drink or a raw material thereof.
[17]
The method described above, wherein the food or drink produced is a food or drink to which a fresh cream flavor is imparted.
[18]
A method for imparting a fresh cream flavor to a food or drink, which comprises adding the emulsion to the food or drink or a raw material thereof.
[19]
The method, wherein the food or drink is a beverage.
[20]
The method, wherein the beverage is a soup or coffee beverage.
[21]
The method as described above, wherein the emulsion is added so that the eating concentration of the methyl ketone is 5 to 5000 ppb (v / w).
[22]
The method: The method comprising at least one feature selected from the group consisting of the following (1A)-(1D):
(1A) The emulsion contains 2-pentanone and is added so that the eating concentration of 2-pentanone is 100 to 1500 ppb (v / w);
(1B) The emulsion contains 2-heptanone and is added so that the eating concentration of 2-heptanone is 250 to 2000 ppb (v / w);
(1C) The emulsion contains 2-nonanone and is added so that the eating concentration of 2-nonanone is 20 to 450 ppb (v / w);
(1D) The emulsion contains 2-undecanone and is added so that the eating concentration of 2-undecanone is 5 to 3000 ppb (v / w).
[23]
The method as described above, wherein the emulsion is added so that the eating concentration of the methyl ketone derived from the emulsified particles is 5 to 5000 ppb (v / w).
[24]
The method: The method, which has at least one feature selected from the group consisting of the following (2A) to (2D):
(2A) The emulsion contains 2-pentanone and is added so that the eating concentration of 2-pentanone derived from the emulsified particles is 100 to 1500 ppb (v / w);
(2B) The emulsion contains 2-heptanone and is added so that the eating concentration of 2-heptanone derived from the emulsified particles is 250 to 2000 ppb (v / w);
(2C) The emulsion contains 2-nonanone and is added so that the eating concentration of 2-nonanone derived from the emulsified particles is 20 to 450 ppb (v / w);
(2D) The emulsion contains 2-undecanone and is added so that the eating concentration of 2-undecanone derived from the emulsified particles is 5 to 3000 ppb (v / w).
[25]
The methyl ketone is a combination of 2-pentanone, 2-heptanone, 2-nonanone, and 2-undecanone.
The method as described above, wherein the emulsion is added so that the eating concentration of the methyl ketone is 0.2 to 5000 ppb (v / w).
[26]
The methyl ketone is a combination of 2-pentanone, 2-heptanone, 2-nonanone, and 2-undecanone.
The method as described above, wherein the emulsion is added so that the eating concentration of the methyl ketone derived from the emulsified particles is 0.2 to 5000 ppb (v / w).

According to the present invention, it is possible to impart a fresh cream flavor to foods and drinks.

<1> Emulsion of the present invention The emulsion of the present invention is an emulsion containing methyl ketone and emulsified particles, and the median diameter of the emulsified particles is within a predetermined range. The methyl ketone is also referred to as an "active ingredient".

The emulsion of the present invention has a function of imparting a fresh cream flavor. The "fresh cream flavor imparting function" means a function of imparting a fresh cream flavor to an object. Examples of the object include food and drink.

That is, by using the emulsion of the present invention, it is possible to impart the fresh cream flavor to the food and drink, that is, the effect of imparting the fresh cream flavor to the food and drink can be obtained. This effect is also called "fresh cream flavoring effect". That is, by using the emulsion of the present invention, the fresh cream flavor of foods and drinks can be enhanced as compared with the case where the emulsion of the present invention is not used. Therefore, the emulsion of the present invention may be used for imparting a fresh cream flavor. That is, the emulsion of the present invention may be, for example, an emulsion for imparting a fresh cream flavor. Further, the emulsion of the present invention may be, for example, a composition for imparting a fresh cream flavor.

In addition, by using the emulsion of the present invention, it is possible to produce foods and drinks to which a fresh cream flavor is imparted. Therefore, the emulsion of the present invention may be used for the production of foods and drinks (specifically, the production of foods and drinks to which a fresh cream flavor is imparted). That is, the emulsion of the present invention may be, for example, an emulsion for producing foods and drinks (specifically, producing foods and drinks to which a fresh cream flavor is imparted). Further, the emulsion of the present invention may be, for example, a composition for producing a food or drink (specifically, producing a food or drink to which a fresh cream flavor is imparted).

The “adding of fresh cream flavor” is not limited to imparting fresh cream flavor to foods and drinks having no fresh cream flavor, but also includes enhancing the fresh cream flavor of foods and drinks having fresh cream flavor. "Giving cream flavor" and "enhancing cream flavor" may be used as alternatives. The "cream flavor" may mean a cream-like flavor. The "cream flavor" may specifically mean a sweet flavor that feels like it comes out of the nose with a medium to aftertaste. "Medium to aftertaste" means the taste that is felt within 1 to 5 seconds after eating (that is, after putting food and drink in the mouth) in the case of liquid (that is, liquid food and drink). Further, the "medium to aftertaste" means a taste that is felt within 4 to 15 seconds after eating (that is, after putting the food or drink in the mouth) in the case of a solid (that is, a solid food or drink). The “solid” may mean a form other than a liquid, and may include, for example, a paste or the like. The fresh cream flavor can be measured and compared, for example, by sensory evaluation by a specialized panel.

The emulsion of the present invention may be used for imparting a fresh cream flavor or producing foods and drinks in the manner described in the method of the present invention described later.

The emulsified form of the emulsion of the present invention is not particularly limited as long as the effect of imparting a fresh cream flavor can be obtained. The emulsion of the present invention may be, for example, an emulsion in which the dispersion medium is an aqueous phase. Examples of the emulsion in which the dispersion medium is an aqueous phase include an O / W type (oil-in-water type) emulsion and a W / O / W type (water-in-water type) emulsion. Examples of emulsions in which the dispersion medium is an aqueous phase include O / W type emulsions.

The shape of the emulsion of the present invention is not particularly limited as long as the effect of imparting the flavor of fresh cream can be obtained. The emulsion of the present invention may be, for example, an emulsion having an arbitrary shape such as a liquid, a paste, or a powder. The emulsion of the present invention may be, in particular, a liquid (ie, an emulsion) or a powder (ie, an emulsion). Examples of the emulsion include an emulsion such as an O / W type emulsion in which the dispersion medium is an aqueous phase.

The emulsion of the present invention may be, for example, a wet product or a dry product. For example, an emulsion having an aqueous phase dispersion medium in the form of a liquid or paste may be an example of a wet product. Further, for example, the emulsified powder may be an example of a dried product. The dried product can be prepared, for example, by drying the wet product. Specifically, for example, an emulsified powder can be prepared by drying an O / W type emulsion (for example, an O / W type emulsion). When the emulsion is a dried product, the description regarding the emulsified state (for example, emulsified type) may be read as the emulsified state in the emulsion before drying (for example, emulsified liquid). That is, for example, "O / W type emulsified powder" may mean an emulsified powder prepared by drying an O / W type emulsion (for example, an O / W type emulsion).

The emulsion of the present invention has a median diameter of emulsified particles in a predetermined range.

The "emulsified particles" may mean particles that make up an emulsion. The "emulsified particles" may typically mean dispersoid particles dispersed in a dispersion medium. Examples of the dispersoid particles include oil phase particles when the dispersion medium is an aqueous phase. When the emulsion is a dried product, the “emulsified particles” may mean a dried product of dispersoid particles. For example, when the emulsion is an emulsified powder, the powder may be regarded as an emulsified particle.

The "median diameter" means the particle size at a volume-based integrated value of 50% in the particle size distribution obtained by the laser diffraction / scattering method. The median diameter of the emulsified particles can be measured using, for example, a laser diffraction / scattering particle size measuring device (HORIBA LA-920).

The emulsified particle size is, for example, 0.2 μm or more, 0.25 μm or more, 0.3 μm or more, 0.35 μm or more, 0.4 μm or more, 0.45 μm or more, 0.5 μm or more, 0.55 μm or more, 0.6 μm. 0.65 μm or more, 0.7 μm or more, 0.75 μm or more, 0.8 μm or more, 0.85 μm or more, 0.9 μm or more, 0.95 μm or more, 1 μm or more, 1.05 μm or more, 1.1 μm or more, 1.15 μm or more, 1.2 μm or more, 1.25 μm or more, 1.3 μm or more, 1.35 μm or more, 1.4 μm or more, 1.45 μm or more, or 1.5 μm or more may be 3 μm or less, 2 9.9 μm or less, 2.8 μm or less, 2.7 μm or less, 2.6 μm or less, 2.5 μm or less, 2.4 μm or less, 2.3 μm or less, 2.2 μm or less, 2.1 μm or less, 2 μm or less, 1.95 μm Below, 1.9 μm or less, 1.85 μm or less, 1.8 μm or less, 1.75 μm or less, 1.7 μm or less, 1.65 μm or less, 1.6 μm or less, 1.55 μm or less, 1.5 μm or less, 1.45 μm Below, 1.4 μm or less, 1.35 μm or less, 1.3 μm or less, 1.25 μm or less, 1.2 μm or less, 1.15 μm or less, 1.1 μm or less, 1.05 μm or less, 1 μm or less, 0.95 μm or less, It may be 0.9 μm or less, 0.85 μm or less, 0.8 μm or less, 0.75 μm or less, or 0.7 μm or less, and may be in a range of consistent combinations thereof. Specifically, the emulsified particle size may be, for example, 0.2 to 3 μm, 0.5 to 2.2 μm, 0.7 to 1.7 μm, or 0.8 to 1.3 μm.

The active ingredient is selected from the group consisting of 2-pentanone, 2-heptanone, 2-nonanone, 2-undecanone, and combinations thereof.

That is, the active ingredient may be one or more ingredients selected from the group consisting of 2-pentanone, 2-heptanone, 2-nonanone, and 2-undecanone. The active ingredient may be, for example, one, two, three, or all four ingredients selected from the group consisting of 2-pentanone, 2-heptanone, 2-nonanone, and 2-undecanone.

As the active ingredient, for example, at least 2-pentanone may be selected, at least 2-heptanone may be selected, at least 2-nonanone may be selected, or at least 2-undecanone may be selected. .. As the active ingredient, for example, at least 2-pentanone, 2-nonanone, and / or 2-undecanone may be selected.

The active ingredients are specifically 2-pentanone; 2-heptanone; 2-nonanone; 2-undecanone; a combination of 2-pentanone and 2-heptanone; a combination of 2-pentanone and 2-nonanone; 2-pentanone and 2 -Undecanone combination; 2-heptanone and 2-nonanone combination; 2-heptanone and 2-undecanone combination; 2-nonanone and 2-undecanone combination; 2-pentanone, 2-heptanone and 2-nonanone combination; 2 -Pentanone and 2-heptanone and 2-undecanone combination; 2-pentanone and 2-nonanone and 2-undecanone combination; 2-heptanone and 2-nonanone and 2-undecanone combination; or 2-pentanone and 2-heptanone and It may be a combination of 2-nonanone and 2-undecanone.

As the active ingredient, a commercially available product may be used, or an appropriately manufactured and obtained product may be used. The method for producing the active ingredient is not particularly limited, and for example, a known method can be used. The active ingredient can be produced, for example, by chemical synthesis, enzymatic reaction, extraction, fermentation, or a combination thereof. The active ingredient may or may not be purified to the desired degree. That is, as the active ingredient, a refined product may be used, or a material containing the active ingredient may be used. Examples of the material containing the active ingredient include agricultural, fishery and livestock products containing the active ingredient and processed products thereof. The content of the active ingredient in the material containing the active ingredient is, for example, 50 ppb (v / w) or more, 100 ppb (v / w) or more, 500 ppb (v / w) or more, 1 ppm (v / w) or more, and 5 ppm ( v / w) or more, 10 ppm (v / w) or more, 50 ppm (v / w) or more, 100 ppm (v / w) or more, 500 ppm (v / w) or more, 1% (v / w) or more, 5% ( v / w) or more, 10% (v / w) or more, 30% (v / w) or more, 50% (v / w) or more, 70% (v / w) or more, or 90% (v / w) That may be the above. When the active ingredient is a combination of two or more ingredients, the material containing the active ingredient may or may not contain all of these ingredients. For example, two or more materials containing each of these components may be used in combination.

When a material containing an active ingredient is used, the amount of the active ingredient (for example, the content (concentration) or the blending amount) shall be calculated based on the amount of the active ingredient itself in the material.

Ingredients other than the active ingredient contained in the emulsion of the present invention are not particularly limited as long as the effect of imparting fresh cream flavor can be obtained. Ingredients other than the active ingredient can be appropriately selected according to various conditions such as the shape of the emulsion of the present invention and the type of food and drink of the present invention. The emulsion of the present invention may contain, for example, at least water, fats and oils, and an emulsifier, and may further contain other components. In addition, for example, water may be removed from the emulsion by drying. That is, when the emulsion of the present invention is a dried product, the emulsion of the present invention may contain, for example, at least fats and oils and an emulsifier, and may further contain other components.

Examples of fats and oils include animal-derived fats and oils (animal fats and oils), plant-derived fats and oils (vegetable fats and oils), and hydrogenated oils thereof. Examples of animal fats and oils include chicken fat, pork fat, beef tallow, sheep oil, whale oil, fish oil, egg oil, and butter. Examples of fish oil include tuna oil, bonito oil, sardine oil, mackerel oil, salmon oil, and cod oil. Vegetable oils and fats include rapeseed oil, rice oil, red flower oil, sunflower oil, olive oil, peanut oil, palm oil, palm kernel oil, palm oil, soybean oil, corn oil, cottonseed oil, sesame oil, grape seed oil, and sesame oil. Be done. Examples of the hydrogenated oil include partially hydrogenated oil and extremely hydrogenated oil. Examples of fats and oils include vegetable fats and oils. As the fats and oils, one kind of fats and oils may be used, or two or more kinds of fats and oils may be used in combination.

Examples of the emulsifier include ester ether type emulsifier, ester type emulsifier, lecithin, saponin, and sodium caseinate. Examples of the ester ether type emulsifier include polyoxyethylene sorbitan fatty acid ester. Examples of the ester-type emulsifier include glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and sucrose fatty acid ester. Examples of lecithin include plant lecithin, egg yolk lecithin, and derivatives thereof. Examples of plant lecithin include soybean lecithin, oilseed lecithin, and sunflower lecithin. Derivatives include fractionated lecithin, enzymatically treated lecithin, and enzymatically degraded lecithin. Examples of saponins include saponins of various plants. Specific examples of the saponin include soybean saponin, tea seed saponin, and soybean saponin. As the emulsifier, one kind of component may be used, or two kinds or more kinds of components may be used in combination.

Examples of other ingredients include ingredients used in foods and drinks and pharmaceuticals. Specific examples of other components include sugars, milk components, and pH adjusters. Examples of sugars include sucrose, glucose, fructose, lactose, high fructose corn syrup, oligosaccharides, honey, maple syrup, and starch hydrolysates. Examples of the milk component include milk such as milk and processed products thereof. Examples of processed milk products include milk protein and milk powder. Examples of milk protein include casein and whey protein. Examples of milk powder include skim milk powder. Examples of the pH adjuster include acids such as phosphoric acid and citric acid and salts thereof. As the other component, one kind of component may be used, or two kinds or more kinds of components may be used in combination.

The content of each component (that is, the active ingredient and other components) in the emulsion of the present invention is not particularly limited as long as the fresh cream flavor-imparting effect can be obtained. The content of each component in the emulsion of the present invention depends on various conditions such as the type of each component, the shape of the emulsion of the present invention, the blending amount of the emulsion of the present invention, the type of food and drink of the present invention, and the like. Can be set as appropriate.

The content of the active ingredient in the emulsion of the present invention may be set so that, for example, the content of the active ingredient in foods and drinks at the time of eating (that is, the eating concentration) is in a predetermined range. The content of the active ingredient in the emulsion of the present invention is, for example, 2 times or more, 5 times or more, 10 times or more, 20 times or more, 50 times or more, 100 times or more, 200 times or more, the eating concentration of the active ingredient. It may be 500 times or more, 1000 times or more, 2000 times or more, 5000 times or more, 10000 times or more, or 20000 times or more, 1,000,000 times or less, 500,000 times or less, 200,000 times or less, 100,000 times or less, 50,000 times or less, It may be 20000 times or less, 10000 times or less, 5000 times or less, 2000 times or less, 1000 times or less, 500 times or less, 200 times or less, or 100 times or less, and may be a range of consistent combinations thereof. .. Specifically, the content of the active ingredient in the emulsion of the present invention may be 2 to 1,000,000 times or 10 to 100,000 times the eating concentration of the active ingredient. The eating concentration of the active ingredient will be described later.

If at least 2-pentanone, 2-heptanone, 2-nonanone, or 2-undecanone is selected as the active ingredient, the inclusion of 2-pentanone, 2-heptanone, 2-nonanone, or 2-undecanone in the emulsion of the present invention. The amount may be set so that, for example, the content of 2-pentanone, 2-heptanone, 2-nonanone, or 2-undecanone in food or drink at the time of eating (that is, the eating concentration) is within a predetermined range. The content of 2-pentanone, 2-heptanone, 2-nonanone, or 2-undecanone in the emulsion of the present invention is, for example, the eating concentration of 2-pentanone, 2-heptanone, 2-nonanone, or 2-undecanone, respectively. 2 times or more, 5 times or more, 10 times or more, 20 times or more, 50 times or more, 100 times or more, 200 times or more, 500 times or more, 1000 times or more, 2000 times or more, 5000 times or more, 10000 times or more, Alternatively, it may be 20000 times or more, 10000 times or less, 500,000 times or less, 200,000 times or less, 100,000 times or less, 50,000 times or less, 20000 times or less, 10000 times or less, 5000 times or less, 2000 times or less, 1000 times or less, It may be 500 times or less, 200 times or less, or 100 times or less, and may be a range of consistent combinations thereof. The content of 2-pentanone, 2-heptanone, 2-nonanone, or 2-undecanone in the emulsion of the present invention is specifically 2-pentanone, 2-heptanone, 2-nonanone, or 2-undecanone, respectively. It may be 2 to 1000000 times or 10 to 100,000 times the eating concentration of. The eating concentrations of 2-pentanone, 2-heptanone, 2-nonanone, and 2-undecanone will be described later.

The emulsion of the present invention contains an active ingredient in the emulsified particles. "The emulsion of the present invention contains the active ingredient in the emulsified particles" means that the emulsion of the present invention contains at least a part of the active ingredient in the emulsified particles, unless otherwise specified. That is, the emulsion of the present invention may or may not further contain the active ingredient outside the emulsified particles. The emulsion of the present invention is, for example, 50% or more, 60% or more, 70% or more, 80% or more, 90% or more, 95% or more, 98% or more, or 99% or more of the total amount of the active ingredient by weight. May be contained in the emulsified particles. When two or more ingredients are selected as the active ingredient, the emulsions of the present invention, for example, by weight, are 50% or more, 60% or more, 70% or more, 80% or more of the total amount of each selected ingredient. % Or more, 90% or more, 95% or more, 98% or more, or 99% or more may be contained in the emulsified particles. When the emulsion of the present invention is a dried product, the emulsion of the present invention may be prepared, for example, by drying an emulsion containing an active ingredient in emulsified particles.

When two or more ingredients are selected as the active ingredient, the ratio of the content of the selected ingredient in the emulsion of the present invention is not particularly limited. When two or more ingredients are selected as the active ingredient, the content of each selected ingredient in the emulsion of the present invention is, for example, as a weight ratio to the content of the active ingredient in the emulsion of the present invention. 1% or more, 2% or more, 5% or more, 10% or more, 15% or more, 20% or more, 30% or more, 40% or more, 50% or more, 60% or more, 70% or more, 80% or more, 90% Above, 95% or more, or 98% or more, 99% or less, 98% or less, 95% or less, 90% or less, 85% or less, 80% or less, 70% or less, 60% or less, 50% Hereinafter, it may be 40% or less, 30% or less, 20% or less, 15% or less, 10% or less, 5% or less, or 2% or less, and may be a range of consistent combinations thereof. When two or more ingredients containing 2-pentanone are selected as the active ingredient, the content of 2-pentanone in the emulsion of the present invention is, for example, the weight relative to the content of the active ingredient in the emulsion of the present invention. The ratio may be 1-99%, 10-90%, 30-80%, or 50-70%. When two or more ingredients containing 2-heptanone are selected as the active ingredient, the content of 2-heptanone in the emulsion of the present invention is, for example, the weight relative to the content of the active ingredient in the emulsion of the present invention. The ratio may be 1-99%, 5-80%, 10-60%, or 20-40%. When two or more ingredients containing 2-nonanone are selected as the active ingredient, the content of 2-nonanone in the emulsion of the present invention is, for example, the weight relative to the content of the active ingredient in the emulsion of the present invention. The ratio may be 1-99%, 1-50%, 1-30%, or 1-10%. When two or more ingredients containing 2-undecanone are selected as the active ingredient, the content of 2-undecanone in the emulsion of the present invention is, for example, the weight relative to the content of the active ingredient in the emulsion of the present invention. The ratio may be 1-99%, 1-50%, 1-30%, or 1-10%. When two or more active ingredients are selected, the content of each selected ingredient in the emulsion of the present invention is the content of the active ingredient in the emulsion of the present invention and the emulsification of the present invention. It may be in the range calculated from the ratio of the contents of the selected components in the product.

When two or more ingredients are selected as the active ingredient, the ratio of the content of the selected ingredient in the emulsified particles in the emulsion of the present invention (that is, in the emulsion of the present invention among the active ingredients). The ratio of the content of the portion contained in the emulsified particles) is not particularly limited. The ratio of the content of the selected component in the emulsified particles in the emulsion of the present invention may be, for example, the ratio of the content of the selected component in the emulsion of the present invention exemplified above.

The emulsion of the present invention may be one type of emulsion or a combination of two or more types of emulsions. Combinations of two or more emulsions include the type of parameter that identifies the emulsion (eg, the type of each component (ie, the active ingredient and other components), the content of each component, the median diameter of the emulsified particles, etc. Etc.), and examples thereof include a combination of two or more emulsions having different types. When the emulsion of the present invention is a combination of two or more emulsions, these emulsions may be mixed in advance and used as the emulsion of the present invention, or may be appropriately used in combination at the time of use. .. When the emulsion of the present invention is a combination of two or more emulsions, those emulsions may meet the requirements of the emulsion of the present invention as a whole combination. When the emulsion of the present invention is a combination of two or more emulsions, each of these emulsions may or may not meet the requirements of the emulsion of the present invention alone.

The method for producing an emulsion of the present invention is not particularly limited. The emulsion of the present invention can be produced by blending an active ingredient to produce an emulsion. "Formulation" and "addition" may be used in an alternative manner. The emulsion of the present invention can be produced, for example, by the same method using the same raw materials as ordinary emulsions, except that the active ingredient is blended.

The emulsion can be produced, for example, by combining and emulsifying the raw materials of the emulsion. The raw material of the emulsion is not particularly limited as long as an emulsion having a fresh cream flavor-imparting function can be obtained. The raw material of the emulsion can be appropriately selected according to various conditions such as the shape of the emulsion of the present invention and the type of food and drink of the present invention. Examples of the raw material of the emulsion include components other than the active ingredient contained in the emulsion of the present invention. That is, as the raw material of the emulsion, for example, at least water, fats and oils, and an emulsifier may be used, and other components may be used.

The emulsion (for example, O / W type emulsion) can be specifically produced, for example, by emulsifying the aqueous phase and the oil phase in the presence of an emulsifier. As the aqueous phase, for example, water alone may be used, or water may be used in combination with one or more other components. As the oil phase, for example, only fats and oils may be used, or water may be used in combination with one or more other components. The emulsifier may be incorporated into the aqueous phase and / or the oil phase prior to emulsification and may be added during emulsification, for example. The emulsifier may be incorporated, in particular, into the aqueous and / or oil phase prior to emulsification. In addition, other components may be added to the aqueous phase and / or the oil phase before emulsification, may be added during emulsification, or may be added after emulsification.

Emulsification can be carried out, for example, by stirring or membrane emulsification. The emulsification conditions can be appropriately set according to various conditions such as a desired median diameter of the emulsified particles. Stirring can be performed using, for example, a stirrer such as a homomixer, a colloid mill, a high-pressure homogenizer, or a high-speed stirrer. Membrane emulsification can be carried out using, for example, a porous film such as an SPG film (Shirasu porous glass film).

By carrying out the emulsification in this way, an emulsion (for example, an O / W type emulsion) can be obtained. The emulsion may be obtained, for example, as a liquid (ie, an emulsion).

The emulsion thus obtained (for example, an emulsion) may be used as the emulsion of the present invention, for example, as it is or after being appropriately subjected to treatments such as dilution, concentration and drying. The drying can be carried out by any drying method such as spray drying, spray freezing, freeze drying, freeze pulverization, extrusion granulation and the like. The emulsion may be powdered, for example, by drying. For example, an emulsified powder can be prepared by drying an O / W type emulsion (for example, an O / W type emulsion). The dried product (for example, an emulsified powder) may be used as the emulsion of the present invention as it is or after being appropriately subjected to treatments such as crushing, granulation, and classification. Further, the emulsion (for example, an emulsion or an emulsified powder) may be used as the emulsion of the present invention after being combined with other components.

The addition of the active ingredient may be carried out at any stage of the emulsion manufacturing process as long as the function of imparting the flavor of fresh cream can be obtained. The active ingredient may, for example, be incorporated into the aqueous and / or oil phase prior to emulsification and may be added during emulsification. The active ingredient may be incorporated into the oil phase, in particular, prior to emulsification. That is, an example of the method for producing an emulsion of the present invention is a method for producing an emulsion (for example, an O / W type emulsion), which is effective because it comprises emulsifying an aqueous phase and an oil phase in the presence of an emulsifier. It may be a method in which the components are blended into the oil phase before emulsification. By blending the active ingredient into the oil phase before emulsification, an emulsion containing the active ingredient in the emulsified particles can be efficiently produced. The amount of the active ingredient blended in the oil phase before emulsification is, for example, 50% or more, 60% or more, 70% or more, 80% or more, 90% or more, 95% or more of the total amount of the active ingredient by weight. It may be 98% or more, or 99% or more. The active ingredient may be added only once, or may be added in two or more divided doses. When two or more kinds of ingredients are used as the active ingredient, all of these ingredients may be added together, or they may be added separately or separately in any combination. When two or more kinds of ingredients are used as active ingredients, an emulsion containing all of these ingredients may be prepared and used as the emulsion of the present invention, and these ingredients may be used separately or arbitrarily. Two or more emulsions to be contained may be prepared separately by the combination of the above, and the emulsions thereof may be combined and used as the emulsion of the present invention. The blending amount (addition amount) of the active ingredient can be set according to the content of the active ingredient in the emulsion of the present invention. That is, the content of the active ingredient in the emulsion of the present invention may be read as the blending amount (addition amount) of the active ingredient in the method for producing the emulsion of the present invention. Further, when the emulsion is subjected to a treatment such as dilution, concentration, and drying in which the amount of the component fluctuates and then used as the emulsion of the present invention, the content of the active ingredient in the emulsion of the present invention changes the amount of the component. After correction, it may be read as the blending amount (addition amount) of the active ingredient in the emulsion production method of the present invention.

<2> Method of the present invention The method of the present invention is a method including a step of utilizing the emulsion of the present invention.

According to the method of the present invention, specifically, by using the emulsion of the present invention, it is possible to impart a fresh cream flavor to foods and drinks, that is, an effect of imparting a fresh cream flavor to foods and drinks can be obtained. Therefore, the method of the present invention may be carried out for imparting a fresh cream flavor. That is, the method of the present invention may be, for example, a method of imparting a fresh cream flavor. This method is also referred to as "the method for imparting fresh cream flavor of the present invention".

Further, by the method of the present invention, specifically, by using the emulsion of the present invention, it is possible to produce a food or drink to which a fresh cream flavor is imparted. Therefore, the method of the present invention may be carried out for the production of foods and drinks (specifically, the production of foods and drinks to which a fresh cream flavor is imparted). That is, the method of the present invention may be, for example, a method for producing a food or drink (specifically, producing a food or drink to which a fresh cream flavor is imparted). This method is also referred to as "the method for producing food and drink of the present invention".

By adding the emulsion of the present invention to a food or drink or a raw material thereof, it can be used for imparting a fresh cream flavor or for producing a food or drink. That is, the method of the present invention may be, specifically, a method of imparting a fresh cream flavor, which comprises, for example, adding the emulsion of the present invention to a food or drink or a raw material thereof. In addition, the method of the present invention specifically produces a food or drink including, for example, adding the emulsion of the present invention to the food or drink or a raw material thereof (specifically, a fresh cream flavor is imparted). It may be a method of manufacturing food and drink.

The food and drink obtained by the method of the present invention is also referred to as "food and drink of the present invention". Specifically, the food and drink of the present invention is a food and drink to which a fresh cream flavor is imparted. In other words, the food or drink of the present invention is a food or drink to which the emulsion of the present invention is added. In other words, the food or drink of the present invention is a food or drink containing the emulsion of the present invention. "Formulation" and "addition" may be used in an alternative manner.

The food and drink is not particularly limited, and all foods and drinks are included. Foods and drinks also include seasonings. The food and drink may be liquid or solid. Examples of foods and drinks include foods and drinks to which the flavor of fresh cream is desired to be imparted. Examples of foods and drinks include foods and drinks that can be produced or eaten by blending milk such as milk, and foods and drinks that can be manufactured or eaten by blending cream such as fresh cream. The food and drink may be, for example, one in which the blending amount of milk and / or cream is reduced. Specific examples of foods and drinks include soft drinks, alcoholic drinks, soups and other beverages; roux such as curry and stew or foods and drinks using the same, sauces such as white sauce and gratin or foods and drinks using the same; Fillings such as custard cream and flower paste; cakes, mousses, puddings, bavarois, jellies, gums, candies, ice creams, sherbets and other confectioneries. "Soft drink" means a non-alcoholic beverage (beverage with an alcohol concentration of less than 1%) excluding milk and dairy products. Examples of the soft drink include fruit juice (fruit juice), vegetable juice, tea, coffee drink (coffee, milk drink with coffee, etc.), cocoa, carbonated drink, and sports drink. Examples of the soup include potage soup, cream soup, and consomme soup. Specific examples of the soup include corn soup. The food and drink may or may not be provided in a form that can be eaten as it is. The food and drink may be prepared and eaten in a manner suitable for eating before or during eating, for example. For example, in the case of a beverage such as soup, it may be provided as a beverage in a container that can be eaten as it is, or may be provided as a concentrate such as powder to be diluted and eaten. In addition, foods and drinks are not limited to general foods, but also include so-called health foods and medical foods such as dietary supplements, nutritionally functional foods, and foods for specified health use. For example, foods and drinks as exemplified above may be provided as general foods, health foods, and medical foods.

The food and drink of the present invention can be produced by the same method using the same raw materials as ordinary food and drink except that the emulsion of the present invention is added. The addition of the emulsion of the present invention may be carried out at any stage of the food and drink manufacturing process. That is, the emulsion of the present invention may be added to the raw material of the food or drink, may be added to the food or drink in the middle of production, or may be added to the finished food or drink. The emulsion of the present invention may be added only once, or may be added in two or more times. When the emulsion of the present invention is a combination of two or more emulsions, the emulsions may be added to foods and drinks or their raw materials at the same time, or they may be added separately or in any combination. It may be added separately to foods and drinks or their raw materials.

The amount of the emulsion of the present invention added in the method of the present invention is not particularly limited as long as the effect of imparting the flavor of fresh cream can be obtained. The amount of the emulsion added of the present invention can be appropriately set according to various conditions such as the type of active ingredient and the type of food and drink of the present invention.

The blending amount of the emulsion of the present invention may be set so that, for example, the content of the active ingredient in foods and drinks at the time of eating (that is, the eating concentration) is within a predetermined range. The eating concentration of the active ingredient is, for example, 0.2 ppb (v / w) or more, 0.25 ppb (v / w) or more, 0.3 ppb (v / w) or more, 0.35 ppb (v / w) or more, 0. .5 ppb (v / w) or more, 1 ppb (v / w) or more, 2 ppb (v / w) or more, 5 ppb (v / w) or more, 10 ppb (v / w) or more, 15 ppb (v / w) or more, 20 ppb (V / w) or more, 30 ppb (v / w) or more, 40 ppb (v / w) or more, 50 ppb (v / w) or more, 60 ppb (v / w) or more, 70 ppb (v / w) or more, 80 ppb (v) / W) or higher, 90 ppb (v / w) or higher, 100 ppb (v / w) or higher, 120 ppb (v / w) or higher, 150 ppb (v / w) or higher, 200 ppb (v / w) or higher, 250 ppb (v / w) or higher ) Above, 300 ppb (v / w)
) Or more, 350 ppb (v / w) or more, 400 ppb (v / w) or more, 450 ppb (v / w) or more, 500 ppb (v / w) or more, 600 ppb (v / w) or more, 700 ppb (v / w) or more , 800 ppb (v / w) or more, 900 ppb (v / w) or more, 1000 ppb (v / w) or more, 1100 ppb (v / w) or more, 1200 ppb (v / w) or more, 1300 ppb (v / w) or more, 1400 ppb It may be (v / w) or more, or 1500 ppb (v / w) or more, 5000 ppb (v / w) or less, 4000 ppb (v / w) or less, 3000 ppb (v / w) or less, 2500 ppb (v / w) or less. ) Or less, 2000 ppb (v / w) or less, 1500 ppb (v / w) or less, 1400 ppb (v / w) or less, 1300 ppb (v / w) or less, 1200 ppb (v / w) or less, 1100 ppb (v / w) or less , 1000 ppb (v / w) or less, 900 ppb (v / w) or less, 800 ppb (v / w) or less, 700 ppb (v / w) or less, 600 ppb (v / w) or less, 500 ppb (v / w) or less, 450 ppb (V / w) or less, 400 ppb (v / w) or less, 350 ppb (v / w) or less, 300 ppb (v / w) or less, 250 ppb (v / w) or less, 200 ppb (v / w) or less, 150 ppb (v) / W) or less, 100 ppb (v / w) or less, 90 ppb (v / w) or less, 80 ppb (v / w) or less, 70 ppb (v / w) or less, 60 ppb (v / w) or less, 50 ppb (v / w) or less ) Or less, 40 ppb (v / w) or less, 30 ppb (v / w) or less, 20 ppb (v / w) or less, 15 ppb (v / w) or less, 10 ppb (v / w) or less, 5 ppb (v / w) or less , 2 ppb (v / w) or less, or 1 ppb (v / w) or less, or a range of consistent combinations thereof. Specifically, the eating concentration of the active ingredient is 5 to 5000 ppb (v / w), 10 to 4000 ppb (v / w), 15 to 3000 ppb (v / w), 0.2 to 5000 ppb (v / w). 0.2 to 1000 ppb (v / w), 0.2 to 100 ppb (v / w), 0.2 to 10 ppb (v / w), 0.2 to 5 ppb (v / w), 0.25 to 5000 ppb ( v / w), 0.25 to 1000 ppb (v / w), 0.25 to 100 ppb (v / w), 0.25 to 10 ppb (v / w), 0.25 to 5 ppb (v / w), 0 .3 to 5000 ppb (v / w), 0.3 to 1000 ppb (v / w), 0.3 to 100 ppb (v / w), 0.3 to 10 ppb (v / w), or 0.3 to 5 ppb ( It may be v / w). More specifically, the eating concentration of the active ingredient may be 5 to 5000 ppb (v / w), 10 to 4000 ppb (v / w), or 15 to 3000 ppb (v / w), and in particular, the active ingredient. When one kind of component is selected as, it may be in the above range. More specifically, the eating concentration of the active ingredient is 0.2 to 5000 ppb (v / w), 0.2 to 1000 ppb (v / w), 0.2 to 100 ppb (v / w), 0. 2 to 10 ppb (v / w), 0.2 to 5 ppb (v / w), 0.25 to 5000 ppb (v / w), 0.25 to 1000 ppb (v / w), 0.25 to 100 ppb (v / w) w), 0.25 to 10 ppb (v / w), 0.25 to 5 ppb (v / w), 0.3 to 5000 ppb (v / w), 0.3 to 1000 ppb (v / w), 0.3 It may be ~ 100 ppb (v / w), 0.3-10 ppb (v / w), or 0.3-5 ppb (v / w), and in particular, 2-pentanone, 2-heptanone, 2 as active ingredients. -It may be in this range when all of nonanone and 2-undecanone are selected.

When at least 2-pentanone is selected as the active ingredient, the blending amount of the emulsion of the present invention is such that, for example, the content of 2-pentanone in foods and drinks at the time of eating (that is, the eating concentration) is within a predetermined range. May be set. The eating concentration of 2-pentanone may be, for example, in the range of the eating concentration of the active ingredient exemplified above. The eating concentration of 2-pentanone is, for example, 100 ppb (v / w) or more, 120 ppb (v / w) or more, 150 ppb (v / w) or more, 200 ppb (v / w) or more, 250 ppb (v / w) or more. 300 ppb (v / w) or more, 350 ppb (v / w) or more, 400 ppb (v / w) or more, 450 ppb (v / w) or more, 500 ppb (v / w) or more, or 600 ppb (v / w) or more. It may be 1500 ppb (v / w) or less, 1400 ppb (v / w) or less, 1300 ppb (v / w) or less, 1200 ppb (v / w) or less, 1100 ppb (v / w) or less, 1000 ppb (v / w / w) or less, 900 ppb (v / w) or less, 800 ppb (v / w) or less, 700 ppb (v / w) or less, 600 ppb (v / w) or less, 500 ppb (v / w) or less, 450 ppb (v / w) Hereinafter, it may be 400 ppb (v / w) or less, 350 ppb (v / w) or less, or 300 ppb (v / w) or less, and may be a range of consistent combinations thereof. The eating concentration of 2-pentanone may be in the above range in any case where at least 2-pentanone is selected as the active ingredient, but particularly in the above range when 2-pentanone is selected alone as the active ingredient. It may be. The eating concentration of 2-pentanone is specifically 5 to 1500 ppb (v / w), 50 to 1500 ppb (v / w), 100 to 1500 ppb (v / w), 200 to 800 ppb (v / w), or It may be 300 to 600 ppb (v / w). The eating concentration of 2-pentanone is 100 to 1500 ppb (v / w), 200 to 800 ppb (v / w), or 300 to 600 ppb (v / w), especially when 2-pentanone is selected alone as the active ingredient. w) may be used.

When at least 2-heptanone is selected as the active ingredient, the blending amount of the emulsion of the present invention is such that, for example, the content of 2-heptanone in foods and drinks at the time of eating (that is, the eating concentration) is within a predetermined range. May be set. The eating concentration of 2-heptanone may be, for example, in the range of the eating concentration of the active ingredient exemplified above. The eating concentration of 2-heptanone is, for example, 250 ppb (v / w) or more, 300 ppb (v / w) or more, 350 ppb (v / w) or more, 400 ppb (v / w) or more, 450 ppb (v / w). 500 ppb (v / w) or more, 600 ppb (v / w) or more, 700 ppb (v / w) or more, 800 ppb (v / w) or more, 900 ppb (v / w) or more, or 1000 ppb (v / w) or more. It may be 2000 ppb (v / w) or less, 1500 ppb (v / w) or less, 1400 ppb (v / w) or less, 1300 ppb (v / w) or less, 1200 ppb (v / w) or less, 1100 ppb (v / w / w) or less, 1000 ppb (v / w) or less, 900 ppb (v / w) or less, 800 ppb (v / w) or less, 700 ppb (v / w) or less, 600 ppb (v / w) or less, or 500 ppb (v / w) or less ) It may be the following, or it may be a range of consistent combinations thereof. The eating concentration of 2-heptanone may be in the above range in any case where at least 2-heptanone is selected as the active ingredient, but particularly in the above range when 2-heptanone is selected alone as the active ingredient. It may be. Specifically, the eating concentration of 2-heptanone is 5 to 2000 ppb (v / w), 50 to 2000 ppb (v / w), 100 to 2000 ppb (v / w), 250 to 2000 ppb (v / w), 400. It may be ~ 1200 ppb (v / w) or 500 ~ 800 ppb (v / w). The eating concentration of 2-heptanone is 250-2000 ppb (v / w), 400-1200 ppb (v / w), or 500-800 ppb (v / w), especially when 2-heptanone is selected alone as the active ingredient. w) may be used.

When at least 2-nonanone is selected as the active ingredient, the blending amount of the emulsion of the present invention is such that, for example, the content of 2-nonanone in foods and drinks at the time of eating (that is, the eating concentration) is within a predetermined range. May be set. The eating concentration of 2-nonanone may be, for example, in the range of the eating concentration of the active ingredient exemplified above. The eating concentration of 2-nonanone is, for example, 20 ppb (v / w) or more, 30 ppb (v / w) or more, 40 ppb (v / w) or more, 50 ppb (v / w) or more, 60 ppb (v / w) or more. 70 ppb (v / w) or more, 80 ppb (v / w) or more, 90 ppb (v / w) or more, 100 ppb (v / w) or more, 120 ppb (v / w) or more, 150 ppb (v / w) or more, Alternatively, it may be 200 ppb (v / w) or more, 450 ppb (v / w) or less, 400 ppb (v / w) or less, 350 ppb (v / w) or less, 300 ppb (v / w) or less, 250 ppb (v / w) or less. It may be w) or less, 200 ppb (v / w) or less, 150 ppb (v / w) or less, 120 ppb (v / w) or less, 100 ppb (v / w) or less, or 90 ppb (v / w) or less. It may be a range of consistent combinations thereof. The eating concentration of 2-nonanone may be in the above range in any case where at least 2-nonanone is selected as the active ingredient, but particularly in the above range when 2-nonanone is selected alone as the active ingredient. It may be. The eating concentration of 2-nonanone is specifically 5 to 450 ppb (v / w), 10 to 450 ppb (v / w), 20 to 450 ppb (v / w), 80 to 300 ppb (v / w), or It may be 100 to 200 ppb (v / w). The eating concentration of 2-nonanone is 20 to 450 ppb (v / w), 80 to 300 ppb (v / w), or 100 to 200 ppb (v / w), especially when 2-nonanone is selected alone as the active ingredient. w) may be used.

When at least 2-undecanone is selected as the active ingredient, the amount of the emulsion of the present invention is, for example, such that the content of 2-undecanone in foods and drinks at the time of eating (that is, the eating concentration) is within a predetermined range. May be set. The eating concentration of 2-undecanone may be, for example, in the range of the eating concentration of the active ingredient exemplified above. The eating concentration of 2-undecanone is, for example, 5 ppb (v / w) or more, 10 ppb (v / w) or more, 15 ppb (v / w) or more, 20 ppb (v / w) or more, 30 ppb (v / w). 40 ppb (v / w) or more, 50 ppb (v / w) or more, 60 ppb (v / w) or more, 70 ppb (v / w) or more, 80 ppb (v / w) or more, 90 ppb (v / w) or more, 100 ppb (v / w) or more, 120 ppb (v / w) or more, 150 ppb (v / w) or more, 200 ppb (v / w) or more, 250 ppb (v / w) or more, 300 ppb (v / w) or more, 350 ppb ( v / w) or higher, 400 ppb (v / w) or higher, 450 ppb (v / w) or higher, 500 ppb (v / w) or higher, 600 ppb (v / w) or higher, 700 ppb (v / w) or higher, 800 ppb (v / w) or higher w) or more, 900 ppb (v / w) or more, 1000 ppb (v / w) or more, 1100 ppb (v / w) or more, 1200 ppb (v / w) or more, 1300 ppb (v / w) or more, 1400 ppb (v / w) Or more, or may be 1500 ppb (v / w) or more, 3000 ppb (v / w) or less, 2500 ppb (v / w) or less, 2000 ppb (v / w) or less, 1500 ppb (v / w) or less, 1400 ppb ( v / w) or less, 1300 ppb (v / w) or less, 1200 ppb (v / w) or less, 1100 ppb (v / w) or less, 1000 ppb (v / w) or less, 900 ppb (v / w) or less, 800 ppb (v / w) or less w) or less, 700 ppb (v / w) or less, 600 ppb (v / w) or less, 500 ppb (v / w) or less, 450 ppb (v / w) or less, 400 ppb (v / w) or less, 350 ppb (v / w) Below, 300 ppb (v / w) or less, 250 ppb (v / w) or less, 200 ppb (v / w) or less, 150 ppb (v / w) or less, 100 ppb (v / w) or less, 90 ppb (v / w) or less, It may be 80 ppb (v / w) or less, 70 ppb (v / w) or less, 60 ppb (v / w) or less, or 50 ppb (v / w) or less, or a range of consistent combinations thereof. .. The eating concentration of 2-Undecanone may be in the above range in any case where at least 2-Undecanone is selected as the active ingredient, but in particular, when 2-Undecanone is selected alone as the active ingredient, the above range. It may be. Specifically, the eating concentration of 2-undecanone may be 5 to 3000 ppb (v / w), 20 to 2000 ppb (v / w), or 40 to 1000 ppb (v / w). The eating concentration of 2-undecanone is 5 to 3000 ppb (v / w), 20 to 2000 ppb (v / w), or 40 to 1000 ppb (v / w), especially when 2-undecanone is selected alone as the active ingredient. w) may be used.

When two or more kinds of ingredients are selected as the active ingredient, the eating concentration of each selected ingredient is determined from the ratio of the eating concentration of the active ingredient to the content of the selected ingredient in the emulsion of the present invention. It may be in the calculated range.

The blending amount of the emulsion of the present invention may be set so that, for example, the content (that is, the eating concentration) of the active ingredient derived from the emulsified particles in food and drink at the time of eating is within a predetermined range. The "eating concentration of the active ingredient derived from the emulsified particles" may mean the eating concentration of the portion of the active ingredient that is blended in the state of being contained in the emulsified particles. In other words, the "eating concentration of the active ingredient derived from the emulsified particles" may mean the eating concentration of the portion of the active ingredient contained in the emulsified particles in the compounded emulsion of the present invention. .. The eating concentration of the active ingredient derived from the emulsified particles may be, for example, in the range of the eating concentration of the active ingredient exemplified above.

When at least 2-pentanone is selected as the active ingredient, the blending amount of the emulsion of the present invention is, for example, a predetermined content (that is, eating concentration) of 2-pentanone derived from emulsified particles in foods and drinks at the time of eating. It may be set to be in the range of. The eating concentration of 2-pentanone derived from the emulsified particles may be, for example, in the range of the eating concentration of 2-pentanone exemplified above.

When at least 2-heptanone is selected as the active ingredient, the blending amount of the emulsion of the present invention is, for example, a predetermined content (that is, eating concentration) of 2-heptanone derived from emulsified particles in foods and drinks at the time of eating. It may be set to be in the range of. The eating concentration of 2-heptanone derived from the emulsified particles may be, for example, in the range of the eating concentration of 2-heptanone exemplified above.

When at least 2-nonanone is selected as the active ingredient, the blending amount of the emulsion of the present invention is, for example, a predetermined content (that is, eating concentration) of 2-nonanone derived from emulsified particles in foods and drinks at the time of eating. It may be set to be in the range of. The eating concentration of 2-nonanone derived from the emulsified particles may be, for example, in the range of the eating concentration of 2-nonanone exemplified above.

When at least 2-undecanone is selected as the active ingredient, the blending amount of the emulsion of the present invention is, for example, a predetermined content (that is, eating concentration) of 2-undecanone derived from emulsified particles in foods and drinks at the time of eating. It may be set to be in the range of. The eating concentration of 2-undecanone derived from the emulsified particles may be, for example, in the range of the eating concentration of 2-undecanone exemplified above.

When two or more kinds of active ingredients are selected, the eating concentration of each selected component derived from the emulsified particles is the eating concentration of the active ingredient derived from the emulsified particles and the emulsion of the present invention. It may be in the range calculated from the ratio of the content of the selected component in the emulsified particles of.

The eating concentration of the active ingredient exemplified above can be used as it is or appropriately modified depending on the eating mode of the food or drink to obtain the added amount of the active ingredient. That is, in the case of producing a food or drink that is eaten without being concentrated or diluted (for example, it is eaten as it is), the eating concentration of the active ingredient exemplified above may be read as it is as the amount of the active ingredient added. Further, in the case of producing a food or drink that is concentrated or diluted and eaten, the amount of the active ingredient added can be set from the eating concentration of the active ingredient exemplified above and the magnification of concentration or dilution. For example, in the case of producing a food or drink that is diluted 10 times and eaten, 10 times the eating concentration of the active ingredient exemplified above may be set as the addition amount of the active ingredient.

Hereinafter, the present invention will be described in more detail with reference to non-limiting examples.

Example 1: Preparation of emulsion containing 2-pentanone, 2-heptanone, 2-nonanone, and / or 2-undecanone (1) Solutions of 2-pentanone, 2-heptanone, 2-nonanone and 2-undecanone Preparation of the following components (A) to (D) were prepared as follows.
100 μL of each of (A) to (D) was diluted with 99.5% by volume ethanol to 10 mL each to prepare a solution of 10,000 ppm (v / v).
(A) 2-Pentanone: Sigma-Aldrich (B) 2-Heptanone: Sigma-Aldrich (C) 2-Nonanone: Sigma-Aldrich (D) 2-Undecanone: Sigma-Aldrich

(2) Preparation of emulsion The aqueous phase and oil phase were prepared according to the composition of a general O / W type emulsion for producing creaming powder. The oil phase contains a 10,000 ppm (v / v) 2-pentanone (component (A)) solution, 2-heptanone (component (B)) solution, and 2-nonanone (component (C)) prepared in (1) above. ) Solution and / or 2-undecanone (component (D)) solution was added to obtain the desired eating concentration of each component (see each experiment described below), and the mixture was stirred well and mixed. After mixing the oil phase and the aqueous phase, emulsification is carried out under the conditions shown in Table 1, and O / containing the components (A), (B), (C), and / or (D) in the emulsified particles. A W-type emulsion was prepared. The median diameter of the emulsion (that is, the median diameter of the emulsion oil droplet) was measured using a laser diffraction particle size distribution measuring device (SALD2300, manufactured by Shimadzu Corporation). The measurement results are shown in Table 1.

(3) Preparation of creaming powder Separately, an emulsion was prepared in the same procedure as in (2) above, and spray-dried to prepare a creaming powder. The median diameters of the emulsion and creaming powder were measured using a laser diffraction particle size distribution measuring device (SALD2300, manufactured by Shimadzu Corporation). The measurement results are shown in Table 2. Since the median diameter of the emulsion did not change before and after drying, the subsequent evaluation was carried out using the emulsion.

Example 2: Evaluation of the addition effect and emulsifying effect of 2-pentanone, 2-heptanone, 2-nonanone, and / or 2-undecanone in the flavor of corn soup In this example, corn soup containing fresh cream and milk. , The addition effect and emulsification effect of 2-pentanone, 2-heptanone, 2-nonanone, and / or 2-undecanone in the flavor of corn soup were evaluated.

(1) Preparation of corn soup base The raw materials were mixed according to the composition shown in Table 3 to prepare a powdered soup base. 17.4 g of this powdered soup base was dispersed in 150 mL of boiling water to prepare a corn soup base.

(2) Preparation of corn soup As a sample having a fresh cream flavor (positive control: corn soup (P)), 167.4 g of the corn soup base prepared above was added to Takanashi Dairy Co., Ltd.'s milk fat content 35.0% fresh cream. A corn soup was prepared by adding 4.6 g of "Special Hokkaido Pure Fresh Cream 35" and 22.9 g of "Meiji Tasty Milk", an unadjusted milk manufactured by Meiji Co., Ltd.

As a sample without fresh cream flavor (negative control: corn soup (N)), 167.4 g of corn soup base prepared above and Takanashi Dairy Co., Ltd. milk fat content 35.0% fresh cream "Special Hokkaido Pure Fresh Cream 35" A corn soup was prepared by adding 2.3 g of Meiji Co., Ltd. unadjusted milk "Meiji Tasty Milk" 11.5 g and boiling water 13.7 g.

As a reference sample (corn soup (R)) flavored with fresh cream, 50 mL of the above corn soup (N) plus 2.5 g of fresh cream "Special Hokkaido Pure Fresh Cream 47" with a milk fat content of 47.0% manufactured by Takanashi Dairy Co., Ltd. Was prepared. The cream flavor was defined as the sweet flavor that was felt when eating corn soup (R), with a medium to aftertaste that felt like it came out of the nose.

(3) Evaluation of addition effect and emulsification effect of ingredients (A) to (D) in the flavor of corn soup (3-1)
To 50 mL of corn soup (N), 585 μL of the emulsion prepared in Example 1 (2) was added, and the mixture was stirred well to prepare an evaluation sample. Table 4 shows the content (eating concentration) of the components (A) to (D) in the evaluation sample. In the table, "ppb" indicates "ppb (v / w)".

The fresh cream flavor was evaluated for each evaluation sample by sensory evaluation by three specialized panelists.

The evaluation criteria for fresh cream flavor are corn soup (N), corn soup (P), corn soup (R), and Takanashi Dairy Co., Ltd.'s milk fat content 47.0% fresh cream "Special Hokkaido Pure Fresh Cream 47" As a sample, it was set as follows.
---: Unfavorable off-flavor-: No fresh cream flavor (same fresh cream flavor as corn soup (N))
±: Weak fresh cream flavor, but the timing of the flavor is different from fresh cream +: There is fresh cream flavor, and the timing of the flavor is the same as fresh cream (the same fresh cream flavor as corn soup (P))
++: Has a strong fresh cream flavor, and the timing of the flavor is the same as that of fresh cream (the same fresh cream flavor as corn soup (R)).
+++: Has an extremely strong fresh cream flavor, and the timing of the flavor is the same as that of fresh cream (milk fat content is 47.0%, which is the same as fresh cream).

The evaluation results are shown in Table 4. The effect of imparting fresh cream flavor was observed in any case where the median diameter was 0.5 to 2.2 μm. In particular, when the median diameter was 1.1 μm, a remarkable effect of imparting a fresh cream flavor was observed. From the above, it was clarified that the median diameter of the emulsion is important for the effect of imparting the fresh cream flavor. Further, when the 2-pentanone eating concentration is 200 to 800 ppb, the 2-heptanone eating concentration is 400 to 1200 ppb, the 2-nonanone eating concentration is 80 to 300 ppb, or the 2-undecanone eating concentration is 20 to 2000 ppb. The effect of imparting fresh cream flavor was observed.

(3-2)
To 50 mL of corn soup (N), 585 μL of an emulsion containing all the components (A) to (D) prepared in Example 1 (2) was added, and the mixture was well stirred to prepare Evaluation Sample 1. Table 5 shows the contents (eating concentration) of the components (A) to (D) in the evaluation sample 1. In the table, "ppb" indicates "ppb (v / w)".

585 μL of an emulsion containing no components (A) to (D) in 50 mL of corn soup (N) and 10,000 ppm (v / v) components (A) to (D) prepared in Example 1 (1). The solution of was added and stirred well to prepare evaluation sample 2. The emulsion containing no components (A) to (D) was prepared in the same procedure as in Example 1 (2) except that the components (A) to (D) were not blended. Table 5 shows the contents of the components (A) to (D) in the evaluation sample 2. In the table, "ppb" indicates "ppb (v / w)".

For evaluation samples 1 and 2, the cream flavor was evaluated by the same procedure as in (6-2) above.

The evaluation results are shown in Table 5. When the components (A) to (D) were mixed with the oil phase and added as an emulsion, a remarkable effect of imparting a fresh cream flavor was observed, whereas the components (A) to (D) were added to the emulsion. When added separately from the above, no effect of imparting fresh cream flavor was observed. From the above, it was clarified that it is effective to emulsify and add the components (A) to (D).

Example 3: Evaluation of the effect of addition of 2-pentanone, 2-heptanone, 2-nonanone, and 2-undecanone on the flavor of corn soup In this example, corn soup containing no fresh cream and milk was used as an evaluation system. , 2-Pentanone, 2-Heptanone, 2-Nonanonone, and 2-Undecanone in the flavor of corn soup were evaluated.

(1) Preparation of corn soup base The raw materials were mixed according to the composition shown in Table 6 to prepare a powdered soup base. 17.5 g of this powdered soup base was dispersed in 150 mL of boiling water to prepare a corn soup base.

(2) Preparation of corn soup As a sample with a fresh cream flavor function (positive control: corn soup (P)), Takanashi Dairy Co., Ltd.'s milk fat content 47.0% fresh cream "specialty" was added to the corn soup base prepared above. A corn soup was prepared by adding 0.4 g of "Hokkaido Pure Fresh Cream 47".

The corn soup base prepared above was used as a sample without a fresh cream flavor function (negative control: corn soup (N)).

(3) Evaluation of Addition Effect of Ingredients (A) to (D) in Corn Soup Flavor Add 585 μL of the emulsion prepared in Example 1 (2) to 50 mL of corn soup (N), stir well, and stir well. Evaluation samples 1 to 10 were prepared. Table 7 shows the content (eating concentration) of the components (A) to (D) in the evaluation sample. In the table, "ppb" indicates "ppb (v / w)".

The fresh cream flavor of the evaluation sample was evaluated by sensory evaluation by three specialized panelists.

The evaluation criteria for the fresh cream flavor were set as follows, using corn soup (N) and corn soup (P) as reference samples.

The fresh cream flavor of the evaluation sample was evaluated by sensory evaluation by three specialized panelists.

The evaluation criteria for the fresh cream flavor were set as follows, using corn soup (N) and corn soup (P) as reference samples.
---: Unpleasant off-flavor-: No fresh cream flavor (equivalent to corn soup (N))
±: Weak fresh cream flavor, but the timing of the flavor is different from fresh cream +: There is fresh cream flavor, and the timing of the flavor is the same as fresh cream (the same fresh cream flavor as corn soup (P))
++: Has a strong cream flavor, and the timing of the flavor is equivalent to that of fresh cream (stronger cream flavor than corn soup (P))
+++: Has an extremely strong fresh cream flavor, and the timing of the flavor is equivalent to that of fresh cream (it has an extremely strong fresh cream flavor than corn soup (P)).

The evaluation results are shown in Table 7. By adding the emulsion containing the components (A) to (D), a remarkable effect of imparting a fresh cream flavor was observed. In particular, by adding the emulsion containing the components (A) to (D), the effect of imparting the fresh cream flavor is obtained even when the total eating concentration of the components (A) to (D) is as low as 0.34 ppb. Was recognized. From the above, it was confirmed that the effect of imparting the fresh cream flavor by the emulsion of the present invention can be obtained even in foods and drinks that do not contain fresh cream and milk. Further, it was confirmed that the effect of imparting the fresh cream flavor can be efficiently obtained by using all of the components (A) to (D) in combination.

Claims (26)

It ’s an emulsion,
Contains methyl ketone and emulsified particles,
At least a part of the methyl ketone is contained in the emulsified particles,
The methyl ketone is selected from the group consisting of 2-pentanone, 2-heptanone, 2-nonanone, 2-undecanone, and combinations thereof.
An emulsion having an emulsified particle having a median diameter of 0.2 to 3 μm. The emulsion according to claim 1, wherein the methyl ketone is a combination of 2-pentanone, 2-heptanone, 2-nonanone, and 2-undecanone. The emulsion according to claim 1 or 2, wherein 50% or more of the total amount of the methyl ketone is contained in the emulsified particles by weight. The emulsion according to any one of claims 1 to 3, wherein 90% or more of the total amount of the methyl ketone is contained in the emulsified particles by weight. The emulsion according to any one of claims 1 to 4, wherein the emulsified particles have a median diameter of 0.5 to 2.2 μm. The emulsion according to any one of claims 1 to 5, wherein the emulsified particles have a median diameter of 0.7 to 1.7 μm. The emulsion according to any one of claims 1 to 6, which is a liquid or powder. The emulsion according to any one of claims 1 to 7, which is an O / W type emulsion or a dry powder thereof. The emulsion according to any one of claims 1 to 8, which is a composition for imparting a fresh cream flavor. The emulsion according to any one of claims 1 to 9, wherein the emulsion contains the methyl ketone so that the eating concentration of the methyl ketone is 5 to 5000 ppb (v / w). The emulsion according to any one of claims 1 to 10, which has at least one characteristic selected from the group consisting of the following (1A) to (1D):
(1A) The emulsion contains 2-pentanone so that the eating concentration of 2-pentanone is 100 to 1500 ppb (v / w);
(1B) The emulsion contains 2-heptanone so that the eating concentration of 2-heptanone is 250 to 2000 ppb (v / w);
(1C) The emulsion contains 2-nonanone so that the eating concentration of 2-nonanone is 20 to 450 ppb (v / w);
(1D) The emulsion contains 2-undecanone so that the eating concentration of 2-undecanone is 5 to 3000 ppb (v / w). The emulsification according to any one of claims 1 to 11, wherein the emulsion contains the methyl ketone so that the eating concentration of the methyl ketone derived from the emulsified particles is 5 to 5000 ppb (v / w). thing. The emulsion according to any one of claims 1 to 12, which has at least one characteristic selected from the group consisting of the following (2A) to (2D):
(2A) The emulsion contains 2-pentanone so that the eating concentration of 2-pentanone derived from the emulsified particles is 100 to 1500 ppb (v / w);
(2B) The emulsion contains 2-heptanone so that the eating concentration of 2-heptanone derived from the emulsified particles is 250 to 2000 ppb (v / w);
(2C) The emulsion contains 2-nonanone so that the eating concentration of 2-nonanone derived from the emulsified particles is 20 to 450 ppb (v / w);
(2D) The emulsion contains 2-undecanone so that the eating concentration of 2-undecanone derived from the emulsified particles is 5 to 3000 ppb (v / w). The methyl ketone is a combination of 2-pentanone, 2-heptanone, 2-nonanone, and 2-undecanone.
The emulsion according to any one of claims 1 to 9, wherein the emulsion contains the methyl ketone so that the eating concentration of the methyl ketone is 0.2 to 5000 ppb (v / w). The methyl ketone is a combination of 2-pentanone, 2-heptanone, 2-nonanone, and 2-undecanone.
One of claims 1 to 9 and 14, wherein the emulsion contains the methyl ketone so that the eating concentration of the methyl ketone derived from the emulsified particles is 0.2 to 5000 ppb (v / w). The emulsion described in. A method for producing a food or drink, which comprises adding the emulsion according to any one of claims 1 to 15 to the food or drink or a raw material thereof. The method according to claim 16, wherein the food or drink produced is a food or drink to which a fresh cream flavor is imparted. A method for imparting a fresh cream flavor to a food or drink, which comprises adding the emulsion according to any one of claims 1 to 15 to the food or drink or a raw material thereof. The method according to any one of claims 16 to 18, wherein the food or drink is a beverage. 19. The method of claim 19, wherein the beverage is a soup or coffee beverage. The method according to any one of claims 16 to 20, wherein the emulsion is added so that the eating concentration of the methyl ketone is 5 to 5000 ppb (v / w). The method according to any one of claims 16 to 21, which has at least one feature selected from the group consisting of the following (1A) to (1D):
(1A) The emulsion contains 2-pentanone and is added so that the eating concentration of 2-pentanone is 100 to 1500 ppb (v / w);
(1B) The emulsion contains 2-heptanone and is added so that the eating concentration of 2-heptanone is 250 to 2000 ppb (v / w);
(1C) The emulsion contains 2-nonanone and is added so that the eating concentration of 2-nonanone is 20 to 450 ppb (v / w);
(1D) The emulsion contains 2-undecanone and is added so that the eating concentration of 2-undecanone is 5 to 3000 ppb (v / w). The emulsion has an eating concentration of 5 to 5000 p of the methyl ketone derived from the emulsified particles.
The method according to any one of claims 16 to 22, which is added so as to be pb (v / w). The method according to any one of claims 16 to 23, which has at least one feature selected from the group consisting of the following (2A) to (2D):
(2A) The emulsion contains 2-pentanone and is added so that the eating concentration of 2-pentanone derived from the emulsified particles is 100 to 1500 ppb (v / w);
(2B) The emulsion contains 2-heptanone and is added so that the eating concentration of 2-heptanone derived from the emulsified particles is 250 to 2000 ppb (v / w);
(2C) The emulsion contains 2-nonanone and is added so that the eating concentration of 2-nonanone derived from the emulsified particles is 20 to 450 ppb (v / w);
(2D) The emulsion contains 2-undecanone and is added so that the eating concentration of 2-undecanone derived from the emulsified particles is 5 to 3000 ppb (v / w). The methyl ketone is a combination of 2-pentanone, 2-heptanone, 2-nonanone, and 2-undecanone.
The method according to any one of claims 16 to 20, wherein the emulsion is added so that the eating concentration of the methyl ketone is 0.2 to 5000 ppb (v / w). The methyl ketone is a combination of 2-pentanone, 2-heptanone, 2-nonanone, and 2-undecanone.
The one according to any one of claims 16 to 20 and 25, wherein the emulsion is added so that the eating concentration of the methyl ketone derived from the emulsified particles is 0.2 to 5000 ppb (v / w). Method.