JP2021506227A - シクロヘキサンカルボン酸を含む酸味増強剤 - Google Patents
シクロヘキサンカルボン酸を含む酸味増強剤 Download PDFInfo
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- JP2021506227A JP2021506227A JP2020512382A JP2020512382A JP2021506227A JP 2021506227 A JP2021506227 A JP 2021506227A JP 2020512382 A JP2020512382 A JP 2020512382A JP 2020512382 A JP2020512382 A JP 2020512382A JP 2021506227 A JP2021506227 A JP 2021506227A
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- 230000000638 stimulation Effects 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000009747 swallowing Effects 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 208000004371 toothache Diseases 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/82—Acid flavourants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2028—Carboxy compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/84—Flavour masking or reducing agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
Abstract
Description
本出願は、2018年12月22日に出願された国際特許出願番号PCT/CN2017/117901の優先権を主張し、その内容全体が参照により本明細書にそのまま組み込まれる。
本明細書に提示されるさまざまな態様は、フレーバー付けされた物品において、それらの酸味を増強、改善または改変するためのシクロヘキサンカルボン酸の使用に関する。
本明細書に提示される一態様は、フレーバー付けされた物品の酸味を増強する方法を提供し、この方法は、生コーヒー豆エキス、スイカズラ花エキスおよびトチュウ樹皮エキスからなる群から選択される植物性エキスを、フレーバー付けされた物品に添加するステップを含み、フレーバー付けされた物品は、リンゴ酸、酒石酸、クエン酸および乳酸からなる群から選択される少なくとも1種の酸を含み、植物性エキスは、少なくとも1種のシクロヘキサンカルボン酸を含み、植物性エキスは、十分な量で添加されて、フレーバー付けされた物品に少なくとも1種のシクロヘキサンカルボン酸の嗅覚有効量をもたらす。
以下の説明では、実施され得る特定の実施形態が参照され、これは例示として示される。これらの実施形態は、当業者が本明細書に記載の本発明を実施できるように詳細に説明され、他の実施形態が利用されてもよく、本明細書に提示される態様の範囲から逸脱することなく論理的な変更が行われてもよいことを理解されたい。したがって、例示的な実施形態の以下の説明は、限定的な意味で解釈されるべきではなく、本明細書に提示されるさまざまな態様の範囲は、添付の特許請求の範囲により定義される。
いくつかの態様では、シクロヘキサンカルボン酸はクロロゲン酸である。本明細書で使用される「クロロゲン酸」という用語は、植物材料に見られるフェノール酸を指す。クロロゲン酸は、キナ酸上のアシル残基の同一性、数および位置により分類され得る。
少なくとも1種のシクロヘキサンカルボン酸は、フレーバー付けされた物品に直接添加されてもよい。あるいは少なくとも1種のシクロヘキサンカルボン酸は、フレーバー付けされた物品の特定の成分と事前に混合されてもよい。たとえば、少なくとも1種のシクロヘキサンカルボン酸は、フレーバー付けされた物品に酸味を付与することに関与する成分と混合されてもよく、これはフレーバー付けされた物品の残りの成分にその後添加され得る。
例1
モデルシステムにおける酸味増強剤としてのシクロヘキサンカルボン酸の官能評価
リンゴ酸を含むモデルシステム:スクロース(5重量%)およびリンゴ酸(0.05重量%)溶液を調製し、構造:
Claims (10)
- フレーバー付けされた物品の酸味を増強する方法であって、
前記方法は、生コーヒー豆エキス、スイカズラ花エキスおよびトチュウ樹皮エキスからなる群から選択される植物エキスを、前記フレーバー付けされた物品に添加するステップを含み、
前記フレーバー付けされた物品は、リンゴ酸、酒石酸、クエン酸および乳酸からなる群から選択される少なくとも1種の酸を含み、
前記植物エキスは、少なくとも1種のシクロヘキサンカルボン酸を含み、
前記植物エキスは、十分な量で添加されて、前記フレーバー付けされた物品に少なくとも1種のシクロヘキサンカルボン酸の嗅覚有効量をもたらす、方法。 - 前記少なくとも1種のシクロヘキサンカルボン酸が、5−カフェオイルキナ酸(5−CQA)、3−カフェオイルキナ酸(3−CQA)、4−カフェオイルキナ酸(4−CQA)、3,4−ジカフェオイルキナ酸(3,4−diCQA)、3,5−ジカフェオイルキナ酸(3,5−diCQA)、4,5−ジカフェオイルキナ酸(4,5−diCQA)、3−フェルロイルキナ酸(3−FQA)、4−フェルロイルキナ酸(4−FQA)、5−フェルロイルキナ酸(5−FQA)、3−p−クマロイルキナ酸(3−p−CoQA)、4−p−クマロイルキナ酸(4−p−CoQA)、5−p−クマロイルキナ酸(3−p−CoQA)、3,4−カフェオイルフェルロイルキナ酸(3,4−CFQA)、3,4−フェルロイルカフェオイルキナ酸(3,4−FCQA)、3,5−カフェオイルフェルロイルキナ酸(3,5−CFQA)、3,5−フェルロイルカフェオイルキナ酸(3,4−FCQA)、4,5−カフェオイルフェルロイルキナ酸(4,5−CFQA)、4,5−フェルロイルカフェオイルキナ酸(4,5−FCQA)、およびそれらの組合せからなる群から選択される、請求項1記載の方法。
- 前記少なくとも1種のシクロヘキサンカルボン酸が5−カフェオイルキナ酸である、請求項1記載の方法。
- 前記少なくとも1種のシクロヘキサンカルボン酸の嗅覚有効量が、前記フレーバー付けされた物品において0.1〜1000ppmである、請求項1記載の方法。
- 前記フレーバー付けされた物品における前記少なくとも1種の酸の量が0.02重量%〜0.1重量%である、請求項1記載の方法。
- フレーバー付けされた物品の酸味を増強する方法であって、
前記方法は、少なくとも1種のシクロヘキサンカルボン酸の嗅覚有効量を前記フレーバー付けされた物品に添加するステップを含み、
前記フレーバー付けされた物品は、リンゴ酸、酒石酸、クエン酸および乳酸からなる群から選択される少なくとも1種の酸を含む、方法。 - 前記少なくとも1種のシクロヘキサンカルボン酸が、5−カフェオイルキナ酸(5−CQA)、3−カフェオイルキナ酸(3−CQA)、4−カフェオイルキナ酸(4−CQA)、3,4−ジカフェオイルキナ酸(3,4−diCQA)、3,5−ジカフェオイルキナ酸(3,5−diCQA)、4,5−ジカフェオイルキナ酸(4,5−diCQA)、3−フェルロイルキナ酸(3−FQA)、4−フェルロイルキナ酸(4−FQA)、5−フェルロイルキナ酸(5−FQA)、3−p−クマロイルキナ酸(3−p−CoQA)、4−p−クマロイルキナ酸(4−p−CoQA)、5−p−クマロイルキナ酸(3−p−CoQA)、3,4−カフェオイルフェルロイルキナ酸(3,4−CFQA)、3,4−フェルロイルカフェオイルキナ酸(3,4−FCQA)、3,5−カフェオイルフェルロイルキナ酸(3,5−CFQA)、3,5−フェルロイルカフェオイルキナ酸(3,4−FCQA)、4,5−カフェオイルフェルロイルキナ酸(4,5−CFQA)、4,5−フェルロイルカフェオイルキナ酸(4,5−FCQA)、およびそれらの組合せからなる群から選択される、請求項6記載の方法。
- 前記少なくとも1種のシクロヘキサンカルボン酸が5−カフェオイルキナ酸である、請求項6記載の方法。
- 前記少なくとも1種のシクロヘキサンカルボン酸の嗅覚的有効量が、前記フレーバー付けされた物品において0.1〜1000ppmである、請求項6記載の方法。
- 前記フレーバー付けされた物品における前記少なくとも1種の酸の量が0.02重量%〜0.1重量%である、請求項6記載の方法。
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