JP2022185807A - Umami enhancer - Google Patents
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- 235000019583 umami taste Nutrition 0.000 title claims abstract description 59
- 239000003623 enhancer Substances 0.000 title claims abstract description 26
- 235000013305 food Nutrition 0.000 claims abstract description 44
- CHWNEIVBYREQRF-UHFFFAOYSA-N 4-Ethyl-2-methoxyphenol Chemical compound CCC1=CC=C(O)C(OC)=C1 CHWNEIVBYREQRF-UHFFFAOYSA-N 0.000 claims abstract description 32
- OALYTRUKMRCXNH-UHFFFAOYSA-N 5-pentyloxolan-2-one Chemical compound CCCCCC1CCC(=O)O1 OALYTRUKMRCXNH-UHFFFAOYSA-N 0.000 claims abstract description 24
- PXIKRTCSSLJURC-UHFFFAOYSA-N Dihydroeugenol Chemical compound CCCC1=CC=C(O)C(OC)=C1 PXIKRTCSSLJURC-UHFFFAOYSA-N 0.000 claims abstract description 24
- DFYRUELUNQRZTB-UHFFFAOYSA-N apocynin Chemical compound COC1=CC(C(C)=O)=CC=C1O DFYRUELUNQRZTB-UHFFFAOYSA-N 0.000 claims abstract description 18
- 150000001875 compounds Chemical class 0.000 claims abstract description 17
- 239000004480 active ingredient Substances 0.000 claims abstract description 14
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims abstract description 14
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000012141 vanillin Nutrition 0.000 claims abstract description 14
- CUMFQUSIAOSRMV-UHFFFAOYSA-N 4-ethenyl-2-ethoxyphenol Chemical compound CCOC1=CC(C=C)=CC=C1O CUMFQUSIAOSRMV-UHFFFAOYSA-N 0.000 claims abstract description 12
- OALYTRUKMRCXNH-QMMMGPOBSA-N gamma-Nonalactone Natural products CCCCC[C@H]1CCC(=O)O1 OALYTRUKMRCXNH-QMMMGPOBSA-N 0.000 claims abstract description 12
- 235000019607 umami taste sensations Nutrition 0.000 claims description 15
- 230000002708 enhancing effect Effects 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 9
- 230000000694 effects Effects 0.000 abstract description 13
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- 235000014102 seafood Nutrition 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- HXDOZKJGKXYMEW-UHFFFAOYSA-N 4-ethylphenol Chemical compound CCC1=CC=C(O)C=C1 HXDOZKJGKXYMEW-UHFFFAOYSA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 2
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- 239000002904 solvent Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 1
- 240000005856 Lyophyllum decastes Species 0.000 description 1
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- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
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- 235000013611 frozen food Nutrition 0.000 description 1
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- 235000015220 hamburgers Nutrition 0.000 description 1
- 229940028843 inosinic acid Drugs 0.000 description 1
- 235000013902 inosinic acid Nutrition 0.000 description 1
- 239000004245 inosinic acid Substances 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 235000008519 pasta sauces Nutrition 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000019685 rice crackers Nutrition 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000002194 synthesizing effect Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
Description
特許法第３０条第２項適用申請有り （１）日本農芸化学会２０２１年度（令和３年度）大会 開催日 令和３年３月２０日 （２）日本農芸化学会２０２１年度（令和３年度）大会 講演要旨 掲載年月日 令和３年３月２０日 掲載アドレス ｈｔｔｐｓ：／／ｊｓｂｂａ２．ｂｉｏｗｅｂ．ｎｅ．ｊｐ／ｊｓｂｂａ２０２１／ｄｏｗｎｌｏａｄ＿ｐｄｆ．ｐｈｐ？ｐ＿ｃｏｄｅ＝３Ｅ０６－１２Application for application of Article 30, paragraph 2 of the Patent Act (1) Japan Society for Biotechnology, Biotechnology, and Agrochemistry 2021 (Reiwa 3rd year) Conference Date: March 20, 2021 (2) Japan Society for Bioscience, Biotechnology and Agrochemistry 2021 (Reiwa 3rd year) Fiscal Year) Conference Summary of Lecture Date of publication March 20, 2021 Address of publication https://jsbba2. bioweb. ne. jp/jsbba2021/download_pdf. php? p_code=3E06-12
本発明はうま味増強剤に関する。 The present invention relates to umami taste enhancers.
うま味は、甘味、酸味、塩味、苦味とともに基本味と呼ばれる味の一つであり、食材の持ち味を引き立て、料理の味に深みを加えることから、食品の美味しさを構成する重要な要素である。日本においては、うま味をもたらす食材として、かつお節や昆布が古くから利用されており、かつお節のうま味は、アミノ酸であるイノシン酸の他に、核酸のうま味などが知られ、かつお節自体の香りがうま味を増強することも知られている（非特許文献１）。 Umami is one of the basic tastes, along with sweetness, sourness, saltiness, and bitterness. Umami is an important element that makes up the deliciousness of food because it enhances the inherent flavor of ingredients and adds depth to the taste of food. . In Japan, dried bonito and kelp have long been used as ingredients that bring about umami. The umami of dried bonito is known not only from the amino acid inosinic acid, but also from the umami of nucleic acids. It is also known to enhance (Non-Patent Document 1).
他方、スモークチーズ、ハム、ベーコン等をはじめとする燻製料理は、燻すことで水分活性を抑え、殺菌性のある香気をまとうことで日持ちを向上させる他、特有の香りにより燻製する前に比べ美味しさが増すことが知られている。 On the other hand, smoked dishes such as smoked cheese, ham, bacon, etc., are smoked to suppress the water activity, and the bactericidal aroma improves the shelf life, and the unique aroma makes it more delicious than before it is smoked. known to increase.
しかし、かつお節や燻製物は、上記のとおり特有の強い香りを有することから、食品本来の香りを損なうことがあり、うま味の増強と食品本来の香りの維持は両立できない知見が多かった。 However, since dried bonito and smoked products have a unique strong aroma as described above, they may impair the original aroma of the food, and there are many findings that enhancing umami and maintaining the original aroma of food cannot be compatible.
一方、４－エチルグアイアコールは、かつお節中に微量含まれていることが知られているが（非特許文献２）、かつお節の香気を構成する上での重要な成分とはみなされていない（非特許文献３）。その他、当該物質に関しては、４－エチルグアイアコールを複数の成分と組み合わせることにより自然な魚介類フレーバーを得る技術（特許文献１）、魚節エキスに４－エチルグアイアコールを複数の成分と組み合わせて配合することにより魚節フレーバーを得る技術（特許文献２）、４－エチルグアイアコールと４－エチルフェノールを併用した料理のだし感を増強できる醤油（特許文献３）、４－エチルグアイアコールと特定の香気成分３～５種を組み合わせただし様香気付与香料組成物（特許文献４）が報告されているが、４－エチルグアイアコール単独でうま味を増強する知見は見出されていなかった。 On the other hand, 4-ethylguaiacol is known to be contained in a small amount in dried bonito (Non-Patent Document 2), but it is not considered an important component in composing the aroma of dried bonito (non- Patent document 3). In addition, regarding this substance, a technique to obtain a natural seafood flavor by combining 4-ethylguaiacol with multiple ingredients (Patent Document 1), and a combination of 4-ethylguaiacol and multiple ingredients in a dried fish extract. A technique for obtaining fish flavor (Patent Document 2), a soy sauce that can enhance the soup stock feeling of dishes using a combination of 4-ethylguaiacol and 4-ethylphenol (Patent Document 3), 4-ethylguaiacol and a specific aroma component 3 A combination of up to 5 species has been reported to impart a savory flavor (Patent Document 4), but no finding has been found that 4-ethylguaiacol alone enhances the umami taste.
４－プロピルグアイアコールは、魚介系のフレーバーの素材として知られており、魚介類フレーバーの製造方法（特許文献５）、シーフードフレーバーの製造方法（特許文献６）などが公知となっているが、うま味を増強する知見は見出されていない。 4-propyl guaiacol is known as a material for seafood flavors, and methods for producing seafood flavors (Patent Document 5) and seafood flavors (Patent Document 6) are known. No findings have been found to enhance
γ－ノナラクトン、バニリン及びアセトバニロンは、香料素材として公知の物質であり、バニリンについては、バニリンと特定の香気成分４～５種を組み合わせだし様香気付与香料組成物（特許文献４）が公知となっているが、うま味を増強する知見は報告されていない。 γ-Nonalactone, vanillin, and acetovanillone are substances known as perfume materials. As for vanillin, a dashi-like scent-imparting perfume composition (Patent Document 4), which combines vanillin with 4 to 5 specific scent components, has become known. However, no findings have been reported that enhance umami.
また、２－エトキシ－４－ビニルフェノールについては、香料素材としての知見が報告されておらず、うま味を増強する知見についても当然報告されていない。 In addition, 2-ethoxy-4-vinylphenol has not been reported as a flavor material, nor has it been reported that it enhances umami.
本発明の課題は、食品本来の良好な香りの特徴を活かしながらうま味を増強することができるうま味増強剤を提供することにある。 An object of the present invention is to provide an umami enhancer capable of enhancing umami while making use of the good aroma characteristics inherent in food.
本発明者らは、数百種類あると言われるかつお節香気から、うま味を増幅させる香気成分をスクリーニングし、鋭意研究の結果、４－エチルグアイアコール、４－プロピルグアイアコール、２－エトキシ－４－ビニルフェノール、γ－ノナラクトン、バニリン及びアセトバニロンに飲食品のうま味増強効果を見出し、本発明を完成するに至った。これらの化合物は強い燻製臭を有さないことから、適量添加することで、燻製臭が付与されることなく、数々の飲食品のうま味を増強することができるものであった。 The present inventors screened the aroma components that amplify the umami from the bonito flakes, which are said to have several hundred types, and as a result of intensive research, 4-ethylguaiacol, 4-propylguaiacol, 2-ethoxy-4-vinylphenol , γ-nonalactone, vanillin and acetovanilone have been found to enhance the umami taste of food and drink, and the present invention has been completed. Since these compounds do not have a strong smoky odor, by adding an appropriate amount, they can enhance the umami of various foods and drinks without imparting a smoky odor.
すなわち、本発明は以下のとおりである。
［１］４－エチルグアイアコール、４－プロピルグアイアコール、２－エトキシ－４－ビニルフェノール、γ－ノナラクトン、バニリン及びアセトバニロンからなる群より選択される１種以上の化合物を有効成分とするうま味増強剤。
［２］有効成分である化合物を１０ｐｐｂ以上含有する［１］に記載のうま味増強剤。
［３］［１］又は［２］に記載のうま味増強剤を添加してなる飲食品。
［４］［１］又は［２］に記載のうま味増強剤を添加することにより、有効成分である化合物を、４－エチルグアイアコールの場合は０．１ｐｐｂ～１００ｐｐｂ、４－プロピルグアイアコールの場合は０．１ｐｐｂ～１０００ｐｐｂ、２－エトキシ－４－ビニルフェノールの場合は０．１ｐｐｂ～１０００ｐｐｂ、γ－ノナラクトンの場合は０．１ｐｐｂ～１０ｐｐｂ、バニリンの場合は０．１ｐｐｂ～１００ｐｐｂ、アセトバニロンの場合は０．１ｐｐｂ～１０００ｐｐｂ含有する飲食品。
［５］［１］又は［２］に記載のうま味増強剤を添加することによる、飲食品のうま味増強方法。
［６］［１］又は［２］に記載のうま味増強剤を添加することにより、有効成分である化合物を、４－エチルグアイアコールの場合は０．１ｐｐｂ～１００ｐｐｂ、４－プロピルグアイアコールの場合は０．１ｐｐｂ～１０００ｐｐｂ、２－エトキシ－４－ビニルフェノールの場合は０．１ｐｐｂ～１０００ｐｐｂ、γ－ノナラクトンの場合は０．１ｐｐｂ～１０ｐｐｂ、バニリンの場合は０．１ｐｐｂ～１００ｐｐｂ、アセトバニロンの場合は０．１ｐｐｂ～１０００ｐｐｂ添加する、飲食品のうま味増強方法。
That is, the present invention is as follows.
[1] An umami enhancer containing, as an active ingredient, one or more compounds selected from the group consisting of 4-ethylguaiacol, 4-propylguaiacol, 2-ethoxy-4-vinylphenol, γ-nonalactone, vanillin and acetovanilone.
[2] The umami taste enhancer according to [1], containing 10 ppb or more of the compound as an active ingredient.
[3] A food or drink to which the umami enhancer according to [1] or [2] is added.
[4] By adding the umami taste enhancer according to [1] or [2], the compound, which is an active ingredient, is reduced to 0.1 ppb to 100 ppb in the case of 4-ethylguaiacol and 0 in the case of 4-propylguaiacol. .1 ppb to 1000 ppb, 0.1 ppb to 1000 ppb for 2-ethoxy-4-vinylphenol, 0.1 ppb to 10 ppb for γ-nonalactone, 0.1 ppb to 100 ppb for vanillin, 0.1 ppb for acetovanillone. Food and drink containing 1 ppb to 1000 ppb.
[5] A method for enhancing umami of a food or drink, comprising adding the umami enhancer according to [1] or [2].
[6] By adding the umami taste enhancer according to [1] or [2], the compound as an active ingredient is reduced to 0.1 ppb to 100 ppb in the case of 4-ethylguaiacol and 0 in the case of 4-propylguaiacol. .1 ppb to 1000 ppb, 0.1 ppb to 1000 ppb for 2-ethoxy-4-vinylphenol, 0.1 ppb to 10 ppb for γ-nonalactone, 0.1 ppb to 100 ppb for vanillin, 0.1 ppb for acetovanillone. A method for enhancing umami taste of food and drink by adding 1 ppb to 1000 ppb.
本発明のうま味増強剤は、飲食品の本来有する良好な香りの特徴を活かしながら、当該飲食品のうま味を増強することができる。 The umami enhancer of the present invention can enhance the umami of food and drink while making the best use of the favorable aroma characteristic of the food and drink.
本発明におけるうま味とは、５基本味にいううま味のことを指し、うま味増強とは、飲食品の本来有する良好な香りの特徴を活かしながら、当該飲食品のうま味を増強することを指す。 Umami in the present invention refers to the umami referred to in the five basic tastes, and umami enhancement refers to enhancing the umami of a food or drink while taking advantage of the favorable aroma characteristic of the food or drink.
本発明のうま味増強剤は、４－エチルグアイアコール、４－プロピルグアイアコール、２－エトキシ－４－ビニルフェノール、γ－ノナラクトン、バニリン及びアセトバニロンからなる群から選択される１種以上の化合物を有効成分として用いる。 The umami taste enhancer of the present invention contains, as an active ingredient, one or more compounds selected from the group consisting of 4-ethylguaiacol, 4-propylguaiacol, 2-ethoxy-4-vinylphenol, γ-nonalactone, vanillin and acetovanilone. use.
本発明のうま味増強剤に用いられる上記化合物は、市販品を購入すること又は公知の方法で合成することにより調達可能である。 The above compounds used in the umami taste enhancer of the present invention can be procured by purchasing commercial products or synthesizing them by known methods.
本発明のうま味増強剤は、有効成分として用いる化合物の有する香気の閾値以下でうま味増強効果を示すため、飲食品に添加することで、飲食品の本来有する良好な香りの特徴を活かしながら、当該飲食品のうま味を増強することができ、また、うま味が増強した飲食品を得ることができる。 Since the umami-enhancing agent of the present invention exhibits an umami-enhancing effect below the threshold value of the aroma possessed by the compound used as an active ingredient, it can be added to food and drink while taking advantage of the good aroma characteristics inherent to the food and drink. The umami of food and drink can be enhanced, and a food and drink with enhanced umami can be obtained.
本発明のうま味増強剤が適用される飲食品としては、それ自体がうま味を有するものであれば何でもよく、例えば、和風だしの素、コンソメスープの素、中華スープの素、即席味噌汁、カレールウ、シチュールウ、ハヤシライスのルウ、ハッシュドビーフのルウ、ソース、調味ソース、粉末調味料、液体調味料、ドレッシング、揚げ粉、パスタソース、グラタンソース、炊き込みご飯の素（パエリア、ビリヤニ、ピラフ等）、炒飯の素、麻婆豆腐の素、鍋の素等の調味料類、カップラーメン、カップ焼きそば、袋麺等の即席麺類、カップごはん等の即席米飯類、レトルト食品、冷凍食品（炒飯、ピラフ、餃子、焼売、から揚げ、ハンバーグ、フライ、コロッケ、グラタン、ピザ等）、缶詰等の調理食品や加工食品、スナック菓子、米菓等の菓子類等が挙げられるが、これらに限定はされない。 Food and drink to which the umami enhancer of the present invention is applied may be any food and drink as long as they themselves have umami. Stew roux, hayashi rice roux, hashed beef roux, sauces, seasoning sauces, powdered seasonings, liquid seasonings, dressings, fried flour, pasta sauces, gratin sauces, mixed rice ingredients (paella, biryani, pilaf, etc.), fried rice Seasonings such as base, mapo tofu base, pot base, instant noodles such as cup noodles, cup yakisoba, bag noodles, instant rice such as cup rice, retort food, frozen food (fried rice, pilaf, gyoza, Siomai, fried chicken, hamburger steak, fried food, croquette, gratin, pizza, etc.), canned and other cooked and processed foods, snacks, rice crackers and other confectionery, etc., but are not limited to these.
本発明のうま味増強剤に用いられる化合物は、単独で使用してもよく、２種以上を組み合わせて使用してもよい。 The compounds used in the umami taste enhancer of the present invention may be used alone or in combination of two or more.
本発明のうま味増強剤の飲食品への好適な添加量は、添加対象の飲食品によって異なるため、目的に応じて調整する。一例として、うま味増強効果が得られ、かつ、有効成分である化合物自体が有する香気が飲食品の本来有する香りに悪影響を与えないよう、有効成分である化合物が飲食品に対し、４－エチルグアイアコールの場合は０．１ｐｐｂ～１００ｐｐｂ含まれるのが好ましく、１ｐｐｂ～１０ｐｐｂ含まれるのがより好ましい。なお、本発明においてｐｐｔ、ｐｐｂ、ｐｐｍ及び％とは、特に記載の無い限り質量比のことを示す。 A suitable amount of the umami enhancer of the present invention to be added to the food or drink varies depending on the food or drink to which it is added, and is adjusted depending on the purpose. As an example, the compound as an active ingredient is added to food and drink in order to obtain an umami enhancing effect and prevent the aroma of the compound itself, which is an active ingredient, from adversely affecting the original aroma of food and drink. In the case of , the content is preferably 0.1 ppb to 100 ppb, more preferably 1 ppb to 10 ppb. In the present invention, ppt, ppb, ppm and % indicate mass ratio unless otherwise specified.
４－プロピルグアイアコールの場合は０．１ｐｐｂ～１０００ｐｐｂ含まれるのが好ましく、１ｐｐｂ～１００ｐｐｂ含まれるのがより好ましく、１０ｐｐｂ～１００ｐｐｂ含まれるのがさらに好ましい。 In the case of 4-propylguaiacol, the content is preferably 0.1 ppb to 1000 ppb, more preferably 1 ppb to 100 ppb, even more preferably 10 ppb to 100 ppb.
２－エトキシ－４－ビニルフェノールの場合は０．１ｐｐｂ～１０００ｐｐｂ含まれるのが好ましく、０．１ｐｐｂ～１０ｐｐｂ含まれるのがより好ましく、１ｐｐｂ～１０ｐｐｂ含まれるのがさらに好ましい。 In the case of 2-ethoxy-4-vinylphenol, the content is preferably 0.1 ppb to 1000 ppb, more preferably 0.1 ppb to 10 ppb, even more preferably 1 ppb to 10 ppb.
γ－ノナラクトンの場合は０．１ｐｐｂ～１０ｐｐｂ含まれるのが好ましい。 In the case of γ-nonalactone, the content is preferably 0.1 ppb to 10 ppb.
バニリンの場合は０．１ｐｐｂ～１００ｐｐｂ含まれるのが好ましく、１ｐｐｂ～１００ｐｐｂ含まれるのがより好ましく、１ｐｐｂ～１０ｐｐｂ含まれるのがさらに好ましい。 In the case of vanillin, the content is preferably 0.1 ppb to 100 ppb, more preferably 1 ppb to 100 ppb, even more preferably 1 ppb to 10 ppb.
アセトバニロンの場合は０．１ｐｐｂ～１０００ｐｐｂ含まれるのが好ましく、１０ｐｐｂ～１０００ｐｐｂ含まれるのがより好ましく、１０ｐｐｂ～１００ｐｐｂ含まれるのがさらに好ましい。 In the case of acetovanilone, the content is preferably from 0.1 ppb to 1000 ppb, more preferably from 10 ppb to 1000 ppb, even more preferably from 10 ppb to 100 ppb.
本発明のうま味増強剤は、そのまま飲食品に添加して使用してもよいが、使用時の利便性のため適宜溶剤などで希釈されてもよい。希釈に用いる溶剤などは香料組成物に常用されるものであれば特に制限はない。また、あらかじめ香料組成物とすることもでき、香味に悪影響のない範囲であれば、香料以外の成分として常用される他の添加物や添加剤を加えた組成物としてもよい。さらに、本発明においては香料一般に適用される製剤化技術の適用も可能であり、粉末化、カプセル化など、状況により所望の形態に調製することもできる。なお、上記のように調製される香料組成物等の飲食品への添加量は、一般的に最大でも１％程度であることから、うま味増強効果が得られるよう、いずれの形態でも、有効成分である化合物を１０ｐｐｂ以上含有するよう調製するのが好ましい。 The umami enhancer of the present invention may be added to food or drink as it is, or may be diluted with a suitable solvent or the like for convenience in use. The solvent used for dilution is not particularly limited as long as it is commonly used in perfume compositions. Moreover, it can be made into a perfume composition in advance, and it may be a composition to which other additives or additives that are commonly used as components other than perfume are added as long as it does not adversely affect the flavor. Furthermore, in the present invention, it is possible to apply formulation techniques that are generally applied to fragrances, and it is possible to prepare a desired form such as powdering, encapsulation, etc. depending on the situation. In addition, since the amount of the flavoring composition or the like prepared as described above is generally about 1% at maximum, the active ingredient is added in any form so that the umami-enhancing effect can be obtained. is preferably prepared so as to contain 10 ppb or more of the compound.
本発明のうま味増強剤は、飲食品中に均等に混合することができれば、製造工程のどの時点で添加しても構わない。 The umami enhancer of the present invention may be added at any point in the manufacturing process as long as it can be uniformly mixed in the food or drink.
（実施例１）
４－エチルグアイアコールを、市販のかつおだし、コンソメスープ、中華スープ、カレー及びシチューに対して表１に記載の濃度となるようそれぞれ添加し、うま味の増強効果についての官能評価を行った。官能評価は、訓練された社内パネル４名によって、表２に記載の基準（３段階）で行い、結果を表１に併せて示した。官能評価の結果、上記の全ての飲食品についてうま味の増強効果が認められた。
(Example 1)
4-Ethylguaiacol was added to commercially available bonito stock, consommé soup, Chinese soup, curry and stew at concentrations shown in Table 1, and sensory evaluation was performed for the umami enhancing effect. The sensory evaluation was performed by four trained in-house panelists according to the criteria (three levels) shown in Table 2, and the results are also shown in Table 1. As a result of sensory evaluation, an umami-enhancing effect was recognized for all of the above foods and drinks.
（実施例２）
４－プロピルグアイアコールを、市販のかつおだし、コンソメスープ、中華スープ、カレー及びシチューに対して表３に記載の濃度となるようそれぞれ添加し、うま味の増強効果についての官能評価を行った。官能評価は、訓練された社内パネル４名によって、表２に記載の基準（３段階）で行い、結果を表３に併せて示した。官能評価の結果、上記の全ての飲食品についてうま味の増強効果が認められた。
(Example 2)
4-propyl guaiacol was added to commercially available bonito stock, consommé soup, Chinese soup, curry and stew at concentrations shown in Table 3, and sensory evaluation was performed for the umami enhancing effect. The sensory evaluation was performed by four trained in-house panelists according to the criteria (three levels) shown in Table 2, and the results are also shown in Table 3. As a result of sensory evaluation, an umami-enhancing effect was recognized for all of the above foods and drinks.
（実施例３）
２－エトキシ－４－ビニルフェノールを、市販のかつおだし、コンソメスープ、中華スープ、カレー及びシチューに対して表４に記載の濃度となるようそれぞれ添加し、うま味の増強効果についての官能評価を行った。官能評価は、訓練された社内パネル４名によって、表２に記載の基準（３段階）で行い、結果を表４に併せて示した。官能評価の結果、上記の全ての飲食品についてうま味の増強効果が認められた。
(Example 3)
2-Ethoxy-4-vinylphenol was added to commercially available bonito stock, consommé soup, Chinese soup, curry and stew at the concentrations shown in Table 4, and sensory evaluation was performed for the umami enhancing effect. rice field. The sensory evaluation was performed by four trained in-house panelists according to the criteria (three levels) shown in Table 2, and the results are also shown in Table 4. As a result of sensory evaluation, an umami-enhancing effect was recognized for all of the above foods and drinks.
（実施例４）
γ－ノナラクトンを、市販のかつおだし、コンソメスープ、中華スープ、カレー及びシチューに対して表５に記載の濃度となるようそれぞれ添加し、うま味の増強効果についての官能評価を行った。官能評価は、訓練された社内パネル４名によって、表２に記載の基準（３段階）で行い、結果を表５に併せて示した。官能評価の結果、上記の全ての飲食品についてうま味の増強効果が認められた。
(Example 4)
γ-Nonalactone was added to commercially available bonito stock, consommé soup, Chinese soup, curry, and stew at concentrations shown in Table 5, and sensory evaluation was performed for the umami-enhancing effect. The sensory evaluation was performed by four trained in-house panelists according to the criteria (three levels) shown in Table 2, and the results are also shown in Table 5. As a result of sensory evaluation, an umami-enhancing effect was recognized for all of the above foods and drinks.
（実施例５）
バニリンを、市販のかつおだし、コンソメスープ、中華スープ、カレー及びシチューに対して表６に記載の濃度となるようそれぞれ添加し、うま味の増強効果についての官能評価を行った。官能評価は、訓練された社内パネル４名によって、表２に記載の基準（３段階）で行い、結果を表６に併せて示した。官能評価の結果、上記の全ての飲食品についてうま味の増強効果が認められた。
(Example 5)
Vanillin was added to commercially available bonito stock, consommé soup, Chinese soup, curry, and stew at concentrations shown in Table 6, and sensory evaluation was performed for the umami enhancement effect. The sensory evaluation was performed by four trained in-house panelists according to the criteria (three levels) shown in Table 2, and the results are also shown in Table 6. As a result of sensory evaluation, an umami-enhancing effect was recognized for all of the above foods and drinks.
（実施例６）
アセトバニロンを、市販のかつおだし、コンソメスープ、中華スープ、カレー及びシチューに対して表７に記載の濃度となるようそれぞれ添加し、うま味の増強効果についての官能評価を行った。官能評価は、訓練された社内パネル４名によって、表２に記載の基準（３段階）で行い、結果を表７に併せて示した。官能評価の結果、上記の全ての飲食品についてうま味の増強効果が認められた。
(Example 6)
Acetovanilone was added to commercially available bonito stock, consommé soup, Chinese soup, curry and stew at concentrations shown in Table 7, and sensory evaluation was performed for the umami enhancement effect. The sensory evaluation was performed by four trained in-house panelists according to the criteria (three levels) shown in Table 2, and the results are also shown in Table 7. As a result of sensory evaluation, an umami-enhancing effect was recognized for all of the above foods and drinks.
Claims (6)
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| WO2024053705A1 (en) * | 2022-09-08 | 2024-03-14 | 味の素株式会社 | Oil/fat sensation enhancing agent |
| DE102023211379A1 (en) | 2022-11-21 | 2024-05-23 | Nippon Mektron, Ltd. | Component mounting board |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2024053705A1 (en) * | 2022-09-08 | 2024-03-14 | 味の素株式会社 | Oil/fat sensation enhancing agent |
| DE102023211379A1 (en) | 2022-11-21 | 2024-05-23 | Nippon Mektron, Ltd. | Component mounting board |
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