JP6022168B2 - Flavor improver - Google Patents

Description

  The present invention relates to a flavor improving agent comprising a combination of specific high-intensity sweeteners, a flavor improving method using the same, and a method for producing a food or drink with improved flavor.

  Conventionally, fruits and spices themselves or extracts, or fragrances and flavorings are generally used to improve the flavor of food and drink, such as fruit and spices. There are also known methods of improving the flavor using other flavors. For example, as a method for improving the fruit feeling, WO 2006/092922 (Patent Document 1) discloses a method of adding trimethylpyrazine, tetramethylpyrazine, acetaldehyde, and ethanol to chocolate dough. JP-A-2003-289836 (Patent Document 2) discloses a juice-containing food / beverage product containing an inner branch cyclic structure portion and an outer branch structure portion, and a glucan having a polymerization degree of 50 or more as an active ingredient. A fruit juice feeling improving agent is disclosed. In addition, Japanese Patent Laid-Open Publication No. 2000-133502 (Patent Document 3) discloses a method for enhancing fruit feeling or fresh feeling by blending sucralose into fruit juice or fruit-containing food. On the other hand, as a method for improving the feeling of spice, JP 2010-42021 A (Patent Document 4) includes a method for improving the fragrance of carvone or menthol, which is an herb component by blending sucralose, and sucralose. A ginger food with improved ginger flavor is disclosed. Japanese Unexamined Patent Application Publication No. 2010-133886 (Patent Document 5) discloses a method for enhancing the spice flavor using yeast-derived substances containing isobutyric acid and isovaleric acid, and Japanese Unexamined Patent Application Publication No. 2008-35799. The gazette (patent document 6) discloses a method for enhancing the feeling of spices by adding sugar alcohol. In addition, JP 2006-34146 A (Patent Document 7) discloses a method for enhancing the feeling of spice by adding a black tea extract.

  There are also known methods for improving the taste of food and drink by masking (suppressing) the acidity and salt of acetic acid. For example, masking of acidity using sugar or masking of salt using acetic acid is known. Commonly used. In addition, as a method for masking the acidity of acetic acid, for example, JP 2002-335924 A (Patent Document 8) discloses a black vinegar beverage containing sucralose and black vinegar masked with the acidity and pungent odor of acetic acid. JP 2007-209205 (Patent Document 9) discloses a sweet vinegar beverage in which sweet vinegar contains honey and a high-sweetness sweetener such as sucralose, aspartame, and acesulfame potassium, sourness is masked. Is disclosed. On the other hand, as a method for masking salt cadmium, for example, Japanese Unexamined Patent Application Publication No. 2006-320227 (Patent Document 10) discloses a salting method in which an organic acid and thiamine lauryl sulfate are contained. Japanese Patent No. 155531 (Patent Document 11) discloses a method for salting processed fish eggs by adding fish soy, and Japanese Patent Application Laid-Open No. 8-205814 (Patent Document 12) discloses sucralose. The method of salting by adding is shown.

  However, the effect of improving the flavor of foods and drinks by these methods is insufficient, and the effect is on specific products such as chocolate dough and processed fish eggs, and on specific chemical substances such as menthol. Met.

  On the other hand, Japanese Patent Application Laid-Open No. 2003-144086 (Patent Document 13) discloses a method in which a flavor and a high-intensity sweetener coexist to maintain the strength of the flavor in food. However, this method aims to improve the storage stability of the flavor, and does not improve or enhance the flavor itself.

WO2006 / 092922 JP 2003-289836 A Japanese Patent Laid-Open No. 2000-133502 JP 2010-42021 A JP 2010-133886 A JP 2008-35799 A JP 2006-34146 A JP 2002-335924 A JP 2007-209205 A JP 2006-320227 A Japanese Patent Application Laid-Open No. 11-155531 JP-A-8-205814 Japanese Patent Laid-Open No. 2003-1444086

  The present inventors have unexpectedly found that the flavor of food and drink can be improved by using a combination of specific high-intensity sweeteners. In addition, when this combination of high-intensity sweeteners is added to foods and drinks, the fruit feeling is improved, the spicy feeling is improved, and vinegar and salt cadmium are added, compared to those having the same sweetness added. The flavor of food and drink such as inhibition can be improved, and the food and drink with improved flavor has been successfully produced. The present invention is based on these findings.

  That is, the present invention provides a flavor improving agent capable of improving the flavor of food and drink, specifically, a flavor improving agent capable of improving the fruit feeling and spice feeling of food and drink, and suppressing vinegar and salt cadmium. It is an object of the present invention to provide a method for improving the flavor of food and drink, and a food and drink with improved flavor.

According to the present invention, the following inventions are provided.
(1) acesulfame potassium,
At least one selected from the group consisting of stevia and stevia enzyme-treated product (group A);
A flavor improver comprising at least one selected from the group consisting of aspartame and sucralose (group B).
(2) The flavor improving agent according to (1), wherein the flavor improvement is at least one selected from the improvement of fruit feeling, the improvement of spice feeling, the suppression of vinegar, and the suppression of salt.
(3) The flavor improvement method of food / beverage products including adding the flavor improving agent of (1) or (2) to food / beverage products.
(4) acesulfame potassium,
At least one selected from the group consisting of stevia and stevia enzyme-treated product (group A);
The flavor improvement method of food / beverage products including adding at least 1 type selected from the group (group B) which consists of aspartame and sucralose to food / beverage products.
(5) A food or drink whose flavor is improved by the method of (3) or (4).
(6) The manufacturing method of the food / beverage products in which the flavor was improved including adding the flavor improving agent of (1) or (2) to food / beverage products.
(7) acesulfame potassium,
At least one selected from the group consisting of stevia and stevia enzyme-treated product (group A);
The manufacturing method of the food / beverage products with improved flavor including adding at least 1 type selected from the group (group B) which consists of aspartame and sucralose to food / beverage products.

  According to the present invention, a flavor improving agent capable of improving the flavor of food and drink, specifically, a fruit improving agent capable of improving fruit feeling, spice feeling, and vinegar and salt cadmium, It is possible to provide a method for improving the flavor of food and drink, and a food and drink with improved flavor.

Detailed description of the invention

Flavor improver According to one embodiment of the present invention, the flavor improver of the present invention comprises acesulfame potassium, at least one selected from the group consisting of stevia and stevia enzyme-treated product (group A), and aspartame and sucralose. And at least one selected from the group (Group B).

  The acesulfame potassium (acesulfame K) used in the present invention may be a synthetic product or a commercial product. Examples of commercially available products include “Sannet” manufactured by Kirin Kyowa Foods Co., Ltd.

Stevia used in the present invention means a stevia ( Stevia rebeaudiana ) extract. Stevia extract can be obtained by extracting with water from stevia leaves under room temperature to heating (for example, 100 ° C.) and purifying as necessary. Examples of commercially available products include “Pure Marmilon Y” from Maruzen Pharmaceutical Co., Ltd. and “Rebaudio J-100” from Morita Chemical Co., Ltd.

  The stevia enzyme-treated product used in the present invention means a product obtained by adding, for example, glucose to a high-purity stevia extract with an enzyme. As the enzyme, a glycosyltransferase such as α-glucosyl glycosyltransferase can be used. Examples of commercially available products include “SK Sweet FZ” manufactured by Nippon Paper Chemical Co., Ltd. and “αG Sweet PX” manufactured by Toyo Seika Co., Ltd.

  The aspartame used in the present invention may be a synthetic product or a commercial product. Examples of commercially available products include Aspartame from Daizo Elephant Japan Co., Ltd.

  The sucralose used in the present invention may be a synthetic product or a commercial product. As a commercial item, the sucralose of San-Eigen FFI Co., Ltd. etc. are mentioned, for example.

  The combination of specific high-intensity sweeteners used in the present invention is acesulfame potassium, at least one selected from the group consisting of stevia and stevia enzyme-treated products (group A), and the group consisting of aspartame and sucralose (group B) ) At least one combination selected from acesulfame potassium, stevia and aspartame, acesulfame potassium and stevia and sucralose, acesulfame potassium and stevia enzyme treated product and aspartame, acesulfame potassium and stevia enzyme treated product and sucralose Acesulfame potassium and stevia and stevia enzyme treatment and aspartame, acesulfame potassium and stevia and stevia enzyme treatment and sucralose, acesulfame potassium and stevia and aspa Thame sucralose include combinations of acesulfame potassium and Stevia enzyme-treated and aspartame sucralose or acesulfame potassium and stevia and the stevia enzyme-treated with aspartame and sucralose. The combination is preferably a combination selected from the group consisting of acesulfame potassium, stevia and stevia enzyme-treated product (group A), and the group consisting of aspartame and sucralose (group B). Specifically, it is a combination of acesulfame potassium, stevia or stevia enzyme-treated product, and aspartame or sucralose. The combination is more preferably a combination of acesulfame potassium, stevia enzyme-treated product, and aspartame.

  The flavor improving agent of the present invention can be replaced with other sweet substances as a sweetener.

  The compounding quantity of the specific high sweetness degree sweetener in the flavor improving agent of this invention is not specifically limited as long as the desired flavor improving effect of this invention is acquired, Specific high sweetness sweetness in 100 weight part of flavor improving agents. The total combination of materials is preferably 0.5 to 100 parts by weight, more preferably 1 to 100 parts by weight, and even more preferably 3 to 100 parts by weight.

  The blending ratio of each of the specific high-intensity sweeteners in the flavor improving agent of the present invention is not particularly limited as long as the desired flavor improving effect of the present invention is obtained. When acesulfame potassium is 100 parts by weight, stevia , Stevia enzyme-treated product, or the sum of stevia and stevia enzyme-treated product is preferably 5 to 50 parts by weight, more preferably 5 to 35 parts by weight, still more preferably 15 to 35 parts by weight, and aspartame. The total of sucralose or aspartame and sucralose is preferably 10 to 50 parts by weight, more preferably 25 to 40 parts by weight, and even more preferably 25 to 35 parts by weight.

  According to one preferred embodiment of the present invention, the flavor improving agent of the present invention can be produced as a mixture of each of the specific high-intensity sweeteners used in the present invention. Here, the mixture may be solid or liquid. In the case of a solid, it may be a powder, a granule, a capsule, or a block. In a liquid state, the solvent may be water, an organic solvent such as alcohol (for example, ethyl alcohol) or acetic acid, or a liquid substance such as liquid sugar. The mixture is preferably in the form of a liquid dispersed or dissolved in water.

  The mixture obtained by the above production method may be used as it is as a flavor improver, and is used for concentration treatment, hot air treatment, hot air drying, steam drying, freeze drying, spray drying and other drying treatments, separation purification treatment, decolorization treatment, and the like. In addition, a concentrated or dried product may be used as a flavor improver.

  The flavor improving agent of the present invention may further contain other high-intensity sweeteners in addition to the combination of the specific high-intensity sweeteners. Here, examples of other high-intensity sweeteners used in the present invention include saccharin, saccharin sodium, neotame, thaumatin, glycyrrhizin, alitame, and advantame. These may be used alone or in combination of two or more.

  The flavor improving agent of the present invention may further contain other substances in addition to the high-intensity sweetener. Here, as other substances used in the present invention, for example, vitamins, saccharides, inorganic salts, organic acids, amino acids, emulsifiers, thickeners, fragrances, fats and oils, antioxidants, preservatives, and functionality Examples include materials. These may be used alone or in combination of two or more.

Use (flavor improvement effect)
The flavor improving agent of the present invention can be suitably used as an agent or a seasoning for improving the sweetness of a food or drink and improving other flavors by adding it to the food or drink. That is, by using the flavor improving agent of the present invention, flavors other than sweetness can be improved in addition to the sweetness of food and drink.

  In the present specification, the “flavor improving effect” means not only an improvement (enhancement) of sweetness, but also an improvement, modification or enhancement of a taste such as a taste or aroma of a food or drink to a desired flavor, It means to enhance the flavor to the level.

  According to one preferred embodiment of the present invention, the flavor improvement is an improvement in fruit feeling, an improvement in spice feeling, and suppression (masking) of vinegar and salt.

  In the present specification, the “fruit feeling” means a fruit juice feeling or a fruit feeling felt from fruit juices or fruits, and includes those felt from flavors or flavors.

  In the present specification, the “spicy sensation” means the intensity of flavor and flavor of spices that can be felt from spices and their extracts or spices that reproduce the scent of spices.

  In the present specification, the term “salt cadence” means that the salty taste is prominent in the taste of food and drink, and it is felt irritation (eg, salty). Here, the state in which salt cadmium is suppressed may be referred to as “salt”.

  In this specification, "vinegar cadado" means that the sourness of acetic acid such as vinegar added to the food or drink is prominently felt in the taste of the food or drink. Here, the state in which the vinegar is suppressed is sometimes referred to as “nine vinegar”.

  According to one aspect of the present invention, there is provided a method for improving the flavor of food and drink, comprising adding a flavor improving agent to the food and drink. Moreover, according to another aspect of this invention, the food / beverage products by which the flavor was improved with the flavor improvement method of this invention are provided. Furthermore, according to another aspect of this invention, the manufacturing method of the food / beverage products with improved flavor including adding a flavor improving agent to food / beverage products is provided.

  Examples of the method of adding the flavor improving agent of the present invention to the food or drink include a method of adding it as a part of the raw material when manufacturing the food or drink, or a method of adding when eating the food or drink. .

  The amount of the flavor improver of the present invention added to the food or drink is not particularly limited, and can be appropriately selected by those skilled in the art depending on the type and properties of the food and drink. The amount added is, for example, 0.00001 to 10 parts by weight, more preferably 0.001 to 10 parts by weight, and still more preferably 0.01 to 10 parts by weight of the flavor improver of the present invention in 100 parts by weight of food and drink. Parts by weight, still more preferably 0.01 to 5 parts by weight.

  The food or drink to which the flavor improving agent of the present invention is added is not particularly limited as long as it is a food for which flavor improvement is desired. Examples of food and drink include various vegetable and fruit juices, jellies, jams and marmalades, fruit-flavored sorbets and ice cream, various sauces such as fried noodles and grilled sauce, sauces, flavor seasonings, noodle soup and hot pot soup , Dressings, mayonnaise, ponzu and the like.

  The object to which the flavor improving agent of the present invention is added is not particularly limited as long as it is a thing that desires a flavor improvement in addition to food and drink. Here, the addition amount, the addition method, and the like can be appropriately adjusted by those skilled in the art depending on the type and nature of the target to be added.

  The method for improving the flavor of foods and beverages and the method for producing foods and beverages according to the present invention include: at least one selected from the group consisting of acesulfame potassium, stevia and stevia enzyme-treated products (group A); and aspartame and sucralose. It may be a method including adding at least one selected from the following group (Group B). That is, it may be a method including adding each of the high-intensity sweeteners used in the flavor improving agent of the present invention to a food or drink at the same time or sequentially, and then mixing them. According to these methods, since it is not necessary to produce a mixture of high-intensity sweeteners used in the flavor improving agent of the present invention, the flavor of food and drink can be easily improved.

  The amount of the combination of specific high-intensity sweeteners used in the present invention used in these methods to the food or drink can be the same as the method of adding the flavor improver of the present invention to the food or drink.

  EXAMPLES The present invention will be described in detail below with reference to examples, but the technical scope of the present invention is not limited to these examples.

Example 1: Preparation of flavor improver Acesulfame potassium (hereinafter also referred to as "ACK") (Sanet, obtained from Kirin Kyowa Foods Co., Ltd.), aspartame (hereinafter also referred to as "APM") (Daisei Japan) Acquired from Co., Ltd.), Stevia enzyme-treated product (SK Sweet FZ, obtained from Nippon Paper Chemical Co., Ltd.) and water (water temperature 25 ° C.) were mixed to prepare flavor improvers 1 and 2.
The flavor improving agent 1 is prepared so that the sweetness intensity when diluted 100 times is equivalent to the sweetness intensity of a 10% sucrose solution. Moreover, the flavor improving agent 2 is prepared so that the sweetness intensity when diluted 100 times is equivalent to the sweetness intensity of the 7.5% sucrose solution.

Example 2 Sauce of Mitarashi Dango Sauce was prepared by using the flavor improver 1 prepared in Example 1 above and mixing each raw material with water (water temperature 25 ° C.) according to the formulation shown in Table 2 below.
The isomerized sugar and the flavor improving agent 1 in Comparative Product 1, Test Product 1 and Test Product 2 were prepared in amounts so that the sweetness was almost equal.

  The taste of each sauce was subjected to sensory evaluation by a trained panelist. As a result, the comparative product 1 exhibited a salty taste, while the test products 1 and 2 exhibited a salty taste suppressed and a sweet and umami taste clearly felt.

Example 3: Sauce of grilled meat Using the flavor improver 2 prepared in Example 1 above, each ingredient was mixed with water (water temperature 25 ° C) with the composition shown in Table 3 below, placed in a retort bag, sealed, and steamed. At the convention, heating was performed at 90 ° C. for 20 minutes to prepare sauces for each yakiniku.
In addition, the blending amounts of the isomerized sugar, the sucrose, and the flavor improver 2 in the comparative product 2 and the test product 3 were adjusted in accordance with the description in Example 2 so that the sweetness was almost equal.

  The taste of the sauce of each grilled meat was subjected to sensory evaluation by a trained panelist. As a result, compared with the comparative product 2, the test product 3 has improved spice feeling, and in particular, the flavor of the spices that pass through the nose and the spiciness peculiar to the spices have been improved.

Example 4: Sherbet Using the flavor improver 2 prepared in Example 1 above, each raw material was mixed with water (water temperature 25 ° C.) according to the formulation shown in Table 4, and each sherbet was prepared with a commercially available ice creamer.
The blending amounts of white sucrose, flavor improver, and glucose in Comparative Product 3 and Test Product 4 were adjusted in accordance with the description in Example 2 so that the sweetness was almost the same.

  The taste of each sherbet was sensory evaluated by a trained panelist. As a result, compared with the comparative product 3, the test product 4 had no bitterness, a strong sweetness was felt, and the fruit feeling was improved.

Example 5: Yuzuponzu Using the flavor improver 2 prepared in Example 1 above, the ingredients of Table 5 were mixed with water, sealed in water, sealed in a retort bag, 90 ° C at the steam convention, Each yuzu ponzu was prepared by heating for 20 minutes.
The isomerized sugar and flavor improver in Comparative Product 4 and Test Product 5 were each adjusted in blending amount according to the description in Example 2 so that the sweetness was almost equal.

  About the taste of each Yuzuponzu, sensory evaluation was performed by the trained panelist. As a result, compared with the comparative product 4, in the test product 5, vinegar and salt were suppressed, and the flavor of citron was improved.

Claims (5)

Acesulfame potassium,
At least one selected from the group consisting of stevia and stevia enzyme-treated products;
A fruit feeling improver consisting of aspartame.   A method for improving the fruity feeling of a food or drink, comprising adding the fruit feeling improving agent according to claim 1 to the food or drink. Acesulfame potassium,
At least one selected from the group consisting of stevia and stevia enzyme-treated products;
It consists of adding the aspartame in food and drink, fruit feeling method for improving food or drink.   The manufacturing method of the food-drinks with improved fruit feeling including adding the fruit feeling improvement agent of Claim 1 to food-drinks. Acesulfame potassium,
At least one selected from the group consisting of stevia and stevia enzyme-treated products;
The manufacturing method of the food-drinks with which the fruit feeling improved which consists of adding aspartame to food-drinks.