JP6123789B2 - Spice incense enhancement - Google Patents

Description

  TECHNICAL FIELD The present invention relates to the enhancement of spices and / or aroma components, and more specifically, a method for producing a food and drink containing spices and / or aroma components with enhanced spice aroma, and food and beverage obtained by the production method. The present invention relates to a composition for enhancing the spice aroma of spices and / or aroma components, and a method for enhancing the spice aroma of spices and / or aroma components.

  Spices are widely used in food and drink due to their unique flavor. It is known that spices and fragrance components contained in them have an aromatizing action, a flavoring action, a pungent action, and the like, and have an effect of correcting the taste and aroma of foods to those having higher palatability. For example, Patent Document 1 describes that by adding an aroma component such as cineol to a fruit juice-containing food, a savory sweetness is not left and a continuous refreshing feeling is imparted.

  As techniques for improving the flavor of spices in foods and drinks, those described in Patent Documents 2 and 3 are conventionally known.

  In Patent Document 2, the flavor and flavor of spices such as spices contained in the cooked food are enhanced by adding the tea extract as a flavor improver to the cooked food such as curry and stew. It is described that a rich feeling is imparted.

  In Patent Document 3, when a dried instant soup is produced, by adding a sulfur-containing compound such as glutathione, the original inherent aroma such as spices mixed with the dried instant soup is enhanced, and the aroma is maintained for a long time. It is described that it can be stably maintained over a wide range. Regarding the effect of enhancing fragrance, it is described that pepper, garlic, ginger, coriander and basil are particularly effective.

Some spices are relatively expensive, and there is a problem that the raw material cost during production is high. Therefore, if a material that enhances the aroma effect / aroma effect of spices and aroma components can be obtained, the raw material cost can be reduced.
In addition, spices, particularly spices having a fragrance effect / perfume action, are known to be vulnerable to heat, and it is difficult to reproduce target quality in the production of food and drink on an industrial scale where the heating history increases. There is.

International Publication No. 2005/048743 Pamphlet JP 2006-34146 A WO99 / 56566 pamphlet

  An object of the present invention is to provide a means for enhancing the aroma (also referred to as spice aroma in the present specification) of spices and / or aroma components. Furthermore, an object of this invention is to provide the food-drinks with which spice aroma was reinforced, its manufacturing method, etc.

  As a result of intensive studies to achieve the above object, the present inventors have found that the addition of both methionol and 2-phenylethanol enhances the fragrance of various spices and aroma components in food and drink. The present invention has been completed.

That is, the present invention is as follows.
[1] A method for producing foods and drinks containing spices and / or fragrance ingredients, which enhances spice aroma derived from the spices and / or fragrance ingredients by adding methionol and 2-phenylethanol to the food and drink A method characterized by:
[2] The production method according to [1], wherein a mixing ratio of methionol and 2-phenylethanol is 1: 9 to 9: 1.
[3] The spices are cardamom, bay leaf, coriander, clove, nutmeg, mace, allspice, cinnamon, fennel (fennel), cumin, ginja, pepper, caraway, anise, basil, parsley, sage, thyme, oregano, rose The production method according to [1] or [2], which is at least one selected from the group consisting of mary, celery seed, mint, garden cress, dill, marjoram, tade, turmeric and celery.
[4] The aromatic component is at least one selected from the group consisting of linalyl acetate, α-terpinyl acetate, linalool, cineol, eugenol, limonene, α-terpineol and α-terpinene, [1] to [3] The manufacturing method in any one of.
[5] Any of [1] to [4], wherein methionol and 2-phenylethanol are added to the food or drink so that the total content of methionol and 2-phenylethanol at the time of eating is 0.75 to 300 ppm. The manufacturing method as described in.
[6] The production method according to any one of [1] to [5], wherein the food or drink is a processed food having a spice flavor.
[7] A food and drink containing a spice and / or aroma component with enhanced spice flavor obtained by the production method according to any one of [1] to [6].
[8] A composition for enhancing the spice flavor of spices and / or aroma components, comprising methionol and 2-phenylethanol.
[9] The composition for enhancing the spice flavor according to [8], wherein the blending ratio of methionol and 2-phenylethanol is 1: 9 to 9: 1.
[10] Spices are cardamom, bay leaf, coriander, clove, nutmeg, mace, allspice, cinnamon, fennel (fennel), cumin, ginja, pepper, caraway, anise, basil, parsley, sage, thyme, oregano, rose The composition for enhancing a spice flavor according to [8] or [9], which is at least one selected from the group consisting of mary, celery seed, mint, garden cress, dill, marjoram, tade, turmeric and celery. object.
[11] The aromatic component is at least one selected from the group consisting of linalyl acetate, α-terpinyl acetate, linalool, cineol, eugenol, limonene, α-terpineol and α-terpinene, [8] to [10] A composition for enhancing the spice aroma according to any one of the above.
[12] The composition according to any one of [8] to [11], wherein the total content of methionol and 2-phenylethanol is 50 to 600,000 ppm.
[13] A method for producing a food or drink containing a spice and / or a fragrance component, wherein the composition according to any one of [8] to [12] is added to the food or drink, and the spice and / or A method comprising enhancing a spice aroma derived from an aroma component.
[14] The production method according to [13], wherein the composition is added to a food or drink so that the total content of methionol and 2-phenylethanol at the time of eating is 0.75 to 300 ppm.
[15] The production method according to [13] or [14], wherein the food or drink is a processed food having a spice flavor.
[16] A method for enhancing spice flavor of spices and / or aroma components, comprising mixing methionol and 2-phenylethanol with spices and / or aroma components.
[17] A method for enhancing the spice flavor of spices and / or flavor components, comprising the step of mixing the composition for enhancing the spice flavor according to any one of [8] to [12] with spices and / or flavor components. .

  According to the present invention, it is possible to easily and effectively enhance the spices of spices and / or aroma components. Thereby, in manufacture of the food-drinks containing a spice and / or a fragrance component, the addition amount of a spice and / or a fragrance component can be reduced. In addition, spices, particularly spices having a fragrance effect / perfume action, are known to be weak against heat, but the spice fragrance enhancing effect of the composition of the present invention is maintained even after heating, so the heating history increases. The target quality can be reproduced even in the production of food and drink on an industrial scale.

  This invention provides the composition (henceforth the composition of this invention) for enhancing the spice fragrance | flavor of a spice and / or an aromatic component containing methionol and 2-phenylethanol. Methionol is a known compound having CAS Registry Number 505-10-2, and includes 3-hydroxypropyl methyl sulfide, 3-methylmercaptopropyl alcohol, 3-methylthio-1 -Also called propanol (3-Methylthio-1-propanol). 2-Phenylethanol is a known compound having CAS Registry Number 60-12-8, and is also called β-phenylethyl alcohol, phenethyl alcohol, and the like. Even if methionol and 2-phenylethanol contained in the composition of the present invention are obtained by appropriately using a known method such as a method of extracting from natural products, a method of chemically synthesizing, etc., they are commercially available products. It may be. A lot of food materials may be included.

  The total content of methionol and 2-phenylethanol in the composition of the present invention is not particularly limited and can vary depending on the content of other components such as additives, but is usually 0.00001 to 100 wt. %.

  The total content of methionol and 2-phenylethanol in the composition of the present invention may vary depending on the addition ratio of the composition of the present invention to food and drink, but is usually 50 to 600,000 ppm, preferably 100 to 300. 1,000 ppm, more preferably 1,000 to 300,000 ppm. When the total content of methionol and 2-phenylethanol is less than 50 ppm, the spice flavor enhancing effect tends not to be clearly obtained even when the composition of the present invention is added to the final food or drink. If the total content of methionol and 2-phenylethanol exceeds 600,000 ppm, the spice flavor enhancing effect tends to be too strong when the composition of the present invention is added to the final food or drink.

  The blending ratio of methionol and 2-phenylethanol is not particularly limited as long as one of them is not 0, but is preferably 1: 9 to 9: 1, more preferably 2: 8 to 8: 2, particularly preferably by weight. Can be set in the range of 3: 7 to 7: 3. By setting the blending ratio within this range, it is possible to effectively obtain the spice flavor enhancing effect of spices and / or flavor components. When the blending ratio of methionol and 2-phenylethanol is less than 1: 9 or less than 9: 1, there is a tendency that spices and / or spice flavor enhancing effects of aroma components are not clearly obtained.

  Moreover, the mixture ratio of methionol and 2-phenylethanol can be set to the optimal mixture ratio according to the kind of spice and / or aroma component within the range of 1: 9 to 9: 1 by weight ratio. For example, when the spice and / or fragrance component is linalyl acetate, the mixing ratio of methionol: 2-phenylethanol = 7: 3 is optimal. Since linalyl acetate is an aroma component having a scent closest to that of cardamom in sensory evaluation (fragrance), the composition of the present invention can be made into a cardamon enhanced type when set to the above blending ratio. When the spice and / or fragrance component is coriander or nutmeg, the mixing ratio of methionol: 2-phenylethanol = 3: 7 is optimal. In this case, the composition of the present invention can be a coriander / nutmeg enhancement type.

  In the present specification, the “spice fragrance” refers to a fragrance imparted to foods and drinks and the like by a spice and / or aroma component. Since such a fragrance is usually a fragrance of the spice and / or the fragrance component itself, it may be described as “spice fragrance of the spice and / or the fragrance component” in the present specification. In addition, since such a fragrance is imparted to foods and drinks and the like, it may be described as “a spice flavor of food and drinks” and the like in the present specification. In general, spices and / or fragrance components give not only a scenting effect / scenting action but also a stimulus to the human nose and tongue (perceived as a feeling of cooling, heat, pain, numbness, etc.). Although it has an effect | action, the spice aroma in this specification does not include such an irritation | stimulation provided to food-drinks etc. by the effect | action of a spice and / or an aromatic component.

  The composition of the present invention has an effect of enhancing the spices of spices and / or aroma components. The enhancement of spice aroma can be evaluated by various sensory evaluation methods. The sensory evaluation is performed, for example, on a food and drink containing a spice and / or fragrance component to which the composition of the present invention is added (for example, a processed food having a spice flavor such as curry soup) by a well-trained professional panel. The enhancement of spice aroma is evaluated using a food and drink containing a spice and / or an aroma component that is carried out and does not contain the composition of the present invention as a control. Evaluation criteria include, for example, “the effect is very clear compared to the control”, “the effect is clearer than the control”, “the effect is effective compared to the control”, “the control is compared The result is not clear ”, and the result may be expressed by symbols such as ◎, ◯, Δ,-, numerical values, and the like.

  In the present specification, the term “spicy” refers to plant leaves, stems, bark, roots, flowers, persimmons, seeds, fruits or fruit skins, which are used for the purpose of giving foods and beverages a special flavor. Say. The spice whose fragrance effect / flavoring action is enhanced by the composition of the present invention (that is, spice fragrance is enhanced) is not particularly limited, but for example, at least one spice selected from the group consisting of Named: Cardamom, Laurier, Coriander, Clove, Nutmeg, Mace, Allspice, Cinnamon, Fennel, Pepper, Caraway, Anise, Basil, Parsley, Sage, Thyme, Oregano, Rosemary, Celery Seed, mint, garden cress, dill, marjoram, tade, turmeric and celery.

  In the present specification, the “fragrance component” refers to a compound having a fragrance contained in the spice. The aroma of spices is known to be characterized by the composition of the aroma components contained in the spices, for example, cardamom is linalool, α-terpineol, β-terpineol, α-pinene, α-terpinyl acetate, acetic acid Linalyl, limonene, cineole, etc., Laurier is linalool, α-terpineol, α-pinene, β-pinene, α-terpinyl acetate, linalyl acetate, limonene, cineol, etc., coriander is linalool, α-terpineol, α-pinene, β-pinene, limonene, γ-terpinene, etc., clove for eugenol, etc., nutmeg, mace for linalool, α-terpineol, α-pinene, β-pinene, α-ferrandrene, β-ferrandrene, limonene, α- It may contain terpinene, γ-terpinene, etc. as an aroma component It is. The fragrance component whose fragrance effect / fragrance action is enhanced by the composition of the present invention (that is, the spice fragrance is enhanced) is not particularly limited, but, for example, at least one fragrance selected from the group consisting of: Ingredients include: linalyl acetate, α-terpinyl acetate, linalool, cineol, eugenol, limonene, α-terpineol and α-terpinene.

  Spices and spices of spices and / or fragrance components may be obtained by using the spices alone or in combination, or may be obtained by using the fragrance components alone or in combination, Alternatively, it may be obtained by using a combination of a spice and an aroma component.

  The form of the composition of the present invention is not particularly limited, and examples thereof include powder, liquid, paste, and the like.

  The composition of the present invention further comprises a food material (amino acid-based umami seasoning (eg, sodium glutamate); nucleic acid-based umami seasoning (eg, sodium inosinate); food additive (eg, citric acid); amino acid (Eg, glycine, alanine, etc.); protein hydrolyzate; livestock poultry, seafood, vegetables, yeast-derived extracts (eg, chicken extract, pork extract, beef extract, yeast extract, etc.); heating browning reaction of amino acids and sugars Processed food using (aminocarbonyl reaction or Maillard reaction); Processed food using raw meat as raw material; Processed food decomposed with enzymes, etc .; Processed food containing peptides with functions to impart richness You may prepare as a natural seasoning or a flavor seasoning by mixing 1 or more types (preferably 1 type-100 types). In the present specification, “natural seasoning” refers to amino acid-based umami seasonings (eg, sodium glutamate); nucleic acid-based umami seasonings (eg, sodium inosinate); food additives (eg, citric acid, etc.) Amino acids (eg, glycine, alanine, etc.); protein hydrolysates; livestock poultry, seafood, vegetables, yeast-derived extracts (eg, chicken extract, pork extract, beef extract, yeast extract, etc.); amino acids and sugars Processed food using heat browning reaction (aminocarbonyl reaction or Maillard reaction); Processed food using raw meat as raw material; Processed food decomposed with enzymes, etc .; Processed food containing peptides with a function to impart richness It is a seasoning formed by containing one or more (preferably one to 100) food raw materials such as. Examples of the form of the natural seasoning include liquid, paste, powder, granule and the like. The “flavored seasoning” is a seasoning obtained by adding sugars, salt, etc. to a natural seasoning, and is used for imparting the flavor, flavor and taste of flavor ingredients to foods and drinks. Examples of the flavor seasoning include liquid, paste, powder, and granule.

  When the composition of the present invention is in the form of a natural seasoning, it is usually added to the final food or drink by about 0.05%. The total content of methionol and 2-phenylethanol in the natural seasoning is usually 1,500 to 600,000 ppm, preferably 3,000 to 300,000 ppm, more preferably 30,000 to 300,000 ppm. If the total content of methionol and 2-phenylethanol is less than 1,500 ppm, the spice flavor enhancing effect tends not to be clearly obtained even when the composition of the present invention is added to the final food or drink at the above concentration. . Further, if the total content of methionol and 2-phenylethanol exceeds 600,000 ppm, the spice flavor enhancing effect tends to be too strong when the composition of the present invention is added to the final food or drink at the above concentration, which is not preferable. .

  When the composition of the present invention is in the form of a flavor seasoning, it is usually added to the final food or drink by about 1.5%. The total content of methionol and 2-phenylethanol in the flavor seasoning is usually 50 to 20,000 ppm, preferably 100 to 10,000 ppm, more preferably 1,000 to 10,000 ppm. If the total content of methionol and 2-phenylethanol is less than 50 ppm, the spice flavor enhancing effect tends not to be clearly obtained even when the composition of the present invention is added to the final food or drink at the above concentration. Further, if the total content of methionol and 2-phenylethanol exceeds 20,000 ppm, the spice flavor enhancing effect tends to be too strong when the composition of the present invention is added to the final food or drink at the above concentration, which is not preferable. .

  The composition of this invention can be manufactured by mixing various components which can be used for food and drink such as methionol, 2-phenylethanol and, if necessary, additives using a method known per se. Examples of additives include isotonic agents, buffers, preservatives, antioxidants, colorants, corrigents, pH adjusters and the like that can be used in foods. Examples of isotonic agents include sorbitol and the like, buffering agents such as sodium acetate and the like, preservatives such as sodium nitrite and the like, and antioxidants such as L-ascorbic acid and the like. Examples of the agent include safflower pigments, examples of the corrigent include mint oil, and examples of the pH adjuster include sodium lactate.

  Methionol and 2-phenylethanol, which are active ingredients of the composition of the present invention, may be contained separately in the two compositions, or both may be contained in one composition. When the composition of the present invention is prepared as two separate compositions (ie, a combination of compositions) such as a composition containing methionol and a composition containing 2-phenylethanol, the methionol and 2-phenyl described above. The blending ratio of ethanol is a ratio of the total weight of each active ingredient contained in each composition. In this case, the timing of adding them to the food or drink for enhancing the spice aroma may be simultaneous or separate, and any of them may be added first.

  The composition of the present invention is useful because it makes it possible to easily and effectively enhance the spice aroma of spices and / or aroma components. Moreover, since the spice flavor enhancing effect by the composition of the present invention is maintained even after heat treatment (for example, at 100 ° C. for 2 minutes in a pan), If it is added to foods and drinks containing a spice, the foods and drinks having a sufficiently high spice flavor can be produced even if the heating history is increased. The composition of the present invention is particularly useful because the heating history becomes large in the production of food and drink on an industrial scale.

  Moreover, this invention provides the manufacturing method (henceforth the manufacturing method of this invention) of the food / beverage products containing the spice and / or fragrance | flavor component with which spice aroma was reinforced. The production method of the present invention includes a step of adding at least methionol and 2-phenylethanol to food and drink. By adding both methionol and 2-phenylethanol, spice aroma derived from various spices and / or aroma components in food and drink can be enhanced. Therefore, since the food / beverage products manufactured by the manufacturing method of this invention (henceforth the food / beverage products of this invention) contain the spice and / or fragrance | flavor component with which spice aroma was reinforced, methionol and 2-phenylethanol are contained. Even if the content of spices and / or aroma components is the same as that of conventional food and drink products not added, it has a stronger spice flavor. Moreover, when manufacturing the food / beverage products which have the spice aroma equivalent to the conventional food / beverage products which do not add methionol and 2-phenylethanol, it is possible to reduce content of a spice and / or an aromatic component, Cost can be reduced as compared with the conventional case. Furthermore, it is known that spices, particularly spices having a fragrance effect / perfume effect, are weak against heat, but the spice fragrance enhancement effect by methionol and 2-phenylethanol is maintained even after heating, so the heating history is The target quality can be reproduced even in the production of food and drinks on an industrial scale that is becoming larger.

  Although it does not specifically limit as the aspect of the food / beverage products of this invention, For example, the food / beverage products etc. which are diluted suitably before eating in order to prepare the final food / beverage products which can be eaten as it is, for example.

  The addition ratio of methionol and 2-phenylethanol to the food or drink is not particularly limited as long as one of them is not 0, but is preferably 1: 9 to 9: 1, more preferably 2: 8 to 8: by weight. 2, Particularly preferably, it can be set in the range of 3: 7 to 7: 3. By setting the addition ratio within this range, it is possible to effectively obtain the spice flavor enhancement effect of spices and / or flavor components. When the addition ratio of methionol and 2-phenylethanol is less than 1: 9 or less than 9: 1, there is a tendency that the spice and / or aroma component spice flavor enhancing effect is not clearly obtained.

  Moreover, the addition ratio to the food-drinks of methionol and 2-phenylethanol is set to the optimal addition ratio according to the kind of spice and / or aroma component within the range of 1: 9-9: 1 by weight ratio. be able to. For example, when the spice and / or flavor component is linalyl acetate, the addition ratio of methionol: 2-phenylethanol = 7: 3 is optimal. When the spice and / or fragrance component is coriander or nutmeg, the addition ratio of methionol: 2-phenylethanol = 3: 7 is optimal.

The amount of methionol and 2-phenylethanol added to the food or drink is not particularly limited as long as the spice flavor enhancing effect is obtained without impairing the original flavor of the food or drink, and may vary depending on the form of the food or drink of the present invention. When manufacturing the final food and drink that can be eaten, the total content of methionol and 2-phenylethanol in the final food and drink is 0.75 to 300 ppm, preferably 1.5 to 150 ppm, more preferably 15 to 150 ppm. By adding so that it becomes, it is possible to effectively obtain the spice flavor enhancement effect. Moreover, when manufacturing the food / beverage products (for example, curry roux etc.) diluted suitably before eating in order to prepare the final food / beverage products, to the food / beverage products diluted appropriately before the said eating of methionol and 2-phenylethanol. The addition amount of can be increased according to the dilution rate so that the total content of methionol and 2-phenylethanol in the final food and drink is in the above range. For example, when producing a food or drink that is diluted 10 times during eating, the total content of methionol and 2-phenylethanol in the food or drink is 7.5 to 3,000 ppm, preferably 15 to 1,500 ppm, More preferably, the effect of enhancing the spice flavor can be effectively obtained by adding it to 150 to 1,500 ppm.
Therefore, in the production method of the present invention, the total content of methionol and 2-phenylethanol at the time of eating (that is, the total content in the final food and drink) is 0.75 to 300 ppm, preferably 1.5 to 150 ppm, What is necessary is just to add methionol and 2-phenylethanol to food-drinks so that it may become 15-150 ppm more preferably, and, thereby, the spice flavor enhancement effect can be acquired effectively.

  Methionol and 2-phenylethanol may be added at any stage in the process of producing a food and drink containing spices and / or fragrance ingredients, and even before addition of spices and / or fragrance ingredients. It may be simultaneous or after addition. Moreover, the timing which adds methionol and 2-phenylethanol to food-drinks may be simultaneous, may be separate, and may add any first.

  The step of adding methionol and 2-phenylethanol to a food or drink can be suitably performed by adding the composition of the present invention to the food or drink. In this case, the production method of the present invention includes a step of adding a spice containing at least methionol and 2-phenylethanol and / or a composition for enhancing the spice aroma of the aroma component to the food or drink.

The amount of addition of the composition of the present invention to the food or drink is not particularly limited as long as the spice flavor enhancing effect is obtained without impairing the original flavor of the food or drink, but when producing a final food or drink that can be eaten as it is, The total content of methionol and 2-phenylethanol contained in the composition of the present invention in the final food and drink is 0.75 to 300 ppm, preferably 1.5 to 150 ppm, more preferably 15 to 150 ppm. By containing the composition of the invention in the final food or drink, a spice flavor enhancing effect can be effectively obtained. Moreover, when manufacturing food / beverage products (for example, curry roux etc.) diluted suitably before eating in order to prepare the final food / beverage products, the addition amount of the composition of the present invention to the diluted food / beverage products is: It can increase according to the dilution rate so that the total content of methionol and 2-phenylethanol in the final food and drink is in the above range. For example, when manufacturing food / beverage products diluted 10 times at the time of eating, the total content in the said food / beverage products diluted of the methionol and 2-phenylethanol contained in the composition of this invention is 7.5-3. The effect of enhancing the spice flavor can be effectively obtained by adding the composition of the present invention to the diluted food or drink so as to be 1,000,000 ppm, preferably 15-1,500 ppm, more preferably 150-1,500 ppm. Can do.
Therefore, in the production method of the present invention, the total content of methionol and 2-phenylethanol contained in the composition of the present invention at the time of eating (that is, the total content in the final food and drink) is 0.75 to 300 ppm, What is necessary is just to add the composition of this invention to food-drinks so that it may become 1.5-150 ppm more preferably 15-150 ppm, and, thereby, the spice flavor enhancement effect can be acquired effectively.

  Moreover, the addition amount of the composition of the present invention is not particularly limited as long as the spice flavor enhancing effect is obtained without impairing the original flavor of the food or drink. The content of methionol and 2-phenylethanol and other components in the composition However, it is usually 0.00001 to 10% by weight, preferably 0.01 to 5% by weight, more preferably 0.02 to 2.5% by weight.

  The composition of the present invention may be added at any stage in the process of producing a food and drink containing a spice and / or fragrance component, and at the same time as the addition even before the spice and / or fragrance component is added. Or after the addition. Also, when the composition of the present invention is prepared as two separate compositions (ie, a combination of compositions) such as a composition containing methionol and a composition containing 2-phenylethanol, the two The timing which adds a composition to food-drinks may be simultaneous, may be different, and may add any first.

  Steps other than the step of adding methionol and 2-phenylethanol to a food or drink can be performed by a method known per se using raw materials usually used in the production of the food or drink. However, when the said food-drinks do not contain a spice and / or a fragrance component, the manufacturing method of this invention further includes the process of adding a spice and / or a fragrance component. In addition, even when the food or drink is a food or drink that normally contains a spice and / or aroma component (for example, a processed food having a flavor of spice), a spice and / or aroma component is added to reinforce the spice aroma. The process of carrying out may be further included. In these cases, the spice and / or fragrance component may be added at any stage of the process of producing the food or drink, even before the composition of the present invention is added, It may be after the addition. Moreover, when adding a some spice and / or a fragrance | flavor component, the timing which adds them to food-drinks may be simultaneous or separate, and the order to add is not specifically limited.

  The amount of the spice and / or fragrance component added is not particularly limited as long as the spice aroma is recognized in the sensory evaluation, and can be appropriately set according to the kind of the spice and / or fragrance component. For example, when the food or drink is curry soup, the concentration of spices such as cardamom is about 2.0 ppm (in the present specification, the concentration of the spice is calculated based on the dry weight of the spice added to the food and drink). Spice flavor is added if added. For example, in the case of an aroma component such as linalyl acetate, a spice aroma is imparted if added to curry soup to a concentration of about 0.1 ppb.

  The content ratio of methionol and 2-phenylethanol and spices and / or fragrance components in the food and drink of the present invention can be appropriately set according to the types of spices and / or fragrance components. For example, when spices such as cardamom are contained in food and drink, the ratio of the total content of methionol and 2-phenylethanol and the content of spices is 0.375: 1 to 150: 1 by weight. Thus, the addition amount of methionol and 2-phenylethanol can be adjusted. For example, when a fragrance component such as linalyl acetate is contained in the food or drink, the ratio of the total content of methionol and 2-phenylethanol to the content of the fragrance component is 7,500: 1 to 3 in weight ratio. The amount of methionol and 2-phenylethanol added can be adjusted to be 1,000,000: 1.

  When methionol and 2-phenylethanol are added by adding the composition of the present invention to a food or drink, the content ratio of the composition of the present invention and the spice and / or aroma component in the food or drink of the present invention is a spice. And / or it can set suitably according to the kind of aromatic component. For example, when spices such as cardamom are contained in food and drink, the ratio of the total content of methionol and 2-phenylethanol and the content of spices is 0.375: 1 to 150: 1 by weight. Thus, the addition amount of the composition of this invention can be adjusted. For example, when a fragrance component such as linalyl acetate is contained in the food or drink, the ratio of the total content of methionol and 2-phenylethanol to the content of the fragrance component is 7,500: 1 to 3 in weight ratio. The amount of the composition of the present invention can be adjusted so as to be 1,000,000: 1.

  Although the food / beverage products of this invention will not be specifically limited if it can contain a spice and / or an aromatic component, For example, it is a processed food or a drink. Processed foods include, for example, the following: curry foods produced using curry or curry powder as a seasoning, such as curry, curry soup, and retort curry; stewed products such as stew, hayashi rice, stroganoff; Potato soup such as corn soup, Chinese soup such as consommé soup, seaweed soup, etc .; Gratin such as gratin, doria, lasagna; fried food such as croquette, fried food such as tempura, fried chicken, fries, potato chips; Grilled meat, steak, hamburger, grilled meat or other fried foods such as grilled chicken; Grilled fish, grilled or fried seafood such as shrimp chili sauce; Vegetable grilled or fried vegetables such as fried vegetables; Fried rice, pilaf, etc. Processed rice foods: pasta such as spaghetti, ramen, yakisoba Noodles; Gyoza, Shumai, Pizza and other noodle band foods; Snack confectionery, rice crackers, cookie confectionery, etc .; Carreux or curry powder; Spices (single item); Hayasilu, stew, etc. Rou; Yuzu pepper, floret salt, etc. Combined seasonings: Worcester sauce, oyster sauce, oyster sauce, chili sauce, tabasco sauce, white sauce, brown sauce and other sauces such as Worcester sauce, medium sauce, and thick sauce; French dressing and other dressings; Sauces such as sauce; soups such as udon soup; oils such as sesame oil and chili oil; consommets such as solid consomme and liquid consomme; and spicy seasonings such as shichimi chili, soy sauce and gochujang. Examples of the beverage include soft drinks, fruit juice drinks, sports drinks, and nutritional drinks. Since the spice flavor enhancing effect by the addition of methionol and 2-phenylethanol is remarkable, the food and drink of the present invention are preferably processed foods, and more preferably, spices and / or flavor components are not further added. Since it originally contains spices and / or fragrance components, it is a processed food having the flavor of spices. The processed foods having a spice flavor are preferably curry foods such as curry, curry soup, retort curry, etc., prepared using curry roux or curry powder as a seasoning, curry roux or curry powder, or spices (single item) is there.

  Furthermore, the present invention provides a spice and / or aroma component spice aroma enhancing method comprising the step of mixing methionol and 2-phenylethanol with a spice and / or aroma component (hereinafter also referred to as the spice aroma enhancement method of the present invention). Say.). By the spice aroma enhancing method of the present invention, it is possible to simply and effectively enhance the spice and / or spice aroma.

  The step of mixing methionol and 2-phenylethanol with the spice and / or fragrance component is performed by directly mixing (a) methionol and 2-phenylethanol with the spice and / or fragrance component, or (b) methionol. And 2-phenylethanol can be added to foods and drinks containing spices and / or aromatic components. In any case, as described in the production method of the present invention, methionol and 2-phenylethanol and spices and / or fragrance components are contained at a content ratio that can enhance spice fragrance of spices and / or fragrance components. What is necessary is just to mix. Moreover, the order which mixes methionol and 2-phenylethanol, a spice, and / or an aromatic component is not specifically limited. For example, in the case of (b) above, mixing of methionol and 2-phenylethanol with spices and / or fragrance components may be performed at any time. For example, methionol and 2-phenylethanol in the production method of the present invention described above are consumed. Add to foods and drinks, etc. in the same way as adding to foods, or add methionol and 2-phenylethanol to foods and drinks containing spices and / or fragrance components after eating or before eating or during eating. That's fine.

  The step of mixing methionol and 2-phenylethanol with the spice and / or fragrance component may be performed by mixing the composition of the present invention with the spice and / or fragrance component. In this case, the step of mixing the composition of the present invention with the spice and / or fragrance component is performed by directly mixing (a) the composition of the present invention with the spice and / or fragrance component, or (b). It can be performed by adding the composition of the present invention to a food or drink containing a spice and / or an aroma component. In any case, as described in the production method of the present invention, methionol and 2-phenylethanol and spices and / or fragrance components are contained in a content ratio at which a spice and / or fragrance component has a spice flavor enhancing effect. What is necessary is just to mix the composition of this invention, a spice, and / or an aromatic component so that it may be contained. Moreover, the order which mixes the composition of this invention, a spice, and / or an aromatic component is not specifically limited, either. For example, in the case of the above (b), the composition of the present invention and the spices and / or fragrance components may be mixed at any time. For example, methionol and 2-phenylethanol in the production method of the present invention are used as food and drink. The composition of the present invention is added to foods and drinks in the same manner as in the step of adding to the food or drink, or after the production of the food or drink, the composition of the present invention contains a spice and / or a fragrance component before or during eating. It may be added to the product.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further, the technical scope of this invention is not restrict | limited by these examples. In addition, the sensory evaluation in this example was performed using a specially trained panel of four persons who have been engaged in food business for 10 years or more unless otherwise specified.

Example 1
Influence of spice flavor enhancement effect by addition ratio of methionol and 2-phenylethanol (2PE) The curry soup used for sensory evaluation is the ratio of the curry roux (Kerala curry for home use (S & B Foods Co., Ltd.)) ), Bouillon powder (bouillon powder attached to household kerala curry) and the following vegetable soup were mixed and heated at 100 ° C. for 2 minutes. Vegetable soup was prepared by the following procedures (1) to (5). (1) Cut 300g onion, 100g carrot and 150g make-in into 1cm squares. (2) Stir fry 225g of beef, and when cooked (visual confirmation), add onions and carrots and fry (20 minutes). (3) When the onion and carrot are cooked, add make-in and fry (5 minutes). (4) Add 600g of water and boil for 15 minutes over medium heat. Take a break on the way. (5) Thicken the soup (excluding ingredients).
The aroma components and spices used for sensory evaluation are as follows.
Aroma components: Linalyl acetate (manufactured by Sigma-Aldrich); Linalool (manufactured by Sigma-Aldrich); α-terpineol (manufactured by Sigma-Aldrich); α-pinene (manufactured by Sigma-Aldrich); α-terpinyl acetate (manufactured by Sigma-Aldrich) Limonene (manufactured by Sigma-Aldrich); α-terpinene (manufactured by Sigma-Aldrich); eugenol (manufactured by Sigma-Aldrich); cineole (manufactured by Sigma-Aldrich).
Spices: Cardamom (manufactured by Gavan); Laurier (manufactured by Gavan); Clove (manufactured by Gavan); Nutmeg (Mace) (manufactured by Gavan); Allspice (manufactured by Gavan) Coriander (manufactured by Gavan).

  First, the effect on linalyl acetate was evaluated. Based on the curry soup added with 0.1 ppb of linalyl acetate (cardamom main fragrance component), methionol (SAFC) and 2PE (SAFC) were further added at the concentrations and blending ratios shown in Table 2, Sensory evaluation was conducted by a specialized panel on the effect of enhancing the spice flavor of linalyl acetate. In addition, the base which added only linalyl acetate without adding methionol and 2PE was used as a control. The results of sensory evaluation are shown in Table 2.

  When the total concentration of methionol and 2PE was 1.5 ppm, a strong enhancement effect of linalyl acetate on the spice aroma was observed at a mixing ratio of methionol and 2PE of 1: 9 to 9: 1. The strongest enhancement effect was observed at a mixing ratio of 7: 3. No enhancement effect was observed at a mixing ratio of 0:10 or 10: 0.

  Next, the effect on coriander was evaluated. Based on the above curry soup with 2 ppm coriander added, methionol and 2PE were further added at the concentrations and blending ratios shown in Table 3, and the sensory evaluation by a specialized panel was conducted on the effect of enhancing the spice aroma of coriander. did. In addition, the base which added only coriander without adding methionol and 2PE was used as a control. The results of sensory evaluation are shown in Table 3.

  When the total concentration of methionol and 2PE was 1.5 ppm, a strong enhancing effect on the spice aroma of coriander was observed at a mixing ratio of methionol and 2PE of 1: 9 to 9: 1. The strongest enhancement effect was observed at a mixing ratio of 3: 7. No enhancement effect was observed at a mixing ratio of 0:10 or 10: 0.

  The effect on nutmeg was also evaluated. Based on the above curry soup with 2 ppm nutmeg added, add methionol and 2PE at the concentrations and blending ratios shown in Table 4 to conduct sensory evaluation by a special panel on the effect of enhancing the spice flavor of nutmeg did. In addition, the base which added only nutmeg without adding methionol and 2PE was used as a control. The results of sensory evaluation are shown in Table 4.

  When the total concentration of methionol and 2PE was 1.5 ppm, the effect of enhancing nutmeg's spice flavor was observed at a mixing ratio of methionol and 2PE of 1: 9 to 9: 1. The strongest enhancement effect was observed at a mixing ratio of 3: 7, and the strong enhancement effect was also observed at a mixing ratio of 1: 9. No enhancement effect was observed at a mixing ratio of 0:10 or 10: 0.

  From the above results, it was shown that by adding methionol and 2PE, aroma components such as linalyl acetate and spice flavors of spices such as coriander and nutmeg can be enhanced. It was also found that a higher spice flavor enhancement effect can be obtained by appropriately setting the mixing ratio of methionol and 2PE in the range of 1: 9 to 9: 1 according to the type of aroma component and spice.

Example 2
Table 5 shows methionol and 2PE in a mixing ratio of 7: 3 based on the curry soup described in Example 1 with 0.1 ppb of linalyl acetate added thereto based on the addition amount of methionol and 2PE. It was further added at a concentration, and a sensory evaluation by a specialized panel was conducted on the effect of enhancing the spice flavor of linalyl acetate. In addition, the base which added only linalyl acetate without adding methionol and 2PE was used as a control. The results of sensory evaluation are shown in Table 5.

  When the total concentration of methionol and 2PE is in the range of 0.75 ppm to 300 ppm, the enhancing effect of linalyl acetate on the spice flavor was observed. When the total concentration was 0.75 ppm, the enhancement effect tended to be slightly weakened. When the total concentration was 1000 ppm, it was judged that the spice flavor enhancing effect was not preferable.

Example 3
Differences in methionol and 2PE addition effects due to fragrance components To each curry soup described in Example 1 added with each fragrance component shown in Table 6 at a concentration of 0.1 ppb, 5.6 ppm methionol and 2.4 ppm 2PE were further added. Then, sensory evaluation by a specialized panel was carried out for the effect of enhancing the spice aroma of each aroma component. In addition, curry soup which added only each aromatic component shown in Table 6 without adding methionol and 2PE was used as a control. The results of sensory evaluation are shown in Table 6.

  In the curry soup to which linalyl acetate, α-terpinyl acetate, linalool, cineol, eugenol, limonene, α-terpineol or α-terpinene was added as an aroma component, the spice flavor enhancement effect by addition of methionol and 2PE was recognized. The spice flavor enhancing effect was strongest when linalyl acetate was added, and then strong when α-terpinyl acetate, linalool, cineol, eugenol or limonene was added. In the curry soup to which α-pinene was added, a preferable effect of enhancing the spice flavor was not recognized.

Example 4
Difference of spices in the effects of addition of methionol and 2PE To the curry soup described in Example 1 with each spice shown in Table 7 added at a concentration of 2.0 ppm, 0.7 ppm of methionol and 0.3 ppm of 2PE were further added. The sensory evaluation by a specialized panel was conducted on the effect of increasing the spice flavor of each spice. In addition, curry soup which added only each spice shown in Table 7 without adding methionol and 2PE was used as a control. The results of sensory evaluation are shown in Table 7.

  In the curry soup to which any spice was added, the spice flavor enhancement effect by addition of methionol and 2PE was recognized. The spice flavor enhancing effect was strongest when cardamom was added, and then strong when clove, nutmeg (mace), allspice or coriander was added.

Example 5
Effect of spice flavor enhancement by methionol and 2PE during heating After adding 0.45 ppm (food concentration) of methionol and 1.05 ppm (food concentration) of 2PE to the curry soup described in Example 1, it was heated in a pan at 100 ° C for 2 minutes. Heated. A sensory evaluation was conducted by a specialized panel on the effect of enhancing the spices of the spices and aroma components in the curry soup before and after heating. In addition, the curry soup which does not add methionol and 2PE was heated similarly, and it was set as control. The results of sensory evaluation are shown in Table 8 (methionol + 2PE).

The spice flavor enhancing effect by adding methionol and 2PE was recognized very clearly not only before heating but also after heating. That is, it was shown that the spice flavor enhancing effect by the composition of the present invention is not lost by heating.
In addition, when the heat treatment in this example was applied to the curry soup described in Example 1 added with 1.5 ppm (food concentration) of cardamom fragrance (Nagaoka fragrance), the scent of cardamom is lost after heating. It was. This means that, in the case of producing food and drink by a method including a heating step, in order to enhance the spice and / or spice flavor of the flavor component in the food and drink, the amount of the spice and / or flavor component is increased. Also suggests that it may be more effective to add the composition of the present invention.

  From the above results, it was shown that the spice flavor of various spices and / or aroma components can be enhanced by adding methionol and 2PE.

  According to the present invention, the spice flavor of spices and / or fragrance components is effectively enhanced. Therefore, spice fragrance equivalent to that before reduction can be obtained even in foods and drinks and the like with a reduced amount of spices and / or fragrance components. It becomes possible to obtain the raw material cost without impairing the spice aroma in the production of food and drink. In addition, spices, particularly spices having a fragrance effect / perfume action, are known to be vulnerable to heat. However, according to the present invention, in the production of food and drink on an industrial scale where the heating history becomes large, Reproduction is possible.

  This application is based on Japanese Patent Application No. 2012-051989 (filing date: March 8, 2012) filed in Japan, the contents of which are incorporated in full herein.

Claims (7)

  A composition for enhancing the spice flavor of spices and / or aroma components, comprising methionol and 2-phenylethanol. Mixing ratio of the Mechionoru and 2-phenyl ethanol 1: 9 to 9: 1, compositions for enhancing the spices according to claim 1. Spices are Cardamom, Laurier, Coriander, Clove, Nutmeg, Mace, Allspice, Cinnamon, Fennel, Fizzy, Ginger, Pepper, Caraway, Anise, Basil, Parsley, Sage, Thyme, Oregano, Rosemary, Celery The composition for enhancing the spice flavor according to claim 1 or 2 , which is at least one selected from the group consisting of seed, mint, garden cress, dill, marjoram, tade, turmeric and celery. Aroma components, linalyl acetate, alpha-terpinyl acetate, linalool, cineole, eugenol, limonene, at least one selected from the group consisting of alpha-terpineol and alpha-terpinene, any one of claims 1 to 3, A composition for enhancing the spice aroma described in 1. The composition according to any one of claims 1 to 4 , wherein the total content of methionol and 2-phenylethanol is 50 to 600,000 ppm.   A spice and / or fragrance component spice flavor enhancement method comprising the step of mixing methionol and 2-phenylethanol with a spice and / or flavor component. A spice and / or aroma component spice flavor enhancement method comprising the step of mixing the composition for enhancing the spice aroma according to any one of claims 1 to 5 with a spice and / or flavor component.