JP6507466B2 - Taste improver - Google Patents

Description

  The present invention relates to a food taste improver which can be used generally, a method for producing a food whose taste is improved, and the like.

  The taste of food is based on sweetness, sourness, saltiness, bitterness and umami as five basic tastes, and in addition, it is felt that pungency, astringency, metallic taste, richness, broadness, heat, etc. are complexly intertwined.

  In order to improve the taste of food, the simplest way is to increase or decrease the amount of taste substance that contributes to each taste. However, in recent years, food products having more satisfying and complex tastes are desired.

  For example, with regard to taste, glutathione as a rich taste substance (patent document 1), a rich taste enhancing substance (non-patent document 1), a umami enhancing substance (non-patent literature 2) and the like have been reported.

  In addition, as a method for improving the taste of food, a method using an aroma component has also been reported. For example, there are known effects of enhancing richness with respect to celery aroma (Non-Patent Document 3) and taste enhancers (Patent Document 2) containing a crocodile alcohol derivative.

  Dihydroactini chloride (5,6,7,7a-tetrahydro-4,4,7a-trimethylbenzofuran-2 (4H) -one) is a black tea, a melon, a poular tea, a green tea, a rooibos tea, a tobacco, a tomato, a bean sprout , Volatile norcarotenoids that are known to be detected in aroma components such as dry sausage. Patent Document 3 discloses the synthesis of dihydroactinidiolide and its use. Also, Patent Document 4 shows that when dihydroactinidiolide is used together with 1-oxo-8-oxo-2,6,10,10-tetramethylspiro [4,5] deca-6-ene, the aroma is excellent for black tea. It is disclosed that it can give. However, these documents do not at all describe the effect on taste when dihydroactinidiolide is added to food.

Patent No. 1464928 Patent No. 4611203 gazette Chinese Patent Application Publication No. 1182084 British Patent Application Publication No. 1196897

Journal of Agricultural and Food Chemistry 2010, 58, 12906-12915 Journal of Agricultural and Food Chemistry 2011, 59, 665-676 Journal of Agricultural and Food Chemistry 2008, 56 (2), 512-516

  The conventionally known taste improving means as described above have not been sufficient in terms of versatility. For example, the addition of glutathione described in Patent Document 1 imparts not only the rich taste but also a distinctive off-flavor to the food. The celery aroma substance described in Non-Patent Document 3 is characterized by its own flavor and flavor, and may impair the delicate flavor of food. Moreover, the food to which it is applied is limited by the point by which the combination with a spicy spice is especially preferable that the crocodyl alcohol derivative of patent document 2 is combined. Furthermore, it can not be said that the rich taste-enhancing substance described in Non-patent Document 1 and the umami-enhancing substance described in Non-patent Document 2 have sufficient versatility in that they are not inexpensive and usable substances.

  Therefore, the object of the present invention is to provide means for improving (including enhancing) the taste of food which can be used more generally.

  The inventors of the present invention conducted intensive studies to achieve the above object, and newly found that dihydroactinidiolide has an effect of improving the taste of food. Also surprisingly, dihydroactinidiolide improves the taste of a wide variety of food (eg, Japanese-style soup, Western-style (consomme) soup, Chinese soup, potage soup, etc.) as well as some foods. I found that it was effective. As a result of further studies based on these findings, the present inventors have completed the present invention.

That is, the present invention is as follows.
[1] A taste improver for food comprising dihydroactinidiolide as an active ingredient.
[2] The taste improving agent according to [1], wherein the content of dihydroactinidiolide is 10% by weight to 99% by weight.
[3] A method for producing a taste-improved food, comprising the step of adding the taste improver according to [1] or [2] to a food.
[4] The method according to [3], wherein the taste improving agent is added to a food such that the concentration of dihydroactinidiolide in the final food is 100 wt ppt to 100 wt ppm.
[5] The method according to [3] or [4], wherein the food to which the taste improving agent is added is any one of a food material, a seasoning and a processed food.
[6] A method for improving the taste of a food, comprising the step of adding dihydroactinidiolide to a food such that the concentration of dihydroactinidiolide in the final food is 100 wt ppt to 100 wt ppm.

  According to the present invention, it is possible to improve (including enhance) the taste of the food without impairing the taste and flavor characteristics that the food originally has.

(Taste improving agent)
The present invention provides a food taste improver containing dihydroactinidiolide as an active ingredient.

  Dihydroactinidiolide has the following formula

It is a volatile norcarotenoid represented by The present invention is based on the finding that dihydroactinidiolide unexpectedly has an effect of improving the taste of various foods.

  The dihydroactinidiolide used in the present invention may be one isolated or purified from a natural product or a processed product thereof, or may be a synthetic product. Dihydroactinidiolide can be isolated and purified from natural products and their processed products using known techniques such as solvent extraction and various chromatography. Also, dihydroactinidiolide can be synthesized using a known method such as, for example, the method of Yao S et al. (J Org Chem. 1998 Jan 9; 63 (1): 118-121.). The dihydroactinidiolide may be a commercially available product, and is available, for example, from Waterstone Technology.

  Since dihydroactinidiolide exhibits little or no smell of its own or shows the taste-improving effect of the food below the threshold of the smell, the taste-improving agent of the present invention has the taste and flavor that the food originally has. It can improve the taste of food without damaging it. In the present specification, "improving the taste of food" refers to the basic tastes of sweetness, saltiness, sourness and umami provided by foods, and senses around the basic taste such as richness, spread and heat. It is meant to improve one or more species, and in particular, to improve one or more species of umami taste, sweetness, sour taste, and hot taste. In the present specification, “to improve” means to enhance and suppress one or more of the above-mentioned basic taste and the sense of the periphery thereof as long as it is evaluated as preferable in sensory evaluation of food. Both are included. Sensory evaluation of food can be performed by a specialized panelist, for example, as evaluation criteria:-: undesirable effect, ±: no effect, +: favorable effect, ++: very favorable effect, etc. In addition, as described later, when the food to which the taste improving agent of the present invention is applied is a seasoning or food material suitably diluted before eating to prepare the final food, “I improve the taste of the food” "Performing" means improving the taste of the final food prepared using the seasoning or food material. Here, the term "final food" means a food to be eaten as it is.

  The taste improving agent of the present invention may be added to the food in an amount capable of improving the taste of the food, and can be appropriately set according to the type of the food. For example, from the point of view of the effect of improving the taste, the food as a dihydroactinidiolide in a concentration of 100 to 100 ppm by weight, preferably 10 to 240 ppb, more preferably 30 to 120 ppb It may be added to Here, "as dihydroactinidiolide" means that the dihydroactinidiolide contained in the taste improving agent of the present invention becomes the above concentration in the food to which the taste improving agent of the present invention is added. means. If the concentration as dihydroactinidiolide is less than 100 parts by weight ppt, the taste improving effect tends to be insufficient. In addition, when the concentration as dihydroactinidiolide exceeds 100 ppm by weight, the food tends to exhibit the unique bitter taste that dihydroactinidiolide has.

In the present invention, dihydroactinidiolide may be used as it is as a taste improving agent, or it may be combined with a material other than dihydroactinidiolide to constitute a taste improving agent. When materials other than dihydroactinidiolide are used, the concentration of dihydroactinidiolide contained in the taste improving agent is not particularly limited, and for example, 10 wtpp to 99 wt%, preferably 100 wtpp to 10 % By weight, more preferably 1 ppm by weight to 1% by weight, still more preferably 5 ppm by weight to 0.5% by weight. As materials other than dihydroactinidiolide, for example, excipients, seasonings, anti-caking agents, anti-foaming agents, disintegrants, lubricants, binders, tonicity agents, buffers, solubilizers, preservatives The additive which can be used for foodstuffs, such as an agent, an antioxidant, a coloring agent, a flavoring agent, a coagulant, and a pH adjuster, is mentioned. The flavoring agents may be those commonly used in the art as long as they do not interfere with the taste improving effect of the present invention.

  As an excipient, for example, starchy food additives etc., as a seasoning agent, for example, sodium glutamate etc., as an anti-caking agent, for example, silicon dioxide etc., as an antifoamer, for example, polydimethylsiloxane etc. However, as a disintegrant, for example, calcium cellulose glycolate and the like, as a lubricant, for example, calcium stearate and the like, as a binder, for example, cellulose and the like, as an isotonizing agent, for example, sorbitol and the like, buffer As an agent, for example, sodium acetate and the like, as a solubilizing agent, for example, cyclodextrin and the like, as an preservative, for example, sodium nitrite and the like, and as an antioxidant, for example, L-ascorbic acid and the like, a colorant Examples of such agents include safflower dyes and the like, and examples of flavoring agents include, for example, sweeteners and organic acids, and examples of coagulants include Magnesium and the like, as the pH adjusting agent, for example sodium lactate and the like.

  The form of the taste improving agent of the present invention to be added to food is not particularly limited, and may be any form depending on the type of food to be added. For example, it may be powdery, and may be granular, liquid or paste.

  The food to which the taste improving agent of the present invention is applied is not particularly limited, but, for example, the final food which is eaten as it is, the seasoning which is appropriately diluted before eating to prepare the final food, food materials and the like are mentioned. Be Specifically, food materials derived from livestock and poultry meat such as chicken, pork and beef (including extracts, meat, bones, etc.), fish materials derived from shellfish such as dried bonito, dried and dried scallops, kelp, shiitake mushroom, Food materials derived from onions, celery, seaweeds such as ginseng, foods derived from potatoes, vegetables, or combinations of two or more of these food ingredients, or foods or seasonings processed using these food ingredients as ingredients (eg , Japanese-style soup, consomme soup, chicken broth, soups such as potage soup, processed foods such as boiled food, seasonings such as noodle soup, granulated sugar, sweeteners such as aspartame, sucralose, acesulfame potassium and foods containing the sweetener And the like. The food to which the taste improving agent of the present invention is applied is preferably any of a food material, a seasoning and a processed food. The term "processing" is a concept including manufacturing, cooking and the like. Moreover, in the present specification, the term "food" means food in general (including beverages).

(Method of producing food with improved taste)
The present invention further provides a method for producing a taste-improved food, comprising the step of adding the taste improving agent of the present invention to a food.

The taste improver of the present invention may be added to the food in an amount capable of improving the taste of the food as described above, and preferably, the taste improver of the present invention is a food material, a seasoning or processing It is added to any of the food. For example, when the taste improving agent of the present invention is directly added to the final food (eg, processed food etc.) which can be eaten as it is, 100 weight ppt to 100 weight ppm as dihydroactinidiolide, preferably 10 weight The taste improving effect can be effectively obtained by adding to a food at a concentration of ppb to 240 wt ppb, more preferably 30 wt ppb to 120 wt ppb. When the concentration in the final food is lower than 100 wt ppt, a sufficient taste improving effect tends not to be obtained, and when higher than 100 wt ppm, an undesirable taste such as bitter taste is felt Tend. In addition, a seasoning or food material (eg, livestock and poultry meat-derived food and drink material (extract, meat, bone, etc.), concentrated type) which is appropriately diluted at the time of eating to prepare the final food, the taste improving agent of the present invention When added indirectly to the final food by adding it to the noodle soup, etc.), the concentration of dihydroactinidiolide in the final food is in the above-mentioned range so that the amount added to the seasoning or food material Can be increased according to the dilution rate. For example, in the case of a seasoning diluted 100 times at the time of eating, the concentration of dihydroactinidiolide in the seasoning is 10 wt ppb to 1 wt%, preferably 1 wt ppm to 24 wt ppm, more preferably Can be efficiently obtained by adding 3 wt ppm to 12 wt ppm of the final food.
The taste improving agent of the present invention may be added to the food at any time during the preparation of the food, during the manufacture of the food, after the completion of the food, just before eating the food, during the eating of the food, etc. .

  The food with improved taste (also referred to as the food of the present invention) produced according to the present invention is not particularly limited, and, for example, among the foods to which the taste improving agent of the present invention described above is applied Final food (eg, processed food etc.). The food of the present invention can be produced by a known production method using the same raw material as a known food except that the step of adding the taste improver of the present invention is included.

(Method to improve the taste of food)
The present invention further provides a method for improving the taste of food (hereinafter also referred to as a method for improving the taste of the present invention), which comprises the step of adding dihydroactinidiolide to a food.

The dihydroactinidiolide may be added to the food in an amount capable of improving the taste of the food as described above, and the concentration of the dihydroactinidiolide in the final food is usually 100 wt ppt to 100 wt ppm It may be added to the food so that it is preferably 10 parts by weight to 240 parts by weight, more preferably 30 parts by weight to 120 parts by weight.
For example, when dihydroactinidiolide is added directly to the final food which can be eaten as it is, the concentration of dihydroactinidiolide in the final food is 100 wt ppt to 100 wt ppm, preferably 10 wt ppb to 240 wt The taste improving effect can be effectively obtained by adding it to the final food so that it becomes 30 ppb, more preferably 30 ppb to 120 ppb. When the concentration in the final food is lower than 100 wt ppt, a sufficient taste improving effect tends not to be obtained, and when higher than 100 wt ppm, an undesirable taste such as bitter taste is felt Tend.
In addition, dihydroactiniolide is added to seasonings or food ingredients (eg, food and drink ingredients derived from livestock and poultry (extracts, meat, bones, etc.), concentrated type noodle soup, etc.) diluted appropriately at the time of eating The taste of the final food can also be improved by appropriately diluting this to prepare the final food. The amount of dihydroactinidiolide added to the seasoning or food material can be increased according to the dilution rate so that the concentration of dihydroactinidiolide in the final food falls within the above range. For example, in the case of a seasoning diluted 100 times at the time of eating, the concentration of dihydroactinidiolide in the seasoning is 10 wt ppb to 1 wt%, preferably 1 wt ppm to 24 wt ppm, more preferably Can be efficiently obtained by adding 3 wt ppm to 12 wt ppm of the final food.
In addition, the addition of dihydroactinidiolide to a food may be performed at any time during the preparation of the food, during the manufacture of the food, after the completion of the food, just before eating the food, during the eating of the food, etc.

The addition of dihydroactinidiolide to food may be carried out by adding the above-mentioned taste improver of the present invention to food. That is, in one aspect, the present invention is a method for improving the taste of food, comprising the step of adding the taste improving agent of the present invention to a food.
In this case, the taste improving agent of the present invention can be directly added to the final food which can be eaten as it is, whereby the taste of the final food can be improved. In addition, it is possible to improve the taste of the final food by adding it to a seasoning or food material which is appropriately diluted at the time of eating and diluting it appropriately to prepare a final food. As described above, the taste improver of the present invention may be added to food in an amount capable of improving the taste of food, and the concentration of dihydroactinidiolide in the final food is usually 100 wt ppt to 100 ppt. It may be added to the food so that it becomes a weight ppm, preferably 10 ppb to 240 ppb, more preferably 30 ppb to 120 ppb.

  The food to which the dihydroactinidiolide is added is not particularly limited, and examples thereof include food to which the taste improving agent of the present invention described above is applied. The taste improving method of the present invention can effectively improve the taste of the final food.

  Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited to the following examples.

Example 1 Effect of Addition to Soup A Japanese-style soup was prepared so as to have an aqueous solution concentration of 0.67% by weight of “Hondashi (registered trademark)” manufactured by Ajinomoto Co., Ltd. The western-style soup was prepared so that it might become 1.77 weight% by aqueous solution concentration "KK konsome" by Ajinomoto Co., Ltd. The Chinese soup prepared the Ajinomoto Co., Ltd. "round chicken soup" so that it might become 1.67 weight% in aqueous solution concentration. The potage soup was prepared to be 9.8% by weight of "Knorr cup soup potage" manufactured by Ajinomoto Co., Ltd.
10 mg of dihydroactinidiolide (manufactured by Waterstone Technology) was dissolved in 1 ml of ethanol and diluted with ultrapure water to prepare a 1000 ppm solution.
Furthermore, the 1000 ppm solution was diluted 100 times with ultrapure water to prepare a 10 ppm solution. 0.1 μl of a 10 ppm solution was added to 100 g of the soup and stirred well to prepare a 10 wt ppt sample. A similar operation was performed using 1 μl of a 10 ppm solution to prepare a 100 wt ppt sample.
0.1 μl of a 1000 ppm solution was added to 100 g of the soup and stirred well to prepare a 1 wt ppb sample. The same operation was carried out to sequentially prepare 10, 30, 60, 120 and 240 weight ppb samples.
A 100 ppm by weight sample and a 1000 ppm by weight sample were prepared by weighing 10 mg or 100 mg of dihydroactinidiolide and adding each to 100 g of soup and stirring well.
0.1 μl of the above solution was added to 100 g of the soup and stirred well to prepare a 1 wt ppb sample. Similarly, 10, 30, 60, 120 and 240 weight ppb samples were prepared.

Sensory evaluation is conducted by three specialized panelists, and the evaluation criteria are:
-: Undesirable effect ±: no effect +: favorable effect ++: very favorable effect.

  The results are shown in Tables 1, 2, 3 and 4 below. In any of the soups, the effect of improving (especially enhancing) the taste at a concentration of 100 parts by weight to 100 parts by weight ppm was observed.

Example 2 Additive effect to the bonito broth The bonito broth was a 16-fold dilution of “Kiwami Honjo Ichiban bonito soup made by Ajinomoto Co., Ltd.”. The dihydroactinidiolide solution described above was added to the broth to prepare a sample containing dihydroactinidiolide at the concentration shown in Table 5.

Sensory evaluation is conducted by three specialized panelists, and the evaluation criteria are:
-: Undesirable effect ±: no effect +: favorable effect ++: very favorable effect.

  The results are shown in Table 5 below. When dihydroactinidiolide was added, the effect of improving the taste of the soup was observed at any concentration of 10 ppb to 240 ppb.

Example 3 Additive effect to cooking evaluation system As a cooking evaluation system, we made a prototype of noodle soup and simmered food. The recipe is shown in Tables 6 and 7 below. Mirin used Kikkoman Co., Ltd. "Man-Jo Hoshimoto Mirin", and soy sauce used Kikkoman Co., Ltd. "shoyu". For sake, a pure rice dish made by King Brewing Co., Ltd., and for thin-mouthed soy sauce, "Sukuchi soy sauce" made by Kikkoman Co., Ltd. was used.

The noodle soup was prepared according to the following method: Put water and "Hondashi (registered trademark)" in a pan and simmer, add mirin and soy sauce, and correct the water evaporation.
As a matter of course, the dihydroactinidiolide solution described above was added to prepare a sample containing dihydroactinidiolide at the concentration described in Table 8.

The simmered food was prepared by the following method: Put ingredients other than Takano tofu (ie, ingredients of the soup segment) in a pan and simmer, then add Takano tofu and simmer for 1-2 minutes over medium heat. Cover and simmer for 20 minutes on low heat, then extinguish the fire and correct the evaporation.
The dihydroactinidiolide solution described above was added to the boiled soup segment to prepare a sample containing dihydroactinidiolide at the concentration described in Table 9.

Sensory evaluation is conducted by three specialized panelists, and the evaluation criteria are:
-: Undesirable effect ±: no effect +: favorable effect ++: very favorable effect.

  The results are shown in Tables 8 and 9 below. When dihydroactinidiolide was added, the effect of improving the taste of noodle soup and simmered food was observed at any concentration.

Example 4 Additive effect to the cooking evaluation system using a bonito soup Noodle soup and a simmered dish were prepared as a cooking evaluation system using a bonito soup. The recipe is shown in Tables 10, 11 and 12 below. For the bonito soup stock, “Kiwami Honzoku Ichibanshi bonito soup made by Ajinomoto Co., Ltd.” was used. The three hot sugars used were "Shin hot sugar" manufactured by Mitsui Sugar Co. Ltd. A maple was prepared by placing mirin in a pan and simmering, heating until calm, adding trin heating sugar and soy sauce, heating to 80 ° C., and cooling.

The noodle soup was prepared by mixing all ingredients of the recipe and serving as a persimmon juice.
As a matter of course, the dihydroactinidiolide solution described above was added to the concentration described in Table 13.

The simmered dish was prepared according to the following method: Boiled bamboo shoot Okra used was boiled. The water and seasoning segments (i.e., ingredients of the soup segment) were all mixed in a pan, and deep fried, bamboo shoots and okra were added, and after one boiling, the water evaporation was corrected.
The dihydro-actinidiolide solution described above was added to the boiled-boiled soup segment to a concentration described in Table 14.

Sensory evaluation is conducted by three specialized panelists, and the evaluation criteria are:
-: Undesirable effect ±: no effect +: favorable effect ++: very favorable effect.

  The results are shown in Tables 13 and 14 below. When dihydroactinidiolide was added, the effect of improving the taste of noodle soup and simmered food was observed at any concentration.

Example 5 Effect of Addition to Granulated Sugar Aqueous Solution The above-described dihydroactinidiolide solution was added to the 5% granulated sugar aqueous solution to a concentration described in Table 15.

Sensory evaluation is conducted by two specialized panelists, and the evaluation criteria are:
-: Unfavorable effect ±: No effect (equivalent to no addition)
+: Desirable effect ++: very desirable effect.

  The results are shown in Table 15 below. When dihydroactinidiolide was added, the effect of improving (especially enhancing) the sweetness and heat of granulated sugar aqueous solution was observed at any concentration of 100 wtpp to 100 wtppm.

Example 6 Effect of Addition to Aspartame Aqueous Solution The dihydroactinidiolide solution described above was added to a 0.036% aspartame aqueous solution to a concentration described in Table 16.

Sensory evaluation is conducted by two specialized panelists, and the evaluation criteria are:
-: Unfavorable effect ±: No effect (equivalent to no addition)
+: Desirable effect ++: very desirable effect.

  The results are shown in Table 16 below. When dihydroactinidiolide was added, the effect of improving (especially enhancing) the sweetness and heat of aspartame aqueous solution was observed at any concentration of 100 wtpp to 100 wtppm.

Example 7 Effect of Addition to Sucralose Aqueous Solution The dihydroactinidiolide solution described above was added to the 0.0108% sucralose aqueous solution to a concentration described in Table 17.

Sensory evaluation is conducted by four specialized panelists, and the evaluation criteria are:
-: Unfavorable effect ±: No effect (equivalent to no addition)
+: Desirable effect ++: very desirable effect.

  The results are shown in Table 17 below. When dihydroactinidiolide was added, the effect of improving (especially enhancing) the sweetness and heat of sucralose aqueous solution was observed at any concentration of 100 ppt to 100 ppm by weight.

Example 8 Effect of Addition to Acesulfame Potassium Aqueous Solution To the 0.045% acesulfame potassium aqueous solution, the dihydroactinidiolide solution described above was added to a concentration described in Table 18.

Sensory evaluation is conducted by four specialized panelists, and the evaluation criteria are:
-: Unfavorable effect ±: No effect (equivalent to no addition)
+: Desirable effect ++: very desirable effect.

  The results are shown in Table 18 below. When dihydroactinidiolide was added, the effect of improving (especially enhancing) the sweetness and heat of acesulfame potassium aqueous solution was observed at any concentration of 100 wt ppt to 100 wt ppm.

  According to the present invention, it is possible to provide a means for improving the taste of food that can be used universally without impairing the taste and flavor characteristics that the food originally has, so the present invention relates to the food field. It is useful in

Claims (6)

A taste-improving agent for foods and dihydro activator two geo ride the active ingredient, the taste improvement, umami, sweet, one or more enhancement der of sour and Atsumi is, the dihydro Actinobacillus two geo ride, Ru or synthetic products der isolated, taste-improving agent.   The taste improver according to claim 1, wherein the content of dihydroactinidiolide is 0.000001% by weight to 99% by weight.   A method for producing a taste-improved food, comprising the step of adding the taste improver according to claim 1 or 2 to a food.   The method according to claim 3, wherein the taste improving agent is added to the food such that the concentration of dihydroactinidiolide in the final food is 100 wtpp to 100 wtppm.   The method according to claim 3 or 4, wherein the food to which the taste improving agent is added is any one of a food material, a seasoning and a processed food.   A method for improving the taste of food, comprising the step of adding dihydroactinidiolide to food so that the concentration of dihydroactinidiolide in the final food will be 100 wtpp to 100 wtppm. The method wherein the taste improvement is an enhancement of one or more of umami taste, sweetness, sour taste and atsumi.