JP6682761B2 - Method for improving flavor of vegetable oil / fat-containing food / beverage, method for producing vegetable oil / fat-containing food / beverage, palatable beverage, and composition for instant palatability beverage - Google Patents
Method for improving flavor of vegetable oil / fat-containing food / beverage, method for producing vegetable oil / fat-containing food / beverage, palatable beverage, and composition for instant palatability beverage Download PDFInfo
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- JP6682761B2 JP6682761B2 JP2015000316A JP2015000316A JP6682761B2 JP 6682761 B2 JP6682761 B2 JP 6682761B2 JP 2015000316 A JP2015000316 A JP 2015000316A JP 2015000316 A JP2015000316 A JP 2015000316A JP 6682761 B2 JP6682761 B2 JP 6682761B2
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- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 238000012552 review Methods 0.000 description 1
- 229930004725 sesquiterpene Natural products 0.000 description 1
- 150000004354 sesquiterpene derivatives Chemical class 0.000 description 1
- 229910052814 silicon oxide Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 229960001790 sodium citrate Drugs 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- -1 sugar Chemical class 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 229940078499 tricalcium phosphate Drugs 0.000 description 1
- 229910000391 tricalcium phosphate Inorganic materials 0.000 description 1
- 235000019731 tricalcium phosphate Nutrition 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Description
本発明は、植物油脂を含有する飲食品において生じる、植物油脂の持つ油っぽさやクセ（特有の風味）を低減することにより風味を改善する方法、当該方法により植物油脂含有飲食品を製造する方法、並びに当該方法を用いて得られた嗜好性飲料及びインスタント嗜好性飲料用組成物に関する。 The present invention is a method for improving flavor by reducing the oiliness and habit (specific flavor) of vegetable fats and oils produced in foods and beverages containing vegetable fats and oils, and producing a vegetable fat and oil-containing food product by the method. The present invention relates to a method, and a palatable beverage and an instant palatability beverage composition obtained by using the method.
一般的に乳風味や 乳の食感を付与するため、 生乳やクリーム、クリームチーズ、 バターなどの乳製品が使用される。しかし、これらの材料はコストが高く、その配合量が制限されてしまうという問題がある。 Generally, dairy products such as raw milk, cream, cream cheese and butter are used in order to impart a milk flavor and a texture of milk. However, these materials have a problem that the cost is high and the compounding amount is limited.
この問題を解決するために、乳脂肪分の一部又は全部を植物油脂で代替する方法が汎用されている。乳脂肪分に代えて植物油脂を用いることにより、より低コストで、乳風味の飲食品を製造することが可能になる。しかし、乳脂肪分に代えて植物油脂を用いることにより、コスト低減等の利点はあるが、植物油脂自体の風味（油っぽさやクセ）が付与されてしまう欠点もある。 In order to solve this problem, a method of substituting part or all of the milk fat content with vegetable oil is widely used. By using vegetable oils and fats instead of milk fat, it becomes possible to manufacture milk-flavored foods and drinks at a lower cost. However, by using vegetable oils and fats instead of milk fat, there are advantages such as cost reduction, but there is also a drawback that the flavor (oiliness and habit) of the vegetable oils and fats themselves is imparted.
特許文献１には、加熱殺菌して調製される容器詰めのコーヒーの製造に際して、飲料中に、乳脂肪１重量当たり植物油脂を０．１５〜２の割合で配合することにより、飲用後の不快な残り香や後味を改善する方法が開示されている。しかし、当該方法では、植物油脂の配合量によってはコーヒー等の素材の本来の好ましい風味がマスキングされてしまう場合や、乳様の食感が得られない場合がある。このため、乳様の食感及び風味を付与しながら、コーヒー等の素材の本来の風味がマスキングされることのない、最適な植物油脂の配合量については、明確ではない。 In patent document 1, in the production of container-packed coffee prepared by heat sterilization, vegetable oils and fats are blended in the beverage at a ratio of 0.15 to 2 per 1 weight of milk fat, so that unpleasantness after drinking A method for improving the residual odor and aftertaste is disclosed. However, according to the method, the original desirable flavor of the material such as coffee may be masked or the milky texture may not be obtained depending on the blending amount of the vegetable oil. Therefore, it is not clear about the optimum blending amount of vegetable fats and oils that imparts a milky texture and flavor while not masking the original flavor of materials such as coffee.
特許文献２には、植物油脂及びカゼインを特定の配合量及び配合比率にすることにより、乳様の好ましい食感及び風味を有していながらも、コーヒーや紅茶などの素材の本来の風味がマスキングされることなく際立っている飲料が開示されている。しかしながら、当該飲料において配合される植物油脂の含有量は０．５〜２．０重量％であるが、植物油脂の含有量が２．０重量％より高いと、植物油脂自体の風味が強くなり飲料のコーヒー等の素材の風味がマスキングされ、素材本来の好ましい風味が損なわれてしまう。このため、使用する植物油脂の含有量は制限されている。 Patent Document 2 discloses that a vegetable oil and casein have a specific blending amount and blending ratio so that the original flavor of a material such as coffee or tea is masked while having a milky preferable texture and flavor. Beverages that stand out without being disclosed are disclosed. However, the content of the vegetable oil / fat blended in the beverage is 0.5 to 2.0% by weight, but if the content of the vegetable oil / fat is higher than 2.0% by weight, the flavor of the vegetable oil / fat itself becomes strong. The flavor of the material such as coffee in the beverage is masked, and the original desirable flavor of the material is impaired. For this reason, the content of vegetable oil used is limited.
一方、これまでに、飲食物の風味向上や改善などの課題に対し、様々な成分を配合することによる解決策が提案されている。例えば、特許文献３には、乳清ミネラルの添加によるカゼインナトリウム類のカゼイン臭の低減方法が開示されている。特許文献４には、スクラロースを有効成分として、米粉、小麦粉、そば粉、トウモロコシ粉等の穀物粉の粉臭さをマスキングするマスキング剤が開示されている。特許文献５には、セスキテルペンを含有する柑橘類由来の抽出物を有効成分として、豆乳臭をマスキングするための組成物が開示されている。特許文献６には、エステル、テルペン、アルコール等を有効成分として魚類抽出物に規定量含有させることにより、魚類抽出物特有の魚臭さをマスキングした液体食品組成物が開示されている。 On the other hand, to date, solutions to the problems such as improving the flavor of foods and drinks by incorporating various components have been proposed. For example, Patent Document 3 discloses a method for reducing the casein odor of sodium caseinates by adding whey minerals. Patent Document 4 discloses a masking agent which uses sucralose as an active ingredient and masks the powdery odor of grain flour such as rice flour, wheat flour, buckwheat flour, and corn flour. Patent Document 5 discloses a composition for masking the soymilk odor using an extract derived from citrus fruits containing sesquiterpene as an active ingredient. Patent Document 6 discloses a liquid food composition in which a fish odor peculiar to a fish extract is masked by containing a predetermined amount of an ester, a terpene, alcohol or the like in a fish extract as an active ingredient.
特許文献３〜６で開示されているように、マスキング効果を有する成分を飲食品に添加することにより、特有の臭みや苦み、渋みといった風味の改善に関する報告はあるが、植物油脂を乳脂肪の代替として使用した飲食品において、その使用量や使用比率を制限することなく、かつコーヒーや紅茶などの素材の風味を維持しつつ、植物油脂自体の風味（油っぽさ、クセ）を抑制する方法はこれまでに無い。 As disclosed in Patent Documents 3 to 6, by adding a component having a masking effect to foods and drinks, there is a report on the improvement of flavors such as peculiar odor, bitterness, and astringency. In foods and drinks used as alternatives, the flavor (greasiness, habit) of the vegetable fats and oils themselves is suppressed without limiting the amount or ratio of use and maintaining the flavor of ingredients such as coffee and tea. There is no method so far.
本発明は、植物油脂を用いた時に生じる、植物油脂自体の風味（油っぽさやクセ）を低減し、それを含む飲食品における全体的な風味を改善する方法、当該方法により植物油脂含有飲食品を製造する方法、並びに当該方法を用いて得られた嗜好性飲料及びインスタント嗜好性飲料用組成物を提供することを目的とする。 The present invention reduces the flavor (oiliness or habit) of the vegetable oil or fat itself, which occurs when using vegetable oil or fat, and a method for improving the overall flavor of food or drink containing the same, or a vegetable oil or fat-containing food or beverage by the method. An object of the present invention is to provide a method for producing a product, and a palatable beverage and a composition for an instant palatability beverage obtained by using the method.
本発明者らは、上記課題を解決すべく鋭意研究した結果、植物油脂を含有する飲食品に対して、テルペン類を添加することにより、植物油脂の持つ油っぽさやクセを低減し得ることを見出し、本発明を完成させた。 As a result of intensive studies to solve the above problems, the present inventors have found that, for foods and drinks containing vegetable oils and fats, by adding terpenes, it is possible to reduce the oiliness and habit of vegetable oils and fats. Then, the present invention has been completed.
［１］本発明の第一の態様に係る植物油脂含有飲食品の風味改善方法は、植物油脂を含有する飲食品に、テルペン類を含有させて風味を改善する方法であり、前記植物油脂が、パーム油、パーム核油、ヤシ油、硬化ヤシ油、菜種油、及び中鎖脂肪酸トリグリセリドからなる群より選択される１種以上であり、前記飲食品が、コーヒー飲料、紅茶飲料、ココア飲料、又は抹茶飲料であり、前記テルペン類がリモネン、β−ピネン、α−ピネン、テルピノレン、リナロール、ヌートカトン、及びバレンセンからなる群より選択される一種以上であり、前記飲食品における前記テルペン類の質量濃度が１５ｐｐｍ以下であり、前記飲食品がコーヒー飲料又は抹茶飲料の場合には、前記植物油脂１００質量部に対して０．０００３〜０．０５質量部の前記テルペン類を含有させ、前記飲食品が紅茶飲料又はココア飲料の場合には、前記植物油脂１００質量部に対して０．０１６６〜０．０５質量部の前記テルペン類を含有させることを特徴とする。
［２］前記［１］の植物油脂含有飲食品の風味改善方法においては、前記テルペン類の含有量が、前記植物油脂１００質量部に対して０．０３５質量部以下であることが好ましい。
［３］前記［１］の植物油脂含有飲食品の風味改善方法においては、前記植物油脂含有飲食品における前記テルペン類の質量濃度を０．０１〜１５ｐｐｍとすることが好ましい。
［４］前記［１］〜［３］のいずれかの植物油脂含有飲食品の風味改善方法においては、前記植物油脂含有飲食品が、さらに、乳原料を含有することが好ましい。
［５］本発明の第二の態様に係る植物油脂含有飲食品の製造方法は、植物油脂とテルペン類を含有する植物油脂含有飲食品の製造方法であって、前記植物油脂が、パーム油、パーム核油、ヤシ油、硬化ヤシ油、菜種油、及び中鎖脂肪酸トリグリセリドからなる群より選択される１種以上であり、前記植物油脂含有飲食品が、コーヒー飲料、紅茶飲料、ココア飲料、又は抹茶飲料であり、前記テルペン類がリモネン、β−ピネン、α−ピネン、テルピノレン、リナロール、ヌートカトン、及びバレンセンからなる群より選択される一種以上であり、前記飲食品における前記テルペン類の質量濃度が１５ｐｐｍ以下であり、前記飲食品がコーヒー飲料又は抹茶飲料の場合には、前記植物油脂１００質量部に対して０．０００３〜０．０５質量部の前記テルペン類を含有させ、前記飲食品が紅茶飲料又はココア飲料の場合には、前記植物油脂１００質量部に対して０．０１６６〜０．０５質量部の前記テルペン類を含有させることを特徴とする、植物油脂含有飲食品の製造方法。
［６］前記［５］の植物油脂含有飲食品の製造方法においては、さらに、乳原料を含有させることが好ましい。
［７］本発明の第三の態様に係る嗜好性飲料は、コーヒー飲料、紅茶飲料、ココア飲料、又は抹茶飲料からなる嗜好性飲料であって、植物油脂と、テルペン類からなる香料と、乳原料とを含有し、前記植物油脂が、パーム油、パーム核油、ヤシ油、硬化ヤシ油、菜種油、及び中鎖脂肪酸トリグリセリドからなる群より選択される１種以上であり、前記嗜好性飲料における前記テルペン類の質量濃度が１５ｐｐｍ以下であり、前記テルペン類がリモネン、β−ピネン、α−ピネン、テルピノレン、リナロール、ヌートカトン、及びバレンセンからなる群より選択される一種以上であり、前記嗜好性飲料がコーヒー飲料又は抹茶飲料の場合には、前記テルペン類の含有量が、前記植物油脂１００質量部に対して０．０００３〜０．０５質量部であり、前記嗜好性飲料が紅茶飲料又はココア飲料の場合には、前記テルペン類の含有量が、前記植物油脂１００質量部に対して０．０１６６〜０．０５質量部であることを特徴とする。
［８］本発明の第四の態様に係るインスタント嗜好性飲料用組成物は、原料として、嗜好性飲料の可溶性固形分と、乳原料と、植物油脂と、テルペン類からなる香料とを含有しており、前記嗜好性飲料が、コーヒー飲料、紅茶飲料、ココア飲料、又は抹茶飲料であり、前記テルペン類がリモネン、β−ピネン、α−ピネン、テルピノレン、リナロール、ヌートカトン、及びバレンセンからなる群より選択される一種以上であり、前記植物油脂が、パーム油、パーム核油、ヤシ油、硬化ヤシ油、菜種油、及び中鎖脂肪酸トリグリセリドからなる群より選択される１種以上であり、前記嗜好性飲料がコーヒー飲料又は抹茶飲料の場合には、前記植物油脂１００質量部に対して０．０００３〜０．０５質量部の前記テルペン類を含有しており、前記嗜好性飲料が紅茶飲料又はココア飲料の場合には、前記植物油脂１００質量部に対して０．０１６６〜０．０５質量部の前記テルペン類を含有しており、液体に混合することによって、前記テルペン類の質量濃度が１５ｐｐｍ以下である飲料が得られることを特徴とすることを特徴とする。
[1] flavor improving method of the vegetable oil containing food or beverage according to the first aspect of the present invention, the food or drink containing vegetable oil is a way to improve the flavor by containing terpenes, said vegetable oil Is one or more selected from the group consisting of palm oil, palm kernel oil, coconut oil, hydrogenated coconut oil, rapeseed oil, and medium chain fatty acid triglyceride, and the food or drink is a coffee beverage, a tea beverage, a cocoa beverage, Or a matcha beverage , the terpenes is one or more selected from the group consisting of limonene, β-pinene, α-pinene, terpinolene, linalool, nootkatone, and valencene, and the mass concentration of the terpenes in the food or drink. There are at 15ppm or less, wherein the food products in the case of the coffee beverage or tea beverage, the 0.0003 to 0.05 parts by weight with respect to the vegetable oil 100 parts by weight Contain a serial terpenes, when the food and drink tea beverage or cocoa beverages, characterized Rukoto is contained the terpenes from 0.0166 to 0.05 parts by weight with respect to the vegetable oil 100 parts by weight And
[2] In the flavor improving method for foods and drinks containing vegetable oils and fats according to [1] , the content of the terpenes is preferably 0.035 parts by mass or less based on 100 parts by mass of the vegetable oils and fats.
[3] In the method for improving flavor of a vegetable oil / fat-containing food or drink according to [1], the mass concentration of the terpenes in the vegetable oil / fat-containing food or drink is preferably 0.01 to 15 ppm.
[4] In the flavor improving method for a vegetable oil / fat-containing food or drink according to any one of the above [1] to [3], it is preferable that the vegetable oil / fat-containing food / beverage further contains a dairy material.
[5] The method for producing a vegetable oil / fat-containing food or drink product according to the second aspect of the present invention is a method for producing a vegetable oil / fat-containing food / beverage product containing a vegetable oil / fat and terpenes, wherein the vegetable oil / fat is palm oil, It is one or more selected from the group consisting of palm kernel oil, coconut oil, hydrogenated coconut oil, rapeseed oil, and medium chain fatty acid triglyceride, and the vegetable oil-containing food or beverage is a coffee beverage, a tea beverage, a cocoa beverage, or a matcha tea. A beverage , the terpenes are one or more selected from the group consisting of limonene, β-pinene, α-pinene, terpinolene, linalool, nootkatone, and valencene, and the mass concentration of the terpenes in the food and drink is 15 ppm. or less, said food product is in the case of the coffee beverage or tea beverage, the 0.0003 to 0.05 parts by weight with respect to the vegetable oil 100 parts by weight Contain a serial terpenes, when the food and drink tea beverage or cocoa beverages, characterized Rukoto is contained the terpenes from 0.0166 to 0.05 parts by weight with respect to the vegetable oil 100 parts by weight And a method for producing a vegetable oil-containing food or drink.
[6] In the method for producing a vegetable oil / fat-containing food or drink according to the above [5], it is preferable to further contain a dairy raw material.
[7] The palatability beverage according to the third aspect of the present invention is a palatability beverage comprising a coffee beverage, a tea beverage, a cocoa beverage, or a matcha beverage, wherein a vegetable oil and fat, a flavoring agent comprising terpenes, and milk. And a vegetable oil containing at least one raw material, wherein the vegetable oil is one or more selected from the group consisting of palm oil, palm kernel oil, coconut oil, hardened coconut oil, rapeseed oil, and medium-chain fatty acid triglyceride. The mass concentration of the terpenes is 15 ppm or less , the terpenes is one or more selected from the group consisting of limonene, β-pinene, α-pinene, terpinolene, linalool, nootkatone, and valencene, the palatability beverage There the case of the coffee beverage or tea beverage, the content of the terpenes, 0.0003 to 0.05 parts by mass der respect to the vegetable oil 100 parts by weight , If the palatability beverage tea beverage or cocoa drinks, the content of the terpenes, characterized in that Ru 0.0166 to 0.05 parts by der respect to the vegetable oil 100 parts by weight .
[8] The composition for instant palatability beverages according to the fourth aspect of the present invention contains, as raw materials, a soluble solid content of palatability beverages, a dairy raw material, vegetable oils and fats, and flavorings composed of terpenes. The palatable beverage is a coffee beverage, a tea beverage, a cocoa beverage, or a matcha beverage, and the terpenes are limonene, β-pinene, α-pinene, terpinolene, linalool, nootkatone, and valensen. It is one or more selected, and the vegetable oil is one or more selected from the group consisting of palm oil, palm kernel oil, coconut oil, hardened coconut oil, rapeseed oil, and medium-chain fatty acid triglyceride, and the palatability is when the beverage is a coffee beverage or green tea beverage, which contains the terpenes from 0.0003 to 0.05 parts by weight with respect to the vegetable oil 100 parts by weight, the If eosinophilic beverage tea beverage or cocoa beverage is contained the terpenes from 0.0166 to 0.05 parts by weight with respect to the vegetable oil to 100 parts by mass, by mixing the liquid, the It is characterized in that a beverage having a mass concentration of terpenes of 15 ppm or less is obtained.
本発明により、単にテルペン類を原料として用いることにより、植物油脂を原料とする飲食品において、植物油脂に由来する油っぽさやクセ（特有の風味）を低減させて飲食品の風味を改善することができる。 According to the present invention, by simply using terpenes as a raw material, in foods and drinks made from vegetable oils and fats, the oiliness and habit (specific flavor) derived from vegetable oils and fats are reduced to improve the flavor of foods and drinks. be able to.
＜植物油脂含有飲食品の風味改善方法、及び植物油脂含有飲食品の製造方法＞
本発明に係る植物油脂含有飲食品の風味改善方法（以下、「本発明に係る風味改善方法」）は、植物油脂を含有する飲食品に、テルペン類を含有させることを特徴とする。植物油脂と共にテルペン類を配合することにより、植物油脂の持つ油っぽさやクセが低減され、飲食品の風味が改善される。テルペン類により植物油脂の持つ油っぽさやクセが低減される理由は明らかではないが、テルペン類の特有の香味により、植物油脂の油っぽさやクセがマスキングされるためではないかと推察される。
<Method for improving flavor of food and drink containing vegetable oil and fat, and method for producing food and drink containing vegetable oil and fat>
The flavor improving method for a vegetable oil / fat-containing food or drink according to the present invention (hereinafter, “flavor improving method according to the present invention”) is characterized in that the food / fat containing a vegetable oil or fat is allowed to contain terpenes. By blending terpenes with vegetable oils and fats, the oiliness and habit of vegetable oils and fats are reduced, and the flavor of foods and drinks is improved. It is not clear why terpenes reduce the oiliness and habit of vegetable oils and fats, but it is speculated that the unique flavor of terpenes may mask the oilyness and habits of vegetable oils and fats. .
本発明に係る風味改善方法において、改善対象となる飲食品（植物油脂含有飲食品）が含有する植物油脂としては、食用油であれば特に限定されず、天然油であってもよく、加工油であってもよく、合成油であってもよく、クリーミングパウダー（クリームの代用として、紅茶、コーヒー等の嗜好性飲料に添加される粉末）のような複合体であってもよい。当該食用油としては、例えば、パーム油、パーム核油、ヤシ油（ココナッツオイル）、硬化ヤシ油、菜種油（キャノーラ油）、コーン油、大豆油、こめ油、サフラワー油（ベニバナ油）、綿実油、ひまわり油、中鎖脂肪酸トリグリセリド等が挙げられる。これらの植物油脂のうち、特にパーム油、パーム核油、ヤシ油、硬化ヤシ油、菜種油、又は中鎖脂肪酸トリグリセリドが好ましく用いられる。また、植物油脂含有飲食品が含有する植物油脂としては、一種類のみであってもよく、二種類以上が混合されていてもよい。 In the flavor improving method according to the present invention, the vegetable oil / fat contained in the food / beverage product to be improved (vegetable oil / fat-containing food / beverage) is not particularly limited as long as it is an edible oil, and may be a natural oil or a processed oil. Or a synthetic oil, or a complex such as a creaming powder (a powder added to palatability drinks such as tea and coffee as a substitute for cream). Examples of the edible oil include palm oil, palm kernel oil, coconut oil (coconut oil), hydrogenated coconut oil, rapeseed oil (canola oil), corn oil, soybean oil, rice oil, safflower oil (safflower oil), cottonseed oil , Sunflower oil, medium chain fatty acid triglyceride and the like. Among these vegetable oils and fats, palm oil, palm kernel oil, coconut oil, hydrogenated coconut oil, rapeseed oil, and medium chain fatty acid triglyceride are particularly preferably used. Moreover, as the vegetable oil and fat contained in the vegetable oil and fat-containing food and drink, only one kind may be used, or two or more kinds may be mixed.
クリーミングパウダーは、ヤシ油、パーム油、パーム核油、大豆油、コーン油、綿実油、ナタネ油、乳脂、牛脂、豚脂等の食用油脂；シヨ糖、グルコース、澱粉加水分解物等の糖質；カゼインナトリウム、第二リン酸ナトリウム、クエン酸ナトリウム、脱脂粉乳、乳化剤等のその他の原料等を、望まれる品質特性に応じて選択し、水に分散し、均質化し、乾燥することによって製造できる。本発明に係る飲料用組成物の製造方法において原料とするクリーミングパウダーとしては、植物性油脂と、コーンシロップ等の澱粉加水分解物と、乳タンパク質とを少なくとも含むものが好ましく、乳脂肪分と乳タンパク質とを少なくとも含むものであってもよい。 Creaming powders are edible oils and fats such as palm oil, palm oil, palm kernel oil, soybean oil, corn oil, cottonseed oil, rapeseed oil, milk fat, beef tallow, and lard; sugars such as sucrose, glucose, and starch hydrolysates; It can be produced by selecting other raw materials such as sodium caseinate, dibasic sodium phosphate, sodium citrate, skimmed milk powder, and emulsifier according to desired quality characteristics, dispersing in water, homogenizing, and drying. As the creaming powder used as a raw material in the method for producing a beverage composition according to the present invention, vegetable fats and oils, starch hydrolysates such as corn syrup, and those containing at least milk protein are preferable, and milk fat and milk It may include at least a protein.
クリーミングパウダーは、例えば、食用油脂をはじめとする原料を水中で混合し、次いで乳化機等で水中油型乳化液（Ｏ／Ｗエマルション）とした後、水分を除去することによって製造することができる。水分を除去する方法としては、噴霧乾燥、噴霧凍結、凍結乾燥、凍結粉砕、押し出し造粒法等、任意の方法を選択して行うことができる。得られたクリーミングパウダーは、必要に応じて、分級、造粒及び粉砕等を行ってもよい。 The creaming powder can be produced, for example, by mixing raw materials such as edible oils and fats in water, making an oil-in-water emulsion (O / W emulsion) with an emulsifying machine, and then removing water. . As a method for removing water, any method such as spray drying, spray freezing, freeze drying, freeze pulverization, and extrusion granulation can be selected and performed. The obtained creaming powder may be classified, granulated, pulverized, etc., if necessary.
本発明に係る風味改善方法において用いられるテルペン類としては、可食性のものであればよく、一般的に飲食品に添加される香料として使用される物の中から適宜選択して使用することができる。また、本発明に係る風味改善方法において用いられるテルペン類としては、天然物由来の精製油（精油）であってもよく、合成品であってもよい。 The terpenes used in the flavor improving method according to the present invention may be edible ones, and may be appropriately selected and used from among the substances generally used as flavorings added to foods and drinks. it can. Further, the terpenes used in the method for improving flavor according to the present invention may be a purified oil (essential oil) derived from a natural product or a synthetic product.
具体的には、テルペン類としては、例えば、リモネン（Ｄ−リモネン、Ｌ−リモネン）、α−ピネン、β−ピネン、テルピノレン、リナロール、ヌートカトン、バレンセン、及びｐ−シメン等が挙げられる。本発明においては、様々な飲食品に対して充分な効果が得られることから、テルペン類としてリモネン、α−ピネン、β−ピネン、テルピノレン、リナロール、ヌートカトン、及びバレンセンからなる群より選択される一種以上を用いることが好ましく、Ｄ−リモネン及びβ−ピネンからなる群より選択される一種以上を用いることが特に好ましい。本発明においては、一種類のみを植物油脂含有飲食品に含有させてもよく、二種類以上のテルペン類を組み合わせて植物油脂含有飲食品に含有させてもよい。 Specific examples of the terpenes include limonene (D-limonene, L-limonene), α-pinene, β-pinene, terpinolene, linalool, nootkatone, valencene, p-cymene and the like. In the present invention, since a sufficient effect can be obtained for various foods and drinks, a kind selected from the group consisting of limonene, α-pinene, β-pinene, terpinolene, linalool, nootkatone, and valencene as terpenes. It is preferable to use the above, and it is particularly preferable to use one or more selected from the group consisting of D-limonene and β-pinene. In the present invention, only one kind may be contained in the vegetable oil / fat-containing food or drink, or two or more kinds of terpenes may be combined and contained in the vegetable oil / fat-containing food or drink.
テルペン類による植物油脂の持つ油っぽさやクセが低減されるという効果（以下、単に「油感マスキング効果」ということがある。）はテルペン類の含有量に依存する。すなわち、飲食品中の植物油脂含量に対するテルペン類の含有量が高いほど、または飲食品中のテルペン類の含有量が高いほど、テルペン類による油感マスキング効果は高くなる。植物油脂含有飲食品の種類によっては、油感マスキング効果が高くなりすぎると、植物油脂含有飲食品の油っぽさが過剰に低くなり、全体の風味がすっきりしすぎて薄くなってしまう場合もある。植物油脂含有飲食品中の植物油脂に対して適当な量のテルペン類を含有させることにより、当該植物油脂含有飲食品に求められるコクやクリーム感を損なうことなく、植物油脂に由来する好ましくない油っぽさやクセを低減させることができる。 The effect of reducing the oiliness and habit of vegetable oils and fats due to terpenes (hereinafter sometimes simply referred to as "oil-sensing masking effect") depends on the content of terpenes. That is, the higher the content of terpenes with respect to the vegetable oil content in foods and drinks, or the higher the content of terpenes in foods and drinks, the higher the oily masking effect of terpenes. Depending on the type of vegetable oil and fat-containing food and drink, if the oily masking effect is too high, the oiliness of the vegetable oil and fat-containing food and drink becomes excessively low, and the overall flavor may become too clean and thin. is there. By containing an appropriate amount of terpenes with respect to the vegetable oil / fat in the vegetable oil / fat-containing food / fat, without impairing the richness and creaminess required for the vegetable oil / fat-containing food / fat, an undesirable oil derived from the vegetable oil / fat It can reduce the softness and habit.
植物油脂含有飲食品に含有させるテルペン類の量は、所望の強さの油感マスキング効果が得られるように、植物油脂含有飲食品の種類、植物油脂含有飲食品中の植物油脂の含有量等を考慮して、適宜決定できる。例えば、テルペン類がリモネンの場合、植物油脂含有飲食品に含有させるリモネンの量は、植物油脂含有飲食品中の植物油脂１００質量部に対して０．０００１〜０．０５質量部であることが好ましく、０．０００３〜０．０３５質量部であることがより好ましく、０．００１〜０．０２質量部であることがさらに好ましい。 The amount of terpenes to be contained in the vegetable oil-containing food and drink, the type of vegetable oil and fat-containing food and drink, the content of vegetable oil and fat in the vegetable oil and fat-containing food and drink, etc., so as to obtain an oily masking effect of desired strength. Can be appropriately determined in consideration of the above. For example, when the terpenes are limonene, the amount of limonene contained in the vegetable oil-containing food or drink may be 0.0001 to 0.05 parts by mass with respect to 100 parts by mass of the vegetable oil in the vegetable oil-containing food or drink. It is preferably 0.0003 to 0.035 parts by mass, more preferably 0.001 to 0.02 parts by mass.
また、テルペン類の多くが特有の香味を有しているため、テルペン類の含有量が多くなりすぎると、テルペン類自体の香味が強くなり、異味に感じられるようになる。このため、植物油脂含有飲食品に含有させるテルペン類の質量濃度は、当該植物油脂含有飲食品中において当該テルペン類特有の香味がヒトの五感で検知可能な最小質量濃度（検知閾値濃度）以下であることが好ましく、検知閾値濃度の０．６７倍濃度以下であることがより好ましい。例えば、テルペン類がリモネンの場合、植物油脂含有飲食品の種類によってやや変動するものの、検知閾値濃度はおよそ１０〜２０ｐｐｍ程度である。このため、本発明に係る風味改善方法において、テルペン類としてリモネンを用いる場合、植物油脂含有飲食品に含有させるリモネン量は、１５ｐｐｍ以下が好ましく、０．０１〜１５ｐｐｍがより好ましく、０．１〜１０ｐｐｍ以下がさらに好ましく、０．５〜５ｐｐｍがよりさらに好ましい。なお、各植物油脂含有飲食品における各テルペン類の検知閾値濃度は、植物油脂含有飲食品に様々な濃度となるようにテルペン類を添加した場合に、当該テルペン類特有の香味がヒトの五感で検知できるかどうかを調べ、特有の香味が検知できた最小濃度値を決定することにより求められる。 Further, since most of the terpenes have a peculiar flavor, if the content of the terpenes is too large, the flavor of the terpenes themselves becomes strong, and the terpenes feel unnatural. Therefore, the mass concentration of the terpenes to be contained in the vegetable oil-containing food or drink is equal to or less than the minimum mass concentration (detection threshold concentration) in which the terpene-specific flavor in the vegetable oil-containing food or beverage can be detected by the human five senses. It is preferable that the density is 0.67 times the detection threshold density or less. For example, when the terpene is limonene, the detection threshold concentration is about 10 to 20 ppm, although it varies slightly depending on the type of vegetable oil and fat-containing food and drink. Therefore, in the flavor improving method according to the present invention, when limonene is used as the terpenes, the amount of limonene contained in the vegetable oil-containing food or drink is preferably 15 ppm or less, more preferably 0.01 to 15 ppm, and 0.1 to 15 ppm is preferable. 10 ppm or less is more preferable, and 0.5 to 5 ppm is even more preferable. Incidentally, the detection threshold concentration of each terpene in each vegetable oil-containing food and drink, when adding terpenes to be various concentrations to vegetable oil-containing food and drink, the flavor unique to the terpenes in the human five senses. It is determined by checking whether or not it can be detected, and determining the minimum density value at which the unique flavor can be detected.
本発明に係る風味改善方法において、改善の対象となる植物油脂含有飲食品としては、植物油脂を含有するものであれば特に限定されるものではなく、食品であってもよく、飲料であってもよい。テルペン類を含有させることにより、油感マスキング効果に加えて、植物油脂含有飲食品の香り立ちもより良好になる。このため、特有の香りが重要な品質の一つである嗜好性飲料に対して本発明に係る風味改善方法を行うことが好ましく、特に、テルペン類による油感マスキング効果が顕著に発揮されるため、牛乳やクリームのようなクリーム感が期待される飲食品に対して行うことがより好ましい。クリーム感が期待される飲食品としては、例えば、乳原料及びクリーミングパウダーからなる群より選択される一種以上を原料として含有する飲食品が挙げられる。 In the flavor improving method according to the present invention, the vegetable oil and fat-containing food and drink to be improved is not particularly limited as long as it contains vegetable oil and fat, and may be a food or a beverage. Good. By including the terpenes, in addition to the oily feeling masking effect, the scent of the vegetable oil / fat-containing food and drink becomes better. Therefore, it is preferable to perform the flavor improving method according to the present invention for a palatable beverage having a unique scent, which is one of the important qualities, and in particular, the oily feeling masking effect of terpenes is remarkably exhibited. More preferably, it is performed for foods and drinks that are expected to have a creamy feel, such as milk and cream. Examples of foods and drinks that are expected to have a creamy feel include foods and drinks that contain, as a raw material, one or more kinds selected from the group consisting of milk raw materials and creaming powder.
乳原料としては、全粉乳、脱脂粉乳、ホエイパウダー、牛乳、低脂肪乳、濃縮乳、脱脂濃縮乳、乳糖、生クリーム、バター、クリームチーズ等が挙げられる。 Examples of the milk raw material include whole milk powder, skim milk powder, whey powder, milk, low-fat milk, concentrated milk, skim concentrated milk, lactose, fresh cream, butter, cream cheese and the like.
具体的には、植物油脂含有食品としては、マーガリン、ファットスプレッド等が挙げられる。また、植物油脂含有飲料としては、乳原料やクリーミングパウダーを含有する嗜好性飲料や果汁飲料等が挙げられる。なお、「嗜好性飲料」とは、紅茶、緑茶、ウーロン茶等の茶飲料、ハーブティー、コーヒー、ココア、又はこれらの混合飲料を意味する。ハーブティーの原料としては、ハイビスカス、ローズヒップ、ペパーミント、カモミール、レモングラス、レモンバーム、ラベンダー等が挙げられる。本発明においては、植物油脂含有飲食品が、嗜好性飲料であることが好ましく、コーヒー飲料、紅茶飲料、ココア飲料、又は抹茶飲料であって乳原料を含有するものがより好ましい。 Specific examples of vegetable oil-containing foods include margarine and fat spread. Examples of the vegetable oil / fat-containing beverages include palatable beverages containing fruit milk and creaming powder, fruit juice beverages, and the like. The "palatable beverage" means a tea beverage such as black tea, green tea, oolong tea, herbal tea, coffee, cocoa, or a mixed beverage thereof. Examples of raw materials for herbal tea include hibiscus, rosehip, peppermint, chamomile, lemongrass, lemon balm and lavender. In the present invention, the vegetable oil / fat-containing food or drink is preferably a palatable beverage, more preferably a coffee beverage, a tea beverage, a cocoa beverage or a matcha beverage containing a dairy ingredient.
本発明に係る風味改善方法を用いることにより、植物油脂の持つ油っぽさやクセが低減された植物油脂含有飲食品を製造することができる。具体的には、植物油脂１００質量部に対して０．０００１〜０．０５質量部のテルペン類を含有させるように原料を配合する。特に、乳脂の代替物として植物油脂を用いる飲食品を製造する際に、原料としてさらにテルペン類を用いることにより、植物油脂の持つ油っぽさやクセを低減し、飲食品の全体的な風味を改善することができる。例えば、植物油脂と、乳原料及びクリーミングパウダーからなる群より選択される一種以上とを含有する嗜好性飲料に対して、テルペン類として香料を用いて本発明に係る風味改善方法を行うことにより、植物油脂と、テルペン類からなる香料と、乳原料及びクリーミングパウダーからなる群より選択される一種以上とを含有する嗜好性飲料が製造できる。 By using the flavor improving method according to the present invention, it is possible to produce a vegetable oil / fat-containing food / beverage product in which the oiliness and habit of vegetable oil / fat are reduced. Specifically, the raw materials are blended so that 0.0001 to 0.05 parts by mass of terpenes are contained with respect to 100 parts by mass of vegetable oil and fat. In particular, when producing foods and drinks using vegetable oils and fats as an alternative to milk and fats, by further using terpenes as raw materials, the oiliness and habit of vegetable oils and fats are reduced, and the overall flavor of foods and beverages is improved. Can be improved. For example, vegetable oils and fats, to a palatable beverage containing one or more selected from the group consisting of dairy ingredients and creaming powder, by performing the flavor improving method according to the present invention using a flavor as a terpene, It is possible to produce a palatable beverage containing a vegetable oil and fat, a flavoring agent composed of a terpene, and one or more kinds selected from the group consisting of a milk raw material and a creaming powder.
＜嗜好性飲料及びインスタント嗜好性飲料用組成物＞
本発明に係る嗜好性飲料は、植物油脂と、テルペン類からなる香料と、乳原料とを含有することを特徴とする。本発明に係る嗜好性飲料は、テルペン類からなる香料を含有するため、植物油脂を含有するにもかかわらず、植物油脂の持つ油っぽさやクセが低減された嗜好性飲料である。
<Composition for palatable beverage and instant palatability beverage>
The palatable beverage according to the present invention is characterized by containing a vegetable oil and fat, a flavoring agent composed of terpenes, and a milk raw material. The palatability drink according to the present invention contains a flavoring agent composed of a terpene, and thus is a palatability drink in which the oiliness and habit of the plant fats and oils are reduced despite containing the plant fats and oils.
また、本発明に係るインスタント嗜好性飲料用組成物（以下、「本発明に係る飲料用組成物」）は、原料として、嗜好性飲料の可溶性固形分と、乳原料と、植物油脂と、テルペン類からなる香料とを含有することを特徴とする。本発明に係る飲料用組成物を、水や牛乳等の液体に混合することによって、植物油脂を含有するにもかかわらず、植物油脂の持つ油っぽさやクセが低減された嗜好性飲料が調製できる。 Further, the composition for instant palatability beverage according to the present invention (hereinafter, "composition for beverage according to the present invention"), as a raw material, soluble solids of palatability beverage, milk raw material, vegetable oil and fat, terpene It is characterized in that it contains a fragrance comprising the same kind. The beverage composition according to the present invention is mixed with a liquid such as water or milk to prepare a palatable beverage in which the oiliness and habit of vegetable fats and oils are reduced despite containing vegetable fats and oils. it can.
乳原料、植物油脂、及びテルペン類としては、前記の通りのものを用いることができる。 As the milk raw material, vegetable oil and fat, and terpenes, those as described above can be used.
本発明に係る嗜好性飲料及び本発明に係る飲料用組成物におけるテルペン類からなる香料の含有量としては、油感マスキング効果が発揮される量であれば特に限定されるものではないが、当該嗜好性飲料や当該飲料用組成物を水等に溶解させて得られた飲料におけるテルペン類の質量濃度が、当該飲料において当該テルペン類特有の香味がヒトの五感で検知可能な最小質量濃度（検知閾値濃度）以下であることが好ましく、検知閾値濃度の０．６７倍濃度以下であることがより好ましい。特に、テルペン類がリモネンの場合、飲料用組成物中のリモネン含有量としては、植物油脂１００質量部に対して０．０００１〜０．０５質量部であることが好ましく、０．０００３〜０．０３５質量部であることがより好ましく、０．００１〜０．０２質量部であることがさらに好ましい。 The content of the flavoring agent comprising a terpene in the palatable beverage according to the present invention and the beverage composition according to the present invention is not particularly limited as long as the oily masking effect is exerted, The mass concentration of terpenes in the beverage obtained by dissolving the palatable beverage or the beverage composition in water or the like, the minimum mass concentration of the terpene-specific flavor in the beverage that can be detected by the human five senses (detection Threshold density) or less, and more preferably 0.67 times the detection threshold density or less. In particular, when the terpene is limonene, the content of limonene in the beverage composition is preferably 0.0001 to 0.05 parts by mass, and 0.0003 to 0. The content is more preferably 035 parts by mass, further preferably 0.001 to 0.02 parts by mass.
本発明に係る嗜好性飲料は、常法により調製された嗜好性飲料に、植物油脂等を混合することにより調製できる。具体的には、例えば、紅茶、緑茶、ウーロン茶等の茶葉や、ハーブティーの原料、コーヒー豆等の嗜好性原料から抽出された抽出液に植物油脂等を混合することにより調製することができる。また、本発明に係る嗜好性飲料は、嗜好性飲料の可溶性固形分と植物油脂等を共に水等の液体に溶解させることにより調製することもできる。 The palatable beverage according to the present invention can be prepared by mixing a palatable beverage prepared by a conventional method with vegetable oil and fat. Specifically, for example, it can be prepared by mixing vegetable oil or the like with an extract liquid extracted from tea leaves such as black tea, green tea and oolong tea, raw materials for herbal tea, and palatability raw materials such as coffee beans. The palatable beverage according to the present invention can also be prepared by dissolving the soluble solid content of the palatable beverage, vegetable oils and fats together in a liquid such as water.
本発明に係る嗜好性飲料及び本発明に係る飲料用組成物において原料として用いられる嗜好性飲料の可溶性固形分は、茶葉やコーヒー豆等の嗜好性原料から抽出された可溶性の固形分であり、粉末であってもよく、水溶液であってもよい。本発明に係る飲料用組成物を製造する場合には、保存安定性が良好であるため、粉末の可溶性固形分を原料とすることが好ましい。粉末の可溶性固形分としては、具体的には、インスタント紅茶粉末、インスタント緑茶粉末、インスタントウーロン茶粉末、インスタントハーブティー粉末、インスタントコーヒー粉末、ココアパウダー、及びこれらのうちの二種類以上の混合粉末等したものが挙げられる。 Soluble solids of the palatability beverage used as a raw material in the palatability beverage according to the present invention and the beverage composition according to the present invention is a soluble solid content extracted from palatability raw materials such as tea leaves and coffee beans, It may be a powder or an aqueous solution. In the case of producing the beverage composition according to the present invention, it is preferable to use the soluble solid content of the powder as a raw material because the storage stability is good. As the soluble solid content of the powder, specifically, instant black tea powder, instant green tea powder, instant oolong tea powder, instant herbal tea powder, instant coffee powder, cocoa powder, and a mixed powder of two or more of these were used. There are things.
嗜好性飲料の可溶性固形分は、常法により製造することができ、また、市販されているものを用いてもよい。例えば、茶飲料の可溶性固形分は、紅茶葉、緑茶葉（生茶葉）、ウーロン茶葉等の茶葉から熱水を用いて可溶性の固形分を抽出することで得られ、得られた抽出物を乾燥し、粉末化してもよい。また、インスタントコーヒー粉末は、焙煎したコーヒー豆から熱水を用いて可溶性の固形分を抽出することで得られ、得られた抽出物を乾燥し、粉末化してもよい。ハーブティーの可溶性固形分は、ハーブの原料から熱水を用いて可溶性の固形分を抽出することで得られ、得られた抽出物を乾燥することによりインスタントハーブティー粉末が得られる。茶葉やコーヒー豆等の嗜好性飲料の原料としては、一般的に嗜好性飲料に使用されているものを用いることができる。嗜好性飲料の原料から得られた抽出物は、必要に応じて濃縮してもよい。当該濃縮方法としては、熱濃縮方法、冷凍濃縮方法、逆浸透膜や限外濾過膜等を用いた膜濃縮方法等の汎用されている濃縮方法により行うことができる。また、嗜好性飲料の原料から得られた抽出物の乾燥方法としては、凍結乾燥、噴霧乾燥、真空乾燥等が挙げられる。 The soluble solid content of the palatability drink can be produced by a conventional method, or a commercially available one may be used. For example, soluble solids of tea beverages are obtained by extracting soluble solids from tea leaves such as black tea leaves, green tea leaves (raw tea leaves), and oolong tea leaves using hot water, and then drying the resulting extract. Alternatively, it may be pulverized. The instant coffee powder may be obtained by extracting soluble solids from roasted coffee beans with hot water, and the obtained extract may be dried and pulverized. The soluble solid content of the herbal tea is obtained by extracting the soluble solid content from the raw material of the herb with hot water, and the resulting extract is dried to obtain instant herbal tea powder. As a raw material for a palatable beverage such as tea leaves and coffee beans, those generally used for palatability beverages can be used. The extract obtained from the raw material of the palatability drink may be concentrated if necessary. As the concentration method, a commonly used concentration method such as a heat concentration method, a freeze concentration method, a membrane concentration method using a reverse osmosis membrane, an ultrafiltration membrane, or the like can be used. Further, as a method for drying the extract obtained from the raw material of the palatability drink, freeze drying, spray drying, vacuum drying and the like can be mentioned.
本発明に係る嗜好性飲料及び本発明に係る飲料用組成物の製造においては、望まれる品質特性によってその他の原料をさらに用いることができる。当該その他の原料としては、紅茶飲料やコーヒー飲料等に配合可能な成分が挙げられる。具体的には、甘味料、香料（但し、テルペン類は除く。）、澱粉分解物等が挙げられる。さらに、必要に応じて着色料を添加して色調を調整することもできる。また、必要に応じて、茶類やハーブ、コーヒー等を抽出することなく微粉砕したものを混ぜてもよい。また、本発明に係る飲料用組成物が粉末の場合には、当該その他の原料として、賦形剤、結合剤、流動性改良剤（固結防止剤）等も挙げられる。 In the production of the palatable beverage according to the present invention and the beverage composition according to the present invention, other raw materials can be further used depending on desired quality characteristics. Examples of the other raw materials include components that can be blended with tea beverages, coffee beverages and the like. Specific examples include sweeteners, flavors (excluding terpenes), and starch decomposition products. Furthermore, the color tone can be adjusted by adding a coloring agent as needed. If necessary, tea, herbs, coffee, etc. may be pulverized without being extracted and mixed. When the beverage composition according to the present invention is a powder, examples of the other raw materials include an excipient, a binder, a fluidity improver (anti-caking agent) and the like.
甘味料としては、砂糖、ショ糖、オリゴ糖、ブドウ糖、果糖等の糖類、ソルビトール、マルチトール、エリスリトール等の糖アルコール、アスパルテーム、アセスルファムカリウム、スクラロース等の高甘味度甘味料、ステビア等が挙げられる。 Examples of the sweeteners include sugars such as sugar, sucrose, oligosaccharides, glucose, fructose, sugar alcohols such as sorbitol, maltitol, and erythritol, high-potency sweeteners such as aspartame, acesulfame potassium, and sucralose, and stevia. .
賦形剤や結合剤としては、デキストリン等の澱粉分解物、麦芽糖、トレハロース等の糖類、難消化性デキストリン等の食物繊維、カゼイン等のタンパク質等が挙げられる。中でも、インスタント紅茶用組成物やインスタントコーヒー用組成物に汎用されているデキストリンが好ましい。なお、賦形剤や結合剤は、造粒時の担体としても用いられる。 Examples of excipients and binders include starch degradation products such as dextrin, sugars such as maltose and trehalose, dietary fiber such as indigestible dextrin, and proteins such as casein. Of these, dextrin, which is widely used in instant tea compositions and instant coffee compositions, is preferred. The excipient and binder are also used as a carrier during granulation.
流動性改良剤としては、微粒酸化ケイ素、第三リン酸カルシウム等の加工用製剤が用いられてもよい。 As the fluidity improver, processing preparations such as fine particle silicon oxide and tricalcium phosphate may be used.
本発明に係る嗜好性飲料及び本発明に係る飲料用組成物の製造においては、さらに、原料として酸味料を配合してもよい。原料として酸味料を配合することにより、嗜好性飲料や得られた飲料用組成物から調製される嗜好性飲料の味にアクセントをつけることもできる。 In the production of the palatable beverage according to the present invention and the beverage composition according to the present invention, an acidulant may be further added as a raw material. By adding an acidulant as a raw material, the taste of a palatable beverage or a palatable beverage prepared from the obtained beverage composition can be accented.
本発明に係る嗜好性飲料及び本発明に係る飲料用組成物は、例えば、嗜好性飲料の可溶性固形分と、乳原料と、植物油脂と、テルペン類からなる香料と、必要に応じてその他の原料とを、混合することによって製造される。混合の順番は特に限定されるものではなく、全ての原料を同時に混合してもよく、順次混合させてもよい。全ての原料が液状の場合には、全ての原料をそのまま混合することによって、液状の嗜好性飲料又は飲料用組成物が製造される。一方で、全ての原料が粉末の場合には、全ての原料をそのまま混合することによって、粉末の飲料用組成物が製造される。 The palatable beverage according to the present invention and the beverage composition according to the present invention include, for example, soluble solids of the palatable beverage, a dairy raw material, a vegetable oil and fat, and a fragrance comprising a terpene, and if necessary, other It is manufactured by mixing the raw materials. The order of mixing is not particularly limited, and all the raw materials may be mixed at the same time or sequentially mixed. When all the raw materials are liquid, a liquid palatable beverage or beverage composition is produced by mixing all the raw materials as they are. On the other hand, when all the raw materials are powders, a powdered beverage composition is produced by mixing all the raw materials as they are.
本発明に係る飲料用組成物の製造において粉末原料と液状の原料を用いる場合、粉末の原料を全て予め混合し、得られた混合粉末に、液状の原料の混合液を噴霧して乾燥させることによって、粉末の飲料用組成物が製造される。例えば、本発明に係る飲料用組成物は、水、アルコール類、グリセリン類、又はこれらの混合溶媒に溶解させたデキストリンを、固形状の原料を全て混合した混合物の造粒時噴霧した後、得られた造粒物を乾燥させることによって製造できる。逆に、液状の原料の混合液に、粉末の原料を溶解又は分散させることによって、液状の飲料用組成物が製造される。 When using a powder raw material and a liquid raw material in the production of the beverage composition according to the present invention, all the powder raw materials are mixed in advance, and the obtained mixed powder is sprayed with a liquid mixture of the liquid raw materials to be dried. This produces a powdered beverage composition. For example, the beverage composition according to the present invention, water, alcohols, glycerin, or dextrin dissolved in a mixed solvent thereof, after spraying at the time of granulation of a mixture of all solid raw materials, obtained, It can be produced by drying the obtained granulated product. On the contrary, a liquid beverage composition is produced by dissolving or dispersing the powder raw material in the liquid raw material mixture.
次に実施例及び参考例を示して本発明をさらに詳細に説明するが、本発明は以下の実施例等に限定されるものではない。なお、以下の実施例等において、特に記載がない限り、「％」は「質量％」、「ｐｐｍ」は「質量ｐｐｍ」を意味する。 Next, the present invention will be described in more detail by showing Examples and Reference Examples, but the present invention is not limited to the following Examples and the like. In the following examples and the like, "%" means "mass%" and "ppm" means "mass ppm" unless otherwise specified.
［実施例１］
脂肪分として乳脂（還元乳）のみを含有するミルクコーヒー飲料と、脂肪分として植物油脂のみを含有するミルクコーヒー飲料と、脂肪分として植物油脂のみを含有し、かつリモネンも含有するミルクコーヒー飲料とを調製し、植物油脂特有のクセとコーヒーの香り立ちを評価した。具体的には、表１の処方で、ミルクコーヒー飲料を調製し、アイス飲用（約４℃〜１０℃）した時のコーヒーの鼻から抜ける香り、及び植物油脂のクセを評価した。表１中、インスタントコーヒー粉末は市販品（商品名：〈マキシム〉、味の素ゼネラルフーヅ（株）製）である。
[Example 1]
Milk coffee beverage containing only milk fat (reduced milk) as fat, milk coffee beverage containing only vegetable oil and fat as fat, milk coffee beverage containing only vegetable oil and fat as fat and also containing limonene Was prepared, and the habit of peculiar to vegetable oils and aroma of coffee was evaluated. Specifically, a milk coffee beverage was prepared according to the formulation shown in Table 1, and the scent that comes out of the nose of coffee when drinking ice (about 4 ° C to 10 ° C) and the habit of vegetable oils and fats were evaluated. In Table 1, the instant coffee powder is a commercial product (trade name: <Maxim>, manufactured by Ajinomoto General Foods Co., Ltd.).
評価結果を表１に示す。この結果、乳脂のみを使用した飲料１−１は、当然ながら植物油脂のクセや不快な油っぽさはなく、かつコーヒーの香り立ちも良好であった。一方で、植物油脂のみを使用した飲料１−２は、植物油脂のクセがあり、かつコーヒーの香り立ちがやや不良であった。これに対して、飲料１−２にリモネンを添加した飲料１−３は、植物油脂のクセや油っぽさはなく、コーヒーの香り立ちも良好であった。これらの結果から、リモネンを含有させることにより、植物油脂特有のクセや油っぽさを抑制できることが明らかになった。 The evaluation results are shown in Table 1. As a result, the beverage 1-1 using only milk fat was naturally free from the habit of vegetable oil and fat and unpleasant greasiness, and had a good coffee aroma. On the other hand, Beverage 1-2 using only vegetable fats and oils had a habit of vegetable fats and oils, and the aroma of coffee was a little bad. On the other hand, the drink 1-3 obtained by adding limonene to the drink 1-2 did not have the habit or greasiness of vegetable oils and fats, and had a good coffee aroma. From these results, it became clear that by adding limonene, the habit and oiliness peculiar to vegetable oils and fats can be suppressed.
［実施例２］
脂肪分として植物油脂のみを含有するミルクコーヒー飲料に対して様々な濃度のリモネンを添加し、その効果を調べた。
具体的には、表２の処方で、脂肪分として乳脂（還元乳）のみを含有するミルクコーヒー飲料２−１と、脂肪分として植物油脂のみを含有するミルクコーヒー飲料２−２と、脂肪分として植物油脂のみを含有し、かつリモネン濃度が０．０５、０．１、０．５、１、５、１０、１５、又は２０ｐｐｍ（０．０００００５、０．００００１、０．００００５、０．０００１、０．０００５、０．００１、０．００１５、又は０．００２％）となるように添加したミルクコーヒー飲料２−３〜２−１０とを調製した。表２中のインスタントコーヒー粉末は表１と同じである。
[Example 2]
Limonene of various concentrations was added to a milk coffee beverage containing only vegetable oil as fat, and the effect was investigated.
Specifically, in the formulation of Table 2, a milk coffee beverage 2-1 containing only milk fat (reduced milk) as a fat content, a milk coffee beverage 2-2 containing only vegetable oil as a fat content, and a fat content As vegetable oil and fat, and has a limonene concentration of 0.05, 0.1, 0.5, 1, 5, 10, 15, or 20 ppm (0.000005, 0.00001, 0.00005, 0.0001). , 0.0005, 0.001, 0.0015, or 0.002%) milk coffee beverages 2-3 to 2-10 were prepared. The instant coffee powder in Table 2 is the same as in Table 1.
調製されたミルクコーヒー飲料のうち、リモネンを添加した飲料２−３〜２−１０について、リモネン風味（柑橘様の風味）を感じるかどうかを、３名のパネルにより評価した。この結果、２０ｐｐｍのリモネンを添加した飲料２−１０は、３名のパネル全員がリモネン風味を感じると評価し、１５ｐｐｍのリモネンを添加した飲料２−９は、３名のパネルのうち１名がリモネン風味を感じると評価し、残る２名は感じないと評価した。０．００５〜１０ｐｐｍのリモネンを添加した飲料２−３〜２−８については、３名のパネル全員がリモネン風味を感じないと評価した。 Of the prepared milk coffee beverages, with respect to beverages 2-3 to 2-10 to which limonene was added, whether a limonene flavor (citrus-like flavor) was felt was evaluated by a panel of 3 persons. As a result, the beverage 2-10 added with 20 ppm of limonene evaluated that all three panels felt the limonene flavor, and the beverage 2-9 added with 15 ppm of limonene was one of the three panels. It was evaluated that a limonene flavor was felt, and the remaining 2 people were not felt. Regarding the beverages 2-3 to 2-8 to which 0.005 to 10 ppm of limonene was added, all three panels evaluated that they did not feel the limonene flavor.
リモネン風味が感じられなかった飲料２−３〜２−９について、油っぽさと植物油脂特有のクセに対するリモネンの効果を評価した。表３に示すように、各パネルが５段階（５点表記）で評価し、全パネルによる総評を５段階（○×表記）で評価した。リモネン不含有の飲料２−２を規準とし、油っぽさと植物油脂特有のクセが、飲料２−２と同程度の場合には「効果なし」とし、飲料２−２よりも油っぽさと植物油脂特有のクセが低減するほど、効果があるとした。 With respect to beverages 2-3 to 2-9 in which the limonene flavor was not felt, the effects of limonene on the oiliness and the habit peculiar to vegetable oils and fats were evaluated. As shown in Table 3, each panel was evaluated on a 5-point scale (5-point notation), and the overall evaluation by all panels was evaluated on a 5-point scale (○ × notation). Based on the beverage 2-2 that does not contain limonene, when the oiliness and the habit peculiar to vegetable fats and oils are about the same as the beverage 2-2, it is considered as “no effect” and more oily than the beverage 2-2. It is said that the more habits peculiar to vegetable oils and fats are reduced, the more effective it is.
評価結果を、各飲料中のリモネン濃度と共に表４に示す。表中、「リモネン濃度（飲料中、ｐｐｍ）」とは、各飲料中のリモネン濃度を示し、「リモネン濃度（対油脂、ｐｐｍ）」とは、各飲料中の植物油脂に対するリモネン濃度を示す。この結果、リモネンを含有させた飲料２−３〜２−９の全てにおいて、油っぽさと植物油脂特有のクセが低減しており、リモネンによる油感マスキング効果が確認された。中でも、飲料中のリモネン濃度が０．１〜５ｐｐｍであり、対植物油脂に対するリモネン濃度が３．３〜１６６ｐｐｍ（植物油脂１００質量部に対して０．０００３３〜０．０１６６質量部）である飲料２−４〜２−７では、高い効果が得られた。よりリモネン濃度が高い飲料２−８及び２−９は、油感が減り過ぎた結果、ミルクコーヒー飲料としてはすっきりとしすぎて薄くなったため、飲料２−７等よりも評価が低くなった。 The evaluation results are shown in Table 4 together with the limonene concentration in each beverage. In the table, "limonene concentration (in beverage, ppm)" indicates the limonene concentration in each beverage, and "limonene concentration (relative to oil and fat, ppm)" indicates the limonene concentration relative to the vegetable oil and fat in each beverage. As a result, in all of beverages 2-3 to 2-9 containing limonene, oiliness and habit peculiar to vegetable oils and fats were reduced, and the oily masking effect of limonene was confirmed. Among them, the drink having a limonene concentration of 0.1 to 5 ppm in the beverage and a limonene concentration of 3.3 to 166 ppm relative to the vegetable oil and fat (0.00033 to 0.0166 part by mass relative to 100 parts by mass of the vegetable oil and fat). In 2-4 to 2-7, a high effect was obtained. Beverages 2-8 and 2-9 having a higher limonene concentration were evaluated as lower than Beverages 2-7 and the like because they became too clean and thin as a milk coffee beverage as a result of the oiliness being reduced too much.
［実施例３］
植物油脂を含有するココア飲料、抹茶ミルク飲料、及びミルク紅茶飲料に対してリモネンを添加し、油感マスキング効果について調べた。
具体的には、表５に示す処方にて、リモネンを飲料中の濃度が１、５、又は１０ｐｐｍ（０．０００１、０．０００５、又は０．００１％）となるように添加したココア飲料３ａ−１〜３ａ−３、抹茶ミルク飲料３ｂ−１〜３ｂ−３、ミルク紅茶飲料３ｃ−１〜３ｃ−３を調製した。表中、ココアパウダーは市販品（森永製菓（株）製）、抹茶パウダーは市販品（共栄製茶（株）製）である。紅茶は、市販品（三井農林（株）製）の茶葉７０ｇに９５℃の湯を５００ｍＬ注ぎ、５分間抽出し、Ｂｒｉｘ分を固形分として調整したものである。
[Example 3]
Limonene was added to cocoa drinks, matcha milk drinks, and milk black tea drinks containing vegetable oils and fats, and the effect of masking oily feeling was investigated.
Specifically, in the formulation shown in Table 5, cocoa beverage 3a to which limonene was added so that the concentration in the beverage was 1, 5, or 10 ppm (0.0001, 0.0005, or 0.001%). -1 to 3a-3, matcha milk drinks 3b-1 to 3b-3, and milk tea drinks 3c-1 to 3c-3 were prepared. In the table, cocoa powder is a commercial product (manufactured by Morinaga & Co., Ltd.) and matcha powder is a commercial product (manufactured by Kyoei Seicha Co., Ltd.). Black tea was prepared by pouring 500 mL of hot water at 95 ° C. onto 70 g of tea leaves of a commercial product (manufactured by Mitsui Norin Co., Ltd.) and extracting for 5 minutes, and adjusting the Brix content as a solid content.
各飲料について、油っぽさと植物油脂特有のクセに対するリモネンの効果を、リモネン不含有の飲料を規準とし、実施例２と同様にして評価した。３名のパネルによる総評の結果を、各飲料中のリモネン濃度及びパネルのコメントと共に表６〜８に示す。表中、「リモネン濃度（飲料中、ｐｐｍ）」とは、各飲料中のリモネン濃度を示し、「リモネン濃度（対油脂、ｐｐｍ）」とは、各飲料中の植物油脂に対するリモネン濃度を示す。この結果、リモネンを含有させた全ての飲料において、油っぽさと植物油脂特有のクセが低減しており、コーヒー以外の嗜好性飲料（抹茶、紅茶、ココア）でも同様の効果があることがわかった。 For each beverage, the effect of limonene on the oiliness and habit peculiar to vegetable oils and fats was evaluated in the same manner as in Example 2 with the limonene-free beverage as the standard. The results of the overall evaluation by the panel of 3 people are shown in Tables 6 to 8 together with the limonene concentration in each beverage and the panel comments. In the table, "limonene concentration (in beverage, ppm)" indicates the limonene concentration in each beverage, and "limonene concentration (relative to oil and fat, ppm)" indicates the limonene concentration relative to the vegetable oil and fat in each beverage. As a result, all beverages containing limonene had reduced oiliness and habit peculiar to vegetable oils and fats, and it was found that palatable beverages other than coffee (matcha, black tea, cocoa) also have similar effects. It was
［実施例４］
異なる種類の植物油脂を含有するミルクコーヒー飲料に対してリモネンを添加し、油感マスキング効果について調べた。
具体的には、表９に示す処方にて、リモネンを飲料中の濃度が５ｐｐｍ（０．０００５％）となるように添加したミルクコーヒー飲料を調製した。表９中のインスタントコーヒー粉末は表１と同じである。
[Example 4]
Limonene was added to milk coffee drinks containing different kinds of vegetable oils and fats and the effect of masking oily feeling was investigated.
Specifically, a milk coffee beverage was prepared by adding limonene so that the concentration in the beverage was 5 ppm (0.0005%) according to the formulation shown in Table 9. The instant coffee powder in Table 9 is the same as in Table 1.
飲料４−１〜４−２について、油っぽさと植物油脂特有のクセに対するリモネンの効果を、リモネン不含有の飲料を規準とし、実施例２と同様にして評価した。３名のパネルによる総評の結果を、各飲料中のリモネン濃度と共に表９に示す。表中、「リモネン濃度（飲料中、ｐｐｍ）」とは、各飲料中のリモネン濃度を示し、「リモネン濃度（対油脂、ｐｐｍ）」とは、各飲料中の植物油脂に対するリモネン濃度を示す。この結果、リモネンを含有させた飲料４−１〜４−２の両方において、油っぽさと植物油脂特有のクセが低減しており、植物油脂の種類にかかわらず、リモネンによる油感マスキング効果が確認された。 With respect to the beverages 4-1 and 4-2, the effects of limonene on the oiliness and the habit peculiar to vegetable oils and fats were evaluated in the same manner as in Example 2 with the beverage containing no limonene as the standard. The results of the overall evaluation by the panel of 3 people are shown in Table 9 together with the limonene concentration in each beverage. In the table, "limonene concentration (in beverage, ppm)" indicates the limonene concentration in each beverage, and "limonene concentration (relative to oil and fat, ppm)" indicates the limonene concentration relative to the vegetable oil and fat in each beverage. As a result, in both the drinks 4-1 and 4-2 containing limonene, the habit peculiar to oiliness and vegetable oils and fats is reduced, and the oily feeling masking effect by limonene is irrespective of the type of vegetable oils and fats. confirmed.
［実施例５］
脂肪分として乳脂（還元乳）と植物油脂の両方を含有するミルクコーヒー飲料に対してリモネンを添加し、その効果を調べた。
具体的には、表１０の処方で、脂肪分の３０％が乳脂（還元乳）であり、７０％が植物油脂であるミルクコーヒー飲料５−１と、このミルクコーヒー飲料５−１にリモネンを飲料中の濃度が０．５、１、５、又は１０ｐｐｍ（０．００００５、０．０００１、０．０００５、又は０．００１％）となるように添加したミルクコーヒー飲料５−２〜５−５とを調製した。表１０中のインスタントコーヒー粉末は表１と同じである。
[Example 5]
Limonene was added to a milk coffee beverage containing both milk fat (reduced milk) and vegetable oil as fat, and the effect was investigated.
Specifically, in the formulation of Table 10, milk coffee beverage 5-1 in which 30% of fat is milk fat (reduced milk) and 70% is vegetable oil and fat, and limonene is added to this milk coffee beverage 5-1. Milk coffee beverage 5-2-5-5 added so that the concentration in the beverage is 0.5, 1, 5, or 10 ppm (0.00005, 0.0001, 0.0005, or 0.001%) And were prepared. The instant coffee powder in Table 10 is the same as in Table 1.
飲料５−２〜５−５について、油っぽさと植物油脂特有のクセに対するリモネンの効果を、リモネン不含有の飲料５−１を規準とし、実施例２と同様にして評価した。３名のパネルによる総評の結果を、各飲料中のリモネン濃度と共に表１１に示す。表中、「リモネン濃度（飲料中、ｐｐｍ）」とは、各飲料中のリモネン濃度を示し、「リモネン濃度（対油脂、ｐｐｍ）」とは、各飲料中の植物油脂に対するリモネン濃度を示す。この結果、リモネンを含有させた飲料５−２〜５−５の全てにおいて、油っぽさと植物油脂特有のクセが低減しており、植物油脂と乳脂の両方を含有する飲料においても、リモネンによる油感マスキング効果が確認された。 With respect to the beverages 5-2 to 5-5, the effects of limonene on the oiliness and the habit peculiar to vegetable oils and fats were evaluated in the same manner as in Example 2 with the beverage 5-1 containing no limonene as the standard. The results of the overall evaluation by the panel of 3 people are shown in Table 11 together with the limonene concentration in each beverage. In the table, "limonene concentration (in beverage, ppm)" indicates the limonene concentration in each beverage, and "limonene concentration (relative to oil and fat, ppm)" indicates the limonene concentration relative to the vegetable oil and fat in each beverage. As a result, in all of the beverages 5-2 to 5-5 containing limonene, the habit peculiar to oiliness and vegetable oils and fats is reduced, and even in the beverages containing both vegetable oils and milk fats, The oily masking effect was confirmed.
［実施例６］
植物油脂と乳脂の含有割合の異なるミルクコーヒー飲料におけるリモネンの油感マスキング効果について調べた。
表１２に示す処方にて、脂肪分として植物油脂のみを含有するミルクコーヒー飲料６−１と、脂肪分として乳脂（還元乳）のみを含有するミルクコーヒー飲料６−２とを調製し、さらに両者を１：３、１：１、又は３：１で混合したミルクコーヒー飲料６−３〜６−５を調製し、植物油脂特有のクセを評価した。表１２中のインスタントコーヒー粉末は表１と同じである。
[Example 6]
The effect of limonene on the oily feeling masking effect was investigated in milk coffee drinks containing different amounts of vegetable oil and milk fat.
According to the formulation shown in Table 12, a milk coffee beverage 6-1 containing only vegetable oil and fat as a fat content and a milk coffee beverage 6-2 containing only milk fat (reduced milk) as a fat content were prepared. 1: 3, 1: 1 or 3: 1 were mixed to prepare milk coffee beverages 6-3 to 6-5, and the habit peculiar to vegetable oil was evaluated. The instant coffee powder in Table 12 is the same as in Table 1.
３名のパネルの評価と総評の結果を、各飲料中の乳脂と植物油脂の含有割合と共に表１３に示す。この結果、植物油脂の含有割合の多い飲料ほど、高い油感マスキング効果が得られた。乳脂しか含有していない飲料では、元々植物油脂に特有のクセや油っぽさがないため、リモネン添加によりやや異味が感じられた。 Table 13 shows the results of the evaluation and the total evaluation of the panel of three people, together with the content ratios of the milk fat and the vegetable oil and fat in each beverage. As a result, the higher the proportion of vegetable oil contained in the beverage, the higher the oily feeling masking effect obtained. The beverage containing only milk fat originally had no habit or oiliness peculiar to vegetable oils and fats, and therefore, a slightly different taste was felt by adding limonene.
［実施例７］
植物油脂と乳脂の含有割合の異なるココア飲料におけるリモネンの油感マスキング効果について調べた。
具体的には、インスタントコーヒー粉末にかえて、ココアパウダー（森永製菓（株）製）を用いた以外は、実施例６と同様にして、脂肪分中、乳脂と植物油脂の含有割合が、０：１、１：３、１：１、３：１、又は１：０であるココア飲料７−１、７-３〜５、７−２を調製し、植物油脂特有のクセを評価した。
[Example 7]
The effect of limonene on the oily feeling of cocoa drinks containing different amounts of vegetable oil and milk fat was investigated.
Specifically, in the same manner as in Example 6, except that cocoa powder (manufactured by Morinaga & Co., Ltd.) was used instead of the instant coffee powder, the content ratio of milk fat and vegetable oil / fat in the fat was 0. Cocoa drinks 7-1, 7-3 to 5 and 7-2 having a ratio of 1, 1: 3, 1: 1, 3: 1, or 1: 0 were prepared, and the habit peculiar to vegetable oil was evaluated.
３名のパネルの評価と総評の結果を、各飲料中の乳脂と植物油脂の含有割合と共に表１４に示す。この結果、実施例６のミルクコーヒー飲料の場合と同様に、植物油脂の含有割合の多い飲料ほど、高い油感マスキング効果が得られた。乳脂しか含有していない飲料では、元々植物油脂に特有のクセや油っぽさがないため、リモネン添加によりやや異味が感じられた。 Table 14 shows the results of the evaluation and the total evaluation of the panel of three people, together with the content ratio of milk fat and vegetable oil and fat in each beverage. As a result, as in the case of the milk coffee beverage of Example 6, the higher the vegetable oil content, the higher the oily masking effect. The beverage containing only milk fat originally had no habit or oiliness peculiar to vegetable oils and fats, and therefore, a slightly different taste was felt by adding limonene.
［実施例８］
乳原料を含有しないコーヒー飲料に対してリモネンを添加し、油感マスキング効果について調べた。
具体的には、表１５に示す処方にて、脂肪分として植物油脂のみを含有し、乳原料を含有していないクリーミングパウダーを含有するコーヒー飲料８−１と、このコーヒー飲料８−１にリモネンを飲料中の濃度が０．５、５、又は１０ｐｐｍ（０．００００５、０．０００５、又は０．００１％）となるように添加したコーヒー飲料８−２〜８−４を調製した。表１５中のインスタントコーヒー粉末は表１と同じであり、クリーミングパウダーは市販品（商品名：〈マリーム〉、味の素ゼネラルフーヅ（株）製）である。
[Example 8]
Limonene was added to a coffee beverage containing no dairy ingredient and the effect of masking the oily feeling was investigated.
Specifically, in the formulation shown in Table 15, coffee beverage 8-1 containing creaming powder containing only vegetable oil and fat as a fat content and containing no dairy material, and limonene in the coffee beverage 8-1. Was added so that the concentration in the beverage would be 0.5, 5, or 10 ppm (0.00005, 0.0005, or 0.001%) to prepare coffee beverages 8-2 to 8-4. The instant coffee powder in Table 15 is the same as that in Table 1, and the creaming powder is a commercially available product (trade name: <Marime>, manufactured by Ajinomoto General Foods Inc.).
飲料８−２〜８−４について、油っぽさと植物油脂特有のクセに対するリモネンの効果を、リモネン不含有の飲料８−１を規準とし、実施例２と同様にして評価した。３名のパネルによる総評の結果を、各飲料中のリモネン濃度と共に表１６に示す。表中、「リモネン濃度（飲料中、ｐｐｍ）」とは、各飲料中のリモネン濃度を示し、「リモネン濃度（対油脂、ｐｐｍ）」とは、各飲料中の植物油脂に対するリモネン濃度を示す。この結果、リモネンを含有させた飲料８−２〜８−４の全てにおいて、油っぽさと植物油脂特有のクセが低減しており、乳原料を含有しない飲料においても、リモネンによる油感マスキング効果が確認された。 With respect to the beverages 8-2 to 8-4, the effect of limonene on the oiliness and habit peculiar to vegetable oils and fats was evaluated in the same manner as in Example 2 with the beverage 8-1 containing no limonene as the standard. The results of the overall evaluation by the panel of 3 persons are shown in Table 16 together with the limonene concentration in each beverage. In the table, "limonene concentration (in beverage, ppm)" indicates the limonene concentration in each beverage, and "limonene concentration (relative to oil and fat, ppm)" indicates the limonene concentration relative to the vegetable oil and fat in each beverage. As a result, in all of the drinks 8-2 to 8-4 containing limonene, oilyness and habit peculiar to vegetable oils and fats are reduced, and even in a drink containing no dairy ingredient, the oily feeling masking effect of limonene Was confirmed.
［実施例９］
スプレッドに対してリモネンを添加し、油感マスキング効果について調べた。
具体的には、市販品のチョコレートスプレッド（商品名：〈明治クリーミースムース（チョコレート仕立て）〉、（株）明治製、無脂乳固形分：１．４％、乳脂肪分：９．５％、植物性脂肪分：４７．１％）に、リモネンを、スプレッド中の濃度が１ｐｐｍ（スプレッド中の植物油脂に対するリモネン濃度が２ｐｐｍ）となるように混合し、実施例２と同様にして植物油脂特有のクセを評価した。
この結果、リモネン添加前のチョコレートスプレッドに比べて、リモネンを混合したチョコレートスプレッドは、油っぽさと植物油脂特有のクセが明らかに低減しており、植物油脂含有食品においてもリモネンによる油感マスキング効果があることが確認された。
[Example 9]
Limonene was added to the spread and the oily masking effect was examined.
Specifically, a commercially available chocolate spread (trade name: <Meiji Creamy Smooth (chocolate tailoring)>, manufactured by Meiji Co., Ltd., non-fat milk solid content: 1.4%, milk fat content: 9.5%, Vegetable fat content: 47.1%) and limonene were mixed so that the concentration in the spread was 1 ppm (the limonene concentration with respect to the vegetable oil / fat in the spread was 2 ppm). The habit was evaluated.
As a result, compared to the chocolate spread before the addition of limonene, the chocolate spread mixed with limonene clearly reduces the habit peculiar to oiliness and vegetable oils and fats, and even in vegetable oil-containing foods, the oily feeling masking effect of limonene It was confirmed that there is.
［実施例１０］
脂肪分として植物油脂のみを含有するミルクコーヒー飲料に対して様々なテルペン類を添加し、その効果を調べた。
具体的には、表１７の処方で、脂肪分として植物油脂のみを含有するミルクコーヒー飲料１０−１と、脂肪分として植物油脂のみを含有し、かつテルピノレン、β−ピネン、α−ピネン、リナロール、ヌートカトン、又はバレンセンを表１８に記載の濃度となるように添加したミルクコーヒー飲料１０−２〜１０−７を調製した。表１７中のインスタントコーヒー粉末は表１と同じである。
[Example 10]
Various terpenes were added to a milk coffee beverage containing only vegetable oil as fat, and the effect was investigated.
Specifically, in the formulation of Table 17, a milk coffee beverage 10-1 containing only vegetable oils and fats as fat, and terpinolene, β-pinene, α-pinene, and linalool containing only vegetable oils and fats as fats. Milk coffee drinks 10-2 to 10-7 were prepared by adding Nootkaton, Nootkatone, or valencene to the concentrations shown in Table 18. The instant coffee powders in Table 17 are the same as in Table 1.
各飲料について、油っぽさと植物油脂特有のクセに対するテルペン類の効果を、テルペン類不含有の飲料１０−１を規準とし、実施例２と同様にして評価した。３名のパネルによる総評の結果とパネルのコメントを、各飲料中のテルペン類の種類及び濃度と共に表１８に示す。表中、「テルペン類」とは各飲料に添加したテルペン類の種類を示し、「テルペン類濃度（飲料中、ｐｐｍ）」とは、各飲料中に添加したテルペン類の濃度を示し、「テルペン類濃度（対油脂、ｐｐｍ）」とは、各飲料中の植物油脂に対するテルペン類濃度を示す。この結果、β−ピネン、α−ピネン、テルピノレン、リナロール、ヌートカトン、又はバレンセンを添加した飲料１０−２〜１０−７のいずれにおいても、油っぽさと植物油脂特有のクセが低減しており、リモネン以外のテルペン類であっても、リモネンと同様の効果があることがわかった。 For each beverage, the effect of the terpenes on the oiliness and the habit peculiar to vegetable oils and fats was evaluated in the same manner as in Example 2 with the terpene-free beverage 10-1 as the standard. The results of the overall review by the panel of 3 people and the comments of the panel are shown in Table 18 together with the type and concentration of the terpenes in each beverage. In the table, "terpenes" indicates the type of terpenes added to each beverage, "terpene concentration (in beverage, ppm)" indicates the concentration of terpenes added to each beverage, "terpenes" The “concentrations (relative to fats and oils, ppm)” refers to the concentration of terpenes with respect to the vegetable fats and oils in each beverage. As a result, β-pinene, α-pinene, terpinolene, linalool, nootkatone, or in any of beverages 10-2 to 10-7 to which valencen is added, habit peculiar to oiliness and vegetable oil and fat is reduced, It was found that even terpenes other than limonene have the same effect as limonene.
Claims (8)
前記植物油脂が、パーム油、パーム核油、ヤシ油、硬化ヤシ油、菜種油、及び中鎖脂肪酸トリグリセリドからなる群より選択される１種以上であり、
前記飲食品が、コーヒー飲料、紅茶飲料、ココア飲料、又は抹茶飲料であり、
前記テルペン類がリモネン、β−ピネン、α−ピネン、テルピノレン、リナロール、ヌートカトン、及びバレンセンからなる群より選択される一種以上であり、
前記飲食品における前記テルペン類の質量濃度が１５ｐｐｍ以下であり、
前記飲食品がコーヒー飲料又は抹茶飲料の場合には、前記植物油脂１００質量部に対して０．０００３〜０．０５質量部の前記テルペン類を含有させ、
前記飲食品が紅茶飲料又はココア飲料の場合には、前記植物油脂１００質量部に対して０．０１６６〜０．０５質量部の前記テルペン類を含有させることを特徴とする、植物油脂含有飲食品の風味改善方法。 In food or drink that contains plant oils and fats, is a way to improve the flavor is contained terpenes,
The vegetable oil is one or more selected from the group consisting of palm oil, palm kernel oil, coconut oil, hydrogenated coconut oil, rapeseed oil, and medium-chain fatty acid triglyceride,
The food and beverage is a coffee beverage, tea beverages, cocoa beverages, or green tea beverages,
The terpenes are one or more selected from the group consisting of limonene, β-pinene, α-pinene, terpinolene, linalool, nootkatone, and valencene,
The mass concentration of the terpenes in the food or drink is 15 ppm or less,
When the food or drink is a coffee beverage or a green tea beverage , 0.0003 to 0.05 parts by mass of the terpenes are contained with respect to 100 parts by mass of the vegetable oil and fat,
When the food or drink is a tea beverage or a cocoa drink, 0.0166 to 0.05 parts by mass of the terpene is contained with respect to 100 parts by mass of the vegetable oil or fat, and the vegetable oil or fat-containing food or drink. Flavor improvement method.
前記植物油脂が、パーム油、パーム核油、ヤシ油、硬化ヤシ油、菜種油、及び中鎖脂肪酸トリグリセリドからなる群より選択される１種以上であり、
前記植物油脂含有飲食品が、コーヒー飲料、紅茶飲料、ココア飲料、又は抹茶飲料であり、
前記テルペン類がリモネン、β−ピネン、α−ピネン、テルピノレン、リナロール、ヌートカトン、及びバレンセンからなる群より選択される一種以上であり、
前記飲食品における前記テルペン類の質量濃度が１５ｐｐｍ以下であり、
前記飲食品がコーヒー飲料又は抹茶飲料の場合には、前記植物油脂１００質量部に対して０．０００３〜０．０５質量部の前記テルペン類を含有させ、
前記飲食品が紅茶飲料又はココア飲料の場合には、前記植物油脂１００質量部に対して０．０１６６〜０．０５質量部の前記テルペン類を含有させることを特徴とする、植物油脂含有飲食品の製造方法。 A method for producing a vegetable oil-containing food or beverage containing vegetable oil and terpenes,
The vegetable oil is one or more selected from the group consisting of palm oil, palm kernel oil, coconut oil, hydrogenated coconut oil, rapeseed oil, and medium-chain fatty acid triglyceride,
The vegetable oils and fats containing food and drink, a coffee beverages, tea beverages, cocoa beverages, or green tea beverages,
The terpenes are one or more selected from the group consisting of limonene, β-pinene, α-pinene, terpinolene, linalool, nootkatone, and valencene,
The mass concentration of the terpenes in the food or drink is 15 ppm or less,
When the food or drink is a coffee beverage or a green tea beverage , 0.0003 to 0.05 parts by mass of the terpenes are contained with respect to 100 parts by mass of the vegetable oil and fat,
When the food or drink is a tea beverage or a cocoa drink, 0.0166 to 0.05 parts by mass of the terpene is contained with respect to 100 parts by mass of the vegetable oil or fat, and the vegetable oil or fat-containing food or drink. Manufacturing method.
植物油脂と、テルペン類からなる香料と、乳原料とを含有し、
前記植物油脂が、パーム油、パーム核油、ヤシ油、硬化ヤシ油、菜種油、及び中鎖脂肪酸トリグリセリドからなる群より選択される１種以上であり、
前記嗜好性飲料における前記テルペン類の質量濃度が１５ｐｐｍ以下であり、
前記テルペン類がリモネン、β−ピネン、α−ピネン、テルピノレン、リナロール、ヌートカトン、及びバレンセンからなる群より選択される一種以上であり、
前記嗜好性飲料がコーヒー飲料又は抹茶飲料の場合には、前記テルペン類の含有量が、前記植物油脂１００質量部に対して０．０００３〜０．０５質量部であり、
前記嗜好性飲料が紅茶飲料又はココア飲料の場合には、前記テルペン類の含有量が、前記植物油脂１００質量部に対して０．０１６６〜０．０５質量部であることを特徴とする、嗜好性飲料。 A palatable beverage comprising a coffee beverage, a tea beverage, a cocoa beverage, or a matcha beverage,
Contains vegetable fats and oils, fragrances composed of terpenes, and dairy ingredients,
The vegetable oil is one or more selected from the group consisting of palm oil, palm kernel oil, coconut oil, hydrogenated coconut oil, rapeseed oil, and medium-chain fatty acid triglyceride,
The mass concentration of the terpenes in the palatability drink is 15 ppm or less ,
The terpenes are one or more selected from the group consisting of limonene, β-pinene, α-pinene, terpinolene, linalool, nootkatone, and valencene,
When the palatability beverage is a coffee beverage or a green tea beverage , the content of the terpenes is 0.0003 to 0.05 parts by mass with respect to 100 parts by mass of the vegetable oil and fat,
Wherein when palatability beverage tea beverage or cocoa drinks, the content of the terpenes, characterized in that Ru 0.0166 to 0.05 parts by der respect to the vegetable oil 100 parts by weight, Palatable beverage.
前記嗜好性飲料が、コーヒー飲料、紅茶飲料、ココア飲料、又は抹茶飲料であり、
前記テルペン類がリモネン、β−ピネン、α−ピネン、テルピノレン、リナロール、ヌートカトン、及びバレンセンからなる群より選択される一種以上であり、
前記植物油脂が、パーム油、パーム核油、ヤシ油、硬化ヤシ油、菜種油、及び中鎖脂肪酸トリグリセリドからなる群より選択される１種以上であり、
前記嗜好性飲料がコーヒー飲料又は抹茶飲料の場合には、前記植物油脂１００質量部に対して０．０００３〜０．０５質量部の前記テルペン類を含有しており、
前記嗜好性飲料が紅茶飲料又はココア飲料の場合には、前記植物油脂１００質量部に対して０．０１６６〜０．０５質量部の前記テルペン類を含有しており、
液体に混合することによって、前記テルペン類の質量濃度が１５ｐｐｍ以下である飲料が得られることを特徴とする、インスタント嗜好性飲料用組成物。 As raw materials, soluble solids of palatability beverages, dairy raw materials, vegetable fats and oils, and flavors containing terpenes are contained,
The palatability beverage is a coffee beverage, a tea beverage, a cocoa beverage, or a matcha beverage,
The terpenes are one or more selected from the group consisting of limonene, β-pinene, α-pinene, terpinolene, linalool, nootkatone, and valencene,
The vegetable oil is one or more selected from the group consisting of palm oil, palm kernel oil, coconut oil, hydrogenated coconut oil, rapeseed oil, and medium-chain fatty acid triglyceride,
When the palatable beverage is a coffee beverage or a green tea beverage, it contains 0.0003 to 0.05 parts by mass of the terpenes with respect to 100 parts by mass of the vegetable oil and fat,
When the palatability beverage is a tea beverage or a cocoa beverage, it contains 0.0166 to 0.05 parts by mass of the terpenes relative to 100 parts by mass of the vegetable oil and fat,
By mixing with a liquid , a beverage having a mass concentration of the terpenes of 15 ppm or less can be obtained, and a composition for instant palatability beverages.
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