JP6753796B2 - 風味改善剤 - Google Patents
風味改善剤 Download PDFInfo
- Publication number
- JP6753796B2 JP6753796B2 JP2017025488A JP2017025488A JP6753796B2 JP 6753796 B2 JP6753796 B2 JP 6753796B2 JP 2017025488 A JP2017025488 A JP 2017025488A JP 2017025488 A JP2017025488 A JP 2017025488A JP 6753796 B2 JP6753796 B2 JP 6753796B2
- Authority
- JP
- Japan
- Prior art keywords
- ethyl
- soup
- scent
- flavor
- dithiane
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 239000000796 flavoring agent Substances 0.000 title claims description 31
- 235000019634 flavors Nutrition 0.000 title claims description 31
- NHKIYYMFGJBOTK-UHFFFAOYSA-N 2,5-Dimethyl-1,4-dithiane-2,5-diol Chemical compound CC1(O)CSC(C)(O)CS1 NHKIYYMFGJBOTK-UHFFFAOYSA-N 0.000 claims description 20
- WHMWOHBXYIZFPF-UHFFFAOYSA-N 2-ethyl-3,(5 or 6)-dimethylpyrazine Chemical compound CCC1=NC(C)=CN=C1C WHMWOHBXYIZFPF-UHFFFAOYSA-N 0.000 claims description 20
- 239000003795 chemical substances by application Substances 0.000 claims description 19
- 235000013372 meat Nutrition 0.000 claims description 19
- 244000144972 livestock Species 0.000 claims description 12
- CJQWLNNCQIHKHP-UHFFFAOYSA-N Ethyl 3-mercaptopropanoic acid Chemical compound CCOC(=O)CCS CJQWLNNCQIHKHP-UHFFFAOYSA-N 0.000 claims description 4
- WQAQPCDUOCURKW-UHFFFAOYSA-N butanethiol Chemical compound CCCCS WQAQPCDUOCURKW-UHFFFAOYSA-N 0.000 claims description 4
- 235000014347 soups Nutrition 0.000 description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 18
- 230000000694 effects Effects 0.000 description 16
- 238000012360 testing method Methods 0.000 description 16
- 241000287828 Gallus gallus Species 0.000 description 11
- 238000011156 evaluation Methods 0.000 description 11
- 239000007788 liquid Substances 0.000 description 11
- 210000000988 bone and bone Anatomy 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 5
- 125000004435 hydrogen atom Chemical group [H]* 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- LOZWAPSEEHRYPG-UHFFFAOYSA-N 1,4-dithiane Chemical group C1CSCCS1 LOZWAPSEEHRYPG-UHFFFAOYSA-N 0.000 description 2
- LNIMMWYNSBZESE-UHFFFAOYSA-N 2-Ethyl-3-methylpyrazine, 9CI Chemical compound CCC1=NC=CN=C1C LNIMMWYNSBZESE-UHFFFAOYSA-N 0.000 description 2
- 235000019568 aromas Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- FKRCODPIKNYEAC-UHFFFAOYSA-N ethyl propionate Chemical compound CCOC(=O)CC FKRCODPIKNYEAC-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 2
- SUVIGLJNEAMWEG-UHFFFAOYSA-N propane-1-thiol Chemical compound CCCS SUVIGLJNEAMWEG-UHFFFAOYSA-N 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- MNESJSBIFJGYDN-UHFFFAOYSA-N 1,4-dithiane-2,2-diol Chemical compound OC1(O)CSCCS1 MNESJSBIFJGYDN-UHFFFAOYSA-N 0.000 description 1
- OIHIYRYYEMJNPB-UHFFFAOYSA-N 3,6-dihydrodithiine Chemical compound C1SSCC=C1 OIHIYRYYEMJNPB-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Natural products C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 description 1
- KYQCOXFCLRTKLS-UHFFFAOYSA-N Pyrazine Natural products C1=CN=CC=N1 KYQCOXFCLRTKLS-UHFFFAOYSA-N 0.000 description 1
- -1 acidulants Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000000828 canola oil Substances 0.000 description 1
- 235000019519 canola oil Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 125000003373 pyrazinyl group Chemical group 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Description
風味改善剤による香りの再現効果について官能評価を用いて試験を行った。濃縮鶏白湯スープに対して実施例および比較例の各風味改善剤を添加した。次に、実施例および比較例を添加した各濃縮した鶏白湯スープ20mlをお湯で希釈し、喫食用のスープ120mlを得た。得られたスープをベテランパネラー5名で喫食し、官能評価を行った。官能評価は、下記評価基準に従い行った。得られた評価の平均を当該サンプルの評価とした。なお、コントロールとして、非濃縮の鶏白湯(Brix値5)を用いた。
4:コントロールの香りと大差なし(香りの再現に非常に効果がある)
3:コントロールの香りよりは若干劣るが、好ましい香りである(香りの再現に効果がある)
2:コントロールの香りより劣るが、好ましい(香りの再現にやや効果がある)
1:コントロールの香り劣る(香りの再現にあまり効果が認められない)
0:コントロールの香りから非常に劣る(香りの再現に効果が認められない)
実施例1の香気成分の組み合わせにおいて、添加比率を変えた場合の香りの再現効果について検討を行った。比率の組み合わせは実施例1を基準に下表3の通りとした。
次に、添加濃度を変えた場合の香りの再現効果について検討を行った。添加濃度は試験2の結果を踏まえて、2−ethyl−3,(5 or 6)−dimethylpyrazineと2,5−dihydroxy−2,5−dimethyl−1,4−dithianeとを等量ずつ添加した場合(実施例1)を基準に下表5の通りとした。
Claims (3)
- 濃縮された畜肉エキスの風味を改善するための風味改善剤であって
風味改善剤の主成分が2−ethyl−3,(5 or 6)−dimethylpyrazine、2,5−dihydroxy−2,5−dimethyl−1,4−dithiane、butanethiol及び2−(4−methyl−5−thiazolyl)ethyl 3−mercaptopropionateである、風味改善剤。 - 2−ethyl−3,(5 or 6)−dimethylpyrazineと2,5−dihydroxy−2,5−dimethyl−1,4−dithianeとの比率が、4:1〜1:4である、請求項1記載の風味改善剤。
- 2−ethyl−3,(5 or 6)−dimethylpyrazine及び2,5−dihydroxy−2,5−dimethyl−1,4−dithianeの濃度がそれぞれ10−4ppm〜10−1ppmである、請求項1又は2に記載の風味改善剤。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2017025488A JP6753796B2 (ja) | 2017-02-15 | 2017-02-15 | 風味改善剤 |
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JP2017025488A JP6753796B2 (ja) | 2017-02-15 | 2017-02-15 | 風味改善剤 |
Publications (2)
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JP2018130057A JP2018130057A (ja) | 2018-08-23 |
JP6753796B2 true JP6753796B2 (ja) | 2020-09-09 |
Family
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JP2017025488A Active JP6753796B2 (ja) | 2017-02-15 | 2017-02-15 | 風味改善剤 |
Country Status (1)
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JP (1) | JP6753796B2 (ja) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN116806122A (zh) | 2021-02-02 | 2023-09-26 | 西姆莱斯有限公司 | 烷基吡嗪的制备方法 |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3892878A (en) * | 1973-04-25 | 1975-07-01 | Int Flavors & Fragrances Inc | Flavoring with sulfur containing compounds |
JP3929170B2 (ja) * | 1998-05-06 | 2007-06-13 | 協和発酵フーズ株式会社 | 調味料 |
JP2005015683A (ja) * | 2003-06-27 | 2005-01-20 | Kiyomitsu Kawasaki | ミート系フレーバー組成物及び該ミート系フレーバー組成物によりフレーバー付けした製品 |
WO2013135511A1 (en) * | 2012-03-12 | 2013-09-19 | Imax Discovery Gmbh | N-(2,4-dimethylpentan-3-yl)-methylbenzamides and their use as flavoring agents |
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2017
- 2017-02-15 JP JP2017025488A patent/JP6753796B2/ja active Active
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