JP7063506B1 - Chocolate flavor enhancer, chocolate flavor enhancer composition, and method for producing the same. - Google Patents
Chocolate flavor enhancer, chocolate flavor enhancer composition, and method for producing the same. Download PDFInfo
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- JP7063506B1 JP7063506B1 JP2021089345A JP2021089345A JP7063506B1 JP 7063506 B1 JP7063506 B1 JP 7063506B1 JP 2021089345 A JP2021089345 A JP 2021089345A JP 2021089345 A JP2021089345 A JP 2021089345A JP 7063506 B1 JP7063506 B1 JP 7063506B1
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Abstract
【課題】より自然なチョコレート特有の香りや呈味を強く表現できるチョコレートの風味増強剤及びチョコレートの風味強化組成物、並びにその製造方法を提供すること。【解決手段】乳製品、大豆由来食品、及び調味料食品からなる群から選択される少なくとも１種の食品と、糖とを含む混合物を、アルカリ条件下において９０～１６０℃の温度範囲で高温加熱処理することを含む、チョコレートの風味増強剤の製造方法、並びに該方法により得られたチョコレートの風味増強剤、該チョコレートの風味増強剤を含むチョコレートの風味強化組成物の提供。【選択図】なしPROBLEM TO BE SOLVED: To provide a chocolate flavor enhancer and a chocolate flavor enhancer composition capable of strongly expressing a more natural chocolate-specific aroma and taste, and a method for producing the same. SOLUTION: A mixture containing sugar and at least one food selected from the group consisting of dairy products, soybean-derived foods, and seasoning foods is heated at a high temperature in a temperature range of 90 to 160 ° C. under alkaline conditions. Provided are a method for producing a chocolate flavor enhancer, which comprises processing, a chocolate flavor enhancer obtained by the method, and a chocolate flavor enhancer composition containing the chocolate flavor enhancer. [Selection diagram] None
Description
本発明は、食品と糖の加熱反応により、自然なチョコレート特有の香りや呈味を強く表現できる香気成分の組合せを見出し、それらの香気成分をいずれも高濃度に含有し、より自然なチョコレート特有の香りや呈味を強く表現できるチョコレートの風味増強剤及びチョコレートの風味強化組成物並びにその製造方法に関する。 The present invention has found a combination of aroma components that can strongly express the aroma and taste peculiar to natural chocolate by the heating reaction of food and sugar, and all of these aroma components are contained in a high concentration, which is peculiar to more natural chocolate. The present invention relates to a chocolate flavor-enhancing agent capable of strongly expressing the aroma and taste of chocolate, a chocolate flavor-enhancing composition, and a method for producing the same.
カカオ、カカオの加工品であるチョコレートを主原料にするチョコレート加工品、チョコレートの風味増強剤或いはチョコレートフレーバーは、従来から加工食品において、コストダウンの為にチョコレート原料を多く使用出来ない場面や、加工工程で失われる風味を補う用途で広くニーズがある。
また、チョコレート風味を増強したい場合に、ココアパウダーを増やすと食品がアルカリに振れる為ｐＨ調整が必要となり、味づくりが難しくなる事情も挙げられる。しかしながら、チョコレート風味を増強したい場面で、従来の風味増強剤では満足する風味が得られない。よりロースト香を含む自然なチョコレート特有の香り、呈味に濃厚感やコクが感じられるチョコレートの風味増強剤やチョコレートの風味強化組成物が求められている。
Cacao, processed chocolate products made from chocolate, which is a processed product of cacao, chocolate flavor enhancers, or chocolate flavors have traditionally been used in processed foods where a large amount of chocolate raw materials cannot be used to reduce costs, or processed. There is widespread need for applications that supplement the flavor lost in the process.
In addition, when it is desired to enhance the chocolate flavor, if the amount of cocoa powder is increased, the food will be shaken by alkali, so that it is necessary to adjust the pH, which makes it difficult to create the taste. However, when it is desired to enhance the chocolate flavor, a satisfactory flavor cannot be obtained with the conventional flavor enhancer. There is a demand for a chocolate flavor-enhancing agent and a chocolate flavor-enhancing composition that have a more natural chocolate-specific aroma including roasted aroma and a rich and rich taste.
食品の香気成分の生成に関与する反応として、糖とアミノ酸の混合物を加熱することで起こるメイラード反応が知られている。メイラード反応は、アマドリ化合物を生成する初期段階、分子内閉環しピロール類やピリジン類が生成し，一方でアマドリ化合物が開裂した後に閉環するとフラン類やフルフラールなどの含酸素ヘテロ化合物が生成する中期段階、ジカルボニル化合物、不飽和カルボニル化合物、フルフラール類などがさらにアミノ化合物と反応する終期段階を経て様々な香気成分を生じる。また、メイラード反応によって生じたカルボニル化合物によるストレッカー分解反応も同時に起こり、この反応でも香気成分が生成される。メイラード反応による化合物の変化は、反応物、反応物の配合量や配合比、ｐＨ、温度などの様々な因子によって大きく変動するため、非常に複雑であり、前記因子の変化によって、生成される香気成分も大きく変わることが知られている。 As a reaction involved in the production of aroma components of food, the Maillard reaction caused by heating a mixture of sugar and amino acid is known. The Maillard reaction is the initial stage of forming amadori compounds, the intermediate stage of intramolecular ring closure to produce pyrrols and pyridines, while the ring closure after cleavage of the amadori compounds produces oxygen-containing heterocompounds such as furans and furfurals. , Dicarbonyl compounds, unsaturated carbonyl compounds, furfurals and the like further undergo a final stage of reaction with amino compounds to produce various aroma components. In addition, a Strecker decomposition reaction by a carbonyl compound generated by the Maillard reaction also occurs at the same time, and an aroma component is also produced in this reaction. The change in the compound due to the Maillard reaction is very complicated because it varies greatly depending on various factors such as the reactants, the blending amount and blending ratio of the reactants, the pH, and the temperature, and the aroma generated by the changes in the factors is very complicated. It is known that the ingredients also change significantly.
特許文献１には、良好なローストミート様の風味を有する、アミノ酸を含む酵母エキスと糖を加熱反応させた調味料について記載されている。 Patent Document 1 describes a seasoning obtained by heat-reacting a yeast extract containing an amino acid with a sugar, which has a good roast meat-like flavor.
特許文献２には、ミートフレーバーを呈する、アミノ酸を含有する酵母エキスの加熱反応調味料について記載されている。 Patent Document 2 describes a heat-reactive seasoning of a yeast extract containing an amino acid, which exhibits a meat flavor.
特許文献３には、コク味を増強する、グルタミン酸含有エキス及び糖の加熱処理した調味料について明記されている。 Patent Document 3 specifies a glutamic acid-containing extract and a heat-treated seasoning of sugar that enhances the richness.
カカオ原料を処理し、その香味や香気を改善する方法やカカオマスの代替品に関する従来技術として以下のものが挙げられる。 The following are examples of conventional techniques for treating cocoa raw materials to improve their flavor and aroma, and alternatives to cocoa mass.
特許文献４には、香味が増強されたカカオ処理物を製造するための酵素処理法について明記され、焙焼処理したカカオ豆から得られる各種原料をプロテアーゼ処理することにより、旨味が増強され、マイルドな香味を有するカカオ酵素処理物が得られることが記載されている。 Patent Document 4 specifies an enzyme treatment method for producing a processed cacao product with enhanced flavor, and by treating various raw materials obtained from roasted cacao beans with protease, the taste is enhanced and mild. It is described that a cocoa enzyme-treated product having a strong flavor can be obtained.
特許文献５には、ココア液の酸処理後にプロテアーゼ処理を含んでなる、酵素処理した未発酵ココア液の製造方法について明記され、ココア液をプロテアーゼで処理して、フレーバー前駆体を増大させ、ロースト後の香気を改善する方法が記載されている。 Patent Document 5 specifies a method for producing an enzyme-treated unfermented cocoa solution, which comprises a protease treatment after acid treatment of the cocoa solution, and the cocoa solution is treated with a protease to increase the flavor precursor and roast. A method for improving the later aroma is described.
特許文献６には、酵母細胞壁と、糖と、油脂とを含み、色差計により測定したL値が５０．０以下であることを特徴とする飲食品用組成物の製造方法について明記されている。 Patent Document 6 specifies a method for producing a composition for food and drink, which comprises a yeast cell wall, sugar, and fat and oil, and has an L value of 50.0 or less measured by a color difference meter. ..
しかしながら、特許文献１～３に記載のアミノ酸を含有した酵母エキスを糖と加熱反応させた調味料は、いずれもチョコレート風味を発生させるものではない。
また特許文献４～５に記載の方法は、いずれもカカオ豆から得られる各種原料に対して各種処理を施し、チョコレートの香味や風味の改善を図るものであり、これらの方法ではカカオ豆由来の原料が必須であり、主原料となる。また、従来のチョコレートを主原料にするチョコレート加工品又はチョコレートフレーバーに関する技術として、カカオの原料をアセトンなどの溶剤を用いて抽出し溶剤を除去したココアオレオレジンなどが挙げられるが、いずれもチョコレート特有の風味が弱く、また、石油合成品で成り立つチョコレートフレーバーに関しては自然な風味を付与することが難しいため、焼き菓子、フラワーペーストやプリンといった飲食品に対して、自然なチョコレート特有の香りや呈味を強く風味付けできない問題があった。
また特許文献６に記載の酵母細胞壁と、糖と、油脂とを含み、色差計により測定したL値が５０．０以下であることを特徴とする飲食品用組成物について、酵母細胞壁については一般的に入手できるものではなく、またアミノ酸が豊富な食品ではない。酵母から搾り取ったエキスが酵母エキスであり、残渣が酵母細胞壁である。前者はアミノ酸を多く含むが、後者は炭水化物や脂質が多く、アミノ酸含量は少ない。
However, none of the seasonings obtained by heat-reacting the yeast extract containing amino acids described in Patent Documents 1 to 3 with sugar does not generate a chocolate flavor.
Further, all of the methods described in Patent Documents 4 to 5 are intended to improve the flavor and flavor of chocolate by subjecting various raw materials obtained from cacao beans to various treatments, and these methods are derived from cacao beans. Raw materials are essential and are the main raw materials. In addition, as a technique related to conventional processed chocolate products or chocolate flavors using chocolate as the main raw material, cocoa oleoledin, which is obtained by extracting the raw material of cacao with a solvent such as acetone and removing the solvent, can be mentioned, but all of them are peculiar to chocolate. The flavor of chocolate is weak, and it is difficult to give a natural flavor to chocolate flavors made of synthetic petroleum products. There was a problem that it could not be strongly flavored.
Further, regarding the composition for foods and drinks containing the yeast cell wall described in Patent Document 6, sugar and fat and oil, and having an L value of 50.0 or less measured by a color difference meter, the yeast cell wall is generally used. It is not commercially available and is not a food rich in amino acids. The extract squeezed from yeast is yeast extract, and the residue is the yeast cell wall. The former contains a large amount of amino acids, while the latter contains a large amount of carbohydrates and lipids and a small content of amino acids.
本発明は、より自然なチョコレート特有の香りや呈味を強く表現できるチョコレートの風味増強剤及びチョコレートの風味強化組成物、並びにその製造方法を提供することを課題とする。 An object of the present invention is to provide a chocolate flavor enhancer and a chocolate flavor enhancer composition capable of strongly expressing a more natural chocolate-specific aroma and taste, and a method for producing the same.
本発明者らは、食品と糖とを含む混合物をアルカリ条件下で加熱反応することにより、チョコレート様香気成分の生成が促進され、チョコレート様香気を強く発現することを発見した。すなわち、特定の食品と糖とを含む混合物をアルカリ条件下において高温加熱処理することにより、ミートフレーバー様の香気であるフランチオールの発生を抑えつつ、自然なチョコレート特有の香りや呈味を強く表現できる香気成分を高濃度に含有し、自然なチョコレート特有の香りや呈味を強く表現できるチョコレートの風味増強剤が得られることを見出し、本発明をなすに至った。 The present inventors have discovered that by heating and reacting a mixture containing food and sugar under alkaline conditions, the production of a chocolate-like aroma component is promoted and the chocolate-like aroma is strongly expressed. That is, by heat-treating a mixture containing a specific food and sugar under alkaline conditions at a high temperature, the generation of frantiol, which is a meat flavor-like aroma, is suppressed, and the aroma and taste peculiar to natural chocolate are strongly expressed. We have found that we can obtain a chocolate flavor enhancer that contains a high concentration of aroma components that can be produced and that can strongly express the aroma and taste peculiar to natural chocolate, and have made the present invention.
すなわち、本発明は、下記の通りである。
（１）乳製品、大豆由来食品、及び調味料食品からなる群から選択される少なくとも１種の食品と、糖とを含む混合物を、アルカリ条件下において９０～１６０℃の温度範囲で高温加熱処理することを含む、チョコレートの風味増強剤の製造方法。
（２）前記少なくとも１種の食品が、プロテアーゼ処理された生乳、プロテアーゼ処理された生クリーム、プロテアーゼ処理された濃縮乳、プロテアーゼ処理された脱脂濃縮乳、プロテアーゼ処理された全脂粉乳液、プロテアーゼ処理された脱脂粉乳液、プロテアーゼ処理されたヨーグルト、チーズ、プロテアーゼ処理された豆乳、醤油、味噌、シイタケエキス、及び酵母エキスからなる群から選択される、（１）に記載のチョコレートの風味増強剤の製造方法。
（３）前記アルカリ条件下が、ｐＨ８～１２の条件下である、（１）又は（２）に記載のチョコレートの風味増強剤の製造方法。
（４）前記チョコレートの風味増強剤が、Ｆｕｒｆｕｒｙｌａｌｃｏｈｏｌ、γ―Ｂｕｔｙｒｏｌａｃｔｏｎｅ及びＭｅｔｈｙｌＰｙｒａｚｉｎｅを含有する、（１）～（３）のいずれかに記載のチョコレートの風味増強剤の製造方法。
（５）チョコレートの風味増強剤の全体に対して、前記Ｆｕｒｆｕｒｙｌａｌｃｏｈｏｌの含有量が１００ｐｐｍ以上、前記γ―Ｂｕｔｙｒｏｌａｃｔｏｎｅの含有量が３０ｐｐｍ以上、及び前記ＭｅｔｈｙｌＰｙｒａｚｉｎｅの含有量が１．８ｐｐｍ以上である、（４）に記載のチョコレートの風味増強剤の製造方法。
（６）前記混合物がプロテアーゼ処理されたカカオマスをさらに含む、（１）～（５）のいずれかに記載のチョコレートの風味増強剤の製造方法。
（７）チョコレートの風味増強剤の全体に対して、Ｆｕｒｆｕｒｙｌａｌｃｏｈｏｌの含有量が１００ｐｐｍ以上、γ―Ｂｕｔｙｒｏｌａｃｔｏｎｅの含有量が３０ｐｐｍ以上、及びＭｅｔｈｙｌＰｙｒａｚｉｎｅの含有量が１．８ｐｐｍ以上である、チョコレートの風味増強剤。
（８）（７）に記載のチョコレートの風味増強剤、及び飲食品として許容可能な希釈剤又は担体を含む、チョコレートの風味強化組成物。
（９）（７）に記載のチョコレートの風味増強剤又は（８）に記載のチョコレートの風味強化組成物を含有する飲食品。
That is, the present invention is as follows.
(1) A mixture containing sugar and at least one food selected from the group consisting of dairy products, soybean-derived foods, and seasoning foods is heat-treated at a high temperature in a temperature range of 90 to 160 ° C. under alkaline conditions. A method of producing a chocolate flavor enhancer, including soybeans.
(2) The at least one kind of food is protease-treated raw milk, protease-treated fresh cream, protease-treated concentrated milk, protease-treated defatted concentrated milk, protease-treated whole fat powder emulsion, and protease-treated. Production of the chocolate flavor enhancer according to (1), which is selected from the group consisting of defatted milk powder, protease-treated yogurt, cheese, protease-treated soymilk, soy sauce, miso, shiitake extract, and yeast extract. Method.
(3) The method for producing a chocolate flavor enhancer according to (1) or (2), wherein the alkaline condition is a condition of pH 8 to 12.
(4) The method for producing a chocolate flavor enhancer according to any one of (1) to (3), wherein the chocolate flavor enhancer contains Furfuryl alcohol, γ-Butyrolactone and Methylpyrazine.
(5) The content of the Furfuryl alcohol is 100 ppm or more, the content of the γ-Butyrolactone is 30 ppm or more, and the content of the Methylpyrazine is 1.8 ppm or more with respect to the whole flavor enhancer of chocolate (4). ). The method for producing a chocolate flavor enhancer.
(6) The method for producing a chocolate flavor enhancer according to any one of (1) to (5), wherein the mixture further contains cocoa mass treated with a protease.
(7) A chocolate flavor enhancer having a Furfuryl alcohol content of 100 ppm or more, a γ-Butyrolactone content of 30 ppm or more, and a Methylpyrazine content of 1.8 ppm or more with respect to the total chocolate flavor enhancer. ..
(8) A chocolate flavor-enhancing composition comprising the chocolate flavor-enhancing agent according to (7) and an acceptable diluent or carrier for food and drink.
(9) A food or drink containing the chocolate flavor enhancer according to (7) or the chocolate flavor enhancer composition according to (8).
本発明は、より自然なチョコレート特有の香りや呈味を強く表現できるチョコレートの風味増強剤、該風味増強剤を含む風味強化組成物、及びその製造方法を提供できる。 INDUSTRIAL APPLICABILITY The present invention can provide a chocolate flavor-enhancing agent capable of strongly expressing a more natural chocolate-specific aroma and taste, a flavor-enhancing composition containing the flavor-enhancing agent, and a method for producing the same.
本発明について、以下具体的に説明する。 The present invention will be specifically described below.
チョコレートの風味増強剤は、特定の食品と糖とを含む混合物（以下「加熱用混合物」と称することがある）をアルカリ条件下において９０～１６０℃の温度範囲で高温加熱処理することによって得られる。加熱用混合物は、当該食品と、糖とを少なくとも含む。例えば、食品と糖とを混合する際に、イオン交換水を加えて混合して当該加熱用混合物を得てもよい。
上記得られたチョコレートの風味増強剤は、飲食品に自然なチョコレート特有の香りや呈味を強く付与することができる。
さらに、上記得られたチョコレートの風味増強剤に飲食品として許容可能な希釈剤又は担体を組み合わせることで、チョコレートの風味強化組成物として使用することができる。
The chocolate flavor enhancer is obtained by subjecting a mixture containing a specific food product and sugar (hereinafter referred to as "heating mixture") to a high temperature heat treatment in a temperature range of 90 to 160 ° C. under alkaline conditions. .. The heating mixture contains at least the food and sugar. For example, when mixing food and sugar, ion-exchanged water may be added and mixed to obtain the heating mixture.
The obtained chocolate flavor enhancer can strongly impart a natural chocolate-specific aroma and taste to foods and drinks.
Further, by combining the obtained chocolate flavor enhancer with a diluent or carrier acceptable as a food or drink, it can be used as a chocolate flavor enhancer composition.
チョコレートやココアの香気は１００種類以上の成分で構成されるが、その中でもＭｅｔｈｙｌ Ｐｙｒａｚｉｎｅはココア様のナッティーな香り、Ｆｕｒｆｕｒｙｌ ａｌｃｏｈｏｌは香ばしいカラメル様の香り、γ－Ｂｕｔｙｒｏｌａｃｔｏｎｅはココア様の甘い香りと呈味を示すことが知られている。本発明のチョコレートの風味増強剤は、Ｆｕｒｆｕｒｙｌ ａｌｃｏｈｏｌ、γ－Ｂｕｔｙｒｏｌａｃｔｏｎｅ、Ｍｅｔｈｙｌ Ｐｙｒａｚｉｎｅをチョコレートの風味増強剤の全体に対しそれぞれ好ましくは１００ｐｐｍ以上、３０ｐｐｍ以上、１．８ｐｐｍ以上含有することで、よりチョコレートらしい香りを呈する。 The scent of chocolate and cocoa is composed of more than 100 kinds of ingredients. Among them, Methyl Pyrazine has a cocoa-like nutty scent, Furfuryl alcohol has a fragrant caramel-like scent, and γ-Butyrolactone has a cocoa-like sweet scent and taste. Is known to show. The chocolate flavor enhancer of the present invention is more chocolate-like by containing Furfuryl alcohol, γ-Butyrolactone, and Methyl Pyrazine with respect to the total of the chocolate flavor enhancer, preferably 100 ppm or more, 30 ppm or more, and 1.8 ppm or more, respectively. It has a scent.
より好ましくは、本発明のチョコレートの風味増強剤は、Ｆｕｒｆｕｒｙｌ ａｌｃｏｈｏｌ、γ－Ｂｕｔｙｒｏｌａｃｔｏｎｅ、Ｍｅｔｈｙｌ Ｐｙｒａｚｉｎｅをチョコレートの風味増強剤の全体に対しそれぞれ１００ｐｐｍ～４８０ｐｐｍ、３０ｐｐｍ～３９０ｐｐｍ、１．８ｐｐｍ～７ｐｐｍ含有する。 More preferably, the chocolate flavor enhancer of the present invention contains Furfuryl alcohol, γ-Butyrolactone, and Methylpyrazine at 100 ppm to 480 ppm, 30 ppm to 390 ppm, and 1.8 ppm to 7 ppm, respectively, with respect to the total chocolate flavor enhancer.
本発明で用いる食品には、乳製品、大豆由来食品、及び調味料食品が挙げられ、単独で又は２種以上組み合わせて用いてもよい。乳製品は、好ましくはプロテアーゼ処理された生乳、プロテアーゼ処理された生クリーム、プロテアーゼ処理された濃縮乳、プロテアーゼ処理された脱脂濃縮乳、プロテアーゼ処理された全脂粉乳液、プロテアーゼ処理された脱脂粉乳液、プロテアーゼ処理されたヨーグルト、チーズであり、より好ましくはプロテアーゼ処理された生クリーム、プロテアーゼ処理された濃縮乳、プロテアーゼ処理された脱脂濃縮乳である。大豆由来食品は、好ましくは味噌、醤油、プロテアーゼ処理された豆乳であり、より好ましくは醤油、プロテアーゼ処理された豆乳である。調味料食品は、好ましくはシイタケエキス、酵母エキスである。いずれもグルタミン酸、アスパラギン酸、ロイシンを比較的多く含む食品であり、特に制限されるものではなく、任意に使用できるが、例えば、醤油であれば商品名：キッコーマン食品(株)製特選丸大豆しょうゆ、シイタケエキスであれば商品名：佐藤食品工業（株）製椎茸エキスコンクＳ、チーズであれば商品名：フォンテラ製ＧｏｕｄａＭＣｈｅｅｓｅ、酵母エキスであれば商品名：アサヒグループ食品(株)製ハイパーミーストＨＧ-ＰＳ等を挙げることがきる。また食品の形態は、液状でも粉末状でもいずれでも採用することができる。
上述の食品は、食品１００ｇ当たり約１０００.０－３００００．０ｍｇの総遊離アミノ酸を含有する。本発明で用いる好ましい食品として、総遊離アミノ酸が食品１００ｇ当たり１０００．０ｍｇ以上であり、かつ、食品１００ｇ当たり約９０ｍｇ以上の遊離グルタミン酸、食品１００ｇ当たり約２０ｍｇ以上の遊離アスパラギン酸、食品１００ｇ当たり約２６０ｍｇ以上の遊離ロイシンを含有する食品を挙げることができる。
昆布エキスや鰹節もグルタミン酸、アスパラギン酸、ロイシンが比較的多く含まれる食品であるが、これらの食品は、加熱反応時に海藻様の香りが強く発生し、本発明での使用には適していない。
また、グルタミン酸、アスパラギン酸、又はロイシンのアミノ酸単体と糖の加熱反応の場合、香りはキャラメル様になり、チョコレート香とはならない。したがって、複数のアミノ酸をはじめとする、食品に含まれる様々な成分が複雑に反応することで、チョコレート香が発生すると考えられる。
Examples of the food used in the present invention include dairy products, soybean-derived foods, and seasoning foods, which may be used alone or in combination of two or more. Dairy products are preferably protease-treated raw milk, protease-treated cream, protease-treated concentrated milk, protease-treated defatted concentrated milk, protease-treated whole fat powder emulsion, protease-treated defatted milk powder emulsion, Protease-treated yogurt and cheese, more preferably protease-treated whipped cream, protease-treated concentrated milk, and protease-treated defatted concentrated milk. The soybean-derived food is preferably miso, soy sauce, or protease-treated soymilk, and more preferably soy sauce or protease-treated soymilk. The seasoning food is preferably shiitake extract or yeast extract. All of them are foods containing a relatively large amount of glutamic acid, aspartic acid, and leucine, and are not particularly limited and can be used arbitrarily. , For Shiitake extract, product name: Shiitake Extract Conch S manufactured by Sato Food Industry Co., Ltd., For cheese, Product name: GoodaMCcheese made by Fontera, For yeast extract, Product name: Hypermeast manufactured by Asahi Group Foods Co., Ltd. HG-PS etc. can be mentioned. Further, the form of the food can be either liquid or powder.
The foods mentioned above contain approximately 1000.00-30000.0 mg of total free amino acids per 100 g of food. As preferred foods used in the present invention, the total free amino acid is 1000.0 mg or more per 100 g of food, and about 90 mg or more of free glutamic acid per 100 g of food, about 20 mg or more of free aspartic acid per 100 g of food, and about 260 mg per 100 g of food. Foods containing the above free leucine can be mentioned.
Kelp extract and dried bonito are also foods that contain a relatively large amount of glutamic acid, aspartic acid, and leucine, but these foods have a strong seaweed-like scent during the heat reaction and are not suitable for use in the present invention.
Further, in the case of a heat reaction between a simple substance of an amino acid of glutamic acid, aspartic acid, or leucine and a sugar, the scent becomes caramel-like and does not become a chocolate scent. Therefore, it is considered that chocolate aroma is generated by the complex reaction of various components contained in foods, including a plurality of amino acids.
本発明で用いる糖は、単糖、二糖、多糖を含み、特に制限されるものではなく、任意に使用できるが、例えば、商品名：キシロース（岡村製油（株）製）、グルコース（日本食品化工(株)製日食含水結晶ぶどう糖（＃５０））、トレハロース（(株)林原製）、フルクトース（日新製糖(株)製フルーツシュガー）等を挙げることがきる。これらの糖は単独又は数種組み合わせて利用することができる。また、本発明で用いる好ましい糖としては、還元糖が挙げられる。 The sugar used in the present invention contains monosaccharide, disaccharide, and polysaccharide, and is not particularly limited and can be used arbitrarily. For example, trade names: xylose (manufactured by Okamura Oil Co., Ltd.), glucose (Japanese food product). Examples include Nissin Hydrous Crystal Glucose (# 50) manufactured by Kako Co., Ltd., Trehalose (manufactured by Hayashihara Co., Ltd.), Fructose (Fructose manufactured by Nissin Sugar Co., Ltd.), and the like. These sugars can be used alone or in combination of several kinds. Moreover, a reducing sugar is mentioned as a preferable sugar used in this invention.
本発明で用いる加熱用混合物は、プロテアーゼ処理されたカカオマスをさらに含んでもよい。
本発明に係る風味増強剤の製造方法における、プロテアーゼ処理されたカカオマスをさらに含む加熱用混合物の調製方法としては以下の、
ｉ）乳製品、大豆由来食品、及び調味料食品からなる群から選択される少なくとも１種の食品と糖と予めプロテアーゼ処理されたカカオマスとを混合して加熱用混合物を得る、
ｉｉ）乳製品、大豆由来食品、及び調味料食品からなる群から選択される少なくとも１種の食品、糖、及びプロテアーゼ未処理のカカオマスを混合してプロテアーゼ処理して加熱用混合物を得る、又は
ｉｉｉ）乳製品、大豆由来食品、及び調味料食品からなる群から選択される少なくとも１種の食品とプロテアーゼ未処理のカカオマスを混合してプロテアーゼ処理し、得られた処理物に糖を添加して加熱用混合物を得る、
のいずれの方法も選択することができる。
上記ｉ）～ｉｉｉ）により得られた加熱用混合物をアルカリ条件下において９０～１６０℃の温度範囲で高温加熱処理することでも、本発明のチョコレートの風味増強剤が得られる。
上記ｉ）～ｉｉｉ）におけるカカオマスの添加量としては、カカオマスをさらに含む加熱用混合物の質量を基準として５．０～７０．０質量％、より好ましくは約１０．０～６０．０質量％の範囲を例示する事ができる。
特に制限されるものではなく、任意に使用できるが、例えば、カカオマスは大東カカオ(株)製カカオマスＱＭＰ等を挙げることができる。
The heating mixture used in the present invention may further contain protease-treated cocoa mass.
In the method for producing a flavor enhancer according to the present invention, the method for preparing a heating mixture further containing protease-treated cocoa mass is as follows.
i) At least one food selected from the group consisting of dairy products, soybean-derived foods, and seasoning foods is mixed with sugar and pre-protease-treated cocoa mass to obtain a heating mixture.
ii) At least one food selected from the group consisting of dairy products, soybean-derived foods, and seasoning foods, sugar, and protease-untreated cocoa mass are mixed and subjected to protease treatment to obtain a heating mixture, or iii. ) At least one food selected from the group consisting of dairy products, soybean-derived foods, and seasoning foods is mixed with protease-untreated cocoa mass and treated with protease, and sugar is added to the obtained processed product and heated. To get the mixture,
Either method can be selected.
The chocolate flavor enhancer of the present invention can also be obtained by heat-treating the heating mixture obtained in i) to iii) at a high temperature in a temperature range of 90 to 160 ° C. under alkaline conditions.
The amount of cocoa mass added in i) to iii) is 5.0 to 70.0% by mass, more preferably about 10.0 to 60.0% by mass, based on the mass of the heating mixture further containing cocoa mass. The range can be illustrated.
The cacao mass is not particularly limited and can be used arbitrarily, and examples of the cacao mass include cacao mass QMP manufactured by Daito Cacao Co., Ltd.
本発明において利用することのできる食品の添加量としては、特に制限されないが、加熱用混合物又はカカオマスをさらに含む加熱用混合物の質量を基準として５．０～７０．０質量％、より好ましくは約２０．０～６０．０質量％、さらに好ましくは約２０．０～３０．０質量％の範囲を例示する事ができる。 The amount of the food added that can be used in the present invention is not particularly limited, but is 5.0 to 70.0% by mass, more preferably about 70.0% by mass, based on the mass of the heating mixture or the heating mixture further containing cocoa mass. The range of 20.0 to 60.0% by mass, more preferably about 20.0 to 30.0% by mass can be exemplified.
本発明において利用することのできる糖の添加量としては、加熱用混合物又はカカオマスをさらに含む加熱用混合物の質量を基準として５．０～７０．０質量％、より好ましくは約２０．０～５０．０質量％、さらに好ましくは約２０．０～３０．０質量％の範囲を例示する事ができる。 The amount of sugar added that can be used in the present invention is 5.0 to 70.0% by mass, more preferably about 20.0 to 50%, based on the mass of the heating mixture or the heating mixture further containing cocoa mass. It can be exemplified in the range of 0.0% by mass, more preferably about 20.0 to 30.0% by mass.
本発明において利用することのできる糖と食品の合計量としては、加熱用混合物又はカカオマスをさらに含む加熱用混合物の質量を基準として２０～９０質量％、より好ましくは約４０～８０質量％、さらに好ましくは約４０～６０質量％の範囲を例示する事ができる。
また、本発明において利用することのできる糖と食品の質量比（食品／糖）としては、約１／１～５／１、より好ましくは約１／１～３／１、さらに好ましくは約１／１～２／１の範囲を例示する事ができる。
The total amount of sugar and food that can be used in the present invention is 20 to 90% by mass, more preferably about 40 to 80% by mass, and more preferably about 40 to 80% by mass, based on the mass of the heating mixture or the heating mixture further containing cocoa mass. Preferably, the range of about 40 to 60% by mass can be exemplified.
The mass ratio (food / sugar) of sugar to food that can be used in the present invention is about 1/1 to 5/1, more preferably about 1/1 to 3/1, still more preferably about 1. The range of 1/1 to 2/1 can be exemplified.
本発明において、食品と糖とを含む混合物は、加熱処理する前にアルカリ条件となるように調整する。好ましいアルカリ条件のｐＨは８～１２であり、より好ましくはｐＨ９～１２である。ｐＨ８以上とすることで明らかにチョコレート香を構成する香気成分の発生が増加する。また、ｐＨ調整の効率の点からｐＨ１２以下とすることが好ましい。アルカリ条件とするために、特に制限されないが、３０％水酸化ナトリウム溶液などのアルカリ性の水溶液を用いることができる。 In the present invention, the mixture containing food and sugar is adjusted to alkaline conditions before heat treatment. The pH under the preferred alkaline conditions is 8-12, more preferably 9-12. When the pH is 8 or higher, the generation of aroma components constituting the chocolate aroma is clearly increased. Further, the pH is preferably 12 or less from the viewpoint of the efficiency of pH adjustment. The alkaline conditions are not particularly limited, but an alkaline aqueous solution such as a 30% sodium hydroxide solution can be used.
加熱反応条件として、反応温度は約９０～１６０℃の温度範囲である。好ましくは、約１１０～１４０℃の温度範囲である。反応温度を１００℃以上とすることで、海藻臭や培地様の香りの発生を抑制することができる。また、１６０℃以下とすることで、火薬様の焦げ臭を抑制することが出来る。
また加熱反応条件として、反応時間は好ましくは約５分～２時間、より好ましくは約２０分～１時間程度である。
As a heating reaction condition, the reaction temperature is in the temperature range of about 90 to 160 ° C. Preferably, it is in the temperature range of about 110-140 ° C. By setting the reaction temperature to 100 ° C. or higher, it is possible to suppress the generation of seaweed odor and medium-like odor. Further, by setting the temperature to 160 ° C. or lower, the burning odor like gunpowder can be suppressed.
Further, as a heating reaction condition, the reaction time is preferably about 5 minutes to 2 hours, more preferably about 20 minutes to 1 hour.
プロテアーゼは食品中のたんぱく質を加水分解する酵素であって、本発明において利用することのできるプロテアーゼの起源としては、特に制限されるものではなく、例えば、アスペルギルス属、ムコール属、リゾープス属、ストレプトコッカス属、ラクトバチルス属、ペニシリウム属、バシルス属等の各種微生物から採取することのできるプロテアーゼ、植物から採取することのできるブロメライン、パパイン等のプロテアーゼ及び動物の臓器等から採取されるトリプシン、ペプシン等のプロテアーゼを挙げることが出来る。これらのプロテアーゼは単独又は数種組み合わせて利用することができる。 Proteases are enzymes that hydrolyze proteins in foods, and the origin of proteases that can be used in the present invention is not particularly limited. For example, Aspergillus, Mucor, Risopes, Streptococcus, etc. , Proteases such as lactobacillus, penicillium, and bacillus, proteases such as bromeline and papain that can be collected from plants, and proteases such as trypsin and pepsin collected from animal organs. Can be mentioned. These proteases can be used alone or in combination of several.
食品、カカオマス、食品と糖とカカオマスとを混合したもの及び食品とカカオマスとを混合したもののプロテアーゼによるタンパク質分解条件（反応温度、反応時間、プロテアーゼの添加量など）は、特に制限されるものではなく、使用するプロテアーゼの種類、使用する原料の種類、所望するチョコレートの風味増強剤、風味強化組成物の香味などにより適宜設定することができるが、例えば、約２０～７０℃程度の温度範囲で、約３０分～４８時間を例示することができる。また、プロテアーゼの添加量は、食品、カカオマス、又はカカオマスをさらに含む加熱用混合物の質量を基準として、０．０１～５．０質量％、好ましくは０．１～１．０質量％である。
生乳、生クリーム、濃縮乳、脱脂濃縮乳、全脂粉乳液、脱脂粉乳液、ヨーグルト、豆乳は、プロテアーゼ処理することで遊離のグルタミン酸、アスパラギン酸、ロイシン等の含量を上げることができる。
The protein decomposition conditions (reaction temperature, reaction time, amount of protease added, etc.) of food, cocoa mass, a mixture of food and sugar and cocoa mass, and a mixture of food and cocoa mass by protease are not particularly limited. It can be appropriately set depending on the type of protease used, the type of raw material used, the desired flavor enhancer of chocolate, the flavor of the flavor enhancing composition, etc., but for example, in the temperature range of about 20 to 70 ° C. About 30 minutes to 48 hours can be exemplified. The amount of protease added is 0.01 to 5.0% by mass, preferably 0.1 to 1.0% by mass, based on the mass of food, cocoa mass, or a heating mixture further containing cocoa mass.
Raw milk, fresh cream, concentrated milk, skim milk concentrate, full-fat milk powder, skim milk powder, yogurt, soymilk can be treated with protease to increase the content of free glutamate, aspartic acid, leucine and the like.
本発明のチョコレートの風味増強剤はそのまま飲食品に添加して使用することもできるが、蒸留等により濃縮して濃縮物として用いることもできる。
更に、チョコレートの風味増強剤を遠心分離等の適宜な分離手段を用いて、油脂部を分離して用いることもできる。
上記濃縮物や油脂部を分離して得られた生成物も本発明に係るチョコレートの風味増強剤に含まれる。また、上記チョコレートの風味増強剤は粉末状、顆粒状、液状、乳液状、ペースト状、その他適宜の剤形に調整することが出来、カカオマスチップやココアパウダーと合わせて使用することも可能である。
The chocolate flavor enhancer of the present invention can be added to foods and drinks as it is and used, but it can also be concentrated by distillation or the like and used as a concentrate.
Further, the chocolate flavor enhancer can be used by separating the oil and fat portion by using an appropriate separation means such as centrifugation.
The product obtained by separating the concentrate and the oil and fat portion is also included in the chocolate flavor enhancer according to the present invention. In addition, the chocolate flavor enhancer can be adjusted into powder, granule, liquid, milky liquid, paste, or any other suitable dosage form, and can be used in combination with cocoa mass chips or cocoa powder. ..
また更に、チョコレートの風味増強剤を飲食品として許容可能な希釈剤若しくは担体と組み合わせて、チョコレートの風味強化組成物として用いてもよい。このような希釈剤若しくは担体としては、例えば、アラビアガム、デキストリン、シクロデキストリン、グルコース、シュークロース、カカオマスチップ、ココアパウダーなどの固体希釈剤若しくは担体、又は水、エタノール、プロピレングリコール、グリセリン、界面活性剤などの液体希釈剤若しくは担体を例示することができ、上記のチョコレートの風味増強剤はこれらの希釈剤若しくは担体を用いて任意の剤形、例えば、粉末状、顆粒状、液状、乳液状、ペースト状、その他適宜の剤形に調製することができるが、例えば、アラビアガム、デキストリン、シクロデキストリンなどを添加して粉末状、顆粒状とすることが安定性の点で好ましい。 Further, the chocolate flavor enhancing agent may be used as a chocolate flavor enhancing composition in combination with a diluent or carrier acceptable for food and drink. Examples of such diluents or carriers include solid diluents or carriers such as Arabic gum, dextrin, cyclodextrin, glucose, shoe cloth, cocoa mass chips, and cocoa powder, or water, ethanol, propylene glycol, glycerin, and surface activity. Liquid diluents or carriers such as agents can be exemplified, and the above-mentioned chocolate flavor enhancer can be used in any dosage form, for example, powdery, granular, liquid, milky liquid, using these diluents or carriers. It can be prepared in the form of a paste or other suitable dosage form, but for example, it is preferable to add arabic gum, dextrin, cyclodextrin or the like to form a powder or granules from the viewpoint of stability.
本発明のチョコレートの風味増強剤又はチョコレートの風味強化組成物の使用用途である飲食品としては、特に限定されるものではないが、ホイップクリーム、チョコレートソース、フラワーペースト、バタークリーム等のチョコレートを原材料に使用したクリームやソース類、プリン、アイスクリーム、クレープ、ケーキ、ビスケット、クッキー、カステラ、パイ、ガレット、蒸しパンなどチョコレートを原材料に使用したデザートや菓子類、食パンやクロワッサンといった製パン類、菓子パン類、ココアドリンク、チョコレート風味のリキュールなどの飲料類などがあげられる。また、カレーソースなどチョコレートを隠し味に利用している飲食品も含まれる。さらには、プリン等のプレミックス、ホイップクリーム等、チョコレートを原材料としていない飲食品も本発明に係るチョコレートの風味増強剤又はチョコレートの風味強化組成物の使用用途に含まれる。 The food or drink for which the chocolate flavor enhancer or the chocolate flavor enhancing composition of the present invention is used is not particularly limited, but is made from chocolate such as whipped cream, chocolate sauce, flower paste, and butter cream. Creams and sauces used in, pudding, ice cream, crepes, cakes, biscuits, cookies, castella, pies, garrets, steamed bread and other chocolate-based desserts and sweets, breads such as bread and croissants, and sweet bread. Beverages such as cocoa drinks and chocolate-flavored liqueurs. It also includes foods and drinks that use chocolate as a secret ingredient, such as curry sauce. Furthermore, foods and drinks not made from chocolate, such as premixes such as pudding and whipped cream, are also included in the uses of the chocolate flavor enhancer or the chocolate flavor enhancer composition according to the present invention.
本発明のチョコレートの風味増強剤又はチョコレートの風味強化組成物の使用用途である各種飲食品に対する添加量としては、例えば、当該飲食品の質量に基づいて、約０．００１～約５.０質量％、好ましくは、約０．０１～約２．０質量％、更に好ましくは約０．５～約２．０質量％の添加量を例示することができる。 The amount added to various foods and drinks for which the chocolate flavor enhancer or the chocolate flavor enhancing composition of the present invention is used is, for example, about 0.001 to about 5.0 mass based on the mass of the foods and drinks. %, preferably about 0.01 to about 2.0% by mass, more preferably about 0.5 to about 2.0% by mass.
本発明を下記の実施例により説明する。ただし、これらは本発明の範囲を制限するものではない。 The present invention will be described with reference to the following examples. However, these do not limit the scope of the present invention.
（実施例１）
イオン交換水４００質量部と酵母エキスであるハイパーミーストＨＧ-ＰＳ（アサヒ食品グループ（株）製）３００質量部及び糖類としてキシロース（岡村製油（株）製）３００質量部を混合した。その後３０％水酸化ナトリウム溶液でｐＨを９．０に調整し、１２０℃６０分間加熱し、液状の反応物を得た（本発明品１の風味増強剤）。
(Example 1)
400 parts by mass of ion-exchanged water, 300 parts by mass of Hypermist HG-PS (manufactured by Asahi Food Group Co., Ltd.), which is a yeast extract, and 300 parts by mass of xylose (manufactured by Okamura Oil Co., Ltd.) as sugars were mixed. Then, the pH was adjusted to 9.0 with a 30% sodium hydroxide solution and heated at 120 ° C. for 60 minutes to obtain a liquid reaction product (flavor enhancer of product 1 of the present invention).
（実施例２）
実施例１の酵母エキス３００質量部を醤油３００質量部に変更し、ｐＨを１１．０とした以外は同様の方法を実施し、液状の反応物を得た（本発明品２の風味増強剤）。
(Example 2)
The same method was carried out except that 300 parts by mass of the yeast extract of Example 1 was changed to 300 parts by mass of soy sauce and the pH was set to 11.0 to obtain a liquid reactant (flavor enhancer of the product 2 of the present invention). ).
（実施例３）
実施例１の酵母エキスを、脱脂濃縮乳（高梨乳業（株）製タカナシ北海道脱脂濃縮乳）３００質量部に１質量部のプロテアーゼであるウマミザイムＧ（天野エンザイム(株)製）を混合して５０℃２時間反応して得られた液状の反応物に変更し、ｐＨ条件を１２．０に変更した以外は同様の方法を実施し、液状の反応物を得た（本発明品３の風味増強剤）。
(Example 3)
50 parts by mass of the yeast extract of Example 1 is mixed with 300 parts by mass of defatted concentrated milk (Takanashi Hokkaido defatted concentrated milk manufactured by Takanashi Milk Products Co., Ltd.) and 1 part by mass of the protease Umamizyme G (manufactured by Amano Enzyme Co., Ltd.). The same method was carried out except that the reaction was changed to a liquid reaction product obtained by reacting at ° C for 2 hours and the pH condition was changed to 12.0, and a liquid reaction product was obtained (flavor enhancement of product 3 of the present invention). Agent).
（実施例４）
カカオマス４００質量部に１質量部のプロテアーゼであるウマミザイムＧ（天野エンザイム（株）製）を混合して５０℃２時間反応してペースト状の反応物を得た。このペースト状の反応物を、イオン交換水２００質量部と、酵母エキスであるハイパーミーストＨＧ-ＰＳ（アサヒ食品グループ（株）製）２００質量部と、キシロース（岡村製油（株）製）２００質量部とを混合して得られた混合物に混合した。その後３０％水酸化ナトリウム溶液でｐＨを９．０に調整し、１２０℃６０分間加熱し、黒色のペースト状の反応物を得た（本発明品４の風味増強剤）
(Example 4)
Umamizyme G (manufactured by Amano Enzyme Co., Ltd.), which is a protease of 1 part by mass, was mixed with 400 parts by mass of cocoa mass and reacted at 50 ° C. for 2 hours to obtain a paste-like reaction product. 200 parts by mass of ion-exchanged water, 200 parts by mass of the yeast extract Hypermeast HG-PS (manufactured by Asahi Food Group Co., Ltd.), and 200 parts of xylose (manufactured by Okamura Oil Co., Ltd.) The mixture was mixed with a mass portion and mixed with the obtained mixture. Then, the pH was adjusted to 9.0 with a 30% sodium hydroxide solution and heated at 120 ° C. for 60 minutes to obtain a black paste-like reaction product (flavor enhancer of the product 4 of the present invention).
（実施例５）
実施例１の加熱条件を、１６０℃５分間に変更した以外は同様の方法を実施し、液状の反応物を得た（本発明品５の風味増強剤）。
(Example 5)
The same method was carried out except that the heating conditions of Example 1 were changed to 160 ° C. for 5 minutes to obtain a liquid reactant (flavor enhancer of the product 5 of the present invention).
（実施例６）
実施例１の加熱条件を、９０℃１２０分間に変更した以外は同様の方法を実施し、液状の反応物を得た（本発明品６の風味増強剤）。
(Example 6)
The same method was carried out except that the heating conditions of Example 1 were changed to 90 ° C. for 120 minutes to obtain a liquid reactant (flavor enhancer of product 6 of the present invention).
（比較例１）
実施例１の加熱条件を8０℃に変更した以外は同様の方法を実施し、液状の反応物を得た（比較品１）。
(Comparative Example 1)
The same method was carried out except that the heating conditions of Example 1 were changed to 80 ° C. to obtain a liquid reactant (Comparative Product 1).
（比較例２）
実施例１のｐＨ条件を７．０に変更した以外は同様の方法を実施し、液状の反応物を得た（比較品２）。
(Comparative Example 2)
The same method was carried out except that the pH condition of Example 1 was changed to 7.0, and a liquid reaction product was obtained (Comparative Product 2).
（比較例３）
実施例３の脱脂濃縮乳のプロテアーゼ処理物を、プロテアーゼ未処理の脱脂濃縮乳に変更する以外は同様の方法を実施し、液状の反応物を得た（比較品３）。
(Comparative Example 3)
The same method was carried out except that the protease-treated product of the skim milk concentrate of Example 3 was changed to the skim milk concentrate without protease treatment, and a liquid reaction product was obtained (Comparative Product 3).
（比較例４）
酵母エキス、キシロースを使用せず、カカオマス４００質量部に１質量部のプロテアーゼであるウマミザイムＧ（天野エンザイム（株）製）を混合し５０℃２時間反応して得られたペースト状の反応物を使用する以外は実施例１と同様の方法を実施し、黒色のペースト状の反応物を得た（比較品４）。
(Comparative Example 4)
A paste-like reaction product obtained by mixing 400 parts by mass of cocoa mass with 1 part by mass of the protease Umamizyme G (manufactured by Amano Enzyme Co., Ltd.) and reacting at 50 ° C. for 2 hours without using yeast extract or xylose. The same method as in Example 1 was carried out except that it was used, and a black paste-like reactant was obtained (Comparative Product 4).
（比較例５）
実施例１のｐＨ条件を３．０に変更した以外は同様の方法を実施し、液状の反応物を得た（比較品５）。
The same method was carried out except that the pH condition of Example 1 was changed to 3.0, and a liquid reaction product was obtained (Comparative Product 5).
本発明品のチョコレートの風味増強剤及び比較品中のＦｕｒｆｕｒｙｌ ａｌｃｏｈｏｌ、γ－Ｂｕｔｙｒｏｌａｃｔｏｎｅ、Ｍｅｔｈｙｌ ｐｙｒａｚｉｎｅの含有量はガスクロマトグラフィー質量分析によって定量を行った。
ガスクロマトグラフィー質量分析の条件は、以下の通りである。
The contents of Furfuryl alcohol, γ-Butyrolactone, and Methylpyrazine in the chocolate flavor enhancer of the present invention and the comparative product were quantified by gas chromatography-mass spectrometry.
The conditions for gas chromatography-mass spectrometry are as follows.
＜測定用試料の調整方法＞
検体２．０ｇに食塩０．６ｇを添加し撹拌した後、内部標準物質として１．０％ ２－Ｏｃｔａｎｏｌ溶液を１００μＬ添加した。ここで、検量線用試料については、Ｆｕｒｆｕｒｙｌ ａｌｃｏｈｏｌ、γ－Ｂｕｔｙｒｏｌａｃｔｏｎｅの場合には０、１、１０％、Ｍｅｔｈｙｌ ｐｙｒａｚｉｎｅの場合には０、０．０５、０．５％の濃度の標準品溶液をそれぞれ２０μＬ添加した。
次いで、４０ｍＬのジエチルエーテルを添加して１時間浸漬し、検体中の香気成分を抽出した。その後、定性ろ紙で不溶成分を除去したジエチルエーテルを回収し、無水硫酸ナトリウムを適量添加して脱水した後、４５℃の湯浴でジエチルエーテルを留去した後、４０μＬのアセトンを添加したものをＧＣ－ＭＳ測定に供した。
<How to prepare the sample for measurement>
After 0.6 g of salt was added to 2.0 g of the sample and stirred, 100 μL of 1.0% 2-Octanol solution was added as an internal standard substance. Here, for the sample for the calibration curve, a standard solution having a concentration of 0, 1, 10% in the case of Furfuryl alcohol and γ-Butyrolactone and 0, 0.05, 0.5% in the case of Methylpyrazine is used. 20 μL of each was added.
Then, 40 mL of diethyl ether was added and soaked for 1 hour to extract the aroma component in the sample. Then, the diethyl ether from which the insoluble component was removed was recovered with a qualitative filter paper, dehydrated by adding an appropriate amount of anhydrous sodium sulfate, the diethyl ether was distilled off in a hot water bath at 45 ° C., and then 40 μL of acetone was added. It was used for GC-MS measurement.
＜測定条件＞
測定機器：Ａｇｉｌｅｎｔ ７８９０Ｂ ＆ ５９７７Ａ （Ａｇｉｌｅｎｔ社製）
カラム：ＤＢ-ＷＡＸ（６０ｍ×０．２５ｍｍ（ＩＤ）×０．２５μｍ（Ｆ.Ｔ）） （Ｊ＆Ｗ社製）
オーブン温度：４０℃（１ｍｉｎ） → ３℃/ｍｉｎ → １９０℃ → ５℃/ｍｉｎ → ２３０℃ （３５ｍｉｎ）
注入口温度：２４０℃
注入量：１μＬ
スプリット比：５０:１
キャリア―ガス：Ｈｅ（１．０ｍＬ/ｍｉｎ）
イオン源温度：２３０℃
四重極温度：１５０℃
イオン化法：ＥＩ（７０ｅＶ）
<Measurement conditions>
Measuring equipment: Agilent 7890B & 5977A (manufactured by Agilent)
Column: DB-WAX (60m x 0.25mm (ID) x 0.25μm (FT)) (manufactured by J & W)
Oven temperature: 40 ° C (1 min) → 3 ° C / min → 190 ° C → 5 ° C / min → 230 ° C (35 min)
Injection port temperature: 240 ° C
Injection volume: 1 μL
Split ratio: 50: 1
Carrier-Gas: He (1.0 mL / min)
Ion source temperature: 230 ° C
Quadrupole temperature: 150 ° C
Ionization method: EI (70eV)
本発明品１、２、３と比較品１、２、５の香気分析比較結果を下記に示す
本発明品１～３は、Ｆｕｒｆｕｒｙｌａｌｃｏｈｏｌを約１２１．９±１２．２ｐｐｍ～４３５．０±４３．５ｐｐｍ、γ―Ｂｕｔｙｒｏｌａｃｔｏｎｅを約３５．５±３．６～３５１．１±３５．１ｐｐｍ、ＭｅｔｈｙｌＰｙｒａｚｉｎｅを約２．２±０．２～５．８±０．６ｐｐｍ含むが、これは比較品１の含有量に対して、それぞれ約３５～１５０倍、１０～１００倍、１０～３０倍の量であった。香気成分には各々閾値が有り、Ｍｅｔｈｙｌ ＰｙｒａｚｉｎｅはＦｕｒｆｕｒｙｌ ａｌｃｏｈｏｌ、γ－Ｂｕｔｙｒｏｌａｃｔｏｎｅと比較して非常に閾値が低く、少量のｐｐｍでも強い香りを有する。
発明品１、比較品２、比較品５は、ｐＨ条件が異なる以外は、すべて同じ条件で作製されたものである。アルカリ条件下で反応させた発明品１と中性又は酸性条件下で反応させた比較品２及び比較品５を比較すると、Ｆｕｒｆｕｒｙｌａｌｃｏｈｏｌ、γ―Ｂｕｔｙｒｏｌａｃｔｏｎｅ及びＭｅｔｈｙｌＰｙｒａｚｉｎｅの含有量は、比較品２及び比較品５では減少し、発明品１の含有量に対して、それぞれ約０．５２～０．７０倍、約０．０９～０．１１倍、約０．０２～０．１４倍だった。
The products 1 to 3 of the present invention have Furfuryl alcohol of about 121.9 ± 12.2 ppm to 435.0 ± 43.5 ppm, γ-Butyrolactone of about 35.5 ± 3.6 to 351.1 ± 35.1 ppm, and Methylpyrazine. It contains about 2.2 ± 0.2 to 5.8 ± 0.6 ppm, which is about 35 to 150 times, 10 to 100 times, and 10 to 30 times the content of Comparative Product 1, respectively. there were. Each aroma component has a threshold value, and Methylpyrazine has a very low threshold value as compared with Furfuryl alcohol and γ-Butyrolactone, and has a strong scent even with a small amount of ppm.
The invention product 1, the comparative product 2, and the comparative product 5 are all manufactured under the same conditions except that the pH conditions are different. Comparing the invention 1 reacted under alkaline conditions with the comparative products 2 and 5 reacted under neutral or acidic conditions, the contents of Fururyllalcohol, γ-Butyrolactone and MetylPyrazine were the contents of Comparative Products 2 and Comparative Products. In No. 5, it decreased and was about 0.52 to 0.70 times, about 0.09 to 0.11 times, and about 0.02 to 0.14 times, respectively, with respect to the content of the invention product 1.
（官能評価）
年齢や性別の異なるよく訓練された１０名のパネラーが、ブラインドで本発明のチョコレートの風味増強剤又は比較品を添加した飲食品を試食して評価を行い、下記に示す３段階で点数を付けた。
チョコレート風味に関する官能評価の項目は、匂った時に感じるチョコレート特有の香りの強さ（香り立ち）、口に含んだ時に感じるチョコレートの呈味の強さ（チョコレートのコク）の２項目の観点から判断してもらい、これらの各項目について、本発明のチョコレートの風味増強剤又は比較品を添加しない場合に比べ、
チョコレート風味を強く感じる場合：１０点
チョコレート風味を感じる程度の場合：５点
チョコレート風味に全く変化がないもの：０点
として、上記１０名のパネラーに点数を付けてもらい、１０名の点数の平均値を採用した。
また、香り立ち及びチョコレートのコクについてどちらも強く感じると評価した人数をカウントした。
さらに評価時に各飲食品の印象を上記１０名のパネラーに自由にコメントしてもらい、そのうち多かった意見を抽出した。
(sensory evaluation)
Ten well-trained panelists of different ages and genders tasted and evaluated foods and drinks containing the chocolate flavor enhancer or comparative product of the present invention in the blind, and scored in the following three stages. rice field.
The items of sensory evaluation regarding chocolate flavor are judged from the viewpoint of two items: the strength of the scent peculiar to chocolate when it smells (scent standing) and the strength of the taste of chocolate when it is put in the mouth (chocolate richness). For each of these items, compared to the case where the chocolate flavor enhancer or comparative product of the present invention is not added.
If you feel the chocolate flavor strongly: 10 points If you feel the chocolate flavor: 5 points If there is no change in the chocolate flavor: 0 points, the above 10 panelists are given points, and the average of the points of the 10 people Adopted the value.
In addition, the number of people who evaluated that they felt strongly about both the aroma and the richness of chocolate was counted.
Furthermore, at the time of evaluation, the above 10 panelists were asked to freely comment on the impressions of each food and drink, and the most common opinions were extracted.
（試験例１）
実施例１、実施例５、実施例６及び比較例１で得た発明品１、発明品５、発明品６、比較品１を各々、表３に示される配合組成に従って調製したココア飲料の質量全体に対して１．０％添加して官能評価を行った。その結果を表４に示す。
表４より明らかなように本発明品１、５、６は、少量の添加でココア飲料のチョコレート風味（チョコレート特有の香りの強さ（香り立ち）、口に含んだ時に感じるチョコレートの呈味の強さ（チョコレートのコク））を増強することが認められた。本発明品１、５、６をそれぞれ添加したココア飲料において、香り立ち及びチョコレートのコクについてどちらも強く感じると評価した人数はそれぞれ、順に３人、４人、２人だったのに対して、比較品１を添加したココア飲料において、香り立ち及びチョコレートのコクについてどちらも強く感じると評価した人数は一人もいなかった。
本発明品を添加したココア飲料に関しては、チョコレートの独特の香ばしい香りをトップから感じたとのコメントが多く、またチョコレートのコクに加え旨味や厚みといった味の広がりやチョコレートの鼻抜けを感じるとのコメントが多くみられた。それに対し、比較品１を添加したココア飲料に関しては、香り立ち、チョコレートのコクいずれにおいても酸味を感じるというコメントが多く、チョコレートの香りやコクが増強したとのコメントはみられなかった。
(Test Example 1)
The mass of the cocoa beverage prepared by preparing the invention product 1, the invention product 5, the invention product 6, and the comparative product 1 obtained in Example 1, Example 5, Example 6, and Comparative Example 1 according to the compounding composition shown in Table 3, respectively. Sensory evaluation was performed by adding 1.0% to the whole. The results are shown in Table 4.
As is clear from Table 4, the products 1, 5 and 6 of the present invention have the chocolate flavor of a cocoa beverage (the intensity of the aroma peculiar to chocolate (aroma standing) and the taste of chocolate felt when it is put in the mouth) with a small amount of addition. It was found to increase the strength (richness of chocolate). In the cocoa beverages to which the products of the present invention 1, 5 and 6 were added, the number of people who evaluated that both the aroma and the richness of chocolate were strongly felt was 3, 4, and 2 respectively, respectively. In the cocoa beverage to which Comparative Product 1 was added, no one evaluated that both the aroma and the richness of chocolate were strongly felt.
Regarding the cocoa beverage to which the product of the present invention was added, there were many comments that the unique fragrant aroma of chocolate was felt from the top, and in addition to the richness of chocolate, the spread of taste such as umami and thickness and the nose of chocolate were felt. Was often seen. On the other hand, regarding the cocoa beverage to which Comparative Product 1 was added, there were many comments that the aroma and richness of chocolate were both sour, and there was no comment that the aroma and richness of chocolate were enhanced.
（試験例２）
実施例２及び比較例２で得た発明品２、比較品２を各々、下記の表５に示される配合にて調製した蒸しパン全体の質量に対し２．０％添加して試験例１と同様の方法で官能評価を行った。その結果を表６に示す
表６より明らかなように本発明品２は、少量の添加で蒸しパンのチョコレート風味（チョコレート特有の香りの強さ（香り立ち）、口に含んだ時に感じるチョコレートの呈味の強さ（チョコレートのコク）を増強することが認められた。本発明品２を添加した蒸しパンにおいて、香り立ち及びチョコレートのコクについてどちらも強く感じると評価した人数は４人だったのに対して、比較品２を添加した蒸しパンにおいて、香り立ち及びチョコレートのコクについてどちらも強く感じると評価した人数は２人だった。
本発明品を添加した蒸しパンに関しては、ロースト香や香ばしさがアップしており、トップの甘いチョコレートの香りが増強しているといったコメントが多くみられた。それに対し、比較品２に関しては、香り立ち、チョコレートのコクいずれにおいても無添加とあまり変わらない、もしくは味が軽いというコメントが多く、チョコレートのコクが感じられないとの評価となった。
(Test Example 2)
The invention product 2 and the comparative product 2 obtained in Example 2 and Comparative Example 2 were added in an amount of 2.0% to the total mass of the steamed bread prepared by the formulation shown in Table 5 below to be added to Test Example 1 and the same. Sensory evaluation was performed in the same way. The results are shown in Table 6.
As is clear from Table 6, the product 2 of the present invention has the chocolate flavor of steamed bread (the strength of the aroma peculiar to chocolate (aroma standing) and the strength of the taste of chocolate felt when it is put in the mouth (chocolate) with a small amount of addition. In the steamed bread to which the product 2 of the present invention was added, the number of people who evaluated that both the aroma and the richness of chocolate were strongly felt was 4 people, whereas the comparative product was compared. In the steamed bread to which 2 was added, the number of people who evaluated that both the aroma and the richness of chocolate were strongly felt was 2 people.
Regarding the steamed bread to which the product of the present invention was added, there were many comments that the roasted aroma and aroma were improved, and the aroma of the sweet chocolate at the top was enhanced. On the other hand, regarding Comparative Product 2, there were many comments that the aroma and richness of chocolate were not so different from those without additives, or the taste was light, and it was evaluated that the richness of chocolate was not felt.
（試験例３）
実施例３及び比較例３で得た発明品３、比較品３を各々、下記の表７に示される配合にて調製したチョコレートプリン全体の質量に対し０．５％添加して官能評価を行った。その結果を表８に示す。
表８より明らかなように本発明品３は、少量の添加でチョコレートプリンのチョコレート風味（チョコレート特有の香りの強さ（香り立ち）、口に含んだ時に感じるチョコレートの呈味の強さ（チョコレートのコク））を増強することが認められた。本発明品３を添加したプリンにおいて、香り立ち及びチョコレートのコクについてどちらも強く感じると評価した人数は４人だったのに対して、比較品３を添加したプリンにおいて、香り立ち及びチョコレートのコクについてどちらも強く感じると評価した人数は２人だった。
本発明品を添加したチョコレートプリンに関しては、チョコレートの独特の香りである甘いカカオ臭及び香ばしい香りを強く感じたとのコメントが多く、また濃厚なチョコレート感を感じるとのコメントが多くみられた。それに対し、比較品３のチョコレートの風味増強剤を添加したチョコレートプリンに関しては、香り立ち、チョコレートのコクいずれにおいても無添加とあまり変わらない、もしくはコクが無くなったというコメントが多かった。
(Test Example 3)
Sensory evaluation was performed by adding 0.5% of each of the invention product 3 and the comparative product 3 obtained in Example 3 and Comparative Example 3 to the total mass of chocolate pudding prepared by the formulation shown in Table 7 below. rice field. The results are shown in Table 8.
As is clear from Table 8, the product 3 of the present invention has the chocolate flavor of chocolate pudding (the intensity of the aroma peculiar to chocolate (aroma standing) and the intensity of the taste of chocolate felt when it is put in the mouth (chocolate) with a small amount of addition. It was found that the body)) was enhanced. In the pudding to which the product 3 of the present invention was added, the number of people who evaluated that both the aroma and the richness of chocolate were strongly felt was 4, whereas in the pudding to which the comparative product 3 was added, the aroma and the richness of chocolate were evaluated. The number of people who evaluated that they felt strongly about both was two.
Regarding the chocolate pudding to which the product of the present invention was added, there were many comments that the sweet cacao odor and the fragrant scent, which are the unique scents of chocolate, were strongly felt, and that the rich chocolate sensation was felt. On the other hand, regarding the chocolate pudding to which the chocolate flavor enhancer of Comparative Product 3 was added, there were many comments that the aroma and the richness of the chocolate were not much different from those without the addition, or the richness was lost.
（試験例４）
実施例１、実施例４及び比較例４で得た発明品１、発明品４、比較品４を各々、下記の表９に示される配合にて調製したホイップクリーム全体の質量に対し１．０％添加して官能評価を行った。その結果を表１０に示す。
表１０より明らかなように本発明品１、４は、少量の添加でホイップクリームのチョコレート風味（チョコレート特有の香りの強さ（香り立ち）、口に含んだ時に感じるチョコレートの呈味の強さ（チョコレートのコク））を増強することが認められた。本発明品１、４をそれぞれ添加したホイップクリームにおいて、香り立ち及びチョコレートのコクについてどちらも強く感じると評価した人数は、順に５人、３人だったのに対して、比較品４を添加したホイップクリームにおいて、香り立ち及びチョコレートのコクについてどちらも強く感じると評価した人数は１人だった。
発明品１では、トップに香ばしい香りが強く出ているとのコメントが多くみられたが、発明品４の食品にカカオマス酵素処理物をさらに加えたホイップクリームに関しては、発明品１より点数は高くはないものの、チョコレートのコクに加え旨味や厚みといった味の広がりを強く感じるとのコメントが多くみられた。それに対し、比較品４のチョコレートの風味増強剤を添加したホイップクリームに関しては、香り立ち、チョコレートのコクいずれにおいても無添加とあまり変わらないというコメントが多かった。
(Test Example 4)
The invention product 1, the invention product 4, and the comparative product 4 obtained in Example 1, Example 4, and Comparative Example 4 are each 1.0 with respect to the total mass of the whipped cream prepared by the formulation shown in Table 9 below. % Was added and sensory evaluation was performed. The results are shown in Table 10.
As is clear from Table 10, the products 1 and 4 of the present invention have the chocolate flavor of whipped cream (the intensity of the scent peculiar to chocolate (scent standing) and the intensity of the taste of chocolate felt when it is put in the mouth) by adding a small amount. (Chocolate richness)) was found to be enhanced. In the whipped cream to which the products 1 and 4 of the present invention were added, the number of people who evaluated that both the fragrance and the richness of chocolate were strongly felt was 5 and 3 in order, whereas the comparative product 4 was added. In the whipped cream, one person evaluated that both the fragrance and the richness of chocolate were strongly felt.
Many commented that invention 1 had a strong savory scent at the top, but the score of whipped cream, which was obtained by adding a cocoa mass enzyme-treated product to the food of invention 4, was higher than that of invention 1. Although there is no such thing, many commented that in addition to the richness of chocolate, the spread of taste such as umami and thickness was strongly felt. On the other hand, there were many comments that the whipped cream with the chocolate flavor enhancer added in Comparative Product 4 was not much different from the one without the addition in both the aroma and the richness of the chocolate.
本発明により自然なチョコレート特有の香りや呈味を強く表現できるチョコレートの風味増強剤やチョコレートの風味強化組成物が提供される。よって、本発明により得られたチョコレートの風味増強剤やチョコレートの風味強化組成物は、食品工業分野において有用である。 INDUSTRIAL APPLICABILITY According to the present invention, a chocolate flavor enhancer and a chocolate flavor enhancer composition capable of strongly expressing a natural aroma and taste peculiar to chocolate are provided. Therefore, the chocolate flavor enhancer and the chocolate flavor enhancer composition obtained by the present invention are useful in the food industry field.
Claims (5)
該製造方法が、プロテアーゼ処理された脱脂濃縮乳、醤油、及び酵母エキスからなる群から選択される少なくとも１種の食品と、糖とを含む混合物を、ｐＨ９～１２の条件下において９０～１６０℃の温度範囲で高温加熱処理することを含み、
該チョコレートの風味増強剤が、チョコレートの風味増強剤の全体に対して、１００ｐｐｍ以上のＦｕｒｆｕｒｙｌａｌｃｏｈｏｌ、３０ｐｐｍ以上のγ―Ｂｕｔｙｒｏｌａｃｔｏｎｅ、及び１．８ｐｐｍ以上のＭｅｔｈｙｌＰｙｒａｚｉｎｅを含有する、
上記チョコレートの風味増強剤の製造方法。 It is a method of manufacturing a chocolate flavor enhancer.
The production method comprises a mixture containing sugar and at least one food product selected from the group consisting of protease-treated skim milk concentrate, soy sauce, and yeast extract at 90 to 160 ° C. under conditions of pH 9 to 12. Including high temperature heat treatment in the temperature range of
The chocolate flavor enhancer contains 100 ppm or more of Furfuryl alcohol, 30 ppm or more of γ-Butyrolactone, and 1.8 ppm or more of Methylpyrazine with respect to the whole chocolate flavor enhancer.
A method for producing the above-mentioned chocolate flavor enhancer.
該チョコレートの風味増強剤が、チョコレートの風味増強剤の全体に対して、１００ｐｐｍ以上のＦｕｒｆｕｒｙｌａｌｃｏｈｏｌ、３０ｐｐｍ以上のγ―Ｂｕｔｙｒｏｌａｃｔｏｎｅ、及び１．８ｐｐｍ以上のＭｅｔｈｙｌＰｙｒａｚｉｎｅを含有し、かつ
プロテアーゼ処理された脱脂濃縮乳、醤油、及び酵母エキスからなる群から選択される少なくとも１種の食品と、糖とを含む混合物であって、加熱前のｐＨが９～１２である上記混合物の加熱反応物からなる、
上記チョコレートの風味増強剤。 It ’s a chocolate flavor enhancer,
The chocolate flavor enhancer contains 100 ppm or more of Fururylalcohol, 30 ppm or more of γ-Butyrolactone, and 1.8 ppm or more of MethylPyrazine with respect to the whole chocolate flavor enhancer, and is a protease-treated defatted concentrated milk. A mixture of at least one food product selected from the group consisting of chocolate, soybean extract, and sugar, and a heated reaction product of the above mixture having a pH of 9 to 12 before heating.
The above chocolate flavor enhancer.
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