JPH0648B2 - Flavor enhancer / improver for food and drink and method for enhancing or improving flavor of food and drink - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] The present invention not only increases the flavor of food and drink, but also enhances the saltiness, sourness,
The present invention relates to a compound that improves the flavor of food or drink such as sweetness or flavor, and a method for enhancing or improving the flavor of food or drink. More specifically, by adding the glucopyranoside derivative of the above formula (i), the straight or stimulating, poorly rounded saltiness, sourness, sweetness or flavor of foods and drinks can be imparted with a rounded mild and rich taste. It is possible to improve saltiness, sourness, sweetness or flavor having an enhanced flavor with a highly palatable flavor.

[Conventional technology]

In recent years, foods and drinks having various functions have been developed in response to health demands and diversification of tastes. However, since the flavors of these foods and drinks are focused on functionality, many of them have extremely low palatability, such as monotonous taste and lack of richness, and a feeling of off-taste. The method was strongly desired.

In the past, many proposals have been made regarding methods for improving such drawbacks. For example, a method of retaining and enhancing flavor by adding palatinose to a food having sourness (JP-A-57-146557), and foods and drinks having bitterness include L-serine, L-threonine, glycine, A method of adding L-alanine, L-glutamic acid, L-aspartic acid, etc. to eliminate the bitterness of foods and drinks having bitterness (Japanese Patent Publication No. 54-17014).
A method for improving the flavor of food or drink by adding a specific amount of gelatin to the food or drink containing flavors and sweeteners to make the product milder in sweetness and to reduce the unpleasant taste and improve the taste and flavor (JP-A-57). No. 152862) or, for example, a method of adding a diterpene glycoside, which is a component of stevia leaf, to a food to change the flavor of the food (JP-A-60-1).
No. 99364) has been proposed.

[Problems to be Solved by the Invention]

However, since the substances added to foods and drinks in the above-mentioned conventional proposals have characteristic flavors of their own, they are not always satisfactory such as restrictions on foods and drinks to be used.

Therefore, the present inventors have conducted various studies on methods for enhancing or improving the flavor of foods and drinks by using substances that are safe for the human body, and as a result, the glucopyranoside derivative represented by the above formula (i) has a very slight bitterness and sweetness at that time. Despite having, it was found that when added to food and drink, softens the stimulating and straight flavor of the food and drink, and imparts a sense of mass as a whole, thereby enhancing the rich flavor. .

Therefore, an object of the present invention is to enhance or improve the flavor of foods and drinks by adding the glucopyranoside derivative represented by the following formula (i) to various foods and drinks.

[Means for Solving the Problems]

According to the present invention, the following formula (i) By adding a glucopyranoside derivative represented by the formula (wherein R represents an alkyl group having 2 to 8 carbon atoms) to various foods and drinks, the flavor of the foods and drinks can be enhanced or improved.

The glucopyranoside derivative of the above formula (i) used in the present invention (hereinafter referred to as alkyl glucoside) is a known substance that is present in an extremely small amount in brewed sake (Agricultural and Bi
ological Chemistry Vol.35 No.3 P.321-32
4, 1971), and numerous reports on its synthetic method (eg Rocznikichemi, Vol. 49, No. 12).
No., 2113 to 2115, 1975), and can be obtained inexpensively and easily according to this method.

Specific examples of the compound of the above formula (i) include ethyl glucoside, propyl glucoside, butyl glucoside, isobutyl glucoside, pentyl glucoside, 3-methylbutyl glucoside, hexyl glucoside, methyl pentyl glucoside, heptyl glucoside, 4-methylhexyl. Examples thereof include glucoside, 5-methylhexyl glucoside, 4-ethylpentyl glucoside, octyl glucoside, 6-methylheptyl glucoside, 5-methylheptyl glucoside, and 5,5-dimethylhexyl glucoside.

The alkyl glucoside of the above formula (i) used in the present invention is α
Both the body and β-body can be used, and they can be directly added to foods and drinks and can be used in any form such as solution form, powder form or granule form, paste form depending on the application. Can be used.

According to the method of the present invention, the alkyl glucoside of the above formula (i) thus obtained is added to various foods and drinks to effectively remove bitterness, astringency and other unpleasant odors. Preferred perfumes can be enhanced or improved.

For example, the bitterness of potassium chloride can be removed to improve the taste of salty taste, and it can be added to a low sodium salt (a mixture of salt and potassium chloride) to remove its bitterness and off-taste. It is possible to enhance the salty taste, and effectively enhance or improve the flavor of the low-sodium salt flavoring agent, the sugar substitute sweetener, and the food or drink to which these are added.

In addition, a seasoning consisting of a mixture of amino acids, nucleic acids, salt, etc. can be imparted with a rich flavor to enhance the flavor, and various processed foods produced by adding these, for example, soups, salted fish, boiled fish, and marine products. By adding it to foods such as dried fish, seafood delicacy, miso, and soy sauce, or foods and drinks such as vinegar, dressing, pickles, pickled plums, and citrus juice, it is possible to relieve the salty or sour taste and enhance the rich flavor. it can.

Furthermore, by adding it to lactic acid products such as cheese, condensed milk, yogurt, milk, ice cream, butter, cream and fermented milk drinks or foods and drinks such as coffee drinks, sports drinks, vegetable drinks, black tea and green tea, it imparts a rich flavor. However, the flavors unique to each food and drink can be enhanced. In addition to these, the sweetness of sweeteners such as stevia, licorice, sucrose, and isomerized sugar can be moderated to give a more natural and rich flavor. For example, confectionery, chocolate, chewing gum, candy,
By adding it to various processed foods and drinks such as cakes, Japanese sweets, and soft drinks, it is possible to improve the rich sweetness.

Furthermore, various animal and plant extracts, various animal and plant extract flavors, reaction flavors, fermentation flavors, various synthetic flavors,
Various natural flavors can be added alone or in combination to enhance or improve the flavor of each.

The amount of the alkyl glucoside of the above formula (i) of the present invention to be added to the food or drink is about 0.01 to 10% by weight, preferably about 0.05 to 5% by weight, based on the food or drink. can do.

If the amount is less than 0.01% by weight, the effect is not so good and 1
When it is more than 0% by weight, the taste of the alkyl glucoside itself is strongly felt.

The timing and method of addition are not particularly limited, and they may be added at any time by any means and uniformly mixed.

The present invention will be described in more detail below with reference to Examples and Comparative Examples.

The numerical values listed in the table represent parts by weight.

〔Example〕

 Example 1 A consomme soup was prepared according to the following formulation.

Formula (i) Compound Soup with Formula (i) Compound- Free Soup Sodium Salt 20 20 Sugar 4 4 Glutamine Soda 5 5 Beef Tat 2 2 Onion Powder 1 1 Water 1800 1800 β-D-Ethylglucoside 0.5 0 Well-trained on the above soup Table 1 shows the results of a two-sided test by sensory evaluation by 20 sensory inspectors.

From 19 1 Table 1 higher 20 0 palatability Write balance stronger 20 0 taste of Table 1 the compound the compound addition soup without addition soup flavor taste is excellent, the present invention of adding the compound The soup prepared by the method was superior to the additive-free soup at a significant level of 0.1%.

Further, instead of β-D-ethylglucoside, β-D-
Similar results were obtained when butyl glucoside or β-D-pentyl glucoside was used.

Also, instead of β-D-ethylglucoside, α-D-
Propylglucoside or a mixture of α-D-propylglucoside and β-D-propylglucoside (1: 1)
Similar results were obtained when was used.

Example 2 Lactic ice was prepared by a conventional method based on the following formulation.

The compound The compound is not added Lacto ice is not added Lact ice Sweetened skimmed condensed milk 200 200 Skim milk powder 50 50 Shortening oil 40 40 Granulated sugar 30 30 Monoglyceride 3 3 CMC 3 3 Water 700 700 Vanilla essence 2 2 β-D-propylglucoside 1 0 About the above lacto ice Table 2 shows the results of a two-sided test by sensory evaluation by 20 well-trained sensory inspectors.

Table 2 The compound Lactic acid without addition of the compound Lactoice
Significance level than lacto it is not added in the lacto according to the invention a method of from 19 1 Table 2 19 1 higher palatability Write balance stronger 20 0 taste of scan body taste is good by adding the compound 0.1%
It was excellent.

Also, instead of β-D-propylglucoside, β-D
Similar results were obtained with heptiglucoside.

Example 3 An aqueous solution of stevia with and without β-D-butylglucoside was prepared according to the following formulation.

Said compound Stevia aqueous solution without addition of said compound Stevia aqueous solution Stevia sweetener 5 5 Stevilone 50 (Morita Chemical) Water 1000 1000 β-D-butylglucoside 10 Sensory evaluation by 20 sensory inspectors well trained on the above stevia aqueous solution Table 3 shows the results of the two-sided test with.

Table 3 The compound The stevia aqueous solution with the compound added No stevia aqueous solution Balance with excellent taste 19 1 High taste preference 19 1 From Table 3, there is no stevia aqueous solution according to the method of the present invention using the compound. Significant level 0 from the added Stevia solution.
It was excellent at 1%.

Similar results were obtained when β-D-hexyl glucoside was used instead of β-D-butyl glucoside.

Also, instead of β-D-butylglucoside, α-D-butylglucoside or α-D-ethylglucoside and β
Similar results were obtained with the mixture of -D-butyl glucosides (1: 1).

Example 4 Strawberry candy with and without addition of β-D-pentylglucoside was prepared by a conventional method according to the following formulation.

The compound The compound- added candy No-addition candy Granulated sugar 150 150 Starch syrup 65 65 Water 60 60 Citric acid 1.6 1.6 1.6 Strawberry flavor 0.02 0.02 β-D-pentyl glucoside 0.3 0 Good for the strawberry candy Table 4 shows the results of a two-sided test by sensory evaluation by 20 trained sensory inspectors.

Table 4 The compound No candy with the compound added Candy with a strong flavor 19 1 High balance of sweetness 19 1 High palatability 19 1 From Table 4, there is no strawberry candy using the compound It was superior to the added strawberry candy at a significant level of 0.1%.

Also, instead of β-D-pentylglucoside, β-D-
Similar results were obtained with ethyl glucoside.

Example 5 Using [beta] -D-ethyl glucoside, this additive was prepared as a clam simmered in the following manner by a conventional method.

Addition of the compound Addition of the compound Asari Tsukudani Asari Tsukudani Asari Thick Salmon 110 110 Soy sauce 60 60 Top sugar 6 6 Mirin 6 6 Glutamine soda 0.4 0.4 Azimate (Ajinomoto) 0.2 0.2 β-D-Ethylglucoside 10 Table 5 shows the results of a two-sided test by sensory evaluation by 20 well-trained sensory inspectors of the above-mentioned Asari Tsukudani.

Table 5 Addition of the compound No addition of the compound Asari Tsukudani Asari Tsukudani The person with a strong body taste 20 0 The person with a good balance of taste 19 1 The person with a high taste 19 1 The Asari Tsukudani using the compound from Table 5 Method was superior to additive-free Asari Tsukudani at a significance level of 0.1%.

Similar results were obtained when β-D-propylglucoside was used instead of β-D-ethylglucoside.

Example 6 1% by weight of β-D-isopropylglucoside was added to commercially available synthetic vinegar and no addition thereof was added to each with 10 parts of water.
Table 6 shows the results of sensory evaluation (two-sided test) performed by 20 well-trained sensory inspectors after doubling the dilution.

Table 6 The compounds the compound added vinegar not added vinegar sour mild person 20 0 body taste of stronger 20 0 19 1 Write bitter lesser of irritating odor 0 20 palatability higher 20 0 Table 6 As is clear from the results, the synthetic vinegar added with β-D-isopropylglucoside was superior to the synthetic vinegar without addition at a significant level of 0.1%.

Example 7 A sensory evaluation (two-sided test) was performed by 20 well-trained sensory inspectors on the coffee extract obtained according to the conventional method and with or without addition of 3% by weight of β-D-ethylglucoside. The results are shown in Table 7.

Table 7 Compounds Coffee extract without addition of the compound Coffee extract without addition Strong taste 20 0 Great balance of flavors 20 0 High palatability 19 1 From Table 7, coffee extract using the compound Was superior to the additive-free coffee extract at a significance level of 0.1%.

Further, instead of β-D-ethylglucoside, α-D-ethylglucoside or α-D-ethylglucoside and β
Similar results were obtained with a mixture of -D-propoglucosides (1: 1).

〔The invention's effect〕

By adding the flavor enhancer / additive of the present invention to foods and drinks, it is possible to improve the flavor of the foods and drinks, which is poor in stimulating roundness, to be mild and rich in taste and taste. .

 ─────────────────────────────────────────────────── ─── Continued Front Page Examiner Eriko Suzuki

Claims (2)

[Claims] 1. The following formula (i) (In the formula, R represents an alkyl group having 2 to 8 carbon atoms). A flavor enhancer and improver for food and drink, which comprises a glucopyranoside derivative represented by the formula: 2. A method for enhancing or improving the flavor of a food or drink, which comprises adding the glucopyranoside derivative represented by the above formula (i) to the food or drink.