JPH1066538A - Mustard-flavored preparation and mustard-flavored food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a mustard-flavored food capable of sufficiently giving a feeling of an original strong and deep aroma as a core of the mustard and holding a preserving property. SOLUTION: This mustard-flavored preparation contains aroma components of one or more kinds selected from a group consisting of diallyl sulfide, diallyl disulfide, dipropyl disulfide, methyl propyl disulfide, allyl propyl disulfide and diallyl trisulfide, and a compound expressed by the general formula: RN=C=S (R is a cyclic, straight chain or a branched chain alkyl or alkenyl group which may be substituted by phenyl or CH3 S group, and phenyl or benzyl group which may be substituted by a straight chain or a branched chain alkyl group).

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a mustard flavored preparation having an original mustard flavor and a mustard flavored food having the mustard original flavor prepared by containing the mustard flavored preparation.

[0002]

2. Description of the Related Art As a food having a mustard original aroma,
Conventionally, kneaded mustard products in tubes have been commercially available. This kneaded mustard product is, for example, powdered mustard, water, an Aw adjuster such as sorbitol, and a pH adjuster such as citric acid.
A kneaded mustard was obtained by stirring and mixing the adjusting agent and the like with a microspeed mixer, and finally, the kneaded mustard was filled in a synthetic resin tube and sealed to produce a kneaded mustard product having preservability. .

[0003]

However, the conventional kneaded mustard has various Aw adjusters or p-type additives for imparting preservability.
The H-adjusting agent was used, and the strong scent that originally had a must and had a deep core was not sufficiently felt. Here, if only mustard is used, this fragrance can be reproduced, but its preservability cannot be sufficiently maintained, and if used in large quantities, the kneaded mustard product becomes expensive,
Further, physical properties are hardened, which is not preferable. Therefore, an object of the present invention is to provide a mustard flavored food having a strong scent that is originally a mustard, having a deep core, without using a mustard, or without using a large amount of mustard. And at low cost. Further, an object of the present invention is to provide a mustard flavored food having a strong aroma that is originally a deep core of mustard, even when various Aw adjusters or pH adjusters are used to impart preservability. Is to provide.

[0004]

The present invention relates to diallyl sulfide, diallyl disulfide, dipropyl disulfide, methylpropyl disulfide, allylpropyl disulfide, diallyl trisulfide, 1-methylpropyl- (1-propenyl) disulfide. Sulfide, 1-methylthiopropyl- (1-propenyl) disulfide,
One or more odor components selected from the group consisting of 1-methylpropyl- (3-methylthio-2-propenyl) disulfide, allicin, di-2-propenylsulfide, and methyl-2-propenylsulfide; -N
Wherein R is a cyclic, linear or branched alkyl or alkenyl group substituted or unsubstituted with a phenyl group or a CH ₃ —S— group, or The above-mentioned object is achieved by a mustard flavor preparation comprising a phenyl group or a benzyl group substituted or unsubstituted by a linear or branched alkyl group. Further, the present invention solves the above-mentioned problem by a mustard-flavored food containing the above mustard-flavored preparation.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION As an aroma component used in the present invention,
Diallyl sulfide, diallyl disulfide, dipropyl disulfide, methylpropyl disulfide, allylpropyl disulfide, diallyl trisulfide, 1-methylpropyl- (1-propenyl) disulfide, 1-methylthiopropyl- (1-propenyl) disulfide Sulfide, 1-methylpropyl- (3-methylthio-2-
Propenyl) disulfide, allicin, di-2-propenyl sulfide, and methyl-2-propenyl sulfide. By adding these fragrance components, it is possible to produce a strong scent which is a core that mustard has and has a deep core. Among these odor components, it is preferable to include diallyl sulfide and diallyl disulfide. That is, among the above fragrance components,
It is preferable to use diallyl sulfide or diallyl disulfide alone, or to use both, or to use a mixture of any one of the above-mentioned fragrance components, or to use a mixture of both of the above-mentioned fragrance components. Good.

[0006] The amount of the flavor component in the mustard flavored preparation and mustard flavored food is determined by the ratio to the compound represented by the general formula RN = C = S of the present invention. The ratio of the fragrance component of the present invention: the compound represented by the general formula RN = C = S is 1
0 ^-8 : 1 to 10 ^-5 : 1, preferably 10 ^-8.
-7 : 1 to ^10-6 : 1. In addition, the amount of the aroma component is 10 ^-8 % by weight in 100% by weight of mustard flavored food.
-10 to ^-6 % by weight, preferably 10 ^-7
It may be between wt% to ^10-5 wt%.

[0007] These flavor components are generally contained in vegetables contained in the genus Allium. Vegetables included in the genus Allium include garlic, onion, asafetida, scallion, leek, ginger garlic, leeks, rakkyo, and leaks. Therefore, the fragrance component of the present invention can be supplied from the above-described vegetables themselves or extracts thereof. Each of the above vegetables is believed to contain all of the above flavor components, but the literature generally states that it contains:
For example, garlic includes diallyl sulfide, diallyl disulfide, methylpropyl disulfide, diallyl trisulfide, and allicin, and onion is 1-methylpropyl- (1-propenyl) disulfide, 1-methylthiopropyl- ( 1-propenyl) disulfide, 1-methylpropyl- (3-methylthio-2-propenyl) disulfide, di-2-
Propane sulfide, and methyl-2-propenyl sulfide, and asafetida is 1-methylpropyl- (1-propenyl) disulfide,
Methylthiopropyl- (1-propenyl) disulfide, and 1-methylpropyl- (3-methylthio-2-
Propenyl) disulfide, and onion, leeks and leaks have been described in the literature as containing 1-methylpropyl- (1-propenyl) disulfide.

[0008] As described above, since these vegetables and their extracts contain two or more kinds of the fragrance components of the present invention, when these vegetables or their extracts are used, two or more kinds of the above-mentioned fragrance components must be extracted. It can be added to flavor preparations or mustard flavored foods. Of course, two or more kinds of the above-mentioned aroma components may be used, or two or more kinds of the above-mentioned vegetables or extracts thereof may be used. When an extract containing the above-mentioned fragrance component is used, the content of the fragrance component in the extract varies depending on each extract. Therefore, the ratio of the fragrance component is within the above range, that is, the ratio of the fragrance component: the compound represented by the general formula RN = C = S is 10 ⁻⁸ : 1 to 10 ⁻⁵ : 1 and preferably 10
The amount of the extract is preferably determined so as to be ^-7 : 1 to ^10-6 : 1. In particular, the amount of extract, mustard flavored whole food 1
The content is preferably 10 ^-6 wt% to 10 ^-4 wt%, and more preferably 10 ^-5 wt% to 10 ^-3 wt%.

[0009] The extract containing the above-mentioned fragrance component can be obtained by a general method for producing a vegetable fragrance. These methods include squeezing, extraction, and steam distillation. Among them, the extraction method includes a method using a non-volatile solvent or a volatile solvent, a method for producing an extract that removes the solvent after extraction with a solvent, and a method of directly containing alcohol as a diluting solvent in an alcohol extract of a natural product. And the production of aromatic tinctures. All the extracts containing the above-mentioned aroma components used in the present invention,
It is preferably added as a steam distillate. However, the present invention is not limited to the extraction method, and any extraction method may be used as long as it is an extract used for other foods.

A compound represented by the general formula RN = C = S used in the present invention, wherein R is a phenyl group or CH ₃ -S-
A cyclic, linear or branched alkyl or alkenyl group substituted or unsubstituted with a group, or a phenyl or benzyl group substituted or unsubstituted with a linear or branched alkyl group. Represents), wasabi,
It is contained in cruciferous plants such as mustard, cabbage, horseradish and radish, as well as in nastalium. The compounds represented by the general formula RN = C = S can be supplied by extracts of these plants. Of course, a compound directly synthesized from the compound represented by the general formula RN = C = S may be used. In addition, the general formula R of the present invention
Among the compounds represented by N = C = S, those having a strong pungency, that is, phenyl having 1 to 4 carbon atoms of R among the compounds represented by the above general formula RN = C = S It is preferably a straight-chain or branched-chain alkyl or alkenyl group which is not substituted by a group or a CH ₃ —S— group. The alkenyl group preferably has an allyl group. R has 1 to 4 carbon atoms
Compounds represented by the general formula RN = C = S, which is a single linear or branched alkyl group or alkenyl group, include methyl isothiocyanate, ethyl isothiocyanate, n-propyl isothiocyanate, isopropyl isothiocyanate, Butyl isothiocyanate, isobutyl isothiocyanate, allyl isothiocyanate, 1-methylpropyl isothiocyanate, and 3-butenyl isothiocyanate.

In addition to the above, compounds represented by the general formula RN = C = S include cyclic and straight-chains in which R is substituted or unsubstituted by a phenyl group or a CH ₃ -S- group. Or a compound which is a substituted or unsubstituted phenyl or benzyl group substituted or unsubstituted with a branched or branched alkyl group or an alkenyl group. For example,
n-amyl isothiocyanate, isoamyl isothiocyanate, n-hexyl isothiocyanate, cyclohexyl isothiocyanate, n-heptyl isothiocyanate, n-octyl isothiocyanate, n-nonyl isothiocyanate, n-decyl isothiocyanate, n-undecyl isothiocyanate N-dodecyl isothiocyanate, n-tetradecyl isothiocyanate, 4-pentenyl isothiocyanate, 5-hexenyl isothiocyanate, 3-methylthiopropyl isothiocyanate, phenyl isothiocyanate, benzyl isothiocyanate,
Examples include β-phenylethyl isothiocyanate, 6-heptenyl isothiocyanate, 4-methylthiobutyl isothiocyanate, 5-methylthioamyl isothiocyanate, 6-methylthiohexyl isothiocyanate, and 7-methylthioheptyl isothiocyanate.

[0012] Of these, the use of allyl isothiocyanate can reproduce the original flavor of mustard, especially. Therefore, it is preferable to use this allyl isothiocyanate alone or to use a mixture of allyl isothiocyanate and another compound represented by the general formula RN = C = S. When using a mixture of allyl isothiocyanate and other compounds described above, mixture 1
50% by weight of allyl isothiocyanate in 00% by weight
It is preferably 95% by weight. The amount of the compound represented by the general formula RN = C = S used in the present invention is, as described above,
It is determined by the ratio with the aroma component of the present invention. In particular, the amount of the compound represented by the general formula RN = C = S is 0.1% by weight to 1% by weight in 100% by weight of the whole mustard flavored food.
%, Preferably from 0.2% to 0.2% by weight.
It is preferably 5% by weight.

The compound represented by the above general formula RN = C = S can be supplied from the above-mentioned cruciferous plants such as wasabi, mustard, cabbage, horseradish and radish, and extracts such as nastatium. it can. For example, the wasabi extract is methyl isothiocyanate, isopropyl isothiocyanate, allyl isothiocyanate, n-butyl isothiocyanate, isobutyl isothiocyanate, 1-methylpropyl isothiocyanate, 3-butenyl isothiocyanate, n-amyl isothiocyanate , Isoamyl isothiocyanate, 4-pentenyl isothiocyanate, 5-hexenyl isothiocyanate, 3-methylthiopropyl isothiocyanate, n-
Hexyl isothiocyanate, β-phenylethyl isothiocyanate, 6-heptenyl isothiocyanate, 4-
Methylthiobutyl isothiocyanate, 5-methylthioamyl isothiocyanate, 6-methylthiohexyl isothiocyanate, and 7-methylthioheptyl isothiocyanate, etc., and mustard extract contains methyl isothiocyanate, isopropyl isothiocyanate,
Allyl isothiocyanate, n-butyl isothiocyanate, isobutyl isothiocyanate, 1-methylpropyl isothiocyanate, 3-butenyl isothiocyanate,
Isoamyl isothiocyanate, 4-pentenyl isothiocyanate, 3-methylthiopropyl isothiocyanate, phenyl isothiocyanate, benzyl isothiocyanate, β-phenylethyl isothiocyanate and the like, and horseradish is isopropyl isothiocyanate, allyl isothiocyanate, n-
Butyl isothiocyanate, isobutyl isothiocyanate, 1-methylpropyl isothiocyanate, 3-butenyl isothiocyanate, n-amyl isothiocyanate,
Includes isoamyl isothiocyanate, 4-pentenyl isothiocyanate, 5-hexenyl isothiocyanate, 3-methylthiopropyl isothiocyanate, phenyl isothiocyanate, benzyl isothiocyanate, β-phenylethyl isothiocyanate, 6-heptenyl isothiocyanate, etc. . Among the above extracts, it is particularly preferable to use mustard extract.

The extract containing the compound represented by the general formula RN = C = S can be obtained by a general method for producing a vegetable flavor as described above. It is preferable that any of the extracts containing the above-mentioned aroma components used in the present invention be added as a steam distillate. However, the present invention is not limited to the extraction method, and any extraction method may be used as long as it is an extract used for other foods.

A mustard flavored mixture can be obtained by mixing the above-mentioned flavor component and the compound represented by the general formula RN = C = S in the above-mentioned amounts. By blending this mustard flavored product with food, that is, by preparing a food containing the mustard flavored product, a mustard flavored food is obtained. As a mustard flavored food, kneaded mustard, etc. mainly containing mustard, and foods using mustard as a seasoning additive, such as mustard pickles, powdered mustard, mustard dressing, sashimi sauce, mayonnaise with mustard, mustard rice cracker, and mustard vinegar miso And the like.

The above mustard flavor food can be manufactured as follows. As an example, a kneaded mustard product will be described. Powdered mustard containing 10 to 40 parts by weight, water containing 5 to 40 parts, containing the compound represented by the general formula RN = C = S of the present invention.
3 to 30 parts by weight of a vegetable oil, 40 to 70 parts by weight of an Aw adjuster such as sorbitol, 0.4 to 1.0 part by weight of a pH adjuster such as citric acid, and 10 ^-8 of the fragrance component of the present invention.
-10 ^-6 parts by weight were added, and the mixture was stirred and mixed with a micro speed mixer to obtain a kneaded mustard. Finally, the kneaded mustard was filled in a synthetic resin tube and sealed to improve the storage stability. Manufacture of mustard mustard products. In addition, mustard rice crackers and the like are represented by the general formula RN of the present invention.
It can be obtained by blending a mustard-flavored preparation containing the compound represented by = C = S and the aroma component of the present invention into a cracker, that is, a cracker containing a mustard-flavored preparation.

[0017]

According to the present invention, it is possible to use a large amount of mustard-flavored foods having a strong aroma that is a core that is inherently possessed by mustard without using mustard or using mustard. And can be provided at low cost. Further, according to the present invention, it is possible to provide a mustard flavored preparation in which the above mustard flavored food can be prepared at low cost. Furthermore, according to the present invention, even when various Aw adjusters or pH adjusters are used for imparting preservability, a mustard flavored food having a strong aroma that is originally a deep core having mustard is provided. can do. The following examples further illustrate the present invention.

[0018]

【Example】

Example 1 To 1,000,000 parts by weight of allyl isothiocyanate obtained from mustard, 1 part by weight of diallyl sulfide obtained from garlic was added to obtain a mustard flavored preparation of the present invention. This mustard flavored product had a strong aroma that was originally a mustard and had a deep core. By sprinkling 0.009 parts by weight of the mustard flavor mixture into 99.999 parts by weight of a rice cracker, a rice cracker having a strong fragrance which is originally a mustard and has a deep core is obtained.

[0019]

Example 2 A compound represented by the general formula RN = C = S of the present invention was supplied from powdered mustard and allyl isothiocyanate, and the aroma component of the present invention was represented by the compounds a) to
Feeding from f) or extracts g) to o) gave kneaded mustard. A kneaded mustard serving as a base was obtained with the blending amount shown in Table 1 and excluding the aroma component of the present invention. That is, powder mustard 2
0.0 parts by weight, water 10.0 parts by weight, cellulose 5 parts by weight, sorbitol 54.4 parts by weight, citric acid 0.6 parts by weight,
And allyl mustard oil (allyl isothiocyanate) 0.5
From the parts by weight, a kneaded mustard serving as a base was obtained. Compounds a) to f) shown in Table 2 are added to the kneaded mustard serving as a base.
Alternatively, extract g) to o) are added in the amounts shown in Table 2 to adjust the amount of the kneaded mustard serving as a base, so that the total amount becomes 10%.
The mixture was adjusted to 0 parts by weight, and the mixture was stirred and mixed with a micro speed mixer to obtain a kneaded mustard. This kneaded mustard had a strong scent that originally had a deep core.

[0020]

Table 1 Table 1 Paste mustard blend formulation base weight powdered mustard 20.0 sorbitol 54.4 vegetable oil 9.5 water 10.0 allyl isothiocyanate 0.5 cellulose 5.0 citric acid 0 .6

[0021]

Table 2 Aroma component of the present invention or extract containing the same Aroma component or extract Part a) diallyl sulfide 10 ^-7 b) diallyl disulfide 10 ^-7 c) dipropyl disulfide 10 ^-7 d) Methyl propyl disulfide 10 ^-7 e) allyl propyl disulfide 10 ^-7 f) diallyl trisulfide 10 ^-7 g) garlic (steam distillate) 10 ^-5 h) onion (steam distillate) 10 ^-5 i) asafetida ( steam distillate) 10 ^-5 j) onion (steam distillate) 10 ^-5 k) leek (steam distillate) 10 ^-5 l) moly (steam distillate) 10 ^-5 m) onions (steam distillate) 10 ^{- 5} n) Rakkyo (steam distillate) 10 ^-5 o) Leak (steam distillate) 10 ^-5

Continuation of the front page (51) Int.Cl. ⁶ Identification number Agency reference number FI Technical display location A23L 1/224 A23L 1/224 1/226 1/226 FD // A23G 3/00 104 A23G 3/00 104

Claims (6)

[Claims] 1. Diallyl sulfide, diallyl disulfide, dipropyl disulfide, methylpropyl disulfide, allylpropyl disulfide, diallyl trisulfide, 1-methylpropyl- (1-propenyl) disulfide, 1-methylthiopropyl- ( 1-propenyl) disulfide, 1-methylpropyl- (3-methylthio-2-propenyl) disulfide, allicin,
At least one aroma component selected from the group consisting of di-2-propenyl sulfide and methyl-2-propenyl sulfide; and a compound represented by the general formula RN = C = S (where R is phenyl substituted with a group or CH ₃ -S- group, or a cyclic unsubstituted, substituted with straight or branched chain alkyl and alkenyl groups or a linear or branched alkyl group, or substituted Phenyl or benzyl group). 2. A mustard flavored preparation wherein the ratio of the fragrance component: the compound represented by the general formula RN = C = S is in the range of 10 ^-8 : 1 to 10 ^-5 : 1. 3. The fragrance component is supplied from one or more extracts selected from garlic, onion, asafetida, scallion, leek, ginger garlic, leeks, scallions, and extracts of leaks. The mustard flavor preparation described. 4. A compound represented by the general formula RN = C = S, wherein R is a straight-chain or branched-chain having 1 to 4 carbon atoms which is not a phenyl group or a CH ₃ -S- group. The mustard flavor preparation according to any one of claims 1 to 3, which is an alkyl group or an alkenyl group. 5. A mustard flavored food containing the mustard flavored preparation according to any one of claims 1 to 4. 6. The food according to claim 1, wherein the flavor component is 1% of 100% by weight of the food.
0 ^-8% to 10 ^-6 mustard flavor food according to claim 5 wherein the weight percent.