JPS5948974B2 - Method for producing aroma composition - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing an almond-like to castella-like aroma composition.

Conventionally, the combustion reaction between amino acids and sugars, the so-called amino-
Various attempts have been made to improve and enhance the aroma of foods and drinks using carbonyl reactions, including rice crackers, soy sauce, and chocolate.
It has been partially put into practical use for flavoring products such as fish paste and for flavoring fish paste products.

However, the amino-carbonyl reaction is also called a browning reaction, and the product is extremely colored, which has the disadvantage that the food and drink products that can be used for it are limited.

In addition, this reaction is a very dependent reaction, and the types of amino acids and sugars, mixing ratios, amounts, and reaction conditions (temperature,
The quality and quantity of the aroma produced may differ depending on the time, pH, etc., and even if the aroma is favorable at the time of reaction, it may disappear over time, or it may change to an unfavorable aroma due to reaction with food and beverage components. It also had the disadvantage that it was very difficult to use.

As a result of various studies, the present inventors have found that if lysine or arginine or their hydrochloride and saccharide are heated and reacted in the presence of lecithin, the degree of coloration will be reduced and the coloring will be reduced.
It has been found that an almond-like or castella-like aroma composition that is stable over time can be obtained, and that the difficulties in conventional amino-carbonyl reactions can be significantly improved.

That is, according to the present invention, an almond-like or castella-like aroma composition can be produced by subjecting lysine or arginine or their hydrochloride salts to a saccharide and a saccharide in the presence of lecithin.

In the present invention, the amino acids used for producing the almond-like or castella-like aroma composition include lysine, lysine hydrochloride, arginine, arginine hydrochloride, etc. Even if these amino acids are optically active forms, they are optically inactive. It may also be an active racemate.

However, in the case of histidine, which is one of the basic amino acids mentioned above, and its hydrochloride, the produced aroma was unstable and disappeared over time, and was not desirable.

Examples of saccharides include monosaccharides such as glucose, flag-1--xylose, and polysaccharides such as sucrose, and any of these saccharides can be suitably used, but economically, glucose , sucrose, etc. are suitable.

In addition, lecithin extracted from eggs, soybeans, etc. can be suitably used as the lecithin to be present in the heating reaction system of the amino acids and sugars, but choline and oleic acid, which are the constituent components of these lecithins, are present. Even if I let you,
Furthermore, even when cephalin, a phospholipid, was present, no improvement in aroma was observed.

In the present invention, the mixing ratio of the amino acid and saccharide may be any ratio, but it is particularly preferable that the amount of saccharide is approximately 0.5 to 2 parts by weight per 1 part by weight of the amino acid.

There is also no particular limitation on the amount of lecithin used, but
In particular, it is appropriate that the amount is about 0.1 to 0.5 parts by weight per 1 part by weight of the amino acid.

In addition, when using the hydrochloride of the above-mentioned amino acid, good results can be expected in aroma production by using about 1 part by weight of baking soda per 1 part by weight of the hydrochloride.

The heating reaction is preferably carried out by heating the above-mentioned mixture of amino acids, saccharides and lecithin, and the heating temperature is approximately 1.
00~230℃, especially 150~200℃
Preferably nearby.

In addition, the heating time does not require a long time, and is approximately 2 to 1
Approximately 0 minutes is sufficient.

Thus, the aroma composition is generated in the reaction solution, but the aroma composition may be mixed and used in the target food/beverage product in an appropriate ratio without being taken out.

In the above method, when lysine or its hydrochloride and saccharide are combined, a castella-like aroma composition is obtained, and when arginine or its hydrochloride and saccharide are combined, an almond-like aroma composition is obtained. It will be done.

The aroma composition obtained by the method of the present invention has little coloring,
It had a pleasant almond-like or castella-like aroma with a sweet taste, and the aroma was stable without changing to an economically undesirable aroma.

This has not been observed in conventional aroma substances that utilize amino-carbonyl reactions, and it appears that lecithin present in the heating reaction system contributes to the economical stability of the aroma composition. Presumed.

Experimental Example 1 A mixture of amino acids, saccharides and lecithin shown in Table 1 below was heated and reacted.

Further, in the heating reaction, the cases where lecithin was not present, the case where choline, oleic acid, or cephalin was present in place of lecithin, and the case where histidine was used were used as controls.

A sensory test was conducted on the aroma of the aroma compositions produced immediately after the reaction, and the aroma compositions were placed in a closed container at -20°C.
After being kept at ℃ for one month, a sensory test was conducted in the same manner as above.

The results are shown in Table 1.

Example 1 1 part by weight of lysine hydrochloride, 1 part by weight of glucose, 0.2 part by weight of lecithin and 1 part by weight of sodium bicarbonate are stirred at about 180° C. for 5 minutes.

After the reaction, the reactant is rapidly cooled to obtain a powder having a castella-like odor.

When a small amount of this product was added to the raw materials for making castella, it was observed that the flavor of castella was significantly improved.

Example 2 1 part by weight of arginine, 0.8 parts by weight of xylose and 0.3 parts by weight of lecithin are stirred at about 190° C. for 5 minutes and cooled to obtain a powder having an almond-like aroma.

When a small amount of this product was applied to the surface of kutsky immediately after baking, the flavor of the kutsky was significantly improved, and no deterioration in flavor was observed even after one week.

Claims (1)

[Claims] 1. A method for producing an almond-like or castella-like aroma composition, which comprises subjecting lysine or arginine or their hydrochloride salts to a saccharide in the presence of lecithin.