JPS60227654A - Method for promoting fruity taste and smell of food and drink - Google Patents

Abstract

PURPOSE:To promote the fruity taste and flavor characteristic to natural fruit, in the flavoring of a food or drink with fruity flavor, by adding a specific amino acid to the food, etc. CONSTITUTION:A food or drink is imparted with one or more kinds of fruity flavor selected from the flavor of strawberry, grape, apple and melon by adding a flavor-imparting component corresponding to the above fruity flavor to the food or drink. In the above process, aspartic acid and/or its edible salt, glutamic acid and/or its edible salt, and alanine and/or threonine, are added to the food, etc. For example, aspartic acid or its edible salt, glutamic acid or its edible salt, and threonine are added at weight ratios of 1:(0.05-50):(0.1-50) in the case of promoting the strawberry flavor.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for enhancing the fruit-like flavor of food and drink products, which can impart an enhanced fruit-like flavor, particularly strawberry-like, grape-like, and apple-like, to food and drink products. For example, it can enhance the richness of foods and beverages containing natural fruit or fruit juice containing ingredients that give natural fruit-like flavors, and also enhance the richness of foods and beverages that have a harmonious sourness and sweetness. The fruit-like flavor characteristic of the above-mentioned fruits can be imparted to the food/beverage products, and for example, the monotonous sourness of natural fruits or food/beverage products without the addition of fruit juice containing a fruit-like flavor imparting ingredient such as a fruit-based synthetic or blended flavoring agent can be imparted. and a method for enhancing the fruit tlffl taste of food and drink products, which improves the sweetness and imparts to the food and drink products an enhanced fruit-like flavor characteristic of the fruit, which has a harmonious sourness and sweetness, is full-bodied, and is rich in richness. Regarding.

More specifically, the present invention provides at least one fruit-like flavor selected from strawberry-like, grape-like, apple-like, and melon-like to foods and drinks, in addition to the flavor-imparting ingredients, the following (I) ~(Iff> (I) Aspartic acid and/or its edible salts, <II) Glutamic acid and/or its edible salts, and - (III) Fruit-like flavor enhanced by blending alanine and/or threonine The present invention relates to a method for enhancing the fruit-like flavor of foods and beverages, which comprises imparting the following.

Foods and beverages with a fruit-like flavor that are blended with fruit-like flavor-imparting ingredients, such as natural fruits, natural fruit juices, fruit-based synthetic or blended flavoring agents, and appropriate mixtures thereof, are They form a highly palatable food and drink group that is loved by everyone, regardless of age.

For example, crushed products of various natural fruits or squeezed juice,
Sweeteners such as sugar, glucose, fructose, liquid sugar, and starch syrup as appropriate;
Foods and drinks prepared by adding acidulants such as citric acid, tartaric acid, malic acid, lactic acid, and fumaric acid, salts of these organic acids, inorganic salts, flavoring agents, coloring agents, and thickening agents, or using natural fruits. Foods and drinks prepared with only additives and flavored with fruit-like flavor imparting ingredients have been put into practical use.

In such foods and drinks, the balance of taste, especially the balance between sourness and sweetness, is generally adjusted appropriately by adding sweeteners, acidulants, etc., but the sourness and sweetness are monotonous, It lacks the complex sourness and sweetness characteristic of various natural fruits, and lacks the richness and flavor, and the characteristic flavor of various fruits cannot be felt.

The present inventors have developed strawberry-like, grape-like,
We have been conducting research on methods for enhancing the fruit-like flavor of foods and drinks that can impart and enhance at least one type of improved fruit-like flavor selected from apple-like and melon-like flavors.

As a result, when imparting at least one fruit-like flavor selected from strawberry-like, grape-like, apple-like, and melon-like to foods and drinks, in addition to the flavor-imparting ingredients,
(L) Aspartic acid and/or its edible salts, (I
I) Glutamic acid and/or its edible salts and (nI
) By adding and blending 7-lanine and/or threonine, it is possible to impart significantly improved and enhanced fruit-like flavors to the food and drink, particularly strawberry-like, grape-like, apple-like, and melon-like flavors. They have found that they can impart and enhance a unique flavor and can impart improved palatability.

Therefore, an object of the present invention is to provide a method for easily and industrially advantageously enhancing the above-mentioned fruit-like flavor with excellent palatability to foods and drinks.

The above objects and many other objects and advantages of the present invention will become more apparent from the following description.

In the present invention, the amino acids used for enhancing the fruit-like flavor of foods and drinks may be in the form of free amino acids or in the form of their edible salts, such as sodium salts, potassium salts, and other salts. It may be in the form of

In the present invention, in addition to at least one natural, synthetic, and/or blended flavor imparting ingredient selected from strawberry-like, grape-5-like, apple-like, and melon-like, three of the above (I) to (1) are used. By appropriately blending the amino acids of the rachis, it imparts a mellow, full-bodied flavor with a harmonious balance of sourness and sweetness, giving the fruit-like flavor characteristic of these fruits, and enhancing the richness of the food and drink. Improved fruit-like flavor can be imparted. Examples of preferred blending ratios of such amino acids are (I): (II):
The ratio of (III) is 1: about 0.005 to about 50 = about 0°0
For example, the weight ratio may be from 0.05 to about 50, but the blending ratio may vary depending on the type of fruit desired.
It can be changed as appropriate, and if desired, other amino acids other than those mentioned above can be added and blended.

For example, in the case of strawberry uniform flavor enhancement, the weight ratio of (I) aspartic acid and/or its edible salts: (n) glutamic acid and/or its edible salts: (I[[)threonine] is 1 :0.05-56-0:0.1-50, preferably 1:0.1-20:0
．． A blending ratio of 5 to 30 can be exemplified. In addition to the above blending ratio, it is more preferable to add alanine, and such alanine is added to 1 part of (I[l)].
It is preferable to mix 0.01 to 1 part.

In addition, in the case of grape-like flavor enhancement, the weight ratio of (I>aspartic acid and/or its edible salts = (■) glutamate acid and/or its edible salts = (■) alanine is 1: Examples include a blending ratio of 0.05-50':0°1-100, preferably 1:30:0.5-50, and more preferably, in addition to the above blending ratio, 1 part by weight of (■) On the other hand, a more preferable example is to further add 0.1 to 50 parts of arginine, 0.1 to 50 parts of proline, and 0.01 to 20 parts of valine.

Furthermore, in the case of apple-like flavor enhancement, the blending ratio of (I) aspartic acid and/or its edible salts: (■) glutamic acid and/or its edible salts: (■) threonine and/or alanine is 〇, '005~20:O','
005-20, preferably the above weight ratio is 1:0.0
An example of the ratio is 1-5:0.01-5.

More preferably, (■) consists of both threonine and alanine in a weight ratio of 1:0.005 to 5. Furthermore, in the most preferred embodiment, in addition to the above blending ratio, for 1 part of aspartic acid of (I),
Isoleucine 0.001-1 part and arginine 0.00
By adding 5 to 10 parts, it is possible to impart a flavor enhancing effect that is more similar to that of natural apple.

Furthermore, in the case of melon-like flavor enhancement, (I) aspartic acid and/or its edible salts = (■) glutamic acid and/or its edible salts = (■) threonine and/or
Or the weight ratio of alanine is 1:0°005 to 20:0.0
1 to 40, preferably 1:0.01 to 5:0.05
10, and the ratio of threonine:alanine in (I[[) is 1:0.01 to 10] can be exemplified. In the most preferred embodiment, an even more desirable melon-like flavor can be imparted and enhanced by adding serine in an amount of 0.01 to 5 times the amount of (I) in addition to the above blending ratio.

When carrying out the method for enhancing the fruit-like flavor of food and drink products of the present invention,
The amounts of the above (I>, (Ill) and (II)) in the food and drink are based on the following: natural fruit in the food and drink: presence or absence of fruit juice, organic acid content in the food and drink, and the content of fruit juice in the food and drink. Although the amount can be appropriately selected depending on the pH of the food, for example, the amount may be about 0.0001 to about 5% by weight based on the total weight of the food or drink.

Furthermore, in addition to the specific amino acids mentioned above, other amino acids such as glycine, histidine, phenylalanine, leucine, methionine, and lysine can be added, if desired, to impart fruit-like flavors characteristic of various fruits as described above. This can be enhanced even more preferably.

91 When carrying out the method of the present invention, foods and drinks having natural, synthetic and/or blended fruit-like flavor-imparting ingredients, such as soft drinks, milk drinks, soy milk drinks, etc. with fruit-like flavors: mousses, Confectionery such as shortcake, candy, white chocolate:-, chewing gum, candy tablets,
When preparing fruit jam, breserve, fruit-containing 6-east products, etc., the amino acids specified in the present invention can be added and blended at any point in the preparation.

In the case of ill production, the aforementioned sweeteners, acidulants (organic acids and/or salts thereof), inorganic salts, vitamins, coloring agents, flavoring agents, thickening agents, and the like can be appropriately blended.

As described above, the method for improving and enhancing the fruit-like flavor of foods and beverages of the present invention can be achieved by adding and blending the amino acids specified in the present invention, for example, in the case of foods and beverages containing fruits and fruit juices, the fruit-like flavor characteristic of the natural fruit is improved. It has a full-bodied and rich 10-fruit-like flavor with a further enhanced fruity flavor, and exhibits a complex and well-balanced acidity and sweetness with improved palatability, making it ideal for fruit juices and fruit-containing foods and drinks. Quality can be significantly improved. For example, it is possible to soften the monotonous and sharp acidity of foods and beverages that do not contain natural fruit or fruit juice additives, creating a mellow and complex sourness, while also increasing the range of sweetness and enhancing the richness of the taste. It can impart a rich flavor enhancing effect with a strong sense of fruit juice.

The method for improving and enhancing the fruit-like flavor of foods and beverages of the present invention can be used for various forms of foods and beverages, for example, as described above, it can be used in beverages, confectionery, frozen desserts, jams, braises, etc. , grape-like, apple-like, and melon-like fruits, which are highly palatable, rich, and have a rich flavor characteristic of these fruits.

Hereinafter, several aspects of the present invention will be explained in more detail by way of examples.

Example 1 Strawberry candy was prepared in a conventional manner using the following formulation.
adjusted.

Granulated sugar 1509 Starch syrup (25% moisture) 65 Water 60 Citric acid 2 Strawberry flavor 0.2 Threonine 0.1 Sodium aspartate 0.02 Zitorium glutamate 0.03 Alanine 0.01 277.36 As a control, in the above formulation, threonine, Strawberry candy was prepared by removing sodium aspartate, monosodium glutamate, and alanine.

The above two types of candy were evaluated by 20 well-trained sensory testers using a two-point comparison method (two-sided test).
The results are shown in Table 1.

Table-1 Inventive product Control amount Those with fruit-like flavor 20 0 Those with strong body taste 20 0 Those who perceive soft sourness 20 0 Those who agree with taste 19 1 Based on the results of Table-1, the significance level is 0.1%. The product of the present invention was superior to the control amount.

Example 2 Strawberry ice cream was prepared in a conventional manner using the following formulation.

Skimmed milk 587 g Cream (40%) 200 Skimmed condensed milk 58 White sugar 150 Stabilizer 5 Frozen strawberry (sweetened) 150, Threonine 0.6 Sodium aspartate 0.1 13-Sodium glutamate 0.3 7 Ranine 061 Souroberry -12 1153,1 As a control, strawberry ice cream was prepared in the above formulation except that threonine, monohelium aspartate, monosodium glutamate, and alanine were removed.

Table 2 shows the results of sensory evaluation of the above two types of strawberry ice cream in the same manner as in Example 1.

Table-2 Inventive product Control amount Those with strong fruit-like flavor 20 0 Those with strong body taste 20 0 Those who perceive soft sourness 19 1 Those who agree with taste 20 0 Based on the results of Table-2, compared to the control amount, the present invention The product was superior with a significance level of 0.1%.

14- Example 3 Grape candy was prepared in a conventional manner using the following formulation.

Granulated sugar 150g Starch syrup (water content 25%) 65 Water 60 Citric acid 2 Grape flavor 0.2 Mono-lium aspartate 0.01 Sodium glutamate 0.02 Proline 0.02 Alanine 0.12 Valine 0.01 Arginine hydrochloride 0 .06 277.44 As a control, grape candy was prepared in the above formulation except that sodium aspartate, monosodium glutamate, proline, alanine, valine, and arginine hydrochloride were omitted.

The above two types of candy were evaluated by 20 well-trained sensory testers using a two-point comparison method (two-sided test).
The results are shown in Table 3.

Table 3 Inventive product Control amount Those with fruit-like flavor 20 0 Those with strong body taste 20 0 Those who perceive soft sourness 20 0 Those who agree with taste 19 1 Based on the results of Table 3, the significance level is 0.1%. The product of the present invention was superior to the control amount.

Example 4 A grape fruit drink was prepared by a conventional method using the following blending ratio.

5x Concentrated Grape Clarified Juice 229 Granulated sugar, io.

Citric acid 0.4 Tartaric acid 1.8 Grape flavor 0.2 Pigment 1 Water 874 Sodium aspartate 0.04 Sodium glutamate 0.03 Arani 035 1000.62 As a control, in the above formulation, sodium aspartate, sodium glutamate , and a grape fruit beverage was prepared by excluding alanine.

Table 4 shows the results of sensory evaluation of the above two types of fruit drinks by 20 well-trained sensory testers using a two-point comparison method (two-sided test).

Table-4 Invention product control amount Strong fruit-like flavor 20 0 Strong flavor 20 0 Those who feel the acidity is mild 20 0 Those who suit your tastes 20 0 From the results in Table 4, the inventive product compared to the control amount17- was excellent with a significance level of 0.1%.

Example 5 An apple fruit drink was prepared in a conventional manner using the following formulation.

5. Double concentrated apple clarified fruit juice 22. (1 granulated sugar 110 citric acid 2.'5 malic acid 0.4 apple flavor 1 glitter pigment 0.05 water 864 sodium aspartate 0.04 threonine 0.05 monosodium glutamate 0.03 isoleucine 0.01 alanine 0.01 Arginine hydrochloride 0.08 1000.6 As a control, in the above formulation, 18-sodium aspartate, threonine, mono-lithium glutamate,
An apple fruit drink was prepared by removing isoleucine, alanine and arginine hydrochloride.

Table 5 shows the results of sensory evaluation of the above two fruit drinks by 20 well-trained sensory testers using a two-point comparison method (two-sided test).

Table-5 Inventive product Control amount Those with strong fruit-like flavor 20 0 Those with strong body taste 20 0 Those who perceive soft sour taste 19 1 Those who agree with taste 19 1 From the results of Table-5, compared to the control amount, the present invention The product was superior with a significance level of 0.1%.

Example 6 Apple ice candy was prepared in a conventional manner using the following formulation.

White sugar 120 g Starch syrup (Bx 85°) 70 Stabilizer 3 Emulsifier 1 Apple flavor 1 Citric acid 2 Coloring agent 1 Water 80.2 Sodium aspartate 0.30 Threonine 0.01 Sodium glutamate 0.02 Alanine 0 .05 1000.38 As a control, an apple popsicle was prepared by omitting sodium aspartate, threonine, monosodium glutamate, and alanine from the above formulation.

The above two types of apple popsicles were subjected to sensory evaluation in the same manner as in Example 1, and the results are shown in Table 6.

Table-6 Inventive product Control amount Those with fruit-like flavor 20 0 Those with strong body taste 20 0 Those who perceive soft sourness 20 0 Those who agree with taste 20 0 Based on the results of Table-6, compared to the control amount, this product The invented product is superior at a significance level of 0.1%.

Example 7 Melon ice candy was made by the usual method using the following formulation.
adjusted.

White sugar 120 Q Starch syrup (Bx 85°>70 Skimmed milk powder 30 Vegetable oil 10 Stabilizer 3 Emulsifier 1 Melon flavoring 1 Quen III 1 21- Pigment 1 Water 763 Sodium aspartate 0.23 Threonine 0.16 Glutamic acid Sodium 0.05 Serine 0.02 --MUL Gein-o, oe loooo, 52 As a control, melon popsicles were prepared from the above formulation except for sodium aspartate, threonine, monosodium glutamate, serine, and alanine.

The above two camphor ice lollies were subjected to sensory evaluation in the same manner as in Example 1, and the results are shown in Table 7.

Table-7 Inventive product Control amount Those with fruit-like flavor 20 0 Those with strong body taste 20 0 Those who agree with taste 19 1 22- According to the results of Table-7, the inventive product is more significant than the control product. It is excellent at a level of 0.1%.

Example 8 Melon sherbet was prepared by a conventional method using the following formulation.

Sugar 180 g Starch syrup (BX85°) 30 Skimmed milk powder 15 Fresh cream 10 Stabilizer 3 Emulsifier 1 Melon flavor 1 Citric acid 1 Color 1 Water 158 Sodium aspartate 0.31 Threonine 0.11 Monosodium glutamate 0. 08-12 (Noishi Shim-0 Kamigou-1000,53 As a control, melon sherbet was prepared by omitting sodium aspartate, threonine, monosodium glutamate, and alanine.

Table 8 shows the results of the sensory evaluation of the above two types of sherbet in the same manner as in Example 1.

Table-8 Product of the present invention Control product Those with fruit-like flavor 20 0 Those with strong body taste 20 0 Those that match taste 20 0 According to the results in Table-8, compared to the control product, the present invention has a significance level of 0. 1% is excellent.

Claims (1)

[Claims] 1. When imparting at least one fruit-like flavor selected from strawberry-like, grape-like, apple-like, and melon-like to foods and drinks, in addition to the flavor imparting ingredients, the following (
I) to (III) Fruit-like products enhanced by blending (I) aspartic acid and/or its edible salts, (II) glutamic acid and/or its edible salts, and (Ill) alanine and/or threonine. A method for enhancing the fruit-like flavor of foods and drinks, characterized by imparting flavor.