TWI576049B - A composition for producing aroma and / or flavor, a food and a food product, and a method for producing the same - Google Patents

A composition for producing aroma and / or flavor, a food and a food product, and a method for producing the same Download PDF

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TWI576049B
TWI576049B TW102104581A TW102104581A TWI576049B TW I576049 B TWI576049 B TW I576049B TW 102104581 A TW102104581 A TW 102104581A TW 102104581 A TW102104581 A TW 102104581A TW I576049 B TWI576049 B TW I576049B
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TW201345433A (en
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Yuihaku Aso
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Ajinomoto Kk
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20Synthetic spices, flavouring agents or condiments
    • A23L27/202Aliphatic compounds
    • A23L27/2024Aliphatic compounds having oxygen as the only hetero atom

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Description

產生香氣及/或風味的組成物、飲食品及該飲食品的製造方法 Composition for producing aroma and/or flavor, food and drink, and method for producing the same

本發明係關於可產生飲食品釀造發酵食品或魚介系萃取物原本具有的良好香氣及/或風味的組成物。 The present invention relates to a composition which can produce a good aroma and/or flavor originally possessed by a food or beverage fermented food or fish extract.

另外,關於具有釀造發酵食品或魚介系萃取物原本具有的良好香氣及/或風味的飲食品及該飲食品的製造方法。 Further, the present invention relates to a food or drink having a good aroma and/or flavor originally possessed by brewing a fermented food or a fish-derived extract, and a method for producing the food or drink.

釀造發酵食品及魚介系萃取物係以鰹魚高湯為始,醬油、味噌、魚醬、牡蠣萃取物等,於世界各國被使用於調理,成為食物的基礎者。然而,天然系調味料代表之酵母萃取物,若添加時,有容易發生異常風味之問題,期待開發可賦予飲食品釀造發酵食品或魚介系萃取物原本具有的良好香氣及/或風味的組成物、及賦予該香氣及/或風味的方法。 Brewed fermented foods and fish-derived extracts start with squid broth, soy sauce, miso, fish sauce, oyster extract, etc., which are used in the world for conditioning and become the basis of food. However, the yeast extract represented by the natural seasoning has a problem that an abnormal flavor is likely to occur when it is added, and it is expected to develop a composition which can impart a good aroma and/or flavor originally possessed by the fermented food or fish extract of the food and beverage. And methods of imparting the aroma and/or flavor.

另一方面,雖見有分析魚醬或醬油所含之風味成份,藉由將此等成份中不良成份,進行減低處理等,嘗試改善魚醬或醬油的風味的報告(專利文獻1~3),但關於賦 予飲食品釀造發酵食品或魚介系萃取物原本具有的良好香氣及/或風味的方法,完全沒有記載。 On the other hand, in the case of the analysis of the flavor components contained in the fish sauce or the soy sauce, it is reported that the flavor of the fish sauce or the soy sauce is improved by reducing the adverse components of the components (Patent Documents 1 to 3). But about Fu There is no description of the method of brewing fermented foods or fish-derived extracts with good aroma and/or flavor.

先前技術文獻 Prior technical literature [專利文獻] [Patent Literature]

[專利文獻1]特開平11-123064-號公報 [Patent Document 1] Unexamined Patent Publication No. 11-123064-

[專利文獻2]特開2004-187561號公報 [Patent Document 2] JP-A-2004-187561

[專利文獻3]特開2008-212051號公報 [Patent Document 3] JP-A-2008-212051

於前述背景下,本發明之目的係提供可賦予飲食品釀造發酵食品或魚介系萃取物原本具有的良好香氣及/或風味的組成物。 In view of the foregoing, it is an object of the present invention to provide a composition which imparts a good aroma and/or flavor to a fermented food or fish-derived extract of a food or beverage.

另外,本發明之目的係提供具有釀造發酵食品或魚介系萃取物原本具有的良好香氣及/或風味的飲食品及該飲食品的製造方法。 Further, an object of the present invention is to provide a food or drink having a good aroma and/or flavor originally possessed by brewing a fermented food or a fish-derived extract, and a method for producing the food or drink.

本發明者係對於前述課題努力檢討的結果,令人驚訝的是發現藉由添加特定濃度之1-辛烯-3-醇及/或1-辛烯-3-酮、低級脂肪酸類及甲硫基丙醛於飲食品,可對飲食品賦予釀造發酵食品或魚介系萃取物原本具有的良好香氣及/或風味而無異常風味。另外,合併該香氣及/或風味,發 現亦可賦予高湯感或熟成感。 The inventors of the present invention have made an effort to review the above-mentioned problems, and surprisingly found that by adding a specific concentration of 1-octene-3-ol and/or 1-octene-3-one, a lower fatty acid, and a methyl sulfide. The propionaldehyde is a food or beverage which imparts a good aroma and/or flavor to the brewed food or fish extracts to the food or beverage without abnormal flavor. In addition, combine the aroma and/or flavor, and send It can also give a sense of broth or ripeness.

本發明者係基於此等發現,藉由進一步進行研究而達成完成本發明。 The present inventors have completed the present invention by further conducting research based on these findings.

亦即,本發明係如後所述。 That is, the present invention will be described later.

[1]包含添加1-辛烯-3-醇及/或1-辛烯-3-酮、低級脂肪酸類及甲硫基丙醛於飲食品以使1-辛烯-3-醇及/或1-辛烯-3-酮之添加濃度成為0.00006重量ppm以上且0.065重量ppm以下,低級脂肪酸類之添加濃度成為0.0006重量ppm以上且0.7重量ppm以下,並且甲硫基丙醛之添加濃度成為0.2重量ppm以上且230重量ppm以下之步驟之飲食品的製造方法。 [1] comprising adding 1-octene-3-ol and/or 1-octene-3-one, a lower fatty acid, and methylthiopropionaldehyde in a food or beverage to make 1-octene-3-ol and/or The addition concentration of 1-octene-3-one is 0.00006 ppm by weight or more and 0.065 ppm by weight or less, and the concentration of the lower fatty acid is 0.0006 ppm by weight or more and 0.7 ppm by weight or less, and the added concentration of methylthiopropionaldehyde is 0.2. A method for producing a food or drink having a step of weight ppm or more and 230 ppm by weight or less.

[2]低級脂肪酸類係異戊酸之前述[1]記載之方法。 [2] The method described in the above [1] of the lower fatty acid isovaleric acid.

[3]飲食品係選自來自魚介類之飲食品素材、以來自魚介類之飲食品素材為原料所加工之飲食品、釀造發酵食品、調味料所成群中之任1種之前述[1]或[2]記載之方法。 [3] The food and drink product is selected from the group consisting of food and beverage materials from the fish culture, food and beverage products processed from fish-based food and beverage materials, brewed fermented foods, and seasonings. The method described in [2].

[4]藉由前述[1]~[3]中任一項記載之方法所製造之飲食品。 [4] A food or drink produced by the method according to any one of the above [1] to [3].

[5]含有0.12重量ppm以上且130重量ppm以下之1-辛烯-3-醇及/或1-辛烯-3-酮,含有1.2重量ppm以上且1400重量ppm以下之低級脂肪酸類,並且,含有400重量ppm以上且460000重量ppm以下之甲 硫基丙醛之賦予香氣及/或風味的組成物。 [5] containing 0.12 ppm by weight or more and 130 ppm by weight or less of 1-octene-3-ol and/or 1-octene-3-one, and containing 1.2 ppm by weight or more and 1400 ppm by weight or less of lower fatty acid, and Containing 400 ppm by weight or more and 460,000 ppm by weight or less A composition of thiopropanal that imparts aroma and/or flavor.

[6]低級脂肪酸類係異戊酸之前述[5]記載之方法。 [6] The method described in the above [5] of the lower fatty acid isovaleric acid.

依據本發明,可提供可賦予飲食品釀造發酵食品或魚介系萃取物原本具有的良好香氣及/或風味的組成物。並且,該組成物亦可賦予飲食品高湯感或熟成感。 According to the present invention, it is possible to provide a composition which can impart a good aroma and/or flavor originally possessed by a food or beverage fermented food or fish-derived extract. Further, the composition can also impart a high soup feeling or a ripe feeling to the food and beverage.

另外,依據本發明,可提供具有釀造發酵食品或魚介系萃取物原本具有的良好香氣及/或風味的飲食品及該飲食品的製造方法。 Further, according to the present invention, it is possible to provide a food or drink having a good aroma and/or flavor originally possessed by brewing a fermented food or a fish-derived extract, and a method for producing the food or drink.

用以實施發明之最佳型態 The best form for implementing the invention

本說明書中,所謂「香氣」係指不飲食而僅以鼻子可感到的香氣(鼻前氣味)。所謂「風味」係指飲食時自口腔內通過鼻子的香氣(鼻後氣味)。 In the present specification, the term "aroma" refers to an aroma (a scent of the nose) that can be felt only by the nose without eating. The term "flavor" refers to the aroma of the nose (post-nasal odor) from the mouth during eating.

另外,所謂「釀造發酵食品」係指藉由包含利用微生物發酵反應之釀造步驟之製法所製造之加工食品,可舉例如醬油、味噌、魚醬、味醂、風味調味料等。所謂「魚介系萃取物」係指將魚介類(牡蠣、鰹魚、竹筴魚、秋刀魚、沙丁魚等)以熱水熬煮所得之煮汁濃縮之濃縮物,可舉例如牡蠣萃取物、鰹魚萃取物、鰹節萃取物、竹筴魚萃取物、秋刀魚萃取物、沙丁魚萃取物等。 In addition, the "brewed fermented food" refers to a processed food produced by a production method including a brewing step using a microbial fermentation reaction, and examples thereof include soy sauce, miso, fish sauce, miso, and flavor seasoning. The term "fish-based extract" refers to a concentrated concentrate of boiled vegetables (oysters, squid, bamboo squid, saury, sardines, etc.) cooked in hot water, such as oyster extract and squid extract. Extracts, scorpion extract, bamboo carp extract, saury extract, sardine extract, etc.

所謂「釀造發酵食品或魚介系萃取物原本具有的良好香氣及/或風味」係指具有濃厚厚度(thinkness)、廣度 (growth(mouthfulness))、持續性(continuity)之來自魚介系原料或來自植物原料原本具有的良好香氣及/或風味。所謂賦予「高湯感」係指賦予來自魚介系原料或來自植物原料原本具有的良好香氣,同時增強甘味(sweet taste)、鹽味(salty taste)、酸味(sour taste)、鮮味(umami),進而,增強此等所伴隨之厚度、廣度、持續性、整合性(harmony)等。所謂「熟成感」係指釀造發酵食品之所謂的「熟成」,例如以舉釀造發酵食品一種之麵醬油露為例說明時,係指將「糖醬油滷汁」與「高湯」混合,調製成麵醬油露時,將此放置1至3天所達成之呈味及風味之一體感及整合性。 The so-called "good aroma and / or flavor originally produced by fermented food or fish-based extracts" means thickness and breadth. (growth (mouthfulness)), continuity (continuity) from fish-based raw materials or from plant materials originally had a good aroma and / or flavor. The term "high soup" refers to imparting a good aroma originally derived from a fish-based raw material or a plant material, and enhancing sweet taste, salty taste, sour taste, and umami. Further, the thickness, the breadth, the persistence, the harmony, and the like accompanying these are enhanced. The term "cooking sensation" refers to the so-called "cooking" of brewing fermented foods. For example, when the noodle sauce of the fermented food is used as an example, the "sugar soy sauce marinade" and the "high soup" are mixed and prepared. In the case of soy sauce, put it on for one to three days to achieve the taste and flavor of one of the senses and integration.

另外,所謂「賦予釀造發酵食品或魚介系萃取物原本具有的良好香氣及/或風味」、「賦予高湯感」、「賦予熟成感」等之「賦予」係不僅對原本不具有釀造發酵食品或魚介系萃取物原本具有的良好香氣及/或風味之飲食品,賦予新穎的該香氣及/或風味等,對具有該香氣及/或風味等之飲食品,進一步賦予該香氣及/或風味等,亦包含增強該香氣及/或風味等之概念。 In addition, the "giving" of "giving a good aroma and/or flavor originally possessed by the fermented food or the fish-derived extract", "giving a sense of broth", and "giving a sense of ripeness" means not only having no fermented food or A food or drink having a good aroma and/or flavor originally possessed by the fish-based extract, imparts a novel aroma and/or flavor, and the like, and further imparts the aroma and/or flavor to the food or drink having the aroma and/or flavor. It also includes the concept of enhancing the aroma and/or flavor.

[本發明之飲食品] [Food and beverage of the present invention]

本發明之飲食品係藉由包含添加特定濃度之1-辛烯-3-醇及/或1-辛烯-3-酮、低級脂肪酸類及甲硫基丙醛(以下亦稱為本發明之3至4個成份)之步驟的製造方法所製造。 The food or drink of the present invention comprises the addition of a specific concentration of 1-octene-3-ol and/or 1-octene-3-one, a lower fatty acid, and methylthiopropanal (hereinafter also referred to as the present invention). Manufactured by the manufacturing method of the steps of 3 to 4 components).

(1-辛烯-3-醇及/或1-辛烯-3-酮) (1-octene-3-ol and/or 1-octene-3-one)

1-辛烯-3-醇及/或1-辛烯-3-酮係可使用任一種,亦可併用兩種,但就建立更自然的香氣及/或風味之觀點上,以使用1-辛烯-3-醇為宜。 1-octene-3-ol and/or 1-octene-3-one may be used singly or in combination of two, but in view of establishing a more natural aroma and/or flavor, 1- Octen-3-ol is preferred.

1-辛烯-3-醇係存在立體異構物(R)(-)體、(S)(+)體及消旋體,可使用此等中至少1種,但就香氣及/或風味之力價上,以使用(R)(-)體及/或消旋體為宜,以使用消旋體尤佳。 1-octene-3-ol is a stereoisomer (R) (-), (S) (+), and racemic, and at least one of these may be used, but with aroma and/or flavor. In terms of the price, it is preferred to use the (R) (-) body and/or the racemate, and it is preferred to use the racemate.

1-辛烯-3-醇及/或1-辛烯-3-酮之適當的添加濃度,通常為0.00006重量ppm以上(以0.0003重量ppm以上為宜,以0.0006重量ppm以上尤佳,以0.003重量ppm以上更好,以0.006重量ppm以上最好),且0.065重量ppm以下(以0.052重量ppm以下為宜,以0.035重量ppm以下尤佳,以0.026重量ppm以下更好,以0.013重量ppm以下最好)。1-辛烯-3-醇及/或1-辛烯-3-酮之添加濃度若為0.00006重量ppm以上時,可充份地賦予來自魚介系原料或來自植物原料原本具有的良好香氣及/或風味,並且亦充份地賦予濃厚的厚度、廣度、持續性。相反地,若超過0.065重量ppm時,有出現草般、金屬般異常風味的趨勢。 The appropriate addition concentration of 1-octene-3-ol and/or 1-octene-3-one is usually 0.00006 ppm by weight or more (compared to 0.0003 ppm by weight or more, more preferably 0.0006 ppm by weight or more, and 0.003). More preferably, the weight is ppm or more, more preferably 0.006 ppm by weight or more, and 0.065 ppm by weight or less (preferably 0.052 ppm by weight or less, particularly preferably 0.035 ppm by weight or less, more preferably 0.026 ppm by weight or less, or more preferably 0.013 ppm by weight or less. the best). When the addition concentration of 1-octene-3-ol and/or 1-octene-3-one is 0.00006 ppm by weight or more, a good aroma derived from a fish-based raw material or a plant material can be sufficiently imparted and/or Or flavor, and also adequately impart a thick thickness, breadth, and continuity. On the other hand, when it exceeds 0.065 ppm by weight, there is a tendency for grassy, metallic abnormal flavor to occur.

本說明書中所謂的「添加濃度」係指對飲食品總重量之該飲食品所添加之物(例如1-辛烯-3-醇及/或1-辛烯-3-酮、低級脂肪酸類及甲硫基丙醛等)之重量比率。另外, 飲食品於添加前,已經含有與飲食品所添加之物相同物時,該飲食品已經含有之物之重量係不包含於飲食品所添加之物之重量。 The term "addition concentration" as used in the present specification means a substance added to the food or drink for the total weight of foods and drinks (for example, 1-octene-3-ol and/or 1-octene-3-one, lower fatty acid and Weight ratio of methylthiopropionaldehyde, etc.). In addition, When the food or beverage has already contained the same thing as the food and beverage added before the addition, the weight of the food and beverage already contained in the food and beverage is not included in the weight of the food and beverage added.

(低級脂肪酸類) (lower fatty acids)

作為低級脂肪酸類,可為碳數3~7(以4~6)為宜之飽和或不飽和之單羧酸為宜,亦可為直鏈狀或支鏈狀中任一種,可舉例如異戊酸、丙酸、丁酸、異丁酸、戊酸、己酸(caproic acid)、庚酸等,但以異戊酸、戊酸為宜,以異戊酸尤佳。 The lower fatty acid may be a saturated or unsaturated monocarboxylic acid having 3 to 7 carbon atoms (4 to 6), and may be either linear or branched, and may be, for example, different. Valeric acid, propionic acid, butyric acid, isobutyric acid, valeric acid, caproic acid, heptanoic acid, etc., but isovaleric acid, valeric acid is preferred, and isovaleric acid is preferred.

低級脂肪酸類之添加濃度,通常為0.0006重量ppm以上(以0.0014重量ppm以上為宜,以0.006重量ppm以上尤佳,以0.03重量ppm以上更好,以0.06重量ppm以上最好),且0.7重量ppm以下(以0.6重量ppm以下為宜,以0.4重量ppm以下尤佳,以0.3重量ppm以下更好,以0.28重量ppm以下最好)。低級脂肪酸類之添加濃度若未達0.0006重量ppm時,來自魚介系原料或來自植物原料原本具有的良好香氣及/或風味有變弱的趨勢,並且濃厚的厚度、廣度、持續性亦有變弱的趨勢。相反地,若超過0.7重量ppm時,有賦予如腐敗臭之異常風味的趨勢。 The concentration of the lower fatty acid added is usually 0.0006 ppm by weight or more (effectively 0.0014 ppm by weight or more, more preferably 0.006 ppm by weight or more, more preferably 0.03 ppm by weight or more, still more preferably 0.06 ppm by weight or more), and 0.7 weight. It is preferably not more than 0.6 ppm by weight, more preferably 0.4 ppm by weight or less, more preferably 0.3 ppm by weight or less, and most preferably 0.28 ppm by weight or less. If the concentration of the lower fatty acid is less than 0.0006 ppm by weight, the good aroma and/or flavor originally derived from the fish-based raw material or from the plant material tends to be weak, and the thickness, breadth, and sustainability are also weakened. the trend of. On the other hand, when it exceeds 0.7 ppm by weight, there is a tendency to impart an abnormal flavor such as a stinky smell.

(甲硫基丙醛) (methylthiopropanal)

甲硫基丙醛之添加濃度,通常為0.2重量ppm以上 (以0.46重量ppm以上為宜,以2.2重量ppm以上尤佳,以11重量ppm以上更好,以22重量ppm以上最好),且230重量ppm以下(以185重量ppm以下為宜,以115重量ppm以下尤佳,以95重量ppm以下更好,以91重量ppm以下最好)。甲硫基丙醛之添加濃度若未達0.2重量ppm時,來自魚介系原料或來自植物原料原本具有的良好香氣及/或風味有變弱的趨勢,並且濃厚的厚度、廣度、持續性亦有變弱的趨勢。相反地,若超過230重量ppm時,有賦予如腐敗臭之異常風味的趨勢。 The concentration of methylthiopropanal added is usually 0.2 ppm by weight or more. (preferably 0.46 ppm by weight or more, more preferably 2.2 ppm by weight or more, more preferably 11 ppm by weight or more, more preferably 22 ppm by weight or more, and 230 ppm by weight or less (based on 185 ppm by weight or less, preferably 115) The weight is preferably not more than ppm by weight, more preferably 95 ppm by weight or less, and most preferably 91 ppm by weight or less. If the added concentration of methylthiopropanal is less than 0.2 ppm by weight, the good aroma and/or flavor originally derived from the fish-based raw material or from the plant raw material tends to be weak, and the thickness, the breadth, and the persistence are also strong. The trend of weakening. On the other hand, when it exceeds 230 ppm by weight, there is a tendency to give an abnormal flavor such as a stinky smell.

本發明之飲食品係只要不損害本發明之目的,可為添加本發明3至4個成份以外之其他成份而成者。作為該其他成份,可舉例如香料、糖類、甘味料、食物纖維類、維生素類、麩胺酸鈉(MSG)等之胺基酸類、肌核苷單磷酸鹽(IMP)等之核酸類、氯化鈉等之無機鹽類、檸檬酸等之有機酸類、肌酸、肌酐酸、麥芽糖醇、二甲基三硫醚(dimethyl trisulfide)、桉油醇等。 The food or drink of the present invention may be one which adds other components than the three to four components of the present invention as long as the object of the present invention is not impaired. Examples of the other component include nucleic acids such as perfumes, sugars, sweeteners, dietary fibers, vitamins, amino acids such as sodium glutamate (MSG), and nucleic acids such as myosin monophosphate (IMP), and chlorine. An inorganic salt such as sodium, an organic acid such as citric acid, creatine, creatinine, maltitol, dimethyl trisulfide or eucalyptol.

本發明之飲食品雖無特別限制,但作為適合的飲食品,可舉例如魚介系萃取物、鰹節等之來自魚介類之飲食品素材;蠔油、龍蝦湯、蟹肉棒、高湯、洋式燉菜、咖哩(包含咖哩塊、咖哩調理包等)等之以來自魚介類之飲食品素材(包含肉、骨等)作為原料所加工之飲食品;鮮奶、牛奶、特別牛奶、山羊鮮奶、殺菌山羊奶、綿羊鮮奶、成份調整牛奶、低脂牛奶、無脂牛奶、加工奶、奶油(cream)、鮮奶油、奶油(butter)、奶油(butter oil)、乳酪(例如天然乳酪、加工乳酪、軟白乾酪等)、濃縮乳清、冰淇淋類(例如冰淋淇、冰奶(ice milk)、乳冰(lacto ice)等)、濃縮奶、脫脂濃縮奶、無糖煉乳、無糖脫脂煉乳、加糖煉乳、加糖脫脂煉乳、全奶粉、脫脂奶粉、奶油粉末、乳清粉末、蛋白質濃縮乳清粉末、奶油奶粉末、加糖奶粉、調製奶粉、發酵乳、乳酸菌飲料、乳飲料、白醬、優酪乳等之乳與乳製品;醬油(例如濃口醬油、淡口醬油、溜醬油、甘露醬油、白醬油、魚醬、麵醬油露、火鍋用醬油露等)、味噌(例如赤味噌、白味噌、仙台味噌、八丁味噌、麥味噌、米味噌、味噌湯、甜麵醬、韓國辣醬等)等之釀造發酵食品;醬(例如蠔油、牛肉燴醬、蕃茄醬等)、沙拉醬(例如法式沙拉醬、義大利沙拉醬、凱撒沙拉醬等)、風味調味料(例如依種類,鰹魚、沙丁魚、魚干、雞、豬肉、牛肉等)、天然系調味料(例如酵母萃取物、雞萃取物、豬肉萃取物、牛肉萃取物、魚介萃取物、蔬菜萃取物、蛋白質水解物等)等之調味料;蒜頭、洋蔥、薑、蔥、韮菜、水芹菜、茗荷、芹菜、紫蘇、鴨兒芹、芥茉等之香味蔬菜及以香味蔬菜作為原料所加工之飲食品等,以來自魚介類之飲食品素材、以來自魚介類之飲食品素材作為原料所加工之飲食品、釀造發酵食品、調味料為宜。另外,所謂「以來自魚介類之飲食品素材作為原料所加工之飲食品」及「香味蔬菜及以香味蔬菜作為原料所加工之飲食品」之「加工」係包含製造、調理等之概念。 The food and drink of the present invention is not particularly limited, and examples of suitable foods and drinks include food materials such as fish-based extracts and scorpions, and oyster sauce, lobster soup, crab meat sticks, broth, and western-style stews. Curry (including curry block, curry conditioning bag, etc.), food and beverage products processed from fish-based food and beverage materials (including meat, bone, etc.); fresh milk, milk, special milk, goat milk, and sterilized goat Milk, sheep milk, ingredients to adjust milk, low-fat milk, fat-free milk, processed milk, cream, whipped cream, butter, butter (butter) Oil), cheese (eg natural cheese, processed cheese, soft white cheese, etc.), concentrated whey, ice cream (eg ice cream, ice milk, lacto ice, etc.), concentrated milk, degreased concentrate Milk, sugar-free condensed milk, sugar-free defatted condensed milk, sweetened condensed milk, sweetened defatted milk, whole milk powder, skimmed milk powder, cream powder, whey powder, protein concentrated whey powder, cream milk powder, sweetened milk powder, prepared milk powder, fermented milk, Milk and dairy products such as lactic acid bacteria beverage, milk beverage, white sauce, yogurt, etc.; soy sauce (such as thick mouth soy sauce, light mouth soy sauce, slip soy sauce, nectar soy sauce, white soy sauce, fish sauce, noodle sauce, hot sauce soy sauce, etc.) , miso (such as red miso, white miso, sentai miso, octopus miso, glutinous rice glutinous rice, rice miso, miso soup, sweet noodle sauce, Korean hot sauce, etc.) brewed fermented food; sauce (such as oyster sauce, beef dipping sauce, tomato sauce, etc.) , salad dressing (eg French salad dressing, Italian salad dressing, Caesar salad dressing, etc.), flavorings (eg according to type, squid, sardines, dried fish, chicken, pork, beef, etc.), natural tone Seasonings such as yeast extract, chicken extract, pork extract, beef extract, fish extract, vegetable extract, protein hydrolysate, etc.; garlic, onion, ginger, onion, leeks, water celery, The scented vegetables such as sorrel, celery, perilla, yoghurt, and mustard, and foods and beverages processed with savory vegetables, are processed from fish-based food materials and fish-based food materials. Food and beverage, fermented food, and seasonings are preferred. In addition, the "processing" of "food and beverages processed from fish and vegetable food materials as raw materials" and "foods and vegetables processed with savory vegetables and raw materials as raw materials" include concepts such as manufacturing and conditioning.

本發明之飲食品係包含添加前述添加濃度之1-辛烯-3-醇及/或1-辛烯-3-酮、低級脂肪酸類及甲硫基丙醛之步驟以外,可使用與已知飲食品相同的原料,藉由已知的製造方法製造。 The food or drink of the present invention can be used and known in addition to the steps of adding the above-mentioned added concentrations of 1-octene-3-ol and/or 1-octene-3-one, lower fatty acids and methylthiopropionaldehyde. The same raw materials of the food and drink are produced by a known manufacturing method.

本發明之飲食品所添加之各成份係只要可使用於飲食品者即可,例如合成品、萃取品等,亦可使用含有高量各成份之食品素材。 Each component added to the food or drink of the present invention may be used as a food or drink, for example, a synthetic product, an extract, or the like, and a food material containing a high amount of each component may be used.

添加1-辛烯-3-醇及/或1-辛烯-3-酮、低級脂肪酸類及甲硫基丙醛於飲食品之方法並無特別限制,例如可分別添加各個化合物,亦可添加至少含有1種1-辛烯-3-醇及/或1-辛烯-3-酮、低級脂肪酸類及甲硫基丙醛之食品素材。或是,亦可添加後述之本發明之賦予香氣及/或風味之組成物。 The method of adding 1-octene-3-ol and/or 1-octene-3-one, a lower fatty acid, and methylthiopropionaldehyde to a food or drink is not particularly limited, and for example, each compound may be added separately or may be added. A food material containing at least one 1-octene-3-ol and/or 1-octene-3-one, a lower fatty acid, and methylthiopropanal. Alternatively, a composition for imparting aroma and/or flavor of the present invention to be described later may be added.

本發明之飲食品中,添加1-辛烯-3-醇及/或1-辛烯-3-酮、低級脂肪酸類及甲硫基丙醛之各化合物、或含有此等之食品素材時之形態並無特別限制,可舉例如乾燥粉末、糊狀物、溶液等。 In the food or drink of the present invention, each compound of 1-octene-3-ol and/or 1-octene-3-one, a lower fatty acid, and methylthiopropanal, or a food material containing the same is added. The form is not particularly limited, and examples thereof include a dry powder, a paste, a solution, and the like.

本發明之飲食品中,添加1-辛烯-3-醇及/或1-辛烯-3-酮、低級脂肪酸類及甲硫基丙醛之時期並無特別限制,例如製造飲食品時,可與其他原料合併添加,亦可於完成飲食品後添加,亦可於將要食用飲食品前及/或食用中添加。 In the food or drink of the present invention, the period of adding 1-octene-3-ol and/or 1-octene-3-one, a lower fatty acid, and methylthiopropanal is not particularly limited. For example, when a food or drink is produced, It can be added in combination with other raw materials, added after the completion of food and beverage, or added before and/or after eating food and beverage.

[本發明之賦予香氣及/或風味之組成物] [Composition of aroma and/or flavor imparted by the present invention]

本發明之賦予香氣及/或風味之組成物(以下亦稱為「本發明之組成物」)係必須含有1-辛烯-3-醇及/或1-辛烯-3-酮、低級脂肪酸類及甲硫基丙醛。 The composition for imparting aroma and/or flavor of the present invention (hereinafter also referred to as "the composition of the present invention") must contain 1-octene-3-ol and/or 1-octene-3-one, a lower fatty acid. And methylthiopropanal.

本發明之組成物含有的1-辛烯-3-醇及/或1-辛烯-3-酮係可使用與前述之本發明之飲食品所使用者相同之物,其適合的型態亦相同。 The 1-octene-3-ol and/or 1-octene-3-ketone contained in the composition of the present invention can be used in the same manner as the user of the above-mentioned food or drink of the present invention, and the suitable form is also the same.

本發明之組成物係用以添加於飲食品者,以使1-辛烯-3-醇及/或1-辛烯-3-酮對飲食品之添加濃度成為0.00006重量ppm以上(以0.0003重量ppm以上為宜,以0.0006重量ppm以上尤佳,以0.003重量ppm以上更好,以0.006重量ppm以上最好),且0.065重量ppm以下(以0.052重量ppm以下為宜,以0.035重量ppm以下尤佳,以0.026重量ppm以下更好,以0.013重量ppm以下最好)為宜。 The composition of the present invention is used for adding to foods and drinks, so that the concentration of 1-octene-3-ol and/or 1-octene-3-one added to the food or beverage is 0.00006 ppm by weight or more (at 0.0003 weight). Preferably, it is 0.006 weight ppm or more, more preferably 0.003 weight ppm or more, more preferably 0.006 weight ppm or more, and 0.065 weight ppm or less (more preferably 0.052 weight ppm or less, and 0.035 weight ppm or less). Preferably, it is preferably 0.026 ppm by weight or less, more preferably 0.013 ppm by weight or less.

另外,本發明之組成物係用以添加於飲食品者,以使低級脂肪酸類對飲食品之添加濃度成為0.0006重量ppm以上(以0.0014重量ppm以上為宜,以0.006重量ppm以上尤佳,以0.03重量ppm以上更好,以0.06重量ppm以上最好),且0.7重量ppm以下(以0.6重量ppm以下為宜,以0.4重量ppm以下尤佳,以0.3重量ppm以下更好,以0.28重量ppm以下最好)為宜。 Further, the composition of the present invention is used for addition to a food or beverage, so that the concentration of the lower fatty acid added to the food or beverage is 0.0006 ppm by weight or more (0.0014 ppm by weight or more, more preferably 0.006 ppm by weight or more). More preferably, it is 0.03 ppm by weight or more, more preferably 0.06 ppm by weight or more, and 0.7 ppm by weight or less (more preferably 0.6 ppm by weight or less, more preferably 0.4 ppm by weight or less, more preferably 0.3 ppm by weight or less, and 0.28% by weight or less. The best of the following) is appropriate.

另外,本發明之組成物係用以添加於飲食品者,以使甲硫基丙醛對飲食品之添加濃度成為0.2重量ppm以上(以0.46重量ppm以上為宜,以2.2重量ppm以上尤 佳,以11重量ppm以上更好,以22重量ppm以上最好),且230重量ppm以下(以185重量ppm以下為宜,以115重量ppm以下尤佳,以95重量ppm以下更好,以91重量ppm以下最好)為宜。 Further, the composition of the present invention is used for adding to foods and drinks such that the concentration of methylthiopropionaldehyde added to the food or beverage is 0.2 ppm by weight or more (e.g., 0.46 ppm by weight or more, and 2.2 ppm by weight or more). Preferably, it is 11 ppm by weight or more, more preferably 22 ppm by weight or more, and 230 ppm by weight or less (more preferably 185 ppm by weight or less, particularly preferably 115 ppm by weight or less, more preferably 95 ppm by weight or less, more preferably Preferably, 91 wtppm or less is preferred.

本發明之組成物中之1-辛烯-3-醇及/或1-辛烯-3-酮之含量係適當設定,以使1-辛烯-3-醇及/或1-辛烯-3-酮對飲食品之添加濃度成為前述範圍內即可,但通常為0.12重量ppm以上(以0.6重量ppm以上為宜,以1.2重量ppm以上尤佳,以6重量ppm以上更好,以12重量ppm以上最好),且130重量ppm以下(以104重量ppm以下為宜,以70重量ppm以下尤佳,以52重量ppm以下更好,以26重量ppm以下最好)。1-辛烯-3-醇及/或1-辛烯-3-酮之含量若未達0.12重量ppm時,賦形劑造成品質影響有變大的趨勢,或又因賦予香氣及/或風味之組成物之添加量變多,添加於既有製品時,包裝尺寸或使用方法上有發生改變之趨勢,相反地,若超過130重量ppm時,於製品製造之混合時,有偏析可能性變高的趨勢。 The content of 1-octene-3-ol and/or 1-octene-3-one in the composition of the present invention is appropriately set so that 1-octene-3-ol and/or 1-octene- The concentration of the 3-ketone to be added to the food or drink may be within the above range, but is usually 0.12 ppm by weight or more (more preferably 0.6 ppm by weight or more, particularly preferably 1.2 ppm by weight or more, more preferably 6 ppm by weight or more, and 12 or more). The weight is preferably ppm or more, and is 130 ppm by weight or less (preferably 104 ppm by weight or less, more preferably 70 ppm by weight or less, more preferably 52 ppm by weight or less, still more preferably 26 ppm by weight or less). If the content of 1-octene-3-ol and/or 1-octene-3-one is less than 0.12 ppm by weight, the influence of the quality of the excipient may become large, or the aroma and/or flavor may be imparted. The amount of the composition added is increased, and when it is added to an existing product, the package size or the method of use tends to change. Conversely, when it exceeds 130 ppm by weight, there is a possibility of segregation during mixing of the product. the trend of.

本說明書中,所謂的「本發明之組成物中之1-辛烯-3-醇及/或1-辛烯-3-酮之含量」係指本所明之組成物中之1-辛烯-3-醇及/或1-辛烯-3-酮之重量對本發明之組成物總重量(亦含1-辛烯-3-醇及/或1-辛烯-3-酮)之比率。另外,本說明書之其他部份所記載之「含量」亦以依據此方法算出。 In the present specification, the "content of 1-octene-3-ol and/or 1-octene-3-one in the composition of the present invention" means 1-octene in the composition of the present invention - The ratio of the weight of 3-alcohol and/or 1-octene-3-one to the total weight of the composition of the invention (also containing 1-octene-3-ol and/or 1-octene-3-one). In addition, the "content" described in other parts of the specification is also calculated according to this method.

本發明之組成物中之低級脂肪酸類含量係適當設定, 以使低級脂肪酸類對飲食品之添加濃度成為前述範圍內即可,但通常為1.2重量ppm以上(以2.8重量ppm以上為宜,以12重量ppm以上尤佳,以60重量ppm以上更好,以120重量ppm以上最好),且1400重量ppm以下(以1200重量ppm以下為宜,以800重量ppm以下尤佳,以600重量ppm以下更好,以560重量ppm以下最好)。低級脂肪酸類之含量若未達1.2重量ppm時,賦形劑造成品質影響有變大的趨勢,或又因賦予香氣及/或風味之組成物之添加量變多,添加於既有製品時,包裝尺寸或使用方法上有發生改變之趨勢,相反地,若超過1400重量ppm時,於製品製造之混合時,有偏析的可能性變高的趨勢。 The content of the lower fatty acid in the composition of the present invention is appropriately set, The concentration of the lower fatty acid to be added to the food or drink may be within the above range, but is usually 1.2 ppm by weight or more (effectively 2.8 ppm by weight or more, particularly preferably 12 ppm by weight or more, more preferably 60 ppm by weight or more, more preferably It is preferably 120 ppm by weight or more and 1400 ppm by weight or less (preferably 1200 ppm by weight or less, more preferably 800 ppm by weight or less, more preferably 600 ppm by weight or less, and most preferably 560 ppm by weight or less). If the content of the lower fatty acid is less than 1.2 ppm by weight, the influence of the quality of the excipient may become large, or the amount of the composition imparting the aroma and/or flavor may be increased, and when it is added to the existing product, the packaging There is a tendency for the size or the method of use to change. Conversely, when it exceeds 1400 ppm by weight, the possibility of segregation tends to increase during the mixing of the product.

本發明之組成物中之甲硫基丙醛含量係適當設定,以使甲硫基丙醛對飲食品之添加濃度成為前述範圍內即可,但通常為400重量ppm以上(以920重量ppm以上為宜,以4400重量ppm以上尤佳,以22000重量ppm以上更好,以44000重量ppm以上最好),且460000重量ppm以下(以370000重量ppm以下為宜,以230000重量ppm以下尤佳,以190000重量ppm以下更好,以182000重量ppm以下最好)。甲硫基丙醛之含量若未達400重量ppm時,賦形劑造成品質影響有變大的趨勢,或又因賦予香氣及/或風味之組成物之添加量變多,添加於既有製品時,包裝尺寸或使用方法上有發生改變之趨勢,相反地,若超過460000重量ppm時,於製品製造之混合時, 有偏析的可能性變高的趨勢。 The methylthiopropionaldehyde content in the composition of the present invention is appropriately set so that the concentration of methylthiopropionaldehyde added to the food or beverage is within the above range, but usually it is 400 ppm by weight or more (at 920 ppm by weight or more). Preferably, it is preferably 4,400 ppm by weight or more, more preferably 22,000 ppm by weight or more, more preferably 44,000 ppm by weight or more, and 460,000 ppm by weight or less, preferably 370,000 ppm by weight or less, and particularly preferably 230,000 ppm by weight or less. More preferably, it is 190,000 ppm by weight or less, and preferably 182,000 ppm by weight or less. When the content of methylthiopropanal is less than 400 ppm by weight, the influence of the quality of the excipient tends to become large, or the amount of the composition imparting the aroma and/or flavor is increased, and when it is added to the existing product, There is a tendency to change the package size or method of use. Conversely, if it exceeds 460,000 ppm by weight, during the mixing of the product manufacturing, There is a tendency for segregation to become higher.

本發明之組成物係只要不損害本發明之目的,可含有本發明3至4個成份以外之其他成份。作為該其他成份,可舉例如香料、糖類、甘味料、食物纖維類、維生素類、麩胺酸鈉(MSG)等之胺基酸類、肌核苷單磷酸鹽(IMP)等之核酸類、氯化鈉等之無機鹽類、檸檬酸等之有機酸類、肌酸、肌酐酸、麥芽糖醇、二甲基三硫醚(dimethyl trisulfide)、桉油醇等。 The composition of the present invention may contain other components than the three to four components of the present invention as long as the object of the present invention is not impaired. Examples of the other component include nucleic acids such as perfumes, sugars, sweeteners, dietary fibers, vitamins, amino acids such as sodium glutamate (MSG), and nucleic acids such as myosin monophosphate (IMP), and chlorine. An inorganic salt such as sodium, an organic acid such as citric acid, creatine, creatinine, maltitol, dimethyl trisulfide or eucalyptol.

本發明之組成物之各成份係只要可使用於飲食品者即可,例如可為合成品、萃取品等,亦可使用含有高量各成份之食品素材。 Each component of the composition of the present invention may be used as a food or beverage, and may be, for example, a synthetic product or an extract, or a food material containing a high amount of each component.

本發明之組成物之型態雖無特別限制,但可舉例如固體狀(含粉末狀、顆粒狀等)、液體狀(含漿狀等)、凝膠狀、糊狀等。 The form of the composition of the present invention is not particularly limited, and examples thereof include a solid (containing a powder or a granule), a liquid (including a slurry), a gel, a paste, and the like.

本發明之組成物之製造方法係可依據已知方法進行。可舉例如(1)將1-辛烯-3-醇及/或1-辛烯-3-酮、低級脂肪酸類及甲硫基丙醛之各化合物、或含有此等中至少1種之食品素材混合後,使用研缽或攪拌器粉碎及混合之方法、(2)將1-辛烯-3-醇及/或1-辛烯-3-酮、低級脂肪酸類及甲硫基丙醛之各化合物、或含有此等中至少1種之食品素材,分別溶解於例如水、乙醇、食用油脂、丙二醇等者、將1-辛烯-3-醇及/或1-辛烯-3-酮、低級脂肪酸類及甲硫基丙醛之各化合物、或含有此等中至少1種之食品素材,分別與各種賦形劑等混合者等,不論液體、固體混合 之方法等。 The method of producing the composition of the present invention can be carried out in accordance with known methods. For example, (1) each compound of 1-octene-3-ol and/or 1-octene-3-one, a lower fatty acid, and methylthiopropanal, or a food containing at least one of these After mixing the materials, using a mortar or stirrer to pulverize and mix, (2) 1-octene-3-ol and/or 1-octene-3-one, lower fatty acids and methylthiopropanal Each compound or a food material containing at least one of these materials is dissolved in, for example, water, ethanol, edible fat, propylene glycol, etc., and 1-octene-3-ol and/or 1-octene-3-one Each of the lower fatty acid and the methylthiopropanal compound, or a food material containing at least one of these, is mixed with various excipients, etc., regardless of the liquid or solid. Method and so on.

添加本發明之組成物之飲食品並無特別的限制,具體上可列舉於前述本發明之飲食品中所舉例之飲食品相同者,其適合之飲食品亦相同。 The food or drink to which the composition of the present invention is added is not particularly limited, and specific examples thereof include the same foods and drinks as exemplified in the food or drink of the present invention, and the foods and drinks suitable for the same are also the same.

本發明之組成物對飲食品之添加濃度係適當設定,以使1-辛烯-3-醇及/或1-辛烯-3-酮、低級脂肪酸類及甲硫基丙醛對飲食品之各添加濃度成為前述範圍內即可,但通常為400重量ppm以上(以920重量ppm以上為宜,以4400重量ppm以上尤佳,以22000重量ppm以上更好,以44000重量ppm以上最好),且470000重量ppm以下(以380000重量ppm以下為宜,以240000重量ppm以下尤佳,以200000重量ppm以下更好,以182000重量ppm以下最好)。 The concentration of the composition of the present invention added to the food or beverage is appropriately set so that 1-octene-3-ol and/or 1-octene-3-one, lower fatty acid, and methylthiopropionaldehyde are used for foods and drinks. The concentration to be added may be within the above range, but is usually 400 ppm by weight or more (preferably 920 ppm by weight or more, more preferably 4400 ppm by weight or more, more preferably 22,000 ppm by weight or more, and most preferably 44,000 ppm by weight or more) Further, it is preferably 470,000 ppm by weight or less (300000 ppm by weight or less, particularly preferably 240,000 ppm by weight or less, more preferably 200,000 ppm by weight or less, and most preferably 182,000 ppm by weight or less).

對飲食品添加本發明之組成物之時期並無特別限制,例如調理、製造飲食品時,可與其他原料合併添加,亦可於完成飲食品後添加,亦可於將要食用飲食品前及/或食用中添加。 There is no particular limitation on the period during which the composition of the present invention is added to foods and drinks. For example, when conditioning or manufacturing foods and drinks, it may be added in combination with other raw materials, may be added after completion of foods and drinks, or before eating and drinking foods and/or Or add in food.

後述係對於本發明,列舉實施例以進一步詳細地說明,但本發明並非受此等任何限制者。 The following description of the present invention is intended to describe the invention in further detail, but the invention is not limited thereto.

實施例 Example

實施例使用之1-辛烯-3-醇、1-辛烯-3-酮、異戊酸及甲硫基丙醛中任一種皆使用Sigma-Aldrich(股)製者。1- 辛烯-3-醇係使用消旋體。 For the use of any of 1-octene-3-ol, 1-octene-3-one, isovaleric acid and methylthiopropanal used in the examples, Sigma-Aldrich (manufactured by Sigma-Aldrich) was used. 1- The octene-3-ol is a racemate.

實施例使用之飲食品如表1所示。 The food and drink used in the examples is shown in Table 1.

如表1所示之飲食品係直接使用市售品或依據商品包裝等所記載之規定的調製方法調製。 The food and beverage products shown in Table 1 were prepared by directly using a commercial product or a predetermined preparation method described in a product package or the like.

(實施例1~21,比較例1~77之調製) (Examples 1 to 21, modulation of Comparative Examples 1 to 77)

將表1所示之飲食品,分別各秤量各100ml,於已秤量之各飲食品,添加1-辛烯-3-醇、1-辛烯-3-酮、異戊酸及甲硫基丙醛,成為如表2-1~表2-18所示之添加濃度(單位:重量ppm)。 The food and beverages shown in Table 1 were weighed 100 ml each, and 1-octene-3-ol, 1-octene-3-one, isovaleric acid and methylthiopropyl were added to each of the food and beverage products weighed. The aldehyde is added in the concentration shown in Table 2-1 to Table 2-18 (unit: weight ppm).

(實施例1~21,比較例1~77之評估) (Examples 1 to 21, evaluation of Comparative Examples 1 to 77)

評估係由2~6名之專業品評師食用各飲食品,與對照組比較,依據下述基準進行。對照組係使用未添加1-辛烯-3-醇、1-辛烯-3-酮、異戊酸及甲硫基丙醛之各飲食品。另外,下述基準之所謂的「期待的效果」係主要賦予釀造發酵食品或魚介系萃取物原本具有的良好香氣及/或風味之厚度或廣度,而且賦予高湯感及熟成感,進一步藉由賦予此等而提升飲食品之品質。 The evaluation department used 2 to 6 professional tasters to consume each food and beverage, and compared with the control group, according to the following criteria. In the control group, each food or drink containing no 1-octene-3-ol, 1-octene-3-one, isovaleric acid, and methylthiopropanal was used. In addition, the so-called "expected effect" of the following standard mainly imparts a good aroma and/or flavor thickness and breadth originally possessed by the brewed fermented food or fish-derived extract, and gives a feeling of broth and ripeness, and further imparts This will enhance the quality of food and beverage.

[評估基準] [Evaluation Benchmark]

×:與對照組相比,香氣及/或風味的品質降低。 ×: The quality of the aroma and/or flavor was lowered as compared with the control group.

-:與對照組大致相同(無期待的效果)。 -: It is roughly the same as the control group (no expected effect).

△:期待的效果弱。 △: The expected effect is weak.

○:期待的效果高。 ○: The effect expected is high.

◎:期待的效果非常高。 ◎: The effect expected is very high.

結果如表3-1~3-9所示。 The results are shown in Tables 3-1 to 3-9.

如表2-1、表2-2及表3-1顯示,添加1-辛烯-3-醇、異戊酸及甲硫基丙醛時,1-辛烯-3-醇對飲食品之添加濃度為0.000064重量ppm係主要賦予釀造發酵食品或魚介系萃取物原本具有的良好香氣及/或風味之厚度或廣度,並且賦予高湯感及熟成感之效果有弱的趨勢。另一方面,0.00032重量ppm以上,0.016重量ppm以下係主要賦予釀造發酵食品或魚介系萃取物原本具有的良好香氣及/或風味之厚度或廣度,並且亦賦予充份的高湯感及熟成感,進一步藉由賦予此等而提升飲食品品質。 Table 2-1, Table 2-2, and Table 3-1 show that 1-octene-3-ol is added to foods and drinks when 1-octene-3-ol, isovaleric acid, and methylthiopropanal are added. The addition of the concentration of 0.000064 ppm by weight mainly imparts a good aroma and/or flavor to the brewed fermented food or fish-derived extract, and the effect of imparting a high soup feeling and a ripe feeling is weak. On the other hand, 0.00032 ppm by weight or more and 0.016 ppm by weight or less mainly imparts a good aroma and/or a flavor to the brewed fermented food or fish-derived extract, and also imparts a full soup and ripeness. Further enhance the quality of food and beverage by giving this.

異戊酸對飲食品之添加濃度為0.00136重量ppm係主要賦予釀造發酵食品或魚介系萃取物原本具有的良好香氣及/或風味之厚度或廣度,並且賦予高湯感及熟成感之效果有弱的趨勢。另一方面,0.0068重量ppm以上,0.34重量ppm以下之範圍係主要賦予釀造發酵食品或魚介系萃取物原本具有的良好香氣及/或風味之厚度或廣度,並且亦賦予充份的高湯感及熟成感,進一步藉由賦予此等而提升飲食品之品質。 The concentration of isovaleric acid added to the food or beverage is 0.00136 ppm by weight, which mainly imparts a good aroma and/or flavor thickness to the brewed fermented food or fish-derived extract, and has a weak effect on the soup and the ripeness. trend. On the other hand, the range of 0.0068 ppm by weight or more and 0.34 ppm by weight or less is mainly to impart a good aroma and/or flavor thickness or breadth to the brewed fermented food or fish-derived extract, and also imparts a sufficient soup and ripeness. Sense, further enhance the quality of food and beverage by giving this.

甲硫基丙醛對飲食品之添加濃度為0.4546重量ppm係主要賦予釀造發酵食品或魚介系萃取物原本具有的良好香氣及/或風味之厚度或廣度,並且賦予高湯感及熟成感之效果有弱的趨勢。2.273重量ppm以上,113.65重量ppm以下之範圍係主要賦予釀造發酵食品或魚介系萃取物原本具有的良好香氣及/或風味之厚度或廣度,並且亦賦予充份的高湯感及熟成感,進一步藉由賦予此等而提升飲 食品之品質。 The concentration of methylthiopropanal added to the food or beverage is 0.4546 ppm by weight, which mainly imparts a good aroma and/or flavor thickness to the brewed fermented food or fish-derived extract, and imparts a high soup feeling and a ripe feeling. Weak trend. 2. 273 ppm by weight or more, and 113.65 ppm by weight or less is mainly for imparting a good aroma and/or flavor thickness or breadth to the brewed fermented food or fish-derived extract, and also giving a sufficient broth and ripeness, further borrowing Promote drinking by giving this The quality of the food.

另外,如表2-3、表2-4及表3-2顯示,添加1-辛烯-3-酮、異戊酸及甲硫基丙醛時,1-辛烯-3-酮對飲食品之添加濃度為0.000064重量ppm以上,0.000128重量ppm以下之範圍係主要賦予釀造發酵食品或魚介系萃取物原本具有的良好香氣及/或風味之厚度或廣度,並且賦予高湯感及熟成感之效果有弱的趨勢。另一方面,0.00064重量ppm以上,0.032重量ppm以下係主要賦予釀造發酵食品或魚介系萃取物原本具有的良好香氣及/或風味之厚度或廣度,並且亦賦予充份的高湯感及熟成感,進一步藉由賦予此等而提升飲食品之品質。 In addition, as shown in Table 2-3, Table 2-4 and Table 3-2, 1-octene-3-one is added to the diet when 1-octene-3-one, isovaleric acid and methylthiopropanal are added. The added concentration of the product is 0.000064 ppm by weight or more, and the range of 0.000128 ppm by weight or less mainly imparts a good aroma and/or flavor thickness or breadth originally possessed by the brewed fermented food or fish-derived extract, and imparts a high soup feeling and a ripe feeling. There is a weak trend. On the other hand, 0.00064 ppm by weight or more and 0.032 ppm by weight or less mainly impart a good aroma and/or a flavor to the brewed fermented food or fish-derived extract, and also impart a full soup and ripeness. Further enhance the quality of food and beverage by giving this.

異戊酸對飲食品之添加濃度為0.00068重量ppm以上,0.00136重量ppm以下之範圍係主要賦予釀造發酵食品或魚介系萃取物原本具有的良好香氣及/或風味之厚度或廣度,並且賦予高湯感及熟成感之效果有弱的趨勢。另一方面,0.0068重量ppm以上,0.34重量ppm以下之範圍係主要賦予釀造發酵食品或魚介系萃取物原本具有的良好香氣及/或風味之厚度或廣度,並且亦賦予充份的高湯感及熟成感,進一步藉由賦予此等而提升飲食品品質。 The concentration of isovaleric acid added to the food or beverage is 0.00068 ppm by weight or more, and the range of 0.00136 ppm by weight or less mainly imparts a good aroma and/or flavor thickness or breadth to the brewed fermented food or fish-derived extract, and gives a high soup feeling. And the effect of maturity has a weak trend. On the other hand, the range of 0.0068 ppm by weight or more and 0.34 ppm by weight or less is mainly to impart a good aroma and/or flavor thickness or breadth to the brewed fermented food or fish-derived extract, and also imparts a sufficient soup and ripeness. Sense, further enhance the quality of food and beverage by giving this.

甲硫基丙醛對飲食品之添加濃度為0.2273重量ppm以上,0.4546重量ppm以下之範圍係主要賦予釀造發酵食品或魚介系萃取物原本具有的良好香氣及/或風味之厚度或廣度,並且賦予高湯感及熟成感之效果有弱的趨勢。2.273重量ppm以上,113.65重量ppm以下之範圍係主要 賦予釀造發酵食品或魚介系萃取物原本具有的良好香氣及/或風味之厚度或廣度,並且亦賦予充份的高湯感及熟成感,進一步藉由賦予此等而提升飲食品品質。 The concentration of methylthiopropionaldehyde added to the food or beverage is 0.2273 ppm by weight or more, and the range of 0.4546 ppm by weight or less is mainly to impart a good aroma and/or flavor thickness or breadth to the brewed fermented food or fish-derived extract, and is imparted thereto. The effect of broth and ripeness is weak. 2.273 ppm by weight or more, and 113.65 ppm by weight or less are mainly The thickness or breadth of the good aroma and/or flavor originally possessed by the brewed fermented food or the fish-derived extract is imparted, and a sufficient broth and ripeness are also imparted, and the quality of the food and beverage is further enhanced by imparting such.

如表2-5~表2-18、表3-3~表3-9顯示,僅1個成份或2成份之組合,確認幾乎完全無期待的效果,並且即使確認有效果者,僅確認對表1之部份飲食品有效果,並非對表1之全部飲食品,賦予飲食品釀造發酵食品或魚介系萃取物原本具有的良好香氣及/或風味者。 As shown in Table 2-5 to Table 2-18, Table 3-3 to Table 3-9, only one component or a combination of two components is confirmed to have almost no expected effect, and even if it is confirmed that it is effective, only the pair is confirmed. Some of the food and beverage products in Table 1 have an effect, and are not the foods and beverages of all the foods and beverages of Table 1, and which have a good aroma and/or flavor originally imparted to the fermented food or fish extracts.

(本發明之賦予香氣及/或風味之組成物之製造例) (Production Example of Composition Which Gives Aroma and/or Flavor of the Present Invention)

將糊精以lab mixer混合機(Hosokawa Micron股份有限公司製),以旋轉數10~60rpm攪拌。相對於攪拌中之糊精81.8g~95.6g,分別添加1-辛烯-3-醇及/或1-辛烯-3-酮,其含量成為12重量ppm~26重量ppm,添加異戊酸,其含量成為120重量ppm~560重量ppm,甲硫基丙醛,其含量成為4.4重量%~18.2重量%後混合,調製本發明之組成物。 The dextrin was stirred by a lab mixer mixer (manufactured by Hosokawa Micron Co., Ltd.) at a number of revolutions of 10 to 60 rpm. Adding 1-octene-3-ol and/or 1-octene-3-one to the mixture of 81.8g to 95.6g of dextrin in agitation, the content of which is 12 ppm by weight to 26 ppm by weight, adding isovaleric acid The content thereof is from 120 ppm by weight to 560 ppm by weight, and the methylthiopropanal is contained in an amount of from 4.4% by weight to 18.2% by weight, followed by mixing to prepare a composition of the present invention.

產業上利用性 Industrial use

依據本發明,可提供可賦予飲食品釀造發酵食品或魚介系萃取物原本具有的良好香氣及/或風味的組成物。並且該組成物亦賦予飲食品高湯感及熟成感。 According to the present invention, it is possible to provide a composition which can impart a good aroma and/or flavor originally possessed by a food or beverage fermented food or fish-derived extract. Moreover, the composition also imparts a sense of broth and ripeness to the food and beverage.

另外,依據本發明,可提供具有釀造發酵食品或魚介系萃取物原本具有的良好香氣及/或風味之飲食品,及該飲食品的製造方法。 Further, according to the present invention, it is possible to provide a food or drink having a good aroma and/or flavor originally possessed by brewing a fermented food or a fish-derived extract, and a method for producing the food or drink.

本申請書係以於日本所申請之特願2012-23550為基礎,其內容係全部包含於本說明書者。 This application is based on Japanese Patent Application No. 2012-23550, the entire disclosure of which is incorporated herein by reference.

Claims (6)

一種飲食品的製造方法,其特徵係包含添加1-辛烯-3-醇及/或1-辛烯-3-酮、碳數3~7的直鏈狀或支鏈狀的飽和或不飽和之單羧酸及甲硫基丙醛於飲食品以使1-辛烯-3-醇及/或1-辛烯-3-酮之添加濃度成為0.00006重量ppm以上且0.065重量ppm以下,碳數3~7的直鏈狀或支鏈狀的飽和或不飽和之單羧酸之添加濃度成為0.0006重量ppm以上且0.7重量ppm以下,並且甲硫基丙醛之添加濃度成為0.2重量ppm以上且230重量ppm以下之步驟。 A method for producing a food or drink characterized by adding 1-octene-3-ol and/or 1-octene-3-one, a linear or branched saturated or unsaturated carbon having 3 to 7 carbon atoms The monocarboxylic acid and methylthiopropanal are added to the food or beverage such that the concentration of 1-octene-3-ol and/or 1-octene-3-one is 0.00006 ppm by weight or more and 0.065 ppm by weight or less. The addition concentration of the linear or branched saturated or unsaturated monocarboxylic acid of 3 to 7 is 0.0006 ppm by weight or more and 0.7 ppm by weight or less, and the added concentration of methylthiopropionaldehyde is 0.2 ppm by weight or more and 230. The step of weight ppm or less. 如申請專利範圍第1項之方法,其中碳數3~7的直鏈狀或支鏈狀的飽和或不飽和之單羧酸係異戊酸。 The method of claim 1, wherein the linear or branched saturated or unsaturated monocarboxylic acid isovaleric acid having a carbon number of 3 to 7. 如申請專利範圍第1項或第2項之方法,其中飲食品係選自來自魚介類之飲食品素材、以來自魚介類之飲食品素材為原料所加工之飲食品、釀造發酵食品、調味料所成群中之任1種。 The method of claim 1 or 2, wherein the food and beverage product is selected from the group consisting of food materials for fish culture, food and beverage products processed from fish food materials, brewed fermented food, seasonings. Any one of the groups. 一種飲食品,其係藉由如申請專利範圍第1項至第3項中任一項之方法所製造。 A food or drink manufactured by the method of any one of claims 1 to 3. 一種產生香氣及/或風味的組成物,其特徵係含有0.12重量ppm以上且130重量ppm以下之1-辛烯-3-醇及/或1-辛烯-3-酮,含有1.2重量ppm以上且1400重量ppm以下之碳數3~7的直鏈狀或支鏈狀的飽和或不飽和之單羧酸,並 且,含有400重量ppm以上且460000重量ppm以下之甲硫基丙醛。 A composition for producing aroma and/or flavor, characterized in that it contains 0.12 ppm by weight or more and 130 ppm by weight or less of 1-octene-3-ol and/or 1-octene-3-one, and contains 1.2 ppm by weight or more. And 1400 ppm by weight or less of a linear or branched saturated or unsaturated monocarboxylic acid having 3 to 7 carbon atoms, and Further, it contains 400 ppm by weight or more and 460,000 ppm by weight or less of methylthiopropanal. 如申請專利範圍第5項之組成物,其中碳數3~7的直鏈狀或支鏈狀的飽和或不飽和之單羧酸係異戊酸。 A composition according to claim 5, wherein the linear or branched saturated or unsaturated monocarboxylic acid isovaleric acid having a carbon number of 3 to 7.
TW102104581A 2012-02-06 2013-02-06 A composition for producing aroma and / or flavor, a food and a food product, and a method for producing the same TWI576049B (en)

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