WO2014142267A1 - Flavoring composition, food or beverage product having stew-like flavoring, and production method therefor - Google Patents
Flavoring composition, food or beverage product having stew-like flavoring, and production method therefor Download PDFInfo
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- WO2014142267A1 WO2014142267A1 PCT/JP2014/056766 JP2014056766W WO2014142267A1 WO 2014142267 A1 WO2014142267 A1 WO 2014142267A1 JP 2014056766 W JP2014056766 W JP 2014056766W WO 2014142267 A1 WO2014142267 A1 WO 2014142267A1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/203—Alicyclic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/82—Acid flavourants
Definitions
- the present invention relates to a flavor imparting composition, a food / beverage product imparted with a stewed dish-like flavor, and a method for producing the same.
- Stewed dishes are widely present not only in Japan and Western countries, but also in Southeast Asian countries (eg, Thailand, Vietnam, Malaysia) and South American countries (eg, Brazil).
- the feature of stewed food is that it uses sugar, soy sauce, butter, wheat flour, etc. as ingredients, and it is cooked for a long time until the broth turns brown. By simmering for a long time, a characteristic flavor that does not appear by simmering for a short time is developed.
- Patent Documents 1 to 3 describe methods using ascorbic acid, uronic acid or glucosamine.
- these materials are all expensive, there is a problem that the amount of use is limited from the viewpoint of manufacturing cost.
- these methods use special materials, there is also a problem that applicable objects (foods and drinks) are limited.
- An object of the present invention is to provide a flavor-imparting composition that can impart a stewed dish-like flavor to foods and drinks, can be produced at low cost, and is not limited to applicable foods and drinks.
- the inventors of the present invention have characteristic flavors of stewed dishes such as “fat feeling”, “meat-like flavor”, “sweet flavor” and “fragrant flavor”. Was found to be important as a component.
- the present inventors proceeded with the selection of specific aroma components based on the findings, and surprisingly, by combining three types of aroma components and further four types of aroma components as appropriate, a stewed dish
- the present inventors have found that a characteristic flavor can be imparted to food and drink, and have completed the present invention. That is, the present invention is as follows.
- a method for producing a food or drink comprising a step of adding cycloten, isovaleric acid and octanoic acid,
- the amount of the added cycloten is 0.00001 to 500 ppm by weight with respect to the food or drink
- the amount of isovaleric acid added is 0.00002 to 100 ppm by weight with respect to the food and drink
- the method wherein the amount of octanoic acid added is 0.00001 to 50 ppm by weight with respect to the food or drink.
- “boiled dish-like flavor” is a flavor mainly composed of oily feeling, meaty flavor, sweet flavor and fragrant flavor. In some cases, it has a flavor that increases with the elapse of the stew time, and a flavor that is strongly felt in the aftertaste when the stewed food is eaten.
- “grant” of stewed dish-like flavor is not only to newly add stewed dish-like flavor to foods and drinks that do not have stewed dish-like flavor, but also to stewed dishes that have a stewed dish-like flavor. It is a concept that includes further imparting a flavor, that is, enhancing a stewed dish-like flavor.
- Cycloten (CAS number: 80-71-7), isovaleric acid (CAS number: 503-34-2) and octanoic acid (caprylic acid, CAS number: 124-07-2) are all used as aroma components in foods.
- Cycloten has a sweet caramel-like odor as perceived when using each of these ingredients alone, isovaleric acid has a diffusible unpleasant odor, and octanoic acid is slightly sour. It has hitherto been reported to have a fatty odor. The present inventors have newly found that by combining these components, a stewed dish-like flavor can be imparted to food and drink.
- C 1 is preferably 0.001 to 98, more preferably 0.1 to 98, particularly preferably 1 to 80, and most preferably 25 to 40.
- a 1 , B 1 and C 1 are in the specific range described above, the composition of the present invention can impart a stewed dish-like flavor without a sense of incongruity to food and drink.
- the composition of the present invention is one or more selected from the group consisting of 1-octen-3-ol, methional, decanoic acid and 2-isobutylthiazole in addition to cycloten, isovaleric acid and octanoic acid May be contained as an active ingredient.
- the effect of the composition of the present invention is further enhanced, and a more preferable stewed dish-like flavor can be imparted to food and drink.
- the composition of the present invention contains cycloten, isovaleric acid, octanoic acid, 1-octen-3-ol, methional, decanoic acid and 2-isobutylthiazole, the food and drink have a well-balanced flavor.
- a preferred stewed dish-like flavor can be imparted.
- 1-octen-3-ol (CAS number: 3391-86-4), methional (CAS number: 3268-49-3), decanoic acid (capric acid, CAS number: 334-48-5) and 2-isobutylthiazole
- 1-octen-3-ol has a mushroom-like odor and methional has an onion and meat-like odor.
- decanoic acid has a fat-like unpleasant odor
- 2-isobutylthiazole has a tomato-like green odor.
- the present inventors have newly found that by adding these components to the composition of the present invention, a very preferable stewed dish-like flavor with a well-balanced flavor can be imparted to food and drink.
- composition of the present invention contains other components other than cycloten, isovaleric acid, octanoic acid, 1-octen-3-ol, methional, decanoic acid and 2-isobutylthiazole as long as the object of the present invention is not impaired. May be.
- the other components include excipients, pH adjusters, antioxidants, thickening stabilizers, seasonings, sweeteners (eg, sugars, etc.), acidulants, spices, colorants, salt, foods. Examples include raw materials.
- each component used in the present invention can be used for food and drink, it may be, for example, a synthetic product or an extracted product.
- each component itself may not be used, and a food material (eg, reaction flavor) containing a large amount of any one or more of each component may be used instead.
- composition of the present invention can be performed by a known method.
- the composition of the present invention may be subjected to, for example, concentration treatment, drying treatment, decolorization treatment, etc. alone or in combination.
- the food and drink to which the composition of the present invention is added is not particularly limited, but for example, stewed dishes, seasonings and the like are preferable.
- a stewed dish-like flavor is imparted, which is more preferable.
- the stewed dish preferably uses meat (eg, beef, pork, chicken, etc.) as a material, but may not use meat.
- stewed dishes include pork simmered, beef bowl, meat potato, oden, brown stew, demiglace sauce, meat sauce, consommé soup, Thit kho trung (Vietnamese cuisine), Ca Kho To (Vietnamese cuisine), Kai Palo (Thailand) Cuisine), Bak kut the (Malaysian cuisine), Feijao (Brazilian cuisine), etc.
- seasonings include natural seasonings and flavor seasonings.
- the “flavored seasoning” is a seasoning obtained by adding sugars, salt, etc. to a natural seasoning, and is used for imparting the flavor, flavor and taste of flavor ingredients to foods and drinks.
- the flavor seasoning include liquid, paste, powder, and granule.
- the seasoning preferably has a stewed dish-like flavor, but when added to a food or drink, the seasoning itself is stewed as long as it can impart a stewed dish-like flavor to the added food or drink. It may or may not have a cooking-like flavor.
- composition of the present invention may be added to a food or drink as a raw material of the food or drink, but the composition of the present invention is used as it is as a seasoning (eg, natural seasoning, flavor seasoning, etc.). You can also. Accordingly, the present invention also provides a seasoning comprising the composition of the present invention.
- a seasoning eg, natural seasoning, flavor seasoning, etc.
- the time when the composition or seasoning of the present invention is added to the food or drink is not particularly limited, but for example, it may be added together with the raw material while cooking or manufacturing the food or drink. Moreover, you may add after completion of food-drinks, and may add just before eating and / or during eating.
- the amount of octanoic acid contained as an active ingredient in the composition of the present invention is preferably 0.00001 to 50 ppm by weight, more preferably 0.001 based on the amount of food or drink to which the composition of the present invention is added. It may be added so as to be ⁇ 10 ppm by weight, particularly preferably 0.01 to 1 ppm by weight.
- the composition of the present invention when the composition of the present invention contains 1-octen-3-ol as an active ingredient, the composition of the present invention has an amount of 1-octen-3-ol contained in the composition of the present invention.
- the amount is 0.0001 to 1 ppm by weight, more preferably 0.001 to 0.1 ppm by weight, and particularly preferably 0.005 to 0.05 ppm by weight relative to the amount of food or drink to which is added. As such, it may be for being added.
- the composition of the present invention contains methional as an active ingredient
- the composition of the present invention is preferably such that the amount of methional contained is 0 with respect to the amount of food or drink to which the composition of the present invention is added.
- composition of the present invention may be added in an amount of 0.001 to 10 ppm by weight, more preferably 0.01 to 1 ppm by weight, and particularly preferably 0.05 to 0.5 ppm by weight.
- the composition of the present invention is preferably such that the amount of decanoic acid contained is relative to the amount of food or drink to which the composition of the present invention is added. May be from 0.01 to 100 ppm by weight, more preferably from 0.1 to 10 ppm by weight, and particularly preferably from 0.5 to 5 ppm by weight.
- the amount of 2-isobutylthiazole contained in the composition of the present invention is equal to the amount of food or drink to which the composition of the present invention is added. On the other hand, it is preferably added in an amount of 0.001 to 10 ppm by weight, more preferably 0.01 to 1 ppm by weight, and particularly preferably 0.05 to 0.5 ppm by weight. It may be.
- the amount of the composition of the present invention added to the food or drink is not particularly limited, but is usually 0.01 ppm by weight to 99.9% by weight with respect to the amount of the food or drink to which the composition of the present invention is added.
- the amount of cyclotene added, the amount of isovaleric acid added and the amount of octanoic acid added are in specific ranges with respect to the food and drink.
- the amount of cycloten added is preferably 0.00001 to 500 ppm by weight, more preferably 0.001 to 100 ppm by weight, and particularly preferably 0.01 to 500 ppm by weight with respect to food and drink. ⁇ 10 ppm by weight.
- the amount of isovaleric acid added is preferably 0.00002 to 100 ppm by weight, more preferably 0.002 to 20 ppm by weight, and particularly preferably 0.02 to 2% by weight with respect to food and drink. ppm.
- the amount of octanoic acid to be added is preferably 0.00001 to 50 ppm by weight, more preferably 0.001 to 10 ppm by weight, and particularly preferably 0.01 to 1 ppm by weight with respect to food and drink. It is.
- the amount of cyclotene added, the amount of isovaleric acid added and the amount of octanoic acid added are within the specific ranges described above, so that the food and drink obtained by the production method of the present invention is not uncomfortable and preferable It has a stewed dish-like flavor.
- the production method of the present invention includes one step selected from the group consisting of 1-octen-3-ol, methional, decanoic acid and 2-isobutylthiazole in addition to the step of adding cycloten, isovaleric acid and octanoic acid. Or you may include the process of adding 2 or more types. By further adding these components, the food or drink obtained by the production method of the present invention has a more preferable stewed dish-like flavor.
- the food and drink obtained by the production method of the present invention is a very preferable stewed dish. It will have a flavor.
- the amount of 1-octen-3-ol added, the amount of methional added, the amount of decanoic acid added, and the amount of 2-isobutylthiazole added were each within a specific range with respect to the food and drink.
- the amount of 1-octen-3-ol added is preferably 0.0001 to 1 ppm by weight, more preferably 0.001 to 0.1 ppm by weight with respect to food and drink. It is particularly preferably 0.005 to 0.05 ppm by weight.
- the amount of methional added is preferably 0.001 to 10 ppm by weight, more preferably 0.01 to 1 ppm by weight, and particularly preferably 0.05 to 0.5 wt. ppm.
- the amount of decanoic acid to be added is preferably 0.01 to 100 ppm by weight, more preferably 0.1 to 10 ppm by weight, particularly preferably 0.5 to 5 ppm by weight based on the food or drink. It is.
- the amount of 2-isobutylthiazole added is preferably 0.001 to 10 ppm by weight, more preferably 0.01 to 1 ppm by weight, particularly preferably 0.05 to 0, based on food or drink. 0.5 ppm by weight.
- the amount of 1-octen-3-ol added, the amount of methional added, the amount of decanoic acid added, or the amount of 2-isobutylthiazole added is within the specific range described above, thereby
- the food / beverage products obtained by this manufacturing method have a very preferable stewed dish-like flavor with a well-balanced flavor.
- Cycloten, isovaleric acid and octanoic acid may be added separately, or any two or all three may be added simultaneously.
- one or more selected from the group consisting of 1-octen-3-ol, methional, decanoic acid and 2-isobutylthiazole are added, these may be added separately, or two or more ( 2 to 7) may be added simultaneously.
- the food and drink obtained by the production method of the present invention is not particularly limited, but for example, stewed dishes, seasonings and the like are preferable.
- Specific examples of stewed dishes and seasonings include those exemplified as foods and drinks to which the composition of the present invention is added.
- cycloten, isovaleric acid and octanoic acid and optionally 1-octen-3-ol, methional, decanoic acid and 2-isobutylthiazole.
- the present invention also provides a method for imparting a stewed dish-like flavor to foods and drinks (hereinafter also referred to as “the method for imparting the present invention”).
- the provision method of this invention includes the process of adding cycloten, isovaleric acid, and octanoic acid to food-drinks.
- the amount of cyclotene added, the amount of isovaleric acid added and the amount of octanoic acid added are in specific ranges with respect to the food and drink. Specifically, the amount of cycloten added, the amount of isovaleric acid added, and the amount of octanoic acid added are the same as the amount of cycloten added in the production method of the present invention. A specific range of the amount of isovaleric acid and the amount of octanoic acid added, and similar ranges.
- the imparting method of the present invention is selected from the group consisting of 1-octen-3-ol, methional, decanoic acid and 2-isobutylthiazole in addition to the step of adding cycloten, isovaleric acid and octanoic acid to food and drink. You may include the process of adding 1 type, or 2 or more types. By further adding these components, a more preferable stewed dish-like flavor can be imparted to food and drink.
- the amount of 1-octen-3-ol to be added, the amount of methional to be added, the amount of decanoic acid to be added and the amount of 2-isobutylthiazole to be added are within a specific range with respect to the food and drink. Preferably there is. Specifically, the amount of 1-octen-3-ol added, the amount of methional added, the amount of decanoic acid added, and the amount of 2-isobutylthiazole added are Specific ranges of the amount of 1-octen-3-ol added, the amount of methional added, the amount of decanoic acid added and the amount of 2-isobutylthiazole added in the production method of It is a range.
- the amount of 1-octen-3-ol to be added, the amount of methional to be added, the amount of decanoic acid to be added, or the amount of 2-isobutylthiazole to be added is within the specific range described above, Moreover, a very preferable stewed dish-like flavor with a balanced flavor can be imparted.
- Cycloten, isovaleric acid and octanoic acid may be added separately, or any two or all three may be added simultaneously.
- one or more selected from the group consisting of 1-octen-3-ol, methional, decanoic acid and 2-isobutylthiazole are added, these may be added separately, or two or more ( 2 to 7) may be added simultaneously.
- the food and drink to which the stewed dish-like flavor is imparted is not particularly limited by the imparting method of the present invention, but stewed dishes, seasonings and the like are preferable.
- Specific examples of stewed dishes and seasonings include those exemplified as foods and drinks to which the composition of the present invention is added.
- the cycloten, isovaleric acid, octanoic acid, 1-octen-3-ol, methional, decanoic acid and 2-isobutylthiazole used in the examples are all manufactured by Sigma-Aldrich Japan GK.
- the amount of octanoic acid added is 0.00001 to 10 ppm by weight with respect to the amount of demiglace sauce (Examples 1 to 7)
- the simmered dish-like flavor is imparted to the demiglace sauce, and the amount is preferably 0.01 to In the case of 1 ppm by weight (Examples 1, 5 and 6), a particularly preferred stewed dish-like flavor was imparted.
- the amount of isovaleric acid added relative to the amount of demiglace sauce is 0.00002 to 20 ppm by weight (Examples 1 to 8 to 13)
- the simmered dish-like flavor is imparted to the demiglace sauce, and in particular the amount is 0
- a particularly preferred stewed dish-like flavor was imparted.
- a flavor-imparting composition that can impart a stewed dish-like flavor to foods and drinks, can be produced at low cost, and is not limited to applicable foods and drinks.
- the food-drinks to which the stewed dish-like flavor was provided and its manufacturing method can be provided.
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Abstract
Description
本発明者らは、当該知見に基づいて、具体的な香気成分の選定を進めたところ、驚くべき事に、3種の香気成分、更には4種の香気成分を適宜組み合わせることによって、煮込み料理の特徴的な風味を飲食品に付与できることを見出し、本発明を完成するに至った。
即ち、本発明は以下の通りである。 As a result of intensive studies to achieve the above-mentioned object, the inventors of the present invention have characteristic flavors of stewed dishes such as “fat feeling”, “meat-like flavor”, “sweet flavor” and “fragrant flavor”. Was found to be important as a component.
The present inventors proceeded with the selection of specific aroma components based on the findings, and surprisingly, by combining three types of aroma components and further four types of aroma components as appropriate, a stewed dish The present inventors have found that a characteristic flavor can be imparted to food and drink, and have completed the present invention.
That is, the present invention is as follows.
[2] シクロテン、イソ吉草酸及びオクタン酸の含有量を、それぞれA1重量部、B1重量部及びC1重量部とし、かつ、A1+B1+C1=100とするとき、
A1は0.001~99.8であり、
B1は0.005~99.5であり、
C1は0.001~98である、[1]記載の組成物。
[3] 1-オクテン-3-オール、メチオナール、デカン酸及び2-イソブチルチアゾールからなる群より選択される1種又は2種以上を有効成分として更に含有する、[1]又は[2]記載の組成物。
[4] [1]~[3]のいずれかに記載の組成物を含有する、調味料。
[5] シクロテン、イソ吉草酸及びオクタン酸を添加する工程を含む、飲食品の製造方法であって、
該添加されるシクロテンの量が、飲食品に対して、0.00001~500重量ppmであり、
該添加されるイソ吉草酸の量が、飲食品に対して、0.00002~100重量ppmであり、
該添加されるオクタン酸の量が、飲食品に対して、0.00001~50重量ppmである、方法。
[6] 添加されるシクロテン、イソ吉草酸及びオクタン酸の量を、それぞれA2重量部、B2重量部及びC2重量部とし、かつ、A2+B2+C2=100とするとき、
A2は0.001~99.8であり、
B2は0.005~99.5であり、
C2は0.001~98である、[5]記載の方法。
[7] 1-オクテン-3-オール、メチオナール、デカン酸及び2-イソブチルチアゾールからなる群より選択される1種又は2種以上を更に添加する工程を含む、[5]又は[6]記載の方法。
[8] シクロテン、イソ吉草酸及びオクタン酸を添加する工程により、飲食品に煮込み料理様風味が付与される、[5]~[7]のいずれかに記載の方法。 [1] A flavor imparting composition containing cycloten, isovaleric acid and octanoic acid as active ingredients.
[2] cyclotene, the content of isovaleric acid and octanoic acid, A 1 part by weight, respectively, and B 1 part by weight of C 1 part by weight, and, when the A 1 + B 1 + C 1 = 100,
A 1 is 0.001 to 99.8,
B 1 is 0.005 to 99.5,
The composition according to [1], wherein C 1 is 0.001 to 98.
[3] The composition according to [1] or [2], further containing as an active ingredient one or more selected from the group consisting of 1-octen-3-ol, methional, decanoic acid and 2-isobutylthiazole Composition.
[4] A seasoning containing the composition according to any one of [1] to [3].
[5] A method for producing a food or drink comprising a step of adding cycloten, isovaleric acid and octanoic acid,
The amount of the added cycloten is 0.00001 to 500 ppm by weight with respect to the food or drink,
The amount of isovaleric acid added is 0.00002 to 100 ppm by weight with respect to the food and drink,
The method wherein the amount of octanoic acid added is 0.00001 to 50 ppm by weight with respect to the food or drink.
[6] When the amounts of cycloten, isovaleric acid and octanoic acid to be added are A 2 parts by weight, B 2 parts by weight and C 2 parts by weight, respectively, and A 2 + B 2 + C 2 = 100,
A 2 is 0.001 to 99.8,
B 2 is 0.005 to 99.5,
The method according to [5], wherein C 2 is 0.001 to 98.
[7] The method according to [5] or [6], further comprising the step of adding one or more selected from the group consisting of 1-octen-3-ol, methional, decanoic acid and 2-isobutylthiazole. Method.
[8] The method according to any one of [5] to [7], wherein the step of adding cycloten, isovaleric acid and octanoic acid gives a food-like flavor to the food and drink.
また本発明によれば、煮込み料理様風味が付与された飲食品及びその製造方法を提供できる。 ADVANTAGE OF THE INVENTION According to this invention, the simmering dish-like flavor can be provided to food-drinks, and the flavor provision composition which can be manufactured at low cost and the food-drinks which can be applied is not limited can be provided.
Moreover, according to this invention, the food-drinks to which the stewed dish-like flavor was provided and its manufacturing method can be provided.
本発明の風味付与組成物(以下、単に「本発明の組成物」とも称する)は、シクロテン、イソ吉草酸及びオクタン酸を有効成分として含有する。 [Flavoring composition]
The flavor imparting composition of the present invention (hereinafter also simply referred to as “the composition of the present invention”) contains cycloten, isovaleric acid and octanoic acid as active ingredients.
本発明者らは、これらの成分を組み合わせることにより、煮込み料理様風味を飲食品に付与し得ることを新たに見出したのである。 Cycloten (CAS number: 80-71-7), isovaleric acid (CAS number: 503-34-2) and octanoic acid (caprylic acid, CAS number: 124-07-2) are all used as aroma components in foods. Are known. Cycloten has a sweet caramel-like odor as perceived when using each of these ingredients alone, isovaleric acid has a diffusible unpleasant odor, and octanoic acid is slightly sour. It has hitherto been reported to have a fatty odor.
The present inventors have newly found that by combining these components, a stewed dish-like flavor can be imparted to food and drink.
具体的には、A1は好ましくは0.001~99.8であり、より好ましくは0.1~99.8であり、特に好ましくは1~98であり、最も好ましくは25~40である。
B1は好ましくは0.005~99.5であり、より好ましくは0.5~99.5であり、特に好ましくは5~95であり、最も好ましくは20~50である。
C1は好ましくは0.001~98であり、より好ましくは0.1~98であり、特に好ましくは1~80であり、最も好ましくは25~40である。
A1、B1及びC1が上記の特定の範囲であることによって、本発明の組成物は飲食品に違和感のない煮込み料理様風味を付与することができる。 When the contents of cycloten, isovaleric acid and octanoic acid in the composition of the present invention are A 1 part by weight, B 1 part by weight and C 1 part by weight, respectively, and A 1 + B 1 + C 1 = 100, These A 1 , B 1 and C 1 are preferably in a specific range.
Specifically, A 1 is preferably 0.001 to 99.8, more preferably 0.1 to 99.8, particularly preferably 1 to 98, and most preferably 25 to 40. .
B 1 is preferably 0.005 to 99.5, more preferably 0.5 to 99.5, particularly preferably 5 to 95, and most preferably 20 to 50.
C 1 is preferably 0.001 to 98, more preferably 0.1 to 98, particularly preferably 1 to 80, and most preferably 25 to 40.
When A 1 , B 1 and C 1 are in the specific range described above, the composition of the present invention can impart a stewed dish-like flavor without a sense of incongruity to food and drink.
本発明者らは、これらの成分が本発明の組成物に加わることで、風味バランスのとれた非常に好ましい煮込み料理様風味を飲食品に付与できることを新たに見出したのである。 1-octen-3-ol (CAS number: 3391-86-4), methional (CAS number: 3268-49-3), decanoic acid (capric acid, CAS number: 334-48-5) and 2-isobutylthiazole As the odor or odor that can be felt when each (CAS No. 124-07-2) is used alone, 1-octen-3-ol has a mushroom-like odor and methional has an onion and meat-like odor. It has been reported that decanoic acid has a fat-like unpleasant odor and 2-isobutylthiazole has a tomato-like green odor.
The present inventors have newly found that by adding these components to the composition of the present invention, a very preferable stewed dish-like flavor with a well-balanced flavor can be imparted to food and drink.
本発明の組成物が有効成分として含有するイソ吉草酸の量が、本発明の組成物を添加する飲食品の量に対して、好ましくは0.00002~100重量ppmとなり、より好ましくは0.002~20重量ppmとなり、特に好ましくは0.02~2重量ppmとなり;
本発明の組成物が有効成分として含有するオクタン酸の量が、本発明の組成物を添加する飲食品の量に対して、好ましくは0.00001~50重量ppmとなり、より好ましくは0.001~10重量ppmとなり、特に好ましくは0.01~1重量ppmとなるように、添加されるためのものであってよい。 In the composition of the present invention, the amount of cyclotene contained as an active ingredient in the composition of the present invention is preferably 0.00001 to 500 ppm by weight with respect to the amount of food or drink to which the composition of the present invention is added, More preferably 0.001 to 100 ppm by weight, particularly preferably 0.01 to 10 ppm by weight;
The amount of isovaleric acid contained in the composition of the present invention as an active ingredient is preferably 0.00002 to 100 ppm by weight, more preferably 0.000, based on the amount of food or drink to which the composition of the present invention is added. 002 to 20 ppm by weight, particularly preferably 0.02 to 2 ppm by weight;
The amount of octanoic acid contained as an active ingredient in the composition of the present invention is preferably 0.00001 to 50 ppm by weight, more preferably 0.001 based on the amount of food or drink to which the composition of the present invention is added. It may be added so as to be ˜10 ppm by weight, particularly preferably 0.01 to 1 ppm by weight.
本発明の組成物がメチオナールを有効成分として含有する場合、本発明の組成物は、当該含有されるメチオナールの量が、本発明の組成物を添加する飲食品の量に対して、好ましくは0.001~10重量ppmとなり、より好ましくは0.01~1重量ppmとなり、特に好ましくは0.05~0.5重量ppmとなるように、添加されるためのものであってよい。
本発明の組成物がデカン酸を有効成分として含有する場合、本発明の組成物は、当該含有されるデカン酸の量が、本発明の組成物を添加する飲食品の量に対して、好ましくは0.01~100重量ppmとなり、より好ましくは0.1~10重量ppmとなり、特に好ましくは0.5~5重量ppmとなるように、添加されるためのものであってよい。
本発明の組成物が2-イソブチルチアゾールを有効成分として含有する場合、本発明の組成物は、当該含有される2-イソブチルチアゾールの量が、本発明の組成物を添加する飲食品の量に対して、好ましくは0.001~10重量ppmとなり、より好ましくは0.01~1重量ppmとなり、特に好ましくは0.05~0.5重量ppmとなるように、添加されるためのものであってよい。 In addition, when the composition of the present invention contains 1-octen-3-ol as an active ingredient, the composition of the present invention has an amount of 1-octen-3-ol contained in the composition of the present invention. Preferably, the amount is 0.0001 to 1 ppm by weight, more preferably 0.001 to 0.1 ppm by weight, and particularly preferably 0.005 to 0.05 ppm by weight relative to the amount of food or drink to which is added. As such, it may be for being added.
When the composition of the present invention contains methional as an active ingredient, the composition of the present invention is preferably such that the amount of methional contained is 0 with respect to the amount of food or drink to which the composition of the present invention is added. It may be added in an amount of 0.001 to 10 ppm by weight, more preferably 0.01 to 1 ppm by weight, and particularly preferably 0.05 to 0.5 ppm by weight.
When the composition of the present invention contains decanoic acid as an active ingredient, the composition of the present invention is preferably such that the amount of decanoic acid contained is relative to the amount of food or drink to which the composition of the present invention is added. May be from 0.01 to 100 ppm by weight, more preferably from 0.1 to 10 ppm by weight, and particularly preferably from 0.5 to 5 ppm by weight.
When the composition of the present invention contains 2-isobutylthiazole as an active ingredient, the amount of 2-isobutylthiazole contained in the composition of the present invention is equal to the amount of food or drink to which the composition of the present invention is added. On the other hand, it is preferably added in an amount of 0.001 to 10 ppm by weight, more preferably 0.01 to 1 ppm by weight, and particularly preferably 0.05 to 0.5 ppm by weight. It may be.
本発明における飲食品(好ましくは、煮込み料理様風味が付与された飲食品)の製造方法(以下、単に「本発明の製造方法」とも称する)は、シクロテン、イソ吉草酸及びオクタン酸を添加する工程を含む。 [Method of manufacturing food and drink]
The method for producing a food or drink (preferably a food or drink with a stewed dish-like flavor) according to the present invention (hereinafter also simply referred to as “the production method of the present invention”) adds cycloten, isovaleric acid and octanoic acid. Process.
具体的には、添加されるシクロテンの量は、飲食品に対して、好ましくは0.00001~500重量ppmであり、より好ましくは0.001~100重量ppmであり、特に好ましくは0.01~10重量ppmである。
添加されるイソ吉草酸の量は、飲食品に対して、好ましくは0.00002~100重量ppmであり、より好ましくは0.002~20重量ppmであり、特に好ましくは0.02~2重量ppmである。
添加されるオクタン酸の量は、飲食品に対して、好ましくは0.00001~50重量ppmであり、より好ましくは0.001~10重量ppmであり、特に好ましくは0.01~1重量ppmである。
添加されるシクロテンの量、添加されるイソ吉草酸の量及び添加されるオクタン酸の量が上記の特定の範囲であることによって、本発明の製造方法により得られる飲食品は違和感のない、好ましい煮込み料理様風味を有するものとなる。 It is preferable that the amount of cyclotene added, the amount of isovaleric acid added and the amount of octanoic acid added are in specific ranges with respect to the food and drink.
Specifically, the amount of cycloten added is preferably 0.00001 to 500 ppm by weight, more preferably 0.001 to 100 ppm by weight, and particularly preferably 0.01 to 500 ppm by weight with respect to food and drink. ~ 10 ppm by weight.
The amount of isovaleric acid added is preferably 0.00002 to 100 ppm by weight, more preferably 0.002 to 20 ppm by weight, and particularly preferably 0.02 to 2% by weight with respect to food and drink. ppm.
The amount of octanoic acid to be added is preferably 0.00001 to 50 ppm by weight, more preferably 0.001 to 10 ppm by weight, and particularly preferably 0.01 to 1 ppm by weight with respect to food and drink. It is.
The amount of cyclotene added, the amount of isovaleric acid added and the amount of octanoic acid added are within the specific ranges described above, so that the food and drink obtained by the production method of the present invention is not uncomfortable and preferable It has a stewed dish-like flavor.
具体的には、A2、B2及びC2は、それぞれ上記のA1、B1及びC1と同様の範囲である。
A2、B2及びC2が特定の範囲であることによって、本発明の製造方法により得られる飲食品は違和感のない、好ましい煮込み料理様風味を有するものとなる。 When the amounts of cycloten, isovaleric acid and octanoic acid to be added are A 2 parts by weight, B 2 parts by weight and C 2 parts by weight, respectively, and A 2 + B 2 + C 2 = 100, these A 2 , B 2 and C 2 are preferably in a specific range.
Specifically, A 2 , B 2 and C 2 are in the same ranges as A 1 , B 1 and C 1 described above, respectively.
By A 2, B 2 and C 2 is a specific range, food products obtained by the production method of the present invention without discomfort, and having a preferred stews like flavor.
具体的には、添加される1-オクテン-3-オールの量は、飲食品に対して、好ましくは0.0001~1重量ppmであり、より好ましくは0.001~0.1重量ppmであり、特に好ましくは0.005~0.05重量ppmである。
添加されるメチオナールの量は、飲食品に対して、好ましくは0.001~10重量ppmであり、より好ましくは0.01~1重量ppmであり、特に好ましくは0.05~0.5重量ppmである。
添加されるデカン酸の量は、飲食品に対して、好ましくは0.01~100重量ppmであり、より好ましくは0.1~10重量ppmであり、特に好ましくは0.5~5重量ppmである。
添加される2-イソブチルチアゾールの量は、飲食品に対して、好ましくは0.001~10重量ppmであり、より好ましくは0.01~1重量ppmであり、特に好ましくは0.05~0.5重量ppmである。
添加される1-オクテン-3-オールの量、添加されるメチオナールの量、添加されるデカン酸の量又は添加される2-イソブチルチアゾールの量が上記の特定の範囲であることによって、本発明の製造方法により得られる飲食品は、風味バランスのとれた非常に好ましい煮込み料理様風味を有するものとなる。 The amount of 1-octen-3-ol added, the amount of methional added, the amount of decanoic acid added, and the amount of 2-isobutylthiazole added were each within a specific range with respect to the food and drink. Preferably there is.
Specifically, the amount of 1-octen-3-ol added is preferably 0.0001 to 1 ppm by weight, more preferably 0.001 to 0.1 ppm by weight with respect to food and drink. It is particularly preferably 0.005 to 0.05 ppm by weight.
The amount of methional added is preferably 0.001 to 10 ppm by weight, more preferably 0.01 to 1 ppm by weight, and particularly preferably 0.05 to 0.5 wt. ppm.
The amount of decanoic acid to be added is preferably 0.01 to 100 ppm by weight, more preferably 0.1 to 10 ppm by weight, particularly preferably 0.5 to 5 ppm by weight based on the food or drink. It is.
The amount of 2-isobutylthiazole added is preferably 0.001 to 10 ppm by weight, more preferably 0.01 to 1 ppm by weight, particularly preferably 0.05 to 0, based on food or drink. 0.5 ppm by weight.
The amount of 1-octen-3-ol added, the amount of methional added, the amount of decanoic acid added, or the amount of 2-isobutylthiazole added is within the specific range described above, thereby The food / beverage products obtained by this manufacturing method have a very preferable stewed dish-like flavor with a well-balanced flavor.
本発明は、飲食品への煮込み料理様風味の付与方法(以下、「本発明の付与方法」とも称する)も提供する。
本発明の付与方法は、飲食品に、シクロテン、イソ吉草酸及びオクタン酸を添加する工程を含む。 [Method of imparting stewed dish-like flavor to food and drink]
The present invention also provides a method for imparting a stewed dish-like flavor to foods and drinks (hereinafter also referred to as “the method for imparting the present invention”).
The provision method of this invention includes the process of adding cycloten, isovaleric acid, and octanoic acid to food-drinks.
具体的には、これらの添加されるシクロテンの量、添加されるイソ吉草酸の量及び添加されるオクタン酸の量は、上記の本発明の製造方法における、添加されるシクロテンの量、添加されるイソ吉草酸の量及び添加されるオクタン酸の量の特定の範囲と、同様の範囲である。
添加されるシクロテンの量、添加されるイソ吉草酸の量及び添加されるオクタン酸の量が上記の特定の範囲であることによって、飲食品に違和感のない、好ましい煮込み料理様風味を付与することができる。 It is preferable that the amount of cyclotene added, the amount of isovaleric acid added and the amount of octanoic acid added are in specific ranges with respect to the food and drink.
Specifically, the amount of cycloten added, the amount of isovaleric acid added, and the amount of octanoic acid added are the same as the amount of cycloten added in the production method of the present invention. A specific range of the amount of isovaleric acid and the amount of octanoic acid added, and similar ranges.
Giving a preferable stewed dish-like flavor that does not give a sense of incongruity to foods and drinks by the amount of cyclotene added, the amount of isovaleric acid added, and the amount of octanoic acid added being within the above specific ranges Can do.
具体的には、A3、B3及びC3は、それぞれ上記のA1、B1及びC1と同様の範囲である。
A3、B3及びC3が特定の範囲であることによって、飲食品に違和感のない、好ましい煮込み料理様風味を付与することができる。 When the amounts of cycloten, isovaleric acid and octanoic acid to be added are A 3 parts by weight, B 3 parts by weight and C 3 parts by weight, respectively, and A 3 + B 3 + C 3 = 100, these A 3 , B 3 and C 3 are preferably in a specific range.
Specifically, A 3 , B 3 and C 3 are in the same ranges as A 1 , B 1 and C 1 above, respectively.
By A 3, B 3 and C 3 is a specific range, without discomfort to the food products can impart preferred stews like flavor.
具体的には、これらの添加される1-オクテン-3-オールの量、添加されるメチオナールの量、添加されるデカン酸の量及び添加される2-イソブチルチアゾールの量は、上記の本発明の製造方法における、添加される1-オクテン-3-オールの量、添加されるメチオナールの量、添加されるデカン酸の量及び添加される2-イソブチルチアゾールの量の特定の範囲と、同様の範囲である。
添加される1-オクテン-3-オールの量、添加されるメチオナールの量、添加されるデカン酸の量又は添加される2-イソブチルチアゾールの量が上記の特定の範囲であることによって、飲食品に、風味バランスのとれた非常に好ましい煮込み料理様風味を付与できる。 The amount of 1-octen-3-ol to be added, the amount of methional to be added, the amount of decanoic acid to be added and the amount of 2-isobutylthiazole to be added are within a specific range with respect to the food and drink. Preferably there is.
Specifically, the amount of 1-octen-3-ol added, the amount of methional added, the amount of decanoic acid added, and the amount of 2-isobutylthiazole added are Specific ranges of the amount of 1-octen-3-ol added, the amount of methional added, the amount of decanoic acid added and the amount of 2-isobutylthiazole added in the production method of It is a range.
The amount of 1-octen-3-ol to be added, the amount of methional to be added, the amount of decanoic acid to be added, or the amount of 2-isobutylthiazole to be added is within the specific range described above, Moreover, a very preferable stewed dish-like flavor with a balanced flavor can be imparted.
所定の濃度(0.01~100000ppm(W/V))のシクロテン、イソ吉草酸、オクタン酸、1-オクテン-3-オール、メチオナール、デカン酸又は2-イソブチルチアゾールのエタノール溶液をそれぞれ調製し、これらを市販のデミグラスソース(商品名:ちょっとだけデミグラスソース、ハインツ日本株式会社)10gに、下記表1-1~1-8に示す量で添加した後(比較例16及び17は、シクロテンのエタノール溶液に代えて、シクロテンを添加した)、十分に攪拌し混合した。尚、各表中の「食品中の濃度(重量ppm)」は、デミグラスソースの量に対する、添加される各成分の量を示す。 (Preparation of Examples 1 to 25 and Comparative Examples 1 to 17)
Prepare ethanol solutions of cycloten, isovaleric acid, octanoic acid, 1-octen-3-ol, methional, decanoic acid or 2-isobutylthiazole at a predetermined concentration (0.01 to 100000 ppm (W / V)), These were added to 10 g of commercially available Demigrass sauce (trade name: Slightly Demigrass Sauce, Heinz Japan Co., Ltd.) in the amounts shown in Tables 1-1 to 1-8 below (Comparative Examples 16 and 17 were added to an ethanol solution of cycloten. Instead, cycloten was added) and mixed with sufficient stirring. The “concentration in food (weight ppm)” in each table indicates the amount of each component added relative to the amount of demiglace sauce.
評価は、3名の専門パネルが各食品を食し、下記の基準に従って行った。コントロールには、何も添加していない市販のデミグラスソースを用いた。結果を表1-1~1-8に示す。
[評価基準]
-:コントロールに比べて好ましくない。
±:コントロールと差がない。
+:コントロールよりもわずかに好ましい煮込み料理様風味を感じる。
++:コントロールよりもやや好ましい煮込み料理様風味を感じる。
+++:コントロールよりも好ましい煮込み料理様風味を感じる。
++++:コントロールよりもかなり好ましい煮込み料理様風味を感じる。
+++++:コントロールよりも非常に好ましい煮込み料理様風味を感じる。 (Evaluation of Examples 1 to 25 and Comparative Examples 1 to 17)
The evaluation was performed according to the following criteria by three special panels eating each food. As a control, a commercially available demiglace sauce to which nothing was added was used. The results are shown in Tables 1-1 to 1-8.
[Evaluation criteria]
-: Unfavorable compared to the control.
±: No difference from control.
+: Slightly preferable stewed cooking-like flavor is felt than the control.
++: A stewed dish-like flavor slightly preferable to the control is felt.
++++: A stewed dish-like flavor is preferable to the control.
+++++: A stewed dish-like flavor that is considerably preferable to the control is felt.
++++++: A stewed dish-like flavor that is much better than the control is felt.
一方、シクロテン、イソ吉草酸及びオクタン酸を添加した場合(実施例1~20)、デミグラスソースに好ましい煮込み料理様風味が付与された。
デミグラスソースの量に対する、添加されるオクタン酸の量が0.00001~10重量ppmである場合(実施例1~7)、デミグラスソースに好ましい煮込み料理様風味が付与され、中でも当該量が0.01~1重量ppmである場合(実施例1、5及び6)、特に好ましい煮込み料理様風味が付与された。
デミグラスソースの量に対する、添加されるイソ吉草酸の量が0.00002~20重量ppmである場合(実施例1、8~13)、デミグラスソースに好ましい煮込み料理様風味が付与され、中でも当該量が0.02~2重量ppmである場合(実施例1、11及び12)、特に好ましい煮込み料理様風味が付与された。
デミグラスソースの量に対する、添加されるシクロテンの量が0.00001~100重量ppmである場合(実施例1、14~20)、デミグラスソースに好ましい煮込み料理様風味が付与され、中でも当該量が0.01~10重量ppmである場合(実施例1、17~19)、特に好ましい煮込み料理様風味が付与された。
また、シクロテン、イソ吉草酸及びオクタン酸に加えて、1-オクテン-3-オール、メチオナール、デカン酸又は2-イソブチルチアゾールも添加した場合(実施例21~24)、より好ましい煮込み料理様風味が付与された。特にシクロテン、イソ吉草酸、オクタン酸、1-オクテン-3-オール、メチオナール、デカン酸及び2-イソブチルチアゾールを添加した場合(実施例25)、最も好ましい煮込み料理様風味が付与された。 As is apparent from Tables 1-1 to 1-8, when only one component or only two components of cycloten, isovaleric acid and octanoic acid are added (Comparative Examples 1 to 6), a stewed dish-like flavor is added to the demiglace sauce. Was not granted.
On the other hand, when cycloten, isovaleric acid and octanoic acid were added (Examples 1 to 20), a preferable stewed dish-like flavor was imparted to the demiglace sauce.
When the amount of octanoic acid added is 0.00001 to 10 ppm by weight with respect to the amount of demiglace sauce (Examples 1 to 7), the simmered dish-like flavor is imparted to the demiglace sauce, and the amount is preferably 0.01 to In the case of 1 ppm by weight (Examples 1, 5 and 6), a particularly preferred stewed dish-like flavor was imparted.
When the amount of isovaleric acid added relative to the amount of demiglace sauce is 0.00002 to 20 ppm by weight (Examples 1 to 8 to 13), the simmered dish-like flavor is imparted to the demiglace sauce, and in particular the amount is 0 In the case of 0.02 to 2 ppm by weight (Examples 1, 11 and 12), a particularly preferred stewed dish-like flavor was imparted.
When the amount of cyclotene added relative to the amount of demiglace sauce is 0.00001 to 100 ppm by weight (Examples 1 and 14 to 20), a preferred stewed dish-like flavor is imparted to the demiglace sauce, among which the amount is 0.01 When the content was ˜10 ppm by weight (Examples 1 and 17 to 19), a particularly preferred stewed dish-like flavor was imparted.
Further, when 1-octen-3-ol, methional, decanoic acid or 2-isobutylthiazole is added in addition to cycloten, isovaleric acid and octanoic acid (Examples 21 to 24), a more preferable stewed dish-like flavor is obtained. Granted. In particular, when cycloten, isovaleric acid, octanoic acid, 1-octen-3-ol, methional, decanoic acid and 2-isobutylthiazole were added (Example 25), the most preferable stewed dish-like flavor was imparted.
[製造例1]
シクロテン、イソ吉草酸及びオクタン酸(各100mg)にエタノールを加えて、それぞれ全量を10mLとし、十分に攪拌及び溶解して10000ppm(w/v)の溶液を調製した。得られたエタノール溶液を水で希釈して、いずれの溶液も1000ppm(w/v)に調整した。各溶液を下表2に示される量で混合し、本発明の風味付与組成物を調製した。 (Production example of the flavor imparting composition of the present invention)
[Production Example 1]
Ethanol was added to cycloten, isovaleric acid and octanoic acid (100 mg each) to make a total volume of 10 mL, and the mixture was sufficiently stirred and dissolved to prepare a 10,000 ppm (w / v) solution. The obtained ethanol solution was diluted with water, and each solution was adjusted to 1000 ppm (w / v). Each solution was mixed in the amounts shown in Table 2 below to prepare the flavor imparting composition of the present invention.
シクロテン、イソ吉草酸、オクタン酸、1-オクテン-3-オール、メチオナール、デカン酸及び2-イソブチルチアゾール(各100mg)にエタノールを加えて、それぞれ全量を10mLとし、十分に攪拌及び溶解して10000ppm(w/v)の溶液を調製した。得られたエタノール溶液を水で希釈して、1-オクテン-3-オールの溶液は10ppm(w/v)に調整し、メチオナールの溶液は100ppm(w/v)に調整し、その他の溶液は1000ppm(w/v)に調整した。各溶液を下表3に示される量で混合し、本発明の風味付与組成物を調製した。 [Production Example 2]
Ethanol is added to cycloten, isovaleric acid, octanoic acid, 1-octen-3-ol, methional, decanoic acid and 2-isobutylthiazole (each 100 mg) to make a total volume of 10 mL, and thoroughly stirred and dissolved to 10000 ppm A solution (w / v) was prepared. The obtained ethanol solution was diluted with water, the 1-octen-3-ol solution was adjusted to 10 ppm (w / v), the methional solution was adjusted to 100 ppm (w / v), and the other solutions were It adjusted to 1000 ppm (w / v). Each solution was mixed in the amount shown in Table 3 below to prepare a flavor imparting composition of the present invention.
Claims (8)
- シクロテン、イソ吉草酸及びオクタン酸を有効成分として含有する風味付与組成物。 Flavor imparting composition containing cycloten, isovaleric acid and octanoic acid as active ingredients.
- シクロテン、イソ吉草酸及びオクタン酸の含有量を、それぞれA1重量部、B1重量部及びC1重量部とし、かつ、A1+B1+C1=100とするとき、
A1は0.001~99.8であり、
B1は0.005~99.5であり、
C1は0.001~98である、請求項1記載の組成物。 Cyclotene, the content of isovaleric acid and octanoic acid, A 1 part by weight, respectively, and B 1 part by weight of C 1 part by weight, and, when the A 1 + B 1 + C 1 = 100,
A 1 is 0.001 to 99.8,
B 1 is 0.005 to 99.5,
The composition according to claim 1, wherein C 1 is 0.001 to 98. - 1-オクテン-3-オール、メチオナール、デカン酸及び2-イソブチルチアゾールからなる群より選択される1種又は2種以上を有効成分として更に含有する、請求項1又は2記載の組成物。 3. The composition according to claim 1 or 2, further comprising as an active ingredient one or more selected from the group consisting of 1-octen-3-ol, methional, decanoic acid and 2-isobutylthiazole.
- 請求項1~3のいずれか1項に記載の組成物を含有する、調味料。 A seasoning containing the composition according to any one of claims 1 to 3.
- シクロテン、イソ吉草酸及びオクタン酸を添加する工程を含む、飲食品の製造方法であって、
該添加されるシクロテンの量が、飲食品に対して、0.00001~500重量ppmであり、
該添加されるイソ吉草酸の量が、飲食品に対して、0.00002~100重量ppmであり、
該添加されるオクタン酸の量が、飲食品に対して、0.00001~50重量ppmである、方法。 A method for producing a food or drink comprising a step of adding cycloten, isovaleric acid and octanoic acid,
The amount of the added cycloten is 0.00001 to 500 ppm by weight with respect to the food and drink,
The amount of isovaleric acid added is 0.00002 to 100 ppm by weight with respect to the food and drink,
A method wherein the amount of added octanoic acid is 0.00001 to 50 ppm by weight with respect to food or drink. - 添加されるシクロテン、イソ吉草酸及びオクタン酸の量を、それぞれA2重量部、B2重量部及びC2重量部とし、かつ、A2+B2+C2=100とするとき、
A2は0.001~99.8であり、
B2は0.005~99.5であり、
C2は0.001~98である、請求項5記載の方法。 When the amounts of cycloten, isovaleric acid and octanoic acid to be added are A 2 parts by weight, B 2 parts by weight and C 2 parts by weight, respectively, and A 2 + B 2 + C 2 = 100,
A 2 is 0.001 to 99.8,
B 2 is 0.005 to 99.5,
C 2 is 0.001 to 98 The method of claim 5, wherein. - 1-オクテン-3-オール、メチオナール、デカン酸及び2-イソブチルチアゾールからなる群より選択される1種又は2種以上を更に添加する工程を含む、請求項5又は6記載の方法。 The method according to claim 5 or 6, further comprising the step of further adding one or more selected from the group consisting of 1-octen-3-ol, methional, decanoic acid and 2-isobutylthiazole.
- シクロテン、イソ吉草酸及びオクタン酸を添加する工程により、飲食品に煮込み料理様風味が付与される、請求項5~7のいずれか1項に記載の方法。 The method according to any one of claims 5 to 7, wherein the step of adding cycloten, isovaleric acid and octanoic acid gives the food and drink a stewed dish-like flavor.
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