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 PDF

Info

Publication number
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
Authority
WO
WIPO (PCT)
Prior art keywords
added
food
weight
flavor
amount
Prior art date
Application number
PCT/JP2014/056766
Other languages
French (fr)
Japanese (ja)
Inventor
佐知 平井
秀世 吉田
Original Assignee
味の素株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 味の素株式会社 filed Critical 味の素株式会社
Priority to BR112015022323-0A priority Critical patent/BR112015022323B1/en
Priority to JP2015505571A priority patent/JP6414051B2/en
Publication of WO2014142267A1 publication Critical patent/WO2014142267A1/en

Links

Classifications

    • 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • A23L2/56Flavouring or bittering agents
    • 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
    • A23L27/203Alicyclic compounds
    • 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
    • A23L27/82Acid 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.

Abstract

The purpose of the present invention is to provide a flavoring composition which can impart a stew-like flavor to food or beverage products, can be prepared at a low cost, and is not limited in the food or beverage products to which the composition can be applied. The flavoring composition includes cyclotene, isovaleric acid, and octanoic acid as active components.

Description

風味付与組成物、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Flavor-imparting composition, food and drink with a stewed dish-like flavor, and a method for producing the same
 本発明は、風味付与組成物、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に関する。 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.
 煮込み料理は、日本及び欧米諸国だけでなく、東南アジア諸国(例、タイ、ベトナム、マレーシア等)、南アメリカ諸国(例、ブラジル等)等にも広く存在する。煮込み料理の特徴は、その材料として砂糖、醤油、バター、小麦粉等を使用し、煮汁が褐変するまで長時間煮込む点にある。長時間煮込むことによって、短時間煮込むことによっては発現しない特徴的な風味が発現する。 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.
 煮込み料理は調理に手間がかかることから、煮込み料理の特徴的な風味を簡便に飲食品に付与する方法が、従来より検討されている。例えば、特許文献1~3には、アスコルビン酸、ウロン酸又はグルコサミンを使用する方法が記載されている。しかし、これらの材料はいずれも高価であるため、製造コストの観点からその使用量が制限されるという問題があった。また、これらの方法は、特別な材料を使用しているため、適用できる対象(飲食品)が制限されるという問題もあった。 Since stewed dishes require time and effort for cooking, methods for easily imparting the characteristic flavor of stewed dishes to foods and drinks have been studied. For example, Patent Documents 1 to 3 describe methods using ascorbic acid, uronic acid or glucosamine. However, since these materials are all expensive, there is a problem that the amount of use is limited from the viewpoint of manufacturing cost. Moreover, since these methods use special materials, there is also a problem that applicable objects (foods and drinks) are limited.
特開2011-115155号公報JP 2011-115155 A 国際公開第2010/050429号パンフレットInternational Publication No. 2010/050429 Pamphlet 国際公開第2009/069738号パンフレットInternational Publication No. 2009/069738 Pamphlet
 本発明の目的は、飲食品に煮込み料理様風味を付与することができ、低コストで製造し得、かつ、適用し得る飲食品が限定されない風味付与組成物を提供することである。 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.
 本発明者らは、上記の目的を達成すべく鋭意研究を重ねた結果、煮込み料理の特徴的な風味は、「油脂感」、「肉様の風味」、「甘い風味」及び「香ばしい風味」が、構成要素として重要であることを見出した。
 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.
[1] 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。
[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A重量部、B重量部及びC重量部とし、かつ、A+B+C=100とするとき、
 Aは0.001~99.8であり、
 Bは0.005~99.5であり、
 C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A重量部、B重量部及びC重量部とし、かつ、A+B+C=100とするとき、
 Aは0.001~99.8であり、
 Bは0.005~99.5であり、
 C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.
 本発明によれば、飲食品に煮込み料理様風味を付与することができ、低コストで製造し得、かつ、適用し得る飲食品が限定されない風味付与組成物を提供できる。
 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.
 本明細書において「煮込み料理様風味」とは、油脂感、肉様の風味、甘い風味及び香ばしい風味を主要な構成要素とする風味であり、煮込み料理の調理において、煮込み時間が適切な範囲であるとき、該煮込み時間の経過とともに強まる風味であり、且つ、煮込み料理を食べたときに中味から後味において強く感じられる風味である。また、煮込み料理様風味の「付与」とは、煮込み料理様風味を有しない飲食品に、煮込み料理様風味を新たに付与することのみならず、煮込み料理様風味を有する飲食品に、煮込み料理様風味を更に付与すること、すなわち煮込み料理様風味を増強すること、も含む概念である。 In this specification, “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. In addition, “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.
[風味付与組成物]
 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.
 シクロテン(CAS番号:80-71-7)、イソ吉草酸(CAS番号:503-74-2)及びオクタン酸(カプリル酸、CAS番号:124-07-2)は、いずれも食品の香気成分として知られている。これらの成分をそれぞれ単独で使用したときに感じられる香気又は臭気として、シクロテンは、甘いカラメル様香気を有し、イソ吉草酸は、拡散性のある不快臭を有し、オクタン酸は、やや酸っぱい脂肪臭を有することが、従来報告されている。
 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.
 本発明の組成物におけるシクロテン、イソ吉草酸及びオクタン酸の含有量を、それぞれA重量部、B重量部及びC重量部とし、かつ、A+B+C=100とするとき、これらのA、B及びCは、特定の範囲であることが好ましい。
 具体的には、A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。
 B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。
 C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。
 A、B及びC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.
 本発明の組成物は、シクロテン、イソ吉草酸及びオクタン酸に加え、更に、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、有効成分として含有してもよい。これらの成分を更に含有することによって、本発明の組成物は、より効果が増強され、飲食品に、より好ましい煮込み料理様風味を付与することができる。特に、本発明の組成物は、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含有する場合、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することができる。 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. By further containing these components, 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. In particular, when 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-オクテン-3-オール(CAS番号:3391-86-4)、メチオナール(CAS番号:3268-49-3)、デカン酸(カプリン酸、CAS番号:334-48-5)及び2-イソブチルチアゾール(CAS番号:124-07-2)をそれぞれ単独で使用したときに感じられる香気又は臭気として、1-オクテン-3-オールは、マッシュルーム様香気を有し、メチオナールは、オニオン、ミート様香気を有し、デカン酸は、脂肪様の不快臭を有し、2-イソブチルチアゾールは、トマト様グリーン香を有することが、従来報告されている。
 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.
 本発明の組成物は、本発明の目的を損なわない限り、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以外の他の成分を含有してもよい。当該他の成分としては、例えば、賦形剤、pH調整剤、酸化防止剤、増粘安定剤、調味料、甘味料(例、砂糖類等)、酸味料、香辛料、着色料、食塩、食品原料等が挙げられる。 The 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. Examples of the other components include excipients, pH adjusters, antioxidants, thickening stabilizers, seasonings, sweeteners (eg, sugars, etc.), acidulants, spices, colorants, salt, foods. Examples include raw materials.
 本発明において使用される各成分は飲食品に使用できるものでありさえすれば、例えば合成品又は抽出品等であってよい。あるいは、各成分そのものを使用せずともよく、各成分のいずれか1種又は2種以上を多量に含有する食品素材(例、リアクションフレーバー等)を代わりに使用してもよい。 As long as 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. Alternatively, 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.
 本発明の組成物の形態は特に制限されず、例えば、固体状(粉末状、顆粒状等を含む)、液体状(スラリー状等を含む)、ゲル状、ペースト状等が挙げられる。 The form of the composition of the present invention is not particularly limited, and examples thereof include solid (including powder, granule and the like), liquid (including slurry and the like), gel, and paste.
 本発明の組成物の製造は、既知の手法により行うことができる。本発明の組成物は、例えば、濃縮処理、乾燥処理、脱色処理等を、単独で又は組み合わせて施されてもよい。 The production of the 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.
 本発明の組成物を添加する飲食品は特に制限されないが、例えば、煮込み料理、調味料等が好ましい。本発明の組成物を、例えば煮込み料理、調味料等に添加することにより、煮込み料理様風味が付与され、より好ましいものとなる。煮込み料理は、材料として肉(例、牛肉、豚肉、鶏肉等)を使用したものであること好ましいが、肉を使用していないものであってもよい。煮込み料理の具体例としては、豚の角煮、牛丼、肉じゃが、おでん、ブラウンシチュー、デミグラスソース、ミートソース、コンソメスープ、Thit kho trung(ベトナム料理)、Ca Kho To(ベトナム料理)、Kai Palo(タイ料理)、Bak kut the(マレーシア料理)、Feijao(ブラジル料理)等が挙げられる。調味料の具体例としては、天然系調味料、風味調味料等が挙げられる。ここで「天然系調味料」とは、アミノ酸系うま味調味料(例、グルタミン酸ナトリウム等);核酸系うま味調味料(例、イノシン酸ナトリウム等);食品添加物(例、クエン酸等);アミノ酸(例、グリシン、アラニン等);たん白加水分解物;家畜家禽肉、魚介、野菜、酵母由来のエキス(例、チキンエキス、ポークエキス、ビーフエキス、酵母エキス等);アミノ酸と糖の加熱褐変反応(アミノカルボニル反応又はメイラード反応)を利用した加工食品;生肉を原料に使用した加工食品;酵素等で分解した加工食品;コク味を付与する機能を持つペプチド類等を配合した加工食品等の食品原料を1種類以上(好ましくは1種類~100種類)含有してなる調味料である。天然系調味料の形態としては、例えば、液状、ペースト状、粉末状、顆粒状等が挙げられる。また、「風味調味料」とは、天然系調味料に砂糖類、食塩等を加えた調味料であり、飲食品に風味原料の香気、風味及び味を付与するために用いられる。風味調味料の形態としては、例えば、液状、ペースト状、粉末状、顆粒状等が挙げられる。また調味料は、煮込み料理様風味を有するものが好ましいが、飲食品に添加した場合に、添加された飲食品に煮込み料理様風味を付与し得るものでありさえすれば、調味料自体は煮込み料理様風味を有していても、有していなくてもよい。 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. By adding the composition of the present invention to, for example, stewed dishes, seasonings and the like, 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. Specific examples of 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. Specific examples of seasonings include natural seasonings and flavor seasonings. Here, the “natural seasoning” means an amino acid-based umami seasoning (eg, sodium glutamate); a nucleic acid-based umami seasoning (eg, sodium inosinate); a food additive (eg, citric acid); an amino acid (Eg, glycine, alanine, etc.); protein hydrolyzate; livestock poultry, seafood, vegetables, yeast-derived extracts (eg, chicken extract, pork extract, beef extract, yeast extract, etc.); heating browning reaction of amino acids and sugars Processed food using (aminocarbonyl reaction or Maillard reaction); Processed food using raw meat as raw material; Processed food decomposed with enzymes, etc .; Food such as processed food containing peptides with a function of imparting richness It is a seasoning containing one or more (preferably 1 to 100) raw materials. Examples of the form of the natural seasoning include liquid, paste, powder, granule and the like. 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. Examples of 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.
 本発明の組成物は、飲食品の原料として飲食品に添加してもよいが、本発明の組成物は、そのままで調味料(例、天然系調味料、風味調味料等)として使用することもできる。従って、本発明は、本発明の組成物を含む調味料も提供する。 The 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.
 本発明の組成物又は調味料を飲食品に添加する時期は特に制限されないが、例えば、飲食品を調理又は製造する間に、その原料と併せて添加してもよい。また、飲食品の完成後に添加してもよく、喫食の直前及び/又は喫食中に添加してもよい。 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.
 本発明の組成物は、本発明の組成物が有効成分として含有するシクロテンの量が、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0.00001~500重量ppmとなり、より好ましくは0.001~100重量ppmとなり、特に好ましくは0.01~10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.
 また、本発明の組成物が1-オクテン-3-オ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1-オクテン-3-オールの量が、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0.0001~1重量ppmとなり、より好ましくは0.001~0.1重量ppmとなり、特に好ましくは0.005~0.05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.
 飲食品に添加される本発明の組成物の量は特に制限されないが、本発明の組成物を添加する飲食品の量に対して、通常0.01重量ppm~99.9重量%である。 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.
[飲食品の製造方法]
 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.
 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、飲食品に対して、それぞれ特定の範囲であることが好ましい。
 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.
 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A重量部、B重量部及びC重量部とし、かつ、A+B+C=100とするとき、これらのA、B及びCは、特定の範囲であることが好ましい。
 具体的には、A、B及びCは、それぞれ上記のA、B及びCと同様の範囲である。
 A、B及びC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.
 本発明の製造方法は、シクロテン、イソ吉草酸及びオクタン酸を添加する工程に加え、更に、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種以上を添加する工程を含んでもよい。これらの成分を更に添加することによって、本発明の製造方法により得られる飲食品は、より好ましい煮込み料理様風味を有するものとなる。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する場合、本発明の製造方法により得られる飲食品は、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 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. Particularly when cycloten, isovaleric acid, octanoic acid, 1-octen-3-ol, methional, decanoic acid and 2-isobutylthiazole are added, the food and drink obtained by the production method of the present invention is a very preferable stewed dish. It will have a flavor.
 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それぞれ、飲食品に対して、特定の範囲であることが好ましい。
 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.
 本発明の製造方法は、本発明の目的を損なわない限り、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以外の他の成分を添加する工程を含んでもよい。当該他の成分としては、例えば、上述の本発明の組成物が含有してもよい他の成分と同様のものが挙げられる。 In the production method of the present invention, other components than cycloten, isovaleric acid, octanoic acid, 1-octen-3-ol, methional, decanoic acid and 2-isobutylthiazole are added unless the object of the present invention is impaired. A process may be included. Examples of the other components include those similar to the other components that may be contained in the composition of the present invention described above.
 シクロテン、イソ吉草酸及びオクタン酸は、別々に添加されてもよいし、いずれか2種又は3種すべてが同時に添加されてもよい。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種以上を添加する場合、これらも別々に添加されてもよいし、2種以上(2~7種)が同時に添加にされてもよい。また、上記の本発明の組成物の形態で添加されてもよい。 Cycloten, isovaleric acid and octanoic acid may be added separately, or any two or all three may be added simultaneously. When 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. Moreover, you may add with the form of said composition of this invention.
 本発明の製造方法により得られる飲食品は特に制限されないが、例えば、煮込み料理、調味料等が好ましい。煮込み料理、調味料の具体例としては、上記の本発明の組成物を添加する飲食品として例示したものと同様のものが挙げられる。 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.
 本発明の製造方法において、シクロテン、イソ吉草酸及びオクタン酸、並びに所望により、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種以上を添加する時期は特に制限されないが、例えば、飲食品を調理又は製造する間に、その原料と併せて添加してもよい。また、調理又は製造された飲食品に添加してもよい。 In the production method of the present invention, one or more selected from the group consisting of cycloten, isovaleric acid and octanoic acid, and optionally 1-octen-3-ol, methional, decanoic acid and 2-isobutylthiazole. Although there is no restriction | limiting in particular at the time of adding, For example, you may add together with the raw material during cooking or manufacturing food and drink. Moreover, you may add to the food-drinks cooked or manufactured.
[飲食品への煮込み料理様風味の付与方法]
 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.
 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、飲食品に対して、それぞれ特定の範囲であることが好ましい。
 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.
 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A重量部、B重量部及びC重量部とし、かつ、A+B+C=100とするとき、これらのA、B及びCは、特定の範囲であることが好ましい。
 具体的には、A、B及びCは、それぞれ上記のA、B及びCと同様の範囲である。
 A、B及びC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.
 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に加え、更に、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種以上を添加する工程を含んでもよい。これらの成分を更に添加することによって、飲食品に、より好ましい煮込み料理様風味を付与できる。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する場合、飲食品に、非常に好ましい煮込み料理様風味を付与できる。 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. In particular, when cycloten, isovaleric acid, octanoic acid, 1-octen-3-ol, methional, decanoic acid and 2-isobutylthiazole are added, a very preferable stewed dish-like flavor can be imparted to food and drink.
 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、飲食品に対して、それぞれ特定の範囲であることが好ましい。
 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.
 シクロテン、イソ吉草酸及びオクタン酸は、別々に添加されてもよいし、いずれか2種又は3種すべてが同時に添加されてもよい。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種以上を添加する場合、これらも別々に添加されてもよいし、2種以上(2~7種)が同時に添加にされてもよい。また、上記の本発明の組成物の形態で添加されてもよい。 Cycloten, isovaleric acid and octanoic acid may be added separately, or any two or all three may be added simultaneously. When 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. Moreover, you may add with the form of said composition of this invention.
 本発明の付与方法によって、煮込み料理様風味が付与される飲食品は特に制限されないが、例えば、煮込み料理、調味料等が好ましい。煮込み料理、調味料の具体例としては、上記の本発明の組成物を添加する飲食品として例示したものと同様のものが挙げられる。 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.
 以下の実施例において本発明を更に具体的に説明するが、本発明はこれらの例によってなんら限定されるものではない。 The present invention will be described more specifically in the following examples, but the present invention is not limited to these examples.
 実施例で使用したシクロテン、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は、いずれもシグマアルドリッチジャパン合同会社製である。 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.
(実施例1~25、比較例1~17の調製)
 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.
(実施例1~25、比較例1~17の評価)
 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.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000008
Figure JPOXMLDOC01-appb-T000008
 表1-1~1-8から明らかなように、シクロテン、イソ吉草酸及びオクタン酸のうち、1成分のみ又は2成分のみを添加した場合(比較例1~6)、デミグラスソースに煮込み料理様風味は付与されなかった。
 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.
(本発明の風味付与組成物の製造例)
[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.
Figure JPOXMLDOC01-appb-T000009
Figure JPOXMLDOC01-appb-T000009
[製造例2]
 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.
Figure JPOXMLDOC01-appb-T000010
Figure JPOXMLDOC01-appb-T000010
 本発明によれば、飲食品に煮込み料理様風味を付与することができ、低コストで製造し得、かつ、適用し得る飲食品が限定されない風味付与組成物を提供できる。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。 According to the present invention, it is possible 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. Moreover, according to this invention, the food-drinks to which the stewed dish-like flavor was provided and its manufacturing method can be provided.
 本出願は、日本で出願された特願2013-52237(出願日:2013年3月14日)を基礎としており、その内容は本明細書に全て包含されるものである。  This application is based on Japanese Patent Application No. 2013-52237 (filing date: March 14, 2013) filed in Japan, the contents of which are incorporated in full herein.

Claims (8)

  1.  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.
  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A重量部、B重量部及びC重量部とし、かつ、A+B+C=100とするとき、
     Aは0.001~99.8であり、
     Bは0.005~99.5であり、
     C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.
  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、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.
  4.  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.
  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。
    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.
  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A重量部、B重量部及びC重量部とし、かつ、A+B+C=100とするとき、
     Aは0.001~99.8であり、
     Bは0.005~99.5であり、
     C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.
  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、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.
  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、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.
PCT/JP2014/056766 2013-03-14 2014-03-13 Flavoring composition, food or beverage product having stew-like flavoring, and production method therefor WO2014142267A1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
BR112015022323-0A BR112015022323B1 (en) 2013-03-14 2014-03-13 COMPOSITION THAT CONFERS FLAVOR, CONDITION, AND PRODUCTION METHOD OF A FOOD OR DRINK
JP2015505571A JP6414051B2 (en) 2013-03-14 2014-03-13 Flavor-imparting composition, food and drink with a stewed dish-like flavor, and a method for producing the same

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2013052237 2013-03-14
JP2013-052237 2013-03-14

Publications (1)

Publication Number Publication Date
WO2014142267A1 true WO2014142267A1 (en) 2014-09-18

Family

ID=51536915

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2014/056766 WO2014142267A1 (en) 2013-03-14 2014-03-13 Flavoring composition, food or beverage product having stew-like flavoring, and production method therefor

Country Status (3)

Country Link
JP (1) JP6414051B2 (en)
BR (1) BR112015022323B1 (en)
WO (1) WO2014142267A1 (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3320783A4 (en) * 2015-07-07 2018-11-21 Mizkan Holdings Co., Ltd. Liquid flavor enhancer, method for cooking by heating, and cooked food product
WO2021198199A1 (en) * 2020-03-31 2021-10-07 Firmenich Sa Flavor composition
WO2022054918A1 (en) * 2020-09-11 2022-03-17 味の素株式会社 Perfume composition
WO2022054917A1 (en) * 2020-09-11 2022-03-17 味の素株式会社 Mouth-coating feel enhancer
WO2023190557A1 (en) * 2022-03-28 2023-10-05 味の素株式会社 Salty taste enhancer

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2004018431A (en) * 2002-06-14 2004-01-22 Kiyomitsu Kawasaki Perfume composition for oral cavity and oral cavity composition containing the same
JP2004135522A (en) * 2002-10-16 2004-05-13 Kiyomitsu Kawasaki Dried-fish flavor composition and food product containing the same
JP2005015686A (en) * 2003-06-27 2005-01-20 Kiyomitsu Kawasaki Fruit-like flavor composition
JP2005015683A (en) * 2003-06-27 2005-01-20 Kiyomitsu Kawasaki Meat flavor composition and product flavored with the meat flavor composition
JP2006025706A (en) * 2004-07-16 2006-02-02 Kiyomitsu Kawasaki Nut-like flavor composition
WO2012020598A1 (en) * 2010-08-10 2012-02-16 味の素株式会社 Aroma/flavor-imparting composition
KR20120113821A (en) * 2011-04-04 2012-10-16 주식회사 정풍 Producing method for natural beef savory flavor

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2004018431A (en) * 2002-06-14 2004-01-22 Kiyomitsu Kawasaki Perfume composition for oral cavity and oral cavity composition containing the same
JP2004135522A (en) * 2002-10-16 2004-05-13 Kiyomitsu Kawasaki Dried-fish flavor composition and food product containing the same
JP2005015686A (en) * 2003-06-27 2005-01-20 Kiyomitsu Kawasaki Fruit-like flavor composition
JP2005015683A (en) * 2003-06-27 2005-01-20 Kiyomitsu Kawasaki Meat flavor composition and product flavored with the meat flavor composition
JP2006025706A (en) * 2004-07-16 2006-02-02 Kiyomitsu Kawasaki Nut-like flavor composition
WO2012020598A1 (en) * 2010-08-10 2012-02-16 味の素株式会社 Aroma/flavor-imparting composition
KR20120113821A (en) * 2011-04-04 2012-10-16 주식회사 정풍 Producing method for natural beef savory flavor

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
KASUGA, H. ET AL.: "Aroma components ot potato chips", KORYO, 2008, pages 35 - 41, XP009185622 *
NAKAMURA, S. ET AL.: "Identification of volatile flavor components of the oil from roasted sesame seeds", AGRIC. BIOL. CHEM., vol. 53, no. 7, 1989, pages 1891 - 1899 *
NISHIMURA, O. ET AL.: "Identification of volatile flavor components of the oil from roasted sesame seeds", KORYO, 1990, pages 91 - 101, XP003022361 *
SUGIMOTO, S.: "Aroma components of dried bonito soup", KORYO, 2012, pages 51 - 56 *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3320783A4 (en) * 2015-07-07 2018-11-21 Mizkan Holdings Co., Ltd. Liquid flavor enhancer, method for cooking by heating, and cooked food product
WO2021198199A1 (en) * 2020-03-31 2021-10-07 Firmenich Sa Flavor composition
WO2022054918A1 (en) * 2020-09-11 2022-03-17 味の素株式会社 Perfume composition
WO2022054917A1 (en) * 2020-09-11 2022-03-17 味の素株式会社 Mouth-coating feel enhancer
WO2023190557A1 (en) * 2022-03-28 2023-10-05 味の素株式会社 Salty taste enhancer

Also Published As

Publication number Publication date
JP6414051B2 (en) 2018-10-31
JPWO2014142267A1 (en) 2017-02-16
BR112015022323B1 (en) 2022-01-11
BR112015022323A2 (en) 2017-07-18

Similar Documents

Publication Publication Date Title
JP5954176B2 (en) Aroma / flavoring composition
CN111867396B (en) Salty and/or spicy taste enhancer
JP6414051B2 (en) Flavor-imparting composition, food and drink with a stewed dish-like flavor, and a method for producing the same
EP2454950A1 (en) Onion extract, and process for production thereof
JP7156270B2 (en) Composition for imparting a burnt oil flavor
CN1273050C (en) Food meat stuffing of cooked wheaten food
JP6610662B2 (en) Fragrance composition
JP7056048B2 (en) Taste improver
TWI683629B (en) Spice composition
JP6801209B2 (en) Fragrance composition
JP7329330B2 (en) Flavor imparting seasoning
JP7172992B2 (en) A composition for imparting a charcoal-like pungent flavor
TWI683628B (en) Spice composition, seasoning manufacturing method, food manufacturing method, seasoning, food, and method for imparting a sense of conditioning
WO2020027252A1 (en) Salty taste enhancer
JP7363481B2 (en) flavor composition
CN102362656A (en) Chinese black mushroom soup stock seasoning powder
JP2011211988A (en) Decreased calorie food and drink composition
JP7147748B2 (en) Composition for imparting charred flavor to meat or beans
JP7031120B2 (en) Composition for imparting richness
WO2017170196A1 (en) Cooked sensation imparting agent
WO2022004588A1 (en) Flavor composition
JP2019170188A (en) Salty taste enhancing composition
JP2010110315A (en) Jiao-zi
JP2018042484A (en) Flavor enhancing method of flavoring vegetable
JP2016189716A (en) Seasoning for enhancing spice feeling

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 14762837

Country of ref document: EP

Kind code of ref document: A1

ENP Entry into the national phase

Ref document number: 2015505571

Country of ref document: JP

Kind code of ref document: A

NENP Non-entry into the national phase

Ref country code: DE

WWE Wipo information: entry into national phase

Ref document number: IDP00201506366

Country of ref document: ID

REG Reference to national code

Ref country code: BR

Ref legal event code: B01A

Ref document number: 112015022323

Country of ref document: BR

122 Ep: pct application non-entry in european phase

Ref document number: 14762837

Country of ref document: EP

Kind code of ref document: A1

ENP Entry into the national phase

Ref document number: 112015022323

Country of ref document: BR

Kind code of ref document: A2

Effective date: 20150910