WO2015059803A1 - Fruit flavor seasoning and process for producing same - Google Patents
Fruit flavor seasoning and process for producing same Download PDFInfo
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- WO2015059803A1 WO2015059803A1 PCT/JP2013/078864 JP2013078864W WO2015059803A1 WO 2015059803 A1 WO2015059803 A1 WO 2015059803A1 JP 2013078864 W JP2013078864 W JP 2013078864W WO 2015059803 A1 WO2015059803 A1 WO 2015059803A1
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- fruit
- flavor
- oil
- fruit juice
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Classifications
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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
-
- 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
-
- 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
- A23L27/29—Fruit flavours
Definitions
- the present invention relates to a fruit-flavored flavoring agent capable of imparting the fragrance and taste strength inherent to fresh fruits to beverages and the like, and a method for producing the same.
- fruit flavor flavors with fruit aromas and flavors are based on the strength of the aroma and taste of fresh fruits, such as fruit juice drinks, soft drinks with fruit juices, and Chu-Hi.
- fruit juice drinks such as fruit juice drinks, soft drinks with fruit juices, and Chu-Hi.
- it is very commonly used as a raw material for these beverages.
- oil-soluble natural flavors oil extracted from citrus fruits, etc.
- the inventor of the present application has made extensive studies on a method for obtaining a novel fruit flavoring flavoring agent that can impart a beverage with a scent and flavor that are inherent to fresh fruits. It was. As a result, the inventor of the present application can obtain a fruit-flavored flavoring agent capable of imparting the strength of fragrance and taste inherent to fresh fruits to beverages and the like by a completely new method that has not been conventionally available. And led to the creation of the present invention.
- An object of the present invention is to provide a fruit-flavored flavoring agent capable of imparting the fragrance and taste strength inherent to fresh fruits to beverages and the like, and a method for producing the same.
- the fruit flavor flavoring according to the present invention is obtained by emulsifying a mixed liquid of concentrated fruit juice and oil-soluble natural flavor while maintaining a temperature of -18 ° C to 10 ° C. It is characterized by.
- the fruit flavor flavoring according to the present invention emulsifies a mixed solution of 100 parts by weight of concentrated fruit juice and 0.2 to 190 parts by weight of an oil-soluble natural flavor while maintaining a temperature of -18 ° C to 10 ° C. It is also characterized by being obtained by
- the method for producing a fruit flavor flavor according to the present invention is characterized in that it is obtained by emulsifying a mixed liquid of concentrated fruit juice and oil-soluble natural flavor while maintaining a temperature of ⁇ 18 ° C. to 10 ° C. .
- the method for producing a fruit flavor flavor according to the present invention maintains a temperature of ⁇ 18 ° C. to 10 ° C. with a mixture of 100 parts by weight of concentrated fruit juice and 0.2 to 190 parts by weight of oil-soluble natural flavor It is also characterized by being obtained by emulsifying.
- a fruit-flavored flavoring agent capable of imparting the fragrance and taste strength inherent to fresh fruits to beverages and the like, and a method for producing the same.
- the oil-soluble natural fragrance prepared here is preferably 0.2 to 190 parts by weight with respect to 100 parts by weight of concentrated fruit juice. It is because the fruit flavor flavoring agent which has moderate fragrance and taste can be obtained by using it as the quantity in this range at the time of the use to a drink etc.
- the mixed solution in the container is cooled, and this mixed solution is emulsified using a homogenizer or the like while maintaining a temperature of ⁇ 18 ° C. to 10 ° C.
- citrus fruit juice is used as the concentrated fruit juice
- the concentrated fruit juice used in the present invention is not limited to that of citrus fruit. According to the production method of the present invention, it is possible to obtain a fruit-flavored flavoring agent that can impart beverages and the like with the strength of fragrance and taste that fresh fruits originally have even when concentrated juice other than citrus fruits is used. Because it can. Therefore, in the present invention, in addition to concentrated citrus juices such as lemon, grapefruit, orange and lime, for example, concentrated juices other than citrus fruits such as ume, apples, grapes, peaches, bananas, pineapples and the like can be used. it can.
- the concentrated fruit juice and the oil-soluble natural fragrance prepared in the above embodiment are naturally preferably made from the same fruit, but different fruits may be used as the raw material.
- the concentrated fruit juice only one type of concentrated fruit juice may be used, or two or more kinds of concentrated fruit juice may be used in combination.
- the concentrated fruit juice either turbid concentrated fruit juice or clarified concentrated fruit juice can be used.
- oil-soluble natural fragrance used in the above embodiment is not limited as long as it is an oil-soluble natural fragrance.
- oil-soluble natural fragrance is not limited to one kind, as in the case of concentrated fruit juice, and two or more kinds may be used in combination.
- the mixed liquid of concentrated fruit juice and oil-soluble natural fragrance is emulsified using a homogenizer or the like, but in the present invention, the mixed liquid may be in an emulsified state.
- the means is not limited.
- the present invention it is a very important point to emulsify a mixed liquid of concentrated fruit juice and oil-soluble natural flavor while maintaining a temperature of -18 ° C to 10 ° C.
- emulsifying under such a low temperature condition it is possible to prevent the oil-soluble natural fragrance from becoming too small due to excessive emulsification, and thereby, the strength of the aroma and taste inherent to fresh fruits. It is because the fruit flavor flavoring agent which can be given to drink etc. can be obtained.
- Example 1 product of the present invention
- 212.5 g of turbid concentrated fruit juice (Brix 62%) and 50 g of grapefruit oil (natural fragrance) were prepared. And the turbid concentrated fruit juice of these grapefruits and grapefruit oil were put into the container, and these liquid mixture was obtained.
- the mixed solution in the container was cooled and adjusted so that the mixed solution maintained a temperature of ⁇ 5 ° C. to 0 ° C.
- the mixed solution in the container was mixed with T.M.
- the mixture was emulsified by stirring at 5000 rpm for 10 minutes using a K homomixer (MARK II2.5 type). During the stirring, the mixed solution was cooled and adjusted so that the temperature of the mixed solution was within the range of ⁇ 5 to 5 ° C. In this way, a fruit flavor flavor was obtained.
- water containing 0.1% of the fruit-flavored flavor obtained in the examples has a strong scent compared to water containing 0.1% of the fruit-flavored flavor obtained in the comparative example, and It was confirmed that the taste was strong.
- a fruit-flavored flavoring agent for imparting the fragrance and taste strength inherent to fresh fruits to beverages and the like, and a method for producing the same. be able to.
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
[Problem] To provide: a fruit flavor seasoning which can impart, to beverages, etc., the strong aroma and flavor inherent in fresh fruits; and a process for producing the fruit flavor seasoning.
[Solution] The fruit flavor seasoning according to the invention is characterized by being obtained by emulsifying a liquid mixture of a concentrated fruit juice and an oil-soluble natural essence while keeping the temperature of the mixture at -18°C to 10°C. The process for producing the fruit flavor seasoning according to the invention is characterized by obtaining the fruit flavor seasoning by emulsifying a liquid mixture of a concentrated fruit juice and an oil-soluble natural essence while keeping the temperature of the mixture at -18°C to 10°C.
Description
本発明は、新鮮な果実が本来有している香りや味わいの強さを、飲料等に付与することができる果実風味香味料、及び、その製造方法に関するものである。
The present invention relates to a fruit-flavored flavoring agent capable of imparting the fragrance and taste strength inherent to fresh fruits to beverages and the like, and a method for producing the same.
従来より、果実の香りや味わいを有する果実風味香味料は、新鮮な果実が有している香りや味わいの強さを、果汁飲料や、果汁入りの清涼飲料、また、チューハイなどを代表とする果汁入りアルコール飲料等に付与するため、これらの飲料等の原料として、ごく一般的に使用されている。
Traditionally, fruit flavor flavors with fruit aromas and flavors are based on the strength of the aroma and taste of fresh fruits, such as fruit juice drinks, soft drinks with fruit juices, and Chu-Hi. In order to give to fruit juice containing alcoholic beverages, etc., it is very commonly used as a raw material for these beverages.
ところで、これらの飲料等に使用される果実風味香味料のうち、油溶性の天然香料（柑橘類から抽出したオイル等）は、新鮮な果実が有している香りや味わいを、より強く飲料等に付与できるものとして知られている。
By the way, among fruit-flavored flavors used in these beverages, oil-soluble natural flavors (oil extracted from citrus fruits, etc.) make the scent and taste of fresh fruits stronger and stronger in beverages, etc. It is known as something that can be granted.
しかしながら、このような油溶性の天然香料は、その油溶成分が飲料等に溶解しないため、飲料等に直接添加して使用することが困難であるという問題があった。
However, such an oil-soluble natural fragrance has a problem that it is difficult to directly add to a beverage or the like because the oil-soluble component does not dissolve in the beverage or the like.
本願発明者は、このような実情のもと、新鮮な果実が本来有している香りや味わいの強さを飲料等に付与できる、新規の果実風味香味料を得る方法について、鋭意検討を重ねた。その結果、本願発明者は、従来には無いまったく新しい方法によって、新鮮な果実が本来有している香りや味わいの強さを飲料等に付与可能な果実風味香味料を得ることができるという知見を得、本発明を創作するに至った。
Under such circumstances, the inventor of the present application has made extensive studies on a method for obtaining a novel fruit flavoring flavoring agent that can impart a beverage with a scent and flavor that are inherent to fresh fruits. It was. As a result, the inventor of the present application can obtain a fruit-flavored flavoring agent capable of imparting the strength of fragrance and taste inherent to fresh fruits to beverages and the like by a completely new method that has not been conventionally available. And led to the creation of the present invention.
なお、本発明を出願するにあたって、本願の発明者や出願人において過去の特許文献等を調査したところ、果実風味香味料に関する技術について、下記の文献を発見することができたが、本発明に係る技術的思想等を詳述したものについては、発見することができなかった。
In addition, when filing the present invention, the inventors and applicants of the present application investigated past patent documents and the like. As a result, the following documents could be found for the technology related to fruit flavors. It was not possible to discover the details of such technical ideas.
本発明は、新鮮な果実が本来有している香りや味わいの強さを、飲料等に付与することができる果実風味香味料、及び、その製造方法を提供することを目的とする。
An object of the present invention is to provide a fruit-flavored flavoring agent capable of imparting the fragrance and taste strength inherent to fresh fruits to beverages and the like, and a method for producing the same.
そのための手段として、本発明に係る果実風味香味料は、濃縮果汁と油溶性天然香料との混合液を、－１８℃～１０℃の温度を維持しながら乳化させることによって得られるものであることを特徴としている。
For that purpose, the fruit flavor flavoring according to the present invention is obtained by emulsifying a mixed liquid of concentrated fruit juice and oil-soluble natural flavor while maintaining a temperature of -18 ° C to 10 ° C. It is characterized by.
また、本発明に係る果実風味香味料は、濃縮果汁１００重量部と、油溶性天然香料０．２～１９０重量部との混合液を、－１８℃～１０℃の温度を維持しながら乳化させることによって得られるものであることも特徴としている。
Further, the fruit flavor flavoring according to the present invention emulsifies a mixed solution of 100 parts by weight of concentrated fruit juice and 0.2 to 190 parts by weight of an oil-soluble natural flavor while maintaining a temperature of -18 ° C to 10 ° C. It is also characterized by being obtained by
さらに、本発明に係る果実風味香味料の製造方法は、濃縮果汁と油溶性天然香料との混合液を、－１８℃～１０℃の温度を維持しながら乳化させることによって得ることを特徴としている。
Furthermore, the method for producing a fruit flavor flavor according to the present invention is characterized in that it is obtained by emulsifying a mixed liquid of concentrated fruit juice and oil-soluble natural flavor while maintaining a temperature of −18 ° C. to 10 ° C. .
また、本発明に係る果実風味香味料の製造方法は、濃縮果汁１００重量部と、油溶性天然香料０．２～１９０重量部との混合液を、－１８℃～１０℃の温度を維持しながら乳化させることによって得ることも特徴としている。
In addition, the method for producing a fruit flavor flavor according to the present invention maintains a temperature of −18 ° C. to 10 ° C. with a mixture of 100 parts by weight of concentrated fruit juice and 0.2 to 190 parts by weight of oil-soluble natural flavor It is also characterized by being obtained by emulsifying.
本発明によれば、新鮮な果実が本来有している香りや味わいの強さを、飲料等に付与することができる果実風味香味料、及び、その製造方法を提供することができる。
According to the present invention, it is possible to provide a fruit-flavored flavoring agent capable of imparting the fragrance and taste strength inherent to fresh fruits to beverages and the like, and a method for producing the same.
以下、本発明に係る果実風味香味料、及び、その製造方法を実施するための形態について説明する。
Hereinafter, the fruit flavor flavor according to the present invention and a mode for carrying out the manufacturing method thereof will be described.
まず、柑橘類の濃縮果汁と、油溶性天然香料とを用意する。そして、これら濃縮果汁と油溶性天然香料とを容器に入れ、これらの混合液を得る。なお、ここで用意する油溶性天然香料は、濃縮果汁１００重量部に対して、０．２～１９０重量部とすることが好ましい。この範囲内の量とすることで、飲料等への使用に際して、適度な香りや味わいを有する果実風味香味料を得ることができるからである。
First, prepare citrus fruit juice and oil-soluble natural flavor. And these concentrated fruit juices and oil-soluble natural fragrance | flavors are put into a container, and these liquid mixture is obtained. The oil-soluble natural fragrance prepared here is preferably 0.2 to 190 parts by weight with respect to 100 parts by weight of concentrated fruit juice. It is because the fruit flavor flavoring agent which has moderate fragrance and taste can be obtained by using it as the quantity in this range at the time of the use to a drink etc.
次に、容器内の混合液を冷却し、この混合液を－１８℃～１０℃の温度を維持しながら、ホモジナイザー等を利用して乳化させる。このような製造方法によって、本実施形態に係る果実風味香味料を得る。
Next, the mixed solution in the container is cooled, and this mixed solution is emulsified using a homogenizer or the like while maintaining a temperature of −18 ° C. to 10 ° C. By such a manufacturing method, the fruit flavor flavoring which concerns on this embodiment is obtained.
以上の実施形態においては、濃縮果汁として柑橘類の果汁を使用しているが、本発明において使用される濃縮果汁は、柑橘類のものに限定されることは無い。本発明に係る製造方法によれば、柑橘類以外の濃縮果汁を使用しても、新鮮な果実が本来有している香りや味わいの強さを飲料等に付与できる果実風味香味料を得ることができるからである。従って、本発明においては、レモン、グレープフルーツ、オレンジ、ライム等といった柑橘類の濃縮果汁のほか、例えば、ウメ、りんご、ぶどう、モモ、バナナ、パインアップル等といった、柑橘類以外の濃縮果汁も使用することができる。
In the above embodiment, citrus fruit juice is used as the concentrated fruit juice, but the concentrated fruit juice used in the present invention is not limited to that of citrus fruit. According to the production method of the present invention, it is possible to obtain a fruit-flavored flavoring agent that can impart beverages and the like with the strength of fragrance and taste that fresh fruits originally have even when concentrated juice other than citrus fruits is used. Because it can. Therefore, in the present invention, in addition to concentrated citrus juices such as lemon, grapefruit, orange and lime, for example, concentrated juices other than citrus fruits such as ume, apples, grapes, peaches, bananas, pineapples and the like can be used. it can.
なお、以上の実施形態において用意する濃縮果汁と油溶性天然香料とは、ともに同じ果実を原材料とすることが当然に好ましいが、違う果実を原材料としても構わない。また、濃縮果汁は、一種類の濃縮果汁のみを使用しても良いし、二種類以上の濃縮果汁を組み合わせて使用しても構わない。さらに、濃縮果汁は、混濁濃縮果汁、又は、清澄濃縮果汁のいずれも使用することが可能である。
It should be noted that the concentrated fruit juice and the oil-soluble natural fragrance prepared in the above embodiment are naturally preferably made from the same fruit, but different fruits may be used as the raw material. In addition, as the concentrated fruit juice, only one type of concentrated fruit juice may be used, or two or more kinds of concentrated fruit juice may be used in combination. Furthermore, as the concentrated fruit juice, either turbid concentrated fruit juice or clarified concentrated fruit juice can be used.
また、以上の実施形態において使用される油溶性天然香料は、油溶性の天然香料であれば、その種類が限定されることはない。また、この油溶性天然香料についても、濃縮果汁と同様、一種類に限らず、二種類以上を組み合わせて使用しても構わない。
Also, the oil-soluble natural fragrance used in the above embodiment is not limited as long as it is an oil-soluble natural fragrance. In addition, the oil-soluble natural fragrance is not limited to one kind, as in the case of concentrated fruit juice, and two or more kinds may be used in combination.
さらに、以上の実施形態においては、濃縮果汁と油溶性天然香料との混合液を、ホモジナイザー等を利用して乳化させているが、本発明においては、混合液が乳化状態となれば良く、その手段が限定されることはない。
Furthermore, in the above embodiment, the mixed liquid of concentrated fruit juice and oil-soluble natural fragrance is emulsified using a homogenizer or the like, but in the present invention, the mixed liquid may be in an emulsified state. The means is not limited.
なお、本発明においては、濃縮果汁と油溶性天然香料との混合液を－１８℃～１０℃の温度を維持しながら乳化させることが非常に重要なポイントとなる。このような低温条件下において乳化させることで、過剰な乳化によって油溶性天然香料が小さくなり過ぎることを抑止することができ、これにより、新鮮な果実が本来有している香りや味わいの強さを、飲料等に付与できる果実風味香味料を得ることができるからである。
In the present invention, it is a very important point to emulsify a mixed liquid of concentrated fruit juice and oil-soluble natural flavor while maintaining a temperature of -18 ° C to 10 ° C. By emulsifying under such a low temperature condition, it is possible to prevent the oil-soluble natural fragrance from becoming too small due to excessive emulsification, and thereby, the strength of the aroma and taste inherent to fresh fruits. It is because the fruit flavor flavoring agent which can be given to drink etc. can be obtained.
次に、以下に示す実施例により、本発明について更に詳細に説明を行う。
Next, the present invention will be described in more detail with reference to the following examples.
［実施例１（本発明品）］
まず、グレープフルーツの混濁濃縮果汁（Ｂｒｉｘ６２％）２１２．５ｇと、グレープフルーツオイル（天然香料）５０ｇを用意した。そして、これらグレープフルーツの混濁濃縮果汁とグレープフルーツオイルとを容器に入れ、これらの混合液を得た。次に、容器内の混合液を冷却し、この混合液が－５℃～０℃の温度を維持するように調整した。その後、容器内の混合液を、プライミクス社製のＴ．Ｋホモミキサー（MARKII2.5型）を利用して、５０００ｒｐｍで１０分間撹拌することによって乳化させた。なお、攪拌中も、混合液を冷却し、混合液の温度が－５～５℃の範囲内となるよう調整した。このようにして果実風味香味料を得た。 [Example 1 (product of the present invention)]
First, 212.5 g of turbid concentrated fruit juice (Brix 62%) and 50 g of grapefruit oil (natural fragrance) were prepared. And the turbid concentrated fruit juice of these grapefruits and grapefruit oil were put into the container, and these liquid mixture was obtained. Next, the mixed solution in the container was cooled and adjusted so that the mixed solution maintained a temperature of −5 ° C. to 0 ° C. Thereafter, the mixed solution in the container was mixed with T.M. The mixture was emulsified by stirring at 5000 rpm for 10 minutes using a K homomixer (MARK II2.5 type). During the stirring, the mixed solution was cooled and adjusted so that the temperature of the mixed solution was within the range of −5 to 5 ° C. In this way, a fruit flavor flavor was obtained.
まず、グレープフルーツの混濁濃縮果汁（Ｂｒｉｘ６２％）２１２．５ｇと、グレープフルーツオイル（天然香料）５０ｇを用意した。そして、これらグレープフルーツの混濁濃縮果汁とグレープフルーツオイルとを容器に入れ、これらの混合液を得た。次に、容器内の混合液を冷却し、この混合液が－５℃～０℃の温度を維持するように調整した。その後、容器内の混合液を、プライミクス社製のＴ．Ｋホモミキサー（MARKII2.5型）を利用して、５０００ｒｐｍで１０分間撹拌することによって乳化させた。なお、攪拌中も、混合液を冷却し、混合液の温度が－５～５℃の範囲内となるよう調整した。このようにして果実風味香味料を得た。 [Example 1 (product of the present invention)]
First, 212.5 g of turbid concentrated fruit juice (Brix 62%) and 50 g of grapefruit oil (natural fragrance) were prepared. And the turbid concentrated fruit juice of these grapefruits and grapefruit oil were put into the container, and these liquid mixture was obtained. Next, the mixed solution in the container was cooled and adjusted so that the mixed solution maintained a temperature of −5 ° C. to 0 ° C. Thereafter, the mixed solution in the container was mixed with T.M. The mixture was emulsified by stirring at 5000 rpm for 10 minutes using a K homomixer (MARK II2.5 type). During the stirring, the mixed solution was cooled and adjusted so that the temperature of the mixed solution was within the range of −5 to 5 ° C. In this way, a fruit flavor flavor was obtained.
［比較例１］
まず、グレープフルーツの混濁濃縮果汁（Ｂｒｉｘ６２％）２１２．５ｇと、グレープフルーツオイル（天然香料）５０ｇを用意した。そして、これらグレープフルーツの混濁濃縮果汁とグレープフルーツオイルとを容器に入れ、これらの混合液を得た。その後、容器内の混合液を、プライミクス社製のＴ．Ｋホモミキサー（MARKII2.5型）を利用して、５０００ｒｐｍで１０分間撹拌することによって乳化させた。このようにして果実風味香味料を得た。 [Comparative Example 1]
First, 212.5 g of turbid concentrated fruit juice (Brix 62%) and 50 g of grapefruit oil (natural fragrance) were prepared. And the turbid concentrated fruit juice of these grapefruits and grapefruit oil were put into the container, and these liquid mixture was obtained. Thereafter, the mixed solution in the container was mixed with T.M. The mixture was emulsified by stirring at 5000 rpm for 10 minutes using a K homomixer (MARK II2.5 type). In this way, a fruit flavor flavor was obtained.
まず、グレープフルーツの混濁濃縮果汁（Ｂｒｉｘ６２％）２１２．５ｇと、グレープフルーツオイル（天然香料）５０ｇを用意した。そして、これらグレープフルーツの混濁濃縮果汁とグレープフルーツオイルとを容器に入れ、これらの混合液を得た。その後、容器内の混合液を、プライミクス社製のＴ．Ｋホモミキサー（MARKII2.5型）を利用して、５０００ｒｐｍで１０分間撹拌することによって乳化させた。このようにして果実風味香味料を得た。 [Comparative Example 1]
First, 212.5 g of turbid concentrated fruit juice (Brix 62%) and 50 g of grapefruit oil (natural fragrance) were prepared. And the turbid concentrated fruit juice of these grapefruits and grapefruit oil were put into the container, and these liquid mixture was obtained. Thereafter, the mixed solution in the container was mixed with T.M. The mixture was emulsified by stirring at 5000 rpm for 10 minutes using a K homomixer (MARK II2.5 type). In this way, a fruit flavor flavor was obtained.
［官能評価結果］
以上の実施例１によって得た果実風味香味料、及び、比較例１で得た果実風味香味料が、それぞれ０．１％添加された水を、４人のパネリストによって評価した。以下の表１が、その結果である。 [Sensory evaluation results]
Four panelists evaluated the water which 0.1% of the fruit flavor flavoring agent obtained by the above Example 1 and the fruit flavor flavoring agent obtained by the comparative example 1 were added, respectively. Table 1 below shows the results.
以上の実施例１によって得た果実風味香味料、及び、比較例１で得た果実風味香味料が、それぞれ０．１％添加された水を、４人のパネリストによって評価した。以下の表１が、その結果である。 [Sensory evaluation results]
Four panelists evaluated the water which 0.1% of the fruit flavor flavoring agent obtained by the above Example 1 and the fruit flavor flavoring agent obtained by the comparative example 1 were added, respectively. Table 1 below shows the results.
官能評価の結果、実施例によって得た果実風味香味料が０．１％入った水は、比較例で得た果実風味香味料が０．１％入った水と比べて、香りが強く、また、味わいも強いことが確認できた。
As a result of sensory evaluation, water containing 0.1% of the fruit-flavored flavor obtained in the examples has a strong scent compared to water containing 0.1% of the fruit-flavored flavor obtained in the comparative example, and It was confirmed that the taste was strong.
以上に説明したように、本発明によれば、新鮮な果実が本来有している香りや味わいの強さを、飲料等に付与するための果実風味香味料、及び、その製造方法を提供することができる。
As described above, according to the present invention, there is provided a fruit-flavored flavoring agent for imparting the fragrance and taste strength inherent to fresh fruits to beverages and the like, and a method for producing the same. be able to.
Claims (4)
- 濃縮果汁と油溶性天然香料との混合液を、－１８℃～１０℃の温度を維持しながら乳化させることによって得られる果実風味香味料。 A fruit-flavored flavor obtained by emulsifying a mixture of concentrated fruit juice and oil-soluble natural flavor while maintaining a temperature of -18 ° C to 10 ° C.
- 濃縮果汁１００重量部と、油溶性天然香料０．２～１９０重量部との混合液を、－１８℃～１０℃の温度を維持しながら乳化させることによって得られる果実風味香味料。 A fruit flavor flavor obtained by emulsifying a mixed solution of 100 parts by weight of concentrated fruit juice and 0.2 to 190 parts by weight of an oil-soluble natural flavor while maintaining a temperature of -18 ° C to 10 ° C.
- 濃縮果汁と油溶性天然香料との混合液を、－１８℃～１０℃の温度を維持しながら乳化させることによって得ることを特徴とする果実風味香味料の製造方法。 A method for producing a fruit-flavored flavor, which is obtained by emulsifying a mixed solution of concentrated fruit juice and oil-soluble natural flavor while maintaining a temperature of -18 ° C to 10 ° C.
- 濃縮果汁１００重量部と、油溶性天然香料０．２～１９０重量部との混合液を、－１８℃～１０℃の温度を維持しながら乳化させることによって得ることを特徴とする果実風味香味料の製造方法。 A fruit flavor flavor characterized by being obtained by emulsifying a mixed solution of 100 parts by weight of concentrated fruit juice and 0.2 to 190 parts by weight of an oil-soluble natural flavor while maintaining a temperature of -18 ° C to 10 ° C. Manufacturing method.
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| PCT/JP2013/078864 WO2015059803A1 (en) | 2013-10-24 | 2013-10-24 | Fruit flavor seasoning and process for producing same |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05137546A (en) * | 1991-11-19 | 1993-06-01 | Shikoku Sogo Kenkyusho:Kk | Production of sterilized purified fragrant acidic citrus fruit juice |
| JP2005124567A (en) * | 2003-10-01 | 2005-05-19 | Asahi Breweries Ltd | Method for producing alcoholic carbonated drink and method for producing juice enriched with flavor |
| JP2005143370A (en) * | 2003-11-14 | 2005-06-09 | Nagaoka Koryo Kk | Method for suppressing deterioration of citrus flavor |
| JP2005200564A (en) * | 2004-01-16 | 2005-07-28 | Aura:Kk | Method for producing essential oil emulsified product |
| JP2009011246A (en) * | 2007-07-05 | 2009-01-22 | Asahi Breweries Ltd | Fruit drink and fruit flavor alcoholic drink, and method for producing the same |
| JP2010116434A (en) * | 2008-11-11 | 2010-05-27 | Takasago Internatl Corp | Method for producing purified essential oil |
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2013
- 2013-10-24 WO PCT/JP2013/078864 patent/WO2015059803A1/en active Application Filing
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05137546A (en) * | 1991-11-19 | 1993-06-01 | Shikoku Sogo Kenkyusho:Kk | Production of sterilized purified fragrant acidic citrus fruit juice |
| JP2005124567A (en) * | 2003-10-01 | 2005-05-19 | Asahi Breweries Ltd | Method for producing alcoholic carbonated drink and method for producing juice enriched with flavor |
| JP2005143370A (en) * | 2003-11-14 | 2005-06-09 | Nagaoka Koryo Kk | Method for suppressing deterioration of citrus flavor |
| JP2005200564A (en) * | 2004-01-16 | 2005-07-28 | Aura:Kk | Method for producing essential oil emulsified product |
| JP2009011246A (en) * | 2007-07-05 | 2009-01-22 | Asahi Breweries Ltd | Fruit drink and fruit flavor alcoholic drink, and method for producing the same |
| JP2010116434A (en) * | 2008-11-11 | 2010-05-27 | Takasago Internatl Corp | Method for producing purified essential oil |
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