WO2017018095A1 - Flavoring composition - Google Patents
Flavoring composition Download PDFInfo
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- WO2017018095A1 WO2017018095A1 PCT/JP2016/068270 JP2016068270W WO2017018095A1 WO 2017018095 A1 WO2017018095 A1 WO 2017018095A1 JP 2016068270 W JP2016068270 W JP 2016068270W WO 2017018095 A1 WO2017018095 A1 WO 2017018095A1
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- WIPO (PCT)
- Prior art keywords
- composition
- flavor
- extract
- chinese cabbage
- brix
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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
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
Definitions
- the present invention relates to a method for producing a composition containing a high concentration of dimethyl trisulfide, particularly a flavor composition, and more specifically, a method for producing the composition by heating reaction of Chinese cabbage extract, and the method for producing the composition.
- the present invention relates to a food containing the composition.
- DMTS dimethyl trisulfide
- the present invention is a composition which can be provided with a flavor suitable for food use, which contains a large amount of dimethyl trisulfide, which is produced by processing a natural plant material, and a method for producing the same.
- the object is to provide food containing food.
- the present invention is as follows.
- [1] A method for producing a composition containing 10 ppm or more of dimethyl trisulfide, wherein a cabbage extract of Brix of 10 to 70 is heated at a temperature of 40 ° C. to 180 ° C. for 20 minutes to 15 hours.
- [2] The production method according to [1], wherein heating is performed under a condition where the pH is 4 or more and 8 or less.
- [3] The production method according to [1] or [2], wherein the composition is a flavor composition.
- [4] The production method according to any one of [1] to [3], wherein the composition contains 10 to 300 ppm of dimethyl trisulfide.
- the ratio of the peak area of dimethyl trisulfide to the sum of the peak areas of all components in the gas chromatogram of the composition is 20 to 60%, according to any one of [1] to [4] Production method.
- a method for producing a food comprising a step of adding the composition obtained by the production method according to any one of [1] to [5] to the food so that the composition is 1 ppb or more and 20% by weight or less at the time of eating.
- composition according to [7] containing 10 to 300 ppm of dimethyl trisulfide.
- flavor composition has a Brix of 10 or more and 70 or less.
- flavor composition has an absorbance at 440 nm of 30 to 600.
- the composition according to any one of [7] to [10], wherein the flavor composition is derived from Chinese cabbage extract.
- composition according to any one of [7] to [11] which is added to a food so that the concentration upon eating is 1 ppb or more and 20% by weight or less.
- a food comprising the composition according to any one of [7] to [11] so that the composition is 1 ppb or more and 20% by weight or less at the time of eating.
- the method for producing a composition according to the present invention is characterized by heating a specific Brix Chinese cabbage extract under specific conditions.
- the “Hakusai extract” means a Chinese cabbage juice obtained by squeezing one type or two or more types of Chinese cabbage with a juicer or the like to remove solids.
- the Chinese cabbage extract may be in the form of a liquid or a powder or a granule that can be prepared into a liquid with water before use.
- the kind of Chinese cabbage is not particularly limited.
- the Chinese cabbage extract is manufactured through the steps of (1) crushing, (2) squeezing, (3) sieving and (4) concentration.
- Chinese cabbage Before the crushing step, Chinese cabbage may be washed and removed, and then pretreatment such as cutting may be performed using a cutter or a slicer.
- the method of crushing the cut Chinese cabbage or the raw Chinese cabbage that has not been cut is not particularly limited, and can be performed by a conventional method. Specifically, it is crushed using a hammer mill or a grader.
- the crushed Chinese cabbage is squeezed to obtain the juice.
- the method for squeezing Chinese cabbage is not particularly limited, and can be performed by a conventional method.
- the Chinese cabbage juice is obtained by squeezing using a squeezing machine such as a biaxial rotating extruder, squeezing with a decanter, a screw press, or the like.
- the sieving method of Chinese cabbage is not particularly limited and can be performed by a conventional method. Specifically, crushing Chinese cabbage or squeezed Chinese cabbage may be filtered, or a shifter may be used. The size of the sieve can be appropriately selected between 20 and 150 mesh. Moreover, you may use a centrifuge according to a use.
- Concentration Concentrate the Chinese cabbage juice obtained after sieving.
- concentration method in this case include normal heating concentration, reduced pressure concentration, low temperature concentration, vacuum concentration, freeze concentration, and reverse osmosis concentration. Concentration under reduced pressure, low temperature concentration, and vacuum concentration are preferred from the viewpoint that the taste and flavor of the concentrate are not impaired and excessive coloring is suppressed.
- the Chinese cabbage extract obtained by the above method or the commercially available Chinese cabbage extract usually contains DMTS at 0 to 4 ppm, preferably 1 to 3 ppm. Further, the Chinese cabbage extract obtained by the above method or a commercially available Chinese cabbage extract usually has a Brix of 5 to 80.
- the cabbage extract of the present invention has an absorbance at 440 nm of 1 to 29.9 when Brix 60 is usually used, and preferably 10 to 15.
- Brix of Chinese cabbage extract used in the production method of the present invention is usually 10 or more, preferably 15 or more, more preferably 25 or more, and particularly preferably 30 or more from the viewpoint of increasing the production amount of DMTS. Further, from the viewpoint of suppressing generation of an unfavorable flavor such as burnt scent, Brix is usually 70 or less, preferably 60 or less, more preferably 55 or less, and particularly preferably 50 or less. Or it is 10 or more normally, Preferably it is 15 or more, More preferably, it is 20 or more, More preferably, it is 25 or more, Especially preferably, it is 30 or more, Most preferably, it is 40 or more.
- Brix is usually 70 or less, preferably 65 or less, more preferably 60 or less, even more preferably 55 or less, and particularly preferably 50 or less.
- Brix of Chinese cabbage extract used in the production method of the present invention is usually 10 to 70, preferably 20 to 60, more preferably 30 to 60, still more preferably 30 to 50, and particularly preferably 40 to 50. is there.
- Brix is a unit (%) for measuring the gram amount of soluble solids (such as sugars) contained in 100 g of a solution.
- the Brix value can be measured using a commercially available refractometer, such as a pocket saccharimeter PAL-J (manufactured by ATAGO).
- the method for producing the composition of the present invention is characterized by heating the above-mentioned Brix Chinese cabbage extract.
- the heating temperature is usually 40 ° C. or higher, preferably 50 ° C. or higher, more preferably 60 ° C. or higher, particularly preferably 90 ° C. or higher, most preferably 95 ° C. or higher, from the viewpoint of increasing the production amount of DMTS. .
- it is 180 degrees C or less normally from a viewpoint of suppressing generation
- the heating temperature is usually 40 ° C. to 180 ° C., preferably 50 ° C. to 120 ° C., more preferably 60 ° C. to 110 ° C., particularly preferably 90 ° C. to 110 ° C., and most preferably 95 ° C. to 110 ° C. .
- the time for heating the Chinese cabbage extract is appropriately changed depending on the heating temperature, but from the viewpoint of increasing the production amount of DMTS, it is usually 20 minutes or more, preferably 30 minutes or more, more preferably 1 hour or more. Further, from the viewpoint of suppressing the production of unfavorable flavors such as burnt scent, the heating time is usually 15 hours or less, preferably 10 hours or less, more preferably 8 hours or less, particularly preferably 5 hours or less, and most preferably 4 hours. Below time. For example, the heating time is usually 20 minutes to 15 hours, preferably 30 minutes to 10 hours, more preferably 1 hour to 8 hours, particularly preferably 1 hour to 5 hours, and most preferably 1 hour to 4 hours. .
- the pH when heating the Chinese cabbage extract is usually pH 4 or higher, preferably pH 5 or higher. Moreover, it is normally pH 8 or less, and pH 7 or less is preferable. For example, the pH is usually 4 to 8, preferably 5 to 7. When the pH is within this range, the amount of DMTS produced increases.
- the method for adjusting the pH is not particularly limited, and can be adjusted using a conventional pH adjusting agent.
- the pH adjuster is not particularly limited as long as it is an adjuster used in foods, but hydrochloric acid, phosphoric acid, citric acid, formic acid, acetic acid, sodium hydroxide, potassium hydroxide, aqueous ammonia and the like are preferable from the viewpoint of flowability.
- the composition of the present invention is preferably produced by heating a cabbage extract of Brix 10 to 70 at a pH of 4 to 8, 40 ° C. to 180 ° C. for 30 minutes to 15 hours.
- a Chinese cabbage extract of Brix 30 to 65 by heating at a pH of 5 to 7 and 60 ° C. to 95 ° C. for 30 minutes to 4 hours.
- a cabbage extract of Brix 30 to 60 by heating at a pH of 5 to 7 and 60 ° C. to 95 ° C. for 30 minutes to 4 hours.
- composition of the present invention can be used as a composition for imparting flavor (hereinafter also referred to as a flavor composition).
- the said flavor composition means the whole thing made by heating a specific Brix Chinese cabbage extract at specific temperature and time.
- flavor refers to all of aroma, flavor, and taste, and examples include scents such as animal meat extract, seafood extract, and vegetable extract.
- the flavor composition of the present invention is characterized by containing DMTS in an amount of usually 10 ppm or more, preferably 10 to 300 ppm, more preferably 30 to 200 ppm, and particularly preferably 60 to 150 ppm.
- the absorbance at 440 nm of the composition stock solution is usually 30 to 600, preferably 100 to 250, more preferably 150 to 250.
- Absorbance can be measured using a spectrophotometer. Specifically, after the sample is diluted so that the absorbance is 0.1 to 1.0, the absorbance at 440 nm is measured using a spectrophotometer.
- the spectrophotometer may be a commercially available measuring device, and examples of such a device include Ultrospec 6300pro type (manufactured by GE Healthcare Japan). The value of the stock solution is calculated by multiplying the measured value thus obtained by the dilution factor.
- the composition stock solution means the composition itself before dilution.
- the flavor composition of the present invention is characterized by a large ratio of DMTS to all volatile components contained.
- the DMTS ratio (%) peak area ratio indicating the ratio of the peak area value of DMTS to the total peak area value in the gas chromatogram is usually 20 to 60%, preferably 30 to 60%, more preferably 30 to 50%.
- the DMTS ratio (%) is calculated by dividing the DMTS peak area value by the sum of all peak area values.
- the total peak area value is determined by GC / MS analysis (column: DB-WAX 10 m ⁇ 0.18 mm inner diameter, membrane) after collecting the volatile components of the flavor composition by the solid phase micro extraction (SPME) method. It is a value measured from a total ion chromatogram (TIC) obtained by a thickness of 0.3 ⁇ m). Details of the measurement conditions are as in the examples described later.
- the Brix of the flavor composition of the present invention varies depending on the Brix of Chinese cabbage extract used as a raw material, but from the viewpoint of high DMTS content, it is usually 10 or more, preferably 15 or more, more preferably 20 or more, more preferably 25 or more, particularly preferably 30 or more, and most preferably 40 or more. From the viewpoint of suppressing the generation of unfavorable flavors such as burnt aroma, Brix is usually 70 or less, preferably 65 or less, more preferably 60 or less, even more preferably 55 or less, and particularly preferably 50 or less. For example, the Brix of the flavor composition of the present invention is usually 10 to 70, preferably 20 to 60, more preferably 30 to 60, still more preferably 30 to 50, and particularly preferably 40 to 50.
- the flavor composition of the present invention contains 10 ppm or more of DMTS, the DMTS ratio (%) is 20 to 60%, the Brix is 10 to 70, and the absorbance of the composition stock solution at 440 nm is 30 to 600.
- the flavor composition of the present invention preferably contains 10 to 300 ppm of DMTS, the DMTS ratio (%) is 30 to 60%, the Brix is 30 to 60, and the absorbance of the composition stock solution at 440 nm is 100 to 100%. 250. More preferably, the flavor composition of the present invention contains 60 to 150 ppm of DMTS, the DMTS ratio (%) is 30 to 50%, the Brix is 40 to 50, and the absorbance of the composition stock solution at 440 nm is 150. ⁇ 250.
- the flavor composition of the present invention is preferably a composition derived from Chinese cabbage extract. That is, the flavor composition of the present invention is a flavor composition derived from Chinese cabbage extract containing 10 ppm or more of DMTS and a DMTS ratio (%) of 20 to 60%, preferably the flavor composition containing 10 to 300 ppm of DMTS. It is a composition.
- flavor composition used in the present invention When used for food, it is added directly, diluted with water or a solvent, and the like, seasoning composition in the form of yeast extract, meat extract, seafood extract, protein hydrolyzate, etc. There are no particular restrictions on the form of use, such as when mixing with meat or stewing meat.
- the form of the flavor composition of the present invention is not particularly limited, and can be used in the form of, for example, a dry powder, a paste, or a solution.
- a food production method characterized by adding the flavor composition obtained by the production method of the present invention to food so that the concentration at the time of eating is 1 ppb or more and 20% by weight or less. Provide the resulting food.
- the concentration at the time of eating refers to the concentration at the time of eating, but if the eating concentration of the flavor composition is within the above range, the flavor can be imparted to food and drink.
- the concentration after cooking is intended.
- the added concentration of the flavor composition of the present invention to foods can be used in various concentrations from 1 ppb to 20% by weight during eating. Preferably they are 10 ppb or more and 5 weight% or less, More preferably, they are 100 ppb or more and 1 weight% or less, Especially preferably, they are 1 ppm or more and 1000 ppm or less. If the concentration is too low, the effect cannot be obtained, and if the concentration is too high, the food is not natural and an artificial flavor is imparted, which is not preferable.
- the food to which the flavor composition is added is not particularly limited, but there is a more remarkable effect in food and drink using livestock meat extract, seafood extract, especially chicken extract, beef extract, pork extract, salmon extract, Consomme soup, curry, beef stew, white stew, ham, hamburger, steak and other Japanese-style dishes, Chinese dishes, miso soup, soup, and other Japanese dishes, Worcester sauce, demiglace sauce, ketchup, various sauces and flavors
- livestock meat extract, seafood extract especially chicken extract, beef extract, pork extract, salmon extract, Consomme soup, curry, beef stew, white stew, ham, hamburger, steak and other Japanese-style dishes, Chinese dishes, miso soup, soup, and other Japanese dishes, Worcester sauce, demiglace sauce, ketchup, various sauces and flavors
- Various seasonings such as ingredients, meat potatoes, Japanese-style boiled dishes such as Chikuzen boiled and pork belly radish, fried food such as fried chicken and tonkatsu, and cooked rice such as rice balls and pilaf are preferred.
- the food to which the flavor composition of the present invention is added is usually 1 ppb to 20% by weight, preferably 10 ppb to 5% by weight, more preferably 100 ppb to 1% by weight, when the flavor composition of the present invention is consumed. Especially preferably, it contains 1 ppm or more and 1000 ppm or less. If the concentration is too low, the effect cannot be obtained, and if the concentration is too high, the food is not natural and an artificial flavor is imparted, which is not preferable.
- the flavor composition of the present invention may be used as it is or may further contain other components.
- other components include alcohols, phenols, aldehydes, ketones, ethers, acids, lactones, esters, nitrogen-containing compounds, sulfur-containing compounds and the like that are commonly used as food fragrances.
- the flavor composition of the present invention may further contain a base usually used in the perfume field.
- a base usually used in the perfume field.
- examples of the base include water, ethanol, glycerin, propylene glycol, various animal and vegetable oils, and the like.
- various sugars such as sucrose and glucose, protein, peptide, amino acid, salt, solid fat, silicon dioxide, and their Examples of the mixture include yeast cells and various powder extracts.
- the flavor composition produced by the production method of the present invention may be a seasoning containing the above-mentioned other components as they are.
- the seasoning is preferably a seasoning with a flavor.
- the seasoning in the present invention is not particularly limited, and specific examples include natural seasonings and flavor seasonings.
- Natural seasonings include, for example, various meat extracts such as chicken extract, beef extract, pork extract and lamb extract; various pork extracts such as chicken extract, beef bone extract and pork bone extract; , Guchi extract, Scallop extract, Sea bream extract, Sea bream extract, Niboshi extract, Dried scallop extract, and other seafood extracts;
- Various vegetable extracts such as celery extract; various seaweed extracts such as kelp extract; various spice extracts such as garlic extract, chili extract, pepper extract, cacao extract; yeast extract; various protein hydrolysates; soy sauce, fish sauce , Various fermented seasonings such as soy sauce and miso.
- flavor seasonings examples include chicken flavor seasonings, beef flavor seasonings, pork flavor seasonings, and other meat-flavored seasonings; salmon flavor seasonings, boiled and dried flavor seasonings, dried scallop flavor seasonings, and crustaceans.
- seafood flavor seasonings such as flavor seasonings; various spicy vegetable flavor seasonings; kelp flavor seasonings and the like.
- salt which is a basic seasoning, an umami seasoning, etc. are mentioned.
- ppm and ppb mean “weight ppm” and “weight ppb”, respectively, unless otherwise specified.
- the analysis of dimethyl trisulfide in the prepared flavor composition was performed by measuring the volatile components in the sample headspace by the solid layer microextraction (SPME) method. Specifically, an analysis sample was prepared by the following procedure. [Preparation method of analysis sample] 3 ml of the sample solution was weighed in a 20 ml SPME measurement vial, and the stoppered one was set in an autosampler for analysis.
- SPME solid layer microextraction
- DMTS concentration ppm
- DMTS peak area value were divided by the sum of all peak area values to calculate DMTS ratio (%) (peak area ratio).
- the DMTS concentration increased when the heating time was 0.5 to 4 hours, and the DMTS concentration was increased particularly by heating for 1 to 2 hours.
- the DMTS concentration was highest when the pH during heating was pH 5 to pH 7.
- the DMTS concentration increased when the heating temperature was 60 ° C. or higher, and the DMTS concentration further increased at 95 ° C.
- the DMTS concentration increased at Brix 10 or higher, and the DMTS concentration increased further at 30 or higher.
- compositions capable of effectively imparting flavor to foods and drinks and seasonings are provided. Moreover, since it is a composition derived from Chinese cabbage, the composition of the present invention is particularly safe and useful in the field of food and drink.
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Abstract
Provided is a method for producing a composition that includes at least 10 ppm of dimethyl trisulfide and can be used as a suitable flavoring for food products. The method is characterized in that a Chinese cabbage extract having a Brix value of 10 to 70 inclusive is heated for 20 minutes to 15 hours at a temperature of 40°C to 180°C inclusive.
Description
本発明は、高濃度のジメチルトリスルフィドを含有する組成物、特にフレーバー組成物の製造方法に関し、より詳細にはハクサイエキスの加熱反応による前記組成物の製造方法、及び該製造方法によって製造される組成物を含有する食品に関する。
The present invention relates to a method for producing a composition containing a high concentration of dimethyl trisulfide, particularly a flavor composition, and more specifically, a method for producing the composition by heating reaction of Chinese cabbage extract, and the method for producing the composition. The present invention relates to a food containing the composition.
近年消費者のし好の多様化に伴い、食品に添加する様々な香気や香料が開発されている。例えば新鮮なタマネギ様の臭気を持つジメチルトリスルフィド（以下ＤＭＴＳと略すこともある）は、洋風料理をはじめとする広範囲の飲食品に好ましい香気を付与することが知られている。ＤＭＴＳは、天然にはホップ、キャベツ、ブロッコリー、カリフラワーなどに含まれ、生のハクサイにも含まれるが、その含有量は数１０ｐｐｂオーダーと少ないことが知られている（非特許文献１参照）。
In recent years, with the diversification of consumer preferences, various flavors and fragrances added to foods have been developed. For example, dimethyl trisulfide (hereinafter sometimes abbreviated as DMTS) having a fresh onion-like odor is known to impart a favorable aroma to a wide range of foods and drinks including Western-style dishes. DMTS is naturally contained in hops, cabbage, broccoli, cauliflower and the like, and is also contained in raw Chinese cabbage, but its content is known to be as low as several tens of ppb (see Non-Patent Document 1).
一方、香料など食品添加物は、消費者の食の安全志向の高まりから、天然の動植物から化学合成ではない加工によって作られたものが望まれている。ジメチルトリスルフィドの食品利用に適した製造法として、アミノ酸（メチオニン）と糖（キシロース）の加熱によるリアクション製法が知られているが、その製法で得られるジメチルトリスルフィドの生成量は数ｐｐｂ～１．５ｐｐｍ程度とわずかである（特許文献１参照）。
On the other hand, food additives such as fragrances are desired to be made from natural animals and plants by processing that is not chemically synthesized, due to the increase in consumer safety. As a production method suitable for food use of dimethyl trisulfide, a reaction production method by heating amino acid (methionine) and sugar (xylose) is known. The production amount of dimethyl trisulfide obtained by the production method is several ppb to 1 It is as low as about 5 ppm (see Patent Document 1).
上記背景下において、本発明は、天然の植物原料を加工することによって作られた、ジメチルトリスルフィドを多く含む、食品利用に適したフレーバーを付与することができる組成物及びその製造方法ならびに該組成物を含む食品を提供することにある。
Under the above-mentioned background, the present invention is a composition which can be provided with a flavor suitable for food use, which contains a large amount of dimethyl trisulfide, which is produced by processing a natural plant material, and a method for producing the same. The object is to provide food containing food.
本発明者らは、上記課題を解決するために鋭意検討した結果、特定のハクサイエキスを特定の条件で加熱することにより、高濃度のジメチルトリスルフィドを含む組成物が得られることを見出し、さらに研究を重ねることによって本発明を完成するに至った。
As a result of intensive studies to solve the above problems, the present inventors have found that a composition containing a high concentration of dimethyl trisulfide can be obtained by heating a specific Chinese cabbage extract under specific conditions, Through repeated research, the present invention has been completed.
即ち、本発明は、以下の通りである。
[１］Ｂｒｉｘ１０以上７０以下のハクサイエキスを、４０℃以上１８０℃以下の温度で、２０分以上１５時間以下加熱することを特徴とするジメチルトリスルフィドを１０ｐｐｍ以上含有する組成物の製造方法。
[２］ｐＨが４以上８以下の条件で加熱する、[１］に記載の製造方法。
[３］前記組成物がフレーバー組成物である[１］又は［２］に記載の製造方法。
[４］前記組成物がジメチルトリスルフィドを１０～３００ｐｐｍ含有する、[１］～［３］のいずれか１項に記載の製造方法。
[５］前記組成物のガスクロマトグラムにおける全成分のピークエリアの総和に対するジメチルトリスルフィドのピークエリアの割合が、２０～６０％である、[１］～［４］のいずれか１項に記載の製造方法。
[６］[１］～［５］のいずれか１項に記載の製造方法によって得られる組成物を喫食時に１ｐｐｂ以上２０重量％以下になるように食品に添加する工程を含む食品の製造方法。
[７］ジメチルトリスルフィドを１０ｐｐｍ以上含有し、ガスクロマトグラムにおける全成分のピークエリアの総和に対するジメチルトリスルフィドのピークエリアの割合が２０～６０％である、フレーバー組成物。
[８］ジメチルトリスルフィドを１０～３００ｐｐｍ含有する、[７］に記載の組成物。
[９］前記フレーバー組成物のＢｒｉｘが１０以上７０以下である、[７］又は［８］記載の組成物。
[１０］前記フレーバー組成物の４４０ｎｍにおける吸光度が３０～６００である、[７］～［９］のいずれか１項に記載の組成物。
[１１］前記フレーバー組成物が、ハクサイエキス由来である、[７］～［１０］のいずれか１項に記載の組成物。
[１２］喫食時の濃度が１ｐｐｂ以上２０重量％以下となるように食品に配合するための[７］～［１１］のいずれか１項に記載の組成物。
[１３］[７］～［１１］のいずれか１項に記載の組成物を喫食時に１ｐｐｂ以上２０重量％以下となるように含有する食品。 That is, the present invention is as follows.
[1] A method for producing a composition containing 10 ppm or more of dimethyl trisulfide, wherein a cabbage extract of Brix of 10 to 70 is heated at a temperature of 40 ° C. to 180 ° C. for 20 minutes to 15 hours.
[2] The production method according to [1], wherein heating is performed under a condition where the pH is 4 or more and 8 or less.
[3] The production method according to [1] or [2], wherein the composition is a flavor composition.
[4] The production method according to any one of [1] to [3], wherein the composition contains 10 to 300 ppm of dimethyl trisulfide.
[5] The ratio of the peak area of dimethyl trisulfide to the sum of the peak areas of all components in the gas chromatogram of the composition is 20 to 60%, according to any one of [1] to [4] Production method.
[6] A method for producing a food comprising a step of adding the composition obtained by the production method according to any one of [1] to [5] to the food so that the composition is 1 ppb or more and 20% by weight or less at the time of eating.
[7] A flavor composition containing 10 ppm or more of dimethyl trisulfide, wherein the ratio of the peak area of dimethyl trisulfide to the sum of the peak areas of all components in the gas chromatogram is 20 to 60%.
[8] The composition according to [7], containing 10 to 300 ppm of dimethyl trisulfide.
[9] The composition according to [7] or [8], wherein the flavor composition has a Brix of 10 or more and 70 or less.
[10] The composition according to any one of [7] to [9], wherein the flavor composition has an absorbance at 440 nm of 30 to 600.
[11] The composition according to any one of [7] to [10], wherein the flavor composition is derived from Chinese cabbage extract.
[12] The composition according to any one of [7] to [11], which is added to a food so that the concentration upon eating is 1 ppb or more and 20% by weight or less.
[13] A food comprising the composition according to any one of [7] to [11] so that the composition is 1 ppb or more and 20% by weight or less at the time of eating.
[１］Ｂｒｉｘ１０以上７０以下のハクサイエキスを、４０℃以上１８０℃以下の温度で、２０分以上１５時間以下加熱することを特徴とするジメチルトリスルフィドを１０ｐｐｍ以上含有する組成物の製造方法。
[２］ｐＨが４以上８以下の条件で加熱する、[１］に記載の製造方法。
[３］前記組成物がフレーバー組成物である[１］又は［２］に記載の製造方法。
[４］前記組成物がジメチルトリスルフィドを１０～３００ｐｐｍ含有する、[１］～［３］のいずれか１項に記載の製造方法。
[５］前記組成物のガスクロマトグラムにおける全成分のピークエリアの総和に対するジメチルトリスルフィドのピークエリアの割合が、２０～６０％である、[１］～［４］のいずれか１項に記載の製造方法。
[６］[１］～［５］のいずれか１項に記載の製造方法によって得られる組成物を喫食時に１ｐｐｂ以上２０重量％以下になるように食品に添加する工程を含む食品の製造方法。
[７］ジメチルトリスルフィドを１０ｐｐｍ以上含有し、ガスクロマトグラムにおける全成分のピークエリアの総和に対するジメチルトリスルフィドのピークエリアの割合が２０～６０％である、フレーバー組成物。
[８］ジメチルトリスルフィドを１０～３００ｐｐｍ含有する、[７］に記載の組成物。
[９］前記フレーバー組成物のＢｒｉｘが１０以上７０以下である、[７］又は［８］記載の組成物。
[１０］前記フレーバー組成物の４４０ｎｍにおける吸光度が３０～６００である、[７］～［９］のいずれか１項に記載の組成物。
[１１］前記フレーバー組成物が、ハクサイエキス由来である、[７］～［１０］のいずれか１項に記載の組成物。
[１２］喫食時の濃度が１ｐｐｂ以上２０重量％以下となるように食品に配合するための[７］～［１１］のいずれか１項に記載の組成物。
[１３］[７］～［１１］のいずれか１項に記載の組成物を喫食時に１ｐｐｂ以上２０重量％以下となるように含有する食品。 That is, the present invention is as follows.
[1] A method for producing a composition containing 10 ppm or more of dimethyl trisulfide, wherein a cabbage extract of Brix of 10 to 70 is heated at a temperature of 40 ° C. to 180 ° C. for 20 minutes to 15 hours.
[2] The production method according to [1], wherein heating is performed under a condition where the pH is 4 or more and 8 or less.
[3] The production method according to [1] or [2], wherein the composition is a flavor composition.
[4] The production method according to any one of [1] to [3], wherein the composition contains 10 to 300 ppm of dimethyl trisulfide.
[5] The ratio of the peak area of dimethyl trisulfide to the sum of the peak areas of all components in the gas chromatogram of the composition is 20 to 60%, according to any one of [1] to [4] Production method.
[6] A method for producing a food comprising a step of adding the composition obtained by the production method according to any one of [1] to [5] to the food so that the composition is 1 ppb or more and 20% by weight or less at the time of eating.
[7] A flavor composition containing 10 ppm or more of dimethyl trisulfide, wherein the ratio of the peak area of dimethyl trisulfide to the sum of the peak areas of all components in the gas chromatogram is 20 to 60%.
[8] The composition according to [7], containing 10 to 300 ppm of dimethyl trisulfide.
[9] The composition according to [7] or [8], wherein the flavor composition has a Brix of 10 or more and 70 or less.
[10] The composition according to any one of [7] to [9], wherein the flavor composition has an absorbance at 440 nm of 30 to 600.
[11] The composition according to any one of [7] to [10], wherein the flavor composition is derived from Chinese cabbage extract.
[12] The composition according to any one of [7] to [11], which is added to a food so that the concentration upon eating is 1 ppb or more and 20% by weight or less.
[13] A food comprising the composition according to any one of [7] to [11] so that the composition is 1 ppb or more and 20% by weight or less at the time of eating.
本発明によれば、天然素材であるハクサイエキスから簡便に高濃度のジメチルトリスルフィドを含む、フレーバー用の安全な組成物を提供することができる。
According to the present invention, it is possible to provide a safe composition for flavor containing a high concentration of dimethyl trisulfide from Chinese cabbage extract which is a natural material.
本発明における組成物の製造方法は、特定のＢｒｉｘのハクサイエキスを、特定の条件で加熱することを特徴とする。
The method for producing a composition according to the present invention is characterized by heating a specific Brix Chinese cabbage extract under specific conditions.
本発明において、「ハクサイエキス」とは、１種又は２種以上のハクサイをジューサーなどで搾汁し固形分を除いたハクサイジュースを意味する。ハクサイエキスは、液状、又は使用前に水等で液体に調製することのできる粉状もしくは顆粒状のものであってよい。ハクサイの種類は特に限定されない。
In the present invention, the “Hakusai extract” means a Chinese cabbage juice obtained by squeezing one type or two or more types of Chinese cabbage with a juicer or the like to remove solids. The Chinese cabbage extract may be in the form of a liquid or a powder or a granule that can be prepared into a liquid with water before use. The kind of Chinese cabbage is not particularly limited.
（ハクサイエキスの製造方法）
本発明におけるハクサイエキスの製造方法を説明するが、これに限定されるものではない。またハクサイエキスは市販のものを使用してもよい。 (Method of manufacturing Chinese cabbage extract)
Although the method for producing Chinese cabbage extract in the present invention will be described, the present invention is not limited to this. Moreover, you may use a Chinese cabbage extract.
本発明におけるハクサイエキスの製造方法を説明するが、これに限定されるものではない。またハクサイエキスは市販のものを使用してもよい。 (Method of manufacturing Chinese cabbage extract)
Although the method for producing Chinese cabbage extract in the present invention will be described, the present invention is not limited to this. Moreover, you may use a Chinese cabbage extract.
ハクサイエキスは、（１）破砕、（２）搾汁、（３）篩分及び（４）濃縮の工程を経て製造される。
The Chinese cabbage extract is manufactured through the steps of (1) crushing, (2) squeezing, (3) sieving and (4) concentration.
（１）破砕
破砕の工程の前には、ハクサイを洗浄処理し、土砂等を除去後、カッターやスライサーなどを用いて切断等の前処理を施してもよい。切断されたハクサイ又は切断されていないそのままのハクサイを破砕する方法は、特に限定されず、常法により行うことができる。具体的には、ハンマーミルやグレーダーを用いて破砕する。 (1) Crushing Before the crushing step, Chinese cabbage may be washed and removed, and then pretreatment such as cutting may be performed using a cutter or a slicer. The method of crushing the cut Chinese cabbage or the raw Chinese cabbage that has not been cut is not particularly limited, and can be performed by a conventional method. Specifically, it is crushed using a hammer mill or a grader.
破砕の工程の前には、ハクサイを洗浄処理し、土砂等を除去後、カッターやスライサーなどを用いて切断等の前処理を施してもよい。切断されたハクサイ又は切断されていないそのままのハクサイを破砕する方法は、特に限定されず、常法により行うことができる。具体的には、ハンマーミルやグレーダーを用いて破砕する。 (1) Crushing Before the crushing step, Chinese cabbage may be washed and removed, and then pretreatment such as cutting may be performed using a cutter or a slicer. The method of crushing the cut Chinese cabbage or the raw Chinese cabbage that has not been cut is not particularly limited, and can be performed by a conventional method. Specifically, it is crushed using a hammer mill or a grader.
（２）搾汁
破砕されたハクサイを搾汁して搾汁液を得る。ハクサイの搾汁方法は、特に限定されず、常法により行うことができる。具体的には、二軸回転型エクストルーダー等の搾汁機を用いての搾汁、デカンターやスクリュープレスなどによる搾汁などでハクサイ搾汁液を得ることが挙げられる。 (2) Juice The crushed Chinese cabbage is squeezed to obtain the juice. The method for squeezing Chinese cabbage is not particularly limited, and can be performed by a conventional method. Specifically, the Chinese cabbage juice is obtained by squeezing using a squeezing machine such as a biaxial rotating extruder, squeezing with a decanter, a screw press, or the like.
破砕されたハクサイを搾汁して搾汁液を得る。ハクサイの搾汁方法は、特に限定されず、常法により行うことができる。具体的には、二軸回転型エクストルーダー等の搾汁機を用いての搾汁、デカンターやスクリュープレスなどによる搾汁などでハクサイ搾汁液を得ることが挙げられる。 (2) Juice The crushed Chinese cabbage is squeezed to obtain the juice. The method for squeezing Chinese cabbage is not particularly limited, and can be performed by a conventional method. Specifically, the Chinese cabbage juice is obtained by squeezing using a squeezing machine such as a biaxial rotating extruder, squeezing with a decanter, a screw press, or the like.
（３）篩分
さらに篩分を行うことにより、ハクサイの繊維質等を除去する。ハクサイの篩分方法は、特に限定されず、常法により行うことができる。具体的には、破砕後のハクサイや搾汁後のハクサイをろ過してもよいし、シフターを使用してもよい。篩のサイズは、２０～１５０メッシュの間で適宜選択することが可能である。また、用途に応じ、遠心分離機を用いてもよい。 (3) Sieving Further sifting removes the fiber of Chinese cabbage. The sieving method of Chinese cabbage is not particularly limited and can be performed by a conventional method. Specifically, crushing Chinese cabbage or squeezed Chinese cabbage may be filtered, or a shifter may be used. The size of the sieve can be appropriately selected between 20 and 150 mesh. Moreover, you may use a centrifuge according to a use.
さらに篩分を行うことにより、ハクサイの繊維質等を除去する。ハクサイの篩分方法は、特に限定されず、常法により行うことができる。具体的には、破砕後のハクサイや搾汁後のハクサイをろ過してもよいし、シフターを使用してもよい。篩のサイズは、２０～１５０メッシュの間で適宜選択することが可能である。また、用途に応じ、遠心分離機を用いてもよい。 (3) Sieving Further sifting removes the fiber of Chinese cabbage. The sieving method of Chinese cabbage is not particularly limited and can be performed by a conventional method. Specifically, crushing Chinese cabbage or squeezed Chinese cabbage may be filtered, or a shifter may be used. The size of the sieve can be appropriately selected between 20 and 150 mesh. Moreover, you may use a centrifuge according to a use.
（４）濃縮
篩分後得られたハクサイジュースを濃縮する。この場合の濃縮方法としては、例えば、通常の加熱による濃縮、減圧濃縮、低温濃縮、真空濃縮、凍結濃縮、及び逆浸透濃縮等が挙げられる。濃縮物の味や風味が損なわれず、過度な着色が抑えられるという観点から減圧濃縮、低温濃縮、真空濃縮が好ましい。 (4) Concentration Concentrate the Chinese cabbage juice obtained after sieving. Examples of the concentration method in this case include normal heating concentration, reduced pressure concentration, low temperature concentration, vacuum concentration, freeze concentration, and reverse osmosis concentration. Concentration under reduced pressure, low temperature concentration, and vacuum concentration are preferred from the viewpoint that the taste and flavor of the concentrate are not impaired and excessive coloring is suppressed.
篩分後得られたハクサイジュースを濃縮する。この場合の濃縮方法としては、例えば、通常の加熱による濃縮、減圧濃縮、低温濃縮、真空濃縮、凍結濃縮、及び逆浸透濃縮等が挙げられる。濃縮物の味や風味が損なわれず、過度な着色が抑えられるという観点から減圧濃縮、低温濃縮、真空濃縮が好ましい。 (4) Concentration Concentrate the Chinese cabbage juice obtained after sieving. Examples of the concentration method in this case include normal heating concentration, reduced pressure concentration, low temperature concentration, vacuum concentration, freeze concentration, and reverse osmosis concentration. Concentration under reduced pressure, low temperature concentration, and vacuum concentration are preferred from the viewpoint that the taste and flavor of the concentrate are not impaired and excessive coloring is suppressed.
（５）その他
上記工程に殺菌等のために加温又は加熱の工程を適宜加えることができるが、短時間の加温が望ましい。 (5) Others Although a heating or heating process can be appropriately added to the above process for sterilization or the like, it is preferable to warm the heating for a short time.
上記工程に殺菌等のために加温又は加熱の工程を適宜加えることができるが、短時間の加温が望ましい。 (5) Others Although a heating or heating process can be appropriately added to the above process for sterilization or the like, it is preferable to warm the heating for a short time.
上記の方法で得られたハクサイエキス又は市販のハクサイエキスは、ＤＭＴＳを、通常０～４ｐｐｍ、好ましくは１～３ｐｐｍ含む。また、上記の方法で得られたハクサイエキス又は市販のハクサイエキスは、通常Ｂｒｉｘが５～８０である。本発明におけるハクサイエキスは、通常Ｂｒｉｘ６０のときに、４４０ｎｍにおける吸光度は、１～２９．９であり、１０～１５が好ましい。
The Chinese cabbage extract obtained by the above method or the commercially available Chinese cabbage extract usually contains DMTS at 0 to 4 ppm, preferably 1 to 3 ppm. Further, the Chinese cabbage extract obtained by the above method or a commercially available Chinese cabbage extract usually has a Brix of 5 to 80. The cabbage extract of the present invention has an absorbance at 440 nm of 1 to 29.9 when Brix 60 is usually used, and preferably 10 to 15.
本発明の製造方法において使用するハクサイエキスのＢｒｉｘは、ＤＭＴＳの生成量を高めるという観点から、通常１０以上、好ましくは１５以上、より好ましくは２５以上、特に好ましくは３０以上である。また焦げ香などの好ましくない風味の生成を抑制するという観点から、Ｂｒｉｘは、通常７０以下、好ましくは６０以下、より好ましくは５５以下、特に好ましくは５０以下である。または通常１０以上、好ましくは１５以上、より好ましくは２０以上、さらに好ましくは２５以上、特に好ましくは３０以上、最も好ましくは４０以上である。また焦げ香などの好ましくない風味の生成を抑制するという観点から、Ｂｒｉｘは、通常７０以下、好ましくは６５以下、より好ましくは６０以下、さらに好ましくは５５以下、特に好ましくは５０以下である。例えば、本発明の製造方法において使用するハクサイエキスのＢｒｉｘは、通常１０～７０であり、好ましくは２０～６０、より好ましくは３０～６０、さらに好ましくは３０～５０、特に好ましくは４０～５０である。
Brix of Chinese cabbage extract used in the production method of the present invention is usually 10 or more, preferably 15 or more, more preferably 25 or more, and particularly preferably 30 or more from the viewpoint of increasing the production amount of DMTS. Further, from the viewpoint of suppressing generation of an unfavorable flavor such as burnt scent, Brix is usually 70 or less, preferably 60 or less, more preferably 55 or less, and particularly preferably 50 or less. Or it is 10 or more normally, Preferably it is 15 or more, More preferably, it is 20 or more, More preferably, it is 25 or more, Especially preferably, it is 30 or more, Most preferably, it is 40 or more. From the viewpoint of suppressing the generation of unfavorable flavors such as burnt aroma, Brix is usually 70 or less, preferably 65 or less, more preferably 60 or less, even more preferably 55 or less, and particularly preferably 50 or less. For example, Brix of Chinese cabbage extract used in the production method of the present invention is usually 10 to 70, preferably 20 to 60, more preferably 30 to 60, still more preferably 30 to 50, and particularly preferably 40 to 50. is there.
本明細書において、Ｂｒｉｘ（値）とは、溶液１００ｇ中に含まれる可溶性固形分（糖類など）のグラム量を計測する単位（％）である。Ｂｒｉｘ値は、市販の屈折率計を用いて測定することができ、例えばポケット糖度計ＰＡＬ－Ｊ（ＡＴＡＧＯ製）などが挙げられる。
In this specification, Brix (value) is a unit (%) for measuring the gram amount of soluble solids (such as sugars) contained in 100 g of a solution. The Brix value can be measured using a commercially available refractometer, such as a pocket saccharimeter PAL-J (manufactured by ATAGO).
（本発明の組成物の製造方法）
本発明の組成物の製造方法は、上記特定のＢｒｉｘのハクサイエキスを加熱することを特徴とする。加熱温度としては、ＤＭＴＳの生成量を高めるという観点から、通常４０℃以上であり、好ましくは５０℃以上、より好ましくは６０℃以上、特に好ましくは９０℃以上、最も好ましくは９５℃以上である。また焦げ香などの好ましくない風味の生成を抑制するという観点から通常１８０℃以下であり、１２０℃以下が好ましく、１１０℃以下がより好ましく、１００℃以下がさらに好ましい。例えば、加熱温度としては、通常４０℃～１８０℃、好ましくは５０℃～１２０℃、より好ましくは６０℃～１１０℃、特に好ましくは９０℃～１１０℃、最も好ましくは９５℃～１１０℃である。 (Method for producing the composition of the present invention)
The method for producing the composition of the present invention is characterized by heating the above-mentioned Brix Chinese cabbage extract. The heating temperature is usually 40 ° C. or higher, preferably 50 ° C. or higher, more preferably 60 ° C. or higher, particularly preferably 90 ° C. or higher, most preferably 95 ° C. or higher, from the viewpoint of increasing the production amount of DMTS. . Moreover, it is 180 degrees C or less normally from a viewpoint of suppressing generation | occurrence | production of unfavorable flavors, such as a burnt fragrance, 120 degrees C or less is preferable, 110 degrees C or less is more preferable, and 100 degrees C or less is further more preferable. For example, the heating temperature is usually 40 ° C. to 180 ° C., preferably 50 ° C. to 120 ° C., more preferably 60 ° C. to 110 ° C., particularly preferably 90 ° C. to 110 ° C., and most preferably 95 ° C. to 110 ° C. .
本発明の組成物の製造方法は、上記特定のＢｒｉｘのハクサイエキスを加熱することを特徴とする。加熱温度としては、ＤＭＴＳの生成量を高めるという観点から、通常４０℃以上であり、好ましくは５０℃以上、より好ましくは６０℃以上、特に好ましくは９０℃以上、最も好ましくは９５℃以上である。また焦げ香などの好ましくない風味の生成を抑制するという観点から通常１８０℃以下であり、１２０℃以下が好ましく、１１０℃以下がより好ましく、１００℃以下がさらに好ましい。例えば、加熱温度としては、通常４０℃～１８０℃、好ましくは５０℃～１２０℃、より好ましくは６０℃～１１０℃、特に好ましくは９０℃～１１０℃、最も好ましくは９５℃～１１０℃である。 (Method for producing the composition of the present invention)
The method for producing the composition of the present invention is characterized by heating the above-mentioned Brix Chinese cabbage extract. The heating temperature is usually 40 ° C. or higher, preferably 50 ° C. or higher, more preferably 60 ° C. or higher, particularly preferably 90 ° C. or higher, most preferably 95 ° C. or higher, from the viewpoint of increasing the production amount of DMTS. . Moreover, it is 180 degrees C or less normally from a viewpoint of suppressing generation | occurrence | production of unfavorable flavors, such as a burnt fragrance, 120 degrees C or less is preferable, 110 degrees C or less is more preferable, and 100 degrees C or less is further more preferable. For example, the heating temperature is usually 40 ° C. to 180 ° C., preferably 50 ° C. to 120 ° C., more preferably 60 ° C. to 110 ° C., particularly preferably 90 ° C. to 110 ° C., and most preferably 95 ° C. to 110 ° C. .
本発明の製造方法において、ハクサイエキスを加熱する時間は、加熱温度によって適宜変更されるが、ＤＭＴＳの生成量を高めるという観点から、通常２０分以上であり、好ましくは３０分以上、より好ましくは１時間以上である。また焦げ香などの好ましくない風味の生成を抑制するという観点から、加熱時間は、通常１５時間以下、好ましくは１０時間以下、より好ましくは８時間以下、特に好ましくは５時間以下、最も好ましくは４時間以下である。例えば、加熱時間としては、通常２０分～１５時間、好ましくは３０分～１０時間、より好ましくは１時間～８時間、特に好ましくは１時間～５時間、最も好ましくは１時間～４時間である。
In the production method of the present invention, the time for heating the Chinese cabbage extract is appropriately changed depending on the heating temperature, but from the viewpoint of increasing the production amount of DMTS, it is usually 20 minutes or more, preferably 30 minutes or more, more preferably 1 hour or more. Further, from the viewpoint of suppressing the production of unfavorable flavors such as burnt scent, the heating time is usually 15 hours or less, preferably 10 hours or less, more preferably 8 hours or less, particularly preferably 5 hours or less, and most preferably 4 hours. Below time. For example, the heating time is usually 20 minutes to 15 hours, preferably 30 minutes to 10 hours, more preferably 1 hour to 8 hours, particularly preferably 1 hour to 5 hours, and most preferably 1 hour to 4 hours. .
本発明の製造方法において、ハクサイエキスを加熱する際のｐＨは、通常ｐＨ４以上であり、好ましくはｐＨ５以上である。また通常ｐＨ８以下であり、ｐＨ７以下が好ましい。例えば、通常ｐＨ４～８、好ましくはｐＨ５～７である。この範囲のｐＨであればＤＭＴＳの生成量が増加する。
ｐＨの調整法は、特に限定されず、慣用のｐＨ調整剤を用いて調整することができる。ｐＨ調整剤は、食品で用いられる調整剤であれば特に限定は無いが、流通性の点から塩酸、燐酸、クエン酸、蟻酸、酢酸、水酸化ナトリウム、水酸化カリウム、アンモニア水等が好ましい。 In the production method of the present invention, the pH when heating the Chinese cabbage extract is usually pH 4 or higher, preferably pH 5 or higher. Moreover, it is normally pH 8 or less, and pH 7 or less is preferable. For example, the pH is usually 4 to 8, preferably 5 to 7. When the pH is within this range, the amount of DMTS produced increases.
The method for adjusting the pH is not particularly limited, and can be adjusted using a conventional pH adjusting agent. The pH adjuster is not particularly limited as long as it is an adjuster used in foods, but hydrochloric acid, phosphoric acid, citric acid, formic acid, acetic acid, sodium hydroxide, potassium hydroxide, aqueous ammonia and the like are preferable from the viewpoint of flowability.
ｐＨの調整法は、特に限定されず、慣用のｐＨ調整剤を用いて調整することができる。ｐＨ調整剤は、食品で用いられる調整剤であれば特に限定は無いが、流通性の点から塩酸、燐酸、クエン酸、蟻酸、酢酸、水酸化ナトリウム、水酸化カリウム、アンモニア水等が好ましい。 In the production method of the present invention, the pH when heating the Chinese cabbage extract is usually pH 4 or higher, preferably pH 5 or higher. Moreover, it is normally pH 8 or less, and pH 7 or less is preferable. For example, the pH is usually 4 to 8, preferably 5 to 7. When the pH is within this range, the amount of DMTS produced increases.
The method for adjusting the pH is not particularly limited, and can be adjusted using a conventional pH adjusting agent. The pH adjuster is not particularly limited as long as it is an adjuster used in foods, but hydrochloric acid, phosphoric acid, citric acid, formic acid, acetic acid, sodium hydroxide, potassium hydroxide, aqueous ammonia and the like are preferable from the viewpoint of flowability.
本発明の製造方法において、ハクサイエキスを加熱する際には、他の成分を添加することもできる。例えば、各種塩類、アミノ酸類、核酸類、糖類、有機酸類、畜肉エキス、魚介エキス、ハクサイ以外の野菜エキス等を加えることは食品製造上の観点から好ましい。
In the production method of the present invention, when the Chinese cabbage extract is heated, other components can be added. For example, it is preferable from the viewpoint of food production to add various salts, amino acids, nucleic acids, sugars, organic acids, animal meat extracts, seafood extracts, vegetable extracts other than Chinese cabbage.
一例としては、本発明の組成物は、Ｂｒｉｘ１０～７０のハクサイエキスをｐＨが４～８、４０℃～１８０℃で３０分～１５時間加熱して製造するのが好ましい。
同様に、Ｂｒｉｘ３０～６５のハクサイエキスを、ｐＨが５～７、６０℃～９５℃で３０分～４時間加熱して製造するのがより好ましい。
また、Ｂｒｉｘ３０～６０のハクサイエキスを、ｐＨが５～７、６０℃～９５℃で３０分～４時間加熱して製造するのがさらに好ましい。
さらに、Ｂｒｉｘ３０～５０のハクサイエキスを、ｐＨが５～７、９５℃～１１０℃で１時間～４時間加熱して製造するのが特に好ましい。 As an example, the composition of the present invention is preferably produced by heating a cabbage extract of Brix 10 to 70 at a pH of 4 to 8, 40 ° C. to 180 ° C. for 30 minutes to 15 hours.
Similarly, it is more preferable to produce a Chinese cabbage extract of Brix 30 to 65 by heating at a pH of 5 to 7 and 60 ° C. to 95 ° C. for 30 minutes to 4 hours.
Further, it is more preferable to produce a cabbage extract of Brix 30 to 60 by heating at a pH of 5 to 7 and 60 ° C. to 95 ° C. for 30 minutes to 4 hours.
Further, it is particularly preferable to produce Brix 30 to 50 Chinese cabbage extract at a pH of 5 to 7 and at 95 ° C. to 110 ° C. for 1 hour to 4 hours.
同様に、Ｂｒｉｘ３０～６５のハクサイエキスを、ｐＨが５～７、６０℃～９５℃で３０分～４時間加熱して製造するのがより好ましい。
また、Ｂｒｉｘ３０～６０のハクサイエキスを、ｐＨが５～７、６０℃～９５℃で３０分～４時間加熱して製造するのがさらに好ましい。
さらに、Ｂｒｉｘ３０～５０のハクサイエキスを、ｐＨが５～７、９５℃～１１０℃で１時間～４時間加熱して製造するのが特に好ましい。 As an example, the composition of the present invention is preferably produced by heating a cabbage extract of Brix 10 to 70 at a pH of 4 to 8, 40 ° C. to 180 ° C. for 30 minutes to 15 hours.
Similarly, it is more preferable to produce a Chinese cabbage extract of Brix 30 to 65 by heating at a pH of 5 to 7 and 60 ° C. to 95 ° C. for 30 minutes to 4 hours.
Further, it is more preferable to produce a cabbage extract of Brix 30 to 60 by heating at a pH of 5 to 7 and 60 ° C. to 95 ° C. for 30 minutes to 4 hours.
Further, it is particularly preferable to produce Brix 30 to 50 Chinese cabbage extract at a pH of 5 to 7 and at 95 ° C. to 110 ° C. for 1 hour to 4 hours.
（本発明の組成物）
本発明において、組成物は、フレーバーを付与する組成物（以下フレーバー組成物ともいう）として使用することができる。当該フレーバー組成物は、特定のＢｒｉｘのハクサイエキスを特定の温度や時間で加熱させてできたもの全体を意味する。
本発明においてフレーバーとは香気、風味、呈味のすべてを指し、例えば畜肉エキス、魚介エキス、野菜エキスなどの香りが挙げられる。 (Composition of the present invention)
In the present invention, the composition can be used as a composition for imparting flavor (hereinafter also referred to as a flavor composition). The said flavor composition means the whole thing made by heating a specific Brix Chinese cabbage extract at specific temperature and time.
In the present invention, flavor refers to all of aroma, flavor, and taste, and examples include scents such as animal meat extract, seafood extract, and vegetable extract.
本発明において、組成物は、フレーバーを付与する組成物（以下フレーバー組成物ともいう）として使用することができる。当該フレーバー組成物は、特定のＢｒｉｘのハクサイエキスを特定の温度や時間で加熱させてできたもの全体を意味する。
本発明においてフレーバーとは香気、風味、呈味のすべてを指し、例えば畜肉エキス、魚介エキス、野菜エキスなどの香りが挙げられる。 (Composition of the present invention)
In the present invention, the composition can be used as a composition for imparting flavor (hereinafter also referred to as a flavor composition). The said flavor composition means the whole thing made by heating a specific Brix Chinese cabbage extract at specific temperature and time.
In the present invention, flavor refers to all of aroma, flavor, and taste, and examples include scents such as animal meat extract, seafood extract, and vegetable extract.
本発明のフレーバー組成物は、ＤＭＴＳを通常１０ｐｐｍ以上、好ましくは１０～３００ｐｐｍ、より好ましくは３０～２００ｐｐｍ、特に好ましくは６０～１５０ｐｐｍ含有することを特徴とする。
The flavor composition of the present invention is characterized by containing DMTS in an amount of usually 10 ppm or more, preferably 10 to 300 ppm, more preferably 30 to 200 ppm, and particularly preferably 60 to 150 ppm.
本発明のフレーバー組成物は、組成物原液の４４０ｎｍにおける吸光度が、通常３０～６００であり、好ましくは１００～２５０であり、より好ましくは１５０～２５０である。吸光度は分光光度計を用いて測定することができる。具体的には、検体の吸光度が０．１～１．０の値になるように希釈した後、分光光度計を用いて４４０ｎｍにおける吸光度を測定する。分光光度計は市販の測定機器を用いればよく、そのような機器としては、例えばUltrospec 6300pro型（GEヘルスケアジャパン製）が挙げられる。
このようにして得られた測定値に希釈倍率をかけて原液の値を算出する。
なお組成物原液とは、希釈前の組成物そのものを意味する。 In the flavor composition of the present invention, the absorbance at 440 nm of the composition stock solution is usually 30 to 600, preferably 100 to 250, more preferably 150 to 250. Absorbance can be measured using a spectrophotometer. Specifically, after the sample is diluted so that the absorbance is 0.1 to 1.0, the absorbance at 440 nm is measured using a spectrophotometer. The spectrophotometer may be a commercially available measuring device, and examples of such a device include Ultrospec 6300pro type (manufactured by GE Healthcare Japan).
The value of the stock solution is calculated by multiplying the measured value thus obtained by the dilution factor.
The composition stock solution means the composition itself before dilution.
このようにして得られた測定値に希釈倍率をかけて原液の値を算出する。
なお組成物原液とは、希釈前の組成物そのものを意味する。 In the flavor composition of the present invention, the absorbance at 440 nm of the composition stock solution is usually 30 to 600, preferably 100 to 250, more preferably 150 to 250. Absorbance can be measured using a spectrophotometer. Specifically, after the sample is diluted so that the absorbance is 0.1 to 1.0, the absorbance at 440 nm is measured using a spectrophotometer. The spectrophotometer may be a commercially available measuring device, and examples of such a device include Ultrospec 6300pro type (manufactured by GE Healthcare Japan).
The value of the stock solution is calculated by multiplying the measured value thus obtained by the dilution factor.
The composition stock solution means the composition itself before dilution.
本発明のフレーバー組成物は、含まれる全揮発性成分に対するＤＭＴＳの割合が大きいことが特徴である。例えばガスクロマトグラムにおける全ピークエリア値に対するＤＭＴＳのピークエリア値の割合を示すＤＭＴＳ比率（％）（ピークエリア比）は、通常２０～６０％であり、好ましくは３０～６０％であり、より好ましくは３０～５０％である。ＤＭＴＳ比率（％）は、ＤＭＴＳのピークエリア値を全ピークエリア値の合計で割って算出する。全ピークエリア値は、フレーバー組成物の揮発性成分を固層マイクロ抽出（solid phase micro extraction：SPME)法により捕集後、ＧＣ／ＭＳ分析（カラム：ＤＢ－ＷＡＸ １０ｍ×０．１８ｍｍ内径、膜厚０．３μｍ）により得られるトータルイオンクロマトグラム（ＴＩＣ）から測定される値である。測定条件の詳細は、後掲の実施例の通りである。
The flavor composition of the present invention is characterized by a large ratio of DMTS to all volatile components contained. For example, the DMTS ratio (%) (peak area ratio) indicating the ratio of the peak area value of DMTS to the total peak area value in the gas chromatogram is usually 20 to 60%, preferably 30 to 60%, more preferably 30 to 50%. The DMTS ratio (%) is calculated by dividing the DMTS peak area value by the sum of all peak area values. The total peak area value is determined by GC / MS analysis (column: DB-WAX 10 m × 0.18 mm inner diameter, membrane) after collecting the volatile components of the flavor composition by the solid phase micro extraction (SPME) method. It is a value measured from a total ion chromatogram (TIC) obtained by a thickness of 0.3 μm). Details of the measurement conditions are as in the examples described later.
本発明のフレーバー組成物のＢｒｉｘは、原料として用いるハクサイエキスのＢｒｉｘにより変動するが、ＤＭＴＳの含有量が高いという観点から、通常１０以上、好ましくは１５以上、より好ましくは２０以上、さらに好ましくは２５以上、特に好ましくは３０以上、最も好ましくは４０以上である。また焦げ香などの好ましくない風味の生成を抑制するという観点から、Ｂｒｉｘは、通常７０以下、好ましくは６５以下、より好ましくは６０以下、さらに好ましくは５５以下、特に好ましくは５０以下である。例えば、本発明のフレーバー組成物のＢｒｉｘは、通常１０～７０であり、好ましくは２０～６０、より好ましくは３０～６０、さらに好ましくは３０～５０、特に好ましくは４０～５０である。
The Brix of the flavor composition of the present invention varies depending on the Brix of Chinese cabbage extract used as a raw material, but from the viewpoint of high DMTS content, it is usually 10 or more, preferably 15 or more, more preferably 20 or more, more preferably 25 or more, particularly preferably 30 or more, and most preferably 40 or more. From the viewpoint of suppressing the generation of unfavorable flavors such as burnt aroma, Brix is usually 70 or less, preferably 65 or less, more preferably 60 or less, even more preferably 55 or less, and particularly preferably 50 or less. For example, the Brix of the flavor composition of the present invention is usually 10 to 70, preferably 20 to 60, more preferably 30 to 60, still more preferably 30 to 50, and particularly preferably 40 to 50.
本発明のフレーバー組成物は、ＤＭＴＳを１０ｐｐｍ以上含有し、ＤＭＴＳ比率（％）が２０～６０％であり、Ｂｒｉｘが１０～７０であり、組成物原液の４４０ｎｍにおける吸光度が３０～６００である。本発明のフレーバー組成物は、好ましくは、ＤＭＴＳを１０～３００ｐｐｍ含有し、ＤＭＴＳ比率（％）が３０～６０％であり、Ｂｒｉｘが３０～６０であり、組成物原液の４４０ｎｍにおける吸光度が１００～２５０である。本発明のフレーバー組成物は、より好ましくは、ＤＭＴＳを６０～１５０ｐｐｍ含有し、ＤＭＴＳ比率（％）が３０～５０％であり、Ｂｒｉｘが４０～５０であり、組成物原液の４４０ｎｍにおける吸光度が１５０～２５０である。
本発明のフレーバー組成物は、ハクサイエキス由来の組成物が好ましい。
すなわち本発明のフレーバー組成物は、ＤＭＴＳを１０ｐｐｍ以上含有し、ＤＭＴＳ比率（％）が２０～６０％である、ハクサイエキス由来のフレーバー組成物であり、好ましくはＤＭＴＳを１０～３００ｐｐｍ含有する当該フレーバー組成物である。 The flavor composition of the present invention contains 10 ppm or more of DMTS, the DMTS ratio (%) is 20 to 60%, the Brix is 10 to 70, and the absorbance of the composition stock solution at 440 nm is 30 to 600. The flavor composition of the present invention preferably contains 10 to 300 ppm of DMTS, the DMTS ratio (%) is 30 to 60%, the Brix is 30 to 60, and the absorbance of the composition stock solution at 440 nm is 100 to 100%. 250. More preferably, the flavor composition of the present invention contains 60 to 150 ppm of DMTS, the DMTS ratio (%) is 30 to 50%, the Brix is 40 to 50, and the absorbance of the composition stock solution at 440 nm is 150. ~ 250.
The flavor composition of the present invention is preferably a composition derived from Chinese cabbage extract.
That is, the flavor composition of the present invention is a flavor composition derived from Chinese cabbage extract containing 10 ppm or more of DMTS and a DMTS ratio (%) of 20 to 60%, preferably the flavor composition containing 10 to 300 ppm of DMTS. It is a composition.
本発明のフレーバー組成物は、ハクサイエキス由来の組成物が好ましい。
すなわち本発明のフレーバー組成物は、ＤＭＴＳを１０ｐｐｍ以上含有し、ＤＭＴＳ比率（％）が２０～６０％である、ハクサイエキス由来のフレーバー組成物であり、好ましくはＤＭＴＳを１０～３００ｐｐｍ含有する当該フレーバー組成物である。 The flavor composition of the present invention contains 10 ppm or more of DMTS, the DMTS ratio (%) is 20 to 60%, the Brix is 10 to 70, and the absorbance of the composition stock solution at 440 nm is 30 to 600. The flavor composition of the present invention preferably contains 10 to 300 ppm of DMTS, the DMTS ratio (%) is 30 to 60%, the Brix is 30 to 60, and the absorbance of the composition stock solution at 440 nm is 100 to 100%. 250. More preferably, the flavor composition of the present invention contains 60 to 150 ppm of DMTS, the DMTS ratio (%) is 30 to 50%, the Brix is 40 to 50, and the absorbance of the composition stock solution at 440 nm is 150. ~ 250.
The flavor composition of the present invention is preferably a composition derived from Chinese cabbage extract.
That is, the flavor composition of the present invention is a flavor composition derived from Chinese cabbage extract containing 10 ppm or more of DMTS and a DMTS ratio (%) of 20 to 60%, preferably the flavor composition containing 10 to 300 ppm of DMTS. It is a composition.
本発明において用いられるフレーバー組成物を食品へ使用する際は、直接添加、水や溶媒等を用いた希釈、酵母エキスや畜肉エキスや魚介エキスやタンパク加水分解物などの形態での調味料組成物への混合、肉等の煮込み時等、利用形態に特に制限はない。
When the flavor composition used in the present invention is used for food, it is added directly, diluted with water or a solvent, and the like, seasoning composition in the form of yeast extract, meat extract, seafood extract, protein hydrolyzate, etc. There are no particular restrictions on the form of use, such as when mixing with meat or stewing meat.
また本発明のフレーバー組成物の形態に特に限定はなく、例えば乾燥粉末、ペースト、溶液などの形態で利用することが出来る。
The form of the flavor composition of the present invention is not particularly limited, and can be used in the form of, for example, a dry powder, a paste, or a solution.
本発明は、本発明の製造方法によって得られたフレーバー組成物を喫食時の濃度が１ｐｐｂ以上２０重量％以下になるように食品に添加することを特徴とする食品の製造方法及びかかる製造方法によって得られる食品を提供する。
喫食時の濃度とは、喫食時点での濃度を指すが、フレーバー組成物の喫食濃度が上記範囲内であれば、フレーバーを飲食品等に付与することができる。また加工食品など、喫食前に製品説明書に従って調理される食品にあっては、調理後の濃度を指すことを意図している。 According to the present invention, there is provided a food production method characterized by adding the flavor composition obtained by the production method of the present invention to food so that the concentration at the time of eating is 1 ppb or more and 20% by weight or less. Provide the resulting food.
The concentration at the time of eating refers to the concentration at the time of eating, but if the eating concentration of the flavor composition is within the above range, the flavor can be imparted to food and drink. In addition, in foods such as processed foods that are cooked according to product instructions before eating, the concentration after cooking is intended.
喫食時の濃度とは、喫食時点での濃度を指すが、フレーバー組成物の喫食濃度が上記範囲内であれば、フレーバーを飲食品等に付与することができる。また加工食品など、喫食前に製品説明書に従って調理される食品にあっては、調理後の濃度を指すことを意図している。 According to the present invention, there is provided a food production method characterized by adding the flavor composition obtained by the production method of the present invention to food so that the concentration at the time of eating is 1 ppb or more and 20% by weight or less. Provide the resulting food.
The concentration at the time of eating refers to the concentration at the time of eating, but if the eating concentration of the flavor composition is within the above range, the flavor can be imparted to food and drink. In addition, in foods such as processed foods that are cooked according to product instructions before eating, the concentration after cooking is intended.
本発明のフレーバー組成物の食品への添加濃度は、喫食時に１ｐｐｂ以上２０重量％以下まで様々な濃度で使用することができる。好ましくは１０ｐｐｂ以上５重量％以下、更に好ましくは１００ｐｐｂ以上１重量％以下、特に好ましくは１ｐｐｍ以上１０００ｐｐｍ以下である。濃度が低すぎると効果が得られず、濃度が高すぎると食品として自然でなく人工的な風味が付与されてしまうため好ましくない。
The added concentration of the flavor composition of the present invention to foods can be used in various concentrations from 1 ppb to 20% by weight during eating. Preferably they are 10 ppb or more and 5 weight% or less, More preferably, they are 100 ppb or more and 1 weight% or less, Especially preferably, they are 1 ppm or more and 1000 ppm or less. If the concentration is too low, the effect cannot be obtained, and if the concentration is too high, the food is not natural and an artificial flavor is imparted, which is not preferable.
また本発明においてフレーバー組成物を添加する食品に特に限定はないが、畜肉エキス、魚介エキス、特にチキンエキス、ビーフエキス、ポークエキス、鰹エキスを用いた飲食物でより顕著な効果があり、具体的には、コンソメスープ、カレー、ビーフシチュー、ホワイトシチュー、ハム、ハンバーグ、ステーキなどの洋風料理、中華系料理、味噌汁、お吸い物などの和風系の料理、ウスターソース、デミグラスソース、ケチャップ、各種タレや風味調味料類などの各種調味料、肉じゃが、筑前煮、豚バラ大根などの和風煮物料理、から揚げやトンカツなどの揚げ物、おにぎりやピラフなどの米飯類が好ましい。
In the present invention, the food to which the flavor composition is added is not particularly limited, but there is a more remarkable effect in food and drink using livestock meat extract, seafood extract, especially chicken extract, beef extract, pork extract, salmon extract, Consomme soup, curry, beef stew, white stew, ham, hamburger, steak and other Japanese-style dishes, Chinese dishes, miso soup, soup, and other Japanese dishes, Worcester sauce, demiglace sauce, ketchup, various sauces and flavors Various seasonings such as ingredients, meat potatoes, Japanese-style boiled dishes such as Chikuzen boiled and pork belly radish, fried food such as fried chicken and tonkatsu, and cooked rice such as rice balls and pilaf are preferred.
本発明のフレーバー組成物が添加された食品は、本発明のフレーバー組成物を喫食時において、通常１ｐｐｂ以上２０重量％以下、好ましくは１０ｐｐｂ以上５重量％以下、更に好ましくは１００ｐｐｂ以上１重量％以下、特に好ましくは１ｐｐｍ以上１０００ｐｐｍ以下含む。濃度が低すぎると効果が得られず、濃度が高すぎると食品として自然でなく人工的な風味が付与されてしまうため好ましくない。
The food to which the flavor composition of the present invention is added is usually 1 ppb to 20% by weight, preferably 10 ppb to 5% by weight, more preferably 100 ppb to 1% by weight, when the flavor composition of the present invention is consumed. Especially preferably, it contains 1 ppm or more and 1000 ppm or less. If the concentration is too low, the effect cannot be obtained, and if the concentration is too high, the food is not natural and an artificial flavor is imparted, which is not preferable.
本発明のフレーバー組成物は、そのままでも、あるいは他の成分をさらに含有してもよい。他の成分としては、例えば、食品香料として通常使用されるアルコール類、フェノール類、アルデヒド類、ケトン類、エーテル類、酸類、ラクトン類、エステル類、含窒素、含硫黄化合物類等が挙げられる。
The flavor composition of the present invention may be used as it is or may further contain other components. Examples of other components include alcohols, phenols, aldehydes, ketones, ethers, acids, lactones, esters, nitrogen-containing compounds, sulfur-containing compounds and the like that are commonly used as food fragrances.
本発明のフレーバー組成物には、香料分野において通常使用される基剤をさらに含有させることもできる。組成物が液状の場合には、基剤としては、例えば、水、エタノール、グリセリン、プロピレングリコール、各種動植物油類等が挙げられる。
また粉末状や顆粒状の固形の場合の基剤としては、例えば、澱粉、デキストリン、シクロデキストリン、スクロースやグルコースなどの各種糖類、蛋白質、ペプチド、アミノ酸、食塩、固形脂、二酸化ケイ素、及びそれらの混合物、また酵母菌体や各種の粉末エキス類等が挙げられる。 The flavor composition of the present invention may further contain a base usually used in the perfume field. When the composition is liquid, examples of the base include water, ethanol, glycerin, propylene glycol, various animal and vegetable oils, and the like.
In addition, as a base in the case of powdered or granular solid, for example, starch, dextrin, cyclodextrin, various sugars such as sucrose and glucose, protein, peptide, amino acid, salt, solid fat, silicon dioxide, and their Examples of the mixture include yeast cells and various powder extracts.
また粉末状や顆粒状の固形の場合の基剤としては、例えば、澱粉、デキストリン、シクロデキストリン、スクロースやグルコースなどの各種糖類、蛋白質、ペプチド、アミノ酸、食塩、固形脂、二酸化ケイ素、及びそれらの混合物、また酵母菌体や各種の粉末エキス類等が挙げられる。 The flavor composition of the present invention may further contain a base usually used in the perfume field. When the composition is liquid, examples of the base include water, ethanol, glycerin, propylene glycol, various animal and vegetable oils, and the like.
In addition, as a base in the case of powdered or granular solid, for example, starch, dextrin, cyclodextrin, various sugars such as sucrose and glucose, protein, peptide, amino acid, salt, solid fat, silicon dioxide, and their Examples of the mixture include yeast cells and various powder extracts.
本発明の製造方法により製造されるフレーバー組成物はそのままで又は上記の他の成分を含んでなる調味料であってもよい。当該調味料は、フレーバーが付与された調味料が好ましい。
The flavor composition produced by the production method of the present invention may be a seasoning containing the above-mentioned other components as they are. The seasoning is preferably a seasoning with a flavor.
本発明における調味料としては、特に限定されず、具体的には天然系調味料と風味調味料とが例示される。天然系調味料としては、例えば、鶏肉エキス、牛肉エキス、豚肉エキス、羊肉エキスなどの各種畜肉エキス類；鶏がらエキス、牛骨エキス、豚骨エキスなどの各種がらエキス類；鰹エキス、鯖エキス、ぐちエキス、帆立エキス、蟹エキス、蝦エキス、煮干エキス、干し貝柱エキスなどの各種魚介エキス類；鰹節エキス、鯖節エキス、宗田節エキスなどの各種節エキス類；オニオンエキス、白菜エキス、セロリエキスなどの各種野菜エキス類；昆布エキスなどの各種海藻エキス類；ガーリックエキス、唐辛子エキス、胡椒エキス、カカオエキスなどの各種香辛料エキス類；酵母エキス類；各種タンパク加水分解物；醤油、魚醤、蝦醤、味噌などの各種発酵調味料等が挙げられる。また、風味調味料としては、例えば、鶏風味調味料、牛風味調味料、豚風味調味料などの各種畜肉風味調味料；鰹風味調味料、煮干風味調味料、干し貝柱風味調味料、甲殻類風味調味料などの各種魚介風味調味料；各種香辛野菜風味調味料；昆布風味調味料等が挙げられる。また、基礎調味料である、塩、うま味調味料等が挙げられる。
The seasoning in the present invention is not particularly limited, and specific examples include natural seasonings and flavor seasonings. Natural seasonings include, for example, various meat extracts such as chicken extract, beef extract, pork extract and lamb extract; various pork extracts such as chicken extract, beef bone extract and pork bone extract; , Guchi extract, Scallop extract, Sea bream extract, Sea bream extract, Niboshi extract, Dried scallop extract, and other seafood extracts; Various vegetable extracts such as celery extract; various seaweed extracts such as kelp extract; various spice extracts such as garlic extract, chili extract, pepper extract, cacao extract; yeast extract; various protein hydrolysates; soy sauce, fish sauce , Various fermented seasonings such as soy sauce and miso. Examples of flavor seasonings include chicken flavor seasonings, beef flavor seasonings, pork flavor seasonings, and other meat-flavored seasonings; salmon flavor seasonings, boiled and dried flavor seasonings, dried scallop flavor seasonings, and crustaceans. Various seafood flavor seasonings such as flavor seasonings; various spicy vegetable flavor seasonings; kelp flavor seasonings and the like. Moreover, the salt which is a basic seasoning, an umami seasoning, etc. are mentioned.
以下、実施例により本発明をさらに詳細に説明するが、本発明の実施範囲はこれらの例によってなんら限定されるものではない。尚、本明細書において「ｐｐｍ」及び「ｐｐｂ」と記載されている場合は、特に断りのない限りそれぞれ「重量ｐｐｍ」及び「重量ｐｐｂ」を意味する。
Hereinafter, the present invention will be described in more detail with reference to examples. However, the scope of the present invention is not limited to these examples. In this specification, “ppm” and “ppb” mean “weight ppm” and “weight ppb”, respectively, unless otherwise specified.
吸光度の測定
Ｂｒｉｘ６０のハクサイエキス（「ハクサイジュース６０F」（大洋エーアンドエフ株式会社））をｐＨ５．０に調整後、吸光度が０．１～１．０の値になるように希釈し、分光光度計（Ultrospec 6300pro型、GEヘルスケアジャパン製）を用いて４４０ｎｍにおける吸光度を測定した。吸光度の値は、希釈倍率をかけて原液での値を算出した。結果は表１（加熱時間０）に示した。同様にして以下の実施例で得られた各フレーバー組成物の吸光度も測定した。 Absorbance measurement After adjusting Brix 60 Chinese cabbage extract ("Hakusai Juice 60F" (Taiyo A & F Co., Ltd.)) to pH 5.0, it was diluted to an absorbance of 0.1 to 1.0, and a spectrophotometer ( Absorbance at 440 nm was measured using an Ultrospec 6300pro type (manufactured by GE Healthcare Japan). The absorbance value was calculated by multiplying the dilution factor with the stock solution. The results are shown in Table 1 (heating time 0). Similarly, the absorbance of each flavor composition obtained in the following examples was also measured.
Ｂｒｉｘ６０のハクサイエキス（「ハクサイジュース６０F」（大洋エーアンドエフ株式会社））をｐＨ５．０に調整後、吸光度が０．１～１．０の値になるように希釈し、分光光度計（Ultrospec 6300pro型、GEヘルスケアジャパン製）を用いて４４０ｎｍにおける吸光度を測定した。吸光度の値は、希釈倍率をかけて原液での値を算出した。結果は表１（加熱時間０）に示した。同様にして以下の実施例で得られた各フレーバー組成物の吸光度も測定した。 Absorbance measurement After adjusting Brix 60 Chinese cabbage extract ("Hakusai Juice 60F" (Taiyo A & F Co., Ltd.)) to pH 5.0, it was diluted to an absorbance of 0.1 to 1.0, and a spectrophotometer ( Absorbance at 440 nm was measured using an Ultrospec 6300pro type (manufactured by GE Healthcare Japan). The absorbance value was calculated by multiplying the dilution factor with the stock solution. The results are shown in Table 1 (heating time 0). Similarly, the absorbance of each flavor composition obtained in the following examples was also measured.
（試験例１）
加熱時間の変更によるジメチルトリスルフィド濃度の評価
Ｂｒｉｘ６０のハクサイエキス２０ｇをｐＨ５．０に調整後、９５℃で３０分～３０時間加熱して、フレーバー組成物を得た。 (Test Example 1)
Evaluation of Dimethyl Trisulfide Concentration by Changing Heating Time After adjusting 20 g of Brix 60 Chinese cabbage extract to pH 5.0, it was heated at 95 ° C. for 30 minutes to 30 hours to obtain a flavor composition.
加熱時間の変更によるジメチルトリスルフィド濃度の評価
Ｂｒｉｘ６０のハクサイエキス２０ｇをｐＨ５．０に調整後、９５℃で３０分～３０時間加熱して、フレーバー組成物を得た。 (Test Example 1)
Evaluation of Dimethyl Trisulfide Concentration by Changing Heating Time After adjusting 20 g of Brix 60 Chinese cabbage extract to pH 5.0, it was heated at 95 ° C. for 30 minutes to 30 hours to obtain a flavor composition.
（ジメチルトリスルフィドの評価方法）
調製したフレーバー組成物中のジメチルトリスルフィドの分析は、固層マイクロ抽出（ＳＰＭＥ）法によるサンプルヘッドスペース中揮発性成分の測定により行った。具体的には、以下の手順で、分析サンプルを調製した。
［分析サンプルの調製方法］
サンプル溶液３ｍｌを２０ｍｌ容ＳＰＭＥ測定用バイアル瓶にはかりとり、栓をしたものをオートサンプラにセットし分析した。
＜ＳＰＭＥ条件＞
使用機器：ＭＰＳ２（ＧＥＲＳＴＥＬ社製）
ＳＰＭＥファイバー：ＤＢＶ／ＰＤＭＳ 膜厚６５μｍ（Ｓｐｅｌｃｏ社製）
サンプル温度：４０℃
予備加熱時間：１ｍｉｎ
吸着時間：３０ｍｉｎ
脱着時間：２ｍｉｎ (Evaluation method of dimethyl trisulfide)
The analysis of dimethyl trisulfide in the prepared flavor composition was performed by measuring the volatile components in the sample headspace by the solid layer microextraction (SPME) method. Specifically, an analysis sample was prepared by the following procedure.
[Preparation method of analysis sample]
3 ml of the sample solution was weighed in a 20 ml SPME measurement vial, and the stoppered one was set in an autosampler for analysis.
<SPME conditions>
Equipment used: MPS2 (manufactured by GERSTEL)
SPME fiber: DBV / PDMS film thickness 65 μm (manufactured by Spelco)
Sample temperature: 40 ° C
Preheating time: 1 min
Adsorption time: 30min
Desorption time: 2 min
調製したフレーバー組成物中のジメチルトリスルフィドの分析は、固層マイクロ抽出（ＳＰＭＥ）法によるサンプルヘッドスペース中揮発性成分の測定により行った。具体的には、以下の手順で、分析サンプルを調製した。
［分析サンプルの調製方法］
サンプル溶液３ｍｌを２０ｍｌ容ＳＰＭＥ測定用バイアル瓶にはかりとり、栓をしたものをオートサンプラにセットし分析した。
＜ＳＰＭＥ条件＞
使用機器：ＭＰＳ２（ＧＥＲＳＴＥＬ社製）
ＳＰＭＥファイバー：ＤＢＶ／ＰＤＭＳ 膜厚６５μｍ（Ｓｐｅｌｃｏ社製）
サンプル温度：４０℃
予備加熱時間：１ｍｉｎ
吸着時間：３０ｍｉｎ
脱着時間：２ｍｉｎ (Evaluation method of dimethyl trisulfide)
The analysis of dimethyl trisulfide in the prepared flavor composition was performed by measuring the volatile components in the sample headspace by the solid layer microextraction (SPME) method. Specifically, an analysis sample was prepared by the following procedure.
[Preparation method of analysis sample]
3 ml of the sample solution was weighed in a 20 ml SPME measurement vial, and the stoppered one was set in an autosampler for analysis.
<SPME conditions>
Equipment used: MPS2 (manufactured by GERSTEL)
SPME fiber: DBV / PDMS film thickness 65 μm (manufactured by Spelco)
Sample temperature: 40 ° C
Preheating time: 1 min
Adsorption time: 30min
Desorption time: 2 min
＜ＧＣ条件＞
使用機器：６８９０Ｎ（Ａｇｉｌｅｎｔ Ｔｅｃｈｎｏｌｏｇｉｅｓ社製）
使用カラム：ＤＢ－ＷＡＸ（Ａｇｉｌｅｎｔ Ｔｅｃｈｎｏｌｏｇｉｅｓ社製） 内径０．１８ｍｍ、長さ１０ｍ、膜厚０．３μｍ（ＬＴＭ）
キャリアガス：Ｈｅ
注入口温度：２００℃
注入口モード：スプリットレス（パージオフタイム ３ｍｉｎ）
注入口圧力プログラム：２８．２ｋＰａ（１ｍｉｎ保持）→８．１ｋＰａ／ｍｉｎ昇圧→９３．０ｋＰａ（６ｍｉｎ保持）
ＬＴＭカラム温度：４０℃（１ｍｉｎ保持）→２５℃／ｍｉｎ昇温→２４０℃（６ｍｉｎ保持）
トランスファーライン温度：２５０℃ <GC conditions>
Equipment used: 6890N (manufactured by Agilent Technologies)
Column used: DB-WAX (manufactured by Agilent Technologies) Inner diameter 0.18 mm, length 10 m, film thickness 0.3 μm (LTM)
Carrier gas: He
Inlet temperature: 200 ° C
Inlet mode: Splitless (Purge off time 3 min)
Inlet pressure program: 28.2 kPa (1 min hold) → 8.1 kPa / min pressure increase → 93.0 kPa (6 min hold)
LTM column temperature: 40 ° C. (1 min hold) → 25 ° C./min temperature rise → 240 ° C. (6 min hold)
Transfer line temperature: 250 ° C
使用機器：６８９０Ｎ（Ａｇｉｌｅｎｔ Ｔｅｃｈｎｏｌｏｇｉｅｓ社製）
使用カラム：ＤＢ－ＷＡＸ（Ａｇｉｌｅｎｔ Ｔｅｃｈｎｏｌｏｇｉｅｓ社製） 内径０．１８ｍｍ、長さ１０ｍ、膜厚０．３μｍ（ＬＴＭ）
キャリアガス：Ｈｅ
注入口温度：２００℃
注入口モード：スプリットレス（パージオフタイム ３ｍｉｎ）
注入口圧力プログラム：２８．２ｋＰａ（１ｍｉｎ保持）→８．１ｋＰａ／ｍｉｎ昇圧→９３．０ｋＰａ（６ｍｉｎ保持）
ＬＴＭカラム温度：４０℃（１ｍｉｎ保持）→２５℃／ｍｉｎ昇温→２４０℃（６ｍｉｎ保持）
トランスファーライン温度：２５０℃ <GC conditions>
Equipment used: 6890N (manufactured by Agilent Technologies)
Column used: DB-WAX (manufactured by Agilent Technologies) Inner diameter 0.18 mm, length 10 m, film thickness 0.3 μm (LTM)
Carrier gas: He
Inlet temperature: 200 ° C
Inlet mode: Splitless (Purge off time 3 min)
Inlet pressure program: 28.2 kPa (1 min hold) → 8.1 kPa / min pressure increase → 93.0 kPa (6 min hold)
LTM column temperature: 40 ° C. (1 min hold) → 25 ° C./min temperature rise → 240 ° C. (6 min hold)
Transfer line temperature: 250 ° C
＜ＭＳ条件＞
使用機器：５９７５Ｃ（Ａｇｉｌｅｎｔ Ｔｅｃｈｎｏｌｏｇｉｅｓ社製）
イオン化モード：ＥＩ
イオン化電圧：７０ｅＶ
測定モード：Ｓｃａｎ（３５～３００ａｍｕ） <MS conditions>
Equipment used: 5975C (manufactured by Agilent Technologies)
Ionization mode: EI
Ionization voltage: 70 eV
Measurement mode: Scan (35 to 300 amu)
使用機器：５９７５Ｃ（Ａｇｉｌｅｎｔ Ｔｅｃｈｎｏｌｏｇｉｅｓ社製）
イオン化モード：ＥＩ
イオン化電圧：７０ｅＶ
測定モード：Ｓｃａｎ（３５～３００ａｍｕ） <MS conditions>
Equipment used: 5975C (manufactured by Agilent Technologies)
Ionization mode: EI
Ionization voltage: 70 eV
Measurement mode: Scan (35 to 300 amu)
上記方法にてフレーバー分析を行い、ＤＭＴＳ濃度（ｐｐｍ）及びＤＭＴＳのピークエリア値を全ピークエリア値の合計で割りＤＭＴＳ比率（％）（ピークエリア比）を算出した。
フ レ Flavor analysis was performed by the above method, and DMTS concentration (ppm) and DMTS peak area value were divided by the sum of all peak area values to calculate DMTS ratio (%) (peak area ratio).
表１に示す通り、加熱時間が、０．５～４時間の場合にはＤＭＴＳ濃度が高くなり、特に１～２時間の加熱によりＤＭＴＳ濃度が高くなった。
As shown in Table 1, the DMTS concentration increased when the heating time was 0.5 to 4 hours, and the DMTS concentration was increased particularly by heating for 1 to 2 hours.
（試験例２）
加熱ｐＨの変更によるジメチルトリスルフィド濃度の評価
Ｂｒｉｘ６０のハクサイエキス２０ｇを水酸化ナトリウム、塩酸を用いてｐＨ４～８に調整後、９５℃で２時間加熱して、フレーバー組成物を得た。 (Test Example 2)
Evaluation of Dimethyltrisulfide Concentration by Changing Heating pH 20 g of Brix 60 cabbage extract was adjusted to pH 4-8 using sodium hydroxide and hydrochloric acid, and then heated at 95 ° C. for 2 hours to obtain a flavor composition.
加熱ｐＨの変更によるジメチルトリスルフィド濃度の評価
Ｂｒｉｘ６０のハクサイエキス２０ｇを水酸化ナトリウム、塩酸を用いてｐＨ４～８に調整後、９５℃で２時間加熱して、フレーバー組成物を得た。 (Test Example 2)
Evaluation of Dimethyltrisulfide Concentration by Changing Heating pH 20 g of Brix 60 cabbage extract was adjusted to pH 4-8 using sodium hydroxide and hydrochloric acid, and then heated at 95 ° C. for 2 hours to obtain a flavor composition.
表２に示す通り、加熱時のｐＨがｐＨ５～ｐＨ７で最もＤＭＴＳ濃度が高くなった。
As shown in Table 2, the DMTS concentration was highest when the pH during heating was pH 5 to pH 7.
（試験例３）
加熱温度の変更によるジメチルトリスルフィド濃度の評価
Ｂｒｉｘ６０のハクサイエキス２０ｇをｐＨを５．０に調整後、４０℃～９５℃で２時間加熱して、フレーバー組成物を得た。 (Test Example 3)
Evaluation of Dimethyltrisulfide Concentration by Changing Heating Temperature 20 g of Brix 60 cabbage extract was adjusted to pH 5.0 and then heated at 40 ° C. to 95 ° C. for 2 hours to obtain a flavor composition.
加熱温度の変更によるジメチルトリスルフィド濃度の評価
Ｂｒｉｘ６０のハクサイエキス２０ｇをｐＨを５．０に調整後、４０℃～９５℃で２時間加熱して、フレーバー組成物を得た。 (Test Example 3)
Evaluation of Dimethyltrisulfide Concentration by Changing Heating Temperature 20 g of Brix 60 cabbage extract was adjusted to pH 5.0 and then heated at 40 ° C. to 95 ° C. for 2 hours to obtain a flavor composition.
表３に示す通り、加熱温度が６０℃以上でＤＭＴＳ濃度が高くなり、９５℃で更にＤＭＴＳ濃度が高くなった。
As shown in Table 3, the DMTS concentration increased when the heating temperature was 60 ° C. or higher, and the DMTS concentration further increased at 95 ° C.
（試験例４）
加熱Ｂｒｉｘの変更によるジメチルトリスルフィド濃度の評価
表４に記載のＢｒｉｘになるように、Ｂｒｉｘ６０のハクサイエキスを水道水を用いて希釈して調製した。Ｂｒｉｘ６～６０のハクサイエキス２０ｇをｐＨ５．０に調整後、９５℃で２時間加熱して、フレーバー組成物を得た。 (Test Example 4)
Evaluation of Dimethyl Trisulfide Concentration by Changing Heated Brix A Brix 60 Chinese cabbage extract was diluted with tap water and prepared so that the Brix described in Table 4 was obtained. After adjusting 20 g of Brix 6-60 Chinese cabbage extract to pH 5.0, the mixture was heated at 95 ° C. for 2 hours to obtain a flavor composition.
加熱Ｂｒｉｘの変更によるジメチルトリスルフィド濃度の評価
表４に記載のＢｒｉｘになるように、Ｂｒｉｘ６０のハクサイエキスを水道水を用いて希釈して調製した。Ｂｒｉｘ６～６０のハクサイエキス２０ｇをｐＨ５．０に調整後、９５℃で２時間加熱して、フレーバー組成物を得た。 (Test Example 4)
Evaluation of Dimethyl Trisulfide Concentration by Changing Heated Brix A Brix 60 Chinese cabbage extract was diluted with tap water and prepared so that the Brix described in Table 4 was obtained. After adjusting 20 g of Brix 6-60 Chinese cabbage extract to pH 5.0, the mixture was heated at 95 ° C. for 2 hours to obtain a flavor composition.
表４に示す通り、Ｂｒｉｘ１０以上でＤＭＴＳ濃度が高くなり、３０以上で更にＤＭＴＳ濃度が高くなった。
As shown in Table 4, the DMTS concentration increased at Brix 10 or higher, and the DMTS concentration increased further at 30 or higher.
本発明によれば、飲食品や調味料に、フレーバーを効果的に付与できる組成物が提供される。またハクサイ由来の組成物であることから、本発明の組成物は飲食品の分野において特に安全で有用である。
According to the present invention, a composition capable of effectively imparting flavor to foods and drinks and seasonings is provided. Moreover, since it is a composition derived from Chinese cabbage, the composition of the present invention is particularly safe and useful in the field of food and drink.
本出願は日本で出願された特願２０１５－１４６５１７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. 2015-146517 filed in Japan, the contents of which are incorporated in full herein.
Claims (13)
- Ｂｒｉｘ１０以上７０以下のハクサイエキスを、４０℃以上１８０℃以下の温度で、２０分以上１５時間以下加熱することを特徴とするジメチルトリスルフィドを１０ｐｐｍ以上含有する組成物の製造方法。 A method for producing a composition containing 10 ppm or more of dimethyl trisulfide, wherein a cabbage extract of Brix 10 to 70 is heated at a temperature of 40 ° C. to 180 ° C. for 20 minutes to 15 hours.
- ｐＨが４以上８以下の条件で加熱する、請求項１に記載の製造方法。 The manufacturing method according to claim 1, wherein heating is performed under a condition of pH of 4 to 8.
- 前記組成物がフレーバー組成物である請求項１又は２に記載の製造方法。 The method according to claim 1 or 2, wherein the composition is a flavor composition.
- 前記組成物がジメチルトリスルフィドを１０～３００ｐｐｍ含有する、請求項１～３のいずれか１項に記載の製造方法。 The production method according to any one of claims 1 to 3, wherein the composition contains 10 to 300 ppm of dimethyl trisulfide.
- 前記組成物のガスクロマトグラムにおける全成分のピークエリアの総和に対するジメチルトリスルフィドのピークエリアの割合が、２０～６０％である、請求項１～４のいずれか１項に記載の製造方法。 The production method according to any one of claims 1 to 4, wherein the ratio of the peak area of dimethyl trisulfide to the sum of the peak areas of all components in the gas chromatogram of the composition is 20 to 60%.
- 請求項１～５のいずれか１項に記載の製造方法によって得られる組成物を喫食時に１ｐｐｂ以上２０重量％以下になるように食品に添加する工程を含む食品の製造方法。 A method for producing a food product, comprising a step of adding the composition obtained by the production method according to any one of claims 1 to 5 to the food product so as to be 1 ppb or more and 20% by weight or less at the time of eating.
- ジメチルトリスルフィドを１０ｐｐｍ以上含有し、ガスクロマトグラムにおける全成分のピークエリアの総和に対するジメチルトリスルフィドのピークエリアの割合が２０～６０％である、フレーバー組成物。 A flavor composition containing 10 ppm or more of dimethyl trisulfide, and the ratio of the peak area of dimethyl trisulfide to the sum of the peak areas of all components in the gas chromatogram is 20 to 60%.
- ジメチルトリスルフィドを１０～３００ｐｐｍ含有する、請求項７に記載の組成物。 The composition according to claim 7, comprising 10 to 300 ppm of dimethyl trisulfide.
- 前記フレーバー組成物のＢｒｉｘが１０以上７０以下である、請求項７又は８記載の組成物。 The composition of Claim 7 or 8 whose Brix of the said flavor composition is 10-70.
- 前記フレーバー組成物の４４０ｎｍにおける吸光度が３０～６００である、請求項７～９のいずれか１項に記載の組成物。 The composition according to any one of claims 7 to 9, wherein the absorbance at 440 nm of the flavor composition is 30 to 600.
- 前記フレーバー組成物が、ハクサイエキス由来である、請求項７～１０のいずれか１項に記載の組成物。 The composition according to any one of claims 7 to 10, wherein the flavor composition is derived from Chinese cabbage extract.
- 喫食時の濃度が１ｐｐｂ以上２０重量％以下となるように食品に配合するための請求項７～１１のいずれか１項に記載の組成物。 The composition according to any one of claims 7 to 11, which is added to food so that the concentration at the time of eating is 1 ppb or more and 20% by weight or less.
- 請求項７～１１のいずれか１項に記載の組成物を喫食時に１ｐｐｂ以上２０重量％以下となるように含有する食品。 A food comprising the composition according to any one of claims 7 to 11 so as to be 1 ppb or more and 20% by weight or less at the time of eating.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2017531083A JP6822403B2 (en) | 2015-07-24 | 2016-06-20 | Flavor composition |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2015146517 | 2015-07-24 | ||
| JP2015-146517 | 2015-07-24 |
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| Publication Number | Publication Date |
|---|---|
| WO2017018095A1 true WO2017018095A1 (en) | 2017-02-02 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/JP2016/068270 WO2017018095A1 (en) | 2015-07-24 | 2016-06-20 | Flavoring composition |
Country Status (3)
| Country | Link |
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| JP (1) | JP6822403B2 (en) |
| TW (1) | TW201703650A (en) |
| WO (1) | WO2017018095A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115103606A (en) * | 2020-05-01 | 2022-09-23 | 华万喜株式会社 | Liquid fermented seasoning and its preparation method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002530371A (en) * | 1998-11-25 | 2002-09-17 | ビーエーエスエフ アクチェンゲゼルシャフト | Preparation of organic disulfide |
| JP2011172508A (en) * | 2010-02-24 | 2011-09-08 | Ajinomoto Co Inc | Taste-improved food and drink, and method for producing the same |
| WO2012020598A1 (en) * | 2010-08-10 | 2012-02-16 | 味の素株式会社 | Aroma/flavor-imparting composition |
| JP2013153742A (en) * | 2012-01-06 | 2013-08-15 | Kaneka Corp | Saltiness enhancing agent |
-
2016
- 2016-06-20 WO PCT/JP2016/068270 patent/WO2017018095A1/en active Application Filing
- 2016-06-20 JP JP2017531083A patent/JP6822403B2/en active Active
- 2016-06-20 TW TW105119317A patent/TW201703650A/en unknown
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002530371A (en) * | 1998-11-25 | 2002-09-17 | ビーエーエスエフ アクチェンゲゼルシャフト | Preparation of organic disulfide |
| JP2011172508A (en) * | 2010-02-24 | 2011-09-08 | Ajinomoto Co Inc | Taste-improved food and drink, and method for producing the same |
| WO2012020598A1 (en) * | 2010-08-10 | 2012-02-16 | 味の素株式会社 | Aroma/flavor-imparting composition |
| JP2013153742A (en) * | 2012-01-06 | 2013-08-15 | Kaneka Corp | Saltiness enhancing agent |
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| Title |
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| FORNEY, C. F. ET AL.: "Anaerobic Production of Methanethiol and Other Compounds by Brassica Vegetables", HORTSCIENCE, vol. 34, no. 4, 1999, pages 696 - 699, XP055350399 * |
| KAMADIA, V. V. ET AL.: "Relationships between Odorant Concentration and Aroma Intensity", JOURNAL OF FOOD SCIENCE, vol. 71, no. 3, 30 June 2006 (2006-06-30), pages 193 - 197, XP055350397 * |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115103606A (en) * | 2020-05-01 | 2022-09-23 | 华万喜株式会社 | Liquid fermented seasoning and its preparation method |
Also Published As
| Publication number | Publication date |
|---|---|
| JPWO2017018095A1 (en) | 2018-05-10 |
| TW201703650A (en) | 2017-02-01 |
| JP6822403B2 (en) | 2021-01-27 |
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