WO2017018502A1 - Method for enhancing rich flavor of fat-containing milk-flavored beverage - Google Patents

Abstract

The present invention provides the following: a method for enhancing the rich flavor of a fat-containing milk-flavored beverage, characterized in that the rich flavor of a fat-containing milk-flavored beverage is enhanced by adding one or more acetyl compounds selected from the group consisting of 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, and 2-acetyl-1-pyrroline; and a rich flavor enhancer characterized in comprising one or more acetyl compounds selected from the group consisting of 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, and 2-acetyl-1-pyrroline, and in being used as a starting material for a fat-containing milk-flavored beverage in order to enhance a rich flavor.

Description

Method for enhancing the richness of fat-containing milk flavored foods and drinks

The present invention relates to a method for enhancing the richness of foods and drinks containing fats and oils and having a milk flavor, and to foods and drinks manufactured using the methods.
This application claims the priority based on Japanese Patent Application No. 2015-151327 for which it applied to Japan on July 30, 2015, and uses the content here.

Generally, dairy products such as raw milk, cream, cream cheese, and strawberry butter are used to impart a milk flavor and texture of milk. However, these materials have a problem that the cost is high and the blending amount thereof is limited. In order to solve this problem, a method of replacing part or all of milk fat with vegetable oil is widely used. By using vegetable oils and fats instead of milk fat, milk-flavored food and drink can be produced at lower cost.

On the other hand, it is a common practice to improve the flavor of food and drink by adding fragrances. For example, in Patent Document 1, by adding a fragrance composition containing methional, thiazoles, and dienals in a specific range of content ratios to processed meat products, meat-like flavor and flavor are added. It is described that it can be given. In addition, Patent Document 2 discloses that a 1-octen-3-ol and / or 1-octen-3-one is added to foods and drinks so that the concentration falls within a specific range. It is described that flavor can be imparted. Patent Document 3 describes that a beer-like flavor can be imparted to a non-fermented beer-like sparkling beverage by adding a grain-like aroma component such as 2-acetylthiazole. Patent Document 4 describes that incense can be imparted by adding 2-acetyl-1-pyrroline to a tea beverage. Furthermore, Patent Document 5 lists many fragrances that can impart coffee flavor.

International Publication No. 2010/110493 International Publication No. 2012/020598 Japanese Patent No. 558878 Japanese Patent No. 4173971 JP 2006-20526 A

Foods and drinks in which milk fat is replaced with vegetable oils and fats have a problem that the richness and richness are inferior.
An object of this invention is to provide the method of enhancing the richness of fat-containing milk flavor food / beverage products, without increasing content of fats and oils or milk raw materials.

As a result of intensive studies to solve the above problems, the present inventors have found that fat-containing milk-flavored foods and drinks include 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, And the inventors found that the richness can be enhanced by containing one or more acetyl compounds selected from the group consisting of 2-acetyl-1-pyrroline, and completed the present invention.

[1] The method for enhancing the richness of a fat-containing milk flavored food and drink according to the first aspect of the present invention includes 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, And the richness of the fat-and-fat milk-flavored food and drink by containing one or more acetyl compounds selected from the group consisting of 2-acetyl-1-pyrroline.
[2] In the method for enhancing the taste of fat-containing milk-flavored foods and drinks according to [1], the acetyl compound is contained so that the concentration in the oil-containing milk-flavored foods is 0.05 to 2000 mass ppb. It is preferable.
[3] In the method for enhancing the richness of the fat-containing milk flavored food / drink of [1], the acetyl compound is added to the oil / fat-containing milk flavored food / drink, and the concentration of the acetyl compound in the fat / fat-containing milk flavored food / beverage is 0. It is preferable to add so as to increase 0.05 to 2000 mass ppb.
[4] In the method for enhancing the richness of fat-containing milk-flavored foods and drinks according to [1], (a) 2-acetylthiazole is added to oil-containing milk-flavored foods and drinks and 2-acetyl in the fat-containing milk-flavored foods and drinks. (B) 2-acetylpyridine is added to the fat-containing milk flavored food or drink, and the concentration of 2-acetylpyridine in the fat-containing milk flavored food or drink is 10 to 10%. (C) 2-acetyl-1,4,5,6-tetrahydropyridine, which is added so as to increase by 2000 mass ppb, is added to a fat-containing milk-flavored food / beverage product. , 4,5,6-tetrahydropyridine is added to increase the concentration by 0.05 to 500 mass ppb, or (d) 2-acetyl-1-pyrroline Is preferably added to the fat-containing milk flavored food or drink so that the concentration of 2-acetyl-1-pyrroline in the fat-containing milk flavored food or drink increases by 0.1 to 1000 mass ppb.
[5] In the method for enhancing the rich taste of the fat-containing milk flavored food or drink according to any one of [1] to [4], the fat-containing milk flavored food or drink is preferably a beverage containing creaming powder.
[6] In the method for enhancing the rich taste of the oil-containing milk flavored food or drink according to any one of [1] to [5], the oil-containing milk flavored food or drink preferably contains a high-intensity sweetener.
[7] In the method for enhancing the richness of the oil / fat-containing milk flavored food / drink according to any one of [1] to [6], it is preferable that the oil / fat-containing milk flavored food / drink further contains ethyl maltol.
[8] In the method for enhancing the richness of fat-containing milk flavored foods and beverages according to any one of [1] to [7], the fat-containing milk flavored foods and drinks are obtained by mixing a liquid and an instant beverage composition. It is preferable that the composition for instant beverages contains the acetyl compound.
[9] The instant beverage composition according to the second aspect of the present invention is an instant beverage composition for preparing an oil-containing milk flavored beverage by mixing with a liquid, and (a) mixed with the liquid. 2-acetylthiazole in an amount of 2-acetylthiazole in the fat-containing milk flavored drink obtained in the above range of 5 to 1500 mass ppb, (b) 2-acetylpyridine concentration in the fat-containing milk flavored drink obtained by mixing with the liquid Of 2-acetylpyridine in an amount of 10 to 2000 mass ppb, and (c) the concentration of 2-acetyl-1,4,5,6-tetrahydropyridine in an oil-containing milk flavored beverage obtained by mixing with a liquid is 0.05. A fat-containing milk flavored beverage obtained by mixing 2-acetyl-1,4,5,6-tetrahydropyridine in an amount of ˜500 mass ppb and (d) a liquid. And at least one selected from the group consisting of 2-acetyl-1-pyrroline in an amount such that the concentration of 2-acetyl-1-pyrroline is 0.1 to 1000 mass ppb.
[10] The instant beverage composition of [9] preferably further contains a soluble solid content of a palatable beverage and creaming powder.
[11] The instant beverage composition of [9] or [10] preferably further contains a high-intensity sweetener.
[12] The instant beverage composition according to any one of [9] to [11] preferably further contains ethyl maltol.
[13] The method for producing a fat-containing milk flavored food or drink according to the third aspect of the present invention comprises 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, and 2 One or more acetyl compounds selected from the group consisting of -acetyl-1-pyrroline are added as raw materials.
[14] The method for producing a fat-containing milk flavored food / drink according to [13] includes: (a) 2-acetylthiazole, and the concentration of 2-acetylthiazole in the oil / fat-containing milk flavored food / beverage increases by 5 to 1500 mass ppb. (B) 2-acetylpyridine is added so that the concentration of 2-acetylpyridine in the fat-containing milk-flavored food / beverage product is increased by 10 to 2000 mass ppb. (C) 2-acetyl-1,4 , 5,6-tetrahydropyridine is added so that the concentration of 2-acetyl-1,4,5,6-tetrahydropyridine in the fat-containing milk-flavored food or drink increases by 0.05 to 500 mass ppb, or (d ) 2-acetyl-1-pyrroline increases the concentration of 2-acetyl-1-pyrroline by 0.1 to 1000 mass ppb in fat-containing milk-flavored foods and drinks It is preferable to add it.
[15] The fat-containing milk flavored food or drink according to the fourth aspect of the present invention comprises 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, and 2-acetyl- It is characterized by containing 0.05 to 2000 mass ppb of one or more acetyl compounds selected from the group consisting of 1-pyrroline.
[16] The fat-containing milk flavored food or drink according to the fifth aspect of the present invention is (a) 2-acetylthiazole concentration is 5 to 1500 mass ppb, (b) 2-acetylpyridine concentration is 10 to 2000 mass. ppb, (c) 2-acetyl-1,4,5,6-tetrahydropyridine concentration is 0.05 to 500 mass ppb, or (d) 2-acetyl-1-pyrroline concentration is 0.1 to It is 1000 mass ppb.
[17] The oil-containing milk flavored food or drink of [15] or [16] preferably further contains creaming powder.
[18] The oil-containing milk-flavored food or drink according to any one of [15] to [17] preferably further contains a high-intensity sweetener.
[19] The oil-containing milk-flavored food or drink according to any one of [15] to [18] preferably further contains ethyl maltol.
[20] The fat-containing milk flavored food or drink according to any one of [15] to [18] is preferably a palatable beverage.
[21] The rich taste enhancer according to the sixth aspect of the present invention includes 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, and 2-acetyl-1- It contains one or more acetyl compounds selected from the group consisting of pyrroline and is used as a raw material for fat-containing milk-flavored foods and drinks to enhance the richness.
[22] As the rich taste enhancer of [21], the content of the acetyl compound in the rich taste enhancer is added to the fat-containing milk flavored food or drink, so that the acetyl in the fat-containing milk flavored food or drink is added. The amount is preferably such that the concentration of the compound is increased by 0.05 to 2000 mass ppb.
[23] The rich taste enhancer of [21] is such that the acetyl compound is 2-acetylthiazole, and the content of 2-acetylthiazole in the rich taste enhancer is added to a fat-containing milk flavored food or drink. Thus, the amount of 2-acetylthiazole in the oil-containing milk-flavored food or drink is preferably increased by 5 to 1500 mass ppb.
[24] The rich taste enhancer of [21] is such that the acetyl compound is 2-acetylpyridine, and the content of 2-acetylpyridine in the rich taste enhancer is added to a fat-containing milk flavored food or drink. Thus, the amount of 2-acetylpyridine in the oil-containing milk flavored food or drink is preferably increased by 10 to 2000 mass ppb.
[25] As the rich taste enhancer of [21], the acetyl compound is 2-acetyl-1,4,5,6-tetrahydropyridine, and 2-acetyl-1,4,5 in the rich taste enhancer , 6-Tetrahydropyridine is added to the fat-containing milk-flavored food or drink, so that the concentration of 2-acetyl-1,4,5,6-tetrahydropyridine in the oil-containing milk-flavored food or drink is 0.05 to The amount is preferably increased by 500 mass ppb.
[26] As the body taste enhancer of [21], the acetyl compound is 2-acetyl-1-pyrroline, and the content of 2-acetyl-1-pyrroline in the body taste enhancer is an oil-containing milk flavor. It is preferable that the amount of 2-acetyl-1-pyrroline in the fat-containing milk flavored food or drink is increased by 0.1 to 1000 mass ppb by adding to the food or drink.
[27] The rich taste enhancer of any one of [21] to [26] preferably further contains ethyl maltol.

According to the present invention, the richness of fat-containing milk-flavored foods and drinks can be enhanced without increasing the content of fats and milk raw materials.

The rich taste enhancing method for fat-containing milk flavored foods and beverages according to the present invention (hereinafter sometimes referred to as “the rich taste enhancing method according to the present invention”) includes 2-acetylthiazole, 2-acetylpyridine, 2-acetyl- By containing one or more acetyl compounds selected from the group consisting of 1,4,5,6-tetrahydropyridine and 2-acetyl-1-pyrroline, the rich taste of fat-containing milk flavored foods and drinks is enhanced. It is characterized by that. By containing an appropriate amount of these acetyl compounds, the richness and richness of the fat-containing food and drink having a milk flavor can be enhanced. For this reason, the rich taste enhancement method according to the present invention can enhance the rich taste of fat-containing milk-flavored foods and drinks without increasing the content of fats and milk ingredients, and the fat-containing milk-flavored food-drinks It is also possible to reduce the content of fats and oils and milk raw materials without lowering the body taste.

In the kokumi enhancing method according to the present invention, the acetyl compound to be contained in order to enhance kokumi may be one of the four acetyl compounds or may be used in combination of two or more. Good. In addition, the amount of the acetyl compound to be contained for enhancing the richness can be appropriately determined in consideration of the type of the acetyl compound, the type of the fat-containing milk flavored food to be added, and the like.

Also, one or more acetyl compounds selected from the group consisting of 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, and 2-acetyl-1-pyrroline are contained. What is used as a raw material for a fat-containing milk flavored food or drink in order to enhance the richness is called the richness enhancer according to the present invention. The richness can be enhanced by adding the richness enhancer according to the present invention to a fat-containing milk flavored food or drink.

Content of the said acetyl compound in the rich taste enhancer which concerns on this invention adds the said rich taste enhancer, and the total density | concentration of the said 4 types of acetyl compound in fat-containing milk flavor food-drinks is 0.05. It is preferably an amount that is increased by mass ppb or more, more preferably an amount that is increased by 1 mass ppb or more, further preferably an amount that is increased by 10 mass ppb or more, and an amount that is increased by 50 mass ppb or more. Is even more preferable. By increasing the total concentration of the four acetyl compounds by 0.05 mass ppb or more, the richness of the fat-containing milk-flavored food or drink can be sufficiently enhanced. Further, the total concentration of the four kinds of acetyl compounds to be increased by the addition of the kokumi enhancer is preferably 2000 mass ppb or less, and more preferably 1500 mass ppb or less. By setting the concentration to be increased to 2000 mass ppb or less, the richness of the fat-containing milk flavored food and drink can be enhanced without excessively damaging the milk flavor due to the flavor derived from the added acetyl compound.

When the kokumi enhancer according to the present invention contains 2-acetylthiazole as the acetyl compound, the content of 2-acetylthiazole in the kokumi enhancer is added to the fat-containing milk flavored food or drink, The amount of 2-acetylthiazole in the oil-containing milk flavored food or drink is preferably increased by 5 mass ppb or more, more preferably increased by 20 mass ppb or more, and increased by 50 mass ppb or more. More preferably, the amount is increased by 100 mass ppb or more, more preferably 200 mass ppb or more. By increasing the 2-acetylthiazole concentration by 5 mass ppb or more, the richness of the fat-containing milk-flavored food or drink can be sufficiently enhanced. The concentration of 2-acetylthiazole to be increased by the addition of the kokumi enhancer is preferably 1500 mass ppb or less, more preferably 1000 mass ppb or less, and still more preferably 800 mass ppb or less. More preferably, it is 600 mass ppb or less. By increasing the 2-acetylthiazole concentration to be increased to 1500 mass ppb or less, the richness of the fat-containing milk flavored food and drink can be enhanced without excessively damaging the milk flavor due to the flavor derived from 2-acetylthiazole. .

When the rich taste enhancer according to the present invention contains 2-acetylpyridine as the acetyl compound, the content of 2-acetylpyridine in the rich taste enhancer is added to the fat-containing milk flavored food or drink, The amount of 2-acetylpyridine in the oil-containing milk flavored food or drink is preferably increased by 10 mass ppb or more, more preferably increased by 50 mass ppb or more, and increased by 100 mass ppb or more. More preferably, the amount is increased by 200 mass ppb or more, more preferably 400 mass ppb or more. By increasing the 2-acetylpyridine concentration by 10 mass ppb or more, the richness of the fat-containing milk-flavored food or drink can be sufficiently enhanced. Further, the concentration of 2-acetylpyridine to be increased by the addition of the rich taste enhancer is preferably 2000 mass ppb or less, more preferably 1800 mass ppb or less, and further preferably 1500 mass ppb or less. More preferably, it is 1000 mass ppb or less, and particularly preferably 800 mass ppb or less. By increasing the 2-acetylpyridine concentration to be increased to 2000 mass ppb or less, the richness of the fat-containing milk flavored food and drink can be enhanced without excessively damaging the milk flavor due to the flavor derived from 2-acetylpyridine. .

When the body taste enhancer according to the present invention contains 2-acetyl-1,4,5,6-tetrahydropyridine as the acetyl compound, 2-acetyl-1,4,5,6 in the body taste enhancer. -The content of tetrahydropyridine is added to fat-containing milk flavored foods and drinks so that the concentration of 2-acetyl-1,4,5,6-tetrahydropyridine in the fat-containing milk flavored foods is 0.05 mass ppb or more. The amount to be increased is preferable, the amount to be increased by 1 mass ppb or more is more preferable, the amount to be increased by 5 mass ppb or more is further preferable, and the amount to be increased by 10 mass ppb or more is even more preferable. The amount is preferably increased by 50 mass ppb or more. By increasing the 2-acetyl-1,4,5,6-tetrahydropyridine concentration by 0.05 mass ppb or more, the richness of the fat-containing milk-flavored food or drink can be sufficiently enhanced. Further, the concentration of 2-acetyl-1,4,5,6-tetrahydropyridine to be increased by the addition of the richness enhancer is preferably 500 mass ppb or less, more preferably 300 mass ppb or less, More preferably, it is 200 mass ppb or less, More preferably, it is 100 mass ppb or less. By increasing the concentration of 2-acetyl-1,4,5,6-tetrahydropyridine to 500 mass ppb or less, milk flavor is excessively increased by the flavor derived from 2-acetyl-1,4,5,6-tetrahydropyridine. Without sacrificing, the richness of the fat-containing milk flavored food and drink can be enhanced.

When the rich taste enhancer according to the present invention contains 2-acetyl-1-pyrroline as the acetyl compound, the content of 2-acetyl-1-pyrroline in the rich taste enhancer is a fat-containing milk flavored food or drink. Is preferably an amount that increases the concentration of 2-acetyl-1-pyrroline in the fat-containing milk flavored food or drink by 0.1 mass ppb or more, and more preferably an amount that increases 5 mass ppb or more. Preferably, the amount is increased by 10 mass ppb or more, more preferably by 20 mass ppb or more, and particularly preferably by 100 mass ppb or more. By increasing the 2-acetyl-1-pyrroline concentration by 0.1 mass ppb or more, the richness of the oil-containing milk flavored food and drink can be sufficiently enhanced. The concentration of 2-acetyl-1-pyrroline that is increased by the addition of the kokumi enhancer is preferably 1000 mass ppb or less, more preferably 600 mass ppb or less, and 500 mass ppb or less. Is more preferable, and 400 mass ppb or less is particularly preferable. By increasing the 2-acetyl-1-pyrroline concentration to be increased to 1000 mass ppb or less, the flavor of the fat-containing milk-flavored food / drink product is not excessively impaired by the flavor derived from 2-acetyl-1-pyrroline. Can be strengthened.

The fat-and-fat-containing milk-flavored food or drink is derived from raw materials other than the kokumi enhancer such as 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, or 2-acetyl-1 -In the case of containing pyrroline, in the richness enhancing method according to the present invention, the total concentration of the four kinds of acetyl compounds in the fat-containing milk-flavored food or drink may be 0.05 to 2000 mass ppb. Preferably, it is more preferably 10 to 1000 mass ppb.

As the rich taste enhancer according to the present invention, one of the four kinds of acetyl compounds may be contained, or two or more kinds may be used in combination. Moreover, as long as it does not impair the rich-taste enhancing effect when added to a fat-containing milk flavored food or drink, it may contain other fragrances. Examples of the other fragrances include ethyl maltol. Ethyl maltol can improve the body taste enhancing effect of the acetyl compound.

The richness enhancer according to the present invention may be a solid fragrance composition in which a raw material acetyl compound is fixed to a powder, and the raw material acetyl compound is dissolved in an edible organic solvent such as alcohol. It may be a liquid fragrance composition. The said powder is selected from starch decomposition products, such as dextrin, sugars, such as maltose and trehalose, and dietary fibers, such as indigestible dextrin. If necessary, a protein such as casein may be further added.

By performing the kokumi enhancing method according to the present invention on the fat-containing milk flavored food or drink, that is, by adding the kokumi enhancing agent according to the present invention as a raw material, the kokumi enhancing agent was not added. An oil-containing milk-flavored food / beverage product having a stronger body than the case can be produced.

In the present invention and the specification of the present application, “oil-and-fat-containing milk-flavored food / beverage” means a food / beverage that contains vegetable oil and fat and has a milk-flavor. The fat and oil-containing milk-flavored food or drink that enhances the richness by the richness enhancing method according to the present invention may be a food or a beverage.

The vegetable oil contained in the oil-containing milk flavored food or drink is not particularly limited as long as it is an edible oil, and may be a natural oil, a processed oil, or a synthetic oil. Examples of the edible oil include palm oil, palm kernel oil, hydrogenated palm kernel oil, palm oil (coconut oil), hardened palm oil, rapeseed oil (canola oil), corn oil, soybean oil, rice bran oil, safflower oil. (Safflower oil), cottonseed oil, sunflower oil, medium chain fatty acid triglycerides and the like. Among these vegetable oils and fats, palm oil, palm kernel oil, hydrogenated palm kernel oil, coconut oil, hydrogenated coconut oil, rapeseed oil, or medium chain fatty acid triglyceride is particularly preferably used. Moreover, as vegetable oil and fat which oil and fat containing milk flavor food-drinks contain, only 1 type may be used and you may use it in combination of 2 or more types. The fat-containing milk-flavored food or drink that enhances the richness by the richness-enhancing method according to the present invention may be made from fats and oils themselves, creaming powder (coffee, tea, cocoa as a substitute for cream) Or a processed product containing vegetable oils and fats may be used as a raw material.

As the fat-and-fat-containing milk-flavored food / beverage product that enhances the body taste by the method for enhancing the body taste according to the present invention, dairy products and food / drink products made from dairy products that have a strong milk flavor are preferred. As the said food / beverage products, the food / beverage products which contain 1 or more types selected from the group which consists of a milk raw material and creaming powder as a raw material are mentioned, for example.

Milk raw materials include whole milk powder, skim milk powder, whey powder, cow milk, low fat milk, concentrated milk, skim concentrated milk, lactose, fresh cream, butter, cream cheese and the like. In addition, whole milk powder and skim milk powder are milk (total fat milk) or skim milk obtained by removing moisture by spray drying or the like and drying to powder.

Creaming powder is edible oils and fats such as coconut oil, palm oil, palm kernel oil, soybean oil, corn oil, cottonseed oil, rapeseed oil, milk fat, beef tallow and lard; saccharides such as sucrose, glucose and starch hydrolysate; Other raw materials such as sodium caseinate, dibasic sodium phosphate, sodium citrate, skim milk powder, emulsifier and the like can be selected according to the desired quality characteristics, dispersed in water, homogenized, and dried. As the creaming powder contained in the fat-and-fat-containing milk-flavored food or drink that enhances the richness by the richness-enhancing method according to the present invention, it contains at least a vegetable oil, a starch hydrolyzate such as corn syrup, and milk protein. What is preferable is a thing containing at least milk fat content and milk protein.

The creaming powder can be produced, for example, by mixing raw materials including edible fats and oils in water, then using an emulsifier or the like to make an oil-in-water emulsion (O / W emulsion), and then removing water. . As a method for removing moisture, any method such as spray drying, spray freezing, lyophilization, freeze pulverization, extrusion granulation can be selected and performed. The obtained creaming powder may be subjected to classification, granulation, pulverization and the like, if necessary.

Specifically, fat-containing milk flavored foods include margarine, fat spread, and the like. Examples of the fat-containing milk flavored beverage include palatable beverages and fruit juice beverages containing milk raw materials and creaming powder. The “taste beverage” means tea beverages such as black tea, green tea, oolong tea, and roasted tea, herbal tea, coffee, cocoa, or a mixed beverage thereof. Examples of herbal tea ingredients include hibiscus, rosehip, peppermint, chamomile, lemongrass, lemon balm, and lavender. In the present invention, the fat-containing milk-flavored food or drink is preferably a palatable beverage, more preferably a palatable beverage containing dairy ingredients and creaming powder, and a palatable beverage containing creaming powder. More preferably. The palatability drink is preferably a coffee drink, a tea drink, a cocoa drink, or a matcha drink.

Since the kokumi enhancing effect by the acetyl compound is easily exhibited, the fat-containing milk flavored food or drink whose kokumi is enhanced by the kokumi enhancing method according to the present invention is a food or drink containing a high-intensity sweetener. preferable. Although the high-intensity sweetener has a strong sweetness, taste other than sweetness is very weak. For this reason, foods and drinks using high-intensity sweeteners tend to have a weaker taste than foods and drinks using sugars having the same sweetness. By performing the richness enhancing method according to the present invention on a fat-containing milk-flavored food / beverage product containing a high-intensity sweetener, the richness and richness of the food / beverage product can be obtained without impairing the sweetness and milk flavor. It can be enhanced sufficiently.

Examples of high-intensity sweeteners include aspartame, acesulfame potassium, sucralose, neotame, advantame, saccharin, stevia, licorice extract and the like.

The body taste enhancing effect of the acetyl compound is further enhanced in the presence of ethyl maltol. For this reason, as the fat-and-fat-containing milk-flavored food / beverage product whose body is enhanced by the method for enhancing the body taste according to the present invention, a food / beverage product containing ethyl maltol is preferable, and a food / beverage containing both ethyl maltol and a high-intensity sweetener. The product is more preferable. The concentration of ethyl maltol in the food or drink is not particularly limited, but it is 100 to 350 ppb because the effect of enhancing the body taste by the acetyl compound can be improved while suppressing the influence of the aroma of ethyl maltol itself. preferable.

The kokumi enhancing method according to the present invention is also suitably used in the manufacture of a fat-containing milk flavored beverage obtained by mixing a liquid and an instant beverage composition. Specifically, the kokumi enhancer according to the present invention is contained in the instant beverage composition before being mixed with the liquid. By mixing the instant beverage composition containing the rich taste enhancer according to the present invention with a liquid, a fat-containing milk flavored beverage whose richness is enhanced by at least one of the four kinds of acetyl compounds can be produced. .

In the present invention and the present specification, “instant beverage composition” means a composition capable of preparing a palatable beverage by dissolving or diluting it in a liquid such as water or milk. The instant beverage composition according to the present invention is one in which a palatability beverage containing vegetable oil and fat and having a milk flavor is produced by dissolving or diluting it in a liquid.

In the present invention and the specification of the present application, “powder” means a granular material (consisting of many solid particles having different size distributions, and some interaction is acting between individual particles). A “granule” is an aggregate of particles (granular granules) granulated from a powder. The powder also includes granules.

The instant beverage composition according to the present invention contains vegetable oils and fats and other ingredients necessary for producing a palatable beverage having a milk flavor in addition to the rich taste enhancer according to the present invention. . Examples of the other components include soluble solids of palatable beverages, dairy ingredients, creaming powder, sweeteners, flavors (excluding the above four acetyl compounds), excipients, binders, and fluidity. The powder which can be mix | blended with instant taste drinks, such as an improving agent (anticaking agent), antioxidant, a pH adjuster, and an emulsifier, is mentioned. When the instant beverage composition is dissolved or diluted in a liquid containing a milk raw material such as milk, it is not always necessary to contain the milk raw material or creaming powder. As a milk raw material and creaming powder, what was mentioned as what the said fat and oil containing milk flavor foodstuff may contain can be used.

The soluble solid content of the palatable beverage is a soluble solid content extracted from palatable raw materials such as tea leaves and coffee beans, and may be a powder or an aqueous solution. Since the storage stability is good, the instant beverage composition according to the present invention preferably uses a soluble solid content of powder as a raw material. Specifically, the soluble solid content of the powder includes instant tea powder, instant green tea powder, instant oolong tea powder, instant hoji tea powder, instant herbal tea powder, instant coffee powder, cocoa powder, and two or more of these Mixed powder etc. are mentioned.

The soluble solid content of the palatable beverage that is powder or water-soluble can be produced by a conventional method, or commercially available products may be used. For example, the powdery soluble solid content of tea beverages is extracted from tea leaves such as black tea leaves, green tea leaves (raw tea leaves), oolong tea leaves, etc. using hot water, and the resulting extract is dried. Can be obtained. The instant coffee powder can be obtained by extracting soluble solids from roasted coffee beans using hot water and drying the resulting extract. Instant herbal tea powder is obtained by extracting soluble solids from hot herb ingredients using hot water and drying the resulting extract. As materials for palatability beverages such as tea leaves and coffee beans, those generally used for palatability beverages can be used. Examples of the method for drying the obtained extract include freeze drying, spray drying, and vacuum drying. Moreover, you may concentrate the extract from tea leaves or coffee beans as needed before drying. As the said concentration method, it can carry out with the concentrating method currently used widely, such as the heat | fever concentration method, the freezing concentration method, the membrane concentration method using a reverse osmosis membrane, an ultrafiltration membrane, etc.

The sweetener may be a low sweetness sweetener, a high sweetness sweetener, or a combination of both. Examples of the low-intensity sweetener include sugars such as sugar, sucrose, oligosaccharide, glucose, and fructose, and sugar alcohols such as sorbitol, maltitol, erythritol, xylitol, and reduced starch candy. The sugar may be granulated sugar or powdered sugar. The above-mentioned thing is mentioned as a high sweetness degree sweetener.

Examples of excipients and binders include starch degradation products such as dextrin, sugars such as maltose and trehalose, dietary fibers such as indigestible dextrin, and proteins such as casein. Of these, dextrins widely used in instant tea compositions and instant coffee compositions are preferred. The excipient and binder are also used as a carrier during granulation.
As the fluidity improver, processing preparations such as finely divided silicon oxide and tricalcium phosphate may be used.

Examples of the antioxidant include vitamin C (ascorbic acid), vitamin E (tocopherol), BHT (dibutylhydroxytoluene), BHA (butylhydroxyanisole), sodium erythorbate, propyl gallate, sodium sulfite, sulfur dioxide, chlorogen Examples include acids and catechins.

Examples of the pH adjuster include organic acids such as citric acid, succinic acid, acetic acid, lactic acid, malic acid, tartaric acid and gluconic acid, inorganic acids such as phosphoric acid, potassium carbonate, sodium bicarbonate (sodium bicarbonate), Examples include carbon dioxide.

Examples of the emulsifier include glycerin fatty acid ester-based emulsifiers such as monoglyceride, diglyceride, organic acid monoglyceride, and polyglycerin ester; sorbitan fatty acid ester-based emulsifiers such as sorbitan monostearate and sorbitan monooleate; propylene glycol monostearate, propylene glycol Propylene glycol fatty acid ester emulsifiers such as monopalmitate and propylene glycol oleate; Sugar ester emulsifiers such as sucrose stearate, sucrose palmitate and sucrose oleate; lecithin such as lecithin and lecithin enzyme degradation products And emulsifiers.

The fragrance may be any fragrance generally added to foods and drinks, and can be appropriately selected and used according to the target product quality. Examples of the flavor contained in the instant beverage composition according to the present invention include ethyl maltol, milk flavor, and coffee flavor. Especially, in the fat-containing milk flavor drink containing a high sweetness degree sweetener, since the rich taste enhancement effect by the said 4 types of acetyl compound can be heightened more, the composition for instant drinks concerning this invention contains ethyl maltol. It is preferable to contain.

Furthermore, it is also possible to adjust the color tone by adding a colorant as necessary. Moreover, you may mix the finely pulverized thing, without extracting teas, herbs, coffee, etc. as needed.

The instant beverage composition according to the present invention comprises a kokumi enhancer according to the present invention, a soluble solid content of a palatable beverage, and other ingredients such as milk ingredients, creaming powder, and sweeteners as necessary. Manufactured by mixing. The order of mixing is not particularly limited, and all raw materials may be mixed simultaneously or sequentially.
When all the raw materials are powders, a powdery instant beverage composition is produced by mixing all the raw materials as they are.

When the kokumi enhancer according to the present invention as a raw material is a solution dissolved in an edible organic solvent such as alcohols, the solution is sprayed and dried on a soluble solid content of a powdered beverage. Thus, a soluble solid content of a palatable beverage having a part of the surface coated with the acetyl compound may be prepared, and other raw materials may be added thereto and mixed. Alternatively, all powder raw materials may be mixed in advance, and the resulting mixed powder may be sprayed and dried with a solution-like richness enhancer according to the present invention. In addition, the kokumi enhancer according to the present invention in the form of a solution is mixed with the soluble solid content of the palatability beverage before spray drying, and the resulting mixture is spray dried, freeze dried, etc. A powdery instant beverage composition can also be produced by preparing a soluble solid content of a palatable beverage containing the richness enhancer according to the present invention and mixing other ingredients with this. The kokumi enhancer according to the present invention in the form of a solution is mixed with the creaming powder before spray drying, and the resulting mixture is subjected to spray drying, freeze drying, etc. You may prepare creaming powder containing an enhancer, and may mix other raw materials, such as the soluble solid content of a palatability drink, with this.

When the soluble solid content of the palatable beverage is a liquid (aqueous solution), a liquid instant beverage composition is produced by adding and dissolving other raw materials to the soluble solid content of the palatable beverage. Moreover, after manufacturing the composition for powder instant drinks, the composition for liquid instant drinks is manufactured also by making it melt | dissolve in water, milk, etc.

The instant beverage composition according to the present invention can be used to wrap several drinks in a container such as a bottle so that one drink can be individually packaged in a small pouch, or can be shaken out of the container or taken out with a spoon when used. It can also be packaged and supplied as a product.

The individual wrapping type is to pack and wrap the contents of a cup of coffee in a stick-shaped aluminum pouch, one-portion cup, etc., and the contents can be taken out by opening the container and pushing it out with your finger. The individual wrapping type has an advantage that it is easy to handle and hygienic because one cup is hermetically sealed.

Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples. In the following examples and the like, unless otherwise specified, “%” means “mass%” and “ppb” means “mass ppb”.

In the following examples, etc., unless otherwise stated, sensory evaluation is performed by three well-trained professional panels, and the strength and flavor of beverages are preferred for their strength and flavor. Overall evaluation was made. A panel of 3 people scored 10 points with 10 points as the control (10 points were the highest and 1 point was the lowest), and the average of the three people's points was used as the evaluation for each beverage. .

[Example 1]
A milk coffee beverage was prepared according to the formulation shown in Table 1. Specifically, a milk coffee beverage is prepared by preparing a powder composition (composition for instant beverage) in which all solids other than water are mixed, and pouring and dissolving the amount of hot water described in Table 1 to this. did. In Table 1, the instant coffee powder is a commercial product (trade name: <Brendy>, manufactured by Ajinomoto General Foods Co., Ltd.), and the creaming powder is a commercial product (trade name: <Marime>, manufactured by Ajinomoto General Foods Co., Ltd.). . In Table 1, numerical values without units are “%”.

Sensory evaluation of each milk coffee drink was performed, and the results are shown in Tables 2 and 3. As a result, the milk coffee beverages of Test Examples 1-1 to 1-12 to which 2-acetylthiazole was added all had a rich body feeling as compared with the control (Test Example 1-0). In particular, in Test Examples 1-2 to 1-11 in which the concentration of 2-acetylthiazole is 5 to 1500 ppb, the bitter taste and the unique flavor of 2-acetylthiazole are suppressed, and the body feeling is strong and very It was very good. In particular, at 100 to 600 ppb, the body and body feeling was very strong, and the overall flavor was also good. In Test Example 1-12 in which the concentration of 2-acetylthiazole in the milk coffee beverage was 1800 ppb, the body feeling was improved, but the bitterness was very strong, and the flavor unique to 2-acetylthiazole was that of the milk coffee beverage. The flavor was spoiled.

Similarly, the milk coffee beverages of Test Examples 1-13 to 1-25 to which 2-acetylpyridine was added all had a rich body feeling as compared to the control (Test Example 1-0). In particular, in Test Examples 1-14 to 24 where the concentration of 2-acetylpyridine is 10 to 2000 ppb, the bitterness and the unique flavor of 2-acetylpyridine are suppressed, and the body and body feeling is strong and very good. Met. In particular, at 200 to 1000 ppb, the body feeling was very strong and the overall flavor was also good. In Test Example 1-25 in which the concentration of 2-acetylpyridine in the milk coffee beverage was 2500 ppb, the richness and body feeling were improved, but the bitterness was very strong, and the flavor unique to 2-acetylpyridine was that of the milk coffee beverage. The flavor was spoiled.

Similarly, the milk coffee beverages of Test Examples 1-26 to 1-39 to which 2-acetyl-1,4,5,6-tetrahydropyridine was added were all richer than the control (Test Example 1-0).・ Body feeling improved. In particular, in Test Examples 1-27 to 1-38 in which the concentration of 2-acetyl-1,4,5,6-tetrahydropyridine is 0.05 to 500 ppb, bitterness and 2-acetyl-1,4,5, The unique flavor of 6-tetrahydropyridine was suppressed, and the body feeling was strong and very good. In particular, from 10 to 200 ppb, the body and body feeling was very strong, and the overall flavor was also good. In Test Example 1-39 in which the concentration of 2-acetyl-1,4,5,6-tetrahydropyridine in the milk coffee beverage was 600 ppb, the rich body feeling was improved, but the bitterness was very strong. The flavor unique to acetyl-1,4,5,6-tetrahydropyridine detracted from the flavor of the milk coffee beverage.

Similarly, the milk coffee beverages of Test Examples 1-40 to 1-54 to which 2-acetyl-1-pyrroline was added all had a rich body feeling improved compared to the control (Test Example 1-0). It was. In particular, in Test Examples 1-41 to 1-33 in which the concentration of 2-acetyl-1-pyrroline is 0.1 to 1000 ppb, the bitterness and the unique flavor of 2-acetyl-1-pyrroline are suppressed. The body and body were strong and very good. In particular, at 20 to 400 ppb, the body and body feeling was very strong, and the overall flavor was also good. In Test Example 1-54 in which the concentration of 2-acetyl-1-pyrroline in the milk coffee beverage was 1500 ppb, the body feeling was improved, but the bitterness was very strong, which is characteristic of 2-acetyl-1-pyrroline. The flavor detracted from the flavor of the milk coffee drink.

Also, half the amount of the most evaluated milk coffee drink with addition of 2-acetylthiazole, half of that of Test Example 1-7, and the highest evaluation of milk coffee drink with only 2-acetylpyridine added. ½ of -19, half of the most evaluated milk coffee drink to which only 2-acetyl-1,4,5,6-tetrahydropyridine was added, half of the test example 1-34, and 2-acetyl-1- In the milk coffee beverages of Test Examples 1-55 to 1-60, which contained two of the most evaluated milk coffee beverages to which only pyrroline was added, of Test Examples 1-48, which were the most highly evaluated, were tested. A high body and body feeling improvement effect almost equivalent to that of the milk coffee drink of Example 1-7 and the like was obtained. Further, one-third of 2-acetylthiazole in Test Example 1-7, one-third of 2-acetylpyridine in Test Example 1-19, and one-third of 2-acetylpyridine in Test Example 1-34. Test Examples 1-61 to 6 containing acetyl-1,4,5,6-tetrahydropyridine in combination with three kinds of 2-acetyl-1-pyrroline in one-third of Test Example 1-48 1-63 milk coffee drink, 1/4 amount of 2-acetylthiazole of Test Example 1-7, 1/4 amount of 2-acetylpyridine of Test Example 1-19, 4 of Test Example 1-34 Test Example 1 containing a combination of a quarter of the amount of 2-acetyl-1,4,5,6-tetrahydropyridine and 1/4 of the amount of 2-acetyl-1-pyrroline of Test Example 1-48 64 milk coffee drinks are also similar to the milk coffee drinks of Test Example 1-7. The same high Kok body feeling improvement effect was obtained.

On the other hand, milk obtained by adding 5-acetyl-2,4-dimethylthiazole to a control milk coffee beverage so that the concentration in the beverage is 1, 10, 50, 100, 300, 500, 1000, or 2000 ppb. When the coffee beverage was prepared, the sensory evaluation of the beverage added with 1 to 1000 ppb was 5 points, and the sensory evaluation of the beverage added with 2000 ppb was 4 points. In other words, 5-acetyl-2,4-dimethylthiazole is an acetyl compound similar in structure to 2-acetylthiazole, etc., but even when added to fat-containing milk flavored foods and drinks such as milk coffee beverages, the richness is enhanced There was no effect.

[Comparative Example 1]
For soymilk coffee beverages containing soymilk instead of dairy ingredients, containing no vegetable oils and fats derived from soymilk and having no milk flavor, 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1, The body taste enhancing effect of 4,5,6-tetrahydropyridine and 2-acetyl-1-pyrroline was examined. Specifically, a soymilk coffee drink was prepared according to the formulation shown in Table 4. As a control for sensory evaluation, a milk coffee beverage (Test Example 2-0) having the same formulation as Test Example 1-0 of Example 1 was also produced. In Table 4, instant coffee powder and creaming powder are the same as those in Table 1, and soy milk is a commercial product (trade name: <Daily Delicious Soymilk Everyday>, manufactured by Marsan Eye Co., Ltd.). In Table 4, a numerical value without a unit indicates “%”.

The sensory evaluation of each milk coffee drink was performed, and the results are shown in Table 5. As a result, in Test Example 2-1 in which soy milk was added instead of creaming powder and skim milk powder, the rich body feeling was slightly improved compared to the control (Test Example 1-0), but 2-acetyl was further added. In Test Examples 2-2 to 2-13, to which thiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, or 2-acetyl-1-pyrroline was added, all had a rich body feeling. No increase was observed. On the contrary, the higher the added amount of 2-acetylthiazole, etc., the more the bitter taste and the unique flavor, the more the flavor of the soy milk beverage was impaired. From these results, in beverages containing soy milk, the body is enhanced with 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, or 2-acetyl-1-pyrroline. It turned out that the effect cannot be expected.

[Example 2]
Effects of 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, and 2-acetyl-1-pyrroline on enhancing the body taste when the amount of milk raw material is reduced Examined. Specifically, a milk coffee drink was prepared according to the formulation shown in Table 6. In Table 6, the instant coffee powder and the creaming powder are the same as in Table 1, and the numerical value without the unit indicates “%”.

The sensory evaluation of each milk coffee drink was performed, and the results are shown in Table 6. As a result, in the milk coffee drink of Test Example 3-1, in which skim milk powder was removed from the control (Test Example 3-0), the rich body feeling was significantly reduced, but the test example in which 400 ppb of 2-acetylthiazole was added 3-2, Test Example 3-3 with 600 ppb 2-acetylpyridine, Test Example 3-4 with 100 ppb 2-acetyl-1,4,5,6-tetrahydropyridine, and 200 ppb 2-acetyl In Test Example 3-5 containing 1-pyrroline, the body feeling was stronger than the control. That is, the amount of milk raw material used can be reduced by adding 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, or 2-acetyl-1-pyrroline. It was enough to compensate for the decrease in body and body feeling.

[Example 3]
Effect of 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, and 2-acetyl-1-pyrroline on the enhancement of body taste when the amount of vegetable oil is reduced Examined. Specifically, milk coffee drinks were prepared according to the formulations shown in Tables 7 and 8. In Tables 7 and 8, instant coffee powder and creaming powder (with a fat content of 32%) are the same as in Table 1, and creaming powder (with a fat content of 16%) is a commercially available product (trade name: <Marime Loft>, Ajinomoto General Foods ( Co., Ltd.). In Tables 7 and 8, a numerical value without a unit indicates “%”. Tables 7 and 8 also show fat content (mass%) and solid content (mass%) in the beverage.

Sensory evaluation of each milk coffee drink was performed, and the results are shown in Tables 7 and 8. As a result, in the milk coffee beverage of Test Example 4-1, in which half of the creaming powder was removed from the control (Test Example 4-0), a significant decrease in body and body feeling was observed, and the creaming powder had a fat content of 16%. Even in the milk coffee beverage of Test Example 4-2 that was replaced with the product, a decrease in body and body feeling was observed, although not as much as Test Example 4-1.

Meanwhile, a test in which 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, or 2-acetyl-1-pyrroline was added to the milk coffee beverage of Test Example 4-1. In Examples 4-3 to 4-6, the rich body feeling was compensated to the same extent as in the control, and the reduction in rich body feeling due to the decrease in fat and solid content could be compensated. Also, a test example in which 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, or 2-acetyl-1-pyrroline was added to the milk coffee beverage of Test Example 4-2 In 4-7 to 4-10, the richness and body feeling were stronger than the control, and the reduction in richness and body feeling due to a decrease in fat content was sufficiently compensated.

[Example 4]
Effect of enhancing the sweet taste of 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, and 2-acetyl-1-pyrroline when high-intensity sweetener is used Examined. Specifically, a milk coffee drink was prepared according to the formulation shown in Table 9. In Table 9, the instant coffee powder and the creaming powder are the same as in Table 1, and the numerical value without the unit indicates “%”.

Sensory evaluation of each milk coffee drink was performed, and the results are shown in Tables 10-12. As a result, in the milk coffee beverage of Test Example 5-1, in which half the amount of sugar (granulated sugar) was removed from the control (Test Example 5-0), not only sweetness but also a substantial decrease in body and body feeling was observed. . Test Examples 5-2 to 5-4 in which the total concentration of aspartame and / or acesulfame potassium was added to be 1/20 of the sugar to be replaced (100 ppm) instead of half of the control sugar (2%) In the milk coffee drink, sweetness was compensated regardless of the blending ratio of aspartame and acesulfame potassium, but the rich body feeling was not so much compensated, and it did not reach the control. Instead of half the amount of control sugar (2%), the total concentration of aspartame and / or acesulfame potassium was added to be 1/800 (25 ppm) to 1/50 (400 ppm) of the sugar to replace. In the milk coffee beverages of Test Examples 5-5 to 5-10, the sweetness was compensated according to the amount of aspartame and acesulfame potassium added, but the body and body sensations were both insufficient. Specifically, Test Example 5-7 (1/400 amount) and Test Example 5-8 (1/150 amount) have the same effect as Test Examples 5-2 to 5-4 (1/200 amount) In Test Example 5-6 (1/600 amount), sweetness and rich body feeling were slightly weaker than Test Examples 5-2 to 5-4, and Test Example 5-9 (1/100 amount) Then, although the rich body feeling is identified as Test Examples 5-2 to 5-4, the sweetness is strongly felt, and in Test Example 5-5 (1/800 amount), the sweetness and rich body feeling are Test Example 5- All were weaker than 2 to 5-4, and in Test Example 5-10 (1/50 amount), the sweetness was too strong, and the balance of flavor was lost.

In Test Examples 5-11 to 5-14, the rich body feeling was stronger than in Test Example 5-1, and the rich body feeling was compensated to the same extent as the control. However, the sweetness of sugar could not be compensated, and the flavor balance was worse than the control. In Test Examples 5-15 to 5-18, compared to Test Example 5-2 and the control, the body feeling was stronger, and the sweetness was also supplemented by aspartame, so the balance of flavor was very good. there were. Also in Test Examples 5-19 to 5-26, the rich body feeling was stronger than Test Examples 5-3 and 5-4, and the control, and the sweetness was also supplemented with aspartame and / or acesulfame potassium. Therefore, the balance of flavor was also very good.

In Test Examples 5-27 to 5-30, the rich body feeling was stronger than in Test Example 5-5, and the rich body feeling was compensated to the same extent as the control. However, the concentration of aspartame and acesulfame potassium was insufficient to compensate for the sweetness of sugar, and the flavor balance was slightly worse than the control. In Test Examples 5-31 to 5-34, the body feeling was stronger than Test Example 5-6, and although slightly less effective than Test Examples 5-19 to 5-22, it was equivalent to the control A rich body feeling was compensated to the extent. In addition, the taste balance was good because the sweetness was supplemented to some extent by aspartame and acesulfame potassium.

In Test Examples 5-35 to 5-42, the rich body feeling is stronger than Test Examples 5-7, 5-8 and Control, which is similar to Test Examples 5-15 to 5-26. The effect was obtained. In Test Examples 5-43 to 5-46, the rich body feeling was stronger than Test Example 5-9 and the control. However, the sweetness of aspartame and acesulfame potassium was felt slightly stronger, and the same level of effect as in Test Examples 5-15 to 5-26 and 5-35 to 5-42 was not obtained in terms of the balance of flavor.

In Test Examples 5-47 to 5-50, the rich body feeling was stronger than Test Example 5-10 and Control. However, the sweetness of aspartame and acesulfame potassium was felt very strongly, resulting in a loss of flavor balance.

From these results, the reduction of the body feeling due to the sugar reduction can be achieved by using 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, or 2-acetyl-1-pyrroline. It was found that it can be compensated by adding. In addition, when sugar is replaced with aspartame and / or acesulfame potassium, the total amount of aspartame and / or acesulfame potassium should be reduced to 1/600 to 1/100 of the amount of sugar to replace the total amount of aspartame and / or acesulfame potassium. It has also been shown that it is more preferable to make the amount of sugar to be replaced preferably 1/400 to 1/150.

[Example 5]
The effect of enhancing body taste by 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, or 2-acetyl-1-pyrroline when ethyl alcohol was used in combination was examined. Specifically, a milk coffee drink was prepared according to the formulation shown in Table 13. In Table 13, the instant coffee powder and the creaming powder are the same as in Table 1, and the numerical value without the unit indicates “%”.

Sensory evaluation of each milk coffee drink was performed, and the results are shown in Table 14. As a result, in the milk coffee beverage of Test Example 6-3 in which ethyl maltol was added to 50 ppb to the milk coffee beverage of Test Example 6-2 to which 400 ppb of 2-acetylthiazole was added, Test Example 6-2 As a result, 2-acetylthiazole was able to provide a body / body feeling supplementation effect (body-enhancing taste enhancement effect). In the milk coffee beverages of Test Examples 6-4 to 6-10 in which 100 to 400 ppb of ethyl maltol was added to the milk coffee beverage of Test Example 6-2, the amount of 2-acetylthiazole added was the same. A higher body and body filling effect than 6-2 was obtained. In particular, in Test Examples 6-4 to 6-8 in which ethyl maltol was added to 150 to 300 ppb, it was felt that the effect of supplementing the rich body feeling with ethyl maltol was clearly increased, and the balance of flavor was also very high I felt well. In Test Examples 6-9 and 6-10 in which ethyl maltol was added to 350 to 400 ppb, the effect of supplementing the rich body feeling was obviously increased by ethyl maltol, but the sweet aroma derived from ethyl maltol was In Test Example 6-9, it was slightly strong, and in Test Example 6-10, it felt very strong, resulting in a loss of flavor balance.

In addition, in the milk coffee beverages of Test Examples 6-12 to 6-14 in which ethyl maltol was added to 100 to 350 ppb to the milk coffee beverage of Test Example 6-11 to which 600 ppb of 2-acetylpyridine was added, Although the amount of 2-acetylpyridine added was the same, a higher body and body filling effect than Test Example 6-11 was obtained. Similarly, in Example 6-15 to which 100 ppb of 2-acetyl-1,4,5,6-tetrahydropyridine was added, Example 6-15 in which ethyl maltol was added to 100 to 350 ppb to the milk coffee beverage. In 15-6-18 milk coffee beverages, the addition amount of 2-acetyl-1,4,5,6-tetrahydropyridine is the same, but a higher body and body filling effect than Test Example 6-15 was gotten. In the milk coffee beverages of Test Examples 6-20 to 6-22 in which ethyl maltol was added to 100 to 350 ppb to the milk coffee beverage of Test Example 6-19 to which 200 ppb of 2-acetyl-1-pyrroline was added The amount of 2-acetyl-1-pyrroline added was the same, but a higher body and body filling effect than Test Example 6-19 was obtained.

From these results, it was found that the reduction of sugar and body feeling was reduced by adding 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, or 2-acetyl-1-pyrroline. When supplementing by adding ethyl maltol at the same time, the effect of supplementing the rich body feeling is further enhanced, and when using a high-intensity sweetener and ethyl maltol together, ethyl in the beverage The maltol concentration is preferably 100 to 350 ppb, more preferably 150 to 300 ppb.

[Example 6]
The effect of enhancing body taste by 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, or 2-acetyl-1-pyrroline when ethyl alcohol was used in combination was examined. Specifically, a milk coffee beverage was prepared according to the formulation shown in Table 15. In Table 15, the instant coffee powder and the creaming powder are the same as in Table 1, and the numerical value without a unit indicates “%”.

Sensory evaluation of each milk coffee beverage was performed, and the results are shown in Table 16 together with the fat content (% by mass) and the solid content (%) of each beverage. For comparison, the results of Test Examples 3-1 to 3-5 of Example 2 and Test Examples 4-1 and 4-3 to 4-6 of Example 3 are also shown side by side. As a result, in the milk coffee beverages of Test Examples 7-1 to 7-4 in which ethyl maltol was added to the milk coffee beverages of Test Examples 3-2 to 3-5 to 250 ppb, Test Example 3-2 A stronger kokumi enhancement effect was obtained than in 3-5, and the flavor balance was very good. Similarly, the milk coffee beverages of Test Examples 7-5 to 7-8 to which ethyl maltol was added to 250 ppb had a stronger kokumi enhancing effect than Test Examples 4-3 to 4-6. The balance of flavor was very good. That is, ethyl maltol clearly enhanced the body and body filling effect. From these results, milk ingredients can be obtained by using 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, or 2-acetyl-1-pyrroline in combination with ethylmaltol. It has been shown that the body and body can be effectively compensated for a decrease in body and body feeling due to a decrease in fat and solid content, and the body taste can be enhanced.

[Example 7]
Cocoa beverages, black tea beverages, green tea beverages, and hojicha beverages containing milk ingredients and creaming powder were prepared according to the formulations shown in Tables 17-19. Specifically, a powder composition (composition for instant beverage) in which all solids other than water are mixed is prepared, and a beverage is prepared by pouring and dissolving the amount of hot water described in Tables 17-19. did. In Tables 17 to 19, creaming powder is the same as Table 1, cocoa powder is a commercial product (trade name: <pure cocoa>, manufactured by Morinaga Seika Co., Ltd.), and matcha powder is a commercial product (trade name). : <Uji Matcha>, manufactured by Kyoei Tea Co., Ltd.). In addition, black tea (Brix) is poured into 10 commercial bags (trade name: <Lipton Yellow Label Tea Bag>, Unilever Japan Co., Ltd.) of tea bags (equal to 20 g of tea leaves) with 500 mL of hot water of 95 ° C. or higher. Extracted for 5 minutes and adjusted to a Brix content as a solid content. Hojicha (Brix) is a commercial product (trade name: <Oi Ocha Ichiban Hojicha with Tea>, made by ITO EN Co., Ltd.), 30 ml of tea leaves at a temperature of 95 ° C. or more and extracted for 5 minutes. It is adjusted as a solid content. In Tables 17 to 19, numerical values without units are “%”.

Sensory evaluation of each palatability beverage was performed, and the results are shown in Tables 17-19. As a result, 400 ppb of 2-acetylthiazole, 600 ppb of 2-acetylpyridine, and 100 ppb of 2-acetyl-1,4,5,6- compared to Test Examples 8-1 to 8-4 used as a sensory evaluation control. In Test Examples 8-5 to 8-20 to which tetrahydropyridine or 200 ppb of 2-acetyl-1-pyrroline was added, the rich body feeling was enhanced and the overall flavor was also good.

[Example 8]
Coffee beverages, cocoa beverages, tea beverages, matcha tea beverages, and hojicha beverages containing only coconut oil as fat were prepared according to the formulations shown in Tables 20-24. In Tables 20 to 24, instant coffee powder is the same as Table 1, cocoa powder, matcha powder, black tea (Brix), and roasted tea (Brix) are the same as in Table 17, and numerical values without units are “ % ".

The sensory evaluation of each palatability beverage was performed, and the results are shown in Tables 20-24. As a result, 400 ppb of 2-acetylthiazole, 600 ppb of 2-acetylpyridine, and 100 ppb of 2-acetyl-1,4,5,6- compared to Test Examples 9-1 to 9-5 used as a sensory evaluation control. In Test Examples 9-6 to 9-25 to which tetrahydropyridine or 200 ppb of 2-acetyl-1-pyrroline was added, the rich body feeling was enhanced and the overall flavor was also good.

[Example 9]
Milk coffee beverages containing only hardened coconut oil, medium-chain fatty acid triglycerides, or hydrogenated palm kernel oil as fat were prepared according to the formulations shown in Tables 25-27. In Tables 25 to 27, the instant coffee powder is the same as that in Table 1, and a numerical value without a unit indicates “%”.

Sensory evaluation of each palatability beverage was performed, and the results are shown in Tables 25-27. As a result, Test Example 10 containing hardened coconut oil, medium chain fatty acid triglyceride, and hydrogenated palm kernel oil was added to the milk coffee beverage of Test Example 10-1 containing coconut oil as a sensory evaluation control. The richness and body feeling of milk coffee drinks of −2 to 10-4 were not significantly different, although there were some differences depending on the type of vegetable oil added. Compared to the milk coffee beverages of Test Examples 10-1 to 10-4, 400 ppb 2-acetylthiazole, 600 ppb 2-acetylpyridine, 100 ppb 2-acetyl-1,4,5,6-tetrahydropyridine, Alternatively, the milk coffee beverages of Test Examples 10-5 to 10-16, to which 200 ppb of 2-acetyl-1-pyrroline was added, all had a rich body feeling and a good overall flavor.

[Comparative Example 2]
2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, and 2-acetyl for coffee and cocoa beverages that do not contain vegetable oils and have no milk flavor The body taste enhancing effect of -1-pyrroline was examined. Specifically, coffee beverages or cocoa beverages were prepared according to the formulation shown in Table 28. In Table 28, instant coffee powder is the same as Table 1, and cocoa powder is the same as Table 17. In Table 28, a numerical value without a unit indicates “%”.

Sensory evaluation of each palatability beverage was performed, and the results are shown in Table 29. As a result, compared to Test Examples 11-1 and 11-2, which were used as control for sensory evaluation, 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, or 2- In Test Examples 11-3 to 11-26 to which acetyl-1-pyrroline was added, there was no enhancement of rich body feeling. On the contrary, the higher the amount of 2-acetylthiazole and the like, the more the taste of each favorite beverage is impaired due to bitterness and unique flavor. From these results, in taste-free beverages that do not contain fats and oils and have no milk flavor, 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, It was also found that the body taste enhancing effect of 2-acetyl-1-pyrroline cannot be expected.

Claims (27)

1. Containing at least one acetyl compound selected from the group consisting of 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, and 2-acetyl-1-pyrroline; The method for enhancing the richness of fat-containing milk flavored foods and beverages, which enhances the richness of fat-containing milky flavored foods.
2. The method for enhancing the richness of fat-containing milk flavored foods and beverages according to claim 1, wherein the acetyl compound is contained so that the concentration in the fat-containing milky flavored foods is 0.05 to 2000 mass ppb.
3. The fat-containing milk according to claim 1, wherein the acetyl compound is added to the fat-containing milk flavored food or drink so that the concentration of the acetyl compound in the fat-containing milk flavored food or drink increases by 0.05 to 2000 mass ppb. A method for enhancing the richness of flavored foods and drinks.
4. (A) 2-acetylthiazole is added to a fat-containing milk flavored food or drink so that the concentration of 2-acetylthiazole in the fat-containing milk flavored food or drink increases by 5 to 1500 mass ppb.
   (B) 2-acetylpyridine is added to the fat-containing milk flavored food or drink so that the concentration of 2-acetylpyridine in the fat-containing milk flavored food or drink increases by 10 to 2000 mass ppb.
   (C) 2-acetyl-1,4,5,6-tetrahydropyridine is added to a fat-containing milk-flavored food / beverage product. Or (d) 2-acetyl-1-pyrroline is added to the fat-and-fat-containing milk-flavored food and drink, and 2-acetyl-1 in the fat-and-fat-containing milk-flavored food and drink -Adding so that the concentration of pyrroline increases by 0.1 to 1000 mass ppb,
   The method for enhancing the richness of the fat-containing milk-flavored food or drink according to claim 1.
5. The method for enhancing the richness of fats and oils containing milk flavored foods and drinks according to any one of claims 1 to 4, wherein the fats and oils containing milk flavored foods and drinks are beverages containing creaming powder.
6. The method for enhancing the richness of fat-containing milk-flavored foods and beverages according to any one of claims 1 to 5, wherein the fat-containing milk-flavored foods / drinks contain a high-intensity sweetener.
7. The method for enhancing the taste of fat-containing milk-flavored food and drink according to any one of claims 1 to 6, wherein the oil-containing milk-flavored food or drink further contains ethyl maltol.
8. The fat-containing milk flavored beverage is a fat-containing milk flavored beverage obtained by mixing a liquid and an instant beverage composition,
   The method for enhancing the taste of fat-containing milk-flavored food or drink according to any one of claims 1 to 7, wherein the instant beverage composition contains the acetyl compound.
9. An instant beverage composition for preparing a fat-containing milk flavored beverage by mixing with a liquid,
   (A) 2-acetylthiazole in an amount such that the concentration of 2-acetylthiazole in an oil-and-fat-containing milk flavor drink obtained by mixing with a liquid is 5 to 1500 mass ppb;
   (B) 2-acetylpyridine in an amount such that the 2-acetylpyridine concentration in the fat-containing milk flavored drink obtained by mixing with a liquid is 10 to 2000 mass ppb;
   (C) 2-acetyl-1,4 in an amount such that the concentration of 2-acetyl-1,4,5,6-tetrahydropyridine in an oil-containing milk flavored beverage obtained by mixing with a liquid is 0.05 to 500 mass ppb , 5,6-tetrahydropyridine and (d) 2-acetyl-1-pyrroline in an oil-containing milk-flavored beverage obtained by mixing with a liquid in an amount of 2-acetyl-1-pyrroline of 0.1 to 1000 mass ppb One or more selected from the group consisting of pyrroline,
   A composition for instant beverages, comprising:
10. Furthermore, the composition for instant drinks of Claim 9 which contains the soluble solid content and creaming powder of a palatability drink.
11. Furthermore, the composition for instant drinks of Claim 9 or 10 containing a high sweetness degree sweetener.
12. The composition for instant beverages according to any one of claims 9 to 11, further comprising ethyl maltol.
13. One or more acetyl compounds selected from the group consisting of 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, and 2-acetyl-1-pyrroline as a raw material The manufacturing method of fat-and-oil containing milk flavor food-drinks characterized by adding.
14. (A) 2-acetylthiazole is added so that the concentration of 2-acetylthiazole in the fat-containing milk-flavored food or drink increases by 5 to 1500 mass ppb.
    (B) 2-acetylpyridine is added so that the concentration of 2-acetylpyridine in the fat-containing milk-flavored food or drink increases by 10 to 2000 mass ppb.
    (C) The concentration of 2-acetyl-1,4,5,6-tetrahydropyridine in a fat-containing milk-flavored food or drink is 0.05 to 500 mass ppb. Or (d) 2-acetyl-1-pyrroline is added so that the concentration of 2-acetyl-1-pyrroline in the fat-containing milk-flavored food / drink increases by 0.1 to 1000 mass ppb. The manufacturing method of the fat and oil containing milk flavor food-drinks of Claim 13.
15. One or more acetyl compounds selected from the group consisting of 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, and 2-acetyl-1-pyrroline; A fat-containing milk-flavored food or drink characterized by containing 05 to 2000 mass ppb.
16. (A) The 2-acetylthiazole concentration is 5 to 1500 mass ppb.
    (B) The 2-acetylpyridine concentration is 10 to 2000 mass ppb.
    (C) The 2-acetyl-1,4,5,6-tetrahydropyridine concentration is 0.05 to 500 mass ppb, or (d) the 2-acetyl-1-pyrroline concentration is 0.1 to 1000 mass ppb. is there,
    An oil-containing milk-flavored food or drink characterized by that.
17. Furthermore, the fat-containing milk flavored food / beverage products of Claim 15 or 16 containing creaming powder.
18. The fat-containing milk-flavored food or drink according to any one of claims 15 to 17, further comprising a high-intensity sweetener.
19. The fat-containing milk-flavored food or drink according to any one of claims 15 to 18, further comprising ethyl maltol.
20. The fat-containing milk flavored food or drink according to any one of claims 15 to 19, which is a palatability drink.
21. Containing one or more acetyl compounds selected from the group consisting of 2-acetylthiazole, 2-acetylpyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, and 2-acetyl-1-pyrroline The kokumi enhancer is characterized by being used as a raw material for fat-containing milk-flavored foods and drinks in order to enhance kokumi.
22. When the content of the acetyl compound in the rich taste enhancer is added to the fat-containing milk flavored food or drink, the concentration of the acetyl compound in the fat-containing milk flavored food or drink is increased by 0.05 to 2000 mass ppb. The rich taste enhancer according to claim 21, wherein
23. The acetyl compound is 2-acetylthiazole;
    The content of 2-acetylthiazole in the kokumi enhancer is an amount that increases the concentration of 2-acetylthiazole in the fat-containing milk flavored food or drink by 5 to 1500 mass ppb by adding it to the fat-containing milk flavored food or drink. The body taste enhancer according to claim 21.
24. The acetyl compound is 2-acetylpyridine;
    The content of 2-acetylpyridine in the rich taste enhancer is an amount that increases the concentration of 2-acetylpyridine in the fat-containing milk flavored food or drink by 10 to 2000 mass ppb by adding it to the fat-containing milk flavored food or drink. The body taste enhancer according to claim 21.
25. The acetyl compound is 2-acetyl-1,4,5,6-tetrahydropyridine;
    When the content of 2-acetyl-1,4,5,6-tetrahydropyridine in the kokumi enhancer is added to the fat-containing milk flavored food or drink, 2-acetyl-1, The body taste enhancer according to claim 21, which is an amount that increases the concentration of 4,5,6-tetrahydropyridine by 0.05 to 500 mass ppb.
26. The acetyl compound is 2-acetyl-1-pyrroline;
    When the content of 2-acetyl-1-pyrroline in the kokumi enhancer is added to the fat-containing milk flavored food or drink, the concentration of 2-acetyl-1-pyrroline in the fat-containing milk flavored food or drink is 0.1 to The body taste enhancer according to claim 21, which is an amount to increase 1000 mass ppb.
27. The body taste enhancer according to any one of claims 21 to 26, further comprising ethyl maltol.