WO2019181529A1 - Aromatic capsicum plant - Google Patents

Aromatic capsicum plant Download PDF

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Publication number
WO2019181529A1
WO2019181529A1 PCT/JP2019/009049 JP2019009049W WO2019181529A1 WO 2019181529 A1 WO2019181529 A1 WO 2019181529A1 JP 2019009049 W JP2019009049 W JP 2019009049W WO 2019181529 A1 WO2019181529 A1 WO 2019181529A1
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Prior art keywords
capsicum
pepper
capsaicinoid
vanillyl
plant
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PCT/JP2019/009049
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French (fr)
Japanese (ja)
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哲也 関
雅文 太田
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味の素株式会社
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Publication of WO2019181529A1 publication Critical patent/WO2019181529A1/en

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    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01H—NEW PLANTS OR NON-TRANSGENIC PROCESSES FOR OBTAINING THEM; PLANT REPRODUCTION BY TISSUE CULTURE TECHNIQUES
    • A01H6/00—Angiosperms, i.e. flowering plants, characterised by their botanic taxonomy
    • A01H6/82—Solanaceae, e.g. pepper, tobacco, potato, tomato or eggplant
    • A01H6/822—Capsicum sp. [pepper]
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01H—NEW PLANTS OR NON-TRANSGENIC PROCESSES FOR OBTAINING THEM; PLANT REPRODUCTION BY TISSUE CULTURE TECHNIQUES
    • A01H6/00—Angiosperms, i.e. flowering plants, characterised by their botanic taxonomy
    • A01H6/82—Solanaceae, e.g. pepper, tobacco, potato, tomato or eggplant
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/04—Anorexiants; Antiobesity agents
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P37/00—Drugs for immunological or allergic disorders
    • A61P37/02—Immunomodulators
    • A61P37/04—Immunostimulants

Definitions

  • the present invention relates to a red pepper having an aroma component and a low pungent taste, a method for producing the same, and a composition containing the red pepper.
  • Capsicum sp. Plants are widely used around the world as foods, spices and pharmaceutical ingredients.
  • the pungent component is a group of substances consisting of 12 or more homologues such as capsaicin and dihydrocapsaicin, and is collectively called capsaicinoid.
  • capsaicin is known to have various physiological activities, for example, effects such as suppression of obesity by enhancement of energy metabolism based on promotion of adrenaline secretion (non-patent literature). 1, 2).
  • capsaicinoid has a problem that its use as a food or a food additive or a medicine is limited because its use amount is limited because of its strong pungency and invasiveness.
  • Capsinoids are known to have the same energy metabolism promoting effect, obesity suppressing effect, immunostimulating effect and the like as capsaicinoids.
  • food compositions and pharmaceutical compositions containing capsinoids are disclosed (Patent Document 1), and obesity inhibitors, body fat accumulation inhibitors, and adrenergic secretion promoters containing capsinoids as active ingredients are disclosed. (Patent Document 2).
  • a blood circulation promoting external preparation has been reported as a cosmetic (Patent Document 3).
  • capsaicinoid is a compound in which a fatty acid is amide-bonded to vanillylamine
  • capsinoid is a compound in which a fatty acid is ester-bonded to vanillyl alcohol (Non-Patent Document). 4). So far, capsiate, dihydrocapsiate and nordihydrocapsiate have been reported as capsinoids.
  • Patent Document 4 extraction methods from capsicum
  • Patent Document 5 drying methods
  • Patent Document 6 removal of the placenta portion containing a lot of pungent taste of pepper has been performed (Patent Document 6), but the operation is complicated and costly.
  • the capsicum with high capsaicinoid content is highly irritating, making it difficult to avoid dangerous work.
  • Capsicum sp. Is characterized by its pungency, redness and aroma, and is used as a variety of spices. Its main purpose is generally pungent. On the other hand, some peppers have a strong fragrance that is desirable for food depending on the variety, but at the same time, they contain a pungent component and are widely known as a material for imparting a pungent taste, and are actively used as a fragrance. None before.
  • vanillylamine is formed via phenylalanine as a precursor, ferulic acid, vanillin, etc.
  • capsaicinoids are biosynthesized by branched chain fatty acids and capsaicinoid synthase, but contain the above-mentioned capsinoids
  • p-AMT aminotransferase
  • capsioid-containing peppers dominated the reduction reaction from vanillin to vanillyl alcohol in place of the transamination reaction from vanillin to vanillylamine, and as a result of esterification reaction with branched chain fatty acids, capsinoids It has been reported that the production of capsaicinoid greatly increases and the production of capsaicinoid significantly decreases (Patent Document 7). In addition, a method for selecting such a plant body has also been reported (Patent Document 8).
  • Non-patent Document 17 studies have been conducted on the stability in various solvents. It has been reported that capsinoids are decomposed in the presence of water, methanol and ethanol to produce vanillyl alcohol, vanillyl methyl ether and vanillyl ethyl ether, respectively. However, this study has been conducted on the stable retention of capsinoids, and no studies have been made on the production of useful flavors and compounds by actively using capsinoids as reaction substrates. In the past, vanillyl alcohol and vanillyl ethyl ether have been reported as vanillyl alcohol derivatives in vanilla beans as sweet flavors having a weak pungent taste (Patent Document 9, Non-Patent Document 18).
  • Vanillyl ethyl ether is known as a Sweet and Smoky flavor that is also registered in FEMA GRAS (Non-Patent Documents 19, 20, and 21), and is an important aroma component that constitutes the scent in vanilla beans. It is added as a flavor to various foods such as bread, dairy products, gum, candy, and coffee, and since there are many requests for natural products, it is sold by multiple companies, but it is insufficient for supply (non- Patent Document 20).
  • vanilla beans containing vanillyl ethyl ether and fragrances extracted from vanilla beans are chemically synthesized from eugenol, guaiacol, etc. It is widely used in high-class confectionery, cosmetics and the like that require aroma that cannot be obtained with inexpensive synthetic vanillin produced by decomposition of lignin (Patent Document 13).
  • vanillyl butyl ether is a flavor that is also registered in FEMA GRAS (Non-patent Documents 22 and 23), and is used as a flavor by mixing with vanillin etc. to make a scent of vanilla, or for cosmetic materials and oral use. It is used as a composition (Patent Document 14). Both vanillyl butyl ether and vanillyl ethyl ether have been reported as carbonic acid enhancers (Patent Document 15).
  • Non-patent Document 23 Moreover, like vanillyl ethyl ether, it is added as a flavor to various foods such as bread, dairy products, gum, candy, coffee and cereal (Non-patent Document 23). However, although many studies have been made in the past, there has been no report of producing vanillyl butyl ether from pepper, and no report of producing vanillyl butyl ether from capsinoid as a raw material.
  • Non-Patent Document 6 Non-Patent Document 6
  • Capsicum species capsicinoid varieties with high capsaicinoid content, such as Capsicum chinense species including Habanero and Boot Jolokia, and Capsicum frutescens species whose gene has been inherited by Boot Jolokia, contain various ester compounds and have a unique fruity nature. It has a strong flavor and is used for ethnic dishes including the effect of enhancing the taste (Non-Patent Documents 7, 8, and 11).
  • Non-patent Documents 7 and 8 there is a report that capsicinoid content is not less than 1.6 mg / g (per fresh weight) in capsicum having a fruity flavor (Non-patent Documents 7 and 8), and the strength of fruity flavor and sweet flavor is strong.
  • Non-Patent Documents 7 to 12 Because of the coexistence of savory and pungent taste, its use, including umami and sour taste, has been limited (Non-Patent Documents 7 to 12). When calculated using the value of a moisture content of 93.4% (non-patent document 13) of the same pepper (blue pepper) in fresh pepper, the capsaicinoid content of the above-mentioned pepper with the fruity flavor is 24.2 mg / g. It is a dry weight, and has a high value (Non-patent Document 14) compared with a Takatsume (3.2 mg / g dry weight) having a strong pungent taste and a habanero having a strong pungent taste (13.2 mg / g dry weight). The capsicum is restricted in eating.
  • Non-Patent Documents 9 and 10 Zapory Hot, Aji Dustrain 2, Caribbean Sweet, and Capsicum frucescens S3212, which are capsicum chinense species with p-AMT dysfunction, have been reported. However, it has not yet been popularized as a substitute for fruity fragrance, replacing strong hot pepper such as habanero (Non-patent Documents 15 and 16).
  • a low-pungency S3212 genotype of Capsicum frutescens caused by a mutation in the putative aminotransferase (p-AMT) gene Young-Jun Park, Tomotaro Nishikawa, Mineo Mamio, Genuine M pp 1-8 2015 (Jun. 06) Stability of capsinoid in various solvents, Sutoh K, Kobata K, Watanabe T., J Agric Food Chem., 2001, 49 (8), 4026-4030.
  • FEMA GRAS reference 3815 https://www.femaflavor.org/flavor-library/vanillyl-ethyl-ether vanillyl ethyl ether http://www.thegoodscentscompany.com/data/rw1434631.html
  • FEMA GRAS reference 3796 https://www.femaflavor.org/flavor-library/vanillyl-butyl-ether vanillyl butyl ether http://www.thegoodscentscompany.com/data/rw1038461.html
  • the pungent taste which is the biggest feature of red peppers, limited the use of varieties other than the pungent taste of pepper, such as ⁇ flavor '', ⁇ flavor '', ⁇ sweetness '', ⁇ umami '' and ⁇ acidity ''
  • An object of the present invention is to provide a novel natural plant, a composition thereof, and a method for producing them, which can remove the pungent taste and enhance and impart characteristics other than the pungent taste.
  • the present inventors crossed a capsicin-rich capsicum with a capsicum in which the biosynthetic pathway of vanillylamine was suppressed, and the selected capsicum varieties were removed from the ⁇ pungency ''.
  • the inventors have found that the scent and flavor can be utilized to the maximum, and have completed the present invention (see FIG. 1).
  • R1 and R2 are each independently a methyl group
  • [4] The plant according to any one of [1] to [3], wherein the compound of formula (I) is selected from the group consisting of vanillyl pivalic acid esters and analogs thereof.
  • [5] The plant according to any one of [1] to [4], wherein the compound of formula (I) is contained in the fruit in a total amount of 0.01 mg or more per gram of dry weight of the fruit.
  • [6] The plant according to any one of [1] to [5], wherein the fruit contains 0.5 mg or more of capsinoid per gram of dry weight.
  • [7] The plant according to any one of [1] to [6] obtained by the following steps: (1) Capsicum line and capsicum chinense, capsicum annuum, capsicum frucense or capsicum baccatum with suppressed biosynthesis pathway of vanillylamine Obtaining an F1 population by crossing with a species; (2) obtaining an F2 population by self-pollination of plants from the F1 population; (3) Breeding the F2 population and measuring capsaicinoid and capsinoid content in the fruit; (4) A step of selecting plants having a low capsaicinoid content and a high capsinoid content.
  • R is a methyl group
  • R1 and R2 are each independently a methyl group
  • a saturated or unsaturated linear, branched or cyclic hydrocarbon group selected from the group consisting of m being 0 to 15 or 1 to 15) (excluding capsinoids) A method for producing a plant of the genus Capsicum containing at least one kind, wherein the plant contains 1 mg or less of capsaicinoid per 1 g of dry weight of the fruit: (1) A step of obtaining an F1 population by crossing a capsicum strain in which the biosynthesis pathway of vanillylamine is suppressed and a Capsicum chinense, Capsicum annuum, Capsicum fructense or Capsicum baccatum species; (2) obtaining an F2 population by self-pollination of pepper from the F1 population; (3) Breeding the F2 population and measuring capsaicinoid and capsinoid content in the fruit; (4) A step of selecting plants having a low capsaicinoid content and a high capsinoid content. [20] A step of adding alcohol, water or a mixture thereof to the plant
  • R is a methyl group
  • n 0 to 15).
  • the production method according to [20] further comprising a step of adding an alkaline substance.
  • vegetables, dried vegetables, extracts, processed products, and methods for producing the same can be used to maximize and widely use the “scent”, “flavor”, and “other flavors” of hot pepper after removing “pungency” Can be provided.
  • the range of use of flavors, etc. that had been restricted due to the pungent taste can be expanded, making it possible to use for various products.
  • a vanilla-like flavor can be added.
  • the peppers of the present invention are superior in fragrance strength. Since the present invention uses natural products, it can respond to consumers' safety and security orientations and natural orientations, and can be used as a substitute for "synthetic flavors and synthetic fragrances" to the maximum extent.
  • FIG. 1 shows a diagram comparing the pungent strength and fragrance strength of the fruit of the Capsicum plant of the present invention with existing varieties.
  • FIG. 2 shows GC-MS chromatograms of Example 17 and Comparative Example 12.
  • FIG. 3 shows GC-MS chromatograms of Example 18 and Comparative Example 13.
  • FIG. 4 shows GC-MS chromatograms of Comparative Examples 14-17.
  • R1 and R2 are each independently a methyl group
  • the present invention relates to a plant belonging to the genus Capsicum containing seeds and containing 1 mg or less of capsaicinoid per 1 g of the dry weight of the fruit (sometimes abbreviated as the plant of the present invention).
  • the plant belonging to the genus Capsicum of the present invention is characterized in that the content of capsaicinoid in the fruit is low.
  • the capsaicinoid content is usually 1 mg or less, preferably 0.5 mg or less, more preferably 0.25 mg or less, still more preferably 0.1 mg or less, and particularly preferably 0.05 mg or less per 1 g of the dry weight of the fruit.
  • the lower limit of the capsaicinoid content is preferably 0, and may be contained in an amount of about 0.03 mg or more.
  • the capsaicinoid content is the total amount of capsaicin, dihydrocapsaicin, and nordihydrocapsaicin.
  • Flavor is specifically a compound in which fatty acid and alcohol are ester-bonded, and capsicum chinense and capsicum fruitescens that are fragrant peppers such as habanero and boot jorochia It is known that these ester compounds substantially remain as a main component of fragrance (Non-patent Documents 7 and 8).
  • These structural formulas are represented by the following formula (I). Both are esters of saturated or unsaturated fatty acids and saturated or unsaturated alcohols.
  • the fatty acid may be linear or branched.
  • the alcohol may be linear or branched. Any combination of esters may be included.
  • the plant belonging to the genus Capsicum of the present invention contains at least one compound (also referred to as a compound of formula (I)) represented by the above formula (I) other than capsinoid.
  • R 1 and R 2 are each independently a saturated or unsaturated linear, branched or cyclic hydrocarbon group consisting of carbon and hydrogen, a methyl group,
  • M is 0 to 15, preferably 0 to 12, more preferably 0 to 9, and still more preferably 0 to 5.
  • M is 1 to 15, preferably 1 to 12, more preferably 1 to 9, and still more preferably 1 to 5.
  • R1 is a methyl group
  • Preferred examples include compounds in which m is 0 to 5.
  • Specific examples of the compound represented by the formula (I) are ester compounds having a molecular weight of 500 or less.
  • (E) -8-methyl-6-nonenoic acid 1-hexanol ester, 8-methylnonanoic acid 1-hexanol ester, 7-methyloctanoic acid 1-hexanol ester,
  • (E) -8-methyl-6-nonenoic acid 1-pentanol ester, 8-methylnonanoic acid 1-pentanol ester, 7-methyloctanoic acid 1-pentanol ester, vanillyl pival And acid esters and analogs thereof.
  • An analog is a compound having the same molecular weight as the compound.
  • vanillyl pivalic acid ester and its analog are more preferable.
  • the compound of formula (I) is usually 0.01 mg or more, preferably 0.1 mg or more, more preferably 0.15 mg or more, more preferably in the fruit as a total amount per 1 g of the fruit dry weight. Contains 0.2 mg or more, particularly preferably 0.5 mg or more. Although an upper limit is not specifically limited, Usually, it is 200 mg or less, 100 mg or less is preferable and 50 mg or less is more preferable.
  • the plant of the present invention contains capsinoids in the fruit in a total amount of usually 0.5 mg or more, preferably 0.7 mg or more, more preferably 1 mg or more per 1 g of the fruit dry weight.
  • an upper limit is not specifically limited, Usually, it is 100 mg or less, and 50 mg or less is preferable.
  • the plant of the present invention is not particularly limited as long as it contains the compound of the formula (I) and the capsaicinoid content is 1 mg or less per 1 g of the dry weight of the fruit, but is a hybrid of Capsicum chinense, Capsicum annuum, Capsicum fruccens or Capsicum baccatum species.
  • the biosynthesis pathway of vanillylamine is suppressed by methods such as breeding by breeding peppers whose biosynthesis pathway of vanillylamine was suppressed, capsicum, mutagenesis, genetic recombination, etc. where the biosynthesis pathway of selected vanillylamine was suppressed Pepper is preferred.
  • the selection can be performed by the method described in Patent Document 8 (JP2010-67A). However, the sorting method is not limited to this method.
  • red pepper strain in which the biosynthesis pathway of vanillylamine is suppressed C.I. annuum, C.I. chinense, C.I. Frucescens species, preferably C. aureus. Chinense species, among others, from the viewpoint of ease of cultivation, yield, etc.
  • a line obtained by crossing Aji Dulce or Aji Dulce, a line obtained by crossing Caribbean Sweet or Caribbean Sweet, or Zavory Hot or A line obtained by crossing the Zavory Hot is preferable, and a line obtained by crossing the Aji Dulce or Aji Dulce is more preferable.
  • Examples of varieties to be bred with capsicum with suppressed vanillylamine biosynthetic pathway include, for example, Capsicum annuum (CH-19 sweet, CH-19 spicy, himoto garashi, round salad, Yamato Akanban, Hawk's claw, eight bunch, Hontaka, Cayenne, Jalapeno, Explosive Ember, Pervian Purple, Birdseye, Sweet Chocolate Cherry, Pretty Purple, Sweet Cayenne, Thunder Mountain Longhorn, Chave Lovet, Curry Chile, Serrano, lenders Bird, Sapporo Daicho Namba, Chile Pecan, Hot Portugal, Maui Purple, Royal Black, Cedrino, Chile de Albor, Joe's Long, Yellow Pepper, Yatsufusa, etc.), C.I.
  • Frutescens red pepper, tabasco, Prickine Suan, S3212, etc.
  • C.I. Pubescens Rosto, Manzano Red Hot, etc.
  • hybrids thereof natural or artificial mutants, genetically modified plants, selected varieties, and the like.
  • Capsicum chinense, Capsicum annuum, Capsicum baccatum species or their hybrids are preferable.
  • C.I. chinense C.I. More preferred is a breeding variety using frutescens as a mating parent.
  • C.I. chinense, C.I. Among Frucescens, a crossbred that is crossed and selected using capsicinoids having a capsaicinoid content of 2 mg / g dry chili or more as a crossing parent is more preferable.
  • capsicum chinense habanero and infinity, boot joroquia, capsicum fruitence island chili, especially boot jorochia (boot jorochia is a cultivar that inherits both C. chinense and C. frucencece species DNA. ) Has a strong pungent taste and a strong fruity scent.
  • boot jorochia is a cultivar that inherits both C. chinense and C. frucencece species DNA.
  • Has a strong pungent taste and a strong fruity scent are crossed with Aji Dulce, a chili pepper whose biosynthesis pathway of vanillylamine is suppressed, and selected, so that natural vegetables that maintain and enhance the characteristics of these flavors and processed products such as extracts thereof can be obtained.
  • Aji Dulce a chili pepper whose biosynthesis pathway of vanillylamine is suppressed, and selected, so that natural vegetables that maintain and enhance the characteristics of these flavors and processed products such as extracts thereof can be obtained.
  • the plant of the present invention can be used as a composition as it is or with various additives added depending on the purpose.
  • capsinoids have been reported to react with alcohols to form various corresponding vanillyl alcohol ethers (Non-patent Document 17).
  • Mixing by spraying alcohol directly on pepper, cooking and brewing Etc., and mixing through extraction produces vanillyl alcohol and vanillyl alcohol ether that can be used as a flavor with a strong sweetness. Therefore, when used as a flavor, alcohol, water is added to the composition. Or it is preferable to add the mixture.
  • Alcohol is usually ethanol, propanol or butanol, preferably ethanol or butanol, from the viewpoints of use in food production, volatility as a flavor, safety and security.
  • an alkaline substance it is desirable to add an alkaline substance to the plant of the present invention in order to promote the reaction with alcohol.
  • an alkaline substance any substance can be used as long as it is a basic substance.
  • a food additive that can be used for food production or a food that can be tilted to the normal alkali side is desirable. .
  • alkaline substances include sodium hydroxide, potassium hydroxide, sodium bicarbonate, sodium carbonate, calcium carbonate, calcium hydroxide, calcium oxide, magnesium hydroxide, magnesium carbonate, sodium phosphate, barium hydroxide, ammonia, Ammonia water, basic amino acid, electrolyzed water and the like can be mentioned, but sodium hydroxide, potassium hydroxide, sodium bicarbonate, sodium carbonate, calcium carbonate, magnesium carbonate, ammonia, ammonia water, basic amino acid are preferable, sodium hydroxide Sodium bicarbonate, sodium carbonate, calcium carbonate, ammonia, aqueous ammonia, and basic amino acids are more preferable. Further, after the treatment with an alkaline substance, an appropriate treatment such as addition of an acidic substance can be performed.
  • the pH during the reaction after the addition of the alkali substance is not limited, it is usually at least pH 7 and preferably at least 7.5 from the viewpoint of promoting the reaction. Although an upper limit is not specifically limited, Usually, pH is 15 or less.
  • composition of the present invention it is desirable to add an excipient to the plant of the present invention in order to retain useful components after drying, improve dispersibility, and improve processing suitability.
  • excipient include dextrin, cyclodextrin, sucrose, lactose, starch, ⁇ -lactose, maltodextrin, ascorbic acid, tocophenol, gum arabic and the like. From the viewpoint of maintenance and storage stability of useful substances including flavor and other capsinoids, carotenoids, etc., cyclodextrin is preferable, and ⁇ -cyclodextrin or ⁇ -cyclodextrin is more preferable.
  • composition includes a compound represented by the following formula (II) (also referred to as a compound of formula (II)).
  • formula (II) also referred to as a compound of formula (II):
  • R is a linear or branched alkyl group, preferably a methyl group
  • n is 0 to 15, preferably 0 to 5.
  • R is a methyl group, an ethyl group,
  • the compound which is is mentioned preferably.
  • the compound of the formula (II) include vanillyl methyl ether, vanillyl ethyl ether, vanillyl propyl ether, vanillyl butyl ether and analogs thereof.
  • An analog is a compound having the same molecular weight as the compound.
  • vanillyl ethyl ether, vanillyl propyl ether, vanillyl butyl ether and analogs thereof are preferred from the viewpoints of use in food production, volatility as a flavor, safety and security, and vanillyl ethyl ether, vanillyl. Butyl ether is more preferred.
  • the compound of the formula (II) is usually contained in a total amount of 0.15 mg or more, preferably 0.2 mg or more, and usually 50 mg or less, preferably 30 mg or less, per 1 g of the fruit dry weight.
  • the compound of formula (II) can impart a sweet scent, vanilla scent, chocolate scent, Smoky scent, and fruity scent.
  • the plant and composition of the present invention have a weak pungent taste and retain and enhance the fragrance, flavor and flavor peculiar to pepper, and examples of the form include dried products, frozen products, refrigerated products, extracts and processed products.
  • the plant and composition of the present invention can be appropriately used depending on their use, whether or not sterilized.
  • the dried product is prepared by artificial drying, sun drying or the like.
  • sun drying for example, drying in about 5 to 15 days can be mentioned.
  • the artificial drying include a greenhouse treatment, a hot air treatment, a drum drying treatment, a freeze drying treatment, and the like, for example, drying in about 1 to 3 days.
  • the drying method is not limited to these methods, but the dried product in the present invention is preferably prepared by freeze drying or sun drying.
  • Refrigerated products and refrigerated products are prepared according to conventional methods, and processed products are prepared by processing methods such as crushing, crushing, grinding, extraction, concentration, dissolution, enzyme treatment, and acid-alkali treatment.
  • the plant extract of the present invention was subjected to chilling, freezing, heating, drying, crushing, pulverizing treatment, etc., as it was or as needed, the fruit portion of Capsicum sp. It is obtained by later extraction.
  • the extraction treatment method is not particularly limited, and can be performed according to a conventional method, and any apparatus can be used at low temperature, room temperature, and heating.
  • the extraction solvent is not particularly limited, but edible oils such as olive oil, rapeseed oil, safflower oil, soybean oil, sunflower oil, organic solvents such as hexane, ethanol, ethyl acetate, acetone, methanol, water, or a mixture thereof Extraction is possible under various conditions such as solvent. An acid, an alkali, etc.
  • Carbon dioxide extraction, steam distillation, etc. can also be used.
  • seasonings such as garlic, pepper, green onions and ginger
  • seasonings such as amino acids, salt, sugar, organic acids, and other additives are extracted and seasoned flavors are added. It can also be extracted.
  • these extracts can also be processed, such as powdered, depending on the application.
  • the extraction raw material is put into a container filled with the extraction solvent, and the soluble components are eluted with occasional stirring. At this time, the extraction conditions can be appropriately adjusted according to the type and part of the extraction raw material, but in the case of water, 5 to 100 ° C.
  • the plant and composition of the present invention are used as a substitute for a pepper having a general pungent taste, a pepper or paprika having a weak fragrance, a spice extract and its preparation, and a synthetic colorant.
  • it is used as pulverized products, extracts, oils, flavors and fragrances to be added to foods and chemicals, pharmaceuticals, health foods, beverages including alcoholic beverages, confectionery, and other processed products.
  • Synthetic flavors and synthetic fragrances are problematic in terms of safety and security, and Habanero, which is famous for its fruity fragrance and taste-improving effect, was certified in the Guinness Book of 1994-2006 as a pepper with the strongest pungency.
  • Habanero which is famous for its fruity fragrance and taste-improving effect, was certified in the Guinness Book of 1994-2006 as a pepper with the strongest pungency.
  • the use for foods is limited, and when the amount of pepper using the flavor is added to the food, strong pungency and irritation cannot be avoided.
  • Boot Jorokia is a hot pepper that was recognized in the Guinness Book in 2007 as a spicy pepper, and in its native Indian Assam language, Bif Jorokia Bih Jolkia, “poisonous chili”, Borbif Jorokia Borbih Jolokia, “Very poisonous” It is called “Chilli” and it is crushed and applied to the fence to repel elephants, so it cannot avoid strong pungent taste and irritation.
  • contact with the skin causes pain and inflammation, so protective equipment such as rubber gloves, masks, and goggles is used for handling. Therefore, the use of these peppers in foods and chemicals, pharmaceuticals, health foods, beverages including alcoholic beverages, confectionery, and other processed products is limited.
  • the plant and composition of the present invention solve these problems, and can become a more preferable pepper flavor, pepper pepper fragrance, and pepper processed product.
  • the total content of the compound of formula (I), which is an aroma component in the extract is 0.2 mg or more, preferably 0.5 mg or more, more preferably 1 mg or more, particularly preferably 2 mg or more, per 1 g of fruit dry weight. It is.
  • the total content of the compound of formula (I), which is an aroma component in the dried product, frozen product, refrigerated product, processed product, and composition is 0.01 mg or more, preferably 0.02 mg or more per 1 g of dry fruit weight. More preferably, it is 0.05 mg or more, and particularly preferably 0.1 mg or more.
  • the plant and composition of the present invention are less pungent and invasive than capsaicin, they can be suitably used as foods or pharmaceuticals or additives thereto.
  • the plant and composition of the present invention have effects of lowering blood triglyceride concentration, increasing blood free fatty acid concentration, increasing blood adrenaline level, increasing blood glucose concentration and increasing oxygen consumption.
  • it is useful for improving general nutritional status and improving health, such as suppression of obesity and improvement of metabolic state, such as transient improvement of hypoglycemia.
  • Examples of uses as pharmaceuticals include, for example, pharmaceuticals having various physiological activities such as energy metabolism activators, obesity inhibitors, body fat accumulation inhibitors, analgesics, adrenaline secretion promoters, endurance enhancers, etc. Can do.
  • plant and composition of the present invention when added to foods, they can be used as health foods or functional foods having various physiological activities as described above.
  • Plants and compositions of the present invention include, for example, dressing, camellia oil, salad oil, olive oil, rapeseed oil, soybean oil, rice oil, safflower oil, sunflower oil, and other oils, mayonnaise, sauce, butter, margarine, savory powder, cinnamon chili, shichimi Pepper, aubergine pepper, cola goose, yangyeom, gochujang, bean sauce, potato sauce, harissa, salsa, tabasco, kanzuri, chili pepper, chili powder, red pepper, maple grated, sauce, miso, soy sauce, salt, amino acid, nucleic acid, yeast Condiments such as beer, Japanese sake, shochu, brandy, whiskey, etc., fried rice flour, kimchi, pickles, sprinkles, bread, confectionery, pet food, side dish, toppings, canned food, meat, ham , Chinese food such as sausages, cup noodles, pizza, ramen, dumplings, mapo tofu, tacos, enchiladas, Ahita
  • composition ratio can be used at a known blending ratio, and since the pungent component is low, the blending may be changed depending on the taste and aroma.
  • flavors using capsicum chinense habanero When used as a raw material for capsicum oil, flavors using capsicum chinense habanero have a fruity flavor, sweetness, flavor and taste compared to flavors using capsicum annuum such as Takatsume and Hachibo.
  • capsicum annuum such as Takatsume and Hachibo.
  • the superiority of the effect has been recognized in the past, but the addition amount was limited due to the strong pungent taste.
  • the plant and composition of the present invention can utilize the fruity flavor and flavor of pepper as well as the effects of ester compounds possessed by capsicum chinense and capsicum fruitescens such as habanero in the widest range.
  • the plant and composition of the present invention have a sweet fragrance, a vanilla-like fragrance, a chocolate-like fragrance, a smokey fragrance, and a fruity fragrance as a fragrance imparting the flavor, fragrance, and flavor of pepper. It can be used as a flavoring agent.
  • the present invention is a method for producing a plant of the genus Capsicum containing at least one compound represented by the above formula (I), wherein the plant contains 1 mg or less of capsaicinoid per 1 g of the dry weight of the fruit,
  • a manufacturing method including the following steps is also included: (1) A step of obtaining an F1 population by crossing a capsicum strain in which the biosynthesis pathway of vanillylamine is suppressed and a Capsicum chinense, Capsicum annuum, Capsicum fructense or Capsicum baccatum species; (2) obtaining an F2 population by self-pollination of pepper from the F1 population; (3) Breeding the F2 population and measuring capsaicinoid and capsinoid content in the fruit; (4) A step of selecting plants having a low capsaicinoid content and a high capsinoid content.
  • a plant having a low capsaicinoid content means a capsaicinoid content of 1 mg or less per gram of dry fruit weight
  • a plant having a high capsinoid content means a plant having a capsinoid content of 0.5 mg or more per gram of dry fruit weight.
  • the breeding in (3) is a concept including cultivation and breeding. That is, (3) includes a step of measuring capsaicinoid and capsinoid content in the fruits of the F2 population. Moreover, you may include the process of breeding F2 population, measuring the compound content of Formula (I) in a fruit, and selecting the plant with high compound content of Formula (I).
  • a plant having a high content of the compound of the formula (I) means a plant having a compound content of the formula (I) of 0.01 mg or more per 1 g of fruit dry weight.
  • Capsaicinoid content, capsinoid content and the compound content of formula (I) are measured using high performance liquid chromatography (HPLC), detection system using ultraviolet absorption spectrum, mass spectrum, fluorescence spectrum, gas chromatography Examples of the detection system include a mass spectrum and a method using a flame ionization detector.
  • HPLC high performance liquid chromatography
  • breeding selection is to repeat selection of individuals and line cultivation for each selected individual, and to select and fix and make a pure line by comparing the lines in the separated generation of hybrids. It can be done by a method.
  • the cultivation method of the produced pepper is not particularly limited as long as it is a cultivation method usually used in pepper cultivation.
  • outdoor cultivation rain-free soil cultivation, rain-free hydroponics, plant factory cultivation, and multi-soil Cultivation cultivation etc. are mentioned.
  • the plant of the genus Capsicum of the present invention is a capsicum obtained by breeding selection by crossing, and does not include a capsicum by a gene recombination technique.
  • the chili pepper by the genetic recombination technique means a red pepper artificially introduced with a foreign gene by the genetic recombination technique, and does not mean a red pepper bred by crossing.
  • Various definitions, contents, and the like in the production method of the present invention are the same as described above.
  • the present invention also includes a method for producing the compound represented by the above formula (II).
  • the production method includes a step of adding alcohol, water or a mixture thereof to the plant of the present invention.
  • the amount of alcohol added is usually 0.1 to 10000 parts by weight, preferably 2 to 1000 parts by weight, per 1 part by weight of the plant of the present invention. Specific alcohol and the like are as described above.
  • the amount of water added is usually 0.1 to 10000 parts by weight, preferably 2 to 1000 parts by weight, per 1 part by weight of the plant of the present invention.
  • the manufacturing method may further include a step of adding an alkaline substance.
  • the addition amount of the alkaline substance is usually 0.001 to 10 parts by weight, preferably 0.001 to 1 part by weight, with respect to 1 part by weight of the plant of the present invention.
  • Specific alkaline substances are the same as described above.
  • the production method includes a step of adjusting the mixture of the plant, alcohol, water or a mixture thereof and an alkaline substance of the present invention to pH 7 or more.
  • the pH is usually 7 or more, but 7.5 or more is preferable from the viewpoint of considering unevenness of the reaction product. Although an upper limit is not specifically limited, Usually, pH is 15 or less. pH can be adjusted with alkaline substances, but after alkali treatment, organic acids such as citric acid, succinic acid and malic acid, inorganic acids such as hydrochloric acid, sulfuric acid and nitric acid, vitamins such as amino acids, aspartic acid and pantothenic acid The process of adding and adjusting acidic substances, such as, may be included.
  • the manufacturing method may include conventional steps such as a stirring step and a heating step.
  • a stirring step and a heating step For example, after adding alcohol or the like and an alkaline substance to the plant of the present invention, the above formula (II) generated after stirring at ⁇ 20 to 70 ° C., preferably ⁇ 10 to 65 ° C. for 1 minute or longer, preferably 10 to 300 minutes.
  • recovering the represented compound is mentioned.
  • the reaction can also be advanced by adding plants to foods containing alcohol and storing them for a long time.
  • Examples of the method for recovering the compound represented by the above formula (II) include, but are not limited to, solvent extraction, supercritical fluid extraction, molecular distillation, and column chromatography.
  • the manufacturing method may further include a step of adding an excipient.
  • the excipient include dextrin, cyclodextrin, sucrose, lactose, starch, ⁇ -lactose, maltodextrin, ascorbic acid, tocophenol, gum arabic and the like.
  • cyclodextrin is preferable, and ⁇ -cyclodextrin or ⁇ -cyclodextrin is more preferable.
  • the amount of cyclodextrin added is usually 0.0001 to 10 parts by weight, preferably 0.01 to 1 part by weight per 1 part by weight of the plant of the present invention.
  • HPLC measurement conditions for capsaicinoid and capsinoid are as follows. All examples and comparative examples were quantified using this method. HPLC conditions: Column: YMC Trial Phenyl plus 3 ⁇ m (diameter 4.6 mm ⁇ 250 mm) Eluent: 70% (v / v) aqueous methanol detection: Fluorescence Ex 280 nm Em 320 nm Column oven temperature 40 ° C.
  • capsaicinoid preparation (capsaicin (Sigma Aldrich M2028), dihydrocapsaicin (Sigma Aldrich M1022), nordihydrocapsaicin (Nacalai Tesque 05085-31)), or capsinoid preparation (Patent No. 1) Based on the ratio of the respective peak areas of capsiate, dihydrocapsiate and nordihydrocapsiate synthesized under the conditions described in No. 4696588, the amounts were determined as capsaicinoid amounts and capsinoid amounts.
  • GC / MS Gas chromatograph / mass spectrometer
  • Capillary column trade name “DB-5ms” (122-5532G length 30 m, inner diameter 0.25 mm, film thickness 0.25 ⁇ m)
  • Oven temperature 40 ° C (0 to 1 minute) ⁇ 10 ° C / minute ⁇ 280 ° C (25 to 30 minutes)
  • Carrier gas He, 10 psi low-pressure air transfer line Temperature: 240 ° C
  • MS ion source temperature 230 ° C
  • MSQ pole temperature 150 ° C
  • Front inlet temperature 200 ° C
  • the extracted ions were the sum of (target ions ⁇ 0.5), the total ions were the sum of the ion range 35 to 1000, and the total value of the total chromatogram was the integrated value for 5 to 30 minutes after injection.
  • Raw fatty acids ((6E) -8-methyl-6-nonenoic acid ((6E) -8-Methyl-6-nonenoic acid; Santa Cruz sc-210575), 8-methylnonanoic acid (8-Methylnonanoic acid; CAY ( (Funakoshi) 9000310), 7-methyloctanoic acid (7-Methyloctanic acid; Santa Cruz sc-488478)) were weighed into a vial, followed by each alcohol (1-hexanol (Nacalai Tesque), 1-pentanol (Nacalai Tesque)).
  • Vanillyl alcohol (Tokyo Chemical Industry Co., Ltd. V0018), vanillyl ethyl ether (Tokyo Chemical Industry Co., Ltd. E1028), vanillyl butyl ether (Wako Pure Chemical Industries, Ltd. 321-80402, 323-80401) are purchased and standardized. Used as a product. Vanillyl methyl ether and vanillyl propyl ether were synthesized by mixing capsiate with methanol (Pure Chemical 73125-1230) and 1-propanol (Wako Pure Chemical Industries, Ltd. 162-04816), respectively. Mass ion peaks (168.1, 196.1) were obtained and used as standard products.
  • Example 1 Raw material used for freeze-dried pepper: Aji Dulce (purchased from Sunoyayasai, p-AMT (p-aminotransferase, vanillylamine is biosynthesized by this enzyme, which is an important enzyme in capsaicin biosynthesis.
  • Capsicum chinense spicy varieties pepper cultivar Infinity purchased from Tongarashi Yodogawa Co., Ltd. was selected for two generations. Varieties that have mutations in p-AMT and cannot synthesize capsaicinoids. Fruits that were fully matured and turned red were harvested and used as raw materials.
  • Raw material preparation The collected pepper was lyophilized for 2 days with a freeze dryer (FD-1000 manufactured by Tokyo Rika Kikai Co., Ltd.).
  • Preparation of ground vegetable products containing flavors Preparation of fine powder:
  • Raw material used Prepared according to the above raw material preparation method. In the preparation, first, the chili pepper was pulverized with Milser 800DG (Iwatani Corporation). The capsaicinoid content of the obtained product was 0.03 mg / g (0.003 g / 100 g), and was confirmed to be 0.003 g / 100 g or less. The capsinoid content measured at the same time was 6.0 mg / g.
  • Example 1 The results of sensory evaluation when 1 mg, 10 mg, and 100 mg of this ground sample were ingested are as follows. ⁇ Ingestion of 1 mg “Fruity fragrance” 3 “Pungency” 0 ⁇ 10mg intake “Fruity fragrance” 5 “Pungency” 0 ⁇ 100mg intake “Fruity fragrance” 6 “Spicy” 1.5
  • the p-AMT-suppressed cultivar contained almost no capsaicinoid and was less irritating, while the fruity fragrance was enhanced, as compared with Comparative Example 1, which was the original species. Furthermore, since it was hypoallergenic, it was possible to take a high volume. Table 1 shows the sensory evaluation results of fragrance and capsaicinoid and capsinoid contents.
  • Example 2 Raw material using freeze-dried red pepper: Capsicum chinense hot pepper seed cultivar Boot Jolokia (purchased from Tongarashi Yodogawa Co., Ltd.) was cultivated, and fully matured reddish fruits were harvested and used as raw materials. Preparation of raw materials: The same method as in Example 1 was used. Preparation of pulverized vegetable product containing flavor: The same method as in Example 1 was used. The capsaicinoid content of the obtained product was 44.8 mg / g, which was estimated to be extremely high pungency and irritation. The capsinoid content measured simultaneously was 0.23 mg / g. The results of sensory evaluation when this ground sample was ingested are as follows. ⁇ 1mg intake “Fruity fragrance” 1 “Spicy” 6 Ingestion of 10 mg or more was difficult because the pungent taste was strong, and was interrupted. Table 1 shows the sensory evaluation results of fragrance and capsaicinoid and capsinoid contents.
  • Example 2 Freeze-dried red pepper used raw material: Aji Dulce (red pepper with suppressed p-AMT activity) was crossed with Capsicum chinense red pepper variety boot Jolokia (purchased from Tongarashi Yodogawa Co., Ltd.) and selected for 2 generations A variety that has a mutation in p-AMT and cannot synthesize capsaicinoids. Fruits that were fully matured and turned red were harvested and used as raw materials. Preparation of raw materials: The same method as in Example 1 was used. Preparation of pulverized vegetable product containing flavor: The same method as in Example 1 was used.
  • the capsaicinoid content of the obtained product was 0.01 mg / g (0.001 g / 100 g), and was confirmed to be 0.003 g / 100 g or less.
  • the capsinoid content measured at the same time was 3.8 mg / g.
  • the results of sensory evaluation when 1 mg, 10 mg, and 100 mg of this ground sample were ingested are as follows.
  • Example 3 Freeze-dried red pepper used raw material: Aji Dulce (red pepper with suppressed p-AMT activity) was crossed with Capsicum chinense spicy red pepper variety Habanero (purchased from Tongarashi Yodogawa Co., Ltd.). There are varieties that have mutations in p-AMT and cannot synthesize capsaicinoids. Fruits that were fully matured and turned red were harvested and used as raw materials. Preparation of raw materials: The same method as in Example 1 was used. Preparation of pulverized vegetable product containing flavor: The same method as in Example 1 was used.
  • the capsaicinoid content of the obtained product was 0.02 mg / g (0.002 g / 100 g), and was confirmed to be 0.003 g / 100 g or less.
  • the capsinoid content measured at the same time was 1.0 mg / g.
  • the results of sensory evaluation when 1 mg, 10 mg, and 100 mg of this ground sample were ingested are as follows.
  • Example 1 Compared with Example 1 and Example 2 which are cultivars crossed with Infinity and Boot Jolokia, Aji Dulce (p-AMT inhibitory varieties) contains almost no capsaicinoids and is hypoallergenic while being fruity. The scent was not very strong and was considered insufficient for use as a flavor. Table 1 shows the sensory evaluation results of fragrance and capsaicinoid and capsinoid contents.
  • Example 1 Compared with Example 1 and Example 2 which are varieties crossed with Infinity and Boot Jolokia, CH-19 sweet (p-AMT inhibitory varieties) contains almost no capsaicinoid and is hypoallergenic, Even the mature fruit did not almost have a fruity fragrance, and was considered insufficient for use as a flavor.
  • Table 1 shows the sensory evaluation results of fragrance and capsaicinoid and capsinoid contents.
  • Example 4 Raw capsicum raw material: Aji Dulce (capsicum with suppressed p-AMT activity) was crossed with Capsicum chinense spicy spruce cultivar Infinity (purchased from Tongarashi Yodogawa Co., Ltd.) There are varieties that have mutations in p-AMT and are almost unable to synthesize capsaicinoids. Fruits that were fully matured and turned red were harvested and used as raw materials. Preparation of raw material: The collected pepper was stored frozen. Preparation of ground vegetable product containing flavor: Raw material used: Prepared according to the above raw material preparation method. In the preparation, first, the chili pepper was pulverized with Milser 800DG (Iwatani Corporation).
  • the results of sensory evaluation when 1 mg, 10 mg, and 100 mg of this ground sample were ingested are as follows. ⁇ 1mg intake “Fruity fragrance” 2.5 “Pungency” 0 ⁇ 10mg intake “Fruity fragrance” 5 “Pungency” 0 ⁇ 100mg intake “Fruity fragrance” 6 “Spicy” 1
  • the frozen p-AMT-suppressed variety was hypoallergenic while having a strong fruity scent. Furthermore, since it was hypoallergenic, it was possible to take a high volume. Table 1 shows the sensory evaluation results of the scent.
  • Example 5 Raw pepper used raw material: Aji Dulce (capsicum with suppressed p-AMT activity) was crossed with Capsicum chinense spicy cultivar Boot Jolokia (purchased from Tongarashi Yodogawa Co., Ltd.), cultivar selected over two generations And varieties that have mutations in p-AMT and are almost unable to synthesize capsaicinoids. Fruits that were fully matured and turned red were harvested and used as raw materials. Preparation of raw materials: The same procedure as in Example 4 was performed. Preparation of pulverized vegetable product containing flavor: The same method as in Example 4 was used. The results of sensory evaluation when 1 mg, 10 mg, and 100 mg of this ground sample were ingested are as follows.
  • Example 6 Raw pepper ⁇ Examples of breeding and aroma sensory test of the present invention pepper> Ingredients: Aji Dulce (capsicum with suppressed p-AMT activity) was crossed with Capsicum chinense spicy varieties Habanero (purchased from Tongarashi Yodogawa) and selected for two generations. Varieties that have almost no capsaicinoids. Fruits that were fully matured and turned red were harvested and used as raw materials. Preparation of raw materials: The same procedure as in Example 4 was performed. Preparation of pulverized vegetable product containing flavor: The same method as in Example 4 was used. The results of sensory evaluation when 1 mg, 10 mg, and 100 mg of this ground sample were ingested are as follows.
  • Example 7 Raw material used for freeze-dried red pepper: Capsicum annuum species CH-19 sweetness (p-AMT activity was suppressed) to the infinity-type pepper (capsicum with suppressed p-AMT activity) bred in Example 1 A cultivar selected from two generations, crossed with capsicum, non-patent document 3), mutated in p-AMT, an interspecies hybrid of Capsicum chinense and Capsicum annuum, and hardly capable of synthesizing capsaicinoid. Fruits that were fully matured and turned red were harvested and used as raw materials. Preparation of raw materials: The same method as in Example 1 was used.
  • Example 8 Raw material used for freeze-dried red pepper: Boot Jorokia red pepper bred in Example 2 (capsicum with suppressed p-AMT activity) and Capsicum annuum species CH-19 sweet (inhibited p-AMT activity) Cultivar, non-patent document 3) crossed over two generations, varieties of p-AMT, varieties of capsicum chinense species and capsicum annuum species, and varieties that hardly synthesize capsaicinoids. Fruits that were fully matured and turned red were harvested and used as raw materials. Preparation of raw materials: The same method as in Example 1 was used. Preparation of pulverized vegetable product containing flavor: The same method as in Example 1 was used.
  • the capsaicinoid content of the obtained product was 0.03 mg / g (0.003 g / 100 g), and was confirmed to be 0.003 g / 100 g or less.
  • the capsinoid content measured at the same time was 2.5 mg / g.
  • the results of sensory evaluation when 1 mg, 10 mg, and 100 mg of this ground sample were ingested are as follows.
  • Example 9 Raw material to be used for freeze-dried pepper: Crossing the Infinity pepper bred in Example 1 (capsicum with p-AMT activity suppressed), Capsicum baccatum species Aji Franco (purchased from Tongarashi Yodogawa) Variety selected over two generations, with a mutation in p-AMT, a variety between capsicum chinense and capsicum baccatum, which cannot synthesize capsaicinoids. Fruits that were fully matured and turned red were harvested and used as raw materials. Preparation of raw materials: The same method as in Example 1 was used. Preparation of pulverized vegetable product containing flavor: The same method as in Example 1 was used.
  • the capsaicinoid content of the obtained product was 0.01 mg / g (0.001 g / 100 g), and was confirmed to be 0.003 g / 100 g or less.
  • the capsinoid content measured at the same time was 1.1 mg / g.
  • the results of sensory evaluation when 1 mg, 10 mg, and 100 mg of this ground sample were ingested are as follows.
  • Example 10 Raw material to be used for freeze-dried pepper: Crossing the Infiniti peppers cultivated in Example 1 (capsicum with suppressed p-AMT activity), Capsicum baccatum seed kaleidoscope (purchased from Tongarashi Yodogawa), 2 A variety that has been selected over generations, has a mutation in p-AMT, and is an interspecific hybrid of Capsicum chinense and Capsicum baccatum, which cannot synthesize capsaicinoids. Fruits that were fully matured and turned red were harvested and used as raw materials. Preparation of raw materials: The same method as in Example 1 was used. Preparation of pulverized vegetable product containing flavor: The same method as in Example 1 was used.
  • the capsaicinoid content of the obtained product was 0.02 mg / g (0.002 g / 100 g), and was confirmed to be 0.003 g / 100 g or less.
  • the capsinoid content measured at the same time was 1.8 mg / g.
  • the results of sensory evaluation when 1 mg, 10 mg, and 100 mg of this ground sample were ingested are as follows.
  • Example 11 Raw material used for freeze-dried red pepper: Boot Joloquia red pepper bred in Example 2 (capsicum with suppressed p-AMT activity) is crossed with Capsicum baccatum spp. Variety selected over two generations, with a mutation in p-AMT, a variety between capsicum chinense and capsicum baccatum, which cannot synthesize capsaicinoids. Fruits that were fully matured and turned red were harvested and used as raw materials. Preparation of raw materials: The same method as in Example 1 was used. Preparation of pulverized vegetable product containing flavor: The same method as in Example 1 was used.
  • the capsaicinoid content of the obtained product was 0.03 mg / g (0.003 g / 100 g), and was confirmed to be 0.003 g / 100 g or less.
  • the capsinoid content measured at the same time was 1.2 mg / g.
  • the results of sensory evaluation when 1 mg, 10 mg, and 100 mg of this ground sample were ingested are as follows.
  • Example 12 Raw material used for freeze-dried capsicum: Boot Jolokia capsicum cultivated in Example 2 (capsicum with suppressed p-AMT activity) was crossed with Capsicum baccatum seed kaleidoscope (purchased from Tongarashi Yodogawa) A variety that has been selected over two generations, has a mutation in p-AMT, is an interspecific hybrid of Capsicum chinense and Capsicum baccatum, and can hardly synthesize capsaicinoids. Fruits that were fully matured and turned red were harvested and used as raw materials. Preparation of raw materials: The same method as in Example 1 was used. Preparation of pulverized vegetable product containing flavor: The same method as in Example 1 was used.
  • the capsaicinoid content of the obtained product was 0.01 mg / g (0.001 g / 100 g), and was confirmed to be 0.003 g / 100 g or less.
  • the capsinoid content measured at the same time was 1.9 mg / g.
  • the results of sensory evaluation when 1 mg, 10 mg, and 100 mg of this ground sample were ingested are as follows.
  • p-AMT (+ / +) Pepper with both p-AMT enzyme genes in diploid pepper. The biosynthetic pathway for vanillylamine is not inhibited.
  • p-AMT (-/-) Pepper with mutated both p-AMT enzyme genes in diploid pepper. The biosynthesis pathway of vanillylamine is suppressed.
  • Raw pepper and fresh cream ingredients Infinity varieties selected in Example 1 that have a mutation in p-AMT and hardly synthesize capsaicinoids. Fruits that were fully matured and turned red were harvested and used as raw materials.
  • Raw material preparation The collected pepper was stored frozen.
  • Comparative Example 9 Raw pepper and fresh cream ingredients: Infinity of Comparative Example 1 was used. Fruits that were fully matured and turned red were harvested and used as raw materials. Raw material preparation: The collected pepper was stored frozen. Preparation of ground vegetable products containing flavors: Raw material used: Performed in the same manner as in Example 13. Preparation of vegetable pulverized product containing flavor: The same method as in Example 13 was used. 0.1 g of this crushed sample was added to 25 g of fresh cream (Seven Premium Hokkaido Pure Fresh Cream), mixed, and it was “pungent” 6 according to the sensory evaluation when 0.5 g was ingested. Therefore, sensory evaluation was stopped. Infinity seeds were intensely irritating and difficult to add to food. The sensory test results of scent are shown in Table 2.
  • Example 14 Raw Capsicum + Raw Cream Use Raw Material: A boot Jorokia variety selected in Example 2 that has a mutation in p-AMT and hardly synthesize capsaicinoids. Fruits that were fully matured and turned red were harvested and used as raw materials. Preparation of raw materials: The same procedure as in Example 13 was performed. Preparation of vegetable pulverized product containing flavor: The same method as in Example 13 was used. The result of sensory evaluation when 0.1 g or 1 g of this ground sample is added to and mixed with 25 g of fresh cream (Seven Premium; Hokkaido Pure Fresh Cream) and 5 g is ingested is as follows.
  • Example 15 Raw pepper and raw cream ingredients: Infinity varieties selected in Example 1 that have a mutation in p-AMT and hardly synthesize capsaicinoids. Fruits that were fully matured and turned red were harvested and used as raw materials. Preparation of raw materials: The same procedure as in Example 13 was performed. Preparation of extract containing flavor: For the preparation, first, the pepper was pulverized with Milcer 800DG (Iwatani Corporation), 10 g of ethanol was added per 1 g of pepper, and allowed to stand at room temperature for 5 days. The results of sensory evaluation when 0.25 g of this ethanol extracted sample was added to and mixed with 25 g of fresh cream (Seven Premium; Hokkaido Pure Fresh Cream) and 5 g were ingested are as follows.
  • Example 16 Raw pepper and fresh cream ingredients: Boot Jolocia variety selected in Example 2 that has a mutation in p-AMT and hardly synthesize capsaicinoids. Fruits that were fully matured and turned red were harvested and used as raw materials. Preparation of raw materials: The same procedure as in Example 13 was performed. Preparation of extract containing flavor: For the preparation, first, the pepper was pulverized with Milcer 800DG (Iwatani Corporation), 10 g of ethanol was added per 1 g of pepper, and allowed to stand at room temperature for 5 days.
  • Milcer 800DG Milcer 800DG
  • Example 17 and 18, Comparative Examples 12 to 17 Aji Dulce (capsicum with suppressed p-AMT activity) was crossed with Capsicum chinense pepper cultivar Infinity (purchased from Tongarashi Yodogawa Co., Ltd.) and selected for two generations. A variety that can hardly synthesize capsaicinoids.
  • GC / MS analysis was performed, and total ions of the entire chromatogram were calculated by integrating the ion range of 35 to 1000 and 5 to 30 minutes after injection.
  • GC / MS analysis of the Infinity species was performed under the same conditions (Comparative Example 12). Table 3 and FIG. 2 show the results of GC-MS analysis of
  • Aji Dulce (capsicum with suppressed p-AMT activity) was crossed with Capsicum chinense hot pepper cultivar Boot Jolokia (purchased from Tongarashi Yodogawa Co., Ltd.), and varieties selected for two generations had mutations in p-AMT However, it is a variety that can hardly synthesize capsaicinoids.
  • ester compounds (E) -8-methyl-6-nonenoic acid 1-hexanol ester (8EH), 8-methylnonanoic acid 1-hexanol ester (8EH) identified by comparing retention times and fragment ions with the standard flavor product synthesized 8MH), 7-methyloctanoic acid 1-hexanol ester (7MH), (E) -8-methyl-6-nonenoic acid 1-pentanol ester (8EP), 8-methylnonanoic acid 1-pentanol ester (8MP), The characteristic ion peak areas of 7-methyloctanoic acid 1-pentanol ester (7MP), vanillyl n-valerate (VV), and vanillyl pivalic acid ester (VP) were compared, and the content was calculated.
  • Example 18 Detected (Example 18).
  • a GC / MS analysis of the boot Jorokia species was performed under the same conditions (Comparative Example 13). Separately, the common Capsicum annuum varieties George Long (Tongarashi Yodogawa) and paprika (Ito-Yokado), which have normal p-AMT under the same conditions, and the existing varieties of Capsicum chinense varieties with mutations in p-AMT.
  • GC / MS analysis of CH19 sweet which is a certain Aji Dulce and Capsicum annuum variety was performed (Comparative Examples 14, 15, 16, and 17), respectively.
  • Table 3 and FIGS. 3 and 4 show the results of GC-MS analysis in red pepper.
  • Non-patent document 7 shows that capsicum varieties having a fruity fragrance have a high total ion content by GC / MS).
  • the cultivar (p-AMT ( ⁇ / ⁇ )) in which p-AMT is suppressed at many peaks other than capsaicinoid is the original p-AMT (+ / +) It was shown that the peak area was high compared to the variety.
  • the ester flavor was shown to be 2 to 20 times higher than in Comparative Examples 12 and 13. Therefore, by crossing p-AMT-suppressed varieties to obtain p-AMT-suppressed varieties, there are few capsaicinoids, which are strong pungent compounds, and flavors consisting of volatile compounds, particularly ester compounds, that are the source of a fruity scent. As a result, it was possible to obtain a red pepper containing so much that it surpassed the original species of red pepper. Moreover, since the GC / MS peak was small in Comparative Examples 14, 15, 16, and 17 and the total number of ions was low, it was shown that the existing varieties had less flavor than the examples.
  • Example 19 to 48 Comparative Examples 18 and 19
  • Aji Dulce capsicum with suppressed p-AMT activity
  • Capsicum chinense spicy cultivar Infinity purchased from Tongarashi Yodogawa
  • Boot Jolokia purchased from Tongarashi Yodogawa
  • Fruits were harvested and used as raw materials. After freezing and pulverizing, 1 ml of hexane was added per 0.1 g of sample, the sample tube was sealed, and after extraction for 24 hours at room temperature, 1 ⁇ L of this extract was subjected to analysis.
  • p-AMT (-/-) varieties bred from capsaicin-rich strains contain 0.01 mg / g or more of vanillyl pivalate (VP). It was suggested that it is a pepper having an excellent flavor compared with the control product and the existing pepper. Pepper with less pungency and its processed product that improves the taste and flavor by increasing the content by suppressing p-AMT of hot pepper as well as confirming the content of VP as a fruity ester flavor for the first time was found to be manufacturable.
  • Examples 49 to 54 Raw material used for freeze-dried capsicum: Aji Dulce (purchased from Sunoyayasai, capsicum with suppressed p-AMT activity) Capsicum chinense spicy cultivar Infinity (purchased from Tongarashi Sasagawa) or boot A variety that crosses Jorokia (purchased from Tongarashi Yodogawa Co., Ltd.) and has been selected for two generations, has a mutation in p-AMT, and cannot synthesize capsaicinoids. Fruits that were fully matured and turned red were harvested and used as raw materials. Preparation of raw materials: The same method as in Example 1 was used. Preparation of an ethanol mixture containing flavor: the same procedure as in Example 1.
  • Examples 55 and 56 Fresh peppers The same boot Joloquia p-AMT (-/-) variety 0011-0301-01x01Nx03N-1 as Example 49, Infinity p-AMT same as Example 53 (- /-) Using varieties 0041-0601-02x01Nx01x02N-2, 10 g of 99.5% ethanol per gram was added, and allowed to stand at room temperature for 3 days. Vanillyl alcohol, vanillyl ethyl ether, capsaicinoid in the liquid The amount of capsinoid was measured. It was confirmed that the capsaicinoid and capsinoid content of the pepper was 0.01 mg / g (0.001 g / 100 g) or less for all samples.
  • vanillyl alcohol measured simultaneously was 0.92 mg / g and 0.84 mg / g, respectively.
  • vanillyl ethyl alcohol was 0.21 mg / g and 0.15 mg / g, respectively.
  • the p-AMT-suppressed varieties contain almost no capsaicinoids and are hypoallergenic.
  • the addition of alcohol produces vanillyl alcohol and vanillyl ethyl ether. A sweet, long brewed scent like vanilla beans.
  • the pepper was pulverized with Milcer 800DG (Iwatani Corporation).
  • the capsinoid content of the obtained product was 17.2 mg / g.
  • the capsaicinoid content was 0.03 mg / g (0.003 g / 100 g), and even when the powder was directly consumed, it did not feel almost pungent.
  • This ground sample was weighed into a 10 mg tube, and water (Example 61), methanol (Pure Chemical 73125-1230) (Example 62), ethanol (Pure Chemical 17065-1230) (Example 63), 1-propanol ( Wako Pure Chemical Industries, Ltd.
  • Example 64 1 mL of 1-butanol (Pure Chemical 63130-0380) (Example 65) was added, and then 0.002 mL of 6M sodium hydroxide solution was added. The reaction was allowed to proceed for 1 hour at room temperature. Table 6 shows the flavor substance content and the pH after reaction for 1 hour after the addition of sodium hydroxide. Capsinoids contained in red pepper reacted rapidly to form vanillyl alcohol, vanillyl methyl ether, vanillyl ethyl ether, vanillyl propyl ether, and vanillyl butyl ether, respectively. The vanilla-like sweet scent was enhanced.
  • the capsinoid content of the obtained product was 16.6 mg / g.
  • the capsaicinoid content was 0.01 mg / g (0.001 g / 100 g), and even when the powder was eaten directly, almost no pungency was felt.
  • the ground sample was weighed into a 10 mg tube, and water (Example 66), methanol (Example 67), ethanol (Example 68), 1-propanol (Example 69), and 1-butanol (Example 70) were respectively obtained. 1 mL was added, and then 0.002 mL of 6M sodium hydroxide solution was added and reacted at room temperature for 1 hour.
  • Table 6 shows the flavor substance content and the pH after reaction for 1 hour after the addition of sodium hydroxide.
  • Capsinoids contained in red pepper reacted rapidly to form vanillyl alcohol, vanillyl methyl ether, vanillyl ethyl ether, vanillyl propyl ether, and vanillyl butyl ether, respectively.
  • the vanilla-like sweet scent was enhanced.
  • Example 71 Genetic of flavor substance from ground pepper of the present invention> A raw material Aji Dulce (capsicum with reduced p-AMT activity) was crossed with Capsicum chinense hot pepper cultivar Boot Jolokia (purchased from Tongarashi Yodogawa) and selected for two generations and mutated to p-AMT It is a variety that has almost no capsaicinoids. Fruits that were fully matured and turned red were harvested and used as raw materials. Preparation of raw material The collected pepper was freeze-dried with a freeze dryer (FD-1000 manufactured by Tokyo Rika Kikai Co., Ltd.) for 2 days.
  • FD-1000 freeze dryer manufactured by Tokyo Rika Kikai Co., Ltd.
  • the pepper was pulverized with Milcer 800DG (Iwatani Corporation).
  • the capsinoid content of the obtained product was 17.2 mg / g.
  • the capsaicinoid content was 0.03 mg / g (0.003 g / 100 g), and even when the powder was directly consumed, it did not feel almost pungent.
  • the ground sample was weighed into a 100 mg tube, 10 mL of ethanol was added, and then 0.002 mL of 6M sodium hydroxide solution was added and allowed to react at room temperature for 1 hour.
  • the capsinoid contained in the pepper reacted rapidly, yielding 8.9 mg / g vanillyl ethyl ether per dried pepper.
  • the vanilla-like sweet scent was enhanced.
  • Example 72 to 75 ⁇ Conjugation of flavor substance from ground pepper of the present invention with cyclodextrin> A raw material Aji Dulce (capsicum with reduced p-AMT activity) was crossed with Capsicum chinense hot pepper cultivar Boot Jolokia (purchased from Tongarashi Yodogawa) and selected for two generations and mutated to p-AMT A variety that has almost no capsaicinoids. Fruits that were fully matured and turned red were harvested and used as raw materials. Preparation of raw materials Cyclodextrins (Nippon Food Chemical Co., Ltd.
  • Example 75 A dry sample without cyclodextrin was also prepared in the same manner (Example 75).
  • Preparation of vegetable pulverized product The freeze-dried pulverized sample obtained was stored at room temperature for 30 days, then weighed into a 20 mg tube, added with 1 mL of pure water, suspended, contained in the mouth, and the degree of fruity scent by two panels Evaluation was made by a sensory test. The evaluation was performed according to the same criteria as in Example 1 (7-level evaluation from very weak (0) to very strong (6)). All samples had a fruity scent, but the samples to which each cyclodextrin was added maintained a stronger scent. In particular, ⁇ cyclodextrin and ⁇ cyclodextrin strongly maintained the fragrance (Table 7).
  • Example 76 to 79 ⁇ Conjugation of flavor substance from ground pepper of the present invention with cyclodextrin> Used raw material Aji Dulce (capsicum with reduced p-AMT activity) was crossed with Capsicum chinense spicy pepper cultivar Infiniti (purchased from Tongarashi Yodogawa) and selected for two generations, with mutations in p-AMT However, it is a variety that can hardly synthesize capsaicinoids. Fruits that were fully matured and turned red were harvested and used as raw materials. Preparation of raw materials Cyclodextrin (Nippon Food Chemicals Co., Ltd.
  • the present invention can provide a capsicum plant and a composition thereof capable of maximally and widely using the “fragrance”, “flavor”, and “other flavor” inherent to the capsicum, excluding “pungency”.

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Abstract

Provided is a Capsicum plant that makes it possible to make wide and maximal use of the inherent aroma, flavor, etc. of Capsicum annuum without the spiciness. The fruit of said Capsicum plant contains at least one compound (defined in the description) that is represented by formula (I) (excluding capsinoids). The Capsicum plant has a capsaicinoid content of no more than 1 mg per 1 g of dry fruit.

Description

香気を有するトウガラシ属植物Capsicum plant with aroma
　本発明は香気成分を有し辛味の少ないトウガラシ及びその製造方法、ならびに当該トウガラシを含む組成物に関する。 The present invention relates to a red pepper having an aroma component and a low pungent taste, a method for producing the same, and a composition containing the red pepper.
　トウガラシ属（Ｃａｐｓｉｃｕｍ　ｓｐ．）の植物の果実及び葉は、食品、香辛料及び医薬品原料として世界中で広く利用されている。その辛味成分はカプサイシン、ジヒドロカプサイシンなど１２種類以上の同族体からなる一群の物質であり、カプサイシノイドと総称されている。 The fruits and leaves of Capsicum sp. Plants are widely used around the world as foods, spices and pharmaceutical ingredients. The pungent component is a group of substances consisting of 12 or more homologues such as capsaicin and dihydrocapsaicin, and is collectively called capsaicinoid.
　上記のカプサイシノイドのうち、カプサイシンについては、様々な生理活性、例えば、アドレナリンの分泌促進に基づくエネルギー代謝の亢進によって肥満抑制をもたらす等の作用を有していることが知られている（非特許文献１、２）。しかしながら、カプサイシノイドは辛味及び侵襲性が強い為にその使用量等が制限されることから、食品又は食品添加物、医薬品としての用途が限定されるという問題があった。 Among the above-mentioned capsaicinoids, capsaicin is known to have various physiological activities, for example, effects such as suppression of obesity by enhancement of energy metabolism based on promotion of adrenaline secretion (non-patent literature). 1, 2). However, capsaicinoid has a problem that its use as a food or a food additive or a medicine is limited because its use amount is limited because of its strong pungency and invasiveness.
　一方、タイ国で食用に栽培されているトウガラシ辛味品種「ＣＨ－１９」（京都府立大学農学部野菜園芸学研究室導入番号）の自殖後代から京都大学実験圃場にて選抜固定された無辛味品種「ＣＨ－１９甘」には、カプサイシノイドがほとんど含まれず、代わりにカプシエイト、ジヒドロカプシエイト、ノルジヒドロカプシエイトなどのカプシノイドと総称されるカプサイシノイド様の類似物質が多量に含有されている（非特許文献３）。 On the other hand, a spicy varieties selected and fixed in Kyoto University experimental field from the self-progeny of spicy cultivar "CH-19" (Kyoto Prefectural University Faculty of Agriculture) “CH-19 Sweet” contains almost no capsaicinoid, and instead contains a large amount of capsaicinoid-like analogues collectively called capsinoids such as capsiate, dihydrocapsiate, nordihydrocapsiate (Non-patent Document 3). .
　カプシノイドは、カプサイシノイドと同様のエネルギー代謝促進作用、肥満抑制作用、免疫賦活作用などを有することが知られている。例えば、カプシノイドを含有する食品組成物及び医薬組成物が開示されており（特許文献１）、またカプシノイドを有効成分として含有する肥満抑制剤、体脂肪蓄積抑制剤、アドレナリン分泌促進剤が開示されている（特許文献２）。また、香粧品としても血行促進外用剤が報告されている（特許文献３）。 Capsinoids are known to have the same energy metabolism promoting effect, obesity suppressing effect, immunostimulating effect and the like as capsaicinoids. For example, food compositions and pharmaceutical compositions containing capsinoids are disclosed (Patent Document 1), and obesity inhibitors, body fat accumulation inhibitors, and adrenergic secretion promoters containing capsinoids as active ingredients are disclosed. (Patent Document 2). In addition, a blood circulation promoting external preparation has been reported as a cosmetic (Patent Document 3).
　カプサイシノイドとカプシノイドの化学構造上の相違点は、カプサイシノイドがバニリルアミンに脂肪酸がアミド結合した化合物であるのに対し、カプシノイドはバニリルアルコールに脂肪酸がエステル結合した化合物である点のみである（非特許文献４）。これまでカプシノイドとしてカプシエイト、ジヒドロカプシエイト、ノルジヒドロカプシエイトが報告されている。 The only difference in the chemical structure between capsaicinoid and capsinoid is that capsaicinoid is a compound in which a fatty acid is amide-bonded to vanillylamine, whereas capsinoid is a compound in which a fatty acid is ester-bonded to vanillyl alcohol (Non-Patent Document). 4). So far, capsiate, dihydrocapsiate and nordihydrocapsiate have been reported as capsinoids.
　これらのカプシノイドに関しては、その有用性からトウガラシからの抽出法(特許文献４)や乾燥法（特許文献５）が報告されているが、いずれもカプシノイドそのものに着目した技術であり、カプシノイドを生産するトウガラシのもつ風味や香り、色を利用するための技術開発は行われていなかった。また一般的なカプサイシノイドを高含有するトウガラシの辛味以外の性質を利用するために、トウガラシの辛味を多く含む胎座部分の除去等が行われていたが(特許文献６)、操作が煩雑でコストが高く、またカプサイシノイドを高含有するトウガラシは刺激性が高いため、危険な作業を避けることが難しかった。 With regard to these capsinoids, extraction methods from capsicum (Patent Document 4) and drying methods (Patent Document 5) have been reported because of their usefulness, both of which are technologies that focus on capsinoids themselves and produce capsinoids. There was no technical development to use the flavor, aroma and color of pepper. Moreover, in order to utilize properties other than the pungent taste of capsicinoids with a high content of general capsaicinoids, removal of the placenta portion containing a lot of pungent taste of pepper has been performed (Patent Document 6), but the operation is complicated and costly. The capsicum with high capsaicinoid content is highly irritating, making it difficult to avoid dangerous work.
　またトウガラシ属（Ｃａｐｓｉｃｕｍ　ｓｐ．）は、その辛味、赤み、香りを特徴として、様々の薬味として利用される。その主たる目的は、一般的には辛味である。一方でトウガラシは、品種によっては食品上好ましい香りの強いものもあるが同時に辛味成分を含んでおり、あくまで辛味を付与するための素材として広く知られており、積極的に香りづけとして利用されることはこれまでになかった。 Also, Capsicum sp. Is characterized by its pungency, redness and aroma, and is used as a variety of spices. Its main purpose is generally pungent. On the other hand, some peppers have a strong fragrance that is desirable for food depending on the variety, but at the same time, they contain a pungent component and are widely known as a material for imparting a pungent taste, and are actively used as a fragrance. Never before.
　多くのトウガラシにおいては、フェニルアラニンを前駆体として、フェルラ酸、バニリン等を経て、バニリルアミンが形成され、分岐鎖脂肪酸とカプサイシノイドシンターゼによりカプサイシノイドが生合成されるのに対し、上記のカプシノイドを含有するトウガラシでは、バニリンからバニリルアミンへのアミノ基転移反応を触媒するアミノトランスフェラーゼ（ｐ－ＡＭＴ）をコードする遺伝子であるｐ－ＡＭＴ遺伝子に変異が存在することが見出されている。この結果、カプシノイドを含有するトウガラシはバニリンからバニリルアミンへのアミノ基転移反応に代わって、バニリンからバニリルアルコールへの還元反応が支配的となり、さらに分岐鎖脂肪酸とのエステル化反応の結果、カプシノイド類の産生が大きく増大し、カプサイシノイドの産生が著しく低下することが報告されている(特許文献７)。またこのような植物体の選別方法も報告されている(特許文献８)。このように、これまでの先行技術ではカプシノイドそのもの及び含有されるトウガラシ及び加工品等に関しては、多くの有用性に関する報告があるものの（特許文献１、２、３、非特許文献２）、辛味が低下することによりトウガラシの色素や風味を生かした技術に関する報告はない。また、コニフェリルアルコールに８－メチルノン－トランス－６－エン酸或いは８－メチルノナン酸がエステル結合した化合物がカプシコニエイト、ジヒドロカプシコニエイトであり、カプシコニノイドとして辛味が殆どない成分として報告されている(非特許文献５)。カプシノイド、カプシコニノイドいずれも辛味に関する記述はあるものの、香りの利用に関する記述はない。また、バニリルアルコールのより短鎖の脂肪酸のエステル、例えば吉草酸、イソ吉草酸やヒドロアンゲリカ酸、ピバリン酸のエステルに関してはトウガラシ中の存在に関して、これまで報告はなく、また香りに関する報告もなかった。 In many peppers, vanillylamine is formed via phenylalanine as a precursor, ferulic acid, vanillin, etc., and capsaicinoids are biosynthesized by branched chain fatty acids and capsaicinoid synthase, but contain the above-mentioned capsinoids In red pepper, it has been found that there is a mutation in the p-AMT gene, which is a gene encoding an aminotransferase (p-AMT) that catalyzes a transamination reaction from vanillin to vanillylamine. As a result, capsioid-containing peppers dominated the reduction reaction from vanillin to vanillyl alcohol in place of the transamination reaction from vanillin to vanillylamine, and as a result of esterification reaction with branched chain fatty acids, capsinoids It has been reported that the production of capsaicinoid greatly increases and the production of capsaicinoid significantly decreases (Patent Document 7). In addition, a method for selecting such a plant body has also been reported (Patent Document 8). Thus, although there are many reports on the usefulness of capsinoids themselves and capsioids contained therein and processed products in the prior art so far (Patent Documents 1, 2, 3, and Non-Patent Document 2), There is no report on the technology that makes use of the color and flavor of red pepper due to the decrease. In addition, compounds obtained by esterifying 8-methylnon-trans-6-enoic acid or 8-methylnonanoic acid to coniferyl alcohol are capsiconite and dihydrocapsiconate, and are reported as components having little pungency as capsiconinoids ( Non-patent document 5). Both capsinoids and capsiconinoids have a description of the pungent taste, but there is no description of the use of fragrance. In addition, there have been no reports on the presence in pepper of the shorter chain fatty acid esters of vanillyl alcohol, such as valeric acid, isovaleric acid, hydroangelic acid, and pivalic acid ester, and no reports on fragrance. It was.
　また、カプシノイドに関してはこれまで種々の溶媒中での安定性に関して検討が行われている。カプシノイドは水やメタノール、エタノールの存在下で分解され、それぞれバニリルアルコール、バニリルメチルエーテル、バニリルエチルエーテルを生成することが報告されている（非特許文献１７）。しかしながらこの研究はカプシノイドの安定的な保持に関して検討を行ったものであり、積極的にカプシノイドを反応基質として利用することで、有用なフレーバーや有用な化合物を作製する検討は行われていない。
　また過去にバニリルアルコールの誘導体として、弱い辛味を有する甘味フレーバーとしてバニリルメチルエーテルやバニリルエチルエーテルがバニラビーンズ中の存在を報告されているが（特許文献９、非特許文献１８）、トウガラシを利用しての生成の報告や、トウガラシ中の他のフレーバーと共存させた形での組成物、組成物の製造、利用の報告はなかった。バニリルエチルエーテルはＦＥＭＡ　ＧＲＡＳ登録もされているＳｗｅｅｔ、Ｓｍｏｋｙなフレーバーとして知られており（非特許文献１９、２０、２１）、バニラビーンズ中の香りを構成する重要な香気成分である。パンや乳製品、ガム、キャンデイ、コーヒー等、様々な食品にフレーバーとして添加されており、ナチュラル品の要望が多いため、複数の会社から販売されているものの、供給としては不充分である（非特許文献２０）。また、感覚刺激組成物（特許文献１０）や呈味改善剤、香料組成物及びビール様飲料（特許文献１１）、抗菌剤組成物（特許文献１２）等に利用される等、極めて有用な化合物である。特にフレーバーとしても前述の通りバニラビーンズのフレーバー成分の一つであり、そのため、バニリルエチルエーテルを含有するバニラビーンズ及びバニラビーンズから抽出された香料はオイゲノールやグアヤコール等を原料とする化学合成や、リグニンの分解等により製造される安価な合成バニリンでは得られない芳香を必要とする高級菓子、香粧品等に広く用いられている（特許文献１３）。しかしながら、多くの検討が過去なされているものの、直接トウガラシを原料としてバニリルエチルエーテルを製造した報告はない。
　また同様にバニリルブチルエーテルはＦＥＭＡ　ＧＲＡＳ登録もされているフレーバーであり(非特許文献２２、２３)、バニラの香りを作るためにバニリン等と混合してフレーバーとして利用されたり、化粧品材料や口腔用組成物(特許文献１４)として利用されている。また、バニリルブチルエーテル、バニリルエチルエーテルはともに炭酸増強剤としての報告もある(特許文献１５)。また、バニリルエチルエーテルと同様にパンや乳製品、ガム、キャンディ、コーヒー、シリアル等、様々な食品にフレーバーとして添加されている（非特許文献２３）。しかしながら、多くの検討が過去なされているものの、トウガラシを原料としてバニリルブチルエーテルを製造した報告はなく、またカプシノイドを原料としてバニリルブチルエーテルを製造した報告もない。 Regarding capsinoids, studies have been conducted on the stability in various solvents. It has been reported that capsinoids are decomposed in the presence of water, methanol and ethanol to produce vanillyl alcohol, vanillyl methyl ether and vanillyl ethyl ether, respectively (Non-patent Document 17). However, this study has been conducted on the stable retention of capsinoids, and no studies have been made on the production of useful flavors and compounds by actively using capsinoids as reaction substrates.
In the past, vanillyl alcohol and vanillyl ethyl ether have been reported as vanillyl alcohol derivatives in vanilla beans as sweet flavors having a weak pungent taste (Patent Document 9, Non-Patent Document 18). There was no report on the production using, or the composition in the form of coexisting with other flavors in pepper, and the production or use of the composition. Vanillyl ethyl ether is known as a Sweet and Smoky flavor that is also registered in FEMA GRAS (Non-Patent Documents 19, 20, and 21), and is an important aroma component that constitutes the scent in vanilla beans. It is added as a flavor to various foods such as bread, dairy products, gum, candy, and coffee, and since there are many requests for natural products, it is sold by multiple companies, but it is insufficient for supply (non- Patent Document 20). In addition, extremely useful compounds such as sensory stimulation compositions (Patent Document 10), taste improvers, fragrance compositions and beer-like beverages (Patent Document 11), antibacterial compositions (Patent Document 12), etc. It is. In particular, as a flavor, as described above, it is one of the flavor components of vanilla beans.For this reason, vanilla beans containing vanillyl ethyl ether and fragrances extracted from vanilla beans are chemically synthesized from eugenol, guaiacol, etc. It is widely used in high-class confectionery, cosmetics and the like that require aroma that cannot be obtained with inexpensive synthetic vanillin produced by decomposition of lignin (Patent Document 13). However, although many investigations have been made in the past, there is no report of directly producing vanillyl ethyl ether from pepper.
Similarly, vanillyl butyl ether is a flavor that is also registered in FEMA GRAS (Non-patent Documents 22 and 23), and is used as a flavor by mixing with vanillin etc. to make a scent of vanilla, or for cosmetic materials and oral use. It is used as a composition (Patent Document 14). Both vanillyl butyl ether and vanillyl ethyl ether have been reported as carbonic acid enhancers (Patent Document 15). Moreover, like vanillyl ethyl ether, it is added as a flavor to various foods such as bread, dairy products, gum, candy, coffee and cereal (Non-patent Document 23). However, although many studies have been made in the past, there has been no report of producing vanillyl butyl ether from pepper, and no report of producing vanillyl butyl ether from capsinoid as a raw material.
　また従来から、飲食物やフレグランス、医薬品、化成品等の芳香、香りには広く合成品並びに天然品が用いられており、特に合成品の安全性が問題視されている近年では、ことさら天然品、ナチュラル品が多く用いられるようになっている（非特許文献６）。 Conventionally, synthetic products and natural products have been widely used for fragrances and fragrances of foods and drinks, fragrances, pharmaceuticals, chemical products, etc. Especially in recent years when safety of synthetic products is regarded as a problem, especially natural products. Natural products are often used (Non-Patent Document 6).
　トウガラシ属の中でもハバネロやブート・ジョロキア等を含むＣａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅ種、ブート・ジョロキアにもその遺伝子が引き継がれているＣａｐｓｉｃｕｍ　ｆｒｕｔｅｓｃｅｎｓ種などカプサイシノイド量が高い品種は、様々なエステル化合物を含有し、特有のフルーティーな香味を有しており、食味を増進する効果を利用してエスニック料理をはじめとして利用されている（非特許文献７、８、１１）。これらの品種は強い辛味を有するカプサイシノイドを高含有するが、官能評価でＦｒｕｉｔｙ／ｅｘｏｔｉｃ（フルーティー）、Ｓｗｅｅｔ（甘味）が強く、Ｇｒｅｅｎ（青臭み）、Ｃｕｃｕｍｂｅｒ（ウリ臭）、Ｅａｒｔｈｙ／ｐｅａｓｙ、Ｐａｐｒｉｋａ／ｂｅｌｌ　ｐｅｐｐｅｒ、Ｆｌｏｒａｌな香りが弱いため、フルーティーで甘味を付与するフレーバーとして有用である（非特許文献７、８）。しかしながら、フルーティーな香味を有するトウガラシでは、カプサイシノイド含量が１．６ｍｇ／ｇ（新鮮重量当り）以上含まれているとの報告があり(非特許文献７、８)、フルーティーな香味と甘い香味の強さと辛味が共存するために、うま味、酸味等の味も含め、その利用は制限されていた(非特許文献７～１２)。新鮮トウガラシ中には種が同じピーマン(青ピーマン)の水分量９３．４％（非特許文献１３）の値を用いて計算すると、上記フルーティーな香味を有するトウガラシはカプサイシノイド含量が２４．２ｍｇ／ｇ乾燥重量であり、強い辛味を持つタカノツメ（３．２ｍｇ／ｇ乾燥重量）、強烈な辛味を有するハバネロ（１３．２ｍｇ／ｇ乾燥重量）と比較しても高い値（非特許文献１４）を有する、摂食が制限されるトウガラシである。またハバネロやブート・ジョロキア等は皮膚につくとかぶれや炎症の原因にもなり、現実的にそのまま食品や化成品として利用することは困難であった（非特許文献９、１０）。また、ｐ－ＡＭＴが機能障害を有するＣａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅ種であるＺａｖｏｒｙ　Ｈｏｔ、Ａｊｉ　Ｄｕｌｃｅ　ｓｔｒａｉｎ　２、Ｂｅｌｉｚｅ　Ｓｗｅｅｔ、Ｃａｐｓｉｃｕｍ　ｆｒｕｔｅｓｃｅｎｓ種であるＳ３２１２が報告されているが、注目されているのはそのカプシノイドの生産能であり、フルーティーな香りの代替品としてハバネロ等の辛味の強力なトウガラシを代替し、普及するには到っていない（非特許文献１５、１６）。
　また上記のＣａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅ種、Ｃａｐｓｉｃｕｍ　ｆｒｕｔｅｓｃｅｎｓ種に既存のカプサイシノイドを高含有する品種を交配し、選抜することで、カプサイシノイドが低く、カプシノイド、フレーバーを高含有する品種を選抜する検討は行われていない。またトウガラシ中のカプシノイドの反応生成物を利用して新たなフレーバー組成物を有するトウガラシ及びその組成物を作る検討は行われていない。またこれらの製造法に関しても検討が行われたことはない。 Among Capsicum species, capsicinoid varieties with high capsaicinoid content, such as Capsicum chinense species including Habanero and Boot Jolokia, and Capsicum frutescens species whose gene has been inherited by Boot Jolokia, contain various ester compounds and have a unique fruity nature. It has a strong flavor and is used for ethnic dishes including the effect of enhancing the taste (Non-Patent Documents 7, 8, and 11). These varieties contain a high content of capsaicinoids having a strong pungent taste, but have a strong sensory evaluation of Fruity / exotic (Sweetness), Sweet (Sweetness), Green (Blue Smell), Cucumber (Uri Smell), Earthy / peasy, Paprika / Since bell pepper and floral fragrance are weak, it is useful as a fruity flavor imparting sweetness (Non-patent Documents 7 and 8). However, there is a report that capsicinoid content is not less than 1.6 mg / g (per fresh weight) in capsicum having a fruity flavor (Non-patent Documents 7 and 8), and the strength of fruity flavor and sweet flavor is strong. Because of the coexistence of savory and pungent taste, its use, including umami and sour taste, has been limited (Non-Patent Documents 7 to 12). When calculated using the value of a moisture content of 93.4% (non-patent document 13) of the same pepper (blue pepper) in fresh pepper, the capsaicinoid content of the above-mentioned pepper with the fruity flavor is 24.2 mg / g. It is a dry weight, and has a high value (Non-patent Document 14) compared with a Takatsume (3.2 mg / g dry weight) having a strong pungent taste and a habanero having a strong pungent taste (13.2 mg / g dry weight). The capsicum is restricted in eating. Habanero, boot jorochia and the like may cause irritation and inflammation when attached to the skin, and it has been difficult to use them as foods or chemical products as they are (Non-Patent Documents 9 and 10). Furthermore, Zapory Hot, Aji Dustrain 2, Belize Sweet, and Capsicum frucescens S3212, which are capsicum chinense species with p-AMT dysfunction, have been reported. However, it has not yet been popularized as a substitute for fruity fragrance, replacing strong hot pepper such as habanero (Non-patent Documents 15 and 16).
In addition, no studies have been conducted to select varieties that are low in capsaicinoids and high in capsinoids and flavors by crossing and selecting existing capsaicinoid varieties with the above-mentioned Capsicum chinense and Capsicum fruitescens species. Moreover, the examination which makes the capsicum which has a new flavor composition using the reaction product of the capsinoid in a capsicum, and its composition is not performed. In addition, these production methods have not been studied.
特開平１１－２４６４７８号公報Japanese Patent Laid-Open No. 11-246478 特開２００１－２６５３８号公報JP 2001-26538 A 特開２００７－１４５７９３号公報JP 2007-145793 A 特開２００４－０１８４２８号公報JP 2004-018428 A ＷＯ２００５／１２２７８７WO2005 / 122787 特開２００４－７３１２５号公報JP 2004-73125 A ＷＯ２００９／１５７３７６WO2009 / 157376 特開２０１０－６７号公報JP 2010-67 A 特開昭５７－９７２９号公報JP-A-57-9729 特開２００７－１５９５３号公報JP 2007-15593 A 特許第４１２２３９０号公報Japanese Patent No. 4122390 特開２０１３－１４５２１号公報JP 2013-14521 A 特開２０１４－１６９３９３号公報JP 2014-169393 A ＷＯ２０１７／２０９０９０Ａ１WO2017 / 209090A1 ＷＯ２０１５／０３３９６４Ａ１WO2015 / 033964A1
　トウガラシの最大の特徴である辛味が、トウガラシの有する「風味」「香味」「甘味」「うま味」「酸味」等の辛味以外の特徴を最大限かつ広範囲に使用する事を制限していたが、本発明は、辛味を取り除き、辛味以外の特徴を増強、付与しうる新規な天然植物、その組成物及びそれらの製造方法を提供することを目的とする。 The pungent taste, which is the biggest feature of red peppers, limited the use of varieties other than the pungent taste of pepper, such as `` flavor '', `` flavor '', `` sweetness '', `` umami '' and `` acidity '' An object of the present invention is to provide a novel natural plant, a composition thereof, and a method for producing them, which can remove the pungent taste and enhance and impart characteristics other than the pungent taste.
　本発明者らはバニリルアミンの生合成経路が抑制されたトウガラシに、カプサイシンを高含有するトウガラシを交配し、選抜されたトウガラシ品種が、「辛味」が取り除かれ、元来辛味の強いトウガラシの持つ「香り」「風味」を最大限に生かせることを見出し、本発明を完成した（図１参照）。 The present inventors crossed a capsicin-rich capsicum with a capsicum in which the biosynthetic pathway of vanillylamine was suppressed, and the selected capsicum varieties were removed from the `` pungency ''. The inventors have found that the scent and flavor can be utilized to the maximum, and have completed the present invention (see FIG. 1).
　即ち本発明は以下の態様を含む。
［１］式（Ｉ）： That is, the present invention includes the following aspects.
[1] Formula (I):
Figure JPOXMLDOC01-appb-C000009
Figure JPOXMLDOC01-appb-C000009
（式中、Ｒ１及びＲ２は、各々独立して、メチル基、 (Wherein R1 and R2 are each independently a methyl group,
Figure JPOXMLDOC01-appb-C000010
Figure JPOXMLDOC01-appb-C000010
からなる群から選択される飽和もしくは不飽和の直鎖、分枝もしくは環状の炭化水素基であり、ｍは０～１５又は１～１５である）で表される化合物（ただしカプシノイドを除く）を果実中に少なくとも１種含有するトウガラシ属の植物であって、当該果実の乾燥重量１ｇあたりカプサイシノイドを１ｍｇ以下含有する植物。
［２］植物が、Ｃａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅ、Ｃａｐｓｉｃｕｍ　ａｎｎｕｕｍ、Ｃａｐｓｉｃｕｍ　ｆｒｕｔｅｓｃｅｎｃｅ又はＣａｐｓｉｃｕｍ　ｂａｃｃａｔｕｍ種を交配品種に用いる植物である、［１］に記載の植物。
［３］式（Ｉ）の化合物が、（Ｅ）－８－メチル－６－ノネン酸　１－ヘキサノールエステル、８－メチルノナン酸　１－ヘキサノールエステル、７－メチルオクタン酸　１－ヘキサノールエステル、（Ｅ）－８－メチル－６－ノネン酸　１－ペンタノールエステル、８－メチルノナン酸　１－ペンタノールエステル、７－メチルオクタン酸　１－ペンタノールエステル、バニリルピバル酸エステル及びその類縁体からなる群から選択される、［１］又は［２］に記載の植物。
［４］式（Ｉ）の化合物が、バニリルピバル酸エステル及びその類縁体からなる群から選択される、［１］～［３］のいずれかに記載の植物。
［５］式（Ｉ）の化合物を、果実中に、果実乾燥重量１ｇ当り、総量として０．０１ｍｇ以上含有する、［１］～［４］のいずれかに記載の植物。
［６］前記果実中に、カプシノイドを乾燥重量１ｇ当り、０．５ｍｇ以上含有する、［１］～［５］のいずれかに記載の植物。
［７］以下の工程により得られる［１］～［６］のいずれかに記載の植物：（１）バニリルアミンの生合成経路が抑制されたトウガラシ系統とＣａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅ、Ｃａｐｓｉｃｕｍ　ａｎｎｕｕｍ、Ｃａｐｓｉｃｕｍ　ｆｒｕｔｅｓｃｅｎｃｅ又はＣａｐｓｉｃｕｍ　ｂａｃｃａｔｕｍ種とを交雑することによりＦ１集団を得る工程；
（２）Ｆ１集団からの植物を自家受粉させることによりＦ２集団を得る工程；
（３）Ｆ２集団を育種し、果実中のカプサイシノイド及びカプシノイド含量を測定する工程；
（４）カプサイシノイド含量が低く、カプシノイド含量が高い植物を選抜する工程。
［８］バニリルアミンの生合成経路が抑制されたトウガラシ系統が、Ａｊｉ　Ｄｕｌｃｅ又はＡｊｉ　Ｄｕｌｃｅを交雑して得られる系統である［７］に記載の植物。
［９］［１］～［８］のいずれかに記載の植物を含む組成物。
［１０］さらにアルコール、水又はその混合物を含む［９］に記載の組成物。
［１１］さらにアルカリ物質を含む［９］又は［１０］に記載の組成物。
［１２］さらにシクロデキストリンを含む［９］～［１１］のいずれかに記載の組成物。
［１３］組成物中に、式（ＩＩ）： A saturated or unsaturated linear, branched or cyclic hydrocarbon group selected from the group consisting of m being 0 to 15 or 1 to 15) (excluding capsinoids) A plant of the genus Capsicum that contains at least one kind in the fruit, and contains 1 mg or less of capsaicinoid per 1 g of the dry weight of the fruit.
[2] The plant according to [1], wherein the plant is a plant using a Capsicum chinense, Capsicum annuum, Capsicum fruitence or Capsicum baccatum species as a hybrid variety.
[3] The compound of the formula (I) is converted into (E) -8-methyl-6-nonenoic acid 1-hexanol ester, 8-methylnonanoic acid 1-hexanol ester, 7-methyloctanoic acid 1-hexanol ester, (E) -8-methyl-6-nonenoic acid 1-pentanol ester, 8-methylnonanoic acid 1-pentanol ester, 7-methyloctanoic acid 1-pentanol ester, vanillyl pivalic acid ester and analogs thereof The plant according to [1] or [2].
[4] The plant according to any one of [1] to [3], wherein the compound of formula (I) is selected from the group consisting of vanillyl pivalic acid esters and analogs thereof.
[5] The plant according to any one of [1] to [4], wherein the compound of formula (I) is contained in the fruit in a total amount of 0.01 mg or more per gram of dry weight of the fruit.
[6] The plant according to any one of [1] to [5], wherein the fruit contains 0.5 mg or more of capsinoid per gram of dry weight.
[7] The plant according to any one of [1] to [6] obtained by the following steps: (1) Capsicum line and capsicum chinense, capsicum annuum, capsicum frucense or capsicum baccatum with suppressed biosynthesis pathway of vanillylamine Obtaining an F1 population by crossing with a species;
(2) obtaining an F2 population by self-pollination of plants from the F1 population;
(3) Breeding the F2 population and measuring capsaicinoid and capsinoid content in the fruit;
(4) A step of selecting plants having a low capsaicinoid content and a high capsinoid content.
[8] The plant according to [7], wherein the red pepper line in which the biosynthetic pathway of vanillylamine is suppressed is a line obtained by crossing Aji Dulce or Aji Dulce.
[9] A composition comprising the plant according to any one of [1] to [8].
[10] The composition according to [9], further comprising alcohol, water or a mixture thereof.
[11] The composition according to [9] or [10], further comprising an alkaline substance.
[12] The composition according to any one of [9] to [11], further comprising cyclodextrin.
[13] In the composition, formula (II):
Figure JPOXMLDOC01-appb-C000011
Figure JPOXMLDOC01-appb-C000011
（式中、Ｒはメチル基、 Wherein R is a methyl group,
Figure JPOXMLDOC01-appb-C000012
Figure JPOXMLDOC01-appb-C000012
であって、ｎが０～１５である）で表される少なくとも１種の化合物を含む［１０］～［１２］のいずれかに記載の組成物。
［１４］式（ＩＩ）の化合物を、果実乾燥重量１ｇ当り、総量として０．１５ｍｇ以上含有する［１３］に記載の組成物。
［１５］式（ＩＩ）の化合物が、バニリルメチルエーテル、バニリルエチルエーテル、バニリルプロピルエーテル、バニリルブチルエーテル又はその類縁体である［１３］又は［１４］に記載の組成物。
［１６］食品である［９］～［１５］のいずれかに記載の組成物。
［１７］医薬である［９］～［１５］のいずれかに記載の組成物。
［１８］香料である［９］～［１５］のいずれかに記載の組成物。
［１９］式（Ｉ）： The composition according to any one of [10] to [12], which comprises at least one compound represented by: wherein n is 0 to 15.
[14] The composition according to [13], wherein the compound of formula (II) is contained in a total amount of 0.15 mg or more per gram of dry fruit weight.
[15] The composition according to [13] or [14], wherein the compound of the formula (II) is vanillyl methyl ether, vanillyl ethyl ether, vanillyl propyl ether, vanillyl butyl ether or an analog thereof.
[16] The composition according to any one of [9] to [15], which is a food.
[17] The composition according to any one of [9] to [15], which is a medicine.
[18] The composition according to any one of [9] to [15], which is a fragrance.
[19] Formula (I):
Figure JPOXMLDOC01-appb-C000013
Figure JPOXMLDOC01-appb-C000013
（式中、Ｒ１及びＲ２は、各々独立して、メチル基、 (Wherein R1 and R2 are each independently a methyl group,
Figure JPOXMLDOC01-appb-C000014
Figure JPOXMLDOC01-appb-C000014
からなる群から選択される飽和もしくは不飽和の直鎖、分枝もしくは環状の炭化水素基であり、ｍは０～１５又は１～１５である）で表される化合物（ただしカプシノイドを除く）を少なくとも１種含有するトウガラシ属の植物であって、当該果実の乾燥重量１ｇあたりカプサイシノイドを１ｍｇ以下含有する植物の製造方法：
（１）バニリルアミンの生合成経路が抑制されたトウガラシ系統とＣａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅ、Ｃａｐｓｉｃｕｍ　ａｎｎｕｕｍ、Ｃａｐｓｉｃｕｍ　ｆｒｕｔｅｓｃｅｎｃｅ又はＣａｐｓｉｃｕｍ　ｂａｃｃａｔｕｍ種とを交雑することによりＦ１集団を得る工程；
（２）Ｆ１集団からのトウガラシを自家受粉させることによりＦ２集団を得る工程；
（３）Ｆ２集団を育種し、果実中のカプサイシノイド及びカプシノイド含量を測定する工程；
（４）カプサイシノイド含量が低く、カプシノイド含量が高い植物を選抜する工程。
［２０］［１］～［８］のいずれかに記載の植物にアルコール、水又はその混合物を添加する工程を含む、式（ＩＩ）： A saturated or unsaturated linear, branched or cyclic hydrocarbon group selected from the group consisting of m being 0 to 15 or 1 to 15) (excluding capsinoids) A method for producing a plant of the genus Capsicum containing at least one kind, wherein the plant contains 1 mg or less of capsaicinoid per 1 g of dry weight of the fruit:
(1) A step of obtaining an F1 population by crossing a capsicum strain in which the biosynthesis pathway of vanillylamine is suppressed and a Capsicum chinense, Capsicum annuum, Capsicum fructense or Capsicum baccatum species;
(2) obtaining an F2 population by self-pollination of pepper from the F1 population;
(3) Breeding the F2 population and measuring capsaicinoid and capsinoid content in the fruit;
(4) A step of selecting plants having a low capsaicinoid content and a high capsinoid content.
[20] A step of adding alcohol, water or a mixture thereof to the plant according to any one of [1] to [8]:
Figure JPOXMLDOC01-appb-C000015
Figure JPOXMLDOC01-appb-C000015
（式中、Ｒはメチル基、 Wherein R is a methyl group,
Figure JPOXMLDOC01-appb-C000016
Figure JPOXMLDOC01-appb-C000016
であって、ｎが０～１５である）で表される少なくとも１種の化合物の製造方法。
［２１］さらにアルカリ物質を添加する工程を含む［２０］に記載の製造方法。
［２２］さらにシクロデキストリンを添加する工程を含む［２０］又は［２１］に記載の製造方法。
［２３］得られた混合物をｐＨ７．５以上に調整する工程を含む［２０］～［２２］のいずれかに記載の製造方法。 In which n is 0 to 15).
[21] The production method according to [20], further comprising a step of adding an alkaline substance.
[22] The production method according to [20] or [21], further including a step of adding cyclodextrin.
[23] The production method according to any one of [20] to [22], comprising a step of adjusting the obtained mixture to pH 7.5 or more.
　本発明によって、「辛味」が取り除かれトウガラシの持つ「香り」「風味」「その他の味」を最大限かつ広範囲に使用することができる野菜及び野菜乾燥品、抽出物、加工品及びその製造法を提供することができる。
　辛味がある為に制限されていたトウガラシが持っていたフレーバー等の使用範囲を広げることができ、様々な商品に使用する事が可能になる。
　トウガラシの香りだけでなく、バニラ様のフレーバーも付与することができる。
　従来のトウガラシ及びトウガラシ乾燥品、トウガラシ冷凍品、トウガラシ冷蔵品、トウガラシ抽出物、トウガラシ加工品、トウガラシ由来組成物に比べ、本発明のトウガラシは香りの強さに優れている。
　本発明は天然物を使用するため、消費者の安全安心志向、ナチュラル志向にこたえることができ、「合成フレーバー、合成フレグランス」の代替品として最大限かつ広範囲に使用する事が可能になる。 According to the present invention, vegetables, dried vegetables, extracts, processed products, and methods for producing the same can be used to maximize and widely use the “scent”, “flavor”, and “other flavors” of hot pepper after removing “pungency” Can be provided.
The range of use of flavors, etc. that had been restricted due to the pungent taste can be expanded, making it possible to use for various products.
Not only the scent of pepper, but also a vanilla-like flavor can be added.
Compared to conventional peppers and dried peppers, frozen peppers, chilled peppers, pepper extracts, processed peppers, and pepper-derived compositions, the peppers of the present invention are superior in fragrance strength.
Since the present invention uses natural products, it can respond to consumers' safety and security orientations and natural orientations, and can be used as a substitute for "synthetic flavors and synthetic fragrances" to the maximum extent.
図１は、本発明のトウガラシ属の植物の果実の辛味の強さと香りの強さを既存品種と比較した図を示す。FIG. 1 shows a diagram comparing the pungent strength and fragrance strength of the fruit of the Capsicum plant of the present invention with existing varieties. 図２は、実施例１７及び比較例１２のＧＣ－ＭＳのクロマトグラムを示す。FIG. 2 shows GC-MS chromatograms of Example 17 and Comparative Example 12. 図３は、実施例１８及び比較例１３のＧＣ－ＭＳのクロマトグラムを示す。FIG. 3 shows GC-MS chromatograms of Example 18 and Comparative Example 13. 図４は、比較例１４～１７のＧＣ－ＭＳのクロマトグラムを示す。FIG. 4 shows GC-MS chromatograms of Comparative Examples 14-17.
　本発明は、果実中に、式（Ｉ）： In the present invention, in the fruit, the formula (I):
Figure JPOXMLDOC01-appb-C000017
Figure JPOXMLDOC01-appb-C000017
（式中Ｒ１及びＲ２は、各々独立して、メチル基、 (Wherein R1 and R2 are each independently a methyl group,
Figure JPOXMLDOC01-appb-C000018
Figure JPOXMLDOC01-appb-C000018
からなる群から選択される飽和もしくは不飽和の直鎖、分枝もしくは環状の炭化水素基であり、ｍは０～１５である）で表される化合物であって、カプシノイド以外の化合物を少なくとも１種含有するトウガラシ属の植物であって、当該果実の乾燥重量１ｇあたりカプサイシノイドを１ｍｇ以下含有する植物に関する（本発明の植物と略する時もある）。 A saturated or unsaturated linear, branched or cyclic hydrocarbon group selected from the group consisting of m and 0 to 15, wherein at least one compound other than capsinoid is selected. The present invention relates to a plant belonging to the genus Capsicum containing seeds and containing 1 mg or less of capsaicinoid per 1 g of the dry weight of the fruit (sometimes abbreviated as the plant of the present invention).
　本発明のトウガラシ属に属する植物は、果実中のカプサイシノイドの含量が低いことを特徴とする。カプサイシノイド含量は、果実の乾燥重量１ｇあたり、通常１ｍｇ以下であり、０．５ｍｇ以下が好ましく、０．２５ｍｇ以下がより好ましく、０．１ｍｇ以下がさらに好ましく、０．０５ｍｇ以下が特に好ましい。カプサイシノイドの含量の下限は０が好ましく、０．０３ｍｇ以上程度は含まれてもよい。また、カプサイシノイドの含量はカプサイシン、ジヒドロカプサイシン、ノルジヒドロカプサイシンの合計量である。 The plant belonging to the genus Capsicum of the present invention is characterized in that the content of capsaicinoid in the fruit is low. The capsaicinoid content is usually 1 mg or less, preferably 0.5 mg or less, more preferably 0.25 mg or less, still more preferably 0.1 mg or less, and particularly preferably 0.05 mg or less per 1 g of the dry weight of the fruit. The lower limit of the capsaicinoid content is preferably 0, and may be contained in an amount of about 0.03 mg or more. The capsaicinoid content is the total amount of capsaicin, dihydrocapsaicin, and nordihydrocapsaicin.
　本発明の植物は、少なくとも香り、風味等のフレーバーを一定以上維持することを必須とする。フレーバーとは、具体的には脂肪酸とアルコールがエステル結合した化合物であって、ハバネロ、ブート・ジョロキア等の香りのよいトウガラシであるＣａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅ、Ｃａｐｓｉｃｕｍ　ｆｒｕｔｅｓｃｅｎｓ（ブート・ジョロキアはＣａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅとＣａｐｓｉｃｕｍ　ｆｒｕｔｅｓｃｅｎｓの両方の遺伝的特徴を有する品種）に種特異的に多く含まれ、これらのエステル化合物は実質的に香りの主成分として残存することが知られている（非特許文献７、８）。これらの構造式は下記式（Ｉ）で表される。いずれも飽和或いは不飽和の脂肪酸と飽和或いは不飽和のアルコールのエステルである。また脂肪酸は直鎖或いは分岐鎖いずれでもよい。アルコールも直鎖或いは分岐鎖いずれでもよい。いずれの組み合わせのエステルも含有し得る。
　すなわち本発明のトウガラシ属に属する植物は、カプシノイド以外の上記式（Ｉ）で表される化合物（式（Ｉ）の化合物ともいう）を少なくとも１種含有する。
　式中Ｒ１及びＲ２は、各々独立して、炭素、水素からなる飽和又は不飽和の直鎖、分枝もしくは環状の炭化水素基であり、メチル基、 It is essential for the plant of the present invention to maintain at least certain flavors such as aroma and flavor. Flavor is specifically a compound in which fatty acid and alcohol are ester-bonded, and capsicum chinense and capsicum fruitescens that are fragrant peppers such as habanero and boot jorochia It is known that these ester compounds substantially remain as a main component of fragrance (Non-patent Documents 7 and 8). These structural formulas are represented by the following formula (I). Both are esters of saturated or unsaturated fatty acids and saturated or unsaturated alcohols. The fatty acid may be linear or branched. The alcohol may be linear or branched. Any combination of esters may be included.
That is, the plant belonging to the genus Capsicum of the present invention contains at least one compound (also referred to as a compound of formula (I)) represented by the above formula (I) other than capsinoid.
In the formula, R 1 and R 2 are each independently a saturated or unsaturated linear, branched or cyclic hydrocarbon group consisting of carbon and hydrogen, a methyl group,
Figure JPOXMLDOC01-appb-C000019
Figure JPOXMLDOC01-appb-C000019
が好ましく挙げられる。
　またｍは０～１５であり、０～１２が好ましく、０～９がより好ましく、０～５がさらに好ましい。
　またｍは１～１５であり、１～１２が好ましく、１～９がより好ましく、１～５がさらに好ましい。
　なかでもＲ１が、メチル基、 Are preferred.
M is 0 to 15, preferably 0 to 12, more preferably 0 to 9, and still more preferably 0 to 5.
M is 1 to 15, preferably 1 to 12, more preferably 1 to 9, and still more preferably 1 to 5.
Among them, R1 is a methyl group,
Figure JPOXMLDOC01-appb-C000020
Figure JPOXMLDOC01-appb-C000020
であり、Ｒ２が、 And R2 is
Figure JPOXMLDOC01-appb-C000021
Figure JPOXMLDOC01-appb-C000021
であり、
ｍが０～５で表される化合物が好ましいものとして挙げられる。 And
Preferred examples include compounds in which m is 0 to 5.
　具体的な式（Ｉ）で表される化合物としては、分子量５００以下のエステル化合物が好ましく、（Ｅ）－８－メチル－６－ノネン酸　１－ヘキサノールエステル、８－メチルノナン酸　１－ヘキサノールエステル、７－メチルオクタン酸　１－ヘキサノールエステル、（Ｅ）－８－メチル－６－ノネン酸　１－ペンタノールエステル、８－メチルノナン酸　１－ペンタノールエステル、７－メチルオクタン酸　１－ペンタノールエステル、バニリルピバル酸エステル及びその類縁体が挙げられる。類縁体とは、前記化合物と同じ分子量を有する化合物である。なかでも８－メチルノナン酸　１－ヘキサノールエステル、７－メチルオクタン酸　１－ヘキサノールエステル、８－メチルノナン酸　１－ペンタノールエステル、７－メチルオクタン酸　１－ペンタノールエステル、バニリルピバル酸エステル及びその類縁体が好ましく、バニリルピバル酸エステル及びその類縁体がより好ましい。 Specific examples of the compound represented by the formula (I) are ester compounds having a molecular weight of 500 or less. (E) -8-methyl-6-nonenoic acid 1-hexanol ester, 8-methylnonanoic acid 1-hexanol ester, 7-methyloctanoic acid 1-hexanol ester, (E) -8-methyl-6-nonenoic acid 1-pentanol ester, 8-methylnonanoic acid 1-pentanol ester, 7-methyloctanoic acid 1-pentanol ester, vanillyl pival And acid esters and analogs thereof. An analog is a compound having the same molecular weight as the compound. Among them, 8-methylnonanoic acid 1-hexanol ester, 7-methyloctanoic acid 1-hexanol ester, 8-methylnonanoic acid 1-pentanol ester, 7-methyloctanoic acid 1-pentanol ester, vanillyl pivalic acid ester and the like Preferably, vanillyl pivalic acid ester and its analog are more preferable.
　式（Ｉ）の化合物は、フレーバーの効果の観点から、果実中に、果実乾燥重量１ｇ当り、総量として通常０．０１ｍｇ以上、好ましくは０．１ｍｇ以上、より好ましくは０．１５ｍｇ以上、さらに好ましくは０．２ｍｇ以上、特に好ましくは０．５ｍｇ以上含有する。上限は特に限定されないが、通常２００ｍｇ以下であり、１００ｍｇ以下が好ましく、５０ｍｇ以下がより好ましい。 From the viewpoint of flavor effect, the compound of formula (I) is usually 0.01 mg or more, preferably 0.1 mg or more, more preferably 0.15 mg or more, more preferably in the fruit as a total amount per 1 g of the fruit dry weight. Contains 0.2 mg or more, particularly preferably 0.5 mg or more. Although an upper limit is not specifically limited, Usually, it is 200 mg or less, 100 mg or less is preferable and 50 mg or less is more preferable.
　さらに本発明の植物には、カプシノイドを果実中に、果実乾燥重量１ｇ当り、総量として通常０．５ｍｇ以上、好ましくは０．７ｍｇ以上、より好ましくは１ｍｇ以上含有する。上限は特に限定されないが、通常１００ｍｇ以下であり、５０ｍｇ以下が好ましい。 Further, the plant of the present invention contains capsinoids in the fruit in a total amount of usually 0.5 mg or more, preferably 0.7 mg or more, more preferably 1 mg or more per 1 g of the fruit dry weight. Although an upper limit is not specifically limited, Usually, it is 100 mg or less, and 50 mg or less is preferable.
　本発明の植物は、式（Ｉ）の化合物を含み、カプサイシノイド含量が果実の乾燥重量１ｇ当たり１ｍｇ以下であれば特に限定されないが、Ｃａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅ、Ｃａｐｓｉｃｕｍ　ａｎｎｕｕｍ、Ｃａｐｓｉｃｕｍ　ｆｒｕｔｅｓｃｅｎｓ又はＣａｐｓｉｃｕｍ　ｂａｃｃａｔｕｍ種の交配品種であることが好ましい。
　トウガラシとしては、バニリルアミンの生合成経路が抑制されたトウガラシを交配させて育種、選抜したバニリルアミンの生合成経路が抑制されたトウガラシ、突然変異、遺伝子組み換え等の方法によりバニリルアミンの生合成経路が抑制されたトウガラシが好ましい。その選別は特許文献８（JP2010-67A）に記載された方法で実施できる。ただし選別方法に関してはこの方法に限定されるわけではない。 The plant of the present invention is not particularly limited as long as it contains the compound of the formula (I) and the capsaicinoid content is 1 mg or less per 1 g of the dry weight of the fruit, but is a hybrid of Capsicum chinense, Capsicum annuum, Capsicum fruccens or Capsicum baccatum species. Preferably there is.
As for red pepper, the biosynthesis pathway of vanillylamine is suppressed by methods such as breeding by breeding peppers whose biosynthesis pathway of vanillylamine was suppressed, capsicum, mutagenesis, genetic recombination, etc. where the biosynthesis pathway of selected vanillylamine was suppressed Pepper is preferred. The selection can be performed by the method described in Patent Document 8 (JP2010-67A). However, the sorting method is not limited to this method.
　バニリルアミンの生合成経路が抑制されたトウガラシ系統としては、Ｃ．ａｎｎｕｕｍ、Ｃ．ｃｈｉｎｅｎｓｅ、Ｃ．ｆｒｕｔｅｓｃｅｎｓ種があげられ、好ましくは、Ｃ．ｃｈｉｎｅｎｓｅ種が挙げられ、なかでも栽培の容易さ、収量等の観点から、Ａｊｉ　Ｄｕｌｃｅ又はＡｊｉ　Ｄｕｌｃｅを交雑して得られる系統、或いはＢｅｌｉｚｅ　Ｓｗｅｅｔ又はＢｅｌｉｚｅ　Ｓｗｅｅｔを交雑して得られる系統、或いはＺａｖｏｒｙ　Ｈｏｔ又はＺａｖｏｒｙ　Ｈｏｔを交雑して得られる系統が好ましく、Ａｊｉ　Ｄｕｌｃｅ又はＡｊｉ　Ｄｕｌｃｅを交雑して得られる系統がより好ましい。 As a red pepper strain in which the biosynthesis pathway of vanillylamine is suppressed, C.I. annuum, C.I. chinense, C.I. Frucescens species, preferably C. aureus. Chinense species, among others, from the viewpoint of ease of cultivation, yield, etc., a line obtained by crossing Aji Dulce or Aji Dulce, a line obtained by crossing Belize Sweet or Belize Sweet, or Zavory Hot or A line obtained by crossing the Zavory Hot is preferable, and a line obtained by crossing the Aji Dulce or Aji Dulce is more preferable.
　バニリルアミンの生合成経路が抑制されたトウガラシと交配させる品種としては、例えば、Ｃａｐｓｉｃｕｍ　ａｎｎｕｕｍ（ＣＨ－１９甘、ＣＨ－１９辛、ひもとうがらし、丸サラダ、やまと甘なんばん、鷹の爪、八房、本鷹、カイエン、ハラペーニョ、エクスプローシブエンバー、ペルビアン　パープル、バーズアイ、スイート　チョコレート　チェリー、プリティーパープル、スウィート　カイエン、サンダーマウンテンロングホーン、チャベ　ラウィット、カレーチリ、セラーノ、ジンバブエ　バード、札幌大長なんばん、チレ　ペカン、ホット　ポルトガル、マウイ・パープル、ロイヤルブラック、セドリノ、チリ　デ　アルボール、ジョーズ　ロング、黄色とうがらし、八ツ房、など）、Ｃ．　ｂａｃｃａｔｕｍ（アヒ・アマリージョ、カレイドスコープ、アジ・オムニカラー、アジ・フランコ、アジ・ノルテノ、アヒ・ファンタジー、ブラジリアン・スターフィッシュ、ビショップクラウン、アヒ・アマリーロ、レモンドロップ、ブリジッツ　ロコトなど）、Ｃ．Ｃｈｉｎｅｎｓｅ（インフィニテイ、ハバネロ、ブート・ジョロキア、Ｚａｖｏｒｙ　Ｈｏｔ、Ａｊｉ　Ｄｕｌｃｅ、Ｂｅｌｉｚｅ　Ｓｗｅｅｔ、トリニダード・スコーピオン、ドーセット　ナガ、カロライナリーパー、ブラウンエッグ、トリニダード７ポットヨナー、スカーレット　ランターン、ピメンタ　デ　ネイド、ザキングナガ、ジャマイカン　イエロー、コンドルズビーク、チェイロ　ホワイト、ベニ　ハイランズ、ピメンタ　デ　ネイド、チェイロ　ロクサ、ブラッディーリオットなど）、Ｃ．　ｆｒｕｔｅｓｃｅｎｓ（キダチトウガラシ、タバスコ、プリッキーヌ　スアン、Ｓ３２１２など）、Ｃ．　ｐｕｂｅｓｃｅｎｓ（ロコト、マンザーノレッドホットなど）又はその交配品種、自然もしくは人工の突然変異体、遺伝子組換え植物、選抜品種などが挙げられる。なかでもＣａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅ、Ｃａｐｓｉｃｕｍ　ａｎｎｕｕｍ、Ｃａｐｓｉｃｕｍ　ｂａｃｃａｔｕｍ種又はその交配品種が好ましい。Ｃ．　ｃｈｉｎｅｎｓｅとしては、インフィニテイ、ハバネロ、ブート・ジョロキア、モルガ・スコーピオン、ドーセット　ナガ、カロライナリーパー、ブラウンエッグ、トリニダード・スコーピオン、キング・ナガ　ジョロキアが好ましく、Ｃａｐｓｉｃｕｍ　ａｎｎｕｕｍとしては、ＣＨ－１９甘、ＣＨ－１９辛、ひもとうがらし、丸サラダ、やまと甘なんばん、鷹の爪、八房、本鷹、カイエン、ハラペーニョ、エクスプローシブエンバー、ペルビアン パープル、バーズアイ、スイート　チョコレート　チェリー、プリティーパープル、スウィート カイエン、サンダーマウンテンロングホーン、チャベ　ラウィット、カレーチリ、セラーノ、ジンバブエ バード、札幌大長なんばん、チレ ペカン、ホット ポルトガル、マウイ・パープル、ロイヤルブラック、セドリノ、チリ　デ　アルボール、ジョーズ ロング、黄色とうがらし、八ツ房が好ましく、Ｃａｐｓｉｃｕｍ　ｂａｃｃａｔｕｍとしては、カレイドスコープ、アジ・フランコ、アヒ・アマリージョ、アジ・オムニカラー、アジ・ノルテノ、アヒ・ファンタジー、ブラジリアン・スターフィッシュ、ビショップクラウン、アヒ・アマリーロ、レモンドロップ、ブリジッツ ロコトが好ましい。なかでもＣ．ｃｈｉｎｅｎｓｅ、Ｃ．ｆｒｕｔｅｓｃｅｎｓを交配親に用いた交配品種がより好ましい。また特にＣ．ｃｈｉｎｅｎｓｅ、Ｃ．ｆｒｕｔｅｓｃｅｎｓの中でも、交配親としてカプサイシノイド含量が２ｍｇ／ｇ乾燥唐辛子以上の含量のトウガラシを用いて交配、選抜された交配品種がより好ましい。 Examples of varieties to be bred with capsicum with suppressed vanillylamine biosynthetic pathway include, for example, Capsicum annuum (CH-19 sweet, CH-19 spicy, himoto garashi, round salad, Yamato Akanban, Hawk's claw, eight bunch, Hontaka, Cayenne, Jalapeno, Explosive Ember, Pervian Purple, Birdseye, Sweet Chocolate Cherry, Pretty Purple, Sweet Cayenne, Thunder Mountain Longhorn, Chave Lovet, Curry Chile, Serrano, Zimbabwe Bird, Sapporo Daicho Namba, Chile Pecan, Hot Portugal, Maui Purple, Royal Black, Cedrino, Chile de Albor, Joe's Long, Yellow Pepper, Yatsufusa, etc.), C.I. Baccatum (Ahi Amarillo, Kaleidoscope, Aji Omnicolor, Aji Franco, Azi Norteno, Ahi Fantasy, Brazilian Starfish, Bishop Crown, Ahi Amarillo, Lemon Drop, Bridgets Lokoto, etc.) Chinense (Infinity, Habanero, Boot Jolokia, Zavory Hot, Aji Dulce, Belize Sweet, Trinidad Scorpion, Dorset Naga, Carolina Reaper, Brown Egg, Trinidad 7 Pot Jonner, Scarlet Lantern Yellow, Pimenta De Najna Condorsbeek, Chero White, Beni Highlands, Pimenta de Nade, Chero Roxa, Bloody Riot, etc.), C.I. Frutescens (red pepper, tabasco, Prickine Suan, S3212, etc.), C.I. Pubescens (Rokoto, Manzano Red Hot, etc.) or hybrids thereof, natural or artificial mutants, genetically modified plants, selected varieties, and the like. Among these, Capsicum chinense, Capsicum annuum, Capsicum baccatum species or their hybrids are preferable. C. Chinense is preferably Infinity, Habanero, Boot Jolokia, Morga Scorpion, Dorset Naga, Carolina Reaper, Brown Egg, Trinidad Scorpion, King Naga Jolokia, and Capsicum annuum is CH-19 Sweet, CH-19 Spicy, Himotogara, Round Salad, Yamato Kananban, Hawk's Claws, Hachifuna, Hontaka, Cayenne, Jalapeno, Explosive Ember, Peruvian Persimmon Purple, Bird's Eye, Sweet Chocolate Cherry, Pretty Purple, Sweet Persimmon Cayenne, Thunder Mountain Longhorn , Chave Rawit, Curry Chile, Serrano, Zimbabwe Bird, Sapporo Daicho Nanban, Chile Pekan, Hot Rice Portugal, Maui Purple, Royal Black, Cedrino, Chile de Albor, Joe's Long Long, Yellow Pepper, Yatsubo are preferred, and Capsicum baccatum is Kaleidoscope, Aji Franco, Ahi Amarillo, Aji Omnicolor, Aji Norteno, Ahi Fantasy Brazilian Starfish, Bishop Crown, Ahi Amarillo, Lemon Drop, and Bridgets Locoto are preferred. In particular, C.I. chinense, C.I. More preferred is a breeding variety using frutescens as a mating parent. In particular, C.I. chinense, C.I. Among Frucescens, a crossbred that is crossed and selected using capsicinoids having a capsaicinoid content of 2 mg / g dry chili or more as a crossing parent is more preferable.
　具体的には、Ｃａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅのハバネロやインフィニテイ、ブート・ジョロキアや、Ｃａｐｓｉｃｕｍ　ｆｒｕｔｅｓｃｅｎｃｅの島唐辛子、特にブート・ジョロキア（ブート・ジョロキアはＣ．ｃｈｉｎｅｎｓｅとＣ．ｆｒｕｔｅｓｃｅｎｃｅ両方の種のＤＮＡを引き継いでいる品種）は強烈な辛味を有すると同時に、強いフルーティーな香りも有している。これらの品種にバニリルアミンの生合成経路が抑制されたトウガラシであるＡｊｉ　Ｄｕｌｃｅを交配し、選抜を行うことで、これらのフレーバーの特徴を維持、増強した天然野菜、及びその抽出物等の加工品を提供することができる。 Specifically, capsicum chinense habanero and infinity, boot joroquia, capsicum fruitence island chili, especially boot jorochia (boot jorochia is a cultivar that inherits both C. chinense and C. frucencece species DNA. ) Has a strong pungent taste and a strong fruity scent. These varieties are crossed with Aji Dulce, a chili pepper whose biosynthesis pathway of vanillylamine is suppressed, and selected, so that natural vegetables that maintain and enhance the characteristics of these flavors and processed products such as extracts thereof can be obtained. Can be provided.
　本発明の植物はそのままであるいは目的に応じて各種添加物を加えて組成物として使用することができる。例えば、カプシノイドはアルコールと反応して、対応する様々なバニリルアルコールエーテルを形成することが報告されており(非特許文献１７)、トウガラシへの直接のアルコールの噴霧等による混合や、料理や醸造等の混合、抽出を介した混合をすることにより、甘みの強いフレーバーとして使用しうるバニリルアルコールやバニリルアルコールエーテルが生成されるので、フレーバーとして使用する場合には、組成物にアルコール、水又はその混合物を加えることが好ましい。
　アルコールは、食品製造に用いること、フレーバーとしての揮発性、安全・安心の観点から、通常、エタノール、プロパノール、ブタノールであり、エタノール、ブタノールが好ましい。 The plant of the present invention can be used as a composition as it is or with various additives added depending on the purpose. For example, capsinoids have been reported to react with alcohols to form various corresponding vanillyl alcohol ethers (Non-patent Document 17). Mixing by spraying alcohol directly on pepper, cooking and brewing Etc., and mixing through extraction produces vanillyl alcohol and vanillyl alcohol ether that can be used as a flavor with a strong sweetness. Therefore, when used as a flavor, alcohol, water is added to the composition. Or it is preferable to add the mixture.
Alcohol is usually ethanol, propanol or butanol, preferably ethanol or butanol, from the viewpoints of use in food production, volatility as a flavor, safety and security.
　本発明の組成物においては、本発明の植物にアルコールとの反応を促進させるためにアルカリ物質を添加することが望ましい。アルカリ物質としては、塩基性物質であればいずれの物質も利用可能であるが、食品として製造する場合には、食品製造に利用できる食品添加物や通常のアルカリ側に傾けることができる食品が望ましい。
　具体的なアルカリ物質としては、水酸化ナトリウム、水酸化カリウム、炭酸水素ナトリウム、炭酸ナトリウム、炭酸カルシウム、水酸化カルシウム、酸化カルシウム、水酸化マグネシウム、炭酸マグネシウム、リン酸ナトリウム、水酸化バリウム、アンモニア、アンモニア水、塩基性アミノ酸、電解水等が挙げられるが、水酸化ナトリウム、水酸化カリウム、炭酸水素ナトリウム、炭酸ナトリウム、炭酸カルシウム、炭酸マグネシウム、アンモニア、アンモニア水、塩基性アミノ酸が好ましく、水酸化ナトリウム、炭酸水素ナトリウム、炭酸ナトリウム、炭酸カルシウム、アンモニア、アンモニア水、塩基性アミノ酸がより好ましい。また、アルカリ物質での処理後は、酸性物質を加える等、適宜処理を行うこともできる。 In the composition of the present invention, it is desirable to add an alkaline substance to the plant of the present invention in order to promote the reaction with alcohol. As an alkaline substance, any substance can be used as long as it is a basic substance. However, when it is produced as a food, a food additive that can be used for food production or a food that can be tilted to the normal alkali side is desirable. .
Specific alkaline substances include sodium hydroxide, potassium hydroxide, sodium bicarbonate, sodium carbonate, calcium carbonate, calcium hydroxide, calcium oxide, magnesium hydroxide, magnesium carbonate, sodium phosphate, barium hydroxide, ammonia, Ammonia water, basic amino acid, electrolyzed water and the like can be mentioned, but sodium hydroxide, potassium hydroxide, sodium bicarbonate, sodium carbonate, calcium carbonate, magnesium carbonate, ammonia, ammonia water, basic amino acid are preferable, sodium hydroxide Sodium bicarbonate, sodium carbonate, calcium carbonate, ammonia, aqueous ammonia, and basic amino acids are more preferable. Further, after the treatment with an alkaline substance, an appropriate treatment such as addition of an acidic substance can be performed.
　アルカリ物質の添加後の反応時のｐＨは限定されないが、反応促進の観点から、通常ｐＨ７以上であり、ｐＨ７．５以上が好ましい。上限は特に限定されないが、通常ｐＨ１５以下である。 Although the pH during the reaction after the addition of the alkali substance is not limited, it is usually at least pH 7 and preferably at least 7.5 from the viewpoint of promoting the reaction. Although an upper limit is not specifically limited, Usually, pH is 15 or less.
　本発明の組成物においては、本発明の植物に、乾燥後の有用成分保持、分散性向上、加工適正向上のために賦形剤を添加することが望ましい。
　賦形剤としては、デキストリンやシクロデキストリン、ショ糖、乳糖、デンプン、α-ラクトース、マルトデキストリン、アスコルビン酸、トコフェノール、アラビアゴム等などが挙げられる。フレーバーやその他のカプシノイド、カロテノイド等を含む有用物質の維持、保存性の観点から、シクロデキストリンが好ましく、αシクロデキストリンまたはβシクロデキストリンがより好ましい。 In the composition of the present invention, it is desirable to add an excipient to the plant of the present invention in order to retain useful components after drying, improve dispersibility, and improve processing suitability.
Examples of the excipient include dextrin, cyclodextrin, sucrose, lactose, starch, α-lactose, maltodextrin, ascorbic acid, tocophenol, gum arabic and the like. From the viewpoint of maintenance and storage stability of useful substances including flavor and other capsinoids, carotenoids, etc., cyclodextrin is preferable, and α-cyclodextrin or β-cyclodextrin is more preferable.
　当該組成物には以下の式（ＩＩ）で表される化合物（式（ＩＩ）の化合物ともいう）が含まれる。
　式（ＩＩ）： The composition includes a compound represented by the following formula (II) (also referred to as a compound of formula (II)).
Formula (II):
Figure JPOXMLDOC01-appb-C000022
Figure JPOXMLDOC01-appb-C000022
式中、Ｒは、直鎖又は分岐鎖のアルキル基であり、好ましくは、メチル基、 In the formula, R is a linear or branched alkyl group, preferably a methyl group,
Figure JPOXMLDOC01-appb-C000023
Figure JPOXMLDOC01-appb-C000023
である。
　ｎは、０～１５であって、好ましくは０～５である。
　なかでもＲが、メチル基、エチル基、 It is.
n is 0 to 15, preferably 0 to 5.
Among them, R is a methyl group, an ethyl group,
Figure JPOXMLDOC01-appb-C000024
Figure JPOXMLDOC01-appb-C000024
である化合物が好ましく挙げられる。 The compound which is is mentioned preferably.
　具体的な式（ＩＩ）の化合物としては、バニリルメチルエーテル、バニリルエチルエーテル、バニリルプロピルエーテル、バニリルブチルエーテル及びその類縁体が挙げられる。類縁体とは、前記化合物と同じ分子量を有する化合物である。なかでも食品製造に用いること、フレーバーとしての揮発性、安全・安心の観点の観点から、バニリルエチルエーテル、バニリルプロピルエーテル、バニリルブチルエーテル及びその類縁体が好ましく、バニリルエチルエーテル、バニリルブチルエーテルがより好ましい。 Specific examples of the compound of the formula (II) include vanillyl methyl ether, vanillyl ethyl ether, vanillyl propyl ether, vanillyl butyl ether and analogs thereof. An analog is a compound having the same molecular weight as the compound. Of these, vanillyl ethyl ether, vanillyl propyl ether, vanillyl butyl ether and analogs thereof are preferred from the viewpoints of use in food production, volatility as a flavor, safety and security, and vanillyl ethyl ether, vanillyl. Butyl ether is more preferred.
　式（ＩＩ）の化合物は、果実乾燥重量１ｇ当り、総量として通常０．１５ｍｇ以上、好ましくは０．２ｍｇ以上含まれ、通常５０ｍｇ以下、好ましくは３０ｍｇ以下含まれる。 The compound of the formula (II) is usually contained in a total amount of 0.15 mg or more, preferably 0.2 mg or more, and usually 50 mg or less, preferably 30 mg or less, per 1 g of the fruit dry weight.
　式（ＩＩ）の化合物は、甘い香り、バニラ様香り、チョコレート様香り、スモーキー（Ｓｍｏｋｙ）な香り、フルーティーな香りを付与することができる。 The compound of formula (II) can impart a sweet scent, vanilla scent, chocolate scent, Smoky scent, and fruity scent.
　本発明の植物及び組成物は、辛味が弱く、トウガラシ特有の香り、風味、フレーバーが保持、増強され、その形態としては、乾燥品、冷凍品、冷蔵品、抽出物、加工品が挙げられる。 The plant and composition of the present invention have a weak pungent taste and retain and enhance the fragrance, flavor and flavor peculiar to pepper, and examples of the form include dried products, frozen products, refrigerated products, extracts and processed products.
　本発明の植物及び組成物、それらの乾燥品、冷凍品、冷蔵品、抽出物及び加工品は、殺菌処理されていてもいなくても、その用途により適宜使用することができる。 The plant and composition of the present invention, their dried product, frozen product, refrigerated product, extract and processed product can be appropriately used depending on their use, whether or not sterilized.
　乾燥品は、人工的乾燥、天日乾燥等により調製される。天日乾燥の場合、例えば約５～１５日での乾燥が挙げられる。人工的乾燥としては、加温室処理、熱風処理、ドラム乾燥処理、凍結乾燥処理等があり、例えば約１～３日での乾燥が挙げられる。尚、乾燥方法はこれらの方法に限定されるわけではないが、本発明における乾燥品は、凍結乾燥、天日乾燥により調製されるものが好ましい。 The dried product is prepared by artificial drying, sun drying or the like. In the case of sun drying, for example, drying in about 5 to 15 days can be mentioned. Examples of the artificial drying include a greenhouse treatment, a hot air treatment, a drum drying treatment, a freeze drying treatment, and the like, for example, drying in about 1 to 3 days. The drying method is not limited to these methods, but the dried product in the present invention is preferably prepared by freeze drying or sun drying.
　冷凍品及び冷蔵品は常法に従い調製され、加工品は破砕、粉砕、磨砕、抽出、濃縮、溶解、酵素処理、酸アルカリ処理等の加工法によって調製される。 Refrigerated products and refrigerated products are prepared according to conventional methods, and processed products are prepared by processing methods such as crushing, crushing, grinding, extraction, concentration, dissolution, enzyme treatment, and acid-alkali treatment.
　本発明の植物の抽出物は、ナス科の植物であるトウガラシ属(Ｃａｐｓｉｃｕｍ　ｓｐ．)の果実部分をそのまま、或いは必要に応じて、冷蔵、冷凍、加熱、乾燥、破砕、粉砕処理等を行った後に抽出することにより得られる。抽出処理方法は、特に限定されず、常法に従って行うことができ、低温、室温、加熱下において任意の装置を使用することができる。また抽出溶剤は特に限定されないが、オリーブ油や菜種油、紅花油、大豆油、ヒマワリ油等の食用油や、ヘキサンやエタノール、酢酸エチル、アセトン、メタノール等の有機溶媒や、水、またはこれらを混合した溶剤等、様々な条件で抽出できる。適宜、酸、アルカリ等も使用できる。また、炭酸ガス抽出や、水蒸気蒸留等も使用できる。またトウガラシのみならず、ニンニクや胡椒、ネギやショウガといった香辛料やアミノ酸等の調味料、食塩、砂糖、有機酸等の呈味料やその他の添加物と共存した条件下で抽出し、シーズニングフレーバーを抽出することもできる。また用途に応じてこれらの抽出物を粉末化等、加工することもできる。
　例えば、上記抽出溶媒を満たした容器に、抽出原料を投入し、ときどき撹拌しながら可溶性成分を溶出させる。この際、抽出条件は、抽出原料の種類や部位等に応じて適宜調整し得るが、水の場合は５～１００℃で５分～２時間程度、室温抽出の場合は１～２４時間程度、低級脂肪族アルコール、含水低級脂肪族アルコールの場合は５～７０℃で５分～３時間程度、ヘキサンの場合は－１９６℃～５０℃で１０分～２４時間程度である。 The plant extract of the present invention was subjected to chilling, freezing, heating, drying, crushing, pulverizing treatment, etc., as it was or as needed, the fruit portion of Capsicum sp. It is obtained by later extraction. The extraction treatment method is not particularly limited, and can be performed according to a conventional method, and any apparatus can be used at low temperature, room temperature, and heating. The extraction solvent is not particularly limited, but edible oils such as olive oil, rapeseed oil, safflower oil, soybean oil, sunflower oil, organic solvents such as hexane, ethanol, ethyl acetate, acetone, methanol, water, or a mixture thereof Extraction is possible under various conditions such as solvent. An acid, an alkali, etc. can also be used suitably. Carbon dioxide extraction, steam distillation, etc. can also be used. In addition to hot peppers, seasonings such as garlic, pepper, green onions and ginger, seasonings such as amino acids, salt, sugar, organic acids, and other additives are extracted and seasoned flavors are added. It can also be extracted. Moreover, these extracts can also be processed, such as powdered, depending on the application.
For example, the extraction raw material is put into a container filled with the extraction solvent, and the soluble components are eluted with occasional stirring. At this time, the extraction conditions can be appropriately adjusted according to the type and part of the extraction raw material, but in the case of water, 5 to 100 ° C. for about 5 minutes to 2 hours, in the case of room temperature extraction, about 1 to 24 hours, In the case of a lower aliphatic alcohol and a water-containing lower aliphatic alcohol, it is about 5 minutes to 3 hours at 5 to 70 ° C., and in the case of hexane, it is about 196 ° C. to 50 ° C. for about 10 minutes to 24 hours.
　本発明の植物及び組成物は、一般的な辛味を有するトウガラシ、香りが弱いピーマンやパプリカ、香辛料抽出物及びその製剤、合成着色料の代替として使用される。他にも食品や化成品、医薬品、健康食品、酒類も含む飲料、菓子、その他の加工品等に添加する粉砕物、エキス、油等や、フレーバー、フレグランスとして使用される。 The plant and composition of the present invention are used as a substitute for a pepper having a general pungent taste, a pepper or paprika having a weak fragrance, a spice extract and its preparation, and a synthetic colorant. In addition, it is used as pulverized products, extracts, oils, flavors and fragrances to be added to foods and chemicals, pharmaceuticals, health foods, beverages including alcoholic beverages, confectionery, and other processed products.
　合成フレーバーや合成フレグランスは安全、安心面で問題があり、またフルーティーな香りと食味改善効果が著名なハバネロは、辛味が最も強いトウガラシとしてギネスブックに１９９４年から２００６年まで認定されていたことからも、食品等への利用は限定されており、フレーバーを利用する量のトウガラシを食品に添加した場合、強い辛味、刺激を避けることはできない。またブート・ジョロキアは更に辛味が強いトウガラシとして２００７年にギネスブックに認定されたトウガラシであり、原産地のインドのアッサム語ではビフ・ジョロキア　Ｂｉｈ　Ｊｏｌｏｋｉａ、「毒唐辛子」、ボルビフ・ジョロキア　Ｂｏｒｂｉｈ　Ｊｏｌｏｋｉａ、「猛毒唐辛子」と呼ばれており、ゾウを撃退するためにすりつぶして柵に塗り使用されていることからも、強い辛味、刺激を避けることはできない。また皮膚に接触すると痛み、炎症を起こすため、取り扱いはゴム手袋やマスク、ゴーグル等の保護具が使用される。従ってこれらのトウガラシの食品や化成品、医薬品、健康食品、酒類も含む飲料、菓子、その他の加工品等への利用は限定される。本発明の植物及び組成物は、これらの問題を解決しており、より好ましいトウガラシフレーバー、トウガラシフレグランス、トウガラシ加工物になりうる。 Synthetic flavors and synthetic fragrances are problematic in terms of safety and security, and Habanero, which is famous for its fruity fragrance and taste-improving effect, was certified in the Guinness Book of 1994-2006 as a pepper with the strongest pungency. However, the use for foods is limited, and when the amount of pepper using the flavor is added to the food, strong pungency and irritation cannot be avoided. Boot Jorokia is a hot pepper that was recognized in the Guinness Book in 2007 as a spicy pepper, and in its native Indian Assam language, Bif Jorokia Bih Jolkia, “poisonous chili”, Borbif Jorokia Borbih Jolokia, “Very poisonous” It is called “Chilli” and it is crushed and applied to the fence to repel elephants, so it cannot avoid strong pungent taste and irritation. In addition, contact with the skin causes pain and inflammation, so protective equipment such as rubber gloves, masks, and goggles is used for handling. Therefore, the use of these peppers in foods and chemicals, pharmaceuticals, health foods, beverages including alcoholic beverages, confectionery, and other processed products is limited. The plant and composition of the present invention solve these problems, and can become a more preferable pepper flavor, pepper pepper fragrance, and pepper processed product.
　上記抽出物中の香気成分である式（Ｉ）の化合物の総含有量は、果実乾燥重量１ｇ当り、０．２ｍｇ以上、好ましくは０．５ｍｇ以上、更に好ましくは１ｍｇ以上、特に好ましくは２ｍｇ以上である。
　上記乾燥品、冷凍品、冷蔵品、加工品及び組成物中の香気成分である式（Ｉ）の化合物の総含有量は、果実乾燥重量１ｇ当り、０．０１ｍｇ以上、好ましくは０．０２ｍｇ以上、更に好ましくは０．０５ｍｇ以上、特に好ましくは０．１ｍｇ以上である。 The total content of the compound of formula (I), which is an aroma component in the extract, is 0.2 mg or more, preferably 0.5 mg or more, more preferably 1 mg or more, particularly preferably 2 mg or more, per 1 g of fruit dry weight. It is.
The total content of the compound of formula (I), which is an aroma component in the dried product, frozen product, refrigerated product, processed product, and composition, is 0.01 mg or more, preferably 0.02 mg or more per 1 g of dry fruit weight. More preferably, it is 0.05 mg or more, and particularly preferably 0.1 mg or more.
　また本発明の植物及び組成物は、カプサイシンと比較して辛味、侵襲性がないので、食品又は医薬品またはそれらへの添加物として好適に利用できる。 Moreover, since the plant and composition of the present invention are less pungent and invasive than capsaicin, they can be suitably used as foods or pharmaceuticals or additives thereto.
　すなわち本発明の植物及び組成物は、血中トリグリセリド濃度低下、血中遊離脂肪酸濃度増加、血中アドレナリンのレベルの増加、血中グルコース濃度の増加及び酸素消費量増加作用を有するので、エネルギー代謝を活性化して、持久力を向上させるほか、肥満抑制や、代謝状態の改善、例えば一過的な低血糖の改善など、一般的な個体の栄養状況の改善、健康増進に有用である。 That is, the plant and composition of the present invention have effects of lowering blood triglyceride concentration, increasing blood free fatty acid concentration, increasing blood adrenaline level, increasing blood glucose concentration and increasing oxygen consumption. In addition to improving endurance by activating, it is useful for improving general nutritional status and improving health, such as suppression of obesity and improvement of metabolic state, such as transient improvement of hypoglycemia.
　医薬品としての用途としては、例えば、エネルギー代謝の活性化剤、肥満抑制剤、体脂肪蓄積抑制剤、鎮痛剤、アドレナリン分泌促進剤、持久力向上剤等の各種生理活性を有する医薬品を例示することができる。 Examples of uses as pharmaceuticals include, for example, pharmaceuticals having various physiological activities such as energy metabolism activators, obesity inhibitors, body fat accumulation inhibitors, analgesics, adrenaline secretion promoters, endurance enhancers, etc. Can do.
　また、本発明の植物及び組成物を食品に添加した場合には、上記のような各種の生理活性を有する健康食品又は機能性食品として利用することができる。 In addition, when the plant and composition of the present invention are added to foods, they can be used as health foods or functional foods having various physiological activities as described above.
　本発明の植物及び組成物は、例えばドレッシング、辣油、サラダ油、オリーブ油、菜種油、大豆油、米油、紅花油、ヒマワリ油等の油、マヨネーズ、ソース、バター、マーガリン、五香粉、一味唐辛子、七味唐辛子、柚子胡椒、コーレーグース、ヤンニョム、コチュジャン、豆板醤、辣椒醤、ハリッサ、サルサ、タバスコ、かんずり、チリペッパー、チリパウダー、レッドペッパー、もみじおろし、タレ、味噌、醤油、塩、アミノ酸、核酸、酵母等の調味料、ビール、日本酒、焼酎、ブランデー、ウイスキー等の各種酒、から揚げ粉の素、キムチ、漬物、ふりかけ、パン類、菓子類、ペットフード、惣菜、トッピング品、缶詰、食肉、ハム、ソーセージ、カップ麺、ピザ、ラーメン、餃子、麻婆豆腐等の中華料理、タコス、エンチラーダ、ファヒータ、トルティーヤ、ワカモーレ、チリコンカルネ、モレ、ポブレノ等エスニック料理等の各種食品の好適な辛味を排除したフレーバー、フレグランスとなりうる。また、種々の食品で辛味を除いた風味、香味を生かした食品天然添加物となりうる。その組成比は、公知の配合比で使用可能であり、辛味成分が低いので、味覚、香りの所望により配合変化されればよい。 Plants and compositions of the present invention include, for example, dressing, camellia oil, salad oil, olive oil, rapeseed oil, soybean oil, rice oil, safflower oil, sunflower oil, and other oils, mayonnaise, sauce, butter, margarine, savory powder, cinnamon chili, shichimi Pepper, aubergine pepper, cola goose, yangyeom, gochujang, bean sauce, potato sauce, harissa, salsa, tabasco, kanzuri, chili pepper, chili powder, red pepper, maple grated, sauce, miso, soy sauce, salt, amino acid, nucleic acid, yeast Condiments such as beer, Japanese sake, shochu, brandy, whiskey, etc., fried rice flour, kimchi, pickles, sprinkles, bread, confectionery, pet food, side dish, toppings, canned food, meat, ham , Chinese food such as sausages, cup noodles, pizza, ramen, dumplings, mapo tofu, tacos, enchiladas, Ahita, tortillas, Wakamore, chili con carne, leakage, flavor which eliminated the preferred pungency of various foods such as Pobureno such as ethnic cuisine, can be a fragrance. Moreover, it can be a food natural additive that takes advantage of the flavor and flavor of various foods excluding pungent taste. The composition ratio can be used at a known blending ratio, and since the pungent component is low, the blending may be changed depending on the taste and aroma.
　トウガラシ油の原料として使用した場合、Ｃａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅ種のハバネロを用いたフレーバーは、Ｃａｐｓｉｃｕｍ　ａｎｎｕｕｍであるタカノツメや八房等のトウガラシ等を用いたフレーバーに比べてフルーティーな風味、甘味、香味、食味の増強効果の優位性は従来から認知されていたが、強い辛味がある為に添加量が制限されていた。しかし本発明の植物及び組成物は、トウガラシの持つフルーティーな風味、香味、特にハバネロ等のＣａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅやＣａｐｓｉｃｕｍ　ｆｒｕｔｅｓｃｅｎｓが有するエステル系の化合物の持つ効果を最大限かつ広範囲に利用できる。またタバスコやペペロンチーノ等の辛味を特徴とする商品は、辛味を適量に抑え、トウガラシの風味、香り、フレーバーを最大限かつ広範囲に利用したい時、フレーバーを高含有するトウガラシは辛味が強い為にその添加量を制限されていた。しかし本発明の植物及び組成物により、トウガラシの持つ風味、香り、フレーバーを最大限かつ広範囲に用いるにとどまらず、辛味を調整でき、トウガラシのフレーバーを最大限に発揮させた新商品開発が実現可能となった。すなわち本発明の植物及び組成物は、トウガラシの持つ風味、香り、フレーバーを付与する香料として、さらには甘い香り、バニラ様香り、チョコレート様香り、スモーキー（Ｓｍｏｋｙ）な香り、フルーティーな香りのフレーバーを付与する香料として使用することができる。 When used as a raw material for capsicum oil, flavors using capsicum chinense habanero have a fruity flavor, sweetness, flavor and taste compared to flavors using capsicum annuum such as Takatsume and Hachibo. The superiority of the effect has been recognized in the past, but the addition amount was limited due to the strong pungent taste. However, the plant and composition of the present invention can utilize the fruity flavor and flavor of pepper as well as the effects of ester compounds possessed by capsicum chinense and capsicum fruitescens such as habanero in the widest range. In addition, products that have a pungent taste such as Tabasco and Peperoncino have a pungent taste, and when you want to use the flavor, aroma, and flavor of pepper to the maximum and wide range, The amount added was limited. However, with the plant and composition of the present invention, it is possible not only to use the flavor, aroma and flavor of peppers to the maximum and wide range, but also to adjust the pungent taste and to develop new products that maximize the flavor of peppers. It became. That is, the plant and composition of the present invention have a sweet fragrance, a vanilla-like fragrance, a chocolate-like fragrance, a smokey fragrance, and a fruity fragrance as a fragrance imparting the flavor, fragrance, and flavor of pepper. It can be used as a flavoring agent.
　本発明には、上記式（Ｉ）で表される化合物を少なくとも１種含有するトウガラシ属の植物であって、当該果実の乾燥重量１ｇあたりカプサイシノイドを１ｍｇ以下含有する植物の製造方法であって、以下の工程を含む製造方法も含まれる：
（１）バニリルアミンの生合成経路が抑制されたトウガラシ系統とＣａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅ、Ｃａｐｓｉｃｕｍ　ａｎｎｕｕｍ、Ｃａｐｓｉｃｕｍ　ｆｒｕｔｅｓｃｅｎｃｅ又はＣａｐｓｉｃｕｍ　ｂａｃｃａｔｕｍ種とを交雑することによりＦ１集団を得る工程；
（２）Ｆ１集団からのトウガラシを自家受粉させることによりＦ２集団を得る工程；
（３）Ｆ２集団を育種し、果実中のカプサイシノイド及びカプシノイド含量を測定する工程；
（４）カプサイシノイド含量が低く、カプシノイド含量が高い植物を選抜する工程。
　通常カプサイシノイド含量が低い植物とは、果実乾燥重量１ｇあたりのカプサイシノイド含量が１ｍｇ以下であり、カプシノイド含量が高い植物とは、果実乾燥重量１ｇあたりのカプシノイド含量が０．５ｍｇ以上である植物を意味する。なお上記（３）における育種とは、栽培・繁殖を含む概念である。すなわち（３）はＦ２集団の果実中のカプサイシノイド及びカプシノイド含量を測定する工程も含まれる。
　またＦ２集団を育種し、果実中の式（Ｉ）の化合物含量を測定する工程及び式（Ｉ）の化合物含量が高い植物を選抜する工程を含んでもよい。式（Ｉ）の化合物含量が高い植物とは、果実乾燥重量１ｇあたりの式（Ｉ）の化合物含量が０．０１ｍｇ以上である植物を意味する。 The present invention is a method for producing a plant of the genus Capsicum containing at least one compound represented by the above formula (I), wherein the plant contains 1 mg or less of capsaicinoid per 1 g of the dry weight of the fruit, A manufacturing method including the following steps is also included:
(1) A step of obtaining an F1 population by crossing a capsicum strain in which the biosynthesis pathway of vanillylamine is suppressed and a Capsicum chinense, Capsicum annuum, Capsicum fructense or Capsicum baccatum species;
(2) obtaining an F2 population by self-pollination of pepper from the F1 population;
(3) Breeding the F2 population and measuring capsaicinoid and capsinoid content in the fruit;
(4) A step of selecting plants having a low capsaicinoid content and a high capsinoid content.
Usually, a plant having a low capsaicinoid content means a capsaicinoid content of 1 mg or less per gram of dry fruit weight, and a plant having a high capsinoid content means a plant having a capsinoid content of 0.5 mg or more per gram of dry fruit weight. . The breeding in (3) is a concept including cultivation and breeding. That is, (3) includes a step of measuring capsaicinoid and capsinoid content in the fruits of the F2 population.
Moreover, you may include the process of breeding F2 population, measuring the compound content of Formula (I) in a fruit, and selecting the plant with high compound content of Formula (I). A plant having a high content of the compound of the formula (I) means a plant having a compound content of the formula (I) of 0.01 mg or more per 1 g of fruit dry weight.
　カプサイシノイド含量、カプシノイド含量及び式（Ｉ）の化合物含量の測定方法としては、高速液体クロマトグラフィー（ＨＰＬＣ）を用い、検出システムとして紫外線吸収スペクトルやマススペクトル、蛍光スペクトルを用いる方法や、ガスクロマトグラフィーを用い、検出システムとしてマススペクトルや水素炎イオン化検出器を用いる方法等が挙げられる。 Capsaicinoid content, capsinoid content and the compound content of formula (I) are measured using high performance liquid chromatography (HPLC), detection system using ultraviolet absorption spectrum, mass spectrum, fluorescence spectrum, gas chromatography Examples of the detection system include a mass spectrum and a method using a flame ionization detector.
　トウガラシの交雑方法としては、異なる遺伝子の間で人工交配をして雑種を作る人工交配等の方法が挙げられる。
　育種選抜は、雑種の分離世代において、常に個体選抜と選抜個体ごとの系統栽培を繰り返し、系統間の比較によって優劣を判定しながら、選択、固定をはかり純系を作っていく、系統育種法等の方法により行うことができる。 As a method for crossing pepper, methods such as artificial crossing in which hybrids are produced by artificial crossing between different genes can be mentioned.
Breeding selection is to repeat selection of individuals and line cultivation for each selected individual, and to select and fix and make a pure line by comparing the lines in the separated generation of hybrids. It can be done by a method.
　作出されたトウガラシの栽培方法は、トウガラシ栽培で通常用いられる栽培方法であれば特に限定されないが、例えば露地栽培、雨除け土耕栽培、雨除け水耕栽培、植物工場での栽培、及びマルチ土耕栽培等が挙げられる。 The cultivation method of the produced pepper is not particularly limited as long as it is a cultivation method usually used in pepper cultivation. For example, outdoor cultivation, rain-free soil cultivation, rain-free hydroponics, plant factory cultivation, and multi-soil Cultivation cultivation etc. are mentioned.
　本発明のトウガラシ属植物は、交配により育種選抜されて得られるトウガラシであり、遺伝子組み換え技術によるトウガラシは含まれない。遺伝子組み換え技術によるトウガラシとは、遺伝子組み換え技術により、人工的に外来遺伝子を導入したトウガラシを意味し、交配により育種されたトウガラシを意味しない。本発明の製造方法における各種定義や含量等は既述に準ずる。 The plant of the genus Capsicum of the present invention is a capsicum obtained by breeding selection by crossing, and does not include a capsicum by a gene recombination technique. The chili pepper by the genetic recombination technique means a red pepper artificially introduced with a foreign gene by the genetic recombination technique, and does not mean a red pepper bred by crossing. Various definitions, contents, and the like in the production method of the present invention are the same as described above.
　本発明には、上記式（ＩＩ）で表される化合物の製造方法も含まれる。当該製造方法には、本発明の植物にアルコール、水又はその混合物を添加する工程が含まれる。
　アルコールの添加量は本発明の植物１重量部に対して、通常０．１～１００００重量部であり、好ましくは２～１０００重量部である。
　具体的なアルコール等は既述に準ずる。
　水の添加量は本発明の植物１重量部に対して、通常０．１～１００００重量部であり、好ましくは２～１０００重量部である。 The present invention also includes a method for producing the compound represented by the above formula (II). The production method includes a step of adding alcohol, water or a mixture thereof to the plant of the present invention.
The amount of alcohol added is usually 0.1 to 10000 parts by weight, preferably 2 to 1000 parts by weight, per 1 part by weight of the plant of the present invention.
Specific alcohol and the like are as described above.
The amount of water added is usually 0.1 to 10000 parts by weight, preferably 2 to 1000 parts by weight, per 1 part by weight of the plant of the present invention.
　前記製造方法には、さらにアルカリ物質を添加する工程を含んでもよい。
　アルカリ物質の添加量は本発明の植物１重量部に対して、通常０．００１～１０重量部であり、好ましくは０．００１～１重量部である。
　具体的なアルカリ物質等は既述に準ずる。 The manufacturing method may further include a step of adding an alkaline substance.
The addition amount of the alkaline substance is usually 0.001 to 10 parts by weight, preferably 0.001 to 1 part by weight, with respect to 1 part by weight of the plant of the present invention.
Specific alkaline substances are the same as described above.
　前記製造方法には、本発明の植物、アルコール、水又はその混合物ならびにアルカリ物質の混合物をｐＨ７以上に調整する工程を含む。
　ｐＨは、通常７以上であるが、反応物のムラも考慮した観点から７．５以上が好ましい。上限は特に限定されないが、通常ｐＨ１５以下である。ｐＨは、アルカリ物質により調整することができるが、アルカリ処理後に、クエン酸、コハク酸、リンゴ酸等の有機酸、塩酸、硫酸、硝酸等の無機酸、アミノ酸、アスパラギン酸、パントテン酸等のビタミンなどの酸性物質を加えて調整する工程を含んでもよい。 The production method includes a step of adjusting the mixture of the plant, alcohol, water or a mixture thereof and an alkaline substance of the present invention to pH 7 or more.
The pH is usually 7 or more, but 7.5 or more is preferable from the viewpoint of considering unevenness of the reaction product. Although an upper limit is not specifically limited, Usually, pH is 15 or less. pH can be adjusted with alkaline substances, but after alkali treatment, organic acids such as citric acid, succinic acid and malic acid, inorganic acids such as hydrochloric acid, sulfuric acid and nitric acid, vitamins such as amino acids, aspartic acid and pantothenic acid The process of adding and adjusting acidic substances, such as, may be included.
　前記製造方法には、撹拌工程、加熱工程等慣用の工程を含んでもよい。
　例えば、本発明の植物にアルコール等及びアルカリ物質を添加後、－２０～７０℃、好ましくは－１０～６５℃で１分以上、好ましくは１０～３００分間撹拌後生成した上記式（ＩＩ）で表される化合物を回収する方法が挙げられる。またアルコールを含む食品中等に植物を加え、長期間保管することで反応を進行させることもできる。
　また上記式（ＩＩ）で表される化合物の回収方法としては、溶媒抽出、超臨界流体抽出、分子蒸留、カラムクロマトグラフィーなどの方法が挙げられるがこれらに限定されるものではない。 The manufacturing method may include conventional steps such as a stirring step and a heating step.
For example, after adding alcohol or the like and an alkaline substance to the plant of the present invention, the above formula (II) generated after stirring at −20 to 70 ° C., preferably −10 to 65 ° C. for 1 minute or longer, preferably 10 to 300 minutes. The method of collect | recovering the represented compound is mentioned. The reaction can also be advanced by adding plants to foods containing alcohol and storing them for a long time.
Examples of the method for recovering the compound represented by the above formula (II) include, but are not limited to, solvent extraction, supercritical fluid extraction, molecular distillation, and column chromatography.
　前記製造方法には、さらに賦形剤を添加する工程を含んでもよい。
　賦形剤としては、デキストリンやシクロデキストリン、ショ糖、乳糖、デンプン、α-ラクトース、マルトデキストリン、アスコルビン酸、トコフェノール、アラビアゴム等などが挙げられる。フレーバーやその他のカプシノイド、カロテノイド等を含む有用物質の維持、保存性の観点から、シクロデキストリンが好ましく、αシクロデキストリンまたはβシクロデキストリンがより好ましい。
　例えば、シクロデキストリンの添加量は、本発明の植物１重量部に対して、通常０．０００１～１０重量部であり、好ましくは０．０１～１重量部である。 The manufacturing method may further include a step of adding an excipient.
Examples of the excipient include dextrin, cyclodextrin, sucrose, lactose, starch, α-lactose, maltodextrin, ascorbic acid, tocophenol, gum arabic and the like. From the viewpoint of maintenance and storage stability of useful substances including flavor and other capsinoids, carotenoids, etc., cyclodextrin is preferable, and α-cyclodextrin or β-cyclodextrin is more preferable.
For example, the amount of cyclodextrin added is usually 0.0001 to 10 parts by weight, preferably 0.01 to 1 part by weight per 1 part by weight of the plant of the present invention.
　以下本発明を実施例、実験例により具体的に説明するが、本発明は以下の実施例に限定されるものではない。 Hereinafter, the present invention will be specifically described with reference to examples and experimental examples, but the present invention is not limited to the following examples.
(カプサイシノイド、カプシノイド定量分析測定条件)
　カプサイシノイド、カプシノイドのＨＰＬＣ測定条件は以下の通りである。すべての実施例、比較例でこの方法を用いて定量した。
ＨＰＬＣ条件：カラム：　ＹＭＣ　Ｔｒｉａｒｔ　Ｐｈｅｎｙｌ　ｐｌｕｓ　３μｍ　（直径４．６ｍｍ　ｘ　２５０ｍｍ）
溶離液：７０％（ｖ／ｖ）メタノール水溶液
検出：　蛍光Ｅｘ２８０ｎｍ　Ｅｍ３２０ｎｍ　カラムオーブン温度４０℃
　得られたピーク面積とカプサイシノイド標品（カプサイシン（シグマアルドリッチ社製Ｍ２０２８）、ジヒドロカプサイシン（シグマアルドリッチ社製Ｍ１０２２）、ノルジヒドロカプサイシン（ナカライテスク社製０５０８５－３１））、或いはカプシノイド標品（特許第４６９６５８８号に記載の条件でそれぞれ合成したカプシエイト、ジヒドロカプシエイト、ノルジヒドロカプシエイト）のそれぞれのピーク面積の比をもとにカプサイシノイド量、カプシノイド量としてそれぞれ定量した。 (Capsaicinoid, capsinoid quantitative analysis measurement conditions)
The HPLC measurement conditions for capsaicinoid and capsinoid are as follows. All examples and comparative examples were quantified using this method.
HPLC conditions: Column: YMC Trial Phenyl plus 3 μm (diameter 4.6 mm × 250 mm)
Eluent: 70% (v / v) aqueous methanol detection: Fluorescence Ex 280 nm Em 320 nm Column oven temperature 40 ° C.
The obtained peak area and capsaicinoid preparation (capsaicin (Sigma Aldrich M2028), dihydrocapsaicin (Sigma Aldrich M1022), nordihydrocapsaicin (Nacalai Tesque 05085-31)), or capsinoid preparation (Patent No. 1) Based on the ratio of the respective peak areas of capsiate, dihydrocapsiate and nordihydrocapsiate synthesized under the conditions described in No. 4696588, the amounts were determined as capsaicinoid amounts and capsinoid amounts.
（ガスクロマトグラフ／質量分析装置（ＧＣ／ＭＳ）測定条件）
　サンプル中の揮発性物質のＧＣ／ＭＳ測定条件は以下の通りである。すべての実施例、比較例でこの方法を用いて分析し、含有物の相対量を測定した。
キャピラリーカラム：商品名「ＤＢ－５ｍｓ」（１２２－５５３２Ｇ長さ３０ｍ、内径０．２５ｍｍ、膜厚０．２５μｍ）
オーブン温度：４０℃（０～１分）→１０℃／分→２８０℃（２５分～３０分）
キャリアガス：Ｈｅ、１０ｐｓｉ低圧送気
トランスファーライン温度：２４０℃
ＭＳイオンソース温度：２３０℃
ＭＳＱポール温度：１５０℃
フロント注入口温度：２００℃
　抽出イオンは（標的イオン±０．５）の合計、トータルイオンはイオン範囲３５～１０００の合計とし、クロマトグラム全体のトータルイオンの積算はインジェクション後５～３０分間の積算値を用いた。 (Gas chromatograph / mass spectrometer (GC / MS) measurement conditions)
The GC / MS measurement conditions for the volatile substances in the sample are as follows. All examples and comparative examples were analyzed using this method, and the relative amounts of the contents were measured.
Capillary column: trade name “DB-5ms” (122-5532G length 30 m, inner diameter 0.25 mm, film thickness 0.25 μm)
Oven temperature: 40 ° C (0 to 1 minute) → 10 ° C / minute → 280 ° C (25 to 30 minutes)
Carrier gas: He, 10 psi low-pressure air transfer line Temperature: 240 ° C
MS ion source temperature: 230 ° C
MSQ pole temperature: 150 ° C
Front inlet temperature: 200 ° C
The extracted ions were the sum of (target ions ± 0.5), the total ions were the sum of the ion range 35 to 1000, and the total value of the total chromatogram was the integrated value for 5 to 30 minutes after injection.
(エステル化合物の標準品の合成)
　標準品のエステル化合物（Ｅ）－８－メチル－６－ノネン酸　１－ヘキサノールエステル（８ＥＨ）（（Ｅ）－８－Ｍｅｔｈｙｌ－６－ｎｏｎｅｎｏｉｃ　ａｃｉｄ　１－ｈｅｘａｎｏｌ　ｅｓｔｅｒ：８ＥＨ）、８－メチルノナン酸　１－ヘキサノールエステル（８－Ｍｅｔｈｙｌｎｏｎａｎｏｉｃ　ａｃｉｄ　１－ｈｅｘａｎｏｌ　ｅｓｔｅｒ：８ＭＨ）、７－メチルオクタン酸　１－ヘキサノールエステル（７－Ｍｅｔｈｙｌｏｃｔａｎｏｉｃ　ａｃｉｄ　１－ｈｅｘａｎｏｌ　ｅｓｔｅｒ：７ＭＨ）、（Ｅ）－８－メチル－６－ノネン酸　１－ペンタノールエステル（（Ｅ）－８－Ｍｅｔｈｙｌ－６－ｎｏｎｅｎｏｉｃ　ａｃｉｄ　１－ｐｅｎｔａｎｏｌ　ｅｓｔｅｒ：８ＥＰ）、８－メチルノナン酸　１－ペンタノールエステル（８－Ｍｅｔｈｙｌｎｏｎａｎｏｉｃ　ａｃｉｄ　１－ｐｅｎｔａｎｏｌ　ｅｓｔｅｒ：８ＭＰ）、７－メチルオクタン酸　１－ペンタノールエステル（７－Ｍｅｔｈｙｌｏｃｔａｎｏｉｃ　ａｃｉｄ　１－ｐｅｎｔａｎｏｌ　ｅｓｔｅｒ：７ＭＰ）は、以下の方法で合成した。
　原料の各脂肪酸（（６Ｅ）－８－メチル－６－ノネン酸（（６Ｅ）－８－Ｍｅｔｈｙｌ－６－ｎｏｎｅｎｏｉｃ　ａｃｉｄ；Ｓａｎｔａ　Ｃｒｕｚ　ｓｃ－２１０５７５）、８－メチルノナン酸（８－Ｍｅｔｈｙｌｎｏｎａｎｏｉｃ　ａｃｉｄ；ＣＡＹ（フナコシ）　９０００３１０）、７－メチルオクタン酸（７－Ｍｅｔｈｙｌｏｃｔａｎｏｉｃ　ａｃｉｄ；Ｓａｎｔａ　Ｃｒｕｚ　ｓｃ－４８８４７８））１０ｍｇをバイアルに秤量、続いて各アルコール（１－ヘキサノール（ナカライテスク社）、１－ペンタノール（ナカライテスク社））１．２当量、ＷＳＣ　２当量、ＤＭＡＰ０．１当量、ジクロロメタン０．１ｍｌを１ｍｌバイアルに秤量し、室温で２４時間撹拌した。反応液にジクロロメタン０．２ｍｌ、水０．２ｍｌを加え、混合、遠心してジクロロメタン層を回収した。更にジクロロメタン抽出を再度行った後、無水硫酸マグネシウムで乾燥し、生成物を得た。
　またバニリル　ｎ－吉草酸エステル（ｖａｎｉｌｌｙｌ　ａｌｃｏｈｏｌ　ｎ－ｖａｌｅｒａｔｅ　ｅｓｔｅｒ：ＶＶ）、バニリル　ピバル酸エステル（ｖａｎｉｌｌｙｌ　ａｌｃｏｈｏｌ　ｐｉｖａｌａｔｅ　ｅｓｔｅｒ：ＶＰ）に関しては、特許第４６９６５８８号を参考に、吉草酸（東京化成工業株式会社Ｖ０００３）、ピバル酸（東京化成工業株式会社Ｐ０４６１）をエステル化することで作製した。 (Synthesis of standard ester compound)
Standard ester compound (E) -8-methyl-6-nonenoic acid 1-hexanol ester (8EH) ((E) -8-methyl-6-nonenoic acid 1-hexanol ester: 8EH), 8-methylnonanoic acid 1 -Hexanol ester (8-Methylnonanoic acid 1-hexanol ester: 8MH), 7-Methyloctanoic acid 1-Hexanol ester (7-Methyloctanoic acid 1-hexanol ester: 7MH), (E) -8-Methyl-6-nonenoic acid 1-pentanol ester ((E) -8-methyl-6-nonenoic acid 1-pentanol ester: 8EP), 8-methylnonanoic acid 1-pentanol ester (8-Methylnon noic acid 1-pentanol ester: 8MP), 7- methyl octanoic acid 1-pentanol esters (7-Methyloctanoic acid 1-pentanol ester: 7MP) was synthesized by the following method.
Raw fatty acids ((6E) -8-methyl-6-nonenoic acid ((6E) -8-Methyl-6-nonenoic acid; Santa Cruz sc-210575), 8-methylnonanoic acid (8-Methylnonanoic acid; CAY ( (Funakoshi) 9000310), 7-methyloctanoic acid (7-Methyloctanic acid; Santa Cruz sc-488478)) were weighed into a vial, followed by each alcohol (1-hexanol (Nacalai Tesque), 1-pentanol (Nacalai Tesque)). 1.2), 2 equivalents of WSC, 0.1 equivalent of DMAP and 0.1 ml of dichloromethane were weighed in a 1 ml vial and stirred at room temperature for 24 hours. To the reaction solution, 0.2 ml of dichloromethane and 0.2 ml of water were added, mixed and centrifuged, and the dichloromethane layer was recovered. Further, dichloromethane extraction was performed again and then dried over anhydrous magnesium sulfate to obtain a product.
With regard to vanillyl n-valerate ester (VV) and vanillyl pivalate ester (VP), valeric acid (Tokyo Chemical Industry Co., Ltd. V0003) was referred to Patent No. 4696588. ) And pivalic acid (Tokyo Chemical Industry Co., Ltd., P0461).
　各化合物はGC/MSで以下の特徴的なイオンピークを有していた。
8EH　　43,69,108,137,169,199,225,252,281
8MH　　43,61,84,111,129,155,173,191,213,256
7MH　　43,61,84,101,123,141,159,199,242
8EP　　43,69,108,137,169,199,225,239,254
8MP　　43,69,108,137,169,173,199,225,239,256
7MP　　43,69,108,137,199,242
VV 　　41,57,85,93,125,137,154,193,207
VP 　　57,122,137,154,238 Each compound had the following characteristic ion peaks by GC / MS.
8EH 43,69,108,137,169,199,225,252,281
8MH 43,61,84,111,129,155,173,191,213,256
7MH 43,61,84,101,123,141,159,199,242
8EP 43,69,108,137,169,199,225,239,254
8MP 43,69,108,137,169,173,199,225,239,256
7MP 43,69,108,137,199,242
VV 41,57,85,93,125,137,154,193,207
VP 57,122,137,154,238
　またバニリルアルコール（東京化成工業株式会社Ｖ００１８）、バニリルエチルエーテル（東京化成工業株式会社Ｅ１０２８）、バニリルブチルエーテル（和光純薬工業（株）　３２１－８０４０２，３２３－８０４０１）は購入して標準品として使用した。またバニリルメチルエーテル、バニリルプロピルエーテルは、それぞれメタノール（純正化学７３１２５－１２３０）、１－プロパノール（和光純薬工業（株）１６２－０４８１６）にカプシエイトを混合することで合成し、ＧＣ／ＭＳでそれぞれ質量イオンピーク（１６８．１，　１９６．１）を得、標準品として使用した。 Vanillyl alcohol (Tokyo Chemical Industry Co., Ltd. V0018), vanillyl ethyl ether (Tokyo Chemical Industry Co., Ltd. E1028), vanillyl butyl ether (Wako Pure Chemical Industries, Ltd. 321-80402, 323-80401) are purchased and standardized. Used as a product. Vanillyl methyl ether and vanillyl propyl ether were synthesized by mixing capsiate with methanol (Pure Chemical 73125-1230) and 1-propanol (Wako Pure Chemical Industries, Ltd. 162-04816), respectively. Mass ion peaks (168.1, 196.1) were obtained and used as standard products.
(サンプルの官能評価)
　サンプルに関しては、４０～５０歳までの２人をパネルとして、サンプルを１ｍｇ～１ｇ摂取し、エステル化合物に由来する「フルーティーな香り」と「辛味」について評価した。また食品への添加に関しては「甘味」も加えて評価を行った。なお、一つのサンプルを評価した後は、前の試験液の味がなくなるまで水で口中をすすぎ、１時間以上経過してから次のサンプルの評価を行った。
　評価は絶対評価で行い、「フルーティーな香り」「辛味」「甘味」を以下の７段階の基準を用いて評価した。
「非常に強い」を６点
「強い」を５点
「やや強い」を４点
「感じる」を３点
「やや弱い」を２点
「弱い」を１点
「非常に弱い」を０点
　結果はパネル２名の平均の評価点として示した。 (Sensory evaluation of sample)
Regarding the sample, 2 persons from 40 to 50 years old took a panel and took 1 mg to 1 g of the sample, and evaluated “fruity aroma” and “pungency” derived from the ester compound. In addition, “sweetness” was also added for evaluation of food addition. After evaluating one sample, the mouth was rinsed with water until the taste of the previous test solution disappeared, and the next sample was evaluated after 1 hour or more had elapsed.
Evaluation was performed by absolute evaluation, and “fruity fragrance”, “pungent taste”, and “sweetness” were evaluated using the following seven criteria.
“Very strong” 6 points “Strong” 5 points “Slightly strong” 4 points “Feel” 3 points “Slightly weak” 2 points “Weak” 1 point “Very weak” 0 points The result is It was shown as the average evaluation score of two panelists.
（試験例1）元来辛みの強いトウガラシのもつ香りの官能試験 (Test Example 1) Sensory test of the fragrance of naturally hot pepper
(実施例１)凍結乾燥トウガラシ
使用原料：Ａｊｉ　Ｄｕｌｃｅ（スナオヤサイより購入、ｐ－ＡＭＴ（ｐ－アミノトランスフェラーゼ、本酵素によりバニリルアミンが生合成されることから、カプサイシン生合成の重要な酵素。抑制されるとバニリルアミンが生合成できなくなり、カプシエイトが生合成される）の活性が抑制されたトウガラシ）にＣａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅ辛味種トウガラシ品種インフィニテイ（とんがらし芥川社より購入）を交配、２世代にわたって選抜した品種であり、ｐ－ＡＭＴに変異を有し、カプサイシノイドを殆ど合成できない品種。充分に成熟して赤色となった果実を収穫して原料とした。
原料の調製：
採取されたトウガラシを凍結乾燥機（東京理化器械株式会社製ＦＤ－１０００）で２日間凍結乾燥した。
フレーバーを含有する野菜粉砕物の調製：
微粉末の調製：
使用原料：上記原料調製法に準じて調製。
　調製は、まずトウガラシをミルサー８００ＤＧ（岩谷産業株式会社）で粉砕した。
　得られた製品のカプサイシノイド含有量は０．０３ｍｇ／ｇ（０．００３ｇ／１００ｇ）であり、０．００３ｇ／１００ｇ以下であることが確認された。また同時に測定したカプシノイド含有量は６．０ｍｇ／ｇであった。
　この粉砕サンプルを１ｍｇ、１０ｍｇ、１００ｍｇ摂取した場合の官能評価の結果は以下である。
・１ｍｇ摂取　　　「フルーティーな香り」３　「辛味」０
・１０ｍｇ摂取　　「フルーティーな香り」５　「辛味」０
・１００ｍｇ摂取　「フルーティーな香り」６　「辛味」１．５
　実施例１は、原種である比較例１と比較してｐ－ＡＭＴ抑制品種はカプサイシノイドを殆ど含まず、低刺激性である一方で、フルーティーな香りが増強していた。更に低刺激性であるために高容量の摂取が可能であった。
　香りの官能評価結果及びカプサイシノイドとカプシノイド含量を表１に示した。 (Example 1) Raw material used for freeze-dried pepper: Aji Dulce (purchased from Sunoyayasai, p-AMT (p-aminotransferase, vanillylamine is biosynthesized by this enzyme, which is an important enzyme in capsaicin biosynthesis. Capsicum chinense spicy varieties pepper cultivar Infinity (purchased from Tongarashi Yodogawa Co., Ltd.) was selected for two generations. Varieties that have mutations in p-AMT and cannot synthesize capsaicinoids. Fruits that were fully matured and turned red were harvested and used as raw materials.
Raw material preparation:
The collected pepper was lyophilized for 2 days with a freeze dryer (FD-1000 manufactured by Tokyo Rika Kikai Co., Ltd.).
Preparation of ground vegetable products containing flavors:
Preparation of fine powder:
Raw material used: Prepared according to the above raw material preparation method.
In the preparation, first, the chili pepper was pulverized with Milser 800DG (Iwatani Corporation).
The capsaicinoid content of the obtained product was 0.03 mg / g (0.003 g / 100 g), and was confirmed to be 0.003 g / 100 g or less. The capsinoid content measured at the same time was 6.0 mg / g.
The results of sensory evaluation when 1 mg, 10 mg, and 100 mg of this ground sample were ingested are as follows.
・ Ingestion of 1 mg “Fruity fragrance” 3 “Pungency” 0
・ 10mg intake “Fruity fragrance” 5 “Pungency” 0
・ 100mg intake “Fruity fragrance” 6 “Spicy” 1.5
In Example 1, the p-AMT-suppressed cultivar contained almost no capsaicinoid and was less irritating, while the fruity fragrance was enhanced, as compared with Comparative Example 1, which was the original species. Furthermore, since it was hypoallergenic, it was possible to take a high volume.
Table 1 shows the sensory evaluation results of fragrance and capsaicinoid and capsinoid contents.
（比較例１）凍結乾燥トウガラシ
使用原料：　Ｃａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅ辛味種トウガラシ品種インフィニテイ（とんがらし芥川社より購入）を栽培し、充分に成熟して赤色となった果実を収穫して原料とした。
原料の調製：実施例１と同じ方法で行った。
フレーバーを含有する野菜粉砕物の調製：実施例１と同じ方法で行った。
　得られた製品のカプサイシノイド含有量は４６．９４ｍｇ／ｇであり、極めて高い辛味強度、刺激性であることが推定された。また同時に測定したカプシノイド含有量は０．２４ｍｇ／ｇ以下であった。
　この粉砕サンプルを摂取した場合の官能評価の結果は以下である。
・１ｍｇ摂取　「フルーティーな香り」１．５　「辛味」６
　１０ｍｇ以上の摂取は辛味が強いために摂取自体が困難であり、中断した。
香りの官能評価結果及びカプサイシノイドとカプシノイド含量を表１に示した。 (Comparative Example 1) Raw material using freeze-dried capsicum: Capsicum chinense spicy seed capsicum cultivar Infinity (purchased from Tongarashi Yodogawa Co., Ltd.) was cultivated, and fully matured red fruits were harvested and used as raw materials.
Preparation of raw materials: The same method as in Example 1 was used.
Preparation of pulverized vegetable product containing flavor: The same method as in Example 1 was used.
The capsaicinoid content of the obtained product was 46.94 mg / g, which was estimated to be extremely high pungency and irritation. The capsinoid content measured simultaneously was 0.24 mg / g or less.
The results of sensory evaluation when this ground sample was ingested are as follows.
・ 1mg intake “Fruity fragrance” 1.5 “Spicy” 6
Ingestion of 10 mg or more was difficult because the pungent taste was strong, and was interrupted.
Table 1 shows the sensory evaluation results of fragrance and capsaicinoid and capsinoid contents.
（比較例２）凍結乾燥トウガラシ
使用原料：　Ｃａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅ辛味種トウガラシ品種ブート・ジョロキア（とんがらし芥川社より購入）を栽培し、充分に成熟して赤色となった果実を収穫して原料とした。
原料の調製：実施例１と同じ方法で行った。
フレーバーを含有する野菜粉砕物の調製：実施例１と同じ方法で行った。
　得られた製品のカプサイシノイド含有量は４４．８ｍｇ／ｇであり、極めて高い辛味強度、刺激性であることが推定された。また同時に測定したカプシノイド含有量は０．２３ｍｇ／ｇであった。
　この粉砕サンプルを摂取した場合の官能評価の結果は以下である。
・１ｍｇ摂取　「フルーティーな香り」１　「辛味」６
　１０ｍｇ以上の摂取は辛味が強いために摂取自体が困難であり、中断した。　香りの官能評価結果及びカプサイシノイドとカプシノイド含量を表１に示した。 (Comparative Example 2) Raw material using freeze-dried red pepper: Capsicum chinense hot pepper seed cultivar Boot Jolokia (purchased from Tongarashi Yodogawa Co., Ltd.) was cultivated, and fully matured reddish fruits were harvested and used as raw materials.
Preparation of raw materials: The same method as in Example 1 was used.
Preparation of pulverized vegetable product containing flavor: The same method as in Example 1 was used.
The capsaicinoid content of the obtained product was 44.8 mg / g, which was estimated to be extremely high pungency and irritation. The capsinoid content measured simultaneously was 0.23 mg / g.
The results of sensory evaluation when this ground sample was ingested are as follows.
・ 1mg intake “Fruity fragrance” 1 “Spicy” 6
Ingestion of 10 mg or more was difficult because the pungent taste was strong, and was interrupted. Table 1 shows the sensory evaluation results of fragrance and capsaicinoid and capsinoid contents.
（実施例２）凍結乾燥トウガラシ
使用原料：Ａｊｉ　Ｄｕｌｃｅ（ｐ－ＡＭＴの活性が抑制されたトウガラシ）にＣａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅ辛味種トウガラシ品種ブート・ジョロキア（とんがらし芥川社より購入）を交配、２世代にわたって選抜した品種であり、ｐ－ＡＭＴに変異を有し、カプサイシノイドを殆ど合成できない品種。充分に成熟して赤色となった果実を収穫して原料とした。
原料の調製：実施例１と同じ方法で行った。
フレーバーを含有する野菜粉砕物の調製：実施例１と同じ方法で行った。
　得られた製品のカプサイシノイド含有量は０．０１ｍｇ／ｇ（０．００１ｇ／１００ｇ）であり、０．００３ｇ／１００ｇ以下であることが確認された。また同時に測定したカプシノイド含有量は３．８ｍｇ／ｇであった。
　この粉砕サンプルを１ｍｇ、１０ｍｇ、１００ｍｇ摂取した場合の官能評価の結果は以下である。
・１ｍｇ摂取　　　「フルーティーな香り」３　「辛味」０
・１０ｍｇ摂取　　「フルーティーな香り」５　「辛味」０
・１００ｍｇ摂取　「フルーティーな香り」６　「辛味」１
　原種である比較例２と比較してｐ－ＡＭＴ抑制品種はカプサイシノイドを殆ど含まず、低刺激性である一方で、フルーティーな香りが増強していた。更に低刺激性であるために高容量の摂取が可能であった。
　香りの官能評価結果及びカプサイシノイドとカプシノイド含量を表１に示した。 (Example 2) Freeze-dried red pepper used raw material: Aji Dulce (red pepper with suppressed p-AMT activity) was crossed with Capsicum chinense red pepper variety boot Jolokia (purchased from Tongarashi Yodogawa Co., Ltd.) and selected for 2 generations A variety that has a mutation in p-AMT and cannot synthesize capsaicinoids. Fruits that were fully matured and turned red were harvested and used as raw materials.
Preparation of raw materials: The same method as in Example 1 was used.
Preparation of pulverized vegetable product containing flavor: The same method as in Example 1 was used.
The capsaicinoid content of the obtained product was 0.01 mg / g (0.001 g / 100 g), and was confirmed to be 0.003 g / 100 g or less. The capsinoid content measured at the same time was 3.8 mg / g.
The results of sensory evaluation when 1 mg, 10 mg, and 100 mg of this ground sample were ingested are as follows.
・ Ingestion of 1 mg “Fruity fragrance” 3 “Pungency” 0
・ 10mg intake “Fruity fragrance” 5 “Pungency” 0
・ 100mg intake “Fruity fragrance” 6 “Spicy” 1
Compared to Comparative Example 2, which is the original species, the p-AMT-suppressed variety contained almost no capsaicinoid and was hypoallergenic, while the fruity fragrance was enhanced. Furthermore, since it was hypoallergenic, it was possible to take a high volume.
Table 1 shows the sensory evaluation results of fragrance and capsaicinoid and capsinoid contents.
（比較例３）凍結乾燥トウガラシ
使用原料：　Ｃａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅ辛味種トウガラシ品種ハバネロ（とんがらし芥川社より購入）を栽培し、充分に成熟して赤色となった果実を収穫して原料とした。
原料の調製：実施例１と同じ方法で行った。
フレーバーを含有する野菜粉砕物の調製：実施例１と同じ方法で行った。
　得られた製品のカプサイシノイド含有量は１３．４１ｍｇ／ｇであり、極めて高い辛味強度、刺激性であることが推定された。また同時に測定したカプシノイド含有量は０．０１ｍｇ／ｇ以下であった。
　この粉砕サンプルを１ｍｇ摂取した場合の官能評価の結果は以下である。
・１ｍｇ摂取　「フルーティーな香り」１　「辛味」６
　１０ｍｇ以上の摂取は辛味が強いために摂取自体が困難であり、中断した。
　香りの官能評価結果及びカプサイシノイドとカプシノイド含量を表１に示した。 (Comparative Example 3) Raw material using freeze-dried capsicum: Capsicum chinense spicy seed capsicum cultivar Habanero (purchased from Tongarashi Yodogawa Co., Ltd.) was harvested, and the fruit that was fully matured and turned red was harvested as a raw material.
Preparation of raw materials: The same method as in Example 1 was used.
Preparation of pulverized vegetable product containing flavor: The same method as in Example 1 was used.
The capsaicinoid content of the obtained product was 13.41 mg / g, which was estimated to be extremely high pungency and irritation. The capsinoid content measured simultaneously was 0.01 mg / g or less.
The results of sensory evaluation when 1 mg of this ground sample was ingested are as follows.
・ 1mg intake “Fruity fragrance” 1 “Spicy” 6
Ingestion of 10 mg or more was difficult because the pungent taste was strong, and was interrupted.
Table 1 shows the sensory evaluation results of fragrance and capsaicinoid and capsinoid contents.
（実施例３）凍結乾燥トウガラシ
使用原料：Ａｊｉ　Ｄｕｌｃｅ（ｐ－ＡＭＴの活性が抑制されたトウガラシ）にＣａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅ辛味種トウガラシ品種ハバネロ（とんがらし芥川社より購入）を交配、２世代にわたって選抜した品種であり、ｐ－ＡＭＴに変異を有し、カプサイシノイドを殆ど合成できない品種。
　充分に成熟して赤色となった果実を収穫して原料とした。
原料の調製：実施例１と同じ方法で行った。
フレーバーを含有する野菜粉砕物の調製：実施例１と同じ方法で行った。
　得られた製品のカプサイシノイド含有量は０．０２ｍｇ／ｇ（０．００２ｇ／１００ｇ）であり、０．００３ｇ／１００ｇ以下であることが確認された。また同時に測定したカプシノイド含有量は１．０ｍｇ／ｇであった。
　この粉砕サンプルを１ｍｇ、１０ｍｇ、１００ｍｇ摂取した場合の官能評価の結果は以下である。
・１ｍｇ摂取　　　「フルーティーな香り」２　「辛味」０
・１０ｍｇ摂取　　「フルーティーな香り」４　「辛味」０
・１００ｍｇ摂取　「フルーティーな香り」６　「辛味」１．５
　原種である比較例３と比較してｐ－ＡＭＴ抑制品種はカプサイシノイドを殆ど含まず、低刺激性である一方で、フルーティーな香りが増強していた。更に低刺激性であるために高容量の摂取が可能であった。
　香りの官能評価結果及びカプサイシノイドとカプシノイド含量を表１に示した。 (Example 3) Freeze-dried red pepper used raw material: Aji Dulce (red pepper with suppressed p-AMT activity) was crossed with Capsicum chinense spicy red pepper variety Habanero (purchased from Tongarashi Yodogawa Co., Ltd.). There are varieties that have mutations in p-AMT and cannot synthesize capsaicinoids.
Fruits that were fully matured and turned red were harvested and used as raw materials.
Preparation of raw materials: The same method as in Example 1 was used.
Preparation of pulverized vegetable product containing flavor: The same method as in Example 1 was used.
The capsaicinoid content of the obtained product was 0.02 mg / g (0.002 g / 100 g), and was confirmed to be 0.003 g / 100 g or less. The capsinoid content measured at the same time was 1.0 mg / g.
The results of sensory evaluation when 1 mg, 10 mg, and 100 mg of this ground sample were ingested are as follows.
・ 1mg intake “Fruity fragrance” 2 “Pungency” 0
・ 10mg intake “Fruity fragrance” 4 “Pungency” 0
・ 100mg intake “Fruity fragrance” 6 “Spicy” 1.5
Compared with Comparative Example 3, which is the original species, the p-AMT-suppressed varieties contained almost no capsaicinoids and were hypoallergenic while enhancing the fruity aroma. Furthermore, since it was hypoallergenic, it was possible to take a high volume.
Table 1 shows the sensory evaluation results of fragrance and capsaicinoid and capsinoid contents.
（比較例４）凍結乾燥トウガラシ：ジョージロング
使用原料：　Ｃａｐｓｉｃｕｍ　ａｎｎｕｕｍ辛味種トウガラシ品種ジョージロング（とんがらし芥川社より購入）を栽培し、充分に成熟して赤色となった果実を収穫して原料とした。
原料の調製：実施例１と同じ方法で行った。
フレーバーを含有する野菜粉砕物の調製：実施例１と同じ方法で行った。
　得られた製品のカプサイシノイド含有量は１．１１ｍｇ／ｇであり、高い辛味強度、刺激性であることが推定された。また同時に測定したカプシノイド含有量は０．０１ｍｇ／ｇ以下であった。
　この粉砕サンプルを摂取した場合の官能評価の結果は以下である。
・１ｍｇ摂取　　　「フルーティーな香り」０　「辛味」４
・１０ｍｇ摂取　　「フルーティーな香り」０　「辛味」５．５
・１００ｍｇ摂取　「フルーティーな香り」１　「辛味」６　
　実施例１、２と比較してｐ－ＡＭＴが正常なＣａｐｓｉｃｕｍ　ａｎｎｕｕｍ品種はカプサイシノイドを含む場合、刺激性が高い一方で、フルーティーな香りを殆ど有していなかった。
　香りの官能評価結果及びカプサイシノイドとカプシノイド含量を表１に示した。 (Comparative example 4) Freeze-dried pepper: George Long used raw material: Capsicum annuum spicy seed pepper variety George Long (purchased from Tongarashi Yodogawa Co., Ltd.), harvested fully matured red fruit as raw material .
Preparation of raw materials: The same method as in Example 1 was used.
Preparation of pulverized vegetable product containing flavor: The same method as in Example 1 was used.
The capsaicinoid content of the obtained product was 1.11 mg / g, which was estimated to be high pungency and irritation. The capsinoid content measured simultaneously was 0.01 mg / g or less.
The results of sensory evaluation when this ground sample was ingested are as follows.
・ 1mg intake “Fruity fragrance” 0 “Pungency” 4
・ 10mg intake “Fruity fragrance” 0 “Spicy” 5.5
・ 100mg intake “Fruity fragrance” 1 “Spicy” 6
Compared with Examples 1 and 2, Capsicum annuum varieties with normal p-AMT were highly irritating when containing capsaicinoids, but had almost no fruity fragrance.
Table 1 shows the sensory evaluation results of fragrance and capsaicinoid and capsinoid contents.
（比較例５）凍結乾燥トウガラシ：ビッグジム
使用原料：　Ｃａｐｓｉｃｕｍ　ａｎｎｕｕｍ辛味種トウガラシ品種ビックジム（とんがらし芥川社より購入）を栽培し、充分に成熟して赤色となった果実を収穫して原料とした。
原料の調製：実施例１と同じ方法で行った。
フレーバーを含有する野菜粉砕物の調製：実施例１と同じ方法で行った。
　得られた製品のカプサイシノイド含有量は０．２５ｍｇ／ｇであり、若干の辛味強度、刺激性であることが推定された。また同時に測定したカプシノイド含有量は０．０１ｍｇ／ｇ以下であった。
　この粉砕サンプルを摂取した場合の官能評価の結果は以下である。
・１ｍｇ摂取　　　「フルーティーな香り」０　「辛味」３
・１０ｍｇ摂取　　「フルーティーな香り」０　「辛味」３
・１００ｍｇ摂取　「フルーティーな香り」０　「辛味」４
　実施例１、２と比較してｐ－ＡＭＴが正常なＣａｐｓｉｃｕｍ　ａｎｎｕｕｍ品種はカプサイシノイド含量が低い場合、刺激性が低く、フルーティーな香りも殆ど有していなかった。
　香りの官能評価結果及びカプサイシノイドとカプシノイド含量を表１に示した。 (Comparative Example 5) Freeze-dried pepper: Big gym-use raw material: Capsicum annuum pungent species pepper cultivar Big Jim (purchased from Tongarashi Yodogawa Co., Ltd.) was cultivated, and fully matured reddish fruits were harvested and used as raw materials.
Preparation of raw materials: The same method as in Example 1 was used.
Preparation of pulverized vegetable product containing flavor: The same method as in Example 1 was used.
The capsaicinoid content of the obtained product was 0.25 mg / g, which was estimated to be slightly pungent and irritating. The capsinoid content measured simultaneously was 0.01 mg / g or less.
The results of sensory evaluation when this ground sample was ingested are as follows.
・ Ingestion of 1 mg “Fruity fragrance” 0 “Pungency” 3
・ 10mg intake “Fruity fragrance” 0 “Pungency” 3
・ 100mg intake “Fruity fragrance” 0 “Pungency” 4
Compared with Examples 1 and 2, Capsicum annuum varieties with normal p-AMT had low irritation and little fruity aroma when the capsaicinoid content was low.
Table 1 shows the sensory evaluation results of fragrance and capsaicinoid and capsinoid contents.
（比較例６）凍結乾燥トウガラシ：パプリカ
使用原料：　Ｃａｐｓｉｃｕｍ　ａｎｎｕｕｍ非辛味種トウガラシであるパプリカ（イトーヨーカドーより購入）を栽培し、充分に成熟して赤色となった果実を収穫して原料とした。
原料の調製：実施例１と同じ方法で行った。
フレーバーを含有する野菜粉砕物の調製：実施例１と同じ方法で行った。
　得られた製品のカプサイシノイド含有量は０．０１ｍｇ／ｇ以下であり、若干の辛味強度、刺激性であることが推定された。また同時に測定したカプシノイド含有量は０．０１ｍｇ／ｇ以下であった。
　この粉砕サンプルを摂取した場合の官能評価の結果は以下である。
・１ｍｇ摂取　　　「フルーティーな香り」０　「辛味」０
・１０ｍｇ摂取　　「フルーティーな香り」０　「辛味」０
・１００ｍｇ摂取　「フルーティーな香り」０　「辛味」０
　実施例１、２と比較してｐ－ＡＭＴが正常なＣａｐｓｉｃｕｍ　ａｎｎｕｕｍ品種はカプサイシノイド含量が含まれない場合、刺激性はほぼなく、フルーティーな香りも殆ど有していなかった。
　香りの官能評価結果及びカプサイシノイドとカプシノイド含量を表１に示した。 (Comparative Example 6) Freeze-dried pepper: Raw material used for paprika: Paprika (purchased from Ito-Yokado), a capsicum annuum non-pungency seed pepper, was cultivated, and fully matured reddish fruits were harvested and used as raw materials.
Preparation of raw materials: The same method as in Example 1 was used.
Preparation of pulverized vegetable product containing flavor: The same method as in Example 1 was used.
The capsaicinoid content of the obtained product was 0.01 mg / g or less, and it was estimated that it was slightly pungent and irritating. The capsinoid content measured simultaneously was 0.01 mg / g or less.
The results of sensory evaluation when this ground sample was ingested are as follows.
・ 1mg intake “Fruity fragrance” 0 “Pungency” 0
・ 10mg intake “Fruity fragrance” 0 “Pungency” 0
・ 100mg intake “Fruity fragrance” 0 “Pungency” 0
Compared with Examples 1 and 2, Capsicum annuum varieties with normal p-AMT had almost no irritation and little fruity aroma when no capsaicinoid content was included.
Table 1 shows the sensory evaluation results of fragrance and capsaicinoid and capsinoid contents.
（比較例７）凍結乾燥トウガラシ：Ａｊｉ　Ｄｕｌｃｅ
＜製造例＞
使用原料：　Ｃａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅトウガラシ品種Ａｊｉ　Ｄｕｌｃｅ（スナオヤサイより購入、ｐ－ＡＭＴの活性が抑制されたトウガラシ）を栽培し、充分に成熟して赤色となった果実を収穫して原料とした。
原料の調製：実施例１と同じ方法で行った。
フレーバーを含有する野菜粉砕物の調製：実施例１と同じ方法で行った。
　得られた製品のカプサイシノイド含有量は０．０２ｍｇ／ｇであった。また同時に測定したカプシノイド含有量は０．０４ｍｇ／ｇであった。
　この粉砕サンプルを摂取した場合の官能評価の結果は以下である。
・１ｍｇ摂取　　　「フルーティーな香り」１　「辛味」０
・１０ｍｇ摂取　　「フルーティーな香り」２　「辛味」０
・１００ｍｇ摂取　「フルーティーな香り」３　「辛味」１
　インフィニテイ、ブート・ジョロキアとそれぞれ交配した品種である実施例１、実施例２と比較してＡｊｉ　Ｄｕｌｃｅ（ｐ－ＡＭＴ抑制品種）はカプサイシノイドを殆ど含まず、低刺激性である一方で、フルーティーな香りは余り強くなく、フレーバーとしての利用には不充分であると考えられた。
　香りの官能評価結果及びカプサイシノイドとカプシノイド含量を表１に示した。 (Comparative Example 7) Freeze-dried pepper: Aji Dulce
<Production example>
Ingredients used: Capsicum chinense pepper cultivar Aji Dulce (purchased from Sunoyayasai, capsicum with suppressed p-AMT activity) was cultivated, and fully matured reddish fruits were harvested and used as raw materials.
Preparation of raw materials: The same method as in Example 1 was used.
Preparation of pulverized vegetable product containing flavor: The same method as in Example 1 was used.
The capsaicinoid content of the obtained product was 0.02 mg / g. The capsinoid content measured simultaneously was 0.04 mg / g.
The results of sensory evaluation when this ground sample was ingested are as follows.
・ 1mg intake “Fruity fragrance” 1 “Spicy” 0
・ 10mg intake “Fruity fragrance” 2 “Spicy” 0
・ 100mg intake “Fruity fragrance” 3 “Pungency” 1
Compared with Example 1 and Example 2 which are cultivars crossed with Infinity and Boot Jolokia, Aji Dulce (p-AMT inhibitory varieties) contains almost no capsaicinoids and is hypoallergenic while being fruity. The scent was not very strong and was considered insufficient for use as a flavor.
Table 1 shows the sensory evaluation results of fragrance and capsaicinoid and capsinoid contents.
（比較例８）凍結乾燥トウガラシ：ＣＨ－１９甘
使用原料：　Ｃａｐｓｉｃｕｍ　ａｎｎｕｕｍトウガラシ品種ＣＨ－１９甘　（京都大学　矢澤教授より譲渡、ｐ－ＡＭＴの活性が抑制されたトウガラシ）を栽培し、充分に成熟して赤色となった果実を収穫して原料とした。
原料の調製：実施例１と同じ方法で行った。
　フレーバーを含有する野菜粉砕物の調製：実施例１と同じ方法で行った。
　得られた製品のカプサイシノイド含有量は０．０２ｍｇ／ｇであった。また同時に測定したカプシノイド含有量は０．０１ｍｇ／ｇであった。
　この粉砕サンプルを摂取した場合の官能評価の結果は以下である。
・１ｍｇ摂取　　　「フルーティーな香り」０　「辛味」０
・１０ｍｇ摂取　　「フルーティーな香り」０　「辛味」０
・１００ｍｇ摂取　「フルーティーな香り」０　「辛味」１
　インフィニテイ、ブート・ジョロキアとそれぞれ交配した品種である実施例１、実施例２と比較してＣＨ－１９甘（ｐ－ＡＭＴ抑制品種）はカプサイシノイドを殆ど含まず、低刺激性である一方で、成熟した果実でもフルーティーな香りはほぼせず、フレーバーとしての利用には不充分であると考えられた。
　香りの官能評価結果及びカプサイシノイドとカプシノイド含量を表１に示した。 (Comparative Example 8) Freeze-dried pepper: CH-19 sweet ingredients: Capsicum annuum pepper variety CH-19 sweet (transferred from Prof. Yazawa, Kyoto University) The fruit turned red was harvested and used as a raw material.
Preparation of raw materials: The same method as in Example 1 was used.
Preparation of pulverized vegetable product containing flavor: The same method as in Example 1 was used.
The capsaicinoid content of the obtained product was 0.02 mg / g. The capsinoid content measured simultaneously was 0.01 mg / g.
The results of sensory evaluation when this ground sample was ingested are as follows.
・ 1mg intake “Fruity fragrance” 0 “Pungency” 0
・ 10mg intake “Fruity fragrance” 0 “Pungency” 0
・ 100mg intake “Fruity fragrance” 0 “Pungency” 1
Compared with Example 1 and Example 2 which are varieties crossed with Infinity and Boot Jolokia, CH-19 sweet (p-AMT inhibitory varieties) contains almost no capsaicinoid and is hypoallergenic, Even the mature fruit did not almost have a fruity fragrance, and was considered insufficient for use as a flavor.
Table 1 shows the sensory evaluation results of fragrance and capsaicinoid and capsinoid contents.
（実施例４）生トウガラシ
使用原料：Ａｊｉ　Ｄｕｌｃｅ（ｐ－ＡＭＴの活性が抑制されたトウガラシ）にＣａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅ辛味種トウガラシ品種インフィニテイ（とんがらし芥川社より購入）を交配、２世代にわたって選抜した品種であり、ｐ－ＡＭＴに変異を有し、カプサイシノイドを殆ど合成できない品種。充分に成熟して赤色となった果実を収穫して原料とした。
原料の調製：採取されたトウガラシを冷凍保存した。
フレーバーを含有する野菜粉砕物の調製：使用原料：上記原料調製法に準じて調製。調製は、まずトウガラシをミルサー８００ＤＧ（岩谷産業株式会社）で粉砕した。
　この粉砕サンプルを１ｍｇ、１０ｍｇ、１００ｍｇ摂取した場合の官能評価の結果は以下である。
・１ｍｇ摂取　　　「フルーティーな香り」２．５　「辛味」０
・１０ｍｇ摂取　　「フルーティーな香り」５　　　「辛味」０
・１００ｍｇ摂取　「フルーティーな香り」６　　　「辛味」１
　冷凍されたｐ－ＡＭＴ抑制品種は低刺激性である一方で、フルーティーな香りが強かった。更に低刺激性であるために高容量の摂取が可能であった。
　香りの官能評価結果を表１に示した。 (Example 4) Raw capsicum raw material: Aji Dulce (capsicum with suppressed p-AMT activity) was crossed with Capsicum chinense spicy spruce cultivar Infinity (purchased from Tongarashi Yodogawa Co., Ltd.) There are varieties that have mutations in p-AMT and are almost unable to synthesize capsaicinoids. Fruits that were fully matured and turned red were harvested and used as raw materials.
Preparation of raw material: The collected pepper was stored frozen.
Preparation of ground vegetable product containing flavor: Raw material used: Prepared according to the above raw material preparation method. In the preparation, first, the chili pepper was pulverized with Milser 800DG (Iwatani Corporation).
The results of sensory evaluation when 1 mg, 10 mg, and 100 mg of this ground sample were ingested are as follows.
・ 1mg intake “Fruity fragrance” 2.5 “Pungency” 0
・ 10mg intake “Fruity fragrance” 5 “Pungency” 0
・ 100mg intake “Fruity fragrance” 6 “Spicy” 1
The frozen p-AMT-suppressed variety was hypoallergenic while having a strong fruity scent. Furthermore, since it was hypoallergenic, it was possible to take a high volume.
Table 1 shows the sensory evaluation results of the scent.
（実施例５）生トウガラシ
使用原料：Ａｊｉ　Ｄｕｌｃｅ（ｐ－ＡＭＴの活性が抑制されたトウガラシ）にＣａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅ辛味種トウガラシ品種ブート・ジョロキア（とんがらし芥川社より購入）を交配、２世代にわたって選抜した品種であり、ｐ－ＡＭＴに変異を有し、カプサイシノイドを殆ど合成できない品種。充分に成熟して赤色となった果実を収穫して原料とした。
原料の調製：実施例４と同じ方法で行った。
フレーバーを含有する野菜粉砕物の調製：実施例４と同じ方法で行った。
　この粉砕サンプルを１ｍｇ、１０ｍｇ、１００ｍｇ摂取した場合の官能評価の結果は以下である。
・１ｍｇ摂取　　　「フルーティーな香り」２．５　「辛味」０
・１０ｍｇ摂取　　「フルーティーな香り」４．５　「辛味」０
・１００ｍｇ摂取　「フルーティーな香り」６　　　「辛味」１
　冷凍されたｐ－ＡＭＴ抑制品種は低刺激性である一方で、フルーティーな香りが強かった。更に低刺激性であるために高容量の摂取が可能であった。
　香りの官能評価結果を表１に示した。 (Example 5) Raw pepper used raw material: Aji Dulce (capsicum with suppressed p-AMT activity) was crossed with Capsicum chinense spicy cultivar Boot Jolokia (purchased from Tongarashi Yodogawa Co., Ltd.), cultivar selected over two generations And varieties that have mutations in p-AMT and are almost unable to synthesize capsaicinoids. Fruits that were fully matured and turned red were harvested and used as raw materials.
Preparation of raw materials: The same procedure as in Example 4 was performed.
Preparation of pulverized vegetable product containing flavor: The same method as in Example 4 was used.
The results of sensory evaluation when 1 mg, 10 mg, and 100 mg of this ground sample were ingested are as follows.
・ 1mg intake “Fruity fragrance” 2.5 “Pungency” 0
・ 10mg intake “Fruity fragrance” 4.5 “Pungency” 0
・ 100mg intake “Fruity fragrance” 6 “Spicy” 1
The frozen p-AMT-suppressed variety was hypoallergenic while having a strong fruity scent. Furthermore, since it was hypoallergenic, it was possible to take a high volume.
Table 1 shows the sensory evaluation results of the scent.
（実施例６）生トウガラシ
＜本発明トウガラシの育種と香りの官能試験例＞
使用原料：Ａｊｉ　Ｄｕｌｃｅ（ｐ－ＡＭＴの活性が抑制されたトウガラシ）にＣａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅ辛味種トウガラシ品種ハバネロ（とんがらし芥川社より購入）を交配、２世代にわたって選抜した品種であり、ｐ－ＡＭＴに変異を有し、カプサイシノイドを殆ど合成できない品種。充分に成熟して赤色となった果実を収穫して原料とした。
原料の調製：実施例４と同じ方法で行った。
　フレーバーを含有する野菜粉砕物の調製：実施例４と同じ方法で行った。
　この粉砕サンプルを１ｍｇ、１０ｍｇ、１００ｍｇ摂取した場合の官能評価の結果は以下である。
・１ｍｇ摂取　　　「フルーティーな香り」１．５　「辛味」０
・１０ｍｇ摂取　　「フルーティーな香り」３　　　「辛味」０
・１００ｍｇ摂取　「フルーティーな香り」６　　　「辛味」１
　冷凍されたｐ－ＡＭＴ抑制品種は低刺激性である一方で、フルーティーな香りが強かった。更に低刺激性であるために高容量の摂取が可能であった。
　香りの官能評価結果を表１に示した。 (Example 6) Raw pepper <Examples of breeding and aroma sensory test of the present invention pepper>
Ingredients: Aji Dulce (capsicum with suppressed p-AMT activity) was crossed with Capsicum chinense spicy varieties Habanero (purchased from Tongarashi Yodogawa) and selected for two generations. Varieties that have almost no capsaicinoids. Fruits that were fully matured and turned red were harvested and used as raw materials.
Preparation of raw materials: The same procedure as in Example 4 was performed.
Preparation of pulverized vegetable product containing flavor: The same method as in Example 4 was used.
The results of sensory evaluation when 1 mg, 10 mg, and 100 mg of this ground sample were ingested are as follows.
・ 1mg intake “Fruity fragrance” 1.5 “Pungency” 0
・ Ingestion of 10mg “Fruty fragrance” 3 “Pungency” 0
・ 100mg intake “Fruity fragrance” 6 “Spicy” 1
The frozen p-AMT-suppressed variety was hypoallergenic while having a strong fruity scent. Furthermore, since it was hypoallergenic, it was possible to take a high volume.
Table 1 shows the sensory evaluation results of the scent.
（実施例７）凍結乾燥トウガラシ
使用原料：実施例１で育種したインフィニテイ系トウガラシ　（ｐ－ＡＭＴの活性が抑制されたトウガラシ）にＣａｐｓｉｃｕｍ　ａｎｎｕｕｍ種ＣＨ－１９甘（ｐ－ＡＭＴの活性が抑制されたトウガラシ、非特許文献３）を交配、２世代にわたって選抜した品種であり、ｐ－ＡＭＴに変異を有し、Ｃａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅ種とＣａｐｓｉｃｕｍ　ａｎｎｕｕｍ種の種間雑種で、カプサイシノイドを殆ど合成できない品種。充分に成熟して赤色となった果実を収穫して原料とした。
原料の調製：実施例１と同じ方法で行った。
フレーバーを含有する野菜粉砕物の調製：実施例１と同じ方法で行った。
　得られた製品のカプサイシノイド含有量は０．０２ｍｇ／ｇ（０．００２ｇ／１００ｇ）であり、０．００３ｇ／１００ｇ以下であることが確認された。
　また同時に測定したカプシノイド含有量は１．５ｍｇ／ｇであった。
　この粉砕サンプルを１ｍｇ、１０ｍｇ、１００ｍｇ摂取した場合の官能評価の結果は以下である。
・１ｍｇ摂取　　　「フルーティーな香り」１．５　「辛味」０
・１０ｍｇ摂取　　「フルーティーな香り」２．５　「辛味」０
・１００ｍｇ摂取　「フルーティーな香り」４　　　「辛味」１
　原種である比較例１と比較してｐ－ＡＭＴ抑制品種はカプサイシノイドを殆ど含まず、低刺激性である一方で、フルーティーな香りが維持されていた。更に低刺激性であるために高容量の摂取が可能であった。
　香りの官能評価結果およびカプサイシノイドとカプシノイド含量を表１に示した。 (Example 7) Raw material used for freeze-dried red pepper: Capsicum annuum species CH-19 sweetness (p-AMT activity was suppressed) to the infinity-type pepper (capsicum with suppressed p-AMT activity) bred in Example 1 A cultivar selected from two generations, crossed with capsicum, non-patent document 3), mutated in p-AMT, an interspecies hybrid of Capsicum chinense and Capsicum annuum, and hardly capable of synthesizing capsaicinoid. Fruits that were fully matured and turned red were harvested and used as raw materials.
Preparation of raw materials: The same method as in Example 1 was used.
Preparation of pulverized vegetable product containing flavor: The same method as in Example 1 was used.
The capsaicinoid content of the obtained product was 0.02 mg / g (0.002 g / 100 g), and was confirmed to be 0.003 g / 100 g or less.
The capsinoid content measured at the same time was 1.5 mg / g.
The results of sensory evaluation when 1 mg, 10 mg, and 100 mg of this ground sample were ingested are as follows.
・ 1mg intake “Fruity fragrance” 1.5 “Pungency” 0
・ 10mg intake “Fruity fragrance” 2.5 “Pungency” 0
・ 100mg intake “Fruity fragrance” 4 “Spicy” 1
Compared with Comparative Example 1, which is the original species, the p-AMT-suppressed varieties contained almost no capsaicinoid and were hypoallergenic while maintaining a fruity fragrance. Furthermore, since it was hypoallergenic, it was possible to take a high volume.
Table 1 shows the results of sensory evaluation of fragrance and capsaicinoid and capsinoid content.
（実施例８）凍結乾燥トウガラシ
使用原料：実施例２で育種したブート・ジョロキア系トウガラシ（ｐ－ＡＭＴの活性が抑制されたトウガラシ）にＣａｐｓｉｃｕｍ　ａｎｎｕｕｍ種ＣＨ－１９甘（ｐ－ＡＭＴの活性が抑制されたトウガラシ、非特許文献３）を交配、２世代にわたって選抜した品種であり、ｐ－ＡＭＴに変異を有し、Ｃａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅ種とＣａｐｓｉｃｕｍ　ａｎｎｕｕｍ種の種間雑種で、カプサイシノイドを殆ど合成できない品種。充分に成熟して赤色となった果実を収穫して原料とした。
原料の調製：実施例１と同じ方法で行った。
フレーバーを含有する野菜粉砕物の調製：実施例１と同じ方法で行った。
　得られた製品のカプサイシノイド含有量は０．０３ｍｇ／ｇ（０．００３ｇ／１００ｇ）であり、０．００３ｇ／１００ｇ以下であることが確認された。
　また同時に測定したカプシノイド含有量は２．５ｍｇ／ｇであった。
　この粉砕サンプルを１ｍｇ、１０ｍｇ、１００ｍｇ摂取した場合の官能評価の結果は以下である。
・１ｍｇ摂取　　　「フルーティーな香り」１．５　「辛味」０
・１０ｍｇ摂取　　「フルーティーな香り」３　　　「辛味」１
・１００ｍｇ摂取　「フルーティーな香り」４　　　「辛味」１
　原種である比較例１と比較してｐ－ＡＭＴ抑制品種はカプサイシノイドを殆ど含まず、低刺激性である一方で、フルーティーな香りが維持されていた。更に低刺激性であるために高容量の摂取が可能であった。
　香りの官能評価結果およびカプサイシノイドとカプシノイド含量を表１に示した。 (Example 8) Raw material used for freeze-dried red pepper: Boot Jorokia red pepper bred in Example 2 (capsicum with suppressed p-AMT activity) and Capsicum annuum species CH-19 sweet (inhibited p-AMT activity) Cultivar, non-patent document 3) crossed over two generations, varieties of p-AMT, varieties of capsicum chinense species and capsicum annuum species, and varieties that hardly synthesize capsaicinoids. Fruits that were fully matured and turned red were harvested and used as raw materials.
Preparation of raw materials: The same method as in Example 1 was used.
Preparation of pulverized vegetable product containing flavor: The same method as in Example 1 was used.
The capsaicinoid content of the obtained product was 0.03 mg / g (0.003 g / 100 g), and was confirmed to be 0.003 g / 100 g or less.
The capsinoid content measured at the same time was 2.5 mg / g.
The results of sensory evaluation when 1 mg, 10 mg, and 100 mg of this ground sample were ingested are as follows.
・ 1mg intake “Fruity fragrance” 1.5 “Pungency” 0
・ 10mg intake “Fruity fragrance” 3 “Pungency” 1
・ 100mg intake “Fruity fragrance” 4 “Spicy” 1
Compared with Comparative Example 1, which is the original species, the p-AMT-suppressed varieties contained almost no capsaicinoid and were hypoallergenic while maintaining a fruity fragrance. Furthermore, since it was hypoallergenic, it was possible to take a high volume.
Table 1 shows the results of sensory evaluation of fragrance and capsaicinoid and capsinoid content.
（実施例９）凍結乾燥トウガラシ
使用原料：実施例１で育種したインフィニテイ系トウガラシ　（ｐ－ＡＭＴの活性が抑制されたトウガラシ）にＣａｐｓｉｃｕｍ　ｂａｃｃａｔｕｍ種アジ・フランコ（とんがらし芥川社より購入）を交配、２世代にわたって選抜した品種であり、ｐ－ＡＭＴに変異を有し、Ｃａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅ種とＣａｐｓｉｃｕｍ　ｂａｃｃａｔｕｍ種の種間雑種で、カプサイシノイドを殆ど合成できない品種。充分に成熟して赤色となった果実を収穫して原料とした。
原料の調製：実施例１と同じ方法で行った。
フレーバーを含有する野菜粉砕物の調製：実施例１と同じ方法で行った。
　得られた製品のカプサイシノイド含有量は０．０１ｍｇ／ｇ（０．００１ｇ／１００ｇ）であり、０．００３ｇ／１００ｇ以下であることが確認された。
　また同時に測定したカプシノイド含有量は１．１ｍｇ／ｇであった。
　この粉砕サンプルを１ｍｇ、１０ｍｇ、１００ｍｇ摂取した場合の官能評価の結果は以下である。
・１ｍｇ摂取　　　「フルーティーな香り」１．５　「辛味」０
・１０ｍｇ摂取　　「フルーティーな香り」２　　　「辛味」０
・１００ｍｇ摂取　「フルーティーな香り」３．５　「辛味」０
　原種である比較例１と比較してｐ－ＡＭＴ抑制品種はカプサイシノイドを殆ど含まず、低刺激性である一方で、フルーティーな香りが維持されていた。更に低刺激性であるために高容量の摂取が可能であった。更に、Ｃａｐｓｉｃｕｍ　ｂａｃｃａｔｕｍ種に特有のシトラス様の風味を併せ持っていた。
　香りの官能評価結果およびカプサイシノイドとカプシノイド含量を表１に示した。 (Example 9) Raw material to be used for freeze-dried pepper: Crossing the Infinity pepper bred in Example 1 (capsicum with p-AMT activity suppressed), Capsicum baccatum species Aji Franco (purchased from Tongarashi Yodogawa) Variety selected over two generations, with a mutation in p-AMT, a variety between capsicum chinense and capsicum baccatum, which cannot synthesize capsaicinoids. Fruits that were fully matured and turned red were harvested and used as raw materials.
Preparation of raw materials: The same method as in Example 1 was used.
Preparation of pulverized vegetable product containing flavor: The same method as in Example 1 was used.
The capsaicinoid content of the obtained product was 0.01 mg / g (0.001 g / 100 g), and was confirmed to be 0.003 g / 100 g or less.
The capsinoid content measured at the same time was 1.1 mg / g.
The results of sensory evaluation when 1 mg, 10 mg, and 100 mg of this ground sample were ingested are as follows.
・ 1mg intake “Fruity fragrance” 1.5 “Pungency” 0
・ 10mg intake “Fruity fragrance” 2 “Spicy” 0
・ 100mg intake “Fruity fragrance” 3.5 “Pungency” 0
Compared with Comparative Example 1, which is the original species, the p-AMT-suppressed varieties contained almost no capsaicinoid and were hypoallergenic while maintaining a fruity fragrance. Furthermore, since it was hypoallergenic, it was possible to take a high volume. Furthermore, it had a citrus-like flavor peculiar to Capsicum baccatum species.
Table 1 shows the results of sensory evaluation of fragrance and capsaicinoid and capsinoid content.
（実施例１０）凍結乾燥トウガラシ
使用原料：実施例１で育種したインフィニテイ系トウガラシ　（ｐ－ＡＭＴの活性が抑制されたトウガラシ）にＣａｐｓｉｃｕｍ　ｂａｃｃａｔｕｍ種カレイドスコープ（とんがらし芥川社より購入）を交配、２世代にわたって選抜した品種であり、ｐ－ＡＭＴに変異を有し、Ｃａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅ種とＣａｐｓｉｃｕｍ　ｂａｃｃａｔｕｍ種の種間雑種で、カプサイシノイドを殆ど合成できない品種。充分に成熟して赤色となった果実を収穫して原料とした。
原料の調製：実施例１と同じ方法で行った。
フレーバーを含有する野菜粉砕物の調製：実施例１と同じ方法で行った。
　得られた製品のカプサイシノイド含有量は０．０２ｍｇ／ｇ（０．００２ｇ／１００ｇ）であり、０．００３ｇ／１００ｇ以下であることが確認された。
　また同時に測定したカプシノイド含有量は１．８ｍｇ／ｇであった。
　この粉砕サンプルを１ｍｇ、１０ｍｇ、１００ｍｇ摂取した場合の官能評価の結果は以下である。
・１ｍｇ摂取　　　「フルーティーな香り」１．５　「辛味」０
・１０ｍｇ摂取　　「フルーティーな香り」２　　　「辛味」０
・１００ｍｇ摂取　「フルーティーな香り」４　　　「辛味」０
　原種である比較例１と比較してｐ－ＡＭＴ抑制品種はカプサイシノイドを殆ど含まず、低刺激性である一方で、フルーティーな香りが維持されていた。更に低刺激性であるために高容量の摂取が可能であった。更に、Ｃａｐｓｉｃｕｍ　ｂａｃｃａｔｕｍ種に特有のシトラス様の風味を併せ持っていた。
　香りの官能評価結果およびカプサイシノイドとカプシノイド含量を表１に示した。 (Example 10) Raw material to be used for freeze-dried pepper: Crossing the Infiniti peppers cultivated in Example 1 (capsicum with suppressed p-AMT activity), Capsicum baccatum seed kaleidoscope (purchased from Tongarashi Yodogawa), 2 A variety that has been selected over generations, has a mutation in p-AMT, and is an interspecific hybrid of Capsicum chinense and Capsicum baccatum, which cannot synthesize capsaicinoids. Fruits that were fully matured and turned red were harvested and used as raw materials.
Preparation of raw materials: The same method as in Example 1 was used.
Preparation of pulverized vegetable product containing flavor: The same method as in Example 1 was used.
The capsaicinoid content of the obtained product was 0.02 mg / g (0.002 g / 100 g), and was confirmed to be 0.003 g / 100 g or less.
The capsinoid content measured at the same time was 1.8 mg / g.
The results of sensory evaluation when 1 mg, 10 mg, and 100 mg of this ground sample were ingested are as follows.
・ 1mg intake “Fruity fragrance” 1.5 “Pungency” 0
・ 10mg intake “Fruity fragrance” 2 “Spicy” 0
・ 100mg intake “Fruity fragrance” 4 “Pungency” 0
Compared with Comparative Example 1, which is the original species, the p-AMT-suppressed varieties contained almost no capsaicinoid and were hypoallergenic while maintaining a fruity fragrance. Furthermore, since it was hypoallergenic, it was possible to take a high volume. Furthermore, it had a citrus-like flavor peculiar to Capsicum baccatum species.
Table 1 shows the results of sensory evaluation of fragrance and capsaicinoid and capsinoid content.
（実施例１１）凍結乾燥トウガラシ
使用原料：実施例２で育種したブート・ジョロキア系トウガラシ　（ｐ－ＡＭＴの活性が抑制されたトウガラシ）にＣａｐｓｉｃｕｍ　ｂａｃｃａｔｕｍ種アジ・フランコ（とんがらし芥川社より購入）を交配、２世代にわたって選抜した品種であり、ｐ－ＡＭＴに変異を有し、Ｃａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅ種とＣａｐｓｉｃｕｍ　ｂａｃｃａｔｕｍ種の種間雑種で、カプサイシノイドを殆ど合成できない品種。充分に成熟して赤色となった果実を収穫して原料とした。
原料の調製：実施例１と同じ方法で行った。
フレーバーを含有する野菜粉砕物の調製：実施例１と同じ方法で行った。
　得られた製品のカプサイシノイド含有量は０．０３ｍｇ／ｇ（０．００３ｇ／１００ｇ）であり、０．００３ｇ／１００ｇ以下であることが確認された。
　また同時に測定したカプシノイド含有量は１．２ｍｇ／ｇであった。
　この粉砕サンプルを１ｍｇ、１０ｍｇ、１００ｍｇ摂取した場合の官能評価の結果は以下である。
・１ｍｇ摂取　　　「フルーティーな香り」１．５　「辛味」０
・１０ｍｇ摂取　　「フルーティーな香り」２．５　「辛味」０
・１００ｍｇ摂取　「フルーティーな香り」３．５　「辛味」１
　原種である比較例１と比較してｐ－ＡＭＴ抑制品種はカプサイシノイドを殆ど含まず、低刺激性である一方で、フルーティーな香りが維持されていた。更に低刺激性であるために高容量の摂取が可能であった。更に、Ｃａｐｓｉｃｕｍ　ｂａｃｃａｔｕｍ種に特有のシトラス様の風味を併せ持っていた。
　香りの官能評価結果およびカプサイシノイドとカプシノイド含量を表１に示した。 (Example 11) Raw material used for freeze-dried red pepper: Boot Joloquia red pepper bred in Example 2 (capsicum with suppressed p-AMT activity) is crossed with Capsicum baccatum spp. Variety selected over two generations, with a mutation in p-AMT, a variety between capsicum chinense and capsicum baccatum, which cannot synthesize capsaicinoids. Fruits that were fully matured and turned red were harvested and used as raw materials.
Preparation of raw materials: The same method as in Example 1 was used.
Preparation of pulverized vegetable product containing flavor: The same method as in Example 1 was used.
The capsaicinoid content of the obtained product was 0.03 mg / g (0.003 g / 100 g), and was confirmed to be 0.003 g / 100 g or less.
The capsinoid content measured at the same time was 1.2 mg / g.
The results of sensory evaluation when 1 mg, 10 mg, and 100 mg of this ground sample were ingested are as follows.
・ 1mg intake “Fruity fragrance” 1.5 “Pungency” 0
・ 10mg intake “Fruity fragrance” 2.5 “Pungency” 0
・ 100mg intake “Fruity fragrance” 3.5 “Spicy” 1
Compared with Comparative Example 1, which is the original species, the p-AMT-suppressed varieties contained almost no capsaicinoid and were hypoallergenic while maintaining a fruity fragrance. Furthermore, since it was hypoallergenic, it was possible to take a high volume. Furthermore, it had a citrus-like flavor peculiar to Capsicum baccatum species.
Table 1 shows the results of sensory evaluation of fragrance and capsaicinoid and capsinoid content.
（実施例１２）凍結乾燥トウガラシ
使用原料：実施例２で育種したブート・ジョロキア系トウガラシ　（ｐ－ＡＭＴの活性が抑制されたトウガラシ）にＣａｐｓｉｃｕｍ　ｂａｃｃａｔｕｍ種カレイドスコープ（とんがらし芥川社より購入）を交配、２世代にわたって選抜した品種であり、ｐ－ＡＭＴに変異を有し、Ｃａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅ種とＣａｐｓｉｃｕｍ　ｂａｃｃａｔｕｍ種の種間雑種で、カプサイシノイドを殆ど合成できない品種。充分に成熟して赤色となった果実を収穫して原料とした。
原料の調製：実施例１と同じ方法で行った。
フレーバーを含有する野菜粉砕物の調製：実施例１と同じ方法で行った。
　得られた製品のカプサイシノイド含有量は０．０１ｍｇ／ｇ（０．００１ｇ／１００ｇ）であり、０．００３ｇ／１００ｇ以下であることが確認された。
　また同時に測定したカプシノイド含有量は１．９ｍｇ／ｇであった。
　この粉砕サンプルを１ｍｇ、１０ｍｇ、１００ｍｇ摂取した場合の官能評価の結果は以下である。
・１ｍｇ摂取　　　「フルーティーな香り」１．５　「辛味」０
・１０ｍｇ摂取　　「フルーティーな香り」２．５　「辛味」０
・１００ｍｇ摂取　「フルーティーな香り」４　　　「辛味」０
　原種である比較例１と比較してｐ－ＡＭＴ抑制品種はカプサイシノイドを殆ど含まず、低刺激性である一方で、フルーティーな香りが維持されていた。更に低刺激性であるために高容量の摂取が可能であった。更に、Ｃａｐｓｉｃｕｍ　ｂａｃｃａｔｕｍ種に特有のシトラス様の風味を併せ持っていた。
　香りの官能評価結果およびカプサイシノイドとカプシノイド含量を表１に示した。 (Example 12) Raw material used for freeze-dried capsicum: Boot Jolokia capsicum cultivated in Example 2 (capsicum with suppressed p-AMT activity) was crossed with Capsicum baccatum seed kaleidoscope (purchased from Tongarashi Yodogawa) A variety that has been selected over two generations, has a mutation in p-AMT, is an interspecific hybrid of Capsicum chinense and Capsicum baccatum, and can hardly synthesize capsaicinoids. Fruits that were fully matured and turned red were harvested and used as raw materials.
Preparation of raw materials: The same method as in Example 1 was used.
Preparation of pulverized vegetable product containing flavor: The same method as in Example 1 was used.
The capsaicinoid content of the obtained product was 0.01 mg / g (0.001 g / 100 g), and was confirmed to be 0.003 g / 100 g or less.
The capsinoid content measured at the same time was 1.9 mg / g.
The results of sensory evaluation when 1 mg, 10 mg, and 100 mg of this ground sample were ingested are as follows.
・ 1mg intake “Fruity fragrance” 1.5 “Pungency” 0
・ 10mg intake “Fruity fragrance” 2.5 “Pungency” 0
・ 100mg intake “Fruity fragrance” 4 “Pungency” 0
Compared with Comparative Example 1, which is the original species, the p-AMT-suppressed varieties contained almost no capsaicinoid and were hypoallergenic while maintaining a fruity fragrance. Furthermore, since it was hypoallergenic, it was possible to take a high volume. Furthermore, it had a citrus-like flavor peculiar to Capsicum baccatum species.
Table 1 shows the results of sensory evaluation of fragrance and capsaicinoid and capsinoid content.
Figure JPOXMLDOC01-appb-T000025
Figure JPOXMLDOC01-appb-T000025
　ｐ－ＡＭＴ（＋／＋）：２倍体のトウガラシにおいてｐ－ＡＭＴ酵素遺伝子が両方とも野生型のトウガラシ。バニリルアミンの生合成経路は抑制されていない。
　ｐ－ＡＭＴ（－／－）：２倍体のトウガラシにおいてｐ－ＡＭＴ酵素遺伝子が両方とも変異があるトウガラシ。バニリルアミンの生合成経路は抑制されている。 p-AMT (+ / +): Pepper with both p-AMT enzyme genes in diploid pepper. The biosynthetic pathway for vanillylamine is not inhibited.
p-AMT (-/-): Pepper with mutated both p-AMT enzyme genes in diploid pepper. The biosynthesis pathway of vanillylamine is suppressed.
（試験例２）トウガラシ粉末を含む生クリームの香りの官能試験 (Test Example 2) Sensory test of fragrance of fresh cream containing red pepper powder
（実施例１３）生トウガラシ＋生クリーム
使用原料：実施例１で選抜した、ｐ－ＡＭＴに変異を有し、カプサイシノイドを殆ど合成できないインフィニテイ系品種。充分に成熟して赤色となった果実を収穫して原料とした。
原料の調製：
採取されたトウガラシを冷凍保存した。
フレーバーを含有する野菜粉砕物の調製：
使用原料：上記原料調製法に準じて調製。
　調製は、まずトウガラシをミルサー８００ＤＧ（岩谷産業株式会社）で粉砕した。
　この粉砕サンプルを０．１ｇ或いは１ｇを生クリーム（セブンプレミアム北海道純生クリーム）２５ｇに添加、混合し、５ｇを摂取した場合の官能評価の結果は以下である。
・０．１ｇ　「フルーティーな香り」３　「辛味」０　「甘味」３．５
・１ｇ　　　「フルーティーな香り」６　「辛味」０　「甘味」４
　冷凍されたｐ－ＡＭＴ抑制品種は刺激が殆どなく、生クリームにフルーティーな香りを賦与し、食味が増した。更に低刺激性であるために高容量の摂取が可能であった。
　香りの官能試験結果を表２に示した。 (Example 13) Raw pepper and fresh cream ingredients: Infinity varieties selected in Example 1 that have a mutation in p-AMT and hardly synthesize capsaicinoids. Fruits that were fully matured and turned red were harvested and used as raw materials.
Raw material preparation:
The collected pepper was stored frozen.
Preparation of ground vegetable products containing flavors:
Raw material used: Prepared according to the above raw material preparation method.
In the preparation, first, the chili pepper was pulverized with Milser 800DG (Iwatani Corporation).
The result of sensory evaluation when 0.1 g or 1 g of this ground sample is added to and mixed with 25 g of fresh cream (Seven Premium Hokkaido Pure Fresh Cream) and 5 g is ingested is as follows.
・ 0.1g “Fruity fragrance” 3 “Pungency” 0 “Sweetness” 3.5
・ 1g “Fruity fragrance” 6 “Spicy” 0 “Sweetness” 4
The frozen p-AMT-suppressed varieties had little irritation, added a fruity fragrance to the fresh cream, and increased the taste. Furthermore, since it was hypoallergenic, it was possible to take a high volume.
The sensory test results of scent are shown in Table 2.
（比較例９）生トウガラシ＋生クリーム
使用原料：比較例１のインフィニテイを用いた。充分に成熟して赤色となった果実を収穫して原料とした。
原料の調製：
採取されたトウガラシを冷凍保存した。
フレーバーを含有する野菜粉砕物の調製：
使用原料：実施例１３と同じ方法で行った。
フレーバーを含有する野菜粉砕物の調製：実施例１３と同じ方法で行った。
　この粉砕サンプル０．１ｇを生クリーム（セブンプレミアム　北海道純生クリーム　）２５ｇに添加、混合し、０．５ｇを摂取した場合の官能評価で「辛味」６であり、これ以上の摂食が困難であったため、官能評価を中止した。インフィニテイ原種は強烈な刺激があるため、食品への添加は困難であった。
　香りの官能試験結果を表２に示した。 (Comparative Example 9) Raw pepper and fresh cream ingredients: Infinity of Comparative Example 1 was used. Fruits that were fully matured and turned red were harvested and used as raw materials.
Raw material preparation:
The collected pepper was stored frozen.
Preparation of ground vegetable products containing flavors:
Raw material used: Performed in the same manner as in Example 13.
Preparation of vegetable pulverized product containing flavor: The same method as in Example 13 was used.
0.1 g of this crushed sample was added to 25 g of fresh cream (Seven Premium Hokkaido Pure Fresh Cream), mixed, and it was “pungent” 6 according to the sensory evaluation when 0.5 g was ingested. Therefore, sensory evaluation was stopped. Infinity seeds were intensely irritating and difficult to add to food.
The sensory test results of scent are shown in Table 2.
（実施例１４）生トウガラシ＋生クリーム
使用原料：実施例２で選抜した、ｐ－ＡＭＴに変異を有し、カプサイシノイドを殆ど合成できないブート・ジョロキア系品種。充分に成熟して赤色となった果実を収穫して原料とした。原料の調製：実施例１３と同じ方法で行った。
　フレーバーを含有する野菜粉砕物の調製：実施例１３と同じ方法で行った。
　この粉砕サンプル０．１ｇ或いは１ｇを生クリーム（セブンプレミアム；北海道純生クリーム）２５ｇに添加、混合し、５ｇを摂取した場合の官能評価の結果は以下である。
・０．１ｇ：「フルーティーな香り」３．５　「辛味」０　「甘味」３．５
・１ｇ　　：「フルーティーな香り」６　　　「辛味」０　「甘味」４．５
　冷凍されたｐ－ＡＭＴ抑制品種は刺激が殆どなく、生クリームにフルーティーな香りを賦与し、食味が増した。更に低刺激性であるために高容量の摂取が可能であった。
　香りの官能試験結果を表２に示した。 Example 14 Raw Capsicum + Raw Cream Use Raw Material: A boot Jorokia variety selected in Example 2 that has a mutation in p-AMT and hardly synthesize capsaicinoids. Fruits that were fully matured and turned red were harvested and used as raw materials. Preparation of raw materials: The same procedure as in Example 13 was performed.
Preparation of vegetable pulverized product containing flavor: The same method as in Example 13 was used.
The result of sensory evaluation when 0.1 g or 1 g of this ground sample is added to and mixed with 25 g of fresh cream (Seven Premium; Hokkaido Pure Fresh Cream) and 5 g is ingested is as follows.
・ 0.1 g: “Fruity fragrance” 3.5 “Pungency” 0 “Sweetness” 3.5
1 g: “Fruity fragrance” 6 “Pungency” 0 “Sweetness” 4.5
The frozen p-AMT-suppressed varieties had little irritation, added a fruity fragrance to the fresh cream, and increased the taste. Furthermore, since it was hypoallergenic, it was possible to take a high volume.
The sensory test results of scent are shown in Table 2.
（比較例１０）生トウガラシ＋生クリーム
使用原料：比較例２のブート・ジョロキアを用いた。充分に成熟して赤色となった果実を収穫して原料とした。
原料の調製：実施例１３と同じ方法で行った。
フレーバーを含有する野菜粉砕物の調製：実施例１３と同じ方法で行った。
　この粉砕サンプル０．１ｇを生クリーム（セブンプレミアム；北海道純生クリーム）２５ｇに添加、混合し、０．５ｇを摂取した場合の官能評価で「辛味」６であり、これ以上の摂食が困難であったため、官能評価を中止した。ブート・ジョロキア原種は強烈な刺激があるため、食品への添加は困難であった。
　香りの官能試験結果を表２に示した。 (Comparative Example 10) Raw pepper and fresh cream ingredients: Boot Jolokia from Comparative Example 2 was used. Fruits that were fully matured and turned red were harvested and used as raw materials.
Preparation of raw materials: The same procedure as in Example 13 was performed.
Preparation of vegetable pulverized product containing flavor: The same method as in Example 13 was used.
0.1g of this crushed sample is added to 25g of fresh cream (Seven Premium; Hokkaido Pure Fresh Cream), mixed, and "pungency" is 6 in sensory evaluation when 0.5g is ingested. Therefore, the sensory evaluation was stopped. Boot Jorokia has a strong irritation and is difficult to add to food.
The sensory test results of scent are shown in Table 2.
（実施例１５）生トウガラシ＋生クリーム
使用原料：実施例１で選抜した、ｐ－ＡＭＴに変異を有し、カプサイシノイドを殆ど合成できないインフィニテイ系品種。充分に成熟して赤色となった果実を収穫して原料とした。
原料の調製：実施例１３と同じ方法で行った。
フレーバーを含有する抽出物の調製：調製は、まずトウガラシをミルサー８００ＤＧ（岩谷産業株式会社）で粉砕し、トウガラシ１ｇ当りエタノール１０ｇを添加し５日間室温で静置した。
　このエタノール抽出サンプル０．２５ｇを生クリーム（セブンプレミアム；北海道純生クリーム）２５ｇに添加、混合し、５ｇを摂取した場合の官能評価の結果は以下である。
「フルーティーな香り」６　「辛味」０　「甘味」４．５
　ｐ－ＡＭＴ抑制インフィニテイ系品種のエタノール抽出液は刺激が殆どなく、生クリームにフルーティーな香りを賦与し、食味が増し、バニラ様の香りも賦与することができた。更に低刺激性であるために高容量の摂取が可能であった。
　香りの官能試験結果を表２に示した。 (Example 15) Raw pepper and raw cream ingredients: Infinity varieties selected in Example 1 that have a mutation in p-AMT and hardly synthesize capsaicinoids. Fruits that were fully matured and turned red were harvested and used as raw materials.
Preparation of raw materials: The same procedure as in Example 13 was performed.
Preparation of extract containing flavor: For the preparation, first, the pepper was pulverized with Milcer 800DG (Iwatani Corporation), 10 g of ethanol was added per 1 g of pepper, and allowed to stand at room temperature for 5 days.
The results of sensory evaluation when 0.25 g of this ethanol extracted sample was added to and mixed with 25 g of fresh cream (Seven Premium; Hokkaido Pure Fresh Cream) and 5 g were ingested are as follows.
“Fruity fragrance” 6 “Spicy” 0 “Sweetness” 4.5
The ethanol extract of the p-AMT-suppressed infinity varieties had little irritation, imparted a fruity fragrance to the fresh cream, increased the taste, and could impart a vanilla-like fragrance. Furthermore, since it was hypoallergenic, it was possible to take a high volume.
The sensory test results of scent are shown in Table 2.
（実施例１６）生トウガラシ＋生クリーム
使用原料：実施例２で選抜した、ｐ－ＡＭＴに変異を有し、カプサイシノイドを殆ど合成できないブート・ジョロキア系品種。充分に成熟して赤色となった果実を収穫して原料とした。
原料の調製：実施例１３と同じ方法で行った。
フレーバーを含有する抽出物の調製：調製は、まずトウガラシをミルサー８００ＤＧ（岩谷産業株式会社）で粉砕し、トウガラシ１ｇ当りエタノール１０ｇを添加し５日間室温で静置した。
　このエタノール抽出サンプル０．２５ｇを生クリーム（セブンプレミアム；北海道純生クリーム）２５ｇに添加、混合し、５ｇを摂取した場合の官能評価の結果は以下である。
「フルーティーな香り」６　「辛味」０　「甘味」４
　ｐ－ＡＭＴ抑制ブート・ジョロキア系品種のエタノール抽出液は刺激が殆どなく、生クリームにフルーティーな香りを賦与し、食味が増し、バニラ様の香りも賦与することができた。更に低刺激性であるために高容量の摂取が可能であった。
　香りの官能試験結果を表２に示した。 (Example 16) Raw pepper and fresh cream ingredients: Boot Jolocia variety selected in Example 2 that has a mutation in p-AMT and hardly synthesize capsaicinoids. Fruits that were fully matured and turned red were harvested and used as raw materials.
Preparation of raw materials: The same procedure as in Example 13 was performed.
Preparation of extract containing flavor: For the preparation, first, the pepper was pulverized with Milcer 800DG (Iwatani Corporation), 10 g of ethanol was added per 1 g of pepper, and allowed to stand at room temperature for 5 days.
The results of sensory evaluation when 0.25 g of this ethanol extracted sample was added to and mixed with 25 g of fresh cream (Seven Premium; Hokkaido Pure Fresh Cream) and 5 g were ingested are as follows.
“Fruity aroma” 6 “Spicy” 0 “Sweetness” 4
The ethanol extract of the p-AMT-suppressed boot-Jorokia varieties had little irritation, added a fruity fragrance to the fresh cream, increased the taste, and also provided a vanilla-like fragrance. Furthermore, since it was hypoallergenic, it was possible to take a high volume.
The sensory test results of scent are shown in Table 2.
（比較例１１）生クリームのみ
　生クリーム（セブンプレミアム　北海道純生クリーム）のみ５ｇを摂取した場合の官能評価を行った。
「フルーティーな香り」０　「辛味」０　「甘味」３
　香りの官能試験結果を表２に示した。 (Comparative example 11) Fresh cream only The sensory evaluation when only 5g of fresh cream (Seven Premium Hokkaido pure fresh cream) was ingested was performed.
“Fruity fragrance” 0 “Spicy” 0 “Sweetness” 3
The sensory test results of scent are shown in Table 2.
Figure JPOXMLDOC01-appb-T000026
Figure JPOXMLDOC01-appb-T000026
（試験例３）本発明トウガラシ中に含まれる香りを呈する化合物の含量測定 (Test Example 3) Content measurement of compound exhibiting fragrance contained in the present invention pepper
（実施例１７、１８、比較例１２～１７）
　Ａｊｉ　Ｄｕｌｃｅ（ｐ－ＡＭＴの活性が抑制されたトウガラシ）にＣａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅ辛味種トウガラシ品種インフィニテイ（とんがらし芥川社より購入）を交配、２世代にわたって選抜した品種であり、ｐ－ＡＭＴに変異を有し、カプサイシノイドを殆ど合成できない品種。充分に成熟して赤色となった果実を収穫して原料とし、冷凍、粉砕後、サンプル０．１ｇ当りヘキサン１ｍｌを加えてサンプル管を密封し、室温２４時間抽出後、この抽出液１μＬを分析に供した。ＧＣ／ＭＳ分析を行い、クロマトグラム全体のトータルイオンをイオン範囲３５～１０００、インジェクション後５～３０分間の積算を行い算出した。また合成したフレーバー標準品とリテンションタイムとフラグメントイオンを比較することで同定したエステル化合物（Ｅ）－８－メチル－６－ノネン酸　１－ヘキサノール　エステル（８ＥＨ）、８－メチルノナン酸１－ヘキサノール　エステル（８ＭＨ）、７－メチルオクタン酸　１－ヘキサノール　エステル（７ＭＨ）、（Ｅ）－８－メチル－６－ノネン酸　１－ペンタノール　エステル（８ＥＰ）、８－メチルノナン酸　１－ペンタノール　エステル（８ＭＰ）、７－メチルオクタン酸　１－ペンタノール　エステル（７ＭＰ）、バニリル　ｎ－吉草酸エステル（ＶＶ）、バニリルピバル酸エステル（ＶＰ）のそれぞれ特徴的なイオンピーク面積の比較を行い、含量を算出、或いはピークを検出した（実施例１７）。同様の条件でインフィニテイ原種のＧＣ／ＭＳ分析を行った（比較例１２）。
　表３と図２にトウガラシ中のＧＣ－ＭＳ分析結果を示した。 (Examples 17 and 18, Comparative Examples 12 to 17)
Aji Dulce (capsicum with suppressed p-AMT activity) was crossed with Capsicum chinense pepper cultivar Infinity (purchased from Tongarashi Yodogawa Co., Ltd.) and selected for two generations. A variety that can hardly synthesize capsaicinoids. Harvest fully matured red fruits as raw materials, freeze and grind, add 1 ml of hexane per 0.1 g of sample, seal the sample tube, extract for 24 hours at room temperature, then analyze 1 μL of this extract It was used for. GC / MS analysis was performed, and total ions of the entire chromatogram were calculated by integrating the ion range of 35 to 1000 and 5 to 30 minutes after injection. In addition, ester compounds (E) -8-methyl-6-nonenoic acid 1-hexanol ester (8EH), 8-methylnonanoic acid 1-hexanol ester (8EH) identified by comparing the retention time and fragment ion with the standard flavor product synthesized 8MH), 7-methyloctanoic acid 1-hexanol ester (7MH), (E) -8-methyl-6-nonenoic acid 1-pentanol ester (8EP), 8-methylnonanoic acid 1-pentanol ester (8MP), 7-methyloctanoic acid 1-pentanol ester (7MP), vanillyl n-valeric acid ester (VV), vanillyl pivalic acid ester (VP) are compared with their characteristic ion peak areas to calculate the content or peak (Example 17). GC / MS analysis of the Infinity species was performed under the same conditions (Comparative Example 12).
Table 3 and FIG. 2 show the results of GC-MS analysis in pepper.
　またＡｊｉ　Ｄｕｌｃｅ（ｐ－ＡＭＴの活性が抑制されたトウガラシ）にＣａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅ辛味種トウガラシ品種ブート・ジョロキア（とんがらし芥川社より購入）を交配、２世代にわたって選抜した品種は、ｐ－ＡＭＴに変異を有し、カプサイシノイドを殆ど合成できない品種である。充分に成熟して赤色となった果実を収穫して原料とし、冷凍、粉砕後、サンプル０．１ｇ当りヘキサン１ｍｌを加えてサンプル管を密封し、室温２４時間抽出後、この抽出液１μＬを分析に供した。ＧＣ／ＭＳ分析を行い、クロマトグラム全体のトータルイオンをイオン範囲３５～１０００、インジェクション後５～３０分間の積算を行い算出した。
　また合成したフレーバー標準品とリテンションタイムとフラグメントイオンを比較することで同定したエステル化合物（Ｅ）－８－メチル－６－ノネン酸　１－ヘキサノールエステル（８ＥＨ）、８－メチルノナン酸　１－ヘキサノールエステル（８ＭＨ）、７－メチルオクタン酸　１－ヘキサノールエステル（７ＭＨ）、（Ｅ）－８－メチル－６－ノネン酸　１－ペンタノールエステル（８ＥＰ）、８－メチルノナン酸　１－ペンタノールエステル（８ＭＰ）、７－メチルオクタン酸　１－ペンタノールエステル（７ＭＰ）　、バニリル　　ｎ－吉草酸エステル（ＶＶ）、バニリルピバル酸エステル（ＶＰ）のそれぞれ特徴的なイオンピーク面積の比較を行い、含量を算出、或いはピークを検出した（実施例１８）。同様の条件でブート・ジョロキア原種のＧＣ／ＭＳ分析を行った（比較例１３）。更に別途、同様の条件でｐ－ＡＭＴが正常である一般的なＣａｐｓｉｃｕｍ　ａｎｎｕｕｍ品種であるジョージロング（とんがらし芥川）、パプリカ（イトーヨーカドー）と、ｐ－ＡＭＴに変異を有する既存品種であるＣａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅ品種であるＡｊｉ　Ｄｕｌｃｅ、Ｃａｐｓｉｃｕｍ　ａｎｎｕｕｍ品種であるＣＨ１９甘のＧＣ／ＭＳ分析をそれぞれ行った（比較例１４、１５、１６、１７）。表３と図３、４にトウガラシ中のＧＣ－ＭＳ分析結果を示した。 Also, Aji Dulce (capsicum with suppressed p-AMT activity) was crossed with Capsicum chinense hot pepper cultivar Boot Jolokia (purchased from Tongarashi Yodogawa Co., Ltd.), and varieties selected for two generations had mutations in p-AMT However, it is a variety that can hardly synthesize capsaicinoids. Harvest fully matured red fruits as raw materials, freeze and grind, add 1 ml of hexane per 0.1 g of sample, seal the sample tube, extract for 24 hours at room temperature, then analyze 1 μL of this extract It was used for. GC / MS analysis was performed, and total ions of the entire chromatogram were calculated by integrating the ion range of 35 to 1000 and 5 to 30 minutes after injection.
In addition, ester compounds (E) -8-methyl-6-nonenoic acid 1-hexanol ester (8EH), 8-methylnonanoic acid 1-hexanol ester (8EH) identified by comparing retention times and fragment ions with the standard flavor product synthesized 8MH), 7-methyloctanoic acid 1-hexanol ester (7MH), (E) -8-methyl-6-nonenoic acid 1-pentanol ester (8EP), 8-methylnonanoic acid 1-pentanol ester (8MP), The characteristic ion peak areas of 7-methyloctanoic acid 1-pentanol ester (7MP), vanillyl n-valerate (VV), and vanillyl pivalic acid ester (VP) were compared, and the content was calculated. Detected (Example 18). A GC / MS analysis of the boot Jorokia species was performed under the same conditions (Comparative Example 13). Separately, the common Capsicum annuum varieties George Long (Tongarashi Yodogawa) and paprika (Ito-Yokado), which have normal p-AMT under the same conditions, and the existing varieties of Capsicum chinense varieties with mutations in p-AMT. GC / MS analysis of CH19 sweet which is a certain Aji Dulce and Capsicum annuum variety was performed (Comparative Examples 14, 15, 16, and 17), respectively. Table 3 and FIGS. 3 and 4 show the results of GC-MS analysis in red pepper.
　インフィニテイ、ブート・ジョロキアなどのｐ－ＡＭＴが抑制された品種では、揮発性物質のイオン量を測定できるＧＣ／ＭＳで総イオン量が比較例１２、１３より約２倍に高まることが示された（非特許文献７で、フルーティーな香りを有するトウガラシ品種はＧＣ／ＭＳで総イオン量が高いことが示されている）。また総イオン検出でのクロマトグラムを重ね合わせると、カプサイシノイド以外の多くのピークでｐ－ＡＭＴが抑制された品種（ｐ－ＡＭＴ（－／－））は原種であるｐ－ＡＭＴ（＋／＋）品種と比較してピーク面積が高いことが示された。またｐ－ＡＭＴが抑制された品種においてはエステルフレーバーが比較例１２、１３より２～２０倍高まることが示された。従って、ｐ－ＡＭＴが抑制された品種を交配してｐ－ＡＭＴ抑制品種を得ることで、強い辛味化合物であるカプサイシノイドが少なく、フルーティーな香りの元になる揮発性化合物、特にエステル化合物からなるフレーバーを、原種トウガラシを凌駕するほど多く含むトウガラシを得ることができた。また比較例１４、１５、１６、１７でＧＣ／ＭＳピークが少なく、総イオン数としても低いことから、既存品種はいずれもフレーバー量が実施例と比較して少ないことが示された。
　またエステル化合物であるバニリル　ｎ－吉草酸エステル（ＶＶ）、バニリルピバル酸エステル（ＶＰ）はイオンクロマトグラムで１５４（範囲１５３．７～１５４．７）を抽出することで存在を確認することができた。ｐ－ＡＭＴが抑制されたブート・ジョロキア品種（ｐ－ＡＭＴ（－／－））ではこのバニリルピバル酸エステル（ＶＰ）を０．０６ｍｇ／ｇトウガラシ乾燥重量で含有していた。これらの化合物が増加することで、トウガラシのフルーティーな香りを増強したトウガラシを得ることができた。 In varieties with suppressed p-AMT, such as Infinity and Boot Jolokia, the total ion content is shown to be about twice that of Comparative Examples 12 and 13 by GC / MS, which can measure the ion content of volatile substances. (Non-patent document 7 shows that capsicum varieties having a fruity fragrance have a high total ion content by GC / MS). In addition, when the chromatograms for total ion detection are superimposed, the cultivar (p-AMT (− / −)) in which p-AMT is suppressed at many peaks other than capsaicinoid is the original p-AMT (+ / +) It was shown that the peak area was high compared to the variety. In addition, in the varieties in which p-AMT was suppressed, the ester flavor was shown to be 2 to 20 times higher than in Comparative Examples 12 and 13. Therefore, by crossing p-AMT-suppressed varieties to obtain p-AMT-suppressed varieties, there are few capsaicinoids, which are strong pungent compounds, and flavors consisting of volatile compounds, particularly ester compounds, that are the source of a fruity scent. As a result, it was possible to obtain a red pepper containing so much that it surpassed the original species of red pepper. Moreover, since the GC / MS peak was small in Comparative Examples 14, 15, 16, and 17 and the total number of ions was low, it was shown that the existing varieties had less flavor than the examples.
The presence of ester compounds vanillyl n-valerate (VV) and vanillyl pivalate (VP) was confirmed by extracting 154 (range 153.7 to 154.7) by ion chromatogram. . A boot Jorokia variety (p-AMT (-/-)) in which p-AMT was suppressed contained this vanillyl pivalic acid ester (VP) at a dry weight of 0.06 mg / g pepper. By increasing these compounds, it was possible to obtain a chili pepper with an enhanced fruity scent of chili pepper.
Figure JPOXMLDOC01-appb-T000027
Figure JPOXMLDOC01-appb-T000027
（試験例４）トウガラシ中のバニリルピバル酸エステル（ＶＰ）含量測定 (Test Example 4) Measurement of vanillyl pivalate (VP) content in pepper
（実施例１９～４８、比較例１８、１９）
　Ａｊｉ　Ｄｕｌｃｅ（ｐ－ＡＭＴの活性が抑制されたトウガラシ）にＣａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅ辛味種トウガラシ品種インフィニテイ（とんがらし芥川社より購入）、或いはブート・ジョロキア（とんがらし芥川社より購入）を交配、２世代にわたって選抜した品種であり、ｐ－ＡＭＴに変異を有し、カプサイシノイドを殆ど合成できない品種である。果実を収穫して原料とし、冷凍、粉砕後、サンプル０．１ｇ当りヘキサン１ｍｌを加えてサンプル管を密封し、室温２４時間抽出後、この抽出液１μＬを分析に供した。ＧＣ／ＭＳ分析を行い、バニリルピバル酸エステル（ＶＰ）の特徴的なイオンピーク面積の比較を行い、含量を算出した（実施例１９～４８）。対照としてｐ－ＡＭＴに変異を有するが香りが弱い原種であるＡｊｉ　Ｄｕｌｃｅ、ＣＨ－１９甘も成熟した果実を収穫して原料として、冷凍、粉砕後、サンプル０．１ｇ当りヘキサン１ｍｌを加えてサンプル管を密封し、室温２４時間抽出後、この抽出液１μＬを分析に供した（比較例１８、１９）。 (Examples 19 to 48, Comparative Examples 18 and 19)
Aji Dulce (capsicum with suppressed p-AMT activity) was crossed with Capsicum chinense spicy cultivar Infinity (purchased from Tongarashi Yodogawa) or Boot Jolokia (purchased from Tongarashi Yodogawa) over two generations It is a variety that has a mutation in p-AMT and cannot synthesize capsaicinoids. Fruits were harvested and used as raw materials. After freezing and pulverizing, 1 ml of hexane was added per 0.1 g of sample, the sample tube was sealed, and after extraction for 24 hours at room temperature, 1 μL of this extract was subjected to analysis. GC / MS analysis was performed, and the characteristic ion peak areas of vanillyl pivalate (VP) were compared, and the content was calculated (Examples 19 to 48). As a control, Aji Dulce, which is a peculiar species with a mutation in p-AMT but weak fragrance, CH-19 Sweet and mature fruits were harvested as raw materials, frozen, ground, and added with 1 ml of hexane per 0.1 g of sample. After sealing the tube and extracting at room temperature for 24 hours, 1 μL of this extract was subjected to analysis (Comparative Examples 18 and 19).
　結果は表４に示した。カプサイシン高含有株から育種を行ったｐ－ＡＭＴ（－／－）品種ではバニリルピバル酸エステル（ＶＰ）が０．０１ｍｇ以上／ｇ含有されることが示唆され、これらの化合物を有するトウガラシは、香気成分を有効に利用できることが示唆され、対照品や既存のトウガラシと比較して優れたフレーバーを有するトウガラシであることが示された。フルーティーなエステルフレーバーであるＶＰに関してトウガラシ中の含有を初めて確認するとともに、激辛トウガラシのｐ－ＡＭＴを抑制することで、この含量を上昇させ、食味、香味を改善する辛味の少ないトウガラシ及びその加工品を製造可能であることを見出した。 The results are shown in Table 4. It is suggested that p-AMT (-/-) varieties bred from capsaicin-rich strains contain 0.01 mg / g or more of vanillyl pivalate (VP). It was suggested that it is a pepper having an excellent flavor compared with the control product and the existing pepper. Pepper with less pungency and its processed product that improves the taste and flavor by increasing the content by suppressing p-AMT of hot pepper as well as confirming the content of VP as a fruity ester flavor for the first time Was found to be manufacturable.
Figure JPOXMLDOC01-appb-T000028
Figure JPOXMLDOC01-appb-T000028
（試験例５）トウガラシ中のバニリルアルコール、バニリルエチルエーテル含量、およびカプサイシノイドとカプシノイド含量測定
（比較例２０）凍結乾燥トウガラシ
使用原料：　Ｃａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅ辛味種トウガラシ品種ブート・ジョロキア（とんがらし芥川社より購入）を栽培し、充分に成熟して赤色となった果実を収穫して原料とした。
原料の調製：実施例１と同じ方法で行った。
フレーバーを含有するエタノール混合物の調製：
微粉末の調製
使用原料：上記原料調製法に準じて調製。
　調製は、まずトウガラシをミルサー８００ＤＧ（岩谷産業株式会社）で粉砕した。得られた粉砕物に０．１ｇ当たり９９．５％エタノール１０ｇを加え、３日間室温で静置し、液中のバニリルアルコール、バニリルエチルエーテル、カプサイシノイド、カプシノイド量を測定した。トウガラシサンプルのカプサイシノイド含有量は４３．２１ｍｇ／ｇであり、極めて強力な刺激性を持つことが予想された。またカプシノイド、バニリルアルコール、バニリルエチルエーテルは検出限界（０．０１ｍｇ／ｇ）以下であった。
　この粉砕サンプルを０．０１ｍＬ摂取したところ、「辛味」６であり、極めて強力な刺激性であるため、０．１ｍＬの摂取は困難と判断し、中断した（表５）。 (Test Example 5) Measurement of vanillyl alcohol, vanillyl ethyl ether content and capsaicinoid and capsinoid content in red pepper (Comparative Example 20) Raw material used for freeze-dried red pepper: Capsicum chinense spicy red pepper variety Boot Jolokia (purchased from Tongarashi Yodogawa ) Was harvested, and the fruits that were fully matured and turned red were harvested and used as raw materials.
Preparation of raw materials: The same method as in Example 1 was used.
Preparation of an ethanol mixture containing flavor:
Preparation of fine powder Raw material: Prepared according to the above raw material preparation method.
In the preparation, first, the chili pepper was pulverized with Milser 800DG (Iwatani Corporation). To the obtained pulverized product, 10 g of 99.5% ethanol per 0.1 g was added and allowed to stand at room temperature for 3 days, and the amounts of vanillyl alcohol, vanillyl ethyl ether, capsaicinoid and capsinoid in the liquid were measured. The capsaicinoid content of the pepper sample was 43.21 mg / g, which was expected to have a very strong irritation. Capsinoid, vanillyl alcohol, and vanillyl ethyl ether were below the detection limit (0.01 mg / g).
When 0.01 mL of this pulverized sample was ingested, it was “pungency” 6 and because it was extremely powerful irritation, it was judged that intake of 0.1 mL was difficult and was interrupted (Table 5).
（実施例４９～５４）凍結乾燥トウガラシ
使用原料：Ａｊｉ　Ｄｕｌｃｅ（スナオヤサイより購入、ｐ－ＡＭＴの活性が抑制されたトウガラシ）にＣａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅ辛味種トウガラシ品種インフィニテイ（とんがらし芥川社より購入）或いはブート・ジョロキア（とんがらし芥川社より購入）を交配、２世代にわたって選抜した品種であり、ｐ－ＡＭＴに変異を有し、カプサイシノイドを殆ど合成できない品種。充分に成熟して赤色となった果実を収穫して原料とした。
原料の調製：実施例１と同じ方法で行った。
フレーバーを含有するエタノール混合物の調製：実施例１と同じ方法で行った。
　得られた粉砕物に０．１ｇ当たり９９．５％エタノール１０ｇを加え、３日間室温で静置し、液中のバニリルアルコール、バニリルエチルエーテル、カプサイシノイド、カプシノイド量を測定した。
　結果は表５に示すように、各トウガラシのカプサイシノイド含有量はいずれのサンプルも０．０２ｍｇ／ｇ（０．００２ｇ／１００ｇ）以下であることが確認された。
　また同時に測定したカプシノイド含有量は２．６～５．２ｍｇ／ｇであった。
　またバニリルアルコールが少量生成する一方で、バニリルエチルエーテルがトウガラシ１ｇ当たり０．４７～１．２３ｍｇ生成していた。
　この粉砕サンプルを０．１ｍＬ摂取した場合の官能評価の結果は以下の通りである：
「フルーティーな香り」５～６　
「辛味」０～０．５　
「甘味」５～５．５。
　原種である比較例２０と比較して、ｐ－ＡＭＴ抑制品種はカプサイシノイドを殆ど含まず、エステル様のフルーティーな強い香りを含み、低刺激性である一方で、アルコールを添加することでバニリルエチルエーテルを生成し、バニラビーンズ様の甘い、長く醸造したような香りが付与されていた。更に低刺激性であるために高容量の摂取が可能であった。 (Examples 49 to 54) Raw material used for freeze-dried capsicum: Aji Dulce (purchased from Sunoyayasai, capsicum with suppressed p-AMT activity) Capsicum chinense spicy cultivar Infinity (purchased from Tongarashi Sasagawa) or boot A variety that crosses Jorokia (purchased from Tongarashi Yodogawa Co., Ltd.) and has been selected for two generations, has a mutation in p-AMT, and cannot synthesize capsaicinoids. Fruits that were fully matured and turned red were harvested and used as raw materials.
Preparation of raw materials: The same method as in Example 1 was used.
Preparation of an ethanol mixture containing flavor: the same procedure as in Example 1.
To the obtained pulverized product, 10 g of 99.5% ethanol per 0.1 g was added and allowed to stand at room temperature for 3 days, and the amounts of vanillyl alcohol, vanillyl ethyl ether, capsaicinoid and capsinoid in the liquid were measured.
As a result, as shown in Table 5, it was confirmed that the capsaicinoid content of each pepper was 0.02 mg / g (0.002 g / 100 g) or less in any sample.
The capsinoid content measured at the same time was 2.6 to 5.2 mg / g.
While a small amount of vanillyl alcohol was produced, 0.47 to 1.23 mg of vanillyl ethyl ether was produced per 1 g of pepper.
The results of sensory evaluation when 0.1 mL of this ground sample was ingested are as follows:
“Fruity fragrance” 5-6
"Spicy" 0-0.5
“Sweetness” 5 to 5.5.
Compared with Comparative Example 20, which is the original species, the p-AMT-suppressed varieties contain almost no capsaicinoids, have an ester-like fruity strong fragrance, and are hypoallergenic while adding alcohol to vanillyl ethyl. It produced ether and was given a sweet, long-brewed scent like vanilla beans. Furthermore, since it was hypoallergenic, it was possible to take a high volume.
Figure JPOXMLDOC01-appb-T000029
Figure JPOXMLDOC01-appb-T000029
（実施例５５、５６）新鮮トウガラシ
　実施例４９と同じブート・ジョロキア系ｐ－ＡＭＴ（－／－）品種である００１１－０３０１－０１ｘ０１Ｎｘ０３Ｎ－１、実施例５３と同じインフィニテイ系ｐ－ＡＭＴ（－／－）品種である００４１－０６０１－０２ｘ０１Ｎｘ０１ｘ０２Ｎ－２をそれぞれ用いて、１ｇ当たり９９．５％エタノール１０ｇを加え、３日間室温で静置し、液中のバニリルアルコール、バニリルエチルエーテル、カプサイシノイド、カプシノイド量を測定した。
　トウガラシのカプサイシノイド、カプシノイド含有量はいずれのサンプルも０．０１ｍｇ／ｇ（０．００１ｇ／１００ｇ）以下であることが確認された。
　また同時に測定したバニリルアルコールはそれぞれ０．９２ｍｇ／ｇ、０．８４ｍｇ／ｇであった。
　またバニリルエチルアルコールはそれぞれ０．２１ｍｇ／ｇ、０．１５ｍｇ／ｇであった。
　ｐ－ＡＭＴ抑制品種はカプサイシノイドを殆ど含まず、低刺激性である一方で、エステル用のフルーティーな柑橘系の香りに加えて、アルコールを添加することでバニリルアルコール、バニリルエチルエーテルを生成し、バニラビーンズ様の甘い、長く醸造したような香りが付与されていた。 (Examples 55 and 56) Fresh peppers The same boot Joloquia p-AMT (-/-) variety 0011-0301-01x01Nx03N-1 as Example 49, Infinity p-AMT same as Example 53 (- /-) Using varieties 0041-0601-02x01Nx01x02N-2, 10 g of 99.5% ethanol per gram was added, and allowed to stand at room temperature for 3 days. Vanillyl alcohol, vanillyl ethyl ether, capsaicinoid in the liquid The amount of capsinoid was measured.
It was confirmed that the capsaicinoid and capsinoid content of the pepper was 0.01 mg / g (0.001 g / 100 g) or less for all samples.
Moreover, the vanillyl alcohol measured simultaneously was 0.92 mg / g and 0.84 mg / g, respectively.
Moreover, vanillyl ethyl alcohol was 0.21 mg / g and 0.15 mg / g, respectively.
The p-AMT-suppressed varieties contain almost no capsaicinoids and are hypoallergenic. On the other hand, in addition to the fruity citrus scent for esters, the addition of alcohol produces vanillyl alcohol and vanillyl ethyl ether. A sweet, long brewed scent like vanilla beans.
（比較例２１）新鮮トウガラシ
　比較例１７と同じブート・ジョロキア原種を用いて、実施例４と同じ方法で調製した粉砕サンプル１ｇ当たり９９．５％エタノール１０ｇを加え、３日間室温で静置し、液中のバニリルアルコール、バニリルエチルエーテル、カプサイシノイド、カプシノイド量を測定した。
　トウガラシのカプサイシノイド含有量は６．８２ｍｇ／ｇであり、強い刺激性があることが示された。
　また同時に測定したバニリルアルコール、バニリルエチルエーテル、カプシノイドはいずれも検出限界以下であり、０．０１ｍｇ／ｇ以下であった。
　ｐ－ＡＭＴが正常である品種はカプサイシノイドを多く含み、刺激性が高く摂取は困難である。またバニラ様のフレーバーであるバニリルアルコールやバニリルエーテルはアルコールを混合しても生成されなかった。 (Comparative Example 21) Fresh Pepper Using the same boot Jorokia seed as in Comparative Example 17, 10 g of 99.5% ethanol per 1 g of a pulverized sample prepared in the same manner as in Example 4 was added and allowed to stand at room temperature for 3 days. The amount of vanillyl alcohol, vanillyl ethyl ether, capsaicinoid and capsinoid in the liquid was measured.
The capsaicinoid content of the pepper was 6.82 mg / g, indicating strong irritation.
In addition, vanillyl alcohol, vanillyl ethyl ether, and capsinoid measured simultaneously were below the detection limit and were 0.01 mg / g or less.
Varieties with normal p-AMT contain many capsaicinoids, are highly irritating and difficult to ingest. In addition, vanilla alcohol and vanillyl ether, which are vanilla-like flavors, were not produced even when alcohol was mixed.
（実施例５７～６０）カプシノイド純品
　カプシエイト１０ｍｇにそれぞれメタノール、エタノール、１－プロパノール、１－ブタノールを１ｇずつ添加し、４０℃５日間処理を行った後、減圧濃縮を行い、溶媒を除去するとバニラ様の香りを有していた。
　バニリルメチルエーテル、バニリルエチルエーテル、バニリルプロピルエーテル、バニリルブチルエーテルがそれぞれ５．４ｍｇ、５．９ｍｇ、６．１ｍｇ、６．２ｍｇを得ることができたことから、エタノールのみでなく、様々なアルコールの添加でバニラ様のフレーバーを得ることができることを確認した。 (Examples 57 to 60) Pure capsinoid product 1 g each of methanol, ethanol, 1-propanol and 1-butanol was added to 10 mg of capsiate and treated at 40 ° C. for 5 days, followed by concentration under reduced pressure to remove the solvent. It had a vanilla-like scent.
Since 5.4 mg, 5.9 mg, 6.1 mg, and 6.2 mg of vanillyl methyl ether, vanillyl ethyl ether, vanillyl propyl ether, and vanillyl butyl ether were obtained, respectively, not only ethanol but also various It was confirmed that a vanilla-like flavor can be obtained by addition of various alcohols.
（実施例６１～６５）
＜本発明トウガラシ粉砕物からのフレーバー物質の生成＞
使用原料
　Ａｊｉ　Ｄｕｌｃｅ（ｐ－ＡＭＴの活性が抑制されたトウガラシ）にＣａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅ辛味種トウガラシ品種ブート・ジョロキア（とんがらし芥川社より購入）を交配、２世代にわたって選抜した品種であり、ｐ－ＡＭＴに変異を有し、カプサイシノイドを殆ど合成できない品種。充分に成熟して赤色となった果実を収穫して原料とした。
原料の調製
　採取されたトウガラシを凍結乾燥機（東京理化器械株式会社製ＦＤ－１０００）で２日間凍結乾燥した。
野菜粉砕物の調製
　調製は、まずトウガラシをミルサー８００ＤＧ（岩谷産業株式会社）で粉砕した。得られた製品のカプシノイド含有量は１７．２ｍｇ／ｇであった。一方、カプサイシノイド含有量は０．０３ｍｇ／ｇ（０．００３ｇ／１００ｇ）であり、粉末を直接摂食しても、ほぼ辛味を感じなかった。
　この粉砕サンプルを１０ｍｇチューブに測り取り、それぞれ水（実施例６１）、メタノール（純正化学７３１２５－１２３０）（実施例６２）、エタノール（純正化学１７０６５－１２３０）（実施例６３）、１－プロパノール（和光純薬工業（株）１６２－０４８１６）（実施例６４）、１－ブタノール　（純正化学６３１３０－０３８０）（実施例６５）を１ｍＬ加え、次に６Ｍ水酸化ナトリウム溶液を０．００２ｍＬ添加し、室温で１時間反応させた。
　フレーバー物質含量及び水酸化ナトリウムの添加後１時間反応後のｐＨを表６に示した。トウガラシに含有されるカプシノイドは速やかに反応し、それぞれバニリルアルコール、バニリルメチルエーテル、バニリルエチルエーテル、バニリルプロピルエーテル、バニリルブチルエーテルを生成した。また、バニラ様の甘い香りが増強していた。 (Examples 61 to 65)
<Generation of flavor substance from ground pepper of the present invention>
A raw material Aji Dulce (capsicum with reduced p-AMT activity) was crossed with Capsicum chinense hot pepper cultivar Boot Jolokia (purchased from Tongarashi Yodogawa) and selected for two generations and mutated to p-AMT A variety that has almost no capsaicinoids. Fruits that were fully matured and turned red were harvested and used as raw materials.
Preparation of raw material The collected pepper was freeze-dried with a freeze dryer (FD-1000 manufactured by Tokyo Rika Kikai Co., Ltd.) for 2 days.
Preparation of vegetable pulverized product First, the pepper was pulverized with Milcer 800DG (Iwatani Corporation). The capsinoid content of the obtained product was 17.2 mg / g. On the other hand, the capsaicinoid content was 0.03 mg / g (0.003 g / 100 g), and even when the powder was directly consumed, it did not feel almost pungent.
This ground sample was weighed into a 10 mg tube, and water (Example 61), methanol (Pure Chemical 73125-1230) (Example 62), ethanol (Pure Chemical 17065-1230) (Example 63), 1-propanol ( Wako Pure Chemical Industries, Ltd. 162-04816) (Example 64), 1 mL of 1-butanol (Pure Chemical 63130-0380) (Example 65) was added, and then 0.002 mL of 6M sodium hydroxide solution was added. The reaction was allowed to proceed for 1 hour at room temperature.
Table 6 shows the flavor substance content and the pH after reaction for 1 hour after the addition of sodium hydroxide. Capsinoids contained in red pepper reacted rapidly to form vanillyl alcohol, vanillyl methyl ether, vanillyl ethyl ether, vanillyl propyl ether, and vanillyl butyl ether, respectively. The vanilla-like sweet scent was enhanced.
（実施例６６～７０）
＜本発明トウガラシ粉砕物からのフレーバー物質の生成＞
使用原料
　Ａｊｉ　Ｄｕｌｃｅ（ｐ－ＡＭＴの活性が抑制されたトウガラシ）にＣａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅ辛味種トウガラシ品種インフィニテイ（とんがらし芥川社より購入）を交配、２世代にわたって選抜した品種であり、ｐ－ＡＭＴに変異を有し、カプサイシノイドを殆ど合成できない品種。充分に成熟して赤色となった果実を収穫して原料とした。
原料の調製
　採取されたトウガラシを凍結乾燥機（東京理化器械株式会社製ＦＤ－１０００）で２日間凍結乾燥した。
野菜粉砕物の調製
　調製は、まずトウガラシをミルサー８００ＤＧ（岩谷産業株式会社）で粉砕した。得られた製品のカプシノイド含有量は１６．６ｍｇ／ｇであった。一方、カプサイシノイド含有量は０．０１ｍｇ／ｇ（０．００１ｇ／１００ｇ）であり、粉末を直接摂食しても、ほぼ辛味を感じなかった。
　この粉砕サンプルを１０ｍｇチューブに測り取り、それぞれ水（実施例６６）、メタノール（実施例６７）、エタノール（実施例６８）、１－プロパノール（実施例６９）、１－ブタノール（実施例７０）を１ｍＬ加え、次に６Ｍ水酸化ナトリウム溶液を０．００２ｍＬ添加し、室温で１時間反応させた。
　フレーバー物質含量及び水酸化ナトリウムの添加後１時間反応後のｐＨを表６に示した。トウガラシに含有されるカプシノイドは速やかに反応し、それぞれバニリルアルコール、バニリルメチルエーテル、バニリルエチルエーテル、バニリルプロピルエーテル、バニリルブチルエーテルを生成した。また、バニラ様の甘い香りが増強していた。 (Examples 66 to 70)
<Generation of flavor substance from ground pepper of the present invention>
The raw material Aji Dulce (capsicum with suppressed p-AMT activity) was crossed with Capsicum chinense pepper cultivar Infinity (purchased from Tongarashi Yodogawa Co., Ltd.) and selected for two generations. Varieties that have almost no capsaicinoids. Fruits that were fully matured and turned red were harvested and used as raw materials.
Preparation of raw material The collected pepper was freeze-dried with a freeze dryer (FD-1000 manufactured by Tokyo Rika Kikai Co., Ltd.) for 2 days.
Preparation of vegetable pulverized product First, the pepper was pulverized with Milcer 800DG (Iwatani Corporation). The capsinoid content of the obtained product was 16.6 mg / g. On the other hand, the capsaicinoid content was 0.01 mg / g (0.001 g / 100 g), and even when the powder was eaten directly, almost no pungency was felt.
The ground sample was weighed into a 10 mg tube, and water (Example 66), methanol (Example 67), ethanol (Example 68), 1-propanol (Example 69), and 1-butanol (Example 70) were respectively obtained. 1 mL was added, and then 0.002 mL of 6M sodium hydroxide solution was added and reacted at room temperature for 1 hour.
Table 6 shows the flavor substance content and the pH after reaction for 1 hour after the addition of sodium hydroxide. Capsinoids contained in red pepper reacted rapidly to form vanillyl alcohol, vanillyl methyl ether, vanillyl ethyl ether, vanillyl propyl ether, and vanillyl butyl ether, respectively. The vanilla-like sweet scent was enhanced.
（実施例７１）
＜本発明トウガラシ粉砕物からのフレーバー物質の生成＞
使用原料
　Ａｊｉ　Ｄｕｌｃｅ（ｐ－ＡＭＴの活性が抑制されたトウガラシ）にＣａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅ辛味種トウガラシ品種ブート・ジョロキア（とんがらし芥川社より購入）を交配、２世代にわたって選抜した品種であり、ｐ－ＡＭＴに変異を有し、カプサイシノイドを殆ど合成できない品種である。充分に成熟して赤色となった果実を収穫して原料とした。
原料の調製
　採取されたトウガラシを凍結乾燥機（東京理化器械株式会社製ＦＤ－１０００）で２日間凍結乾燥した。
野菜粉砕物の調製
　調製は、まずトウガラシをミルサー８００ＤＧ（岩谷産業株式会社）で粉砕した。得られた製品のカプシノイド含有量は１７．２ｍｇ／ｇであった。一方、カプサイシノイド含有量は０．０３ｍｇ／ｇ（０．００３ｇ／１００ｇ）であり、粉末を直接摂食しても、ほぼ辛味を感じなかった。
　この粉砕サンプルを１００ｍｇチューブに測り取り、エタノールを１０ｍＬ加え、次に６Ｍ水酸化ナトリウム溶液を０．００２ｍＬ添加し、室温で１時間反応させた。
　トウガラシに含有されるカプシノイドは速やかに反応し、トウガラシ乾燥物当たりバニリルエチルエーテル８．９ｍｇ／ｇを生成した。また、バニラ様の甘い香りが増強していた。 (Example 71)
<Generation of flavor substance from ground pepper of the present invention>
A raw material Aji Dulce (capsicum with reduced p-AMT activity) was crossed with Capsicum chinense hot pepper cultivar Boot Jolokia (purchased from Tongarashi Yodogawa) and selected for two generations and mutated to p-AMT It is a variety that has almost no capsaicinoids. Fruits that were fully matured and turned red were harvested and used as raw materials.
Preparation of raw material The collected pepper was freeze-dried with a freeze dryer (FD-1000 manufactured by Tokyo Rika Kikai Co., Ltd.) for 2 days.
Preparation of vegetable pulverized product First, the pepper was pulverized with Milcer 800DG (Iwatani Corporation). The capsinoid content of the obtained product was 17.2 mg / g. On the other hand, the capsaicinoid content was 0.03 mg / g (0.003 g / 100 g), and even when the powder was directly consumed, it did not feel almost pungent.
The ground sample was weighed into a 100 mg tube, 10 mL of ethanol was added, and then 0.002 mL of 6M sodium hydroxide solution was added and allowed to react at room temperature for 1 hour.
The capsinoid contained in the pepper reacted rapidly, yielding 8.9 mg / g vanillyl ethyl ether per dried pepper. The vanilla-like sweet scent was enhanced.
（実施例７２～７５）
＜本発明トウガラシ粉砕物からのフレーバー物質のシクロデキストリンによる抱合＞
使用原料
　Ａｊｉ　Ｄｕｌｃｅ（ｐ－ＡＭＴの活性が抑制されたトウガラシ）にＣａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅ辛味種トウガラシ品種ブート・ジョロキア（とんがらし芥川社より購入）を交配、２世代にわたって選抜した品種であり、ｐ－ＡＭＴに変異を有し、カプサイシノイドを殆ど合成できない品種。充分に成熟して赤色となった果実を収穫して原料とした。
原料の調製
　採取し凍結したトウガラシ５ｇにシクロデキストリン（日本食品化工株式会社セルデックスＡ１００（αシクロデキストリン）、セルデックスＢ１００（βシクロデキストリン）、セルデックスＳＬ２０（α，β，γシクロデキストリン混合物））をそれぞれ０．２５ｇ添加し、ミルサー８００ＤＧ（岩谷産業株式会社）で粉砕、更にホモジナイザー（ＨＳＩＡＮＧＴＡＩ社製　ＨＧ－２００）で５００ｒｐｍで５分間粉砕、混合し、再凍結後、凍結乾燥機（東京理化器械株式会社製ＦＤ－１０００）で２日間凍結乾燥した（実施例７２～７４）。また同様な手法でシクロデキストリン未添加の乾燥サンプルも作製した（実施例７５）。
野菜粉砕物の調製
　得られた凍結乾燥粉砕サンプルを３０日間室温保管後、２０ｍｇチューブに測り取り、純水を１ｍＬ加え、懸濁後、口に含み、フルーティーな香りの程度を２人のパネルによる官能試験により評価した。評価は実施例１と同じ基準で行った（非常に弱い（０）～非常に強い（６）まで７段階評価）。
　いずれのサンプルもフルーティーな香りが認められたが、各シクロデキストリンが添加されたサンプルはより強く香りが維持された。特にαシクロデキストリン、βシクロデキストリンは強く香りが維持された（表７）。 (Examples 72 to 75)
<Conjugation of flavor substance from ground pepper of the present invention with cyclodextrin>
A raw material Aji Dulce (capsicum with reduced p-AMT activity) was crossed with Capsicum chinense hot pepper cultivar Boot Jolokia (purchased from Tongarashi Yodogawa) and selected for two generations and mutated to p-AMT A variety that has almost no capsaicinoids. Fruits that were fully matured and turned red were harvested and used as raw materials.
Preparation of raw materials Cyclodextrins (Nippon Food Chemical Co., Ltd. Celdex A100 (α cyclodextrin), Celdex B100 (β cyclodextrin), Celdex SL20 (α, β, γ cyclodextrin mixture)) And pulverized with a miller 800DG (Iwatani Sangyo Co., Ltd.), further pulverized with a homogenizer (HG-200 manufactured by HSIANGTAI) at 500 rpm for 5 minutes, re-frozen, and then freeze-dried (Tokyo Rika Kikai Kikai) It was freeze-dried for 2 days with FD-1000 manufactured by Co., Ltd. (Examples 72 to 74). A dry sample without cyclodextrin was also prepared in the same manner (Example 75).
Preparation of vegetable pulverized product The freeze-dried pulverized sample obtained was stored at room temperature for 30 days, then weighed into a 20 mg tube, added with 1 mL of pure water, suspended, contained in the mouth, and the degree of fruity scent by two panels Evaluation was made by a sensory test. The evaluation was performed according to the same criteria as in Example 1 (7-level evaluation from very weak (0) to very strong (6)).
All samples had a fruity scent, but the samples to which each cyclodextrin was added maintained a stronger scent. In particular, α cyclodextrin and β cyclodextrin strongly maintained the fragrance (Table 7).
（実施例７６～７９）
＜本発明トウガラシ粉砕物からのフレーバー物質のシクロデキストリンによる抱合＞
使用原料
　Ａｊｉ　Ｄｕｌｃｅ（ｐ－ＡＭＴの活性が抑制されたトウガラシ）にＣａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅ辛味種トウガラシ品種インフィニティ（とんがらし芥川社より購入）を交配、２世代にわたって選抜した品種であり、ｐ－ＡＭＴに変異を有し、カプサイシノイドを殆ど合成できない品種。充分に成熟して赤色となった果実を収穫して原料とした。
原料の調製
　採取し凍結したトウガラシ５ｇにシクロデキストリン（日本食品化工株式会社セルデックスＡ１００（αシクロデキストリン）、セルデックスＢ１００（βシクロデキストリン）、セルデックスＳＬ２０（α、β、γシクロデキストリン混合物））をそれぞれ０．２５ｇ添加し、ミルサー８００ＤＧ（岩谷産業株式会社）で粉砕、更にホモジナイザー（ＨＳＩＡＮＧＴＡＩ社製　ＨＧ－２００）で５００ｒｐｍで５分間粉砕、混合し、再凍結後、凍結乾燥機（東京理化器械株式会社製ＦＤ－１０００）で２日間凍結乾燥した（実施例７６～７８）。また同様な手法でシクロデキストリン未添加の乾燥サンプルも作製した（実施例７９）。
野菜粉砕物の調製
　得られた凍結乾燥粉砕サンプルを３０日間室温保管後、２０ｍｇチューブに測り取り、純水を１ｍＬ加え、懸濁後、口に含み、フルーティーな香りの程度を官能試験により実施例７２～７５と同様に評価した。
　いずれのサンプルもフルーティーな香りが認められたが、各シクロデキストリンが添加されたサンプルはより強く香りが維持された。特にαシクロデキストリン、βシクロデキストリンは強く香りが維持された（表７）。 (Examples 76 to 79)
<Conjugation of flavor substance from ground pepper of the present invention with cyclodextrin>
Used raw material Aji Dulce (capsicum with reduced p-AMT activity) was crossed with Capsicum chinense spicy pepper cultivar Infiniti (purchased from Tongarashi Yodogawa) and selected for two generations, with mutations in p-AMT However, it is a variety that can hardly synthesize capsaicinoids. Fruits that were fully matured and turned red were harvested and used as raw materials.
Preparation of raw materials Cyclodextrin (Nippon Food Chemicals Co., Ltd. Celdex A100 (α cyclodextrin), Celdex B100 (β cyclodextrin), Celdex SL20 (α, β, γ cyclodextrin mixture)) And pulverized with a miller 800DG (Iwatani Sangyo Co., Ltd.), further pulverized with a homogenizer (HG-200 manufactured by HSIANGTAI) at 500 rpm for 5 minutes, re-frozen, and then freeze-dried (Tokyo Rika Kikai Kikai) The product was freeze-dried with FD-1000) (Examples 76 to 78). A dry sample without cyclodextrin was also prepared in the same manner (Example 79).
Preparation of vegetable pulverized product The obtained freeze-dried pulverized sample was stored at room temperature for 30 days, then weighed into a 20 mg tube, added with 1 mL of pure water, suspended, contained in the mouth, and the degree of fruity fragrance was measured by a sensory test. Evaluation was performed in the same manner as in 72-75.
All samples had a fruity scent, but the samples to which each cyclodextrin was added maintained a stronger scent. In particular, α cyclodextrin and β cyclodextrin strongly maintained the fragrance (Table 7).
Figure JPOXMLDOC01-appb-T000031
Figure JPOXMLDOC01-appb-T000031
　本発明は、「辛味」が除かれ、トウガラシが本来有する「香り」「風味」「その他の味」を最大限かつ広範囲に使用することができるトウガラシ植物及びその組成物を提供することができる。 The present invention can provide a capsicum plant and a composition thereof capable of maximally and widely using the “fragrance”, “flavor”, and “other flavor” inherent to the capsicum, excluding “pungency”.
　本出願は日本で出願された特願２０１８－０５７１５７及び特願２０１８－２０９０１８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 Nos. 2018-057157 and 2018-209018 filed in Japan, the contents of which are incorporated in full herein.

Claims (23)

  1. 　式（Ｉ）：
    Figure JPOXMLDOC01-appb-C000001
     （式中、Ｒ１及びＲ２は、各々独立して、メチル基、
    Figure JPOXMLDOC01-appb-C000002
     からなる群から選択される飽和もしくは不飽和の直鎖、分枝もしくは環状の炭化水素基であり、ｍは０～１５である）で表される化合物（ただしカプシノイドを除く）を果実中に少なくとも１種含有するトウガラシ属の植物であって、当該果実の乾燥重量１ｇあたりカプサイシノイドを１ｍｇ以下含有する植物。     Formula (I):
    Figure JPOXMLDOC01-appb-C000001
     (Wherein R1 and R2 are each independently a methyl group,
    Figure JPOXMLDOC01-appb-C000002
     A compound represented by a saturated or unsaturated linear, branched or cyclic hydrocarbon group selected from the group consisting of m (0 to 15) except for capsinoids in the fruit. A plant belonging to the genus Capsicum containing one species, and containing 1 mg or less of capsaicinoid per 1 g of the dry weight of the fruit.
  2. 　植物が、Ｃａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅ、Ｃａｐｓｉｃｕｍ　ａｎｎｕｕｍ、Ｃａｐｓｉｃｕｍ　ｆｒｕｔｅｓｃｅｎｃｅ又はＣａｐｓｉｃｕｍ　ｂａｃｃａｔｕｍ種を交配品種に用いる植物である、請求項１に記載の植物。 The plant according to claim 1, wherein the plant is a plant using a Capsicum chinense, Capsicum annuum, Capsicum fructense or Capsicum baccatum species as a hybrid variety.
  3. 　式（Ｉ）の化合物が、(E)-8-メチル-6-ノネン酸 1-ヘキサノールエステル、8-メチルノナン酸 1-ヘキサノールエステル、7-メチルオクタン酸 1-ヘキサノールエステル、(E)-8-メチル-6-ノネン酸 1-ペンタノールエステル、8-メチルノナン酸 1-ペンタノールエステル、7-メチルオクタン酸 1-ペンタノールエステル、バニリルピバル酸エステル及びその類縁体からなる群から選択される、請求項１又は２に記載の植物。 The compound of formula (I) is (E) -8-methyl-6-nonenoic acid 1-hexanol ester, 8-methylnonanoic acid 1-hexanol ester, 7-methyloctanoic acid 1-hexanol ester, (E) -8- Claims selected from the group consisting of methyl-6-nonenoic acid 1-pentanol ester, 8-methylnonanoic acid 1-pentanol ester, 7-methyloctanoic acid 1-pentanol ester, vanillyl pivalic acid ester and analogs thereof. The plant according to 1 or 2.
  4. 　式（Ｉ）の化合物が、バニリルピバル酸エステル及びその類縁体からなる群から選択される、請求項１～３のいずれか１項に記載の植物。 The plant according to any one of claims 1 to 3, wherein the compound of the formula (I) is selected from the group consisting of vanillyl pivalic acid esters and analogs thereof.
  5. 　式（Ｉ）の化合物を、果実中に、果実乾燥重量１ｇ当り、総量として０．０１ｍｇ以上含有する、請求項１～４のいずれか１項に記載の植物。 The plant according to any one of claims 1 to 4, wherein the compound of formula (I) is contained in the fruit in a total amount of 0.01 mg or more per gram of dry weight of the fruit.
  6. 　前記果実中に、カプシノイドを乾燥重量１ｇ当り、０．５ｍｇ以上含有する、請求項１～５のいずれか１項に記載の植物。 The plant according to any one of claims 1 to 5, wherein the fruit contains 0.5 mg or more of capsinoid per gram of dry weight.
  7. 　以下の工程により得られる請求項１～６のいずれか１項に記載の植物：
    （１）バニリルアミンの生合成経路が抑制されたトウガラシ系統とＣａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅ、Ｃａｐｓｉｃｕｍ　ａｎｎｕｕｍ、Ｃａｐｓｉｃｕｍ　ｆｒｕｔｅｓｃｅｎｃｅ又はＣａｐｓｉｃｕｍ　ｂａｃｃａｔｕｍ種とを交雑することによりＦ１集団を得る工程；
    （２）Ｆ１集団からの植物を自家受粉させることによりＦ２集団を得る工程；
    （３）Ｆ２集団を育種し、果実中のカプサイシノイド及びカプシノイド含量を測定する工程；
    （４）カプサイシノイド含量が低く、カプシノイド含量が高い植物を選抜する工程。     The plant according to any one of claims 1 to 6, obtained by the following steps:
    (1) A step of obtaining an F1 population by crossing a capsicum strain in which the biosynthesis pathway of vanillylamine is suppressed and a Capsicum chinense, Capsicum annuum, Capsicum fructense or Capsicum baccatum species;
    (2) obtaining an F2 population by self-pollination of plants from the F1 population;
    (3) Breeding the F2 population and measuring capsaicinoid and capsinoid content in the fruit;
    (4) A step of selecting plants having a low capsaicinoid content and a high capsinoid content.
  8. 　バニリルアミンの生合成経路が抑制されたトウガラシ系統が、Ａｊｉ　Ｄｕｌｃｅ又はＡｊｉ　Ｄｕｌｃｅを交雑して得られる系統である請求項７に記載の植物。 The plant according to claim 7, wherein the red pepper line in which the biosynthetic pathway of vanillylamine is suppressed is a line obtained by crossing Aji Dulce or Aji Dulce.
  9. 　請求項１～８のいずれか１項に記載の植物を含む組成物。 A composition comprising the plant according to any one of claims 1 to 8.
  10. 　さらにアルコール、水又はその混合物を含む請求項９に記載の組成物。 The composition according to claim 9, further comprising alcohol, water or a mixture thereof.
  11. 　さらにアルカリ物質を含む請求項９又は１０に記載の組成物。 The composition according to claim 9 or 10, further comprising an alkaline substance.
  12. 　さらにシクロデキストリンを含む請求項９～１１のいずれか１項に記載の組成物。 The composition according to any one of claims 9 to 11, further comprising cyclodextrin.
  13. 　組成物中に、式（ＩＩ）：
    Figure JPOXMLDOC01-appb-C000003
    （式中、Ｒはメチル基、
    Figure JPOXMLDOC01-appb-C000004
     であって、ｎが０～１５である）で表される少なくとも１種の化合物を含む請求項１０～１２のいずれか１項に記載の組成物。     In the composition, the formula (II):
    Figure JPOXMLDOC01-appb-C000003
    Wherein R is a methyl group,
    Figure JPOXMLDOC01-appb-C000004
     The composition according to any one of claims 10 to 12, comprising at least one compound represented by: wherein n is 0 to 15.
  14. 　式（ＩＩ）の化合物を、果実乾燥重量１ｇ当り、総量として０．１５ｍｇ以上含有する請求項１３に記載の組成物。 The composition according to claim 13, comprising a compound of formula (II) in a total amount of 0.15 mg or more per gram of dry fruit weight.
  15. 　式（ＩＩ）の化合物が、バニリルメチルエーテル、バニリルエチルエーテル、バニリルプロピルエーテル、バニリルブチルエーテル又はその類縁体である請求項１３又は１４に記載の組成物。 The composition according to claim 13 or 14, wherein the compound of the formula (II) is vanillyl methyl ether, vanillyl ethyl ether, vanillyl propyl ether, vanillyl butyl ether or an analog thereof.
  16. 　食品である請求項９～１５のいずれか１項に記載の組成物。 The composition according to any one of claims 9 to 15, which is a food.
  17. 　医薬である請求項９～１５のいずれか１項に記載の組成物。 The composition according to any one of claims 9 to 15, which is a medicine.
  18. 　香料である請求項９～１５のいずれか１項に記載の組成物。 The composition according to any one of claims 9 to 15, which is a fragrance.
  19. 　式（Ｉ）：
    Figure JPOXMLDOC01-appb-C000005
     （式中、Ｒ１及びＲ２は、各々独立して、メチル基、
    Figure JPOXMLDOC01-appb-C000006
     からなる群から選択される飽和もしくは不飽和の直鎖、分枝もしくは環状の炭化水素基であり、ｍは０～１５である）で表される化合物（ただしカプシノイドを除く）を少なくとも１種含有するトウガラシ属の植物であって、当該果実の乾燥重量１ｇあたりカプサイシノイドを１ｍｇ以下含有する植物の製造方法：
    （１）バニリルアミンの生合成経路が抑制されたトウガラシ系統とＣａｐｓｉｃｕｍ　ｃｈｉｎｅｎｓｅ、Ｃａｐｓｉｃｕｍ　ａｎｎｕｕｍ、Ｃａｐｓｉｃｕｍ　ｆｒｕｔｅｓｃｅｎｃｅ又はＣａｐｓｉｃｕｍ　ｂａｃｃａｔｕｍ種とを交雑することによりＦ１集団を得る工程；
    （２）Ｆ１集団からのトウガラシを自家受粉させることによりＦ２集団を得る工程；
    （３）Ｆ２集団を育種し、果実中のカプサイシノイド及びカプシノイド含量を測定する工程；
    （４）カプサイシノイド含量が低く、カプシノイド含量が高い植物を選抜する工程。     Formula (I):
    Figure JPOXMLDOC01-appb-C000005
     (Wherein R1 and R2 are each independently a methyl group,
    Figure JPOXMLDOC01-appb-C000006
     A saturated or unsaturated linear, branched or cyclic hydrocarbon group selected from the group consisting of m (0 to 15) (excluding capsinoids) A method for producing a plant belonging to the genus Capsicum which contains 1 mg or less of capsaicinoid per 1 g of the dry weight of the fruit:
    (1) A step of obtaining an F1 population by crossing a capsicum strain in which the biosynthesis pathway of vanillylamine is suppressed and a Capsicum chinense, Capsicum annuum, Capsicum fructense or Capsicum baccatum species;
    (2) obtaining an F2 population by self-pollination of pepper from the F1 population;
    (3) Breeding the F2 population and measuring capsaicinoid and capsinoid content in the fruit;
    (4) A step of selecting plants having a low capsaicinoid content and a high capsinoid content.
  20. 　請求項１～８のいずれか１項に記載の植物にアルコール、水又はその混合物を添加する工程を含む、式（ＩＩ）：
    Figure JPOXMLDOC01-appb-C000007
     （式中、Ｒはメチル基、
    Figure JPOXMLDOC01-appb-C000008
     であって、ｎが０～１５である）で表される少なくとも１種の化合物の製造方法。     A process of adding alcohol, water or a mixture thereof to the plant according to any one of claims 1 to 8:
    Figure JPOXMLDOC01-appb-C000007
     Wherein R is a methyl group,
    Figure JPOXMLDOC01-appb-C000008
     In which n is 0 to 15).
  21. 　さらにアルカリ物質を添加する工程を含む請求項２０に記載の製造方法。 21. The method according to claim 20, further comprising a step of adding an alkaline substance.
  22. 　さらにシクロデキストリンを添加する工程を含む請求項２０又は２１に記載の製造方法。 The production method according to claim 20 or 21, further comprising a step of adding cyclodextrin.
  23. 　得られた混合物をｐＨ７．５以上に調整する工程を含む請求項２０～２２のいずれか１項に記載の製造方法。 The production method according to any one of claims 20 to 22, comprising a step of adjusting the obtained mixture to pH 7.5 or more.
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CN114051924A (en) * 2021-12-08 2022-02-18 金华市农业科学研究院(浙江省农业机械研究院) A kind of breeding method of hypoglycemic pepper

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