WO2020045508A1 - Agent d'amélioration du goût pour aliment ou boisson contenant de la matière grasse/de l'huile végétale et composition aromatique comprenant celui-ci - Google Patents

Agent d'amélioration du goût pour aliment ou boisson contenant de la matière grasse/de l'huile végétale et composition aromatique comprenant celui-ci Download PDF

Info

Publication number
WO2020045508A1
WO2020045508A1 PCT/JP2019/033741 JP2019033741W WO2020045508A1 WO 2020045508 A1 WO2020045508 A1 WO 2020045508A1 JP 2019033741 W JP2019033741 W JP 2019033741W WO 2020045508 A1 WO2020045508 A1 WO 2020045508A1
Authority
WO
WIPO (PCT)
Prior art keywords
food
taste
drink
ppb
improving
Prior art date
Application number
PCT/JP2019/033741
Other languages
English (en)
Japanese (ja)
Inventor
竜彦 江本
康爾 下須賀
Original Assignee
高砂香料工業株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 高砂香料工業株式会社 filed Critical 高砂香料工業株式会社
Priority to JP2020539547A priority Critical patent/JPWO2020045508A1/ja
Publication of WO2020045508A1 publication Critical patent/WO2020045508A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes

Definitions

  • the present invention includes a taste improver which can improve the after-cut by reducing the badness of the residual residue such as oil remaining on the tongue without affecting the favorable flavor of the product using vegetable oils and fats, and the same. It relates to a fragrance composition and the like.
  • Vegetable oils and fats are one of the essential ingredients for the production of processed foods. Vegetable oils are obtained from soybeans, rapeseed, oil palm, corn, rice, cottonseed, sesame, safflower, sunflower, olives, peanuts, coconut, cacao, camellia, flax, etc. It is used for the production of various foods and beverages as a partially hydrogenated oil after addition. By using margarine and shortening produced from vegetable oils and fats as raw materials for confectionery and bread making, it is possible to produce a moist oil and fat feeling, a crisp texture, and the like. In addition, vegetable fats and oils are sometimes used in whipped creams, chocolates and the like as inexpensive substitutes for milk fat and cocoa butter. However, when the blending amount of vegetable oils in foods and drinks is large, the problem of the residual oiliness such as the unique oiliness that leaves fat on the tongue due to the vegetable oils and fats is increased, leading to poor cutting edge. Has been pointed out.
  • Patent Document 1 Japanese Patent Application Laid-Open No. 2017-23063
  • Patent Document 2 Japanese Patent No. 4530906
  • a method of adding a powder containing spirantol to potato chips to reduce unpleasant oiliness remaining in aftertaste and enhance a potato feeling is described. Is described.
  • the present invention provides a taste improver for improving the trailing edge of a vegetable oil-containing food or drink, and a flavor composition containing the same, and a combination of the taste improver or the flavor composition. It is another object of the present invention to provide a food or drink in which the remaining residue caused by vegetable oils and fats is reduced and the trailing edge is improved.
  • the present inventors have conducted various studies to solve the above-mentioned problems, and unexpectedly reduced flavor and the like by adding spirantol or an analogue thereof or a plant-derived extract containing the same, or a cooling sensation substance.
  • the present invention has found a use which has not been known until now, in which the badness of the residue remaining on the tongue caused by the vegetable oil and fat caused by the vegetable oil and fat is reduced, and the after-cut is improved.
  • the present inventors by the taste improving agent comprising a combination of spiranthol or an analogue thereof, or a plant-derived extract containing the same, and a cooling sensation substance, after-meal badness of food and drink after eating, It has also been found that further reduction can be achieved, and that the trailing edge can be significantly improved.
  • the present inventors have completed the present invention based on these findings.
  • [3] The taste improver according to the above [1] or [2], wherein the cooling sensation substance is 2-l-menthoxyethanol.
  • [4] The taste improver according to any of [1] to [3], further comprising spiranthol or an analog thereof, or a plant-derived extract containing the same.
  • [5] A taste-improving agent for improving the trailing edge of a vegetable oil-containing food or drink, comprising spirantol or an analogue thereof, or a plant-derived extract containing the same.
  • [7] The flavor improver according to any one of [1] to [4] or the flavor composition containing the taste improver according to any of [1] to [4].
  • a food or drink comprising a cooling sensate at a concentration of 7 to 70000 ppb.
  • taste of food or drink comprising a step of adding the taste improver according to any of [1] to [5] or the flavor composition according to [6] to food or drink. How to improve.
  • a flavor composition containing the taste improver according to any of the above [1] to [4] or the taste improver according to any of the above [1] to [4] in a food or drink comprising the step of adding a substance to foods and drinks in an amount such that the concentration of the cooling sensation substance is 7 to 70000 ppb based on the total amount of foods and drinks.
  • the total amount of food or drink which comprises the flavor enhancer according to [4] or [5] or the flavor composition containing the taste improver according to [4] or [5].
  • a method for improving the taste of food and drink comprising the step of adding spirantol or an analog thereof to the food or drink in an amount of 0.01 to 100 ppb based on the above.
  • the present invention in vegetable oils and fats containing foods and drinks, reducing the remaining badness remaining in the tongue due to vegetable oils and fats without feeling a decrease in flavor, etc., can improve after-cut, a novel taste improver, It is possible to provide a flavor composition and a method for improving the taste of foods and beverages using the composition.
  • the taste improving agent according to the present invention contains spirantol (N-isobutyl-2,6,8-decatrienamide) or an analog thereof, or a plant-derived extract containing the same as an active ingredient.
  • spirantol is a known compound having a structure represented by the following chemical formula (1). (1) (In the formula, a wavy line represents a cis configuration, a trans configuration, or a mixture of the two configurations.)
  • the plant-derived extract containing spirantol contained in the taste-improving agent of the present invention refers to a plant such as jambu (Acmella oleracea) (Japanese name: Dutch Sennici or Kievana Dutch Sennici), particularly its flower. Extracted from the head or the like using an organic solvent or the like.
  • Spirantol in the present invention may be contained as the above-mentioned plant-derived extract, may be chemically synthesized, or may be a combination of those extracted from plants and those obtained by chemical synthesis. You may.
  • the taste improving agent of the present invention contains a plant-derived extract containing spirantol as an active ingredient
  • the purity of spirantol in the extract is not particularly limited.
  • impurities of the plant-derived extract may adversely affect the taste-improving effect, those having a high purity, for example, molecular purity by a known method, obtained by purification by various chromatography, etc.
  • a plant-derived extract containing spirantol having a purity of 40% or more, more preferably 45% or more, can be used.
  • a plant-derived extract containing purified spirantol has high viscosity, it is preferable to use it after diluting it with a solvent separately.
  • the organic solvent used for extracting, purifying, and diluting spirantol from a plant such as jambu is not particularly limited, and commonly used solvents such as benzyl alcohol, ethanol, propylene glycol, triacetin, and medium-chain fatty acids Glycerin esters and the like can be used. It is particularly preferable to use benzyl alcohol because it has good solubility in spiranthol.
  • analog of spirantol in the present invention means a compound having a basic structure of the following chemical formula (2), such as sanshool.
  • R 1 is an aliphatic hydrocarbon group having 3 to 10 carbon atoms having at least one unsaturated bond.
  • an analog of spirantol one extracted from a plant may be used. Alternatively, those chemically synthesized may be used.
  • the taste improving agent of the present invention contains a cooling sensation substance as an active ingredient.
  • the taste improving agent of the present invention may contain only a cooling sensation substance as an active ingredient, or may contain the above-mentioned spiranthol (N-isobutyl-2,6,8-decatrienamide) or an analog thereof, or a mixture thereof. It may contain a plant-derived extract and a cooling sensation substance.
  • the cooling sensation substance contained in the taste improving agent of the present invention is a substance that causes a cooling sensation by stimulating a cooling sensation receptor present in the oral cavity and the skin, for example, menthol, camphor, isopulegol, Cineol, peppermint oil, peppermint oil, eucalyptus oil, 2-l-menthoxyethanol (COOLACT® 5), 3-l-menthoxypropane-1,2-diol (COOLACT® 10), l -Menthyl-3-hydroxybutyrate (COOLACT® 20), N- (2-hydroxy-2-phenylethyl) -2-isopropyl-5,5-dimethylcyclohexane-1-carboxamide (COOLACT®) 370), N- (4- (cyanomethyl) phenyl) -2-isopropyl- , 5-Dimethylcyclohexanecarboxamide (COOLACT® 400), N- (3-hydroxy-4-methoxyphenyl) -2-isopropy
  • the cooling sensation substances are 2-l-menthoxyethanol and l-menthyl-3 because there is almost no off-taste or unpleasant taste and a strong cooling sensation is quickly developed.
  • -Hydroxybutyrate and 3-l-menthoxypropane-1,2-diol are preferred, and 2-l-menthoxyethanol is particularly preferred.
  • only one kind of cooling sensation substance may be selected, or two or more kinds may be selected.
  • the taste improving agent of the present invention can specifically reduce unpleasant oiliness as a aftertaste in vegetable oils and fats-containing foods and drinks, and improve after-cut.
  • the vegetable oil / fat-containing food / beverage product in the present invention is not particularly limited as long as it is a food / beverage product containing a plant-derived fat / oil, and will be described in detail in the section of ⁇ Food and Beverage and Taste Improvement Method>.
  • plant-derived fats and oils include, for example, oils obtained from soybeans, rapeseed, oil palm, corn, rice, cottonseed, sesame, safflower, sunflower, olives, peanuts, coconut, cocoa, camellia, flax, and the like.
  • Fats and oils and partially hydrogenated fats and oils that have been hydrogenated are exemplified.
  • the foods and drinks containing vegetable oils and fats in the present invention may be blended singly or in combination, and may contain animal fats and oils such as milk fat, beef fat, lard and fish oil.
  • the term “after the vegetable oil-containing food or drink” in the present specification refers to, for example, an unpleasant aftertaste that the vegetable oil / fat specifically has, especially an oily oil that remains on the tongue caused by the vegetable oil / fat. It means "remaining crispness” that reduces discomfort such as pods and unpleasant texture, and preferably eliminates unpleasant aftertaste after eating.
  • the taste improving agent containing spirantol or an analog thereof or a plant-derived extract containing the same as an active ingredient has a stimulating feeling such as numbness in the oral cavity itself. Therefore, it is considered that the taste improver has an effect of improving the after-cut by masking an unpleasant aftertaste peculiar to the vegetable oil-containing food or drink.
  • spiranthol or its analogues have a strong effect of improving the aftertaste in a very small amount as described later, but the effect of eliminating the unpleasant aftertaste after eating appears, but it takes several seconds perceptually. It costs.
  • the cooling sensation substance as an active ingredient itself has an action of giving a cooling sensation in the oral cavity
  • a taste improving agent containing the same also masks an unpleasant aftertaste peculiar to vegetable oils and fats containing foods and drinks. This is considered to have the effect of improving the trailing edge.
  • the cooling sensation substance has an effect of immediately eliminating the unpleasant aftertaste after eating, although the strength of the effect of improving the elimination of the after-cut is slightly lower than that of spiranthol or an analog thereof or a plant-derived extract containing the same. Can be.
  • the taste improving agent of the present invention may be used in a food or drink containing spiranthol or an analogue thereof at a concentration of 0.01 to 100 ppb, preferably 0.05 to It is used at a concentration of 50 ppb, more preferably 0.1 to 30 ppb, further preferably 0.1 to 10 ppb, particularly preferably 1 to 10 ppb.
  • the taste improving agent of the present invention is characterized in that the food or drink has a cooling sensation substance at a concentration of 7 to 70000 ppb, preferably 7 to 7000 ppb, more preferably 70 to 7 It is used to contain at a concentration of ⁇ 7000 ppb, particularly preferably at a concentration of 7007007000 ppb.
  • the concentration of the cooling sensation substance in the food or drink is less than 7 ppb, the effect of improving the trailing edge may not be sufficiently obtained, and if it exceeds 70000 ppb, the original desirable flavor of the food may be adversely affected.
  • the taste improving agent of the present invention when spiranthol or an analog thereof, or a plant-derived extract containing the same and a cooling sensation substance are used in combination as an active ingredient, the trailing edge of a vegetable oil-and-fat-containing food or drink is reduced.
  • the food or beverage may contain spiranthol or an analogue thereof at a concentration of 0.005 to 100 ppb, preferably 0.01 to 100 ppb, more preferably 0.01 to 10 ppb, and still more preferably 0 to 10 ppb.
  • the concentration is 70 to 70000 ppb, more preferably 700 to 70000 ppb, particularly preferably 700 to 7 ppb. Used to contain a concentration of 00ppb.
  • the taste improver can be contained in a liquid (flavor) composition, a solid (flavor) composition, or the like, and added to a food or beverage in any dosage form depending on the purpose of use. It is possible.
  • ppt means “mass ppt”
  • ppb shall mean “mass ppb”.
  • the fragrance composition of the present invention contains the above-mentioned taste improver, and improves the trailing edge of the vegetable oil / fat-containing food / drink, and more specifically, improves the remaining sharpness such as unpleasant oiliness as the aftertaste.
  • a composition that can be The fragrance composition of the present invention may be in a liquid form or a powder form (solid state), and the form is not particularly limited.
  • the flavor composition may be a solvent suitable for dissolving the taste improver, such as water, ethyl alcohol, glycerin, propylene glycol, triacetin, medium-chain fatty acid glycerin ester, or edible vegetable oil (eg, rice salad oil).
  • edible oils and fats such as edible animal oils and fats (for example, chicken oil) and added with natural pigments, vitamins, vegetable resins and the like which can be used in foods and drinks as needed.
  • edible oils and fats such as edible animal oils and fats (for example, chicken oil) and added with natural pigments, vitamins, vegetable resins and the like which can be used in foods and drinks as needed.
  • It may be in the form of a powder (solid) containing excipients such as lactose, dextrin, gum arabic, cyclodextrin and the like.
  • the flavor composition of the present invention may be emulsified using various emulsifiers that can be used in foods and drinks, or paste, granules, microcapsules, and the like, depending on the purpose of use, any dosage form. Can be prepared and used.
  • the flavor improving agent may be combined with other various natural or synthetic food flavors to form a flavor composition.
  • Food flavors are food additives added to foods and drinks, and have various characteristics of fragrance depending on the purpose and use. Food flavors are composed of those obtained by physical, chemical or biochemical methods from chemical and synthetic flavor products and animals and plants, and mixtures thereof.In the present invention, there is no particular limitation on the combination, and liquid, It may be in the form of powder, emulsion, suspension, paste, solid, or any other form.
  • the flavor composition of the present invention may contain various taste-imparting materials in addition to the above-mentioned taste improver. Examples of various flavoring materials include, for example, salt, sugars, acidulants, amino acids, nucleic acids, organic acids, sweeteners, bitterants, yeast extract, animal and plant protein hydrolysates, and heat-reacted products thereof. Can be
  • the taste improving agent or the flavor composition of the present invention can be added or sprinkled on foods and drinks to reduce the unpleasant aftertaste derived from vegetable oils and fats, thereby producing foods and drinks with improved after-cut. it can.
  • Foods and beverages to which the taste improver or flavor composition of the present invention is applied are not particularly limited, but include whipped cream, compound cream, flower paste, oil and fat cream, chocolate, chocolate sauce, coated chocolate, custard cream, shortening, margarine.
  • Compound margarine fat spread, processed cheese, cooking oil, flavored cooking oil, soup, sauce, instant food such as instant noodles, curry, stew, potato chips, snacks, mayonnaise, dressing, cookies, biscuits, waffle cones, rice crackers, Chocolate sweets, financiers, donuts, cakes, breads, milk drinks, fermented milk, lactic acid bacteria drinks, coffee drinks, tea drinks, coffee fresh, yogurt, ice cream, etc. Processed foods, and the like.
  • the food and drink includes not only the food and drink but also the raw materials of the food and drink.
  • the taste improving agent or the flavor composition of the present invention may be added to the raw materials of the food or drink and used, or the present invention may be used in the production process of the food or drink.
  • a taste improver or a flavor composition may be added, or may be added to the manufactured food or drink or sprinkled and applied.
  • the method of adding and applying the taste improving agent or the flavor composition of the present invention is not particularly limited, and may be added by any known means.
  • the amount of the taste improver or the flavor composition added to the food or drink is as described below.
  • the food or drink of the present invention contains spiranthol or an analogue thereof in a concentration of 0.01 to 100 ppb, preferably 0.05 to 50 ppb, more preferably 0.1 to 30 ppb, further preferably 0.1 to 10 ppb, Particularly preferably, the above-mentioned taste improver and / or flavor composition are contained in an amount of 1 to 10 ppb.
  • concentration of spirantol or its analog in the food or drink is less than 0.01 ppb, the effect of improving after-cut may not be sufficiently obtained, and if it exceeds 100 ppb, the original favorable flavor of the food may be obtained. May be adversely affected.
  • the food or drink of the present invention tastes in an amount containing a cooling sensation substance at a concentration of 7 to 70000 ppb, preferably 7 to 7000 ppb, more preferably 70 to 7000 ppb, and particularly preferably 700 to 7000 ppb.
  • a cooling sensation substance at a concentration of 7 to 70000 ppb, preferably 7 to 7000 ppb, more preferably 70 to 7000 ppb, and particularly preferably 700 to 7000 ppb.
  • the concentration of the cooling sensation substance in the food or drink is less than 7 ppb, there is a possibility that the effect of improving the trailing edge may not be sufficiently obtained, and if it exceeds 70000 ppb, the original favorable flavor of the food is adversely affected. There is fear.
  • the food or drink of the present invention preferably contains spirantol or an analog thereof, or a taste improving agent and / or a flavor composition containing both a plant-derived extract and a cooling sensation substance containing the same as an active ingredient.
  • the food or drink contains spiranthol or an analogue thereof at a concentration of 0.005 to 100 ppb, preferably 0.01 to 100 ppb, more preferably 0.01 to 10 ppb, and still more preferably 0.01 to 10 ppb.
  • a concentration of 5 ppb particularly preferably a concentration of 0.01 to 1 ppb, or a concentration of 1 to 100 ppb, preferably 1 to 10 ppb, and a cooling sensation substance at a concentration of 7 to 70000 ppb, preferably 70 to ppb It is preferably contained at a concentration of 70000 ppb, more preferably 700 to 70000 ppb, particularly preferably 700 to 7000 ppb.
  • Example 1 Demonstration of improvement effect of whipping cream in whip cream (1) Preparation of whipping cream Sugar was added at a ratio of 8 mass g to 100 mass g of commercially available pure vegetable oil whipping cream, and the container was cooled with ice water. While whipping, it was whipped with a hand mixer to the optimum condition. The flavor was added to the whipped cream in an amount of 0.1% by mass and mixed. (2) Preparation of perfume Jumbo extract was diluted in MCT (Medium Chain Triglyceride) so that the amount of spirantol added to whipped cream was converted from 0.001 ppb to 1000 ppb.
  • MCT Medium Chain Triglyceride
  • a cooling sensation substance (2-l-menthoxyethanol / COOLACT (registered trademark) 5) is used alone or in combination with Jumbo Extract so that the addition amount of whipped cream is converted from 0.7 ppb to 700,000 ppb. And diluted to MCT.
  • a cooling sensation substance (l-menthyl-3-hydroxybutyrate (COOLACT (registered trademark) 20) was independently diluted in MCT so that the amount added to the whipped cream was 10,000 ppb to 500,000 ppb.
  • Jumbo extract In the combination use of the Jumbo extract and the cooling sensation substance, particularly preferred after-cut feeling is felt in the range of 0.1 to 10 ppb for spirantol and 70 to 7000 ppb for COOLACT (registered trademark) 5, and the effect from the mouth is quickly exhibited. The effect was felt firmly and powerfully.
  • Jumbo extract, a cooling effect substance alone is recognized as a trailing edge effect, and these themselves do not adversely affect the milk flavor, but a more preferred trailing edge effect is obtained by using them in combination, and milk milk is obtained by using these together. It did not adversely affect the flavor.
  • Example 2 Demonstration of improvement effect of trailing edge in shortening (1) Adjustment of shortening 0.1% by mass of the adjusted fragrance was added to and mixed with commercial shortening. (2) Adjustment of fragrance The Jambu extract was diluted in MCT such that the amount of spirantol added from shortening was reduced from 0.001 ppb to 1000 ppb. Similarly, a cooling sensation substance (COOLACT (registered trademark) 5) was diluted in MCT alone or in combination with Jambu Extract so that the amount of addition was 0.7 ppb to 700,000 ppb in terms of shortening.
  • COOLACT registered trademark
  • the present invention relates to a vegetable oil-and-fat-containing food, a novel flavor improving agent and a flavoring agent, which can reduce the remaining residue on the tongue due to the vegetable oil and the like without causing a decrease in flavor and the like, and can improve after-cutting.
  • the composition and a method for improving the taste of foods and drinks by using the composition can be provided, and thus can be effectively used in the food industry.

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)
  • Dairy Products (AREA)
  • Grain Derivatives (AREA)
  • Edible Oils And Fats (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

L'invention concerne un agent d'amélioration du goût servant à améliorer l'arrière-goût pour un aliment ou une boisson contenant de la matière grasse/de l'huile végétale et une composition aromatique comprenant l'agent d'amélioration du goût. L'invention concerne aussi un aliment ou une boisson ayant un arrière-goût amélioré, l'agent d'amélioration du goût ou la composition aromatique étant mélangé(e) pour de ce fait minimaliser l'arrière-goût non souhaité causé par de la matière grasse/de l'huile végétale. Selon un mode de réalisation, la présente invention se rapporte à un agent d'amélioration du goût servant à améliorer l'arrière-goût d'un aliment ou d'une boisson contenant de la matière grasse/de l'huile végétale, ledit agent d'amélioration du goût comportant une substance communiquant une impression de frais et/ou du spilanthol ou analogue ou un extrait de plante le contenant.
PCT/JP2019/033741 2018-08-29 2019-08-28 Agent d'amélioration du goût pour aliment ou boisson contenant de la matière grasse/de l'huile végétale et composition aromatique comprenant celui-ci WO2020045508A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2020539547A JPWO2020045508A1 (ja) 2018-08-29 2019-08-28 植物油脂含有飲食品用の呈味改善剤及びそれを含む香料組成物

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2018-160258 2018-08-29
JP2018160258 2018-08-29

Publications (1)

Publication Number Publication Date
WO2020045508A1 true WO2020045508A1 (fr) 2020-03-05

Family

ID=69642735

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2019/033741 WO2020045508A1 (fr) 2018-08-29 2019-08-28 Agent d'amélioration du goût pour aliment ou boisson contenant de la matière grasse/de l'huile végétale et composition aromatique comprenant celui-ci

Country Status (2)

Country Link
JP (1) JPWO2020045508A1 (fr)
WO (1) WO2020045508A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022224708A1 (fr) * 2021-04-23 2022-10-27 高砂香料工業株式会社 Composition de parfum et aliment et boisson

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5777626A (en) * 1980-06-25 1982-05-15 Procter & Gamble Palatable composition containing oil or oily substance
JPS59198960A (ja) * 1983-04-26 1984-11-10 Kenkoo Mayoneezu Kk マヨネ−ズ・ドリンク製造法
JPH034746A (ja) * 1989-06-01 1991-01-10 Meiji Seika Kaisha Ltd 油脂性菓子の食味改良法
JP2006296356A (ja) * 2005-04-25 2006-11-02 Ogawa & Co Ltd 飲食品の香味増強剤

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5777626A (en) * 1980-06-25 1982-05-15 Procter & Gamble Palatable composition containing oil or oily substance
JPS59198960A (ja) * 1983-04-26 1984-11-10 Kenkoo Mayoneezu Kk マヨネ−ズ・ドリンク製造法
JPH034746A (ja) * 1989-06-01 1991-01-10 Meiji Seika Kaisha Ltd 油脂性菓子の食味改良法
JP2006296356A (ja) * 2005-04-25 2006-11-02 Ogawa & Co Ltd 飲食品の香味増強剤

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022224708A1 (fr) * 2021-04-23 2022-10-27 高砂香料工業株式会社 Composition de parfum et aliment et boisson

Also Published As

Publication number Publication date
JPWO2020045508A1 (ja) 2021-08-12

Similar Documents

Publication Publication Date Title
JP5612234B1 (ja) 甘味及び／又は乳風味増強剤
KR102068375B1 (ko) 향미 프로파일 식용 조성물의 개선을 위한 n-아실-아미노산 유도체
JP5349399B2 (ja) 風味改善剤
JP5863697B2 (ja) 硬化油風味付与剤
US11219230B2 (en) Mixtures with stabilising properties
JP2011083264A (ja) 油脂感増強剤
JP5872187B2 (ja) 塩味増強剤
JP7315519B2 (ja) 油脂由来風味付与剤の製造方法
JP4800132B2 (ja) アズキ食品添加用香料組成物、アズキ食品及びアズキ食品の香味改善方法
JP6210741B2 (ja) 呈味改善剤及び該呈味改善剤を含む香料組成物
WO2020045508A1 (fr) Agent d'amélioration du goût pour aliment ou boisson contenant de la matière grasse/de l'huile végétale et composition aromatique comprenant celui-ci
JP5174231B1 (ja) ピーナッツ風味を有する飲食品の香味改善剤
JP4319361B2 (ja) 乳風味賦与乃至増強剤
JP6507738B2 (ja) 新規なフィリング・トッピング用油中水型乳化油脂組成物
EP2918271A1 (fr) Derivées d'acides alkenoiques aromatiques comme matières d'arome
WO2016088638A1 (fr) Amplificateur de salinité
JP4783421B2 (ja) ゴマ様香味増強剤
JP7332568B2 (ja) 香味付与剤としての３－メチル－３－ブテン－１－チオール
JP4045173B2 (ja) 風味向上剤及びこれを含有する飲食品並びに飲食品の風味向上方法
CN105636934A (zh) N-酰化的2-氨基异丁酸化合物和包含它们的香味组合物
JP2023050284A (ja) 苦味感付与組成物
JP2024022170A (ja) 不快香味改善組成物
JP2021171023A (ja) ロタンドンを有効成分とする飲食品の不快味のマスキング剤
JP2019180297A (ja) ハードバター組成物
JP2023094865A (ja) 乳感付与組成物

Legal Events

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

Ref document number: 19855705

Country of ref document: EP

Kind code of ref document: A1

ENP Entry into the national phase

Ref document number: 2020539547

Country of ref document: JP

Kind code of ref document: A

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 19855705

Country of ref document: EP

Kind code of ref document: A1