Classifications

• • 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
• • C—CHEMISTRY; METALLURGY
  • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
  • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
  • C11B9/00—Essential oils; Perfumes

Definitions

• the present invention relates to a method for producing a fragrance composition. More specifically, the present invention relates to a method for producing a perfume composition preferably used for imparting an Allium plant aroma to a food product. The present invention also relates to a method for producing a food product and a method for imparting an Allium plant aroma using the perfume composition or the like.
• Allium plants such as garlic and leeks contain S-allylcysteine sulfoxide (generally also referred to as Alliin).
• Alliin is present in the cytoplasm, and when the cell tissue is destroyed by cutting an Allium plant with a kitchen knife or the like, it is decomposed by contacting with alliinase present in the vacuole in the cell.
• the decomposed alliin is converted to a sulfur-containing compound (for example, sulfides, thiophenes, etc.) via allicin, and the sulfur-containing compound becomes an aroma component characteristic of allium plants (non-patent).
• Document 1 S-allylcysteine sulfoxide
• Allium plants such as garlic and allium can influence the flavor quality of various seasonings and processed foods, and can be used as one of these important raw materials. Procuring cheaply has had some problems (for example, soaring prices). Therefore, as an alternative material for plants of the genus Allium, materials are being developed using S-allylcysteine sulfoxide and its analogs as precursors of aroma components.
• Non-Patent Document 1 As a method for converting S-allylcysteine sulfoxide or the like into an aroma component, in addition to a method using an enzyme such as alliinase (for example, Non-Patent Document 1 etc.), S-allylcysteine sulfoxide or the like is heated to provide an aroma component. Methods for converting to are reported (Non-Patent Documents 2 to 6).
• the aroma components sulfur-containing compounds such as sulfides and thiophenes
• volatilize in a short time after the formation and the aroma is not felt. Therefore, in order to use the aroma component as a fragrance, in addition to converting S-allylcysteine sulfoxide or the like into an aroma component, a processing process for retaining the generated aroma component in the fragrance (for example, a fragrance coating treatment or the like). ) Had to be done separately.
• the fragrance is required to have stable physical properties in a wide temperature range so that it can be used in various environments from low temperature to high temperature.
• the present invention has been made in view of the above circumstances, and the problem to be solved is to provide a flavor composition capable of imparting Allium plant aroma to foods and having stable physical properties in a wide temperature range.
• the purpose is to provide a method that can be easily manufactured.
• the present inventors have used S-allylcysteine sulfoxide or a related compound thereof as a substrate and heated it together with a specific sugar and an amino acid or a salt thereof, thereby causing a plant of the genus Allium.
• the aroma can be expressed efficiently.
• the sugar melts during its heating to form a reaction field, and the conversion reaction of S-allylcysteine sulfoxide or its analog compound into an aroma component proceeds, and after the reaction is completed, the sugar is left at room temperature or the like. It was also found that the generated aroma component could be confined and retained by a simple operation of solidifying. Furthermore, it was also found that the melt-solidified product thus obtained has stable physical properties in a wide temperature range.
• the present inventors have completed the present invention by conducting further research based on these findings. That is, the present invention is as follows.
• B Contains a sugar having a degree of polymerization of 2 or more of the constituent monosaccharides, and (C) at least one amino acid or a salt thereof selected from the group consisting of (C) alanine, arginine, aspartic acid, glutamic acid, glycine, methionine and serine.
• a method for producing a fragrance composition which comprises heating the composition (hereinafter referred to as an aroma precursor composition).
• R of the general formula (I) is a methyl group, an n-propyl group, a 1-propenyl group or a 2-propenyl group.
• R of the general formula (I) is a methyl group, an n-propyl group, a 1-propenyl group or a 2-propenyl group.
• the above (A) is S-allylcysteine, S-methylcysteine, S-propylcysteine, S- (1-propenyl) -cysteine, S-allylcysteine sulfoxide, S-methylcysteine sulfoxide, S-propylcysteine.
• the above (C) contains at least one amino acid selected from the group consisting of arginine, glutamic acid and methionine or a salt thereof.
• the manufacturing method according to any one of. [12] The production method according to any one of [1] to [11], wherein the content of water in the aroma precursor composition is 15% by weight or less with respect to the aroma precursor composition.
• B Contains a sugar having a degree of polymerization of 2 or more of the constituent monosaccharides, and (C) at least one amino acid or a salt thereof selected from the group consisting of (C) alanine, arginine, aspartic acid, glutamic acid, glycine, methionine and serine.
• a fragrance composition containing a melt-solidified product of the composition hereinafter referred to as an aroma precursor composition).
• R of the general formula (I) is a methyl group, an n-propyl group, a 1-propenyl group or a 2-propenyl group.
• R of the general formula (I) is a methyl group, an n-propyl group, a 1-propenyl group or a 2-propenyl group.
• the above (A) is S-allylcysteine, S-methylcysteine, S-propylcysteine, S- (1-propenyl) -cysteine, S-allylcysteine sulfoxide, S-methylcysteine sulfoxide, S-propylcysteine.
• the amount of (A) contained in the aroma precursor composition is 0.8 to 25% by weight based on the aroma precursor composition, according to any one of [23] to [28].
• Fragrance composition [30] The fragrance according to any one of [23] to [29], wherein the amount of (B) contained in the aroma precursor composition is 40 to 98% by weight with respect to the aroma precursor composition.
• Composition [31] The amount of (C) contained in the aroma precursor composition is 0.5 to 45% by weight based on the aroma precursor composition, according to any one of [23] to [30]. Fragrance composition.
• the fragrance composition according to any one of. [34] The fragrance composition according to any one of [23] to [33], wherein the content of water in the fragrance precursor composition is 15% by weight or less with respect to the fragrance precursor composition. [35]
• the fragrance composition according to [38] wherein the Allium plant scent is a roasted Allium plant scent or a fresh Allium plant scent.
• a method capable of easily producing a perfume composition which can impart an allium plant aroma to a food and has stable physical properties in a wide temperature range it is possible to provide a method capable of easily producing a perfume composition which can impart an allium plant aroma to a food and has stable physical properties in a wide temperature range. Further, according to the present invention, a perfume composition capable of imparting an allium plant aroma to a food and having stable physical properties in a wide temperature range, a method for producing a food using the perfume composition, and an allium plant. A method of imparting incense can also be provided.
• the method for producing a fragrance composition of the present invention (sometimes referred to as “the method for producing the present invention” in the present specification) is (A) a compound represented by the following general formula (I) (in the present specification, Sometimes referred to as “Compound (I)”):
• (B) A sugar having a degree of polymerization of 2 or more of the constituent monosaccharides (in the present specification, simply referred to as “(B)”).
• (C) at least one amino acid selected from the group consisting of alanine, arginine, aspartic acid, glutamic acid, glycine, methionine and serine or a salt thereof (referred to herein simply as "(C)").
• the composition containing (in some cases) may be referred to as "fragrance precursor composition" for convenience.
• the aroma precursor composition can be heated to melt and then cooled to solidify as described below, but the term "fragrance precursor composition” as used herein refers to those that have been heated to a molten state. It means that it does not contain what is subsequently cooled and solidified, that is, the aroma precursor composition is not subjected to heating for melting.
• R indicates a C 1-6 alkyl group or a C 2-6 alkenyl group
• R in the general formula (I) represents a C 1-6 alkyl group or a C 2-6 alkenyl group.
• C 1-6 alkyl group of R means an alkyl having 1 to 6 carbon atoms in a linear or branched chain, for example, a methyl group, an ethyl group, an n-propyl group, an isopropyl group, or an n-butyl.
• a C 1-4 alkyl group is preferable, a linear C 1-4 alkyl group is more preferable, a linear C 1-3 alkyl group is further preferable, and a methyl group and an n-propyl group are particularly preferable.
• the "C 2-6 alkenyl group” of R means an alkenyl having 2 to 6 carbon atoms in a straight chain or a branched chain, and for example, an ethenyl group (vinyl group), a 1-propenyl group, a 2-propenyl group (Allyl group), 2-methyl-1-propenyl group, 1-butenyl group, 2-butenyl group, 3-butenyl group, 3-methyl-2-butenyl group, 1-pentenyl group, 2-pentenyl group, 3-pentenyl Examples thereof include a group, a 4-pentenyl group, a 4-methyl-3-pentenyl group, a 1-hexenyl group, a 3-hexenyl group, a 5-hexenyl group and the like.
• a C 2-4 alkenyl group is preferable, a linear C 2-4 alkenyl group is more preferable, a linear C 2-3 alkenyl group is further preferable, and a 1-propenyl group and a 2-propenyl group are particularly preferable.
• R in the general formula (I) is preferably a C 1-4 alkyl group or a C 2-4 alkenyl group, and more preferably a linear C 1-4 alkyl group or a linear C 2-4 alkenyl group. It is a group, more preferably a straight chain C 1-3 alkyl group or a straight chain C 2-3 alkenyl group, and particularly preferably a methyl group, an n-propyl group, a 1-propenyl group, a 2-propenyl group. It is a group.
• Suitable compounds (I) include, for example, the following compounds (IA) to (ID).
• suitable compound (I) include compounds represented by the following formulas.
• ALCSO S-allylcysteine sulfoxide
• ALC S-allylcysteine
• PCSO S-propylcysteine sulfoxide
• PeCSO S- (1-propenyl) -cysteine sulfoxide
• MCSO S-methylcysteine sulfoxide
• ALCSO, ALC, PCSO, and PeCSO are more preferable because the fragrance composition of the present invention can effectively impart the allyl plant scent.
• the above compound (I) may be used alone or in combination of two or more.
• the method for producing the compound (I) is not particularly limited, and the compound (I) can be produced by a method known per se or a method similar thereto. For example, it can be produced by chemical synthesis, enzymatic reaction, extraction method, or a combination of these methods.
• the compound (I) in which X is —S— utilizes, for example, cystathionine ⁇ -synthase to form a corresponding thiol compound (R—SH (in the formula, R is synonymous with the above)).
• R—SH cystathionine
• R—SH in the formula, R is synonymous with the above
• L-serine to produce.
• the amount of (A) contained in the aroma precursor composition can be such that the perfume composition of the present invention can effectively impart Allium plant aroma (eg, fresh Allium plant aroma, roasted Allium plant aroma, etc.). Therefore, it is preferably 0.8% by weight or more, more preferably 2% by weight or more, and particularly preferably 4% by weight or more, based on the aroma precursor composition. Further, the amount of (A) contained in the aroma precursor composition is such that the perfume composition of the present invention effectively imparts Allium plant scent (eg, fresh Allium plant scent, roasted Allium plant scent, etc.). Therefore, it is preferably 25% by weight or less, more preferably 22% by weight or less, and particularly preferably 17% by weight or less, based on the aroma precursor composition.
• Allium plant aroma eg, fresh Allium plant aroma, roasted Allium plant aroma, etc.
• the amount of (A) contained in the aroma precursor composition is relative to the aroma precursor composition, since the perfume composition of the present invention can impart a fresh Allium plant aroma particularly effectively. It may be 8% by weight or more. In another aspect, the amount of (A) contained in the aroma precursor composition can be added to the aroma precursor composition because the perfume composition of the present invention can impart the roasted Allium plant aroma particularly effectively. On the other hand, it may be 7% by weight or less.
• the "amount of (A)" contained in the aroma precursor composition means the total amount of the compound (I) used when two or more kinds of compounds (I) are used in combination as (A).
• sugar having a degree of polymerization of 2 or more of the constituent monosaccharides means a sugar in which two or more molecules of monosaccharides form a glycosidic bond, and is a "constituent monosaccharide” of the sugar.
• “Degree of polymerization” means the number of monosaccharides constituting one molecule of sugar.
• the type of monosaccharide (constituting monosaccharide) constituting the sugar used as (B) in the present invention is not particularly limited, and examples thereof include glucose, fructose, and galactose.
• the constituent monosaccharide of the sugar used as (B) in the present invention preferably contains at least glucose.
• (B) that is, a sugar having a constituent monosaccharide polymerization degree of 2 or more
• disaccharides such as sucrose, maltose, lactose, and trehalose (polymerization degree of constituent monosaccharides: 2); maltotriose.
• Raffinose and other trisaccharides (constituent monosaccharide polymerization degree: 3); sucrose such as sucrose, nigerotetraose and stachiose (constituent monosaccharide polymerization degree: 4); polysaccharides such as dextrin (constituent monosaccharide polymerization degree) : 5 or more), etc., and from the viewpoint of aroma intensity and physical properties of the fragrance composition of the present invention, disaccharides and polysaccharides are preferable, and sucrose is particularly preferable. These sugars may be used alone or in combination of two or more.
• the method for producing (B) (that is, the sugar having a degree of polymerization of the constituent monosaccharides of 2 or more) is not particularly limited, and can be produced by a method known per se or a method similar thereto.
• (B) used in the present invention may be a commercially available product.
• the amount of (B) contained in the aroma precursor composition can be such that the perfume composition of the present invention can effectively impart Allium plant aroma (eg, fresh Allium plant aroma, roasted Allium plant aroma, etc.). Therefore, it is preferably 40% by weight or more, more preferably 50% by weight or more, and particularly preferably 65% by weight or more with respect to the aroma precursor composition. Further, the amount of (B) contained in the aroma precursor composition is such that the perfume composition of the present invention effectively imparts Allium plant scent (eg, fresh Allium plant scent, roasted Allium plant scent, etc.). Therefore, it is preferably 98% by weight or less, more preferably 93% by weight or less, and particularly preferably 88% by weight or less, based on the aroma precursor composition.
• Allium plant aroma eg, fresh Allium plant aroma, roasted Allium plant aroma, etc.
• the amount of (B) contained in the aroma precursor composition is 75% by weight or less with respect to the aroma precursor composition because a fresh Allium plant aroma can be imparted particularly effectively. Good. In another aspect, the amount of (B) contained in the aroma precursor composition is 80% by weight or more with respect to the aroma precursor composition because the roasted Allium plant aroma can be imparted particularly effectively. May be.
• the "amount of (B)" contained in the aroma precursor composition means the total amount of saccharides used when two or more kinds of saccharides are used in combination as (B).
• the weight ratio of the amount of (A) to the amount of (B) contained in the aroma precursor composition is such that the perfume composition of the present invention can impart a fresh Allium plant aroma particularly effectively.
• (C) Amino acid or salt thereof The types of amino acids that can be used as (C) in the present invention are alanine, arginine, aspartic acid, glutamic acid, glycine, methionine and serine, preferably arginine, glutamic acid and methionine. Any of these amino acids can be used in L-form, D-form, and DL-form, but L-form and DL-form are preferable, and L-form is more preferable.
• the form of the amino acid used as (C) in the present invention is not particularly limited, but is preferably free or salt.
• the "free form” amino acid refers to an amino acid that does not form a protein, peptide, or the like by binding to another amino acid and exists in a free state.
• the salt of the amino acid is not particularly limited as long as it is acceptable for food, and is, for example, a salt with an inorganic acid (eg, hydrogen chloride, hydrogen bromide, hydroiodic acid, sulfuric acid, phosphoric acid, etc.); an organic acid.
• an inorganic acid eg, hydrogen chloride, hydrogen bromide, hydroiodic acid, sulfuric acid, phosphoric acid, etc.
• Salts with eg, formic acid, acetic acid, propionic acid, oxalic acid, succinic acid, lactic acid, citric acid, tartaric acid, maleic acid, fumaric acid, monomethylsulfate, etc.
• inorganic bases eg, sodium, potassium, lithium, calcium, etc.
• Salts with organic bases eg, ethylenediamine, propylenediamine, ethanolamine, monoalkylethanolamine, dialkylethanolamine, diethanolamine, triethanolamine, etc.
• the amino acid salt may be a hydrate (hydrous salt), and examples of such a hydrate include 1 to 6 hydrates.
• amino acids or salts thereof may be used alone or in combination of two or more.
• (C) (that is, an amino acid or a salt thereof) preferably contains at least one selected from the group consisting of arginine, glutamic acid and methionine or a salt thereof, and preferably contains arginine, glutamic acid salt (eg, sodium glutamate, etc.) and methionine. It is more preferable to contain at least one selected from the group consisting of, and it is particularly preferable to contain at least one selected from the group consisting of arginine and monosodium glutamate (eg, sodium glutamate, etc.).
• the method for producing (C) (that is, an amino acid or a salt thereof) is not particularly limited, and it can be produced by a method known per se or a method similar thereto.
• (C) uses, for example, those extracted and purified from naturally occurring animals and plants, or those obtained by a chemical synthesis method, a fermentation method, an enzymatic method, a gene recombination method, or the like. Good.
• the amount of (C) contained in the aroma precursor composition is preferably 0.5% by weight with respect to the aroma precursor composition because the perfume composition of the present invention can effectively impart the allium plant aroma.
• the above is more preferably 1% by weight or more, and particularly preferably 3% by weight or more.
• the amount of (C) contained in the aroma precursor composition is preferably 45% by weight with respect to the aroma precursor composition because the perfume composition of the present invention can effectively impart the allium plant aroma. It is less than or equal to, more preferably 35% by weight or less, further preferably 25% by weight or less, and particularly preferably 15% by weight or less.
• the "amount of (C)" contained in the aroma precursor composition means the total amount of the amino acids or salts thereof used when two or more kinds of amino acids or salts thereof are used in combination as (C). In the present invention, the amount of the amino acid or a salt thereof is converted into the free form of the amino acid.
• the amount of arginine or a salt thereof contained in the aroma precursor composition is an aroma precursor because the perfume composition of the present invention can effectively impart an allium plant aroma. It is preferably 0.1% by weight or more, more preferably 0.8% by weight or more, and particularly preferably 2.5% by weight or more, based on the composition. Further, in this case, the amount of arginine or a salt thereof contained in the aroma precursor composition is preferable with respect to the aroma precursor composition because the fragrance composition of the present invention can effectively impart the allium plant scent. Is 22% by weight or less, more preferably 17% by weight or less, further preferably 12% by weight or less, and particularly preferably 7% by weight or less.
• the amount of glutamic acid or a salt thereof contained in the aroma precursor composition is an aroma precursor because the perfume composition of the present invention can effectively impart an allium plant aroma. It is preferably 0.1% by weight or more, more preferably 0.8% by weight or more, and particularly preferably 2.5% by weight or more, based on the composition. Further, in this case, the amount of glutamic acid or a salt thereof contained in the aroma precursor composition is preferable with respect to the aroma precursor composition because the fragrance composition of the present invention can effectively impart the allium plant scent. Is 22% by weight or less, more preferably 17% by weight or less, further preferably 12% by weight or less, and particularly preferably 7% by weight or less.
• the amount of methionine or a salt thereof contained in the aroma precursor composition is such that the fragrance composition of the present invention can effectively and tastelessly impart an allium plant scent. , 0.1% by weight or more, more preferably 0.3% by weight or more, based on the aroma precursor composition. Further, in this case, the amount of methionine or a salt thereof contained in the aroma precursor composition is preferable with respect to the aroma precursor composition because the perfume composition of the present invention can effectively impart the allium plant aroma. Is 7% by weight or less, more preferably 0.7% by weight or less.
• the weight ratio of the amount of (A) to the amount of (C) contained in the aroma precursor composition is preferably (A): because the perfume composition of the present invention can effectively impart the Allium plant aroma.
• Suitable aroma precursor compositions include, for example, the following aroma precursor compositions (i) to (iv).
• (I) As (A), compound (I) (preferably S-allylcysteine, S-methylcysteine, S-propylcysteine, S- (1-propenyl) -cysteine, S-allylcysteine sulfoxide, S-methyl Contains (at least one selected from the group consisting of cysteine sulfoxide, S-propylcysteine sulfoxide and S- (1-propenyl) -cysteine sulfoxide); as (B) disaccharides (preferably sucrose) and polysaccharides (preferably sucrose) Preferably, it contains at least one selected from the group consisting of (dextrin); as (C), at least one amino acid selected from the group consisting of arginine, glutamic acid and methionine or a salt thereof (preferably arginine, glutamic acid).
• An aroma precursor composition containing at least one) selected from the group consisting of salt and methionine.
• compound (I) preferably S-allylcysteine, S-methylcysteine, S-propylcysteine, S- (1-propenyl) -cysteine, S-allylcysteine sulfoxide, S-methyl Contains at least one selected from the group consisting of cysteine sulfoxide, S-propylcysteine sulfoxide and S- (1-propenyl) -cysteine sulfoxide); at least selected from the group consisting of sucrose and dextrin as (B).
• (A) S-allylcysteine, S-methylcysteine, S-propylcysteine, S- (1-propenyl) -cysteine, S-allylcysteine sulfoxide, S-methylcysteine sulfoxide, S-propylcysteine sulfoxide.
• S- (1-propenyl) -cysteine sulfoxide preferably S-allylcysteine sulfoxide, S-allylcysteine, S-propylcysteine sulfoxide, S- (1-propenyl) -cysteine sulfoxide and S-methylcysteine sulfoxide
• An aroma precursor composition containing at least one selected from the group consisting of (preferably sodium glutamate) and methionine.
• the aroma precursor composition may consist only of (A), (B) and (C), but may contain other components in addition to (A), (B) and (C). Good.
• the components that the aroma precursor composition can contain in addition to (A), (B) and (C) are not particularly limited as long as they do not impair the object of the present invention, but are not limited to, for example, water and (C). Examples thereof include amino acids or salts thereof, organic acids, inorganic salts, vitamins, fragrances, antioxidants, excipients, anticaking agents, vegetable powders, vegetable extracts and the like.
• the water that can be contained in the aroma precursor composition is not particularly limited as long as it can be usually used for producing a fragrance, and for example, ultrapure water, pure water, ion-exchanged water, distilled water, purified water, tap water and the like. Can be mentioned.
• the water content is such that the perfume composition of the present invention has a suitable appearance without taking time for heating. Therefore, it is preferably 15% by weight or less, more preferably 10% by weight or less, based on the aroma precursor composition.
• the anticaking agent that can be contained in the aroma precursor composition is not particularly limited, but glycerin fatty acid ester, cellulose, and talc are preferable because they can exert a remarkable anticaking effect in the fragrance composition of the present invention. More preferably, it is a glycerin fatty acid ester.
• the constituent fatty acids of the glycerin fatty acid ester are not particularly limited, and may be, for example, saturated or unsaturated fatty acids having 8 to 24 carbon atoms.
• Specific examples of the glycerin fatty acid ester include glyceryl laurate, glyceryl myristate, glyceryl stearate, glyceryl oleate, glyceryl behenate and the like.
• anticaking agent one type may be used alone, or two or more types may be used in combination.
• the form of the anticaking agent is not particularly limited, but for example, powdery, finely granular, granular ones (eg, powdered cellulose, talcum powder, etc.) and the like can be preferably used.
• the aroma precursor composition is, in addition to (A), (B) and (C), an anticaking agent (preferably at least one anticaking agent selected from the group consisting of glycerin fatty acid ester, cellulose and talc. )
• an anticaking agent preferably at least one anticaking agent selected from the group consisting of glycerin fatty acid ester, cellulose and talc.
• the amount of the anticaking agent contained in the aroma precursor composition is usually 0.7% by weight or more, preferably 1% by weight or more, more preferably 1% by weight or more, based on the aroma precursor composition. Is 1.5% by weight or more.
• the amount of the anticaking agent contained in the aroma precursor composition is usually 7% by weight or less, preferably 5% by weight or less, more preferably 3% by weight, based on the aroma precursor composition. It is 5.5% by weight or less.
• the aroma precursor composition preferably contains substantially no oil.
• the aroma precursor composition includes canola oil, soybean oil, canola oil, corn oil, rapeseed oil, sesame oil, flaxseed oil, sunflower oil, peanut oil, cottonseed oil, olive oil, rice oil, palm oil, palm kernel.
• Vegetable oils such as oil, bran oil, sardine oil, and grape seed oil; it is preferable that they do not substantially contain animal oils such as pork fat (lard), beef fat, chicken oil, sheep fat, horse fat, fish oil, whale oil and butter. Since the fragrance precursor composition does not substantially contain oil, the fragrance composition of the present invention can have suitable physical characteristics.
• an oil having no fluidity at room temperature may be generally referred to as "fat”, but the oil here is a concept including fat.
• the aroma precursor composition "substantially contains no oil” means (1) when it does not contain oil at all, or (2) an amount which does not affect the physical properties of the fragrance composition of the present invention. It means that it is one of the cases where it is contained in (for example, 1% by weight or less with respect to the aroma precursor composition).
• the form of the aroma precursor composition is not particularly limited, but it is preferably in a solid state at room temperature (25 ° C.), and (A), (B) and (C) tend to be uniformly mixed. It is more preferable that it is in the form of granules.
• the "powder-granular material” refers to a powder-like material, a fine-grained material, a granular material, or a combination thereof.
• the method for preparing the aroma precursor composition is not particularly limited, and the aroma precursor composition is a method known per se, for example, (A), (B) and (C), and if necessary, other components are blended. Alternatively, it can be prepared by appropriately pulverizing (pulverizing) and mixing while stirring by a method similar to this.
• the heating method of the aroma precursor composition is not particularly limited as long as (B) (that is, the sugar having a degree of polymerization of the constituent monosaccharides of 2 or more) can be melted, and is, for example, an oven, a microwave oven, a hot plate, or an iron plate. , It can be done by using a conventional device such as a frying pan.
• the heating temperature of the aroma precursor composition can be appropriately adjusted according to the type (A) contained in the aroma precursor composition, the target allium plant aroma, the heating time, etc., but is preferably 105 ° C. or higher. More preferably, it is 115 ° C. or higher.
• the heating temperature is preferably 225 ° C. or lower, more preferably 210 ° C. or lower, and particularly preferably 185 ° C. or lower.
• the heating temperature of the aroma precursor composition may be 135-175 ° C.
• a perfume composition capable of effectively imparting a fresh allium plant aroma for example, a fresh garlic aroma
• the heating temperature of the aroma precursor composition may be 135 to 225 ° C.
• the heating time of the aroma precursor composition may be appropriately adjusted according to the amount of the aroma precursor composition to be heated, the type (A) contained in the aroma precursor composition, the target allium plant aroma, the heating temperature, and the like. It is often, but not particularly limited, usually 30 seconds to 150 minutes, preferably 1 to 120 minutes, and more preferably 3 to 60 minutes.
• the production method of the present invention may include cooling and solidifying the melt obtained by heating the aroma precursor composition.
• the method for cooling the melt is not particularly limited as long as it does not impair the object of the present invention and can solidify the melt, but for example, the melt can be easily solidified by leaving it at room temperature. I can let you. Alternatively, if the melt is stored in a refrigerator set to a predetermined temperature, it can be solidified in a shorter time.
• the solidified product obtained by cooling the melt of the aroma precursor composition (sometimes referred to as "melted solidified product” in the present specification) is used as it is as a fragrance composition (fragrance composition of the present invention).
• the production method of the present invention may include subjecting the obtained molten solidified product to a conventional treatment step in the production of a fragrance.
• a melt-solidified product is desired by crushing the melt-solidified product or using a base (starch, dextrin, cyclodextrin, sugar, protein, salts, etc.) commonly used in the fragrance field. It may include formulation into the dosage form of.
• the fragrance composition obtained by the production method of the present invention can express an allium plant scent by, for example, dissolving in hot water. Therefore, the perfume composition of the present invention is suitably used for imparting the allium plant aroma to foods. Therefore, the fragrance composition obtained by the production method of the present invention is preferably used for imparting Allium plant scent.
• the "flavor” refers to a food additive used to impart aroma, flavor, taste, etc. to a food.
• “food” is a concept that broadly includes those that can be ingested orally, and also includes beverages, seasonings, and the like.
• the "allium plant fragrance-imparting fragrance composition” includes an allium plant fragrance-imparting agent.
• allium plant aroma means that an allium plant (eg, garlic, onion, allium, garlic, etc.) is cooked in a raw state or cooked (eg, cooked, etc.). It refers to the characteristic aroma expressed by.
• the allium plant scent can be classified into, for example, garlic scent, onion scent, allium scent, garlic scent, etc., depending on the type of allium plant.
• Allium plant incense examples include fresh Allium plant incense, roasted Allium plant incense and the like.
• Fresh Allium plant scent refers to the characteristic aroma that is expressed in the raw state of Allium plants without being cooked, and garlic, which is a type of Allium plant, is taken as an example. More specifically, “fresh garlic scent” refers to the pungent scent that is characteristic of chopped raw garlic.
• “Roasted allium plant scent” refers to the characteristic fragrant aroma that is expressed when allium plants are roasted. Taking garlic, which is a type of allium plant, as an example, it will be explained in more detail. “Roasted garlic scent” refers to the savory scent of charred garlic.
• Allium plant scent eg, fresh Allium plant scent, roasted Allium plant scent, etc.
• a specialized panel for example, sensory evaluation shown in Examples described later.
• giving the allium plant scent or the like means, for example, newly imparting the allium plant scent to a food that does not have the allium plant scent, and also the allium plant scent. And the like, the term “giving” includes further adding the allium plant scent to a food having the allium plant scent, that is, enhancing the allium plant scent.
• the food to which the fragrance composition of the present invention can be added is not particularly limited, but those to which it is desired to add the scent of plants of the genus Allium are preferable, for example, stir-fried vegetables, fried rice, yakisoba, pot meat, mabo tofu, green pepper.
• the "natural seasoning” refers to a seasoning produced by a method such as extraction, decomposition, heating, fermentation, etc. using a natural product as a raw material, and specific examples thereof include chicken extract and beef extract.
• Pork extract, sheep meat extract and other livestock meat extracts include chicken sardine extract, beef bone extract, pork bone extract and other various sardine extracts; eel extract, mackerel extract, glutinous extract, scallop extract, crab extract, ⁇ extract, Various seafood extracts such as boiled dried extract, dried scallop extract; various knot extracts such as sardine extract, mackerel extract, Soda bushi extract; various vegetable extracts such as onion extract, white vegetable extract, celery extract; various kelp extract, etc.
• flavor seasoning refers to a seasoning used to impart the aroma, flavor, and taste of a flavor raw material to a food, for example, adding sugar, salt, or the like to a natural seasoning.
• flavor seasonings include various livestock meat flavor seasonings such as chicken flavor seasoning, beef flavor seasoning, and pork flavor seasoning; eel flavor seasoning, boiled and dried flavor seasoning, dried shellfish flavor seasoning, and shellfish flavor.
• livestock meat flavor seasonings such as chicken flavor seasoning, beef flavor seasoning, and pork flavor seasoning
• eel flavor seasoning boiled and dried flavor seasoning, dried shellfish flavor seasoning, and shellfish flavor.
• seafood-flavored seasonings such as seasonings; various spicy vegetable-flavored seasonings; kelp-flavored seasonings and the like can be mentioned.
• the food to which the flavor composition of the present invention can be added may be provided (sold, distributed, etc.) in a mode suitable for eating, or may be subjected to predetermined treatment or cooking to be in a mode suitable for eating. It may be provided (sold, distributed, etc.) in a required manner.
• the food to which the composition of the present invention can be added may be provided as a concentrate or the like that needs to be diluted with water or the like in order to obtain a mode suitable for eating.
• the perfume composition obtained by the production method of the present invention can be suitably used for imparting the allium plant aroma to foods. Therefore, according to the present invention, the perfume composition can be obtained by the production method of the present invention. Also provided is a method of imparting Allium plant aroma, which comprises adding a flavor composition to a food product. Further, since the perfume composition obtained by the production method of the present invention can be used by adding food as described above, according to the present invention, the perfume composition obtained by the production method of the present invention is added. Methods of making food, including, are also provided. These methods may be collectively referred to as "the method of the present invention" in the present specification.
• the method and conditions for adding the flavor composition of the present invention to a food are not particularly limited, and can be appropriately set according to the type of food and the like. Since the perfume composition of the present invention can express the aroma of plants of the genus Allium by, for example, dissolving it in hot water, the perfume composition of the present invention is dissolved in hot water or the like, and the obtained aqueous solution is added to the food. obtain.
• the time when the flavor composition of the present invention is added to the food is not particularly limited and may be added at any time. For example, during the production of the food, after the completion of the food (eg, immediately before the food is eaten, the food is eaten). Middle grade) etc.
• the flavor composition of the present invention may be added to the food raw material before the production of the food.
• the amount of the flavor composition of the present invention added to a food may be appropriately set according to the type of food and the like, and is not particularly limited, but is usually 1% by weight or less with respect to the food.
• a food product to which an allium plant aroma is added can be obtained.
• a solidified product (melted solidified product) obtained by cooling a melt of an aroma precursor composition can be used as it is or by being subjected to a conventional treatment step in the production of a fragrance. It is a composition, and therefore, the fragrance composition of the present invention can also be said to be a fragrance composition containing a melt-solidified product of the aroma precursor composition.
• the Selector dial of the hot plate was set to "Hot Plate", and the Hot Plate dial (temperature control knob) was set to 175 ° C. for preheating.
• the plate was set flat on both the top and bottom.
• the plate temperature was measured using a thermometer.
• the heating time was measured from the time when the hot plate was closed, that is, the time when the hot plate was closed was defined as the heating time: 0 (minutes).
• test zone 1-2 Samples of test group 1-2 were prepared in the same procedure as in test group 1-1 except that glucose was used instead of fructose.
• Test Zone 1-3 Samples of Test Group 1-3 were prepared in the same procedure as in Test Group 1-1 except that xylose was used instead of fructose.
• Test Group 1-4 Samples of test group 1-4 were prepared in the same procedure as in test group 1-1 except that ribose was used instead of fructose.
• Test plot 1-5 Samples of Test Group 1-5 were prepared in the same procedure as in Test Group 1-1 except that glucose and xylose were used instead of fructose.
• Test plot 1-6 Samples of Test Group 1-6 were prepared in the same procedure as in Test Group 1-1 except that maltose was used instead of fructose.
• Test plot 1--7 Samples of test group 1-7 were prepared by the same procedure as test group 1-1 except that dextrin (manufactured by Matsutani Chemical Industry Co., Ltd., trade name "Paindex # 6") was used instead of fructose. did.
• Test plot 1-8 Samples of Test Group 1-8 were prepared in the same procedure as in Test Group 1-1 except that sucrose was used instead of fructose.
• the scoring is based on a standard of 0 points when fresh garlic scent and roasted garlic scent are "not felt at all” and 5 points when “strongly felt”, in 0.5-point increments. It was done by law.
• fresh garlic scent refers to a pungent scent that is characteristic of chopped raw garlic
• roasted garlic scent refers to a savory scent like charred garlic. ..
• samples in which fresh garlic scent and scent not corresponding to roasted garlic scent were felt commented on the scent (other scents).
• Test Groups 1-1 to 1-5 prepared using monosaccharides (fructose, glucose, xylose, ribose) were rubber under normal temperature and conditions of 44 ° C or 44 ° C. It was confirmed that there was a problem with the physical properties.
• the samples of Test Groups 1-6 to 1-8 prepared using disaccharides (maltose, sucrose) or polysaccharides (dextrin) were all solid under the conditions of normal temperature and 44 ° C., and had stable physical characteristics. It was confirmed that it had.
• the samples of Test Groups 1-6 to 1-8 all expressed plant scents of the genus Allium (fresh garlic scent, roasted garlic scent), and among them, Test Groups 1-8 prepared using sucrose. Samples most expressed the roasted garlic aroma.
• the Selector dial of the hot plate was set to "Hot Plate", and the Hot Plate dial (temperature control knob) was set to 175 ° C. for preheating.
• the plate was set flat on both the top and bottom.
• the plate temperature was measured using a thermometer.
• the heating time was measured from the time when the hot plate was closed, that is, the time when the hot plate was closed was defined as the heating time: 0 (minutes).
• Test Zone 2-2 Samples of Test Group 2-2 were prepared in the same procedure as in Test Group 2-1 except that sodium glutamate was used instead of arginine.
• Test Zone 2-3 Samples of Test Group 2-3 were prepared in the same procedure as in Test Group 2-1 except that cysteine hydrochloride was used instead of arginine.
• Test Group 2-4 Samples of Test Group 2-4 were prepared in the same procedure as in Test Group 2-1 except that DL-alanine was used instead of arginine.
• Test plot 2-5 Samples of Test Group 2-5 were prepared in the same procedure as in Test Group 2-1 except that glycine was used instead of arginine.
• Test plot 2-6 Samples of Test Group 2-6 were prepared in the same procedure as in Test Group 2-1 except that sodium aspartate was used instead of arginine.
• Test plot 2--7 Samples of Test Group 2-7 were prepared in the same procedure as in Test Group 2-1 except that serine was used instead of arginine.
• Test plot 2-8 Samples of Test Group 2-8 were prepared in the same procedure as in Test Group 2-1 except that leucine was used instead of arginine.
• Test plot 2-9 Samples of Test Group 2-9 were prepared in the same procedure as in Test Group 2-1 except that proline was used instead of arginine.
• Test plot 2-10 Samples of Test Group 2-10 were prepared in the same procedure as in Test Group 2-1 except that sodium aspartate, monosodium glutamate, serine, leucine, proline and arginine were further used in addition to arginine.
• Test Group 2-11 Samples of Test Group 2-11 were prepared in the same procedure as in Test Group 2-1 except that sodium glutamate was further used in addition to arginine.
• Test Group 2-12 Samples of Test Group 2-12 were prepared in the same procedure as in Test Group 2-1 except that methionine was used instead of arginine.
• Test plot 2-13 Samples of Test Group 2-13 were prepared in the same procedure as in Test Group 2-1 except that monosodium glutamate and methionine were further used in addition to arginine.
• Arginine Arg Monosodium glutamate: MSG Cysteine Hydrochloride: Cys-HCl DL-alanine: Ala (D, L-) Glycine: Gly Sodium aspartate: Asp-Na Serine: Ser Leucine: Leu Proline: Pro Methionine: Met
• Test Group 2-1 prepared using at least one selected from the group consisting of alanine, arginine, sodium aspartate, sodium glutamate, glycine, methionine and serine,
• the samples of Test Group 2-2, Test Group 2-4-2-7, and Test Group 2-10-2-13 all expressed the genus Allium plant scent (fresh garlic scent, roasted garlic scent). .. Among them, the samples of Test Group 2-11 prepared using arginine and monosodium glutamate, and the samples of Test Group 2-13 prepared using methionine, arginine and monosodium glutamate most expressed the roasted garlic aroma. .. In the sample of Test Group 2-13 prepared using a small amount of methionine, an improvement in thickness (specifically, a taste felt by the tongue and a profound feeling derived from the retronasal aroma) was also observed.
• the Selector dial of the hot plate was set to "Hot Plate", and the Hot Plate dial (temperature control knob) was set to 175 ° C. for preheating.
• the plate was set flat on both the top and bottom.
• the plate temperature was measured using a thermometer.
• the heating time was measured from the time when the hot plate was closed, that is, the time when the hot plate was closed was defined as the heating time: 0 (minutes).
• the molten mixture was taken out from the hot plate and left at room temperature (25 ° C.) until solidified to obtain samples of Test Groups 3-1 to 3-10, respectively.
• the temperature control knob was left set at 175 ° C. during heating for 3 minutes.
• Samples with varying weight ratios of S-allylcysteine sulfoxide to arginine and monosodium glutamate differed when the amount of arginine and monosodium glutamate relative to S-allylcysteine sulfoxide was high. Flavors (boiled meat odor, jerky odor) were generated, and allium plant scents (fresh garlic scent, roasted garlic scent) tended to be less noticeable.
• the Selector dial of the hot plate was set to "Hot Plate", and the Hot Plate dial (temperature control knob) was set to 125 to 205 ° C. for preheating.
• the plate was set flat on both the top and bottom.
• the plate temperature was measured using a thermometer.
• the heating time was measured from the time when the hot plate was closed, that is, the time when the hot plate was closed was defined as the heating time: 0 (minutes).
• evaluation sample 2 After heating for 1 to 30 minutes, the molten mixture was taken out from the hot plate and left at room temperature (25 ° C.) until it solidified. During heating for 1 to 30 minutes, the temperature control knob was left set at 125 to 205 ° C. (6) The obtained solidified product was transferred to a bag and pulverized by hand, and this was used as an evaluation sample for sensory evaluation described later.
• evaluation sample 2 (1) S-allylcysteine sulfoxide (5% by weight), sucrose (85% by weight), arginine (5% by weight) and monosodium glutamate (5% by weight) were blended and mixed while being mashed in a mortar.
• Table 7 shows the evaluation results of each sample obtained in the above ⁇ Preparation of evaluation sample 1>
• Table 8 shows the evaluation results of each sample obtained in the above ⁇ Preparation of evaluation sample 2> (the left side is fresh). It is the evaluation of the garlic scent, and the right side is the evaluation of the roasted garlic scent).
• the Selector dial of the hot plate was set to "Hot Plate", and the Hot Plate dial (temperature control knob) was set to 175 ° C. for preheating.
• the plate was set flat on both the top and bottom.
• the plate temperature was measured using a thermometer.
• the heating time was measured from the time when the hot plate was closed, that is, the time when the hot plate was closed was defined as the heating time: 0 (minutes).
• the heating time 0 (minutes).
• the melted mixture is taken out from the hot plate and left at room temperature (25 ° C.) for 5 minutes (time until the melted mixture returns to room temperature (25 ° C.)).
• a sample of -1 was obtained.
• the temperature control knob was left set at 175 ° C. during heating for 3 minutes.
• a sample of Test Group 6-5 was prepared in the same procedure as in Test Group 6-1 except that the heating time was changed from "3 minutes” to "6 minutes”.
• a sample of Test Group 6-6 was prepared in the same procedure as in Test Group 6-1 except that the heating time was changed from "3 minutes” to "6 minutes”.
• the Selector dial of the hot plate was set to "Hot Plate", and the Hot Plate dial (temperature control knob) was set to 175 ° C. for preheating.
• the plate was set flat on both the top and bottom.
• the plate temperature was measured using a thermometer.
• the heating time was measured from the time when the hot plate was closed, that is, the time when the hot plate was closed was defined as the heating time: 0 (minutes).
• sample of test group 7-1 After heating for 3 minutes, the molten mixture was taken out from the hot plate and left at room temperature (25 ° C.) until it solidified. The temperature control knob was left set at 175 ° C. during heating for 3 minutes. (6) The obtained solidified product was transferred to a bag, pulverized by hand, and used as an evaluation sample for sensory evaluation described later (the sample is hereinafter referred to as "sample of test group 7-1").
• Test Group 7-1 A sample of Test Group 7-1 was added at a concentration of 2.23% by weight to 1.5 g of a powdered commercially available flavor seasoning (manufactured by Ajinomoto Thai Co., Ltd., trade name: RosDee (registered trademark) Pork). After that, 100 mL of hot water (65 ° C.) was further added and mixed well to prepare a soup.
• Roasted garlic aroma is enhanced in the orthonasal aroma of the soup (the aroma that can be felt only by the nose without containing food in the mouth) and the retronasal aroma (the aroma that is felt when the food is put in the mouth and penetrates from the oral cavity to the nasal cavity).
• the Selector dial of the hot plate was set to "Hot Plate", and the Hot Plate dial (temperature control knob) was set to 125 ° C. for preheating.
• the plate was set flat on both the top and bottom.
• the plate temperature was measured using a thermometer.
• the heating time was measured from the time when the hot plate was closed, that is, the time when the hot plate was closed was defined as the heating time: 0 (minutes).
• sample of test group 7-2 After heating for 20 minutes, the molten mixture was taken out from the hot plate and left at room temperature (25 ° C.) until it solidified. During the heating for 20 minutes, the temperature control knob was left set at 125 ° C. (6) The obtained solidified product was transferred to a bag, pulverized by hand, and used as an evaluation sample for sensory evaluation described later (the sample is hereinafter referred to as "sample of test group 7-2").
• Test Group 7-2 After adding the sample of Test Group 7-2 to 50 g of commercially available frozen fried rice (manufactured by Seven & i Holdings Co., Ltd., trade name: Seven Premium addictive rich taste fried rice) at a concentration of 0.6% by weight. , Heated in a microwave oven at 500 W for 2 minutes to prepare fried rice. It was confirmed by two specialized panels whether the fresh garlic scent was enhanced in the fried rice orthonasal scent and retronasal scent.
• the Selector dial of the hot plate was set to "Hot Plate", and the Hot Plate dial (temperature control knob) was set to 175 ° C. for preheating.
• the plate was set flat on both the top and bottom.
• the plate temperature was measured using a thermometer.
• the heating time was measured from the time when the hot plate was closed, that is, the time when the hot plate was closed was defined as the heating time: 0 (minutes).
• Test plot 8-2 A sample of Test Group 8-2 was prepared in the same procedure as in Test Group 8-1 except that S-allylcysteine was used instead of S-allylcysteine sulfoxide.
• Test plot 8-3 Samples of Test Group 8-3 were prepared in the same procedure as in Test Group 8-1, except that S-propylcysteine sulfoxide was used instead of S-allylcysteine sulfoxide.
• Test plot 8-4 Samples of Test Group 8-4 were prepared in the same procedure as in Test Group 8-1, except that S- (1-propenyl) -cysteine sulfoxide was used instead of S-allylcysteine sulfoxide.
• Test plot 8-5 Samples of Test Group 8-5 were prepared in the same procedure as in Test Group 8-1, except that S-methylcysteine sulfoxide was used instead of S-allylcysteine sulfoxide.
• roasted Allium plant aroma refers to a characteristic fragrant aroma that is expressed when allium plants (garlic, onions, allium) are roasted.
• samples in which fresh Allium plant scents and roasted Allium plant scents did not correspond to the scents were commented on the scents (other scents).
• Test plot 9-2 A sample of Test Group 9-2 was obtained in the same procedure as in Test Group 9-1 except that the storage time of the aqueous solution was changed from "30 minutes” to "1 hour".
• Test plot 9-3 Samples of Test Group 9-3 were obtained in the same procedure as in Test Group 9-1 except that the storage time of the aqueous solution was changed from "30 minutes” to "2 hours".
• Test plot 9-5 Samples of Test Group 9-5 were obtained in the same procedure as in Test Group 9-4, except that the storage time of the aluminum pouch was changed from "1 week” to "1 month”.
• Test sample 10 ⁇ Preparation of test sample> (1) S-allylcysteine sulfoxide, sucrose, arginine, monosodium glutamate and the anticaking agent shown in Table 16 below were blended in the proportions shown in Table 14 below, and mixed while being mashed in a mortar. X in Table 14 indicates the blending ratio of the anticaking agent, and the specific numerical value thereof is shown in Table 16. (2) 1 g of the obtained mixture was placed on a cooking sheet folded in three vertically and horizontally, and wrapped in an evenly spread state. (3) A household water oven (manufactured by Sharp Corporation, trade name: Helsio, model name: AX-XP200-W) was preheated at 140 ° C.
• the accelerated deterioration test was carried out as follows, and the consolidation state of each sample was evaluated.
• the powdery test sample 500 mg was transferred to a 50 mL vial as soon as possible after pulverization (within 60 seconds after pulverization) so as not to absorb moisture, and the vial was covered and sealed.
• the lid of the vial containing the test sample was opened under the conditions (temperature, humidity) shown in Table 16, and the lid was closed after the predetermined time shown in Table 16 had elapsed.
• the opening time (5 minutes, 60 minutes, 120 minutes) shown in Table 16 is the time from opening the lid of the vial to closing the lid, and the time when the lid is opened is defined as the opening time: 0. It was set to (minutes).
• (3) The state of the test sample in the vial was observed, and scoring was performed based on the criteria shown in Table 15 below.
• a method capable of easily producing a perfume composition which can impart an allium plant aroma to a food and has stable physical properties in a wide temperature range it is possible to provide a method capable of easily producing a perfume composition which can impart an allium plant aroma to a food and has stable physical properties in a wide temperature range. Further, according to the present invention, a perfume composition capable of imparting an allium plant aroma to a food and having stable physical properties in a wide temperature range, a method for producing a food using the perfume composition, and an allium plant. A method of imparting incense can also be provided.

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• 2020
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