WO2022004588A1 - Composition d'arôme - Google Patents

Composition d'arôme Download PDF

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Publication number
WO2022004588A1
WO2022004588A1 PCT/JP2021/024117 JP2021024117W WO2022004588A1 WO 2022004588 A1 WO2022004588 A1 WO 2022004588A1 JP 2021024117 W JP2021024117 W JP 2021024117W WO 2022004588 A1 WO2022004588 A1 WO 2022004588A1
Authority
WO
WIPO (PCT)
Prior art keywords
benzaldehyde
benzeneacetaldehyde
isovaleraldehyde
flavor composition
food
Prior art date
Application number
PCT/JP2021/024117
Other languages
English (en)
Japanese (ja)
Inventor
希 峰島
理恵 藤井
Original Assignee
味の素株式会社
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 味の素株式会社 filed Critical 味の素株式会社
Priority to JP2022533953A priority Critical patent/JPWO2022004588A1/ja
Publication of WO2022004588A1 publication Critical patent/WO2022004588A1/fr

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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
    • A23L27/20—Synthetic spices, flavouring agents or condiments

Definitions

  • the present invention relates to a flavor composition, a food or drink containing the flavor composition, a method of imparting richness to a food or drink using the flavor composition, and a method of producing a food or drink using the flavor composition.
  • flavored vegetables such as onions and carrots are slowly roasted in butter and vegetable oil during the cooking process to create a rich flavor (specifically, the contents). It is possible to impart the richness and thickness of the aftertaste and the spread of the flavor in the oral cavity (hereinafter, simply referred to as richness in the present specification).
  • powders, retort-packed foods, and the like which are simple cooking forms of savory foods and drinks, are commercially available.
  • Savory foods and drinks in a simple cooking form have the advantage that they can be easily cooked simply by pouring hot water or warming them in a pot, but the natural cooking feeling (richness) given by general cooking should be reproduced at the time of eating. Was difficult.
  • a seasoning base made by cooking a large amount of flavored vegetables in a large facility for a long time to make a paste, or a seasoning base made by further powdering the paste (Millpore, etc.).
  • Patent Document 1 Patent Document 1
  • such a seasoning base has a problem that raw material costs and processing costs are high and cannot be added to the extent that it is effective in the final product (food and drink).
  • Patent Document 2 describes isovaleraldehyde, benzaldehyde, phenylacetaldehyde (also known as benzeneacetaldehyde) and the like as the main aroma components of cacao.
  • Patent Document 3 describes 3-methylbutanal (also known as isovaleraldehyde), benzaldehyde, phenylacetaldehyde (also known as benzeneacetaldehyde) and the like as components detected in almond drinks.
  • Patent Document 4 describes a vegetable flavor containing a fragrance such as an aldehyde and a vegetable extract.
  • isovaleraldehyde, benzaldehyde, and benzeneacetaldehyde can be a characteristic aroma component of cooked processed products of flavored vegetables such as Milpore.
  • An object of the present invention is a flavor composition that imparts a natural cooking feeling (richness) to flavored vegetables, foods and drinks containing the flavor composition, a method of imparting richness to foods and drinks using the flavor composition, and The present invention provides a method for producing a food or drink using the flavor composition.
  • a flavor composition containing isovaleraldehyde, benzaldehyde, and benzeneacetaldehyde containing isovaleraldehyde, benzaldehyde, and benzeneacetaldehyde.
  • the content of benzaldehyde is 34% by weight or less with respect to the total content of isovaleraldehyde, benzaldehyde, and benzeneacetaldehyde, and the total concentration of isovaleraldehyde, benzaldehyde, and benzeneacetaldehyde at the time of eating is 5 to 3000 ppb.
  • the weight ratio of isovaleraldehyde, benzaldehyde, and benzeneacetaldehyde is 2 to 80: 1.5 to 34: 10 to 90, and the total of these is 100.
  • a method for imparting richness to foods and drinks which comprises adding the following flavor composition: A flavor composition containing isovaleraldehyde, benzaldehyde, and benzeneacetaldehyde.
  • the content of benzaldehyde is 34% by weight or less with respect to the total content of isovaleraldehyde, benzaldehyde, and benzeneacetaldehyde, and the total concentration of isovaleraldehyde, benzaldehyde, and benzeneacetaldehyde at the time of eating is 5 to 3000 ppb.
  • the weight ratio of isovaleraldehyde, benzaldehyde, and benzeneacetaldehyde is 2 to 80: 1.5 to 34: 10 to 90, and the total of these is 100.
  • a method for producing a food or drink which comprises adding the following flavor composition: A flavor composition containing isovaleraldehyde, benzaldehyde, and benzeneacetaldehyde.
  • the content of benzaldehyde is 34% by weight or less with respect to the total content of isovaleraldehyde, benzaldehyde, and benzeneacetaldehyde, and the total concentration of isovaleraldehyde, benzaldehyde, and benzeneacetaldehyde at the time of eating is 5 to 3000 ppb.
  • the weight ratio of isovaleraldehyde, benzaldehyde, and benzeneacetaldehyde is 2 to 80: 1.5 to 34: 10 to 90, and the total of these is 100.
  • the flavor composition of the present invention can impart a natural cooking feeling (richness) of flavored vegetables to foods and drinks (particularly, savory foods and drinks such as soup).
  • a flavor composition having a high titer can be provided by containing a specific component (isovaleraldehyde, benzaldehyde, and benzeneacetaldehyde) in a specific blending ratio.
  • the flavor composition of the present invention can give a natural cooking feeling (richness) of flavored vegetables to foods and drinks by adding a small amount, so that the manufacturing cost is suppressed. be able to.
  • the flavor composition of the present invention (hereinafter, may be abbreviated as the composition of the present invention) contains isobarrelaldehyde, benzaldehyde, and benzeneacetaldehyde, and the content of benzaldehyde is isobarrelaldehyde, benzaldehyde, and benzene. 34% by weight or less (preferably about 33.3% by weight or less (one-third or less of the total of isobarrelaldehyde, benzaldehyde, and benzeneacetaldehyde), more preferably 25% by weight or less, based on the total content of acetaldehyde.
  • the content of benzaldehyde is, for example, 1.5% by weight or more, preferably 2% by weight or more, based on the total content of isovaleraldehyde, benzaldehyde, and benzeneacetaldehyde.
  • the content of benzaldehyde is, for example, 1.5 to 34% by weight, preferably 2% by weight to about 33.3% by weight, based on the total content of isovaleraldehyde, benzaldehyde, and benzeneacetaldehyde.
  • % One-third of the total of isovaleraldehyde, benzaldehyde, and benzeneacetaldehyde), more preferably 2 to 25% by weight, still more preferably 2 to 20% by weight.
  • the content of isovaleraldehyde is, for example, 2% by weight or more, preferably 20% by weight or more, more preferably 30% by weight, based on the total content of isovaleraldehyde, benzaldehyde, and benzeneacetaldehyde. % Or more, more preferably 37% by weight or more.
  • the content of isovaleraldehyde is, for example, 80% by weight or less, preferably 70% by weight or less, more preferably 60% by weight, based on the total content of isovaleraldehyde, benzaldehyde, and benzeneacetaldehyde.
  • the content of isovaleraldehyde is, for example, 2 to 80% by weight, preferably 20 to 70% by weight, more preferably 20% by weight, based on the total content of isovaleraldehyde, benzaldehyde, and benzeneacetaldehyde. It is 30 to 60% by weight, more preferably 37 to 55% by weight.
  • the content of benzeneacetaldehyde is, for example, 10% by weight or more, preferably 20% by weight or more, more preferably 30% by weight, based on the total content of isovaleraldehyde, benzaldehyde, and benzeneacetaldehyde. Above, more preferably 40% by weight or more.
  • the content of benzeneacetaldehyde is, for example, 90% by weight or less, preferably 70% by weight or less, more preferably 60% by weight, based on the total content of isovaleraldehyde, benzaldehyde, and benzeneacetaldehyde. Below, it is more preferably 50% by weight or less.
  • the content of benzeneacetaldehyde is, for example, 10 to 90% by weight, preferably 20 to 70% by weight, more preferably 30% with respect to the total content of isovaleraldehyde, benzaldehyde, and benzeneacetaldehyde. It is ⁇ 60% by weight, more preferably 40-50% by weight.
  • the weight ratio of isobarrelaldehyde, benzaldehyde, and benzeneacetaldehyde is preferably 2 to 80: 1.5 to 34: 10 to 90 (however, these).
  • composition of the present invention can be produced by mixing the above-mentioned components.
  • the composition of the present invention may be a mixture in which the above-mentioned components are mixed in advance before being added to the food or drink for imparting richness, and the above-mentioned components may be separately added to the food or drink for imparting richness. It may be added to and mixed in foods and drinks.
  • the composition of the present invention may be derived from a food or drink containing the above-mentioned components.
  • the composition of the present invention may be prepared by adjusting the above-mentioned components to the above-mentioned contents and blending ratio in a seasoning base (milpore or the like) in which flavored vegetables are cooked.
  • the composition of the present invention may further contain a base and an additive usually used in the field of food additives in addition to the above-mentioned components as long as the object of the present invention is not impaired.
  • the bases that can be contained in the composition of the present invention include, for example, starch, dextrin, cyclodextrin, saccharides, sugar alcohols, proteins, peptides, inorganic salts, organic acids and salts thereof, solid fats, silicon dioxide, yeast cells. , Various powder extracts, water, and mixtures thereof.
  • the additive include excipients, pH adjusters, antioxidants, thickening stabilizers, sweeteners, acidulants, spices, colorants and the like.
  • composition of the present invention is not particularly limited, and it is formulated into, for example, powder, fine granules, granules, liquid, gel, paste, etc. by a method usually used in the field of food additives. May be good.
  • the present invention also relates to a method for imparting richness to a food or drink, which comprises adding the composition of the present invention to the food or drink.
  • the "giving" of richness means, for example, not only newly imparting richness to foods and drinks that do not have richness, but also further imparting richness to foods that have richness, that is, richness. It is a concept that also includes augmentation. The presence or absence and degree of richness can be evaluated by, for example, sensory evaluation shown in a test example described later.
  • the food or drink to which the composition of the present invention can be added is not particularly limited as long as it is desired to be rich.
  • “food and drink” is a concept that broadly includes those that can be ingested orally, and also includes beverages, seasonings, and the like.
  • Foods to which the composition of the present invention can be added include, for example, soups such as consomme and potage, stew sauces, barbecue sauces, demiglas sauces, pasta sauces and other sauces, pilafs, fried rice, fried meat and vegetables, curry and white.
  • the food and drink to which the composition of the present invention can be added are provided as, for example, health functional foods, specified health foods, nutritional functional foods, dietary supplements, dietary supplements, health supplements, medical foods, medical foods and the like. It may be something.
  • the method and conditions for adding the composition of the present invention to food and drink are not particularly limited, and can be appropriately set according to the form of the composition of the present invention, the type of food, and the like.
  • the time when the composition of the present invention is added to the food or drink is not particularly limited and may be added at any time. For example, during the production of the food or drink, after the completion of the food or drink (eg, immediately before eating the food or drink, While eating food and drink, etc.).
  • the composition of the present invention may be added to a food or drink raw material before producing a food or drink.
  • the concentration (concentration at the time of eating) in foods and drinks is in the following range.
  • ppb indicates a weight ratio.
  • the concentration of isovaleraldehyde, benzaldehyde, and benzeneacetaldehyde in foods and drinks (concentration at the time of eating) of the composition of the present invention is preferably 5 ppb as the total concentration of isovaleraldehyde, benzaldehyde, and benzeneacetaldehyde (total concentration at the time of eating).
  • the concentration of isovaleraldehyde, benzaldehyde, and benzeneacetaldehyde in foods and drinks (concentration at the time of eating) of the composition of the present invention is preferably 3000 ppb as the total concentration of isovaleraldehyde, benzaldehyde, and benzeneacetaldehyde (total concentration at the time of eating).
  • the concentration of isovaleraldehyde, benzaldehyde, and benzeneacetaldehyde in the food and drink (concentration at the time of eating) of the composition of the present invention is preferably 5 as the total concentration of isovaleraldehyde, benzaldehyde, and benzeneacetaldehyde (total concentration at the time of eating). It is preferably added to foods and drinks so as to be in the range of ⁇ 3000 ppb, more preferably 6 to 2000 ppb, more preferably 7 to 2000 ppb, and even more preferably 8 to 1000 ppb.
  • the concentration at the time of eating means the concentration at the time of eating food and drink.
  • the concentration at the time of eating of the flavor composition in the food or drink is the mode suitable for eating. It refers to the concentration of the flavor composition in foods and drinks after being diluted with water or the like.
  • the present invention also relates to "a food or drink containing the flavor composition of the present invention” and "a method for producing a food or drink including the addition of the flavor composition of the present invention to a food or drink".
  • a food or drink containing the flavor composition of the present invention and "a method for producing a food or drink including the addition of the flavor composition of the present invention to a food or drink”.
  • the description and examples of the "flavor composition of the present invention", “food and drink”, the content of the flavor composition in the food and drink, and the amount of the flavor composition added to the food and drink are described in the above-mentioned flavor composition of the present invention. It is the same as the explanation and the example described about the method of giving richness to food and drink.
  • the present invention will be described in more detail based on Examples and Test Examples, but the present invention is not limited thereto.
  • the ratio (%, ppb) indicates the weight ratio.
  • Test Example 1 Effect on soup-based foods As a negative control, 10 g of corn powder dissolved in 100 mL of warm milk was used, and the ratios shown in Tables 1-1 to 1-3 and the time of eating were compared to the negative controls. According to the concentration, each component was added to obtain a soup to which the flavor composition of Examples 1 to 23 was added, and a soup to which the flavor compound or flavor composition of Comparative Examples 1 to 16 was added. The obtained soup was subjected to a sensory test by a specialized panel (3 persons) according to the following evaluation criteria, and the strength of the effect on the richness and thickness of the medium to aftertaste and the spread of the flavor in the oral cavity was evaluated. The results are shown in Tables 1-1 to 1-3.
  • the shrimp pilaf to which the flavor composition of the embodiment of the present invention was added had a score of 3 points, showing a high effect of imparting a medium to aftertaste richness, thickness, and spread of flavor to the oral cavity. rice field.
  • the flavor composition of the present invention is useful as a seasoning base or the like because it can impart a natural cooking feeling (richness) of flavored vegetables to foods and drinks (particularly, savory foods and drinks such as soup products). Is.

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  • 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)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

Le but de la présente invention est de fournir une composition d'arôme qui confère un goût naturellement assaisonné (corps) d'un légume aromatique, un aliment ou une boisson contenant la composition d'arôme, un procédé pour conférer du corps à un aliment ou une boisson à l'aide de la composition d'arôme, et un procédé de production d'un aliment ou d'une boisson à l'aide de la composition d'arôme.　L'invention concerne une composition d'arôme qui comprend de l'isovaléraldéhyde (A), du benzaldéhyde (B) et de l'acétaldéhyde de benzène (C), la teneur en composant B étant de 34 % en poids ou moins par rapport à la teneur totale des composants A, B et C et, lorsque la composition est consommée, la concentration totale des composants A, B et C est de 5 à 3 000 ppb ; un aliment ou une boisson contenant la composition d'arôme ; un procédé pour conférer du corps à un aliment ou une boisson, ledit procédé comprenant l'ajout de la composition d'arôme ; et un procédé de production d'un aliment ou d'une boisson, ledit procédé comprenant l'ajout de la composition d'arôme.
PCT/JP2021/024117 2020-06-29 2021-06-25 Composition d'arôme WO2022004588A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2022533953A JPWO2022004588A1 (fr) 2020-06-29 2021-06-25

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2020111845 2020-06-29
JP2020-111845 2020-06-29

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WO2022004588A1 true WO2022004588A1 (fr) 2022-01-06

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006025706A (ja) * 2004-07-16 2006-02-02 Kiyomitsu Kawasaki ナッツ様フレーバー組成物
CN102095780A (zh) * 2010-12-10 2011-06-15 广州珠江啤酒股份有限公司 一种啤酒新鲜度的评价方法
JP2013081417A (ja) * 2011-10-07 2013-05-09 Asahi Breweries Ltd ビール様飲料用風味改善剤
JP2021040528A (ja) * 2019-09-10 2021-03-18 アサヒビール株式会社 ビール様発泡性飲料
JP2021040529A (ja) * 2019-09-10 2021-03-18 アサヒビール株式会社 ビール様発泡性飲料

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006025706A (ja) * 2004-07-16 2006-02-02 Kiyomitsu Kawasaki ナッツ様フレーバー組成物
CN102095780A (zh) * 2010-12-10 2011-06-15 广州珠江啤酒股份有限公司 一种啤酒新鲜度的评价方法
JP2013081417A (ja) * 2011-10-07 2013-05-09 Asahi Breweries Ltd ビール様飲料用風味改善剤
JP2021040528A (ja) * 2019-09-10 2021-03-18 アサヒビール株式会社 ビール様発泡性飲料
JP2021040529A (ja) * 2019-09-10 2021-03-18 アサヒビール株式会社 ビール様発泡性飲料

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
F. ALBAK ET AL.: "Variation of total aroma and polyphenol content of dark chocolate during three phase of conching", J FOOD SCI TECHNOL, vol. 53, no. 1, 2016, pages 848 - 855, XP035965801, DOI: 10.1007/s13197-015-2036-4 *
HISHIMOTO, TORU: "The recent findings in the off- flavors of beer", JOURNAL OF JAPAN ASSOCIATION ON ODOR ENVIRONMENT, vol. 44, no. 1, 2013, pages 13 - 20, XP055562081 *
NISHIMURA, TOSHIHIDE ET AL.: "Koku' Involved in Food Palatability", KAGAKU TO SEIBUTSU, vol. 54, no. 2, 2016, pages 102 - 108 *

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